This new brewery sits right above the KOA. To say we were blown away would be a gargantuan understatement. We sampled all of the brews, but particularly loved the Strong Ale and the IPA. Get a flight from the friendly staff and sit outside and take in the view.
When I arrived at the park, I was again impressed with the demographics of the gathering. There were young and old, beer enthusiasts of all ethnicities, smiling, laughing and greeting one another as we all jostled our way through the crowds. Folks were relishing the day, sharing their own tasting notes with anyone who happened to be standing nearby. It was certainly refreshing to see people from all walks of life coming together to share their passion for great craft beer.
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.
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 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.”
The two ways American brewers have “Americanized” European brews are by either using American rather than European hops or by ramping up the strength and intensity of the beer.
You can try to live on lagers, pale ales, and wheat beers all summer. You'll also fail. So let us offer some suggestions to switch it up every once and a while with some great food ideas to go along with it. Your taste buds will thank you, and your friends will stare at you awkwardly. Then hopefully they'll put down the rancid adjunct "light" lager they're grimacing over and take the taster of your delicious stout with silent gratitude. Only issue full pours once the groveling begins.
When it’s right, “It smells like a cucumber truck wrecked”. Malting is a unique combination of science and art - no two batches are the same. “Malt is a living thing. It changes daily,” says Kvasnicka.
The Third Annual Wahoo Cup Craft Brewers Invitational returns, this year to Kindred Spirit Brewery in Goochland, VA, on September 23, 2017.
“A restrained, darkish ale, with gentle hopping and a clean finish so that the malt and, what hops are present, shine through.”
With a burgeoning Virginia Craft Brew market exploding, with no end in sight, we—two local scientists— have answered the call for fresh, local yeast.
I suppose it is a bit romantic to think that my oars were baptized in the same water used to make the beer I was currently drinking; truly the circle of life for a kayaker. The brewery also grows many of the ingredients utilized to create their heavenly ales, which certainly explains the fresh flavors. Lickinghole Creek is a bit like a Middle Ages, self-sufficient manor, with a more progressive edge.
Whether you’re a purist, a true craft beer enthusiast, or a newcomer to the industry, the bottom line, as Erin Brunner sums it up, is this: “We still want to make great beers. We’re here to make beer that doesn’t have to fit into a box. It most likely will not fit into a box. There’s a lot of going rogue. That’s what makes us different and peculiar. When it comes down to it, we’re going to make good beer.”
Last April 2016, the team reached an amazing goal, raising a total of $500,000 for the MS Society. These funds are raised through community rides and individual cyclists collecting donations leading up to the annual Bike MS event.
The American Black Ale, or Black IPA, is a peculiar style that is basically a standard IPA dressed in all black. It happily marries the dark, roasted flavors of a stout with the hop driven fruit, pine and citrus flavors of an IPA.
Friends and former tech executives Matt Greer and Tim McLaughlin opened Caboose Brewing in May 2015. As craft-beer lovers, they sought a neighborhood spot where they and the rest of the Vienna community could enjoy hanging out over a pint
Although I grew up on a family farm, I left for college with no intention of returning to farming. Years later, after pursuing other interests, I decided to return to the farm. Once there, I succumbed to a tendency that affects many budding produce farmers - I planted almost every crop under the sun, with minimal regard to the actual likelihood of success in growing them.