Crosby's Kitchen & CocktailBeer

This is a wheat beer, flavored with fresh lime zest and juice, brewed with a variety of wheat and barley malts and a touch of exotic hops. Very light on the palate, it has a clean and refreshing finish that is balanced by a mild bitterness. ABV 5.4%, IBU 22.

Lightly smoked Porter with 300kg of whole sour cherries in secondary fermentation.

Oatmeal, Passionfruit and Green Iced Tea Pale Ale

Uniquely odd, yet semi-traditional, Puddin’ Wine is a collaboration with our ‘brothers from another mother,’ Todd and Jason Alstöm of BeerAdvocate. Looking to Jason’s legendary Christmas pudding recipe as inspiration, this English-style Barleywine delivers an infusion of flavors through the addition of sultanas, cherries, black currants, plums, dark brown sugar and hazelnuts. Brewed with a blend of Maris Otter, Pils and dark crystal malts alongside a bit of toasted wheat, Puddin’ Wine is then rounded out by aging on Terra d’Oro Zinfandel Port barrels for a full 6 months. The result is a full-bodied beer brimming with notes of dark pit fruit, smooth caramel and toffee.

Still sour beer naturally fermented on a bed of pressed heritage cherry must. Notes of toasted marzipan and fleshy stone fruit. Earthy spice, suggested sweetness with a cut of a prickling complex acidity.

This wild ale was brewed with Sea Buckthorn Juice, is 5.8% Alcohol, and spent one year and two months in oak souring.

Black India Pale Ale w/ coffee. Brewed at De Proefbrouwerij in Belgium.

Sour ale brewed with lychee and aged in oak barrels.

A Mexican Pineapple soft drink turned sour beer... Tepache is a traditional Mexican soft drink made from spontaneously fermented pineapples flavoured with spices. Using this inspiration for our flavours we brought several Mexican ingredients to the brewhouse: Masa Canina; Pineapples; Demerara sugar; cinnamon and star anise. Tepache is a perfect balance of funky brett with a tart and zesty sourness and the blend of the sweet fruit and dry spice character. It is paired beautifully with Njdula tacos – where spicy sausage compliments the spices in the beer, refried beans are cut by the brisk acidity, whilst lime provides a contrast to the earthy, fermented pineapple character.

A super spicy saison inspired by a hot Bloody Mary. Brewed with Tomatoes, Tabasco chillis, black pepper, Lemon juice and celery salt, the aroma is dominated by tomato and the black pepper helps to accentuate the spicy character of the Saison yeast.

We have some friends over at the Field Museum because they like animals and beer and stuff and we like animals and beer and stuff. We started saying we should work on making different beers together from countries other than England and Germany. It just so happened Dr. Ryan Williams was part of a team who discovered an ancient brewery in Cerro Baúl, Peru. They found a mill, boiling and fermenting vats and remnants of molle berries all around the brewery. You can read about it here. So we thought it would be fun to try to make a beer inspired by the ancient drink known as chicha de molle. All we had to do was import some purple corn from Peru, mill it up, spice it with molle berries and pump the beer into the closest thing we had to a ceramic vat, which is our old, beat up lactobacillus tank. What came out was a beer-like drink with a dry, grainy funk and pepper spiciness, plus it was deep purple in color with pink foam lacing. Made us wonder if the Wari's wished they drank out of glassware rather than ceramics.

Cider with blueberry and pineapple and dry hopped with mosaic.

The first of our VA exclusively brewed beers. Our take on a NE inspired IPA. This hazy, unfiltered IPA uses some local VA grains. Brings a light hop bitterness and a juicy finish.

Cherry, Dry, Funk. Brewed with local tart cherries and hibiscus and fermented in a 45 hl French oak folder with house mixed-culture wild yeasts.

A tart crab apple cider with the perfect blend of spices.

Bright copper in appearance with a perfectly balanced malt and hop profile, Free Time is an easy drinking lager with a crisp and dry—yet slightly toasty, caramel, and sweet—finish. It was brewed with high quality malts from Sugar Creek Malt Co. in Lebanon, Indiana, to be refreshing and sessionable—best enjoyed in times that call for a shift beer or any time that comes well deserved.