“And when we were talking about the recipe-”Īt that moment, JP rolls through the brewhouse from somewhere else in the building. “We were all commenting on how the color is very unique, like amber,” she says. We checked in with Emily about how this brew compares to some of our lagers we’ve done recently. “So much of brewing is cleaning,” Jenna observes. “It’s going to boil for an hour and a half.” She starts cleaning up some of the area. “There’s some movement-it’s almost boiling,” Emily announces. We take a whiff and wow-it smells just like the liquid. Jenna comes back excitedly with some hops in hand.īrock was dry-hopping Always Ready nearby and shared some with us. It’s much more efficient and we didn’t account for that at first.” “Especially when we first started with the system we have now. “There’s been once or twice where our ABV was a little crazier than we thought it would be,” Danielle says with a laugh. If you’ve ever dabbled in it, or are an avid homebrewer, you might know the struggle. “It’s easier to control it that way at this scale,” Danielle says. Part of the reason we check throughout the process is that, especially on a large scale, you brew a bit stronger with less liquid, then tweak it to get the right ABV you’re looking for. Emily will get the gravity readings from these.” “The first one we took we were recirc-ing right before we separated it from the mash. “These samples are different stages of the brewing process,” Danielle explains. I remember when we used to rake it out,” Jenna says with a laugh.
“Even the new spent grain system is so cool. The sheer amount of equipment and stainless steel and moving parts is staggering to see every time we set foot in production! “This system is still the same system that I saw five and a half years ago, but the things that have been built in and added are so wild to see,” she says. “I didn’t realize that we oxygenate our wort when it gets sent to the cellar.” “It’s almost in the boil kettle now,” Jenna says as we approach. They got in a few hours earlier just in time for the mash! Homebrewers and events team members Jenna Tesauro and Danielle Tesauro (who you can also find pouring and selling you beer in the Tasting Room from time to time!) were already there. When we showed up to the brewhouse mid-morning to check on how things were going! Pink Boots Society is an international nonprofit dedicated to supporting women in the brewing industry.Ĭheck out some behind the scenes aspects of this brew! Maybe She’s Brewed With It is a 5.8% Pilsner crafted and conceived by the women of CMBC, brewed by Emily Siddall, and features Pink Boots Society 2022 Hop Blend. Creative & Social Marketing Coordinator Courtney Rosenberg Make sure you grab a 4-pack or two to help you celebrate International Women's Day on March 8th!” “I'm looking forward to everyone, men and women, to sip on this creation designed and brewed by the women of Cape May Brewing Company. Each year for International Women’s Day, we gather the women of CMBC to develop and create a new brew, and we’re so excited to share this year’s rendition with everyone! The beer industry as a whole wouldn’t be what it is today without women, and here at CMBC, we’re incredibly proud of that heritage, and the impact that our own team has in contributing to that history. In 2019, we released that brew as a Tasting Room-only release in April, and Lab Manager Lauren Appleman was the only woman working in production.īringing back this beer in a new iteration felt like the perfect time, as we now have four women in production: Lauren is running our lab alongside Lab Tech Ari Fenty, Polly Pollock-Bell is our incredible Warehouse Manager maintaining multiple facilities and shipping/receiving for the operations as a whole, and Emily Siddall is one of the few brewers on our brewhouse! If you were with us back in 2019, you might remember the name of our latest brew, Maybe She’s Brewed With It.
0 kommentar(er)
