If You Mill It, They Will Come

New Mill

The Hungarian Roppi 1100 has arrived! No, that’s not some weird piece of workout equipment for Richie and Justin to use between sales calls, it’s the mill that will grind 2,425 pounds of our grain per hour into a rough flour called grist. This is important because — for all of you newbies — that’s the first step in making beer.

“Think of it this way,” says CMBC Brew Master Brian Hink, “when you’re making coffee at home, you don’t just dump beans into a machine, because you’d get a little bit of flavor and a little bit of color to your coffee, but it would be weak. You have to use a grinder to crush them up first.”

Now, as for getting the Roppi set up… “Ryan buys the equipment and I read the manual,” says Chris.

They'll be filled, capped, rinsed and moved to another feeder where they'll be distributed into six packs.

What You Need In Order To Bottle Like CMBC

Bottling Devil's Reach

Part of our ongoing expansion is the incorporation of a bottling line that we’ve been putting together for two years, thanks in great part to the mad engineering skills of our guy Chris. First, he designed the line’s layout in a circa 1999 AutoCAD program (hey, it’s vintage), and then we purchased the system in retro parts. “We were so excited when we got it, because we got it for scrap value,” Chris says. “But then we realized why it’s that way. I’ve spent a lot of time repairing pieces, and figuring out how to connect them all.”

When it’s totally complete and set up in HQ, the action-filled process will look like this:

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“At a brewery, it’s like Christmas every day,” says Ryan.

What Went Down At The Monday Meeting: 2/16/15

Every Monday is departmental meeting day at Cape May Brew Co, so each week, we’ll bring you the skinny on what went down, beginning with yesterday’s pre-snow powwow…

9:30: Production meeting begins! Co-owners Ryan Krill and Chris Henke are present, along with Brew Master Brian Hink and Marketing Guru Alicia Grasso. Chatter ensues about the weekend.

tasting room exterior in icy conditions

9:32: Brew schedule discussion commences. Up first is Honey Porter because we are “desperately low” in the tasting room, says Chris — news about the beer’s Jersey Fresh label must be getting out. After that, Coastal Evacuation is on deck. It all has to happen before Wednesday morning, because that’s when Brew Master Brian flies out for Colorado, where he’ll visit with his big brother (who teaches “English, literature, new media studies or something way over my head” at the University of Colorado). He’ll also see rock band Dr Dog perform live in Boulder. Today, he is even sporting a Dr. Dog hat, complete with orange puff-ball on top.

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