Crosby's Kitchen & CocktailBeer

Oatmeal cream stout with chocolate, coconut, vanilla, and brown sugar.

New England Style IPA brewed with Mosaic, Lumberjack and Cascade hops.

This citrus & resin powerhouse features Citra, Simcoe, Mosaic, Chinook & Cascade.Show More

Hazy Imperial IPA, Spring Seasonal. Super juicy and permanently hazy

Otto is soothing and deep, with flavors of red and black fruits, vanilla and oak. Otto blends peaches and cherries with our distinguished beer, Fred. It is then aged in oak barrels for at least 18 months. Brewed with love and respect for my brewery’s strongest influence, Fred Eckhardt, and bears his name at birth.

Our NE IPA, Rain Drops has been dry-hopped with an abundance of Citra and Mosaic hops.

Sticky Boots is a triple dry-hopped Double IPA. Copper in color with a substantial white head carrying dank aromas of floral and citrus hops. Leading with strong tropical flavors and a juicy mouthfeel, this beer transitions into highlighting the floral hops. Well balanced and easy to drink, Sticky Boots finishes with huge juicy tropical flavors.

Switched out the base malt of Wheez The Juice for one of our favorite British pale malt- rickdiculously dry hopped with Vic Secret & Amarillo.

The name TUSKER™ came about as a memoriam following the death of George Hurst a co-founder of Kenya Breweries Ltd who was killed by an elephant during a hunting expedition in 1922. The brand has since grown to be EABL's flagship brand. TUSKER is brewed from 100% African ingredients that are all locally sourced; the barley is from the Savannah and the Maasai Mara, the spring water is from the Aberdare Mountains and all the yeast is developed locally which means that you feel closely connected to the brand's origins and roots.

A Stein’s Throw, is an 8.5% ABV amalgamation of a barley wine and a traditional stein beer. We teamed up with the staff over at TAPS Brewery in Brea to make this strong, brown ale. To add an extra layer of complexity, we heated granite rocks up to 900º and added it to the wort along with a generous addition of date sugar for added gravity. The result is rich with fruity esters and toffee richness but finishes dry after being fermented with yeast strains special to the Bruery and TAPS.

Brewed with wheat, citrus, coriander, and California ale yeast, this is a killer, crisp and refreshing year-round brew.

An American Sweet Stout with notes of Whiskey, Vanilla Bean, and Cocoa Nibs. Easy on the eyes, pleasant on the nose, and smooth to the end!

A monster brew dedicated to the 29 sailors aboard the S.S. Edmund Fitzgerald. Aged in bourbon barrels.

In January of 2009, a homebrewer and microbiologist named Al Buck won our Batch #50 homebrew contest with his incredibly complex gueuze-style ale. We knew this beer wouldn’t be easy to re-create, but the perfect layers of classic barnyard funk and lactic sourness were impossible to resist. Nearly 3 years later, after brewing the beer once in 2009 and a second batch in 2010, after adding various strains of wild yeasts and bacteria to the barrels and the bottles, after blending multiple batches back together and well beyond our release of Batch #300, we’re finally prepared to release Batch #50 – Grand Funk Aleroad. Brewed in the classic Belgian Gueuze tradition of barrel aging and blending multiple vintages of lambic-style ale, Batch #50 is one of the most rewarding beers we’ve ever had the opportunity to brew.

As dark as the legend of Blackbeerd himself, behold the Imperial Stout. Sweet malts battle roasted grain on the decks of yer tongue. Like a blast from a cannon, hop is followed by smoked malt. Hold on to yer booty, a dark stouts a brewin'.

5 Golden Rings is the 5th verse in our '12 Days of Christmas' winter seasonal ale series. The only golden ale in the bunch, we spiced up the natural pause in the classic song with cinnamon, allspice and ginger along with the delicious sweet and tangy flavor of pineapple. The barrel aged edition has taken on notable flavors from the time spent in oak, adding a level of burnt wood, sweet boubron and under-ripe fruit.

This Brunch Stout was brewed with a traditional mindset that blends with our team's creativity. A traditional Irish stout conditioned on Coma Coffee's Ethiopian blend and cacao nibs.

Using the same base beer as above, we then age it in Hungarian oak Chardonnay barrels for more than 6 months adding a pear, grape and vinous finish.