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Villanova University is an Augustinian university in Villanova, PA, as well as Ryan and Hank’s alma mater.

During the University’s 175th anniversary in 2017, we brewed Demisemiseptcentennial Ale, a pale ale brewed with German Pilsner malts and a hefty dose of Centennial hops, served at University events throughout the year.

Professor Jimmy

Looks like a classroom full of interested and engaged college students, right? Well, it’s difficult to suppress your laughter around our Director of Brewing Operations, Jimmy Valm.

Jimmy was invited to do a guest lecture at Ryan and Hank’s old stomping grounds of Villanova University last week. They’ve recently instituted a class called “Introduction to Beer and Brewing Technology” as part of the Chemical Engineering program, so Professor Michael Smith invited Jimmy to talk to the students about recipe creation.

Professor Smith had been interested in beer for awhile. During a stint at duPont, he began homebrewing.

“Over about 15 years,” he says, “I figured out what I was doing, and I made some good beers and I’d give them away to friends.”

After leaving duPont, he considered opening his own brewery, even going as far as taking the short course at Seibel. He came in a little too early to really see where the industry was going, so he opted for grad school and academia.

Craft beer’s loss is Villanova’s gain, as the students now have a knowledgeable and excited instructor teaching them about brewing. And judging from the syllabus, they’re getting a relatively decent crash course, including a chance to try their hand at the process.

We headed up on a rainy Friday to White Hall. Unfortunately, because of the rain and Jimmy’s head cold, we couldn’t really explore the rest of Villanova’s beautiful campus, but the view from room 116 of Mendel Field — the large, green expanse in the middle of Villanova’s campus — was, well…, wet.

The rain didn’t dampen Jimmy’s enthusiasm, though. Like everyone else in this business, if you get us talking about our favorite subject, it’s difficult to get us to shut up.

With a subject such as recipe development, it’s important to know how your ingredients will affect the finished product, so Jimmy had some interactive activities at the ready.

He demonstrated to the students the hot steep method recently developed by the American Society of Brewing Chemists to taste the flavors in malts: raising the temperature of water to 65 degrees Celsius and steeping the malts for fifteen minutes. The students flocked to the front of the room to sample the liquid.

“If I burn the place down,” he told the kids, “it’ll just be our little secret.”

Jimmy brought along some pelletized hops and demonstrated how he rubs the hops between his hands to extract the aromas from the oils. Honestly, it’s difficult not to fall in love with rubbing hops — the entire room was filled with the smells of Citra and El Dorado. The smells even caught the attention of one of the passing professors — in our conversations after Jimmy’s lecture, she mentioned that she grows hops at home.

He spoke on creativity — referencing Notes on Creativity by Ferran Adrià. Walking the students through Adrià’s steps of creativity, he discussed the lowest level — repetition: simply getting a recipe and following it to the letter. In this respect, the creativity is borne of the creation — you have created something that hadn’t existed previously.

The next level is tweaking that recipe: making it your own. Perhaps you’ve decided that the particular IPA recipe you’ve followed needed more Citra. Or a different malt bill. Or a different ingredient altogether. You take your basics and switch up the design a bit.

The third level of creativity is inventing a new style — which is kind of difficult when it comes to brewing. After 5,000 years of brewing, it’s more or less all been tried. These days, we get a lot of new takes on old styles, but coming up with something completely groundbreaking is next to impossible.

“You’re getting here a bit late,” Jimmy said.

The final level of creativity involves creating a new technique — and in today’s technology-driven arena, this is the aspect most ripe for innovation. For example, he referred to Dogfish Head who’d devised “The Randal,” a new method of extremely-late-in-the-process-dry-hopping — essentially keeping a stash of hops in the draft line so that the beer pours directly through a supply of hops as it’s poured.

The talk turned to Jimmy’s own method of recipe development, from the initial idea to the final brew. To design a recipe — for example, Jimmy’s favorite of Summer Catch — he sits down and says, “Okay, I’d like it to have these flavors,” — delineating an initial concept of what he wants the finished product to be.

Then, he gets into the process details: “How do I get those flavors that I want in Summer Catch into the beer?” Using his wealth of knowledge of ingredients — and the two processes he demonstrated for the students — Jimmy can identify what his malt bill will look like and which hops he wants to use.

Once he identifies which ingredients will supply which flavors, he gets into specifics, determining the ratios of ingredients and what parameters he’ll be using.

Then — brew it! That’s the only really way to test a recipe, and at our level, he’s got to brew up a 30-barrel batch that may or may not come out to be what he’d had in his head.

One of the things we’d always wondered is why the guys don’t try new recipes out on our little 1-barrel pilot system. It seems like you could brew something on a small system then scale it up to our 30-barrel system. However, Jimmy explained, this won’t work because the equipment is quite different. For example, temperature controls on small fermenters are crazy expensive, and, since fermentation creates heat, the process is going to be warmer in a smaller fermenter, creating more esters and phenols than there would be in our larger system. And, as Professor Smith frequently tells his students, “the devil is in the details!”

So, once he’s got a finished product, Jimmy asks himself, “Did this come out as I expected?” If the answer is yes — like with Summer Catch — then he does a little happy dance and goes on his way. More times than not, though, the answer is something less than yes.

It may not be that the beer didn’t come out as we expected, but we’re always looking for ways to improve our product. For example, White Caps: the beer came out great last year, but we found ways to improve it. This time around, the brew is juicier, smoother, and more drinkable — and what more could one possibly want?

Question time — and, of course, at Villanova University, they all had questions about Demisemi.

“Where did the inspiration for the Villanova beer come from?”

Jimmy told the class that the inspiration came from the name: once he learned that a 175th anniversary was the Demisemiseptcentennial, it became pretty clear that Centennial hops needed to dominate the hops bill. From there, they sought to balance the hops presence with a strong malt bill, with pilsner malts filling the need nicely.

After the class period was over, Jimmy was kind enough to bring some Cape May IPA for the students — all seniors and over 21 — to sample. That’s where the real discussion began. Beer brings people together — whether it’s strangers sitting at a bar or a professional regaling students, that’s why we do what we do.

And drinking after a class at Villanova is quite a change from when Ryan and Hank were in attendance!

Throughout the course of the day, we met a few students who are interested in our summer internships! One young lady had zero interest in brewing before she took the class, but now she’s hooked… and we don’t blame her. Brewing is interesting. It’s artistry and science and craft and knowledge all rolled into one delicious beverage.

Hopefully the class at Villanova is helping to brew some potential brewers, whether they end up having a love for homebrewing or working for CMBC or opening their own independent craft brewery. Doesn’t matter to us. New, young blood in the game is always a welcome addition.

Beer for Breakfast

Swank was on tap this week at the Villanova University alumni networking event, “Beer for Breakfast.”

“I’m surprised this event is so well-attended,” quipped David Reed ‘89, of the Villanova University Alumni Association and moderator of the panel. “I guess everyone thought they were going to get some beer.”

The name was a bit of a misnomer, as there was no beer. Which was fine, as it began at 7:30 in the morning, and even those of us working in the brewing industry have some standards that we need to uphold.

However, there was a copious amount of mahogany and marble, and dark suits as far as the eye can see.

It was held at the Union League in Center City Philadelphia, in the shadow of the statue of Billy Penn adorning City Hall — an absolutely gorgeous venue. The building was erected in 1865 during the height of the Civil War — and the Union League itself was created to show support for the North.

Now, it’s a members-only club catering to the elite of Philadelphia. And, apparently, holding events for the Villanova University Alumni Association.

Ryan was joined on the panel by Pete Giannopoulos, Jr., of Sly Fox, Luke Bowen from Evil Genius, and Trevor Pritchett from Yards.

After Ryan’s introduction, one of the guys at our table commented, “He’s a good guy.” Apparently, Ryan’s reputation precedes him.

The discussion touched on the various aspects facing brewing in the 21st century. David wondered if craft beer is reaching a saturation point, with all the new breweries coming online in the past few years. We think choice is a good thing, but — let’s face it — there’s only so much retail space available.

As Trevor put it, “If there’s only one macro lager tap handle, we’re not knocking it off. We’re knocking each other off.”

Ryan spoke about the illusion of variety: you might walk into a bar and see six tap handles: Budweiser, Goose Island, Blue Point, Four Peaks, Elysian, and Breckenridge, and think, “Man, look at all of this craft beer!” However, the uninformed consumer may not realize that they’re all owned by AB InBev.

Brewing is a people-driven business, but we’re essentially ganging up together, trying to take on Big Brew.

There’s always a question about beer names: it seems like we’re going to run out of them at some point. In fact, you may remember that our Barrel Aged Series was originally called the Stow Away Series — The Keel was released under that banner. We changed the name of the series after being contacted by Baxter Brewing Company up in Maine — apparently, their flagship IPA is called Stowaway. They wrote us a congenial letter saying, “Hey, we know this sucks, but….” We agreed with them — we’d hate it if someone just started calling something their Coastal Evacuation Series. So we apologized for our misstep and brought you the Barrel Aged Series.

However, things aren’t always that congenial. Trevor mentioned a particular brewery — which will remain nameless — contacted them laying claim to all historical figures in brewing. Yeah… no. You can’t do that. Yards has been on the other side, as well: they contacted Uinta Brewing in Utah after they came out with their Yardsale IPA. The spacing on the packaging made it kind of read like “Yards Ale”. Uinta agreed and simply adjusted their spacing.

People are always asking for advice to potential entrants into the industry. The panel seemed to be united in their response: don’t.

“This is the worst time in the history of North America to start a brewery,” Trevor said.

It seems like a romantic thing to start a brewery — who wouldn’t want to spend their days making beer? But Ryan pointed out that he basically does the same thing now that he did when he was in real estate: sit in an office, working on strategy and answering emails and calls. Only now, he does it on a Mac and not a PC because he’s paying for the computer.

They touched on marketing strategies — Ryan reiterated his belief in storytelling — as well as risks and opportunities in expansion and where to find good, talented workers.

They opened the questions to the floor, and an officer of the Alumni Association with “sustainability” in his title asked about opportunities for local ingredients, leading Ryan to talk proudly about Three Plows, our recent all-New Jersey IPA.

You know it wasn’t going to be a beer panel with the Villanova University Alumni Association without someone asking about Demisemi. We were moderately surprised that there weren’t more questions about it, but Ryan spoke about his surprise at its success.

And it has been pretty successful. Thanks to Nova Nation and our faithful CMBC fans, we’ve gone through so much more Demisemi than we’d ever thought possible. It’s been a huge, unexpected success, and we’re so grateful to everyone who’s made that possible.

After the panel, one attendee commented that she had no idea that our industry was so involved.

Yeah, it is. It’s a crazy industry, with incomprehensible laws that date back to Prohibition and a crowded market where it’s becoming increasingly impossible to be heard over the clatter of new doors opening on a regular basis.

But it’s worth it.

Getting up each morning with the knowledge that we’re making the world just a little bit happier is a great way to start each day — even if the alarm clock went off ridiculously early so that we could be in Philly by 7:30 in the morning. Or be to Cape May to start a brew day at the crack of dawn. Or to be at a bottle account in North Jersey when they open their doors at 9am.

We’re not changing the world by making beer, but like Pete from Sly Fox said, “It sure beats making mayonnaise.”

We love doing what we do, and Ryan loves being able to share a glimpse of what goes on behind the scenes at panels like this one. He’ll be back for more.

In the meantime, we’ll see you at the Tasting Room.

Szcz the One-Off Wednesday (and raise some money!)

“The night’s been pretty unbelievable. The support from this town has been nothing short of remarkable.”

Matt Szczur — Cubs outfielder, Villanova alumnus, and Cape May native — sums up his feelings on our recent Pint Night, raising money, awareness, and donors for his favorite charity, the Andy Talley Bone Marrow Foundation.

Between our Pint Night and his Second Annual Szcz the Day Dinner on Friday, he’s hoping to exceed last year’s total of $80,000 raised for the organization and 75 potential donors.

Assemblyman Andrzejczak and Vicky Clark of the Cape May County Chamber of Commerce

We raised $1,068 toward that goal and signed up 25 potential bone marrow donors, including Assemblyman Bob Andrzejczak.

“It’s great to see CMBC reaching out to the community and beyond,” he said. “They’ve teamed with an organization that’s benefitting people and saving lives, all through the power of beer.”

And the beer in everyone’s glass that night was Demisemiseptcentennial Ale.

Matt helped us create a one-off for the evening — Szcz the One-Off-Wednesday, Demisemi conditioned with orange, pineapple, and coconut — and the keg was kicked well before the conclusion of the evening.

“Demisemi is selling out like crazy,” reported Brewtique Manager Emily Bowman.

As we investigated the Brewtique close to the end of the evening, Beertender Jake Hauser couldn’t keep the beer-to-go fridge stocked quickly enough: he came out of the back room with four cases on a hand truck, and they were gone before he could even get to the fridge.

Events Coordinator Randi Friel swabs her cheek for the cause

The general reaction to Demisemi was overwhelmingly positive. Just about everyone used some variant of the word “awesome.”

“It’s unbelievable,” Matt said, regarding Demisemi.

Kym and Brian of Conshohocken played hookey from work on Wednesday to come down for the Pint Night. They’d been meaning to make a trip down to the brewery for a while, and when she saw the Pint Night on Facebook, Kym’s friends asked her if she was planning to go.

“Of course, I’m going!” she said, enthusiastically.

Lovers of “all things Villanova,” Kym graduated from the University in 2010. They’ve been to nine Wildcats basketball games this season and were heartbroken at the ‘Cats loss to Marquette the night before.

Nonetheless, they were loving on Demisemi.

“I think it’s awesome,” Kym said. “It’s balanced and crisp. Definitely user-friendly for a pale ale.”

Brian and Kym

Kym had been a fan of the brewery for a while, “but I love you a thousand times more, now,” she said.

2009 graduate and Ocean City native Andrew Clare was equally as enthusiastic about the brew. “It’s a nice tribute to Villanova,” he said. “The floral aroma makes it incredibly drinkable, with just enough hops to be inviting and not off-putting.

“I’m excited to get a growler and enjoy it at home!” he said.

Regardless of the success of Demisemi, the night was all about the Andy Talley Bone Marrow Foundation.

“Andy Talley’s been a coach for thirty years,” Matt says, “but no one remembers him for winning a National Championship. Everybody remembers him for saving lives.”

It will prove to be a big weekend for Matt and for the Foundation. We raised over a thousand dollars for bone marrow awareness and research, but the dinner on Friday night should see a much greater return.

Ryan and Hank were both thrilled to see our night such a success.

“We’re honoring our alma mater, fulfilling our Core Values, raising a ton of cash for the Andy Talley Foundation, and hopefully matching a donor to a life that can be saved,” Ryan said. “Not a bad way to spend a Wednesday night.”

Matt Szczur, Betty Kelly, and Coach Andy Talley

Hopefully, one of the 25 potential donors there that night will be a match for someone, but the odds are admittedly against us. According to the Be the Match website, the odds are about 1 in 430 that a donor will be matched with someone in need.

But, like Betty Kelly — the Be the Match representative working the table Wednesday night — said, “It only takes one.”

We hope it was someone at the Tasting Room Wednesday night.

For more information on the Andy Talley Foundation, see their website. If you’re interested in donating bone marrow to someone in need, see the Be the Match website.

We begin distributing Demisemiseptcentennial Ale to our New Jersey accounts on Monday. Be sure to stop in your favorite restaurant, bar, or bottle shop and pick up some Demisemi.

Veritas, Unitas, Caritas

It’s been all-Villanova, all-the-time here at the brewery for the past few weeks, and we’re loving it. Not only is it where our intrepid founders first met, but, thanks to the University’s 175th anniversary, CMBC’s been getting love in media outlets from Cape May to Cape Disappointment. (Yep. A real place — and they’ve got a Coast Guard station!)

Villanova’s not only a place to get a degree: the University prides itself on turning students out into the world with a set of values rooted in its strong Augustinian tradition.

Of course, those values are in Latin, and are enshrined on the University’s seal.

Ryan and Hank have used those values as a guiding force throughout the development of Cape May Brewing Company — relying on these precepts, burnt into their minds and hearts.

VERITAS

Truth.

At CMBC, not only are we truthful in our dealings — one of our Core Values is “Be Direct, Honest, and Respectful” — but this dedication to truth goes a little deeper than that.

We threw the Reinheitsgebot out the window long ago, but we’re true to one thing: great beer.

We live this truth by using only the best ingredients possible. And in New Jersey, those ingredients are some of the best in the country.

Like the 90 pounds Jersey Fresh honey we use in every batch of Honey Porter. Or the 250 pounds of Jersey Fresh beets we used in Beets by May. Or the malt from Rabbit Hill Farms, the hops from Laughing Hops, and the yeast from East Coast Yeast — all in Three Plows IPA.

Using these fresh, local ingredients ensures that we create the purest product possible.

This dedication to truth in brewing isn’t only evident in our ingredients: it’s in our processes, as well.

For instance: our sour brewery. Sour brewing is a bit of a powder keg (har, har) — those crafty little bacteria responsible for souring the brew are resilient little buggers. And if we get just one tiny, little microorganism in a batch of “clean” beer, that little guy can reproduce indefinitely, contaminating the entire batch.

So, we built a sour brewery. This way, those little guys can be contained and separated — by numerous walls, a road, and some 500 feet — from our main brewing complex. And this way, they’ve got the freedom to reproduce their little brains out, happily contaminating each batch we brew in the sour brewery.

It’s this dedication to great brewing that keeps you guys coming back time and again — to our Tasting Room, to our off-site events, to the extraordinary bars, restaurants, and bottle shops that carry our product.

Which brings us to….

UNITAS

Unity.

What brings people together more than beer?

If you have an answer to that question, please let us know, because we’re going to branch out into it and have something ready for ‘Nova’s bicentennial.

“Let’s get together for a few….” Pieces of cake? Sandwiches? Minutes of discussion on Kierkegaard and Nietzsche? No one ever says those things. If you know people who do, please suggest that they come down to the brewery for a beer and learn how things are actually done — because beer makes the discussion of any long-dead philosophers that much more interesting. That could be why Ryan majored in Philosophy.

Unity is why CMBC exists in the first place. It’s the bond of friendship between Hank and Ryan that brought us into being.

Six years ago, when Hank was unsatisfied with his career in designing satellites, he discussed his apathy with his good friend. “What is it you really want to do?” Ryan asked.

When his response was, “brew beer,” Ryan didn’t let his friend give up on his dream. He encouraged him, he supported him, and he eventually left a promising career of his own to help navigate the uncharted waters of brewing. Together. United.

Now, we consider all of you part of that friendship: our fans and visitors have become part of us. You guys are what makes CMBC great — you’re why we continually push the envelope on variety and innovation. Without you guys, Ryan would still be in real estate and Hank would be on to career #3.

Just like ‘Nova Nation unites Villanova’s alumni, friends, and fans, CMBC is doing the same.

CARITAS

Matt Szczur and Assemblyman Bob Andrzejczak at Szcz the One-Off Wednesday

Well… this one is a little more difficult to translate. It’s commonly referred to as “love,” but the Latin verb for love is amat, the noun amare. More than love, caritas is “charitable love,” sort of the reason one is charitable. It’s that driving force in each of us that makes us altruistic toward our fellow man: it’s compassion, it’s benevolence, it’s a recognition of the humanity in each of us.

It’s like namaste, but Latin.

If you missed our most recent Pint Night — our first of the year! — don’t worry. We’ll have more planned. But the Andy Talley Bone Marrow Foundation is only the most recent in a long line of charitable organizations, causes we love, and sponsorships dear to our heart that we’ve championed over the years.

Like all of these in 2016:

At CMBC, we’ve been taking our Core Value of “Be a Good Neighbor” to another level. The spirit of caritas lives in each of us, instilled by the innate goodness and generosity of our founders.

There’s no law that says we have to be charitable — we do it to give back to the community that’s given us so much. Sure, it gets our name out there in return, but it gets our name associated with a positive movement of some sort. Whether that’s feeding the hungry right here in Cape May or celebrating the inherent wholesome Americanness of baseball, we understand that karma is a boomerang. The better neighbors we are, the more it comes back to us.

But, when it comes right down to it, we’re charitable because it feels good. The University’s current motto is “Ignite Change. Go ‘Nova.” Hank, Ryan, and the rest of the Brew Crew have been igniting change left and right for the past few years, just because it feels good.

Knowing that we collected over 400 pounds of food and supplies for needy families in the area feels good. Knowing that we raised several thousand dollars to fight MS feels good. Knowing that we can build a brewery we’re proud of while making a small dent in the enormous amount of necessary change in the world…? Well… caritas is one of the greatest feelings in the world.

And it’s because of you. Your support. All we do is hold these events and sponsorships: it’s your money and support that ends up making them successful. Because of unitas.

And we realize we wouldn’t have nearly the support we have without first putting out a good product. Veritas.

So, as you enjoy a Demisemi this weekend and cheer the ‘Cats to victory, you can thank Villanova for a little more than entertainment on the basketball court and a great new brew. You can thank them for being an institution that instilled the values of Veritas, Unitas, Caritas to Hank and Ryan.

Ignite Change. Go ‘Nova.

CMBC for Villanova

St. Thomas of Villanova Church

Villanova University’s 174th year was a good one. For the first time, they’re ranked nationally on US News and World Report’s list of Best Colleges and Universities, coming in at #50. They’ve exceeded their capital campaign goals with a year-and-a-half left in the initiative, and they’re expanding their presence on Lancaster Avenue, adding a performing arts center and parking garage, among other things. One of their well-known alums, Matt Szczur, helped the Cubs win their first World Series since the Edwardian era, and, of course, there was that little thing about the second NCAA basketball championship in the school’s history.

However, it looks like their 175th year is shaping up to be even better. They’re starting the year ranked first in college hoops, their academics are still going strong….

…and they’ve asked two of their alumni — namely Ryan and Hank — to brew the official beer of their demisemiseptcentennial. (Yes, that’s really a word.)

How cool is that?!? For most of us, the only thing our beloved alma mater has ever asked us to do is send a check. Our favorite boys get to be a part of their alma mater’s 175th anniversary.

“It’s pretty cool,” Ryan says. “Hank and I loved our time at ‘Nova — it’s where we met, after all. Being asked to be part of this moment in the school’s history is both exciting and humbling. It’s great to have a chance to give something back to the school that gave us both so much.”

The Awakening, better known as “The Oreo”

“It’s a big deal,” Hank says. “It’s a great connection to have. A lot of the Villanova guys are big fans of CMBC, so it’s been really great that they’ve asked us to be a part of the 175th anniversary.”

Villanova reached out to us earlier in 2016 to gauge our interest. (We think that Pope Francis put in a good word for us after #YOPO. That had to be it.) We were definitely interested, but there were some questions yet to be answered. Jimmy and Brian began putting their heads together for some recipe ideas, and Ryan and Hank crunched some numbers. Thankfully, all of the moving parts came together and we jumped on board.

Now, we bring to you Demisemiseptcentennial Ale, because of course that’s its name. It’s been fun trying to fit that on a bottle.

Yes, it’s going to be bottled! It’s our first new bottling run of 2017, and we couldn’t be more proud. You’ll be able to find it at your favorite bottle shop later this month, along with seven of our other fine creations. It’s a great addition to an already-robust bottle lineup.

Corr Hall

With a name like “Demisemiseptcentennial Ale,” you can probably guess what variety of hops we used. A name like that is just begging for a hefty dose of centennial hops. Combine them with some German Pilsner malts and our House Ale yeast, and you’ve got a clean and easy-drinking pale ale for the ages. At 4.5% ABV, this brew is eminently crushable, perfect for quaffing as you cheer the Wildcats to a repeat of last year’s huge basketball season.

We’re currently in the process of signing on all of the major Villanova bars up on the Main Line, since this is something that’s going to make their clientele go slightly insane. We plan on distributing this one much like we do all of our other brews, so, no matter where you are in the area, you’ll be able to have a little piece of Villanova at your corner bar.

The response from the bars in the area has been outstanding. The vast majority of them have signed on sight-unseen, not even tasting the brew, only our reputation and the concept for the brew to go on. Mop Man has been pounding the pavement up on the Main Line and in the surrounding areas.

“If I get two cases of beer, I’ll have fifty accounts,” Mop Man says. “The interest is high and demand will be great.”

The official release of this brew in New Jersey will be Friday, January 27th in the Tasting Room and at the Andy Talley Bone Marrow Foundation’s Second Annual Szcz the Day Dinner. Held at the Cape May Convention Center, the evening honors Villanova alum, Cape May’s own Matt Szczur, and CMBC has signed on to be the official beer sponsor. Matt donated bone marrow several years ago, saving the life of an adorable girl in the Ukraine named Anastasia. Since then Matt and his wife Natalie give much of their time in the offseason to this worthy cause.

However, we’ll have a sneak peek for our dedicated fans on Wednesday, January 25th. To kick off the dinner, we’ll have a pint night, with $1 off each pint being donated to the Andy Talley Foundation. There’ll be a special one-off, and Matt will be there to help us raise some cash. It’s our first charitable cause of the new year, and you’re not going to want to miss it.

And we know you’ll want to have your fridge fully-stocked come March 14. The Madness starts then, and only six games will separate Villanova from their third National Championship. (Are we jinxing it? We’d better stop.)

There’s a lot more information to come on Demisemiseptcentennial Ale. This is an exciting time for us — and the Philly region in general: reigning National Champions, Matt Szczur winning the World Series, people get to learn the word “demisemiseptcentennial”. We’re in for a fun ride, and we’re thankful to bring you along.

CMBC Speaks At Sustainability Conference

It wouldn’t be college without beer, right?

Our President, Ryan Krill, completed his undergraduate degree in philosophy at Villanova University before moving on to study real estatevill development at NYU. On October 7, he revisited his Philly stomping grounds in order to speak on campus at a sustainable career panel for students wondering what to do with their lives. (We’re looking at you, fellow philosophy majors.)

“I’d heard of the brewery because I have friends and colleagues who visit often, and they talk about how amazing the beer is,” said event organizer and Villanova Sustainability Manager Liesel Schwarz.  “Ryan was a perfect example to the students of what can happen when you have a passion and follow it through, even if it takes you down an unexpected path.”

Ryan was among five presenters, all Villanova alumni who’ve started their own businesses. None hail from what Liesel calls “stereotypically sustainable fields” like environmental science. Rather, attendees heard from a lawyer, a waste management exec, and heads of different engineering firms.

“It reinforced for me that you don’t have to be creating solar panels to act sustainably,” Ryan says.

As part of his own PechaKucha slideshow, our guy went over all of the ways CMBC minds the environment, including the use of refillable pint glasses and growlers; the lack of a New Jersey distributor, which limits carbon emission; and the installation of a silo, which limits the need for delivery trucks and grain bags.

Response from students, Liesel says, was wonderful.

“We had close to 50 in attendance,” she told us. “Which is pretty great, considering it’s finals week.”

Following the event, everyone was invited to a reception with Cape May beer on tap… a pretty good way to calm those pre-test nerves, if we do say so ourselves.

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Ryan, on the far left, next to Liesel and the rest of the sustainability presenters.

 

 

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