Crosby's Kitchen & CocktailBeer

Toasted coconut wafts from the glass, with a mixture of dark and milk chocolate. Hints of roast blend with the coconut and chocolate on the palate. Lactose additions increase the texture and body of this stout making it silky, rich, and smooth. A\

A limited release version of our Winter stout offering brewed with two row barley, Munich, and Caramel malts, as well as coconut cream and milk added to the kettle; all ran through a hop back filled with 60 pounds of toasted shredded coconut before it hits the fermenter. The combination of bready malt, chocolate, coffee, and sweetness from the coconut and lactose give this beer a complexity beyond the ordinary. 7.2% ABV and only available in odd numbered years.

This light bodied porter opens with sweet malt and roasted barley aromas and finishes on the palate with a subtle coconut flavor. This beer is a little stronger because summer is not here just yet, but the coconut reminds us that it’s almost time for porch drinking.

Made with real coconut. A mild yet flavorful dark ale.

Luscious dessert stout made with coconut, roasted pumpkin, and spices. One of our most high octane beers is only available during early November.

Inspired by the old world carnival game of hurling wooden balls at coconut targets, Coconut Shy is an American Stout with a tropical twist. Familiar roasted malts, chocolate, and coffee are present throughout, but the star of the show is the sweet and refined coconut flavors dancing through each sip. Come one, come all, step right up and try Coconut Shy, all players win a prize.

This Coconut Victory at Sea takes our popular Imperial Porter to another place. We added sweet roasted coconut to our robust perter brewed with Caffe Calbria coffee and vanilla, the perfect compliment to this beer’s subtle roasty intensity. A favorite at our Victory at Sea Day, but it’s worth enjoying anytime you need to be transported.

Code 24 was our first beer brewed back in 2006 when we started 10 Barrel Brewing Company. Fast forward 10 years and for our 10th Anniversary we have brought back Code 24 and throughout the spring we’ll be switching up the hop varieties to see how far we can push this beer!

Heart of the Peach celebrates the North West’s bounty of nature and beauty. We’ve put a bit of a twist on our traditional Saison by using peaches from Oregon Fruit Products. The result is a brightly carbonated Saison with a creamy mouthfeel, subtle clove and white pepper yeast flavors, along with hints of tangerine and peach to round out the profile in aroma and taste.

A lightly smoked coffee porter made with a touch of German beechwood smoked malt as well as high quality English malts to create a chocolaty, roasty, base beer. Then, add nearly two pounds of Sightglass Kenyan Karatu coffee per barrel for an intense but refined coffee character.

Ale brewed with Ancho Chiles, Cacao Nibs, and Cinnamon Sticks with Coffee Beans.

Neighbors for nearly twenty years, Boulevard Brewing Company and The Roasterie share a passion for making extraordinary beverages. In Coffee Ale, our two celebrated brewing traditions come together in a long-awaited collaboration. Ethiopian Sidamo from Africa’s Great Rift Valley has been carefully blended with rye, oats, and malted barley, and spiced with Perle and Styrian Golding hops. The delightfully fragrant beer presents a glowing, tawny-amber hue. The clean, crisp acidity of the air-roasted coffee mingles with malt on the palate, lingering faintly in a subtly sweet finish.

Our annual winter seasonal, made with oats from Flahavan’s Mills in Kilmacthomas and coffee from Badger and Dodo in Fermoy, has proved a big hit over the last few years and its release generally signifies the beginning of the yultide season for many! For our bottled version we worked with Brock Lewin from Badger and Dodo boutique coffee roasters to choose a coffee to use in it. Brock roasted the beans fresh for us and took us through the making of a perfect espresso so that the best of coffee would be used in the stout. “I loved the idea of a stout coming out with our coffee in it — it’s an idea I played around with before back in Oz and I’m delighted to have had an input in the type of coffee being used, as well as teaching Cormac about brewing the perfect shot of espresso. It’s great that small local producers can work together on these types of projects and pool our knowledge and passions to create a collaborative product like this” – Brock Lewin. We decided to try out a more acidic bean this year to work with the body of the oatmeal stout and felt that the Rwandan Impala, with its plummy notes and warming allspice flavours worked really well, lifting the stout while the citrus cut through the chocolate flavours.

With a caramel back and notes of plums and dark fruit, the base for this beer pairs perfectly with the Ethiopian Sidamo Guji beans that are locally roasted at Lucas Roasting Company; creating a complexity of flavors that you can enjoy anytime. Do you prefer beer OR coffee?….Yes