There are two weekends each year that we absolutely live for in Cape May — one in April and the other is this weekend.
It’s the Exit Zero Jazz Festival! Twice a year, the biggest names in jazz descend on Cape May for concerts at the Cape May Convention Center, at the Schmidtchen Theater at Lower Cape May Regional High School, and at multiple club venues throughout town, including the Cape May Brewing Company Stage at Cabanas.
Our chocolate porter King Porter Stomp is one of those beers that seems to go well with just about everything. Whether a main course or dessert, the chocolate notes and roasty flavors in King Porter Stomp make it perfect for nearly every meal.
We charged our Head Chef JP Thomas with coming up with a recipe using King Porter Stomp, and he didn’t disappoint. These chocolate porter short ribs will hit the spot, with the subtle chocolate notes in King Porter Stomp bringing out a variety of flavors in the beef, chasing away the winter doldrums. Serve with your favorite mashed potato or risotto recipe for a meal everyone will love!
Beer and music go hand-in-hand. Gone are the days of rushing to Tower Records on Tuesdays for the latest release from your favorite band, yet the experience of dancing along at one of their concerts — cold (and overpriced) beer in hand — is one that’s not likely to fall by the wayside anytime soon.
At Cape May Brewing Co., we’re going to do what we can to keep that experience alive. For the sixth year in a row, we’re the official beer sponsor of the Exit Zero Jazz Festival.
Believe it or not, it’s time to start thinking about your holiday meal. You’re gathering the family ‘round the fire, singing Christmas carols, decking the halls, and cracking open your bottle of Boughs of Barley… but what’s on the table?
We caught up with Head Chef JP Thomas — before he took off for the sunnier climes of Florida — to come up with three holiday dishes using one of our brews as an ingredient. All of these dishes on their own would be fantastic, but with a little bit of Cape May brew, they’ll push you right over the edge.
And, seriously, if you’re making any of these, let us know what time we should be there.
APPETIZER: BAKED BRIE WITH A SCUPPER BERRY COMPOTE
Place wheel of brie in center of pastry sheet, wrap and place on sheet tray. Brush outside with egg yolk and bake in a 400° oven until golden brown, about 10 to 15 minutes.
Allow to cool and top with berry sauce.
16oz Scupper 2 pints of mixed berries (blackberry, raspberry, blueberry, strawberry, etc.) 1/2 cup sugar Juice of half a lemon
Combine all ingredients and simmer over medium heat for about 10 minutes. Reduce liquid until only about 3/4 of a cup remains.
Strain and press berries to remove pulp and seeds.
ENTREE: BAKED HAM WITH MOP WATER GLAZE
1-10 to 12 pound Ham Cloves 1 bottle Mop Water 6oz brown sugar
Stud ham with cloves about an inch apart and rub with sugar.
Place about half an inch of water in bottom of pan, cover with foil and place in a 375° oven.
Every 20 minutes pour 3oz of Mop Waterover the ham and recover.
Uncover for the last 20 minutes of cooking and allow to brown.
DESSERT: KING PORTER STOMP LAVA CAKE
3.5oz dark chocolate 10 tbs butter 1 tsp espresso powder 1.5 C powdered sugar 1/3 C cocoa powder 2 tbs chocolate chips 6oz King Porter Stomp 3 eggs 3 egg yolks
Preheat oven to 425. Butter six soufflé dishes very well. The best way to do this is to soften butter (or use vegetable shortening or margarine) and a wadded up paper towel, smear a large amount inside each dish, making sure to get into the edges.
In a saucepan over medium heat, add the chocolate and butter. Stir constantly until chocolate is melted, about 5 minutes. Remove from heat. Add King Porter Stomp and stir to combine.
In a separate bowl, whisk the eggs, yolks and powdered sugar. Pour chocolate mixture over egg mixture, stir to combine. Sprinkle cocoa powder, espresso powder and flour over chocolate mixture, stir until just combined. Divide equally between souffle dishes, making sure not to fill more than 2/3 full. Press about 4 to 5 chocolate chips into the very center of each cake (can be made one day ahead, cover and chill).
Bake at 425 until the outside is set, but the center is still liquid, about 9 minutes, no more than 13.
Note: Glass baking dishes cook much faster than ceramic dishes. Take these out of the oven when it looks as if they “need a few more minutes,” you want a very runny center.
Run a butter knife around the edge of the cake. Place a plate on top of each ramekin, turn upside down, lift ramekin to reveal cake. Serve immediately.
JP does it again! Three courses, three great brews: The Scupper, Mop Water, and King Porter Stomp. And, luckily, they’re all available in bottles! Any questions, let us know in the comments.
Swing down to the brewery to stock up on the brews for these delectable delights. We’re here noon through 8pm every day.
There’s a lot of great things that happen in Cape May — even once it’s too cold to head down to the beach. There’s still tons to do down here in the fall, though working on your tan won’t be on your itinerary.
At the top of the list of great things in Cape May — maybe one notch down from a visit to CMBC — is the Exit Zero Jazz Festival. We love to get on board with anything great going on in our community, so we’ve signed on as proud sponsors of the event, running November 11th through the 13th..
“The Exit Zero Jazz Festival is one of the best things about life in Cape May,” Ryan said. “We love to sponsor it, and it gives us a chance to brew another great, official beer.”
Ryan is, of course, referring to King Porter Stomp.
Named for the classic jazz standard by Jelly Roll Morton, this bad boy is brewed with five different malts in the base and a smooth chocolate presence, creating a brew as adventurous as some of the acts at this year’s festival.
King Porter Stomp will be poured at the all of the venues of the festival — including at Cabanas Beach Bar and Grill, home of the official Cape May Brewing Company Stage. We’ll be hosting a tap takeover there all weekend, beginning on Friday. The full list of what we’ll be pouring is still up in the air, but you can be sure that King Porter Stomp will be flowing like… well… like the excellent chocolate porter that it is.
At Cabanas on Friday, you’ll see Philadelphia Funk Authority — one of the Philly area’s premiere dance and party bands. On Saturday, you’ll be able to catch Jon Regan, direct from his residence at The Roxy in New York City, the Philadelphia Inquirer called him “a master of smart, sturdily melodic pop with some rootsy shades – a cross between, say, Billy Joel and Randy Newman.” Davina and the Vagabonds will be there Saturday — Davina Sower’s voice has been compared to Etta James, Amy Winehouse, Janis Joplin, Billie Holiday, and Betty Boop, while the Vagabonds bring edgy nostalgia to older generations and fresh new music to younger ears. On Saturday and Sunday, you’ll watch Red Baraat, whom NPR called “the best party band in years.”
And we’re bottling King Porter Stomp for the first time this year, available later this month. This bottle design is awesome — all art deco and Roaring Twenties, it looks like it stepped off of Gatsby’s blue lawn and into your hand. Graphic Designer Courtney Rosenberg really out-did herself.
Part of the CMBC experience at this year’s Jazz Fest is the official CMBC Hops Pass — $48 gets you into all the club venues of the festival and includes a tour of CMBC led by one of the founders.
“The Exit Zero Jazz Festival is thrilled to have Cape May Brewing Company as a Festival Partner,” says Producer Michael Kline. “We are in awe of the accomplishments of CMBC and the way the Brew Crew has brought fun and energy to Cape May and the region. We feel like the Partnership is a natural: two business, both now five years old, promoting Cape May as a fun, energy-filled town to visit any time of the year. When Cape May Brew Company agreed to put the Hops in our Festival Club Pass, we did a little dance to the King Porter Stomp.”
So pick up your Hops Pass soon. We’ll see you at the festival!
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…
Big news this week, guys. We’ve got two beers being released, and something special maturing:
Our South Jersey Secession Session Scottish Ale — affectionately referred to as SOJO — is on tap as of Wednesday, November 4. The 4.7% brew has all the malty goodness you’ve come to expect from a Scottish beer… let’s just say hops are not as readily available in the Highlands as, say, haggis. Don’t blame us if, after a few sips, you’re left jonesing for Mel Gibson shouting “Freedom” in a kilt.
King Porter Stomp
This is our rich and chocolaty American Porter that’s out on November 6 in honor of The Exit Zero International Jazz Fest. We told you all about it here. What we didn’t tell you? Some time in the not-so-distant future, it will be available on nitro in our tasting room. This means it’s been carbonated with mostly nitrogen rather than carbon dioxide, resulting in smaller bubbles, a creamier mouthfeel, and a fluffy white head. In other words, it’s worth getting jazzed about.
Remember this brew? It was made in the Trappist tradition, utilizing Belgian yeast strains for a finished product that was lush and fruity. Well, this time around, we’re not distributing it. Instead, we’re saving a portion of the batch for release next month in our tasting room so that Dubbel Marker fans can get their fill, and then we’re barreling the majority off. The end result will be a sour beer.
“The Dubbel Marker is big and malty with lots of sugars leftover after fermentation for organisms to continue munching on in the barrels,” says CMBC’s Chief Operating Officer Chris “Hank” Henke. “Also, the Belgian yeast strain we use lends a lot of esters that will give off interesting flavors during this second fermentation.”
As for how long the beer will be here? Your guess is as good as ours.
“It could be up to a year,” Chris says. “But we don’t really know. That’s what makes the process exciting.”
We’ll keep you posted on the progress — stay tuned.
“People with good taste like both,” says Michael Kline, organizer of the Exit Zero International Jazz Festival, happening in venues throughout town November 6-8.
As we type this, 180 world-class musicians — including headliner Wynton Marsalis — are making their way to Cape Island for the biannual fete, which CMBC is sponsoring. On tap at festival venues will be King Porter Stomp, our creamy and chocolaty American Porter named for a swing-era jazz composition written in 1905 by Jelly Roll Morton, the first jazz arranger in history.
Be sure to check out the Cape May Brew Co stage at Cabanas Beach Bar, where PhillyBloco will perform Brazilian music with “boundless energy and earth-quaking rhythms” (Friday, 9:30pm/11:30pm; Saturday, 3pm), and Gal Holiday and the Honky Tonk Revue will bring down the house with “the cure for modern country music’s doldrums” (Saturday, 12pm/2pm).