Crosby's Kitchen & CocktailBeer

THIS IIPA DIVE BOMBS into lupulin glory with smooth and balanced tropical and stone fruit hops aplenty. And pitch shifts with some good ‘ol signature SingleCut dank weed to further bend your palate.

Unfiltered, pale and cloudy due to the high level of wheat used in the mash. Lightly spiced with coriander and orange peel, delightfully light yet full flavored

A New Zealand take on the English Best Bitter Style, made with Red Wheat, Oats and New Zealand Hops (Southern Cross & Waiti

The great brewmasters of the Pacific Northwest are reverent of the past and its brewing traditions but never cease to look forward, tinkering and experimenting to create flavors that are bold and new. Case in point, Pfriem's Blonde IPA. It's refreshing blast of citrus and secret ingredient (sunshine) will have you looking forward to another before even enjoying its just bitter enough­ finish­.

French farmhouse ale, caramel, toffee and bread-like malt aromas, complex fruity and dry.

BRUT IPA Complex, dry.

Blueberry IPA

A true splash of summer—a blend of Minnesota apples plus Dogo Crabapples, steepes with lime and a hint of mint from our orchard’s garden.

Tropic Aromatics, Papaya & Mango, Slight Grassy Notes, Subtle Bitterness. Time unravels at the base of insanity colliding with reality to create the catastrophic spiral that derails the pathway set before us. We are mere pawns trapped in a design fault of fate where the horror of humanity only magnifies as we greet this gruesome end...

Blend of lambics aged 18 to 20 months and of Bergeron apricots.

Narrenvat is the result of a collaboration with our friend Will Meyers from Cambridge Brewing Company in Cambridge/Boston. Will is one of the most experienced brewers of the United States and his beers are unanimously recognised for their subtlety. The base of this beer is a Brown Ale, aged for 10 months in oak barrels, in which it fermented for a second time with Brettanomyces yeasts. It is inspired by the English beers of the past. Its body is dark copper with ruby reflections. Its nose develops flavours of red fruits (alcohol preserved cherries) and notes of malt (biscuit, brown candied sugar, caramel, and roasted hazelnuts). It is lightly bitter and slightly sour, with wine accents. 5,8% abv and very fresh, in spite of what we could think from its description. It reminds us of a Flemish Red, and this is not surprising: this style itself is inspired by the English beers of the 19th century… 75cl bottles available at the brewery and very soon at your distributor’s and in your favourite pubs!

Brewed with pale malt, caramel, and wheat. So intensely hopped that you may need a change of pants.

Fieldwork Parfaits are a series of tart beers where we take a big and creamy base of oats and milk sugar, then sour them in our kettle until they are bright, acidic, and effervescent. We then ferment and condition the beer on heaps of pureed or whole fruit until the beer is almost opaque with color looking almost like a melted crayon. A small vanilla addition plays with the lactose to create a whipped cream-like flavor profile and mouthfeel that is just big enough to compliment the fruit without overpowering or taking away from the real star of the pour. Each fruit variation will look, smell, and taste quite a bit different, but all should be their own version of a blended fruit parfait with a tart, creamy, and fruity finish.

Just like most of our juicy IPA's but with a huge dank and weed-like aroma instead of tropical fruit

A pilsner for hop heads! A New Zealand variation on the German style of pilsner using bucket loads of Nelson Sauvin hops. Available on draught.

Wet hop Citra

The Truth served on Nitro.

The name Vigneronne Cantillon was given in 1987. This name reminds us that, while it belongs to the beer patrimony, the spontaneous fermentation, the ageing in the barrels for several years and the addition of grapes make it a distant cousin of certain white wines. In spite of its success, the Vigneronne represents less than 5% of the total production of the Cantillon brewery. In order to obtain grapes which are as mature as possible, we buy them at the end of the season. Every year, 1000 kilos of white italian grapes are delivered at the Cantillon brewery in the beginning of October.

Seasonal real pumpkin, spices, semi-sweet