Triple Crossing Beer - Fulton Menu

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

Garlic Confit Spread, Canadian Bacon, Fontina, Gruyere, Maple Syrup Drizzle

Creamy Garlic Sauce, Provolone, Smoked Cheddar, House Maple and Sage Pork Sausage, Crispy Potato, Quail Eggs, Herbs

House Red Sauce, Mozzarella, Provolone, Parmigiano Reggiano

House Red Sauce, Fresh Mozzarella, Fontina, Parmigiano Reggiano, Gorgonzola

Spinach, Marinated Artichokes, White Sauce, Mozzarella, Parmesan, Romano

Creamy Garlic Sauce, Feta, Spinach, Kalamata Olives, Blistered Cherry Tomatoes, Red Onion

Organic Mixed Greens, Cherry Tomatoes, English Cucumber, Almonds, Dried Currants, House Croutons, Sherry Vinaigrette

Roasted Brussel Sprouts, Parmesan, Balsamic Glaze

Served with Beer Cheese, and Spicy Brown Mustard

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

We notice impressions of tropical papaya, bright pineapple, white grape-esque melon, all of which culminate with that classic Falcon orange oil citrus marmalade. Entirely drinkable, and brewed Downtown at the source of the original first ever batch of our most famous hoppy beer.

Our beloved Citra and Mosaic based alternate house IPA gets its own baby variant. Brewed with the same framework as the fully grown-up version, but with a much more sessionable ABV at 4.5%. We notice orange sherbet, guava, slight dankness, melon, and un-ripened orange hop character with a plush and fuller mouthfeel that belies the ABV. We can say for certain, that our production team was so preoccupied with whether or not they could brew this beer, that they didn't stop to think if they should… ultimately we’re glad they went for it.

Somewhat firmly based on a recipe from the mid 1800’s, with almost none of the typical roasted malts found in modern porters, this one heavily showcases the finest Brown and Amber malts grown in Great Britain. Notes of dark roasted fresh coffee, caramel burnt dark sugar, with a dark cacao like full bodied silky feel from our house ale yeast.

Our 6% ABV Floraison bottles sat atop pomace for 8 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 rose water, flower stems, bitter lemon rind, candied grapefruit rind, a heavier body and a touch more acidity than its counterpart, though it dissipates quickly.

Our 6.8% ABV 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 a portion of the pomace into stainless and purged the tank of oxygen, allowing the process to take place naturally, at the pace of nature. After about 4 weeks, we sent our carefully selected Saison blend over top of the pomace and let it condition for 4 months. On the nose we find high minerality- smells like an ocean breeze, an extremely light body and a dry lean finish. Balanced acidity for some complexity, but easy drinking. Notes of lemon water, grape tannins, hay, and lime leaf.

Our latest, long-term bottle conditioned, and gracefully matured mixed fermentation beer arrives at the head of the year of the snake. This beer is a blend of mixed culture fermentations - two Saison barrels, and one mixed culture smoked lager barrel. After blending, the resultant liquid was dry hopped with 11lbs of HBC 1019 and left to condition for 3 months, lending an apparent earthy soaked citrus hop oil character. We taste cucumber, honeysuckle, lemon verbena, grapefruit rind, dillweed, coriander, earthy hop bitterness with enough acidity to keep it all clean. Highly refreshing, and more importantly – zippy.. that’s right… zippy. 5% ABV

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.