Crosby's Kitchen & CocktailBeer

A refreshingly crisp, lightly-hopped American ale with a mellow, malt finish.

An American take on an Irish style dry stout. Relatively black in complexion with pronounced roasted flavor, often similar to coffee.

They Reminisce Over You is our Rye Old Ale. Brewed with a blend of Pale and Maris Otter base malts along with Danko and Chocolate Rye from our Friends at Valley Malt, as well as British Amber and Crystal malts. T.R.O.Y. pours a brilliant deep orange color with hints of ruby. It’s flavor starts with bright spicy rye and finishes with notes of toffee, toast and a bit of warming alcohol. Post fermentation, we aged this version for 5 weeks in freshly emptied Bourbon barrels. Decadent and delicious.

A dry hopped amber that has a unique body and backbone with a slight citrusy bitterness that balances this great beer.

Mixed culture amber ale with Huckleberry Roasters coffee.

Welcome back Cool as Cuke! This unique and refreshing beer was too good to keep in the Moonlight Kettle Archives, so we've brought it back as a limited-edition specialty. With Ontario-grown hops, and locally sourced, natural ingredients, Cool As Cuke perfectly balances unique, refreshing flavours of cucumber with the essence of a classic American Pale Ale.

1-2-3 en tot de 4. Het maakt niet uit, dikke lul drie bier! If you are not from the Netherlands please do not translate the name of this beer! (Obviously you are going to now!) However this extraordinary hoppy pale ale was named after a Dutch and even Haarlem’ saying (found out after we made the beer). Awesome hop forward and dry-ridiculously-hopped American Pale Ale. Light/medium bodied and a lot of dank hops in it. The good stuff ☺

Sour Ale with Plums and Apricots.

Black, chocolate, brown and hiney malts for a graham cracker base.

There are few things more comforting than a smooth, cold beer after a long day, whether it was spent in the office or out on the trail. Whatever you accomplished today, reward yourself with The Smokey. It makes it all worth it.

This is the 1st collaboration beer with North High Brewing & The Daily Growler (located in Upper Arlington).

WE’RE GONNA KICK DOWN THE DOORS of restraint with this bruiser of an IIPA. Double dry-hopped, drinks smooth smooth smooth, no sign of the 9% with a unique combination of new varietal PNW hops. Fast Talking Fanny and Washboard Sam are already down at the Union Hall sipping this beaut of a brew. Just say Automatic Slim sent you.

(100% Brett fermented Saison Aged in Gin Barrels w/sorachi ace and Pink Guava) 100% Brett Fermented Gin Barrel aged Saison | 7.4% With Sorachi Ace hops and pink guava puree - spritzy, tart lemon, sweet guava and slight funk

Originally released in 2006, Wooden Hell is a 9.1% alcohol by volume (ABV) barrel aged barleywine that received bronze in its category at the 2006 Great American Beer Festival. Flossmoor Station Brewmaster Ryan Czaja collaborated with former Flossmoor Brewmaster and Wooden Hell founder Matt Van Wyk to brew Wooden Hell last summer. It has been aging in Woodford Reserve Bourbon barrels ever since.

We're playing off the camping theme of Beer Camp with a beer we're calling Campout Porter that evokes the flavors of marshmallows toasted over an open fire. The beer features special ingredients such as malt smoked over manuka wood (a tree native to New Zealand) and manuka honey. Additionally it contains beechwood honey from California and Tahitian vanilla beans to reflect the sweet and roasted notes we were looking for in this collaboration.

We're brewing a Dry-Hopped Barleywine Style Ale. Avery's founder, Adam Avery, was eager to brew this style and us this story: Sierra Nevada Bigfoot Barleywine inspired him to try his hand at the style, leading to the creation of Hog Heaven, an Avery brewing classic. The idea behind this beer for Beer Camp Across the World is actually not to "collaborate" at all, but, rather, to brew the exact recipe for Sierra Nevada's Bigfoot and the exact recipe of for Avery's Hog Heaven and blend the two distinct finished beers together, and then bottle condition a new version of these two classic beers. The resulting brew is lovingly dubbed "Big Hog" or "HogFoot" depending on the brewer's preference. It's big, intense, and hoppy. Great fresh or the perfect candidate for aging down the line.

We are brewing a classic Bavarian-Style Dunkle Weisse (Dark Wheat) beer. Ayinger's wheat beers are among the best produced anywhere in the world. We decided to bring together our two approaches to the style and create an all-new, rich, and malty version of the style. It's brewed in our open fermenter to allow the authentic Bavarian yeast strain to shine, with complex aromas of banana bread, caramel malt and cloves.

Together, we're brewing a lager infused with hot ginger and a touch of cayenne (which emphasizes the ginger heat) before fermenting on a blend of oak honeycombs and hops. This may seem like an odd concept -and let's be honest, it IS an odd concept- but the finished beer more than makes up for the seemingly strange combination of flavors. The ginger is bright and crisp, the cayenne falls just below the heat threshold, and the oak adds a delicate roundness to the finish. This ultra-crisp lager is very balanced and incredibly drinkable and will be on of the sleeper hits of the Beer Camp pack.

Mikkeller has opened several world-class craft beer bars all over the world, most recently in Asia. We wanted to apply this globetrotting take to our collaboration brew. We found inspiration in a classic Thai iced tea: the spiced tea and condensed milk classic ubiquitous in Thai restaurants. The result is a spiced amber ale, brewed with black tea, sweet orange peel, tamarind and star anise with lactose added for a full and creamy mouthfeel.

Hitachino Nest's most popular beer is their White Ale, so it was a natural starting point for this collaboration. We opted to add hops (as we are known to do) and made a white IPA based on the flavor profile of the White Beer. Kiuchi suggested incorporating the use yuzu (a small Asian citrus fruit) into the brew, and we found the bright lime-like tartness perfectly accentuated the flavors of hops and the spicy notes of the classic witbier yeast.

Tart, tangy and intense brew using both hop powder and oils for a combination of spicy and earthy flavors and a resinous bitterness.