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The Official Blog of Cape May Brewing Company

Shepherd’s Pie and Corned Beef & Cabbage

Some people have the need to head out on the town for St. Patrick’s Day, hitting every Irish pub in a thirty-mile radius, loudly reliving their glory days on a night dedicated to revelry.

Others prefer a night at home, avoiding the masses and letting yet another drinking holiday to slip quietly into the past.

However you choose to celebrate this most sacred of drinking days, you’re going to need to eat. Food consumption is one of those things that equalizes us all, so we might as well make the most of it.

That’s why we hit up our Head Chef JP Thomas, asking him to come up with recipes for two Irish classics: Shepherd’s Pie and Corned Beef and Cabbage!

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Do these guys take a wrong step? Outstanding stout….

Cape May Stout

As March rolls around, so does that most sainted of drinking holidays, St. Patrick’s Day!

While Irishmen (and -women!) the world over celebrate the man who drove all of the snakes out of Ireland — and was head of the Irish Catholic church in the meantime — there’s really no better way to celebrate than with a good stout.

And, while there are definitely more famous stouts out there, there’s really no better stout than our very own Cape May Stout.

Find out what our fans have to say!

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Stouts and St. Patrick's Day go together like movies and popcorn!

Oooh, that’s a good Stout

There’s something about St. Patrick’s Day that makes you want to reach for the nearest stout.

Mid-March weather is notoriously soul-crushing — both in South Jersey and in Ireland — so it makes sense to want to quaff something as dark as the sky.

That’s why we’re pleased to tap Cape May Stout this week, just in time for St. Pat to drive the snakes out of Ireland and drive the stout into your glass.

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The Stout Is Coming Out!

It will be here on December 11.

We’re talking about our dark, sweet, roasty, toasty Cape May Stout. Think chocolate-covered coffee beans meets subtle toffee goodness — a lot of punch packed into an easy-drinking, 5% beer. We mash this at a temperature two degrees higher than is typical for a full-bodied brew, so there are  plenty of sugars left behind, creating a pillowy head for your drinking pleasure.

If you’ve finished your holiday shopping at our pop-up shop — or even if you’ve considered maybe, possibly, sometime soon starting your holiday shopping — reward yourself with this sweet stout.


November Stout

Few things are certain. Among them: Death. Taxes. And pumpkin-flavored brews taking over liquor store shelves come October. But how long does the pumpkin madness last? According to a new report from the Brewers Association, not as long as you might think. In fact, says the BA’s Chief Economist Bart Watson, “November 1 marks a sharp shift in beer lover interest.” Pumpkin beers fall out of favor, experiencing a drop in popularity second only to the fall from grace experienced by Christmas-themed beers after December 25.

But between gourd-graced labels and bottles rife with reindeer, what is there? In other words, who’s the hero of November beer?

Based on a cross-section of data, including your Google searches, the answer is… many different brews. We’re talking Scottish ales, amber lagers, specialty releases and more. But one category that stands out among the crowd is — drum roll, please — stout.

“Interest starts building as early as August,” Bart writes, “but there’s a noticeable jump come November 1… The jump between October and November is the largest of the year.”

Well good news, gang… we’re on trend! Our Cape May Stout is coming back on tap in the not-so-distant future (watch this space). An “even-keeled” beer, according to Chief Operating Officer Chris “Hank” Henke, the brew is similar to a ‘session stout’ — low in alcohol, high in roasty-toasty goodness.

We’ll be ready to pour you a tasting… all November long. In the meantime, here’s the stats:


Graphs courtesy of Brewers Association
Graphs courtesy of Brewers Association

Credit: Brewers Association


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