Mike Alcorn’s love of craft beer enticed him into the home-brewing hobby some thirty years ago. Since then, his innovative styles and tastes have exploded into an enterprise that was rated #1 in Craft Beer Production in Western New York.
Located in a 10,000 square foot facility in the bucolic village of Honeoye Falls, his CB Craft Brewers produces 100 brews between the CB brand, Contract Brewing and Private Label clients. Chances are, the beers you enjoy at NY small breweries, restaurants and pubs were brewed at CB.
Zack Allard, CB’s Brewmaster, leads the production of all the brews and gave me a quick lesson on the process. Grains such as barley, wheat and oats are boiled where the starches turn to sugar and then ultimately to alcohol. This extract process is only used in small production beers and why they taste so good (large production labels use a base of corn syrup for their extract).
After filtering, next is fermentation where hops, spices and yeast in cold temps percolate for five days and produce the flavor of the brew. Twenty-four hours in the bright tank finishes the beer and carbonation process. Admittedly, I’ve abbreviated the entire production but from raw grain to finished product takes around two weeks. What’s interesting is that the finished color or grain used has nothing to do with the alcohol level which generally runs between 5-9%. It’s the fermentation that makes it happen.
I sat down with Mike and Chloe Kay, CB’s Marketing Manager and graphic designer. CB’s taproom, which opened in 2008, has 26 taps with rotating brews depending on seasons and production. Their flagship brew is the ever popular CB Caged Alpha Monkey IPA which is a larger than life hoppy ale. I enjoyed a Dunkel Lager, which was poured straight from the bright tank. It’s one of their contract brews and at 5% alcohol it’s smooth and dark in color. A collaborative brew, Seven Story Brewing Blueberry Berliner, is pink, sour and refreshing. At the opposite end of the spectrum, is their Marshmallow and Sweet Potato Ale. Yes, you read that right. It’s an amber hybrid ale, the brewer’s whimsical concoction, made with sweet potatoes, brown sugar and marshmallows. It’s sweet but not too sweet and reminded me cream soda. It’s outstanding!
While you’re there having a flight or pint, their on-premise restaurant has pub grub that pairs perfectly with CB’s brews. The Pint & Goblet Tavern’s Bavarian Pretzel, served with 3 dipping sauces, is a perfect s
tarter to take the edge off of your imbibing pleasure. It’s soft, salty and chewy and supposed to be shared. I’ll leave that up to you. There’s salads, nachos, chili and then – their burgers. They graciously bought me lunch and at their suggestion ordered my CB Burger with Swiss and caramelized onions to go. Oh, and a side of Buffalo Mac and Cheese. The burger is thick, cooked perfectly medium rare with the onions giving it a perfectly delicious chew. The Buffalo Mac and Cheese, creamy and topped with homemade Buffalo sauce and bleu cheese, is a meal in itself.
Mike said, “I have a passion for good local beer and to create a line of products out of Western New York; it was a 20 year goal”. It’s obvious with long-term employees and quality brews, he’s accomplished just that. For more information on CB Craft Brewers and the Pint & Goblet Tavern, visit their website here.
Opinions of the author are her own and products were purchased or otherwise noted for discussion. I welcome your comments and suggestions for food and specialty items from upstate New York and can be reached at: linda@anexpatreturns.com
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