Crosby's Kitchen & CocktailBeer

The sap is rising?

Spring Street Saison is a Belgian style farmhouse ale. The Saison is our flagship brew that helped spawn the formation of Avondale Brewing Co. Our Saison is brewed with our proprietary house yeast, a 4 malt blend, traditional Slovenian hops and open fermentation. Our unique brewing process along with the combination of the finest ingredients creates a thirst quenching brew with no equal. True to style this unfiltered ale has a coppery golden color and rich malty backbone that creates a unique farmhouse brew. Flavors burst with tropical fruit that combine with hints of spicy and peppery notes that are derived from our house yeast. One sip and you will fall in love.

This twist on a traditional West Coast IPA adds new complexity, aroma and color to a great beer style. We start with a West Coast IPA backbone and then add darker roasted grains to give a slight roasted flavor combined with a soft mouthfeel. Added with this, are citrus and pine hop aromas and a color that is the color of Squid Ink.

Dark and roast-foward with hints of chocolate and peanuts

This strong Scotch Ale has a dark copper color and rich caramelized maltiness with just a hint of smoke and earthy hop notes. The crux descussata has been a symbol of Scotland since the eighth century after it appeared in the sky to an army of Picts and Scots.

When Martha and I began thinking about what type of beer to brew next for PRETTY THINGS, there was no discussion. In fact we’ve had it figured out for years. We both had our hearts set on brewing the sort of beer we loved so much in Yorkshire. Many people know that Martha and I love Theakston’s Old Peculier, at least the cask version. But Robinson’s Old Tom is high on our list as well. Now that Samuel Smith has released Yorkshire Stingo that makes three. At the brewery where I worked in Yorkshire we made a unique beer called “Morocco Ale” that is quite similar as well. Obviously PRETTY THINGS isn’t all about simple replication. As a rule we don’t do beer “styles” straight up, as it doesn’t leave any room for creativity. Instead we take our inspiration from great beers as a starting point. “Rustic Dark Ale”, is about as apt a descriptor as we could come up with for Saint Botolph’s Town (we almost used “New World Stingo” but decided to save that for a future beer). This ale is formulated with the malts of Thomas Fawcett & Sons of Yorkshire, England as its base. When I was brewing in Yorkshire I visited this magnificent maltings many times, seeing crystal and roasted malts still made by hand. On brew day their crystal malt gave an amazing golden raisin-like aroma in the kettle. Fantastic! As we did in Jack D’Or, we used a small amount of Malted Oats, but cut it this time with Torrefied Wheat. We “chaptalized” using four different types of sugar in very small doses for both flavour AND colour. SBT is fermented with two yeast strains for a unique rustic finish. But it’s in the yeast strains where this beer really departs from the typical: one is a German ale strain, the other is a common English strain. Why? Because it’s about the flavour, not just ticking the “style” boxes. In the end we have an ale of 5.9% abv with a big malty, almost smokey Black Malt character, a bitter attack from Fuggle hops, a rich barleymalt finish, some dried coconut hints and an old ale acidity around the edges. We’ve even timed its tan head, standing proud for ten minutes! The name “Saint Botolph’s Town” is in tribute to our great home in America: Boston. The original Boston in Lincolnshire, England is an abbreviation of “Botolph’s Town” or “Botolph’s Stone”. When we were back in Yorkshire recently, we found a churchyard where St. Botolph spoke in the year 675; a ‘stump’ (broken old cross) marks the spot. Saint Botolph is a 7th century saint from England whose feast day is June 17th. Perhaps a great day to save a bottle or two for!

An English style brown ale brewed with English Maris Otter, Crystal 60 and Chocolate grains. Local honey from spotted Goat Farms is added at the end of the boil. The beer is lightly hopped with East Kent Goldings (EKG for short).

An American Original beer style made popular by American breweries in the 1800’s. St. Croix Cream Ale is golden ale made with three barley malts which produce a creamy but light mouthfeel. Some beer authorities contend that the Cream Ale style is a hybrid of ale and lager. While this is technically not the case, many find that the flavor profile and drinkability of St. Croix Cream Ale brings to mind a fine lager while maintaining the complex layers of flavor that beer drinkers seek in a craft-brewed ale. Truly an American Original.

This is an easy drinking Celtic-style ale with a reddish color and a malty accent.

(Gold Medal winner L.A. International) An Irish style dry stout that would make Uncle Mossy of Port Laois proud. Classically brewed with Kent Golding’s hops and offset by sweet malts, the end result is a rich, dark and gently roasted experience. Roasted and flaked barley finish this stout to create its well-rounded body and extremely fragrant white head.

A more powerful dunkel weizen, with pronounced estery alcohol character. This Weizenbock uses 100% malt from Weyermann malt from Bamberg Germany. It is hopped with Hallertau hops and fermented with a German hefe yeast strain.

Pours a very dark copper, with large off-white head that fades quickly to a layer. Rich, full malty aroma, combination of sweet and bitter.

This lovely strong blond beer is top fermented and brewed according to the purity law of 1516. This gorgeous Belgian Tripel beer is best served cold and in a matching beer glass.

Dark abbey ale, sweet and bitter on the tongue with a sweat perfume of caramel malt.

A golden colored beer. Slightly bitter, with a good head.

A golden pale having a slightly malty body balanced by an assertive American hop flavor. This pale ale displays a delicate hop nose due to the process of dry hopping. A crisp and refreshing beer perfect for any occasion. Our most aromatically hopped beer, St Terese’s was designed for easy drinking. After the beer is finished fermenting, it is dry hopped which entails adding hops for several days to impart an aromatic hop nose to the beer. When quaffed, the beer finishes cleanly with almost no residual hop bitterness and is a particular delight with most subtly flavored foods. This beer was named after the patron saint of headaches in consideration of all beer lovers who may occasionally be over served.

Balanced with big body & plenty of hop character. The slight caramel and chocolate flavors are followed by a nutty aftertaste. This is a unique beer style that you'll have a hard time finding anywhere else.

A super session-able creamy stout served on nitrogen.

Dark and delicious, this malt forward beer is perfect for those who enjoy the darker side. A full-bodied stout with a fabulously roasted character.

This beer was born 20 years ago in Jimbo's backyard. Hop forward with a malty complexity, it won medals in home brew competitions in the 90's and has risen to international recognition and acclaim. Available in bottles and on draft at the brewpub year round.

A variety of malts and generous doses of hops throughout the brewing and fermentation process creates a big-bodied brew with a citrus nose and satisfying, clean finishing bitterness.

An explosion of tart, fruity flavors will erupt in your senses as you take your first sip of this perfectly balanced wheat beer. The sensation can only be matched by the brilliant aroma from dry hopping with massive amounts of Amarillo and Motueka hops.