Crosby's Kitchen & CocktailBeer

Imperial Stout aged with bourbon soak French oak chips.

The new and improved answer to the question, "Do you make anything that isn't hoppy?" This super-light ale is perfect for warm weather enjoyment.

Schwarzbier was crafted to taste much lighter than it looks. Chocolate malt lends Kidd its color while German Tettnang hops create the minimal bitterness of this brew. We've added a dash of smoked malt to make our Schwarzbier slightly more complex.

Bursting with fresh hop aroma, our American IPA has a light malty sweetness to balance the dominant, pine/citrus hop presence.

Kihei Kolsch is a light, crisp and flavorful offering perfect for a warm Maui day in our Kihei biergarten or at the beach! This Kolsch is brewed with the lightest European Pilsner malts, a blend of traditional German noble hops, citrusy hops from the Pacific Northwest.

Koji mold {fungus} is necessary for the brewing of sake. Koji mold is a change agent, ie Koji will break down the starch molecules {long chains} into small chains of molecules and eventually into sugar. The sake yeast will then take over and convert those rice sugars into alcohol and CO2. Typically, only a tiny portion of the steamed rice is incolulated with Koji mold. The Koji mold will then start its “magic”. A yeast starter {“moto”} follows next {combination of steamed rice, water, koji mold, and yeast}. The “moto” is then transferred to a larger vat where the same mix of water, steamed rice, and koji will be added {typically} three more times over the next four days {this fermenting mixture is called “moromi” } Now here comes the difference to an ALL KOJI Sake: The entire steamed rice {not only a tiny fraction of it} will be inoculated with koji. This will lead to a much higher intensity and speed of starch break down {higher degree of aminoc acid and lactic acid} . In addition, many more sugar molecules will be available for the “yeast attack”

In 1842, the first hop farms appeared in Sauk County. The heart of the hops boom was in Kilbourn City (now Wisconsin Dells). This medium-bodied amber ale has a pleasant hoppy flavor & aroma. Locally grown hops are harvested from Brownie Zinke's Hop Farm & are used to create this one-of-a-kind ale.

An American Stout brewed with rye malt for a silky body. Kilgore is brewed with British roasted barley and chocolate malts for a roasty backbone with notes of coffee and cocoa. Hopped with Chinook, Columbus, Centennial, and Cascade hops for a citrusy Pacific Northwest punch.

An "Irish Cream Ale", though this style does not exist on BeerAdvocate.com, and the closest style is Irish Red Ale.

We’ve taken the traditional Arnold Palmer and meadified it. "Dry hopped" black tea with honey and fresh squeezed lemon juice. Maybe we should can this one so we can bring it to the golf course.

Matt has dubbed this a Voodooized Kellerbier by blending Czech, German, and Polish style pilsners, creating a one-of-a-kind freakish hop monster of a beer. KillaPilz lays the smackdown with its 8 varieties of European hops.

8 hop varieties, 8 hop additions. In order of appearance…. Warrior, Summit, Simcoe, Willamette, Cascade, and Falconer’s Flight in the boil, then two separate dry-hop additions of Centennial then Citra. Don’t be afraid of this killer, though, because it is still angelic. It’s very smooth, balanced and quite quaffable.

Dark and rich, tastes of chocolate and coffee combined with the flavour and aroma of caramelized wildflower dark honey from Keremeos. Srumptious - a seriously dark honey ale blended with 5 barley malts, 3 imported hops, 4 specialty honeys, and a hint of spice. Brewed with a higher alcohol content and exploding with chocolate malts, "Killer Bee" will make your tastebuds tingle with delight.

Rotating dark beer tap. Medium bodied American-style Porter, dark brown in color with mild roastiness.

Belgian Abbey Ale is traditionally brewed by Trappist Monks in Monasteries around the world. It’s a special style because it is brewed with devotion to their lifestyle in mind. There is nothing but quality and history that goes into a beer like this. We made Belgian Candi Syrup for this beer to help give it complexity and color. Special malts add some dark fruit flavors similar to dark cherries and raisins. The yeast brings together the overall complexity with its spicy and fruity character. Pairs well with dark chocolate, dark dried fruits.