Straight to the Pint - Page 7 of 102

“It’s kinda like it should be Class-A drug level shit, but it’s beer.” -- Massive Beer Reviews

10 Jan 2019

Beer School

Snag & Drop Reviews

Snag & Drop is one of our favorite beers around here, and for good reason. What started life as an offering in our Employee Series has withstood the test of time to become one of our most popular offerings, both around the brewery and with our fans.

“It’s just an explosion of hops, basically,” says Brewer Andrew Ewing, who created the recipe. You’d expect as much from a Triple IPA, and Snag & Drop doesn’t disappoint.

Be careful, though: Snag & Drop is dangerous. It’s 10% and drinks as smooth as a 4-percenter. A lupulin-laden beast, Snag & Drop lulls you into a false sense of security, then pulls the carpet out from under you, knocking you into your mother’s curio cabinet and destroying all of her precious Hummel figurines.

Don’t do that. Be better than that.

Anyway, read up on what people are saying about Snag & Drop. It was even reviewed on YouTube by Massive Beer Reviews — you can check out their video at the end.

“We started with the silo outside through to the canning line,” Chris said.

10 Jan 2019

Brew Crew

Brew Day for the Brew Crew

One of the great things about working at Cape May Brewing Company is that we all get the chance to participate in a Brew Day as part of our training. From the Beertenders to the Marketing Department, each member of the Brew Crew can take a day on the brewery floor, learning what the team in Production do each and every day.

Generally, we learn that they work very, very hard.

Last week, four Brew Crew members got their moment to shine: Tasting Room Manager Chris Costello, Private Events Coordinator Kathy Forler, Beertender Rich Schmidt, and Marketing Assistant Kristen Taylor.

We caught up with Chris, Rich, and Kristen after their grueling day on the floor. (Unfortunately, Kathy had to run to her shift in the Tasting Room.)

You’ve always been true-to-style, and so is Cape May IPA. Start your year off true to yourself.

3 Jan 2019

Fun & Random

Ten Reasons to Start 2019 with Cape May IPA

2019 is young enough that you’re still writing 2018 and will be for another few weeks. You’re probably still forming your New Year’s Resolution, or you may have even broken it already.

Either way, you’re probably trying to start off the new year on the right foot. New year, new beginnings, new you.

Invite Cape May IPA along for the ride. And we’ve got ten reasons why you should.

“From my first interview to every shift I walk through the door, I see a smile, I see people laughing, I see happy people engaging me,” he says.

3 Jan 2019

Brew Crew

Welcome Matthew!

Matthew Dahms has done a little bit of everything: he has a background in the medical field, he’s met scores of his favorite musicians, and he loves trips to the zoo with his nieces. With an eye on personal growth, he’s happy to find a home at CMBC.

“Matthew has been a great addition to the team,” says Tasting Room Manager Chris Costello. “He has a great go-getter attitude and an extreme willingness to learn and assist wherever he can.”

Welcome Matthew!

“The beer and the music you can find anywhere else, but the fact that we’re a scratch kitchen and we’re making our dressings in-house and we’re hand-forming burgers every day -- you can’t find that anywhere else around here.”

3 Jan 2019

Fun & Random

Spotlight On… The Dog & Bull!

Founded in 1431, The Dog & Bull is the oldest pub in Croydon, England.

Since Ryan wasn’t willing to send us there, we decided to stop by its namesake in Croydon, Pennsylvania.

Known for great beer, fantastic food, and a hopping music scene, the Dog & Bull Brew and Music House in PA is quite a bit younger than the one across the pond.

We’ll be participating in a Cigar and Beer Dinner there next week — January 7th through the 9th — so we wanted to stop by to get the story on this bar and eatery. We sat down with Assistant General Manager Camillia Al-Rokh and Chef Max Schindler, both of whom have an obvious love for the bar.

“It’s not a promotion,” Brian says, humbly. “I’m viewing it as a title change.”

3 Jan 2019

Brew Crew

Brian the Innovator

Innovate or die.

It’s a time-honored adage of business, and one we take seriously at CMBC. If we want to remain relevant, we need to not only stay abreast of the current trends but stay ahead of them, in liquid as well as in technology.

Things move pretty fast in the big, beautiful world of brewing. If you don’t stop and look around once in a while, you could miss it.

So, we’ve put the guy around here who probably pays the most attention to all things craft beer and brewing related in charge of innovation, our former Head Brewer, Innovation Director Brian Hink.

It was all about layering on this one.

20 Dec 2018

Beer School

Last Hurrah and New Year’s Resolution

List of things that you will likely hear over New Year’s:

“Woo hoo!”
“Should auld acquaintance be forgot and never brought to miiiiind! Should… all.. Merf-merf-merf mahhh merf merf… iiiinnn days of.. merf-merf-merrrrrrf….”
“Ugh. I’m never drinking again.”

It’s a yearly cycle: we party it up on New Year’s Eve, then resolve to cut back in the following year. Sometimes, our resolve even lasts a week. Each year, you look forward to the previous year’s Last Hurrah followed by a New Year’s Resolution.

This year, as we bid a fond farewell to 2018 and accept 2019 into our hearts and minds, at CMBC you can get your Last Hurrah and your New Year’s Resolution in a can: a big, boozy Imperial stout called Last Hurrah, and a recalcitrant Brut pilsner called New Year’s Resolution.

We have fantastic flagships and still stay true to that model, and it’s really cool when a brewery can play with that line: where it’s the geek stuff and it’s IPA before everything else.

20 Dec 2018

Brew Crew

Welcome Gary!

Pro tip: when you’re looking to expand into North Jersey, hire a guy with a distinctively not-South Jersey energy.

We definitely found that with Gary Rosen.

“Gary’s got a wealth of craft beer knowledge and selling experience,” says Director of Sales Bill Zaninelli. “He’s built solid relationships over the past ten years with accounts in his area, eventually covering all of Mercer and Middlesex counties, as well as parts of Hunterdon and Somerset.

“And, like the rest of the sales team, he’s just a little bit crazy. He’s a good fit.”

Welcome Gary!

Christmas Eve is definitely our biggest celebration of the year.

20 Dec 2018

Fun & Random

Feast of the Seven Fishes and Cape May Brews

There are some great things about being Italian. For example, if you wanted to spend a month researching your familial roots, you’d be able to do it in Italy, and Italy is warm and beautiful and inviting.

And then there’s the food. Oh, the food! There’s a reason there are Italian restaurants everywhere and not, say, Scottish restaurants. That’s because Scottish cuisine is based on a dare, and Italian food is delicious.

Seriously, where would you be without pizza?

There’s one killer Italian culinary tradition that makes whatever you usually do on Christmas Eve look like a scene from Christmas Vacation. We’re talking about the Feast of the Seven Fishes.

Now, if you’re not Italian, you may have heard of this tradition with a certain amount of jealousy. Italian-Americans gather together their entire families — and, when it comes to Italian-Americans, that’s sometimes a very large number of people — and they gorge themselves on all of the seafood within reach.

We caught up with some of the paisans on the Brew Crew to find out what their traditions are, and we tasked our Head Chef JP Thomas with pairing some of his best seafood creations with our favorite CMBC brews.

“We really let the hops and Brett shine,” Lauren says, “and the bit of oats give the whole thing a pillowy mouthfeel. It finishes really dry, but to start off, it’s very fluffy, you might say.”

20 Dec 2018

Beer School

Aiding & A’bretting

Over the past several months, we’ve tasked the folks in production to devise recipes as departments. The cellarmen gave us Maize Haze, the guys in packaging gave us Baddest Cat in the Whole Damn Town, and now the lab has had the chance to devise Aiding & A’bretting.

It should come as a surprise to exactly no one that Lauren and Matt in the lab used their science background to their greatest advantage in devising their brew. It’s not exactly out-of-the-ordinary to do a 100% Brettanomyces-fermented brew — we have Crusty Barnacle in our lineup, but that’s one that if you don’t catch while it’s here, you’ll miss it.

“It came and left in, like, a week-and-a-half,” Lauren says.

So, with a record like that around here, another 100% Brett beer was certainly a welcome addition.

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