Crosby's Kitchen & CocktailBeer

In the spring of 2006, I brewed 300 gallons of top-fermented beer using wild yeast to create a Belgian-style Lambic. We conditioned the beer in oak casks and then initiated a secondary fermentation in the casks using whole fruit from Huber’s Orchard in Starlight, Indiana. You should experience a tart, almost sour taste balanced by the aromatic and richly flavorful addition of whole raspberries - perfect to share with friends, and a platter of good cheese and fresh fruit. - Caleb Staton, Head Brewer

A blond Missouri Wild Ale aged in French oak and then matured on Red Raspberries in American Oak for more than a year.

Rich caramel malt sweetness is beaten over the head with bright, fresh American hop flavors of grapefruit citrus, pine and tropical fruit in our double IPA. This beer is the bigger, more successful brother of Kidnapped by Vikings.

A grape mead with peanuts and natural flavors.

Brewed with four varieties of Belgian caramel malts and 100% Amarillo hops. 70 IBU Formerly called "Founders Red's Rye PA"

Chestnut color, biscuity aroma, bread and toffee flavor, medium body.

Blended Sour Ale aged in oak wine barrels. We began our sour ale project in 2006 with only four oak barrels previously used to store red wine. The number has grown over the years, along with the amount of sour ale we’ve brewed. Each barrel develops unique characteristics as it ferments independently, and just as Belgian brewers have been doing for centuries, we sought out our favorite barrels, ranging in age from one to three years old, for blending. By blending the sour ale from these barrels together in various amounts, we created in this bottle a live harmony of tartness, fruitiness and layers of flavor that can never be replicated. We hope you enjoy it with friends, whenever and wherever. Currently, this entry holds all BLENDS BLEND 1: Batch Years Blended - 2006 (Original Batch), 2008, 2010 - Bottled 12/13/2010 BLEND 2: Batch Years Blended - Two Different 2008 Batches - Bottled 3/16/2012 BLEND 3: Batch Years Blended - 2008 and 2009 - Bottled 3/25/2013 BLEND 4: Batch Years Blended - 2008, 2010, and 2013 - Bottled 8/28/2013 BLEND 5: Batch Years Blended - 2010 and 2013 - Bottled 4/30/14

Dark ale brewed with cocoa nibs, vanilla, and cinnamon. Inspired by a fantastic dessert that we used to share with Virginia at our favorite restaurant. This brown ale leads with a sweet and subtle cinnamon aroma. Complex malt overtones quickly give way to a chocolate and vanilla mix of satisfying bliss.

A caribbean style stout, infused with coffee. Ours is rich and dark with a toasted brown head, well balanced, roasty and full flavored. Cold steeping ...Read Morewith organic coffee from local shop Rise Up Coffee imparts a generous but balanced coffee nose and flavor

Living in Southern California, we’re huge fans of both Mexican cuisine and, of course, Mexican cocktails. This is our tribute to your favorite blended fiesta beverage, the Margarita. This wheat-based beer was aged in Tequila barrels for an extended period of time, lending warmth and a roasted agave character. Coupled with a slight lime tartness and a classic, salty finish, this brew is a great approximation of a summer afternoon margarita.

Red Rye with Almonds

Coffee red rye

A collaboration between Tom Peters of Monk's Cafe and Menno that was brewed in September 2011. A smoked imperial porter that was aged in whiskey barrels with brettanomyces. His beer has a ton of beechwood smoked malt, so it will not have the phenols often associated with peat smoked malt. Rodenbach yeast added later.