Welcome to the CBK Family Tauranga!

CBK are thrilled to welcome owner operator Billy Emeny to the CBK Family. Billy opened his doors late last week and introduced the CBK Craft Bar Kitchen brand to the Tauranga community. Situated in the heart of the city, on Red Square, spring street, CBK offers an amazing spot to sit in the sun and watch the shoppers passing by. With space for all, CBK offers cosy booth seating, bar leaners and family dining tables CBK caters for all parties large and small. Offering the usual generous selection of 60 craft Beers & Ciders, CBK suits everything from a quiet business lunch to cocktails and drink with friends. Billy has an amazing team with the kitchen being lead by Head Chef Hamish Crawford, f

NATIONAL CHICKEN WING DAY

CELEBRATED ANNUALLY ON JULY 29 Whether you like them hot and spicy, sticky sweet or plain Jane and whether your prefer them served with Bourbon Cola BBQ, Sweet Honey OR Chilli & Lime, chicken wings have to be the most versatile protein on the planet. So this July 29 raise a wing in honor of National Chicken Wing Day at your local CBK! Check out the local Facebook pages for Wingtastic deals!! FOR ROTORUA CLICK HERE FOR KAIAPOI CLICK HERE Some chicken wing history: Buffalo, New York lays claim to the birthplace of the chicken wing and that’s why they are often called Buffalo wings! The story goes that Teressa Bellissimo created chicken wings at the Anchor Bar, which she owned with her husband

Would you like a bumblebee beer?

Bugs and beer: most of us probably don't see a connection beyond shooing flies away from our pint glasses. But for a group of North Carolina State University scientists, bugs may hold the secret to making new, surprising and delicious beers. That's because yeasts —the single-celled fungi responsible for converting sugar to alcohol in fermented foods like beer and wine — are likely to be found on arthropods like bees, wasps, hornets and beetles, said Anne Madden, a part-time post-doctoral researcher. If these yeasts could be isolated from bugs and successfully cultivated in the lab, she and professors Rob Dunn and John Sheppard mused, maybe they could be used to brew new kinds of beer. And th

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