Award-Winning Beers from
Wallenpaupack Brewing Company
We collaborated with Country Malt Group and Yakima Chief Hops for this re-brew of the first beer ever tapped at WBC! This juicy DIPA boasts flavors of pineapple, mango, and herbal tea while presenting a pleasant bitterness up front.
Light and Dark Munich malts create the base for this malty German-style lager. We took that traditional base and turned it up to eleven – employing a single decoction mash to intensify its rich malt character. Bock On!
We used traditional German brewing techniques to create this homage to the style originated in Cologne, Germany. Decoction mashing adds malt character, improves clarity, and helps us achieve a dry finish. First wort hopping imparts a smooth bitterness, making this light ale exceptionally drinkable.
We had our friends at Black and Brass Coffee Co. roast up some wonderful Yirgacheffe coffee beans and then we added them to a delicious IPA. The end result is a wonderfully balanced beer in which the coffee and hops meld into one.
This oat smoked beer was named in honor of our friend – beer journalist, author, and Rauchbier proponent, John Holl.
Brewed with over 50% oat malt. A Bavarian yeast strain produces familiar notes of banana and clove while oak & cherry wood smoked malts from our friends at Deer Creek Malthouse (Glen Mills, PA) add a clean smoky flavor.
Munich malts provide smooth notes of toasted bread with a slight hint of honey. A decoction mash keeps the beer dry and drinkable while simultaneously boosting malt flavor. And a process called spunding captures the natural CO2 from fermentation, providing proper carbonation that is smoother on the tongue.