Crosby's Kitchen & CocktailBeer

"Pāhoehoe (pah-hoh-ey-hoh-ey) brewed with coconut water, milk sugar and organic toasted coconut."

Classic Bavarian-style amber weizen with pronounced bubblegum, banana and clove aroma.

Pours black in color with coffee and very light cocoa notes. Patio Tools is brewed with roasted barley which contributes forward coffee notes with small notes of cocoa and toffee in the flavor. An authentic dry Irish stout.

American-style IPA aged on Spanish cedar and peaches. The Spanish cedar contributes white grapefruit, sandalwood, and white pepper notes.

Framinghammer Baltic Porter aged in bourbon barrel with peanut butter and raspberries.

Farmhouse table beer aged in oak barrels

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

The name Prussia originates from Frederick the Great. Frederick was trained to brew this very delicate style of beer and later became the King of Prussia. Our interpretation of the Berliner Weisse style is very traditional. Prussia pours a hazy straw hue with a nice clean tart finish. Enjoy alone or with flavored syrup.

The name Pyrus originates from the genus of the pear tree. Pyrus is our Fall and Winter saison brewed with pear juice, whole white pepper corns, and the zest of fresh oranges. Pyrus pours a hazy golden hue, with aromas of pear, citrus, and spice. A perfect compliment to seasonal fare.

Hopskeller's most popular beer. A white wheat-based American Wheat Ale with raspberry puree added during peak fermentation.

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

As the name would suggest, this cider is decadent. If it sounds good, it will be.

Sede Vacante is a blend of Barleywine aged in Cognac barrels and Brandy barrel-aged Angel’s Share and at packaging came in at 15% ABV. A contemplative beer with substantial depth, Sede Vacante imparts tones of dark fruit and vanilla, with a warming finish from the Cognac. The strongest beer to emerge from The Lost Abbey, portions of the beer spent almost 5 years in a barrel. Sede Vacante can be enjoyed immediately or cellared till the next Papal Conclave, however long that may be.

Collaboration with Terrapin Brewing. Doppelbock brewed with 900lbs of Vanilla Beans and Pecans.

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.