Crosby's Kitchen & CocktailBeer

Hoppy Berliner Weiss made with pluots and a heavy ha d if Mosiaic and Citra hops. Aroma is grapefruit, lemon, and some grape.

This is a brown ale with complex malt flavors and a dry, piney flavor from the spruce tips that are added towards the end of the boil.

Donuts. Is there anything they can’t do? We took this question the experts: Annie and Leslie from Hi-Five Donuts. After hours of debate and rumination, we decided that we weren't sure ANYTHING was possible, but we were damn sure you could make an m-fin' delicious beer with them. And why not collaborate on an amazing donut to base the beer upon? Bacon was clearly a place to start, vanilla custard seemed a natural next move and then, we zigged, we zagged and landed on a glaze for the ages... Root Beer. That's right, bitches. And if anyone can pull off that mind-bending delicacy, it's those broads. We rose to the challenge with the creation of a Root Beer Donut Rauchbier. First, we smoked the hell outta some Pale malt with Birch, Maple and Oak woods for a touch of pig and spice. Munich malts impart a doughy character in addition to some delicious Hi-Five Donuts in the mash. Lactose, Brown Sugar and a gallon of their vanilla glaze in the boil ensure a flaky sweetness. Add to that a proprietary blend of spice in the boil and smoked vanilla in the fermenter and you've got yourself one mouthful of a shockingly easy-drinking beer. Donut Beer: it's what's for breakfast.

Belgian Tripel brewed with coriander, orange blossom honey, & sweet orange peel.

A long time ago (well, 2004) in a Pizza Port not so far away (Solana Beach, CA), Tomme Arthur and New Belgium’s Peter Bouckaert brewed an all Brettanomyces beer they called Mo’ Betta Bretta. In April of this year Peter flew from Colorado and the two joined forces once again — this time at The Lost Abbey — to do a refresh of that beer. Below is a video of what happened that day. The beer was released at the brewery on June 9th and should be hitting shelves near you the week of the June 18th.

This pale ale was brewed with locally grown barley from the Clayville Family Farm, fermented with a mix of Brettanomyces claussenii and bruxellensis, and heavily dry hopped with Mosaic hops.

Moa Blanc Evolution is bottle fermented in the Belgian-style with a small amount of coriander added during its extended maturation time giving it a unique spiciness. Described as a rich, mouth-filling beer, it’s really a true wheat lover’s beer and a staple of the Moa Reserve range.

Moa Five Hop Winter Ale shows the unique signatures of traditional North European bottle conditioning. Displaying a Nelson-dominant hoppy nose with a subtle oak character leaving extra smooth and creamy, honeyed characters on the palate. A well-balanced companion to eastern style spiced foods. Traditionally served just below room temperature in a balloon glass.

Moa Methode is bottle fermented and conditioned to give a natural, more consistent carbonation and flavour. Due to the natural brewing process of Methode Moa, a light, beneficial sediment will remain. This sediment protects the beer from premature aging and leaves full, slightly spicy characters on the palate.

Moa Pale Ale is a New Zealand take on a popular North American beer style. Using famous Cascade and Nelson Sauvin hops, the dominant features in this beer are unique to New Zealand and the Moa bottle conditioned brewing method. Its hoppy strength displays powerful floral, citrus and tropical notes, and like its northern cousins is a beer best enjoyed just below room temperature.

Moa St Josephs Ale is brewed in the traditional style of a classic Belgian Tripel. Strong spice and clove characters create complex flavours and aromas which are heightened by its extended bottle conditioning, with a combination of malt and candy sugars complimenting the high alcohol content produced by the Belgian ale yeast. Best served at 8°C in a goblet after gently rolling the bottle to distribute the sediment signature.

Moat Belgian Triple – 8.9 % a.b.v. – a pale to amber colored Belgian inspired ale with yeast highlights of spice and fruit. The addtion of Belgian candy sugars adds potency and crispness and a wonderful caramel tone to this seasonal ale.

Moat I.P.A. – 7% a.b.v. -our interpretation of the classic British style. It is higher in alchohol than our Pale Ale with a medium hop nose and a firm hop finish. Seasonal

Moat Lager – 5.5% a.b.v. – a Vienna-style lager. The big brother to our Pilsner, this beer is amber in color with a toasted and nutty body. Traditional German hops complete this well-balanced lager.

Moat Octoberfest / Maerzen – 7 % a.b.v. – a German style lager, endearing maltiness with biscuit and toasted malt notes, medium bitterness, amber in color. It is brewed using a traditional decoction mash in which, a portion of the grain bill is boiled and added back to the main mash. Seasonal Spring/ Fall/ Summer

Dark malted barley blends with piney and citrusy Centennial and Simco hops to give this beer a distinct complexity.Your first sip starts off roasty and ends with a hoppy bitterness.Take an exodus from the norm with this unique beer.