Crosby's Kitchen & CocktailBeer

Our take on a British Mild. Our American mild!

Golden cappuccino ale is the best way to describe Buzzed Aldrin. A large coffee addition imparts both aroma and flavor, lactose brings sweetness and flaked grains round out the body. Looks like a pale, drinks like a stout.

Zythos and Delta hops come at you fast with pineapple and tropical fruit tones but don’t linger too long, making the finish smooth and juicy AF. The malt presence has a touch of floral sweetness and the alcohol is noticeable at 9.98% ABV.

Everything you love about an IPA and then some. Buzzsaw IPA is an aggressively hopped high alcohol monster that has perfectbalance of flavors that make this beer very drinkable.

By 1915, Bend, Oregon, was alive with the sound of the buzz saw, as two of the country's largest pine sawmills set up shop on the banks of the Deschutes River. The mills are gone now, but the smokestacks still stand testament to Bend's humble beginnings. Buzzsaw Brown is an easy-drinking beer that is refreshing after a hard dayââ?¬â?¢s work. The timber mills in Bend may be closed, but whether your adventure includes a day of scaling rock faces, hitting 18 holes or skiing the slopes in spring, Buzzsaw Brown is the perfect end to a fun-filled day. ââ?¬Å?Buzzsaw Brown is one of my favorite beers,ââ?¬Â says Deschutes Brewery Brewmaster Larry Sidor. ââ?¬Å?The unique combination of European and American malts makes it a very food friendly beer that pairs well with a wide variety of flavors.ââ?¬Â

This is the winning recipe from the Syracuse Beer Week homebrew competition that was held at Empire. George Aldrich of Utica was the winner. An American Pale Ale, hopped with Chinnook and Amarillo.

This beer is fermented with American Ale Yeast which allows the malt and hop character to dominate the beer profile. Flaked rye and rye malt make up 15% of the grain bill while keeping hop levels balanced to create a crisp, dry and slightly spicy rye influenced session beer.

Deep, rich carmel notes, with hints of dried fruit and molasses.

Ripe tropical fruit flavors of mango and pineapple intermingle with the existing stone fruit flavors from Triplication to make a very interesting take on the Tripel style. A touch of oak is found in the finish along w/ a light white wine character left over from the barrel aging. The finish is decidedly dry with a light tartness contributed by the extended aging with our house strain of Brettanomyces. Curiosity got the best of us after tasting that first magical sip of Triplication and wondering how it would work aged in that new (to us) white wine barrel sitting in the corner. After three months in the barrel, we tasted it again and not being 100% satisfied decided it needed yet another layer of complexity and so in went the Brettanomyces. Six months after that emerged B3 – Beer, Barrel, Brett!

The aroma hits like a bursting pinata with candied oranges, toffee, oak, floral and slight smoke that drifts to a sweet citrus, burnt sugar fiesta of flavor before heading to a silky smooth finish.

Clone of the AB "king".