Crosby's Kitchen & CocktailBeer

A very special brew for our fifth anniversary. Brewed with a blend of rye and pale malts, spicy American hops, and a classic farmhouse yeast, for a tart, peppery body and an amazing dry finish. Here’s to five years of Yazoo!

Bochets are made by carameling honey to intensify flavors and give the mead a rich, dark color. This mead was then aged in bourbon barrels, adding a layer of complexity. Vanilla, chocolate and cinnamon were added to reinforce the toasted marshmallow flavors that come from caramelizing honey.

Scotch ale aged in maple bourbon barrels.

Scratch 27 begins a new fold in the Scratch series. For the next several batches individual Troegs brewers will create recipes of their choice. First up, The Ticeman had a hankering for a sweet stout, so the Troegs brothers and all the brewers met with Scharffen Berger Chocolate Company engineers to eat ridiculous amounts of cocoa nibs and chocolates over a few pints of beer. This collaboration resulted in the delivery of a special blend of cocoa nibs that were added during the boiling process. In addition to the nibs, lactose was added at the end of the boil to give a little sweetness in the body. The addition of Galena and Simcoe hops lends a subtle fruity balance. After primary fermentation, the beer was aged for three weeks on a blend of cocoa nibs and Ugandan vanilla beans. Dubbed Cocaoabunga, this unfiltered beer has a pleasant cocoa aroma, a subtle sweetness in the mouthfeel, a full-bodied flavor, and hints of vanilla. Enjoy!

Scratch Beer Series - #29 O.G.: 16.8 Plato Alcohol by Volume: 7.7% Hop Bitterness (IBU’s): 80 Malt: Pilsner Yeast: Westmalle Hops: Bravo, German Northern Brewer Codename: NBPA JuJu: Cane Sugar Incredibly-hopped, lovingly-aged, and ravenously-carbonated, Scratch #29-2010 is a true brewery collaboration with cast of characters involved in recipe formulation, barrel-aging, dry-hopping, bottle-conditioning and finally, taste-testing. Scratch #29 started off innocently enough as a Pale Ale fermented with Westmalle yeast. After fermentation, the beer was aged for twelve days in virgin Pennsylvania Oak barrels supplied by Keystone Coopers. And then the fun began. Even after brief wood-aging the oak’s intensity overwhelmed the Bravo and German Northern Brewer hops used in the boil. But have no fear, a two-week dry-hop with Willamette and Hersbrucker hops dulled the oak and transformed this beer. Bottled-conditioned for three weeks before release, Scratch #29 imparts an intense spicy flavor with grassy notes from the Hersbrucker hops. Hints of orange and a slight alcohol burn come through with the high carbonation leaving “pins on your tongue” in the finish. * (Not Belgian Pale Ale. We are not Belgian, nor do we claim to be.)

Hopped grapefruit Gewürztraminer pyment.

This is a black currant mead. It is intensely flavored and scented. There is a lingering tannin on the finish

5.5% AbV / 13 BU Caramel flavor with a signature northwest hop character won our Sequoia a medal at the prestigious Great American Beer Festival.

Strawberry rhubarb mead aged in Knickerbocker New Holland gin barrels.

This pale gold mead has aromas of lychee and sherry with some vanilla notes. It is medium-bodied, semi-sweet, with flavors of sherry and honey. It finishes dry with a long tannin conclusion.

Honey wine spiced cinnamon and habenero

*Limited Release* Bourbon Barrel Aged Mead. 16% ABV Mead made from caramelized honey aged one year in Buffalo Trace Bourbon Barrels. The day the bourbon left the barrel was the day the mead filled it.

Six is a dark rye beer with layered flavors including chocolate, caramel, pepper, wood, cherry and tropical fruit. It starts semi-dry and smooth and finishes fully dry and tart with a small bite from the hops. The overall balance of the Six makes it easy to pair with richly prepared meats along with many harder cheeses. Malts: organic pale, caramel, rye, black Unmalted: rolled rye Hops: magnum, tettnanger 6.7% abv

Seize the season with Sleigh'r. Layers of deeply toasted malt are balanced by just enough hop bitterness to make it deceivingly drinkable. Paired with a dry finish, Sleigh’r is anything but your typical winter brew.