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So much more room for activities!
That’s exactly what our Beer Garden has needed. It’s spacious and sunny, but… sometimes… you need more room for activities.
Because of that, you may have noticed some activity out behind our Barrel Room. We’re expanding our existing Beer Garden into what can only be called a “bad mamma-jamma.”
We have plenty of pilots at the Cape May Airport. Dozens fly in and fly out each day, and we’ve got our very own pilot on staff — well, running the joint — if we need a quick lift somewhere.
Over the past few months, we’ve been assembling another kind of pilot: a new three-barrel pilot system!
The most expensive piece of “equipment” at the brewery isn’t the centrifuge. It’s not the brewhouse and it’s not some fancy piece of lab equipment.
Believe it or not, the most expensive thing at the brewery is our flooring.
It’s made of polyurethane concrete and is taking the crew an entire week to get them down. In the meantime, things are a little chaotic out “on the brewery floor.” Mainly because there isn’t one.
However, once the smoke has cleared, we’ll have so much more room for activities! What will we put on those floors? Well… you’ll have to check back to find out.
We’re getting all kinds of British up in here, and we really couldn’t be more chuffed. We just got a beer engine in the Tasting Room, and we think it’s brilliant!
2018 has been a whirlwind for us. We produced and sold an insane amount of beer. We’re tremendously gratified by that fact, knowing that we have only our fans to thank.
But, as part of that growth, we’ve had to do some rearranging of personnel, making several of new hires and moving around some Brew Crew into positions we never knew we needed.
One of those new positions is Packaging Manager. And, when we needed someone to step up and lead our excellent packaging crew, we looked no further than Brewer Mark Graves.
One thing we pride ourselves around here — other than our beer — is the great time to be had in the Tasting Room. We’ve got knowledgeable Beertenders to usher you through your experience, stellar Brand Ambassadors to teach you everything you need to know about CMBC, and a beautiful space that inspires our guests to have a good time.
Sounds like the perfect place for a party.
Over the past few months, we’ve renovated part of the Sour Brewery to become our new Barrel Room, perfect for your next event. We got together with our new Private Events Coordinator (and Beertender extraordinaire) Kathy Forler to find out what our guests can expect.
As we head into summer, our needs in the Tasting Room change drastically.
Compare the attendance on a rainy Saturday afternoon in March to the attendance on a rainy Saturday afternoon in July — to say the least, there are many, many more bodies ambling about the Tasting Room in July, vying to taste our wares.
That’s simply one of the many benefits of running a tourist destination in a shore town. We love our seasonal visitors, and we want to accommodate as many as we possibly can.
So, over the past few weeks, General Retail Manager Kaitlyn Smith and her motley crew of merry men (and women!) have been working to bring the Tasting Room up to par as the days are getting longer and the temperature is climbing higher.
We really like making beer. We like making it almost as much as you like drinking it.
And you guys really like drinking it.
Since you like drinking it and we’re expanding our distribution northward and westward, we need to increase capacity. By, like, a lot.
So… more people! More hours! More tanks!
Last Friday, some 65 Brew Crew members poured into the Tasting Room for Ryan’s annual State of the Brewery address. Basically, it’s one of the few chances we get to have everyone in the same room at the same time. These annual, company-wide meetings are a great chance to get us all on the same page and excited about the year to come.
Madison, Wisconsin, may never be the same.
We sent Brewer Andrew Ewing to the University of Wisconsin for a two-week crash course in… well… everything.
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