Hardywood has announced release dates for seven beers that will be hitting their taproom from October into December.
Hardywood has announced release dates for seven beers that will be hitting their taproom from October into December.
So now instead of getting down about the cold weather and the fact that summer is over, you have a few new beers to drink to get you through the fall and winter. Check out the names and descriptions below from the brewery’s website and be on the lookout for coverage/reviews of the brews in our “Tapped” column as the release dates get closer.
Oct 3 – Rum Pumpkin: Combines the nostalgic flavors and aromas of autumn with a soul warming, blackstrap molasses laced finish that can only be achieved through months of maturation in Caribbean dark rum barrels. Pleasantly mellow up front with a crescendo of pumpkin pie spice giving way to subtly sweet, lingering brown sugar and spiced rum notes, this beer might just bring new meaning to Thanksgiving. 10.5 % ABV
Oct 24 – 4th Anniversary: No description yet, but keep your eyes peeled we’ll have it for ya!
Oct 31 – Trickery: Imperial milk stout aged in apple brandy barrels for 5 months for a smooth apple brandy finish. Warm caramel, blackstrap molasses, and chocolate covered cherries. 13.5 % ABV
Nov 7 – Gingerbread Stout: We all know this a Richmond favorite. Actually I think most people that I’ve talk to are bordering on obsession with it. Here are te details if you haven’t join the cult yet: Imperial Milk Stout Brewed with Fresh Local Ginger and Honey. Brewed with baby ginger from Casselmonte Farm and wildflower honey from Bearer Farms, Hardywood Gingerbread Stout captures the terroir of central Virginia in a rich, creamy libation with a velvety mouthfeel and an intriguing evolution of flavors from milk chocolate and vanilla to honeycomb and cinnamon to a snap of ginger in the finish. 9.2 % ABV
Nov 14 – RPG IPA: An American Black IPA blasting crucial aromas of resin and citrus from the copius amounts of Simcoe, Centennial, and Amarillo hops. Midnight wheat layered with flaked barley and oats leave a silky mouth feel and the slightest hint of roast in the finish. Now turn that up for 15 more years! 7.0 % ABV
Dec 5 – Bourbon GBS: Gingerbread Stout Aged in Virginia Bourbon Barrels. Hardywood Gingerbread Stout, described by BeerAdvocate as “freagin’ Christmas in a bottle,” is an imperial milk stout brewed with vanilla beans, cinnamon, fresh Casselmonte Farm baby ginger and Bearer Farms wildflower honey. Gingerbread Stout is then matured in Virginia bourbon barrels, where it adapts an incredibly mellow character with oak, caramel and bourbon undertones, and emerges 12 weeks later as Bourbon GBS. 10.6 % ABV
Dec 19 – Christmas Morning: Imperial Milk Stout with Spices and Coffee. A blend of Brazilian and Sumatran coffee beans from Richmond’s Blackhand Coffee Co take this variation of our Gingerbread Stout to a whole new level of decadence. Christmas Morning offers layers of gingerbread flavor complimented by the smooth nuances of freshly brewed coffee. 9.2 % ABV
Keep an eye out for more details!
