Crosby's Kitchen & CocktailBeer

With all its complexities, this ale is at its core a play between two basic characteristics of beer: good and evil. On one side, there are the smart,clean flavors of bright hops (40 IBU's) and stimulating black pepper, and on the other side, there are the dark, dusty flaors of our unique yeast blend. It's like this: We took an elegant, classic wheat yeast from a good neighborhood and sullied it with questionable characters from the other side of the tracks: two brettanomyces yeasts - one known for odd fruity flavors, the other for carrying subtle barnyard notes - and a lactic acid bacteria which produces sour but exciting qualities. We added this dysfunctional family to a heavy grain base (yielding 8.1% ABV), which leans on malted wheat with just enough black malt to give a color backdrop for the late addition of organic red beets. The deep red of the beet pushes the dirty-brown base color toward a funky purple hue, while the simple sugars reinvigorate fermentation.At its freshest, the influences of the once-wild-but-produced-in-a-lab-to-avoid-a-poaching-fine organisms ride beneath the hops and pepper. As the beer ages, look for the spices to mellow and the bad influence of the microscopic thugs to continue to corrupt the flavor profile.

This Scotch ale fronts a big malty-ness with bold accents of caramel and sweetness through your entire palate. True to style with a taste that’s gone to plaid.

Inspired by the legendary Girl Scout cookie, Thick Mint joins our world-class rated Blackwater Series of dessert beers alongside Creme Brûlée, Choklat Oranj, Salted Caramel & Choklat in 2017. This imperial stout is a mouthful of perfectly balanced mint & chocolate. Roasty malts coalesce with notes of Belgian dark chocolate, sweet mint & just a touch of sweet caramel. So decadently delicious, you’ll wish you’d bought another box... er, bottle.

This massive, thick freek of a White Ale is brewed with a hint of fresh ginger, coriander, white pepper, orange peel, and orange juice concentrate. The yeast was donated by our friend Urbain from De Struise.

Classic English Extra Special Bitter with malt, hops and yeast all from across the pond. Similar to a sessionable American Pale Ale but with a bit more English.

Barrel aged strong Belgian IPA. Citrusy-grapefruit flavor with a tangy sour bite. Lactobacillus and Pediococcus cultures added. Aged 4mo.

Nothing pairs better with the long days and cool nights of summer than a glass of our Third Base Belgian Tripel. This beer pours a crystal clear gold with tight Belgian lacing and a white head. Notes of spice, orange peel, lemon, and earthy hops hit the nose. On the palate, the beer is sweet with Belgian yeast and a slight warmth of alcohol. Enjoy over several innings!

Third Coast Old Ale focuses on malt, offering notes of burnt caramel & other earthy malt flavors. Designed with vintage aging in mind, the malt aspect is matched to a heavy complement of hops. Sharply bitter at first, this will fold into the malt character over time and balance out the maltiness.

Our vision for a stellar IPA is one that is well-hopped yet malty, and most of all, thirst quenching. We understand that it can be fun to pack a grotesque amount of hops into a beer to say that it can be done, but we choose not to do that with our IPA. We use hops where it’s appropriate. We add pungent American hops throughout the boil to give us a solid base for an IPA and then dry-hop the beer during conditioning. During this stage, our IPA inherits a huge, aromatic hoppy nose.

Brewed for our 3rd anniversary. We combined 7 types of malts to give this beer a rick black color. Flavors of cocoa and slight coffee blend with Columbus, Amarillo and Cascade hops which lend a slight citrus hop character. 22 pounds of cherries per barrel are used and these meld in with the malt character for a balanced and slightly sweet flavor. This beer was designed for aging.

Third Shift pours black with a head of toasted cream. Dark malts and the beans of Cincinnati's La Terza Roasterie impart aromas of dark chocolate and coffee. Rolled oats produce a silky body sitting light on the tongue. Dark fruit, cocoa and toast lead to a centennial hop finish with lingering notes of coffee and tobacco.

A brown ale brewed in the Belgian style, a blend of malts imparts a balanced yet complex flavor with a light hop finish.

A deep golden Belgian style triple brewed with a lot of malt, a little bit of Belgian candy sugar and an authentic Trappist yeast. This beer starts with a fresh yeast aroma followed by a full malt body and a balanced bitter sweet finish.

Brewed in collaboration with Creator Comforts (GA) and Pint House Pizza (TX) for the Craft Brewers Conference.

Thirsty Crow’s best-selling beer and one of the first two to make it into bottled form is also the brewery’s most approachable. Based on the Kolsch style, it’s a light golden ale with soft apple and peach aromas. Designed with sessions or craft newcomers' palates in mind.

This porter pours dark brown, nearly black with a nice off white head. The aroma is very rich in roasted chocolate malts and coffee beans. Lots of caramel with a mild sugary sweetness. The flavor starts very strong on the chocolate malt side, but mellows out in the middle with some nuttiness and fruit notes, finishing with floral hops. Medium in body with moderate carbonation.