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The Official Blog of Cape May Brewing Company
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"I like that it’s a small business. It’s something cool from my hometown that’s grown into an awesome business.”

Meet Andrew!

Andrew Monastra has been our draft technician for almost four years, traveling around South Jersey, ensuring that the lines that serve our beer are squeaky clean, giving you the freshest and best-tasting beer possible.

“Andrew has a no-nonsense attitude that is very reflective in his work,” says Distribution Manager Justin Vitti. “When he first interviewed for the driver position, we left the room with a common thought ‘this guy just wants to get his job done’. Since then, he has grown and learned everything about being a well-rounded technician in the industry, including a full 3-day seminar covering all the ins-and-outs that even myself or Hank didn’t know to teach him. He is a crucial part of the Distribution Team’s spirit and morale.”

Meet Andrew!

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Andrew Monastra, Jedi

img_1185At CMBC, we like our people to know as much as humanly possible about how to do their jobs. That’s why every employee gets to spend a day brewing beer when they’re hired. That’s why we send our brewers to the Craft Beer Conference and to the Great American Beer Festival. That’s why our Beertenders are TIPS and Cicerone certified.

Well, now we’ve got a Line Tech Jedi on our hands. Our man in the field, Andrew Monastra, spent three days last week out in Pennsylvania learning the ins and outs of servicing our tap lines at our draft accounts — aka: your favorite bar.

“Andrew has the initiative and he cares about the big picture,” says Director of Distribution Justin Vitti. “That means a lot to Cape May Brewing Company.”

“For me it was something different,” Andrew tells us. “I learned all about compressors and systems and the gas we use in them, the proper way to clean the lines, putting together direct draw boxes. We actually got to work with the lines for the Glycol system, which was a pretty cool thing.”

Andrew got the chance to work with some world-class instructors in a hands-on environment, learning about some of the most innovative techniques in the industry. He’s now got expert-level knowledge about maintaining the proper temperature for dispensing beer, keeping the system balanced, maintaining nitro lines, and, most importantly, quality assurance.

img_1186We asked Andrew to walk us through a typical visit to the Rusty Nail. “I would walk in, let the manager know that I’m there to service the lines. Then I’d go get my cleaning canisters, run the chemicals through the lines.

“From there I’d let it sit for about 15 to 20 minutes, then after I shut off the gas, I would start taking apart the coupler and cleaning that. Taking apart the faucets, cleaning that.

“Then after that, it’s pretty much a waiting game. After everything’s clean, you start running the water through it to clean the system back out, then you hook the beer back up.”

Having our own line tech is some serious cred for a smaller brewery like us — it’s usually a position that only the bigger guys and the distributors fill. It means that we get to clean our own lines instead of someone who may not have our best interest in mind. We can keep our eyes on how our beer is ultimately dispensed into your glass.

And, ultimately, this is about improving your experience of our beer, dear beer drinker. As Andrew tells us, “the cleaner the lines are, the better the beer tastes.”

You’re a good man, Andrew. A good, good man.

Take a look at the beer finder to learn where Andrew will be visiting near you. You’ll have happier drinking, thanks to our man Andrew.

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