Crosby's Kitchen & CocktailBeer

A big American IPA with the hop-head in mind. Loaded with Pacific Northwest hops from the kettle to the fermenter, this IPA packs a massive aroma of bright tropical fruit and refreshing citrus notes. The simplicity of the malt bill allows for a plethora of hop flavors to come through on the pallet, making for an absolutely crushable IPA.

Balanced for optimal aromatics and a clean finish using Australian hops, This IPA is just as intense with a big fruity nose and full of the flavours as you expect in a bigger India Pale Ale, but at a lower ABV to make it more sessionable so you can keep on enjoying it all night long.

So named for the lack of family-friendly names that our employees came up with for this beer. As Porter’s 8-year-old son would say, “They were all ‘Inappropriate’.” A preprohibition style cream ale that uses a solid proportion of flaked corn in the malt as was typical of that time period. With a light bready aroma and light body, it is refreshing for a hot Summer day. To ferment, we used an ale/lager hybrid yeast strain that finishes crisp to quench your thirst. Also, as its clarity reveals, it is one of our few filtered beers.

Deliberately blazing our own trail, we brewed this barrel aged brown ale believing there is room for a new craft beer category: “Sessionable Bourbon Barrel Aged Beers”. Weighing in at 6.8% ABV ( Alc. 6.8% by Vol. ), the rich chocolate notes & creaminess of the flaked oats easily justify this beer bringing home a FoBAB medal this year. We hope you enjoy the ‘Lil Griz.

A Saison brewed with rye malt and three types of peppercorn. This is Bart’s first NoDable Series brew so come out and enjoy!

When the brewers at Isley Brewing Company and Original Gravity teamed up to craft an Imperial IPA, we set out to make a beer that would showcase our favorite hop flavors and aromas. We used Citra, Centennial and Mosaic to create a beer that is delightfully hoppy and surprisingly drinkable for a beer of it's strength without getting into palate wrecking territory. Venus Flytrap Imperial IPA will lure you in with a complex blend of hop aromas once you get a taste....well, you might not be going anywhere anytime soon.

An entirely new creation from organic 2-row, organic Crystal 60 and Carafa III, a huskless black malt that gives this beer it’s black color with notes of coffee and chicory without any tannic bitterness. The hop additions are many and generous, featuring Apollo, Horizon, and Nugget, clocking the beer in at 70 IBU. Over 11 pounds per batch of Nugget hops are added directly to the fermenter yielding a resiny herbal and spicy aroma. A hybrid style for dark beer fans who love hops.

Smooth and roasty, and black as night, (512) Cascabel Cream Stout is brewed to a hair under 6% abv using almost 90% Organic Two Row and Crystal Malts, Chocolate Malt, and Roasted Barley. Non-fermentable Brewers Lactose is added for lasting sweetness, and over 20 pounds of Guajillo Chiles are added to warm you up when the night gets “chile”.

For our 4th anniversary, we turned to one of our greatest inspirations, the rich brewing tradition of Great Britain. (512) FOUR is a classic English-style Strong Ale. The biscuity Maris Otter and caramelly Crystal malts contribute notes of toast, toffee, and dried fruits, which are perfectly balanced with a blend of authentic UK Fuggle and East Kent Golding hops. Dry-hopped with Northdown, (512) FOUR is a complex and satisfying ale.

We produced Peach Sour using a sour mash technique. We encouraged the naturally occurring wild yeast and bacteria that come in with the organic barley and wheat to spontaneously ferment at warm temperatures over a three day period. Fermentation was completed in stainless and racked to a 1,000 gallon Foeder (large oak barrel) for aging. After being on the wood for two months, we added 200 pounds of fresh peaches and allowed it to age another 12 months before packaging it for you. We hope you enjoy!

(512) Double Pecan Porter is a robust porter accented by locally grown roasted pecans and subtly enhanced by aging in recently emptied oak whiskey barrels. For the first ever bottling, only one 200L barrel was bottled. Notes of chocolate, coffee and pecan marry with the subtle flavors of vanilla and whiskey to make this a wonderful winter warmer worth sharing and savoring. We sincerely hope you enjoy every sip.

(512)’s first excursion into the world of so-called wild fermentation, Wild Bear’s origins lie in our Fall seasonal, BRUIN. After primary fermentation, we added Brettanomyces yeast and Pediococcus bacteria cultures, and aged the blend in new oak barrels for over 10 months. This combination of wild “bugs” and barrel aging gives (512) Wild Bear a complex and enticing aroma of tart cherries, oak, and a touch of barnyard “funkiness”, a crisp, tart flavor that will intensify with age, and an effervescent, oaky finish that leaves the palate clean. More recent versions are aged in one of our 45HL Foeder for 24 months.

Brewed with six different malts and Tettnang hops and fermented with a Belgian Wit yeast, this light and easy drinking Wit will have you thanking the Muscles from Brussels for lending his name to this one.