Crosby's Kitchen & CocktailBeer

Small batch cider aged in barrels.

Retribution, our full-bodied Bourbon Barrel-aged Imperial Stout is aged for six months in Kentucky white oak bourbon barrels, imbuing it with rich aromas of coffee and dark chocolate, a smooth roasted malt flavor with hints of charred oak, vanilla and caramelized sugar. Raise a glass and get what’s coming to you.

This hop forward american strong ale returns to the extremes of pre-prohibition. Rising from Whistle Pig barrels with resinous hops, this spirit’s cask ale is reminiscent of apricots dipped in maple bourbon. Full of soul, the rye adds a musical spice note that plays well with friends. Enjoy as is, or cellar up to a year for more robust malt richness.

Our Black IPA is made using three specialty malts: Victory malt, Crystal 60 and Midnight Wheat. The Midnight Wheat leaves the beer as black as night but with only subtle nuances of roasted flavor without the astringency of other dark malts leaving it with a smooth body and creamy light brown head. It’s like liquid chocolate! Single hopped with Simcoe, this IPA has a very desirable aroma and just might be your new favorite in the Harbor.

Our dry stout has its roots in Ireland within the St James’s Gate brewery in Dublin, the birthplace of Guinness. We make it special by taking a small percent of our wort and introducing the lactic acid bacteria naturally found on the barley husks. This soured “beer” is then boiled to kill the bacteria and infused back into the “Mother” beer. Made with five different specialty malts, English hops, and served through our nitro tap, this stout is very refreshing and delightfully hoppy compared to the traditional Irish staple.

Our Big Hoppy Brown aged in Laws Whiskey House Bourbon Barrels.

Initially brewed in 2003, Barrel of Monkeys was the first high-gravity recipe to be barrel-aged by Devil’s Canyon Brewery. This 2013 release marks only the third time it has been offered. Aged for nearly 6-months in fresh bourbon barrels, our barley wine ale has a fruity nose, a smoky finish and a complex, balanced range of other subtle flavors. We recommend cellaring a few bottles for a future date. After all, the only thing more fun than a Barrel of Monkeys – is two.

Barrel Program I is a blend of two barrel-aged beers: Beer 1 – An American farmhouse ale fermented in stainless steel with ale yeast, then aged for 20 months in French oak red wine barrels with a mix of wild yeast and souring bacteria. Beer 2 – Peeper wort fermented 100% with Brettanomyces in French oak red wine barrels, and aged 12 months. We bottled the blended beer in December 2012 and let it condition until its release. The result, a refreshing blonde ale with considerable barrel character. Barrel Program I was an exercise in patience – it took over 3 years to craft. We hope you enjoy it! Cheers!

we combined Brettanomyces and champagne yeast strains for an ale that's Belgian funk meets wine country class. Infused with Alexander Valley Cabernet pomace and aged in reserve wine barrels. It starts with dark fruit flavors and finishes with tannings, tobacco, and vanilla.

Our complex, Belgian-style ‘wild beers’ are aged for several months or even years in our oak barrels. Each barrel contains a different base beer (with distinct color, flavor, body, alcohol, malt and hop character) which undergoes spontaneous and prolonged fermentation with wild critters including Brettanomyces, which is a non-spore forming genus of yeast which lives on the skins of fruit in the wild. The genus name Dekkera is used interchangeably with Brettanomyces and was discovered at the Carlsberg brewery in 1904 by N. Hjelte Claussen, who was investigating it as a cause of spoilage in English ales but which is appreciated and encouraged in certain traditional Belgian-style ales.

Our newest Double IPA showcases one of our favorite hops: Citra. A big, bitter, dank ale that is dominated by the citrus flavors of Citra. The use of Chinook, Amarillo and Simcoe in this ale were no match for the Citra Brute. Citra Must be Destroyed! This IPA is double dry-hopped with an experimental leaf hop from,Hopsteiner.

Just as it takes consummate skill to perform the Immelmann maneuver in the air, it takes the choicest ingredients, patience and consummate skill to bring you our IMMELMANN, a Bourbon Barrel Aged Imperial Porter. This hand crafted beer is brewed with 2-Row, Munich, Cara-Munich, Chocolate and Dark Chocolate Malts, Oats and Cocoa Nibs, along with whole Vanilla Beans. Aged in Bourbon Barrels for six months and blended with twenty percent fresh Porter to produce enticing aromas of chocolate, coffee, tobacco, bourbon and sweet malt along with a complex pallet of dark roast chocolate, oak and maple followed by a subtle vanilla finish. This is an intense, yet refined flavor experience to be savored today or aged to be enjoyed at your leisure. IMMELMANN: An ascending half loop followed by a half roll resulting in level flight in the opposite direction at a higher altitude.

Get ready for an assault on your senses with PUGACHEV’S COBRA, an intense Russian Imperial Stout. This rich, black beauty with a thick caramel head is bursting with aromas of chocolate, vanilla, oak, bourbon, licorice and dark fruits, while flavors of chocolate-covered plum, sweet malt, bourbon, and roasted coffee explode on your palate. This is no ordinary beer; three different dark roasted malts and rich maple syrup are combined in a truly unique brewing process to create complexity and depth. Once fermented, it’s then aged for eight months in freshly emptied bourbon barrels. This powerful concoction is designed to be enjoyed now with friends or cellared to perfection and savored in the years to come. PUGACHEV'S COBRA: The brainchild of Victor Pugachev — not for the faint of heart. Pilot suddenly raises the aircraft nose to near vertical before dropping back to attack mode.

Get ready for an assault on your senses with PUGACHEV’S COBRA, an intense Russian Imperial Stout. This rich, black beauty with a thick caramel head is bursting with aromas of chocolate, vanilla, oak, bourbon, licorice and dark fruits, while flavors of chocolate-covered plum, sweet malt, bourbon, and roasted coffee explode on your palate. This is no ordinary beer; three different dark roasted malts and rich maple syrup are combined in a truly unique brewing process to create complexity and depth. Once fermented, it’s then aged for eight months in freshly emptied bourbon barrels. This powerful concoction is designed to be enjoyed now with friends or cellared to perfection and savored in the years to come. PUGACHEV'S COBRA: The brainchild of Victor Pugachev — not for the faint of heart. Pilot suddenly raises the aircraft nose to near vertical before dropping back to attack mode.

A well executed HAMMERHEAD is smooth and dramatic. This beer is no exception. Hammerhead is a big, complex, American-style Barleywine featuring two English caramel malts and four American hops. Hammerhead’s character is enhanced by dry hopping and then aging the deep amber liquid for six months in charred oak rye whiskey and bourbon barrels. Spicy aromas spill from the glass: rich caramel, citrusy hops, bourbon and oak. Layered flavors of toffee, vanilla, brown sugar, spice and rye whiskey lead to a warm and slightly bitter finish. This is a strong ale, meant to be sipped, savored and enjoyed. Hammerhead: A ¼ loop to vertical, airspeed decreases and plane appears to stall. Nose then rotates and plane descends on vertical down line and out with ¼ loop.

Barrel aged rye saison.

A golden Belgian-style IPA dry-hopped with Jarrylo and Motueka and bottled with brettanomyces.

Ninkasi Premier Cru + Raconteur + Whiskebeest Our Winter releases for this year are a barrel-aged Trinity of beers that we have been maturing in oak barrels for most of the last year. We believe that the beers that have been created by the time and the oak are incredibly tasty, complex, layered beers, perfect for enjoying with friends through the winter months. Ninkasi Premier Cru - came about after a visit to the Somerset Cider Brandy Company at Burrow Hill where Julian Temperley showed us around his amazing farm. On smelling some of his used barrels we thought they would be the perfect vessel to age some of our Ninkasi in. The cider brandy flavours naturally combine beautifully with the apple flavours in the beer and the farmyard brettanomyces character in the beer has become more dominant. This is a beer we always wanted to make and we are delighted to say, it doesn't disappoint. Not as highly carbonated as the "normal" Ninkasi, this is softer, more mellow, with a long lingering fruit character. Raconteur - an aged barley wine, that has spent the last 9 months slowly developing in Marc de Bourgogne casks. We bought the barrels with this beer in mind, as soon as we opened them up the aroma that hit us screamed barley wine at us. It's a dark, warming style of bar, with a rich, boozy, fruitcake character. The big flavours and warming alcohol make this the perfect winter beer. Whiskebeest - a year ago we put 2 barrels worth of Wildebeest in Whisky barrels - it was all we could spare. The rich chocolate, vanilla and coffee flavours have melded beautifully with the Whisky and the wood to produce a smooth and mellow beer. One of the barrels was a Highland Whisky cask, the other an Islay Whisky cask, The combination of the two leads to a little smoke character and a very smooth decadent drink.

Imperial Mint Chocolate Stout aged in Rye barrels for 14 months.

Ale brewed with figs and dates with 100% aged in brandy barrels.

Finally……! Black Hole is what Mikkeller is all about. Daring, vulgar and extreme. From the very beginning Mikkellers goal has been to push the limit and with this warming, intense imperial stout, a new chapter in the Danish beer history has been written. The high bitterness from the hops and the sweetness from the malt and alcohol, creates a good balance which makes Black Hole an explosion of nuances, but also leaves a feeling of a perfect and complex beer – in the heavyweight category.