February 21, 2017
COLORADO – C.B. & Potts’ Rabbit Punch Hoppy Red Ale is available now and on tap at your favorite neighborhood location. This spring seasonal beer delivers a one-two combo of toasty malt sweetness and Citra hop flavors. Pale, Munich, Crystal and Flaked Barley malts combine to create a warm malt profile and Citra hops deliver a punch of hoppy flavor and aroma.
“We updated our Rabbit Punch this year from an Irish Red style to a Hoppy Red for our spring seasonal. Rabbit Punch keeps a balanced character with a toasty malt backbone,” said Dave Leonard Director of Brewing Operations. “Citra is one of my favorite hop varieties and we wanted to capture the tropical, tangerine notes with large dry hop and whirlpool additions. It’s smooth down to the last sip!”
January 23, 2017
LAKEWOOD, WA – In conjunction with Breast Cancer Awareness month, The RAM Restaurant Group partnered with the American Cancer Society to raise nearly $8,000! All company locations offered a unique Drink Pink menu with $1 from each purchase being donated to the ACS to help finish the fight.
The menu featured fun pink libations that included the Bacardi Dragonberry Colada, the Black Opal Margarita with el Jimador and Chambord, the Absolut Pink Citron Fizz, and glasses of Chloe Chardonnay, each served with a pink ribbon wine charm. In addition to the drink features, all company locations also presented pink tortilla chips on all nacho menu selections to create additional awareness of the initiative.
The American Cancer Society appropriately distributed monies raised back to the communities that The RAM serves. The donations will benefit local Making Strides Against Breast Cancer campaigns.
American Cancer Society staff were in attendance to accept the donation check from RAM Team Members.
November 28, 2016
FORT COLLINS, Colo.- C.B. & Potts will be releasing their award-winning Irrascible Zipper 2016 Barleywine just in time for the cold weather and holiday season.
This big, bold, adventurous beer in a 22-ounce bottle has an alcohol content of more than 10 percent and is described as having bold hops, and tastes of prunes, dried fruit, and caramel.
The Irrascible Zipper won a silver medal at the North American Beer Awards and will make its public debut at the C.B. & Potts taphouse as well as the C.B. & Potts Foothills location on Nov. 21.
Beer connoisseurs can purchase to-go bottles of the Irrascible Zipper for $10 at the C.B. & Potts taphouse, located at 1427 W Elizabeth St. The to-go bottles are this year’s novelty gifts, as well as this year’s holiday party go to drink.
American style barleywines are aggressive, drier, and showcase a bold hop presence compared to other beers. And that is exactly what consumers can expect when tasting C.B. & Potts’ Irrascible Zipper 2016 Barleywine.
The award-winning beer can also be enjoyed over a meal with $12 bottle service at the C.B. & Potts Foothills location at 195 E. Foothills Parkway. For the in-house consumption, customers can share the larger bottle that will be poured into a tulip glass to enhance the bold taste.
“We actually brewed this 2016 batch in November of 2015. It has been aging in the barrels for a little over a year now, so we are anxious to reveal to the public for a limited time,” Joe Bowden, head brewer said.
Last year was the first time the brewery had crafted and aged a beer like this. After releasing the 2015 batch, they held some back and continued to let it age for another year.
This will be the first year that beer lovers can experience both the 2015 batch and the 2016 batch side-by-side. Whether that is in the dining room at the Foothills location, in the comfort of their own homes, or at holiday parties.
“The change in year makes a huge taste in the beer. It makes the beer more deep, complex, and interesting over all. Barleywines tend to be sharp and aggressive when they’re young, that’s why we sit on it for a year, to get through some of that sharpness,” Bowden said. “But after the second year of aging [the beer] is even more complex.”
Although the beer uses the same recipe each year, each batch tastes slightly different because of the extra year of aging.
“Ideally what we want to have is a three-year set of inventory, so next year we will have the remains of the 2015 and 2016 batch, and will be releasing the 2017 batch,” Bowden said.
With all three batches available next fall, consumers will have the opportunity to taste the difference in the three years of aging and have to chance to experience this vintage beer.
Although the Campus West location closed earlier this year, the taphouse is still open and brewing all of the C.B. & Potts beers for Northern Colorado, including the Irrascible Zipper.
Aside from brewing the beers for the Foothills and Collindale locations, the taphouse also has a sitting area, a menu of its own, and of course C.B. & Potts beer on tap and available to-go.
October 10, 2016
October is Breast Cancer Awareness month and C.B. & Potts Restaurant and Brewery is making strides against breast cancer with their Eat and Drink Pink Menu. One dollar from each Pink Drink purchased will be donated to the American Cancer Society local programs to help the fight to end breast cancer.
C.B. & Potts’ special features include the Dragon Berry Colada, a taste from the islands, with Bacardi Dragon Berry Rum, strawberry puree and Tavern Pina Colada Mix. The Black Opal Marg with el Jimador Blanco Tequila, Chambord Raspberry Liqueur and muddled limes. The Pink Citron Fizz is a refreshing combination of Absolut Citron Vodka, St-Germain Elderflower Liqueur, strawberry puree and Gosling’s Ginger Beer. The featured wine is Chloe Chardonnay, a well-balanced wine with flavors of fresh citrus, apple, pear, creamy butter, and vanilla. Enjoy it by the glass or by the bottle.
In addition to the delicious Drink Pink Menu, C.B. & Potts is also proudly serving PINK tortilla chips on our Pink Nachos creating a unique visual display and spin on a favorite menu item. With every order of PINK Chips made by C.B. & Potts through the supplier a percentage of that order will be donated back to breast cancer awareness programs.
In 2015, The RAM Family of Restaurants raised just over $8,000 which was appropriately distributed by the American Cancer Society back to the local community chapters served by The RAM Family of Restaurants. The RAM is hoping to beat that record in 2016!
Come visit your favorite C.B. & Potts throughout the month of October and order a Pink Drink, Pink Chip Nachos or a Pink Bracelet to help finish the fight.
October 10, 2016
A host of festivities have been planned over the next 10 days to celebrate the successful auction — and subsequent return — of the C.B. & Potts shark.
The iconic 15-foot shark that hung from the ceiling of Potts’ former Campus West location was auctioned off this spring to raise money for CSU’s Fermentation Science and Technology Program. Kiki and Drew Anderson, CSU alumni who had a weekly date night at Potts while in college, paid the winning bid of $4,000 in hopes of giving it to Kiki’s sister Cammy MacMillan, who collects oversized objects. When the Andersons realized it would be too problematic to transport the shark to MacMillan’s Los Angeles home, they decided to donate it back to Potts, where it will hang at the new Foothills Mall restaurant.
Kicking off a “Shark Week” celebration at that location, on Friday the retired movie prop will appear on a CSU Homecoming Parade float, where its handlers will be chumming with candy and Potts coupons.
Then, at 11 a.m. Saturday, Potts and CSU will celebrate the arrival of the shark at the Foothills location. Attendees will toast with free tasters of “End of the Food Chain Stout,” a commemorative beer honoring the shark that was crafted by teaching assistants for CSU Professor Jack Avens’ brewing science class and Potts brewers Joe Bowden and Jeff Eaton. Students and faculty from CSU’s Fermentation Science and Technology Program will be on hand to answer questions about the beer, the program and the partnership.
Potts is inviting people to share their favorite Potts memory on Facebook for a chance to win a VIP package that includes riding on the shark parade float Friday as well as a “shark selfie session” and VIP seating at the restaurant party Saturday.
In support of CSU’s Cans Around the Oval food drive and the “End of the Food Chain” theme, patrons attending the Saturday party are asked to bring canned goods that will be donated to the Food Bank for Larimer County. Potts will donate 10 percent of its sales during the three-hour event to the food bank.
The ensuing “Shark Week” at Potts will feature free tasters of the stout twice a day, a shark-themed photo booth and decorations.
The Fermentation Science and Technology Program is in CSU’s College of Health and Human Sciences.
October 3, 2016
C.B. & Potts Restaurant & Brewery recently introduced their annual BurgerRama limited-time menu featuring delicious and creative seasonal flavors. Chef James P Cassidy, Culinary Leader at C.B. & Potts, is passionate about this year’s menu choices stating, “There are bold flavors for every taste! Every item on our menu has its own unique flavor profile and style! For those who love culinary flair, variety and bold and unique infused flavor, this menu has it all!”
Early returns are in and the Southern Fried Chicken Sandwich is one of the favorites. Featuring buttermilk marinated fried chicken along with pig candy and Wisconsin jalapeno pepper-jack cheese, topped with a fried egg, horseradish cream aioli and served on thick-cut Texas toast along with country gravy for dipping. “Everyone loves candy and bacon so we immersed those two flavors and made ‘pig candy’, which combines brown sugar, maple syrup and our thick cut chipotle garlic bacon,” adds Chef Cassidy.
The Jethro Burger is a top-rated guest favorite and for good reason! A 7oz USDA certified all-natural beef patty is topped with Wisconsin blue cheese along with pig candy, onion crisps, roasted garlic steak aioli and arugula, all served on a perfectly toasted Kaiser bun.
For guests who enjoy sweet and sour flavors with savory selections, C.B. & Potts has created the Bluesberry Burger. “Our chefs fire a 7oz certified USDA all-natural beef burger patty over an open flame grill and then top it off with our sour fresh fall blueberry jam, fire roasted garlic-infused onions, feta cheese and our very own Buttface Amber Ale aioli, all served on a soft fresh brioche bun with a peppery arugula salad that beautifully finishes the flavor journey,” boasts Chef Cassidy.
The limited-time BurgerRama Entrée Menu also showcases the Veracruz Burger which features a Chorizo and beef-blended patty. The Bacon Me Crazy Burger speaks for itself! Other selections include Drama Free PBC Burger (topped with peanut butter) and two flavorful and fresh salads including the Royal Hawaiian Ahi Poke and the Hot Chicken Caesar. Other chicken selections include the Chicken Tikka Masala and the Chicken Katsu Sandwich. Back by popular demand is the Buttface Amber Ale Chicken Sandwich featuring a grilled cage-free domestic white chicken breast marinated in house-brewed Amber Ale, grilled over an open flame. “Chicken is as simple as can be but when you add all the flavors and cooking styles our culinary team uses, it goes from simple to wonderfully flavorful,” elaborates Chef Cassidy.
For starters, hungry guests are enjoying Macaroni and Bacon Cheese Croquettes in addition to the popular Pulled Pork Potato Skins. To satisfy the sweet tooth the menu features two all-new desserts including fresh Blueberry Thyme Crème Brulee and decadent German Chocolate Donut Holes.
A variety of fresh and local in-house brewed beers are always on tap. Come in and discover your favorite including the always-popular Oktoberfest Bier that is available now and for a limited time. Also featured is
the Aperol Spritzer and the Prosecco and St. Germain Elderflower Cocktail along with your favorite Chateau Ste. Michele wine.
September 27, 2016
FORT COLLINS, CO – The arrival of fall means one thing at C.B. & Potts Restaurant and Brewery, Oktoberfest Bier! C.B. & Potts’ most popular and celebrated seasonal brew is available now and for a limited time at all C.B. & Potts locations.
A perennial favorite of our guests and brewers, Oktoberfest has won three consecutive medals at the North American Beer Awards. “Our recipe is modeled after the Munich fest biers and brewed but once a year. We combine Munich and Vienna malts to create a smooth, toasty malt profile accented by spicy German hop notes. This copper hued lager is fermented cool for a clean, crisp finish, the perfect cohort to the season,” says Dave Leonard, Director of Brewing Operations.
Stop by your local C.B. & Potts location to taste a winner – Lederhosen optional!
June 30, 2016
The annual Summer Salute menu is back at C.B. & Potts Restaurant and Brewery! Available now through August 22nd, the new menu features selections that are loaded with fresh ingredients and bold flavors! The C.B. & Potts Culinary Team has created limited time craveable food selections for their guests to enjoy throughout the summer. James P. Cassidy, Culinary Director for The RAM Restaurant Group said, “We spend a great deal of time researching and studying flavors that articulate our company’s brand and artisan style. We look at food trends and see what trends fit with what our guests like and want. Last, we ask ourselves, ‘Are the flavors a good fit for the brand?’ The end result is our 2016 Summer Salute Menu.”
Recommended favorites from the Summer Salute menu include the Amber Ale Chicken Sandwich, the Steak Deluna and the Chorizo Burger.
The Amber Ale Chicken Sandwich brings a fresh-made, handcrafted beer-infused flavor into a chicken sandwich that you cannot get anywhere else. House-made Buttface Amber Ale takes the sandwich to another level of flavor heaven. The chicken is infused with the beer, along with fresh cilantro, lime juice and a subtle smoky flavor, something any world-class foodie would want to eat! The chicken breast is fire grilled then covered with rich, creamy Wisconsin cheddar cheese, kickin’ slaw, zesty onion crisps, sun-ripened tomatoes and house-made smoked tomato chipotle mayonnaise, all served on a Bavarian style pretzel bun.
The Steak Deluna entree is a modern day twisted carne asada. A mélange of chilies infused with sweet orange juice permeates this flavorful steak and crisp refreshing slaw finishes the flavor palate. It’s served with all-natural flour tortillas along with fire grilled onions and jalapenos, and completed with flavorful black beans and red rice. The Steak Deluna bursts with flavors that will make you imagine yourself lying on a sunny beach in Mexico eating street tacos. Chef Cassidy suggests that you enjoy it with an ice-cold Big Red’s IPA.
“Just one bite of our Chorizo Burger will be a flavor sensation experience like none other,” said Chef Cassidy. The signature USDA certified natural burger is blended with a spicy chorizo and seared on the grill to keep the natural juices flowing around it. The burger is topped with creamy Wisconsin Havarti cheese, along with a fire roasted Anaheim pepper, and mashed California Avocado. It’s slathered with smoked tomato relish and fiery chipotle aioli, finished with crisp summer lettuce and served on a fresh Kaiser bun. Cassidy added, “What a mouth-watering description. We know our guests will enjoy it.” Other notable selections on the Summer Salute menu include fresh California Avocado guacamole, wild Alaska salmon choices, Kalbi Chicken Yakisoba and the Royal Hawaiian Ahi Poke Salad.
For dessert, Chef Cassidy recommends the Carrot Cake Donut Holes featuring the old world flavor of fresh carrots and pineapple, with spices and cinnamon, topped with rich sweet cream cheese frosting and a drizzle of yummy cinnamon and sugar infused caramel sauce. Cassidy says, “You can’t just eat one donut hole.” The second featured sweet sensation is a Chocolate Chip Pretzel Cookie made with a blend of white and dark chocolate chips with pretzel bits swirled in to add that sweet and salty flavor everyone loves today! Baked in a hot oven to order, it’s topped with creamy extra rich vanilla ice cream, more crunchy pretzels, cinnamon and sugar-infused caramel sauce and toasted shaved almonds.
Thirsty Summer Salute guests can enjoy these great food selections with a frosty glass of house-made Barefoot Wit Belgian White Beer, a 2016 North American Beer Awards gold medal winner. Several spiked teas and beer cocktails are also featured, including the Big Red’s IPA Radler with Deep Eddy Ruby Red Grapefruit Vodka or the Deep Eddy Peach Vodka Shandy with house-made Hometown Blonde Ale. Alcohol-free suggestions include Raspberry Mint or Mango Mint Green Tea Coolers and the Strawberry Peach Cooler. C.B. & Potts stands proudly behind the quality food and beverages that are prepared in their restaurants. Cassidy said, “We are committed to high-quality ingredients in the selections that we present. We source sustainably and know where our food originates. We constantly work to lower our carbon footprint. Our team members own the restaurant and take pride in their responsibility to prepare and present safe and healthy food and drinks.”
June 16, 2016
FORT COLLINS, CO – C.B. & Potts Restaurant and Brewery was honored recently by the North American Brewers’ Association at the 20th Annual North American Beer Awards in Idaho Falls, Idaho. The RAM Restaurant Group, owners and operators of C.B. & Potts, was awarded seven medals, including a silver out of the Fort Collins location and a gold for their seasonal Barefoot Wit which is now on tap at all Colorado locations! “We are excited to celebrate our medals at this year’s North American Beer Awards! Huge accolades go to our team of talented and passionate brewers,” stated Director of Brewery Operations, Dave Leonard who was elated with the haul.
Joe Bowden and his brewing team from the Fort Collins C.B. & Potts brewing team won silver for their Irascible Zipper Barely Wine in the American-Style Barley Wine category. “It’s always exciting to be recognized for hard work and patience. Our silver medal winning Irascible Zipper, was brewed in 2014 and was the first barleywine we’ve made at CB & Potts. It takes about 10 months for the flavors to start singing together, with the sharp edges rounding off and the intense flavors begin to meld,” says Head Brewer Joe Bowden. Brewer Jeff Eaton describes the beer as “a complex beer, driven by a rich malty aroma and intense hop flavors with subtle but warming alcohol.”
In 2016, C.B. & Potts “Celebrates Great Beers For 20 Years!” In 1996, the first brewery location opened and began brewing craft beers. Their award-winning brewery program continues to be recognized as an industry leader for creating highly acclaimed and drinkable selections.
June 15, 2016
C.B. & Potts is gearing up for summer and tapping their 2016 North American Beer Awards Gold Medal Winner, Barefoot Wit Belgian White Ale. Tapping at all C.B. & Potts locations today, the Barefoot Wit is a seasonal guest favorite which pairs perfectly with warm summer days at C.B. & Potts.
Dave Leonard, Director of Brewing said, “The NABA gold medal accolades for our Barefoot Wit could not have come at a better time! This brew is a personal favorite and one of our most popular seasonal releases. Our brewers have crafted the ideal Wit; hazy white hued with fruity orange notes, coriander spice and Belgian yeast character a light refreshing finish. I had high hopes when I sampled this batch as it was bottled and sent to the NABA competition, the balance of flavors seems perfect. Perfect enough to earn a gold medal!”