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RVAMag #24 Beer Blurbs - recent beer news good enough to print

Posted by: brad – Apr 12, 2016

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This article was featured in RVAMag #24: Spring 2016. You can read all of issue #24 here or pick it up at local shops around RVA right now.

Three Notch’d to Open New Collaborative Space in Richmond

There’s a good chance that you’ve seen Charlottesville-based Three Notch’d Brewing Company’s beers around town, in cans and on draft. Richmond is about to see a lot more of them this spring — set to open in Scott’s Addition is a collaborative brewing space run by Three Notch’d. The owners and brewers are interested in having Richmonders tell their stories through collaborative beer recipes. Local businesses and artists of all kinds are encouraged to reach out via a form that can be found on the Three Notch’d Facebook page. A relatively even split of collaborative brews, and established core beers from the brewery will be on tap soon.

Legend Urban Series

Legend Brewery’s newer releases don’t necessarily make the splash of those from other Richmond breweries, as the Urban Legend series seems to fall under many a beer drinker’s radar. Regardless, the venerable brewery has some tasty offerings lined up for this year. Following the recent release of Gorilla Train Coffee Stout (a lot more fun than a train car of gorillas), Cold Harbor Fog Kölsch will hit shelves in June. A citrus peel-infused twist on the Kölsch style, it’s a beer intended to remind drinkers of a cold, foggy day in Richmond’s past, with a crispness akin to breathing in cold air. The spectrally-themed Ghost Rider Black Rye IPA is set for an October release. It should feature intertwining notes of spicy Rye and hop bitterness, to be balanced out by slightly sweet dark malt.

Hardywood Release Schedule

This Richmond mainstay has a few surprises in store for beer fans, as well as some crowd favorites set to return this year. Coming in April is the massive bourbon barrel-aged milk stout, Foolery, followed by the release of the brand-new Smoked Doppelbock, sure to be a malt lover’s dream. By May, the transition from dark, malty beers to more spring-themed beers will be in full swing — the release of Hardywood’s Belgian-style Quadrupel Ale, Bourbon Cru, is to be followed by Trader Joe’s Hibiscus Tripel (large format bottles to be made for Trader Joe’s stores) and the Peach Tripel, a relatively new beer. June should see Hardywood releasing some intriguing new offerings, such as a draft-only Oyster Stout.

The Andall Tap System and “The Art of Adjuncts”

Mekong is well-known amongst the Richmond beer-drinking population for having a monumental draft list, and its sister restaurant/brewpub The Answer is gaining recognition from the same crowd for basically the same thing — but The Answer’s got more to offer than a collection of beer from other places. Mastermind An Bui has been working away at brewing his own beers, as well as perfecting a tap system that infuses beer with adjuncts (added ingredients). The Andall system is multi-purpose: for the beer nerd ticker-type, that has supposedly tried everything, An has something new, such as Mounds Vesuvius, an already massive stout infused with dark chocolate and coconut, which also features surprisingly delicate notes of raspberry. The other purpose of the system is to give back to regulars, by naming Andall variants after them — Nicholas Standlick has a particularly tasty coffee-infused “Barleywine” named after him. An is still having difficulties with adding bacon (the oils in the meat throw off the consistency of the base beer) and chilies (the right level of spice is hard to nail). If The Answer’s current slate of delicious and varied infusions is any indication though, An will find a way.

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