Crosby's Kitchen & CocktailBeer

Our most heavily hopped beer ever bursts forth with unmistakable tropical fruit and pine hop aromas and flavor supported with a slightly sweet malt character, tapering to a crisp, dry finish. Heed your call and enjoy.

Belgian-style golden ale with a complex, dry sweetness, balancing bitterness and a spicy finish. Awards: 2005 GABF Gold Medal; 2006 World Beer Cup Silver Medal.

A dark, smooth, sweet full bodied & robust beer that warms the insides from its 8% alcohol. Serve in a snifter glass. Bricked in Double Bock.

Where are we today? A lush hop farm, the late summer’s warm moist air, and the full aroma of freshly picked hop cones on your hands. Take time to savor moments like this. Smell. Taste. Consider. Enjoy. Repeat.

The Centaur Saison is dry hopped with Mosaic. The French Saison yeast and hops work together here to create a real citrus, grape-fruity presentation. A hybrid beer named after a hybrid beast. Available in March & April.

This beer is made with 100% Pilsner malt and Turbinado sugar. We double mashed to achieve the highest gravity wort possible, then fermented with our Biere de Garde yeast and a secondary fermentation with Champagne yeast. Complex notes of caramel and toffee with a unique fermentation profile.

Aged in oak red wine barrels, inspired by dark aged ales of Belgium, brewed with Belgian specialty malts and re-fermented with cherries. An earthy, dark fruit character comes through in the nose and the taste, with a tart finish.

Brewed with big hitting all American hops, The Chief is an India Pale Ale that packs a whole tepee full of taste. Bristling with flavour from the blend of punchy aroma hops, used in copious quantities. Honey orange in colour, with aromas of mango and citrus, rising to a pleasant and balanced bitterness. The finish is dry that leaves you just wanting more!

For the past four years, Garrett has been working on a massive project. It’s the ultimate beer collaboration, but it’s not a beer. Published this September by Oxford University Press, it’s The Oxford Companion to Beer, the most comprehensive book on beer ever published, featuring 160 experts covering more than 1,100 subjects. It’s a momentous thing, so Garrett (Editor-in-Chief), Horst Dornbusch (Associate Editor, writer, scholar, man-about-town) and Thomas Kraus Weyermann (writer and master maltster) hatched a plan. Together, they brewed our next Brewmaster’s Reserve beer, called The Companion. Thomas created special new floor malts for The Companion, which is brewed in an old style called “wheat wine”, a wheat-based equivalent to barley wine. The floor malts give this beer a juicy malt character of considerable depth, 55% malted wheat gives it a surprising lightness on the palate, while our house ale yeast lends a gentle fruitiness. The Oxford Companion to Beer will impart knowledge, while The Companion imparts conviviality. Maybe you really can have it all?

A stately mixture of pink sea salt and pink and green peppercorn curl around your tongue like a snake, giving off a balanced salty fruitiness with a subtle peppery bite.

This sour wit is the second beer in our Conversion Northwest Sour Ale series. It is a Belgian style white beer brewed in the farmhouse tradition and opened to fermentation from a variety of wild yeast and lactic bacteria. The Conversion series represents our transition to wild ales; tart and juicy with lots of traditional farmhouse goodness - Our conversion to the wild side continues...

This sour wit is the second beer in our Conversion Northwest Sour Ale series. It is a white beer that is brewed in the farmhouse tradition and opened to fermentation from a variety of wild yeast and lactic bacteria. The Conversion series represents our transition to wild ales; tart and juicy with lots of traditional farmhouse goodness - Our conversion to the wild side.