Crosby's Kitchen & CocktailBeer

Our flagship beer, is amber to red in color with a medium body, slight caramel sweetness, and a balance more towards malt than hops. This beer is a true crowd-pleaser and keeps you coming back for more.

ma·ni·a·cal (adj) \mə-ˈnī-ə-kəl\ characterized by excessive enthusiasm or excitement Hazy, deep orange with bold hop character and aromas of tropical fruit, citrus, and pine, Maniacal Double IPA was formulated to be a super hoppy beer without overly aggressive, astringent bitterness. We “pre-hop” this beer by throwing hops in the brew kettle well before it boils, which firms up the bitterness. We continue adding hops throughout the process for layers of hop flavor, finishing with a massive dry hop addition injected through out patented HOPZOOKA®. In the end, despite using a massive 2.75 pounds of hops per barrel, Maniacal remains a tropical beauty.

Created by our very own cellarman and military vet, William Paden – otherwise known as “Manimal”, this very limited, special release for North Texas Beer Week is not for the cowardly. Incorporating a combo of the citrusy, floral duo of Citra and Cascade, this unfiltered, hoppy-red ale displays grapefruit and citrus tones, with a slightly sweet touch from local wildflower honey. Drink up, grunt!

Summer in Texas calls for a light refreshing drink that can be enjoyed anytime of day. We brew this Summer ale using tons of fresh oranges and orange zest that gives it loads of orange cistrusy aroma and flavor.

This Imperial IPA contains Southern Cross, Falconer’s Flight and is dry hopped with Amarillo and Simcoe hops. A nice hop punch with this one, folks.

Oh, the wonders of modern technology. Holy City's Assistant Brewer Extraordinaire, Tim Bettencourt, was tasked with coming up with a beer for Brewvival. He jumped at the chance to make a giant barleywine, but the guys were struggling with a name. Head Brewer Chris Brown had taken an Instagram picture of Tim "sitting in a chair on the brewstand, manually sparging because [they] ran out of hot water." Trying his best to be descriptive, Chris typed that Tim was "manually sparging," but Autocorrect (a.k.a. Ol' Reliable) changed that to "Manuel." Seeing the pic and caption, someone asked if Tim was Mexican. And thus, Manuel Fantastico Barley Wine was born.

First Press aged in tequila barrels

Caramel, Biscuit, Chocolate and Carafa malts make for a sweet malty flavor, with notes of dark chocolate, fig and roast coffee

We call it Mao Cowbell because it’s big, red and offensive. We started with an abrasive amount of hops then dry hopped with Amarillo, Galaxy and El Dorado just for good measure. The result is a big 10%, 85 IBU brew that’s super juicy and has a sweet, malty finish.

As vibrant in color as fall's liveliest foliage, this deep red beer's hints of caramel and vanilla are rounded out by a smooth, rich maple character. Warming enough for a chilly fall day, its distinct notes of maple dance against a slightly sweet malt background and make this complex beer the perfect bridge into cooler weather.

Crafted with Michigan Honey, Michigan Apples and Pure Michigan Maple Syrup, this beverage is not for putting on pancakes, but definitely useful for washing some down.

Five pounds of Titus Bakery's delectable Maple Pershing coffee, ground and added to a 10-barrel batch of Honey Weiss beer and served fresh off the tap in downtown Indy's most animal-friendly tap room... That's the Maple Badger. We start with the base recipe of our classic house Honey Weiss, Kinkajou, and transform it into a delectable coffee beer with maple-flavored coffee beans.​ Sweet honey and maple flavors up front are quickly enveloped by the rich coffee. Both aspects of the flavor last as you go for next sip and smell that sweet, coffee aroma.​

A wintery mix we can all get behind: fresh pressed apple cider, Vermont maple syrup and roasted pecans. Maple Blend starts like our Original Blend, pressed out in Stow, MA and fermented in our tanks here in Charlestown. Then we add pure maple syrup from Fournier’s Sugar Shack in Lynnwood, Vermont and a “tea” we make from roasted pecans in one of our mixing tanks. The hard cider that results has a pleasant vanilla nose followed by hint of the syrup and a light effervescent finish. The pecans come on the exhale, leaving an underlying nuttiness. Maple Blend, despite the name, is light and refreshing. Just the thing for a day of skiing, shoveling or playoff football. ‘Cause when the weather gets tough, the tough head to the packie.

In keeping with my Pépère Ferland’s tradition of craftsmanship we brewed our Maple Breakfast Stout with 100% pure Vermont Maple Syrup, local St. Albans Honey, and coffee. We hope you enjoy this dark and delicious beer.

Originally released in early 2016, Maple Canyon boasts a roasty, nutty aroma that paves the way to notes of chocolate and coffee. The addition of real Vermont Maple Syrup adds the mild sweetness and creamy mouthfeel that helped Maple Canyon become one of Legion Brewing’s signature offerings.

A velvety smooth stout brewed with Slopeside Syrup from the Cochran Family Farm and cocoa nibs from Lake Champlain Chocolates. The richness of chocolate pairs perfectly with a deep, complex malt body and hints of maple syrup.