• #Hashtag

    What’s so experimental about a double I.P.A.? Haven’t they been around for some time? Hasn’t CBC already brewed a whole bunch of different DIPA’s? Well, yes. What sets this DIPA apart is the use of Simcoe “hop hash” as the sole hoppy ingredient in this beer. Hop hash is a concentrated resin of the sticky volatile oils of the hop cone.

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  • Aces High IPA

    This IPA boasts an aroma of complex citrus, herbs, and grass, with a clean maltiness. On the palate the hops play with hints of lemon peel, lemongrass, and coconut, with a clean medium-full malt body, nicely dry finish, and appropriate bitterness.

     

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  • A Picture of Nectar

    After primary fermentation in stainless steel this light golden beer was sent into a quartet of wine barrels historically used for our fruited sour beers. Its base of wheat and Vienna malts provided ample fodder for our resident microflora while aged whole leaf hops offered preservative properties without adding bitterness or hop flavor.

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  • Arquebus

    Arquebus’ deep golden mien contains complex notes of peach and apricot fruit, loads of wildflower honey, and sweet white wine grapes. Subtle oak character combines with a soft, tannin-hinted, wine-like finish. Malolactic fermentation in the barrel adds a hint of soft acidity to balance the sweetness of this beer’s finish.

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  • As You Wish

    The original version of this beer was brewed by CBC Brewer Adrian Beck-Oliver in 2010 for his girlfriend Colleen’s birthday. After several batches and recipe fine tuning, not to mention relationship fine tuning, As You Wish was brewed to commemorate and be served at their forthcoming wedding on June the 1st.

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  • Bachelor’s Buttons

    Based on a recipe first home-brewed to celebrate the last days of single life for Lead Brewer Jay Sullivan in 2009, this Saison is perfect for everyday celebrations.

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  • Bad Knees

    Boasting near barleywine strength, Bad Knees has been crafted of English Maris Otter and Golden Promise malts and Challenger and Fuggles hops. After fermentation it subsequently has spent several months in the CBC Barrel Cellar, biding its time in Buffalo Trace-cum-Utopias barrels.

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  • Baku-cha 麦茶

    Collaboration Ale with Japanese black sugar and green tea

    A strong ESB-inspired base beer incorporates and harmonizes malt with sugar and tea and hops for a brand new flavor profile in the CBC portfolio.

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  • Bannatyne's Scotch Ale

    Our famous Scotch Ale is back again as a late-seasonal offering to
    Old Man Winter.
    This strong ale style comes directly from Scotland, an ancestral recipe from the Clan of Bannatyne boasting a huge, complex malt character and very full body, which finishes with an herbal, hoppy dryness.

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  • Banryu Ichi

    There is an old saying in Japan, “There are ten thousand ways to make sake.” CBC is very proud to introduce number ten thousand and one.

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  • Barnyard Bash!

    This beer boasts some ripe, fresh tropical fruit and floral aromatics, solid body, and a dry finish which plays between bitter hops and oak tannins.

  • BBA Dubbel Nickels

    Belgian style strong brown ale marked by a generous addition of caramelized candi sugar and a complex malt bill. For five months this beer has aged in bourbon barrels previously used by our friends across the river for a little beer they call Utopias.

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  • Beantowne

    Featuring custom-blended coffee beans from our neighbors at Beantowne Coffee House, we ground and cold-brewed a delicious toddy and then infused it into our latest robust stout.

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  • Benevolence

    This is certainly a strange one…

    An altogether new and unique creation in the world of beer, Benevolence combines  the age-old traditions of Belgian lambic blending, Flanders sour red ales, and  barrel-aged English strong ales, with new American ingenuity and a penchant for  the bizarre.

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  • Berliner Kendall

    Berliner Kendall is an homage to Berliner Kindl, an excellent example of a Berliner Weiss, a beer style which is typically only brewed in Berlin, Germany. It is a very light, refreshingly tart wheat beer that uses some unusual brewing techniques.

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  • Be Serious

    Be Serious is a bright orange colored Saison made with a grist consisting of Barley, Oats, Rye and Wheat. It is layered with spicy and earthy hops from Slovenia, Germany and Britain.

     

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  • Biere de Garde

    Never before produced at the Cambridge Brewing Company, this traditional farmhouse ale is an uncommon beverage originating in the lowlands of northern France near the Belgian border. Because of its proximity to Belgium it is easy to draw several parallels between it and many Belgian ales.

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  • Biere de Gourde

    The latest installment in Cambridge Brewing Company’s series of pumpkin offerings, Bière de Gourde is based on the amber-colored beer typical of the rural French/Belgian border known as bière de garde.

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  • Biere de Miel

    This fine beer was brewed with imported pilsner and aromatic barley malt, along  with 120 pounds of Cambridge and Jamaica Plain raw honey (we’re not kidding!) from local bee-genius Mike Graney,  whose hives are kept within 5 miles of CBC. It was fermented with our Belgian yeast strain at extremely warm temperatures, and then conditioned for one full month before its release.

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  • Big Man IPA

    Our Winter seasonal beer is here! Originally brewed in September of 1992 at the request of three bartenders/managers (who have since gone on to great fame and  glory) Big Man I.P.A. has been a favorite seasonal brew at Cambridge Brewing Company ever since. Legend has it that the grist weight of Big Man I.P.A. was their combined total weight – 770 pounds of malt for 10 barrels of beer!

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  • Bitchin’ Bitter

    Bitchin’ Bitter has a warm, toasty maltiness reminiscent of English biscuits with a  subtle note of sweet-but-dry dark caramel.  Hopped throughout with Fuggles and Centennial hops, its pleasant flavor of cut  grass and florals assists the finish of this ale  with a firm, balanced dryness.

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  • Blackout Stout

    BLACKOUT STOUT is brewed in the manner of a true dry stout – the mash is made up only of pale malt, flaked barley and oatmeal, and roasted barley. It has a relatively low starting gravity, but its high percentage of unfermentables leaves a  full, rich, body dominated by the complex tones of the roasted grains, with a very dry finish.

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  • Blunderbuss

    American Barleywine Barleywines are generally the strongest style of ale, with an alcohol content to rival most wines. In fact, it is this high alcohol content coupled with extensive aging which contributes to the very complex nature of our Blunderbuss. A beverage such as this is meant to be savored and appreciated much like a fine brandy or cognac, or, in the world of wine, a fortified sherry or vintage port. (But a barleywine is all beer!)

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  • Boilermaker Stout

    A collaboration with our friends at Legal Sea Foods, and a logical extension of their private label bourbon program.

     

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  • BoomSquash

    Wildflower honey flavor and aroma are dominant, but this perceived sweetness leads to a lightness in body and a clean and dry finish. A hint of pumpkin flavor sneaks through in to the mid-palate, and subtle spicing adds a bit of seasonal, ginger-infused warmth.

     

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  • Bo-Steam-ian Lager

    Brewed in the Czech pilsner style, then fermented at an elevated temperature to promote the fruitiness which accompanies its clean malt and hop profile.

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  • BRAAAAAINS

    BRAAAAAINS starts with fresh lobotomized and shredded Pie Pumpkins from The Farm School in Athol then we mash the shredded pumpkins with pale malts, wheat, and a little bit of crystal malts for a smooth backbone to this hoppy beer.  A generous helping of hops are added in the kettle for a balanced bitterness and later dry hopped with Equinox, Galaxy and Falconers Flight.

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  • Breakthrough in the Green Room

    Yes, we get a little obscure with this whole “name the beer” thing sometimes. When you release a new beer every couple of weeks, it honestly gets challenging to come up with consistently cool names. Trust me.

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  • Brett Amber

    Caramel and roasted malts have mellowed with age but contribute extraordinary complexity, while the Brett has further brought out hints of cherry-like summer stone fruits. Hints of chocolate and nuttiness from the sherry add roundness to the finish.

     

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  • Brett Grisette

    A complex grist of organic pilsner and wheat malts, organic oats, rye, and raw buckwheat all contributed fresh grainy flavors, balanced by Spalt and Hallertauer hops in what would have been a more tan serviceable saison.

     

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  • Brett Semetary

    Brett Sematary comes to you from the CBC Dungeon.
    A single batch ale, brewed last year, was laid to rest on Halloween Night. A quintet of oak barrels held the beer fast, beneath the antediluvian beams of the cellar.

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  • Bullpen Hijinks

    Gose (goze-uh) is a beer originating in northern Germany, in Goslar and Leipzig. CBC’s take on this classic style includes the use of sunflower seeds, which were germinated and roasted for us by our friends Andrea and Christian at Valley Malt in Hadley!

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  • Business Time

    This Double IPA is exclusively hopped with varietals hailing from the ever-musical Southern Hemisphere lending notes of pineapple, citrus and berry to the palate.

     

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  • CaCow!

    Chocolate milk, just like your momma used to make you.  Or probably made for herself, when you had tantrums about everything from eating your vegetables to cleaning your room.  This grownup version of a favorite childhood drink is likely to find a spot in your repertoire of adult comfort foods.

     

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  • Cambridge Calling

    Porter originated in London in 1722 and gained popularity through the 1830s where it was common in working class pubs. Cambridge Calling replicates the Brown Porters common to this era. They differ from the Robust American porter represented by our Charles River Porter, as they offer a softer, toastier malt profile without the aggressive roast in Robust Porter expressions.

     

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  • Cascadian Pale Ale

    Cascadian Pale Ale is brown in color with a lightly toasted malt character up front that fades into a smooth dry dark chocolate finish. Crisp and dry on the palette, not a lot of crystal malt here. A pleasing aroma of earthy citrus is the hallmark of the classic Pacific Northwest hops Cascade, Chinook, and Centennial.

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  • CBC2

    Two CBC’s must be better than one, right?
    Cambridge Brewing Company, cutting edge brewers, teams up with the always awesome Craft Beer Cellar, local craft beer shop pioneers. Together we present this collaborative beer style mashup of a Hoppy Hefe – where HefeWeizen meets India Pale Ale.

     

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  • CBC HefeWeizen

    HefeWeizen (pronounced heffeh-vîte-zen) is a traditional wheat beer from Southern Germany. Its history may extend as far back as the 8th century AD, as the Weihenstephen Brewery claims brewing took place on its site in the small town of Freising, just Northeast of Munich. Weizenbier has a truly royal heritage, as for several hundred years there existed an ordinance reserving wheat beer for the sole consumption of the royal family.

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  • Cerise Cassée

    Cerise Cassée is a complex beer in both process and palate. Multiple fermentations begin in stainless steel with our house ale yeast, then spontaneous refermentation and aging along with 300 pounds of sour cherries takes place in the infamous CBC barrel cellar.

     

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  • Chico Suave

    This hoppy little beer boasts a very complex malt bill of Vienna, Aromatic, Wheat, and Dark Crystal malts, providing a balanced palate to the hop character. Featuring Aurora, Tettnanger, and Centennial in the kettle, it is dryhopped with both Citra and Nelson Sauvin.

     

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  • Citra Tripel

    Citra Tripel is bright gold in color with a slight unfiltered haze, full-bodied, fruity, and quite strong. Aromas of orange blossoms and citrus first greet the nose, then carry through to the palate while maintaining balance, structure, and subtlety.

     

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  • Coach and Four

    This dark ale boasts Belgian dubbel-ish character focusing on rich aromatic malt and a touch of brown sugar-like sweetness. We’ve added copious quantities of fresh, hand-chopped Cinderella pumpkins which provide body and hint of pumpkin flavor.

     

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  • Collier Stout

    This traditional Irish stout has been brewed at the request of the MIT Police Department and with the blessings of the Collier family. Collier Stout honors and celebrates the life of Sean Collier. Per the request of the Collier family, all profits from the sale of Collier Stout have been donated to The Jimmy Fund.

     

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  • Commissioner Gourdon

    This un-spiced rye malt India Pale Ale was brewed with 100# of fresh pumpkins from our friends at The Farm School in Athol, malted rye from Valley Malt in Hadley, and a massive dose of hops – Centennial, Chinook , sMosaic and Simcoe.

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  • Darkest Night

    Darkest Night’s aroma and flavors are a balancing act of caramel and roasted malts, supported by subtle spicy wood notes of sandalwood, cinnamon, white grapefruit, and allspice. On the palate that balancing act continues with interplay between malts and wood and a finish hinting of espresso and bitter chocolate.

     

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  • DDHTTPA

    We decided to take our classic Tall Tale Pale Ale and rearrange it into the classic New England Style Hoppy Ale. With an intense focus on the nectariousness of this beer we began to meticulously add large quantities of hops to the Fermenter.

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  • De Garde

    This iteration of the Biere De Garde style deviates slightly from tradition. It is copper in color and malt forward. Notes of light toffee with a dark toasted brioche flavor.

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  • Don't Panic!

    Juicy with notes of berries and wildflowers and herbal spiciness underneath, this sessionable little IPA will not let you down.

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  • Double Happiness

    This complex aperitif-style beer began life as a strong blonde ale, aged one year in French oak chardonnay barrels with the wild yeast strain Brettanomyces. At six months, whole lychee fruit was added to referment in the barrels.

     

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  • Dubbel Nickels

    Dubbel Nickels is a Belgian style strong brown ale marked by a generous addition of caramelized candi sugar and a complex malt bill.  It pours a rich deep mahogany with a light tan head, and hints of orange and ruby around the edges.

     

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  • Dubbel Overtime

    Dubbel Overtime was brewed with dark caramelized Belgian candi sugar and a touch of molasses. It was fermented at very high temperatures by our proprietary Belgian yeast strain, which left a very full, malty palate but a well-attenuated, dry finish. This beer was “spiced” not with hops, but with an herb called sweet gale.

     

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  • Easy Ryder

    This easy-drinking ale is brewed 30% malted rye, in addition to German Vienna and melanoidin malts.  Rye is a somewhat unusual brewing grain in contemporary American beer culture, but is undergoing a resurgence in popularity, and it has been used for centuries in Northern European brewing traditions.

     

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  • Eazy Does It

    Eazy Does It is brewed with a base of German and North American pale malt as well as Honey malt and Acid malt. We used a combination of 6 hop varietals (Amarillo, Chinook, Columbus, Kohatu, Mosaic and Simcoe) throughout the boil as well as in two dry hop additions to produce a beautifully complex profile.

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  • El Estruendo!

    A beer that straddles the line between spicy saison and young wild lambic. Acidification from Lactobacillus and Pediococcus, and fermentation from Brettanomyces and Saccharomyces, has created a refreshingly tart beer with all the most pleasant characteristics of a farmhouse brewery.

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  • Endless Summer IPA

    Pilsner malt makes up a base for Styrian Goldings and Saaz hops, and our Belgian yeast strain contributes extra spice and fruitiness.

  • Equinox IPA

    Its pronounced and distinctive aroma and flavor profile boasts loads of citrus, tropical fruit, floral, and herbal characteristics. In this beer we pick up notes of lime, lemon, and tangerine, a hint of grassiness, papaya, and green apple to name just a few things which popped out at us.

  • Everything is a Remix

    With its floral and tropical fruit notes, spice and funk, grassy and dank hop character and a bright acidity in the finish, this beer samples heavily from a range of influences but makes its own statement.

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  • Family Meal

    Barrel refermented with Brettanomyces and Lactobacillus. Deep amber, balanced malt, rounded but substantial tartness, with subtle hints of spices.

     

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  • flower child ipa

    This American-style IPA stands head and shoulders above its hoppy brethren, blending pale and honey malts to balance the palate without interfering in your herbal reverie, and creating a new American classic.

     

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  • Golden Ring

    Our Abbey Pale Ale, reverently inspired by one of the six Trappist breweries is made entirely with imported Belgian malt, and hopped with English Goldings and German Hallertauer.

     

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  • Ghost of Ghent

    Ghost of Ghent’s fruity aroma is the product of a combination of fermentation esters from our house Belgian yeast strain and a beautiful sweet melon-like character from the white ghost pumpkins. With no spices to distract from this delicate complexity, we are left to enjoy its sweet malty base and balanced, dry finish.

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  • Gourdor

    We smoked 150 pounds of Massachusetts grown organic sugar pumpkins with sweet and flavorful applewood. This resulted in a pumpkin with intense yet very well rounded smoke flavor and enhanced sweetness, all of which pair very nicely with the robust and chocolatey American stout base

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  • Grantchester Meadows

    In honor of International Gruit Day (February 1st!) we formed a 3-way collaboration with our good friends at Mystic Brewery and Earth Eagle Brewings. Grantchester Meadows was brewed with a base of pale, Munich and caramel malts, sweet gale, licorice root, hawthorne berries, coriander, and wine grape pomace and was fermented with our house Belgian yeast strain.

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  • Great Pumpkin Ale

    CBC’s Great Pumpkin Ale is brewed with over 150 pounds of fresh, locally grown, organic sugar pumpkins in each batch, and it has an appropriately distinct orange hue. The subtle fresh pumpkin flavor is enhanced by the addition of a touch of traditional autumn spices, and is guaranteed to please even the most finicky of harvest-time ale fanatics. Come raise a glass in honor of the Great Pumpkin!

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  • Hay Is For Horses

    Using a grain bill of pale and Munich malt as well as malted and flaked oats, the hay was added to the mash to lend a subtle fresh grassiness. Hops are kept to a minimum, adding balance to the herbs yarrow and heather, both of which had historical precedence in Nordic brewing traditions.

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  • Hop X

    The hop character of this brew initially greets the nose and palate with a gentle grassiness and hints of American evergreen. Over time it’s opened up to become quite interesting, with a melon-like,stone fruit quality, a touch of blueberry and fruity watermelon Jolly Rancher.

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  • Hop Y

    The hop character of this brew initially greets the nose and palate with an intensely floral character with hints of citrus. It follows with a pleasant tropical blend, reminding of passionfruit and mango, with an undertone of green grass.

     

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  • Hop Z

    The hop character of this brew initially greets the nose and palate with a gentle juiciness and hints of fresh cut grass. It opens up to become a bit more interesting, with a juicy Mandarin orange quality and a touch of fruitiness.

     

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  • Headless Schwarzman

    Subtle coffee and dark chocolate flavors accent a slight sweetness from the malts, finishing with a clean lager smoothness. An overall soft and balanced character runs throughout – never too bitter, too sweet, or too roasty.

    <a href=”http://www.cambridgebrewingcompany.com/beer/archive/the-headless-schwarzman/”>Learn More</a>

  • Heather Ale

    World Famous Herbal Beer with Handpicked Fresh Heather Flowers
    Brewed with imported Scottish floor-malted barley, fresh hand-harvested heather flowers are added to the kettle during the boil along with sweet gale and lavender, with a further addition of fresh heather and yarrow to the conditioning tanks.

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  • Helper Monkey

    CBC has teamed with our local friends at Taza Chocolate in Somerville and Fazenda Coffee in Dedham to bring you this American stout brewed with roasted barley, flaked oats, and a variety of roasted malts from Thomas Fawcett Maltings in Yorkshire, England and Valley Malt in Hadley.

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  • Imperial Amber Ale

    25th Anniversary Imperial Amber Ale
    Cambridge Amber, our flagship beer since opening day in 1989, is the starting point for our 25th Anniversary Beer. We invited CBC brewing alumni to join us for this very special brewday.

    So we took the original Cambridge Amber recipe and we literally doubled the malt, and doubled the hops, for the same volume of beer.

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  • Indiscipline

    Brewed using malted barley and spelt along with raw wheat, buckwheat, and flaked barley. Hopped in the kettle with Styrian Aurora and Spalt, primary fermentation was conducted by our house ale yeast then to oak barrels in the Barrel Cellar, inoculated with Brett. Bruxellensis and Brett. Custercianus for 5 months. Then we dryhopped with Chinook, Mosaic, Tettnang, and Falconer’s Flight.

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  • Indoor Recess

    Brewed with malted wheat and oats for a dry but full palate, it is copiously hopped with Falconer’s Flight, Palisades, and Ahtanum. This offers a juicy and brightly floral hop aroma and flavor, with a lightly bittered but balanced finish that makes this beer enjoyably crushable.

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  • Into the Mild

    A collaboration with our good friends at Mystic Brewery, this English-style Mild Ale was brewed with traditional British malts, hops and yeast. Using floor-malted Maris Otter as the base, Extra Dark Crystal, Amber and Brown malts were combined to pack this small beer with a malty punch! For a dark ale, this Mild is light-bodied and sessionable, showcasing moderate caramel and toast with hints of chocolate and stone fruit from the malted barley.

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  • Jack Straw

    Returning to our limited- release series of beers fermented with wild yeasts, CBC’s house beer Regatta Golden undergoes a transformation via barrel fermentation with 2 unique strains of Brettanomyces yeast.

     

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  • Kafka's Hat

    This latest American IPA was brewed with pale and Vienna malts, and flavored with one of our favorite varietals, Simcoe hops. We employed a new (to us) technique of dryhopping as well, which was originally created by our friends at the Sierra Nevada Brewery.

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  • Lemmy

    Crafted using roasted wheat instead of roasted barley, which offers a very full, rich body but softer and more rounded roast complexity. Tannins, oxidation, and oak flavors subtly complement the malt notes of caramel, bitter chocolate, and espresso-roast, finishing with noticeable fruitiness.

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  • Le Saisonniere

    A session beer with Belgian ancestry, this seemingly simple biére de table is surprisingly complex. Served in a traditional tulip glass to emphasize the glowing effervescence and special nature of this delightful little beer.

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  • Li’l Hal Peño

    This bright golden beer boasts a nose of freshly roasted jalapeños which is guaranteed to make you smile. The fresh pepper flavor comes through on the palate as well, accompanied by just a touch of spiciness. Warming but never quite hot, the base Pale Ale comes through with a malty but dry body, kiss of hop flavor, and clean snappy finish.

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  • Local Notion

    Local Notion is an American pale ale with Cascade and Magnum whole cone hops. These provide a balanced aroma, flavor and bitterness to complement the barley malt, which offers notes of sweet honey and fresh cereal grains to the palate.

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  • Lush Life

    A Belgian-style strong dark ale with raspberry and cherry puree added. Crafted from a base of Belgian Pilsner malt, with a complex blend of dark caramel and crystal malts plus a bit of Valley Malt wheat for good measure.

     

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  • Machinery of Night

    A blend of dark beers aged and soured in oak barrels in the CBC Barrel Cellar along with young, fresh beer fermented in stainless steel tanks.

     

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  • Mahatma Blandhi

    Spring Belgian Blonde style beer. 2-Row barley and ESB malted barley give the beer a light, crisp malt body and straw color. A blend of Chinook, Styrian Aurora, Sorachi Ace, and Citra hops give the beer a complex aroma with notes of spice and citrus grounded by a light earthiness.

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  • Me, My Spelt and Rye

    Super dry, with cereal grains and earthy hops vying for attention and Brett playing a very subtle supporting role, with hints of tropical fruit and farmhouse character. Our goal was to brew a very low ABV beer which was quite quaffable, yet also quite complex.

     

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  • Mellow Gold

    Happy CBC 24th Anniversary to Phil “Brewdaddy” Bannatyne!

    Released in honor of this momentous occasion, Mellow Gold rises from the CBC Barrel Cellar. An American wild ale, it is influenced by the young, unblended lambic beers of Belgium.

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  • Mind Left Body

    A big, punchy nose of grassy hop leads to notes of white grapefruit and pine needles. On the palate the hops dominate with citrus fruit and spicy fresh-cut grass (the legal kind), then finish with a long, aggressive bitterness with hints of pine and grapefruit pith.

     

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  • Morning Dew

    Morning Dew is a refreshing take on Belgian Golden ale. It is brewed with a complex blend of malted and unmalted grain, including Rye Wheat, Buckwheat and flaked Barley. It has a medium body, smooth and round with a long lingering white head.

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  • Mr. Toad’s Wild Ride!

    Mr. Toad’s Wild Ride is brewed in the Grodziskie style. Grodziskie, or more commonly called Grätzer, originated in Poland and is a sessionable ale brewed with 100% smoked wheat malt, has a firm hop bitterness, and (depending on who you talk to) is slightly sour.

     

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  • My Mind’s Got A Mind Of Its Own

    Brewed and dryhopped with 100% Centennial hops, the super fruity and juicy hop palate is pushed even higher by the fruitiness and spicy qualities of the yeast during fermentation.

     

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  • My Melon's Got a Mind of Its Own

    A riff on our session IPA called Mind Left Body, this brew is fermented with our house Belgian yeast strain. Brewed and dry-hopped with 100% Huell Melon hops, the super fruity and juicy hop palate is pushed even higher by the fruitiness and spicy qualities of the yeast during fermentation.

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  • Nom de Plum

    A blend of pale malts starts us off, combined with our house Belgian yeast strain and a touch of coriander in the kettle, which provides a subtle spiciness to compliment fruity plum flavors and a lingering fresh tartness. Hops are at a minimum, and the fresh plum juice lends bright fruit character plus a really cool color to the beer.

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  • Nordic Saison

    Collaboration with Harpoon Brewing and Kissmeyer Beer and Brewing

    A bone dry saison enhanced with delicate floral, herbal, and honey notes, it finishes dry and refreshing, with lingering tartness from rose hips and cranberries.

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  • Ode to Echo

    This rich and dark strong ale aged for over one year in a mix of oak wine and rum barrels.  Rich raisin-like caramel tones blending with charred oak, vanillin, rum and red wine flavors, hints of roast malt, and a bright and balanced acidity in its finish.

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  • Olmsted’s Folly

    Olmsted’s Folly offers a unique opportunity for a new exploration into the world of unhopped beers and gruits. It is light in body and dry on the palate, but bursts with fruity flavors of cranberry and rhubarb. Its clean, refreshing acidity lends an entirely pleasant finish which is just about perfect on a warm late Spring day!

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  • Old Butternuts

    Dark reddish-brown with a light tan-colored head. Its nose is malty-sweet with a complex blend of dried fruit, caramelly, nutty, and toffee aromas. Bold alcohol spirit and oak notes are very present.

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  • Old Toby

    This American Pale Ale with wheat pours a pale gold accompanied by a puffy white head. On the nose, the soft wheat maltiness is enhanced by exclusively dry-hopping with Motueka hops from the Shire of New Zealand, which expresses notes of lemon/lime zest and spice.

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  • OM

    This beer represents a new venture into the world of beer and mystical experience. Contemporary theories of sound therapy are incorporated into a process which aligns this Belgian-style golden ale to the specific frequency which is expressed in meditation circles by the monosyllabic mantra “OM.”

     

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  • Peaches en Regalia

    This light golden beer was fermented in a quartet of wine barrels historically used for our fruited sour beers. Its base of wheat and Vienna malts provided ample fodder for our resident microflora while aged whole leaf hops offered preservative properties without adding bitterness or hop flavor.

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  • Pearls of Wisdom

    From the depths of CBC’s Barrel Cellar comes another in our series of barrel-aged wild ales. This blonde ale was refermented in oak with multiple strains of Brettanomyces.

     

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  • Polterweisse

    A twist on CBC’s Hefe-weizen, toying with the German origin of both the word Poltergeist and the beer style. A nearly identical recipe, consisting of Wheat and Rye malted by our friends in Hadley, MA at Valley Malt, was brewed with 200#s of Butternut Squash and the addition of a mysterious blend of Curry spices and fresh Ginger

  • Red God

    Red God features Simcoe, Amarillo, Columbus, Citra, and Chinook hops at a rate of nearly five pounds per barrel. These varieties combine for a strong herbal, spicy, resinous, and citrusy character, which dominates the palate.

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  • Remain in Light

    Pilsner malt and flaked rice provide sweet cereal grain notes while German and Czech hops add spiciness and a balanced bitterness to the finish. Cold fermented and aged with a German lager yeast, the palate is clean with a snappy finish.

     

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  • Rye Rye Rocco

    This limited-release beer, all 100 gallons of it, comes directly from our 500 liter oak sherry barrel in the famous CBC Barrel Cellar. A blend of worts from several different brews has combined over the course of one year, as the beer has been constantly topped-up to compensate for evaporation from the barrel.

     

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  • Safety Third

    Brewed and dry-hopped with German-grown Saphir hops, the softly fruity and juicy hop palate is pushed higher by the fruitiness and spicy qualities of our Belgian yeast during fermentation with just enough maltiness to balance.

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  • Saison Soleil

    Brewed with pale, wheat, and Vienna malt plus a touch of Munich, and Chocolate malt. Balanced by a good dose of Tettnanger, Hallertau, and East Kent Golding hops, this exceptional beer is worth checking out!

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  • Sansa

    Two row barley paired with just enough caramel malt to add fruity and malty sweetness makes up the grist of this classic American Pale Ale with a healthy addition of sweet orange peel and loads of fresh ginger.

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  • Sgt Pepper

    Brewed with Pilsner, CaraVienne, and Rye malts, plus Magnum and Spalter hops.  But the driving force behind this beer is the contribution from whole Black, Green, White, and Pink peppercorns. Added to the brewkettle, these four fab peppercorns harmonize with spicy hops while the malted rye and our Belgian yeast hold down the backbeat.

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  • Ship of Fools

    Brewed in May of 2011, and aging in oak barrels since June of that year, CBC’s Ship of Fools is a testament to patience and the effects of time on wild beer production.

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  • Smoke in the Valley

    100% Valley Malt grains smoked over cherry wood.  A subtle fruitiness accompanies smoky aromas and flavors, which lead to hints of caramel, spicy grains, and a note of cocoa in the finish.

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  • Spring Training IPA

    CBC’s “Spring Training” breezes in like a breath of fresh air, ready to awaken your senses from a long, strange winter. Crafted of New England-grown pale and wheat malts to contribute to the beer’s complex body and hazy straw-golden color.

     

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  • Spock's Brain IPA

    Galaxy hops from Australia feature prominently in this new IPA, offering aromas and flavors of fresh flowers, blue- and blackberries, and freshly mown grass. Bolstered by additions of Ahtanum, Cascades, and Palisades, this bright and fruity hop character sits atop a medium body with clean barley and wheat malt.

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  • Soleil Couchant

    Light in body with aromatic notes of orange blossom honey, herbal hops, and a clean, lightly spicy yeast character. On the palate flavors of freshly baked bread combine with toasted cereal grains leading to a dry and earthy but bright finish.

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  • Soleil d'ete

    Inspired by French country ales, particularly the style known as Biere de Mars, and released in honor of the waning summer weather. Our version is lighter in body and flavor with aromatic notes of orange blossom honey, herbal hops, and clean but spicy yeast character. On the palate flavors of bready malt and cereal grains combine with a touch of caramel, leading to a dry and earthy but bright finish.

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  • Sturdy Bottom

    Subtle toasted grain flavors combine with soft and fruity but clean yeast character, while a hint of spicy Tettnanger hops offer balance to the beer’s residual sweetness.

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  • The Audacity of Hops

    Real change is here! No longer will American beer lovers be forced to choose between those quirky, eccentric beers of Belgium or the explosively flavorful IPAs of the United States.
    We have brewed the change we have been waiting for!

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  • The Brettanomyces Conspiracy

    The Brett Conspiracy was brewed with Pils and Vienna malt, flaked oats, raw wheat and buckwheat from Valley Malt, and both English and German hops. Three months of mixed yeast fermentation in oak has yielded a floral and fruity beer with notes of pineapple and guava, clean cereal grains, and a super dry finish.

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  • The Colonel

    This unique porter has been aged over eighteen months in American oak barrels from the Buffalo Trace Distillery which were inoculated with Brettanomyces. This tart, dark, roasty beer is our modern interpretation of the original porter-style beers of the nineteenth century.

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  • The Cure (2014)

    “The Cure” is a pale ale brewed with barley, oats, and wheat. It focuses on the prominent notes of herbs, stone fruit, green apple, pine, tropical mango and floral character, and tangerine and lime citrus character, all provided by the hops.

     

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  • The Cure (2015)

    A Rye IPA which balances the pronounced citrus, spruce aroma of the hops with the spicy flavor of rye malt. Lighter hop notes of spice and resin add layers of complexity to this radiant golden colored beer.

     

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  • The Cure (2016)

    A wheat IPA which balances pronounced citrus and fruity aromas of lime and mango from the hops with the soft flavor of wheat malt. Lighter hop notes of spice and resin add layers of complexity to this radiant golden colored beer.

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  • The Eternal 59th Second

    Brewed with Pale malt, wheat, and oats, it was hopped with Columbus, Palisades, and Ahtanum then dryhopped with Citra and Falconer’s Flight.

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  • The Landlady

    This hardworking beer is deceptively simple – brewed with English Fuggles and Styrian Aurora hops and Golden Promise pale malt, it was fermented with the yeast strain from the famous Yorkshire, UK, brewery Timothy Taylor.

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  • The Zwickel

    Crafted from Weyermann Pils and CaraHell malts, it is hopped with German Saphir hops which offer a touch of fruitiness atop the traditional Germanic spicy hop profile. With yeast in suspension this beer presents with a medium body but very dry and thirst quenching finish.

     

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  • Three Rings

    The grist for Three Rings consists of Belgian Vienna and Aromatic malts, and it is hopped with German Tettnanger and Spalt and American Cascades. Hop aroma and flavor is emphasized, but remains in balance. The yeast used in fermentation is our proprietary Belgian strain, which gives the beer its signature spicy/fruity/funky notes.

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  • Time Away

    A Belgian-style Blonde beer with a kick of hops.  Crisp on the palate, with a light body you just can’t stand to be kept away from, not even for a day.

     

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  • Timmy 2000

    Fermented with English ale yeast from the Timothy Taylor brewery in Yorkshire, U.K., this beer was brewed with barley, wheat, rye, and oats. Timmy 200 was hopped and double dryhopped with Simcoe, Columbus, and Sorachi Ace hops.

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  • Topaz IPA

    A base of Pale and Vienna malts and a substantial amount of flaked oats were chosen to offer a full, round malt and cereal palate to this beer. This allows the Topaz to show off its earthy and grassy notes.

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  • Tripel Threat

    Tripel Threat is fermented with our proprietary Belgian yeast strain and brewed using imported Continental malts, hopped with Spalt and Goldings, and very lightly spiced with freshly toasted and ground coriander. It is deep gold in color, full-bodied, fruity, and quite strong.

     

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  • Übergang!

    Brewed with Munich, pilsner, and a touch of dark crystal malt, Übergang presides over the seasonal transition to Springtime’s warmer days and slightly chilly evenings.

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  • Wake Up The Sun

    A mixed culture saison fermented in wine barrels with a foundation of Pilsner malt and raw wheat, as well as wheat malt and rye from our friends at Valley Malt.

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  • Weekapaug Gruit

    Our contemporary interpretation of gruit is brewed with malted barley, wheat, and oats, and fermented with our Belgian yeast. It also incorporates the traditional brewing herbs sweet gale, yarrow, and wild rosemary, along with Labrador tea, licorice root and nettles, all organic and wild-crafted.

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  • Working Class Hero

    Barley, wheat, rye and oats combine with orange peel, lemon peel, and just a touch of Citra hops, complemented by our house Belgian yeast strain in this new American saison.

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  • YouEnjoyMyStout

    This beer was brewed in January of 2015 and aged 10 months in American oak barrels from the Buffalo Trace distillery. It exhibits great complexity contributed by tannins, toasted oak, and oxidation which complement the myriad flavors of malt and alcohol.

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  • Za'tart

    Za’tart pours bright golden in the glass, with a fruity acidity and an extremely subtle herbal note in the finish. The finish is crisp and dry with a lingering lactic acidity that begs for another sip.

     

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  • zwIPL

    Introducing, zwIPL, a fresh and unfiltered India Pale
    Lager featuring El Dorado hops. Pale malt, Carapils and flaked
    oats provide a clean base for this beer with just the right
    amount of body.