Crosby's Kitchen & CocktailBeer

Boulevard's Love Child Series of "wild" ales are barrel-aged with such boisterous cultures as Lactobacillus and Brettanomyces. These wayward offspring can prove so complex that we employ gauges on the label to convey the intensity of three key personality traits, Funk, Sour, and Fruit, presenting a picture of the ale at the time it was released. It will change as it ages, but don't we all? A blend of wood and stainless aged sour beer, Love Child No. 7 is composed of multiple vintages of a Flanders style sour red ale. This release features soft lactic acidity punctuated with very slight acetic notes and a tart, fruity flavor.

Love Child No. 2 has sour characteristics that come to the fore, foreshadowed by the tart, winey aroma. Notes of cherry, oak, olive, brine and leather give way to a subtle hint of funk and a dry, earthy finish.

Boulevard's Love Child Series of "wild" ales are barrel-aged with such boisterous cultures as Lactobaccillus and Brettanomyces. These wayward offspring can prove so complex that we employ gauges on the label to convey the intensity of three key personality traits, Funk, Sour, and Fruit, presenting a picture of the ale at the time it was released. It will change as it ages, but don't we all? Oak barrels were used to age the majority of beer used for Love Child No. 4 — with beer aged from 16 months to nearly six years. Another portion of the beer spent 11 months in stainless tanks, souring on Lactobacillus. While very tart, the sourness is short-lived and the beer finishes dry with a trace of oak.

Our series of wayward offspring, marked by such cultural influences as Lactobacillus and Brettanomyces, can prove so complex that we employ these gauges to convey the intensity of three key personality traits. They present a picture of the ale at the time it was released. It will change as it ages, but don't we all?

Traditional Northern English Brown Ale. Light-bodied ale with notes of caramel and toffee with a deep toffee color.

Our Strawberry Jalapeno brown represents that notion with the love of strawberries and the evil nature of Jalapenos. Leaving some seeds in and some seeds out we balance the spiciness and flavor of the Jalapenos to meld well with the strawberries and brown ale. Using earthy English hops combined with some traditional American ones weve created something special for your tongue.

Can there be a greater dilemma? Dare I love that which is condemned to an everlasting inferno? Is my faith in redemption enough to sweeten and soothe? These are the questions you must ask yourself as you take in and savor this Olde Ale brewed with Port Grape Must. Deliverance is but a handshake away.

In the 1960's on Allen's Landing sat Love Street; a hot spot of music and social impact. The venue hosted eclectic characters ranging from open mic'ers to the Lizard King himself. Love Street was not only a place, but a state of mind. A place to unwind and let the music refresh your soul. Likewise, Love Street is a state of mind. Brewed in the Kolsch-style and hopped delicately with floral German hops, this beer boasts a clean malt proile that refreshes to the core, without sacrificing character. So crack one open and find your own Love Street.

Baltic Porter brewed with Montmorency Cherries, aged up to 4 years.

Lovely Saint Winefride is a brown lager, brewed by Dann using a decoction mash. The beer is malty, containing a blend of German and English malts, and it’s clean as you’d expect from a lager. The beer was lagered over deepest winter for 8 weeks and will be available in kegs and 22oz bottles in MA, with bits and pieces going elsewhere in the USA. St Winefride lived in post-Roman Wales from 600 to 660 A.D. She was charming and intelligent, and decided to become a nun. Unfortunately, this news went down poorly with her suitor, Caradoc, who hacked off her head. Luckily, her Uncle Beuno was able to perform the miracle of reattaching it and she recovered fully. (Hooray!). She became an Abbess and governed Gwytherin Abbey in Wales until her death on November 3rd, 660 A.D. The lager, yes lager, started out as an idea to create a very rustic beer with a roasted character and a brown disposition. We imagined a pre-Great War sort of beer that might have been on its last legs of popularity. The kind of beer young folks of the time would laugh about as being “an old man’s lagerbier”. Well Pretty Things is the old-man’s-dream-beer-brewer, so we decided to give it a whirl. We started with malted barley and hops from the German tradition and employed a single decoction mash. Decoction is a slightly complicated, time intensive and little used technique (on this continent anyway) that insured temperature accuracy in the age before real temperature control. Got it? Okay, that was a boring explanation. How is this: we took a portion of the mash and boiled it at 212 degrees F for 15 minutes. Trust us, boiling a mash is rare. Dann has only done this once in his twenty year career (on purpose anyway). Ahem. We continue by saying this brown lager is also quite delicious and nice to drink. If you choose to not think about boiling mashes and old men we assure you this beer will still very much please your palate. Tasting notes: deep brown red colour, tannish head, fine carbonation, deep dark malt character with quite a lot of yeast presence in the flavour, refined Hallertau hoppiness. 7% ABV Quite a lady! We hope you enjoy this beer! Keep an eye on this page as we will add more beery-details in the days to come.

Our first foray into the "wild" world of brewing. We aged this Belgian-style ale in red wine barrels with Brettanomyces, Lactobaccilus, & Pediococcus for 18 months. The result is a tart, funky, & complex beer that is still quite easy on the palate.

This summertime lager is both smooth and refreshing as soon as it hits the lips. We take so much pride in it because there is truly nothing else like it on the market. We brew this American Style Lager beer with three types of malt: pilsner, pale and carafoam which enhance the head retention of this beer. We then gingerly scatter some very light floral hops at the beginning to give it some esters and sweetness that compliment the watermelon. The true magic of this beer does not occur in the brewing process but in the conditioning vessel. This is where we add the best farm fresh local watermelon and than push the beer into it, allowing it to sit and saturate for a few weeks. By the time it is complete, we are left with a unbelievably smooth tasting beer with a beautiful aroma and subtle taste of watermelon that imparts its way into this already crisp lager. Truly our customers' favorite, this one will have you reaching for another glass soon after you put the first one down.

Saison / Farmhouse Ale

A French farmhouse ale. This beer is the French cousin of the Spring Brew. Both were brewed for the farmhands so they had something to drink during the harvest. Biere de Garde means Beer to store or beer to keep. Our version is light amber in color. A good portion of Munich malt helps give this beer a nice sweet malt flavor. It’s left unfiltered. This ale has a nice malt flavor with very subdued hop bitterness and flavor. Hops used were English Pilgrim and East Kent Goldings. The yeast used gives this beer a nice fruity aroma and flavor.

The Low Pressure Session IPA sits at a comfortable 5.2% and the mango-citrus flavors make this an ideal beer for any daylong hangout.

The Lowball is a light bodied, hop forward IPA. It is brewed with 100% Mosaic hops. The beer has a citrusy and piney aroma and flavor while still being light and crisp making it the perfect Florida IPA.

What’s in a name? In the beer world, a lot, apparently. As highly-hopped, darker ales became all the rage over the last few years, the fight over what to call the style got fierce, and at times, ridiculous. Are they Black IPAs? Cascadian Dark Ales? American Black Ales? Who cares, good beer is good beer. As fans of the style, tiring of the battle over semantics, we brewed Lowcountry Dark Ale. It’s a hoppy, dark ale, brewed in the Lowcountry. ‘Nuff said. We put a chunk of this beer into bourbon barrels about once a year, dubbing it Barrel-Aged LDA.