Crosby's Kitchen & CocktailBeer

Monje Azul (Blue Monk) is a refreshing summer ale brewed with Belgian Yeast and 100% Blue Agave Nectar. Delicate fruit esters and subtle spicy notes come together with honey like characteristics from Blue Agave Nectar to create a delicious and refreshing summer ale!

Trappist tradition comes to Manayunk with the first in a series of Belgian inspired ales. This strong, golden colored ale is brewed with pilsner malt and noble hops, but it is our unique Belgian strain of yeast that provides the complex aromas of fruit and spice. With a dry finish and relatively light body, you will find our Belgian Tripel very drinkable for a beer this potent. 10 oz servings only.

Let us give praise to our maker and glory to his bounty by learning about beer.\ ~ Friar Tuck The debut of Monk Madness began with the Johns Locker Stock draft program before being released to the Rogue Nation in the autumn of 2006 in 22-ounce bottles and kegs. Five layers of malt create a complex slightly sweet flavor balanced by five different hop varieties. A versatile and robust ale we recommend pairing this with spicy foods stong cheeses and/or with dessert. Monk Madness Ale is brewed with 12 ingredients: 2-row Pale Belgian Munich Belgian Special B Weyermann Melonodon and Amber Malts; Belgian Nobles Chinook Amarillo Centennial and Summit Hops; along with free-range coastal water and Rogues proproetary PacMan Yeast. Available in 22 ounce bottles and kegs. Note Monk Madness was not brewed in the winter of 2007-2008 due to shortages of the speciality malts.""

Monk Seal Ale is a custom brew we've made in honor of the Waikiki Aquarium's 110th Anniversary. The Waikiki Aquarium is committed to saving and preserving the Monk Seal, a type of sea dog that is near extinction. With only about 1,000 seals left on the planet, this once globally recognized species now only exists in small patches in the waters of the Hawaiian Islands. A portion of the proceeds from Monk Seal Ale will go towards the Waikiki Aquarium's Monk Seal preservation program.

The backyard of our brewery has a mulberry tree that drops its fruit in the first days of summer. We moved into our building during early summer 2011, tracking a bright purple path through our new home with every laden step. It was then we decided: if mulberry was going to get that deep into the brewery, it probably should get into a beer as well. Stealing a process from Berliners, we let the lactics in a wheated mash sour up to a green apple/lemon level, accentuating thebright side of the mulberry profile. Meant for quaffing when there is no reason to avoid direct sunlight on balmy summer days, drink Monkey Chased The Weasel because there is more sun than moon at the top of summer.

Crisp Sessionable Pale ale featuring Amarillo hops.

piney, bitter, red grapefruit, citrus zest, clean and smooth

Cornelius is an archetypal san diego iipa. the beer pours a bright gold with a sticky white head. the aroma explodes out of the glass with pine, orange and grapefruit. the taste follows the nose, with a nice distinct bitterness. a perfect iipa at 9.6% abv and 100+ ibus, with a deceptive, easy to drink side to it.

Bright, clean, citrus, floral, tropical, dry… everything a san diego-style ipa should be. with a liberal addition of centennial and meridian hops, you get a good note of orange and pine. the malt takes a back seat in this beer, and really leaves the hops to be the star. an easy to drink, fantastic ipa for every day drinking.

extra strong ale - Belgium style ale full of … everything. 10% abv - ya don't mess with the Monkey!

Chocolate Banana Stout

An outstanding example of a classic Saison Ale, with refreshing hints of lemon and pepper. An epic tale of adventure and exploration, this crisp golden-colored ale is brewed to impart the secrets of a higher intelligence through its monolithic flavor. Brewed with an imported Belgian Saison yeast strain for a complexity that’s tart and crisp, with an array of earthy and mineral tones.

Monkey’s Uncle is COTU’s take on a classic beer style from Belgium – the Tripel. Pilsner malt is the primary building block, providing a light crisp body and straw color. Small amounts of German Munich and Vienna malts add further color and sweetness. Belgian Candi Sugar and fresh lemongrass, added during the boil, contributes more fermentables and aromtaics, while at the same time lightening the body further. Lightly hopped, this beer was fermented with a yeast strain originating from one of Belgium’s celebrated breweries.

This beer uses a Belgian Bastogne yeast that gives the brew a banana aroma and a clove flavor.