Crosby's Kitchen & CocktailBeer

This traditional lower-alcohol Scottish Ale is deceiving in its appearance. Deep brown in color with ruby/garnet highlights, the toasty-biscuity aroma gives way to a very light-bodied brew. Sweet malt flavors are dominant with a hint of fruit, not unlike black currants. A slight earthy character persists into the lightly chewy finish. Clean and refreshingly delicious.

Largely same recipe as last year, this will be a pale golden ale with imperial strength, at about 7% ABV. This year we will be using Heidelberg Pilsner Malt, instead 2-row for the base malt. We will also be using flaked oats for body. The beer will be dry hopped with Kent Goldings and Mosaic, but the hops for the boil are still to be determined. French Strisselspalt hops were used last year, but we will be experimenting with a new hop variety this year.

West Point Pale Ale

A Lager that actually tastes of something? You have to be kidding, right? 77 lager is made with 100% malt and whole leaf hops. It contains no preservatives, additives, cheap substitutes or any other junk. Maybe we are crazy. So what? Taste 77 Lager and we are pretty sure you will agree that the fine line between genius and insanity has just become a little more blurred.

A fresh twist on the Farmhouse Ale classic style. 7th Vortex pairs the spicy notes of Saison yeast with intense tropical citrus notes of Azacca hops and sweet flavor of fresh peaches. Much like the swirling energy vortexes found in Sedona, Arizona, this Saison is gracefully blended to create a magnetic harmony that’s light and refreshing.

Single hopped with Citra, this American Pale Ale has a burst of tropical fruit aromas and flavors, with a touch of citrus notes, and a finishing dash of graham cracker character.

8 Maids-a-Milking, the eighth beer in our 12 Days of Christmas series aged in bourbon barrels for about a year. The Belgian-style imperial milk stout emerges this holiday season with deeper, richer, darker milk chocolate notes, along with amplified roastiness and ripples of caramel, coconut and vanilla character. Drink it alongside the 2015 release to revel in the udderances achieved through barrel-aging.

This Chocolate Rye beer features a roasted chocolate flavor and a sweet finish. It is dark brown in color and lightly hopped with English style hops. Raise a glass and toast, L’chaim, to Portland’s first Hannukah seasonal.

Our English Pale Ale is reminiscent of the malt rich brews shared after many a tough rugby match in the UK. We named this unfiltered ale after arguably the toughest position in rugby.

Two mash tuns, two sparge arms and one boil kettle. Add in 80lbs of grain and 35 gallons of water to achieve 20 gallons of beer. To balance it out, 175 IBUs. No question, this is an absolutely insane way to make a beer. It took all day, but we love the result. We won’t make a beer this way again and hope you enjoy this limited unique offering.

A seasonal ale modeled after the flavor profile of carrot cake! Carrots, Raisins, and Spices give it the distinct flavors that locals have grown to love.

Our 80 Shilling is deep red in color and very malt accented. Very little hop flavor or aroma is evident. It is basically our Scottish Ale’s little sister. This ale is lower in alcohol than the Scottish Ale. To give this beer caramel flavor, Our Brewmaster took a portion of the first runnings of wort and transferred it to the kettle.The Brewmaster then boiled these runnings for an hour to caramelize and reduce the wort. This gave the beer a nice caramel flavor. Scottish breweries list their products in ascending order of gravity and strength as Light, Heavy, Export and Strong. In the past, beer in Scotland was taxed based on strength, so the beers became known by their tax ratings: 60 shilling, 70 shilling, 80 shilling, 90 shilling. Alcohol content by volume might rise through 3, 4, 4.5 and 7-10.

A special brew to celebrate the Town of Leesburg, our own Scottish style ale! Brewed with English pale and crystal malts and a touch of roasted barley, we also used flaked oats to lend a nice mouth feel. The hop varietal used was English First Gold and it was sparingly used like most Scots would. A rich mahogany color with an accent towards malt sweetness. Cheers!

A warm oatmeal stout with roasted toffee and marshmallow makes this a fall favorite. Brewed on September 13, 2011. Packaged September 30, 2011.