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The Official Blog of Cape May Brewing Company
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CAPE MAY BREWERY TEAM RIDER – PASSION

734412_617746314952404_1997957632_nCMBC is gearing up for one of their major sponsorships of the year — the Cape May Brewery cycling team for Bike MS: City to Shore. The City to Shore website says, “Bike MS: City to Shore is more than a 125-mile ride. It’s an experience grounded in camaraderie and marked by passion, inspiration, determination and pure enjoyment.”

So, we’ve decided to take those five nouns — camaraderie, passion, inspiration, determination, and enjoyment — and assign them to each of our riders. Today’s installment: Passion.

 

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Oktoberfest

img_1368Just hearing the name makes you thirsty, doesn’t it? It’s dripping with history and pomp and sausages and, of course, beer. And we’ve got our take on the classic Oktoberfestbier currently pouring in the Tasting Room.

“We brew an Oktoberfest because it hearkens back to one of the oldest brewing traditions in the world,” says Director of Brewing Operations Jimmy Valm, “the Oktoberfest celebrations of Bavaria, and connecting with our rich brewing past is a fun aspect of being a brewer.”

We’ve told you about the history of Oktoberfest, but here’s a recap:

Germans. Nobles. Wedding. 1810. Theresienwiese. Music. Beer. Sausages.

In Munich, Oktoberfest is basically a two-week long festival of food and beer and general German carousing. The first one in 1810 was to celebrate Ludwig’s marriage to Therese, and those wacky Germans decided it was so much fun that they’d have it every year.

Little known fact: the first one didn’t even have beer. We’re not sure what they were thinking. It was mostly a horse race. Because, as I’m sure you’ll agree, every wedding would be so much better if it involved racing horses.

It was 82 years before they decided to start serving beer. Eighty-two freakin’ years. The Germans literally added tree climbing to the festivities before they decided to add beer. It’s like we don’t even know who they are anymore. Though, honestly, that was probably a good idea. Climbing a tree after a few steins is not a recommended activity.

Of course, Germans being Germans, the Reinheitsgebot rears its ugly head at Oktoberfest. Only six breweries are allowed to serve beer there — the beer must be brewed within the city limits of Munich and it must conform to the German Beer Purity Law.

Could you imagine if we did that for Brews by the Bay? It would be a short festival. There are only six breweries allowed to serve beer there; we’ll have over forty at Brews by the Bay!

In honor of the greatest German beer festival known to man, and, by extension, Kronprinz Ludwig and his lovely bride, Princess Therese of Saxe-Hildburghausen (gesundheit), CMBC is happily donning their lederhosen and kicking up the oompah music to bring you our very own version of Oktoberfestbier.

img_1353Clocking in at a delightful 5.8% ABV, our Oktoberfest is a rich and complex amber-colored lager, perfect for the changing seasons. With enough hop presence to show up in the background, Oktoberfest is focused on a grain bill comprised of a blend of Vienna, Munich, Caramunich, Pilsen, and Melanoidin malts, lending the brew a toffee- and caramel-like sweetness with a nutty note.

“It’s clean and crisp” says Head Brewer Brian Hink, “and really makes for an incredible beer to sit around a fire pit as the autumn air turns to hoodie weather. In the summer it’s all about easy-drinking beers that don’t wear out the palate too much, but as the calendar turns to fall and the daylight gets shorter, a fuller-bodied beer that is rich and nutty tasting is really what you want to reach for time and again.”

Jimmy agrees, “It has that classic crisp note of a long-matured lager but not quite as dry or hoppy, and more malt character than a Pilsner, for example. The nutty and caramel-like sweetness from the Munich, Caramunich, Vienna, and Melanoidin malts are at the forefront, but the beer is still light and smooth drinking, so it’s not the malt character from, say, a Porter or a Stout.”

Oktoberfestbier was originally conceived as a Marzen — a March beer. Back in the day, before modern refrigeration, brewers left the beer to cool in icy caves for long periods of time. The beer would clear up as the yeast and other haze-forming particles settled, and, as the beer matured, would taste cleaner.

Since there are no icy caves in Cape May — and, let’s face it, if there were, you guys would find them and raid our stash — we just lager this at around fifty degrees for a week, then cold-condition (or lager) at thirty-two for a few more weeks: the result being a mature, clean, and crystal clear brew.

Technology good. Technology very good.

“Seriously, get a cooler and grab a few growlers of this,” Brian says, “and get out there and go camping, or roast some marshmallows on that fire pit out back that you haven’t touched since May because it’s just been too dang hot.”

Sounds good to us. Can’t wait!

The Guys on The Skeg

Brian tests The Skeg
Brian tests The Skeg

After a few false starts on a rather busy week, we we able to get together over the phone with Ryan, Hank, and Lead Brewer Brian Hink to talk about the Barrel-Aged Series and it’s latest release, The Skeg.

How was The Keel received?

Ryan: Oh, it was incredible, right? It was great. I mean, we got a 94 on Beer Connoisseur, everybody loved it, I thought it tastes great, it was complex, and we give [Head Brewer Brian Hink] full reign in allowing him to do whatever it is he wants to do and explore. So it’s really in the R&D phase for us, to be able to have this mixed fermentation, barrel aging. And to come right out of the gate with a really strong beer is all we could ask for.

Do you think The Skeg is going to live up to the success of The Keel?

Hank: We don’t know.

Ryan: Yeah, we don’t know. We haven’t done a tremendous amount of research but we’re going with our gut. And one point I want to bring up about our R&D stuff is that we invest a lot of money into making that happen and a lot of time into making it happen. We could, otherwise, take that money and use it to increase capacity and make our beer more efficient. But we choose to invest in exploring different ideas and concepts. And that’s what this is.

Quantity-wise, did we make more of The Skeg? Is it as limited as The Keel?

Hank: It’s just as limited.

How does The Skeg differ from The Keel?

Hank: It’s very different. Me and Ryan both tasted it, and I wouldn’t even put it on the same spectrum as The Keel. It’s a whole different flavor profile.

In what way?

Hank: It’s pure Brettanomyces. All the flavor that I get. It’s purely the funk. Without the sharp sourness that The Keel has.

Brian: It’s just a completely different beer. It’s still a weird beer — you can definitely say that about all the beers that come out of that program. They’re definitely different. The beers are very, very different. They’re unified in that sense of it, where they are an adventurous beer. You really gotta go in with the mindset that you’re going to expect something very, very different out of it. It’s not gonna be something that you’ve had before. So, those are some of the similarities, but the similarities kind of end there: the approach you’ve got to take to it.

With The Skeg, we wanted to focus more on the Brettanomyces playing off the hops. So, with that, we took a double IPA with a really simple grain bill that’s all about the hops to begin with, we aged that in the wine barrels for three months. Got a little bit of wine character, got a little bit of the oxygen ingress into the barrels, a little bit of that does come through. So you get a little bit of oxygenation and the Brett does play off of that — the term is “microoxygenation” — just a little bit of oxygen ingress over time. That keeps feeding the Brett. And the Brett just kinda ran wild with it. The Brett really plays off the hops. And the grain bill is so simple that it really doesn’t get in the way. And we didn’t want to make this one nearly as tart as The Keel, it’s definitely toned down on the acidity level. It’s there, it’s definitely more acetic than a normal beer would be, but it’s not a puckering, you-bite-into-a-lemon style sour beer. The tartness is definitely more subdued, more background, more complementary — it’s like adding a pinch of salt to a good steak. That’s what the acidity does to this beer. Whereas the focus, the main course of this beer is definitely the Brett playing off those hops. Four different strains of Brettanomyces in the barrel with the beer for a couple months.

Hank: What strain do you think is the predominant strain?

Brian: There are four different strains, all from commercial laboratories. Two of them are the same, just from different laboratories.

Hank: Which makes them different.

Brian: Which makes them very different, absolutely. Mostly, Brett lambicus and there’s two different strains of Brett bruxellensis, and there was a Brett claussenii. So there’s those four different Bretts playing off each other, and it really influenced the overall flavor profile of this beer.

The Brett lambicus, for example, is what we winded up using for the Turtle Gut and that’s a big influence in a lot of these barrel-aged beers. And that one just brings a whole other level of rustic, funk, all those fun descriptors.

Hank: Scott, have you ever heard the descriptor “wet horse blanket”?

(Laughing) No, I haven’t.

Hank: Tell the consumer that if they want to know what a wet horse blanket smells and tastes like, they should buy The Skeg.

(Laughing)

Hank: I would describe it as musty, very earthy…

Brian: Very earthy, yeah.

Hank: Pungent. Wet hay… You hear “barnyard” a lot. When you hear “wet horse blanket,” who the hell knows what that means. Who knows what a wet horse blanket smells like?

I think we can all imagine.

Hank: Yeah, exactly.

Brian: Leather. And there’s also some bad funk. If you don’t treat the beer properly in the barrel, you’re gonna get some “smoky band-aid” or burnt rubber. Those are things we don’t want. Those are phenolic compounds that happen to Brettanomyces. And we don’t want that. Probably one out of every ten barrels becomes a dumper because of too much ingress of oxygen and too much heat fluctuation. It gets too hot a lot of times.

That was a really long tangent.

(Laughing) It happens.

Hank: It’s awesome. And I think Brian would definitely say that it’ll live up to the success of The Keel.

Our fearless leaders
Our fearless leaders

So how long did we barrel-age The Skeg?

Brian: The Skeg, as I said, spent three months in the red wine barrel. And the only reason it was only three months was that we were hoping to release these beers a little sooner. We wanted to get it right. There was no timestamp. You know, “These beers have to come out NOW.” We wanted to get everything right from the packaging, to the name, to the description. How we package these beers. You know in January, when we wanted to start with all this, we probably would have had more inconsistencies with it. That’s something that [Director of Brewing Operations Jimmy Valm] definitely brought to the table was after filling it, the process that he took to it, where we age it, how we age it, he definitely had a lot of influence on that. And I said it’s good that we waited. 

So after we barrel-aged it, we dry-hopped it after that, correct?

Brian: Yes, once we got it back into stainless. And getting it back into stainless was important because that’s going to halt any further ingress of oxygen. The Brett’s still gonna play around in there, but it’s a more stable environment than in barrels, so it spent a few months in stainless tanks waiting to be packaged. And we held off on dry-hopping it until about two weeks prior to packaging it. That way, if you drink it fresh, it’s gonna drink like a slightly funky IPA. You gonna know you’re drinking something different, because the hops are very present.

Hank: A very funky IPA.

Brian: A very funky IPA, yeah. But the hops are still very prevalent and as it does age out, it’s still gonna be there, but it’s not gonna be the same. The Brett’s gonna continue to metabolize the hop compounds, and it’s gonna convert them — something called “biotransformation” — and that’ll continue to evolve the flavor and the aroma in the finished product. So you’re gonna lose some of that aroma over time, so we did hold off until just before packaging when adding the dry hops to it.

I understand The Skeg has champagne yeast in it?

Brian: Um, yes and no. We use champagne yeast to bottle condition it. It’s a very neutral flavor compound, and that’s just to help carbonate the beer in a very quick manner and to not stress out the Brett. So we just used that to carbonate the beer in a non-stressful environment for the Brett. So there is champagne yeast in the package, but it’s not anything that’s noteworthy.

Hank: It’s not gonna develop flavor or anything.

Brian: Yeah.

Hank: It’s just there to carbonate in a controlled manner.

Fair. So now we discussed how different the two beers are — The Keel and The Skeg. Is that the hope for this series, that they’ll all be completely different?

Brian: Um, yes and no. We want each one to stand on its own. We don’t want, you know, “Oh, this is The Keel. This is A Variant on The Keel. This is Another Keel.” That’s fun, and there’s definitely a time and a place. But right now, we’re new to it. And we wanted to have fun, run wild with it, really let our imaginations really get crazy. The first three releases — The Keel, The Skeg, and eventually The Scupper — are all completely unique on their own, but they do have some similarities tying them all together.

In time, yeah, we’ll probably see some consistency. Maybe we’ll do The Keel once a year, maybe. But for now, it’s like, “Let’s have fun with it and really get creative.” See where we can go with it.

Hank: And, Scott, even if we wanted to make The Keel again, it wouldn’t be the same Keel. It’s always gonna be a little bit different. Even if we followed the same exact process as the first time. With this program, there are things that are out of your control. You know, the barrels can change over time, the weather, maybe the different times of year. There’s so many different variables, and just the concentrations of different bacteria and yeast that we’re using, that even an identical Keel would fail. If we did The Keel again, it would be The Keel of 2017 or The Keel 2018.

Brian: And if we went that route, you know if we’re calling it “The Keel” and keeping the same name, we would attempt to replicate it as much as possible. There will be many similarities, many hold overs, but it would definitely be year-to-year [very different].

Hank: So the engineer in me hates the variables in uncontrolled fermentations like that, and the brewer in Brian loves it.

So how did The Skeg turn out?

Brian: I think it came out great. It has something for everyone in there. I think Ryan’s the biggest hophead I know, and I think he enjoyed it.

Ryan: I loved it. It’s an earthy-funkiness and citrus-hop bitterness with a complexity that makes you go “oh…whoa, did you get that? There’s a lot going on here.”

Brian: If you’re a fan of sour beers, of experimental beers. If you just like a Belgian beer or saisons or a Belgian Strong, it’s definitely going to appeal to you. It really has something for everyone.

Hank: Even the novice. Someone who’s never touched a wild beer or a sour beer or some weird fermented beer, but they’ve heard the word “funky” or “earthy” and they’ve wondered what that meant, this beer is gonna be able to give that to them. It’s got that funky and earthy flavor and aroma that they’re gonna be able to connect the descriptors that they’ve heard with an actual flavor and aroma.

The Skeg releases from the Brewtique at 11am, Saturday, September 3rd. Limit three bottles per person.

Cape May Brewery Team Rider – Enjoyment

unnamedCMBC is gearing up for one of their major sponsorships of the year — the Cape May Brewery cycling team for Bike MS: City to Shore. The City to Shore website says, “Bike MS: City to Shore is more than a 125-mile ride. It’s an experience grounded in camaraderie and marked by passion, inspiration, determination and pure enjoyment.”

So, we’ve decided to take those five nouns — camaraderie, passion, inspiration, determination, and enjoyment — and assign them to each of our riders. Today’s installment: Enjoyment.

Name: Cliff Martin

Age: 65

Hometown: Ocean City, NJ

Occupation: Retired (seeking part time work)

Number of years on the CMBC team: Four

How did you get involved with the team? I started riding the MS 150, and after one ride I started looking for a team to join. Most were banks, insurance firms, accounting firms or hospital systems (nothing wrong with any of those organizations), but I wanted to join a team with something I really enjoyed, and they had it: craft brews.

Why do you want to fight MS? My first cousin and a close friend have the disease, and a very close friend’s sister died from the disease.

Describe City to Shore (the ride) in three words: exhilarating, purposeful, healthy

What does enjoyment mean to you? Something that keeps my interest, gives me satisfaction, and benefits others.

What is it about riding City to Shore that makes you feel enjoyment? I’m engaged, I enjoy all the excitement and energy, and I’m doing something that helps the greater good.

C2S_CliffWhat goes through your mind as you’re riding 125 miles? In the beginning, I just want to enjoy the crisp air and not think about the whole ride. About halfway through, I think of all the calories I’m burning so I can savor all the cookies and candy at the rest stops. And at the end, especially after clearing the two bridges, I know I’ve made it for another year. (Just for the record I have not ridden on the second day.)

What are some other things that make you feel enjoyment? Completing a long run, helping someone with a problem, or getting a bunch of stuff off my honey-do list

What are some ways you try to spread enjoyment in your daily life? I try to help family and friends with their life situations, especially financial ones. I’m a CPA and the ‘go to guy’ for everyone’s taxes.

Describe City to Shore (the beer) in three words: crisp (like the ride’s morning start), full-bodied, easy

Of the other nouns — camaraderie, passion, inspiration, and determination — which one speaks most to you regarding the City to Shore ride and why? Determination: because I need to fund raise and train for the ride, so it’s not a one and done event.

What is your fundraising goal and how can people donate? I’m trying to raise at least $1,000. I have an MS web site http://main.nationalmssociety.org/goto/Cliff_BeatMS150.

City to Shore will take place on September 24 and 25. To make a contribution, visit the Cape May Brewing Co page at nationalmssociety.org.

Ten Reasons CMBC Should Be a Part of Your Labor Day Plans

Tropical Storm Hermine is making this all that much more relevant
Tropical Storm Hermine is making this all that much more relevant

Another year, another summer gone. WHERE DID IT GO? It seems like only yesterday we were writing about Memorial Day Barbecue Pairings, and we’re already at the end of the season. How did that happen? Can’t we turn the clock back and relive this whole season?

If you’re wishing you had more time to get down here for the summer, sadly, you’ve only got one more chance. We’ve assembled ten of the best reasons to get down here this weekend. Make it happen, cap’n.

10. Because you deserve it. This holiday is meant to celebrate the fact that everyone in this country works entirely too hard. Get down here and relax with a few pints of Coastal Evacuation.

9. Because you haven’t yet had your fill of Beets by May. Please come drink more.

8. Because the only barbecue you were invited to is being hosted by that girl that you sat next to in homeroom a thousand years ago who wouldn’t leave you alone and now she invites you to everything even though you haven’t even responded to a thing she’s sent you on Facebook because half the time they’re crap like game invites. Come to the brewery and forget about her.

7. Because you haven’t yet seen our snazzy new growler filler. Hans is waiting for you. (It’s made by Gruber. His name is Hans. We’ve decided.) It’s one of your last chances to get a fill of Summer Catch. Catch it before it’s gone! (Lame joke.)

6. Because you really want one of those new 32oz aluminum growlers. Dude. NO ONE WILL KNOW IT HAS BEER IN IT. Stealth, son.

5. Because you haven’t yet seen the new, expanded Beer Garden. It’s big. It’s beautiful. The new picnic tables are perfect for sampling flights!

4. Mop Water is out on draft and in bottles. A great way to usher in autumn!

3. Because you can get a weekend tour of HQ with Mop Man and Cathy! (Tasting Room Manager Zack Pashley is too busy surfing).

2. You haven’t been able to find bottles of Cape May IPA anywhere. But they’re happily sitting in the cooler in The Brewtique! (Seriously, though: if you’re having trouble, maybe it’s time to check out the Beer Finder. New accounts added ALL. THE. TIME.)

1. The Skeg. The second edition of the Barrel Aged Series drops at 11am on September 3rd from The Brewtique. Get in line, yo!

Why Beer?

Seems like an easy enough question, no? Why beer?

We caught up with your favorite members of the Brew Crew and posed them that very question. The answers we got were pretty varied, but we think Hank’s quote sums it up the best:

“We brew beer because it’s fun.”

 

What People Are Saying about Mop Water

It’s back! Mop Water — the brainchild of Mop Man himself — is anticipated patiently by CMBC’s loyal fans each fall. This year, we’re getting a jump on this five-spiced ale and releasing it a little earlier! It’ll be coming at you September 1st, just in time for Labor Day.

Take a look at some of the great things people have to say about Mop Water.

“It’s a really unique pumpkin beer — although it’s not a pumpkin beer and that’s what makes it so unique. We decided to bring in all the best parts about pumpkin pie: you’ve got cinnamon, nutmeg, vanilla, allspice, and ginger in there. It’s all the best parts about pumpkin pie in a really rich, full-bodied, amber beer. The beer before the spice is delicious. That’s what really sets it apart. A lot of people just make a basic, boring beer, then add spice to it. We didn’t want to go that route. We made a good beer first, then complemented it with spices. It’s just a really unique fall spiced beer.” — Brian Hink, Head Brewer, CMBC

“Pours deeper amber with a light tan head. Aromas of cinnamon, nutmeg, caramel, and tree bark. Smooth and drinkable with nice carbonation. Cinnamon, vanilla, nutmeg, caramel, sugar cookie, and a full finish. Spices don’t overpower this beer at all! Really drinkable and balanced. Digging this shit…even if it is mop water.” — eelbasher, RateBeer

“Garden herbs and cinnamon, maybe nutmeg, but light and balanced. Nice brew.” — Tom H., Untappd

IMG_7668
Brewer Mark Graves gives his thumbs up

“It reminds me of fall, so it’s my seasonal beer — it makes me think of Halloween and haunted hayrides. It’s one of those beers that, when you’re watching American Horror Story, you can pair it with any fun fall food, and have people over and say, ‘Hey, let’s do a flight of all things autumn.'” — Courtney Sands, Beertender, CMBC

“Pretty good stuff–the spice combination is interesting, works well with the brown malt and vanilla to create something truly unlike its name. It’s one of the more ambitious and unique NJ beers, for sure.” — ectuohy27, RateBeer

“A bit boozy, sweet with the spices lingering.” — Shawn P., Untappd

“I love the s-load of real vanilla that goes into Mop Water.” — Hank, our boss, CMBC

“Poured a muddy deep brown with an average-sized light beige head. Aroma is malty with dark toast and brown bread along with some nice spicing: mostly cinnamon with a touch of nutmeg. Flavor is the same as the aroma with some nice cinnamon and nutmeg over toast and grains. Really nicely done and not a spice bomb, just the right amount to easily detect but not overpower.” — dmac, RateBeer

“Ooooo… This is really good. Good to know.” — Jason W., Untappd

“I like Mop Water because it’s not a pumpkin beer.” — Richie Rallo, Sales Manager, CMBC

“Very nice spicy beer. Almost a fall/winter blend. Really good spice in the aroma, average pour, & nearly a pumpkin-like flavor. I’m a fan!” — jrodooo5, RateBeer

“Spices blended into a creamy ale. Loved it! Christmas to Summer, hints of vanilla and cinnamon. A+!” — Ryan B., Untappd

“The Mop Man made it!” — Maddie Macauley, Beertender, CMBC

“Murky brown pour with a large soapy off-white head. It does look like dirty mop water. Tastes surprisingly juicy. Lots of spices: Nutmeg. Cinnamon. Cardamom. Allspice. Tasted like a pumpkin beer at first but apparently that is due to a large amount of vanilla bean. Caramel pudding. Butterscotch. Watery mouthfeel, so the moderately high ABV is well hidden.” — NikkTwist, RateBeer

“Mop = swab. Bucket = cadillac. Wall = bulkhead. Recruit, take that swab outta the Water in the cadillac & bring me a beer! Swab Water!” — Woody C., Untappd (Blogger’s note: We have no idea what this means.)

Best of the Press 2016

A very pleased Mop Man
A very pleased Mop Man

Who is awesome?

YOU ARE AWESOME!

Once again, you’ve voted us Best Brewery in the Best of the Press of the Press of Atlantic City!

The results for this much-anticipated annual contest are tabulated from polls where readers of the Press of Atlantic City write in and vote online, nominating and selecting their favorite businesses from over fifty categories. The readership of the fourth-largest newspaper in New Jersey voted on everything from their favorite Amusement Park to their favorite Tattoo Parlor, deciding who is the best local artist (Victor Grasso only came in fourth? Shenanigans!) and which is the best party boat. (The Cape May-Lewes Ferry came in at #2 on that one, but that’s just because there wasn’t a collaboration beer for Brews by the Bay last year.)

It should also be noted that all four finalists for Best Bar and Pub proudly serve CMBC beer: Charlie’s in Somers Point, Mickey & Minnie’s in Cologne, the Back Bay Ale House and Vagabond, both in Atlantic City.

We are honored and humbled by the recognition. We love getting awards — the Bearded Beer Nerd variety are pretty cool, but they’re even better when they come from our loyal fans.

So, we thank you. From the bottoms of our sixtels, we thank you.

Collaboration Beer!

The craft beer industry is all about brotherhood and collaboration — those two things are a natural offshoot of beer, itself. Once you share a beer with an acquaintance, they are quickly moved from guy I met into lifelong friend — at least on Facebook.

That’s part of why the Garden State Craft Brewers Guild and the Delaware Brewers Guild are joining forces to bring you Brews by the Bay. We’re competitors, certainly, but we’re all working together toward the same goal: bringing local, innovative, and delicious new brews to our customers… while sticking it in the face of MegaBrew. (Seriously, a pox on their houses.)

In that spirit, Ryan, as President of the Garden State Craft Brewers Guild, hopped a ferry to Delaware with a few members of the Guild in tow. If the faces in those pictures look familiar, it’s because they’re also some of your favorites from the CMBC Brew Crew. A lot of us over here are also active in the Guild. (Could it be because our boss is the president? Naah….)

They headed over to meet up the guys (and talented women) over at the Delaware Guild at Dogfish Head Brewery. The two guilds are spearheading the collaboration brew that’s going to be featured at Brews by the Bay, and the two breweries had a few details to work out.

Oh, and about that brew. We focused on something that connected the two regions, other than the Delaware Bay. (No one wants a beer crafted with bay water. Yuck.) The original Dutch settlers fit that bill rather nicely, so we’re brewing a Dutch golden ale with lemons, hibiscus, lemongrass, and green cardamom. Sounds tasty as hell!

And the only place you’ll be able to get it will be on the 2:30 ferry from New Jersey connecting the two sides of the festival. So be sure to get your Full Experience ticket — otherwise, you’ll never get to taste it. Ever. And everyone who did get a Full Experience ticket will be able to lord that over you for the rest of your days.

In the meantime, check out the pictures below. We had a great day over at Dogfish Head, and this brew will end up excellent!

We’re Hiring!

Join these lovely ladies -- Emily, Maddie, and Courtney -- as a member of the Brew Crew!
Join these lovely ladies — Emily, Maddie, and Courtney — as a member of the Brew Crew!

One of the drawbacks of modern society is that you need a job in order to survive. Jobs suck — they take time away from more noble pursuits, like browsing Facebook in your underwear while drinking beer. But, if you want to be able to afford beer, you need to put on pants and go to work. It’s a conundrum.

Thankfully, if you work at CMBC, you won’t need to be able to afford beer. The perks are pretty awesome, and, though you may have to put on pants, we have a lot of fun around here while churning out barrels upon barrels of your favorite brews.

If you’re looking for a change of pace, check out some of the jobs below and on our site.

Director of Human Resources

If you like people and beer, this is the perfect way to combine the two without having to frequent seedy bars or questionable establishments. If you’re passionate, energetic, and best friends with some guy named OSHA, this might be the job for you.

Brewtique Manager

Run the Brewtique! As the manager of our gift shop, you’ll have the opportunity to share, demonstrate, and maintain our killer swag for our visitors. You’ll be a brand ambassador, a customer service rockstar, maintain our online store, and you’ll be a Growler Guru, running our crazy Austrian growler filler that looks like something out of 2001: A Space Odyssey. Fun times are a must!

Sales Director

If you’ve got a background in sales and experience in the industry, give this position a look! We’re looking for someone to head up our New Jersey sales team, leading the strategic planning, budgeting, and execution of all sales and marketing initiatives. If you’re up on the competition, have experience with distribution, and, above all, a passion for CMBC brews, give this position a look!

Sales Manager

These are our sales guys out in the field. We’re looking for someone in the Southeastern Pennsylvania area to expand and grow our reach in the territory. If you’ve got sales experience in the beverage industry, are energetic, organized, and have a passion for the industry, send us your resume and cover letter.

Beertender

As a Beertender, you’ll be the face of CMBC. Our loyal patrons (which you’re obviously one if you’re reading this blog), keep coming back specifically to see you! (Well, the beer may have something to do with it, too.) We’re looking for smart, interactive, engaging, articulate, and passionate individuals to deliver a memorable experience. Part-time and full-time seasonal employment is available. (And we close at 9!)

Event Team Member

Our Events Team members usually work weekends and a handful of weeknights at killer events and festivals throughout the Pennsylvania and New Jersey area. You’ll assist with setup and breakdown of the events, welcoming guests, and fielding questions about the brewery. A passion for craft beer and CMBC in particular is a must!

Delivery Driver and Draft Technician

Drivers and Draft Technicians are the face of the brewery in the field. This position offers high visibility to the business owners and management who carry our product throughout the area. There is great potential with this position to grow and lead others in the company. You’ll work closely with other team members to ensure that the best service possible is given to our customers.

Tour Guide

If you like showing off your knowledge of things while talking to people and leading them around a brewery — and you excel in walking backward — this is the job for you! You’ll head up our brewery tours, provide a unique and inviting experience for all our guests, and get to show off your knowledge of the brewing process, equipment, the history of CMBC and, of course, our beer!

Greeter

You’ll easily get to know every single person who comes to the brewery. Not only their names, but their addresses, dates of birth, eye color, weight, and driver license numbers! Our greeters are the first person visitors see when they walk through the door, and you’ll set the tone for the whole visit. Are you pleasant and can do simple math? (2016-1991 = 25 = they get a stamp and can drink) Then this job is for you!

If you’re interested in any of these positions, check the website and send your resume and cover letter to [email protected].

Good luck! And we hope to see you as the newest pants-wearing member of the family.

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