Crosby's Kitchen & CocktailBeer

A "Texas-style IPA" at ~70 IBU and brewed with a combination of American, English and German hops (German Magnum, Chinook, Amarillo, Citra, Simcoe, East Kent Goldings). Dry-hopped too.

Big malty flavors, including licorice and chocolate, are balanced with a moderate hop profile. Brewed with copious amounts of prized malts and flaked oats, the Barley Wine is so strong that it has to be aged for several months before we can bottle it. Like a fine wine, it will continue to improve with age up to 2 years after bottling (If kept cool).

A traditional style mead using huajilla blossom honey from the Texas scrublands.

Hugh Malone begins with a grain bill featuring a blend of Maine grown barley, imported Pilsner, and raw wheat malt. At the beginning of run off, we add a portion of hops to the sweet wort in the kettle; a technique known as "first wort hopping". As the boil begins, a generous amount of Chinook hops are added for bittering. Later, in the whirlpool, the beer is hopped with a blend of Centennial and Amarillo, for aroma. This same blend is used, post fermentation, to lend additional hop character to the finished beer. The result is a complex brew with a malty palate, intense hop aromas, pronounced bitterness and a pleasantly dry finish.

A blend of 50% Totality Imperial Stout and 50% Imperial Eclipse 2011 (Brewermasters Grand Cru Blend) freeze distilled twice. Bottled specially for the 2011 Imperial Eclipse Stout Release Party attendees. Light Blue wax.

This ale is brewed with spices & fruit and aged in Pinot Noir wine barrels. This beer was created by Wayne Wambles from Cigar City and the new brewmaster at Ecliptic John Harris. This beer connects Oregon and Florida using native Rose Hips, Marionberries from Oregon and Hibiscus and acai berries from Florida.

“a stout of great contention” We are not the harbingers of truth as some may suggest but it may indeed be argued that our brewing philosophy is tantamount to a dessert with a bellicose past. How, you may ask, would a brewery determine a likeness to hard-coated custard? Our response is simple; it’s all in the power of history, and of course, the extra finesse needed to top off a contentious treat with definition. By comprehending the labyrinthine movement of time, one would not think it strange to trace the errant path of an ordinary object such as a cream dessert only to discover that it has been the cause of cultural disputes since the middle ages. The British founders of burnt cream and from Spain, crema catalana, both stand by their creative originality and we respect that, but it was the French Crème Brûlée, amid the strife of contention, that survived to represent our deliciously creamy brew. 9.6% abv • 25º plato • 195º L • 22 oz / 1/6 keg 2-row pale malt / dark caramel malt / vanilla bean / lactose sugar / kettle hops: columbus / aroma hops: horizon