Crosby's Kitchen & CocktailBeer

Double Milk Stout

Dopplebock aged in bourbon barrels.

Each version features a different selection of hops. This batch contains Falconers Flight hops.

Each version features a different selection of hops. This batch contains Mosaic, Chinook, and Falconers Flight hops.

Each version features a different selection of hops. This batch contains Green Bullet hops.

Each version features a different selection of hops. This batch contains Amarillo hops.

Brewed as a very traditional doppelbock! The winter warmer is heavy on the malt and light on the hops, and garnet chestnut in color. Pours with a dense head, nutty and biscuity aromas, a luscious smooth caramelized mouthfeel with a sweet finish. Brewed with 100% Gambrinus Munich Malt, Northern Brewer and Tettnanger hops, with a Bohemian Pilsner yeast strain.

Our classic Bohemian-style Pilsner; unfiltered; heavily hopped with saaz & hallertauer hersbrucker hops in the kettle, lagered for 4 weeks, then dry-hopped with saaz; quaffable, effervescent & subtly-nuanced.

A tawny coloured ale with a mixture of Kentish hops that gives a balanced aroma and aftertaste.

Cutter (n)—a single-masted sailing vessel with the mast set about two-fifths of the way aft along the waterline Imperial IPA. Double IPA. XIPA. IIPA. Whatever you want to call it, Calcutta Cutter is our homage to hops. Lots of hops. Early hops. Late hops. Very late hops. Dry hops. Then we condition the bottles in a bed of hops. Well, maybe not that last bit, but you get the idea. With just enough malt body and alcohol to balance the beer out, we let the lupulin shine.

A blend of four different treatments of Walkabout Pale Ale, the Flat 12 pale featuring Australia's galaxy hop. Walkabout variations featuring Indiana-grown passion fruit from Fruit Loop Acres and wine barrel aging in barrels from Easley Winery blend with our standard Walkabout brew and a Buffalo Trace bourbon barrel version to create this multi-tentacled creature.

Barrel-aged mixed culture golden sour ale with lemongrass, chamomile, and Motueka hops.

The "Speciale Belge" beer style was created in 1904 for a brewing contest that was organized by the Universities of Belgium. The goal was to improve the quality of Belgian beer. The winner was a new style, called "Belge". Due to the success in the contest, a number of brewers decided to brew the style and called it "Speciale Belge". A "Speciale Belge" is pale amber in color (slighly darker than a pilsner) as brewers tried to copy the color of pilsner in a top fermenting ale. Later the color became darker as pilsners became very common to prove that the style is something special. After the second world war, when the quality of life in Belgium increased, several brewers created a "Speciale Belge" with a higher alcohol content, called a "Dubbel Special Belge". The beer has a big body, high effervescence, and a deep caramel flavor. There's a slight amount of yeast based sourness that creeps in to offer balance, with a flavor that reminds of dates or caramel covered apple. Today the "Dubbel Speciale Belge" no longer exists, the current higher gravity beer styles are trappist, abbey ales and so on. Therefore Brouwerij de Glazen Toren decided to recreate this special beer style.

A custom blend of the beers of Bear Republic, Cuvee de Bubba is refermented in oak wine barrels using only the wild micro flora and fauna native to the Alexander Valley. A bouquet of stone fruits with a complex flavor profile of malt, tobacco, and cherry pie sourness. Cuvee de Bubba won a Silver medal at the 2012 Festival of Wood and Barrel-Aged Beer in the Wild Acidic Beer category.

This is a beer that will make you rethink your definition of beer. It doesn’t taste like any beer you’ve ever had, yet it doesn’t taste like anything else either. Pushing the limits of brewing is what makes this job so much fun. Malted barley, wild yeast, hand picked Muscat Grapes, and French oak wine barrels are just a few of the things that went into crafting this beer. Breathe deep, take a long sip, and enjoy the creation in your hand. Enjoy in a flute or wine glass.Perfume, apricots, apples, and honey are of few of the aromas you will encounter with this one. A hint of oak and “wild” aroma will come through as the secondary aroma characteristics. The flavor is tart, fruity, acidic and truly unique. My words will do it no justice.

This sour treat was a blended (cuvée) of peach lambic and geuze that had aged in wood barrels for 5 months. With a base of German pilsner malt and local raw wheat we added over 500 lbs of peaches from Hermans Farm Orchard (St. Charles) and aged hops for a secondary fermentation.

This is a Belgian inspired Wheat Ale brewed with Oregon grown red raspberries. In fact, 2 pounds of them in every gallon of beer! The flavor displays a Belgian Lambic style sourness followed by the sweet tartness of the raspberries. Named for the Brewmaster’s lovely wife, it means vat or cask of Renés very special beer.

Once upon a time it was the most award winning Pizza Port beer of all time. Now it has found a new home at The Lost Abbey. A massive brown ale base that is made from four fermentable sugars including Malted Barley, Raisins, Candi Sugar and Sour Cherries, this beer is fully fermented before being placed in Bourbon barrels where the beer ages for one year with the Sour Cherries and the wild Brettanomyces yeast that we inoculate the barrels with. One of the most complex and unique beers we make each year.

A limited bottling of the Black Albert aged in Four Roses Bourbon barrels. Named after the eponymous king's alleged illegitimate daughter, Belgian artist Delphine Boël. Featuring a label by the artist reading "Truth Can Set You Free".