Crosby's Kitchen & CocktailFall Saints

Fall Saints began with a late summer day here on the coast roasting 200+ pounds of butternut squash and sweet potatoes in a wood fired brick oven in Asbury Park. Back at the brewery, we added caramel malts, the squash and potatoes, and maple syrup to our base of imported pilsner malt to create a unique imperial ale for the changing of the seasons. Madagascar Bourbon Vanilla beans form the backbone of a carefully measured blend of spices – cinnamon, clove, nutmeg, and allspice – that was added to create a bold and flavorful beer enjoyable throughout the autumn season and beyond.