Triple Crossing Brewing

• Pizza
• Hot Honey Pepperoni $17.00
• Cup and Char Pepperoni, Mozzarella, Parmesan, Romano, House Marinara, Hot Honey

• Pepperoni $16.00
• Cup and Char Pepperoni, Mozzarella, Parmesan, Romano, House Marinara

• Cheese $14.00
• House Red Sauce, Mozzarella, Provolone, Parmigiano Reggiano

• House Sausage $16.00
• House Red Sauce, Provolone, Mozzarella, House Italian Pork Sausage, Butter Braised Fennel, Red Onion, Red Pepper Flakes

• Mediterranean $17.00
• Creamy Garlic Sauce, Feta, Spinach, Kalamata Olives, Blistered Cherry Tomatoes, Red Onion

• Monte Cristo $17.00
• Garlic Confit Spread, Canadian Bacon, Fontina, Gruyere, Maple Syrup Drizzle

• Quattro Formaggi $17.00
• House Red Sauce, Fresh Mozzarella, Fontina, Parmigiano Reggiano, Gorgonzola

• Hangover Cure $17.00
• Creamy Garlic Sauce, Provolone, Smoked Cheddar, House Maple and Sage Pork Sausage, Crispy Potato, Quail Eggs, Herbs

• Small Plates
• Shishito Peppers $12.00
• Yuzu Kosho Aioli, Parmigiano Reggiano, Lemon

• Caesar Salad $10.00
• Romaine, Croutons, Shaved Parmesan, Caesar Dressing

• Burrata $14.00
• Burrata, Seasonal Fruit Compote, Crostini, Cherry Tomato Reduction

• Brussels Sprouts $9.00
• Roasted Brussel Sprouts, Parmesan, Balsamic Glaze

• Smashed Potatoes $9.00
• Tri-Color Fingerling Potatoes, House Romesco Sauce, Parmigiano Reggiano, Chives, Olive Oil (Contains Nuts)

• House Salad $10.00
• Organic Mixed Greens, Cherry Tomatoes, English Cucumber, Almonds, Dried Currants, House Croutons, Sherry Vinaigrette

• Bavarian Pretzel $10.00
• Served with Beer Cheese, and Spicy Brown Mustard

• Cans & Bottles
• Falcon Smash Ipa $15.00
• Our flagship IPA. Dank hop character from dry hop of Falconer's Flight, and a proprietary blend of rotating hop varietals. Fermented with our house ale strain.

• Dagwood $13.50

• Element Golden Ale $13.00
• Allowing for a reintroduction, we welcome Element back to our draft lines. This beer has always been about simplicity, drinkability, and an undeniable broader appeal. Based heavily on a storied and Champion UK pale beer that utilized American hops alongside classic British malts and yeast, we’ve been brewing some version of this beer since our opening day night on 10 years ago. Brewed with a simple grist of North American 2 Row and a smaller portion of Munich malt, hopped delicately in the whirpool with a fruit and citrus forward PNW hop blend, and finally fermented to a balanced profile of dry attenuation and lush stone fruit ester profile with our house UK ale strain. Also worth noting, is that this beer has been treated with an enzyme allowing us to offer the beer under the classification of GLUTEN REDUCED. We taste impressions of orange candy, lime zest, soft shortbread, and grapefruit pithy cleansing bitterness. 4.5% ABV

• Off The Beaten Path With Yuzu $12.00
• This batch, featuring Litehaus, our lightest and driest lager, was transferred into red wine barrels with our house mixed culture for 7 months.Once the final barrels of the blend were selected, it was transferred to stainless steel with 40# freshly zested and juiced yuzu fruit from our friends @yuzu_lemons (Bhumi Growers) where it conditioned for 3 months before being primed and bottled.The bottle conditioning, as it does, took roughly a full year to find the desired carbonation and cohesion we look for.This beer offers lower levels of acidity while displaying notes of grapefruit, citrus oils, cream soda, dried sage, lemon drop, and candy. Incredibly drinkable yet brightly interesting enough. 5% ABV

• Mesa Table Beer $14.50
• A simple table beer born out of the continued love for the uncomplicated. Brewed with just Pilsner and White Wheat, intensely whirpool hopped with only Hallertau, and fermented to bone dryness with our house mixed culture, the final piece of the puzzle was and always will be, patient bottle conditioning. All that said, we find bright sweet tarts, herbal noble hop, skunked out sprite, grapefruit rind, black licorice herbal and prickly carbonation derived solely from bottle conditioning. As for the conditioning, we took this one to elevated levels of carbonation for the ultimate in carbonic acid derived watery eyed first gulps. The real trick here though, is all of this delivered at the tiniest of ABV’s. 3.2% ABV

• (pink) Floraison: Viogner $15.00
• Our pink labeled Floraison utilized a process called carbonic maceration often used in winemaking where, under an anerobic environment, fermentation can take place using the residual sugars found in the pomace. We sent about 30% of the pomace into stainless and purged the tank of oxygen, allowing the process to take place naturally, at its own pace. After about two weeks, we sent our carefully selected Saison blend over the pomace and let it condition for 3 months. On the nose we find funky cheese rind, stemmy pomace, and watermelon rind with notes of dry pear, dole fruit cups and dill with a low acidity and slight salinity. ABV 6.2%

• (blue) Floraision: Viognier $15.00
• A dual release, both under the banner of Floraison, find themselves ready for pouring. Both releases were blended from the same batch of oak-aged Saison, with both conditioning on Viognier pomace supplied by our good friends at Pollak Vineyards.Our blue labeled Floraison bottles sat atop pomace for 3 months in stainless, allowing those flavors to fully come together before bottling. While a much less involved process than its counterpart, we notice a beautifully balanced beer-wine hybrid with delicate tasting notes from the earthy, stemmy pomace. Additionally, we notice notes of funky blue cheese, white grape, chamomile, lime zest with flavors reminiscent of cream soda and sweet tart candies. ABV 7.4%

• Second Pressings $17.50
• From aging our mixed fermentation beers in Red Wine barrels to using various varietals of grape pomace in our Floraison series, the Pollak crew has been a friend to the Triple Crossing team for almost our entire 10 years. In the fall of 2023, the Triple Crossing team visited our friends at Pollak Vineyards in Waynesboro, VA for a long-awaited collaboration. When Nick brought up the idea of collaborating on a wine produced and bottled at Pollak, we jumped at the opportunity. The resulting product is a wine loosely based on the piquette style of low alcohol, white wine made on second pressings of Viognier and Chardonnay grapes. Weighing in at 8.6% ABV, Second Pressings La Boisson displays impressions of honeydew melon, ripe strawberry, light musk, green tea and a specific Aqua perfume. This style, and specifically this wine, are purpose built for consumption on these 70 degree spring days with a side of sharp cheddar and brie, if we do say so ourselves.

• Less Than Alone Ba Stout $21.00
• Our vanilla laden barrel aged imperial stout returns today. A blend of three Bourbon barrels, all holding purposely brewed stout designed not only to withstand the barrel aging process, but to thrive in the presence of the charred whiskey-soaked staves. After extended maturation in barrels, the blend was moved to stainless for further conditioning on a measured, yet ample amount of our proprietary in house processed Mexican vanilla beans for what we sought to be the ultimate expression of our favorite stout adjunct. As we continue down our often singular and focused approach to refine what we do, our attention to vanilla bean processing has evolved to showcase the depth of vanilla in a way we’re quite proud of. We notice impressions of chocolate, brownie batter, heavy vanilla smore, burnt brown sugar, cherry liqueur, swiss rolls, and finishing with earthy dark cacao tobacco and vanilla oak character. 12% ABV

• West Coast Falcon Smash Ipa $15.00
• It was only a matter of time before our ever-reliable house IPA received the “Out West” treatment. Brewed with the same North American 2 Row and Malted Wheat grist ratio, both kettle and dry hopped identically to the original, but fermented with the most classic of all American Ale strains for a much cleaner, crisper, and dryer bird of prey.To that end, we taste notes of crushed sweet orange, deep grapefruit rind, and sweet sticky pine resin. As we continue down the journey of these alternate takes on our mainstay beers, we find ourselves enthralled at how simple process and fermentation choices can alter the character of the finished beer, while still retaining the spirit of the original. 6% ABV