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The Official Blog of Cape May Brewing Company
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The white grape attributes of these hops really lend to the champagne-ness of this brew.

Fizz the Season

Here are a few questions for you: Should auld acquaintance be forgot and never brought to mind? Should auld acquaintance be forgot and auld lang syne?

Yeah. We have no idea what these words mean, either. The great Scotsman Rabbie Burns penned them back in 1788, and, while we might ask Jack Wright — publisher of Exit Zero and a real, live Scotsman — for a translation at the next Burns Supper, it’s not going to help us around midnight on New Year’s Eve.

What will be helping us around that time is our latest release, Fizz the Season — a Brut IPA that mimics the experience of Champagne — perfect for ringing in the New Year.

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The character of the barrels really shows through in each version.

Boughs of Barley Returns!

The best things come to those who wait.

You’ve heard that a million times — from your mom, from your teachers, from that Heinz ketchup commercial in the 80s starring Joey from Friends — but it’s the truth.

It’s the building of anticipation. It’s the hope that greater things lie in store. It’s the knowledge that, in time, there can be a greater version of yourself.

The guys in the brewery know a thing or two about waiting, particularly when it comes to barrel aging. This is one thing you simply can’t rush. If you’re looking for perfection, you have to sit back and wait.

For months.

But, for this year, at least, the wait is over. Boughs of Barley 2018 releases on Black Friday!

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Are people interested in an imperial shandy? Is too much of a good thing too much? Are people going to get wasted on Thanksgiving and start telling off their entire family? Let’s find out!

Get Me Some of That Cranberry Good Good

Regardless of what they say, you can never have too much of a good thing. It’s a good thing. The more the better.

That’s why, when someone said, “Hey. You know what would be awesome? If we brewed The Bog but bumped up the ABV to, like, Imperial levels,” we all responded with, “Well, damn. Why didn’t we think of this sooner?”

Well, wait no more. A limited run of That Cranberry Good Good drops on Saturday.

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Slowly all the vendors -- every single vendor -- lined up.

Friends Giving Collaboration

The best-kept secret around the brewery is that Chris Henke is one of the most generous individuals here. Hank’s our moral center. He’d give you the shirt off his back and then say, “Hey. Would you like a brewery, too?”

That’s why, when Double Nickel came up with the idea of a collaboration between four area breweries to raise money for needy families during the holidays, for Hank, “it was an easy yes.”

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“It’s clean, it’s crisp, it’s easy-drinking,” JP says. “I’m very happy with the way the beer turned out.”

Maize Haze

It’s rare that you hear of corn being used in a craft beer. Big Brew uses it a lot — mainly to lighten the color of the beer — but us little guys don’t use it all that often. It had been used a lot during ancient times, but it’s generally fallen by the wayside in favor of our more traditional barleys, wheat, and pilsners.

However, we’ve recently charged each department in production — brewing, packaging, and cellaring, and the lab — with devising their own recipes, and, when the cellarmen put their heads together, they decided to use blue corn as a specialty malt.

When they designed Maize Haze, no one really knew what was going to happen. We all knew that using blue corn in a beer could be done, but we were about to find out if it should be done.

Long story short… yeah. Using blue corn in a beer is totally a thing that should be done, even if we had no idea how to do it going in.

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The spices in Not from Concentrate are so warming and comforting and the tart apple should complement them perfectly.

Not from Concentrate

Apples in a beer. It’s not exactly a novel idea — at least not here at CMBC –, but you don’t see them very often. Apple juice, apple cider — both are a tangy and refreshing treat any time of year, and it gives us a chance to source our ingredients locally from Hill Creek Farms.

That’s why we were all pretty excited when production announced our latest limited release, Not from Concentrate. Not only is it filled with enough apple cider to give you that little tingle at the base of your tongue, but, with the addition of cinnamon, nutmeg, ginger, and allspice, you’ll want to curl up under a blanket by a warm fire with this one.

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“Can’t go wrong with a good coffee stout, and Cape May does it right.”

Wakey Wakey!

Our coffee stout has had a few names over the past few years — Avalon Coffee Stout, Fresh Brewed Coffee Stout, now Wakey Wakey Coffee Stout — but, thankfully, the recipe has not changed in the slightest.

It’s the same coffee stout you’ve come to know and love, simply with a new name.

Conditioned on locally-roasted coffee from our caffeine suppliers up at Avalon Coffee, Wakey Wakey has a complex grain bill of pilsner, carafa, caramunich, roasted barley, and oats. With the soft nutty and cocoa notes of Avalon’s Latin American-leaning house blend, this brew is the perfect brew to put a little spring in your step.

Whatever the name, our fans love — like, LOVE — this beer. Check out what they have to say!

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All in all, the collaboration was really smooth.

This Beer Really Ties the Room Together

The big news around the brewery is our collaboration with Left Hand, our cream stout, Ties the Room Together.

Well… the wait is over! Ties the Room Together hits the Tasting Room on Friday.

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Always Ready was designed specifically for heavy dry-hopping of tropical and fruity hop varieties.

Extra Ready

A lot of the time around here, we’ll brew a beer and absolutely love it but think in the back of our heads, “This could still be better if we….”

And that’s the fun thing about this business. We always get a second chance. While we strive for perfection in everything we do, with almost everything, hindsight is 20/20 and almost always involves more hops.

Take Always Ready, for example. By all accounts, Always Ready is an unbelievably good beer. It’s well-balanced, juicy, floral, and has an ABV that isn’t going to have you dancing on the table after two pints. (Unless you really want to dance on the table. In which case, live your best life. We won’t judge.)

Either way, our philosophy around here is that anything can be made better. In fact, it’s one of our Core Values: Make It Better.

So, when the occasion arose to pump up the aforementioned awesomeness that is Always Ready, we took it by the horns and dialed it up to 11. What was once Always Ready has become that much readier.

Extra Ready, if you will.

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It really does taste like a strawberry milkshake!

Pinky Lee

Oh, those summer nights…. You’d spend them at the beach, clad in your leather jacket… falling in love with the Australian exchange student who’s way out of your league.

Summer would eventually come to an end, and you’d return to school and sing a huge production number about your summer conquests. After school, you’d all get together at the Frosty Palace to eat burgers and sip on strawberry milkshakes with your friends Jeff Conaway and the other T-Birds, Stockard Channing, Didi Conn, and Dinah Manoff, and all those Pink Ladies.

Then Stockard would get pissed at Jeff and toss a strawberry milkshake in his face, saying, “To you from me, Pinky Lee!

Okay. That only happens in Grease. Unless you really were friends with all those people, in which case, we should hang out more.

Regardless, the end of summer deserves to be commemorated in some way, and we couldn’t think of a better send-off to summer than with a strawberry milkshake IPA called Pinky Lee.

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