Crosby's Kitchen & CocktailBeer

This "old brown" is a beer that we like to call our flagship, it is a typical beer style for our region.

The beer with the most sultry flavor. Gulpener Oud Bruin is wonderfully sweet and gentle. In this beer taste light tones of caramel and cocoa. The combination with roasted malt sugars and bright fruit tones provides a full taste on. Old Brown has a low alcohol content and is here in the south also used to make 'Sjoes': Gulpener Pilsner with a dash of Old Brown.

Our gift, "Old Brun ... ello". A beer in collaboration with the brewery Maine Oxbow, born out of a mutual idea, developed and brewed together and now entering fully into our production line. How to merge a famous Italian pride around the world for its characteristics and quality at an innovative and transcendental product? The sweet and sour notes of Oud Bruin accompanied by the unmistakable style of Brunello notes deriving from barrels containing bouquet of fragrances and aromas that envelop the finished product and enriched with ethereal sensations. Spontaneous fermentation caused by bacteria and wild yeast guests barrels carefully selected, where the new born Oud Brunello, passes 10 months of fermentation and aging, and it finally receives that uniqueness always coveted and finally found it. Stappala, pour it and made ​​a gift ...

Sour ale with pinot noir grapes added & aged on french oak.

Geuze is a classic among the Belgian Ales, following spontaneous fermentation in wooden barrels (no yeast or sugar added), young and old Lambic are blended; which results in a dry, tart and fruity wine like taste. Oud Beersel Geuze Ale is the white sparkling wine of the ale world.

This is the result of blending black cherries lambic of different ages followed by a second fermentation in the bottle. Storage is similar like geuze. All bottles are champagne corked and can be reserved, in normal conditions, for more than thirty years. It is obvious that an amazing taste evolution takes place.

lease note the age of the sample you are reviewing when entering your rating. While many factors determine whether you have had "Jonge" or "Oude" Lambik, a general rule of thumb is to enter 1 year-old or older lambik under "Hanssens Oude Lambik" and anything less than 6 months-old under "Hanssens Jonge Lambik". For those between 6 and 12 months of age, you should take in to consideration the character of the lambik. Samples presenting themselves as hazy/cloudy, with some head-formation and residual sugar should be entered as "Jonge Lambik", while those that are drier, higher in clarity and with little/no head formation should be entered as "Oude Lambik".

Oude Tart is a Flemish-Style Red Ale aged in red wine barrels for 18 months. It’s pleasantly sour with hints of leather, dark fruit and toasty oak. While this is one of the more classic beer styles that we make, it’s not a style that you can find too often in the United States. Originating in style from the Flanders region of Belgium, near the French boarder, this dark, sour ale has roots deep in brewing history and predates most of the ales that have become popular in contemporary culture. We’re doing our best to keep the tradition alive by brewing and aging this beer here on the west coast.

Oude Tart is a Flemish-Style Red Ale aged in red wine barrels for up to 18 months. This version has had cherries added for the final stages of barrel aging. It's pleasantly sour with hints of leather, tangy dark fruit, plump cherries and toasty oak. While the base beer is one of the more classic styles that we make, it's not a style that you can find too often in the United States. Originating in style from the Flanders region of Belgium, near the French border, this dark, sour ale has roots deep in brewing history and predates most of the ales that have become popular in contemporary culture. We're doing our best to keep the tradition alive by brewing and aging this beer here on the West Coast.

One of our stronger brews, Ould Gregg weighs in at 8.0% ABV, and its spiced smoothness is the perfect compliment to a frosty winter evening. You ever drunk Bailey’s from a shoe? …us neither.

Barrel-aged ale is not new. It is a centuries-old tradition, from a time when barrels were thought of simply as the containers in which ale was stored and transported from brewery to tavern. Our experiments at Anchor, however, revealed that a carefully considered blend of our own ales, aged in-house in our own ex-Old Potrero handmade oak barrels, results in a unique, complex, and delightfully new tradition: Our Barrel Ale. Available in 50.7-oz magnum bottles.

From Pretty Things to you this winter season: “Our Finest Regards”. Three years into our project and we’re grateful and amazed that so many people love and support great beer these days. The fact that we’re still here is a credit to you all. But for the question of primary importance: What is the beer? Well, it’s our Pretty Things barleywine. Inspired by malted barley, a tribute to the barleycorn. Yes, it’s simple, but that’s what barleywines are all about. Ever since brewing in England, Dann has dreamed of making a barley-focused beer using the malts of Yorkshire (and never hesitates to plug his favorite: Thomas Fawcett & Sons). The American version of a barleywine is normally a sad beer indeed, lots of hops and alcohol but the star of the show is left scratching his chin in the eaves of the theatre. This is not one of those beers. The English invented this style and they’re the only ones who know how to make one, save the rare American brewer. Give barley a chance and this mysterious little grain can do grand things! To get the density of sugars needed for this sort of beer, we employed “double mashing”. The brewhouse that we work on can only get to maybe 18 plato for a single running of wort: but we wanted 27 plato! So we combined two brews by running wort into the kettle and then using it to mash in the second batch. We don’t take credit for this idea. We’re certain it has been done many, many times before. But it wasn’t until Will Meyers (the great Cantabridgian Cervecero) brought this method to our attention that we realized we could brew a barleywine of proper gravity… (he never told us that he hadn’t actually performed this sort of brewing before!). Anyway, it works!! Expect an aroma of juicy sultanas, wet wood, green apple, malted milk balls, marzipan and alcohol deliciousness. It’s got a medium body and is a little more spritsy than we’re sure the Brits would like. Serve over 50 degrees fahrenheit in a stemmed glass. Very suitable to drink this year or next, or even the winter after that!

The tradition of porter is long and confusing. Ask five brewers what a porter should be like, and you’re sure to get five different answers. Our Humble Porter was brewed without personal certainty of any kind. Instead, we looked to the past and came up with a beer resembling the porter at it’s height in England’s mid-19th century. Neither boastful nor reluctant, this beer was crafted with honesty, care, and an eye towards history. Drink up!

Brewed in collaboration with award-winning home brewer Matt Kennedy, Ouro Preto (Portuguese for Black Gold) is a traditional German black beer made with noble hops and dark roasted, dehusked barley lending a mild roasted flavor. Slightly lighter in color than style traditions dictate, this refreshing sessionable lager was brewed for that time of year when long summer days give way to dark winter nights.

In Eastern Germany there is an old, nearly forgotten style of wheat beer known as Gose (pronounced "goes-uh"). Traditionally brewed with Coriander and Salt and fermented to produce a slight sourness, this beer has a tart, refreshing finish. Our version uses German "Sauermalz" and a little Caraway to go along with the Coriander and just a touch of Sea Salt. The result is a crisp, refreshing wheat ale that is just the thing when you are "out and about" on a warm day.