Crosby's Kitchen & CocktailBeer

Our roggen weizen is a stronger version of a German hefeweizen with rye malt added. The beer contains 20% malted rye as well as malted wheat and barley. The rye gives the beer a distinctive sweet flavor and aroma. We used a Bavarian yeast strain that gives the beer banana and bubble gum-like flavors and aromas. We used German Perle hops in very small amounts so the flavors of the rye, wheat, and yeast predominate. This beer is not filtered and cloudy in appearance, but still very refreshing.

Blonde ale with rye, aged on blueberries. Two pounds of Michigan blueberries per gallon really make this summertime favorite irresistible.

A traditional German style, Roggenbier utilizes a grain bill that is primarily rye. This use adds spice character to the taste and dry finish. The use of a Hefeweizen style yeast produces mild aromas and flavors of clove and banana.

Roggenbier is German for Rye Beer. Designed to highlight rye malt's unique contribution to traditional brewing, the beer is mashed with German Rye malt and has a cloudy appearance and a refreshing tartness. In homage to its medieval roots, the beer is lightly hopped and is fermented with special German ale yeast that, after lagering, yields a restrained fruitiness that compliments the spice of the rye. Roggenbier is a crisp, complex and deliciously refreshing beer for the summer.

Roggenbier is German for “Rye Beer.” Very similar to a Hefeweizen, but brewed with rye instead of wheat. This unfiltered ale melds the earthy rye character with subtle banana and clove notes from the Bavarian ale yeast.

A very bold, sessionable, unfiltered, specialty ale that stands out among other beer styles. Rye grain, which is bravely grown in harsher colder climates, poises a distinctive taste to the malt world. Our Roggenbier is well balanced with premium rye, noble hops and Hefeweizen style yeast. Together, the taste of a light, dry, fruity, spicy character surfaces. Historically, scarce harvests initiated rye grains out from beer production during the medieval period. Time and technology has since developed. This beer is a solid example of the premier style enjoyed during those times and we are proud to be part of revitalizing the recognition the beer deserves.

Complex rye character with notes of clove, banana, and dark fruits. A tangy juicy entry gives way to complex layers of crystal malt sweetness and a bright rye tang that eventually succumbs to a resiny, herbal, spicy-citrusy hop explosion that carries through a long and satisfying bone-dry finish.

In a collaboration of crafts, two small Oregon companies who have earned worldwide critical acclaim – Rogue Creamery and Rogue Ales & Spirits – will debut Anniversary Ale at SAVOR, a unique American craft beer & food tasting experience, on June 3rd in Washington, DC. The beer celebrates the Rogue Creamery’s 75th Anniversary (1935-2010) and will be paired at SAVOR with Rogue Farms Freedom Cheddar cheese, a cow’s milk cheddar cheese hand-mixed with Freedom hops from the Chatoe Rogue Micro Hopyard in Oregon’s Wigrich Appellation. Whole hop leaves are de-stemmed by hand, steeped in hot water, mixed into the curds and eventually pressed into blocks. The Rogue Creamery, an artisan cheese company, with people dedicated to service, sustainability and the art and tradition of making the world’s finest handmade cheese, has received over 70 awards for taste and quality, including multiple 1st Place Medals for their Echo Mountain, Rogue River, and Oregon Blue Cheeses at both National & International cheese competitions. It is not the first time the two Rogues have collaborated – Morimoto Soba Ale Cheddar and Chocolate Stout Cheddar cheeses are available at the Rogue Creamery Cheese Shop and online store, all Rogue Ales Public Houses, as well as select gourmet retailers nationwide. Anniversary Ale was designed by Rogue Creamery owner Dave Gremmels and Rogue Ales Brewmaster John Maier to pair perfectly with the unique terroir of the Rogue-grown hops used to make the Rogue Farms Cheddar & TouVelle cheeses. It is brewed using 10 ingredients: Crystal 75, Weyermann Carafe Special II, Malteries Franco Belges Kiln Amber, Hugh Baird Brown and Rogue Micro Barley Farm DareTM & RiskTM Malts; Rogue Micro Hopyard Rebel Hops; Buckwheat, Free Range Coastal Water & Pacman Yeast. Rogue Ales is honored to be part of the American Artisan Cheese Renaissance. The Growers, Farmers, Maltsters, Millers, Mashers, Brewers, Fermenters, Distillers, Smithers, Ocean-Agers and Smokers of the Rogue Nation Department of Agriculture remain dedicated to saving the terroir of Oregon hops and barley one acre at a time by growing their own.

GYO is a Rogue Ales term for Grow Your Own. We made this ale with our own rye, hops and barley. Farming takes determination. Our entire first planting of Rogue Farms Dream™ Rye was eaten by a wave of slugs in 24 hours. We were determined to grow and brew with our own rye, so we replanted. Dare, Risk, Dream.

Rogue Smoke (previously known as Welkommen on draft) is a German style Rauchbier (Smoke Beer), which was inspired by the Fall of the Berlin Wall. Most rauch brews are bottom fermented, however Rogue Smoke, is top fermented. It is orange-amber in hue with a delicate smoke aroma and flavor with an intense hop finish. In All About Beer, August, 1995 issue, Christopher Brooks writes Alder wood is the smoking agent though a small amount of Bamberg malt is used in the mash too. Beech is drier than alder reports brewmaster John Maier so we use a little of that for added complexity. Welkommen a smoky nutty ale is also very dry which given the 15 pounds of hops (perle and Saaz) added to each 15-barrel batch is no surprise. The seven medals in nine years which Rogue Smoke won at the Great American Beer Festival in Denver are also a tribute to this unusual brew.

This is our signature brew, named for our slogan, “Don’t fear the Barrel Hopped beer.” We brew our IPA with true to form European ingredients, with over 2lbs of hops per barrel! Then we rack that beer over to a local wine barrel where we age it with some more hops in the oak. Traditionally the IPA was brewed to last the long voyage in oak barrels aboard ships from England to India.

Roisin is our very own fruit beer. We brew a light, crisp blonde ale and add bucket loads of fresh Tayberries in the cold storage tank and leave the two to mingle for 3 weeks.The Tayberry is a cross between a Raspberry & a Blackberriy, (relative of the American 'Loganberry'). The fruit is named after the Tay region in which it is grown. Roisin pours champagne pink with sweet hop & berry aromas which also carry through to the taste, with a satisfyingly tart finish.

Rojo is an example of a cider experiment that slowly evolved thanks to the input of so many who sampled it on the path to its ultimate launch. Rojo is made from local heirloom and traditional New England apples. It is slowly fermented with a hearty ale yeast and then aged with sour cherries and black peppercorns. The result is a truly interesting and satisfying unfiltered, semi-dry cider. Rojo starts with a spicy fruity aroma and first taste that becomes slightly sour on the mid palate and finishes dry with a subtle cherry note. It is the perfect complement to a fine dinner or an equally enjoyable casual drink to be shared with friends.

A deep amber ale, sweet, and malty with a slightly hoppy finish. An Oktoberfest that rocks!

A very dark lager, brewed with both German and American Malts. Be careful – smoke pours out of the glass, so cover the smoke alarms. The extreme malt background hides the smoke when sipping. This beer is very crisp, complex and smooth

This is our take on the German-style Gose beer, soured wheat beer with the addition of coriander and sea salt – refreshing with a little twang!