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Craft Brews

Fall 2013

ADVERTISING Virginia Craft Brews will be distributing the publication online at www.virginiacraftbrews. com , at the Pumpkin Festival in RVA - (Oct. 26)and the Homebrewers for Hunger in Charlottesville (Nov. 9) for Fall 2013.I think you will agree this is a unique way to advertise and directly connect to your potential repeat customers while also supporting a cause worth fighting for.

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Hometown Pride with Blair Larcen of

Lost Rhino Brewery What was the hottest thing in our beautiful state of Virginia this summer? No folks, not the weather. Why craft beer of course! There were many exceptional beers popping up all over the country and many are coming from our own backyard! My name is Blair Larcen and I work for Lost Rhino Brewery, located in Ashburn Virginia. I live in Richmond, my native homeland, and the passion and dedication to VA beer that I have witnessed in RVA has truly touched me. Lost Rhino has just brewed our first All Virginia Beer. Favio Garcia, our head brewer and part owner, has created a beer in which 100% of the ingredients were produced in the state of Virginia. This is the first in our Genius Loci series, which is a series of beers that feature at least one Virginia grown ingredient. This is what I call Hometown Pride and locally sourced! Speaking of hometown pride, Andrew LaBonte from Local Suds has partnered with James Crenshaw of Experience RVA to continue providing you with brewery tours and special events all surrounding our local beer industry. Their mission is to promote the mantra of “Locally produced, Locally enjoyed.” They look to enhance the relationship between the local community and the Commonwealth’s award-winning, burgeoning libations industry. They are leveraging their existing partnerships with Virginia’s craft beer industry, non-profits and community leaders. Two cool events they conjured up for 2013 are Tubes and Taps and The Pumpkin Festival. Tubes and Taps was a fun float down the James River which was followed by a swimsuit party at Legend Brewery! Lost Rhino beers were on tap alongside of Legends. There were brewery tours, grill out style grub, live music and most importantly the community gathering together for a common cause. The cause for this event was Friends of the James River, and all proceeds went to their non-profit organization. Riverside Outfitters was in on it too, as they provided folks with a safety lesson, tubes and transportation. It doesn’t get much better than that for an August 31st Labor Day event! We can’t wait to do it again next year, so mark your calendars! Have you ever thought about closing down the Boulevard and having a festival? It’s called the Pumpkin Festival! The Pumpkin Festival is sure to be one you will not forget. Live music, craft beer, kid zone, pumpkin treats from your favorite local restaurants on the Boulevard and in Scott’s Addition. This festival is a fundraiser for Scott’s Addition Business Association. James and Andrew are planning events to promote the community connection that craft beer can offer. Also, cheers to Favio for brewing his first batch of a series of beers sourced with local ingredients. Virginia is for lovers of Virginia. If you are out and about in Virginia, whether it be in Northern VA, Southwest VA or RVA try a Lost Rhino brew! So head up to our tasting room in Ashburn as we are approaching the release of Pretty in Pink on October 2nd. This Pomegranate Saison is our Breast Cancer Awareness beer, where proceeds go to local cancer centers. Drink VA- Cheers! Follow Blair @RVARhino Photo: Blair Larcen from Lost Rhino

Letter from the Editor

Virginia Craft Brews

Some people grab the first thing they see, some look and talk, some buy the same things most every time, and some know exactly what they want because of research or past experience. There are many reasons people buy what they buy and many motivating factors behind each purchase. So what made craft beer begin to explode again in 2011, roughly up 13% despite a decline in the overall market by almost 2%? It really is quite a phenomenon if you really sit and think about it, this was a serious recession we just went though not to mention breweries are taxed much more than other industries. A 13% increase means real jobs, small business jobs that people can get really passionate about. These jobs lead to new opportunities elsewhere, such as this publication and things like Growler Stations (more on that in the next edition). So what made this niche work? And what, exactly is this niche? Yes the beer is much better tasting, but another factor was the ture major stimulus. It is the old, truly observable, small business mantra that many other industries and larger businesses should begin to take serious notes on. Because it seriously works. It is none other than, service, service, service. I am not talking about “have a nice day, thanks for coming” service. I am talking – “you are really going to remember coming here” service. Part of great customer service is having a quality product you can count on. Well, most small breweries have that part down. But another, maybe sometimes ignored part is the overall experience you get when you buy a product from someone that really, really cares about what they do and you as a customer. People like to feel they are part of something. That you truly care about them as customers. The craft beer revolution proves on many levels how small business success can not only turn around an niche industry, it can help revitalize an entire local economy as it branches out from the communities that are really feeling a soul beat from the local brewer. Small businesses that continue to carve their niche and follow through with exceptional service will always be a contender. And I will seriously drink to that.

Virginia Vegeee Buffalo Dip Recipe

The adjective “niche” simply means, “Having specific appeal”, and all beer has some specific appeal to many, many people.

Sure, there are many people out there who are not into any of this. They just want a decent product at a low price. Every time I think of these people and the success of Virginia beer, I remember a recent daydream. I imagined a giant field of watered down beer in red solo cups that all look the same, they look exhausted because they have been sitting there for months not moving. They are numbered one to one billion with their number plastered on the front of the cup. Number 3655 looks at number 3666 and says, “You know, we are just a number to them.” Then, out of nowhere, “The Admiral” pops in (yes the IPA beer from 3 Brothers Brewing) Although It’s kind of morphed into the real Admiral, basketball player David Robinson, for effect. He is really looking fresh because he was just born last week. He has serious flavor, a much lower number, and a cool name on the front. He laughs, looks confidently at the solo cups and says, “You know, your days in this store are numbered.” After having this daydream, I had a much clearer picture of how the small breweries had begun a service revolution. This dream relates an ongoing story that most small businesses have to battle— Service vs. Low Price/Mass Quantity. The craft beer niche is mainly about great service combined with a quality, locally made product. As we continue to recover from the recession, these attributes will become more and more significant to grassroots economic recovery. Every local Virginia brewery I have been to in the past few years has really gone out of their way to make sure not only that I was enjoying the beer, but that I was enjoying myself. There will always be the obstacles of low price bandits and cheap numbered, watered down beer. But the fact remains that people care about how they are treated as customers and sometimes, if you carve the niche just right, you just may end up with a masterpiece. Follow Matt @vacraftbrews


Best paired with Blue Mountain Brewery’s Full Nelson ! 2 bags—Quorn brand fake chicken 2– 8oz Philly Cream Cheese 1– large Ranch Light 1– Cholula Chipotle Hot Sauce 1– Regular Cholula Hot Sauce 1– big bag Monterey Pepper Jack Shredded Cheese 1– big head celery Pre-Heat oven to 375 degrees. Sauté all fake chicken mixed with entire bottle Chipotle sauce over medium heat until soft. Break apart large pieces. Set aside. In second pan, melt cream cheese in lightly oiled pan then add entire bottle of ranch. Mix to melted semi– thick consistency. Remove from heat. Lightly oil bottom of medium oven safe pan and add hot fake chicken and spread evenly along bottom of pan. Layer ranch and cream cheese mix on top and shake about half the bottle of regular hot sauce on top. Chop celery into very small pieces. Add cheese to top and then celery, then cheese, then celery until its is gone. Bake covered for 15 min and uncovered for 15–20 until fake chicken sauce bubbles up. Let cool 5 min and serve with Scoops!

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Umesh wants you to drink good beer. Umesh told me his wife was prettier than him and refused to get in the picture -so you will have to go see him for yourself!

For many of you reading this, you will not be surprised when I mention the friendly service or the outstanding beer selection at the Bon Air Fast Stop. It may be a revelation, however to find out that Umesh has only been in the convenience industry since 2007 and had never run a small business prior to that. He certainly understands the concepts of customer service, local feel, and of course craft beer.

Tell me about how you got started in the convenience store business in Richmond. How have you seen it change the most? Is this your first location? This is the first time I have ever done this sort of thing. I came from India in 2007 to be closer to my wife’s family. We had very little money, I could speak no English and I had a technical background from working at American Standard so trust me, it was “one big training”. So we took a chance and bought this business and the rest is history. My 17 years in a technical background helped me get organized, but I could see that connecting with people was going to be important.

You have one of the best selections of local beer around,  when did you really start noticing your customers wanted craft beer and local beer and what made you invest in stocking more and more craft beer? Right away I noticed that there were not really any specialty beer stores real close by, but there were some within the larger area. I began asking repeat customers if they were interested in specialty beer and many said yes. I started calling the distribution sales people and they were able to give good advice about what to stock. Listen, I came USA with $18 bucks in my pocket and no English, but I tried, I listened to people, cared about what they were interested in and tried to develop a system that results in happy return customers. You have to connect with your customers to find out what they want.

You seem to really understand the importance of creating customer relationships and creating a "local" feel to your store. What % of your craft beer customer base is repeat customers?

I would honestly say about 90% right now. People just seem to talk to each other in the craft beer world, word has spread quickly. Local beers have been really busy as of late, especially Legends and Hardywood. People know they can count on their favorites being in stock here, so they keep coming back. The local distribution system is working well. I didn’t really drink beer before starting this business, but now I know Richmond can make some good brews. And, don’t forget, I may be the only place around you can get authentic Indian Cookies with your beer. I have noticed this is a bit of a family business. Can you explain the advantages and challenges of how working with family truly makes this a local, family small business? My wife and my nephew help me out a lot and as you can see we have long hours we stay open. As you know, small business is a full time job but it is very rewarding to know you are connecting with a community, and Bon Air is an amazing place with good people.

This is when a regular customer stops in and asks for a mega millions ticket– Umesh simply tells her “Sold Out”, but we have power ball. She laughs buys her tickets and tells him she will see him tomorrow. Fast Stop has all your craft beer needs. They have over 250 beers, great prices on kegs, good selection of local beer that is

ALWAYS VERY COLD AND FRESH. Located about 2 miles from the Huguenot Bridge in Richmond, Virginia behind the Shell Fast Stop 8754 W Huguenot Rd Richmond, VA 23235 (804) 272-7862

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LocalMusic Review


When The Green Boys sing “Well I’m going from this city/Out to the country” it’s less of a directional statement than an invitation to join them.  The opening line from “St. Mary’s Wilderness,” a slow, languid ode to one of the most beautiful areas (and premier hikes) in the George Washington National Forest, is from their album “Oh Delia.” The first full length offering from these Richmond musicians, “Oh Delia” is a moonlit excursion to a clapboard shack  with  sawdust on the floor, hidden among tall pines Strumpet is an indie rock 4-piece that's understated. The ambitious undertaking and honeysuckle scent, where Sean and really coming into its own in 2013. With requires self-control, ease and comfort Ryan Green, Mike Emmons and Zack Millthe release of its new album, Magnolia, the with the material, and a certain something er are playing in the corner. Jeff O, Music Critic—Virginia Craft Brews Follow him @GDSpace


band is gaining comfort in its signature sound. Piano-driven (Will Wickham) orchestral rock gives way to catchy dance pieces. Polyrhythmic percussion originates in the "Intro (Flies)" track – reflecting almost an early hip-hop swagger. Several of the songs that appear on the album had been previously released, but this time the tracks are mixed (engineering by Zavi Harman at Moydberry Studios) with a powerful presence. The band has an affinity for strings, maturing the arrangements with grandiose proportions. For instance, the title track opens with a soft and slow smattering of violins (Seamus Guy) and cello (Alexander Colb) elongating the phrases and melody. It's not long before the track goes into double time as percussion gets lifted and cymbals start shattering. With the additional vocals of Lucy Dacus, the aforementioned Mr. Guy, and Ben "The Shaman" Copolillo, "Magnolia" is a miniature overture to the rest of the record. Lengthy, fully-developed and well-arranged instrumentation is a trait throughout the rest of the songs. The extra voices appear on a few other tracks and increase the "collective" feeling without overwhelming in a chorus.

Lead vocalist/bassist Woody Rogers recalls Deer Tick's youthful and even tones, and even occasionally crackles during a syllable. He kills it vocally with his mastery of shifting dynamics, as in "The Kids Said Dance." As simple as it seems, a mere song-long crescendo done well cannot be

extra. When you learn to play tennis for the first time, you use half of the court and hit the ball a lot lighter than you would a full stroke. Once you get comfortable with "mini tennis," you can move on to the baseline. These guys mastered the art of the gentle touch. It's not just as simple as being quiet; you have to have the same enunciation, intensity and finesse as the larger sounds.

The sound of the banjo, mandolin, guitar, and upright bass is as warm and intimate as a southern summer night, while the vocals are a blend of Ryan Adams, Peter Garrett and Hank Williams all in one.  The aim of  The Green Boys seems to be less about expert soloing as it is about a melding and interweaving of their instruments into a single, well-hewn sound.  That goal is accomplished on standout tracks like “Summer Dueling guitars start off "The Arm Song" Song,”  “The Morning,” and the lovely inand sound like twinkling ostinatos. With strumental “Black Mountain Promenade.”

sampled spoken words layered overtop, the song is a mixture of organic piano, drums, and cymbals pitted against the shoegaze aspects of electronic guitars and samples. Overall, this album covers a lot of ground, and it is a superb "first" full effort.

The majority of the songs are laid back, mid-tempo ramblings with themes of lost love, moving on, and heartache that are as smooth as your third shot of bourbon at the end of a late night bar.

Recommended if you like (RIYL): Ben The few up-tempo tunes such as “Hard Folds Five, Andrew Bird, Wolf//Goat, Luck Blues” and “Leaving on a Whim” are Heavy Midgets head-bobbing, foot-tapping rides with a real Check out Strumpet at Facebook: Order/preview the album here: Check out Sounds of RVA: Sarah Moore, Owner

kick. It’s clear that The Green Boys aren’t interested in being pigeonholed into any specific genre: folk, bluegrass, country, and old-time are all here in equal measure; just listen to the excellent  moaned-out-blues love complaint in “Fine By Me” and you’ll understand. In the end, “Oh Delia” is a satisfying trip to where the rolling countryside meets the forlorn lover on the side of the road.  It’s an invitation worth accepting.

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“Orion, gracious for family, pauses his epic quest for fine Virginia Brews” Orion’s 2013 Appalachian Trail Journal Tuesday, June 18, 2013 Destination: Luray, Va

Starting Location: Pearisburg, Va Trip Miles: 937.20

Virginia! What a wonderful last couple of weeks. Since my last entry I have made it to Waynesboro, Va and pushed beyond. After stopping at my sister’s house for a week, figuring out some financing and some much needed R&R, Aquaman and I pushed north. While in relaxation I spent a week with my sister, a God send of a sibling, my niece and nephew, my parents, and my dog Bear! I was able to be there for both my sister and fathers birthdays. The week started off with my dad bringing beer and pizza to the Tye River just before the climb up Three Ridges, a monster of 4 miles of nearly a gain in 3,000 feet in elevation. Then throughout the rainy week, K2, Davy Crockett, Aquaman and I lounged in luxury thanks to the generosity of my sister in opening her house to our stinky hiker souls. Was able to hike 10 miles or so with Tom Holiday, Bob Wulin and Laura Bohner, Bear joined us for the day. Afterwards Bob, Laura and I grabbed some cold ones at Wild Wolf Brewery and talked skiing, great to see old friends. I am originally from Nelson County and it is truly amazing to see what this brewery has been able to do in this area! I feel like the beer just keeps getting better and better and the service is always high quality. A few days later, after dropping Davy and K2 back on the trail, Aquaman and I went to Pollak Vineyard with two of my good friends from Harrisonburg, Jaime and Whitney. We lounged by the pond, a magnificent backdrop of mountains and split a bottle of Cabernet Franc. We ventured down to Blue Mountain Brewery in the bucolic Nelson County to join my sister for her birthday. It was a fantastic day and I look forward to the future time spent with my friends back home when I walk through Maine back to Virginia. The Full Nelson beer tastes better than ever and as I sit in this beautiful place, I feel proud to call Nelson my home. You have some opportunity to drink beer on the trail, but this fine VA Brew takes the cake, I will remember this moment for the rest of the journey. I started visualizing Maine the other day as I approach the half-way point, previously it has been so far off the thought of summiting Katahdin was simply a dream. However, I see Maine now as only a beginning not an end, as a point I will walk through to come back to my life and loved ones in Virginia and begin the next phase in my life. Two days back on the trail my buddy Tyler Ayres met Aquaman and I at the route 33 crossing with beer, pizza, snickers and cigarettes, I haven’t seen Tyler in nearly two years and it was great to catch up and how amazing the support and generosity he showed to meet me on the trail. He hiked a mile up Baldface mountain with us and we parted ways as the journey continues north. The Shenandoah National Park has been spectacular. Though it is not very challenging terrain, there are enough mountains to keep you honest and the multitude of wildlife is astonishing. I’ve seen countless deer, new borns, bucks with felt covered antlers, mothers and their twins, and two black bears. One bear stood and looked at us, stomped his feet to tell us to move on and then stood up on his hind legs and scratched his back against a tree. The views have been stellar and the skyline drive though tedious to cross nearly thirty times provides an excellent access road for the common man to enjoy this beautiful place. The other day, we sat on a cliff, drinking beer we purchased at a park “wayside” and hiked up the mountain. A storm brewed in the Shenandoah Valley just north of Harrisonburg, its clouds black and grey spewed rain on the valley and the width of the storm stretched nearly halfway across the horizon. Yet south of the storm, the sun peaked out in delightful rays, and I envisioned the people in the valley drying out from the storm as I watched the sun bake the puddles and the recent rain evaporate back into the clouds. I’m nearly 80 miles from leaving Virginia, hiking into Harpers Ferry, over 900 miles behind me and I can’t thank everyone enough, even in the slightest capacity for helping me to walk and experience this wonderful journey. Without you, I would never have made it this far!

Joey Ciucci

Elephant Hop Farm Powhatan, Virginia

Virginia Craft Brews stops though Powhatan and sits down to interview Joey Ciucci and check out his expanding local Hop Farm. How many seasons have you been growing hops? This is our 3rd year. In the first year we had 10 plants which actually did fine. Then we added 70 plants last year and I am very excited with how good they look. It is year round work, but mid-April through August is the most labor, with harvest in July and August. The winter dormant time is spent with compost and organization. You certainly get out what you put in. Which hop varieties do well in Virginia? Well, Nuggets, magnums , canuks , cascades are the most popular in Virginia and I have all of these this year and they are all doing great. Sterling is the only one that did not do well…they didn’t die, but were very puny. Apparently the hop industry used to be big on the East Coast, but a particular fungus wiped out a lot of the hop farms. Are today's hops still susceptible to that fungus, or is that urban legend?

tially built up over the winter. I do a lot of leaf, grass compost. I usually fertilize 2-3 during the growing season with organic micronutrient fertilizer. This has worked well for me, but I don’t have much to compare it to and it can be challenging on this scale to find good information about how much to use. There is plenty of scholarly type literature, but is usually lbs. of fertilizer per acre so it can be hard to convert down, it can be guess work. I have made sure that I never over fertilizer, I learned that my first year. What other uses of hops are there besides beer? Actually, I met a distiller in New York at a friend’s wedding and he talked about creating a hop infused liquor. I am planning on sending him a good batch this year to give it a shot. Crazy idea but beer lovers might enjoy….the more I think about it, it may be really good!

I think the large scale hop farms in Virginia had trouble with that fungus due to humidity. On a smaller scale like mine, I can help avoid this in hot VA summers by spacing the plants further apart. Also, while pruning I make sure to get the bottom foot or so of each plant basically bare. This promotes air flow big time and has really helped the hops look good this year.

What best advice you have received or the best resources for people interested in growing their own hops? I highly recommend Home Grown Hops by David Beach, although it may be a bit hard to find. If you search online be sure to include the plus .edu with “hop cultivation” or other search terms to get peer reviewed scholarly information which is very helpful. Attempting hop cultivation has become a bit trendy, so there is plenty of anecdotal evidence out there.

Hops tend to be pretty water and fertilizer intensive. How do you keep them watered and fed? What are some challenges? I have a soaker hose set up, but this summer it has rained so much I have only turned that hose on about a half dozen times! Keeping them fed is par-

I have read hops may be the least efficient agricultural product on earth —would you agree? Ha! Wow! I have never heard that before, but it can be very challenging. You a ton a vegetative growth if you don’t use. Right now I’m having a problem

with the weight of my vines, they are pulling the trellis down too far. We are having a major work day tomorrow to remedy this. A vine may weigh 25lbs but I’ll only get about 3 lbs. of hops off it. Any indicators of seasonal pests... I have heard roses can be a good early indicator. I’ve never heard of roses as an indicator, I will look into that. Wilts and lacy spider webs are the best. Truthfully the best indicator is your eyes! I look at every plant just about every day. Keeping the operation small is the best way to ensure attention to detail. I have been militantly pruning this year which is very helpful but very time consuming. With rising energy costs, what are your major expenses? Building the trellis was my biggest expense and I am still recovering from that from last year. My biggest expense this year was twine. It is not easily found for a reasonable price around here. Working with Mother Nature can be very good for people. Amen, all gardening can be therapeutic. My wife and family spend time out here together and it is great to see all the hard work pay off with good hops. I’ll never make my money back right away including all the hours I have put in. I do it because I love it and I love beer. We don’t even brew beer, we just love being outside and working with our hands accomplishing something together. What do you plan on doing with your harvest this year? I am interested in networking with local home brewers to sell them quality hops so they can make great beer! Virginia is for Beer lovers!

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Evolution of a Home Brewer Being a homebrewer also brings new meaning to the phrase “Buy Fresh, Buy Local”.

Our relationship with home brewing started out terribly. Sam brewed his first batch of beer in a friend’s kitchen sink on a whim; we had no idea what we were doing. We awkwardly fumbled our way through a 1-gallon Mr. Beer kit, and four weeks later we had little more than bubbly water with an anemic yellow tinge to reward our patience and effort. I took one sip of the bizarrely tasteless liquid and concluded that home brewing was too hard and that only the truly dedicated could succeed. Sam, on the other hand, had seen the glimmer of something good and welcomed the challenge. In a joking nod to what I felt was misplaced optimism, I gave Sam a copy of Charlie Papazian’s “Complete Joy of Home brewing” for Christmas. Little did I know what a life changing gift that would be! Sam read it cover to cover, over and over, and was determined to do it right the next time. Sam's level of enthusiasm was infectious, and next thing I knew I was driving Sam and his friends around Charlottesville collecting the necessary kettles, tubing, and bottles. With Sam's dog-eared "Complete Joy of Home brewing" spread out on the counter, Sam and his home brewing partner-in-crime, Chris, labored their way through their first batch of extract brewing. They maneuvered the carboy into the small space next to the apartment water heater, shut the door, and crossed their fingers. That first extract batch was a pale ale affectionately dubbed “Red Headed Stranger”, and it was shockingly delicious! I couldn't believe it - we were real home brewers! Sam and Chris relished in a wave of home brewing fame as our friends and family devoured the beer. It was gone all too quickly, but that didn’t matter. Sam now knew that he could make delicious beer at home for a fraction of the price of store bought microbrews. Being poor medical students, Sam and Chris were hooked. Sam and Chris immediately brewed the next batch, a loosely interpreted hefeweizen, and again, success! What had started out as a casual fling now took a serious turn. The home brewing duo started home brewing in earnest. Most Saturdays you could find Sam and Chris cooking up the next batch while bottling the current one, and their beer was disappearing as fast as they could make it. I still was not overly involved in the brewing process, preferring to whip up dinner while

Sam and Chris brewed - although I was more than willing to enjoy the final product! Our forays into home brewing had also opened our eyes to the world of craft beer. Prior to home brewing my experience with craft beers hadn’t really gone much beyond Yuengling or the occasional Sam Adams. I viewed myself as a light beer drinker – not Sam. In between batches of homebrew we made weekly trips to local craft beer stores in search of bigger, hoppier, and darker beers - new heights of taste and complexity that Sam could aspire to. The world of craft beers had opened up before him, and Sam was taking it all in as quickly as he could. My taste in beer trailed behind, preferring the milder macro brews to Sam's exotic microbrews. Those heady days couldn’t last forever, though. Too soon Sam graduated from medical school, and our home brewing group was scattered across the United States. Luckily Sam met Andrew, another home brewing anesthesia resident at UVA, and the home brewing operation was up and running again. Sam's home brewing career was salvaged, but the honeymoon period was over. As an intern Sam barely had enough time to sleep, let alone brew every other weekend. Out of necessity Sam's focus shifted from the quantity of his beers to the quality of his beers. It wasn't unusual for a month or two to pass between brew days, so he needed to make each and every brewing opportunity count. Ironically the same time crunch that forced us to cut back on our brewing volume also provided the motivation for the switch to all-grain brewing. If Sam could only brew once a month, he was going to brew the best beer that he possibly could. Sam had wanted to make the switch for some time but hadn't had the motivation or spare income to make the leap. This was also the time that Sam got really serious about his brews, carefully researching, troubleshooting, and perfecting each recipe. Sadly, Andrew finished his residency soon after and moved across the country for a fellowship. Before he left, however, Sam had the incredible honor of collaborating with Andrew on two 10-gallon batches of beer for Andrew's wedding – an amber ale and an IPA. The homebrews were a hit, and all four kegs were kicked early in the night. This

was the first time that Sam's home brews had been up for public consumption, and the response was overwhelmingly positive. Sam was a little embarrassed but thrilled to be repeatedly stopped and congratulated during the reception on his home brewing. In retrospect this was a major turning point in our home brewing career. Like many home brewers the possibility of opening a brewery in the future had bounced around in the back of Sam's mind. It even burst forth occasionally in conversation but was always followed by a knowing laugh or eye roll. The idea of brewing beers on a real brewery setup for public consumption seemed an insurmountable distance from brewing on our garage setup for family and friends. Sharing your beers can feel like sharing a part of yourself. Each beer is like a hoppy malt baby that you tenderly cherish and nurture to maturity, and after dropping it off for a night at a friend’s house you spend the entire drive home wondering what they thought. Andrew’s wedding changed that. For the first time we were receiving compliments from strangers, and we knew that we could make tasty beer for others to enjoy.

bread and pancakes to granola and dog biscuits. Especially large batches are dried and saved as feed for my parents’ chickens and goat. Being a home brewer also brings new meaning to the phrase “Buy Fresh, Buy Local”. Aside from brewing our beers at home (it doesn’t get much fresher than that!) we have also experimented with using local ingredients, like utilizing pie pumpkins from local growers in our fall pumpkin porter. Beyond our home we have enjoyed exploring the growing craft beer scene in Central Virginia and are lucky to know many talented (and generous) home brewers as well. In the end, though, home brewing is more than just a way to show off our DIY/local/ sustainable/tree-hugging credentials. Most importantly home brewing is our way of giving back. We pour a great deal of ourselves into each batch of homebrew, and home brewing allows us to bottle up some of that time and energy to gift back to all of the friends and family that have supported us along the way. In the end that is our biggest motivation and the best thing about homebrewing. To all of our friends and family, salud and cheers. This one’s for you.

Fast forward to now. Sam and I have been home brewing for almost four years. What started out as a kitchen sink science experiment has evolved into an integral part of our idenity. Over time home brewing has become a sort of credo for us - a way to display the motivations that drive us in a pint glass. Upgrading to an all-grain system introduced us to the hands-on, DIY-side of home brewing. As two young professionals just getting started, cost was a major consideration, and we embraced the build-your-own spirit of home brewing. We built a mashtun out of a Kenmore cooler and a wort chiller out of copper tubing. We made our brew table out of the wood from an old bed frame and converted a chest freezer into a kegerator. We have also explored how to homebrew in an environmentally friendly way. There are the simple fixes, like recycling the waste water from wort chilling to wash cars and water plants. More recently we have experimented with recycling our spent grains. We have used them in everything from homemade

Christie and Sam Jett Follow their blog at

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Memorable Grand Opening for LickingHOLE Escape to the sunlit back roads of rural Virginia to a quiet brewery tucked away on a generous estate. It is hard to imagine that the destination of Lickinghole Creek Brewery is only a short and scenic 40 minute drive from the urban sprawl of Richmond and the West End. Unlike its city counterparts, Hardywood and Legends, Lickinghole Creek resembles a secluded beautiful winery, consisting of open fields, picnic tables and silence. Despite the energy created by the exciting Saturday opening, Lickinghole Creek Brewery is a place of solitude, brought to life by the abundance of wildlife, open skies and the dream of its brewers. Upon arrival to the estate, we were welcomed with the thrill of a winding dirt road, rolling over hills to the picturesque white building in the distance. The turnout at this event was surprisingly large, which only built up out anticipation; large crowds drove had made the drive to this remote location to enjoy the beers, food, and venue. The biggest fear going in was a memory of the Hardywood Brewery event on July 4th, 2011, a brewery at overcapacity with tiresome lines to get a fresh beer. Although there was a crowd at the Lickinghole Creek Estate, no more than a couple minutes were spent standing in queue. Four beers were available that day, four beers that I had never seen before and was eager to try. With the Fall weather setting in, the slight chill in the air, and grey skies covering the estate like a blanket, the beer selection was perfect. Slightly hoppy brews that delivered warmth were being freshly poured from the taps. All had a slight bitterness to them, the Magic Beaver Belgian Ale and Short Pump Saison leading the rest in terms of hoppy aroma and flavor. Both selections had robust flavor, great for the colder weather to come, but the beer that took me by surprise was the Gentleman Farmer. The Gentleman Farmer is unique in that all its hops are grown on the estate. Although dark in color, this beer had an extremely refreshing crispness to it, especially following the Magic Beaver and Short Pump Saison. Not an anticipated flavor profile for an autumn beer, the Gentleman Farmer felt like a hard cider, with the flavor of a Pale Ale and a certain refreshing chill and proved to be the most memorable of the day. Unfortunately this beer is has not hit the RVA market yet, but when it does, I can only assume it will rise in popularity. The upside of this is that Lickinghole Creek Brewery is the only place to try it; so with the Autumn air settling in, this is the perfect time to make that day trip or romantic getaway to the country and sample this ale. Live music, cornhole, food carts and family; the brewery opening offered more than the beer and that made it worth the miniature road trip. The country ambiance felt as though we were all in a music video by The Lumineers (Hey Ho, to be exact). The comforts of home were also present. The always popular Creperie, conveniently located in the middle of Virginia Commonwealth University, and Chupacabra did their usual business of providing succulent dishes to harmonize with the drink profiles. From my past education on brew tours, it was wise to pair any spice heavy dish with a hoppier beer (preferably the Short Pump Saison) to prevent me from sweating bullets. As the sun set beyond the trees and hills, the party did not fade. The darkness of the clouds began to envelope the tree line as the lights of the brewery flared, shining down on the bands and crowds of people sitting on blankets with kids and pets. A bench near the building allowed me to sit and observe the acres of property. There were couples, large families, college students, groups of friends, grandparents and young parents from different parts of the state, but one thing we all had in common was that we were enjoying the fresh brews of Lickinghole Creek Brewery.

Despite the energy created by the exciting Saturday opening, Lickinghole Creek Brewery is a place of solitude, brought to life by the abundance of wildlife, open skies and the dream of its brewers.

It was the place to visit with friends or a loved one to enjoy a day outdoors, away from cell phone coverage. The family fun grand opening was much more than I had anticipated. The pictures I had seen online prior to the event did not do the venue justice; it is a place one has to visit to understand its beauty. The location is just important as the brewery itself, providing the comfortable backdrop to a perfect sunlit afternoon at Lickinghole Creek Brewery. Tarun Sinha, Festival Writer —Virginia Craft Brews

Beer Business is Brewing in

Wh Wi pin

Water, Water Everywhere The beer industry is a natural fit for the Roanoke Region. It starts with a plentiful supply of high-quality water. Current water demand in the Roanoke Region is only 43 percent of available capacity. Follow that with available treatment capacity without surcharges and costs well below the Virginia average.

Virginia laws are supportive of the craft brew industry. In Virginia, tasting rooms are allowed without restaurants and there are no limits on alcohol by volume in beer.  The excise tax has been unchanged since 1977 and there are no state restrictions on the sale of beer on Sunday.

And the Roanoke Region’s central mid-Atlantic location makes distribution easy, with two-thirds of the U.S. population within a day’s drive.

Craft beer, with its strong association with the outdoors, is part of the culture here in Roanoke. The region is situated in

the heart of the Blue Ridge Mountains and is home to an active population of hikers, cyclists, boaters, and outdoor enthusiasts. Our beer festivals host breweries from all over the country and attract thousands. Virginia is quickly becoming known as a craft beer hub with more than 60 breweries across the state. The Travel Channel named Virginia a “Top 7 Beer Destination” in 2012, helping spur the state to declare August “Virginia Craft Brew Month.”

Carrie Cousins Marketing Manager Roanoke Regional Partnership 111 Franklin Road, Suite 333 Roanoke, VA 24011

g in the Roanoke Region What’s brewing in the Roanoke Region? Craft beer of course. With three new breweries and an old standby expanding, tasting rooms are hopping and local ales are on tap all over the place. Here’s a look at some of the beers brewed around here: Sunken City Brewing Although its signature brew, Dam Lager, has been available for several years, Sunken City opened a production facility and taphouse this spring at Smith Mountain Lake—Virginia’s largest lake. Three beers are being distributed locally in kegs and cans and others varieties are available during tasting room hours. Best known: Dam Lager, Red Clay IPA

Parkway Brewing Located in Salem, Parkway Brewing is bringing in customers by the carload. The brewery is bottling both an IPA and blonde ale with other brews on tap that have drawn crowds to a tasting room that also features live music and food trucks. Best known: Get Bent Mountain IPA, Bridge Builder Blonde Roanoke Railhouse The brewery, which opened in 2009, recently increased production and is distributing all over Virginia and much of North Carolina. The brewery’s signature beer, Track 1, is available in four-packs of cans and bottles. Best known: Track 1, Railhouse IPA

Flying Mouse Brewery The Botetourt County brewery opened in September. Each of the brewery’s beers are named using s a number system, with numbers relating to color – light to dark. The brewery is easily accessible from the Appalachian Trail and TransAmerica 76 Bicycle Route, and you can enjoy a cold one in the tasting room or get a bullet growler or packable beer pouch to go. Best known: No. 2, No. 5

There are 10 more breweries within an hour’s drive of Roanoke, including the award-winning Devils Backbone.

We all travel the milky way together, trees and men; but me until this storm-day, while swinging in the wind, tha in the ordinary sense. They make many journeys, not e but our own little journeys, away and back again, are on tree-wavings—many of them not so much. | —John Muir, naturalist, explorer & writer (1838-1914)

n; but it never occurred to d, that trees are travelers not extensive ones, it is true; are only little more than


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Based in Richmond, VA.—Virginia Craft Brews is committed to telling interesting and unique stories about folks locally involved with craft beer and brewing in “The Old Dominion”.  I think you will agree, this is a unique and inexpensive way to advertise and directly connect to your potential repeat customers at festivals throughout the state. 

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