fbpx
Menu
Are you 21?

Yes -or- No

This content is for adults 21 and up.

For more information on Cape May Brewing Company’s response to COVID-19, please click here.

Slider
Image is not available
Image is not available
The Official Blog of Cape May Brewing Company
Slider

Welcome Aboard

Bill!
Bill!

While we eagerly await the arrival of Jimmy Valm, our new Director of Brewing Operations, we’ll lay some other (very exciting) staff-related announcements on you.

In December, we introduced you to 27-year-old Bill McCaughey — Cape May native, member of the National Guard, and former beertender at CMBC. At that time, he became a part-time sales representative for us in Philadelphia. But there’s been so much interest in our product in the city of brotherly love, we recently updated Bill’s relationship-with-CMBC status to full-time. After celebrating by drinking some Coastal Evacuation and having dinner with his mom (it was her birthday – aw!), he talked to us about his expanded role.

“It feels like a breath of fresh air,” he said. “This is a job worth giving up the shore in summer for.”

Another addendum to the CMBC roster? New driver Andrew Monastra.

Andrew!
Andrew!

When we caught up him about his new job, the 28-year-old Wildwood native was in a less-than-celebratory situation — he was having his six-month-old German shepherd/shar pei/lab mix neutered. Recent days have been full of unpleasantness for Andrew – his first week on the job, he experienced two flat tires on one vehicle and a broken lift gate on the other. The latter left him stranded behind a Somer’s Point Applebee’s for two hours.

 But, Andrew says, it didn’t bring him down.

“I’ve been cooking since I was 18 years old,” he told us. “For the last six years, I was chef at the Bolero Resort in Wildwood. I needed something different, and this has been great. Everyone who works at the brewery is awesome, and it’s so nice to be out of the kitchen.”

Andrew’s not really a beer drinker, but he says he likes CMBC’s Honey Porter. Hopefully, he spends tonight sipping his favorite beer, recovering from his first week, and doling out the belly rubs.

Thoughts On The Expansion Completion

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.

dirt

 

 

 

Eleventh-Hour Prep

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).

IMG_2447

 

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…

roof

 

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.”

electric 1

electric

electric 3

 

wwwelectric 4

wire

wire wirewire 1

wire 3

 

 

End of products

No more pages to load