Crosby's Kitchen & CocktailBeer

The Oaked Amber is a blend of a fresh batch of Long Face Amber Ale and a year old batch of Schwarzbier, double oaked in a used bourban cask and freshly charred white oak staves. It is a beautiful blend of rich deep flavors with fresh caramel effervescence.

I don't know where to start with this one. I remember seeing the grin on Brett Thomas's face the day he took the final gravity of this bohemoth. Final gravity was 1.018 starting @ 1.105. We've had this batch in Elijah Craig Bourbon Barrels for 7+ months now. Don't know where this one will end up. Hopefully in your pint glass :) Stay tuned.

Barrel Aged robust Porter

We take a malty Scotch ale through three weeks of fermentation and then add Bourbon soaked, heavily roasted oak chips and let this beer age for six more weeks. In the first few weeks the scent of Bourbon dominates, but as time goes on and the beer matures, the oak lends a unique character to both the aroma and flavor profile and allows for a very rounded, deeply complex, complement of flavors to enhance an already complex grain bill. Each person experiences something unique in this beer. Hints of vanilla, bourbon, cherries, malt, or even toffee can be sensed by an experienced pallet.

Imperial stout aged on fresh oak with pureed cherries.

Our award winning Michael Faricy’s Irish Stout oak aged for 7 months. The result is a highly quaffable, extra dry stout with refreshing sour notes in the finish. Enjoy this one now, and often, very limited stock in hand.

This is our Gypsy Red aged in oak and smoked cherry. This variation has a sweeter, dryer, oak-forward taste with a hint of bourbon.

Mad Hatter aged in Kentucky barrels. Round, smooth wood character brings a new dimension to dry-hopped, aromatic hoppiness.

Belgian dark ale aged on french oak with tellicherry peppercorns, coffee, vanilla, cinnamon, roasted chestnuts and buckwheat honey.

This beer was created to answer the question: What would happen if we took one of our favorite recipes and aged it on Riesling oak chips? The result is a delightful balance of oak, wine and pleasantly soft Belgian esters. Let us know if you enjoy it as much as we do. We may make it as a regular offering.

Our Oak Aged Scotch Ale is aged seven weeks with medium toasted American Oak. You will find subtle bourbon aromas and flavors which peak as the beer warms. Incredibly smooth and great for a cold winter day!

At the Southern Tier Brewing Company, vigorously hopped beer is our standard and inspiration. We continue a commitment to innovation with an aggressive offering. Oak Aged Unearthly is a manifestation of the brewer’s craft; skillfully balancing art and the forces of nature to produce a divine liquid. Delicately pour a taste of this oak aged brew into a fluted glass. Smell the enchanting aromas of the hops waft forward as your first sip divulges this beer’s fervent soul. To underestimate Oak Aged Unearthly is to trifle with the mysteries of the universe, so please consume wisely.consider it an immoral act to blacken an ale. We suggest they don’t rely on conventional standards. Allow the darkness to consume you. Cheers!

OAK AGED YETI IMPERIAL STOUT is Yeti Imperial Stout’s sophisticated sibling. They may be from the same clan, but they have entirely different personalities. Oak aging gives a subtle vanilla character, rounding out Yeti’s intense roastiness and huge hoppy nature. Who says you can’t tame a Yeti?

Patiently aged in oak barrels sourced from a local apple brandy distillery, every batch of this handcrafted cider develops unique character and complexity. Traditional barrel-aging techniques produce a full-bodied cider with intense aromas of caramel, vanilla, and toasted oak. Bright fruit flavors (crisp apple, pear, brandied cherries) give way to butterscotch and toffee with complex tannins in the finish.