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CINCOPATAS is Tapping at C.B. & Potts Restaurant & Brewery!

May 1, 2018

CINCOPATAS Mexican Lager is back on tap at C.B. & Potts! This popular small batch seasonal release is the perfect party companion for your Cinco de Mayo celebration. On Saturday, May 5, C.B. & Potts is featuring $3 18oz pints of CINCOPATAS!

CINCOPATAS gets its name from the Ahuiztol – a mythical Aztec doglike creature with a fifth pawlike hand protruding from its tail. Dave Leonard, Directory of Brewery Operations, says, “This Mexican-style lager is inspired by the beers we drink on our tropical escapes. It’s a brilliant gold with a subtle corn sweetness and a crisp, clean hop finish. This is a beer you don’t need to think about. It’s just easy to sit back, relax, and enjoy.”

“We wanted to create a refreshing golden lager and with 5.5% ABV and 18 IBUs. We did just that with the CINCOPATAS seasonal,” said Dave Leonard. “This lager is perfect for drowning your thirst wherever you find your paradise. Throw in a lime if you want. No judging here! Our brewers made this beer to be enjoyed and enjoyed and enjoyed.“


Big Dread’s Back and Tapping 4/20 at C.B. & Potts

April 17, 2018

C.B. & Potts Restaurant & Brewery is tapping their Big Dread’s IPA on Friday, April 20th at all locations. This American-style IPA is the kinder brother of C.B. & Potts Big Red’s IPA and is only available for a limited time.

Dave Leonard, Director of Brewery Operations said, “We have a lot of fun with Dread and its tapping parties each year. Our 2018 creation features Amarillo and Chinook hops to complement the hazy malt profile of wheat, oats, and barley. We added the hops at the end of boil and fermentation to create billowing, citrusy hop aromas with resinous tropical fruit flavors – papaya, mango, and oranges. It’s like drinking a beer from our brewers’ stash of hops.”

Also on April 20th C.B. & Potts will be featuring their popular Brownie Skillet Sundae for just $4.20. This freshly baked brownie is topped with a scoop of vanilla ice cream and finished with Disorder Porter fudge, whipped cream, and toasted almonds.


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Burgerama: Burger d’Art is Back at C.B. & Potts Restaurant & Brewery

March 30, 2018

What would a painting look like if 2000 people painted it? Imagine that. Now, imagine what that painting would look like if it was a burger. That’s the idea here. Burgerama has been around for 10 years, and at C.B. & Potts they figured they’d celebrate that milestone with the craziest and most delicious burger ideas their team could come up with. This is the first time Potts has opened up the event to submissions from all of their team members throughout the company. Banger Smith of C.B. & Potts says, “Our guests will discover that each of our eight new burgers has its own story. Burgerama is ‘Burger d’Art’ – designed, presented, uniquely flavored and meant to take our guests’ burger experience to burger heaven.” Culinary and Purchasing Director, James Cassidy says, “Every bite is like shaking the artist’s hand – but don’t worry, they don’t sign the buns!”

Banger Smith says, “If I had to put my finger on that one thing that has led to our success for 44 years, it’s our burgers. Based on nearly a half century of recipe archives, Potts burgers have had no fewer than 1000 iterations. Our perfect burger is made from 100% USDA certified all-natural beef that’s free of antibiotics, hormones, and fillers. It’s grilled over an open flame to temperature – every time! Our proprietary beef blend explodes with flavor and juiciness on the first bite.”

Burgerama is redefining “deliciousness” one burger at a time. Meet the Bravocado Burger, curated by Sous Chef Daniel Cabera. The hero of this burger is clearly the sliced fan of fresh avocado, resting on a perfectly grilled seasoned beef patty, giving a more delicate, mild, buttery texture at first bite. This burger is also topped with Wisconsin cheddar cheese and chipotle mayo and comes with a side of sweet chili garlic slaw. Pair the Bravocado Burger with a fresh handcrafted gold medal-winning Blonde Ale. Banger Smith says, “If I was going to put the Bravocado Burger into one of the five taste categories – sweet, sour, salty, bitter, and umami – it would be pictured under the definition of ‘umami’ in the dictionary!”

“The Thunderbird Chicken Sandwich,” Cassidy says, “Will teach you what love means! We take our tender all-white chicken breast and hand bread it with a blend of panko and seasoned flour, fry it crispy, add savory Applewood smoked bacon, an over-easy egg and cover it in our sweet and savory maple garlic butter. It’s a truly crispy, sweet, and savory taste sensation!” This recipe was created by Chef Chavis Nissly of Denver, CO. Cassidy recommends pairing the Thunderbird Chicken Sandwich with fresh and local award-winning Buttface Amber Ale for a truly unforgettable experience.

The Mario’s Diablo Burger created by Chef Mario Rodriguez is designed with fork and knife in mind. Banger Smith says, “At first bite, you’re met with many wonderful flavors, albeit with a little heat! As you continue to savor the experience, heat builds with each bite, but the flavors remain!” The burger features signature ground beef blended with chopped bacon, Southwest seasonings, spicy hot sambal, Cholula, pepper jack cheese, fresh minced jalapeno and red onion. It’s topped with award-winning Buttface Amber Ale beer-infused kicked-up cheese sauce along with Wisconsin pepper jack cheese and served on a fresh pub roll crowned with a whole roasted jalapeno pepper. Chef Cassidy adds, “Mucho Caliente, my friends.” Enjoy Mario’s Diablo Burger with an award-winning Big Red’s IPA.

Burger traditionalists will enjoy the Pickle Me Rosie Burger. Server, Tracey Palumbo’s recipe explodes with flavor on the first bite! The Pickle Me Rosie Burger features an open-flame broiled beef patty with Wisconsin Swiss cheese, crisp lettuce, fresh tomato, and onion, topped with fried pickle chips and a zesty house fry sauce on a perfectly grilled Bavarian pretzel bun. Showcased on the other side of the burger spectrum is the 100% plant-based Impossible™ Burger served on a grilled bun with lettuce, tomato, red onion, pickle chips, and proprietary burger sauce. The popular Impossible™ Burger features the look, smell, texture, and taste of beef without the beef.

When it comes to shareable appetizers, one of C.B. & Potts’ most requested items ever is Crispy Onion Rings served with zesty house fry sauce. They’re back on the Burgerama menu now by popular demand. Chef James Cassidy also recommends the Buffalo Cauliflower Wings. “Who doesn’t enjoy the flavor of buffalo hot? We take fresh cauliflower florets and lightly coat them with our herb-spiked flour, fry them crisp, then toss them in our own Buffalo Sauce, and serve with bleu cheese dressing.” Both of these appetizers pair with a silver medal-winning Hefeweizen or a delicious and refreshing Pepsi.

For dessert, enjoy the delightfully rich house-made Chocolate Peanut Butter Pie, crafted with velvety smooth peanut butter, spun with cream cheese and layered on everyone’s favorite OREO cookie crumb crust. It’s topped with chocolate ganache, whipped cream, and chopped peanuts. Cassidy adds,”Mmm, Mmm, … good! This one’s for the peanut butter chocolate lover in all of us.”


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Rabbit Punch is Back at C.B. & Potts Restaurant & Brewery

March 12, 2018

Rabbit Punch Hoppy Red Ale is back at C.B. & Potts Restaurant & Brewery. This easy drinking and flavorful seasonal release delivers a truly satisfying combination of flavors.

“Our Rabbit Punch is a guest favorite that has evolved from a traditional Irish Red at its inception to a hoppy Red ale,” said Dave Leonard, Director of Brewery Operations. “Our brewers combine toasted and flaked barley with a bit of crystal and chocolate malts to create a layer malt profile with flavors of toasted bread, graham crackers, toffee, and raisins. Citra and Centennial hops combine to add contrasting hop notes of tangerine, pomelo, strawberries, and lime.” Leonard continued, “Rabbit Punch is all about combinations of flavors.”

In addition to Rabbit Punch, C.B. & Potts has a variety of small batch seasonal selections on tap throughout the year to complement their six award-winning flagship beers, proudly served in their 18 oz. signature glass.


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The Impossible™ Burger is now at C.B. & Potts

March 12, 2018

The impossible is happening at C.B. & Potts Restaurant & Brewery. The Impossible™ Burger is here! It looks, cooks, smells and tastes like a ground beef burger made from plants for meat-lovers. We serve it on a grilled bun and top it with lettuce, tomato, and sliced red onion along with Potts’ burger sauce. Many of our guests say it tastes just like an actual beef burger. It looks like beef and tastes like beef but it’s not beef. The flavor is there. The texture is there. People are shockingly pleased.

Over the last five years, a brilliant team of farmers, scientists, and chefs has researched every aspect of meat. The Impossible™ Burger team found the right ingredients from the plant kingdom to recreate the experience that meat-lovers crave. The patty is made from wheat and potato proteins, coconut oil, and heme which is a natural molecule found in all living things that give meat its unmistakable meaty flavor. This plant-based burger is unlike anything you’ve ever tasted. Well, anything except beef of course.

Before the Impossible™ Burger patty was created, cows were the only way to make beef burgers. But things are different now. You can enjoy all the flavors, textures, aromas, and nutrients of beef in a cholesterol-free, hormone-free, and antibiotic-free burger at C.B. & Potts. Come in today for lunch or dinner and discover what might be your new favorite burger choice!


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Imperial Winter Rye on Tap Now at C.B. & Potts Restaurant and Brewery

December 8, 2017

As the temperatures drop, C.B. & Potts Restaurant and Brewery warmly welcomes their seasonal winter small batch release with the tapping of their Imperial Winter Rye. The perfect beer for holiday get-togethers, family toasts and ushering in 2018. Come in and enjoy a fresh pint (or two) while it is available now and for a limited time.

“Our Imperial Winter Rye is a festive IPA featuring El Dorado and Centennial hops and Crystal rye. The Crystal rye balances the tropical, citrus hop flavors with a subtle sweetness and slightly dry finish. We used large additions of Whirlpool and Dry hops to create big aromatic hop flavors with a soft bitterness,” describes Dave Leonard, Director of Brewery Operations. “Personally I love the combination of Crystal rye and Centennial hops. Their flavors meld so well to create lemon and berry notes, with a resinous finish that balances the sweet malt profile. And the El Dorado hops add a layer of tropical fruit and ripe pear, perfect for the winter season.”

Imperial Winter Rye (7.5% ABV, 71 IBUS)


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C.B. & Potts Helps Raise Over $20K for ALS Research

October 18, 2017

For the 3rd year, C.B. & Potts Restaurant and Brewery, owned by The RAM Restaurant Group, participated in the Ales for ALS national fundraising campaign to raise money for ALS research. With overwhelming response, the company’s locations recently tapped out of their 2017 IPA 4 ALS specialty brew, bringing their grand total donation to $20,173! This exceeds their donation from 2016 by nearly $5,000! One dollar for every pint sold was donated to the cause.

“We are so excited to break the $20,000 raised mark for ALS in 2017! Our company locations brewed 100 barrels of IPA 4 ALS and sold the batch out in just over 4 weeks,” Said Dave Leonard, Director of Brewing Operations. “This year’s hop blend featured Citra, Loral and a few experimental varieties to create tropical fruit notes in the beer. It was amazing to see our guest’s excitement for this beer and excitement to support such a great cause.”

The ‘Ales for ALS’ program was created by Loftus Ranches and Hopunion in Yakima, Washington provides a promising experimental one-of-a-kind hop pellet blend, free-of-charge, to participating brewers to create a great beer for a great cause. C.B. & Potts was proud to be chosen to participate along with a select group of other esteemed brewers throughout the country, including only four breweries in Colorado!


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All-New Burger Rama Menu Available at C.B. & Potts Restaurant & Brewery

October 2, 2017

C.B. & Potts Restaurant & Brewery has unveiled their limited-time Burger Rama fall menu line-up just in time to celebrate the change of seasons. This menu is not to be missed, featuring three innovative all-new burger selections, two bold-flavored salads, and new appetizer and dessert selections.

C.B. & Potts chef James P. Cassidy enthusiastically suggests the all-new Bavarian Burger. “We take our fresh, never-frozen 100% USDA Choice natural beef patty and grill it over 800-degree flames to sear in the flavor, then baste it with a creamy stone-ground garlic butter. Yum! And that is just the start.” Cassidy adds, “We quick-sear fresh sauerkraut, smoked Applewood bacon, and red onions together with fresh thinly sliced eye of the round corned beef and melt creamy Wisconsin Havarti over the top for that ‘little taste of Germany.’” All of these mouthwatering ingredients are placed on a grilled pretzel bun with creamy stone-ground garlic butter crowned with Thousand-Island dressing. Cassidy adds, “Lederhosen and The C.B. & Potts’ Oktoberfest Bier are optional but both certainly would enhance the Bavarian Burger experience!”

Next up is the Beef Brisket Burger, bursting with impeccable melded flavors for your discerning taste buds. Potts chefs fire-grill a signature blend of choice ground brisket and ground chuck then top it with a savory parmesan crisp, lightly bbq-smoked garlic-charred red onions and a slice of creamy Wisconsin Havarti. Chef Cassidy says, ”All this goodness comes together on a garlic-grilled brioche bun with roasted red pepper spread and fresh winter greens tossed with trendy Green Goddess dressing.” Pair this burger with C.B. & Potts Buttface Amber Ale.

Salad-lovers, take heart. There is a limited time menu selection for you too, including the Macadamia Crusted Chicken Salad which features a half-pound tender chicken breast, lightly coated with savory macadamia nuts, sweet flaked coconut, and crunchy panko bread crumbs. It’s cooked to a golden brown and placed on a bed of fresh Fall greens and vegetables that are tossed in a nice light-style pineapple soy sesame vinaigrette with fresh jalapeno to add just a little kick. For the perfect combination of sweet, smoky, and spicy, the Macadamia Crusted Chicken Salad is finished with soba (buckwheat noodles) and tossed in sweet and salty Kalbi sauce, with a final touch of smoked fresh pineapple salsa paired with spicy kimchee. An ice-cold Dr. Pepper™ pairs perfectly with this salad or any of the Burger Rama selections.

Other featured Burger Rama choices include the Crispy Artichoke Hearts appetizer, the Super Bowl salad with sweet-chili vinaigrette marinated chicken, and the Goddess of Love turkey burger. For dessert Chef Cassidy suggests the perfect ice cream sandwich that is two sandwiches in one. The White Chocolate Macadamia Ice Cream Sandwich features creamy vanilla ice cream layered between white chocolate macadamia nut cookies which are rolled in coconut and macadamia nuts, then dipped in milk chocolate, served with strawberry dipping sauce.

Enjoy all of these Burger Rama selections now through Sunday, October 29th!


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Tour de brew: C.B. & Potts Restaurant and Brewery

September 13, 2017

Written By Michael J. Casey at Boulder Weekly

As it has become increasingly apparent, hopheads, lager lovers, wheaties and stoutettes are growing up and having families. That means a night out drinking isn’t likely to involve going to the local microbrewery, where running children might slam into a fermenting tank or trip over a drainpipe. But just because Mom and Dad have to take the kids to a restaurant with a good insurance policy and a large menu doesn’t mean they want to see the usual suspects of fizzy yellow beers on tap. That may have been the case a generation or two ago, but today’s parents are used to drinking flavorful, unique and fresh beer.

That is where places like C.B. & Potts come in. Here you can give the little one anything from chicken fingers to pasta while you put down a hoppy IPA or a robust porter.

The first C.B. & Potts opened their doors in 1974 in Fort Collins as a standard tavern; 21 years later, they got into the brewing game and started producing beer under the moniker “Big Horn Brewing Company.” Now Ram International Restaurants, based in Lakewood, Washington, owns all eight C.B. & Potts locations in the Centennial State, which has stabilized and streamlined their “deluxe tavern” approach. And with the spacious and inviting interiors and rooms full of activities, these deluxe taverns are the answer to the family that needs a night out and the parents who need a cold beverage.

Bernie Tonning is the man in charge of the suds at the C.B. & Potts FlatIron Crossing location. Tonning — who did a stint at Boulder’s Redstone Meadery and Great Divide Brewing in Denver — works with a ten-barrel brewhouse to put out seven core beers and three seasonal rotators; currently a pilsner, an IPA and a double IPA, Vesuvius (eight percent alcohol by volume), for those who have had a hard day at the office.

All seven mainstays are easy-drinking beers ranging from crushable — Home Town Blonde (4.5 percent) and Buttface Amber Ale (5.8 percent) — to full flavor dinner brews: Total Disorder Porter (5.2 percent) and ’71 Pale Ale (5.5 percent). Of the seven staples, Buttface (think rams fighting for dominance) reigns supreme. It’s a beautiful brown ale reminiscent of Newcastle with loads of malt and caramel, and it goes well with just about anything on the menu.

For the waning days of summer, C.B. Wapper Von Pils (5.5 percent) has a sweet nose with the delectable taste of crisp, clean hops. And once the weather turns for good, Bernie’s Destroyer IPA (7.6 percent) awaits. You can order Bernie on either CO2 or nitro, the former having a sharper edge and the latter rounding out those corners and sliding the hops right down the gullet.

As the saying goes: Growing old is getting old. But that doesn’t mean you have to give up the pleasures of untethered adulthood. You just have to adjust your aim a little.


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IPA 4 ALS On Tap at C.B. & Potts Monday, August 7 Great Beer, Great Cause

August 7, 2017

COLORADO – C.B. & Potts Restaurant & Brewery is honored to be included in the annual ‘Ales for ALS’ fundraising campaign for the second consecutive year. One dollar from each pint of IPA 4 ALS sold will be donated to the ALS Therapy Development Institute, the world’s leader in ALS (amyotrophic lateral sclerosis) research.

The ‘Ales for ALS’ program, created by Loftus Ranches and Hopunion in Yakima, WA, provides a promising experimental one-of-a-kind hop pellet blend, free-of-charge, to a select handful of brewers throughout the U.S. to create their special brew. C.B. & Potts will tap their fresh and local IPA 4 ALS small batch seasonal release at all locations on August 7th.

“This year’s IPA 4 ALS hops blend features Citra, Loral and four experimental varieties. The aromatic hops produced dank tropical fruit with pungent citrus notes,” said Dave Leonard, Director of Brewery Operations. “C.B. & Potts is one of four Colorado breweries along with New Belgium, Cerebral Brewing, and O’Dell Brewing Co. to be selected to participate in this campaign. Beer lovers and especially hops aficionados are encouraged to stop in at their local C.B. & Potts to raise a pint of this great beer and support a great cause.”

In 2016 over 15,000 pints of IPA for ALS were enjoyed at the company’s Restaurant & Brewery locations with $15,762 donated to help find a cure for ALS. Participating ‘Ales for ALS’ breweries throughout the United States collectively raised over $1.25 million for ALS research.


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