Crosby's Kitchen & CocktailBeer

Dense jungle and rainforest are the preferred habitat of jaguars, however as these areas are destroyed through deforestation these noble creatures are forced to roam farther and farther afield in search of the Tiki drinks and grilled cheese sandwiches that sustain them. A couple years ago, we ran into one at Sportsmans Club and shut down the patio with him. Amongst stories of travel and pouncing, he went on at length about his favorite cocktail bursting with all the sickly sweet aromas of passion fruit and grapefruit peel but balanced by a lively acidity and slight but world-wise touch of funk. We've done our best to pay homage to that fine beast and his libations and hope you find Spots as nimble and explosive as its namesake.

Blend of Cali-Belgique, unreleased Belgian Pale Ale aged in white wine barrels and Stone LeVariation Ale

Imperial stout brewed with cacao and vanilla.

Gose brewed with pineapple, sea salt, and el dorado hops and conditioned on oak.

One of our latest collaboration projects with Chicago IL’s finest. World renowned cocktail kitchen, The Aviary and Chicago hot spot Fountainhead, sent their finest artisans down to join us in crafting this unique take on a classic style Gose. Resulting was a roasted red pepper, cilantro, and calamansi lime infused Gose bier.

Our newest American IPA, brewed with Simcoe, Nelson and Riwaka.

US blonde with juniper and grapefruit, aged on cedar wood.

A dry-hopped Hefeweizen inspired by the white-footed vole, one of North America’s most elusive creatures.

Blend of barrel-aged ale and fresh dark honey beer refermented with cherry juice.

This is our 18 Mile Red sour ale aged on local peaches for six months. This rustic refined ale was fermented in Petite Syrah barrels and aged for eight months before blending in peaches. The bright acidity of this beer is created using a strain of native lactobacillus isolated by SouthYeast labs. The initial bite of this red ale is balanced by juicy peach notes and an oaky barrel character.

Our Abstrakt series showcases one-off beers, brewed or blended to the peak of our abilities. Each release is unique and only brewed once! AB:23 is a bourbon-barrel aged barley wine, with flavours of stewed orange, blackcurrant, cranberry, and Turkish delight, and malt notes of honey, fruitcake, raisin, sherry, and toffee.

This dark Weissbier retains its aromatic character thanks to the select choice of Hallertau aroma hops and highest quality Bavarian wheat and dark barley malts. Its characteristic, distinctive maroon colour is a feast for the eyes. Then there’s the opalescence and fine structure of the yeast turbidity. The perfect complement is provided by the very creamy, fine pored head. This dark Weissbier from the Holy Mountain will delight connoisseurs with a harmonious interplay of fruity odours, above all ripe bananas and pineapple, with undertones of caramel and cocoa. Andechser Weissbier Dunkel teases the tongue with a delicate tanginess carried by a round, soft body. A light caramel sweetness harmonises well with the fine hoppy bitterness. It concludes on a soft and refreshing note.

Miracle Mike and his bulldog stopped by a strange planet and planted the Clown Shoes flag there. That’s when they realized they were standing on a gigantic orange in outer space. They were just as baffled as you are now. We brewed this IPA with citrusy hops and orange zest for the occasion. Next time you look up into the night sky, look out for a spectacular light show: The Aurora Orangealis.

A Flanders-style red ale aged in wine barrels.

OUR BIG, AGGRESSIVE Bittersweet stout is made smooth and even creamier with the help of tiny nitrogen bubbles that are released when you poured hard. The coffee’s dark cherry flavors and spicy undertones weave into the rich, imperial milk stout like a chocolate-covered espresso bean melting on your tongue. Bitter then sweet. Sweet then bitter. It’s Bittersweet.

Blended sour ale. Collaboration with Cerebral Brewing Company.

This beer is the best there is, the best there was, and the best there ever will be. A solid dose of light pilsner malt along with a variety of similarly undermodified German-style malts gave us a crisp, clean base to work with. Then we got it All Funked Up. Generous additions of Apollo and Vanguard hops created a substantial flavor of citrus peel and floral spice as well as plenty of IBUs for such a mild malt bill. Ale yeast was then used for primary fermentation before adding a blend of three strains of Brettanomyces. These superattenuating little bugs were allowed to thoroughly ferment out many complex sugars and leave behind their characteristic (and very apparent) wild and funky flavors. After about four and a half months, we added a fresh addition of whole leaf Amarillo hops that spent about a week imparting a citrusy, almost candylike flavor. Finally, we moved the beer to a bottle for a final fermentation that cleaned and carbonated this beer to be ready for the glass.

Imperial red ale aged in bourbon barrels for 16 months. Notes of caramel, dark sweet cherry, and vanilla.

CHOPSHOP IPA is a combination of great American Northwest hops. Celebrate hops with this easy drinking IPA and enjoy the lower session style all day! Cheers from the brewers at Aviator.