Crosby's Kitchen & CocktailBeer

FARM TO FACE was brewed as a pale ale and fermented in stainless with our house yeast. After primary fermentation, pediococcus and lactobacillus were added along with 3lbs of peaches per gallon. Ten months later, the finshed beer is bright amber in color with peach, graham cracker and green apple in the aroma. Drinking this medium bodied beer is like biting into a juicy peach with tartness throughout. The finish has a long lasting peachyness.

Notes: Our newest Farm's Edge offering, Dinnsen's Orchard, is named in honor of Wynn Dinnsen, one of North Carolina's leading proponents of the native paw paw. We get nearly all of our paw paw fruit from Dinnsen's orchard, located in "Deep Chatham" (the rural, rolling hills of Chatham County). We brew this Belgian-style Tripel with over 100 pounds of local paw paws per batch. Paw paws, the largest edible fruit indigenous to the United States, taste and smell like a combination of mango and banana custard -- and this beer is no exception. The fruity, tropical aroma gives away to complex and mild spice, finishing with a warm, sweeter mouthfeel.

Bottle Conditioned Brett Saison A special edition of our classic Farmhouse Saison, this version is aged in Brett barrels for 4-14 months. Because we're such a micro operation, each batch of Farmageddon varies slightly, reflecting the small blends we do, never combining more than 8-10 barrels. In some barrels we use more Brett Brux, in others Brett Lambicus. If this all sounds confusing, fear not — all you need to know is that the refined, effervescent beer that hibernates in these bottles is a dynamic labour of love, changing and improving with time.

This English-style brown ale is copper to light brown in color. It offers a fruity and fresh-bread-yeast aroma, toasty and graham cracker flavors, and low hop bitterness.

Hearty, creamy oatmeal stout has hints of espresso and an elegant dark chocolate sweetness. Flavor and aroma are characteristic of Espresso and Dark Chocolate. It has a rich, silky, full, and complex body with a long, rich, smooth finish.

American Style Wheat Ale… Refreshing crisp beer made with 60% malted wheat and lemon grass, resulting in a grassy wheat flavor with hints of citrus. We used our Midwest malted Harrington malt, caramalt, malted wheat, and Perle hops. Well balanced beer for the end of a long days work, light and refreshing.

We selected the very best hand-picked blueberries grown in the hills of Butte County, California, and added them to a sour golden ale aged in wine barrels. The resulting beer is infused with a delicate blueberry essence, a reminder of far off summer days.

Farmer’s Reserve Grand Cru is an ode to our favorite aromatic white wines. We combined California-grown Muscat Blanc grapes with an imperial version of our Farmer’s Reserve sour blonde base and aged them for over a year in French oak barrels. The result is a deeply fragrant hybrid that captures the Northern California terroir and seamlessly melds the complex tartness of a Belgian-inspired sour ale with the sun-ripened boldness of white wine grapes. Serve this very limited release alongside fresh, raw oysters and pair with celebratory toasts.

Our third entry in our barrel-aged Farmer’s Reserve series is an ode to summer. When summer comes to California’s farmer’s markets, the stands explode with mountains of stone fruit and strawberries. We selected the sweetest coastal strawberries from Swanton Berry Farm and high summer Crimson Baby nectarines from Blossom Bluff Farms to make this tart, wild ale as a celebration of our California summer. Aged for 12 months in used white wine barrels with a blend of wild belgian yeasts and bacteria, this tart and bright wild ale has a huge aroma and tart finish.

Neolithic humans evolved from nomadic hunters into a more settled agricultural society, changing life forever. The ‘founder’ crops they raised included wheat & barley. It is little surprise that the first examples of brewing appeared during this age. Brewers owe much to that epoch. Similarly, we thank our farmer friends of today for cultivating the ingredients that are responsible for the beers we now enjoy. Their laborious days spent outdoors under the hot sun earn them respect, as well as a mark of distinction: the farmer’s tan. Yes, the inevitable red & white hallmark of hard work. So, roll up your sleeves and turn the soil. Just be sure to chill a bottle of Farmer’s Tan to enjoy after work.

This batch features exclusive citrus varieties Trovita (sweet orange) and Shaddock x St. Michael (pumelo/sweet orange hybrid). Both citrus varieties were fresh picked from UCR’s Citrus Varieties Collection. Sweet notes of orange, grapefruit and lemongrass.

From the depths of the cave emerges Sudwerk’s first ever summer seasonal: the Farmers Market Citrus Gose Lager. Gallivanting in at 6.0% ABV, this gose lager boasts a fresh citrus flavor squeezed from our neighbor, Rainwater Ranch’s navel oranges, providing a tangy twist to the traditional salty and sour gose. Flawlessly complimented by the fruity and citrus aromas of the mosaic hop and the lemony dill notes from the sorachi ace hops, this beer is sure to pack a party into your senses. Inspired by our local Davis farmers market and tested in the trials of our brewery taproom, this beer has become a cornerstone in our tradition of Redefining the American Lager.

This is our lightest ale which has a very crisp and refreshing flavor with a pleasant malty sweetness and a brilliant white head. Finishing with a hint of citrus hop, it is a great introduction to craft beer for the explorer, but enjoyed by connoisseurs just the same.

Our first California wild ale is brewed with a blend of Cabernet & Muscat Grapes from Alfieri Farms, Concord grapes from Hamada Farms and plums from Twin Girls Farm—all located in the fertile San Joaquin Valley. Aged for over a year in used wine barrels, this sour ale blends rich flavors of the 2011 autumn harvest with farmhouse funk. Enjoy with aromatic Taleggio cheese and rich duck confit.

Raspberries and sour beer is a magical pairing that creates something more than the sum of its parts: a perfect summer day in a glass. Our version of a Framboise draws inspiration from the farmland in the Santa Cruz mountains, where windswept hills have warm days and cool nights that result in tight, red berries with complex flavors and a ruby red-color. Combined with our sour blonde ale, the final blend highlights huge fruit flavor and the bounty of Coastal California. Pair with pancakes, seared duck breast and summer fruit tartes. Farm to Barrel Our Farm to Barrel beers focus on the eons-old tradition of aging beers in oak barrels. This American wild ale was aged in used wine casks with our house “Dogpatch” sour culture, a cocktail of wild Belgian and American yeasts, including San Francisco sourdough starter. The yeasts slowly morph the beer from a traditional ale into something wild, creating a mild acidic bite as well as pulling oak and vanilla flavors from the barrel. After maturing, the barrels are blended together—creating a vinous, delicate beer that captures the essence of a particular harvest. Farm to Barrel Beers are alive in the bottle, and will continue to mature gracefully for several years.

Sour barrel aged amber ale blended with rye saison.

Our interpretation of this Southern-Belgian farmhouse ale uses a partial sour-mash and an addition of freshly ground black pepper. We use a unique strain of yeast from Belgium to add further layers of spice and complexity to this rare style of beer.

The Biere de Garde is a style from the Franco-Belgian border, closely related to the Saison. The recipe was written by Jim Azotea of the Saratoga Thoroughbrews for use on a homebrew system, and scaled up by him to a 7-barrel batch. The alcohol warmth also comes through, which is very unusual for a Davidson Brothers Ale. There is also a moderate caramel sweetness from the sugar added during the boil. The low hop aroma is characteristic of noble hops, with very low bitterness and moderate aroma. The overall impression is of a sweet, caramel, amber ale, with low hop aroma and a noticeable alcohol burn. Expect to see it in late May or early June.