Crosby's Kitchen & CocktailBeer

Saison-Brett, based on our very popular Tank 7, is assertively dry hopped, then bottle conditioned with various yeasts, including Brettanomyces, a wild strain that imparts a distinctive earthy quality. Though this farmhouse ale was given three months of bottle age prior to release, further cellaring will continue to enhance the “Brett” character, if that’s what you’re after.

"Dark caramel color with a rich velvery mouthfeel and subtle malt sweetness that balances with the huge amount of hops used to brew this beer."

Maimed in an accident that left him with a hunched back, Brother Joseph Zoettl worked in the St. Bernard Abbey power plant shoveling coal. In his spare time, Brother Joseph used found objects such as marbles and chunks of concrete and tile to build miniature shrines and buildings on the Abbey grounds. Over 40 years, he created 125 different models and replicas. Today, the Ave Maria Grotto covers three acres and is world-renowned as both a fun roadside attraction and an awe-inspiring collection of folk art. We have named our Belgian dubbel after Brother Joseph as a testament to his perseverance, his hard work, and his indomitable spirit. A full-flavored abbey-style ale with a complex taste and aroma, Brother Joseph’s Dubbel is filled with specialty malt and dark fruit character.

We love Fall seasonal beers so we decided to brew another one in addition to Autumn Maple back in 2011. Burly Gourd is a pumpkin milk stout brewed with Autumnal spices and aged on cedar chips. Brewed using freshly roasted pumpkins straight from Cal Poly’s Farm Store, this flavor rich stout is the perfect answer to November’s cooler weather and a slice of mom’s pecan pie.

Mixed fermentation ale with Meyer lemons, salt, black pepper, nutmeg, eggshells, and flour. Hollandaise inspired ale. Collaboration with Tired Hands.

Coffee Dopplebock

The world's classic Gueuze. A blend of one, two, and three year-old lambics creates a second fermentation in the bottle. The champagne of Belgium. In contrast, the Lou Pepe Gueuze is a blend of three 2-year-old lambics. Newer vintages are labeled 'Organic Gueuze', '100% Lambic Bio' or 'Classic Gueuze'.

Aged in oaken Bordeaux wine barrels with merlot grapes.

"This Zwanze is not a Lambic. As you know, everyone can produce an abbey beer in Belgium, and my goal was to brew a top fermentation 'abbey style' mixed with a double spontaneous inoculation (natural one coming from the wild yeast present in the brewery and from the 10% Lambic we added after the first fermentation." "In Brussels dialect, 'zwanzer' is joking—and if we called this beer Abbaye de Cureghem, it's to laugh about the fake legend built around some belgian abbey beers. Cantillon is located in the Cureghem area but the Cureghem Abbey never existed!"

This beer is a blend of at least five different beers, including Hot Blooded Foreign Stout, Puppy's Breath Robust Porter, and several vintages of Warmer Winter Winter Warmer. These beers were aged in some cognac and brandy barrels before being blended together. This will be a tasting room exclusive.