Halloween Party at The Wake Zone!
Trick or Treat Beer Flights
Award-Winning Beers from
Wallenpaupack Brewing Company
We designed this lager to resemble those brewed in the US leading up to Prohibition. The combination of 6-Row barley malt & flaked corn provides a light body. Chevallier Heritage Malt, made from one of the most widely used barley varieties of the late 19th and early 20th centuries, adds color & an intense malty-sweet flavor. Cluster hops balance out that sweetness with just the right amount of bitterness & floral hop character.
This historic beer style may be sparse in today’s market, but it was widely available throughout
Central Germany in the mid to late 1800s. This tart ale is brewed with Oak Smoked Wheat Malt &
Cherry Wood Smoked Barley Malt.
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.
This hazy DIPA was hopped almost entirely with Cryo Hops – a product made by cryogenically freezing hops to isolate resins and aromatic oils. Sweet, overripe tropical fruit dominates the palate while wheat and oats create a silky-smooth base.
Our Spring seasonal IPA utilizes Citra and Amarillo hops, as well as sweet orange peel, to provide bright flavors of orange and tangerine flavor. Wheat and oat malts create an ultra-soft mouthfeel.
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.
Old-School meets New-School in this West Coast IPA brewed just for Winter. Chinook and Cascade hops attribute classic piney resin flavors while Simcoe and a healthy dose of Mosaic provide a bouquet of citrus, tropical fruit and berry.
After our redesign of No Frills last year, there were still a few changes we wanted to make this year. Notably, we adjusted the hop schedule to dial back the bitterness. We also employed a decoction mash to dry out the beer while also slightly amplifying the malt character. Both of these changes make this pilsner even more drinkable.