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Tastiness is seldom born of divine inspiration; it's more about planning, brewing, talking, and tasting (not always in that order and sometimes we happily repeat certain steps). For us this all happens around the "Tippy," our 20 gallon pilot system handcrafted by MoreBeer in California. Currently, its pots are busy with:

Tippy Brew 2/12/10 GONNA NEED A BIGGER BOAT: ask any sailor, fisherman, or Saudi Prince; once you have a good boat you immediately want a bigger one. Here we continue on our designs of bigger boats, more malt, more hops, and our water, framed on four new yeasts. Can we grow everything and get roomier, smoother, more warm and comfy while retaining enough of the spirit of our fun little sprinter dancing on the tides? Or will it just plow through the waves big and sloppy? Tasting will start the end of March.

Tippy Brew 1/29/12 SOUR SESSION: Complexity is what makes a lower alcohol beer a session beer. A beer needs to evolve to remain interesting throughout a gathering. Properly blended sours are interesting without depending on alcohol to round the palette. Today we walk down the sour path with a Berliner Weiss, 20 gallons of wort split into 4 carboys with 4 different lacto treatments. in a couple weeks we will blend looking for drinkability.

Tippy brew 1/26/12 FOUNDATION PORTER at Sixpoint Brewery: today we are brewing at Sixpoint on their tippy for the upcoming Beer For Beasts event. Our Honey Porter takes its next step toward rum barrels with the addition of honey to the malt bill. Then it it goes to help The Humane Society of New York on march 31st.

Tippy Brew 1/15/12: AGAVE ADJUNCT PILOT 2- It’s a walk off! Of the four yeasts in our first pilot, two made it to this round. The Kölsh was a bit sluttish trying to please everyone on the tasting panel with a breath of hedonistic papaya that made you sneak back for more, while the Cal Lager was stunning in its austerity. Lean with wisps of gunpowder and grass, there was a definite line here that would lead back if you got distracted. Will a chill tame the Kölsh enough to make it presentable in more situations? Will a little warmth make the Cal Lager softer and more universally inviting? Or is Chico the one next-door, under your nose that just knows how to be comfortable every time? Let’s clear the catwalk and give it to the microbes.

Tippy Brew 12/18/11 39 degrees out there today; Cocoa Honey Porter 152
degrees mashing in here. Balance.

Tippy Brew 11/13/11: RRR 1: Sometimes mac & cheese is the exact right flavor, there is no arguing the pleasures of comfort food. For us comfort beer is a rye pale ale; robust, spicy,  and a great platform for a hop show. Today we decided it was time to play an the greener side of the American hop world so we dusted off our rye pale ale recipe and bounced some CTZ, Chinook, and Simcoe off it. What’s gonna pop-up? We’ll know in a couple weeks.

Tippy Brew 11/6/11: CPRGLD do you know what happens if you feed raw agave to California Lager yeast? what about Kolsch? Bohemian? Urquell? Neither do we, but we will.

Tippy Brew 10/22/11 SITTING DUCK: the muse for flavors can come from anywhere, plates of food being obvious. Probably the most inspiring dish I have had in the last 10 years is Daniel Humme's roast duck at Eleven Madison Park, (part of the story is on www.augieland.blogs.com). Here we are trying to evoke a fall version that was finished with figs. A Dark Strong Belgian Ale base that should inherently be roasty and figgy seasoned with a spice rub and dry finished with lavender flowers. This one’s BIG and will take a while, notes in 8 weeks or so.

Tippy Brew: 10/9/11: HOPPY IS THE NEW BLACK: a lot of pretty standard beers are coming out in black this season; always a little hoppier than the form. What if we made a Kolsch-type ale black, and used this as an excuse to hop the heck out of it with some classic nobles? In a couple weeks it will be tasted.

Tippy Brew Yesterday: 10/3/11: CARTON OF MILK stout. We could have also called this one "duh," I guess. Being Carton a milk stout seemed inevitable, but how to make this one tasty? We took a super toasty malt bill bordering on acrid, and smashed it against sweet lactose in order to find play in the contradiction. We buried Bullion hops in the boil, expecting their currant aromas to whisp through the blackness, and laid this on some traditional and non-traditional yeasts to test harmony. Will it do a body good? 4 weeks will tell.

Tippy Brew Today: 9/11/11: PUMPKIN CREAM ALE: There are pumpkin based flavors that aren’t pumpkin pie. With this in mind we set out to make an autumnal beer in the pumpkin tradition that wasn’t simply a spiced beer using obvious spices. We added slow roasted pumpkin meat touched with orange oil, pink peppercorns, and ginger to our cream ale recipe. Will the flavors of a modern creamed pumpkin soup be a more exciting accent to beer than the flavors Libby calls “famous pumpkin pie filling?” It will definitely be different. In 4 weeks we will figure out if it is also tasty.

Tippy Brew Today: 9/3/11 B.D.G. (Brunch. Dinner. Grub. (the Black De Garde riff)) The primary version of this country ale finished well. The Aramis hops did exactly what we had hoped and added a lemon, tarragon, thyme spritz to a roasty malt-driven ale. In order to take it where we want it, perfect to very good with about 80% of cuisine, we made some minor changes. We changed about 20% of the malt... bill favoring the bread-crust malts over the caramel malts and darkened it up in color. We nudged it from its Bier de Garde roots toward a classic English brown. Hoping it lands squarely next to a plate of almost anything from grilled salmon to cassoulet. 4 weeks from now we will put it next to whatever we are eating and see how it went. 

8/17/11 Carton Custom I : MARK'S CASCADE: coming up with flavors for this bespoke beer was easy; we spend a lot of time tasting and drinking with Mark at his Twin Lights Tap House and we know where our tastes cross. The concern was how best to incorporate a couple pounds of first growth Cascade hops Mark had harvested. We decided a simple American pale spiced up a little with some rye was an interesting enough base that wouldn't run over the delicate fresh green of these freshman cones. In order to wring as much aroma as possible from them they were added right at knock out. We then let the temperature drift down to avoid any vegetal notes these vibrant green leaves may have had. It is in the fermenter now.

7/30/11: Come Out To Play: Our Common recipe is the base for this one. In this case we went very dark with the malt and decided to let Warrior hops have their way with it. Will whisps of dark toast coax the beautiful mint out of this monster of the bittering hop world? It is lagering and we are being patient... try to be the same.

7/27/11: B.D.G. (Brunch Dinner Grub): a country ale planned around a French hop called Aramis that evokes fennel, thyme, and verbena, with a malt bill pointing towards the aromas of crusty bread. Ideally it will make you love your meal a little more than you would have without it. Divided into four 5-gallon batches and pitched on different yeasts, one of which is a sour Bret, the tasting panel will convene in four long weeks.

077XX

East Coast Double IPA
ABV: 7.8% | IBU: 80 | SRM: 5

Like all things truly Jersey, 077XX makes the most in balancing through its accentuation of extremes. Inspired by the west coast IPAs we love, we added a thump of hops to a dynamic malt profile and chose a yeast to drive these two further than they wanted to go. Throw our water into this mix and you will find dank green resinous hops popping over orange, mango and papaya aromas, with just enough sweetness of body to make the long finish a pleasure to have around. A double IPA perfect for adding fuel to the fire of a dinner, a game, or an idea, drink it when your night matters.

Launch Golden Ale


ABV 4.6% | IBU:30 | SRM: 3.0

Jersey locals know that the best time of summer is actually the end of August into September. When the the bennys are leaving their beach houses, the water is warm, the surf is coming up, the corn is sweet and the tomatoes are ripe.  Summer 2011 was about two more things for us, the commissioning of our brew house and a worldwide shortage of hops. Launch was born of months of exploratory hop teas, our favorites of which are here layered over a retrained malt bill, evoking those fresh-chopped herbs you add to a tomato salad  to go with a grilled burger for no particular reason. Drink Launch because late summer evenings by the beach are cool.

Boat Beer

Session Ale
ABV: 4.2% | IBU: 35 | SRM: 3.5

Boat Beer is designed to be complex enough to merit drinking a few without being crippled by alcohol. Kolsch yeast and German malts are combined to be crisp and refreshing, while a generous amount of American hops have been added to keep it remarkable. Expect it to dance out of the glass with a whack of grapefruit and open into a crisp, stony tangle of white and yellow fruit with pine and moss notes. An IPA for everyday drinking, drink boat beer when you are thirsty from softball, fishing, or explaining why your team is best.

Brunch. Dinner. Grub.

Country Ale
ABV: 6.0% | IBU: 45 | SRM: 9

B.D.G. (Brunch. Dinner. Grub.) Country Ale: Matching the rightbeer to the right food is a wonderful assignment. The contemplation ofpoint and counter-point can can often be as much fun as the reward ofgood pairing. Sadly, in a life well lived there is not always time tocontemplate what dinner will be, let alone what beverage will playbest with it. Here we have selected malts to evoke the crusty breadsthat sit well next to every meal and seasoned it with the lemony,tarragon/thyme notes of Aramis hops. A go-to food friendly alefor the table.  Drink B.D.G because you are what you eat... and drink.

Carton Of Milk

Session Milk Stout
ABV: 4.0% | IBU: 35 | SRM: 26

The key to a sessionable beer is the way it evolves over time well spent.  Here we took an extremely dark malt bill and smashed it against the sweetness of milk, then we wafted black currant notes of Bullion hops through the middle.  Nuanced to keep it an interesting part of a gathering while neither dominating nor being inconsequential to banter.  Drink Carton Of Milk because it does a session good.

Red Rye Returning

Rye Ale
ABV: 6.5% | IBU: 50 | SRM: 12

There is no doubt variety is the spice of life and we love going off in all kinds of directions looking for new flavors. Like all travel though at some point your heart turns back toward home. Home, robust American ales. This route travels along a path of piney American hops, Simcoe, Cluster, and Horizon their natural course coaxed toward spicy by a touch of rye. Drink Red Rye Returning because home is where the hops is.

Whats In The Tippy?

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Introducing Carton Brewing

Having decided they had something to contribute to the very exciting conversation going on in craft brewing, cousins Chris and Augie Carton teamed up with their favorite home brewer, Jesse Ferguson, and started Carton Brewing. In the seashore community where they were born and raised, the Carton boys found a turn-of-the-century red brick warehouse and adapted it to accommodate a state-of-the-art Newlands Systems 15 barrel brew house. With Jesse at its helm, 6 E. Washington Avenue was turned into an independent craft brewery and their hats were in the ring. Applying a passion for stimulating flavor to inspiration found all around them, they set about their goal: to make tasty beer in the place their tastes were formed.

About Us

Announcements &
Upcoming Events

Carton Brewing Night at High Street Grill - May/15/2012

High Street Grill (64 High Street, Mount Holly) Tuesday night May 15th at 7pm Carton will be bringing boat, B.D.G. and Carton of Milk out to High Street Grill in Mount Holly. Come out and support our first event in the area. Carton's beer and $10 all you can eat Mussels in beer broth...It'll be a great night! Click here for more info

Carton Brewing Night at Stirling Hotel - May/17/2012

Stirling Hotel (227 Main Avenue, Stirling)   Thursday May 17th at 7pm-Thanks to the staff of the Stirling Hotel Carton will be hosting a brewers night , Our Boat, B.D.G, Carton of Milk, 077XX and one of the last kegs of Red Rye Returning around will be being served at all three of their bars. Stop by and check out our beers and one of the best beer bars around. Click here for more info

Carton Brewing Night at Taphouse Grill in Wayne - May/23/2012

Taphouse Grill ( 344 French Hill Road, Wayne) Wednesday May 23rd at 7pm Carton will be having a brewers night at Taphouse Grill in Wayne. Boat, Carton of Milk, 077XX, B.D.G. will be pouring all night long.  Stop in and join us for a beer at this great venue.  Click here for more details

News Events
  • Carton Brewing Night at High Street Grill

    High Street Grill (64 High Street, Mount Holly) Tuesday night May 15th at 7pm Carton ...See More

  • Carton Brewing Night at Stirling Hotel

    Stirling Hotel (227 Main Avenue, Stirling)   Thursday May 17th at 7pm-Thanks to the staff of the ...See More

  • Carton Brewing Night at Taphouse Grill in Wayne

    Taphouse Grill ( 344 French Hill Road, Wayne) Wednesday May 23rd at 7pm Carton will ...See More

We're open Saturdays and Sundays from 12-5pm for tours, tastings, growler fills, and merchandise. For more info contact:  tours@cartonbrewing.com

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