RVA beer Archives | Page 2 of 15

Tapped: Ardent’s IPL, Lickinghole’s Bourbon Barrel Tripel, & COTU’s Summer Moon Release

Amy David | April 25, 2018

Topics: craft beer, RVA beer, RVA breweries, RVA craft beer, RVA On Tap

What’s happening craft beer lovers of RVA?! Welcome to this week’s “Tapped,” RVA Magazine’s go to weekly craft beer column where you can find all your craft beer-related events, releases, festivals and all the booze news your little hearts’ desire.

If you missed last week’s beer news, you can check those out here. Our cup is overflowing with news this week from releases to events, and other cool happenings around town, so hold on to your mugs because we’re getting ready to tap this thing!

This Sunday, Strangeways Brewing will host its annual Bow Wow Luau, an event benefiting Richmond Animal Care and Control Foundation. In year’s past, they’ve donated over $45K to animal organizations.

Beers, dogs, food trucks, pet vendors, live entertainment, prizes and more. The free event is dog-friendly and will have Adoptable Dogs on site, 36 Beers On Tap, Pet Contests, a Silent Auction, and more. See link for full lineup of entertainment, food, and details. $5 suggested donation to give towards RACC to help them keep saving lives for dogs and cats in Richmond!

Looks like a delicious Sunday Brunch at Triple Crossing’s Fulton location this weekend. Beermosas, Nitro Cold Brew Coffee, breakfast pizzas, and more!

Ardent Craft Ales will release its IPL (India Pale Lager) this Thursday. Tropical fruits and citrus abound in this crisp and light brew. They’ll have Freekin’ Rican – Puerto Rican Food Carts & Catering cooking in the beer garden, plus one more surprise beer release to announce!

This Thursday, Three Notch’d RVA Collab House returns with its weekly collaboration. This time, its “Conch,” a Caribbean Wit with Pineapple and Coconut made in partnership with Rocketts Landing restaurant, Conch Republic. Pint specials run till 7 PM. Stick around for trivia which starts at 7 pm.

On Saturday, Lickinghole Creek will release its Three Chopt Bourbon Barrel Tripel. Food Truck Eastern Star will be serving up good eats, and there will be live music by 3rd Wave.

Head out to any Hardywood location this Friday or some sweet can releases of “Brian’s Typos”, a hazy IPA that offers juicy hop forward flavors and Pineapple Upside Down Cake Berliner Weisse (contains lactose) available on draft and for growler fills only. Biran’s Tpyos will be available for the first time in 4/16oz cans to go for $16

This Sunday, Garden Grove Brewing & Urban Winery will release cider, adding to its diverse beer and lineup. There will be a rotating selection of ciders released throughout 2018. The initial offering New World Dry Cider 8% ABV is a dry cider crafted from Gold Rush Apples. New World Dry Cider is a collaboration Cider with Blue Bee Cider.

On Saturday, the inaugural Wonder City Craft Brew Fest kicks off in Hopewell. 30+ craft brews from over 15 local & regional craft breweries, music by Magnolia and Zack Artis, arts & crafts vendors, food trucks, and more! Tickets are $10-$50 and can be purchased here. 12-6 pm. 403 Appomattox St. More details here.

Blue Bee Cider will host their annual spring festival this Saturday, the Virginia Cider Jam, which will focus on berry ciders. The event will open with brunch from 12-3pm with berry-inspired eats from Mean Bird (12-3pm). Agriberry CSA and Farm will also offer fresh fruit for sale.The cidery will offer two flights featuring eight berry-infused ciders and six guest cideries, including…

Big Fish Cider, Co. – Church Hill Blush (Raspberry)
Courthouse Creek Cider – Bella Vita (Ginger & Raspberry)
Mt. Defiance Cidery and Distillery – Blush (Blueberry)
Old Hill Cider – Virginia Strawberry
Potter‘s Craft Cider – Strawberry Ginger
Winchester Ciderworks – 522 Blackcurrant

Today, Vasen Brewing Company will release its Golden Sauvin, a smooth golden strong ale with notes of white wine from a generous dry hopping of Nelson Sauvin hops.

On Friday, Final Gravity Brewing Co. will release its Magnificant 7 DIPA, an 8% brew with tastes of apricot, red grapefruit, and papaya with notes of pine and black tea that willl have you sailing into the weekend.

Center of the Universe will release its Summer Moon Imperial Wheat Ale brew on Saturday. Summer Moon Raspberry Lemonade Imperial Wheat Ale is brewed with 5 cases worth of fresh lemon zest and over 300 pounds of raspberries! Summer Moon pays homage to the 5th Annual Summer Moon Music Festival which takes place every Memorial Day weekend, so mark your calendars for May 26th & 27th!

Fine Creek Brewing in Powhatan will have a Bluegrass Jam this Thursday, and will be donating a portion of proceeds to FeedMore. The brewery will also release a Zwickel Pilsner, a light dry pilsner with a slight haze.

Submissions or ideas for Tapped can be emailed to Amy at [email protected] Cheers!

Top Photo By: Center of the Universe Brewing

Tapped: RVA Mag/Tom Tom Kickoff Party, Twisted Ales’ Sleight of Hand, & Fine Creek’s Citra Mosaic IPA

Amy David | February 28, 2018

Topics: RVA beer, RVA breweries, RVA craft beer, RVA On Tap

Some of the coolest news is that RVA Mag will be partnering with Charlottesville’s Tom Tom Founders Fest this spring. The week-long fest will have over 100 events, 300 speakers, and 70 bands. Tom Tom is the largest gathering of “innovators, visionaries, and artists who are shaping small cities,” in the Commonwealth. Like any great event, the festival will bring together musicians, artists, civic innovators, and social entrepreneurs across a series of panels, roundtables, mixers and immersive talks. Keynote speakers include Dan Rather, Bill Kristol, and John Clease. RVA Mag Editorial Director Landon Shroder will be speaking on the After August 12: Freedom of Speech and Domestic Terror panel. Anyway, the Richmond kickoff event to celebrate our partnership with Tom Tom is going down at Hardywood this Thursday from 6 to 8 pm. Come have a beer with us and the people of Tom Tom and learn about the festival!

This week at Fine Creek Brewing, they will have the return of their Citra Mosaic IPA, with a massive amount of whirlpool and dry hops to create tons of citrus and tropical fruit flavors.

Triple Crossing will have bottles of Raspberry Sliced and Green Dreams DIPA at both locations this weekend and Downtown they will have Fierce Abandon IPA. This 5.5% IPA is jammed packed with notes of crazy juicy fruit apricots, ruby red grapefruit and clementine oranges. Hops we featured are Citra, Mosaic, and Simcoe. This will be available Downtown tomorrow at noon in Crowler format.

Center of the Universe will release its Chic Saison brew this Saturday. The Ashland brewery brewed this French Farmhouse Saison brewed with Mangosteens which are grown in Southeast Asia and contribute a tart and tropical fruit punch that pairs perfectly with the spicy qualities of the French Saison. The beer clocks in at 6.1% and offers the perfect way to welcome in Spring!

This Friday, Final Gravity Brewing Co. will release Rites of Spring, a smooth 5.5% lager brewed with ginger and honey. And they will release a new Double IPA, Cipher which brings the haze and the hops including Loral, Falconer’s Flight, Galaxy, and Citra. Both available in Growlers and Crowlers.

Twisted Ales has come out with an experimental IPA called Sleight of Hand. It was fermented with wild yeast captured outside of our brewery. It is not your typical IPA. Blood orange and mango flavors, 7% ABV.

On Saturday, Vasen Brewing will release its American Pale Saison, their version of an IPA that’s a double dry-hopped golden saison with moderate bitterness with flavors and aromas of ripe peaches and grapefruit from Citra hops.

On Thursday, Three Notch’d RVA Collab House returns with its weekly collaboration. This time, its “Tapped Potential”, a saison made with the Frontier Project. The Frontier Project leaves their mark by working with businesses to facilitate positive change in their company’s culture. Expect fruity and early flavors from this Belgian saison. Pint specials!

Screens n’ Suds’ Beer and Arts Festival returns to RVA this Saturday, this time at Studio Two Three. There are three different ticket options for this fest, ones for the casual beer drinker up to one for the hardcore craft beer lover. Tickets, depending on price, get you samples, a commemorative glass, early access, and more. Details on what’s included with VIP, GA, and the free ticket option can be found at the link above. Screens: A brand new print series created specifically for the event will be released at the event at noon. Check out the lineup of artists vending on the Facebook event. Suds: Your VIP or Suds ticket will include hand-picked beverages for the event during the hours of your selection. Noon-6pm for VIP Tickets and 2pm-6pm for Suds Tickets! List of breweries participating can also be found on the event page. Tickets are $50 for VIP and $33 for a Suds ticket which can be found here. All proceeds from this event will go to National MS Society Virginia-West Virginia Chapter, Gallery5, and Studio Two Three.

Tonight, Chef Mike Ledesma, who will open his Scott’s Addition restaurant Perch soon, will take over the menu at Matchbox Short Pump, pairing his cuisine with Blue Bee Cider’s ciders and Vasen Brewing beers. He will create several a la carte items. You can click the link for the menu. 5-9 PM. And if you need another reason to go besides delicious good, cider, and beer, ten percent of proceeds from Mike’s menu benefit Holton Elementary so go eat and drink for a good cause.

Today, Buskey Cider is doing an experimental hops collaboration event with Yakima Valley Hops. Team Buskey flew out to Yakima, Washington, where some of the world’s best hops are grown. Yakima Valley Hops picked out eight varieties that they highly recommended for dry hopping in ciders. $15 gets you a sampling of our 8 experimental hopped ciders and the opportunity to chat with our production team. You’ll also be entered into a raffle for some cool cider and hop related items.

Submissions or ideas for Tapped can be emailed to Amy at [email protected] Cheers!

Top Photo By: Twisted Ales

RVA #31: Väsen Brewing Company Owners Talk Beginnings, Sours, & Future Plans

John Reinhold | January 11, 2018

Topics: craft beer, RVA beer, RVA breweries, RVA craft beer, RVA On Tap, Scott's Addition, Vasen Brewing Company

There weren’t any local breweries pouring an IPA-free menu when Väsen Brewing Company opened with its mix of farmhouse ales, sours, and Flemish reds. The Scandinavian-inspired brewery is a novel development in Scott’s Addition’s burgeoning beer scene. RVA Mag President John Reinhold sat down with the founders, cousins Tony Giordano and Joey Darragh, to learn how they got their start, what they do differently, and what they plan for the future.

Originally printed in RVA #31 WINTER 2017, you can check out the issue HERE or pick it up around Richmond now.

What gave you the idea to start a brewery?

Tony Giordano: This whole thing started eight years ago, on a day with our grandfather, drinking some Oskar Blues from a can. We were like, “Dude, we could totally open a brewery.” It took us this long to get it up and rolling and learn everything we actually needed to know.

You grew up together in Northern Virginia, but then you went out to Boulder to get your feet wet with big beer production, right?

TG: Yeah, [Boulder Beer is] still a craft brewery because it’s under a certain number of barrels, but I was out there to cover all the bases, learn the machinery, bottling lines, canning, keg lines.

What did you two do before this?

TG: I was a U.S. Army Ranger from 2003 to 2007. I got out, got accepted to University of Colorado for a degree in environmental science. I went out there and just fell in love with the craft scene; it was booming. I got to meet a whole lot of people from the industry, and started working on a bottling line for like, $9 an hour.

What about you, Joey? What’s your background?

JD: Around the same time he moved to Colorado I moved to California to go to grad school at Stanford for mechanical engineering. After I graduated, I got a job at Tesla.

That’s a dream job. Why’d you leave?

JD: Well, I was there for six years. At the time I started they had just started developing the Model S, and that was my main project. Lots of testing and tool development.

When I started, the company was about 500 people. When I left, it was over 15,000. It had transformed a lot while I was there and my interest is in smaller companies, startups. To wear a lot of hats and just do a lot of experiments, make mistakes, learn along the way.

Why did you come to Richmond?

TG: We decided it would be best to head home; we have all our family here. And Virginia hadn’t been represented by a strong sour or farmhouse presence yet. Northern Virginia is great, but we wanted somewhere that was a little laid back.

My brother was at VCU at the time. He was like, “Come check out Richmond.” [We looked here and] Charlottesville, and we were like, we want to be in Richmond.

It’s a great beer scene, but people outside the industry sometimes think there’s almost too much. Is that a real concern?

JD: No, not coming from Boulder, Denver, and the San Francisco Bay. Even though Richmond is kind of unique, a smaller city, and actual density of breweries per capita is high, the overall numbers are still relatively low given that there’s a lot of tourism here and surrounding counties outside of Richmond.

TG: We’re still not even relatively close to other metropolitan areas.

What brought you to Scott’s Addition?

JD: It was in our top three neighborhoods, but it was this building. We had very specific needs, like tall ceilings for these tanks. They had to be at least 20 feet tall.

TG: Because this building is so large, it had sat on the market for two and a half years. It was just such a huge space. We were the first ones to rent here. We walked in and I just saw this long, beautiful hallway, with all this natural light.

What were your biggest challenges?

JD: Fundraising and legal red tape. We had a seed to start with, but when it came time to put our money where our mouth is and start buying equipment, we had to look into loans. It was a slog.

TG: Beer-wise, it was trying to get people in Richmond, a really IPA-heavy town, to come to our place, where we had no IPAs on the menu. We’re trying to change people’s palates. Strangeways had sours, but we do our sours in a different manner. The response we’ve seen so far has been super positive.

Image may contain: drink — Guava Gose 7 Session Saison

It’s harder to make a sour, right? What’s the turnaround difference?

TG: A lot harder. It takes five weeks. For an IPA, we do three or two weeks.

JD: Our beers are more dependent on yeast and bacteria, which is a lot harder to control. They are living creatures, you have to understand how to keep them happy.

What’s your growth goal? Are there plans to expand out of state?

TG: At max capacity, we’ll be able to produce 16,000 barrels of beer a year, and that doesn’t include our sours. So we’ll be able to cover the entire state of Virginia and parts of D.C. probably. We don’t want to leave the state.

Where did your different beer styles come from?

TG: At Boulder Beer, we made a lot of traditional beers, ales, IPAs, porters, stouts, a lot of cask beer on a large scale. But [that] wasn’t the type of beer we wanted to make. So we traveled to Germany, Belgium, England, and finally Sweden, looking for traditional styles of beer that we could make here.

And your sour program is amazing.

TG: I don’t want to call them all sours, they cover a wide gamut. Right now we’ve got a golden sour, a Flemish red, a Bière de Garde, even a Bière de Miel that we made with Bill from Blackheath. And the farmhouse beer! Everybody made the jump from IPAs to sours but there’s this awesome middle ground, and that’s going to be our biggest push in bottles. We’re bottle conditioning to start releasing in January or February.

How do you set yourself apart, outside of your beers?

JD: It’s important to us to engage with the broader Richmond community, the outdoors, the environment, non-profits. We’ve met athletes, non-profits that are doing things like clean-ups. We’re trying to support them through time and money, but also in getting them together to build a bigger community.

What’s the long-term goal? Start-up, build, then sell?

TG: No way. We made this to start a family business. We consider John [our lab guy] family, my brother might start working here, and honestly, I think the days of those deals are done anyway. For us, we’re just going to build out on our own.

Photo Credits: Vasen Brewing Company

RVA #31: Fine Creek Winter Releases, Lickinghole Creek Expands, & Triple Crossing 2018 Brews

RVA Staff | December 28, 2017

Topics: Canon & Draw Brewing Co., Fine Creek Brewing C ompany, Garden Grove Brewrry & Urban Winery, Hardywood, Legend Brewery, Lickinghole Goodwater, RVA beer, RVA craft beer, RVA On Tap, Steam Bell, triple crossing

These blurbs originally appeared in the RVA ON TAP section of RVA #31 WINTER 2017. You can check out the issue HERE or pick it up around Richmond now.

Canon & Draw Brings Steam Bell To A New Neighborhood Under A New Name

Chesterfield’s Steam Bell Beer Works is expanding into the Fan, albeit under a different name: Canon & Draw Brewing Company. Although the brewery was originally scheduled to open in late summer or early fall of 2017, construction did not begin until mid-October. Canon & Draw is now scheduled to open down the street from Foo Dog and Heritage in January of 2018, and will launch with ten different beers, as well as a variety of craft sodas also produced by Steam Bell. Steam Bell’s Trussings Craft Fizz craft soda brand, which produces intriguingly flavored fizzes like Berry Basil and Apple Sage, recently received a Made in Virginia award from Virginia Living magazine. The brewery has plans to begin canning the sodas in early 2018 and distributing them to local grocery stores and other retail locations.

On the Steam Bell beer side of things, the brewery has some exciting releases planned for the early part of next year as well. Tiramisu Stout, one of the brewery’s flagships, recently saw a bottle release. The coffee- and vanilla bean-aged imperial milk stout proved quite popular, selling out on release day. While the brewery already bottled two variants in November, one with coconut, and one aged in rum barrels, there are still plans to keep releasing variants in the early part of 2018, although details on those variants haven’t been hashed out quite yet. Also, be sure to keep an eye out for Elliebell, Steam Bell’s collaboration with Ellwood Thompson’s. Elliebell is a light-bodied saison made with local red beets, which lend an earthy sweetness to the beer; and local turmeric, which adds a zesty bite.

Garden Grove Adds Wine To Their Already-Impressive Brew Offerings

Richmond’s first winery opened on Oct. 21, when the rebranded Garden Grove Brewing & Urban Winery launched in the Carytown neighborhood. Joining their diverse beer selection are a wide range of wines, from the traditional Chardonnay and Petit Verdot to sparkling and still honey wines and even pyments, a grape and honey hybrid. Some of the wines will be available in bottles, but most will be served by the glass, an approach shared with their beer offerings.

If the move seems unusual, it’s worth noting that co-owner Mike Brandt is a studied viticulturist and winemaker, who previously worked at Naked Mountain and Linden Vineyards before starting Garden Grove with Ryan Mitchell three years ago. The grapes are grown on a half acre leased from Arterra Wines in Fauquier County before they use them for wine — and the occasional beer, such as Death, a Belgian-Style Quad made with Petit Verdot grapes.

Powhatan’s Fine Creek Brewing Company

In the last few years, Richmond has seen breweries crop up and flourish beyond its city limits. Goochland’s farm brewery Lickinghole Creek, fellow Goochlanders Kindred Spirit Brewing, Midnight Brewery in Rockville, and Steam Bell Beer Works in Chesterfield County, just to name a few, have made a name for themselves with unique beers, drawing the craft beer lover out of their comfort zone. One that’s managed to fly under the radar a bit is Fine Creek Brewing Company, Powhatan’s first brewery.

Located off Huguenot Trail, the brewery is operated by the folks that own The Mill at Fine Creek, a Southern wedding venue that opened in 2004. Co-owner/manager Mark Benusa and his family, along with Head Brewer Gabe Slagle, decided to expand with a farmhouse brewery, taproom, and beer garden on a separate five-acre property back in May.

Fine Creek launched with a solid lineup of brews like Tractor Juice, a DIPA fermented with Fine Creek’s house saison; a tart farmhouse ale Grisette; a Pale Ale; and Tiger Yum Yum, a Thai Tea Milk Stout which blends flavors of a creamy Thai iced tea with roasted chocolate and vanilla notes. They’ve quickly expanded with their weekly beer releases, regular live music, and a seasonal, locally-sourced menu including the new addition of brunch, gaining support and appealing to local residents as well as city dwellers.

The brewery has eight beers constantly rotating, and their most recent draft lift included the Sweet Potato Old Ale, made with sweet potatoes grown on their property; Fresh Pots! Breakfast Stout, made with Blanchard’s Dark As Dark Cold-Brew Coffee; the Turf and Twig Brown Ale; and Game Winner, a juicy, hazy IPA made with Citra and Amarillo hops.

And don’t sleep on them this winter because Fine Creek is stocked to go with new brews, as well as more releases in the coming months. The Powhatan brewery has added some darker styles and more IPAs to its diverse lineup including a dark saison, brewed with dates. Their Imperial version of Tiger Yum Yum Thai Tea Milk Stout (pictured up top) and Powhatan Mimosa, a Belgian beer with Citra hops and orange juice, made their debuts recently, and be on the lookout for an imperial peated porter and an imperial stout made with molasses, both aged in whiskey barrels, which are slated to drop soon.

Plans are also in the works this winter to start bottling some of their sour and wild ales, along with the whiskey barrel stouts and porters. Expect to see a limited amount of each on draft each weekend starting in the late winter and early spring.

Lickinghole Creek Craft Brewery is celebrating Black Friday with the opening of their Goodwater Brewpub in Shockoe Bottom. Unlike Lickinghole Creek, which is known for saisons and big beers, Goodwater is serving up more accessible, lower-ABV beers, such as the Maidens Blonde Ale, Scarlet Honey hoppy red, and 9 Mile Goodwater IPA.

Across town in Newtowne West, Hardywood is heading into the holiday season with multiple variations on their popular Gingerbread Stout. The first two variations are Christmas Morning, a coffee-conditioned version, and Rye Whiskey Barrel-Aged GBS. On Dec. 9 they’ll release Kentucky Christmas, a Kentucky Whiskey barrel-aged version of Christmas Morning, followed by Double Barrel GBS, a mix of rum barrel- and bourbon barrel-aged Gingerbread Stout, on Dec. 16. This last release is timed to coincide with a public art project where visitors will be invited to paint on four barrels.

The winter seasonal at Legend Brewing Company is an English-Style Amber, named Ember Ale. They also have a limited variant of their flagship Brown Ale for Jan. 16.

In keeping with the name, Triple Crossing Brewing Company is issuing three releases for the beginning of 2018. The line-up consists of Interstellar Burst Double IPA, Clever Girl IPA, and a new fruited variant of their Waxing Poetic Berliner Weisse. This will be the first appearance of Interstellar Burst since it was awarded second place in Paste Magazine’s taste test of 176 IPAs from 170 different breweries.

Blurbs by Cody Endres and Amy David

Tapped: Final Gravity’s Gold Mountain DIPA, Ardent’s double release, & Garden Grove’s Death

Amy David | December 6, 2017

Topics: craft beer, richmond craft breweries, RVA beer, RVA On Tap

On Friday, Triple Crossing will launch their Falcon Smash IPA and Clever Girl IPA in cans at the Fulton location at noon.

Final Gravity Brewing Co. has two releases for you this Friday. The brewery will be pouring Gold Mountain DIPA, a new brew with Denali and Amarillo hops and flavors of pineapple, citrus, and pine. Final Grabity will also bring back the Venus IPA.

Ardent Craft Ales has two new brews for us as well on Thursday. First up, the Barrel-aged Honey Ginger, a 11.5% brew aged in bourbon barrels for six months, layering bourbon and vanilla notes with honey sweetness and ginger spice. The Scott’s Addition brewery will also have the Pale Wheat Ale brewed in a similar style to their New England IPA.

Death is coming for Garden Grove Brewing & Urban Winery this Sunday. Not the Reaper, but close to it. They’re award-winning 10 % Quadruple Belgian brew “Death”, which is aged in French Oak Syrah wine barrels, will make its appearance.

This Thursday, Fine Creek Brewing Company is hosting a fundraiser for Habitat for Humanity. The Powhatan brewery will release Rosé du Brasseur, a sour grisette fermented with a mixed culture in red wine barrels for six months, then rested on Cabernet Sauvignon skins. Live music Saturday.

Today, Three Notch’d Brewing RVA Collab House will release Dubbel Miles, a Belgian Dubbel, brewed in collaboration with David Hunter of the Fans of Virginia Craft Breweries group. They will also have trivia with prizes!

Then on Thursday, Three Notch’d returns with its weekly collab, this time with a brew called “Mellon Baller”, an IPA made in collaboration with Hunter Watson, a local craft beer enthusiast who was picked for a collaboration during American Craft Beer Week.

Its Mikkeller Tasting Room Remix at The Veil this Saturday will be pouring a bunch of limited/rare beers from The Veil and San Diego’s Mikkeller Brewing and even some fresh beers flown in from our friendz at Warpigs. Get the full rundown of beers from both breweries in the link above but here are some highlights: The Veil: Never Never Forever Forever(1 year anniversary edition)-5.1%-Double Passionfruit Gose(last keg in existence!), Never Never Heardofit Heardofit-5.1%-Double Blueberry Gose(last keg in existence!), Never Backdown-4.9%-Apricot Gose, and Cherry Razz Tastee-5.5%-Sour Ale w/lactose, cherries, and raspberries.

Mikkeller Brewing: Winale B- Sides 2017-8.1%, Winale B-Sides New B-Sides-8.1%-Version Brewed with Lactose, Big Worster BA Malaga 2013, Spontanyuzu 2017-7.7%-Yuzu sour beer, Spontancherry w Frederiksdal 2016-7.2%-Sour Ale brewed with Fredriksdal Cherries & Aged in Oak Barrel. DJs all day and awesome food will be available

On Saturday, Buskey Cider will release its Salted Caramel Cider. Made with caramel and sea salt, it’s their sweetest cider yet!

Trapezium Brewing Company will release its Lucky 99 Imperial Stout. This black, full-bodied stout packs a punch at 10.5%. The Petersburg brewery will have its limited number (75) 22 oz bomber bottles for off-premise consumption.

On Saturday, Hardywood will release its Kentucky Christmas Morning, their GBS variant aged in Kentucky bourbon barrels and with locally roasted coffee beans. Price: $15.99+tax/bottle.

Twisted Ales Brewing will once again bring back Bang Up To the Elephant, a fruity DIPA on Saturday.

Submissions or ideas for Tapped can be emailed to Amy at [email protected] Cheers!

Top Photo Credit: Garden Grove Brewing & Urban Winery

Tapped: Isley’s Coffee Porter, Lickinghole Creek opens in Shockoe Bottom & RVA Mag’s Feeding Frenzy collab

Amy David | November 22, 2017

Topics: craft beer, RVA beer, RVA breweries, RVA craft beer, RVA On Tap

What’s happening craft beer lovers of RVA?! Welcome to this week’s “Tapped,” RVA Magazine’s go to weekly craft beer column where youday can find all your craft beer-related events, releases, festivals and all the booze news your little hearts’ desire.

The biggest news this week comes from Goochland-based farm brewery Lickinghole Creek. RVA Mag had the chance this past week to get a sneak peek at their new location that will open in Shockoe Bottom, located at 1717 E. Franklin St., this Friday. The party for LCCB Goodwater Brewpub will kickoff from 12-9 pm with entertainment, food and of course…new beers.

Isley Brewing will release its Up All Night Coffee Porter today, which will be on tap and available for crowler and growler.

Hardywood has a stacked weekend of releases for you starting with their Christmas Pancakes release this Friday. The brew is a GBS variant with the nostalgic breakfast-time flavor of maple syrup! The beer is draft only, and will be available for tasting in the taproom and in growler fills to go.

On Saturday, Hardywood will also release its Apple Brandy GBS variant. This apple brandy barrel-aged imperial milk stout crescendos with notes of honey, chocolate, and fragrant cinnamon LIMIT: 4 bottles/guest per transaction. Guests are permitted to get back in line. Price: $15.99+tax/bottle.

Strangeways Brewing has a triple release going on this weekend. First up, this Wednesday, is their Gingerbread Gourd of Thunder Imperial Pumpkin Porter which is a variant of their Gourd of Thunder is aged in oak barrels and seasoned with gingerbread goodness.

On Friday, Strangeways will release its Reindeer Fuel Imperial Stouts. The first, Reindeer Fuel Imperial Stout w/Coffee & Vanilla conditioned on 10 pounds of Counter Culture coffee and rich Bourbon Madagascar Vanilla Beans to boost the flavors of this decadent stout. The second brew, Reindeer Fuel Spiced Imperial Stout just in time for the holidays.

Finally, on Saturday, Strangeways will release its Thistle Jillya Scotch Quad. The brew is a hybrid between a Scotch Ale and a Belgian Quad aged for a full year in Macallan Scotch barrels.

Steam Bell Beer Works will release its Bourbon Maple Brindle Brown Ale today, a 5.5% bourbon aged version of their Brindled Brown Ale that has been fermented with maple syrup, vanilla, and cinnamon.

And on Friday, Steam Bell will host a Tree Lighting. The Chesterfield brewery will have cookies and milk (while supplies last) for the kids + cookies and milk stout for the adults.

Looking for a dessert beer? Lebkuchen Ale is pouring on nitro at Legend! A holiday special inspired by German spice cakes made especially for the season. Like its namesake, tastes of molasses, brown sugar and cinnamon.

RVA Magazine President John Reinhold and Three Notch’d RVA Collab House have partnered up to release “Feeding Frenzy”, a 7.9% hazy, fruity, DIPA. Stop in and grab a fresh pint at the RVA Collab House. Opening early at 1pm!

Vasen Brewing in Scott’s Addition just released its DOUBLE AMERICAN PALE SAISON: Bursting with aromas of grapefruit and lychee, this soft, hazy golden ale is brewed exclusively with Maris Otter malt and Amarillo hops. Come check it out this week in the taproom.

Fine Creek Brewing will release two new beers; our Imperial Thai Tea Milk Stout and ‘Cascadian Boheme’ Hopped Pilsner which was hopped with Cascade hops. They will also have a firkin of their cask conditioned Oatmeal Stout on Saturday. East Lex Boys will also be playing here on Saturday from 4:30-7:30.

On Friday, Center of the Universe will host its Shut Up Release Party. This year, Shut Up is a 10.2% Doppelbock aged in Napa Red Wine Barrels and Woodford Reserve Bourbon Barrels.

On Friday, the One Drop DIPA returns to Final Gravity Brewing Co. Revisit the refreshing citrus flavors of Lemondrop, Mosaic, and Citra hops and take a few Crowlers to go.

The Veil Brewing Co. will host their first annual Dark Daze Black Friday special. Dark Daze is celebration of stouts and other dark, complex, malt forward beers.

We will have over 10 different dark beers on draft from us in addition to our other standard offerings. There will be no guest beers pouring.

On Friday, Buskey Cider will release its Gold Rush Cider. This is the next exciting single varietal cider in our series celebrating individual Virginia apples. This apple is a cousin of the Winesap Apple, and is bright and intense due to the high acidity of the apple.

Any submissions or ideas for Tapped can be emailed to Amy at [email protected] Cheers and Happy Thanksgiving!

Top Photo Credit: Lickinghole Creek