The word evokes pride, doesn’t it? ‘Murica fought for independence in 1776. We threw off our colonial masters and brought forth unto this continent a new nation, conceived in liberty and dedicated to the proposition that all men are created equal.
Craft beer is still fighting that good fight today. We’ve thrown off our Big Brewmasters and brought forth unto this continent new flavor profiles, conceived in variety and dedicated to the proposition that all beers are not created equal.
You’re as fiercely independent as America is. As are we.
It’s with that in mind that the Brewers Association has brought forth unto this continent a new seal, dedicated to the proposition that you, as beer drinkers, deserve to know which brew is as independent as you are.
This seal differentiates true independent craft brewers from the crafty subsidiaries of multinational brewing conglomerates, so you can make an informed decision, both in the aisle and at the bar.
Your support of independent craft beer is what’s gotten CMBC this far. It’s what’s made it possible for us to grow to the point where we produce as much beer in one week as we did in our entire second year of business.
We like that. We like you for that.
So, as you pick up your bottles of Summer Catch or your cans of Coastal Evacuation or your growlers of Anniversary Ale 6.0 for your holiday barbecue, celebrate your independence.
Celebrate our independence.
Celebrate American Independence.
And if you need some ideas on how, we had our Culinary Ops JP Thomas come up with some killer pairings of our brews to kick your barbecuing up a notch this weekend.
Our killer summer Belgian wheat, Summer Catch (now available in bottles), “pairs well with light, fresh, clean citrus flavors,” according to JP. So, he’s got a few ideas for this inimitable summer brew:
You take your favorite seafood — shrimp, scallops, crab, light- to medium-flavored fishes, lobster, whatevs — and cook them up. (Grill them for added flavor.) Toss them with some lime juice and olive oil, some chopped tomatoes, some spicy peppers, a diced avocado, a chopped red onion, salt, pepper, oregano, and cilantro — don’t skimp on the cilantro.
This is something you can make the day before your barbecue and let it chill in the fridge for awhile. If you’re fancy, serve it in one of our new tulip glasses!
Either way, make sure your guests have enough Summer Catch to wash it down.
Kabobs are always fun — as much fun to make as they are to eat! Will your guests gnaw on them like a corn on the cob, or will they daintily deconstruct the kabob, eating each of the ingredients one-by-one?
Get some wooden kabob skewers, and alternate your shrimp with whatever fresh veggies you can find at your local farmer’s market: onions, green and red peppers, zucchini, pineapples (you might not be able to find them fresh at a farmer’s market in South Jersey…), and whatever else tickles your fancy. Marinate them in a mixture of Summer Catch, honey, orange zest, and chives. Toss them on the grill and baste them with the marinade. Cook them until the chicken is cooked through and the veggies are still crunchy.
Then, serve them up with some Summer Catch and watch your guests emulate pure joy.
Crab dip is pretty easy because you really can’t screw it up. The important thing is the crab, so as long as you start out with a pound of jumbo lump crabmeat, you’re golden. Mix that up with your favorite cheese — we know it’s Independence Day, but don’t use American! Try Monterey jack or white cheddar or Havarti — think creamy cheeses that will melt well. Mix that up with some sour cream or mayonnaise and some chopped jalapeños to taste. If you want to make a significant amount, believe it or not, you can add some Stove Top — those little croutons will absorb all of the goodness in the dip and add a bit of spice. Toss it in the oven at about 350 until it’s golden brown and serve it warm with some crackers and Coastal.
Anniversary Ale 6.0
This one is ridiculously easy. If you’re planning on cooking up a mess o’crabs for Independence Day, use your favorite recipe and add some Anniversary Ale 6.0. Everyone has their favorite crab recipe — whether you make it with Old Bay or with a mixture of parsley and garlic — our quarterly double IPA release will kick it up quite a bit.
If you end up making any of these, let us know what you thought in the comments!