Yes -or- No
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It’s the most wonderful time for a beer!
Okay. Just about any time is the most wonderful time for a beer. We know. Luckily, we’ll have our Boughs of Barley 2018 releasing just in time for the holidays!
It’s time to break out of your Halloween candy stupor and start thinking about what you’re going to buy for that beer lover on your list. And, since our new merchandise drops today, you’ll definitely want to check this out!
The best-kept secret around the brewery is that Chris Henke is one of the most generous individuals here. Hank’s our moral center. He’d give you the shirt off his back and then say, “Hey. Would you like a brewery, too?”
That’s why, when Double Nickel came up with the idea of a collaboration between four area breweries to raise money for needy families during the holidays, for Hank, “it was an easy yes.”
There are two weekends each year that we absolutely live for in Cape May — one in April and the other is this weekend.
It’s the Exit Zero Jazz Festival! Twice a year, the biggest names in jazz descend on Cape May for concerts at the Cape May Convention Center, at the Schmidtchen Theater at Lower Cape May Regional High School, and at multiple club venues throughout town, including the Cape May Brewing Company Stage at Cabanas.
We’ve got all the reasons you need to be there!
Believe it or not, the holidays will be here before you know it. It seems like we were all at the beach a week ago, getting some sun and playing in the sand, but it’s actually November now.
How did that happen?!?
Regardless, as the weather turns colder and the seasonal employment dries up in Cape May County, we’re left with a lot of people in the county who aren’t sure where their next meal is coming from.
That’s where the Community Food Bank of New Jersey comes in. They work tirelessly to ensure that no one in our state goes without a nutritious meal, servicing nearly 15,000 households in South Jersey and allowing us to live out one of our most dearly-held Core Values: Be a Good Neighbor.
That’s why, beginning November 16th, we’ll be collecting shelf-stable, non-perishable items in our Brewtique.
Kristen Taylor joined us in August after time spent in London, Brooklyn, and Cape May.
“Kristen was one of my first hires as the General Manager here, and I could not be happier with her joining the team,” says Tasting Room Manager Chris Costello. “She comes with a love for craft beer and a love for Cape May. She has been a great help in the Tasting Room and the Brewtique and is always looking at how she can help us succeed on a daily basis.”
Welcome Kristen!
Our chocolate porter King Porter Stomp is one of those beers that seems to go well with just about everything. Whether a main course or dessert, the chocolate notes and roasty flavors in King Porter Stomp make it perfect for nearly every meal.
We charged our Head Chef JP Thomas with coming up with a recipe using King Porter Stomp, and he didn’t disappoint. These chocolate porter short ribs will hit the spot, with the subtle chocolate notes in King Porter Stomp bringing out a variety of flavors in the beef, chasing away the winter doldrums. Serve with your favorite mashed potato or risotto recipe for a meal everyone will love!
Come on, babe, why don’t we paint the town? And all that jazz….
Kander and Ebb may have been thinking of Cape May when they wrote that line — except for the fact that it’s from a show called Chicago — because, during the Exit Zero Jazz Festival next weekend, you’ll be able to paint the town and get all that jazz.
And, with CMBC as the exclusive beer sponsor, you know you’re in for a treat — namely King Porter Stomp.
It’s rare that you hear of corn being used in a craft beer. Big Brew uses it a lot — mainly to lighten the color of the beer — but us little guys don’t use it all that often. It had been used a lot during ancient times, but it’s generally fallen by the wayside in favor of our more traditional barleys, wheat, and pilsners.
However, we’ve recently charged each department in production — brewing, packaging, and cellaring, and the lab — with devising their own recipes, and, when the cellarmen put their heads together, they decided to use blue corn as a specialty malt.
When they designed Maize Haze, no one really knew what was going to happen. We all knew that using blue corn in a beer could be done, but we were about to find out if it should be done.
Long story short… yeah. Using blue corn in a beer is totally a thing that should be done, even if we had no idea how to do it going in.
Apples in a beer. It’s not exactly a novel idea — at least not here at CMBC –, but you don’t see them very often. Apple juice, apple cider — both are a tangy and refreshing treat any time of year, and it gives us a chance to source our ingredients locally from Hill Creek Farms.
That’s why we were all pretty excited when production announced our latest limited release, Not from Concentrate. Not only is it filled with enough apple cider to give you that little tingle at the base of your tongue, but, with the addition of cinnamon, nutmeg, ginger, and allspice, you’ll want to curl up under a blanket by a warm fire with this one.
There’s nothing better than kicking back with the perfect beer to complement a meal. When all of the flavors in the food and in the beer combine just right, you know you’re experiencing something ephemeral, something that you’re not likely to be able to recreate on this mortal plane.
Luckily, we have our Head Chef, JP Thomas, looking out for us in that regard. He’s put together several beer dinners recently, and he always knocks it out of the park.
Last week, Sales Manager Richie Rallo set one up at Two Mile Landing in Wildwood Crest, and JP worked with the folks there to create a perfect pairing menu.
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