Crosby's Kitchen & CocktailBeer

Dire Wolf with toasted coconut, vanilla bean, and cacao nibs.

Our most casual cider, pale gold, bubbly, with a hint of sweetness amid tart, bitter, and fruity elements: citrus, pineapple, bittersweet apple, and a whiff of good barnyard funk. Farmhouse isn’t madly astringent but shows a certain tannic bite. A clean, appetizing finish makes it congenial with food, from the snackiest to meatiest and whole-grainiest. Fond of English or Irish commercial ciders? You may like our Farmhouse, though its sweetness is a fraction of theirs. Picture a fresh-tasting second cousin to Magner’s (alias Bulmer’s Ireland), and slash the sugar. ‘Farmhouse’ is more of a pub cider than our others, with less complexity, and a point less alcohol. ‘Farmhouse’ is blended from a group of real cider apples that ripen earlier than most. So it’s a bit easier to make and less expensive to buy. Farmhouse Cider can seem more bitter and feel more rustic (rough?) than our more elegant blends. You who wince at Farmhouse might find pleasure in our smoother, more complex Semi-Dry. Be aware that none of our ciders is sweet and none is dominated by fresh-apple flavors any more than wines are dominated by fresh-grape flavors … (For the ultimate in tannic astringency, journey to certain farmstead operations in the West of England. Any of their serious bittersweet ciders convulse the oral membranes with eerie power. Ageless residents of rural Somerset or Hereford can chat and sip all day, gently propped against barrels, freed by cidrous tannins from time and harm. Or that’s how it looks.)

Wild beer with South Moravian fruit. Summer in taste and smell. As a basis we use beer aged for 9-12 months in oak barrels. We add fruit and allow the beer to re-ferment to dryness. The result is “Fly with me”, our first spontaneously fermented wild beer with fruit. All together we spent cca 2 years with this beer.

A Flanders-style Brown Ale aged in Chardonnay barrels for 12 months.

Mexican style lager brewed with ancho, lime peel and grains of paradise.

Brewed with a new yeast strain, called Tropicus with Comet, Simcoe, and Centennial. It’s a big IPA at 8.4% - juicy and tropical notes and we dry-hopped it with a serious amount of Citra / Centennial. A nod to NE IPA’s without being a haze bomb.

The La Tentation blends three different kinds of fermentation. It’s a Saison recipe that is first fermented with Dupont yeasts, followed by a second fermentation with Belgian witbier yeast which has spent one year maturing in oak barrels. The final part of the fermentation comes from wild yeasts from an orchard at the foot of the Jura Mountains. The yeasts and bacteria found naturally on the skin of native Reinette Blanche apples, coupled with months of barrel aging gives the La Tentation a very refreshing acidity. This acidity is balanced by apple fruitiness and hop bitterness, which is characteristic of old-style Saison. Let yourself be tented !

The Southern English Brown Ale originates from the second runnigs of the highly popular Porter style. A great outdoor deer with subtle flavors of toffee & caramel that give it a rich & sweet perception. Pairs well with picnics, hiking, & lots of fresh air.

She's my lemon meringue pie! This is a cool drink of modern mead and a tart surprise. Its pie crust note tastes so good it makes grown men cry every now and then (we won't judge or blame you if it does).

Espresso Milk Stout

Mead with concord graoe and peanuts

Our Weizenbier is characterized by its pleasant clove-like aroma typical of this type of beer and its strong intense flavor of zesty wheat with hints of banana dominating. It has a strong lively taste and medium body with the characteristic mild bitterness of Saaz hops. It is a high foamy unfiltered light yellow beer whose cloudiness is caused by yeast and a high protein content. It goes especially well with steaks and meats such as roasted duck or pork. It is also lovely with meatballs, sausages, seafood and soft cheeses such as mozzarella. The beer itself should be very carefully poured into a typically tall slim glass slightly closed at the top, which keeps the rich and dense foamy head. Swirl the remaining beer in the bottle before finishing it to maximize the yeasty cloudiness. It can be served with a slice of lemon at a temperature of 6 - 8°C. It perhaps ranks among festive beers which even women savour, thanks to its not overly-bitter taste. It is becoming a trend.

16 month oak aged flanders-style red ale. Silver medal: 2017 Indiana Brewers Cup

A Flanders style that's more golden than red

Sour pumpkin ale brewed with local Rayburn Farm, roasted delicata pumpkins, cinnamon basil, and blue ginger.