Crosby's Kitchen & CocktailBeer

Our Infusion Pilsner begins with our traditional Aurora Pils. The beer is then amped up with Dark Sumatra coffee. Our infusion method delivers amazing coffee notes and the flavors, while maintaining the clarity one would expect from a Pilsner. This beer truly delivers a unique beer drinking experience by accentuating some of the flavors of a dark beer while still paying homage to a true Pilsner.

Rye Imperial Stout Formerly Ex Umbris, Umbrix is rich, deep, and intensely complex. The roasted malts give this ale flavors of coffee, chocolate and toffee, while the rye malt and generous hopping rate result in light spiciness . Always smooth, always creamy, always great. Seven different malts, three American kettle-hop additions.

White Light is a belgian witbier brewed with apricot and cardamom. apricot and cardamom really are a match made in heaven, as it's hard to tell where one ends and the other begins. finishes with crisp wheat. apricot | cardamom | wheat | coriander.

Join us for the release of our next entry in the Bandwagon series, a showcase for the hottest hops out there. For our latest brew, we go all-in on Ekuanot hops with some minor tweaks to the Bandwagon recipe to further showcase the melon, berry and orange peel aromas this hop is known for.

Our White Top White Ale fermented with 20 pounds of fresh Virginia blackberries.

This British Imperial Stout pours a shadowy obsidian and eerily smooth with alluring aromas of roasted coffee and dark chocolate complemented by the sweet, jammy, and slightly tart notes of the raspberries.

Malt balanced double ipa with Citra, Simcoe, and Walmae hops bursting with tropical fruit flavors.

A clear sparkling alcoholic water with a hint of natural fruit flavor. This low calorie, gluten-free beverage is light and refreshing for any occasion or as a cocktail mixer. Enjoy responsibly.

IPA featuring Galaxy, BRU-1 and Vic Secret hops.

Gose style ale with cucumber and sea salt.

Single barrel sour is an American interpretation of the traditional Belgian gueuzestyle. Aged for 18 months, this beer is designed to showcase the flavor and aroma of the French Oak Barrels. Our Barrels were constructed in Bonne, France for use in Chardonnay wine making. We combined Lactobacillus and Brettanomyces to bring the worlds of wine and beer together in the single barrel sour. The Flavors of Lactobacillus, white grapes, tannic, tart aromas of French oak leave you with a crisp dry finish. MALTS Two-Row Malted Barley, Unmalted Wheat HOPS None

Before Porters consisted of peanut butter, chocolate, lactose, coffee, breakfast cereal, and used copies of Juvenile's 400 Degreez c.d., they were simply blanketed with smoke; a basic step in process that has a huge impact on the finished product. We got inspired from some of the fine agricultural goods grown in West Oakland and decided to get all Better Homes and Gardens on that ass, making an electric smoker out of a used bourbon barrel, and smoking all of this beer's rolled oats over bourbon barrel oak staves. Hours later our clothes reeked of smoke and it was time to go outside and check on the oats. We tossed the oats in with a classic porter recipe already equipped with huge notes of extra dark chocolate, incinerated toffee, sidewalk roasted chestnuts, and Swisher Sweets blunt wraps. Together teamed with a small dose of our Fieldwork Dank Blend of hops this beer doesn't get overwhelmed by any components and remains shockingly in balance. Smoakland is just what we wanted, chewy, heavy, smoky, and chocolatey... however, due to the graphic game-orienfestedness of this Oak Smoked Porter drinker discretion is advised.

It’s been four years since this otherworldly stout burst out of our collective proverbial chests. Four years since the primally viscous first release ooze-snaked across the galaxy. This specialty imperial stout draws its huge flavor from wheat (that’s Wil, natch), pecans and bourbon barrels (two homages to Drew’s home of Kentucky) and Greg’s lifelong quest for pushing the limits of “why the hell not?” to make bigger, bolder beers. The result is a mind-blowing amalgamation of intense yet smooth flavors, perfect for a warm summer evening, a cozy winter’s night or the approaching destruction of the entire human race (be it externally or internally inflicted).

Inspired by our brewers' love of the assertive, bright flavors of Thai ingredients, this intensely flavored brew incorporates the vibrant quality of several Thai-inspired ingredients into our classic imperial stout. Powerful notes of citrus, botanicals, and tropical fruit balance the stout's rich chocolate, caramel, and coffee character. The result is an amazingly flavorful and complex beer that pays tribute to the flavors of Thailand.

This first monastery beer from Zwolle was officially announced by the Prior on the second Pentecost 2017 in the presence of the Axes Castellum brewers and a number of Dominican brothers. How nice is it to brew a blessed bee

Dr. Friend Dopplebock spent 6 months in MacAllan Barrels and the result is tasty.

Coalescence is inspired by Belgian farmhouse ales. Rustic and dry beers that have been brewed in the Wallonian countryside for generations. Our take on the style is brewed with spelt malt for a wheaty nuttiness and lightly spiced to add extra aromatic dimensions and complexity.