Crosby's Kitchen & CocktailBeer

Notes of sweet honey, pine, blueberry, citrus fruits, tropical fruits, herbal resin, and stone fruit.

Juicy session IPA.

Same refreshing German Style Hefe we've made for 7 springs now. More on it's yummy factor later.

High Road was brewed with spelt and hopped intensely with Mosaic, Citra, Simcoe, and Centennial. Constructed to stamp out the negative static that has become so prominent in every layer of society, and especially in our noble industry. If you ever feel the need to go negative, speak ill of someone's hard work, or become defensive about a technique or process, remember: NO IDEA IS ORIGINAL. LIFE IS A MIRROR OF CONFUSION. NEGATIVITY IS A PRISON. TAKE THE HIGH ROAD.

Scottish "80-shilling" style.

Our Imperial Hefeweizen is brewed with home roasted malts and mild noble hops. Belgian yeast imparts aromatic notes of banana. Be careful, that last step is a doozy.

Named after our brewer's grandfather who lived on High Street, Inververie, Scotland. A deep dark rich and malty flavor is soft and complex in the true Scottish Ale style. A real treat that leaves you wishing for just one more sip. As we say here "Don't be afraid of the dark!"

Clean lager with a smooth finish.

Each and every fall, we experience a coastal experience in San Diego known as the “Super High Tide.” This happens later in the Fall Season when the tidal swings reach a range of about 8 feet in difference between low and high tides. When this happens, there are days when the tide just gets too high and flattens out the surf. The lineups shut down and surfers are left to wait until the High Tide recedes. While waiting for the tides to shift in your favor, might we suggest a High Tide IPA? Brewed only once each year to coincide with the Hop Harvest in Yakima Washington, High Tide IPA is made with 180 lbs of Fresh Hops per batch that are plucked from the vines and sent straight to our brewery. We skip the whole drying and processing stage which means the hops are ultra fresh and full of flavors we can’t normally get. Like grapes, Hops are only harvested one time each year and as such, we make what we can when we get them. The recipe is very simple and basic with an emphasis on the variety of hops we select each year. Lately, we have selected Centennial and Chinook hops for our High Tide IPA. We used Centennial at the end of the boil and Chinook for the Dry Hopping. Now that we have brewed High Tide, we will sit and wait for the ultra High Tides of Fall to arrive knowing full well that we have sufficient stocks of great beer to get us through the flattest of sessions. We hope you’ll stock up too.

This Belgian Strong was aged in Cedar Ridge Dark Rum barrels

High Water Dunkel has the malt complexity and depth of flavors inspired by the traditional brown beers of Munich, Germany. Nobel hops balance the malt character with a spicy bitterness and aroma.

We brew our own all-natural, hand crafted root beer right here. It’s made with cane sugar, brown sugar, vanilla bean, star anise, cinnamon, cardamom, juniper berries, toasted coriander and hops. There is no caffeine. Save room for a float!

Pours cloudy amber with a creamy white head. This belgium-style unfiltered ale is light-bodied, fruity, and refreshing. Infused with ripened cerezas, and a subtle hint of mint, Highbridge Summer Ale is fermented twice to add a revitalizing zing of carbonation. Aged hops create a delicate finish to a smoothly fresh taste.

It wasn't long ago when an "all-Carolina" beer was nothing more than a pipe dream. But thanks to some savvy farmers in North Carolina, we were able to get pretty damned close with Highcountry Pale Ale. This beer was brewed with 100% Pale Malt from Riverbend Malt House in Asheville, NC, a relatively new, artisan maltster that sourced their first crop of barley from Hoffner Organic Farms in Mt. Ulla, North Carolina. The only non-Carolina ingredient was a Simcoe addition in the boil, but we dry-hopped with Cascade from Echoview Farm, another fledgling NC producer. We love their products, but also hope that Riverbend and Echoview prove out the idea that quality craft beer ingredients can be produced in the Southeast, given care and commitment.

Aged for 71 days in oak.

A brew of toffee sweetness and a hint of roast, dark fruits and earthy, tea like hops.

While hugely popular in Scotland, this style of beer escapes most North Americans. Designed and brewed by the Scottish punk rocker David ââ?¬Å?Maltyââ?¬Â Macanulty, this creamy, nutty, malty, dark ale is true to its origins. David drives James crazy over this beer, insisting on rigid fermentation temperatures, traditional mild hops for bittering, and even some weird caramelizing ritual as the kettle is being filled. The beer continues to undergo subtle evolutionary changes because the stubborn Scottish bastard will never be satisfied.

Real Heavy aged in wine barrels. First release aged 3 months in a blend of French and American oak barrels; future releases will be solely aged in American Oak.