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The Official Blog of Cape May Brewing Company

Timeline of The Keel


We’re so excited to set sail with our Stow Away Series. Not only because the brews are fantastic, but because we’ve been working on this series for almost three years. That’s a lifetime in the world of craft beer (and pre-schoolers).

Wonder how it all came to be? Head Brewer Brian Hink sets out the timeline for us.

May, 2013 — Sour Beer Visionary Brian Hink begins his tenure at CMBC. “I started bugging Hank about sours. He and Ryan were interested in them, but we didn’t have any excess capacity, and you kind of need that to take the time to brew these beers.”

September, 2013 — Brian starts on the production team and continues being a sour champion.

November, 2013 —  Hank asks Brian if he wants to start on some sour projects. “I said, ‘Hell, yes, I want to start some sour projects! How are you even going to ask that question?'”

December 16, 2013 — The pitch of yeast and bacteria that eventually inoculates The Keel — Bug County, a blend of 20 microflora, from East Coast Yeast — is delivered to CMBC. (“From Al Buck,” Brian says. “The guy’s a frikken genius.”)

Early December 2014 — We get some food-grade drums — 220 gallons each — and Brian starts a half-batch of sour.

January, 2014 — We come out with South Jersey Secession Session Scottish Ale, that Brian sees as the perfect base for sour beers. We spiked four drums of SOJO with the sour pitch.

Winter, 2014 — A makeshift “warm room” is set up in the building that is now affectionately referred to as HQ, and the drums are set out there. 

Summer, 2014 — CMBC had started to make a name for ourselves in sours with the release of Tower 23.

September, 2104 — Turtle Gut, a kettle sour with a secondary fermentation with brettanomyces, is released – starting our journey down the road of mixed fermentations.

November, 2014 — HQ is finished: the floor is complete, barrels and tanks were coming in. (Excess capacity unlocked!)

March, 2015 — Took a 15-barrel batch of SOJO and used one of the original four drums of sour as an inoculant. Each of the four drums will eventually become part of a blend in the series.

f4b97ce6-4de2-46a2-89a8-4e5dd3061c8eMay, 2015 — The blends are deposited into 58 French oak red wine barrels, eight of which become The Keel.

January, 2016 — Eight of the barrels are “good to go”. We pulled them and put them into a blending tank, “and it was spot on. It was great.” Brian pulled a bit out of them and did some small refermentation experiments and yeast trials.

February, 2016 — Discussion on packaging begins, and Ryan falls in love with screenprinted bottles. We decide to “do it right.”

April, 2016 — Labels approved by TTB.

May, 2016 — Bottles arrive.

May 18, 2016 — The Keel is bottled for the first time. We had to get a new bottler in order to accommodate the 750ml format. “It took a lot of us a lot of time.”

May 26, 2016 — The first check on the beer’s bottle fermentation is done. “You never know on the back end of it, one, did the yeast take off? There’s no nutrients in there, so the yeast are really in a harsh environment. It’s a really stressful environment for them, so in that stressful environment, are they going to kick off a lot of off-flavors?” (Hint: they didn’t.)

June 13, 2016 — An organizational meeting takes place at CMBC, coordinating production and marketing, to decide on a release date.

June 25, 2016, 11am — You get your first chance to purchase up to three gorgeous bottles of this long-awaited brew at The Brewtique at Cape May Brewing Company.

June 25, 2018 — Your last chance to return to CMBC and let us know what this brew tasted like after cellaring it.

“The Stow Away Series has kinda become my baby – from originally bugging Chris about making them, to pushing for barrels, to doing all the research into barrel care and then finally the blending of barrels to create The Keel,” says Brian. “As Head Brewer, I couldn’t be happier with the end result.”

We’re confident that all of your hard work has paid off, Bri. Can’t wait to try it!

Brian Hink on The Keel

In the short video below, Head Brewer Brian Hink tells us what went into the new release. This brew has been in the works for over two years, and Brian’s particularly pleased with the way it’s come out. “Definitely the most adventurous avenue we’ve explored yet!”


Stow Away Series Bottle Design


Our Stow Away series is the most ambitious thing we’ve done here at CMBC, and we’ve created packaging with just as much beauty as the brew inside. These 750ml bottles are pure art — from their imagery to their construction to their execution. With this higher-end release, we were really looking for something that communicated quality to you, our dear beer drinkers, because when we’re asking you to pay $20 for a bottle of beer, we know you want your bang for your buck.

We think we got it.

As with many things at CMBC, we wanted to keep this series to a nautical theme. The name itself evokes that feeling: not only does it refer to the fact that you can stow it away in a cellar for up to two years, but we’ve all dreamed about being a stowaway on a cruise ship to a beautiful and exotic locale.

“We wanted something different than our usual flagship designs,” says Courtney Rosenberg, our resident graphic design genius. And after a few discussions, “I went online and created a mood board — I looked at different packaging, different colors, different nautical looks — to sort of figure out what we wanted to go for.”

Each release in this series will be named after various parts of a ship: and since the keel is the first element of a ship that’s built when it’s being constructed, it only made sense that our first release in this series reflects that. “For every part of the boat that we’re structuring, we wanted that to be prominent in the image.”

After a few false starts — there’s really nothing exciting about a large picture of a keel — the team decided to focus upon the motion of the waves, with each element referred to in the name of the beer given some amount of prominence in the image.

“The waves are my favorite part,” Courtney says. “The waves look really neat, no matter what color they’re in.”

Each release is going to have a different color scheme to go with it, “but they’re all ones that you would see while looking at the ocean or looking at the sunset.”

The intricate designs have various symbols hidden in them, as well. “If you look at the compass, there’s our little New Jersey logo in it. If you look here and there, there are little easter eggs.”

IMG_8134With this series, we decided to go with screenprinted 750ml bottles. Designing screenprinting on a 750ml bottle offered some interesting challenges while also opening a world of possibilities. The colors had to be matched against the amber color of the glass, but we weren’t constrained by the size of a label. “We could do almost a full wrap,” Courtney says. We had the full bottle to use as a canvas.

Screenprinting gives the bottles a collectible feel to them. “You know, you’re not just going to peel off the label and use the bottle for homebrewing, which a lot of people do. It’s ours.”

Another element about the design that has Courtney particularly jazzed is that the tops are capped with melted red wax. “It looks kind of Shakespearean. It reminds me of the skull with the candle lit and the wax dripping.”

Courtney feels that the whole design has a “message in a bottle” feel, as if it’s the type of bottle a stowaway might use to relay a message back to shore.

We’re feeling pretty confident that you’re going to want to hold on to these bottles long after you’ve decided to enjoy the beer, whether it’s to display them on your mantel or bar, or get a message to a faraway land. “When they’re all lined up,” Courtney says, “it’s like a sunset.”

At least three more releases in the Stow Away Series are planned for this year, with the bottle designs having both variation and consistency. “The cool thing is that there are little changes in the design between each release.”

“They’re similar,” she says, “but completely different at the same time.”

Kind of like the series itself: all barrel-aged, sour brews, but all expected to be wildly different from one another.

We’re sure you’ll love Courtney’s work, too! Be sure to pick up a bottle (or three) on Saturday, June 25, at 11am.

Ryan and Chris on the Stow Away Series


On a very busy day at CMBC — busier than a normal Monday, in fact — we had a chance to wrangle both Hank and Ryan in one room at the same time (for the most part) to talk about the upcoming Stow Away Series release.

It should be noted that during the discussion Ryan munched on some carrots and peanut butter, while Hank searched through copious emails and notes to find out exactly when the original pitch was delivered.

Why did we do this beer?

HANK: Well, [Head Brewer Brian Hink]’s been pushing us. Since he started, he’s always wanted to brew sour beers. I’m very interested in fermentations in general. Just different types of fermentation: not just beer, but vinegar, and lactic acid, and acetic acid. So, I’ve always wanted to do it, but we never had the time nor the capacity. Eventually, he wore away enough and we decided to go for it. I ordered a pitch called Bug County — East Coast Yeast Company.

RYAN: (entering, as Chris is pulled away by Nakeya) Hey, what’s up, man?

Yeah, we’re, uh… talking about where the idea came from, basically.

RYAN: For the Stow Away Series?

Yeah, for the Stow Away Series.

RYAN: Well, we always wanted to do something that was really different and fun. So, the whole genesis of of Cape May Brewery in general is to bring this really great craft beer that we see — especially out West — to New Jersey. So, doing that isn’t limited to just making craft beer. The interesting thing is exploring flavors. Because, ultimately, what are we? “We’re a beverage company,” is the least sexy way to say it. Carbonated alcoholic beverage. And let’s not just stick with the basic flavors anymore. Let’s see what different flavor compound possibilities exist.

So why did we want to do the Stow Away Series in particular?

RYAN: We wanted to do start doing some barrel-aging work with red wine barrels. A lot of breweries do stuff with bourbon barrels, which is great and all, but not too many people are working with red wine barrels. So, we wanted to explore that a little further.

HANK: (returning) East Coast Yeast. And they have a blend of bacteria and wild yeast called Bug County. Sounds delicious, doesn’t it?

Uh, yeah, it does…

Why did we choose to use 750ml bottles?

RYAN: Because we’re doing a bottle-conditioned beer.

HANK: Yeah, you can bottle-condition in any bottle, really, but those are definitely heartier, they can handle the pressure more. Also, it’s a specialty product. I think I related it more to a wine, and it’s priced like a wine, so it’s more of a specialty product with specialty packaging. It’s just premium.

Have we done 750s before?

RYAN: Once, a long time ago.

What did we bottle?

RYAN: Sawyer’s Swap and Devil’s Reach. We had to do it manually. We had a little hand-filler.

HANK: Oh, my gosh, yeah. That was our first bottling run.

RYAN: (With a mouth full of peanut butter) Mm hm.

How’d they go down? How were they received by the customers?

RYAN: It was received really well, but it was just grueling in terms of being efficient.

IMG_8204Have we gotten any more efficient this time around?

RYAN: (Peanut butter) Mm hm.

How so?

RYAN: We got a really nice filler. The whole production staff knows what they’re doing.

They didn’t before?

RYAN: It was me and Hank. I’d say no.

HANK: Say no more. (Finding it on his computer) December 16, 2013, is when Bug County shipped to us, the secondary fermentation run. It was a little bit of a while ago.

So, why did we want to do barrel-aging work? You said no one’s really doing it, so why did we want to do it?

HANK: Like I said before, I’m really interested in fermentations other than standard fermentations. And barrel’s a whole ‘nother level, because not only are we trying to get these other bacteria and yeast to ferment in this beer, but then the barrel itself is letting a little bit of oxygen in, which just changes up everything going on, the chemistry going on in this barrel. It’s just a very unique product. It’s something you can’t replicate, you can’t rush. Some wineries will use oak spirals to speed the process, but they’re looking for oak flavor. We’re looking for so much more than oak flavor. That aged flavor is just so unique. Plus the other fermentations going on over the two-and-a-half year period.

What does that do for the CMBC, getting those red wine barrels in?

HANK: Costs a lot of money. Money you’re not going to see back for two-and-a-half years.

RYAN: Mm hm. (The peanut butter, again)

You think it’ll pay off?

RYAN: I think it’s a great opportunity to show who we are. That we’re not just trying to make the cheapest beer possible. That we’re trying to make good shit.

HANK: That we’re more than IPAs, ales, lagers. As brewers we want to be creative. That’s who we are at heart, right? We started this company as brewers and we want to have fun designing beers, and we want to let the beers do whatever the hell they’re going to do. The scary part about a barrel: you can put beer in a barrel, you never know what you’re going to get. You could get vinegar. You could a really tasty sour beer. You could get nothing.

And that’s my next question. We’re taking a lot of the process out of our hands and handing it over to the customer in terms of cellaring and aging the beer. How do you guys feel about that? What should the customer expect?

RYAN: Well, we’re giving it to them with instructions.

HANK: In my opinion, I’m gonna drink it now. I can’t sit on beer like that.

RYAN: Yeah.

HANK: I have no patience. I do not have a cellar. I have zero patience to cellar beer. The only beers I’ve cellared were accidental.

You forgot about them?

HANK: Forgot about ’em. And the beer’s perfect to drink right now. You can cellar them and see what happens, and then you become part of the experiment. Because we’ve never cellared this beer before, we’ve never brewed this beer before, so you’re part of this. The consumer is PART OF THIS. If you go ahead and age it for two years, you’re gonna come back and tell us it was better… hopefully not worse… the same… who knows? So, I think that’s the pretty unique part of it. We’re all just learning together. The point where it gets into the consumer’s hands? Who knows. As an engineer, I hate leaving things up to chance. That’s probably one reason it took us so long to get into the barrel. I’d say Brian and the brewers are more like artists, but I have an engineering background, I like everything to be very stark. I like to be in control of the process. And when you throw beer in a barrel? You have zero control over what’s going on.

So, why are you guys excited for it?

RYAN: (Who had been answering emails while Hank spoke rather eloquently on risk) Why am I excited for White Caps?

Sure, we can talk about that if you want.

RYAN: I mean, The Keel? Because it’s unlike anything we’ve ever done. (Turning to Hank) You gotta do sound bites, Hank.

HANK: Make sure you tell everyone he was holding a pen in his hand while he said that.

What other barrel-aged beers have you guys tried? Have you gotten any inspiration from any of them?

HANK: We’ve visited so many breweries.

RYAN: The brewery in California.

HANK: Crooked Stave.

RYAN: B-R-U-E-R-Y. Crooked Stave.

HANK: Uh, Cascade? Barrel House? Is that’s what it’s called?

RYAN: Yep, Cascade Barrel House.

HANK: That was our big trip to the West Coast.

That was all in California?

HANK: Cascade Barrel House is Seattle? No, Portland. There’s a bunch of little Belgian breweries — well, they seem little. There’s a good amount out there, now.

Any of them stand out to you as saying, yeah, this one? Or did you take elements from a lot of them?

HANK: We didn’t know where to start. There’s so little documentation out there on how to do this, and when we started this two years ago, there was even less. A lot less than there is now. Now, Brian will tell you all about The Sour Hour, a podcast he listens to, and there’s books you can read. When we started, it was almost a mystery. You know, we’re getting some of the bacteria from this one company, but when to age it? How long to age it? It was all a mystery. This brewer says this, and this brewer says that, and they were completely different. The Keel was just a crap shoot that really turned out well. We tried to control it as much as possible, but it just turned out incredibly well.

The Keel will be released Saturday, June 25, at the Brewtique. For more information, call (609) 849-9933 or email [email protected]

Cape May Airport Plans Expansion


There are big plans afoot at the Cape May Airport.

“There’s not enough room at the inn,” remarked Victor Frezetti, CFO of the DRBA, of the current state of affairs at the airport.

The Delaware River and Bay Authority which runs the airport has plans for construction of a new building to house light industrial and commercial businesses.

“If you run for office in Lower Township,” jokes Mayor Michael Beck, “you put down that you’re going to develop the airport because no one knows what else to do.”

IMG_7021Cape May County’s winter unemployment rate is one of the highest in the state. “We’re losing population because we don’t have winter jobs,” remarked Cape May County Freeholder Director Gerald Thornton. “Any time we bring a business into the airport, it provides jobs to the County of Cape May.”

Plans for the 15,000 square foot building include three finished units — two at 1,500 square feet, a larger 3,000 square foot unit, and “core and shell” units available in 1,500 square foot increments.

Local elected officials, members of area chambers of commerce, and airport tenants — including CMBC’s own Ryan Krill — were onhand for the groundbreaking on June 8. And those who spoke did so in glowing terms about CMBC.

IMG_7025“I call our ‘anchor tenant’ Cape May Brewery. We could not have begun this renaissance at the airport had it not been for what everyone loves: craft beer,” remarked Stephen Williams, DRBA Airports Director.

“I remember when Ryan came into the township and wanted to help. And he’s a brilliant guy with a brilliant idea, the brewery, the whole nine yards. He would have been successful without us, but we were there with him,” Mayor Beck said.

D’aww! Thanks, y’all!

In all seriousness, we’re tremendously honored to be held in such high esteem by our community and elected leaders. That’s part of the reason why we stay so involved in the area — why we buy local, why we sponsor events like the Cape May Forum and Escape the Cape, why we stay involved at every level — because of the astounding support we’ve received from the local community.

In just five short years, we’ve gone from three guys with an idea to the “anchor” of Cape May.

You give us love, and we’re happy to give it right back. Thanks for everything!

DC Recap

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Last week was a busy week at CMBC — at least off-site. Between Philly Beer Week, SAVOR DC, and the Guild’s Hill Climb, we were really all over the place. We’ve got the top five goings-on in DC for you below.


Man, was this a blast! SAVOR DC was all about food and beer — and, let’s face it, those two things pretty much make the world go ’round. Brewers Association Executive Chef Adam Dulye paired each of the 75 participating breweries’ brews with a special concoction — pairing Shrimp and Grits with Coastal Evacuation and a Nordic dish of sardines, buttered radishes, rye, hardboiled egg, and chives with Devil’s Reach. “There were so many small bites and they were all so decadent,” says Ryan. “It’s hard to say one was the best.”


While in DC for the Hill Climb, Ryan got to talk to some of the heavy-hitters in the brewing industry, including Sam Calagione from Dogfish Head, Rob Todd of Alagash, and Jim Koch of Sam Adams. “It was great!”


Wearing his “Guild Hat” as the president of the Garden State Craft Brewers Guild, Ryan had the chance to trot up Capitol Hill to talk to some of our legislators about the Craft Brewer’s Modernization Act.  “It was a great chance to tell our success story.”


Click the image to bring it full-size

The bill has 11 co-sponsors in New Jersey and 222 co-sponsors nationwide, but Ryan took the chance to change a few more minds. Ryan had eight meetings with Congressmen and Senators and dropped in on six more.  “I was exhausted but I wanted to make sure I got to EVERY office.”


We put together an Economic Impact Report for Ryan to share with the New Jersey delegation. Each factsheet had general information on the front with specialized information for each district on the back. “It was a smash hit and really popular at the national guilds gathering meeting afterwards.”


“There’s a mini train that goes between the Capitol building and the Senate and Congressional offices. SO COOL!” He’s trying to hitch a ride, but it may just have to wait until he’s elected to Congress.

Yes, the most powerful men in the world ride this little train that looks like it just came around the corner of Mister Roger's Neighborhood
Yes, the most powerful men in the world ride this little train that looks like it just came around the corner of Mister Roger’s Neighborhood


running tourCape May is pretty much synonymous with fitness. At any given moment, you can find someone running along the beaches, biking on one of the streets, or rollerblading on Washington Street Mall. We’re a fit and trim town, and we like it that way.

CMBC is a pretty fit company, too. Ryan bikes so much that he sometimes forgets how to walk (it has nothing to do with the fact that he brews beer for a living), we have multiple runners on the staff, and, let’s face it, you need to be in pretty decent shape to be lugging around 160 lb kegs of beer for eight hours a day.

That’s why it came as no surprise to any of us that our former employee, Diane Stopyra, recently began RunCape, specializing in running tours of Cape May. Combined, she and her partner Kashi Davis have over 40 years of running experience, and even more familiarity with being passionate about Cape May and its varied and sometimes salacious history. On their tours, you’ll get exercise, beautiful sightseeing, and the stories behind the names of some of CMBC’s favorite brews.

“One day, I was running with my sister in Cape May Point, and, since it was one of her first runs back after having a baby, she wasn’t feeling great,” Diane tells us. “I started giving her some fun facts about the landmarks we passed to help distract her, and she said: ‘You should give tours.’ It was a lightbulb moment.”

running tour 2Diane and Kashi knew each other from running around town, and knew that RunCape was something she’d considered doing, as well. “Being a biologist, she has tons of great knowledge about the awe-inspiring nature here, and she’s an incredibly passionate ambassador for the sport,” Diane says.

“Flash to us meeting at the Brown Room in March where Diane proposed her idea,” Kashi tells us. “I was an immediate yes! I love running, I love Cape May, and I love Diane — wasn’t a single ‘con’ to this decision; it was all ‘pro’.”

Big cities like Philly, DC, and New York already offer running tours, but RunCape is the first of its kind at the Jersey Shore. At the moment, RunCape offers tours of Cape May City — which means passing a ton of restaurants and bars that serve up CMBC brews. Both tours include numerous landmarks for which CMBC beers are named. They give shoutouts to CMBC at several points along the tour: the WWII lookout tower (Tower 23), the SS Atlantis (Concrete Ship), and at the end of the tour everyone gets a lesson in pirating (Mooncusser Pilsner). “I especially love telling the harrowing tale behind the Sawyer’s Swap brew when we hit the Chalfonte,” Diane says.

They’ll be adding specialty tours soon — ghost tours, run-with-your-dog tours, holiday light tours, and tours that include cocktails en route. Perhaps a Sawyer’s Swap along the way? Everyone loves running after drinking a 9% barleywine, right?

Prunning tour 4robably not. Diane suggests any of the session brews to recover after a run “because they’re thirst-quenching, but low in alcohol. We love the Honey Porter, too, because it’s done a lot to raise awareness for the importance of protecting New Jersey’s hives, and we love local honey as a natural, on-the-run fueling source. In fact, we give it out to all runners who take our tours.”

Neither of the women will be participating in Escape the Cape this weekend, as they have a tour that morning. “But we’re still planning on celebrating with some Escape the Cape beer as though we HAD competed,” Diane says with a smile.

“It may seem paradoxical to talk about craft beer and running in the same breath,” notes Diane, “but I think the two things are simpatico. Running makes you feel good about yourself, even gets you high. And drinking craft beer should make you feel good, too — not just because it’s delicious and makes you tipsy, but because choosing Devil’s Reach over Bud Light means you’re supporting local, and making this an even more colorful place to visit… and to run.”

The vibe at RunCape is tremendously laid-back. You don’t need to be a marathon runner in order to enjoy one of the tours: they pace at about a 10-minute mile. Tours are meant to be enjoyed by the whole family, so long as your kids are more-or-less high school aged and have a passion for history. “People need not be intimidated thinking we are speed demons and that the pace will be fast,” Kashi adds. “Total opposite — we are tortoise all the way on this tour. We slow down and enjoy the Cape for all it’s worth, same as you do a great beer. No need to rush — we are savoring the miles and the sips.”

Escape the Cape

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Generally speaking, when you’re riding the Cape May-Lewes Ferry, you’re asked to remain aboard the ferry until it has docked safely at your destination. That’s typical ferry-riding etiquette. It’s safe, it’s sane, it’s… what normal people do.

Unless you’re one of the 1,750 people participating in Escape the Cape.

On Sunday, June 12, this award-winning triathlon commences with the entire group of participants plunging into the Delaware Bay from the back of a ferry. To say the least, it is an evocative moment.

We sat down with Maryland-based triathloner Colleen McGuinn — wife to James, mother of two, prosecutor par excellence, Villanova grad (go Cats!), and general, all-around badass — who is participating in the race for the first time this year. Colleen ran her first triathlon in 2001 at age 26 — “It was an excuse to hang out at the beach for a weekend,” she says (If you need an excuse to hang out at the beach for a weekend, call us, because we have about 23 on tap right now….).

Colleen after running the Virginia Beach Shamrock Half-Marathon in 2014

Colleen has been running seriously since 2012, training for triathlons by adding biking and swimming to her usual running routine. She’s run some pretty hefty races since then — Ironman, anyone?!? — and can’t wait to take the plunge for Escape the Cape.

“I’m excited to jump off the ferry!” Colleen says. “That just seems like the coolest thing, and the most interesting way to start a triathlon ever.”

It’s all done safely in stages — 1,750 people all attempting to dive off the back of a boat simultaneously could result in multiple injuries — and the last thing you need is a competitor jumping on your back before a triathlon. “It seems like a pretty amazing thrill,” Colleen says, “and certainly not something you get to do every day. I’m not remotely scared about it or nervous, just excited!”

This year’s race involves competitors swimming a mile, biking 25 miles, and running five miles. Let that sink in for a moment. Most of us don’t even like driving 31 miles — these people do it under their own power… for fun.

CMBC is the official beer sponsor of the race. “How could we not support something like this?” Ryan asks. “The sheer insanity of it all puts it right up our alley.”

CMBC’s prez, an avid biker himself, was all set to participate in the race two years ago before falling victim to a run-in with a razor blade and some zip ties while installing a projector.

“And it gives us an reason to brew a special beer.” As if we need a reason.

Colleen takes the plunge in the 2016 Escape the Cape. (Photo courtesy Colleen McGuinn)</center.
Colleen takes the plunge before ranking first in her division in the 2016 Escape the Cape. (Photo courtesy Colleen McGuinn)

Brewed with assertive and exotic hops but fermented with our house lager strain, Escape the Cape Pale Ale is a straw-colored, lager-esque ale, crafted to appeal to beer drinkers yet be invigorating enough to sip after a running a triathlon. This brew has a strong hop aroma with little bitterness: crisp, dry, and poignantly refreshing.

“I love to have a beer after a race,” Colleen says. “Not immediately after, but after a race, a beer is just so cold and tastes better: probably similar to tasting better on a beach. Maybe it’s the warmth contrasting with the coldness?”

Colleen is looking forward to trying Escape the Cape for the first time. “I’ve not had the chance yet as I’m in Maryland and this is my first Escape the Cape, but I am looking forward to it.” Husband James is “a bit of a beer buff, so we are definitely going to the brewery during the weekend at some point. I’m excited to check it out.”

“Our #1 focus is the athlete experience,” said Stephen Del Monte, Founder and CEO of DelMoSports and Escape the Cape Race Director. “Athletes will get to do things at this race they can’t do anywhere else, like jump off the Cape May-Lewes Ferry and enjoy a custom-brewed race beer by Cape May Brewery. We’re proud to buy each athlete an ice cold Escape the Cape beer to celebrate their accomplishment. Can’t wait to try it myself!”

Colleen, Stephen, and the rest of the runners will be able to sip Escape the Cape at the pre-race party at the Tasting Room on Friday, June 10 from 5-7 pm and at the post-race party at Harpoon Henry’s after the race on June 12th from 11am-2pm.

Escape the Cape taps Thursday, June 9th in the Tasting Room and in better bars and restaurants throughout the area. Best of luck to Colleen and all the competitors this weekend!


Philly Beer Week in Pictures

Philly Beer Week took place between June 3 – 12, and CMBC rocked it! We had a blast, ate some pies, drank some pie-flavored beer (yes, it’s a thing!), and we really hope that you guys had fun, too.

We’ve got some pictures of the week, from the Opening Tap at the Fillmore on Friday, June 3 and our pie-eating contest at the City Taphouse on Saturday, June 4. We’ve got some great shots with the inimitable Hammer of Glory — Philly Beer Week’s answer to the Olympic Torch. It winds its way through the city from bar to bar, hammering down at the Opening Tap.

There are a few shots at BarLY, Varga, and the London Grill. Our events were a lot of fun, and everyone loved the brew! (Surprise, surprise….)

Check out the pictures below to see what happened.

We’re Hiring!

hiringDamn, Daniel! Back at again with the hiring of massive numbers of people at CMBC! (And the white Vans….)

Looking for a career change? Want to help make the BEST BEER ON THE PLANET? CMBC is — yet again — hiring in a number of exciting positions. Experience in sales? Bartending? Hospitality? Or, do you want to get some experience in one of these areas? Check out the opportunities below, and see the website for more information.

Summer Intern

Do you want to do everything? Literally. EVERY. THING. And, do you want to get college credits while you do it? This PAID internship will give you experience in just about every aspect of the brewery. Basically, you’re gonna keep this place running. You up to it?


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!


As a barback, you’ll be assisting the Beertenders with just about everything involved in running a busy bar… except pouring beers. However, if you’ve got a passion for craft brew and would eventually like to work your way up to Beertender, this is a great place to start!


As a greeter, you’ll be the very first face people see as they enter the brewery. You set the tone for the entire experience, so if you’ve got a pleasant demeanor, a great personality, and a passion for CMBC, you’re the one!

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.

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. If you’re looking for a “foot in the door,” this may be it!

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 member of the family.

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