Crosby's Kitchen & CocktailBeer

The only beer that combines the hop forward Five with barrel aging, Saison du Blodget has a historic profile melding tartness and bitterness. The wild aroma is rooted in the mix of hop notes and spent peaches from the Fantasia, which also contribute unique yeasts and bacteria.

Salt of the Earth is our play on a gose. Not to be confused with a gueze, the gose style originated in Leipzig, Germany. It is a wheat beer traditionally brewed with salt and coriander as well as lactic bacteria. Clearly not following the Reinheitsgebot, we figured we’d knock it up a level by using an addition of truffle salt in our gose, adding an earthy and funky element to the aroma and flavor certain to tantalize all of the foodies out there.

Oat IPA hopped intensely with Equinox and Mosaic. Brewed with our sweetheart jazz dude Mike Lorenz.

The third time just might be the charm—Scratch #10-2008 is our third triple in the Scratch Beer series. This grand cru has been lovingly aged since late-February, yet still unleashes the slightest hint of alcohol heat. Scratch #10-2008 also has a triple flavor inspiration combining the caramel/toffee notes of dememera sugar and molasses, with citrus and licorice flavors created by the orange peel and star anise; lastly we create a peppery/spicy finish with the same trappist yeast has been used in each Scratch Beer Triple. 18 IBU.

Released as both Drafting Room 14th Anniversary Ale and Troegs Scratch 12. This bold IPA is brewed with Pils and Vienna malt and Amarillo, Warrior, and Mount Hood hops. It has fresh citrus and pine aromas followed by bold dry hop flavors, a faint nutty malt backing and a tantalizing hop finish that lingers on the tongue.

We started with the same grain bill as Scratch #12 (IPA) and substituted 25% rye for the base malt giving Scratch #18 a creamy mouth feel and a full-bodied taste. Mount Hood and Chinook hops are combined here for flavoring and aroma, and Warrior hops are used for overall bitterness. The rye plays off the Mount Hood hops, with both ingredients releasing an herbal, spicy flavor.

Scratch #20 has been dubbed Apollo Imperial Ale because of our experimentation with a new hop variety. Apollo hops are high alpha acid with an intense aroma. Married with other high alpha hops, with almost two pounds of hops added per barrel produced, AIA has an intense staying power in the back of the throat. After a long discussion between Chris, John and the brewers, they dubbed this hop flavor stinky grapefruit with a hint of perfume. The dark color might lead you to believe the some malt may shine through; but no, the hops are the true player in this ale. Scratch #20 serves a dual purpose since it will also appear as The Drafting Room’s Anniversary Ale for 2009. We brewed a bit more to serve the brewery and The Drafting Room, but get it while you can.

Flying Mouflan

Red and white wheat combined with darker malts add body to this hazy, unfiltered ale. Fermented with the same yeast as DreamWeaver Wheat replicating the pepper, clove and all-spice flavors found in our year-round beer. 19.1 Plato, 7.9% ABV, 18 IBU. Made with pils and crystal malt, red and white wheat, and magnum and German Northern Brewers hops.