Crosby's Kitchen & CocktailBeer

Farm style Amber blend. This brew has aged in oak barrels from Lake Effect Cooperage and Grand Traverse Distillery for a really long time! If you are a fan of the sours, you've gotta try this brew!

Sour Pale Ale

This not quite Berliner Weisse, not quite Belgian Sour is our way of taking the unique flavors from a soured ferment and balancing them with real cherries. it should be obvious why we put “sour” in the name. Why they put “puss” in the name, well… The brewers challenged themselves with this sour wheat ale when they decided to play with multiple strains of lactobacillus (a wild yeast strain) instead of just one, and they were rewarded with this lip-puckering brew! The backbone of Sourpuss consists of North American wheat malt, North American pale malt and just a dash of bittering Warrior hops. The real icing, or should we say cherry on the top, comes from 450 pounds of Oregon dark cherries added to sweeten up this brew while remaining true to the sour ale style.

This Burley interpretation of a 16th century German style uses 55% local wheat, and has undergone an initial pre-boil fermentation with lactobacillus bacteria to give it it's signature dry, puckering and refreshing character. This unique beer has been bottle conditioned with Champagne yeast to import it’s signature effervescence.

Beer and Bread have been showing off the magic of yeast for thousands of years, we decided to combine the two. The old and the new, contemporary ideas and historical techniques and ingredients, a very special beer that combines all these things and more. 6 months before we even had a brewery we started talking to Tom Herbert about the Hobbs House Bakery's 58 year old Sourdough yeast, and whether we could use it to ferment a beer. Tom was excited, we were excited! After a year of trials (each trial took a really long time to develop) we decided to loosely base the beer on a Berliner Weisse style - a historical Sour beer style from Northern Germany, but with a Wild Beer slant to it. We have used the 58 year old sourdough culture and a little brettanomyces and put the beer straight into oak barrels for its primary fermentation.

Sour Belgian-style golden ale with Pinot Noir grapes

Sours in the Attic is the second beer in our barrel aged draft series. It is a blend of our JB’s Downtown Brown and Red Snapper Roasted Pale Ale, each soured separately in oak casks and then blended to the perfect proportion of roasty, tangy, earthy, sour deliciousness. We first discovered oak-aged sour ales on a trip to Belgium way back in in 2002. When we expanded our brewpub later that year, we realized that the cellar under our new banquet space was the perfect spot for starting our own sour program. So we inoculated 4 used wine barrels with our favorite Belgian gueuze in the hopes that all of the beneficial micro-bacteria responsible for its unique flavor profile would take up residence in our oak barrels. It wasn’t long before our home-grown colony was producing some of the best sour beers in the US so in 2013 we expanded the sour program with the addition of another half dozen barrels and are now offering a rotating sour draft for your drinking pleasure. These one of a kind brews are hand selected and blended and available only at our Ann Arbor brewpub. Cheers!

An american style pale ale with medium body, light copper color and floral cascade hop aroma. A palate tester if there ever was one!

Tasty waves, tasty brews. That’s how we roll here in SoCal. At just 5.0% ABV, Session goes down smooth, with just the right combination of sexy hops to satisfy your inner beer geek. Clean, bright, and fresh, this easy going Dude is the perfect wingman or wingwoman for any occasion.

Crisp hard apple cider slightly sweetened with honey; notes of fresh apple and a creamy finish.

A brown saison and one of our inaugural beers. A simple malt bill of pale and chocolate malt allows the complex flavors of the yeast to be the shining star. Those complex flavors were further developed during a higher-than-normal fermentation temperature of 85 degrees, a good 15 degrees warmer than typical ales.

Crisp and smooth. This beer is deep amber in color. Toasty, malty flavor. Full-bodied with a clean finish.

South Down Harvest is brewed each September in celebration of the age old interaction between brewing and agriculture. A quantity of freshly harvested 'green' hops are included in this recipe which combines three different malts and three different hop varieties to produce a dry biscuit like palate with a fresh tangy bitterness.

BACK-SWEETENED WITH NATURAL JUICE--NEVER SUGAR--THIS MEDIUM-BODIED CIDER IS FOR THOSE WHO PREFER A TOUCH OF LUSCIOUSNESS TO THEIR LIBATIONS.