Crosby's Kitchen & CocktailBeer

A very effervescent, dry Belgian-style strong ale. Brewed with Belgian malt and Candi sugar. Fermented with a blend of Belgian yeast and Brettanomyces to produce a complex fruity and spicy aroma and flavor.

A rippin' swell of juicy hops! When it came to creating Ripper, we drew inspiration from the coastal surf cultures of SoCal and Oz. Sourcing classic Cascade from the Pacific Northwest and Australian Galaxy hops from…yes…Australia, we made a beer both lovers of frothy peaks and hoppy green buds will be stoked about. At the same time, we stayed true to our San Diego roots by pushing the hop boundaries of this style. While some might think it lingers on an edge far closer to an IPA, with all the dry-hop flavor and aroma, it’s actually right in line with the current-day interpretation of a West Coast pale. Ours just so happens to have an Aussie accent that’s cascading with a juicy amount of grapefruit and passion fruit hoppiness. So veg out or venture out. Either way, rip one open and taste this awesome golden nectar!

Ripple is an American-style Session Ale. When we began conceptualizing this beer we were looking for the best platform to showcase a relatively new hop called Nelson Sauvin from New Zealand. We first began experimenting with Nelson when we were brewing single hop beers for the 1st annual ” Wolf Among The Seas,” our educational hop experience. We really enjoyed the subtle flavors of gooseberries and sauvignon blanc grapes that characterize this hop, but because the flavors are delicate and require large amounts of hops, we thought the lighter malt bill of a session ale provided the best base on which to build this beer. Maintaining body in such a low ABV beer was very important to us, so we added a large amount of low crystals and flaked oats to our base of Pilsner malt. Nelson is a unique hop, but to avoid a finished product that was one dimensional, we rounded out the hop flavor with a small amount of Simcoe for bittering and added Amarillo and Citra to the finish and dry hop. Ripple has the body, flavor, complexity, and the hop profile you expect from our beers–all at a sessionable 4.6%.

Brewed with real raspberries, not extract, this wheat ale has a nice light raspberry flavor. Not to sweet and not to tart. Nice, light summer wheat ale.

Inspired by the traditional red ales of Ireland, Riptide Red has a beautiful dark copper color and a medium bodied presence. Our Spring seasonal has a malt aroma reminiscent of toffee, caramel, and cocoa with a subtle floral bouquet. The lush aroma gives way to a full, rounded malty flavor with caramel notes, and a smooth, well-balanced finish. Riptide Red is our local tribute to Irish heritage!

Our flagship, this Irish-Style Red Ale proudly won a gold medal at the 2000 World Beer Cup. A combination of 5 different malts and 3 hop varietals, carefully blended, results in a perfect balance. Full-flavored and medium-bodied, the Riptide Red provides surprising complexity for such an easy-drinking brew.

Juniper and piney hops build the framework for this bold dark ale. With its assertive bitterness and sweet malt finish, this beer stands tall above the rest.

What do you get when you add 100 gallons of Phoenix Coffee’s cold brew to a refreshing, citrus-forward IPA? A delicious reason to get up in the morning! Phoenix’s Ethiopian Yirgacheffe Kochere gives our hoppy IPA a bright complexity, with notes of honeysuckle and lemon. Complemented by fruity and piney American hops, Rise ‘n Hop IPA is a pint-size pick-me-up.

Wusses need not apply. In the quest to be the best, obstacles are obliterated. Like a barrel-chested brewer lets nothing stop him in his journey to reach the top and quench his thirst, we've bottled that don't-hold-back, bar-none, full-flavor into Rise to the Top Cream Ale. And nothing says manly like cream on top. That's right. We said it. We mean it. You like it. We know you do.

Our brewers collaborated with the team at Rise Up Coffee Roasters to select and roast a single origin, fair-trade organic Sumatra coffee specifically for this project. This beer is brewed to the strength of an imperial stout with a base of English Marris Otter malt layered with copious amounts of dark malts. The resulting beer was conditioned on more than 25 pounds of coffee lending a rich, espresso-like aroma. Coffee, dark chocolate, and roast characters are prominent in this velvety smooth and darkest of ales.

A Caribbean style stout infused with coffee. The Caribbean style is synonymous with strong full bodied stouts. Ours is rich and dark with a toasted brown head, well balanced, roasty and full flavored. Cold steeping with an organic coffee, from Rise Up, imparts a generous but balanced coffee nose and flavor.

We rose to the top, but we're not done yet. We're three years old. Yup. Three. We're brewers not bakers, so to celebrate our Golden Birthday instead of cake we took our full-flavor cream ale, gave it a pair of steel-toed hikers, and packed it into a bomber. Rise Above is a two-fisted, buckle up brew that tastes great no matter where the trail leads you. This beer has a slightly fruity flavor and aroma. Cake? No thanks. We don't make wishes - we make things happen. Enough talk. Cheers to what's next!

Riserva is an American Wild Ale fermented on red raspberries. Riserva is fermented with a blend of Saccharomyces yeast, Brettanomyces yeast and lactic acid bacteria that produce funky, sour and fruity flavors and aromas. The beer is aged for more than a year in oak barrels with raspberries, giving the beer a pungent raspberry aroma, a lovely red color and a balancing wood character. This brew is a beautiful beer both to your eyes and to your taste buds. The microflora responsible for giving Riserva its character reside in the wood barrels and change somewhat over time depending upon factors such as the age of the barrel and the ambient temperature at which the barrels are stored. New barrels are rotated into the mix as old barrels are rotated out and as such, Riserva varies somewhat in color and tartness from year to year. Riserva is much higher in alcohol than its Belgian lambic framboise cousins and is a true treat to experience. Each year, the microflora produce a slightly different beer so we vintage date them.

Behold! The fifth collaborative effort of Three Floyds and Mikkeller. This complex ale is just the beverage for canal boat trips in Copenhagen or the brutal Chicago winter. Brewed in Europe and in Chicago, you can look for both editions and the subtle differences in each. Cheers and thanks for supporting craft beer.

A light crisp pale ale, lightly hopped and malted makes for a great spring Pale

Take our Painted Rock Porter and add a coffee blend from our local roaster and you get a rich, chocolaty, perfectly balanced ale that’s black in color and surprisingly smooth. Maybe not ideal for first thing in the morning, but drinking it does bring to mind a beautiful sunrise on the shores of Flathead Lake. Malt: 2-Row Pale, Caramel, Chocolate, and Black. Hops: Cluster and Golding.

This hoppy, brisk and refreshing Pale Ale is indescribably complex, but holds tenaciously to Japan’s prime aesthetic value—balance. It is a perfect beer for drinking now, later, tomorrow, the next day, every day.