Crosby's Kitchen & CocktailBeer

DADU is like a beer meets mead (honey wine). We use a whole bunch of honey in our recipe which gives it a great sweetness and a high alcohol content.

UCBC’s Barrel-Aged Series – Our on-going expedition mostly dedicated to those ever questing ‘rye, whiskey, bourbon, etc. barrel-aged beer zealots’. This particular ‘aged-one’ is a barley-wine ale that rested for a few months in a rye whiskey barrel, imparting it with some not so subtle notes of spicy rye, oak and sweet caramel. As you enjoy this complex and potent beer, please heed those words of advice – “Imbibe with care, lest you be a Daft fool!”

Our award winning flagship beer boasts five different hop varieties. Each hop variety contributes its own unique character that when blended combine to create pungent citrus and pine like hop flavors and aromas consistent of true northwest style IPA’s . Abundant hop aroma prepares the palate for the equally intense hop bite and flavor that lingers in this rich, deep brew.

Our Belgian-style dark ale pours a stunningly clear chocolate color with a creamy, mousse-like head. True to style, the beer that sits before you presents a rich and complex malt aroma accompanied by hints of sweet caramel and fruity esters that continue in to the flavor. Characteristics of chocolate, raisins and toffee are also found in the flavor, leading to a satisfyingly rich finish with minimal bitterness.

This is a great classic Pale Ale. Using four different malts including a more expensive Golden Promise, this well balanced beer pairs perfect with food. Medium hopped using East Kent Goldings and Magnum.

Easy drinker, crisp finishing pale ale.

Enhancing traditional aromas of spice and citrus, crushed peppercorns bring earthy, bright flavors to this rustic saison farmhouse ale.

Daisy–our take on a Berliner-Style Weisse–is named for one of the newest members of our team. Daisy–the person–has been waiting (somewhat impatiently) for the release of this lightly sour and immensely refreshing summer quaffer since the grain came in off the truck. Until further notice she’ll be found out back, relaxing in the kiddie pool or the hammock, sucking blissfully on a growler of tart wheaty goodness. The beer is straw-pale in color with relatively high carbonation. It is light on the palate, crisp, and pretty dang tart. It was brewed from a grist of pils, wheat malt and flaked wheat, with a small amount of Perle hops added to the mash. It is fermented partially with lactobacillus delbrukii while still in the kettle, then it is pasteurized and finished with our house ale yeast.

The Daisy Cutter is a Belgian-Style Strong Ale. It leaves nothing on the table. We use a gargantuan malt bill to give this beer a beautiful dark amber color and the fermentables it needs to reach it’s final ABV of 9.0%. The Belgian yeast strain, which is the same strain used in the Angry Monk, has no problem fermenting all the maltose (fermentable sugars extracted from malted barley) one can throw at it. The result is a very drinkable beer surprisingly light on the pallet with the alcohol content deftly hidden.

Daliesque is made from a grain bill of 60% barley and 40 % wheat. Spontaneously fermented in open fermenters. After fermentation begins, it is transferred into Johannesburg Riesling barrels to ferment and mature. This batch is somewhat cloudy, little to no carbonation and bracingly sour. After aging, the Brett in the beer will balance with its lactic acid and sourness with the malt and barnyard characteristics.

American Session IPA

"This beer is fermented only in oak vats, maturated for 12 months in big barrels. In summer I add lactobacillus and caramel to obtain lactic fermentation. Dama in Italian means lady and brun-a in Piedmontese means brown (in Italian is bruna). We inspired to Sheakespeare's dark lady. The basis Madamin (young married woman), after months and months, gains nobility and from Madamin becomes Dama. Brun-a is referred to the color. It is my personal tribute to odd bruin (brown flamish ale)." By Lorenzo Dabove aka Kuaska

Unique, refreshing, and far from ordinary, Tin Man’s Apricot Sour is a blend of traditionally soured ale and apricot juice. Pouring a straw-pale color, this beer’s aroma has hints of lactic acid bite dominated by the smell of fresh apricot. The tartness from the sour ale is balanced by the distinct taste and sweetness of apricot, creating a flavor reminiscent of sour candy and fresh fruit. Exceptionally refined and highly drinkable, Apricot Sour is a delicious example of what craft beer can be.

From the blackest depths of the brewhouse comes Damien, Child of Darkness. Spawned from the usually discarded remnants of Darkness, Damien is a dry-hopped black ale. Flavors of roasted malt and dark brown sugar suffocated by aromas of tangerine and pine.