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Lady In Room #10, Cape May Brewing Company’s Latest Barrel Aged Series Offering Releases Saturday, October 21st

Cape May Brewing Company is at it again!  Another offering from their Barrel-Aged Series will be releasing this Saturday, October 21st at the brewery.  We have really enjoyed the series and this looks like another winner that is 18 months in the making.

From The Press Release:

Cape May, NJ — Cape May Brewing Company is pleased to announce the latest release in their widely-acclaimed Barrel Aged Series: Lady in Room #10, a sour brown ale aged in red wine barrels for eighteen months on black currants and plums releases from their Brewtique at 1288 Hornet Road in the Cape May Airport on Saturday, October 21st.

“Our Barrel Aged Series is one of the most forward-thinking and innovative things we’ve done as a brewery,” said Ryan Krill, CEO and co-owner of Cape May Brewing Company, “and Lady in Room #10 is the culmination of nearly three years of experimentation, ingenuity, and creativity.

“Our Barrel Aged Series has lead to some of our most well-received beers to date, and we’re certain that Lady in Room #10 will exceed all expectations.”

Lady in Room #10 is barrel-aged autumn splendor. This limited release was lovingly crafted over the past year-and-a-half, hand-bottled with care in a gorgeous 750ml bottle, hand-dipped in wax, and bottle-conditioned to perfection. Lady in Room #10 has an assertive malt character balanced by its rich, jam-like fruit flavors, the brew’s sourness remaining front-and-center while being well-rounded by the oaken and vinous character provided by the eighteen months spent in red wine barrels with a delectable helping of black currants and plums.

“You get the black currants and plums up front with this rich jam-like quality,” says CMBC Head Brewer Brian Hink. “There’s an underlying maltiness due to the base beer, the barrel’s character is present, the sourness is front and center, but it quickly lets the other aspects shine through, this really is a fully-painted picture.”

Black currants, not particularly well-known in the United States, are a tart and juicy berry popular in Northern Europe.

“I was first introduced to black currants when I lived in the UK,” says Director of Brewing Operations Jimmy Valm. “Black currant flavor is similar to blackberries, but more acidic. This is why we chose it for Lady In Room #10: we wanted to bring out the acidic notes of the base beer more, but by using a fruity tone to achieve that as opposed to more sour notes.”

Like an explosion of fall colors in the turning leaves, the result is a symphony of flavors in complete harmony with one another, well-rounded, balanced, and with a depth of character you won’t find elsewhere.

Named for one of Cape May’s many famed ghost stories, Miss Wright returned to her beloved room #10 at the Hotel Macomber each summer, bathed in perfume and talking up a storm, with her trusty steamer trunk in tow. Death hasn’t stopped her return, and she joins the numerous specters at the Macomber in haunting room #10.

This limited offering releases October 21st from CMBC’s Brewtique at 1288 Hornet Road in the Cape May Airport, just in time for Halloween. A special sixtel of Lady in Room #10 will be tapped in the Tasting Room, with brewers available from 12-3pm to discuss CMBC’s barrel-aging program.

“Grab a few bottles and see for yourself,” Hink says. “I doubt you’ll be disappointed.

Breweries Events

Here’s What’s On Tap This Week

Tuesday, October 17th

Eight & Sand Beer Co will be having a Beer & Brush Painting night at the tasting room from 6:30-9:30 pm.  McArt will be at the brewery for a fun night of making art and drinking crafts! The fee is $35, which includes all supplies and one rail of beer. Every guest will leave with a 16″x20″ finished canvas.

Pinelands Brewing Co will be having their weekly Pour It Forward event tonight at 6 pm. In October, 10% of all sales on Tuesdays between the hours of 6-9p will be earmarked for Hearts and Harleys.

Wednesday, October 18th

Glasstown Brewing Company is now open on Wednesday’s from 12-8 pm. Come by and have a beer, plus there are fresh cans, bottles, crowlers, and growlers so you can bring the magic home!

Death Of The Fox Brewing Company has an Open Mic night tonight at the tasting room starting at 7 pm.

Thursday, October 19th

Slack Tide Brewing Co will be having a tap takeover tonight at the Country Club Tavern (The CCT) in Cape May Court House from 6-11 pm. On tap will be Angry Osprey IPA, Bell Buoy Blonde Ale, Bucktail Brown Ale and Thermocline DIPA.

South Jersey Girls Pint Out will be throwing axes and sharing beers at Bury The Hatchet in Cherry Hill from 7-9 pm. After some instruction, you’ll be throwing axes competition style and sharing some beers. Feel free to bring a bottle or two to share.  The cost is $35 and you must register via PayPal, details can be found HERE

Garden State Beer Co will be having live music tonight by Paul Tozz at the tasting room from 7-9 pm

Vinyl Brewing will be having a ceremonial ribbon cutting at 6 pm followed by their first Thursday opening in coordination with Downtown Hammonton’s Third Thursday Event.

Tomfoolery Brewing’s Tap-It Thursday featuring Apple Pie Pale Ale, a perfect fall beer!

Friday, October 20th

Berlin Brewing Company will be hosting the sounds of Moon Shot tonight at the taproom.  The music plays from 7-11 pm and while you are there you can try their new seasonal offerings.

Slack Tide Brewing Co will be featuring Live & Local music with Dave Hangley from 5-8PM at the tasting room.

Saturday, October 21st

Devil’s Creek Brewery’s Oktoberfest is today from 12-5 pm.  They will be pouring $4 pints of their German DC Dunkel Bock Sweet Potato Pie (with or without a brown sugar rim!). PLUS, they’ll have a craft table for the kids to keep them entertained w/seasonal crafts! ($1 each per craft)

Ludlam Island Brewery has a Secret Tap for those of you that are in the know…Stop by and ask one of their awesome bartenders for a pour.

Ship Bottom Brewery’s 2nd Annual Haunted Brew House Event is today starting at 12 pm. They will have trick or treat available for the kids and the adults will have their pick from special casks of ale filled with Halloween candies:

* Belgium Dubbel w/ Skittles
* Barnacle Bottom Stout w/ Reece’s Peanut Butter Cups
* Imperial Pumpkin Ale w/ Hershey Chocolate Bars
* Barnacle Bottom Stout w/ Junior Mints

The brewery will be decorated with scary stuff and there will also be a costume contest with great prizes!  Check them out on Facebook for more info




Eight & Sand Beer Co. of Woodbury Celebrates Anniversary, Wins GABF Silver!

We are very lucky here in South Jersey to have had a boom of breweries that have opened in the last few years.  We believe that quantity is great, but the quality of the beer that is being produced here in South Jersey has been off the charts.  Eight & Sand Beer Co of Woodbury, who just celebrated their first anniversary on September 8th, is one of these new breweries making quality beer in South Jersey.  To top off what has been an amazing year, Eight and Sand just took home the Silver Medal at the Great American Beer Festival for Best Chili Beer for “Bad Hombre”, a truly fantastic honor.

Eight & Sand Beer Co. is owned by longtime friends Chris Mazzone and Chris Burke. “We were friends and have had the same group of friends forever.  We grew up in the same town and went to the same high school.  I was actually best man at his wedding a few years back” Mazzone told us.  Head Brewer Burke was an avid homebrewer since his college days and Mazzone runs the business end.  They had been working on the idea since 2014 and opened in September 2016.

The name Eight & Sand is a nod to Woodbury’s rich railroad history.  The term “Eight & Sand” comes from a railroader’s traditional wish for a safe and fast journey on the rails.  Eight refers to Notch-8, which was a high-speed setting on some trains, and sand is a nod to the sand that was sometimes spread on railroad tracks to prevent slippage. The brewery is built not far from the railroad tracks that provided South Jersey with tons of goods for years, as far back as 1887.  This train theme is echoed throughout the tasting room as well in the names of some of their beers.  They also have strong ties to the local community and most of the staff is also from this area.

(Photo Courtesy Eight & Sand Beer Co.)

The impressive brewing facility is visible through the large glass windows behind the bar.  Giant 30 BBL fermenters dominate the view and add to the industrial look of the tasting room. “We designed this place to definitely accommodate more tanks, I actually didn’t forecast for  30 BBL tanks, I thought 20’s (20 BBL) but he (points at Chris Burke) really convinced me that canning was going to be huge and this was the best way to go”.  The thought in the design of the brewhouse allows for more expansion including a mobile canning system that has come in to package their IPA #2 in 16 0z. cans.

One thing that separates this facility from most is the use of steam to power the brewing system.  When Chris & Chris were designing the facility they could have used electric, direct fire or gas, or steam.  “Guess which one is the most expensive?” Mazzone joked.  The use of steam accomplishes 2 things for the brewery.  First, it is the most environmentally friendly way, something that is important to both guys.  The second is that steam saves much more energy when doing back-to-back brews, which they need to do to fill those 30 BBL fermenters.  Another unique element of the brewery is that the Nitrogen that “powers” their Nitrogen Tap is created right in the brewery.  Mazzone told me that, “Instead of having Nitrogen delivered to us we have a machine that literally pulls the nitrogen out of the air and into a tank”.  In February of 2016, a 21.08kW solar array was installed on their roof to add to their commitment to renewable energy.

Eight & Sand has a very impressive tap list. As many as 17 beers can be on tap at any single time with many varying styles.  “When we chose a tap system we wanted to go big, we wanted to offer variety,” Mazzone said.  One of the things that we forget is that sometimes you have to be able to brew with what hops are available, not with what you want when you first start out.  “We didn’t have any hop contracts so I went and bought whatever I could get at the time and kept ordering”, said Burke.  As the “spot”, or the secondary market has become more accessible a pretty steady tap list has evolved with everything from an IPA to a Grätzer, and everything in-between.

After I spoke with the guys they were headed off to the Great American Beer Festival in Denver to pour and compete in the competition.  “Bad Hombre”,  a Milk stout brewed with cinnamon, vanilla, serrano peppers, and Square One coffee took home the Silver Medal in the Chili Beer competition.  This is a testament to Chris and Chris’s dedication to beer and the art of brewing.  Taking home a medal from the biggest beer festival in the world is a truly outstanding accomplishment, and it happened within their first 13 months since the grand opening.

Congrats to everyone at Eight & Sand on their first anniversary and to the Silver at GABF. I suspect we will be seeing more great things from these guys in the years to come! Also special thanks to Chris Mazzone and Chris Burke for taking the time to sit with me in the middle of a busy brew day! Cheers!

Follow Eight & Sand on Social Media

On the web at

Facebook @eightandsandbeer

Instagram eightsandbeer

Twitter @EightSandBeer

All Photos Courtesy of Eight & Sand Beer Co.

Breweries Events

Here’s What’s On Tap This Week!

Thursday, October 12th

Devil’s Creek Brewery will be hosting Halloween Pilsner Paint Night from 6:30-9 pm at the brewery in Collingswood.  The cost is $25 and each guest will receive TWO pilsner glasses to paint as well as 1 pint of beer. (8.0% or higher beers served in chalice)  You will be guided step by step in creating your painted glasses, so no experience is necessary! You will leave that evening with two usable glasses that YOU created! No ticket sales at the door so you must purchase them online HERE!

Garden State Beer Company will be hosting the music of Sensacoustic from 8-10 pm at the Tasting Room in Galloway!  Also, TJ’s BBQ Catering will be outside their licensed premises if you get a hankering for food!

Brotherton Brewing Company has dropped its first delivery of 4 pack cans of Brotherton IPA in South Jersey!  Check out your local package goods shops like Clayton Liquors, Ott’s Bottleshop, Canal’s in Berlin, Murphy’s Fresh Markets and more.  Be sure to look for a drop list on Facebook for more info!

Friday, October 13th

Tuckahoe Brewing Co will be having a Tap Takeover at Harry’s Oyster Bar in Atlantic City from 4-7 pm.  4 beers will be on tap including I Want To See Mountains IPA, Parum Sole Table Sour, Holly Beach Pumpkin, and New Brighton Coffee Stout.

Lower Forge Brewery along with our friends South Jersey Made will be having a Friday the 13th Pop-Up Market & Party from 6-10 pm at the brewery.  A night of macabre vendors, complete with voodoo dolls & on-theme face painting! There will also be a costume contest with prizes!

Three 3’s Brewing in Hammonton will be celebrating Friday the 13th with the Outlaw Burger Barn Food Truck from 4 – 9. They’ll also be releasing a new small-batch beer, Playing with the Devil, as part of the celebration. Plus another surprise release to be announced later this week on their Facebook page!

Vinyl Brewing in Hammonton will be releasing the 2nd beer in their Garage Series, Get Rad Sour Ale.  The tasting room is open from 4- 9 pm and be sure to get there early, the first release lasted only 4 hours!

Forgotten Boardwalk Brewing will tapping a special pin of a “Beet N’ Bloody Butler” – their What the Butler Saw with beets, hibiscus & tart cherry juice.  Also, there are a limited amount of memberships still available to for the 2017-2018 Refugee Club with updated perks for more savings!  Check out Forgotten Boardwalk on the web HERE for info

Icarus Brewing along with New Jersey Craft Beer will be having the NJCB Build Me Up a Buttercup Release Party from 3-10 pm at the tasting room in Lakewood.

Saturday, October 14th

Spellbound Brewing will be celebrating their 3rd Anniversary on from 12-8 pm at the Tasting Room in Mount Holly.  An incredible lineup of 30+ beers along with a bottle release of “It’s Not Yours, It’s Mayan” Imperial Stout. Food by Rob’s Craft Sandwiches and Smoke Shack BBQ right outside their licensed premises.  This is a 21+ event and no growlers or flights will be available on Saturday.  The Mayan Bottles will be $16 each with a 3 per person limit (1900 were bottled) and there is a cardboard carrier for 3 bottle sets.  Congratulations to Spellbound on this milestone!  What a great week for the brewery, winning a gold at GABF and their 3rd anniversary all in the same week, Cheers from all of us at!

Spellbound Brewing 3rd Anniversary!

The Tropicana Beer & Whiskey Festival is today from 2-8 pm in Atlantic City.  Guests will enjoy sampling a wide selection of 60 beers and 30 whiskeys, plus live entertainment featuring John Eddie and His Dirty Ol’ Band.  Tickets are $30 online or $35 at the door.  For more info go click the link below!

Tropicana Beer & Whiskey Festival Tickets and Info

Ship Bottom Brewery will be hosting their 2nd annual Harvest Festival at the Tasting Room in Beach Haven starting at noon. They are releasing their Belgium Dubbel, Imperial Pumpkin Ale, limited casks of Fall Ales and their Marzen will be on tap. Come dressed in your favorite country attire.  They are also having Pumpkin Carving Contest with the following prizes:

1st Place – $100 Ship Bottom Gift Card
2nd Place – $50 Ship Bottom GIft Card
3rd Place – $25 Ship Bottom Gift Card






10 Questions With... Beer Biz Profiles Breweries

10 Questions With…Tadhg Campbell of Slack Tide Brewing Company

In this edition of 10 Questions With… I headed to Clermont, N.J. to talk to head brewer Tadhg Campbell of one of my favorites, Slack Tide Brewing Company.  Tadhg and his brother Jason opened up Slack Tide in December of 2015 with the intention of making high-quality beer from locally sourced ingredients whenever possible. The Campbell brothers started brewing in their garages about 7 years ago. While the first couple batches were made from extract kits, they quickly moved to all grain where you have more control over the final product. The first year or so was rough, but with a great response from family, and friends they started thinking that they may want to make this more than just a hobby. So they brewed up 6 batches (most are still brewed today) bottled them up and gave them out to 48 people with an anonymous rating sheet in self-addressed envelopes. The response was extremely favorable. One of the 48 was actually a certified beer judge who got a couple of his judging buddies to taste the samples as well, and filled out a more detailed score sheet. The response was also very good, so they asked if he thought they should open a brewery which the beer judge replied, “I would”. So with Tadhg as head brewer, and Jason bringing his brewing knowledge and project management background in which he is very meticulous with the paperwork, things started to come together. Now you add Jason’s wife, Bobbie, with her marketing background, and Tadhg’s wife, Natacha, with her clothing background you have a great recipe for a successful business to go along with the great beer recipes. I highly recommend a trip to Slack Tide to get “unstressed”.

What was the first beer you brewed, and how was it?

It was an extract kit called Dead Ringer IPA. It turned out as well as could be expected for the first time. It was drinkable, but not delicious by any means. Not sure if we did the recipe justice, but we drank it, and thought it was the coolest thing ever.

What is your favorite style to brew, and why?

That’s a tough one. We try to brew many styles here. I know some brewers may be hesitant to say it, but I’m going to have to say an IPA. It’s the most popular and sought-after style, and there are so many variations of it. The New England style is really popular and is a little more difficult to hit the target then the West Coast IPA.

Do you look at ratings on Untapped, Beer Advocate, or Rate Beer, and if you do, does it influence your recipes?

It would be silly not to, but I wouldn’t say we look at them too much. The feedback we like, and enjoy, and take into account the most is the face to face contact-Whether it’s in the Taproom, or at a festival, or just out in public. We also trust the other local brewer’s opinions and do the same for them. It definitely does not affect our recipes.

How do you stay connected to the local area in relation to sourcing ingredients?

It’s a big part of what we do here. Since we do live in the Garden State it’s nice to see farmers like Bad Cat Farms, and Rabbit Hill Farms starting to grow hops and malts. We brew with fruit from Hammonton, and sweet potatoes from Vineland, and Aronia berries that are harvested right down the street. What we do is local, and you always have to pay it forward local with the farmers whether it’s honey, fruit, vegetables, or even oysters.

What is the one tip you would give home brewers to make better beer?

When Jason and I started brewing in the garage we felt our beer quality took a huge step when we got a temperature controlled fermentation box. Dialing in the temperature made our beer more consistent, and a true reflection of what you got.

What is one piece of advice you would give someone who wants to open a brewery?

Do your homework! Be prepared to wait for a lot of the permits. The number one piece of advice is to calculate how much time you’ll need to spend at the brewery, and then double or triple that. Brewing is 90% cleaning and sterilizing.

If there was a beer that you could brew with no regards to cost, production, or sales what would it be?

I knew this question was coming, and I was debating on a few. I would have to say a big barrel aged Stout or Barleywine. The amount of time would be the expense, not so much the ingredients.

Looking back to opening day forward, what was the one thing that happened that surprised you the most?

I would have to say the way the community embraced us. Not just the customers who are some of the best, but the other local breweries as well. We all work hard, we all drink beer, and we all have fun. It’s just a great fraternity of people, and we all want each other to succeed.

Other than your beer, what is your go-to after a long day at the brewery?

Most of the time it would be a cold glass of water, but if not that it would definitely be something from a local brewery.

Where do you see the brewery in a year? In 5 years?

We are currently installing a 10 BBL system which is almost complete. It’s going to take a lot of outside work in sales, but we want to have it maxed out. Maybe tweak the Taproom hours. In 5 years we want to be canning a lot so we can get into the package good stores. Hopefully another expansion, and continue to grow organically.

Bonus Question: What is your favorite beer, other than yours?

The most memorable beer would be Red Dog. (laugh) When I played football in college the 1st team was the blue team, the 2nd team was the white team, and the 3rd team was the red team. Since I was a freshman I was on the red team, and we called ourselves The Red Dogs and drank a lot of Red Dog. Probably because it was like $5 a case. This is a hard question because I like different beers in different seasons. The answer would be Firestone Walker Brewing’s Wookey Jack, which is not in production anymore. It was actually the inspiration for our Knockdown Black IPA which took home the bronze medal at the Best Of Craft Beer Awards in Bend, Oregon.