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Dark Piney gets its inspiration from many evenings camping the NJ Pinelands—referred to as the Pine Barrens by early settlers due to its sandy and highly acidic soil considered unsuitable for traditional farming. These resourceful settlers hunted, fished, and lived off of the land—traditions that remain strong today.


The style name, Black IPA (Indian Pale Ale), is a bit of a contradiction since it is not pale at all. In fact, many in the industry have advocated to call the style India Black Ale, American-style Black Ale and even Cascadian Dark Ale – we have come to know this brew as a Black IPA. The origin of the style is largely rooted in the modern American craft beer revolution, popularized in the Pacific Northwest and Southern California starting in the early-mid 2000s. 


Like the pines native to our area, the flavor profile of our Black IPA is big and bold. The darker malts lend roasted flavors that complement the floral and citric flavors of the hops creating a unique and delicious experience. The malt flavor has low caramel and toffee flavors. Our dark malts are roasted but the flavor notes are not intense and do not clash with the hops.

Food Pairings

Notably hoppier than East Coast IPAs, our Dark Piney perfectly emphasizes heavy and bold foods such as red meats, and various fried food options. 


It even holds up well to spicy dishes like chicken tikka masala and shrimp diablo. Try pairing this bolder beer style with strongly flavored cheeses such as blue cheese. It also balances well with equally bold desserts like spice cake, but for a pairing that is quickly capturing the taste buds of our patrons, pair this hoppy beer with the sugary sweetness and tanginess of carrot cake.


Suggested Foods: Grilled Lamb or Smoked Beef Brisket

Cheese: Blue Cheeses (Gorgonzola)

Desserts: Carrot Cake or Spice Cake


Glassware & Serving Temperature

Tulip—This type of glassware is best for strong-flavored, malty craft beers


Best served at 50-55°F

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