Crosby's Kitchen & CocktailBeer

Our Saint Dekkera® Reserve Sour Ale series are single barrel, unblended, non-inoculated and either non-fruited or fruited ales that are naturally soured by spontaneous/wild secondary fermentation and aging for 1 - 3 ½ years in oak barrels with a natural micro flora of lactobacillus, pediococcus & wild yeast/Brettanomyces present in the wood to achieve complex esters, naturally balanced acidity from lactic, acetic and other organic acids and a balanced wood character.

Our Saint Dekkera® Reserve Sour Ales are naturally soured by spontaneous/wild secondary fermentation and aging in oak barrels with microflora wonderfully unique to our downstate Illinois terroir, where we embrace the individual, wild character of each barrel to produce beers with a wide array of acidity, sourness and unadulterated funkiness.

Our Saint Dekkera® Reserve Sour Ales are naturally soured by spontaneous/wild secondary fermentation and aging in oak barrels with microflora wonderfully unique to our downstate Illinois terroir, where we embrace the individual, wild character of each barrel to produce beers with a wide array of acidity, sourness and unadulterated funkiness.

Barrel Aged Sour Double Stout. Our Saint Dekkera Reserve Sour Ale series are naturally soured by spontaneous/wild secondary fermentation and aging in oak barrels with microflora wonderfully unique to our downstate Illinois terroir, where we embrace the individual, wild character of each barrel to produce beers with a wide array of acidity, sourness and unadulterated funkiness.

Our Saint Dekkera® Reserve Sour Ale series are single barrel, unblended, non-inoculated and either non-fruited or fruited ales that are naturally soured by spontaneous/wild secondary fermentation and aging for 1 - 3 ½ years in oak barrels with a natural micro flora of lactobacillus, pediococcus & wild yeast/Brettanomyces present in the wood to achieve complex esters, naturally balanced acidity from lactic, acetic and other organic acids and a balanced wood character.

Saint Lamvinus is lambic with merlot and cabernet franc grapes added.

This special take on an IPA recalls what IPAs might have been like in the early 1800’s. With a pleasantly bitter earthy, grassy hop character, this brew has hints of smoke and toffee, hard water notes of mineral, and a crisp, dry finish. 5.7% v/v, 45 IBU This is a one-time brew, something that if we even tried we could not perfectly duplicate so try it if you see it!

Reddish copper in color, a roasty malty flavor, with a hoppy-spruce finish. Behind great beer there is a brewer, and behind great beef there is a bull. Fukutsuru (Fuku to his friends) is that bull. Ranked the top marbling bull in the U.S., Fuku is a Japanese Wagyu bull whose offspring produce premium grade American Kobe Beef that is served with St. Rogue Red. Over 50,000 units of Fuku’s pride is in the freezer for future breeding. In his final days, Fuku was given the opportunity to “socialize” with some fine, young cows. Instead, he chose to take a nap. We dedicate this beer to Fuku — a rogue to the very end.

It's an unassuming road leading to the priory. Here, off the corner of two intersecting roads, dedicated monks have been making beer for over 150 years. It's always been a simple life the kind that requires they brew only enough to sustain the activities of their monastery. In the silence of passing seasons, they pray, they brew and retire in solitary existence behind the sheltering walls. They live a most interesting life. Most likely one we couldn't sustain. Nearby, each summer, the trellised fields spring to life as rows of resinous green cones are trained toward the heavens. Rumor is some monks love these hops and being surrounded by budding yellow aromas and the leafy pungent fields inspired them. Since we aren't sensible enough to locate our brewery near hop fields, we can only offer this blond ale in celebration of our Abbey brethren and their steadfast Devotion.

"The fruity notes derived from its fermentation blend harmoniously with the dominant note of liquorice and the caramel. The bitterness is the product of a complex alchemy between the fine hops and special malts which confer a typical note of black chocolate."

With an aroma dominated with notes of pine and faint impressions of tropical fruit, the flavor is full of toasty, malty notes that are swiftly washed away by a firm mix of resinous bitterness and roasted malt.

Brewed with Belgian yeast, this popular style is spicy and floral. You will notice notes of banana and clove, and more discerning palates will detect the crushed black peppercorn that makes this a delightfully robust lightly colored ale..

A seasonal summer style produced in Wallonia, the French-speaking part of Belgium. Originally brewed at the end of the cool season to last through the warmer months before refrigeration was common. It had to be sturdy enough to last for months but not too strong to be quenching and refreshing in the summer. It is now brewed year-round in tiny, artisanal breweries whose buildings reflect their origins as farmhouses.

Typically considered Belgian Style Pale Ale that is highly carbonated with fruity and spicy characteristics. It was historically brewed in the slower winter months for the farm workers in the French speaking regions of Belgium.

This Belgian-style farmhouse ale has loads of fruity esters with coriander and orange peel. Our light-bodied seasonal ale is perfect for a day floating on the water. Pilsner, wheat, Munic, and Vienna malts.