Imperial Chocolate Mudbank Milk Stout Release


Imperial Chocolate Mudbank Milk Stout is the first of our two Mudbank Milk Stout variants! Brewed with copious amounts of Chocolate malt and 28 pounds of semi-sweet Belgian Chocolate added to the boil, Imperial Chocolate Mudbank Milk Stout is a tuned up version of our Winter seasonal with all the chocolate bang for your buck. This jet black brew is chock full of bready two-row barley, biscuity Victory, and enough Caramel malt, and Flaked Oats for a bold, rich, big mouthfeel and taste. Hopped with Warrior and Fuggles and coming in at 9.1% ABV this hefty brew is sure to keep you warm on a cold Winter’s night as well. Too bad Winter is only four months long! This limited brew is only available once a year, so be sure to keep a few bottles in the basement, as this beer will age and grow in character with time.

Bottle sales and growler sales start at 12 noon on Saturday, February 1st! 22 ounce bottels are $12/each and growler fills are $20/each. We only have 2 half barrel kegs for growler fills, so this beer won’t stick around for long!

Ziggy Zaggy Oktoberfest at NCBC September 28th!

Oktoberfest Poster

Neshaminy Creek Brewing and the Croydon Volunteer Fire Department present Oktoberfest 2013!

Come celebrate the release of our Fall seasonal lager, Ziggy Zaggy, as well as four other German-styled Neshaminy Creek favorites! Ziggy Zaggy is also a collaboration beer with Golden Avalanche Brewing, and we’ll be pouring kegs of their version as well!

Come on out and grab a fresh pour of…

Ziggy Zaggy Oktoberfest Lager
Golden Avalanche Oktoberfest Lager
Trauger Pilsner
Highwater Hefeweizen
Dunks Ferry Dunkelweizen
Churchville Lager

We’ll only pouring our German styles on this, the most glorious beer day of the year!

Not to be outdone, we’re going to have a ton of authentic, traditional, German food provided by Chef Jeremy Nolan and the great crew from Brauhaus Schmitz!

Oh, and we’re not done yet! Our good friend Jeff Baker and the Keine Django Bande are going to be playing traditional and not-so-traditional Oktoberfest tunes that’ll have you dancing on the tables in no time!

Proceeds from this event are being donated to the Croydon Volunteer Fire Department as well, so we both would really appreciate your support!

Entry is $10, and doors open at 4:00 PM, music starts at 4:30. Last call will be 8:45 PM!

We’ll be offering some great special and collectable items along with pre-sale tickets starting Friday, August 30th!  Go here for special online ticketing, pricing, and commemorative swag:

More information will be posted on

Questions? Call (215) 458-7081 or email us at neshaminycreekbrewing[at]

December Brew Update

I’m having a hard time coming up with a good start to this update.  It’s 7 PM on a Thursday evening, and per normal our brew day started at 6 AM today.  Needless to say, We’re pretty tired; at least we didn’t pull another double brew day like Tuesday.  As much fun as brewing can be, 15 hour days are 15 hour days no matter what you’re doing.

We’re doing a bit of catch up right now around ‘da Creek’.  Unfortunatley, we didn’t get The Neshaminator, our malt forward 8.5% German wheat bock brewed with orange blossom honey, into the tank this year as earlier as we had hope.  Fortunately, it does look like we’ll have that wrapped up and kegged just before Christmas so we hope you stop by for a growler fill to enjoy with family and friends over the holiday.  From what we’ve been tasting in the tank, we’re really excited for how we think this beer is going to turn out.  If you’re a fan of malty German bocks, but also don’t mind the character that German wheat beer yeast give styles like Hefeweizen and Dunkelweizen without those characteristics being to over the top, this beer is for you!  It’s dark, rich, full-bodied, and does pack a punch for a beer that is dangerously tasty and easy to drink.  Don’t say we didn’t warn you.  Think Tribute Tripel and how easy that beer goes down, but instead with notes of almonds, dried raisins, and chewy, bready goodness all with a hint of banana and spicy clove.  We’re getting thirsty just thinking about it.

Today also marks a very special occasion for Neshaminy Creek Brewing….we officially breached the 1000 barrel mark in total production.  Not to shabby considering we’ve only been open since June 1st of this year.  Before we kicked things off earlier this year we thought it would be nice to get to 500 barrels in seven months, probably even a bit ambitious to say the least.  Because of your support we crushed that goal and we only have you to thank for that.  So, with all sincerity, thank you to everyone that has shown any amount of good will and support for this brewery this year as well as since day one.  We wouldn’t be here with you.  To say we’re totally blown away would be an understatement.

Not only have we caught up on brews for 2012, we’re now on schedule for our first seasonal release for 2013, Mudbank Milk Stout.  Some of you may have had a chance to taste this beer during Philly Beer Week 2012.  We brewed 15 barrels specifically for Beer Week festivities and we’re excited to be able to bring this brew to you again early next month.  Mudbank is one of our favorite beers to make, and one of our favorites to drink as well.  It’s everything we enjoy about stouts; it’s bready and biscuity with a great roasted note paired with a sweetness, body, and velvety mouthfeel imparted from the Lactose sugar we use in the brewing process.  At 6.8% ABV it’s no slouch either.

Leon Russian Imperial Stout, aka the Smores Stout…..we get a lot of questions about this beer, and that probably has a lot to do with the fact that each 15 barrel batch is brewed with just under 50 pounds of handmade marshmallow fluff, 16 pounds of bittersweet bakers chocolate, and 30 pounds of crumbled graham crackers.  When it’s young it’s a bitter chocolate bomb with a huge roasted, almost smokey note.  When it gets a month or two under it’s belt the malt really shines and makes this beer even more enjoyable, in our humble opinion.  Hard to believe, but this beer actually has 88 IBUs too, which is of course necessary to counter the massive amount of malt and sugar (from the marshmallow fluff) used in this brew.  Some people say it tastes just like a campfire Smore, some say it doesn’t.  Was that even our intention?  Does that even really matter?  We don’t know for sure, but when our good friend Kevin Romer brought the idea for this brew up in conversation it sounded like a beer that would not only taste great if done well, but a challenge to brew.

And a challenge it is.

Using nearly 50 pounds of marshmallow fluff, 16 pounds of bittersweet bakers chocolate, and 30 pounds of graham crackers presents a lot of brewing hurdles.  For starters, store brand marshmallow fluff is injected with air so when you use store bought fluff good luck getting all the fluff to dissolve in the kettle during boil, even at 90 minutes in the kettle.  On top of that, if you have a direct fire kettle like we do you have to melt down the chocolate before you put it in the boil otherwise you’re going to find giant burnt pieces of chocolate stuck to the bottle of the kettle after knockout.  Lastly, getting around the fact that graham crackers act like giant spongy bricks when dumped directly into the kettle during the boil, not to mention they interact with the proteins already in the brew from the massive amount of barley used, well let’s just say, that’s just another hurdle that makes this beer special and a challenge to make.  From the response we’ve seen so far we’d like to think people are enjoying the end result.

The next batch of Leon is slated for release in March of 2013, but for those of you that follow our Facebook page you probably got a glimpse of some Wild Turkey bourbon barrels that we’re filled with three week old Leon that we posted online earlier this week.  We’re going to age those for six months, which looks to be right around the time Philly Beer Week 2013 is going down.  Coincidence?  Not really, but the timing did work out pretty well, no?

We’ve got a bunch of other cats that we’re going to let out of the bag soon; tons of interesting things we’re working on, not to mention the addition of a bottling line very soon.  Thank you to everyone for your patience, support, and encouragement.  We’re glad you’re enjoying all this hard work.  Until next time…

Hot Rods & Hops

Hot Rods & Hops 2012

Come check out some of the areas best hot rods, classic cars, and unique vehicles in our first ever Hot Rods & Hops event! There will be free music, free beer from some of the area’s newest breweries, prizes, and more!

Here’s the details….

Saturday, November 3rd
Neshaminy Creek Brewing
909 Ray Ave.
Croydon, PA

In addition to our beers, the fine folks from some of the areas newest breweries, including Round Guys Brewing and Naked Brewing Company will be on handle sampling their fine beers.

We’re excited to invite these great musical guests:

PJ Bond – PJ is a dear friend and one of the most talented, honest, and sincere songwriters on the scene today. Blurring the lines between alternative, country, and folk mixed with a do it yourself punk attitude, PJ always reminds me how important music can be. Check out some tunes at

Brian McGee – Well known as the singer and guitarist for Plow United, Brian’s pedigree as a musician dives much deeper than the three chord angst that you’d expect. Melding country, blues, and folk with hints of Americana you can expect a great set of stripped down passion and heartfelt sincerity very seldom found these days. Check out some tunes at

Aspiga – This three piece lo-fi, indie rock band has seen a lot of the road in 2012 and it truly shows. With a new record slated for release in November this New Jersey based outfit will be sure to bring a smile to your face with their catchy hooks and undeniable affinity to make you laugh. Check out some tunes at

King Django Band – At the forefront of the NYC ska scene for the better part of nearly three decades, Jeff Baker (aka King Django) has fronted diverse acts like Skinnerbox and The Stubborn All-Stars while also recording and performing solo. He fuses reggae, dance hall, rock steady, ska, punk, jazz, and even klezmer effortlessly and with incredible skill. Check out some tunes at

12 Noon to 5:00 PM
Rain or shine!

The First 100 Days

So, here we are.  Our first 100 days of existence and we’re chugging right along. We’ve had our ups and downs, and hits and misses, but luckily I’d like to think we’ve had more hits than misses (not withstanding a few Internet beer judges on or BeerAdvocate that clearly know more about beer or our intentions when creating one than we do….yes we read that stuff from time to time and yes, you look like jackwagons).

Scaling up from smaller pilot batches to a 558 gallon brew is a lot easier said than done, especially when dealing with a system you’ve only been brewing on for 100 days regardless of how much time you’ve spent on a larger production system. After finally dialing in our water chemistry we moved on to nailing down our brew house efficiency, which was slightly higher than our estimated (and typical) 75 percent.  Because of that many of our beers, Trauger Pils and County Line IPA in particular, were coming out more malt forward than we had planned.  With that in mind we have made some adjustments and we’re pretty happy with the way things have been turning out over the last 45 days.  Also, we’ve done a bit of retooling with the hops in the IPA, switching up the Zythos and Simcoe so that we’re now using Simcoe at flame out in the kettle, which we feel is a big improvement.

Speaking of hops, we’re finally under contract for 2013, but unfortunately we’ve been locked out of Simcoe and Citra again, meaning we’re going to have to source those on the open market as much as possible for the remainder of 2012 and for all of 2013.  Lucky us, right?  We were able to secure Centennial and Chinook, which were completely sold out this year well before we even fired up the kettle for the first time.

We’ve also been hard at work getting our proper yeast pitch rates down so that we’re getting fully attenuated beer.  Since we don’t have a lab like bigger, fancier, older, more well funded breweries, we’ve been doing our best to calculate proper pitch rates for each beer so that they finish exactly as we intend.  Right now we’re really happy that our house Ale yeast strain is chugging along and kicking some ass.  Our Czech Pilsner yeast has been solid since day one too, which is somewhat surprising since lager yeast can be a bit more challenging by their very nature. Unfortunately we’ve been dealing with a few issues with our Belgian strain, and the last batch of Tribute Tripel finished a bit higher and sweeter than we would have liked, but we’re pretty optimistic that the latest batch of Tribute in the tank right now should get things back in line.  Keeping things in perspective, that’s more hits than misses, so we’re on the right track.

We’d really like to send out a huge thank you to everyone that came by on Leon’s launch day nearly three weeks ago.  The response to this beer has been completely overwhelming and we’re pretty stoked on the feedback we’ve been receiving.  We’re currently completely sold out at the brewery and we’ll only be brewing another 15 barrel batch that’ll be going directly into bourbon barrels once it’s done primary fermentation.  Outside of about 300 hand bottled 22 ounce bombers, you won’t see Leon again until March of 2013.

This past monday we finally launched distribution in New Jersey through our distribution partner, Hunterdon Distributors.  Thank you to everyone in New Jersey that has taken a chance on this little brewery from Croydon and picked up a keg so far.  We’re only available on draft right now, so check out this page and see where you can find NCBC beer so far in Jersey.

Thank you to Jeff and the great people at The Hulmeville Inn for hosting our first ever tap takeover last thursday.  Apparently you guys liked what we have been doing so far and woofed down a record amount of pints for any beer event at the ‘Ville.  Thank you so much!  Can’t wait to do it again!

We’ll have a more proper beer update shortly, but one thing I can tell you now is that we’ve been very overloaded with seasonals lately, and we’re going to be cutting back on those to keep everything in a nice schedule and right on track.  We’ve sort of been playing catch up since we only opened June 1st, and now that we’re finally in a groove things will be a bit more lined up from month to month/season to season.

I’m sure I could go on and on, but we’ll save that for another day.  In the meantime read this awesome article about Sam from Dogfish Head taking on Beer Snobs.  It’s a good, informative read, and something more people should take to heart.

Until next time…

Neshaminy Creek Floods the Hulmeville Inn – Thursday, September 6, 2012

Neshaminy Creek Floods the Hulmeville Inn
Thursday, September 6, 2012
6 PM

Neshaminy Creek Brewing is really excited to finally announce the beer lineup for our tap takeover at The Hulmeville Inn, Thursday, September 6, 2012. Jeff and the fine folks over at The Hulmeville Inn have been very supportive of this brewery even before we hit the ground running in June, and we can’t thank them enough for inviting us back and putting all these beers on tap.

To change things up a bit from the normal “keep the pint” night, we’re going to be offering free t-shirts to the first 36 people who stop on by and grab a pint of any NCBC beer. We’ve got a special design that we’ve been waiting to unveil just for this event, so don’t miss out!

Here’s what we’re going to have a on tap:

Tribute Tripel
Mudbank Milk Stout
County Line IPA
Trauger Pilsner
Highwater Hefeweizen
Croydon Cream Ale
Leon Russian Imperial Smores Stout
Poquessing Belgian Pale Ale
In the Midnight Sour

A quick note about the last two beers on that list…

- Poquessing Belgian Pale Ale is a pilot beer we brewed from the second runnings of Tribute Tripel, something commonly referred to as a small beer. We’re really excited with the way this beer turned out and we’re looking forward to brewing a few larger batches of this in the future.

- In the Midnight Sour is a Belgian Dubbel we brewed last year and have been aging in a Bourbon barrel for over one year. Not only that, we pitched the barrel with a strain of Brettanomyces and added some organic Bucks County raspberries and cocoa nibs too. There is currently only one sixtel and a few bottles of this beer, so this will be your only chance to try this beer until we do something on a larger production scale in the brewery. When will that be? Who knows.

So there you have, nine beers in total. Let’s have some fun!