Crosby's Kitchen & CocktailBeer

Tart of Darkness is a traditional stout that we aged in used oak barrels from The Bruery that had previously housed beers such as Cuivre™ or Black Tuesday®. We then brought them over to Bruery Terreux, added our special blend of souring bacterias and wild yeasts and watched nature take its course. The result is a perfectly tart yet awesomely dark and roasty, sour stout. Not a style you will see very often, and in our opinion, not a style seen often enough. This unique stout has notes of tart plums, roasted coffee, vanilla and oak.

Our Tart Peach Kölsch is a fresh take on one of our very first beers. The juicy aroma and flavor of ripe peach complements the subtle fruitiness from the Kölsch yeast in this bright, refreshing ale. Add a tickle of tartness to round out the senses, and you get a new brew that’s interestingly delightful.

Pilsner malt and raw wheat lay a subtle ground layer onto which we build a lightly tart saison. With flavors of tangerines, sour dough and sour patch kids, we really enjoy this expression of a non-oaked wild ale.

Belgium’s vast history of brewing and beer styles has inspired us at Victory for decades. Settling in on the comfort a dubbel ale provides, we sparked that style up a bit with brettanomyces fermentation. The result is rich in flavor but light in body—sharp in impression but smooth in finish. You’ll Taste Victory as Tart Ten takes your palate on a new journey! This bold, copper-hued, brettanomyces-infused beer entices with a delicious tart flavor combined with its slight malt character and stellar carbonation.

This classic ale was brewed with the spirit of Scottish tradition, just like the unique Tartan Scottish plaid that represented one's own clan in the highland country. Using an old technique used before modern malting, we made a mash of all organic British pale malt with a touch of burnt barley. We separated the potent sweet first runnings and caramelized them for hours into a thick sticky syrup while the full size brew boiled away with Nugget hops. Near the end of the boil we combined this dark red caramel syrup back into the main kettle to contribute both its dark color and rich malt flavor. Fermented with a Scottish origin ale yeast for distinctive fruity flavors, this burnt golden strong ale is elegant in its subtlety- easy drinking yet fulfilling, malty yet dry, rich but balanced. Produced with time honored tradition, this ale represents Agrarian's respect for the diverse brewing heritage that makes today's beer culture so rich and complex.

Alexandria’s two Scottish founders, Captains Philip and John Alexander, inspired Port City’s our Tartan Ale. Tartan Ale is produced in the Scottish 80-shilling style, which favors complex malt character over hops, which don’t grow in Scotland. It pours a dark copper to chestnut and serves as a showcase for British malt character, including a subtle fruitiness and notes of brown bread and toffee.

One of the world’s classic sour beer styles, Tartare is Bear Republic’s interpretation of Berliner Weisse, the tart, low-alcohol beer style dubbed as ‘The Champagne of the North.’

This special ale is a blend of our Tartare™ and Tartare Rouge™ wild ales refermented in oak barrels with white and yellow peaches from just up the road at Dry Creek Peach. Aged for 12 months in the barrels, this tart ale blend starts with the aroma of farm fresh peaches, flavors of soft malt balanced by bright acidity, and a lingering finish of ripe fruit.

Brace yourself for a refreshingly tart snap. Tartastic's lacto sour profile and fruity, spicy undertones enliven the taste buds with each bright, sessionable sip. A refreshing sour ale with the lip-tingling sweet and sour flavors of juicy lemon and ginger.

Tarte Nouveau is a lactobasilis kettle-soured tart beer weighing in at just 3.9% ABV, which is the epitome of refreshing. Originally, Tarte Nouveau debuted in March of 2013 as our Brewers Select offering, Zulu. Zula was an experiment in making a new Weyerbacher sour that we could run through draft systems and our packaging equipment without risking any sort of contamination by the funky souring bacteria. Zulu not only helped pave the way to Tarte Nouveau, it also paved the way to our nineteenth anniversary beer!

American Sour Beer has become one of our favorite styles over the last few years. This one uses a technique called “Kettle Sour” in which we let lactic acid creating bacteria called Lactobacillus bring down the pH and make the beer very tart. We added Estate Riesling Juice to even further enhance the acidic complexities. Lots of citrus, stone fruit, and grapes in the aroma are balanced out by a puckering flavor that is refreshing and leaves you wanting more.

Our Scotch-style ale, named from Norse mythology, combines the heritage and tartan of our brew team. The roasted barley and chocolate malt lend a bold flavor to this delicious dark beer. Its increased hop level is a modest departure from a true Scotch-style ale. We hope you agree this is a beer worthy of the name Tasgall, "Cauldron of the Gods."

Schlafly Tasmanian IPA is brewed with 100% Australian hops. The Tasmanian hop, Galaxy, is a strong, aromatic variety that is different from traditional strains of the Pacific Northwest. Our brewers developed a recipe that showcases the hop’s unique flavors of citrus and pineapple.

This Ice Cream Ale is built on a base of sweet, toasty, and nutty malts that support a 15lb. addition of house-toasted pecans and a 4lb. addition of house-made bourbon vanilla bean extract. Expect a vanilla-forward aroma and flavor with a creamy and smooth finish.

This toasty amber ale was originally conceived as a “harvest” brew to celebrate the fall season. Some brewers like to make pumpkin beers this time of year, but we chose to use Jumbo Sweet Potatoes. Basically, this beer is a not-so-mild, English-style Ale, capitalizing on a snappy, forward malt flavor and a floral, herbal English hop character.

Saku had brewed strong beers for decades. In 2004 brewmasters completed old formulas and nowadays Taurus is one of the most popular bock typed beer in Estonia. Saku brews it of its own yeast, water, and selected malt and hops to gain high foam and excellent aroma.