Crosby's Kitchen & CocktailBeer

Brewed on the special local water from the environment protected areas.

A lightly hopped blonde ale brewed with a hint of lime

Totally light & crisp, with, like, subtle breadiness, like...totally...

This is an imperial red ale brewed with Two-row, Caramel and Munich malts, with Magnum & Willamette hops. A rich, malty ale with a brilliant ruby-red hue, and a thick, frothy head of foam. Go Deep!

FACTION DIVERGE IPA IS A SAME RECIPE COLLABORATION WITH ANCHORAGE BREWING HOPPED WITH AZACCA, CITRA AND EXPERIMENTAL 05256

Our take on the American Pale Ale is balanced and refreshing. Classic American hops lend prominent grapefruit notes and just a little bitterness.

A tart and refreshing barrel-aged blonde ale spiced with orange peel and coriander. The combination of spices, oak aging, and bottle-conditioning creates a unique flavor experience that seems part beer, part wine, and part cider even though it is made with one hundred percent malted barley. Divette is part of our barrel-aged sour series. It is made by conditioning our Blonde in oak barrels inoculated with a Belgian Gueuze to promote the cultivation of beneficial micro-organisms like Brettanomyces, Lactobacillus, and Pediococcus that create a host of acids and esters not found in conventional brews.

An uncompromising black IPA. A full-bodied beer, combining the flavor of a hoppy pale ale, with a deep black color. The body is smooth and velvety, with a carefully balanced interplay of citrus hops and roasted malts.

Divine Reserve No. 16 is an Adambier. It is a full-bodied beer with a prominent, but not overpowering, smoked wood aroma (almost like a campfire), which comes from the use of Rauchmalt. There is a subtle Noble hop aroma and a slight caramel character that becomes more prominent as the beer warms up. The smokiness dominates through the crisp, Kolsch yeast inspired, finish. DR16 has a moderately high bitterness that is balanced nicely by its residual malty sweetness, and there is no lack of alcohol warmness as you easily finish a pint. Adambier was a popular beer style in Dortmund, Germany until the mid-19th century, when Pilsners and Munich-style lagers began to take over. Eventually, the style became largely extinct until recently.

So named after the Russian Imperial Court’s firm believe that they ruled by "divine right," this Russian Imperial Stout is based off of Thale’s first recipe to be send to Catherine the Great. With earthy chocolate, dark sweet fruit, damp earth and whisky notes, this 9.2% ABV oily elixir finishes with considerable bitterness and roast (90 IBUs). Taste this and think of those early Baltic days or drink two and forget you read this literature.

The Belgian Tripel tradition calls for a moderately heavy grist of golden pilsner malt and candy sugar that sends the yeast into overdrive. We like to use our our local cane sugar, Dixie Crystal.

Dry Rubbed Pale Ale

Petite Saisons are traditionally brewed in the French speaking region of Belgium. This Saison is brewed with a grain bill of Barley with a touch of Wheat, and hopped with traditional European hops. Saison yeast is what gives this beer its spicy and peppery flavor.

No foolin’, bromo sapiens, we brewed a brotally hopped and br-oated up Northeast-style IPA for all the juice heads out there. Hazed for days, this beer looks like brobal warming in a glass or what we envision Vincent Van Bro’s studio being like. Brewed with Citra, Ekuanot, and Galaxy hops, it doesn’t take a brofessor to know this beer needs to be consumed fresh. Bro shizzle my nizzle, don’t brocrastinate with this one.

A unique, hand-crafted cherry hard cider. Made from pressed NY state apples and fresh cherries.