Crosby's Kitchen & CocktailBeer

Actual Brewing’s laboratory worked with the Ohio Historical Society to propagate yeast from the brewing staff of Amunet, a mummy that spent its life as an brewer. The final product was a sarcophagus sour ale inspired by the flavors of ancient Egypt. Light in color but full of spicy mystery, this beer is similar to that enjoyed by laborers, temple workers, and the average mummy. This nano-batch is the only one of it’s kind, available exclusively at The Daily Growler.

Not quite Zombie Killer. Not quite Zombies Take Manhattan. But oh, boy! Coming soon to a watering hole near you. For the first time; for the last time. Unfortunately, we’ve experienced some issues that we like to call “Uh-Oh’s”. We accidentally blended a few hundred gallons of Zombie Killer into one of the two tanks that contained Zombies Take Manhattan.

Our Imperial Coffee Porter was brewed in collaboration with our good friends at Takoma Beverage Co. in Takoma Park, MD. We used 50 pounds of Banko Gotiti, a natural sundried coffee from Ethiopia -- ground, bagged, & steeped in the wort after boiling.

Deliciously full-bodied, hop-forward & sessionable black ipa; brewed with malted rye & dehusked roasted barley malts; hopped with simcoe, cascade, & centennial hops; nutty, roasty, piney; brewed in collaboration with Will Shelton of High & Mighty Beer (Holyoke, Massachusetts).

In a reimagination of an existing Big Time recipe, Chris has added a touch more malt complexity and a delicate Crystal hop finish to create a satisfying summer refresher. To paraphrase John Entwistle, “This beer’s gonna take off like a Led Zeppelin.” O.G. 11.8°P, 4.0% ABV, 20 IBU

Night gathers and now your watch begins with robust dark fruit, spice and caramelized sugar aromas. Pledge your life and honor with this Belgian-style dark strong ale to the Night’s Watch, for this night and all the nights to come. Sip this stark bier and stay warm for Winter is coming!

An Imperial Irish style Red Ale with a hoppy twist. With our mission in mind: NY-grown barley, hard red winter wheat and local cascade Hops! These special Northeastern ingredients lend this beer unique flavor profiles.

You hold in your hand a beer so dark, so rich, you may lose yourself as you fall into the never-ending depths of temptation. The Nothing exists to be the most decadent dark Chocolate Imperial Stout. You have met your greatest foe. Now defeat it. Darkly roasted chocolate malts are combined with 2 types of cacao nibs creating a balance between subtle chocolate cake decadence and residual malt sweetness to pull you deeper into the complexity of The Nothing. Don't be afraid of the dark.

William Ogden opened Chicago’s first brewery. He was the city’s first mayor. And he added the North Brand channel to the Chicago River that created the island from which we take our name. Three good reasons why we gave our first-ever Belgian Style Tripel his name. We dry hopped The Ogden with American Citra® and Brewer’s Gold hops to add spicy, tropical flavors. Then we fermented it with a unique Belgian yeast to give it a bold, complex palate.

Brewed with Fresno Chiles and passion fruit.

Monastic breweries wrote the book on complex ales that weave notes of dark fruits, spices, caramelized character and warmth into each sip. The Order summons that tradition and adds local inspiration. Our darkening, Belgian-inspired abbey ale features dark-fruited character from dates, Belgian-style sugars and subtle spicing from coriander, which compliments the Belgian yeast esters.

Brewed in the style of a “West-Coast” Imperial Red Ale. Upon first sip, this beer showcases a delicious malt bill worthy of any Red Ale. A face-melting 120 IBU’s quickly follows, however this extreme bitterness only compliments the bold and unique flavor packed into this outcast of an ale.

A very special blend of two very special beers, T.O.A.N.W.T.S. is 2/3 a deep black imperial stout aged in a Buffalo Trace Bourbon barrel for 3 months (2nd use) and 1/3 our Special-Cuvee Noir, a super saison fermented atop Bourdeaux variety wine grapes and then aged in the same Buffalo Trace barrel for three months (1st use). The result is a deep, black-as-night hued liquid that is deceivingly delicious and drinkable for its formidable size and strength. Incredibly complex, drawing notes of chocolate, brown sugar, and espresso from the stout and drying fruity acidity from the Special-Cuvee Noir, these flavors are married together with tannic woody vanilla layers from the barrel intertwined with boozy bourbon from the barrel’s original contents. This rarity will go on tap the Friday of Labor Day weekend 2014 to celebrate the unofficial end of our busy summer season, and once it’s gone, it’s gone for good.

What happens when you add 100lbs of pumpkin and ten gallons of pure Vermont maple syrup to the boil, then finish with a light touch of pumpkin pie spices and some vanilla bean? Pure pumpkin magic!

Radler

This unfiltered Double IPA, pours a hazy orange, showcasing passion fruit and pine on the nose. A smooth mouthfeel with grapefruit and juicy hop flavors.