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"Hops and spice, oh, so nice!"

Cooking with CMBC

With all of the time on our hands during the COVID lockdown, if you’re anything like the Brew Crew, you’re probably cooking up a storm. At the beginning of this crisis, to keep in touch with each other, we began a few social Slack channels, and the #master-chef-cmbc channel has been blowing up with recipes, pairings, and some awesome pictures of what looks to be delicious food.

So, this week, we put out a message to the Brew Crew — and on some of our Social Media channels — to get some ideas from both our staff and our fans.

And they didn’t disappoint! From some ideas for cocktails using our brews to interesting pairings and some amazing recipes, we’ve collected many of them for you this week.

We hope you have a chance to give them a try! 

Ciara Stupp — CMBC Fan — Tan Limes Chicken

“I went to culinary school and had way too many years of never following recipes and making everything from memory alone,” Ciara tells us, “so I did my best to give accurate measurements for this one. But also know that this method of cooking is really hard to mess up: the beer keeps the chicken super juicy, and, as long as the internal temp is good, the seasoning used can be changed however you see fit.”


  • (2)  2.5 lb chickens (I purchased these at a local Amish Market)
  • (2) cans of CMBC Tan Limes
  • (1) fresh lime
  • For seasoning blend:
    • 1 tablespoon garlic powder
    • 1 tablespoon onion powder
    • 1 tablespoon dried minced onion
    • 2 tablespoons of McCormick Roasted Garlic and Bell Pepper seasoning


  1. Preheat oven to 350°
  2. In a small bowl, mix together seasoning, open one of the cans of beer and pour about 1/4 cup of beer into the bowl with the seasoning and stir well
  3. Wrap a 13×9 deep dish pan with foil
  4. Open the other can of beer and pour half of the beer out from each of them into a cup. The one from Step 2 will already be just about there. This is where I take a few swigs of the beer, but to each his own, and you will need a little of that beer for the bottom of the pan while cooking.
  5. I take a little pinch of garlic powder here and throw it into the cans of beer. It releases into the chicken while cooking and it’s awesome!
  6. Place the cans of beer into the 13×9 pan.
  7. With chickens rinsed and completely cleaned out (if your butcher doesn’t take the giblets out, definitely do so), place the chickens on the cans and make sure they are steady, you’ll be inserting the cans almost all the way into the cavity. 
  8. Spoon the beer/seasoning blend over the chickens — it’s liquidy, which is fine. Start spooning it over the top and let it naturally run down. Then cut your fresh lime and give it a good squeeze over each of the chickens.
  9. Pour the beer set aside in the cup into the bottom of the pan.
  10. Cook uncovered at 350° for 1 hour and 15 mins. Make sure the INTERNAL temperature of the chicken is 180°. If you need it to go longer, take note of the skin color at that time, if it’s brown enough for your liking, then loosely wrap them with foil for the remainder of the cooking time. When done and removed from oven, let them rest at least 10 minutes, covered with foil.
  11. Then it’s chow time! 🙂

Mark Dumsha — Brand Ambassador — Cap-E-Rita

If cooking isn’t your bag, considering the fact that you’re reading a blog for a brewery, we’ll go out on a limb and assume that cocktails may be. In the video below, Brand Ambassador Mark Dumsha shows you how to make a delicious margarita using a few ingredients and some Tan Limes.

Now, Mark isn’t a salted-rim kinda guy, but with that shot of sea salt in Tan Limes, you won’t miss it!

Scott Armato — Content Marketing Coordinator — Kielbasa with Apples and Cape May IPA

“We alluded to this recipe on the blog last week,” Scott tells us, “and it’s one of my favorites. Quick, easy, and delicious, the coriander plays with the Cape May IPA in ways I’d never expected until I tried this recipe. And you really can’t beat kielbasa — my mom’s maiden name is Belawsky, so I always love a chance to break free from all of the Italian cooking that I do and explore my Polish side.

Cape May White would probably work really well in this recipe, too, due to the coriander in the beer, but I’ve never tried it and don’t have any at home during quarantine to give it a try.”

If you give this recipe a try with Cape May White, let us know how it turns out!


  • 3 tablespoons olive oil (divided)
  • 1 pound smoked beef Kielbasa (cut into 4 equal portions)
  • 1 large onion (peeled, thinly sliced)
  • 2 Granny Smith apples (cored, sliced into 1/8-inch thick slices, divided)
  • 1 teaspoon ground coriander (divided)
  • 1 can of Cape May IPA
  • 2 tablespoons whole grain mustard (plus more to garnish)
  • Kosher salt and freshly ground black pepper (to taste)


  1. Slice each Kielbasa portion lengthwise down the middle, stopping just before cutting through to the other side.
  2. In a large saute pan over medium heat, add 2 tablespoons of olive oil and warm through. Add the Kielbasa, cut side down, and cook until it begins to brown, about 1-2 minutes.
  3. Flip the meat and move the pieces to one side of the pan. To the open space, add the onions and half of the apples and season with 1/2 teaspoon of coriander and a pinch of salt. Cook, stirring occasionally, until the onions and apples begin to soften and caramelize, about 1 minute.
  4. Deglaze the pan with the beer and allow to reduce slightly, about 1 minute. Stir in the mustard and season with pepper.
  5. In a medium bowl, add the remaining apple slices, season with remaining tablespoon of olive oil, salt and pepper, and the remaining 1/2 teaspoon of coriander. Toss to combine and set aside until ready to assemble.
  6. Remove the Kielbasa pieces to a large platter, top with sauteed apples and onions, dollop with more whole grain mustard, and finish with the raw apple salad. 
  7. Serve with a Cape May IPA!

Paige Hocker — CMBC Fan — Fried Pickles

Paige shared this on her Instagram page, tagging us, and we had to reach out for the recipe! Who doesn’t love fried pickles, particularly when they’re paired up with a frosty cold can of Cape May IPA?

“Your beer is helping me get through!!!” she said.


  • Jar of dill pickle chips
  • 1 Cup all-purpose flour
  • 2 eggs
  • 1 Cup Italian bread crumbs
  • 1 tsp garlic powder
  • 1/2 tsp red pepper flakes (or more if you prefer)
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp pepper


  1. Preheat oven to 375°.
  2. Drain the pickle chips in a strainer or colander. 
  3. Put flour in a shallow bowl. Whisk two eggs in a separate bowl. Mix bread crumbs and spices in a third shallow bowl.
  4. Take a few of the pickle chips and cover completely in the flour, then eggs, and then in the bread crumb mixture. It is best to do this with a separate fork or spoon in each bowl. 
  5. Place on a lightly greased baking sheet and repeat with all of the pickles. Bake at 375° for 10-15 minutes or until golden brown. 

And be sure to follow @paige_etarian on Instagram for some meatless recipe ideas. It looks like Paige is just getting started — we love COVID creativity! — but, judging from what she’s got there so far, some awesome ideas are in store. Hopefully, she’ll pair some more of her awesome food with our brews!

Katie VanZandt — Accounting Lead — Bloody Mary with Tan Limes

“I don’t really use a recipe,” Katie tells us. “I like them spicy so I just eyeball everything. I made up a recipe but can’t say it’s accurate.”

Katie goes on to explain how she got the idea.

“I was in Minnesota for a college friend’s wedding years ago,” she says, “and at brunch the day after the wedding our Bloody Marys were served with a sidecar beer. Apparently it’s common in that region: people either pour it in or drink it as a chaser.”

Well, we think that’s a swell idea! Katie’s not-really-a-recipe is below.


  • 4oz Vodka (I used Tito’s but would use Absolut Peppar if available)
  • 8 oz V-8
  • 2 tsp horseradish
  • Dash Worcestershire sauce
  • Dash hot sauce
  • Celery salt, Old Bay, black pepper to taste
  • Splash of Tan Limes
  • Garnish with jalapeno stuffed olives, Lemon, Lime, Celery

Chad Hutchinson — CMBC Fan — Grilling with Bounding Main

Chad took advantage of the beautiful weather this week and grilled up some ribs. 

“Today is a great day for beers and ribs,” he says. “Three hours over hickory and pecan plus a delicious Bounding Main works for me!”

All of those tropical fruit aromas in Bounding Main — mango, guava, citrus — it’s a fantastic addition to any barbecue. Thanks for the tip, Chad!

Christine Bry — Director of People Operations — Citrusy Shrimp Risotto

Our Director of People Operations, Christine Bry, sends us this scrumptious-looking recipe for some Citrusy Shrimp Risotto. We’re surprised to see onions in the ingredients, as Christine is a notorious despiser of onions, but give this one a try! 

Risotto can be a little labor-intensive, but it’s totally worth it. As you slowly add the warmed stock to the arborio rice, you need to keep stirring. And keep stirring. And keep stirring. Your arms will get a decent workout, though. The result is delicious and creamy and warm and wonderful.


  • 4 cups stock concentrate (chicken or vegetable)
  • Chopped onion, to your liking (if you must)
  • 1 zucchini
  • 1 tbsp butter
  • 2 cloves of garlic or 1 tbsp chopped garlic
  • 1 lemon or 1 orange or 1 lime (chosen to match the flavor profile of the beer)
  • 3/4 cup arborio rice
  • 1-2 sprigs thyme
  • 1 lb shrimp, peeled and deveined
  • 1/4 cup shredded parmesan cheese
  • 1 can beer — Tan Limes, Crushin’ It, or Cape May White — room temperature


  1. Preheat oven to 400°. In a small pot, bring stock concentrate to simmer over low heat.
  2. Wash and dry zucchini. Dice onion, set aside. Mince or grate garlic, set aside. Zest and halve citrus. 
  3. Cut zucchini into 1/2 inch cubes. Toss zucchini on a baking sheet with a drizzle of olive oil and some salt and pepper. Roast until lightly browned, about 20 minutes, turning halfway through.
  4. Heat 1 tbsp of butter in a large pan over medium heat. Add onion and garlic and cook until softened. Season with salt and pepper. Add rice and toss until grains are translucent, about 1-2 minutes. Add entire bunch of thyme. Slowly pour in 1 cup of beer, stir until absorbed.
  5. Add stock concentrate to pan with a soup ladle, stirring after each addition. Allow rice to absorb stock before adding more. At the end, a 1/4 cup of beer can be added as the final ladle. Continue until rice is nearly al dente, probably about 25 minutes. Risotto should be thick but not stiff and grains should have a little bite to them. Remove and discard thyme stems. It’s okay if some leaves have fallen off.  
  6. Stir in shrimp and parmesan cheese. Cook until shrimp is completely opaque.  
  7. Stir in citrus zest and a squeeze of citrus juice. Season with salt and pepper.
  8. Serve risotto in bowls and top with zucchini.

JP Thomas — Culinary Ops — Hots and Double Dry-Hopped White Caps

As JP says, “Hops and spice, oh, so nice!”

He fried up some hot Italian sausages and paired them with our unbelievably hoppy Double Dry-Hopped White Caps for an instant culinary delight. Double dry-hopped with Sabro and Cashmere, those strong notes of coconut, cedar, and orange creamsicle complement the stone fruits and citrus waves provided by Citra and Mosaic, and will definitely complement any spicy dish.

These sausages will definitely fit the bill! We’re sure it was a great pairing, JP!

Nitasha — CMBC Fan — Pairing BBQ and The Bog

It looks like a lot of our fans took advantage of the beautiful weather this week to do a little social distancing barbecue! Nitasha — @glamr3vival on Instagram — paired up some awesome barbecue with The Bog!

Tom Myers — Guest Guru — Chili with Tan Limes

Tom and his wife Diane cooked up a big pot of chili, using Weight Watchers Zero Point recipe as a guide. The recipe calls for a lime, but, instead, Tom substituted a bit of Tan Limes! This way, the chili is still low-calorie, but, if you’re on Weight Watchers, it’s probably not zero points anymore. 


  • 1 pound ground lean chicken or ground lean turkey 
  • 2 15 oz. cans kidney beans, drained and rinsed
  • 2 15 oz. cans black beans, drained and rinsed
  • 2 15 oz. cans pinto beans, drained and rinsed
  • 3 10 oz. cans Rotel Original Diced Tomatoes & Green Chilies
  • 15 oz. can tomato sauce
  • 1/2 T cumin
  • 1/2 T oregano
  • 1 T chili powder
  • 2 – 3 cloves garlic, minced
  • 1 onion, diced
  • Tan Limes to taste


  1. Cut up the onion and sauté for a few minutes.
  2. Add the lean ground meat to the pan and cook until the meat is brown, about 5 – 7 minutes.
  3. Pour all of the other ingredients into your pot, including the Tan Limes.
  4. Cook on medium heat until the beans are soft enough for you

Tom suggests garnishing this with some tortilla chips and grated cheddar cheese. Yum!

If you’re exploring your culinary side during the quarantine — or not; we don’t judge — be sure to place an order for some Cape May brews online for curbside pickup or delivery to Cape May, Atlantic, or Cumberland Counties. Or check out our Beer Finder for a retailer near you!