My foray into the world of meads, ciders, and sake.
 | Special Cider Project #1 A tart hard cider more like wine than any of my other projects. Aroma of fresh apples and cinnamon. Taste of a tart slice of pie with a nice drying Gewurtztrameiner. No longer available |
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 | Special Cider Project #2 Another apple wine like creation. I again missed my mark in timing the end point of fermentation. Another tasty example with sharp apple and spice notes. A bitterness from a small hop addition adds a pleasant earthiness to this creation. No longer available |
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 | Special Cider Project #3 - Empire State of Mind A sweet hard cider with the aroma of Empire and Granny Smith Apples. Hints of clove and cinnamon. If a woodchuck could chuck, he might like one of these after a long day. Limited availability in the CCB Tasting Room |
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 | Super Fruit Mead #1 - Pomegranate Melomel Aged for 4 years, this mead has a tart pomegranate flavor with a sweet finish. This was my first mead in the famous super fruit mead series. Limited availability in the CCB Tasting Room |
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 | Super Fruit Mead #2 - Raspberry Melomel Probably the most fruit forward mead I have produced to date. This mead contains nearly 30lbs of raspberry that were added at various points during fermentation. Sparkling wine like character with a beautiful red raspberry finish. Limited availability in the CCB Tasting Room |
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 | Super Fruit Mead #3 - Ring of Fire Chili Mead Spicy hot chili mead using 14 different pepper varieties. A balance of roasted, smoked, and super hot peppers. The spiciness builds as you continue to drink it. The sweetness helps temper the heat. Excellent for the chili head or with a nice bowl of Texas Red. Available in the CCB Tasting Room |
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 | Super Fruit Mead #4 - Goji Melomel Never produced. Still working out details for the recipe. This would be the fourth entry in the super fruit mead series. Never been brewed |
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| Not yet available | Chanpion No Toshi Junmai Nigorizake Champion City Brewing's first attempt at Sake. This nigorizake is made using home grown koji and has been slowly fermented for 4 weeks. Filtered, and then blended back with some of the residue rice solids to give it a perfect balance of fruit esters and residual sweetness. Some might say the aroma is like the warm breath across a dew covered rose petal. Others liken its complex flavor to that of a Chuck Norris umami bomb. Either way it can be enjoyed alone or as an accompaniment to food. 10 bottles remaining on this limited edition |
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