Crosby's Kitchen & CocktailBeer

Solera-Style Saison.

24 month aged, our latest barrel-aged sour, blending dubbels aged in bourbon and Cabernet barrels with cherries, raisins, and dark robustic 1&2.

The master Nunzino from the Hop Head Farms school has allowed Centennial to grow into a formidable shadow warrior. This hop has tons of clean floral, pine, and citrus notes. As always, it's best consumed fresh.

A German Style Rauchbier brewed with 95% smoked malts for a seriously Smokey lager. With a little caramel sweetness and a Fuller body, this is a great style of beer for smoked meats and food off the grill.

A true reserve a year and a half in the making! Our Chocolate Orange Mead combines the bitter-sweet flavors of dark chocolate and citrus in a decadent elixir! Orange juice and cocoa powder are added to the fermentation, combined with North Carolina sourced wildflower honey and five different strains of yeast. Aged one year on ten pounds of Venezuelan Mantuano cocoa nibs - a variety selected for its delicate nuttiness, light apricot flavor, and hints of toffee - hand-roasted by our mead maker. Save for special occasions or share with someone you love!

Orange County is surrounded by fantastic breweries these days and in the spirit of the growing local craft beer movement, we have decided to team up with some of our friends for a series of collaboration ales. The first beer is Chocosaurus Rye, which we brewed with the fine folks of Bootlegger’s Brewery. Located less than four miles from our own brewery and started within months of each other, Bootlegger’s have been great friends of ours since the beginning and it seemed fit to brew our first local collaboration with them. Chocosaurus Rye is an amalgamation of our two breweries styles: a dark rye lager that was finished with cacao nibs and vanilla beans. There aren’t many lagers that work well in the winter, but this one, full of rye spice and chocolate should do the trick

Our second Chronology Series™ – a Scotchology, if you will – is winding down. We brewed a wee heavy – known for rich, malt-forward flavors – and set it to age in bourbon barrels. Every six months, we took a quarter of the barrels, blended them and bottled them. This fourth bottling in the four-part series represents the nuances imparted to the base beer after 24 months of barrel aging. We hope you enjoy the culmination of flavors in this final installment in our two-year long journey with a wee heavy… and barrels and time.

Olive Green Wax