ALL THE TIME BEERS
Naysayer Pale Ale
5.2% ABV – Naysayer is a West Coast styled pale ale. With over 2 lbs. of hops per barrel, it has more hoppy character than most IPAs, but with a modest ABV, medium-light body, and 35 IBUs it maintains the drinkability of a great Pale Ale. It has a deep golden hue, an effervescent citrusy/floral aroma, and just enough malt character to keep the hoppiness in check.
Beanhead Coffee Porter
5.7%ABV – Beanhead takes the base beer of a robust porter and pairs is with a fantastic coffee flavor that comes from a Guatemalan bean roasted by Java Love Coffee Roasting Co. in Kauneonga Lake, NY. Beanhead is completely black in color with an impressive tan head. It has a taste of intense coffee with overtones of bittersweet cocoa and caramel malt balanced with a slight earthy bitterness. While it may look filling, Beanhead is actually medium bodied and lacks the cloying sweetness that makes so many other stouts and porters seem so “heavy.”
Dad Breath 5% - Helles Lager. Super drinkable, straight up, no frills German style Helles Lager. Reminds you of what your dad drank when you were a kid. Pairs well with yelling at umpires at little league games. You'll see this beer around now and again, especially during warmer months.
Duck In Pale Ale
Duck In Pale Ale 5.2% - This beer was brewed to commemorate the opening of our new spot across the street! A hop forward Pale Ale with Simcoe, Mosaic, Idaho 7, Citra and Azacca hops. Additionally, we used mostly Golden Promise with some flaked barley for the malt bill, creating a light, easy-drinking beer. The hop profile in this walks the line between dank/resinous and fruity.
8.7%ABV - War Elephant is as unapologetic as Double IPAs get. At over 4lbs. of hops per barrel, War Elephant contains a completely irrational amount of hops designed to create a unique hop experience. It has a “smack-you-in-the-face” hop aroma consisting of pine needles, grapefruit, tangerine, and other citrus fruits. Unlike many other Double IPAs, though, War Elephant has a subdued malt character so it’s never cloyingly sweet, and at 80 IBUs it isn’t overly bitter. Like all Rushing Duck beers, War Elephant is unfiltered so as not to strip any of the precious hop aromas from the beer. As a result it has a hazy golden color with a thick rocky head.
The name: War Elephants date back the 4th century BC in India where elephants were bred and trained to fight in an “elephant cavalry” as transport, but also as a weapon used to stampede the enemy. Unconfirmed rumors suggest that the elephants were sometimes given fermented beverages as a means to make them more aggressive as well as feel numb to injuries of war. Rushing Duck Brewing in no way encourages you to feed beer to elephants or any other animal, nor do we encourage animal fighting…but it is a pretty cool story. Available on-and-off throughout the year, but goes quick! Occasionally available in cans!
Divided By Zero
Divided by Zero 6.8%abv - “Imperial Session, Pale-Black IPA” aka an intensely hoppy IPA. It uses 5.5 pounds of hops per barrel, the most hops we use in a regularly released beer. We use primarily Pilsner malt, allowing the hops to be the main focus, and giving the beer a light, straw-like color. This combined with relatively low bitterness makes this IPA surprisingly drinkable. We change the variety of hops every time, making each batch unique. This beer will show up sporadically; look at it like a happy surprise. "Oh, hello old friend!" you'll say.
The best way to find out what hops are in each batch is to check the bottom of the can or the keg collar (for accounts). Additionally, you can find this information on our social media.
Irrational Numbers 9.3% - This Double IPA is essentially a bumped-up version of one of our favorite Divided by Zero batches. We started with a light malt base of pilsner and some wheat, and hopped it with large amounts of Citra, Mosaic, and Motueka. Huge hoppiness with big notes of overripe cantaloupe and honeydew.
Brux IPA 7.2% - A big, juicy, complex IPA made with Azacca, El Dorado, Mosaic, Meridian hops. Additionally, we use a very unique yeast; Saccharomyces Bruxellensis. Originally thought to be a Brettanomyces ( or "Brett") strain of yeast, which is wild, it was found out later that it is actually saccharomyces, which is non-"wild." However, it still imparts some unique flavors, with a dry, almost tart, pineapple-like finish. The dry and fruity motif is further developed with the addition of pink peppercorn. Originally released as our 4th Anniversary beer, this will be added occasionally to the line up. Occasionally available in cans!
Baby Elephant 4.4% abv. Babyis our Nice Weather-Backyard Drinking-Style IPA. It has the hoppy flavor and aroma of a Double IPA, but at 4.4% abv. it’s manageable to have a few without falling over! Baby Elephant is brewed with pale malt, wheat, and oats to give it enough body, but no cloying sweetness. It’s hopped with Simcoe, Centennial, Chinook, and Summit hops, which give Baby Elephant its signature juicy, citrus west-coast hop profile. Available consistently during the Spring and Summer.
Pay to play
Pay to Play 6.5% - An easy-drinking IPA with hops from all around the world; America's West coast (El Dorado), Germany (Hallertau Blanc and Huell Melon), and New Zealand (Rakau). The flavors lean more toward melon and tropical fruit then citrus. With more oomph than Baby Elephant, this IPA is available consistently during the Fall and Winter.
Seasonals & Occasionals
Bauli 6%– A new take on an old style. Saison’s originated in the South of Belgium and are famous for the distinctive fruity, spicy notes given off from the yeast. They also tend to be lighter, effervescent, and quenching. Bauli Saison is all of that, but adds a unique twist. We’ve added White Peppercorns, Coriander, and Kaffir Lime Leaves to the beer to enhance the spice flavors naturally produced by the yeast as well as adding a distinct citrus flavor to make it a lighter beer on the palate but still providing tons of flavor. This beer is typically available during the Spring.
Zingerbier 4.6% abv.- Zingerbier is our take on a German-style Berliner Weisse. Traditionally brewed for the warmer months, Berliner Weisses are naturally soured to create a highly drinkable, refreshing beer. The quenching tartness of this beer is not dissimilar to that of a lemon, so we thought "what could we add to make this beer even more refreshing?" Ginger! Lemon/lime and ginger are a classic pairing in the culinary and beverage world for their ability to add subtle flavors that are as complex as they are refreshing. This beer is typically available during the Summer. Occasionally available in cans.Oktoberfest 5.3% - Traditional and straightforward. This Marzen has the body and drinkability of a lager but with a nice maltiness to match the fall weather.
Oktoberfest 5.3% - Traditional and straightforward. This Marzen has the body and drinkability of a lager but with a nice maltiness to match the fall weather.
Gimme Samoa That
Gimme Samoa That 5.6% - Initially brewed as a collaboration beer with The Hop in Beacon (RIP). A Milk Brown with cocoa and 50lbs of fresh toasted coconut, brewed to mimic the flavors found in the famous Samoa Girl Scout cookie. Typically around during the fall months.
Ded Moroz 11.2%ABV – Meaning “Father Winter” in Russian, Ded Moroz, is pitch black in color. It is an imposing beer that is best enjoyed by slow sipping to fully soak up this beer’s complexity. It has a very deep flavor profile of dark chocolate, coffee, graham cracker, overripe fruit, amongst others. To add to its complexity, it is generously hopped with a large portion of imported Brittish hops to balance the sweetness and keep it true to style. Ded Moroz is a decadent treat perfect for the cold winter months!
A newer project, this is where we get creative. Rushing Duck "Research and Development" will typically be a single-hopped pale ale, but that's where the similarities between batches ends. We'll be playing around with grains such as spelt and wheat, and possibly using mixed fermentation, all while showcasing a particular hop. You'll see a new batch every couple months. Hop-heads constantly searching for the next new thing rejoice! To find out information on the most recent batch, check out our social media!
Sad Panda Cider
Sad Panda Cider 6.2% abv - Our first cider! We fermented local apple cider from Roe's Orchard with Brux yeast! Sad Panda has notes of cantaloupe, peach, mango, and of course apple. We'll try to keep this on tap at the tasting room for draft as much as possible. You'll see many variations on this cider, such as Bad Panda, which is a dry-hopped version, and Paranoid Panda, which has honey and blueberries added.
Chained to the Dead
Chained to The Dead 10.1% - We brewed this in collaboration with our former assistant, Steve, who is in the metal band Chained to the Dead. This is a robust Imperial Milk Stout with Cocoa nibs, coffee, and lactose sugar. Typically sees a limited release in the fall or winter. Occasionally available in cans.
Imperial Beanhead 9.6% - A bigger version of our Beanhead Coffee porter, we essentially doubled the ingredients. This made the beer much bigger and more complex, with notes of dark roasted malts, dark chocolate, and thick chewy coffee. The coffee, as always, is from our long-time collaborators at Java Love! Limited releases occur throughout the year. Occasionally available in cans.
The Malaphor Series
Our Malaphor Series is a rotational series of sour beers. Each beer is named after a Malaphor, which is a confused metaphor, saying, phrase or aphorism. The base will always be the same recpipe and consist of a very light, low ABV, tart and clean kettle sour. From there, we will add different adjuncts; typically (but not limited to) fruits. This will make each batch distinct.
Test Pig 4.9%. Combination of “Test Subject” and “Guinea Pig.” One of our owners, Nikki, accidentally used this phrase at a beer dinner once. This one has soursop fruit and tangerine. Soursop is a South American fruit with notes of mango and bananas.
Kicks and Giggles
Kicks and Giggles 5.4%. Combination of phrases “Just for Kicks” and “Sh*ts and Giggles.” This one has raspberry, pineapple, and lime zest.
It’s not Rocket Surgery
It’s Not Rocket Surgery 5.4%. Combination of phrases “It’s not rocket science” and “It’s not brain surgery.” This one has strawberry and peach.
the 'part' series
This is a series of barrel aged beers carefully blended together by our brew staff.
Each blend is unique, only made once, bottled, and released in limited quantities of from the brewery.
Part II 10.6% - A blend of 3 different beers aged in bourbon barrels for over a year; an Imperial Stout and two different Barleywines. Released for our 2nd anniversary in the end of August of 2014. (Note: there is no Part I)
Part III 11.7% - This is a blend of Ded Moroz aged in Bourbon Barrels, Glutenwine aged in Bourbon Barrels, and Quad aged in rye barrels. Dark, deep, and mysterious but not too sweet with a note of dark fruit. Released June 2016.
Part IV 12.1- A blend of an experimental English Barleywine aged in Bourbon barrels, Imperial Nimptopsical aged in bourbon barrels, and Quad aged in rye barrels. Almost sweet, this big malty, bourbony concoction is dried out from the high-ABV barleywine and the Quad. Released July 2016.
Part V 11.6% - This blend consists of: Quad in Bourbon barrels (approx. 1 year), Ded Moroz in Bourbon barrels (approx. 1 year), Imperial Nimptopsical in Bourbon barrels (approx. 1 year), a 13% Barleywine brewed exclusively for aging in Bourbon barrels (approx. 2 years). Upfront this beer tastes like a big Barleywine with notes of dark caramel and not-too-sweet maltiness. In the back, you get roasty and chocolate notes from the Ded Moroz, as well as some fruity esters from the Quad. Released January 2017.
Part VI 11.2% - This batch contains Ded Moroz Imperial Stout from 2015 aged in Heaven Hill (KY) barrels, Quad 2015 aged in Heaven Hill Barrels, Quad 2015 aged in Hill Rock (NY) barrels, and a Rushing Duck “Solera” aged in Hill Rock Barrels. The Solera barrel consists primarily of Quad, with the addition of small amounts of Rudy Juice and Chained to the Dead as evaporation occurred. Part VI is very Belgian Quad flavor-forward, tasting of spicy dark fruit, a touch of sweetness, and a relatively mellow bourbon flavor. Released September 2017.
Beers that might come back, If and When we get to it.
Roselle Pale Ale
Roselle Pale Ale 5.4% - This is a pale ale that we added hibiscus to as well as a generous dry- hopping. Along with giving the beer an alluring red hue, the hibiscus adds berry and floral notes with a slight refreshing tartness. These flavors are balanced by the citrus- forward hop profile. The base beer is light and crisp, allowing the hops and hibiscus to shine.
Maltivore 6.5% - This one is for all you malt fans out there! This an English Strong Ale that’s almost like a mini barleywine. Big and malty without having too high an ABV or being too sweet. A little nutty with notes of toasted bread and toffee. Fans of our semi-retired beer Nimptopsical should enjoy this beer just as much—or maybe even more! Pairs well with friends around a fire pit.
Such is Mango
Such is Mango Pale Ale 6.3% - This new and experimental brew is a hop-forward pale ale that we added a bunch of mango puree to. We allowed the mango to ferment in order to keep the fruitiness but not the sweetness. The mango plays with the hops creating a flavorful, unique beer with notes of tropical fruit—including mango and banana—and just a hint of tartness.
Neither Pine Nor Apple
6.5% ABV. This is an IPA with Pineapple added as well as a healthy dry-hopping of Denali hops. We let the juice ferment, making this beer relatively dry. The pineapple plays off the similar flavors in the hops, creating a big, fruit-juice forward beer that’s just a tad tart. The hops also add a slight green tea flavor in the end that balances out the fruit nicely.
In My Day
...we didn’t need all these new-fangled hops in our lagers!” This 5% ABV IPL takes an easy-drinking Helles Lager base and adds a large dry-hopping of Simcoe and Mosaic. Some Old School Dads may scoff at us “ruining” a “perfectly good beer,” but New School Dads will enjoy the crossover between drinkability and big hop flavor.
Planet Funkotron 5.0% - A Belgian Witt beer fermented with brettanomyces yeast. This wild yeast gives it a tart, slightly funky flavor with notes of pineapple and lemon zest. We'll often cellar quantities of this beer for months or more, as the Brett will continue to develop, producing new flavors. Plus more funk! And yes, we did get permission from the creators of Toejam and Earl to use the name.
9.0% ABV Imperial Red Ale. Loaded with West Coast hops, it could really be called a “Red Double IPA”. Citrus and tropical fruit aromas are the first thing you’ll notice about Kroovy, but don’t overlook the slight caramel maltiness, or the body provided from adding 10% malted rye to the beer. Kroovy will satisfy even the biggest hophead! Released a couple times a year.
Eastern Bloc Party
Eastern Bloc Party 9.1% - A true-to-style representation of a Baltic Porter. A unique style, this is a dark, big beer made with lager yeast. Complex yet drinkable, Eastern Bloc Party has notes of baker’s chocolate, dark fruit, and plum with a clean lager finish.
Dog's Bollocks 9.5% abv – Dog’s Bollocks is an English Style Ale, not unlike a classic Barleywine. To make this beer even more complex and flavorful, 25% of the beer has been aged in oak barrels that were originally used to age Bourbon. The base beer is rich and malty. It has a distinct caramel and biscuity flavors, and is balanced nicely with a nice dose of English hops. From there the barrel aging process helps smooth the beer out by adding vanilla, spice, oak, and bourbon notes to the beer. This beer is the “Dog’s Bollocks.” Occasionally available in bottles.
Quad 10.5% - Traditional quad. Malty with big notes of clove. A great beer to age in spirit barrels.
Frankie Says Relax
Frankie Says Releax 6.5% - A malty ale with orange peel and chamomile added. While the nose is floral, the taste has notes of oranges, toasted nuts, buckwheat honey, and just a hint of cloves. The base beer’s nutty earthiness is complimented nicely by the addition of the spices. Despite the lack of Belgium yeast, this almost tastes like a malty Witbier. The perfect beer to relax and mellow out with after a long week.
One-Offs and Retired
Beers we only brewed once, or that have gone into indefinite hiatus. It is possible that a beer will come out of retirement. But probably not.
B-Roll Imperial Stout
B-Roll Imperial Stout 9.3% - This beer combines an Imperial Milk Porter with a bourbon barrel-aged beer. We then added coffee from Big Mouth in Beacon. We enjoy blending fresh and barrel-aged beers, as it combines the best aspects of both. The base is very milk chocolate-forward, with notes of coffee, vanilla, and dark fruit.
Dark Cellar Blend
Dark Cellar Blend 9.1%. This beer is a blend of two distinct beers that equal a greater sum than the two parts. The first is a Milk Porter fermented with a large addition of dark cherries. We combined that with an Imperial stout that has been aging in a Bourbon barrel for two years. The result is a rich, decadence with notes of chocolate covered cherries, vanilla, and fudge. Released on our sixth year anniversary in August, 2018.
That’s a Monday Problem
That’s a Monday Problem 9.1% - Fermented with multiple yeast strains, this full-bodied Double IPA is dry-hopped with Simcoe, Mosaic, Bru-1, Azzaca, and Hallertau Blanc. This beer tastes like tangerine candy, white grape juice, and overripe fruit with a decent bitterness to balance everything out.
That’s Not a Kölsch, This is a Kölsch
That’s Not a Kölsch, This is a Kölsch 5.4% - 100% NY malt Kölsch dry-hopped to smithereens. It has about 6 pounds per barrel of Vic Secret hops. Since Vic Secret is an Australian hop, the name comes from one of our favorite Australians, Crocodile Dundee. Upfront, you get IPA-like juiciness with big notes of overripe tropical fruit. In the back, it finishes with crisp, crackery, cereal notes.
Doofenshmirtz 7.7% - This is a tri-state collaboration with Weyerbacher Brewery and Brotherton Brewery. A hop-forward IPA made with Brux yeast and Citra, El Dorado, and Hallerteu Blanc. Flavorful, fruity IPA with big overripe pineapple upfront and delicate floral notes of wildflower honey in the back.
Under My Amarella, Ella, Ella
6% ABV. A brand new, experimental one-off. This is a dry saison hopped with Amarillo and Ella hops (hence the name). The big grapefruit and tropical flavors of these hops play nicely off of the fruity spiciness of the Belgian Yeast. This makes the beer both quenching and packed with hoppy goodness.
Unironic Tweed, 10% ABV, is an English-Style Barleywine brewed in collaboration with Community Beer Works in Buffalo and the Brewery at CIA in Hyde Park. It is brewed almost entirely with New York state malt from Black Dirt Malt and Hudson Valley Malt. This beer is a sipper. Despite its strength, the smooth malt character and maple syrup-like sweetness make for a deceptively easy drinking beer.
White Sans-Gria 7.2% - A new, experimental IPA with a flavorful combination of new age American and German hops. The hop profile in tandem with Brux yeast has created a soft but citrusy beer with notes of white wine and peach. It almost tastes like a well-crafted white sangria. Hence the name.
Kill Phil 6.5% - Will Spring ever come? It looks like Punxsutawney Phil the groundhog was lying, as claiming six more weeks of Winter was a massive understatement. This is a hoppy ale with a big malty base, perfect for the “early Spring,” which feels a lot more like 2nd winter. With the best of both worlds, this big brown ale is dry-hopped with Simcoe and Azacca. A good bit of piney hop notes come through on the nose, while the taste is unsweeted ice tea with gentle notes of lemon and grapefruit.
Punk Rock Freak Show
Punk Rock Freak Show 8.2% - A Belgian Strong Ale that we boiled for 12 hours to create intense notes of brown sugar and molasses. We then added Ethiopian Sidamo coffee, from our go-to roasters at Java Love (White Lake, NY), which has flavors of dark cherry, honey, and chocolate to complement the fruity esters of the Belgian yeast strain. A very unique and enjoyable brew.
Evil Yule cat
Evil Yule Cat 7.4% - In Icelandic folklore, there is a creature called a Jólakötturinn (Yule Cat), a giant monstrous cat that would eat people if they didn’t receive new clothes by Christmas time. Since this new experimental beer is coming out near Yule time, and seems to fit the spirit, we decided to name it after this sordid character. We took a bourbon barrel aged imperial stout, blended it with Maltivore, and added vanilla beans. The resulting beer is dark and complex with big cream-soda like vanilla notes and just a touch of sweetness. A good bit of barrel characteristic shines through as well. Limited batch released on tap at the brewery in December of 2017.
No Buses 8.7% - This is a Foreign/Export stout with lactose sugar added. This makes it dark, rich, with some dark chocolate notes and a decent bit of sweetness. We call it “No Buses” because we have a long-standing policy against buses at our brewery. This policy is constantly being ignored, so we figured we’d name a beer after it to help people remember. Limited batch released on tap at the brewery in December of 2017.
Make Chester Cool Again
Make Chester Cool Again 4.7% - A Belgian Pale Ale with orange peel. Made with 100% NY State Malt from Black Dirt Malt in Pine Island. Light and drinkable with a subtle yet present fruity note from the Belgian yeast and crispness from the Orange Peel. We brewed this beer as a collaboration with our soon-to-be-open Chester neighbors, Long Lot Brewery.
The Daily Grisette
The Daily Grisette 4.4% - This is made with loads of raw wheat, orange blossom honey, and fermented with French Saison yeast. It's also slightly tart and hopped with Motueka, Pekko, and Jarrylo hops which, in combination with the yeast, create a medley of fruity flavors including pear, banana, pineapple, and tangerine.
De Levende Doden
De Levende Doden 8.3% abv- Dutch for "The Living Dead." The beer starts with a rich chocolatey base and the addition of the Belgian Trappist yeast and 7lbs of cherries per barrel gives De Levende Doden a complex fruitiness. The beer comes in at 8.3% ABV and is perfect for a cool, blustery fall night.
Cured Rauchbier 6.8% - Cured is a collaboration beer with Brian’s Backyard BBQ in Middletown, NY. Brian’s smoked 880lbs of the malt we brewed with to make this smoky lager. Malty with big notes of campfire, bacon, and BBQ.
Lethargic Mallard 4.3% - Brewed originally in collaboration with DeCicco's around our 3rd year anniversary. This is a super hopped-up Berliner Weisse made with El Dorado, Simcoe, and Centennial hops. A great combination of hoppy and sour; super light and drinkable.
Consumer Friendly Keg Mover
Consumer Friendly Keg Mover 5.3% - Super-hoppy lager originally released in the Summer of 2015. Hops: Simcoe, centennial, and Chinook hops and dry hopped with galaxy. Smooth and drinkable.
Bless the Corners / Burn The Devil Out
Bless the Corners and Burn the Devil Out 15.9% - We’ve decided to do something really special to celebrate our 5th year. We brewed a massive barleywine with 100% floor malted NY State malt from Hudson Valley Malt in Germantown, NY as well a significant portion of Turbinado sugar. After fermentation, we let this beer rest for a few months in freshly dumped Kentucky Bourbon barrels. Our friends at Orange County Distillery then approached us and offered their Maple Bourbon and Honey Bourbon barrels so we decided to double barrel age the barleywine. We transferred the beer into the respective barrels to rest for another few months. The results, Bless the Corners (Honey Barrel Aged) and Burn the Devil Out (Maple Barrel Aged), are two incredibly complex beers with rich maltiness, oaky vanilla, and subtly sweet maple/honey flavors. We feel that these beers truly represent the crossroads of our creative imagination combined with the richness of the Hudson Valley. A very limited amount was released in bottles for our Five Year Anniversary on August 19th, 2017.
Neato 7.1% - A collaboration with our good friends from Peekskill Brewery! This is a Brett IPA hopped with Mosaic and Denali. The crossover between wild yeast and these hops creates a unique flavor experience of pineapple and other tropical fruit. Released on draft June 2017
28 Months later
28 Months Later 16.4% - This is our Old Ale pulled from a single bourbon barrel aged for exactly 28 months. Big and bourbon-y with notes of pecan, port wine, vanilla, and fig. Originally released March of 2017. We may have stowed a few kegs of this away, so keep your eyes peeled!
Alternative Facts 8.6% - A collaboration between us, Finback Brewing, and City Beer Hall in Albany. A Belgian Strong Ale with raisin syrup, juniper berries, urfa biber Turkish peppers, and cedar. Relatively easy drinking with a strong Belgian yeast presence and some earthy notes from the spices. Limited one-off released on draft 2/22/17.
Rudy Juice 15.9% - Clocking in at almost 16%, this is the biggest beer we've brewed to date. A Barleywine Style Ale with single malt and single hop, we over-boiled the mash to create deep, rich flavors of caramel and burnt sugar. We named this beer after one of our long-time regulars, Rudy, who enjoys a nice big Barleywine or Strong Ale. Limited one-off released on draft 2/15/17.
FT4 (Full-Timer 4) 7.7% - When a Rushing Duck crew member goes full-time, they get to develop and brew a recipe. Josh, our Brand and Tasting Room Manager, went full-time recently and this is his beer. It’s a Braggot (beer/mead hybrid) ale with vanilla beans and cacao nibs. Light and relatively dry, it starts off with mead-like notes of wildflower honey, followed by vanilla, and rounding off with a light, chocolate-like roastiness. Limited one-off released on draft 12/28/16.
War Daddy DIPA 9.2% – A Double IPA that can now call itself our hoppiest beer yet. Made in collaboration with Barrier Brewing in Long Island, it is mash-up of their Daddy Warbucks and our War Elephant. Tastes like a bigger, hoppier War Elephant. Brewed only once, straight to cans, and sold from the two breweries only on 12/14/16.
Beet It, Nerd!
Beet It, Nerd! - 3.9% - A Berliner Weisse made with wildflower honey and local beets added after fermentation. Tart and sweet with a very light earthy note (and pink hue) from the beets. The beets are local, from J. Glebocki Farms in Goshen, NY; the same fine folks that brought you Orange County Distillery. Made for Hudson Valley Craft Beer Week, 2016.
6.9%ABV - A Malt Bomb ale. This beer is created with 5 different varieties of malt to produce an incredibly complex flavor profile that yield flavors of toffee, burnt sugar, toasted bread, and overripe fruit. Finished with a healthy portion of East Kent Golding hops from England, the beer has a balanced bitterness and a subtle herbal/fruity hop character.
7.3%ABV -is a celebration of all things malt. This beer is created with 5 different varieties of malt to produce an incredibly complex flavor profile that yield flavors of toffee, burnt sugar, toasted bread, and overripe fruit. Finished with a healthy portion of East Kent Golding hops from England, the beer has a balanced bitterness and a subtle herbal/fruity hop character. At 7.3%ABV, Nimptopsical gives you a gentle warming that demands respect. The name “Nimptopsical,” comes from Ben Franklin’s 1737 book, “The Drinker’s Dictionary” as a synonym used to describe someone that has had too much to drink.
Pomme de Chester
Pomme de Chester 9.5% - A Belgian Tripel made with Roe's Orchard apple cider and fermented with Belgian yeast and Brettanomyces. Released in bottles May, 2016.
Oude Bruin 10% - Small, in-house only batch of this traditional dark, sour style. Released on tap April of 2016.
Azacca Pale Ale
Azacca Pale Ale 5.6% - A super pale-ale brewed only with Azacca hops. Azacca is a newer variety of hops that lends the beer notes of tangerine and melon. Released on tap in February of 2016
Mouse Count 6.5% - A Belgian IPA dry hopped with Simcoe, Equinox, and Chinook. The hops give it a big west-coast-hop citrusy flavor, while the Belgian yeast smooths it out with slight fruity esters. Released on tap in December of 2015.
Onion S.M.A.S.H. (Single Malt And Single Hop) 6% - This beer was made with Vienna Malt and Summit hops. We added yellow onions from the Orange County Distillery farm (Glebocki Farm) harvested from the black dirt of Orange County to complement the natural onion flavor of summit hops. Onion S.M.A.S.H was brewed for the Hudson Valley Craft Beer Week in September of 2015
Cuvee de Orange county
Cuvee De Orange County 5% - Cuvee is a saison/cider blend that has been aged in barrels that once held apple brandy, then cider, now our beer and was fermented with multiple strains of yeast and bacteria. We sat on these barrels for over a year and a half! Cuvee is reminiscent of a dry and tart French cider with a touch of oak. We released Cuvee in bottles November of 2015.
Duck Duck Whale
Duck Duck Whale 6.6% - A Belgian Porter with Cocao Nibs, Lactose, and Orange Peel. We brewed this in collaboration with our friends, Finback Brewing out of Queens NY. Released on tap in June of 2015.
Glutenwine 12.8% - Our answer to people asking us if we have a gluten-free option? Making the most gluten-packed beer possible. This beer is made only with Rye and Wheat malts, the most gluten-y malts around. Super-viscous and pouring like maple-syrup, this beer is super malty and tastes almost like a dry barleywine (despite having no barley). Originally released in May of 2015.
Orangeweiss 4.6% - German-style Berliner Weisse made with fresh squeezed orange juice. Released on tap in the summer of 2015.
FT3 (Full-Timer 3) 6.3% - A hoppy pale ale with Simcoe and Mosaic creating a pungent and dank aroma. This is Alexis' recipe, welcoming him to Rushing Duck as the third full-time employee. Alexis brewed professionally at Ramstein in New Jersey for 4 years before he came over to Rushing Duck in February of 2015. Originally released on tap March of 2015.
BrrWinter Weisse 7% - A Berliner-Weisse with elderberries, orange peel, and juniper. Higher in ABV for this style. Released on tap in January of 2015.
Manuary Ale 10% - This beer was brewed in honor of a group of Rushing Duck friends. Every year in January, this group embarks on an annual camping trip. What’s manlier than camping during the coldest month of the year? Not a whole lot, so enjoy this beer while sitting around a fire in the freezing cold, in the middle of the woods with good friends. Manuary Ale is a Black Belgian Style Tripel. It is brewed with a Trappist strain of yeast, and despite its dark color, it has a light body and no roasted or dark notes. So you’re probably asking yourself “why bother brewing a black version of a typically very light colored beer?” … because we can. Released in bottles and on draft December of 2014.
White Elephant 8.6% - This is a variation on our double IPA War Elephant. It is the same recipe, but we fermented it with a Belgian strain of yeast that leaves a natural haze as well as a pineappley ester. Released on tap in November of 2014.
Been to Barbados
Been to Barbados 11.3% - English strong ale (Imperial Nimptopsical) aged in rum barrels named for another phrase in Ben Franklins "Drinker's Dictionary" (hence Ben on the label). Released in 32oz capped swing top growlers November of 2014.
Imperial Nimptopsical 11.3% - An imperial version of our Nimptopsical Ale. We doubled the ingredients, making it bigger and more complex, essentially a barleywine. We brew this specifically to put into barrels and age, but occasionally we have a little leftover that we put on tap.
Duck Ram 8.6% - A Baltic Porter made in collaboration with Ramstein Brewing in Butler NJ. Dark and roasty yet smooth due to the use of larger yeast. The first time we brewed a lager. Released on tap in the end of August of 2014.
Honey Seeker 8.6% abv.– A Belgian-style strong ale brewed with the addition of an abundance of honey. It pours a deep golden color, with a very effervescent nose. It has pronounced esters of bubble-gum and banana, typical of a Belgian-style beer. But with the addition of 240lbs. of honey per batch as well a nice malty backbone, you’ll notice flavors reminiscent of honey spread on toast.
About the name: Honey Seeker is named after an 8,000 year-old cave painting found in Spain depicting the practice of “honey hunting,” in which members of ancient tribes would subdue colonies of bees, usually with smoke. They would then knock the hive to the ground (or in the case of this famous cave painting) climb into the tree to retrieve the honey. Originally released in June of 2014
American Grudge 10.6 - A Belgian Quad aged in Apply Brandy barrels. Released in bottles from the brewery in the Summer of 2015.
Count Koala's Chocolate Quad
Count Koala's Chocolate Quad 10.6% - A Belgian Quad with cocoa nibs. Released originally on tap in May of 2015.
Remarkable Liquids 2nd Anniversary IPA
7% ABV - Brewed in collaboration with our distributor, Remarkable Liquids, for our 2nd year anniversary. Made with Colombus, Cenntendial, Chinook, and Summit hops. Released on tap August 2014.
Mission to Earth
Mission to Earth 7.6% A Brett Braggot brewed with 30% honey and fermented with that wild yeast we love so much. This was the last beer in our Brett series released on tap in the Summer of 2013.
Panic on the Funkatron
Panic on the Funkatron 6.1% - A Brett IPA, basically a hopped-up version of Planet Funkatron. The second in our Brett Beer series released after the initial release of Planet Funkatron, Summer 2013.
Yeasayer 10.4% - This was our 1st Anniversary Beer released the end of August, 2013 in 32oz special growlers. It has a recipe resembling our flagship Naysayer Pale Ale, but with twice the ABV and 6 times the amount of hops! The Man would have you call it an American Barleywine, but we called it a Triple Pale Ale.
Tony's Smarleywine 10.6% - An experimental smoked barleywine we released on tap in January of 2013.