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“We were being fun,” she says. “The point of the staff series was to bring fun and variety into our lineup. Really, the world was our oyster in creating those beers.”

Foreshore? For Sure!

In the early days of Cape May Brewing Co. — when we had a handful of employees all wearing seventeen different hats — it was easy for us to have our Employee Series. At the end of 2013, we were able to come out with seven beers suggested by our employees, with another seven following a year later.

Now, we’re closing in on 70 employees. If each of us had our own beer, it would take us a year and a half to get through them all and we’d have no time to brew your favorites like Cape May IPA or Coastal Evacuation.

Nonetheless, that Employee Series was the starting point of many of the beers you’ve come to love today: (Jim’s) Tripel Wreck, (Andrew’s) Snag and Drop, (Steve’s) Biscuits and Honey, and (Courtney Gingrich’s) Concrete Ship.

And this week’s release: (Courtney Rosenberg’s) Foreshore Shandy.

IMG_5885“I’m a Shirley Temple fanatic,” Courtney says. “In the past month, I’ve ordered a Shirley Temple out at a restaurant at least once.”

Bear in mind, this is a strong, independent woman in her early thirties.

While the flavor of Foreshore is firmly in the snow cone realm, it all began with Courtney’s love for Shirley Temples.

“My mom used to work at an Italian restaurant in Wildwood called Russo’s,” she explains. “She worked there for thirty-something years, and everybody there was like family. They still are. When I would go with my mom to prep salads early in the day before we’d go to the beach, the bartenders in there would always make me a Shirley Temple — with the cherries on those little plastic swords.

“I’ve always loved Shirley Temples.”

But Courtney’s love for cherries doesn’t stop at Shirley Temples.

“Slushies. Cherries on your ice cream sundaes. Cherry pie — omigod, my favorite cherry pie. Everything.”

Yet, when it came time for her to suggest a recipe for her employee brew, she didn’t start with cherries.

“When Courtney and I first started talking about her upcoming employee series beer in winter of 2014,” says Head Brewer Brian Hink, “she had settled on an apricot wheat beer because that was brought up at one time as something she enjoyed drinking.”

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Courtney had come across a few apricot wheats that she’d really enjoyed. The one that she tried was “super in-your-face. Fruit. Beer. Like, ‘Hello! Apricot! Beer!’”

She wanted to do something similar: something that would put the fruit before anything else, and she liked the idea of apricot — they’re not too common.

“We were being fun,” she says. “The point of the staff series was to bring fun and variety into our lineup. Really, the world was our oyster in creating those beers.”

“We were spitballing ideas and I said, ‘You know, you don’t have to do that beer, we can do whatever the hell you want,’” Brian says.

Courtney’s always been a big fan of The Bog, and the conversation about that led to her love of all things cherry.

“We started working backward from there,” Brian says, “deconstructing the cherry snow cones you get on the boardwalk, and how with a little splash of lime — almost like a Lime Rickey — would be awesome, and thus Foreshore was born.”

Courtney also loves “Dirty Shirleys” — a Shirley Temple with vodka — so why not turn a cocktail into a beer?

“When I was working at Delaney’s,” she says, “one of the bartenders I was friends with — Tygh — put Foreshore over ice with cherry vodka and a lime and cherry garnish. And it was so good.”

Ultimately, Foreshore is a versatile beer. Courtney likens it to Sonic — how they have all of their lemonades and limeades.

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“It may not be the beer geek’s dream,” Courtney says, “but it’s the fun drinker’s dream. You can drink it as a beer. You can drink it as a cocktail. You can drink it as a slushie. It can be taken apart. It can be put back together. Don’t take it so seriously. It’s fun.”

One of our major beer geeks, Brewer Mark Graves, agrees.

“It’s nice,” he says. “It’s a good, light treat. Tart. Sweet. A little bit of fruit. Not something you need to overthink.”

He recommends enjoying one on a hot summer day, but this 30-barrel batch might not be around that long.

“Then a medium-to-chaotic spring day,” he laughs. “With hot dogs at a good cookout.”

However you plan to enjoy it, as you sip it, give some small thanks to Courtney Rosenberg.

“I love it,” Courtney says. “It’s my baby.”