Crosby's Kitchen & CocktailBeer

Peste :: Chocolate Chili Ale. Peste will plague you with the rich flavors of cocoa, chilies and cinnamon in a beer of 7.5% alcohol by volume. A blend of Peruvian cocoa, Ceylon cinnamon and chipotle, guajillo, pasilla, ancho and cayenne peppers make this beer a unique distraction from the approaching end of the world as we know it. Brewed with pale, Munich, C-77 Crystal and chocolate malts with roasted and flaked barley, and nominally bittered with Magnum, this is the fourth of our 12 Beers of the Apocalypse heralding the winding down of the Mayan calendar. 45 IBUs

Aged in Leopold Bros Apple & Peach Whiskey Barrels

Phenomenology of Spirit Hill Farmstead Brewery Saison / Farmhouse Ale

Originally brewed as "White Rye" in 2007.

Pilsner Urquell Nefiltrovaný (unfiltered) is available on the Plzensky Prazdroj tour and at Na Parkanu in Plzen. A limited number of kegs are exported for special events. Though the beer is not kvasnicovy (yeast beer), as there is no wort or young yeast added, it is unpasteurized and unfiltered.

This lively IPA delivers a crisp and light malt body with ample citrus and pine notes from Chinook and Equinox hops. Inspired by the aromas and silence we experience when exploring the scenic pine forests just up the road from our brewhouse. Malt: Pilsner, Pale, Munich, Crystal, Carapils Hops: Nugget, Northern Brewer, Chinook, Centennial, Equinox

Dany, the offbeat brewer at Fantôme, will try anything, and the results are always interesting. A beer made from dandelions would be worth a try if only because no one has ever brewed one before, but the great news is that this is actually a very good beer. Dany and some cohorts get busy every spring picking bushels of dandelions that grow in the fields around the picturesque farmhouse brewery. The yellow flowers are removed and dried in the sun, then soaked in water for a few days. The thick, dark dandelion “tea” that results is the basis for the Pissenlit, which is made also from traditional barley malt and hops. It resembles a classic saison beer – golden spritzy brew, strong and very flavorful, with a good hop bite. You may have to strain to taste the dandelions, but you know they’re in there. It should be noted that uncooked, the dandelion has a diuretic effect and is known in France as Pissenlit (literally, 'wet the bed' - this also happens to be the British folk-name) for precisely this reason.

Sour Mash Belgian Dark Ale with Black Currants (Brewed in Collaboration with Half Acre).

This bold and deliciously complex beer is an Imperial Buckwheat Stout aged in Tequila barrels for 13 months. Only a collection of pioneering, well seasoned, extensively traveled and passionate pub owners could come up with such a notion. A massive grain bill consisting of Pale, Munich and toasted Canadian Buckwheat was blended with pearled drum-kilned barley from Chile, a generous amount of Wisconsin toasted wheat and a slug of British crystal malts. A couple lumps of Mexican Turbinado sugar were added for good measure while we loaded the kettle with Styrian Golding hops. This carefully calculated collision of flavors, concocted over copious amounts of Orval well into the night, was laid down in fresh Tequila barrels wrangled over our southern border by the beautiful and gracious Meg Gill. We simply call this beer “PNC” in honor of its collaborative creators – the gothic symphony of flavors will speak for themselves.

Barelywine style ale with grapes, apple, orange peel, and spices.

Dark Lord Russian Imperial Stout aged in Port barrels. Available at Dark Lord Day 2013

This bourbon barrel aged Belgian golden strong will serve as the commemorative beer for the opening of our Bottle Shop location in Old Towne Orange, The Bruery Provisions. It’s rich in notes of caramel, vanilla and oak.

Brewed in support of the American Homebrewers Association with an award winning recipe by local homebrewer Alex Corona. Pilsner malt and noble Saaz hops converge to create a traditional bohemian Pilsner beer. 40 IBU

Formerly Prodigal Son Enough malt to balance the massive amount of dry hops we introduce after fermentation. This lends piney, citrus, floral, and even grassy notes. Keep your eye on what batch it is because we change the hops in every batch. Same base beer just different varieties of hops to keep things exciting.