Crosby's Kitchen & CocktailBeer

Any of the avenging deities in Greek mythology who torment criminals and inflict plagues, that just about sums up the amount of heat that the Habanero, Ghost, and Trinidad Moruga Scorpion peppers contribute in making this one. Gold Medal winner at the 2015 Mazer Cup International

As you already know, this brew was designed as hybrid of WTF and Daytime with elements of Sucks thrown in, I have included a picture of how the brew progressed for those that like O.G.’s and F.G.’s. The gravity of the wort was a little higher than expected, owed to the efficiency of the brewhouse and the Daytime mash profile. Fermentation went very well and the beer finished out in about 3 days, also at a lower F.G. than expected. As a result the alcohol was indeed higher than expected, in fact the lab results just came in and our Brown Ale is 5.5% ABV. We did in fact choose Simcoe and Nelson Sauvin for the dry hop, but we also included two more of our favorites, the elusive and rare Citra and and the ever sexy Mosaic (dry hopped at 1.6 lbs/BBL). After 3 days of extraction, 2 days of cooling, and another 2 days cold stable, the beer was filtered bright last night (July 31st), and packaged this morning (August 1st). The beer is decidedly dry and drinkable, with the impressive bouquet of hop aromas and resinous kettle hop being the main event. Delicate, slightly toasted malts and a spicy rye malt backbone remain subdued, but ever present.Short version:I think as Jeremy put it on the day of recipe formulation: "An easy drinking, hoppy brown ale."

A wheat-heavy IPA with Mosaic hops and mango juice.

Oak foeder fermented free-rise tart farmhouse.

Ale aged in wine barrels with white peaches.

This pale ale was brewed with 100% Michigan grown barley and wheat. Also unique to this beer is the fact that it is brewed with 100% Nugget hops. The flavor and aroma is described as being green, resiny, herbal and floral. We also get a small fruity character in the front that plays well with the clean malty flavor of the Michigan grown malt.

A semi-dry cider with hibiscus & peach , fermented with a Saison yeast.

FV 13 marks our first venture into the world of foudre beers. Foudres are giant oak tanks used for aging (this one holds 2700 gallons.) FV 13 is a blend of wild yeast and bacteria, a base beer with lots of malt character, and about four years of patience. The finished beer is copper in color, with an aroma of cherries and caramel. The flavor is a blend of sweet and tart, with notes of fruit and caramelized sugar. The full mouthfeel gives way to a tart, mouth drying finish.

Experience the first beer brewed on our big new brewing system! This red IPA starts off like an IPA and ends smooth and malty. Starting with a clean bitterness from Mt. Hood hops it finishes with a lightly toasted malt flavor. Dark caramel malts give this beer a roasty sweetness that balances the hop bitterness.