Crosby's Kitchen & CocktailBeer

Strong amber ale made with cacao/chocolate nibs and two types of chilies that was aged in freshly emptied bourbon barrels.

Imperial Biscotti Break aged on Bourbon barrels for 9 months.

Stout with coffee, cinnamon, nutmeg, and habaneros added then aged in bourbon barrels

Hardywood Gingerbread Stout, described by BeerAdvocate as “freagin’ Christmas in a bottle,” is an imperial milk stout brewed with vanilla beans, cinnamon, fresh Casselmonte Farm baby ginger and Bearer Farms wildflower honey. Gingerbread Stout is then matured in Virginia bourbon barrels, where it adapts an incredibly mellow character with oak, caramel and bourbon undertones, and emerges 12 weeks later as Bourbon GBS. A festive blend of spice character laces this rich, chocolatey stout, which warms the palate and the soul. 55 IBU

Imperial Coffee Stout aged in Bourbon Barrels

Bourgogne Blanc is a collective term used for white wines from the Burgundy region of France, most often being Chardonnay. Inspired by the crisp and fresh flavor of our own California Chardonnays, we wanted to explore what would happen from aging our sour ale with these fruitful grapes. Aged in French oak barrels for 12 months, the result is spritzy and loaded with oak spice, plus tropical flavors and vanilla notes from the juicy Chardonnay grapes. It's the perfect replacement for your favorite Champagne for all of life's celebrations.

Formerly known as "Serpent's Stout - Bourbon Barrel Aged With Cocoa Nibs & Coffee" A fresh track, Track 10 began as a fresh Serpent’s Stout base aged in bourbon barrels with oodles of coffee and cacao nibs added shortly before packaging. Late in November of 2011, Mike Rodriguez our head brewer asked about creating a Coffee and Cacoa Nib version of Serpent’s Stout for the San Diego Strong Ale Festival. The beer was a hit with our fans. When we wrote up the syllabus for the Ultimate Box Set, we knew a version of this beer would be included. We waited until the very end of the release schedule to put this beer in a bottle so that the coffee and cacoa nibs really come through. Four Bourbon barrels were selected for their rich and dense chocolate flavors. One week before packaging, we added 17 pounds of Ryan Brothers Coffee and 4 pounds of TCHO Cacao Nibs to steep before packaging.

Track 12 is a non fruited sour ale. It is a blend of three base beers (Avant Garde, a previously unreleased sour brown ale, and Gift of the Magi). There were two barrels of Avant Garde, one oak barrel of the sour brown, and a splash of the Magi in the final blend.

The first of our Remixed Tracks, Track 2 is Cuvee de Tomme blended with Bourbon Angel’s Share spiked with peaches and then topped with Project X from our wild beer project.

From the Remixed Track, Track 4 is a deep, black blended beer comprised of two barrels of a base component of Veritas 009, and Hot Rocks aged in Red Wine Barrels.

For the past two years The Lost Abbey has released a winter barrel aged blended strong ale. This amazing blend of beer has focused on a marriage between Bourbon Barrel Aged Serpents Stout and Brandy Barrel Aged Angel’s Share. We believe it’s one of the most amazing barrel releases we do each fall. But in the spirit of old recordings and records I started thinking what would happen if we played this one in reverse? Would we hear the Demon himself on the record? So with that, we flipped the blend on its ears and spun it backwards. The result is a blend of Brandy Barrel Aged Serpent’s Stout and some Bourbon Barrel Aged Angel’s Share. It’s still an epic struggle between good and evil, only this time we slowed it down and played it in reverse.

Brewed with raisins and aged in bourbon barrels with sour cherries and currants added. Track 9 began as a few barrels of Cuvee de Tomme that hadn’t matured enough to make it to bottling last year. To those we added currants and additional dose of Brett and let Nature do what she would. The result is a jammy brew with just the right amount of tartness and funk.

Pizza Inspired Gose. 5.5% This Sour ale was brewed in collaboration with the weirdos from Pizza Brain. Brewed with Meyer lemons, sweet basil, Pizza Brain’s five-pepper blend, and sea salt that was smoked in-house over maple wood and pollenta corn cobs from Tom Culton. This is a food beer. -Notes of bright citrus, floral basil, earthy spice, tingly heat, and collaboration.

Imperial Stout aged in Heaven Hill rye whiskey barrels with raspberries & blackberries.