Crosby's Kitchen & CocktailBeer

Black. Rich. Bold. Brewed with oats the brewmaster Ryan Wibby roasted with James at Rosalees Pizzeria here in town. The Schwibby Schwarzbier was names Colorado's best lager of 2015 by Food and Wine Magazine!

Rye with Motueka and Crystal

A crisp medium bodied brown ale, lightly hopped for a smooth finish. A lighter beer for the coming of springtime.

Scottish ales are more malty and softer than their British pale ale cousins. Ours has subtle caramel undertones. In 1924 the Boston Herald ran a contest looking for a new word to describe the people of America that were ignoring prohibition and drinking anyway. “Scofflaw” was the winning entrant. Documentarian, Ken Burns dubbed America during prohibition as a nation of scofflaws.

(Brewery and Pub only) An amber ale that’s both smooth and sturdy, with a wee bit of dark roasted malt and noble hops.

Brooklyn Scorcher #366 is a very tasty summer pale ale featuring a hop so new that it doesn’t have a real name yet – right now it’s just called “HBC 366”. But this hop does have parents. Jason Perrault of Perrault Farms crossed the Warrior variety with a “wild” hop back in 2001. Jason says: “The brilliant coloration of the leaves combined with a nice growth habit and exceptionally formed cones with abundant lupulin (the repository of all those aromatic oils), resulted in a strikingly beautiful plant.” Working with the legendary hop breeder Gene Probasco, Jason took cuttings and started growing dozens of plants with fellow grower John I. Haas. Tom Nielsen, hop guru with our friends at Sierra Nevada Brewing, helped them figure out that this new hop was indeed delicious in beer. By 2009, the Smith family of B.T. Loftus Ranches were growing some too, and today “HBC 366” occupies about 1.2 acres of land in the Yakima Valley of Washington. And here it is! Brooklyn Scorcher #366 is a hoppy pale ale that’s dry, minerally and fruity on the palate, snappy in the center, and bursting with the citrusy, piney notes that make our new pal 366 so special. It’s got as much hop character as an IPA, but at only 4.5%, Scorcher #366 is eminently sessionable, so you can hang out with it all summer. Scorcher #366 loves lobster, shrimp, and crayfish, but will snarf your nachos and fish tacos without the slightest hesitation. Scorcher #366 prefers charcoal but doesn’t hate on propane. Scorcher #366 is not a snob. Scorcher #366 will have another burger and a hot dog.

This is one of our limited release meads only available in limited quantities. This mead is hot and spicy made with the addition of red chili peppers. No dancing around with this one, it gets to the point. The semi-sweet honey provides a wonderful dance floor for the chili peppers to add some heat, its complex, not one dimensional. Enjoy with authentic Mexican dishes, or with some PEI mussels.

Bitter & unforgiving.

Our Scotch Ale pours a dark, chestnut brown. Its malty caramel aromas compliment a balanced malt bill and slight hop bitterness to give this brew a smooth, refreshing finish.

Scotch Ale is distinguished from other beers by its very rich malt character, residual sweetness, delicate bouquet and flavor intensity. The use of highly-kilned grain contributes to the Scotch Ale’s malty character and darker color. The yeast strain used for Scotch Ale acts less aggressively during fermentation and accentuates its malty flavor.

This big, malty ale is dark, sweet and roasty with enough strength to make it a winter warmer.

A ‘peated malt ale’ no classic style for this brew! Peated malt is dried over a peat fire which imparts a sweet and smoky taste to this beer. A flavor reminiscent to that of a fine scotch!

Brewed primarily for Michael Jackson’s Rare Beer Club, but also available in limited quantities on tap at the Greenwich Union pub. After India Pale Ale and London Porter the third great British export beer was Scotch Ale. It was brewed at lower temperatures than English ales and cold conditioned for six to eight weeks. Scotland’s remoteness from the hop gardens of Southern England & the softness of the water of the Scottish lowlands made Scotch Ale the world’s finest expression of malt flavor in beer.