Crosby's Kitchen & CocktailBeer

There is nothing more delightful than to bask in the rays of Kaua’i’s Winter Sun. The sun’s rays are not too strong and the cool trade winds compliment the warmth of the sun. Such is the case that the starfruit has two seasons, one at the end of summer and one in January, just so those juicy fruits can bask once again in the winter sun. This mead is blended with Kaua’i starfruit, lilikoi (passion fruit), and tropical black tea. Delicious anytime of year, this mead is smooth and fruity with endnotes of lilikoi.

The barrel aging process is a labor intensive endeavour where beer is matured in wood barrels. As the beer ages, the wood imparts unique and complex flavors. The Odell Brewers selected new American Oak barrels for their first offering. The 750ml bottles will be hand-corked, and each bottle will be signed and numbered. After the Oak Aged Ale is bottled, the label and recipe will be retired.

Lemonade style mead, your summer lemonade has grown up!

A traditional semi-sweet drinking mead made from the nectar of Michigan’s spring, summer or fall wyldeflowers for a rich, floral complexity. Pairs with fish, poultry, cheese, and wylde game. Mead is honey wine, the most ancient of drynks, common to all cultures of the Old World. Mead was drunk for good health and longevity, strength, vitality and fertility. MeadMaster Pete Wylde makes Mead as the ancients did, unfiltered. Bees make honey the same since the dawn of time. What you hold in your hands is your connection to our ancient forebears. The tradition of giving a nuptial couple a lunar-month’s supply of Mead to ensure a “fruitful” union came to be known as the “Honeymoon”.

The tenacious grip of big, juicy hop aroma and character slides smoothly into rich, dark malts. This heavyweight battle between fresh, Yakima Valley hops and dark, roasted malts is resolved harmoniously as the flavors merge to deliver complex satisfaction with a warming edge. Enjoy the ‘twilight’ for the bright and brassy hops!

Crack open Yeti Imperial Stout’s sophisticated sibling -- Oak Aged Yeti Imperial Stout. Although these beers come from the same clan, they have entirely different personalities. Aging on a blend of French and toasted oak chips infuses a subtle oak and vanilla character into Yeti’s already intense chocolate, roasted coffee malt flavor and hugely assertive hop profile. Who says you can’t tame a Yeti? 75 International Bittering Units (IBUs).

Honey Wine with Coconut and Spices Added. CCP, how can we explain it? C is for Coconut, C is for Creme, the last letter P, well, your going to want to enjoy every last bit. Because it’s Pie...as in Coconut Creme Pie. Like, the delicious kind that gets brought to the family reunion or a picnic or something. But...it’s a mead. A mead so good it’s naughty. And, it’s made by nature (the bees y’all). Now bust it! You down with CCP? Yeah! You know? Mead!

This is orange blossom mead flavoured with tropical fruit, black tea, rose hips, five spice and a splash of cranberry.

Lightly carbonated mead with spices, cocoa, and hops.

Session IPA dry hopped with Citra, Galaxy & Vic's Secret Hops and finished with Grapefruit

Dry hopped pilsner

This dark, sweet stout uses 150lbs of oats to add a smooth, creamy mouthfeel to a roasty base. After six months in New Riff bourbon barrels we added 2 lbs. per barrel of Carabello Coffee Tandem espresso beans. The result is a silky stout with notes of vanilla, chocolate, and oak with a bold coffee flavor and a warming bourbon finish.

Nice. Light.

NEIPA