Virginia Craft Brews Issue #14 by Virginia Craft Brews : A Publication for a Cause

ISSUE #14 Free

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Our Vision The Combat Wounded Coalition’s Vision is to Ensure Every Wounded Warrior Realizes Their Full Potential Our Mission The Combat Wounded Coalition’s mission is to inspire our wounded warriors to Overcome. We accomplish this through direct programs and connections to other vetted organizations that support them through Pride, Power Purpose and Peace. Another CWC mission is to provide clothing modifications and Wounded Wear, a unique line of apparel for wounded warriors and patriots to support our wounded warriors. We also honor families of the fallen with opportunities to participate in events with our heroes. Who We Serve The Combat Wounded Coalition provides program services to combat wounded warriors who have received the Purple Heart, veterans injured in the line of duty while training for combat operations and warriors diagnosed with PTSD and TBI directly linked back to combat operations.

Main Line: 757-773-8079 • Chief Operating Officer: 757-512-8439 1220 Executive Blvd., Suite 109, Chesapeake VA 23320 COMBATWOUNDEDCOALITION.ORG

Features

Black Heath Meadery

Unearthing a New Niche

by: Sarah Becky

Lickinghole Creek

Brewing Under the Radar

By: Steve Cook

Young Veterans Brewing Co.

Wounded Wear and YVBC, Advancing the Dream

By: Neil McCanon

Virginia Craft Brews is a quarterly, grassroots publication celebrating Central Virginiaâ&#x20AC;&#x2122;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 #14 Spring 2017

This Issue 4 Combat Wounded Coalition Ensuring that every wounded warrior realizes their full potential. 12 Life, Liberty, and the Pursuit of Hoppiness American vs. European Ales by: David Wren 20 Summer Stouts The Virginia Brew Review By: Alex Hannagan & Hamilton Riley 26 Hardywood Park Craft Brewery Small-Batch Success in Charlottesville By: Tiffany Coe

Our Team

Creative Director: Matt Goodwyn Writers: Sarah Becky Steve Cook Neil McCanon Alex Hannagan & Hamilton Riley Tiffany Coe David Wren Cover art by: Young Veterans Brewing Co. - Layout & Design: Tactics Branding

Wahoo Cup Black Heath: Unearthing a New Niche

Craft Brewers Invitational AT KINDRED SPIRIT BREWERY

By: Sarah Becky

When it comes to craft beverages, there’s nothing more niche than mead. When it comes to supporting the local beverage community, there’s nobody more involved than Black Heath Meadery. Black Heath, which opened on March 4, 2015, has found its own place in building collaborative relationships in Richmond. Bill Cavender, Black Heath’s founder, notes that collaboration is in the spirit of craft beverages – it’s good for the community, but it’s also good for the business. “Collaboration is in the spirit of what we’re trying to do here. We’re trying to focus on local and to support local farms and local beekeepers, so it grows out of that. We also work with people in the neighborhood. One, it’s a good civic thing to do, but two, as a businessman, how can we entice more people into the neighborhood, to drink alcohol, to eat burgers. We work together as neighbors,” Cavender said. Cavender’s path to mead making was an indirect one. He started home brewing beer, then wine, but once he read about mead and tried making it, he fell in love with it. “I’ve always loved that connection with history. Mead, of course, being the oldest fermented beverage has a historical connection with

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just about every country that has honey.” Cavender noted that his father’s family is Polish and Lithuanian. Poland and Lithuania have both produced mead for thousands of years. Because of its history, you probably think of mead as being something knights and ladies in elegant costumes drank whilst roving through a Renaissance Faire, eating meat on a stick and listening to wandering troubadours. Mead is even older than that.

SeptNoon. 23rd to 6 PM FOOD, MUSIC AND BEER

Ardent, Triple Crossing, Hardywood, Lickinghole Champion, Three Notch’d, Blue Mt, And James River Brewery The ancient Greeks, Celts, and Vikings all drank mead. Pottery vessels from 7000 BC, found in northern China, show evidence of fermented honey.

Presented By:

UVA Club of Richmond

#wahoocup

BENEFITING THE CHILDREN OF FALLEN PATRIOTS FOUNDATION

The Swedish word “väsen” honors our Scandinavian heritage and translates as one’s inner essence or way of being. At Väsen Brewing Company, brewing is about creating and appreciating something greater than yourself. Our beer is a medium through which we express ourselves and our appreciation for our environment. We brew to inspire others to chase the things they love.

Hylla Res an

Hail the Journey

v a s e n b r e w i n g . c o m

A Sweet and Tart Summer Treat - Available Now At: Mead is growing in popularity here in the U.S. According to the American Mead Makers Association, the number of commercial meaderies has jumped from around 30 in 2003 to over 500 in 2017. Mead takes about four months to make. Because honey does not naturally ferment, mead makers use wine yeast, and sometimes beer yeast, to drive the process. Fermentation also depends on the rate at which you blend the honey with water, as

“Collaborations work because you’re bringing high end ingredients and techniques together.”

BLACK HEATH MEADERY

1313 ALTAMONT AVENUE • RICHMOND, VA

well as how much water you add. The type of yeast and the fermentation rate affect the flavor, but flavors can also be added during fermentation or ageing. Sometimes, if you’re lucky enough to work with a neighbor who has access to bourbon barrels, you can build the flavor in right at the beginning. On May 23, Black Heath released Weight of the World, a collaboration with Veil Brewing Company. This mead made with honey aged for four months in a 55-gallon Buffalo Trace barrel and spiked with Madagascar vanilla beans is Black Heath’s latest local collaboration. They’ve worked with other Richmond breweries and cideries, and even a local food truck (I have three words for you: mead-glazed bacon), and they’re not done yet. They recently have finished work on a Cyser (honey and apple juice) with Buskey Cider, another neighbor down the street in Scott’s Addition. Bill says, “Collaborations work because of relationships with other people, and they work because you’re bringing high end ingredients and techniques together.” Collaborations have worked so well for Black Heath that they can now call them “award-winning.” Their Blue Angel Cyser,

fermented with apple juice from Scott’s Addition neighbor Blue Bee Cider, took home a gold medal in the 9th annual Mazer Cup International mead competition. A new batch will be available this Fall. Bill’s plans for collaboration aren’t the only thing Black Heath is working towards. Once they are able to harvest 51 percent of their honey from their own hives, which they hope will happen for the first time this year, they’re looking to be designated a farm winery, which means they can sell mead by the glass in their tasting room and sell bottles at farmers markets. When you consider that each batch of mead uses 500 pounds of honey, and Cavender makes two batches a month, that is a lot of honey. It’s all worth it because Richmond is a good place to build a following around this

niche market. Cavender notes the support in Richmond for craft beverages and the availability of good local products, plus the fact that he, his wife, and their daughter consider Richmond home.They hope to continue bringing the good word of mead to the community, and plan to keep working to make the craft beverage scene in Virginia a sweet, vibrant one. BLACK HEATH MEADERY 1313 ALTAMONT AVENUE, RICHMOND, VA

703.582.0856

MALTESE

BREWING COMPANY

IF YOU TRUST A FIREMAN WITH YOUR LIFE, TRUST US WITH YOUR BEER!

540-642-4512

434.286.7837 J R B R E W E RY. C O M

@jrbrewery

Beers on Tap & Coming Soon Taps: As you enjoy sitting inside our Tasting Room or relaxing in the outdoor Beer Garden, grab a refreshing beer on tap! We’re always tapping River Runner ESB (Gold Medal & Best of Show, 2016 Virginia Brewers Cup), Fluvanna Fluss (Gold Medal, 2015 Virginia Brewers Cup), Hatton Ferry Pale Ale, Tuber IPA, and Sherman Stout. We also feature seasonal rotating selections including Green Eyed Lady (Bronze Medal, 2015 Virginia Brewers Cup), James Bean Vanilla Oatmeal Porter, Reinheit 500 Dunkelweizen, and many more! Visit our website for the up-to-date list of what’s on tap today.

James River Brewery

561 Valley Street Scottsville, VA 24590

2016 Virginia Craft Brewers Cup - BEST IN SHOW

Visit our website Maltesebrewing.com

11047 Pierson Dr Suite B Fredericksburg, VA 22408

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: Mon - Thu 2pm - 9pm Fri & Sat noon - 10pm • Sun noon - 8pm

This Big Malty Scottish Ale offers a wealth of complex flavors. Not too dark with a little bit of initial sweetness, it finishes dry. Paired with anything smoked, grilled or Barbequed this beer is considered the “Perfect Food Beer”

Pale Ale braised Pork Tenderloin We reccommend Pale Fire Brwing Company’s Pale Ale for this Summers’ Best Braised Pork Tenderloin.

Ingredients • 1 large pork tenderloin • ¼ cup Vegan Dairy Free butter Olive Oil • 1/2 cup chopped onion • 4 diced yellow gold Yukon potatoes • 2-4 oz. Heavy cream • 4 large cloves minced garlic or jarred minced garlic • dried herbs such as rosemary, fennel & basil • ½ cup of Pale Ale • chunk of smoked Gouda • 1/2 cup of toasted almonds • 3 tablespoons flour • ¼ teaspoon sea salt of choice smoked, rosemary herb • 1/4 cup of our Neapolitan Balsamic Herbed Vinegar • 1 cup of vegetable broth • 1 dash of garlic powder, pepper and red pepper flakes if desired

D E A D LY R H Y T H M PA L E A L E

AND THANKS TO THE

O L I V E O I L TA P R O O M

Directions

Have you seen Him?

3rd Annual

rty Squatch Sighting Pa

August 19th

He is dialing in getting closer to the Roanoke Valley.... Kilts encouraged in th e spirit of the Squatch

chaosmountainbrewing.com

Melt the smoked Gouda in a small sauté pan using a little fresh cream & set it to the side. Saute your pork tenderloin to just brown the outside using the vegan butter olive oil, onions, garlic and your herbs, browning both sides and until the onions have caramelized. Transfer the tenderloin to a baking dish. When it is cool enough to touch, Filet your tenderloin (to open it up butterfly style) and drizzle on our butter olive oil and balsamic vinegar rubbing it into the meat to marinate. Smooth on the smoked Gouda cream sauce and then using twine, bind the tenderloin to hold the tenderloin together. Stock: De-glaze your pan with the Pale Ale. Add in your vegetable broth & the remaining 2 oz. Neapolitan balsamic vinegar to a sauce pan and bring stock to a low simmer. Add in 3 tablespoons of flour. QUICK TRICK WITH FLOUR SO IT DOESN’T GO CLUMPY ON YOU: blend the flour in a ¼ cup of the stock and whisk quickly with a fork then add the mixture back into your stock pan. Bring the mixture to a low simmer until thickened. Remove your sauce from the heat and pour it around the tenderloin & potatoes. Place your baking dish into your preheated oven at 375 deg. for approx. 40 min or until the pork tenderloin and potatoes are done, the broth reduced and browned on top. Enjoy.

COMPLIMENTS OF PALE FIRE BREWING CO. 217 S LIBERT Y ST #105, HARRISONBURG, VA 22801

At the Shoppes at Bellgrade

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At the Shoppes at Bellgrade 11400 W. Huguenot Rd. Ste. 116, Midlothian, VA 23113

804-897-6464

Life, Liberty, and the Pursuit of Hoppiness: American vs. European Ales

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. There are some who say that Thomas Jefferson’s first draft of the Declaration of Independence proclaimed an inalienable right to the pursuit of “hoppiness”, rather than happiness. I mean, if you look closely at the old-fashioned manuscript, “a’s” and “o’s” look remarkably similar, right? Ok, maybe it’s just me who says that, but nevertheless, American brewers have definitely taken it to heart. American ales of all kinds, from pale to black, are distinct for their aggressive use of hops. While Pale Ales and Brown Ales originated in England, Amber Ales trace their heritage back to Ireland, and Black Ales were partly inspired by German Black Lagers, one thing they have in common is that they all have been Americanized by the craft beer industry. How does one “Americanize” a beer? Glad you asked! The two ways American brewers have

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“Americanized” European brews are by either using American rather than European hops or by ramping up the strength and intensity of the beer. While an American Pale Ale may clock in around 5 – 6.5% ABV, it is not uncommon for the same European style to only be 3-5% ABV. Something to understand about European drinking culture is the strong grip moderation and sensibility has on social customs. As one Brit once chided me over a pint in Burton-on-Trent, “’Tis far better that we remain sensible and reserved than to frolic to-and-fro in our knickers as you Americans are so fond of doing.” He was referring to the American spring-breakers he had seen on the news, but I think his drunken cavil was actually a keen insight into European drinking culture. Europeans prefer to drink their beer in sessions, drinking several pints/liters at a time. In order to accomplish this, the beers must be of reasonable ABV. In addition, the tradition of ales and lagers in Europe being of session-able strength dates back to the days when brewing utilized the parti-gyle system, when different runnings of wort of decreasing strength were used to create beers of moderate alcoholic strength. Because it is apparently in the ethos of America to enjoy frolicking to-and-fro in our knickers all day long (at least by my British drinking buddy’s standards), our brewers not only enjoy complete freedom from tradition, but also support from an adventurous, envelopepushing audience. Thus, American ales can be distinguished from their European brethren by their very floral and citrusy American hop additions, and by the manifest-destiny-like approach to strength

and intensity. To familiarize yourself with the difference in taste and style between American and European ales, I suggest heading to your local watering hole and looking for beers that are either real imports from Europe or are labeled “English” or “Irish” ale. Then, compare them to some of the following American brewed ales from our home state of Virginia: Pale Fire Brewing Co. Deadly Rhythm Pale Ale A Revolutionary War in your mouth, with English malt and American hops. I’ll let you guess which flavor comes out on top. Triple Crossing Brewery Rye Pale Ale The name says it all. Hoppy but with a hint of spice thanks to the rye additions to the malt. Rye wouldn’t you give it a try? Garden Grove Brewing Company Reckless Rye Red Ale A big, fat American brew. An overwhelming force of rye and hops that would force a white flag of surrender from any European brew. Kindred Spirit Brewing Co. West Creek Brown Like spreading citrus jelly on pumpernickel toast, the brown ale brings the toasty malt flavors of a brown ale, but with a punch of American hops on the finish.

by: David Wren

Beer and Food Pairing

When deciding what to eat with any of these American ales, consider the color, because that is where the predominant difference in flavors will come from. Here are some of my favorites: American Pale Ales Try with fish, shellfish, grilled or fried chicken, spicy Latin/Cajun style food, and vegetarian dishes. American Amber Ales Try with pork, roasted chicken, spicy Latin/Cajun style food, Indian food, and vegetarian dishes. American Brown Ales Try with beefy dishes, burgers, pork, or chicken BBQ. American Black Ales Try with burgers, charcuterie, and pork BBQ dishes.

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Dedicated To Your Brewing & Drafting Needs Located in the Village of Midlothian

Lickinghole Creek - Brewing Under the Radar In many respects, Brandon Greenwood, Lickinghole Creek Craft Brewery’s new brewmaster, is not your typical brewer. For starters, he didn’t get his start in the industry as a home brewer. He was enjoying a career as a research chemist for a pharmaceutical company and if it hadn’t been for a trip to Europe, he likely would have pursued his goal and returned to school in order to obtain a Ph.D. in chemistry. “At the 11th hour (in his career plans), I traveled around Europe – Germany and the Czech Republic,” he says. “I fell in love with the beer there and wondered why we couldn’t get a similar beer in the United States.” Greenwood was, he says, “bitten by the bug.” He followed up on his passion by writing letters to several of the bigger breweries in order to determine where he could obtain a formal education in brewing. Based on the responses he received, he chose Heriot-Watt University, in Edinburg, Scotland, from which he obtained a Masters degree in malting and distilling science.” In 1994, with degree in hand, he returned to the states and accepted an offer from the now defunct Stroh Brewing Company in St. Paul, Minnesota. After that, he spent several years as the director of brewing services for Mike’s Hard Lemonade. Next, he helped build the Chicago brewery for the California-based Lagunitas Brewing Company. About two years ago, he was instrumental in building a brewery in Johnson City, Tennessee. This time, he was a co-owner in the business, Yee-Haw Brewing Company. However, a chance encounter with Lisa Pumphrey, owner and CEO of Lickinghole Creek, resulted in Greenwood, as well as his wife and son, leaving Tennessee and moving to Goochland County. In May, he became both the

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By Steve Cook

brewmaster, as well as the COO of the popular farm brewery. There’s another big difference between Greenwood and many of today’s craft brewers. He best describes that difference, saying, “A lot of brewers are like gourmet chefs; they love the accolades and the praise. I just want to make well-made beer and watch people enjoy it. I don’t need anything other than that.” Greenwood’s rather pragmatic approach to the science of brewing doesn’t mean he lacks a passion for the industry or for a good beer. In fact, regarding his initial experience tasting Lickinghole Creek’s brews, he says, “I enjoyed them a little too much the first time I was here with my wife.” Greenwood steps away from his scientific approach for a moment, describing Lickinghole Creek’s beers as “tasty,” but quickly says, “Of course, that’s not a technical term.” Despite his appreciation for the Goochland craft brewery’s products, he admits that their beers are on the opposite end of the spectrum from his personal favorite style of beer. “Strong barrel aged beers are not really my forte,” he says, adding that his personal preference leans toward well-made, lower alcohol, balanced lagers. In fact, one of the reasons Pumphrey has brought him into the company, he says, is to help balance out their portfolio with more user-friendly beers. “It takes great skill to do the barrel aged,” he says. “But it takes greater skill to do the lower-alcohol beers. If there’s anything wrong with a five percent (alcohol) lager, you’re going to taste it.” So, will we be seeing more lower gravity beers in Lickinghole Creek’s portfolio? While he’s not ready to announce any specific timetable, Greenwood says that we definitely will. He’s already introduced his first brew for

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13829 Village Place Drive, Midlothian, VA 23114

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

The Future Growth of Lickinghole Creek Craft Brewery:

LOOK FOR OUR NEW

Summer/Fall RELEASES & EVENTS

8/5 - Sunflower Festival - Sunflower picking is free with any purchase at the brewery. Come prepared with clipping tools and buckets if you’d like!

• 50,000 Sq. ft Expansion of Brewery and Tasting Room in Goochland • Opening a second Brewery in the Historic District in Lynchburg

9/16 - Oktoberfest + LCCB Anniversary Celebration 10/7 - Tremendous Machine Release

• Opening a New Brew Pub in Shochoe Bottom, Richmond

4100 Knolls Point Dr. Goochland, VA 23063 (804) 554-5815

W W W . L I C K I N G H O L E C R E E K . C O M ©lickingholecreek 2017

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the craft brewery, Bad Donkey, a European-style dark lager with an alcohol content of five-and-a-half percent. It was initially planned for release just on the farm, but due to its popularity, the malt forward brew is available on draft with limited distribution. ”I’m here to help them continue to make world-class beers, but also to add some science to it and to do it consistently,” Greenwood says. There’s a little black magic to brewing beers, he adds. “Once it’s in the barrel it’s somewhat out of control, but as a scientist, I can give it better control.” To enhance that control, he is in the process of installing a full analytical lab, which will help to improve the consistency of all the things, he says, that

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impact the flavor of the beer. Greenwood’s experience in building breweries, is another big reason that he was asked to come to Lickinghole Creek. Pumphrey has recently announced plans to construct a new 50,000-square foot expansion of the brewery and tasting room, with construction set to begin this fall. Those who have already enjoyed a visit to the farm for weekly tastings and release events look forward to the indoor tasting room that will be a part of the new facility, but that’s more than a year away. In the meantime,

Greenwood says, “Things are in the works to address (a temporary) indoor tasting room to give people a more comfortable experience. We serve beer outside. In the summer, it’s hot. In the winter, it’s cold. It’s already enjoyable but if it wasn’t 104 (degrees) outside it would be better.” With his vast experience, Brandon Greenwood’s addition to the management team at Lickinghole Creek comes at the right time. In addition to the new construction set to start at the farm, as well as the Lynchburg Historic District plans, there will soon be even more opportunities to enjoy their brews. I asked Greenwood about rumors of a new brew pub expansion into Richmond’s Shockoe Bottom. “Those rumors are true,” he told me. For the time being, he says he’s somewhat staying under the radar as he puts procedures and systems into place to ensure that Lickinghole Creek continues to brew good beers as they seek to balance their portfolio. Regardless of the style of beer, Greenwood is intent on brewing good beer. In spite of his rather low-key approach to the business, he says he seeks to produce the “wow factor” in his beers. So, what makes a beer a good beer? There’s one simple rule, the scientist says in rather unscientific terms, “Crap in. Crap out. You can’t make gold from lead. Here, we use the best raw materials we can get. I think it shows up in the final product.” Continuing, he tells me, “Brewing is a repetitive sport – a process really. You get better as you do it over and over and over. A lot of people find this to be boring, but the quality is in the repetition. Making a new beer every week, it’s hard to nail it every time. But if it has enough alcohol and hops in it you can hide a dead cow in it.” It’s that philosophy that, indeed, makes Brandon Greenwood very different from many of today’s brewers.

Lickinghole Creek Craft Brewery 4100 Knolls point dr. Goochland, va 23063 (804) 314-4380 www.lickingholecreek.com

Get back to basic

Legend Brown Ale.

Photo: RocketBike Agency

A Richmond tradition

now in Portsmouth. Legend Brewing Co. A Virginia Original â&#x20AC;˘ www.legendbrewing.com Also join us on Facebook and Twitter

Young Veterans Brewing Co. Wounded Wear and YVBC, Advancing the Dream By: Neil McCanon

proud local veterans. The perseverance that the Army had instilled in us had been key in staying the course during the difficult tasks of creating a small business with limited resources. When a staff member for a local charity for veterans, called Wounded Wear, contacted us scouting interest for an event they were doing. We jumped at the chance, which is how we found ourselves at one of our very first public events, Wounded Wears Toast To The Heroes 2. It was held at the Half Moone Cruise Terminal in

those who have gone above and beyond for our country, is one of the most cherished of those rewards. Wounded Wear and YVBC have grown up together and it is our hope and intent to keep increasing our support for their cause as we grow. In that way, our connection to our own service will never truly fade.

Through our military experiences, we overcame challenges and we became men.

One of the goals we have had since the founding of Young Veterans Brewing Company is to give back to the military community which helped to shape us. Our deep connection to our military service and our local Hampton Roads community is at the core of our theme, because it has been a pillar of our lives. Like many in this community, my father was in the Navy. Also like many in this community, Tom Wilder and I chose to join the military after high school to give something back to our country. Through that service, we gained an appreciation of the meaning of duty, service and sacrifice. As it happens, we gained an appreciation for good beer.

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In 2013, after years of planning, homebrewing and seeking financing, we were poised to open our microbrewery, Young Veterans Brewing Company, right in our hometown. After growing up in a military community and returning from the Army, we felt like we wanted to represent who we were,

Norfolk. We dressed ourselves in our first embroidered logo shirts and prepared our 75 bottles of small batch production beers. We didn’t have much volume to offer but we certainly served it with pride that night. More than just an opportunity to pour some beer, we served that beer to men and women most people would describe as heroes. Veterans and their families who had given more than most consider possible to protect the American dream we were now pursuing. To find a more inspiring group of people anywhere would be difficult. When a person shows you the strength to drive on after literally being hit with a bomb, you reconsider the things you thought were difficult in life. Since then YVBC has served beer at Toast To The Heroes every year, and it’s always an honor to meet and talk with the veterans who attend. Operating a small brewery has come with its risks and challenges, but it has also come with great reward. Just like military service, being able to give back to

That service prepared us for what we’re doing now. The men and women of the Combat Wounded Coalition harness that same fighting spirit to help warriors overcome challenges of their own. One of our most important and enduring duties as American citizens is to ensure we take care of our soldiers now and into the future. Whether that means guiding them through rehabilitation, or just sharing a cold beer and some conversation, it’s good to know there are people standing ready to give back to those who have given so much for us.. 2505 Horse Pasture Rd Virginia Beach, VA, 23453 (757) 689-4021 www.yvbc.com

Summer Stouts -

By: Alex Hannagan & Hamilton Riley of The Virginia Brew Review Since 2014, the crew at Virginia Brew Review have moved our weekend conversations about craft beer in the Commonwealth out of bars and tailgates, and onto the internet. We try

Alex Hannagan and Hamilton Riley

to chronicle our tours of Virginia craft breweries, festivals, watering holes and everything else we run across. Our hope, along with the great staff at Virginia Craft Brews Publication, is to give a little insight to allow our readers to experience the very best our industry has to offer at the same time we do. You can try to live on lagers and wheat

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beers all summer, but you should not ignore good beers, even if it is a little warm (and humid) outside. The Virginia craft beer scene would not be what it is today if it weren’t for breweries investing in stouts; in 8 of the last 10 years, a dark beer from Virginia has won a medal at the Great American Beer Festival. Brewers in this Commonwealth know how to make stouts and they understand our climatology. Seriously, put down the rancid, adjunct “light” lager your guests are grimacing over, and pass around some tasters. Only issue full pours once the groveling begins. To help you navigate these Summer Stouts, we’re presenting them as a sort of menu. These are all also best in moderation. Craft beer is an experience - the point isn’t to get drunk, but to appreciate innovation, quality and artistry. Think of these beers the same way. As many are served in a 22-25.4 ounce bomber, you have to realize that slugging an 11% stout in such quantities is like throwing back 4-5 beers. Our recommendations will thus get into considerations such as serving size, complementary flavors and most importantly, temperature.

New Kent Ordinary • Immediately adjacent to the historic County Courthouse complex. • Easy access and directions from I-64. • Recognized landmark undergoing full renovation. • 16 acre site.

One of Virginia’s Original Taverns Envision your tasting room in the Ordinary frequented by President Washington and General Lafayette. New Kent Ordinary, 12000 New Kent Hwy, New Kent, VA 23124

Circa 1692 Contact: Jonathan C. Kinney 703.284.7240 jkinney@beankinney.com

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KSB Coming Events KSB Turns 1!!!

August 26, 2017 - Come and celebrate one year of amazing beers, new friends and the best in local foods and music. Thank you so much for such an amazing freshman year!

2017 Wahoo Cup

September 23, 2017 - KSB hosts the 2017 Wahoo Cup presented by the UVAClub of Richmond. Live music, local food and lots (and lots) of amazing beers from Richmond and Charlottesville’s finest breweries. 12830 W. Creek Pkwy, Goochland

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. . . Summer Stouts Continued

Daylight Cravings - Brothers Craft Brewing (Harrisonburg, VA) So we’re starting with a coffee stout. Don’t act so surprised, your highness, as if you actually give the stuff up for the summer. Daylight Cravings is that rare stout which tastes better cold and straight from the fridge. It’s a breakfast stout for one simple reason - maple. Try this tasting trick: put your nose over the beer and take it in, then pull a medium sip and coat the inside of your mouth. Lastly, sniff the beer again just after you finish swallowing. We at VBR call this the nose/body/finish. It’s a way to integrate everything the beer offers and, hopefully, expose some new flavors. The aromas on the nose are straightforward, as the maple wafts up and sets your mind on syrup and bacon. Since most of our taste comes from smell, that big quaff that you hold in reinforces the maple with all that coffee you get in the body. The finish is what lingers with you in the minutes after your last sip, and that last sniff really helps identify flavors more than just relying on your tongue. The coffee in Daylight Cravings not only predominates, coating the back of your tongue, inside of your cheeks and the roof of your mouth, but also, like a pan-seared sirloin plopped in front of you at a greasy spoon, the toasted malts resemble that same mild charring of a steak. The overall effect is mild on the palate, eminently drinkable and perfect as a small splash on a summer morning. Share a bomber with 3-4 friends and see what we mean. Pairs with: Bacon and Sausage!

Raspberry Stout - Hardywood Park Craft Brewery (Richmond, VA) Oh look, now a fruit stout...that’s SOOO original. Except in this case, it is. Hardywood emblazons the Raspberry Stout label with the giant Great American Beer Festival gold medal that the beer won back in 2014 to help you take it seriously. That’s because for many people a stout resembling French Toast makes more sense than, well, raspberries. The moment it hits your lips your brain will go, “hello, toasted malts!” Then, even without any tricks, the finish is just going to reach into your olfactory senses and blare, “RASPBERRIES!” The effect is invigorating, and you don’t need to slam the whole bomber to appreciate the nuance here. This really is a stout with flavor, not a beer that tastes like something else entirely (looking at you, sours and lambics!) Since

we’re recommending Raspberry Stout with breakfast, try again to share the bottle, as otherwise, it’s a bit of a behemoth to start out your day. Trust us, you can’t recap the bottle and have the rest later that night, not that we’ve ever tried that, nope, not at all... Pairs with: Toast with jam, fruit salad w/ honey & mint Lunch: Latin and Mediterranean Flavors

Edition 14 VACB 23

. . . Summer Stouts Continued

6th Seal - Apocalypse Ale Works (Forest, VA) It’s hard to miss a bomber of Apocalypse while browsing your local bottle shop. The dystopian, heavy metal labels feature some of the prettiest artwork around. The bottle we poured is a 2016 vintage, so the malts have smoothed over, eliminating the toasted notes that can turn many off to stouts. Instead, 6th Seal has a very briny body followed by mellow cocoa and subtle spices in the finish. That wide range of flavors makes this a versatile beer for

pairing purposes, and since no one element dominates its lighter body, that makes it a stellar addition to midday fare. Even with a comparatively mild (by stout standards) 7.5% ABV, drink from a snifter to appreciate how the nose and finish on the beer differ. In

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terms of temperature, you’d be surprised at how well that can complement certain dishes - the warmer that 6th Seal gets, the

more that brine becomes the standout flavor. Cooler means cocoa. For the best effect, let it sit on the counter for 20 minutes after you yank it from the fridge or, alternatively, throw it in the freezer for 20 minutes if you’re a snob like us and keep all your beer in a little basement zone that would put Gollum to shame. Pairs with: Oysters, olives, beef tacos, enchiladas with red or mole sauce

Travesty - Center of the Universe Brewing (Ashland, VA) Whether you’re Jobu or Jack Sparrow, rum has a special place in pop culture, more fit for the kind of levity that doesn’t require Mila Kunis fondling a barrel and exposing gratuitous amounts of midriff to make it seem sexy. COTU’s Travesty wants to be that beer, and let’s be quite clear: you will believe you just did a shot of white rum. It will remind you, blissfully or otherwise, of those nights in the dorms when you thought you were all-too-clever by mixing a thumb

The Virginia craft beer scene would not be what it is today if it weren’t for breweries investing in stouts of Captain and a can of Coke...until your RA informed you in May that you had the habit of only drinking odd smelling mixtures out of your blue cup and they suspected all along. As a Milk Stout, Travesty wants to play with your emotions as well. The bottle is riddled with references to The Dude, but then why isn’t this a vodka-infused Milk Stout? Couldn’t we have made a Malt Russian? Those nihilists at COTU suggest a serving temperature of 50 degrees, which allows the rum to mingle throughout in a way that a curdled Car Bomb doesn’t. At

this point you may think we’re talking about rum as a distraction or as part of some sinister drinking game, which is all very much true. The roasted sugar cane on the nose, sweet yet zesty body, and mild vanilla bite on the finish make you think you’re drinking something else entirely but it’s still beer, and a unique one at that. Dinner: BBQ (what else?)

Blueberry Obsession - Lickinghole Creek Craft Brewery (Goochland, VA) Hopefully by now you’re trusting us a little bit more. Either that, or I’ve learned to type with the Force, while my arms are bound into a straitjacket. Since you’re still reading, odds are you’re willing to see the logic behind us suggesting blueberries and BBQ. Let’s start with the label. Virginia is for lovers, LCCB brews with love, and Blueberry Obsession is meant to be shared with the one you love. Still not there? The fact that this is an Imperial Stout lends itself to a super creamy, silty body that sticks to just about everything without overstaying its welcome. A vaguely acidic nose segues directly into what can best be described as one of those little acai or blueberry chews coated in milk chocolate. As LCCB suggests, the result is faintly sexual, at least until the deeply crisp toasted malts that dominate the finish blast the sides of your tongue and snap you out of the moment. You’re left with a chocolate effect that more resembles cacao than cocoa, the sort of rich, earthy chocolate flavor more accustomed to a muffin than a brownie, and best tasted while cold, but sipped while mildly chilled.

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Hardywood Park Craft Brewery: Small-Batch Success in Charlottesville

staff) on the experimental styles they sample. “When a new style gets outstanding feedback or is followed up by a high volume of requests for its return, we generally know we have something that may appeal to a wider audience,” notes Marketing Manager Matt Shofner. “At that point, we begin perfecting the recipe based on customer feedback, then scaling it up for production on our 20-barrel system in Richmond, as well as developing the name and artwork for the brand.” Ultimately, these beers are released in limited fashion in both Charlottesville and Richmond, and are packaged in 16oz. cans as part of the Small Batch

By: Tiffany Coe

Photos by Kate Magee Craft brew lovers in Richmond have been enamored with Hardywood Park Craft Brewery since its 2011 opening. Now, the good news for their brethren in the western part of the state is that Hardywood has opened a Pilot Brewery and Taproom in the heart of Charlottesville, offering much of what fans have come to know and love, along with some fresh twists. Childhood friends Eric McKay and Patrick Murtaugh founded Hardywood with the idea that its beers would be “brewed with purpose,” using local, quality ingredients and minimizing environmental impacts. In turn, its brews, ranging from pilsners and IPAs to their popular Barrel Series (which presents a wide range of styles aged in various spirits barrels) have won devotees and accolades. In a few short years, Hardywood has earned medals at the Great American Beer Festival and World Beer Cup, as well as a coveted 100 rating by BeerAdvocate. The new Charlottesville outpost opened on February 28, with the goal of introducing the western region of the state to Hardywood and also serving as a test kitchen of

26 VACB Edition 14

sorts. The 3600 sq. ft. space is located at 1000 W. Main Street between the Downtown Mall and the University of VA Medical Campus, near the bustling area of bars, shops and restaurants known as “The Corner.” It features a 3.5-barrel brewing system, visible from all parts of the taproom and dedicated in large part to experimentation and collaboration. Kevin Storm, who began his career as the youngest commercial brewer at Asheville Brewing Company, joined Hardywood in 2014 and serves as Head Brewer in Charlottesville. Working and brainstorming alongside him is Assistant Brewer Anna Warneke, a young brewer from Germany who is completing her work/study program with Hardywood. Pilot beers are the name of the game for Kevin and Anna, who focus on developing and honing new and creative offerings. For customers, this means the opportunity to try beers that may not be available in Richmond or on store shelves; in other words, they get to be guinea pigs in the best way possible. The Charlottesville space is intimate by design and encourages patrons to chat with bartenders about the beers, as well as leave feedback (via comment cards or with

Series. So far, two beers have “graduated” from Charlottesville experiments to become official members of the Hardywood collection: Road to Idaho (a single hop IPA featuring notes of orange peel, lemon, and apricot), and Edelgeist (a noble ghost white IPA with notes of honeydew, white grape, and pineapple). The brews in this series have been branded with the tagline “Small batch experiments

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. . . Hardywood Park Continued gone right” to indicate that they originated in Charlottesville’s pilot brewery. On Hardywood’s ongoing dedication to the region, Shofner notes, “Our goal is to source as many local ingredients as possible, and we will continue to do so in the development of new brands in Charlottesville.” Both Road to Idaho and Edelgeist utilize wheat malt from Copper Fox Distillery in Sperryville, Virginia. In addition to a rotating selection of experimental and collaborative brews

Brewer: Kevin Storm

(including the forthcoming Peelin’ Lucky Banana Creme Ale, in partnership with Florida’s Funky Buddha Brewery), Hardywood’s flagship Singel is always on tap in Charlottesville. The Singel is a Belgian-style blonde ale, inspired by the Trappist brewers of Western Europe delicious on its own or paired with savory eats. In fact, Hardywood also incorporates this ale into a not-to-be-missed savory house-made pretzel served with beer cheese and beer mustard. In addition, local kombucha, sweet treats and nitro coffee are always on offer. Over the past few months, Charlottesville has welcomed Hardywood’s Pilot Brewery

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and Taproom with open arms. Locals, as well as tourists, have wandered in to explore, and in many cases, made return visits. The taproom’s vibe is casual and family friendly, with board games aplenty and an outdoor patio. Indoor details include a beautiful community table made by Wellborn + Wright from a reclaimed tree, and stools made by Ore & Fiber from a reclaimed fence. In addition to great beer, tasty snacks and a welcoming atmosphere, Hardywood has also partnered with Open Heart Yoga to offer a weekly class at the taproom every Sunday morning. Other events are also in the works, including trivia night. Hardywood’s new presence is Charlottesville is a win-win for both customers and the brewery; it has already seen significant growth in brand awareness in the region. As noted by Shofner, “We love the opportunity to engage more deeply with our fans in the western region and are so grateful for the support we’ve received from restaurant and retail accounts in the area.” Experiments never tasted so good. Hardywood currently distributes beers throughout Virginia, Washington, D.C. and Eastern Pennsylvania. The Charlottesville Pilot Brewery and Taproom is open: Tue.-Wed. 2-10pm, Thu.-Sat. 12–11pm and Sun. 2-10pm.

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VACB/Blue Mountain Brewery/PANS Fund Raiser A Real Estate Resource that Results in Donations to Local Charities of the Buyer or Sellers Choice.

Virginia Craft Brews Publication and Legacy Venture Group in cooperation with The Blue Mountain Brewery welcomed approximately 200+ beer and food lovers in support of Pans Research and Advocacy Initiative in April. Over $3,000 was raised through food sales as well as cash and raffle proceeds to benefit their mission to bridge the gap between families struggling with a child affected with PANS/PANDAS and medical professionals who can help. Blue Mountain Brewery committed 20% of their food sales to the organization and PRAI had an amazing “Outdoor Adventure” package that was raffled off. A free raffle included a car wash bucket and a Blue Mountain Brewery Bling Bucket. Local band, “Rockfish Gap bluegrass band“, set the tone for a lively afternoon of fun and fundraising. Consider joining us Labor Day, Monday, September 4th when Young Veterans Brewery teams up to support Combat Wounded Coalition in Chesapeake, VA.

Virginia Craft Brews Publication Presents:

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Come Relax with us ! This IPA was brewed with 5 different s malts, as well as Falconers Flight hop and fermented with REAL passion m fruit. We dry hopped it for maximu ali Den g usin hop aroma and flavor hops. Hop lovers rejoice – we have 55 h! pounds of hops in this 15 barrel batc

e Lager was ing India Pal k n ri d sy ea alt bill, This ional IPA m it d a tr a h it brewed w rendering a as a lager, d te n e rm fe opped but avor. Dry h fl l/ e fe th u o cleaner m emon Drop, mounts of L a e iv ss a m with looking lease those p to re su is this beer me hop beer with so g in sh e fr re for a kick to it.

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