MALTESE BREWING CO. Building a Community
FINAL GRAVITY
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KINDRED SPIRIT BREWING A Beer for Every Palate
YOUNG VETERANS
Storming The Beach
ISSUE #12
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Best Pizza & Pasta. 30 Craft Brew Taps. Super Friends. Friends...family and fun. • Happy Hour 3pm - 7pm (dine in only): • 1/2 price Appetizers - discount off all Craft Beer and Wine by the glass • 2 for $20. Tuesdays! (dine in only) • Grab a Growler Sundays 1/2 off Growlers all day Sunday HOURS: • Monday - Thursday 11am - 10pm Friday - Saturday 11am - 11pm • Sunday 11:30am - 9:30pm 4824 Market Square Lane, Midlothian, VA 23112 804-744-0111 - sergiosva.com
Lickinghole Creek Craft Brewery Virginia’s Farm Brewery
GROWING CRAFT BEER SINCE 2013 Home Grown Brewery Hops, Barley, Herbs & Spices grown on property Deep well water used in the brewing process Located in beautiful Goochland County on 290 acres
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DECEMBER RELEASES
Dec. 17th: Redneck Vacation (Bourbon Barrel Belgian-Style Quad + Coconut) Dec. 24th: La Buena Vida (Tequila Barrel + Orange Zest + Cherry Belgian-Style Tripel) Dec. 31: Heir Apparent, Mexican-Spiced Imperial Stout - Silver Medal Winner, 2015 GABF, Chili Beer 4100 Knolls Point Dr. Goochland, VA 23063 (804) 314-4380
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Dec. 3rd: Bourbon Barrel German Chocolate Cake & Vanilla Virginia Black Bear Dec. 10th: Redneck Wedding (Bourbon Barrel Belgian-Style Quad)
United Spinal Association of Virginia meets regularly at our office at 800 E Leigh St, Richmond, Virginia, or at other locations for social outings. We meet to socialize, discuss advocacy opportunities, new research and to broaden our network of peers. We often invite guest speakers to share information on a variety of topics. Anyone interested in SCI/D is welcome to attend, and we encourage friends and family members to join us! - By the way, it’s always FREE!
Virginia’s resource for people living with spinal cord injury and disease
United Spinal Association of Virginia 800 E Leigh St • Richmond, VA 23219
Our Peer Mentor and Family Support Program provides newly injured individuals and their families with a certified mentor to help navigate the early challenges of SCI. We match mentors with peers based on age, gender, level of injury and interests, in the hopes that the newly injured individual will feel most comfortable asking anything/everything they may have questions about. Sometimes persons living with spinal cord injuries can become isolated. Getting out and about with others who understand their unique situation can do wonders, and it’s important to meet other members who have learned the necessary skills to continue enjoying their lives. Our chapter organizes regular social outings for our members, such as baseball games at the Flying Squirrels and other fun events. We look forward to seeing everyone at Final Gravity with Virginia Craft Brews on January 15! www.unitedspinalva.org
The United Spinal Association of Virginia The United Spinal Association of Virginia is a local chapter of the national organization. Our mission is to educate, empower and enable individuals living with spinal cord injury and disease to achieve their highest level of health and independence. We are committed to establishing and promoting vital community-based services for people in this state affected by spinal cord injury/disease (SCI/D). Spinal Cord Injuries (SCI) can profoundly alter the life of an individual in the blink of an eye. Our members include individuals living with SCI/D, family and friends, hospitals and healthcare professionals, medical equipment suppliers and a multitude of other highly devoted individuals and organizations.
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info@unitedspinalva.org
804-822-1074
Features
6
Kindred Spirit Brewing
A Beer for Every Palate
by: Steve Cook
14
Maltese Brewing Company
Building a Sense of Community
By: James Bernard
18
Final Gravity Brewing Co.
What a year!
By: David Hunter
21
Young Veterans Brewing Co. Storming The Beach
This Issue
A Real Estate Resource that Results in Donations to Local Charities of the Buyer and Sellers Choice.
4 United Spinal Association of Virginia Virginia’s resource for people living with spinal cord injury and disease 12 The Porter Beer’s Forgotten MVP by: David Wren 26 Capital Ale House Beer Corps Program by: Linzy Browne
By: Neil McCanon
Virginia Craft Brews is a quarterly, grassroots publication celebrating Central Virginia’s craft beer innovators, small business and non-profit organizations. We support a specific non-profit each issue with ad space, cover logo and 10% of all revenues. We even organize an event to benefit that group. Help us support our mission by donating $10.00 on our website to get the next 4 issues mailed to your door! matt@virginiacraftbrews.com www.virginiacraftbrews.com Issue #12 Winter 2016
Our Team
Creative Director: Matt Goodwyn Writers: Steve Cook James Bernard David Hunter Neil McCanon David Wren Linzy Browne
Homeowners Tom and Sherry sold their ranch home and bought this lovely colonial using LVG, resulting in a donation of over $2,000 to their favorite charity, from agent commissions.
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Kindred Spirit Brewing - A Beer for Every Palate
By: Steve Cook
Your BrewerY Solution Our System Offers CustomFormulated, Environmentally Friendly, Industrial Chemicals, Delivered To Refillable Containers.
• REFILLABLE CONTAINERS Did you hear the one about the two brothers who walked into a brewery and decided to open their own? That is what happened with Jason and Joe Trotter. About two-and-ahalf years ago, they got together to visit some of the local breweries, and before the day was over, what had started out as a leisurely afternoon had turned into a research project ,as they began to discuss the possibilities of opening their own brewery. At the time, Jason, who had been in the wine and beer retail industry for most of his career, was a manager with Total Wine & More. He says he got interested in craft beers about six or seven years ago, although he has been dabbling in home brewing for about a decade. Joe, who was, and still is, in the advertising game, says that both he and his brother were seeking career paths where they could work for themselves. After that afternoon of visiting breweries, in March 2014, the two continued to kick around the idea of opening a brewery of their own. In March 2015, Jason says, “We sat down and put together a business plan, and began actively seeking a way to make this happen.”
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Jason, who says he knew enough about brewing beers to know he didn’t want to be the brewer, approached Lee Lonnes, formerly with Legend Brewing Company, whom he has known for about 10 years. Lonnes is the head brewer for the new Kindred Spirit Brewing, which brewed its first beer in July and opened the doors to its cool taproom on August 27th. The brothers share a philosophy as to what they hope to accomplish in the brewery. Jason explains, “As a retailer, I witnessed that IPAs were in the number one category. At the time we were putting our plan together, there wasn’t anyone (among local breweries) who was focusing on IPAs.” In the interim, he acknowledges that the landscape has changed. There are some local breweries who are brewing good IPAs, but he says, “We still think we can produce IPAs as good as, if not better than, what the others are doing.” If you are thinking that everything coming out of the brewery will be about being better by being bitter, think again. IPAs have changed over the past 10 to 12 years Jason says. It is not about being the most bitter. “That is not the style we are shooting for. We want to showcase the hops in a way that brings out all the possible aromas and flavors, with enough
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. . . Kindred Spirit Continued bitterness to balance the beers. We make a Belgian Pale Ale with a new hop (Loral). It pairs perfectly with the yeast character that comes out in the beer.” Both agree that they want Kindred Spirit to offer more than great IPAs. “We hope to be able to have beers for every palate,” Jason says. To that end, they have brought on brewer Jeff Metz, who was previously the original head brewer at 7 Hills Brewing Company, to work with their pilot system. “I told him,” Jason continues, “to make whatever crazy, wacky styles he wants, but he’s quick to explain that as somewhat of a purist, he doesn’t want his beers to be as strange as you might find at some local breweries.”
to the Family Always more than 11 bold yet drinkable brews on tap. Live local music. Eats from RVA’s finest mobile gastronomists. Family friendly games and activities. Welcome to the family... We’ll save you a seat.
Open Wed-Sun • 12830 W Creek Pkwy, Goochland • KindredSpiritBrewing.com
The two men are realizing a dream that began somewhat as idle conversation about two years ago. They are producing palatepleasing brews for just about anyone’s palate, and if you do not find something you like being poured from one of their 17 taps, come back next week. Their goal is to produce something new every week or two at the most. In addition, they are very active in local charities. “Being a part of the community is important to us,” Jason says. Check in at the taproom and check out one new beer that should be on tap by the time
If you are thinking that everything coming out of the brewery will be about being better by being bitter, think again. IPAs have changed over the past 10 to 12 years.
Let us Introduce you Let The Spirit Move You
home from work, as well as for families. There is something going on virtually every weekend. “We have food trucks and local performers just about every Friday, Saturday and Sunday,” Jason says.
Joe and Jason say that a comfortable taproom was high on their list of wants for their new brewery. They wanted a wooden bar for that taproom. Joe’s wife found the perfect bar on Craigslist. “We bought it for less than it would have cost us to build,” Joe says. You have to see this taproom for yourself. The long, vintage bar serves as the focal point for what truly is a comfortable place to hang out and enjoy a delicious brew or two. It is ideal for folks heading
you read this. They would not give away too many secrets during my recent visit, but they say it will be a holiday brew in a regular and a barrel-aged version. That is enough to send me back out to the Kindred Spirit taproom. KindredSpiritBrewing.com
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Hickory Smoked Barbecue and Hand Crafted Beers. • Pork BBQ and Ribs, Prime Rib • Smoked Chicken •Smoked Sausage • Prime Rib & Steaks • Private Parties • Off Site Catering
Tuesday: Discounted Mug Night* Wednesday: “All You Can Eat” Spare Ribs Night* Thursday.: $2. Burger Night* Saturday: Car Show-April - Oct.* *Midlothian location only
On-Site Brewery at our Midlothian Location 5-Taps featuring our own beers, plus seven guest taps
Midlothian • 1110 Alverser Drive • (804) 379-8727
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At the Shoppes at Bellgrade and in Short Pump
Beer & Balsamic Brined Turkey Breast So, how was your Turkey for Thanksgiving? Hopefully, you had some leftovers. Christmas is around the corner, so try this Beer Brined Turkey for extra moistness and crispy skin. Bet you won’t have any leftovers this time!!
Beer Brine Ingredients
1 quart filtered water 1/2 cup kosher salt (do not use iodized salt) 1 cup Gravenstein Apple Balsamic Vinegar 1 tablespoon whole black peppercorns 2 bay leaves 2 bunches fresh thyme
1 yellow onion, peeled and chopped 2 garlic cloves, peeled 1 lemon, cut into slices 1 orange, cut into slices 2 quarts ice cold water 1 six pack Craft Brew beer (COTU Amber Lager),
This Holiday Give the Gift of
Health and Flavor Taste and Pair
Directions
Extra Virgin Olive Oils and Aged Balsamic Vinegars
Brine Preparation
ON TOTAL PURCHASE OF $30.00 OR MORE - OR ONE FREE 60 ml SAMPLER
ice cold (2 for sipping!!)
2 Tablespoons Tuscan extra virgin olive oil for rubbing down your Turkey (inside and out with fresh herbs of choice) The technique for beer brined turkey is different than simply marinating or salt curing a meat/poultry product. By submerging a protein (turkey | chicken | Cornish game hens) into this liquid medium, it allows the properties of osmosis to do its work, resulting in flavoring the protein from the inside out. Crafting a liquid with the right balance of flavors (in this case Craft Beer with some herbs and vegetables) becomes the basic medium. The natural moisture in the protein is replaced with flavors of the brine that also hydrate the meat, increases the tenderness by denaturing the proteins, helps preserve the ingredient and provides a temperature cushion, preventing the main course from drying out. At least 2 days in advance, start the brine. In a large pot, over high heat, add the water, salt, balsamic, peppercorns, bay leaves, thyme, onions, garlic, lemon and orange. Bring the liquid to a boil and simmer for 10 minutes to infuse the flavors together, dissolving the salt. Turn off the heat and let the brine cool for 20 minutes, then add in the ice and beer of choice. Mix the ingredients together. Beer brine the turkey for at least 24 hrs. Remove from the Brine and dry well with paper towels, both inside and out. Repeat this several times, to get as much of the moisture removed as possible. Rub the turkey down inside and out with an extra virgin olive oil. (Here we used our Tuscan Infused.) This will help the browning of the skin. Rub your herbs of choice inside and outside the bird and roast as usual. Your bird will be succulently moist and full of flavor. Enjoy!!! HAPPY HOLIDAY Y’ALL. Special thanks to Shauna at the “Olive Oil Taproom” for another great recipe.
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In Short Pump at Ste. 607 200 Towne Center W. Blvd. (Behind Ethan Allen near Rt.288)
804-360-7929
At the Shoppes at Bellgrade 11400 W. Huguenot Rd. Ste. 116 Midlothian, VA 23113
804-897-6464
Beer’s Forgotten MVP: The Porter
David Wren is a Certified Cicerone (R) in Richmond, VA with a serious passion for great beer. When he is not drinking beer, he works as a Human Resources and Operations Consultant with a local firm. He can be reached at dhwren@ gmail.com or 804-477-5481. Now that fall is starting to wane and winter is coming on fast, it’s the perfect time of year for what I like to call a “transitional beer.” By this, I mean a beer that complements two seasons decently, but complements the transition between the two seasons perfectly. For the end of fall/early winter, I find the best choice to be a good, sturdy porter. In an American beer landscape, where tongueblistering IPAs and humongous stouts rule, styles that are designed to be reserved in their strength, flavor profile and creativity, have tragically fallen by the wayside in recent years. As a beer enthusiast, I strongly believe beer should be judged and appreciated for what it is, as opposed to what it is not. Now that I’ve gotten that off my chest, I’ll step down from my soap box! Originating in England in the 17th century, the porter is an often-forgotten beer style
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by: David Wren
that bridges the gap between brown ales and stouts by embracing the nutty, caramel and molasses character of brown ales, as well as the roasty flavors of a stout. Prior to that time, publicans would brew and serve three generic types of beer: fresh beer, aged beer and strong beer. Most pub-goers would prefer a mix of the three to balance out the flavor and strength (much like present day blended whiskies). One, most likely idealized, account of the origin of porter claims that publicans created one beer that embraced the flavors of all three because they were tired of having to mix the different strains. More likely, brewers experimented with the traditional brown beer by adding more hops and aging longer to create the style now known as porter. Whichever the case, the dark brown, medium strength concoction became immediately popular with the working class of England in the 18th century. As a result, the beer was dubbed “porter” after the English word for the working class handy-man. Porters remained the top selling beer in the United Kingdom throughout the 18th century, even spreading in popularity to the American colonies. A couple fun facts: many accounts claim that George Washington’s favorite style of beer was porter! Also, in Ireland, Arthur Guinness began brewing what he called a “stout porter”, or porter of considerably more strength and roasty character in the late 1770s. This “stout porter” would eventually drop the name “porter” to embody a new style—the stout. By the mid-19th century, however, porters were waning in popularity due to the invention of more precise ways to cook
the malt than roasting it over an open flame. This resulted in the creation of “pale malt”, the building block of the two most popular beer styles in the world to this day: pale ale and pilsner. By the mid20th century, because of war time taxes, rationing and overall changing tastes, the porter style was almost in extinction. It took old fashioned brewers in the US, like Yuengling, as well as up and coming micro breweries, to reinvigorate the old English style. Today, porters still struggle with popularity behind brown ales and stouts. But if you are looking for a happy medium between the two, that also complements food better than either, look no further than the porter. Beer and Food Pairing The beauty of the porter is its ability to complement almost any type of hearty meal, without overpowering it. Try one with grilled, seared, or barbequed meats, hearty casseroles or stews, spicy chili or even Mexican food! One great pairing I have personally enjoyed is a Chicken Mole Negro with an English-style Porter. Don’t believe me? Try it and see!
Beers to Try:
Alewerks Washington’s Porter Ale Named for the founder of our country, this beer would probably have been his favorite. With medium strength and body, great caramel, sweet chocolate and mild roasty flavors, this ale will transport you back to Colonial Virginia times.
Legend Brewing Porter No clever name needed for this guy. This medium bodied classic makes you wonder how so much flavor can be packed into such an easy-drinking ale.
St. George Brewing Company Porter Just as the namesake of this brewery is famous for slaying a dragon, so will this beer be for slaying your winter blues. Who says cold weather doesn’t have perks?
Isley Brewing Company The Bribe Embracing the English tradition of adding oats to the brewing process, this Oatmeal Porter exhibits a much silkier feel and fuller body than its all-barley counterparts. Perfect for the cold, rainy nights of London - or Richmond!
Maltese Brewing Company
MALTESE
by: James Bernard
Building a Sense of Community
BREWING COMPANY FREDERICKSBURG, VA
Thurs 4-8pm Fri 4-10pm Sat 12-10pm Sun 12-8pm 11047 Pierson Dr Suite B Fredericksburg, VA 22408
When you consider the everyday routine of a firefighter, of course there are the standard things like showering, eating and maybe watching some TV before heading off to save people’s lives. Of course, the daily routine of a firefighter could go any number of ways, but what makes the story of Maltese Brewing Company so special is that for two firefighters their daily routines involve owning and operating a successful brewery. Located in Fredericksburg, Maltese Brewing Company is a growing, familyfocused brewery that is hoping to make it into your glass and become a part of your routine. Firefighters Bobby Cook and Joseph Smith, as owners of Maltese Brewing Company, decided to use their “free time” to operate a brewery and make some outstanding beers. Joseph is a paramedic firefighter and Bobby is an EMT firefighter, both out of Prince William County. When you walk into Maltese Brewing Company, you are immediately immersed into everything firefighter-related; an old fire hose lines the floorboards, tabletops, and is even used as the siding for the bar. The firefighter theme does not feel forced or overdone, but instead
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feels like a collector’s room that also happens to have a full brewery in it. Patches from firehouses around the country hang around the large tasting room next to hooks and helmets that have seen time in the line of fire (pun regretfully intended). Jackets hang in cubbies, along with gas masks and helmets, as if at any second an alarm will sound and the bar staff, some firefighters as well, will go rushing out to help someone in need and then come back and pour you a beer. As I toured through their facility with
© 2016 Maltese Brewing Company
540-642-4512
IF YOU TRUST A FIREMAN WITH YOUR LIFE, TRUST US WITH YOUR BEER! Joseph, I got the sense that brewing beer and being a firefighter were intertwined for them. As Joseph explained, they are. Both lines of work center around people; building a sense of community and helping each other is extremely important to Joseph and Bobby,
Fire Fighter owned and operated Just 2 miles from Downtown Fredericksburg off Rt 2 Family and pet friendly Inviting and comfortable tasting room Experience the history of fire fighting while enjoying a great local craft beer Coming in December, our next bottle release “Founding Father” Historical Porter A malty, sweet beer with smoky hints reminiscent of the wood fires used in Colonial brewing. Only available at the brewery
Visit our website Maltesebrewing.com • follow us on Facebook and Twitter!
and they regularly hold charitable events at their brewery in order to help those in need in the community. For instance, to help raise awareness and help those affected by Dravet Sydrome, Maltese Brewing Company has teamed up with other local businesses for events. They have also participated
“Founding Fathers” A molasses based beer that comes from a recipe used by George Washington.
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in Operation WARM to provide coats to local children who may not have a coat for winter. It is clear that they do these events, not because it is good business or presents a positive marketing image, but because they care and want their community to thrive. A local firefighter friend of theirs services their vending machine, and a former coworker at their station, who left that career to pursue art, painted a painting hanging on the wall not far away. Food trucks are at Maltese Brewing Company many nights, including some friends who began their food truck at the same time Maltese Brewing Company was opening. They offer a unique environment for a firefighter, whether a chief or a rookie, to relax post-shift, and have recently begun offering shift breakfasts for firefighters just finishing a long night of work. Community service is not just an idea for them but something they live day in and day out. In addition to helping the community, they also rely on the local community, not just for their brewery patronage, but also for their help in deciding important aspects of the brewery itself. Before they named the brewery, they reached out to friends and family via social media to ask ideas
for a brewery name. Through their online poll, the name Maltese Brewing came up and it stuck. It represents the firefighters Maltese cross, which includes bravery, courage, loyalty to duty and compassion. Each leaf on the cross has a virtue and each point a characteristic. These values and characteristics are not just limited to firefighting, but carry over to everything they do, including brewing beer! In the process of naming the new three-barrel system, they went back to social media to ask what the two barrels should be named, those names were presented to the employees, and “Shake” and “Bake” were chosen- Ricky Bobby and Cal Naughton Jr. would be proud.
Maltese Brewing Company has seen some impressive growth over the last year and a half that they have been open. They started in what appears to have once been a kitchen for a restaurant and have now expanded into the next building over and were able to add a full tasting room, along with outdoor spaces in the front and the back. They strive
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Next door to Capital Ale House
. . . Maltese Brewing Company to release a new beer at least every two weeks. New beer ideas can be customer generated by suggestions, followed by voting. Maltese Brewing Company has embraced the idea of small batch brewing and has been working on barrel aging some of their beers and adding some variation to the beers already on tap. One of those beers is their “Founding Fathers”, a molasses based beer that comes from a recipe used by George Washington. Distribution is the next goal for Maltese Brewing Company, as they are currently in discussion to begin distributing their beers towards Gainesville in the hopes of supplying their fellow firefighters in Prince William and others in the area with some of their brews before the new year, and will open it up to the rest of Virginia eventually. Currently, Maltese Brewing Company offers ten
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different beers that cover a full range of IPAs to stouts, and each has its own set of complex flavors. Of those beers is their flagship Pineapple IPA (PIPA for short), which is a solid English style IPA with some great pineapple flavors and a great malt profile based on a traditional drink of Panama: Guarapo. Bobby is Panamanian and was taught by his mom how to make this fermented pineapple beverage that is made by chopping up pineapple, putting it into a fermentable container, and letting the yeast from the outside of the pineapple do the work. Joseph informed me that while they do not brew their PIPA this way anymore that it is something they want to get back to and maybe make a small batch or two. Another popular choice is
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Beer, Wine, and Cheesemaking Supplies Beginner to Advanced Homebrew Kits Gift Certificates Large and Small Scale Dispensing Equipment Kegs, CO2 Tanks, Regulators SS Fittings, Kegerator Parts Bottles, Corks, and Caps AHA Member Discounts Plus More . . .
their Fireman’s Blonde Ale, which is light and easy to drink, without being weak or unexciting. As I looked around the bar area I noticed that there were different beers being enjoyed by all of the different people there. Some people were going for the Blonde, others the PIPA, whereas others were exploring a flight and then branching off from there. While PIPA and the Fireman’s Blonde are the favorites, the other beers are not far behind in popularity. There are plans to add a nitro beer to their list, but they are having a hard time deciding! Maybe a good choice to put up for a vote? Tasters are in flights of six, in the hopes that their customers will find more than one beer that they like, which will not be hard to do. Maltese Brewing Company wants to grow, ultimately, but they do not want to lose what they have either. They want to be a neighborhood hangout where people can bring their families, friends and pets, or use it as a celebratory venue for retirements or birthdays. The pull for families is evident, as I watched multiple strollers roll in. The parents were able to take a minute to sit and enjoy a craft beer in a great setting. Bobby and Joseph have plans to continue their fundraising efforts to help those in the community. They are also hoping to build up some of their own events, such as a St. Patrick’s Day event, chili cook offs and even a Maltese Mini-Market. If you are in Fredericksburg and want a great beer or are looking for a great brewery to add to your trail of local breweries, Maltese Brewing Company is a must-visit. In addition to their community focus and family-friendly environment, they have multiple options suitable for every beer drinker. It’s a unique, firefighterthemed brewery, which makes you feel as if you are getting the chance to hang out in an actual firehouse.
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VENUS RISING THE MESSAGE FIRE STATION 5 IRISH GOODBYE GOLD MEDAL -DOUBLE IPA BRONZE MEDAL -DOUBLE IPA GOLD MEDAL - AMERICAN AMBER ALE SILVER MEDAL -STOUT 2016 Virginia Craft Brewers Cup
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Final Gravity Brewing Co. - What a year! By: David Hunter Tony originally wanted to compete in 2015, but as the date conflicted with his own grand opening, he set his eyes on 2016. With only a year to plan, Tony didn’t finalize what he wanted to submit until six weeks ahead of when the beers were due. Early in the year, he thought about the beers he brews that do well with a little age on them, but he ended up brewing five fresh batches to submit. The beers entered were Fire Station 5 (Amber Ale), Venus Rising (Double IPA), Irish Goodbye (Foreign Extra Stout), The Message (Double IPA) and Go with the Flow (American Pale Ale).
Front (Camila Burda, Cheyenne Burnham, and Annie Tobey) Back (Michael Killelea, Dave Achkio, Will Poole, and Darci Poole) What a Year! How did one of Virginia’s smallest craft breweries win so big at this year’s Virginia Craft Brewers Cup? Taste the beers at Final Gravity Brewing Company, and see for yourself. Tony Ammendolia, owner and Head Brewer, captured four medals in his first professional competition. “The hope was to come home with one bronze,” Tony said, “but we came home with one bronze, one silver and two golds. I was also excited to win two medals in the same category, Double IPA.” The Virginia Craft Brewers Cup is held annually by The Virginia
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Brewers Guild, and over 280 Virginia craft breweries, large and small, competed. After the awards were handed out, Brett Vassey, President and CEO of the Guild, walked up to Tony and asked, “Did you know you were the most awarded brewer in the competition this year?” Tony replied with a shocking smile on his face, “Are you serious?” His head was spinning; “I couldn’t think straight for the rest of the day.” This was a huge milestone for Final Gravity Brewing Company and one that solidified their spot on the Virginia Craft Beer Map as a bona fide Virginia Craft Brewery.
The Award Winning Beers Gold Medal for American Amber Ale - Fire Station 5 Fire Station 5 is named for the fire station located directly across the street. Tony wanted to create a beer with a decent amount of hop flavor. He did this to illustrate to people who say they don’t like hops that they actually might like the flavor, just not the bitterness. He kept the IBUs low but added lots of Cascade and Citra hops at flameout and then again for dry hopping. This is a great gateway beer for hops. It is loaded with lots of hoppy, citrus flavor, but very drinkable with low IBUs and about 6% ABV. Gold Medal for Double IPA - Venus Rising Venus Rising is one of Tony’s flagship beers. For this one he wanted lots of fruit flavor from the Citra and Mosaic hops to
come through and just enough bitterness to lend some balance to the beer. He uses some Munich malt and a touch of crystal to give this 8% ABV beer a bit of a malt backbone without taking the focus off the hops. Silver Medal for Irish Stout - Irish Goodbye This beer is made with Virginia-grown and malted barley from
Wood’s Mill Malt House in Nelson County, Virginia. Tony formulated a rich, roasty stout with coffee and chocolate under tones from the dark roasted grain. The goal was to brew a big stout that did not need to be aged for months before being served, and to minimize the harsher, dark grains and focus on the smoother, dark malts. Tony achieved that goal since they are turning around an 8.3% stout in about three weeks instead of the typical three months. Bronze Medal for Double IPA - The Message The Message Double IPA at 8% ABV is brewed with Simcoe and Amarillo, and is a very simple grain bill. With this one, Tony used a strain of yeast that is popular in Vermont, and he adjusted the water for a softer mouthfeel. Some piney flavor comes through from the Simcoe, as well as tropical fruit from the Amarillo. The DIPA has a unique and enjoyable flavor profile. The Back Story Tony got his start in brewing in 1993 when he and his roommate split the cost of the equipment, as well as ingredients. Within a month they had brewed seven batches of beer. During the ’90s, many breweries were sprouting up all over the country, and Tony thought he could open his own. However, he decided to keep that idea on the back burner because the market at that time was starting to be over saturated. He laughed as he said, “It’s interesting that I decided to open a brewery now, when there are so many more breweries today than in the mid-’90s.” Tony decided to start down a completely different career path. He spent 11 years at Ellwood Thompson working his way to Director of Operations, then four years
at Whole Foods in store management, all while honing his skills as a craft brewer at home. By this point, Tony had researched the Richmond marketplace and found that it could support another home brew supply store. With his wife’s support, he decided to open Original Gravity Home Brew Supplies in 2011. “Life is short; I should do something that I really want to do,” he said. The thought of opening his own brewery was still a dream, but one that would remain on the back burner until SB604 passed into law in 2012, allowing breweries to sell their own beer for on premise consumption. This gave Tony the green light to move his idea of opening his own brewery to the front burner. “Now I can
share the same 5,000-square-foot facility at 6118 Lakeside Ave. in Richmond, VA. The brewery is set up with a 2BBL brew system with eight 2BBL fermenters. Even at this small size, Tony is able to keep 8–12 beers on tap at any given time. He likes to offer a range of beer styles to accommodate all types of beer lovers. His beers range from lighter Blonde Ales, Saisons and Amber Ales to IPAs, DIPAs and Imperial Stouts. The staff is very knowledgeable, so if you are an advanced craft beer lover and want to discuss the beers in depth, feel free. If you are a craft beer newbie, the staff will find something you will enjoy.
chemistry to accent either the bitterness of the hops or the rounder maltiness to get different effects. One of his most popular IPAs is Venus Rising DIPA. It is so popular that he brews a fresh batch each week! If you are an IPA lover, you will love the IPAs at Final Gravity.
You can find about five different IPAs on tap concurrently, and they all range in flavor and hop profiles. He differentiates his IPAs by varying the malt bill (the backbone of the beer) and working with the water
You can also find great amenities and swag at Final Gravity. They offer growlers, glassware, t-shirts and Disc Golf discs. They recently secured a growler machine so they now offer growler fills of your favorite beer!
Gluten-intolerant? Final Gravity brews all their beers with White Labs Clarity Ferm, an enzyme that increases the clarity of the beer and reduces gluten levels. It does this with no impact on the taste or aroma of the beer. That said, it does not mean the beer is gluten-free, just gluten-reduced.
A huge milestone for Final Gravity Brewing Company and one that solidified their spot on the Virginia Craft Beer Map as a bona fide Virginia Craft Brewery. add this to my existing business and I can do it on a very small scale and have it be economically feasible,” he said. The Brewery Final Gravity Brewing Company and Original Gravity Home Brew Supplies
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. . . Final Gravity Brewing Co. Continued As you enter through their dog-friendly patio, inside you will find two large TV screens for sports games, usually British Premier League Soccer. They also have board games for adults and kids. The brewery is very family friendly. Hoppy Anniversary! As soon as the news broke about the awards from the Virginia Craft Brewers Cup, craft
beer fans flocked to the brewery. It was great timing because about a week after the awards, Final Gravity celebrated their first anniversary. “It went better than we ever could have hoped,” Tony said. “We had a bluegrass band at noon, a reggae band in the evening, and it was packed until closing. It was the one time since we opened that we felt like we were running a fullfledged brewery.” Dave Achkio, formerly of Lickinghole Creek Craft Brewery was in attendance. “Tony is making some clean and delicious brews. I really enjoy the relaxed atmosphere of his shop. I am
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always trying to create excuses to get in there so I can drink a beer or two.”
Great Beer Grains Turned Into Bread
What’s Next? A collaboration is in the works with Stefan Mcfayden, head brewer of Three Notch’d Brewing Company RVA Collab House. I bet beer fans cannot wait to see what they dream up! Look for them to release a Russian Imperial Stout for the holiday season. Tony is also working on a mixed fermentation experiment. He is aging American Wild Ales in red wine barrels from Virginia Winery, Horton Vineyards. He is using Brettanomyces (a strain of yeast that aids in fermentation) and Lactobacillus (bacteria that converts sugars to lactic acid rather than alcohol, which helps turn the beer sour in a good way). Sour fans, I am sure, cannot wait for this! The project will last 6–12 months. Finally, with the success of his first year as a brewery, Tony is already in the planning stages of increasing his brewing capacity to keep up with demand. This is great news for him and Fans of Virginia Craft Beer!
David Hunter
Order details and locations are online at
w w w. c r a f t b r e w b r e a d . c o m We collaborate with local craft breweries to create uniquely delicious spent grain bread
which presents the same flavor notes of each facebook.com/groups/FansofVACB fansofvirginiacraftbreweries.com twitter.com/FansofVACB
craft beer. Look for us in local breweries or
sign up for our new Bread Subscription Service.
a location, but our new brew house had experienced delays and was still yet to be installed. The contest was two weeks out and we did not have enough beer to meet the volume requirement, two half kegs. It looked like we were not going to be able to compete despite our desires. However, necessity is the mother of invention. In the final days that it was possible to brew a beer that would be ready by the time of the event, we brainstormed and made an executive decision to go for it anyways. We knew of a forty-gallon fermenter at Homebrew USA, the best local brewing supply shop in the area. The owners Neil and Elizabeth Erschens had been guiding us and helping us grow as brewers since we
Young Veterans Brewing Co. - Storming the Beach People can change, but not completely. This is something I have always believed. I also think that in life, you mostly get back what you give. I think it is also true about the brewing industry. It’s changing, more now than ever, but the core remains the same. This is a story of how the experience of opening a brewing business with one of my best friends changed me, and how the effort we have put forth in pursuit of our dreams has given back to us. As one of two owners of Young Veterans Brewing Company in Virginia Beach, I am working what many people would refer to as a dream job. In late 2008, in the dreary months of the financial crisis, I was not. I was a student making my income from the GI Bill, and from the Army Reserve, while I attended Tidewater Community
College. During that time, my friend, Tom Wilder, and I brewed our first batch of home brewed beer, while living together in a cramped house. It did not take long until we had the idea, as many have had, to open our own brewery. Even during the financial downturn, we could see the craft industry was a beacon light, experiencing doubledigit growth as people’s tastes changed. It was a craft beer revolution and we wanted to be a part of it. We worked hard and invested much to refine and finalize a few recipes that we thought were stand- outs. We moved to a big old farmhouse with a garage perfect for brewing. We held tasting parties, where the beer flowed freely, in exchange for a review of the product. I attended the Siebel Institute in Chicago and completed their international
by: Neil McCanon
brewing technology program over the course of three months. Our business plan went through numerous rewrites and reviews. I will spare the reader the details of our many failures. When searching for financial backing over several years, suffice it to say, that we did eventually convince some people that we had a sound plan worth investing in. That was late 2011. We put in the initial equipment orders and got our new address: 2505 Horse Pasture Road. A few weeks before the official opening of the YVBC taproom, we were scheduled to compete in a local beer competition: ‘The Battle of The Beers’, hosted by Beach Ambassadors. Several other local craft breweries were already established businesses and were involved in the first-year charity event. We had our ABC license and
bought our first carboy. Most graciously, they agreed to loan it to us. With that vessel, plus our pin lock kegs, we had the capacity we needed and we filled them all in an intensive day of brewing the two beers we thought stood the best chance, while the contracting
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. . . Young Veterans Brewing Co. Continued work and construction continued around us. That fermentation cycle was the most stressful I had experienced up to that point. This beer was destined for the public, not just for consumption, but also for judgement. The event day arrived and rolled by. We talked to everyone non-stop. It rained constantly that day but we were elated to be participating as “professional” brewers, alongside our now peers, even with wet feet. Positive feedback was all we got back from the participants. At last, the end of our very first public event came, and they announced the results. We had won! Our Jet Noise Double IPA and our Pineapple Grenade Hefe had taken first and third place. The pride I felt standing on that stage in front of my community receiving their validation of our long perseverance is hard to compare. My family looked very proud that day. I can also say sincerely that beer really does taste better consumed from the lip of a first place trophy. Looking back, we were idealistic and
I was a student making my income from the GI Bill, and from the Army Reserve, while I attended Tidewater Community College. sometimes naïve, but we were really doing it, pursuing the American dream. We had found the target for our own millennial generational instinct to create something new and different and things were looking up.
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I remember a quote from the French philosopher Henri Bergson, who inspired us at the time; “Think like a man of action, act like a man of thought.” It encapsulated the idea of what we needed to be as entrepreneurs; thoughtful in design and hard working in practice. So, with that in mind, we pushed forward through the tasks of getting open. Coming from a hard fought middle class background of teachers and military
members, we were treading on unfamiliar territory. People kept on telling us we had something amazing. The Associated Press did an article on us and people from all over were contacting us. People commented on our theme, both positively and hilariously negatively. A man from California called after seeing us online, looking to get in on the ground floor. He only wanted 50% ownership at a cut rate. We navigated mazes of regulation and form submitting forms. Fox news interviewed us, and they introduced us as ‘Heroes’. It was sometimes
overwhelming. Part of me felt under prepared, wondering if I had wasted years of my mid-twenties through inaction, despite my military service, and I wondered If I really deserved, and could now live up to, all the praise and the pressure? I can remember very clearly standing inside our little taproom a few weeks later and looking out at the large crowd that had gathered for our first day in operation. It was September 7, 2013. I was amazed at the turnout and felt so awed by the entire day. We had just three beers available and minimal decoration. Our friends and family were working behind the bar. It was a smashing success. The line did not make it inside the entrance for four hours. The sense of appreciation from that opening day of seeing a customer outside our door has never faded. I still love meeting new customers who have not heard of us before, and who were sometimes hailing from quite a distance. It is also a particular pleasure to meet members of our armed forces who have relocated to the area. That is how my own family came to Virginia Beach, and this town has treated us well. Once over the initial elation of our opening, the reality of our new responsibilities consumed us. We ran out of beer in a week, the new-found national interest in craft breweries, combined with our opening into a very open market, made for rapid growth of demand. We struggled to meet all of our commitments on the low pay we allocated to ourselves in the early months, working exhausting hours and through many challenges. Equipment broke down, or was not properly installed in the first place, kegs on the market sprang leaks, we had to interact with distributors and new customers, and assure them these were only growing pains. The time and thought required to navigate
through the complex and multi-layered regulations governing breweries was more work than we anticipated. Tom had the responsibility to learn and navigate the system of communicating with local, state and federal tax departments and regulatory agencies. It took a lot of man hours. With just the two of us running the back of the house operation and a lot on our plates, my responsibilities fell to production and quality control, while Tom focused on the communications and sales. We tried to do everything in the brewery.
Our computer was set up feet away from the brew kettle. We were answering emails and fielding phone calls with manufacturers one minute, scraping spent grain from the mash tun the next. There was also the unexpectedly high level of interaction on social media, like many small business owners, we were trying to leverage it to maximum advantage. That meant staying engaged and answering queries around the clock. It worked fine until a piece of brewing equipment guillotined our laptop, one more hit to our minuscule operating budget. It is a commonly heard sentiment from people outside the industry. That it is all fun and games and drinking, but that idea
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does not mesh with the strenuous, loud, wet and dusty environment we work in during a brew day. A reality you do not realize until you have been working every day for weeks straight, churning out that delicious liquid. It is tiring and physical to work a small brew house. It is a great occupation, but at the same time, it can be a grind. Things did get better though, and the hard work paid off. Our beer was picked up by the best local distributor. They helped get us into lots of new accounts, and they were there to help deal with the issues when they arose. We increased the size of our operation with the purchase of more fermentation capacity. We had some of our product canned. We hired on two dependable new brewers and learned together what it takes to make a brewing operation run more smoothly and continuously. In basic training, the army assigns a ‘Battle Buddy’ to new soldiers. They are always there right next to you, when you’re being rewarded, when you’re being chewed out, when you are down in the mud they are there too, sharing in the misery and watching your back. Tom is my battle buddy when it comes to all of this, and it helps when things feel overwhelming to remember that he and the other members of the YVBC team could not accomplish this without each other. In the military, I learned what it was to be a part of an organized and unified force, and how many individuals working together can accomplish near impossible tasks. That was a lesson, which has proved itself invaluable here at YVBC. As an entrepreneur, I have learned that Murphy’s Law applies to almost any endeavor. Sometimes you need to think fast to adapt and solve problems. When you are the boss, the buck stops with you. A new year is about to come upon us again, and with it a lot of good news for Young Veterans Brewing Company. We have recently completed an extensive expansion with a 20-barrel Deutsche Beverage brew house. It is allowing us to control quality
and efficiency better than ever, and the proof shows in the brews we make on it. We still face new challenges all the time, but by now, we have learned to lean in and keep moving forward despite the challenges. As entrepreneurs, we are always looking for
examples of how to succeed, and how to get there better and faster. Often though, when I speak to the people whom I consider mentors, I am reminded how short three years really is in the course of a career. There will be work ahead, no doubt. The experience of opening this brewery and participating in my local community, these years have prepared us for it. The future will always bring with it uncertainty, but hopefully, with a stout heart and maybe a glass of stout we can overcome it to find our own success. Neil McCanon Owner/Head Brewer YVBC www.yvbc.com
Rockin’ the tortilla chip world since 2013! J R B R E W E RY. C O M
4 3 4 . 2 8 6 . 7 8 3 7
Beers on Tap & Coming Soon Taps:
Look for DaddyG's at a VA Craft Brewery or specialty beer store near you OR follow us on Facebook to find out how you can purchase at our live brewery appearances and festival events.
Presented by Virginia Craft Brews Publication in association with Legacy Venture Giving
(804) 264-4808
As you enjoy sitting in our Tasting Room inside or relaxing out back at the Beer Garden, grab a refreshing beer on tap. We currently have on tap River Runner ESB, Gold Medal & Best of Show 2016 Virginia Brewers Cup, Fluvanna Fluss, Gold Medal 2015 Virginia Brewers Cup, Green Eyed Lady, Bronze Medal 2015 Virginia Brewers Cup, James Bean Vanilla Oatmeal Porter, Hatton Ferry Pale Ale, Tuber IPA, River Runnér ESB and Sherman Stout!! Keep an eye on our website at jrbrewery. com for more upcoming beers and descriptions.
James River Brewery
561 Valley Street Scottsville, VA 24590
© 2016 James River Brewery
Date: Sunday January 15
(Snow date - the following Sunday, Jan 22nd)
Where: Final Gravity
2016 Virginia Craft Brewers Cup - BEST IN SHOW
6118 Lakeside Ave, Richmond, VA
Time: 12noon - 5pm (Open from 11 - 6) 10% of Beer sale proceeds to benefit “United Spinal Association of VA” Live Music from 2 - 4:30 • Local Food Cart - Los Gachos
Events:
Now hosting Community Tap Nights on Wednesday, donate back 20% of All sales. We feature live music on weekends. To check out our dates and musicians, tap takeovers and festivals go to www.jrbrewery.com and click on the events calendar. You can also find all of our events on our James River Brewery Facebook page!
Location: James River Brewery is located 25 miles South of Charlottesville. Cruise on down Route 20 South and you will run right into the brewery. 561 Valley Street, Scottsville, VA 24590 434.286.7837 • jrbrewery.com
Hours of Operation:
Wed-Fri 3pm - 9pm Sat noon - 9pm • Sun noon - 8pm
PEACE OF MIND
Capital Ale House Beer Corps Program by: Linzy Browne
CALL TODAY FOR YOURS Kristi M. Hammond 5030 Sadler Place Suite 203 Glen Allen VA 23060 804.270.1115
It’s Friday night and the restaurant is packed with the constant ‘clink-clank’ of dishes in the kitchen, servers and bartenders banter with customers, and the beer is flowing fast. Our team at Capital Ale House experiences shifts likes this day in and day out. The relationship and dynamic between restaurant team members is always unique and not often enough developed outside the walls of the restaurant. This is one of the founding reasons Capital Ale House created their Beer Corps. The Capital Ale House Beer Corps program pays their team to volunteer, offering staff the opportunity to work away from their daily routines and outside the walls of the Ale House. This program builds moral, team work, and a community presence: all in the spirit of volunteering. Richmond Capital Ale House team member Andrew Crowne said, ‚“Beer Corps events allow us to hang out together, meet new people and gives us a day of ‘work’ that doesn’t feel like work. We are volunteering; making a difference in our community-without missing hours of work.” Capital Ale House participates in volunteer events about once a month, normally on a weekday and if weather permits, outside. This year they have volunteered with the Alzheimer’s Association, the MS Society, and the James River Park System to name a few. Capital Ale House also sponsors festivals and events within the community like the annual National Beer Expo and Hops in the Park, where Beer Corps volunteers help with operations. “Beer Corps has given our staff the opportunity to see one another out of uniform and work mode, understanding one another’s true personalities. It’s the time where we are working together for the greater good of our community,” said Amy DuFour, Marketing Director, Capital Ale House. Currently, Capital Ale House is seeking more volunteer opportunities. Due to the hours and the nature of a restaurant, volunteering on weekends is difficult. If you have a volunteer opportunity for the Capital Ale House Beer Corps team, reach out to Linzy Browne at linzy@capitalalehouse.com.
©2016 7 Hills Brewing Compnay.
7 Hills Seafood & Brewing Company brings you fresh, unfiltered and flavorful craft beers like Belle Isle Blonde Ale that pair well with our pub and seafood menu. • Holiday Parties Welcome • Happy Hour Daily 3-9pm. Featuring $1.00 Sliders - $1.00 Oysters
Monday - Thursday 11am - 11pm Friday - Saturday 11am - 1am Sunday 11am - 10pm Brunch every Saturday and Sunday from 11am - 3pm
Questions & Answers
with Kenny Thacker, Head Brewer
Q: How do you come up with the recipes? A: I typically look at the basic style of a beer that I want to brew. Then I
will search out for some beers that are already in the market, taste them, and then think about how I want it to taste. I will add some specialty grain, hops, or a different yeast strain outside of the typical style to make the beer more unique.
Q: What is your favorite beer? A: I don’t have a favorite beer or style of beer. I like a balanced beer that the malt profile compliments the hops and vice versa. I don’t like the punch in the face hoppy beers, but I like a balanced IPA . A lot depends on the mood that I’m in.
Q: What mood are you in now? A: Putting me on the spot huh? I’m in the mood for a bold roasty chocolate stout from a bourbon barrel. Yummy...
Q: How did you learn how to brew? A: Long story short. The housing market bubble burst in 2008, putting
me on unemployment for two years. A local homebrew shop came up for sale and I talked my wife into buying the shop. Pryor to that, I had never made beer before. Two weeks after buying the shop I brewed my first beer. I owe a lot to my customers for helping me learn how to brew. We scheduled several brew days at the shop with my customers that gave me a good foundation to build off of.
Anouncing December Releases: 6 Pack Bottle Production of Teddy and Olde Yella WWW.BEERHOUNDBREWERY.COM
Q: What did you brew and was it good? A: I brewed a brown ale, and it was just ok. It was an extract kit and at the time I was into New Castle, and Legends Brown Ale.
Q: What are some future things we can expect from Beer Hound? A: We just acquired a Martin bottling system so you will see some six packs showing up in the market pretty soon. I hope to start on a barrel aging program next spring.
Thinking of purchasing noT sure if you’re ready have quesTions To ask ? My services range from merely advising to assisting you with finding the right options to purchasing the right home for your primary or investment property.
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www.CapitalAleHouse.com
804-780-2537
APOCALYPSE
434-258-8761
12 57 B R U N B R I D G E R D , F O R E S T , VA 2 4 5 51
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ALE WORKS
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