Crosby's Kitchen & CocktailBeer

Stout aged in whiskey barrels.

This is a Cabernet Franc barrel-fermented Ale that I brewed with oat malt and and a small amount of lightly caramelized malt at Tired Hands Brewing Company. At this point, Parageusia2 is roughly ten months old. The yeast used to ferment this beer is a melange of yeast cultured by Tired Hands Brewing Company as well as yeast and bacteria resident to Ardmore, Pennsylvania. I believe that people of this time may refer to my Ale as a "Saison" or perhaps a "Wild Ale". Archaic stylistic descriptions aside, this is an Ale that I find to be very engaging and enjoyable; Bone dry with a bright under-ripe berry acidity and a pungent fresh grape must presence. Also, it is suitable for indefinite aging into the future.

Dark mahogany color, biscuit aroma, sweet bready flavor, light body.

A Passion Fruit Berliner Weisse.

Check the forecast, down a cup of coffee, grab your backpack and pack something special to enjoy later on. Might we suggest this bottle? It is Thursday, after all. PB & Thursday – a peanutty variant of Black Tuesday. It won’t stick to the roof of your mouth, but it will impart layers of peanut butter character and bourbon-laced fudge notes to our storied imperial stout.

A Berliner Weisse Style Ale Aged in Oak Barrels With Peaches.

American-style IPA aged on Spanish cedar and peaches. The Spanish cedar contributes white grapefruit, sandalwood, and white pepper notes.

Peaches & Cream is a high gravity golden ale fermented with lactose and fresh peaches. Joe Short used this eloquent bi-line to describe the beer’s flavor profile: “Cream softness fused with the delicacy of Prunus persica.” We used a half pound of real, fresh peaches and approximately 1.5 ounces of milk sugar for every gallon of beer produced

Formerly Pearl Necklace Oyster Stout