Crosby's Kitchen & CocktailBeer

Black lager inspired by Mexican street corn.

Spring Special - 7 differnet malts give smooth roast malt flavours with hints of coffee. Spicey bitterness and a slightly fruity hop aroma. Available Mar-May

Just like Major Andrew Holmes himself, this Imperial IPA is a little bit of a mystery as we will be utilizing different hops in huge quantities in each version including blends of 5 different hops and experimental varieties as they come available. The Major finishes nearly dry, leaving the lingering fruitiness with a very slight bitter note letting you know it is really an Imperial IPA.

As the days get longer and planes fly higher, Major Tom’s is as refreshing as a summer vacation. This unique creation of a fruit beer is infused with pomegranate and pink peppercorn. The result is a striking straw blonde color and sweet tart finish.

An homage to the Captain. This English-style ale is built on an American 2-Row base with biscuit, aromatic, and a bit of caramel malt. We ferment this ale first, then infuse it with locally sourced Earl Grey tea and let it condition a little bit longer to integrate the flavors. Instead of using any bittering hops, we rely on the tea to give this brew it’s bitters. Complemented by just a touch of Tettnanger hops to accentuate the bergamot. Engage!

Weizenbock is strong and dark wheat beer style originating in Germany. Maku Weizenbock combines sweet maltiness with dark fruit aromas.

With a rainbow of different Franco-Belgie kilned malts, two different types of sugar, unmalted wheat and some flaked oats to keep things interesting, we didn’t know what style of beer this would be when it was brewed, but we like the way it turned out. Strong, slightly spicy, with warm toasty malt undertones and a European hop sensibility; it’s a beer you need to try before you decide. OG 19.6 P, 7.33% ABV.

VINEYARD A blend of 100% Malbec grapes harvested by hand from vineyards in Medrano, Lujan de Cuyo, and the Uco Valley in a smaller percentage. The area has a semi-desert climate with hot days and cool nights. We choose deep, fresh soils, to delay ripening, and avoid hydrological stress. These are sandy loams where the clay component provides mineral nutrients and water retention, while the sand component prevents the silt and clay part from compacting excessively, and guarantees water drainage. In this climate we avoid soils with abundant superficial gravel, which increases the warming effect and might shorten the ripening season – which we rely on to give our Malbec its intensity and flavor. VINTAGE The 2015 harvest can be summed up as a kind of a bipolar one. November, December and January had extremely high temperatures which accelerated the ripening process in the vineyards. These temperatures and quick ripening can dramatically decrease the level of natural acidity in the fruit, as sugar levels rise. In order to avoid this we decided to harvest 15 days earlier than the established date. Taking the window of opportunity from mid February to March 23rd, we picked up all the Malbec, even from the high altitude, cooler climates and vigorous soils. WINEMAKING Grapes from different vineyards are vinified separately before the final blend. After a careful, double sorting process, the grapes are softly pressed and fermented with indigenous yeasts in order to express each of the selected vineyard. Fermentation takes place in separate stainless steel tanks between 24-28°C for 10 days. Each tank is tasted three times a day to determine what is needed. The wine is then aged for 12 months in concrete vats. TASTING NOTES The joyful and fresh expression of Mendoza is in this Malbec. Red fruits, cherries and a soft note of plums that have just been picked up from the tree. This wine is all about freshness. The palate is supple and juicy, inviting to enjoy glass after glass. Soft but structured tannins and a pleasant finish. Three words can describe this Malbec perfectly: freshness, joy and vitality. Can be paired with light fare or heavier dishes, but also can be enjoyed alone. The ideal service temperature is 64°F – 18°C.

Dedicated to the creation of the latest Toscano cigar and to the Maledetto Toscano (damned Tuscan) Cigar Club, it mixes Belgian and British brewing cultures. It has an amber color and a deeply intense citrus and flowery nose. The hops and yeasts mix gives the beer a unique character. At first you will taste honey, then in the midpalate you will detect toffee evolving in citrus and finally merging in a delicious bitter and spiced flavor. Damn good, damn charming!

Developed as a stronger version of a Flanders-style Red Ale, Malefactor is our only sour aged in bourbon barrels that have been previously used to age beer at least once. This creates petite notes of bourbon character, and darker, charred wood character. Malefactor also undergoes a turbid mash, with a portion of flaked maize being boiled with the rest of the malt bill, including Vienna and caramel malts. A different cocktail of microorganisms are involved in fermentation, which creates sour notes, and hints of cherry pie. Malefactor is aged for up to 8 months or more before packaging.