Cape May Brewing Company has announced the packaging of one of their most popular beers — Corrosion Sour IPA — in 16-ounce cans for release to the public on March 15th from their Tasting Room at 1288 Hornet Road in the Cape May Airport.
“Corrosion has always been one of our fans’ favorites,” said CEO and co-founder Ryan Krill, “so it only made sense to offer it in 16-ounce cans. The balance between hops and sour is not something you’ll find in any other beer on the market, so we wanted to make sure that our fans had more chances to enjoy this unique brew.”
Opening with massive aromas of fresh citrus and tropical fruits, Corrosion hits with a firm hop presence accentuated by an upfront acidity. Kettle-soured before finishing as an IPA, Corrosion is uniquely balanced between the world of sours and the world of hops.
Cape May first released Corrosion as a draft-only offering in December of 2014. Inspired by a blend of two of their previous offerings — Tower 23, a kettle-soured Berliner Weisse, and their flagship Double IPA, Coastal Evacuation — the beer has since taken on a life of its own, becoming one of CMBC’s most-anticipated brews.
Billed as “a beer geek’s dream beer,” Sour IPAs were practically non-existent in 2014 and they’re not very prominent now.
“Sour IPAs are still really hard to find,” said Head Brewer Brian Hink. “It’s definitely not a very well-explored style. Dry-hopped golden sours have really taken off in recent years, but with Corrosion it’s equal parts Berliner Weisse/sour wheat ale and equal parts IPA. It’s still incredibly unique, I love this beer.”
Corrosion was one of the first Sour IPAs that Director of Brewing Operations Jimmy Valm had encountered
“Corrosion was the first beer that I’d found the combination of tart sourness and big hop character in one beer,” he said. “It was one of those moments where I said, ‘Wow! I didn’t know beer could taste like this!’ I love sours and IPAs, so I was hooked right from the start.”
Corrosion will be distributed after its launch to better bars, restaurants, and liquor stores throughout the New Jersey and Pennsylvania area.
Once upon a time, 20-something Ryan Krill earned a six-figure salary working in finance and real estate development in Manhattan, while his college roommate, Chris Henke, designed commercial satellites. During a summer weekend at the Jersey shore, they brewed a batch of beer with Ryan’s dad. “Should we open a brewery?” Ryan asked, only half-serious. But, by the following year, the three guys had secured a space at Cape May Airport where they concocted a makeshift brew system and honed their beer-making skills. In 2011, they started with one client. Today, there are hundreds of accounts in New Jersey and Pennsylvania proudly serving the guys’ award-winning recipes. And CMBC’s fearless leaders have never looked back.