Crosby's Kitchen & CocktailBeer

Warm, affable, weighty: Our Scotch Ale is profound, wonderfully civilized, and always welcoming. Featuring hints of toffee, dried fruits, and British tea biscuit, Wolf’s Wee Heavy Scotch Ale is malty and smooth. Our Scotch Ale features traditional Maris Otter malt, is naturally caramelized in a direct fire kettle and cooked to a deep, dark copper colour. Deliciously rich and delightfully complex, Scotch Ale is a great conversation starter.

In December 1985 Hale's Wee Heavy became the Northwest’s first designated “seasonal” ale. It is an award winning strong ale that is a perfect match for the cold weather months. Mahoghany colored and rich tasting, with an intriguing hop profile.

Wee Light is a Scottish Light. This beer has a light, bitter flavor.

Wee Muckle is a large, malt-balanced ale with huge toffee flavors and hints of port-like character. Wee Muckle was the winner of the Gold Medal in the Scotch Ale category at the 2011 Great American Beer Festival

Wee Sticky Icky - 8.8% ABV Wee Heavy brewed w/ Maple Syrup, Cinnamon, & hand-toasted Pecans Brewed in collaboration with Bottle Logic Brewing Co (Anaheim) - A strong, malty structure is amplified by rich maple sweetness and deep toast. A massive treat in a glass, large layers of cinnamon spice and roasted nuts co-mingle to scream 'sticky buns' in your face. Unabashed and decadent, this be that sticky icky . . . the other kind.

If you thought that Benevolence and CBC’s Heather Ale were pushing the envelope of strange creations from the extreme end of the beer spectrum, this is where we take that envelope, tear it into little bits, and light it on fire. The funny thing is, this beer is by no means new… Welcome to the world of beer, circa 1200 AD. Gruit Ale (pronounced “grew-it”) was what beer was throughout the Middle Ages in Continental Europe. Hopped beers came much later, and that story is perhaps too long to tell on this one page (but ask me and I’ll tell you, over a pint or two of gruit). Gruit is primarily a combination of three herbs: sweet gale (Myrica gale), yarrow (Achillea millefolium), and wild rosemary (Ledum palustre). Additionally, individual brewers would add other herbs and spices as they liked to produce unique flavors and aromas in their beer. These herbs were known for their mildly stimulating properties, and when added to fermented beer were known to have said inebriating qualities amplified. I will make a bold statement now: Gruit Ale may be highly intoxicating and aphrodisiacal when consumed in significant quantity. Historically, it has been said to stimulate the mind, create euphoria, and enhance sexual drive. When you consider that hops contain large quantities of estrogenic and soporific compounds (in other words, they dull sex drive and make you sleepy), one wonders how that strange bitter plant became not just dominant but exclusive in brewing much the world over. All of the above herbs, hops included, have known culinary and/or medicinal benefits. And all have been used by humans for tens of thousands of years. They are all known to be bacteriostatic (meaning they keep beer from going bad) and offer bitter or astringent compounds to balance the sweetness of malted barley. Anyone already a fan of our Heather Ale will find this beer not too far of a stretch. Utilizing the above-mentioned herbs plus wild licorice root and nettles, it has an interesting and pleasant aroma and flavor of green- (think good Japanese Sencha) with overtones of herbal- tea (think Echinacea/mint/chamomile/licorice). Of course, this is balanced by the faithful familiarity of Scottish and British pale and dark caramel malted barley, along with wheat malt and oats. It is medium in body, and deep amber in color. Full, rich, and malty on the palate and smooooth in the finish. And it is good.

We took a batch of Louie’s Demise and added a bunch of Rishi’s Organic Blueberry Rooibos and Hibiscus Tea blends to our secondary fermentation vessel. After two weeks of cold infusion we filtered out the tea, carbonated it. In the fall of 2011 we created a sessionable version of our Louie’s Demise. We added Rishi’s Organic Blueberry Rooibos and Hibiscus Tea blends to our secondary fermentation vessels and after about 2 weeks of cold infusion we filtered out the tea and carbonated it. During the initial brew, we get a lot of the caramel and earthy malt aromas that we expect from brewing Louie’s, The blueberry and hibiscus smells explode after fermentation, it was surprisinig how intese they were after such a short period of time. Working with nontraditional ingredients was really exciting, however we had no idea what the cold infusion would do to such a light flavored beer. With no benchmark, we just guessed on the quantities. This is an unusal beer, but it’s perfect for a hot afternoon when you’re looking for something refreshing.

This particular beer is known as Weekend Lager because it's what we enjoy when we want to kick back. We took ten years to brew our first Lager and we hope it was worth the wait. Made in the Munich Helles style and unfiltered like all our beer, it's a little spicy but wholly smooth. Pair with BBQ, pizza, and humility.

Soft caramel malt flavors are met by bright, citrusy hop bitterness and aromatics to provide balance to this pale ale. Weekend Warrior gives hop heads just what they desire while delivering sessionability that allows you to check off that to do list!

Second version in our “Going Commando” series this “Single Malt and Single Hop, (S.M.A.S.H) Beer is brewed “Naked” to highlight these ingredient’s simple complexities. Jarrylo hops contribute pleasant fruity characteristics and moderate bitterness, while Pilsner malt lends a grainy sweetness and crisp, dry finish. This beer is to be consumed with friends in mass quantities…

Hoppy and roasty American IPA, brewed as the dark-colored counterpart to Another One (both beers incorporate the exact same kettle and dry hopping schedule). Weez presents a blend of hoppy and roasty notes on the nose, followed by hoppy resins on the tongue, and finishes with a deep roast. This beer is dedicated to all the stray cats out there. Our tasting room helps fund a local shelter that is dedicated to finding warm homes for every cat that comes its way. Cheers to our brewer Mark, his cat Weez and HART.

Weihnachts (German for Christmas) holiday brew is a richer, more powerful version of our Dunkel-Weizen. Sweeter and maltier than the Hefe, the weiss bock is darker in color with hints of caramel and chocolate. Would even warm the Snow Miser!