Crosby's Kitchen & CocktailBeer

A complex and thirst-crushing, saison-style ale fermented with 2 yeast strains. This ale is the combined effort of Three Floyds and our friends at Off Color Brewing Co. 40 IBU

Chase Healey, founder and brewmaster of Prairie Brewing, recently paid Off Color a visit to collaborate on a beer. Chase, Dave and John brewed a beer so dry some claimed they didn't use water. The resulting beer was a deliciously palatable Tettnanger dry hopped farmhouse ale fermented with Prairie's saison yeast and Off Color's lactobacillus colony.

This beer was brewed in collaboration with De Struise & Pipeworks. Belgian yeast set the scene for a traditional sour mash and loads of currants & cherries.

This double black as night IPA is too massive for just one brewery’s efforts. BLAKKR took the trinity of Real Ale Brewing Co., Surly Brewing Co. & Three Floyds Brewing Co. to actualize this crushing ale. Cheers. This is the 22oz bottled 3 Floyds version, brewed in collaboration with Three Floyds / Surly / Real Ale.

Collaboration with Swamp Head Brewery. Aged in Cognac barrels.

When Three Floyds comes knocking at your door with a half barrel of Alpha King asking to do another collaboration... you say yes. This time around we brewed as standard strength Belgian style Quad with D2 sugar and some yeast the Floyds stole from Belgium.

A stacked brew that has Daisy Cutter evenly spliced with Hop Hands, Tired Hands' reigning pale ale. American Youth has an impressive laundry list of raw materials angling for dominance inside.

Collaboration with Tree House Brewing. Originally brewed at TG May 2014. Midwest meets the East Coast! Our friends from Massachusetts "Tree House Brewing Company" embarked on a twenty hour, 1,200 mile journey across the central United States to collaborate with us on this super hop-saturated Double IPA. We merged a grist of Pale and Caramel malts with a very liberal dose of Citra, Mosaic, and Simcoe hops to produce a soft but extremely potent creation. Your nose will be greeted with aromas of bright citrus and tropical fruits before a sip unlocks a flavor much like biting into a ripe juicy orange. A complex bounty of hoppy/fruity flavors continue as a clean citrus bitterness balances things out propelled by tight carbonation and a luxurious mouthfeel. We find "David" to be absolutely delightful. . . the product of our respective brewer's dedication to an uncompromising, delicious product. David is fleeting and ephemeral, so enjoy him fresh with a friend and forget about life for a while.

Our sour Oscar and their sour Dantalion; finished the blend with a touch of Upland's sour Framboise.

Our sour Oscar and their sour Dantalion; finished the blend with a touch of Upland's sour Framboise.

Our sour Felix and their sour Lambic-style barrels; then we finish the blend with a touch of barrel aged Kriek.

It's no secret that we like to party, and sometimes it gets wild. So we took the Westbrook's refreshing Gose and cranked up the volume a bit, adding a massive dose of citra & amarillo hops, then fermented it with various strains of brettanomyces... Go Westbrook, it's your birthday, get funky!!

A new Vertical Epic will be released every year, with the goal being to collect them all and have a Vertical Epic tasting once the final Epic is released on 12/12/12. Each new Stone Vertical Epic Ale will be release one YEAR, one MONTH and one DAY apart. Vertical Epic 02/02/02 was not brewed "to style". Instead, we tried to create something new. It's triple-ish in nature, with wit character, coriander and orange peel, and has way more hops than either a Belgian triple or a Wit would. Belgian yeast was used. Belgian Strong Ale is the closest category that fits -- Greg Koch, Stone Brewing CEO. In addition, we are pleased to provide the homebrewing recipe: http://stonebrew.com/timeline/020202

Saison du Swamp invaded by Brettanomyces Our coveted saison starts off with a traditional saison yeast, giving it aromas of pepper and white fruits and a lingering finish with a hint of floral hops. To weave some funk into this already tangled tapestry of flavors, we decided to iintroduce Brettanomyces Buxellensis. This wild yeast strain known as 'Brett' has thrown in a pleasant earthy barnyard funk. You will also find a refreshingly dry finish with a soft residual sweetness left behind by the orange blossom honey in this funky and new version of an old Swamp Head classic.

"The generous usage of Columbus hops in this American IPA have inspired the naming of this one. Brewer Richard Grant has lent his recipe skills to this one so if you are a fan, let him know." Released April 2010.

We brew this beer with 100% applewood smoked wheat to drink during brew days. Small so we can drink all day, but alluring enough to hold our attention. The only problem is no one makes applewood smoked wheat malt so we have to smoke it ourselves…which lengthens our brew day…so we need more beer. It’s a vicious cycle of spicy hops punctuating sweet, ephemeral applewood smoke. And if you don’t want to drink it, fine. We’ll drink it all ourselves.

Celebrating our 15th Anniversary this July 8th, 2011, we brewed this special Belgian inspired Trippel to commemorate the occassion. This golden ale exhuberates a nose of earthy spices mixed with a bouquet of fruit. A malty that finishes slightly dry is backed by a substantial 15% ABV, which is to celebrate our 15 years of dedication and devotion to harnessing the wonder that is beer!