Where is Jeffy when you need him? Just saying since he knows the CCB brewers.
What?
I can pick up a bottle if someone wants it. I think it is a novelty rather than something I’d want a 5 gallon keg of. The one time I tried it the brewer gave me a sample and I was surprised at how much cucumber they got into it. It was like the salad course. Then they gave me a sample of the dessert course, some cookie tasting beer that I would also not want more than a small glass of.
I’ll try to remember to ask how they infuse it this weekend.
Honestly, I would prefer to brew with pickles over cucumbers and may have to add some to my smoked ham on rye with mustard beer. I thought about it and will definitely add some sauerkraut for Majorvices and mostly because the Mad Fermentationalist claims a pork and sauerkraut flavored beer is an experiment not worth making.
You beat me to it - I was gonna suggest a cucumber Berliner (read:pickle flavored) to drink alongside your ham/mustard brew, to simulate the pickle next to the sandwich! 
Well, you do know the brewers. I didn’t say that you liked that beer!
I have a recipe for a Cucumber saison. Calls for 1 English cucumber per gallon to be washed, halved, then thinly sliced and added directly to the fermenter right after the yeast is pitched. I’ve never tried it so I can’t vouch for how it will work. Good luck.
At Avery’s SourFest this year they had a Sour Blond that had cucumber and rosehips added. It was THE most refreshing sour I have ever had. Would be great on warm/hot days. It has me wanting to make a sour with cucumber. So refreshing.
Kinetic, I had a Berliner that was brewed with pickle juice. It was an experimental brew from a brewery in LA. It was strangely good. Couldn’t drink much more than 8-10 oz, and the salt load would seize your little heart up, but it was interesting.
Amanda,
I know you don’t particulary like the BN, but Flat Tail had some tips on cuking a beer a few years ago.
http://thebrewingnetwork.com/shows/927
Or maybe email Wayne at Cigar City?
Amanda already said she has pickled some but there are kinds of cucumbers that just turn to mush if you try to pickle them. We were sold the wrong kind one year and saw it happen first hand.
Paul
Just drank a cucumber beer at Voodoo Brewing in Meadville, PA last night. It was the third summer in a row they have made it. And the recipe tastes a bit better each year. The base beer was reminiscent of simple blonde ale, lightly hopped with neutral yeast character to let the cucumbers shine through. The bartender said they peeled about 200# of cucumbers and dry “cuked” with them in secondary. The beer was quite refreshing and even more so with a touch of salt added to enhance the cucumber flavor. I think the beer would have been even better had they used a yeast with a bit more character.
I had a cucumber berliner weisse at 10 Barrel in Bend and it was really tasty. I seem to think the description said they peeled and deseeded. I’m pretty sure that is the preferred course of action every time I’ve seen it discussed.
I make a cucumber vodka drink with lemon and ginger where I juice whole peeled cucumbers. The skin is slightly bitter and also adds a green tint that I don’t want. The seeds are fine since they’re basically undeveloped. The plants been bred for flavorless, underdeveloped seeds much like seedless watermelons. Even annihilated in the juicer the seeds are fine and the pulp around the seeds contains a lot of juice.
I heard back from the brewer at Cigar City who said that he didn’t want to disappoint, but they “use cucumber essence. It is the natural distillant that is the byproduct of the concentration process of real cucumbers.” He also said that of several cucumber beers he recently tasted the best were the ones made without the peel.