If you haven’t yet tried the latest brain-child of Lead Brewer Brian, get thee to the tasting room. Geek Out 2.0 came out last Friday, and it’s reminiscent of the first beer Bri-guy ever concocted at CMBC on his own, the original Geek Out. That one was a Belgian Rye IPA made with white wine, the forbidden fruit yeast strain (think subdued fruitiness), and both citra and experimental hops.
“It was everything but the kitchen sink,” Brian says.
But this time around, expect a more concentrated effort, due partly to the elimination of white wine. The final product is a very dry summer beer brewed with both pale malt grain and rye grain for a slick mouthfeel. And the hops? Well, those are from a special delivery we wrote about here. The ABV is 5.4%.
“You know how a band will come out with a first album that has some hits but is a little bit all over the place?” Brian says. “Think of this as the sophomore album — the one that makes you say: ‘Damn, the band got their shit together.'”
Calling all beer nerds. American Craft Beer Week — a celebration of the country’s craft beer industry and the 110,000 jobs it creates nationwide — is happening now. Newbies will discover the reasons behind the renaissance — craft beer reached 11 percent market share for the first time last year — and connoisseurs will be reminded why they love the craft community. Throughout the nation, small breweries will host events that highlight their artisanal and tasty concoctions, and we’ll be among them!
“Beer is steeped in American tradition,” says our Marketing Guru Alicia Grasso. “Not only does participating in this nationwide event allow us to celebrate the artistry of what we create on a daily basis, but it also allows fans to learn more about the growing craft beer industry which we support right here in Cape May.”
Here’s what’s on tap this week:
Tomorrow, CMBC will host our first ‘Sour Hour’ from 5-7pm in the tasting room. It’s the perfect time to try a pint of our popular Tower 23 — named for a local World War II Lookout Tower — because members of our team will be on site to mingle and discuss the light and refreshing Berliner Weisse. We’ll be happy to talk with you about what makes the sour style so tricky – and so rewarding – to produce, and about the 60 recently-acquired oak barrels that are about to do wonders for our sour program. Come thirsty.
On Thursday, there will beTap Takeover at Wildwood brew pub Goodnight Irene’s, where over 90 craft beers are available. On tap will be our Foreshore Cherry Limeaide Shandy, Turtle Gut American Sour, Tripel Wreck Belgian Tripel, Honey Porter, Coastal Evacuation Double IPA, and the last of our employee series beers for the summer – Richie’s Super Rad Pale Ale. But perhaps most exciting for the beer nerds out there? The dry-hopped Corrosion Sour IPA, which kicked in our tasting room way back in March, will also be on site. Oh, and bring your thinking caps — it’s Quizzo night.
Last but not least, on Friday it’s ‘Enjoy Your Tastings With The Brewers’ from 5-7pm in the tasting room. Talk with the men behind the beer about what makes them tick (er, ferment), and what we’re is doing to push the industry envelope. Who knows? Maybe you’ll even hear about that time our fermenter exploded. Newbies and connoisseurs welcome to sip and chat.
In case you drove by CMBC last Friday and saw parked at our entrance a fully-extended scissor lift complete with a Cape May Brewery banner alerting dignitaries and members of the press where to turn, and in case you wondered what the heck was going on, we’ll break it down for you. May 8 marked the official opening of CMBC’s second brewery at Cape May Airport. With a buzzy ribbon cutting ceremony, we launched 409 Breakwater, the 15,000 square-foot warehouse that we’ve been renovating for over a year and a half, and we dedicated the 30-barrel brewhouse inside. The day, in a nutshell, was great. The day not-in-a-nutshell is below.
Presenting: the ribbon cutting in review:
The oh-shit scenario: Mere moments before go-time, we realized our ribbon was for too short, only about eight feet long, for an event like this. Thanks to Courtney for an 11th-hour run to the party store for a spare. Crisis averted!
The welcome: President Ryan Krill gave the opening remarks, explaining the condition of the building when he first took it over (spiders, animal urine, and a front door lock that needed to be picked with a knife), and how humbled he feels to be where he is now, with 30 employees and counting. The new space “allows us to give back to the community that supported us in the beginning, and what better way to do that than over a beer,” he said.
The jokes: When it was their respective turns to make a speech, both Freeholder Will Morey and the Mayor of Lower Township, Michael Beck, cracked wise about CMBC’s original brewhouse being an old washing machine. (No, it wasn’t actually a converted Maytag, but it was a homemade system.) For coming so far in such a short amount of time, “a tip of the mug to you,” Beck said.
The food: Flight Deck Diner catered the afternoon’s reception. Said owner Sean McMullen: “It was easy to do; beer drinkers tend to be innovative and up for anything.” Among the tasty menu items were roasted summer vegetable sliders complete with Devil’s Reach Belgian Strong Ale-infused mustard.
The DRBA: The Executive Director of the Delaware River and Bay Authority Scott A Green said he met recently with a major local institution who also wants to move to the airport, and this institution’s president asked him: “So what do you think is leading to the rebirth of airport, if you could sum it up in one word?” Scott’s answer? Beer. “The brewery has gotten people to look behind the fence,” he said.
The presidential shout-out: Said Assemblyman Sam Fiocchi: “President Reagan always said that small businesses and entrepreneurs are responsible for almost all economic growth in this country, and that’s true, and that’s what you see here today, a company with vision, dedication and hard work…. Cheers!”
The confession: Congressman Frank LoBiondo called Cape May Brewery a great example of the American dream. Later, during the reception, he confided: “The Bog is my new favorite beer of all time. It’s got a unique taste, very refreshing. And it goes down very easy, which can be… dangerous.”
The big picture: Senator Jeff Van Drew told the crowd that this country and this state were built by people who believed they could succeed despite overwhelming odds, and that in this spirit, CMBC has taken something that was nothing, and turned it into something extraordinary. “I really believe the best is still ahead of you,” he said.
The young entrepreneurs: Among the afternoon’s honored guests were Cape May’s up-and-coming crop of culturally and business-savvy entrepreneurs. Said Jonathan Hirsch of the Montreal Inn: “People come into our restaurant and even into our liquor store requesting fresh and local. It’s wonderful to have the brewery for them here… and it helps that the beer is phenomenal.” Also in attendance? Chris Cooke from the eclectic Washington Street Mall shop called Across the Way. “The brewery draws the very demographic Cape May needs,” he said. “These are the people who will keep the town moving forward, and keep us from fading out as a Victorian resort.”
The moms: We spoke with the mothers of CMBC’s fearless leaders Ryan and Chris, who told us: “Words cannot describe how proud we are.” Although they also said that, at the beginning, they were a little shell-shocked when the guys told them they’d be going from “making beer on someone’s patio” to opening an actual, fully-fledged brewery. “The first few times we saw the hop plants they were growing, we assumed they were marijuana!”
There’s a great white named Mary Lee swimming 10(!) miles off of the Cape May coast right now, so area surfers should probably ditch plans to paddle out and hit our tasting room instead.
According to local meteorologist Dan Skeldon in The Press of Atlantic City this morning: “The 3,456 pound female has traveled almost 20,000 miles since it was tagged off of Cape Cod, Massachusetts in September of 2012. OCEARCH, a non-profit group that researches great whites, placed a tracker on Mary Lee that will emit a ping each time the shark’s dorsal fin surfaces above the ocean. Over the last month, Mary Lee has made steady progress northward up the East Coast of the United States. In early April, the 16-foot long shark was off of North and South Carolina. Earlier this week, she was lurking just off of Assateague Island off of the Delmarva Peninsula. In the last 24-hours, Mary Lee moved north, paralleling the Delaware coastline about 10 miles offshore. Then came five pings early Thursday morning, as Mary Lee zig-zagged about 10-15 miles east of Cape May and Wildwood. The current water temperature off of South Jersey is 55 degrees, just at the lower end of the shark’s preferred range.”
Follow Mary Lee on Twitter at @MaryLeeShark, or track her moves here.
This Friday marks the ribbon cutting for the CMBC’s new location — 409 Breakwater — which means we’ll be all set up and ready to go with our new brewery in two days time. Here’s what some members of our team had to say about the milestone three-and-a-half years in the making:
Ryan Krill – CMBC President: “It’s easy to romanticize opening a brewery, but holy hell, it’s hard to make it happen. No one tells you if you’re making a mistake, either, so yea – there’s a lot of anxiety. But it’s exciting, too. We used to fantasize about this event back when the brewery was just a concept. We wondered what it would be like to have people caring about us and our expansion moves. Now that it’s come to fruition, we fantasize about taking it to the next level.”
Chris “Hank” Henke – Chief Operating Officer: “The opening feels like it’s been a long time coming. When you’re in the thick of it — installing the boiler, the glycol system, the steam lines and everything else — it feels like it’s dragging. You’re cursing and busting knuckles. But now, it’s bittersweet. When it’s done, and there’s nothing left to work on, you miss it. What do you do when it’s all done? I guess you start looking to build the next thing…”
Brian Hink – Lead Brewer: “I remember when Ryan first showed me the new building. It was creepy as hell, full of wooden tables that looked like they belonged in a 1980s pizza joint, and there were these low-hanging, flickering lights. There wasn’t even a key to get inside; we had to pick the lock with a knife. Ryan said we’d be brewing here within two years, and I thought to myself ‘Get the fuck out.’ Most people say they’re going to do something and maybe it happens. But Ryan operates on a different timeline. He’s a doer, and there’s never a dull moment.”
Bob Krill – Chief Mopman: To me, it was pretty quick to go from a 12-gallon can for making beer to what you see today. If you think about it from that perspective… in three-and-a-half years we’ve gone from a 12-gallon system to the monster we have now. It’s a game-changer, pretty phenomenal. Chris and Ryan deserve a lot of credit, as well as the whole conglameration of people from the Delaware River and Bay Authority — it took a lot of people juggling a lot of different balls to make this happen. So really, it’s amazing how fast it all happened. We’re witnessing the birth of a brewery. Up until this point, we’ve been micro, micro… and now we have this beast that’s going to produce a river of beer. It’s so exciting to to be a part of. I feel like I’m freefalling, parachuting or something. Every second, I’m just enjoying the ride.
Things may be business as usual at CMBC — we’re still mashing in, serving tasty beer, and attending very important meetings. Just yesterday, President Ryan Krill headed to Cherry Hill for an executive briefing with Lieutenant Governor Kim Guadagno on ways to spur investment and job creation in New Jersey.
But there’s also been a greater-than-normal flurry of activity at our headquarters this past week. That’s because the long-anticipated ribbon cutting for our new building is this Friday. In just two days, state senators, congressmen, assemblymen, local entrepreneurs and other VIPs will descend upon 409 Breakwater to see what we’ve done with the place and help us to officially launch it.
Here are the finishing touches:
1. Sprucing up with some flowers:
This is the ‘before’ picture, taken just outside of our offices; we’ll be sure to post the ‘after’ shot, too, once it’s all complete. Expect some “colorful shit” (the landscaper’s words, not ours).
2. Fixing that roof
When we first moved into this space over a year ago, the roof leaked from all four corners. We patched it and patched it some more, but now it’s finally getting redone. Our tireless team of seven (there’s one guy missing from this shot) began the job last Thursday, and they’ve worked every day since for eight-hour stretches in order to meet the Friday deadline. We asked Cody Short — third from the right — if he’s looking forward to a nice cold beer when this is all complete. “I’m too young to drink!” he told us. Here’s hoping he’s a rule-follower while roofing, too…
3. Amping up the electric…
In order to power our new 30-barrel brewhouse and all of our new equipment — and thanks to five box trucks and 11 skilled technicians — we’ve upgraded our electric to 800 amps. For perspective, a large home (four bedrooms, garage, a few bathrooms) runs on a 200-0r-s0 amp system. So yea, that’s a lot of volts.
We asked CMBC’s Facility Tech Hot Carl, who worked as a lineman for the Navy in a past life, how dangerous this type of work is.
“Let’s just say those guys doing the roofing should stay away from the wires,” he said. “You can definitely get fried.”
Seagulls are squawking. It’s close to 80 degrees. And Sales Rep Richie came to work looking like a lobster. All of this amounts to one thing: summer is a-coming. Further proof? Our seasonal menu. Out today is — drum roll, please — The Blonde!
We hope we aren’t misleading you here. Despite its name, this beer doesn’t really fit the blonde category. You see, blonde usually refers to a style of “entry-level” craft beers — beverages with a malty aroma whose original purpose was to provide a gentle transition for Coors-loving Americans.
But ours isn’t just a drink for people on the verge of a mass-market-to-artisanally-produced leap. It’s got enough character for those who jumped a long time ago.
The Blonde is part Kolsh-style, part Czech Pilsner-style, and entirely flavorful. Its brewed with a distinctive German yeast and noble hops that lend a soft, clean, grassy sort of bitterness. You’ll notice them, but you “won’t feel like you’re chewing on them,” says Lead Brewer Brian, adding that’s this is an ideal brew for after a hot summer activity. “At first we wanted to call it Lawnmower Ale because it tastes so great after something like yardwork, but DogFish Head already had the name.”
Come to the tasting room to see if you agree with Briguy. And in the meantime: SPF, guys, SPF.
Here’s a sure sign of summer – the return of The Bog.
This was an accidental brew. Every year around Thanksgiving, we make a cranberry wheat beer, and in November of 2013, we added too much cranberry. The final product was undrinkably tart, so we added lemonade. Voila: an uber-drinkable shandy, perfect after a hot day on the beach. Now, The Bog has become one of our fastest selling recipes.
“We have a hard time keeping it in stock,” says Lead Brewer Brian.
Some customers prefer drinking it on its own; and yes, by ‘some customers’ we don’t just mean lemonade-loving ladies, but macho, macho men.
“Guys don’t admit it, but they love it,” says COO Hank.
And some of you prefer to mix and match.
“I love pairing The Bog with Tower 23,” says Tap Room Manager Jim. “It’s the perfect blend of sweet and sour.”
However you like it, rejoice! The Bog is back starting tomorrow, in all its refreshing, 3.9-percent-ABV glory.
CMBC co-owner Bob Krill – better known as Mopman — has made over 500 of our wooden tap handles. The originals were shaped like the state of New Jersey, and then came the square peg versions. But Bob’s done custom ones, too — for a watermelon wheat beer, for instance,
he once painted a Jersey-shaped handle to look like an actual watermelon, complete with seeds.
“Between my pharmaceutical consulting work, I do the odd jobs at the brewery,” says Bob. “I fill in the gaps, and I enjoy the more artsy stuff. Of course, these tap handles are a pain in the ass. We’re ordering professionally made ones, because otherwise doing this would be a full-time job!”
But Mopman is outdoing himself — PITA work or not. We’re talking about the special USCG handles he’s crafting for use at the US Coast Guard Harbor View All Hands Club. For the lay reader, that’s a really long name for the on-base bar at Training Center Cape May, where 4,000 military hopefuls come for boot camp each year. Here is where 83 percent of the Coast Guard’s entire workforce have endured eight workouts a day, every day, for eight weeks.
It’s fitting, then, that the process for making the Coast Guard tap handles would be no walk in the park. The tedious process includes cutting out wooden New Jerseys before sanding them, priming them and painting them the colors of the Coast Guard cutter racing stripe, red and white. Then Bob will put the hardware on, making sure it’s flush with the wood. In this case, that hardware is a blue Coast Guard medallion.
The finished product will be coming at a celebratory time for the base. The weekend of May 8 through 10 will be a festival commemorating Cape May’s official designation as a “Coast Guard community.” Reads a press release about the honor: “This reflects the deep and enduring nature of the relationships that the region’s residents share with Coast Guard personnel, families, and visitors.” Highlights will include a military parade and flyover, concerts, ship tours, and interactive marine exhibits.
At an on-base barbeque on Saturday, CMBC will be pouring, so we hope to see you there. In the meantime, check out Bob’s tap handles for sale in our tasting room… sir, yes, sir!
And we’re one step closer to a completed expansion!
You may have seen the oh-so-important glycol chiller which sits just outside of our headquarters. This is the piece of equipment that, despite its name, won’t actually chill anything. Instead, it will extract heat from the liquid chemical propylene glycol before pumping it to our fermenters via piping in the ceiling of the brewery. Once it’s arrived, this glycol will regulate the temperature of said fermenters. Then, after it’s exhausted, the glycol will make its way back to the chiller where it’ll be prepped for action once again… and on and on it will go, in one continuous loop.
This week, the ‘T’ fittings for the glycol system’s piping arrived, and our guys Hank and Hot Carl attached a handy-dandy valve to each one. These valves will allow certain tanks to be taken offline when necessary.
“It wouldn’t normally be tricky,” says Carl, “but in the brewery there are so many fermenters and a whole bunch that haven’t been moved into the new building yet, so we basically have to pipe them before they’ve arrived.”
Hypothetical piping: the CMBC challenge of the week. Also, a pretty good name for a band.