Crosby's Kitchen & CocktailBeer

Like the waters of Lost Lake, our Unfiltered India Pale Ale is refreshing and with a real bite. This Northwest style IPA is bold and hoppy with 75 IBU’s and 6.8% ABV. But this is a complex drop, too, with fruity notes of grapefruit and passion fruit. For Extra body and mouthfeel, Lost Lake IPA is naturally carbonated and unfiltered. Or, as we call it here at Lost Lake, au natural.

Traveling between the lost ports of Madagascar, we searched the island over for the finest vanilla beans. After hiking through ruins and rain forest, we have gathered only the best vanilla beans for infusing into our porter.

Imperial Stout aged in bourbon barrels.

A Hop Head's dream beer, enough said.

All treat, no trick: the rich and robust Lost Souls Chocolate Pumpkin Porter is so good, even the living dead will indulge. The base of this beer is a robust porter that uses large amounts of chocolate malts to achieve a chocolaty flavour. Pumpkin is used in the mash along with traditional pumpkin pie spicing in the brew kettle. An English strain of yeast is used to give this beer a slightly fruity yeast derived flavour.

A deep golden-hued IPA exclusively hopped & dry-hopped with Citra hops; bright & crisp on the palate with a bold hop bite in the finish; the nose offers a fruit-forward array of tangerine, citrus, peach & lychee fruit as well as underlying notes of grass & earth.

A Modern IPA. Packed with contemporary hop varieties to keep the flavours fresh and the senses sharp. A new beer for a new day.

The Lou Pepe series of beers are made with two year old lambic, often coming from barrels in which only wine has been kept before. The second fermentation is not caused by addition of young lambic but of sweet liquor. The standard Cantillon Gueuze is a blend of 1,2, and 3-year-olds. The inclusion of the younger lambic (which still has some unfermented sugars in it) sparks a refermentation in the bottle that gives Gueuze its famous champagne-like spritziness. The simple idea behind the special Lou Pepe blend is that it should have much more of the taste of old lambic, which is of course much harder, drier, more sour, and more complex than the young stuff. (Though 3-year-olds are generally more complex than 2-year-olds, it's not necessarily so; the 2-year-olds used in this instance have as much character as most 3-year-olds.) This being Gueuze, it has to be spritzy, so the brewery opted for the same method used in conditioning champagne: everyday refined sugar is dissolved in water and added to cause a refermentation. The sugar ferments out completely, so there is no residual sweetness, which Jean-Pierre famously detests.

A decidedly hop forward Belgo-American IPA is brewed with this years (2014) hop blend from Ales for ALS! Resiny and fruity up front With full hop flavor, blending well with the spicy phenols produced by our house Belgian yeast. Finishes dry leaving you just wanting another!

Named for the Carrier Dome, home of Syracuse Orange basketball & football.

In 2009 we got the idea to make a bigger version of our Louie’s’ Demise Amber Ale, age it in bourbon barrels for two months and call it Louie’s Resurrection. Although we’ve only started making the Louie’s Resurrection recently, barrel aging beer is nothing new. Wooden barrels have been around for a few thousand years, the Bonze Age Celts, Vikings and similar tribes have been attributed with the invention of barrels. Wooden barrels have been perfect for holding liquids, withstanding large amounts of pressure and travel. Belgians seem to be the first to take advantage of the wood flavors aging their beers to create sours. Malty beers are typically great candidates for barrel aging beers, as their natural characteristics blend nicely with the strong oak flavors barrels give to the beer. The wood contains chemicals that dissolve into the beer. One of these chemicals is lignin, which transforms into vanillin and thats why a lot of barrel aged beers pick up a vanilla flavor. These extra flavor dimensions that the barrels give to the beer have sparked a fad across American craft breweries. A really delicious fad.

Louisiana Spiced Ale If there’s one season Louisianans look forward to all year, it’s crawfish boiling season. It’s just the way we live this time of year. The weather is mild, perfect for gathering outdoors to enjoy one of our tastiest regional delicacies. But the best part about the boil is the coming together of friends and family. While you can host a boil for just a few, it just wouldn’t be the same if we weren’t surrounded by our friends, family, and neighbors as we dig in and get messy with a pile of our favorite shellfish. When there’s newspaper on the table, crawfish in the pot, and an Abita in your hands, the more the merrier! And of course, in Louisiana, we like spice not just in our food, but in our lives and in our beer, too. With hints of cayenne, celery, paprika, lemon peel and bay leaves, this beer has all the savory elements of a crawfish boil. Hopped with Cascades for a citrus flavor, it is refreshing, crisp and slightly sweet with enough kick to keep the party going. Get the gang together around a big pot of crawfish, or just a six-pack of Abita Louisiana Spiced Ale, or both and let the good times roll.

Loup Garou is the Cajun French phase for a werewolf and is also Bayou Teche Brewing’s limited edition, Belgian inspired Imperial Stout. Crafted with an insane amount of chocolate roasted Belgian malts, brown sugars and French hops, our stout is then aged on oak for several months.