Crosby's Kitchen & CocktailBeer

This traditional Doppelbock is full-bodied and deceptively smooth, with notes of caramel and dark fruit. It has a sturdy malt presence and a rich, bready finish.

Our take on a dessert beer - A banana milkshake in a stout glass. Rich and creamy.

Ah, summer is here, and so is the Banana Hammock. Possessing those familiar European characteristics one might find, say, on a beach, we added just a hint of American style and certainly more taste. This beer started out as an amber hefeweizen, but it sorta stopped there. Healthy doses of rye and a longer cold conditioning process produced a brilliantly burnished gold colored beer—and though it might be a close race, we prefer to gaze at this beer instead of the infamous thong that inspired the name (not that there would be anything wrong with that).

This German-style Dunkelweiss, which utilized a decoction mash, fermented at the high end of the suggested range for the yeast, resulting in a deliciously bready concoction full of banana flavors.

An ode to bananas foster via a wheat beer. The Weihenstephan Weizen yeast provide banana and spice while the caramel comes from a good dose of specialty malts. Vanilla beans in the secondary round out the classic flavor profile.

Everyone Else is doing it. Berliner Weisse.

Springtime farmhouse ale is soft and satisfying with round biscuity flavor and zesty floral aroma.

Bandwagon is brewed with Pale and Crystal malts, Centennial and Chinook hops, and fermented with English Ale yeast. Bandwagon is pale gold in color, with flavors of caramelly-biscuits slathered with pineapple-orange marmalade.

Extremely hoppy yet smooth. The flavor of the hops used are very pronounced throughout this beer yet balanced by the malt.

Pours a smooth bright red with a hint of orange with a crisp white head. The aroma has a large amount of sweet citrus. The taste is very hop forward with an easy hop bitterness and flavor from the Mosaic hops. The Vienna base malt gives the beer a slight sweetness that balances wonderfully with the hops.

This Delicious Farmhouse ale that was fermented first with Belgiansaison yeast and finished in Pinot barrels with a proprietary mixed culture of Lactobacillus, Pediococcus, and Brettanomyoes. Apricots were added to the beer while it was in the barrel. It was aged in barrels for 10 months.

A crisp light golden ale, lightly hopped with Amarillo and Centennial hops

This is the legendary Caribbean Beer brewed under sunshine and blue skies and celebrated across the region. In crafting this fine pilsner style lager, we use only the finest ingredients including malted Barley, Galena and Styrian Goldings aroma hops and craft brewed using only pure coral stone filtered Barbadian Water.

here is an old saying in Japan, “There are ten thousand ways to make sake.” CBC is very proud to introduce number ten thousand and one. Banryu Ichi (10,001 ways in Japanese) is an experimental brew that straddles the line between beer and sake. Produced in collaboration with our good friend and masterful sake home-brewer, Todd Bellomy, this has been one of the most interesting and labor-intensive beers ever to come out of CBC. We began last December by spending many cold, windy days in the alley behind the brewery, steaming rice in small batches to brew what became almost fifty gallons of pure sake. Sake is produced by multiple parallel fermentation: polished rice is converted to sugar by a fungus called Koji (Aspergillus oryzae) and fermentation is taken care of by sake yeast (Saccharomyces cerevisiae kyokai). After several weeks of fermentation this batch of sake (possibly the largest batch of sake ever made in New England) was destined to become the starter for our beer. Just after Christmas, Todd joined us again to brew a mere six barrels of the craziest beer wort ever. Pale barley malt and flaked rice went into the mash, and after extracting only the first runnings we added a significant amount of brown rice syrup. This yielded a wort of 31*P/1.124SG, or in other words, some really thick, sticky stuff! The wort was sent to the fermenter and then, with fingers crossed, we pumped over the entire batch of sake including the yeast, Koji, and lots of rice slurry. Fermentation was slow and low at 50*F for six weeks, followed by cold-conditioning until it reached more than 15%abv! Incredibly complex aromas and flavors abound, including sweet rice, fresh apples and grapes, hints of earth and mushroom from the koji, and as it warms further notes of fennel, herbs, and an almost Belgian-yeast spiciness. Brilliant copper-colored, it is full in body despite its very dry finish. This is one to be sipped, savored, and contemplated. Banryu Ichi is a truly unique beverage, served with intentionally very low carbonation in a 5oz. glass set inside a Masu, a traditional cedar sake cup. Kampai!

Banshee Strong Scotch Ale: This brew has a rich maltiness that is highlighted not only by caramel malts, but also by a long kettle boil for strong carmelization effects. A cold fermentation and minimal hop content emphasize a full bodied, chewy mouthfeel. Available in limited amounts only at our Bloomington Tap Room and Indy Tasting Room.

Old world pilsner malts and classic Saaz hops are transformed by a blend of Abbey yeasts, enhance with galaxy hops, and bolstered with housemade candi syrup. Complex fruit and spice in the nose meets a zesty middle before finishing bitter and crisp.