4th Annual Sour Beer Fest

This is an all day, un-ticketed event. So you can come anytime to sample all of the CBC Sour Beers offered that day. This year we will have 16 funky, tart and puckering Sour + Wild Ales to sample alongside Chef David’s carefully curated all day menu.

SOUR FEST FOOD MENU

Kimchi JJigae Soup with Cured Egg, Shiitake + Tofu
Sour Fest Corned Beef Burger with Sauerkraut, Gruyere Cheese + Russian Dressing
Sour Fest Jumbo Hot Dog with Housemade Kimchi, Hot Mustard + Togarashi Bun
Ramp & Taleggio Pizza with Pomegranate Molasses + Maine Sea Salt
Spring Vegetable Drunken Noodles [choice of Regular, Habanero or Ghost Chili]
Chicharrón Colombiano with Rice & Beans, Fried Banana + Salsa Verde
Root Beer Brisket Nachos with Queso, Crema + Cabbage
Pork Schnitzel with Braised Red Cabbage, German Butterball Potatoes + Rye Mustard
Charred Octopus, Potato Puree, Chorizo, Peas, Green Garlic + Sherry Vin
Rhubarb Panna Cotta with Elderflower & Ginger Crumble

SOUR FEST BEER LIST - Pucker Up, Buttercup!

'BENEVOLENCE' – Dark ale aged in bourbon casks with wild secondary fermentation. Notes of raisins/figs/dates, brown bread, and sherry-like oxidation, herbal honey, oak, vanilla, and maple lead to a rich but tart finish. 13.0%

'BRETT CONSPIRACY' - Pils malt, oats, raw wheat, fermented in oak barrels, dryhopped with Galaxy and Centennial hops. Six months of mixed culture fermentation yields a floral and fruity beer with notes of pineapple and guava, blueberries, and a super dry finish. 6%

'BRETT SEMATARY' - Brewed in 2015 and laid to rest on Halloween Night in a quintet of oak barrels. Last seen at Great Pumpkin Festival 2016! Funk and fruitiness with bright, clean acidity and subtle hints of spiciness. 6.5%

'BULLPEN HIJINKS' - German Gose (goze-uh) with Malted Sunflower seeds, which were germinated and roasted for us by our friends at Valley Malt. Brewed with 50% malted wheat, it features a tart, citrusy acidity and is flavored with salt and coriander. 4%

'CERISE CASSEE' 2016 - Our most recent expression of our groundbreaking Solera-aged American sour ale is a blend of beers fermented and aged in the wood between one and thirteen years old. Amazingly amazing! 9%

'THE COLONEL' - Barrel aged “Vatted” porter with Brettanomyces, our modern interpretation of the ‘entire’ original porter-style beers of the 19th century. Vanilla and charred oak round out flavors of berry, roast, and caramel with a tart finish. 6.5%

'EVERYTHING IS A REMIX' – CBC’s house mixed culture, fermented in oak barrels. Spicy, tart, and dry palate complemented by blending and dryhopping in stainless steel. Floral & tropical fruit, spice and funk, grassy and dank hop character and bright acidity. 7%

'FAMILY MEAL' - American sour ale with spices, barrel refermented with Brett and Lacto. Deep amber color with balanced maltiness, rounded but substantial tartness, and subtle hints of spices. 6%

'IMAGINARY DAY' - Barrel fermented wild ale with fresh handpicked and foraged herbs and chardonnay grapes. Join us on our trip through meadow, vineyard, brewery and barrel cellar as you enjoy this expression – the terroir of our collective imagination. 6.5%

'JACK STRAW' - 100% Brettanomyces sour ale, a transformation via barrel fermentation with Brett. bruxellensis drei and Brett. custercianus offering amazing tropical fruit notes of pineapple, passion fruit, and guava to this refreshing beer with a bracingly tart edge. 4.5%

'ME, MY SPELT AND RYE' - “Old school” wild ale using barley, spelt, and rye, barrel fermented with Brett. Super dry, with Brett offering tropical fruit and deep funky farmhouse character. An original collaboration with De la Senne, Dieu du Ciel!, and Crooked Stave. 3.75%

'OAKILY DOKILY' – CBC’s latest collaboration with Yvan de Baets of Brasserie De la Senne in Brussels, this Flanders-style red ale fermented and aged in merlot barrels with Vermont-grown fresh black currants. Hi-diddly-ho! 7%

'OM' 2014 – A secondary Brettanomyces ferment adds complexity to this strong blonde ale, vibrated in Bbls at 136Hz. Dry on the palate, with notes of mandarin orange and peach fruit, honeyed malt and hops providing inner bliss, equanimity, and world harmony. 7.8%

'PEACHES EN REGALIA' – You needn’t be a Zappa fan to appreciate this beer’s bright acid and heady fruitiness. Barrel fermented with wheat and Vienna malts and aged whole leaf hops, then refermented with pureed peaches. Rock on! 6%

'WAKE UP THE SUN' 2016 – Batch 1 of this barrel-fermented mixed culture saison. Bright lemon and citrus fruit and fresh red and green apples lead on this complex beer. Extremely well-attenuated and dry with soft oak oak and vinous finish. 5.5%

'WAKE UP THE SUN' 2017 – Barrel-fermented mixed culture saison. Raw and malted wheat and rye, Brettanomyces, Lactobacillus and saison yeast. Fruity and complex palate filled with lemon, papaya, mango and spice. Subtle funk, coconut and oak round out the slightly vinous finish. 5.5%

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