Crosby's Kitchen & CocktailBeer

This is John Maier's secret recipe that blends all seven hops grown in the hopyard of Rogue Farms. It is a true taste of the terroir of the Wigrich Appellation, the oldest hops growing region in Oregon.

Rich and creamy, 7200’ Stout is an extra dark ale with flavors of chocolate and coffee. We use compressed nitrogen for a smooth pour.

Brewed with copious amounts of Galena, Simcoe, Citra, Mosaic, and Chinook, this double IPA is a celebration of beer’s most revered ingredient, the hop. This beer pours solid gold with a fluffy white head. Aromas of tangerine, pine, grapefruit and citrus seep off this beer. Named after the elevation of the brewery.

In a bold collaboration with Mother Nature, we grow our own varieties of aroma hops at Rogue Farms in Independence, OR. We also string, stake, train, test, trim, separate, sort, kiln and cool them. Brewmaster John Maier meticulously selected and blended 8 varieties of our hops to create the big, beautiful bite of our 8 Hop IPA.

Just like a classic video game, 8-Bit Pale Ale seems at first spectacularly simple, but then you realize this beer is also remarkably complex and fun. Our “Hop Rocket” infuses the character of Australian-grown Galaxy Hops into an American Pale Ale, giving 8-Bit Pale Ale a uniquely tropical, almost melon-like aroma. A Hop-Rocket is a stainless steel vessel we pack full of hops, then “rocket” the beer through for seven hours before packaging. Hop-Rocketing adds those unique hops characters, flavors and aromas lost in the brewing process back into the beer.

A medium malty sweet flavor with slight kettle caramelization. Dark copper color. Moderate hop bitterness but the balance is towards the malt. Shilling categories in Scotland were based on the price charged per hogshead (54 Imperial gallons) during the 19th century.

With roots in two of today's most popular brewing styles, 80-Acre Hoppy Wheat Beer is the result of careful cultivation by our brewers and cellarmen. Their efforts to craft a hybrid yielded a bumper crop of flavor; a delightfully distinctive ale with the aroma of an IPA and the refreshing taste of a wheat beer.

A Scottich 80 with caramel and more bite than a typical ale, together with a bit of beach wood smoked malt to finish.

A refreshing American Pale Ale with 4.6% Alcohol by Volume and 35 IBUs which has a great citrus flavored finish from the late hop additions. This beer is brewed using hops grown in the United States and right here in Nebraska by Rhynalds Hop Growers in Prague. The name for the beer, Happy As Ale, is because we at Blue Blood Brewing feel everyone needs a bit of happiness in their lives and our beer is an extension of our smiles which we share with anyone who needs one.

Our award winning 8th Street Ale is based on an English-style "Best Bitter" which is the most common ale served in British pubs. What makes 8th Street Ale uncommon is its mellow bitterness and its slightly sweet malt flavor. It's aroma is derived from rare, imported Kentish hops, and lots of them.

This black ale is intensively aromatic with American citrus hops. Aromas of fresh grapefruit and tangerines are mixes with moderate roasty notes from the malt. A medium-high hop bitterness from the hops balances well with the roasted coffee, toffee, and nutty notes along with hints of tangerines and grapefruit from the late addition and dry hops.

Esquire Magazine calls our 90 Minute IPA., "perhaps the best I.P.A. in America." An Imperial I.P.A. brewed to be savored from a snifter. A big beer with a great malt backbone that stands up to the extreme hopping rate. 90 Minute IPA was our first continually-hopped beer, which is a method of hopping that allows for a pungent, but not crushing hop flavor. Since introducing the world to the continual-hopping method with our 90 Minute IPA, we've since released a continually-hopped 60 Minute IPA, 120 Minute IPA and even a 75 Minute IPA (a cask-conditioned blend of 60 & 90 Minute IPAs). In addition to the continual-hopping 90 Minute IPA recieves during the boil, we also utilize our 'Me So Hoppy' device to dry-hop the beer during conditioning. This beer is an excellent candidate for use with our Randall The Enamel Animal filter!

This 90 Shilling Ale, a style that is a refreshingly malty beer. The dark amber color betrays its slightly sweet, caramel roastedness. There is very little hop bitterness and it finishes with a gorgeous clean, dry, smoke.

Crisp and refreshing, “Sue” is brewed with Pacific Northwest 2-row barley and Vienna malts. A moderate addition of Crystal hops helps keep things balanced.

A Night in Brussels is a Belgian-style American IPA with malts from Belgium, a blend of American hops, pure cane sugar in the best southern tradition, and an authentic Belgian yeast strain. A pleasing marriage of old- and new-world beer cultures, this unique ale is best understood as an American IPA on a Belgian road trip.

Named after our founder’s grandfather, Alexander Strange, this friendly, drinkable, opaque, black stout has a full-bodied mouth feel.

Blackstone A.P.A. was a collaborative effort between Blackstone brewmaster Dave Miller, brewmaster Harry Klausner and co-founder Kent Taylor. Kent’s sons Charles and Adam also had a major role in the development of this beer. (O.G. 1.049 IBUs 33) American pale ales are fashioned after the pale ales of England but with distinctly different hop character. The use of American hops, particularly Cascade, lend citrusy grapefruit character to the beer. American hops also have a very floral aroma. Tasting notes: Appearance: Clear copper color with a white head. Aroma: Floral citrusy hop aroma Taste: Citrus and resinous pine balanced by toasted, bready malts. Good amount of bittering, but certainly not over the top; strong dry hop character. Mouth feel: Medium body and good mouth feel that holds to the end Finish: Noticeably bitter finish Overall: This is an aggressively hopped beer; a hop heads dream while providing enough malt to not disappoint.

Floreffe Blonde is brewed with well water and malted spring barley. Candy sugar is added during the boiling phase. After fermentation and storage, the beer is mechanically purified in a centrifuge. Even when served very cold, it may be slightly cloudy. In this way, Floreffe Blonde maintains its inimitable bouquet and aromas. The drinker first breaths in the malt and fruity aromas. The bitterness comes from a subtle mix of the best hop varieties. The first sip is powerful but is transformed into a taste of softness and ends with a finale of liquorice root.

Floreffe Triple owes its name to its high density and strong taste. The splendid mixture between bitterness and caramel characterises this beer. Like other beers made in Floreffe Abbey, it is not filtered. It may therefore be slightly cloudy if served cold. As the monks' recipe specifies, it is refermented in the bottle with yeast and sugar. A TERRIBLE PUNISHMENT: any monk arriving too late for prayers or in the refectory, would not get his beer entitlement.

Look: A golden straw colour, with a strong foam once opened then the bubbles gently rise to the top and a good head remains. Nose: Sharp, lively and nervous, fermentation with a touch reminiscent of a flowery cheese. In the mouth: A round, balance and full flavour. In the mouth it is floral, elegant and direct, almost feminine. A great beer that perfectly suits cheeses with a hard crust or some fine Bries and Camemberts. The aftertaste has a noble bitterness.

Winner of four World Beer Cup medals and eight medals at the Great American Beer Fest, Abbey Belgian Ale is the Michael Phelps of New Belgium's lineup - but it didn't start out that way. When Jeff and Kim first sampled the beer at the Lyons Folks Fest, reviews were mixed at best. One of founder Jeff's first two Belgian style homebrews (along with Fat Tire), Abbey is a Belgian dubbel (or double) brewed with six different malts and an authentic Belgian yeast strain. Abbey is bottle-conditioned, weighs in at 7.0% alcohol by volume, and pairs well with chocolate (or boldly served by itself) for dessert.