Every Monday is departmental meeting day at Cape May Brew Co, so each week, we’ll bring you the skinny on what went down, beginning with yesterday’s pre-snow powwow…
9:30: Production meeting begins! Co-owners Ryan Krill and Chris Henke are present, along with Brew Master Brian Hink and Marketing Guru Alicia Grasso. Chatter ensues about the weekend.
9:32: Brew schedule discussion commences. Up first is Honey Porter because we are “desperately low” in the tasting room, says Chris — news about the beer’s Jersey Fresh label must be getting out. After that, Coastal Evacuation is on deck. It all has to happen before Wednesday morning, because that’s when Brew Master Brian flies out for Colorado, where he’ll visit with his big brother (who teaches “English, literature, new media studies or something way over my head” at the University of Colorado). He’ll also see rock band Dr Dog perform live in Boulder. Today, he is even sporting a Dr. Dog hat, complete with orange puff-ball on top.
9:34: If the snow is a-coming, as the forecasters predict, Brian says he is prepared to spend the night on the brewery couch. (But he wishes the blinds on the window overlooking said couch had not been removed. “They were bothering me,” says Chris.) Otherwise, he’ll shoot to arrive for work at 3am — a pretty typical clock-in time for a 14-hour day of double-batch brewing.
9:36: A UPS truck arrives to drop off a skid. “At a brewery, it’s like Christmas every day,” says Ryan.
9:39: Conversation jumps ahead to three weeks out, when we’ll be making Concrete Ship, a malt-forward” brew for the tasting room that will make a good “entry-level” beverage for craft beer scene newbies. Fun fact: Cape May’s own concrete ship — all 3,000 algae-covered, half-sunk tons of it — is the most famous World War I-era prototype of its kind. Although wind and swell have beaten down the barbs of its skeleton, a part of the stern is still visible from Sunset Beach at high tide.
9:40: New brew house update! Drum roll, please… it’s possible the whole system will be installed and up and running by April 1st – stay tuned.
9:42: It’s crunch time. Keg crunch time, that is. There’s a bit of a bottle-neck happening, explains Ryan, meaning we’ve got more beer than kegs to put it in. (Sometimes, people steal them to sell for scrap, since they’re made of stainless steal — tsk, tsk — or they keep them as a weird keepsake… it’s the reason leasing kegs is a hot new business; they cost $100 a piece.) Luckily, it’s been so busy at CMB, a lot of empty kegs came out of the tasting room last weekend alone. “But that was President’s Weekend, and it’s going to slow down now,” says Brian. “But we always joke about that and it never happens,” adds Chris, “It’s Going to Slow Down could be the title of our biography.” Case in point: the current production schedule is on par with summer-time numbers.
9:59: The beer for One-off Wednesday this week is Corrosion Lemondrop, says Brian, explaining that this is CMB’s Corrosion sour beer with lemonade shandy added to it. “It’s absolutely delicious.” And next week? Devil’s Gone Wild, a wine-like brew for which wild grapes are a main ingredient. Fair warning: the latter has an 8% ABV. “Any more than a couple of those, and you’re pretty sauced,” says Brian.
10:02: A discussion about the government-imposed rules for naming one-off beers ensues. “The system is not set up for fun,” says Chris.
10:03: Chris, who splits time between Cape May and Philadelphia on the weekends, voices displeasure over the fact that he has not been in the City of Brotherly Love since two bars in his Philly neighborhood started carrying CMB brews. Ryan says he’d like to crash at Chris’ city pad the night of February 23rd for Beats, Brews and BBQ at World Café Life. Still need your own tickets? Grab them here.
10:31: Full staff meeting begins in the HQ conference room. Chris is late… again.
10:32: Sales Rep extraordinaires Richie Rallo and Justin Vitti update everyone on new accounts, including PJ Whelihan’s in Cherry Hill, which is now selling the Corrosion, and the Alden Café in Maple Shade, which is now carrying Devil’s Reach.
10:35: Logistics guy Andrew Ewing asks when we’ll be updating CMBC’s tap handles. The answer is “around June.” Fun fact: they’re handmade by our Chief Mop Man, Bob Krill.
10:39: Chris asks that he be told when taps in the tasting room are flowing too quickly. (No, fast beer flow doesn’t sound like a problem, but trust us.) Chris then gives the run-down of inventory, and what happened during today’s production meeting.
10:44: Richie updates everyone on past events. Last Friday’s Tap Takeover at Rio Station was “a pretty huge success,” with a sixtel of our Blonde being kicked by 9pm. Now, The Ugly Mug, “wants a piece of that action,” so look for a Tap Takeover there on March 12. Justin adds that our keg at Philadelphia’s Grey Lodge Pub for their Friday the Firkenteenth event was kicked in under an hour, and the Gordon Ramsay Pub & Grill opening in Atlantic City went great, too. “There was a line for the bar by 8pm,” he says. Watch this space for info on upcoming events, including a collaborative Tap Takeover with Flying Fish at the “rustic-chic” alehouse called Bru in Center City on June 1st.
10:51: Bartender Jim Zolna updates everyone on the weekend at the tasting room, calling it a “pretty busy” couple of days, even on Valentine’s Day. “This is where the husbands who forgot to make reservations ended up,” jokes Chris. Taproom coordinator Ashley Sundstrom adds that CMBC mugs are selling quickly — buy ‘em up! — and that CMBC has made some new hires, including two event workers and a new tour guide.
10:54: Meeting dismissed. Cheers!