drink Archives | RVA Mag

Pass The Seltzer! New Craft Drinks Are Coming To Richmond.

Mitchel Bamberger | August 24, 2020

Topics: beverages, craft seltzer, drink, eat, food, richmond seltzer co, richmond seltzer company, richmond va seltzer

A brand-new craft seltzer business is coming to Richmond. Richmond Seltzer Co. plans to exclusively create new seltzers, bringing in local ingredients and flavors that aren’t in your usual White Claw.

We’ve all heard of breweries, wineries, cideries, and even the occasional meadery, but what about seltzeries? Hard seltzer has become an increasingly popular drink of choice over the past few years. We are all familiar with White Claw, which is typically associated with young professionals on the beach wearing cool sunglasses, but is there more to the art of making hard seltzer — and is seltzer a growing market in America? The answer seems to be a resounding yes. This brings us to the next step in the drink’s evolution: the birth of craft seltzer.

One local couple, Vanessa Gleiser and Iain Gordon, have set out to open Richmond’s first-ever craft seltzer bar. Slowly popping up around the country, the concepts are so new that they actually coined a new term, a word that spell check still underlines in red. That word is “seltzery.” Hard seltzer is a fairly new type of drink, one that Americans have only known as a cheap canned beverage to buy in convenience stores and groceries until now.

“There’s a seltzery opening up in North Carolina and another in Chicago, but those are the only couple that we’ve heard of,” Gordon said. But Richmonders will soon be introduced to the concept of craft seltzer thanks to the new business. “We are hoping to be the first in the state.”

Gleiser and Gordon only started making their own hard seltzer this summer, perhaps as a result of too much time at home due to the quarantine.

“We just started making seltzer maybe a month ago,” Gleiser said. “I’ve been in the craft beverage industry for two years now… I felt like seltzer was a pretty hot topic right now, and there’s a lot of fun flavors we can do with it.” This new hobby quickly became a passion, and that passion turned into a business for the young couple. They established a business model and chose a name, Richmond Seltzer Company. Gleiser and Gordon have even started looking into storefronts where they can open their seltzery in 2021.

“When you look at the local market here, the brewery market is saturated,” Gordon said. “Even the cider market. Seltzer is such a popular drink… With all the reports coming out about sales increasing year to year, and it’s the ‘Summer of Seltzer,’ we figured people would enjoy this as a craft beverage. To give it a little more care and focus on improving the quality and flavor, on a small scale, rather than just buying these cheaper versions off the shelf in a store.”

Gordon also pointed out some advantages of making seltzer, as compared to brewing beer or distilling spirits. As it turns out, the upfront costs are lower, and the process doesn’t take quite as long. “We realized that it’s a little bit easier to brew seltzer, and you can play with that flavor profile a little bit,” Gordon said. “If we do it on a small scale, it allows us to have a unique draw on the seltzer, rather than being stuck with traditional mango, watermelon, or [flavors] you might get in a White Claw.”

Since Richmond Seltzer Company intends to be the first of its kind in Richmond, how will locals respond? Is there a high demand for hard seltzer in Virginia? Gordon explained why the new concepts are a relatively stable industry for entrepreneurs.

“Seltzers, in general, have proven to be profitable and successful,” Gordon said. “The craft industry has also proven that. So pairing those two together, and looking at the positive support we’ve received so far… We are pretty confident the market demand will be there.”

Despite the fact that White Claw and other canned seltzers have become more popular over the past few years, there hasn’t really been much seltzer-related activity in the world of craft booze as yet. Gordon thinks that’s understandable in light of the newness of hard seltzer.

“It’s just so new,” Gordon said, pointing out that already-established businesses are the only others in the area even considering exploring the world of hard seltzers. “A couple of the local breweries are making their own seltzers, or making a seltzer line. We want to make an entire facility devoted [to them], and make it unique.”

The new bar will host seltzers on tap and in growlers. “Literally just seltzer,” Gleiser said. “No beer, no cider. This gives us time to devote all of our research, and recipes, to perfect it.”

In terms of location, the entrepreneurs are hoping to find a spot by the river.

“We want people to be able to come hang out before or after they go to the river,” Gleiser said. “We’re hoping to get a space before December.”

If you’re wondering how hard seltzer is made, you’re not alone. Gordon is the operation’s Chief Brewer, and explained in detail how it’s done.

“We start with boiling distilled water, then mix in our sugar agent. Once we’ve got the sugar in the water and it’s been boiling for approximately 15 minutes, we cool it to a temperature of around 100 degrees,” Gordon said. “Then we add in the yeast nutrient, which dissolves. That yeast nutrient will be used by the yeast later, with sugar, to produce alcohol and carbonation.”

Richmond Seltzer Company’s hopes to keep their products natural and use locally sourced ingredients from other Richmond companies.

“Right now, we’re experimenting with natural carbonation, but we may force-carbonate at some point,” Gleiser said. “As far as flavoring goes, we are trying to use natural simple syrups, and hopefully will be going with a local business in Richmond for them.”

While the process is certainly interesting, the most exciting part for many customers will be the flavors. They’ve partnered with Crested Simple Syrups to start with flavors like Blackberry Sour, Mango, Watermelon, and Peach Hibiscus. Gleiser is the mastermind behind their most experimental flavor so far.

“We collabed with AR’s Hot Southern Honey, and what I’m planning to do is turn the honey into a simple syrup,” Gleiser said. “Then I’ll add that flavoring at the end of the brewing process. It will be sweet and spicy. I’m expecting it to give off a mead taste, but with a little bit of kick in the throat.”

Richmond Seltzer Co. is an exciting new prospect for the local community. It is sure to find its place alongside the many craft breweries, cideries, and distilleries in Richmond, but it will also stand alone as the first of its kind, pioneering a new type of alcoholic drink in the craft beverage scene. Just as Gordon and Gleiser are eager to introduce their business to their community, they hope that the community, too, is anxiously awaiting this new addition.

“We’ve received excitement from a lot of people, and a lot of engagement on our social media,” Gleiser said. “I think people are really excited to try craft seltzer — and not only to have a craft seltzer, but to have a place to sit and drink with their friends.”

To keep up with Richmond Seltzer Co., find them at their website, Facebook, and Instagram.

Ipanema Is Here To Stay

Carola Rojas | March 10, 2020

Topics: best restaurants richmond va, drink, eat, food, Ipanema, Ipanema Cafe, local restaurants, restaurants, richmond va, RVA, rva vegan food, seth campbell, things to do richmond va, vegan food richmond va, where to eat richmond va

Under new ownership by Seth Campbell, Richmond’s long-beloved Ipanema Cafe will remain a staple of Grace St. and maintain its culture.

You may already know that Ipanema recently acquired Seth Campbell as its new owner, but you probably didn’t know that Campbell’s dedication to the full-service vegetarian/vegan café entitles a daily 70-minute drive just to get there. He’s been spending a lot of time on the road lately.

The New Jersey native graduated from the University of Virginia in the spring of 2019, and still currently resides in Charlottesville with his dogs, Tio, Bear, and Loki. He’s looking forward to moving to Richmond this summer.

Campbell has built his experience within the industry since he was 19, as a college student juggling different positions as a bouncer, food-runner, barback, and eventually a bartender.

*Beyond Rodeo Burger and Roasted Cauliflower at Ipanema Cafe, via @ipanemaveg on Instagram*

“I love a good challenge, and I love the responsibility that comes with it,” said Campbell.

His education and experience, blended together with his competitive drive, make him eager to further diversify the crowd of existing customers. “Ipanema means so much to Richmond because it’s a mainstay, and a staple of Grace St.,” said Campbell. With more than 20 years in business, Campbell is adamant about maintaining the culture of Ipanema as the café’s regulars know it.

What kind of culture does Ipanema embody? Campbell would tell you that it’s first and foremost a loving place, because its friends and customers feel like family. When you walk down the few front steps into the café, it immediately gives you a homey feeling. It’s a cozy place, whether you’re inside a booth or out on the patio.

*Cream of Carrot Soup at Ipanema Cafe, via @ipanemaveg on Instagram*

He emphasizes that it’s a fun place to be, especially on Wednesdays for the locally-loved karaoke night. Best of all, Campbell describes Ipanema as a place that has formed a community around being accepting of everyone that walks through its doors.

No matter how much Grace St. has changed over the years, Campbell is motivated to grow Ipanema in the tradition it has established, even with crowds that aren’t solely vegan or vegetarian. And while he doesn’t fall on either side of the vegan- or meat-lover groups, he does love Ipanema’s Beyond Burger and sweet potato fries, paired with their harissa mayo.

To grab a plate of your own, the café is open for lunch and dinner, and newcomers can find them at 917 W. Grace St. Find Ipanema here on Instagram and Facebook.

Top Photo via Ipanema Cafe on Instagram

RVA Global: Travel Like a Teacher, Eat Like a Viking

Chloe Fortin | July 9, 2018

Topics: drink, food, good food, Iceland, RVA Global

School’s out for the summer, leaving this teacher wondering how to go on vacation without breaking the bank. The answer is Iceland. It’s no warm tropical paradise like the islands of the Caribbean, but it’s unique natural features and wild beauty make it a must-visit destination for the adventurous traveller–not to mention the unique, indigenous foods of this gorgeous Nordic island.

Getting flights to Iceland is inexpensive. A one-way ticket with a low-budget airline offered a deal of $260, so I jumped on this deal and set it as my first launching point for my European vacation-on-a-budget. Some airlines even have long layovers or stopovers in Keflavik Airport, where a person could book a trip around the golden circle for a small price or grab a 45-minute bus ride into Reykjavik, Iceland’s capital, and go into the city to check out the incredible food scene.

At Iceland’s longitude, the sun never really sets in the summer. The extra daylight allows for more time spent exploring glaciers, geothermal hot springs, geysers, and the nightlife in Reykjavik, Iceland’s capital. Without a sunset, time almost becomes irrelevant. Iceland’s combination of natural beauty and long days is only one of its draws; the other is their growing food scene. Any foodie can appreciate their free range, hormone-free, grass-fed meats, non-GMO produce, and fresh out of the ocean fish and seafood. Why not visit this “Jamaica of the North?”

Hot Dogs: Unlike hot dog stands in New York City or sports arena vendors in the states, these are not beef and/or pork hot dogs (if that really is what’s in them). They are hotdogs with Icelandic lamb, beef, and pork called Pylsurs or Pulsurs. They are cheap and absolutely delicious. The hotdog is all made with free range, grass fed, and hormone free meat, which is the perfect fast food when you are on the go, or the best thing you’ve ever had in your life after the bars close. You want this hotdog with EVERYTHING: ketchup that’s made with apples (you can’t even tell), brown mustard, remoulade, fried and fresh onions. The best place to indulge on this amazingly simple food is at a stand called Bæjarins Bestu in Reykjavik.

Ice cream: When in Iceland, you must have ice cream. There really is nothing particularly different about it, besides the fact that it’s an Icelandic thing to eat any time of the year. The stuff is so popular that you have to take a ticket and wait for your number to be called at most ice cream shops, which can have more than 20 people before you. Take a scoop or two at Valdis, a very popular ice cream shop around town.

Cheese & Dairy: I had no idea that Iceland produced such a wide variety of cheeses! Much like the cheeses you can get in the store, Iceland offers cow and goat cheeses, aged for various weeks or years. Again, the benefit of these cheeses in Iceland are they are from free range, grass fed, and hormone free cows, goats, and sheep. It tastes great with pickled onions, local honey, jam, or just by itself. Lava at the Blue Lagoon offers a great Icelandic cheese plate.

Meat: In Iceland, the vast majority of the country has free range animals like lamb, horses, and cows, so it’s no wonder Icelandic meat is different from most meats you would get in the states. It’s tender, has more flavor, and isn’t stuffed up with hormones. It’s the real stuff.

Typically, lamb is one of the most sought after meats just for its flavor alone. You can slow roast lamb and serve it up with traditional jam, brown sauce, and potatoes, which makes for a hearty Icelandic meal during the dead of winter. If you want something a little lighter, there is also such thing as lamb bacon, which rivals the bacon we know and love.

If you want something a bit more interesting, you can try horse. Around Iceland, it is said that there are more horses than people on the island, so it makes sense for this island country to add horse to their diet, given how expensive it is to import food.

Poultry: Chicken is available around Iceland, as is duck, although it’s not sought after like lamb and seafood. However, there is one bird that stands out: Lundin, otherwise known as Puffin, Iceland’s official bird. It is traditionally smoked with licorice and served similarly to duck breast. The texture is also like duck; however, the taste is completely different, as there is a saltiness to this seabird.

Fish & Seafood: Being an island, of course the seafood is amazing. Fresh caught atlantic cod, salmon, ling, lobster, shrimp, scallops, mussels, you just about name it, it’s there. It’s so fresh, you’d be dumb to not at least try a fillet or soup, even if you aren’t a seafood lover. You could even try Harðfiskur, which is dried fish, if you aren’t at least willing to try a lot of seafood.

One of the best soups I ever had was the seafood soup at the Old Icelandic Restaurant on the main drag of Reykjavik. It was filled with delicious bits of cod, ling, blue mussels, and shrimp. The broth is made with lobster shells and coconut milk. They add a little sriracha for even more flavor, and it’s a soup that will warm you up right to your toes.

Feeling more adventurous? You can order fermented shark also known as Hákarl. The smell of cooked shark is so distinct that you know when a shark is in the room. There have been stories in the past of people attempting to open up fermented sharks on planes for an in-flight meal, only to be denied for the sake of everyone else on the plane.

Drinks: In Iceland, the craft beer breweries are on the rise. This is a big thing for a country who only 30 years ago lifted the ban on beer. Prior to the late 1980s, the only alcohol one could really have was vodka. Now a days, you can walk into just about every bar and order a local pint. If beers aren’t your adult beverage of choice, there are several different brands of Icelandic vodka you can try either in a cocktail or just as a shot.

A most notable spirit to Iceland is Brennivén. It is a schnapps made from either potato mash or fermented grains and is steeped with caraway, angelica, and cumin. It is super strong and can often be referred to as “the black death”.

In addition to Brennivén, a not so intimidating liquor, is Ópal. It’s sweet and comes in several different flavors. The best way to drink it is as a chilled shot.

And don’t forget to cheers with a friend in Icelandic by saying, “Skál!”

You can also read this article on Chloe Fortin’s blog, Adventure In Travels, where she’s blogging during her European vacation. All photos by Chloe Fortin.