If you’re anything like us at CMBC, right now, your whole office is holed up at home, socially distancing themselves and anxiously awaiting this all to be over.
It’s stressful. Everyone thinks that working from home sounds like a wonderful time until they actually have to do it. Then, suddenly, it’s 6pm and you realize that, not only haven’t you showered yet today, but you haven’t eaten anything, either.
Luckily for you, at Cape May Brewing Company, production is continuing unabated. We’re still making all of those beers you’ve come to know and love, and you probably want them in quantities you never realized possible, at this point. We’re here for you.
So, as you socially distance yourself from everyone else in the world, we’ve got the perfect pairing for those activities you never knew that you’d suddenly spend your weekdays doing.
There are things in this world that, once you’ve graduated from college and entered the harsh, cruel world, you’re simply not supposed to do anymore.
Pull an all-nighter, for example.
Break into the astronomy observatory at three in the morning to use their printer to publish an underground magazine, for another. (Just us?)
Or have beer for breakfast.
Well, we’re here to stymie that last one. We’re here to tell you that there’s absolutely nothing wrong with having beer for breakfast. After all, it’s the most important meal of the day. In fact, a beer like Crushin’ It is practically screaming to be sipped during your first meal of the day.
So, we got together with our CIA-trained Culinary Ops & Soda Guru JP Thomas to build the perfect breakfast using our beers in the recipes and pairing each dish with another delicious CMBC brew.
Or just pair them with Crushin’ It. You don’t really need to look much further, particularly for breakfast.
If you’re hosting a breakfast party, we’ve got a whole menu for you. Or, if you’ve got an end-of-summer staycation coming up, we’ve got nearly an entire week of breakfasts waiting to be devoured.
While some of those things deserve to die — screw you, yogurt! –, it appears that millennials are now being slapped with killing the flagship beer. And we don’t think that’s fair.
“A lot of beer drinkers have developed a sort of ADD with respect to the beers they drink, so going for a glass of beer at the bar or pub becomes less a pleasant distraction and more a relentless search for what’s new and exciting. In this mad rush towards the unusual and unknown, we tend to forget the great, familiar and still-wonderful beers that guided us all along the path to the craft beer renaissance,” says beer journalist Stephen Beaumont in an article at Forbes.
So, Beaumont decided to bring back the flagship. He’s launching a campaign called #FlagshipFebruary to remind everyone — millennials included — just how awesome our tried-and-true stalwarts are, and we’re definitely jumping on board.
A few weeks ago, we hit up our Culinary Ops & Soda Guru JP Thomas to come up with a recipe using our flagship IPA, and he didn’t disappoint. He came up with a great Crab Mac and Cheese recipe with IPA.
It sounded so good, the marketing department decided to gather after work this week and give it a whirl.
These are words you’ll never say, and for good reason. However, had history been a little different, had some butterfly in China flapped its wings one more time and sent a ripple effect throughout the cosmos, the beer you’ve come to know and love as Cape May IPA might never have come to be.
You know when you were a kid and your mom let you open one present on Christmas Eve? We’ve got that present for you.
On December 24 — for the first time — Cape May IPA is coming at you in bottles.
We’re opening at 10am that day, partly because people are so excited. To begin with, it’s our flagship beer, a seriously hoppy, slightly floral, 6.3% brew… perfect for pairing with a Christmas ham.
Then there’s this: our hop contract only allows us to brew so much of this in-demand beer, so it’s always been a tricky one to bottle. But at Christmas, you give the people what they want. And the people are “super friggin stoked,” according to social media coordinator Courtney Rosenberg, who’s been tracking the hype on CMBC’s Facebook and Twitter.
While you wait on this very special bottle release, don’t forget: coming at you two days before Christmas is our holiday-inspired Wednesday One-Off: King Porter Stomp with peppermint. Picture this: your trusty King Porter, a smooth and chocolaty brew, paired with peppermint tea — no oils, no extract, just real peppermint flavor.
“It screams Christmas,” says Head Brewer Brian Hink. “It tastes like a Starbucks peppermint mocha.”
Served in a less controversial glass, we might add…
We know, we know. This “National Day of _____” thing has gotten out of hand.
July 16 is National Corn Fritters Day. March 30 is National Pencil Day. And May 16 is National Sea Monkey Day. Sea Monkey Day! We love a novelty aquarium pet as much as the next guy, but… come on.
Typically, we’d consider the fake holiday market a bit saturated, and we’d be loathe to trumpet a National Day of Anything. But we think of National IPA Day as the exception to the rule – a celebration worth celebrating.
The proof is in the Twittersphere. Last year, the official #IPADay hashtag was used 22,877 times in a 24-hour span, according to Ashley Routson on craftbeer.com, and it trended around the globe. All this because the IPA style “represents the pinnacle of brewing innovation with its broad spectrum of diverse brands, subcategories and regional flavor variations – making it the perfect style to galvanize craft beer’s social voice.”
And it has a special place in our hearts because Cape May IPA is CMBC’s flagship beer, and the first brew we sold to client number one in 2011. (Coincidentally, 2011 was the inaugural year of National IPA Day, too.)
We thought we’d do something a little special next month to commemorate the occasion. So, without further ado, here’s what’s on tap at the CMBC tasting room August 6:
A special pin of Coastal Evacuation made with extra (flowery, citrusy, spicy) Amarillo hops.
A one-time release of Cape May IPA that’s been dry-hopped a second time with wet hops.
For the uninitiated, dry hopping is the process of adding hops (flowers that lend flavor, aroma and bitterness to a brew) after fermentation instead of before. This way, more aroma is locked in to the final product. Typically, we do this to our IPA with two different hop varieties (Cascade and Chinook), and we do it one time only. The hops we use have been palletized, or processed in a natural way to preserve flavor, since harvesting season comes but once a year.
We’ve recently come into some fresh-off-the vine (ie “wet”) hops that were grown locally. The blend of Cascade, Chinook, Noble, Centennial and mostly Cascade flowers went from on-plant to in-beer within 48 hours, and the result is a piney, spicy, tangy, citrusy sort of deliciousness that you can taste for yourself on National IPA Day.