Crosby's Kitchen & CocktailBeer

Rye IPA showcases what a different grain can do to change up a classic. We put together a blend of classic American hops with both resiny and citrus aromas, and added them to a grain bill loaded with local rye.

Dry and spicy, with citrus and tropical fruit notes on the nose. The rye presence widens the body of the beer, and clips the malt bill with it's characteristic peppery-spice. Pine and citrus hop flavors meld into the malt bill and provide a pleasant, lingering bitterness.

A blend of seven grains, Amarillo, Centennial and Warrior hops. Hints of oak, cognac and a light woodsy bitter finish. Silver Medal Winner 2015 Best of Craft Beer Awards.

Our Rye Kolsch uses rye malt instead of wheat for this German pilsner-style ale. The malt, balanced with noble hops, adds a delicate spiciness and slight fruit note to this light alternative for the winter. The Rye Kolsch is light golden in color and drinks very easy.

A hearty American double IPA, red in color from a significant rye contribution. Spicy rye notes complement the dose of Simcoe and Centenial hops.

Rye malt and Nelson Sauvin hops from New Zealand flavor this amber American IPA with spicy, grapefruit flavor and a touch of dryness in the finish. Awards: 2014 GABF Silver Medal in the Rye Ale category.

This amber colored rye beer combines the citrus and floral character of a classic American IPA with the spicy earthy notes of a Rye ale. Hoppy but not too bitter and just enough spice to give you a little “how’s your father?”

Rye on the Prize has a bold, hopped up character inspired by our mission to do good by you, the beer drinker, and our community.

This style of beer is classified as an American Pale Ale or APA. The focus is obviously on the hops and grain used during the brewing process. Our version uses a considerable amount of rye grain (30%) and a considerable amount of hops. The color is rich and the taste is flavorful with very firm bitterness.

This seasonal is a lighter, crisper pale ale with a clean and dry finish. Small quantities of pale, wheat, and caramel malts are overshadowed by Chinook, Cascade, and Fuggles Hops.

Pale ales are ubiquitous and are probably the single most important style of beer to have introduced the concept of 'craft'. Pales are a fairly quick beer to brew- many examples are ready in a couple of weeks- and appeal mainly in that they are quite often balanced beers without too many distractions and without too fine a point on it- they taste like beer! Our Pale Ale is loaded with Rye malt (about 20%) which adds some viscosity, richness, and a slightly spicy finish. We use a fair bit of caramel malt for color and our American hop charge has a slight bite and piney finish. All this said, I think our Pale shares a few finer points with its sister style - Amber. Our 'Pale' is pretty dark and has a pronounced richness from caramel malt.

Rye gives our pale a spicy, full body profile. We used experimental hop ADHA484 for flavoring and dry hops that has the essence of cedar and bubblegum.

A bronze hued ale that presents itself to the palate with aromas of bread and mild spice. What follows is a hearty brew with bready sweetness and a smooth aromatic hop finish.

Brewed exclusively for the craft brewers conference in collaboration with Briess malting. The rye backbone of the beer is elegantly complimented with notes of chocolate and carmel.

A classic robust porter with rich and earthy aromas as well as a strong chocolate character finished with a hint of coffee. The addition of rye malt adds a new American flair to this traditional English porter.