Crosby's Kitchen & CocktailBeer

Berliner Weisse is known for its refreshing tartness and delicate body, making it an historically popular style to beat the heat of summer at outdoor cafes in Berlin, Germany. Hardywood has recreated this delightful, thirst-quenching style using a kettle souring method and traditional German ingredients.

Glorious mayhem always ensues when Stone Brewing and BrewDog team up to brew a beer. Mix a lifelong metalhead known for having an occasionally aggressive attitude toward the panel with self-professed punks notorious for brewing hardcore beers and pushing the boundaries at full-throttle pace…and this hopped-up headbanger was a no-brainer. Part imperial stout, part Belgian abbey ale and all IPA, this style-smashing hybrid is a supercharged version of the BrewDog / Stone bashah original from 2009. BASHAH: Black As Sin. Hoppy As Hell. This Berlin mash-up will no doubt suffice in satiating those who crave intensity and a pummeling of flavor. Any ringing in your ears from the cacophony should subside within a few days. Probably.

Phantom Limb Pain is an Imperial Stout with Swiss Almond chocolate coffee and toasted coconut added. Nuff said.

Our house pils. Inspired by Czech pilsners, we use a blend of central European yeast strains and six week lagering to produce this clean and crips lager which has a habit of disappearing in bunches.

Bourbon barrel-aged imperial stout with cocoa and vanilla.

An IPA brewed with Mango, then dry hopped with Citra, El Dorado and Falconer’s Flight.

We Ded Mon is the natural progression in our Broz series. You start off with a nice little Broz Day Off(IPA), which leads into a Broz Night Out(DIPA), that ultimately reaches a point that We Ded Mon(TIPA). Clocking in at 11%, we hopped this triple IPA just like the rest of the series with 100% Citra hops.

A low alpha hop IPA

Our Classic Saison fermented with brettanomyces and aged in French Oak red wine barrels.

This is our original Russian Imperial Stout, but Belgianized. The grain bill is exactly the same as the original; we just fermented the wort with a Belgian yeast strain. The result is a 12.4% ABV stout that is bold, bready, roasty and smooth. Recommended for hot tub sippin’.

Around the brewery, we listen to a lot of reggae, drink a fair share of coffee, and are devoted to our barrel aging program. There was a one off imperial stount that had been resting in bourbon barrels for 11 months; these barrels had a strong dark chocolate presence but needed a boost. Green Jamaican Blue Mountain Coffee beans made their way to Athens, OH. –Stauf’s Coffee Roasters nailed the perfect roast to compliment the barrel aged stout. Champion Ground was born! A culmination of exploration and many guilty pleasures.