Crosby's Kitchen & CocktailBeer

Wild at Heart is an audacious new ale in our Brewermaster’s Obession Series. In a rarely-employed technique we use only wild brettanomyces yeast in primary fermentation - the very heart of the beer. The brettanomyces yeast imparts robust fruit flavors and aromas, and combines with Motueka and Topaz hops to create uncommon tastes and aromas. Wild at Heart pours a rich amber hue, slightly hazy with a full white head. Tropical aromas include mango, passion fruit, pineapple, and a touch of slight lemon and lime. Complex flavors present a restrained fruity sweetness, green apples and a touch of tartness. Carefully balanced with gentle malt sweetness and moderate lemon and lime hop flavor. Faint hop bitterness is followed by a crisp, effervescent finish.

So I hear you like hops? We call this an Octuple IPA because it sounds about as ridiculous as this beer is. Among the hops in this beer, you could make a solid IPA with 1/8 of the hops that are in this monster. With over 10Lbs of hops per barrel and more than a dozen different hops this beer is one huge hop bomb. It has a pleasant citrus and fruity aroma with a piney slightly sweet flavor. Try some at your own risk.

Aromas of oak, vanilla, light smoke, and dark fruits remind you of long aging in oak. The blackberries are noticeable on the nose but not overpowering, hinting at a jammy sweetness. The first sip, although puckering, softens quickly as the sweet and tart blackberries commingle with the complexity of the barrel maturation — notes of tannic oak, dark stone fruit, tobacco, vanilla, and a little horsey funk. The flavors continue to develop and change with each sip. The finish is fast and very dry, leaving your taste buds as aggressively as it arrived. Only the slightest blackberry sweetness remains between sips, reminding you to take another.

Cute and cuddly, light and bubbly…but what’s in a name? A whole lot, in this case! This dish of a beer contains 8% organic Minnesota lake grown wild rice that lends a smooth finish and mounds of drinkability to this blonde ale. As light but complex as any blonde, this beer will make you order your first one for the name and then more thereafter for the taste. Blondes do have more fun, after all, and who doesn’t love them wild to boot?

Light and refreshing, this is Sunday brunch in a glass. Part of our Breakfast of Champions series, we brew this beer each year for our St. Patrick’s Day Celebration. Soft, fresh blueberry aromas permeate the head, with slightly sweet cake and fruity berry flavors, which linger in the finish. Creamy and spritzy all in one, this beer truly is unique.

Our signature beer at Barley John’s. Our Brown Ale is brewed with Minnesota grown Wild Rice to provide a unique nuttiness along with vanilla overtones.

All natural fermentation gives this wild breakfast stout a unique earthy character with pronounce sourness. Oregon tart red cherries and a hint of New Mexico red chiles enhance the wild side of this groovy ale. This ale is engaged to marry our pulled pork in heaven at a majestical wedding, and all are invited.

Brewed with wheat and barley malts and flavored with pureed raspberries, this pink-hued, slightly tart ale gives a clean sip.

Wild Elf Grows from deep roots courtesy of our oak foeders and pure local flavor derived from wild yeast that rode into the brewery on the back of PA harvest Balaton cherries. Based on the Mad Elf recipe. Wild elf goes through a long secondary fermentation in wood barrels unveiling tart cherry pit and farmhouse bliss. This bottle conditioned limited release s highly carbonated and comes to life when the cork pops.

Jasper Akerboom and Peter Lee are both scientists at Howard Hughes' Janelia Farm, located in Ashburn. Taking a scientific approach towards brewing (Jasper has a PhD in microbiology and food technology, Peter has worked in large-scale process and discovery chemistry in industry), they wanted to focus on beers brewed with locally isolated yeasts. Jasper isolated several interesting strains and brewed small-scale test batches. After meeting Lost Rhino brewmaster Favio Garcia, they knew they shared the same passion for locally crafted beer using local ingredients, including local yeast. The idea for a summer beer using local yeast was born. They teamed up and designed a hoppy wheat beer for summer: Wild Farmwell Wheat. Farmwell is the old name for Ashburn where we isolated the strain.

Traditional German-style, unfiltered wheat beer, with a lively balanced flavor. Although no fruit or spices were used in the brewing, these flavors are created by fermentation with special yeast from the oldest brewery in the world. Try Wild Frog Wheat with a slice of orange for a crisp, refreshing experience

Wild Hop is brewed with the aptly named 'Sussex Hop' - originally discovered growing wild in a hedgerow in Sussex, but now cultivated as a variety in its own right. It is supplemented with Cascade hops grown in the UK. Beautifully balanced, but a bit on the wild side - 'Sussex Born and Bred!'

Capturing the flavor of nature, brewed with pure glacial water, select northwest hops, wheat & barley malt, and of course, the juice of handpicked Montana huckleberries. Wild Huckleberry is not bitter or overly sweet, but it's extremely refreshing.

Our Irish Red Ale, Wild Irish Red boasts a malty flavor, deep red color and slight hint of roasted malt. Perfect with any meal.

Wild Ale with Brettanomyces dry-hopped with Amarillo

This beer is release #1 from ONCEMADE — in partnership with Backlash Beer and Night Shift Brewing. Backlash’s beer (Wild King)—a pale saison with a pilsner and wheat malt base—is a minimalist 6% ABV beer with Nugget and Willamette hops. Night Shift’s red saison (Wild Queen)—boasting a complex malt bill that includes caramel, wheat, rye, and acid malts—will reach over 8% ABV and features Saaz and Willamette hops, as well as agave nectar added to the end of the boil. Both beers underwent primary fermentation with a traditional saison yeast before aging for two months in a combination of oak barrels. The brewers selected local red wine barrels from Les Trois Emmes Winery in New Marlborough Massachusetts and classic brandy barrels from southern California. The beers are aged on farm-grown Massachusetts raspberries with added Brettanomyces yeast. - See more at: http://backlashbeer.com/beers/wild-king/#sthash.asIv5jaw.dpuf

This limited, special release is an American wild ale in its truest form – a feral beast that can’t be tamed. We aged this hoppy, farmhouse red ale for nearly a year in American oak barrels, then added a strain of Brettanomyces Drei, lending a highly aromatic funkiness to the beer. One last dry-hop adds a burst of citrus, thus making Wild Manimal a worthy adversary to hunt down.

A bottle-conditioned English style ale.

Mint Coffee Stout