Crosby's Kitchen & CocktailBeer

A malty dark ale wtih ale with a chocolate and biscuit like flavor and balanced finish.

This is the second beer of our Holy Trinity series of Belgian Trappist-style releases. We’re using the house yeast from the Abbaye de Scourmount, their beers simply labeled Chimay, the abbey’s home town. Sacré Bleu! is loosely based in the Dubbel style, using darker malts to provide some nutty earthiness and light chocolate character. The malt flavors blend with the signature yeasty notes of fruit, nutmeg, and vanilla to provide for a wonderfully complex beer.

Coppery-gold hue with a full floral cascade hop aroma. Rich bready malts lay a perfect foundation for the profusion of tangy, citrusy hops that infuse this beer with a distinct ruby-red grapefruit quality that starts on the palate and lingers through a long satisfying finish. At our original Pub location in Ann Arbor, we serve the sacred cow cask-conditioned on a British Beer engine. It has less carbonation and is served about 10–12 degrees warmer than our other ales which really allows the flavors to open up. But it’s rich malts and robust tangy citrusy hops also stand up beautifully to crisp carbonation and a good chill. At ABC India this recipe goes by the name Raging Elephant.

A well balanced Double IPA, slightly resinous up front with a crisp floral finish.

The Sacred Sun Saison is a tribute to the local Native American liaison between the French fur traders and the Osage tribe during the early 19th century. Her journeys to Europe to bring continuity to the central Missouri region was the inspiration of this special release beer. The Belgian style saison ale has a crisp and refreshing taste with a slightly tart and citrusy aftertaste. Easily enjoyed and pleasantly refreshing.

The stuff of legend and lore. The first beer we ever made, a Pale Ale, was to calibrate the machinery. In this version we remade it as an Imperial while keeping true to the original brew. The sacrifice: Nina's Dodge Ram caught fire and blew up after a run-in with squirrels.

Others profess to produce a cherry cider, but none begin with 100% sour Granny Smith apples (eschewing all other apple varieties for their lack of sourness) unified with the superior Montmorency sour cherry (aka Prunus cerasus, a superior and vastly dissimilar cherry to Prunus avid, the bird cherry, the mere mazzard, so commonly used in cough syrup and children’s sweet-snacks) and the exotic Baladon sour cherry (hailing from my native country of Hungary), fermented with an English Ale yeast (procured from a fine brewery in Chiswick, London), rounded out with a spot of Bartlett pear juice (undeniably the world's greatest pear-flavored pear) and completed with a touch of spiciness (largely attributable to the ghost chili pepper, although married with a secret spice), precisely enough to make your vigor race and spirits embrace another gulp.

Bundles of Marris Otter and Crystal Malts provide this sessionable American Pale Ale with a stirdy, flavourful backbone, while American Cascade and Chinook hops make things a little more sprightly. Hopped twice, to make you savour that flavour for longer!

Black IPA with Michigan Chinook hops

Mango Habanero Imperial IPA. It tastes heavenly spicy, with a bountiful amount of mangoes and hops to provide pleasure to your tastebuds. Intense…. Spiced with Habanero peppers

Made by Sixpoint brewer Sam Carroll, this saffron-tainted Pale Ale has a sunny orange color and a hint of spice. With rye malt, Glacier and Sterling hops, and saffron threads added at flame-out.