Crosby's Kitchen & CocktailBeer

We took some reserve apple cider from our Bourbon Barrel Cyser and made this xtra limited batch. Fermented with fresh pressed apple cider, clover and wildflower honey. We fermented it dry, then sweetened with a little bit of wildflower and buckwheat honey, then aged it with some cinnamon and clove. The spices are subtle but present. The buckwheat honey adds a dark brown sugar-like character. We also threw in some American oak for good luck.

This semi dry mead is classified as a show mead by the fact that it is nothing but Honey and water fermented. The aromas of wildflower and honey are pronounced with a slightly zestful finish. This is slightly oaked to add complexity and character. This mead lends itself well to Mediterranean dishes like olives and hummus, or Scallops.

Crimson hibiscus flowers, raw honey and blue plums make the season merrier in this delicious and tart session mead.

The Barrel Aged version of 2008 Anniversary Belgium IIPA brew, twice dry hopped and aged in three barrels including a final in Merlot Wine cask to give it a hint of wild yeast character.

Imperial Stout aged on kopi luwak coffee, vanilla and cacao nibs

We are extremely honored to present to you our 13th Anniversary barrel aged blend! This is our fourth barrel aged release and each year is another adventure into the flavor unknown. Our oak aging cellar continues to grow and so do the blending possibilities. We peaked at just over 120 barrels in our program this year, yet only 53 barrels made this year’s final blend. We have stayed true to our original goal of making straight ahead strong ales and letting them rest in wood barrels to mature and develop flavors slowly and naturally. We again met with some of the area’s best wine makers and allowed them to guide us to the finished product. Most of the beers that are in this blend are old friends who we know well. Dark and ominous Parabola along with the rich and complex Bravo Brown were brewed again this year and together became the center piece of this blend. Other beers like the Rufus and Opal along with Sean Paxton’s Saucerful of Secrets are still tucked away in the cellar in their original first generation form, gaining character with extended aging. Velvet Merkin has established itself as a real barrel loving beer, although it is only 6%, it carries barrel qualities beautifully. A new beer, that was created this year by our Cellar Master Ali Razi, is Double Double Barrel Ale and it found its way into this blend as well. In the end, this year brought us seven wine makers and seven beers to counter balance our lucky thirteenth year of brewing beer on the Central Coast. The brewery is alive and well and oak is as much a part of our program today as it was back in 1996! As a finished beer, 13 is more sublime then last year’s blend. It is all about the subtleties and quiet tones. It has deep dark chocolate notes and is accented with dried fruit and licorice. There are hints of molasses and even a little cherry in the middle complimenting the vanilla and coconut notes brought in by the oak. These barrel qualities are very well integrated and meld well with the roast malt and caramel undertones. It is best enjoyed in a half filled brandy snifter or wine glass. Allow it to warm to 55F to fully enjoy the pleasing and complex aromas. If left in a cool dark place, I suspect that this beer will age well. It was a pleasure in the making and I truly hope you enjoy our fourth oak- aged blend!

This still mead is made with Michigan wildflower honey, and Chinese five spice. Pungent and spicy with a long finish

A Farmhouse Ale breed with Belgian Saison yeast blend. Pours a golden hue with a crisp bubbly white head. Tastes of bright fruit, citrus, wheat and bread with clean dry finish

The Framboise Mort Subite is brewed according to the ancestral Lambic recipe. This original Belgian beer ferments spontaneously. Enhanced with raspberry juce it matures soft and slowly in oaken casks.

Pro Am Dortmunder recipe by Steve Kramp, member of B.O.S.S Homebrew Club and entry for the 2009 GABF, this is the first lager Bryan and I have brewed at Flossmoor. O.G. 11.5 degrees Plato (1.046) F.G. 1.5 degrees Plato (1.006) 5.3% abv

Possibly our most adventuresome mead to date, Fresh Territory is a crisp and semi-dry concoction of clover honey, pineapples, and cucumbers. Take a sip and remember the world isn’t flat, and there’s more to drink than wine or beer . . . there’s mead

An experiment with sweet and spicy, the Fat Friar added chili pepper to his mead and found the results to be extraordinary. This mead has a kick, but not too hot. The spice invigorates you and goes well with any dish that may be in need of a hint of spice. Chocolate goes well with this too. Some folks have turned this into a cocktail by adding pineapple juice and lime and it is called The Newcastle Stingah.

Citrus wheat beer.

This strong rich flavored malt accented amber seasonal lager was made with all imported German ingredients to celebrate our beautiful spring season.