Crosby's Kitchen & CocktailBeer

Springhouse is an aged Belgian Saison (Farmhouse Ale). It pours gold-amber, is will carbonated but has a small to non existent head, and has a sweet fruity aroma with apples, green grapes and apricots the dominant taste.

In 2004, a beer drinking adventure throughout Belgium inspired us to create a Flanders Style Oud Bruin. The quest to share the beauty and deliciousness of Flemish brown sours started off by filling our oak barrels with ale in July of 2008. After 529 days of barrel aging with lactobacillius, pedioccacus and wild yeast, we then kept with tradition by blending aged sour beer with the malty sweetness of a younger beer. 529 is re-fermented in the bottle with champagne yeast, so please pour slowly and enjoy.

Sangria inspired beer with over 50lbs of pears, oranges, limes, blueberries, pineapple, and mangoes added to both wine and brandy barrels then aged with Belgian-style wit.

A refreshing modern expression of the world’s most ancient fermented drink. This mead features the floral notes of Star Thistle honey produced at Sleeping Bear Farms in northern Michigan.

A jam session cider with lashings of soul and raunch. When the sun goes down, you still hear the beat of blood, sweat and tears in Steel Town. A cask ages masterpiece worthy of a 5th Anniversary celebration. Colfax classic apple-wine aged with a loving touch in 5 distinctive barrels and harmoniously blended to showcase the character of 5 talented impresarios. The sweet exuberance of SHerry supported by Port’s bass tones, layered with the souldul harmonies of Shiraz and Rye’s subtle spice notes, all keeping pace with the unmistakable driving rhythm of Bourbon. Before pouring, give a solid bottoms-up tilt and swirl to disperse sediment evenly and best enjoy the complex aroma and banquet. Best enjoyed at cellar temperature, 50/55F. With or without 1 or 2 ice cubes.

Fresh hopped with Chinook. Citrusy with a bit of pine. Sessionable.

Blonde saison aged 20 months in Maine blueberry wine barrels (brewed 2011, released 2013)

First Release: February 2014 India pale ales harness the inherent flavor characteristics of hops to bring forward familiar flavors of pine, resin, spice, and citrus. In some cases, those botanicals are so potent, they exactly mirror specific edibles. Such is the case with Centennial hops, which hail from the Great Northwest and come across on the palate like a mouthful of citrus fruit. That sensation is amplified with this, the first beer introduced via the Stochasticity Project–a double IPA brewed with Centennial, Chinook and Magnum hops as well as an immense dosing of fresh grapefruit peel. The result is over-the-top bittersweet grapefruit intensity that is at once refreshing and bracing in its citrusy bitterness.

Ale brewed with anise, oak chips and belgian yeast.

Ale brewed with anise, oak chips and belgian yeast.

Bold, complex flavors with a solid malt backbone and assertive hop profile, along with cold conditioning, give this beer its crisp, clean, hoppy finish. Deep amber-to-orangish in color, Stowaway pours with a nice, creamy head; a huge hop aroma of citrus, pine and grapefruit notes; and a big, complex, and intense hop flavor from the 5 different hop varieties and double-dry-hopping procedure used in making this beer. The malt flavor up-front turns dry and crisp; Stowaway is full-bodied but with a dry finish and pleasant, long-lasting, hop aftertaste. This I.P.A. definitely leaves you wanting more. 69 IBU

AKA Strawberry Honey Golden Ale

Our traditional Belgian-Style Flanders Oud Bruin is fermented with Lactobacillus and Brettanomyces wild yeast strains, which provide tart cherry flavors to balance malt sweetness

This sad holiday season we didn’t have the brewing capacity to make our favorite seasonal brew, the widely feared BrownShugga’ Ale. You see we had a couple of really good years (thank you very much) and so heading into this season while we are awaiting the January delivery of a new brewhouse we are jammin’ along brewing 80 barrels of IPA and PILS and such every 3 hours. A couple of months back we realized that since we can only brew a mere 60 barrels of Shugga’ every 5 hours, that we were seriously screwed. For every case of Shugga’ brewed, we’d short 3 cases of our favorite daily beers. It’s a drag. This year, we brewed something that we think is also cool and brews more like our daily brews. The new brewhouse will help insure this kind of failure never happens again. It’s a mess that we can not brew our BrownShugga’ this year and we suck for not doing it. There is nothing cool about screwing this up this badly and we know it. Maybe we can sue our own sorry selves. There is no joy in our hearts this holiday and the best we can hope for is a quick and merciful end. F*@& us. This totally blows. Whatever. We freaking munch moldy donkey butt and we just want it to be all over... So this substitute beer is a ‘Cereal Medley’ of Barley, Rye, Wheat, and Oats…. Full of complexishness from the 4 grains, and weighing in at 7.85% abv, Then joyously dry-hopped for that big aroma and resinous hop flavor.