Crosby's Kitchen & CocktailBeer

Slight to moderate wheat brew with a wonderful blueberry aroma and flavor.

Deep in the heart of Eastern Kentucky, Bad Tom Smith was hanged for his villainous ways. To commemorate the county that put Bad Tom to justice, we made an easy drinking blonde ale that pours a golden hue with a creamy, white head. Hallertau hops create a floral aroma as you throw this one back. It may be our lightest offering, but this blonde boasts a sweet, full flavored body with a touch of breadiness. Raise one to Breathitt County!

The chill of a Colorado high-country winter calls for a beer with extra flavor and warming characteristics. Here it is. Breck Brew's Christmas Ale. At over 7% alcohol, with a sturdy texture and rich flavors of caramel and chocolate, our holiday seasonal is the fermented equivalent of a good fire. The ultimate winter warmer. Yeast:Top Fermenting Ale Yeast Malts:Two Row Pale, Caramel, Chocolate, Black Hops:Chinook, Mt. Hood

Light, refreshing and crisp - our take on the traditional Berliner Weisse is soured naturally and lightly hopped to balance the flavor. Enjoy by itself or sweeten by adding Waldmeister Sirup {Woodruff syrup} or Himbeer Sirup {Raspberry syrup}. Traditionally a balance of tart and sweet, it was created to make the unbearable Berlin summer bearable.

A dark rich stout made with 3 heavily roasted malts and a little bit of Peat smoked barley.

Brett & I is a 6%, barrel-aged, golden beer that takes 13 months to make. After an initial fermentation with our house Trappist ale yeast, the beer is transferred to red wine barrels where it ages with a Brettanomyces Bruxellensis, a yeast first discovered in British beers. "Brett Brux" adds the slightly sour, earthy accent which makes Brett & I such a rare treat.

Collaboration with Kuhnhenn Brewing Co. of MI and Dragonmead Brewing Co of MI. Gold in color with slight haze from the use of unmalted wheat which has nearly settled to a clear appearance during the barrel aging process. Additional yeast aromas beyond what was present in the Peak Bagger version of the beer include touches of cherry along with classic exotic and funky wild yeast aromas. The presence of the spices and saccharomyces brewing yeast are much more subtle now, though still apparent. The intense hop aromas from 3 separate dry hoppings achieve great complexity as they interact with the wild yeast. The beer is slightly drier than it was prior to barrel aging due in part to additional fermentation in the barrel as well as a slight tartness from the wild yeast. The finish is long, hoppy, bitter and complex. Spices include Coriander and Curacao orange peel. Hops include Simcoe, Mosaic, Galaxy, Amarillo, Cascade and Chinook. Wild yeast was the Brettanomyces Drie strain.

Aged in white wine barrels for three months with the wild yeast brettanomyces. Light notes of oak counter an intense funkiness from the wild fermentation. The base lager for this beer was brewed in the French farmhouse style. We added our own twist by adding 30% Rye Malt, locally grown Triticale from MA and amber Belgian candy sugar. We left this beer slightly hazy to accentuate the mild fruity yeasty character.

A farmhouse Ale, brewed with Cascade and Citra Hops and a touch of Sea Salt.

A spontaneous fermented cider aged in oak barrels with blackberries with brettanomycies

This is our version of the collaboration brew with Roaring Fork Beer Company. 100% Brettanomyces oak fermented hoppy farmhouse ale made with Citra hops. Tastes like straight pineapple juice.