Crosby's Kitchen & CocktailBeer

A strong dose of old world smokiness adds a whole new dimension to the Märzen experience. Our Smoked Märzen carries an intense smoke flavor that elevates this style to new heights of complexity and satisfaction. Take a few sips and be transported to the cobblestone streets and biergartens of Bamberg, Germany where Rauchbiers are a way of life.

White Pyment made with Chardonnay grapes and mesquite honey aged in a new American oak barrel.

Our experimental Double IPA series continues. Imperial IPA. American and New Zealand hops. Think Grapefruit.

With 100% pucker power, Sour Bomb is unlike any beer you’ve ever experienced. We use traditional souring methods to create a light, crisp mouthfeel with unmatched tartness. High carbonation creates an explosion of citrus and lemon zest that is balanced by a bready wheat malt bill.

Sour in the Rye was one of our original sour beers here at The Bruery, but is now living a second life over at Bruery Terreux.

We've all come to know and love our barrel-aged sour rye ale, Sour in the Rye. Now it's time to enjoy a bright variation of it that has kumquats added to the mix. Not only is "kumquat" one of the most fun fruit names to roll off the tongue, it also treats the entire palate to a unique display of fruity characteristics. The tart, sweet, citrus and tropical notes of both the kumquats and tangerine zest strike a balance with the honey, vanilla and woody character imparted from barrel-aging. At the same time, the unique bitterness of the citrus fruit locks step with the clove and pepper notes imparted from the rye.

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

Originally brewed under the name Daly Double. This beer is a tribute to a friend that passed away. Space was his nickname as a young man and this beer will be a regular offering at our brewery only; our way of keeping him a regular.

The transformation of Scratch #3-2007 to Splinter Gold has been a slow rest in oak wine barrels dosed with brettanomyces. During a two-year aging period the horsey flavors of the brett combined with the Westmalle yeast used during primary fermentation to create a complex blend of flavors. Bone-dry and 12% abv, Splinter Gold is highly carbonated.

Lambic with coffee