Back in 2015, we decided to bring back our Employee Series for a hot minute, but this time around we had the Brew Crew work in teams instead of on their own. The Tasting Room team brewed up a super crushable, bone-dry pale ale. Hopped up with Centennial and Amarillo, these hops naturally bring forth notes of grapefruit and citrus, but since this beast is fermented entirely with Brett, these hops take on a wave of exotic and tropical aromas of papaya and pineapple. With oats in the malt bill for a greater head retention and a creamier mouthfeel, it’s the fluffiest, pillowiest, softest brew ever to be called a Crusty Barnacle.

For Villanova’s 175th year, Ryan Krill ’05, Chris Henke ’05, and Bob Krill of Cape May Brewing Company have brewed Demisemiseptcentennial Ale: a Pale Ale brewed with German Pilsner malt, our House Ale yeast for its clean and easy-drinking quality, and a hefty dose of Centennial hops in the whirlpool for a floral and citrusy hop aroma. This brew is a veritable Professor of Suds, unifying all Wildcats with its drinkability, brewed with the care that only Villanovans can provide, and leaves an echo ringing from Bartley to Tolentine.

Mooncussers were land-based pirates along the Delaware River who would lure ships to run aground by disabling the Cape May Lighthouse and setting a separate fire further inland, giving the impression of a false shoreline. Once the ship ran aground, the Mooncussers would pillage and plunder the booty, but if a full moon was present, their plans were foiled, leaving them cursing the moon. Our Mooncusser is a traditional Czech-style Pilsner, with a crisp maltiness and a firm, clean bitterness.​ Noble Saaz hops lead the way, imparting their clean, grassy bitterness with a light body and a dry, satisfying finish. Unlike the mooncussers, you’ll welcome the summer moon with this brew and cuss it once it’s gone.

Subtle earthy funk, malty sweetness and sharp acidity combine to give Turtle Gut its distinctive profile. Achieved by a quick souring with Lactobacillus before being fermented with our house Saccharomyces strain, then allowed to get funky with a hefty dose of Brettanomyces for a few months, Turtle Gut was our first venture into the world of mixed fermentations – and was pretty much the beer that kicked off our whole sour facility. Keeping the acidity in the more approachable range and letting Brett’s funk play a contributing part rather than taking center stage, our first born sour aims to please seasoned sour beer drinkers as well as the curious beer drinker who doesn’t yet know they’re a sour beer fan.

Since 2011, CMBC has been brewing your favorite beers, and as a gift, we’ve crafted a hoppy, juicy, and crushable brew as a reward to our faithful fans. A ridiculously drinkable Double IPA, our Anniversary Ale 6.0 is an unequaled offering, with generous hot-side additions of Nelson Sauvin and Zythos as well as a double dry-hopping of Nelson Sauvin, Citra, and Eukanot to the tune of four pounds per barrel. Brewed with a heavy-handed portion of wheat and oats, you can expect a soft, pillowy body with a restrained bitterness, yet supplying a rich and enticing aroma. With notes of pineapple, melon, and ripened stone fruits on the nose and a subtle citrus zest on the finish, Anniversary Ale 6.0 is the ideal brew to toast in honor of CMBC’s 6th anniversary.

Sour. IPA. Boom. A beer geek’s’ dream beer. Bitter and sour, two flavor profiles that more often clash then complement, are brought together in a harmonious blend via the guiding nature of ample amounts of Citra and Centennial on the dry hop. Opening up with a huge nose of fresh citrus and grapefruit, then hitting the palate up front with firm bitterness, before giving way to back of the tongue acidity, the dance goes on until you’re left wanting more.