Crosby's Kitchen & CocktailBeer

The Porter Noir is a beer from way out of left field. A 6.6% Porter was aged for four months in Pinot Noir Wine Barrels acquired from local winery Kumeu River. The barrels were only gently hot water rinsed before use to retain the wine charter and also the native yeasts in the wood. The four month maturation in the barrel develops the palette with gentile woody tannins and fruits of the forest from the previous resident. Combined with the remnants of chocolate and soft acidity from the native yeasts creates amazing mouth feel with a long drying finish. The secondary fermentation in the bottle was carried out with the native yeasts from the barrel, namely brettanomyces. This is the same yeast used to bottle condition the famous Belgian Trappist beer Orval. The brettanomyces character dominates the aroma. Layers of complexity, red currents, earthy gumboots, a stroll through the barnyard?? All very interesting stuff. The beer has been conditioned in 750 ml Champaign bottles for 6 months prior to release and with correct cellaring will continue to improve for up to 3 years. The Porter Noir is a strictly limited release and is only available from Hallertau Brewbar & Restaurant.

Simple Means was brewed with unfiltered, raw, Hill Country well water, malted barley, smoked malted barley, and hops in early September of 2015. It was fermented with our mixed culture of brewers yeast and native yeast and bacteria harvested from the air and wildflowers around our brewery in stainless steel for about two months. It was then 100% naturally conditioned through refermentation in the bottle for another two months prior to release. It is 5.6% alcohol by volume, and at the time of bottling was 4.3 pH, 26 IBU, and had a gravity of 1.4 degrees Plato (1.005).

Provision sour ale aged in oak barrels with Colorado Palisade peaches & cherry skins. We have hand picked each Surette Reserva from unique batches that develop with indefinable complexity. Through embracing variation within our brewing seasons, each limited release is an expression of the terroir from which our fruit is sourced, the skilled stewardship of the farmers we work with, and the rustic beers we produce.

Reusing spent Lenoir most with a base sour beer.

Gose with Black Raspberries & Currants.

New England Brut (Cashmere and El Dorado hops)

Collaboration with Naparbier Bière de Mars translates literally to ‘March Beer’, a seasonal ale fermented through winter and celebrating spring. The style originated in nineteenth-century northeast France, but we set out here to brew our own take with Naparbier, inspired by the use of flowers in modern Spanish cooking. The result is an aromatic farmhouse ale with delicate chamomile, floral, hibiscus and sharp citrus notes. Perfectly suited to a crisp spring day.

A traditional Oktoberfest beer with a tropical twist. This copper-hued lager opens up with aromas of subtle coconut, followed by notes of toffee and vanilla. Undertones of toasted coconut and biscuit round out this smooth, medium-bodied beer.

Smooth and dark American brown with a tan head. Drinks lighter than it looks.

Extra Special Bitter, this simple, yet subtly complex ale boasts a brilliant red hue and thin white lacing. The use of biscuit malt gives this ale a toasty sweetness and muted caramel flavor. The beer is balanced with traditional UK Fuggle hops that lend a touch of fennel and a pleasant bitterness. This delicate and light flavor finishes clean on the palate.

Some people say they don't like hazy IPAs, like New England IPAs (e.g. this one). They reckon they look weird, or that the massive fruit flavours are too intense. Some other people say there's no accounting for taste. Both of these groups of people are wrong. Hazy New England style IPAs are awesome, there IS accounting for taste, and we are watching you. You have been warned.

Pura Vida will feature some wheat chewiness, caramel notes, and pungent hop aroma. This lager was brewed for a bachelor party of co-founders Ryan Wibby and Ted Risk. Party on, y'all.

A floral white ale featuring tangerine peel and fresh-ground coriander, Summit Skip Rock offers notes of zesty citrus, clove and biscuit. Unfiltered and brewed with a complex malt bill including wheat and oats, it’s full-bodied, slightly sweet, and a little tart beneath the surface, leading to a crisp, refreshing finish.

Soul Converter is a direct push back against the recent trend of murky, tropical fruit juice hop bombs. We like to think that Brut IPA might be the beginning of the end of haze. Pouring a brilliant pale golden colour, w/ classic new world white wine aromatics from the New Zealand & German hop varieties: melon, gooseberry, passionfruit, and orange. It’s very light & delicate for an IPA & finishes extraordinarily lean w/ a very gentle bitterness. This will be available in kegs only so keep an eye out at your local or request them to order some!

First stage is a balanced single IPA with intermingling earthy pine, passion fruit and floral notes that finish clean and create the craving for another pour. This beer is our tribute to the deep history of aerospace in the San Fernando Valley and the most reliable rocket engine ever built. This is an IPA you can launch year-round.

We created our Blonde Ale to be light and refreshing with a hint of hopped bitterness and an even-bodied flavor. Golden straw in color, this ale uses four varieties of malt, including our local and famous Montana Pale 2-Row, Munich, Caramel, and White Wheat. We add Perle and Saaz hops for a remarkable beer that is great anywhere.

Peaches, stonefruit, resin, cotton candy all explode into your nasal passage, layers of dank bitterness coat the palette with residual malt and hop sweetness lingering before a dry finish leaves you pondering what just happened.

This beer originates from the Northern part of Belgium and was originally brewed by small farm breweries. A light bodied fruity ale with noticeable spicy/peppery notes from the yeast. Also, hints of fruity spiciness round out this flavorful brew.