Issue #8
The New Legendary Night Life Scene.
Legend Brewing has grown into a 180 seat Restaurant, Deck and small Beer Garden. Our Pub serves a full menu including some of Richmond's finest burgers and sandwiches and of course the full line of Legend Beers. Come by on Saturday and try a sampler in the Pub and then go on the free brewery tour at 1:00pm to get a full “Legends Experience�. Legend Brewing Co. 321 West 7th Street Richmond, VA 23224 Pub (804) 232-3446 Brewery (804) 232-8871 www.legendbrewing.com
The mission of Connor’s Heroes Foundation is to build a community of heroes who provide hope, guidance, and support to children with cancer, and their families. We assist families who are in treatment at Children’s Hospital of Richmond at VCU. Our vision is to make fighting childhood cancer a journey a family never faces alone. Our programs help through the ups and downs, uncertainties and celebrations of life with cancer. Connor’s Heroes was named after our founder’s son, Connor, and the people who helped him.
Imagine hearing the words, “Your child has cancer.” In August 2003, doctors said exactly that to Steve and Lisa Goodwin. Their 22-month-old son, Connor, was diagnosed with leukemia, shortly after the birth of his sister. For 30 months, The Goodwin family endured hospital stays, clinic visits and unexpected trips to the pediatric intensive care unit. What made each day bearable were the friends, hospital staff, fellow patients, and strangers who appeared at the Goodwin’s side. Today, Connor is a teenager. A cancer survivor! Lisa never forgot the people who helped her through Connor’s treatment. In 2006, Connor’s Heroes Foundation was formed so every family facing childhood cancer will have heroes in their lives too. She used her experience to create programs for all phases of treatment. Soon after being diagnosed, children receive a Heroes Bag and Backpack full of games and toys that will distract them from the boredom of the hospital. Parents receive a tote with gift cards for gas, meals, and cleaning to help them in the months ahead. Connor’s Heroes has a community of volunteers who stand with our hero families. Volunteers surprise a young patient who is about to start the long treatment of a bone marrow transplant with a hospital room decorated with his/her favorite colors, cartoon characters, or sports team. Many businesses and service groups volunteer as Helping
Heroes. They spend a day doing yard work, grocery shopping, and housework for families. Cancer takes not only a physical toll on a child, but an emotional one as well – for patients and their siblings. We help a volunteer be a buddy to a child so they can get together for fun activities. Behind the scenes, we have the Connor’s Heroes Pediatric Cancer Research Fund to conduct research specifically for the treatment and cure of childhood cancer. In 2014, Connor’s Heroes gave $190,000 in gift cards, meals, outings, room decorations and support to families in Central Virginia. Our volunteers donated over 3,600 hours for program activities, office tasks and special events. Connor’s Heroes started because of one family. Since that time, more than 1,000 families have looked to Connor’s Heroes for strength and hope as they face childhood cancer.
connorsheroes.org Connor’s Heroes Foundation P.O. Box 2536 Midlothian, VA 23113 www.connorsheroes.org
(804) 897-1272
Summer 2015 VACB 3
4 VACB Summer 2015
IN HISTORIC SCOTTSVILLE, VA
Features
7
Fans of Va Breweries
by: David Hunter
12
Extra Billy’s
Serving Up Craft Beer and BBQ by: Steve Cook
14
Southstreet
Remaking a Virginia Original - Southstreet
by: Taylor Smack
18
This Issue 3 Connor’s Heroes Foundation This Summers community service. 9 Ask for Real Cask by: By: Alstair Reece 10 Pints, Peaks & Paddles Lickinghole by Nolan Shigley 21 Brew American Gastropub by: Harold Crevice
TAPROOM AND BEER GARDEN SEASONAL AND YEARLY TAPS AVAILABLE.
Growlers To Go
Growing West By: Rob Martin
Our Team
Creative Director: Matt Goodwyn Writers:
Virginia Craft Brews is a quarterly, grassroots publication celebrating Central Virginia’s craft beer innovators, small business and non-profit organizations. We support a specific non-profit each issue with ad space, cover logo and 5% of all ad sales. matt@virginiacraftbrews.com www.virginiacraftbrews.com Issue #8 Summer 2015
David Hunter Alstair Reece Nolan Shigley Steve Cook Taylor Smack Rob Martin Harold Crevice Layout & Design: Tactics Branding Cover Photo: Tarun Sinha
© 2015 James River Brewery
James River Brewery
561 Valley Street Scottsville, VA 24590 J R B R E W E RY. C O M
434-286-7837
Hours: Wed-Fri 3pm - 9pm • Sat noon - 9pm • Sun noonVACB - 8pm Summer 2015
5
The Olive Oil
Taproom
At the Shoppes at Bellgrade and In Short Pump
1/4 cup EXTRA VIRGIN olive oil 2 teaspoons paprika 1 teaspoon thyme 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon kosher salt 1 teaspoon pepper 2 bottles of Pilsner or Pale Ale 2 pounds pork sirloin roast 3 different kinds of beans (dark and red kidney, pinto beans) 1 (6 oz.) can tomato paste 4 cups beef broth
Taste and Pair
Extra Virgin Olive Oils and Aged Balsamic Vinegars
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Give the gift of
Health and Flavor W W W. T H E O L I V E O I L T A P R O O M . C O M
200 Towne Center W. Blvd.
Ingredients:
1/2 envelope of French onion soup mix 4 cups fresh salsa 1 (14 oz.) can stewed tomato 1 tablespoon pomegranate balsamic vinegar or red apple 2 tablespoons chili powder 1 and half teaspoon cumin 1 teaspoon paprika 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon thyme
Instructions:
ON TOTAL PURCHASE OF $30.00 OR MORE - OR ONE FREE 60 ml SAMPLER
In Short Pump at Ste. 607
pulled pork chili e l y t S r Pilsne
At the Shoppes at Bellgrade 11400 W. Huguenot Rd. Ste. 116
(Behind Ethan Allen near Rt.288)
Midlothian, VA 23113
804-360-7929
804-897-6464
salt and rk roast: c powders, kosher 1. To prepare the po me, onion and garli thy , in an it ika ar pr Se (pa it. s ing tire pork with 2. Put your season ve oil. Cover the en side. oli ch th ea wi on wl tes bo nu all mi 3 pepper) in a sm high heat for 2 to ing pan on mediumFrench onion soup. of e already heated fry lop ve en 1/4 t and pour in 3. Put into crock po er on low heat. s ur ho 5 at out of slow cook 4. Cook for fore pulling the me be ur ttles of beer, ho bo 1 2 se th, ba bro ili th 4 cups of beef 5. Prepare your ch wi ste pa ato aining tom x 1 can of beans and the rem 6. In a large pot, mi ht kidney & pinto lig d an red rk (da an one can of each be -high heat) soup mix. (Medium envelope of onion of stewed tomatoes. n ca . 1 d an sa sh sal powders, and thyme 7. Add 4 cups of fre , onion and garlic ika r. pr pa me n, sim mi let cu d er, an r, wd ve po dium-low, unco 8. Add the chili me to at m he e mo e uc lik red ar, to a boil, balsamic vineg 9. When it comes lash (1 tbls) of the sp a in d ad & en 10. Stir the chili oft rk roast nutes), take the po taught us to do. (after about 45 mi up en ck thi to rts sta 11. Once the sauce er. out of the slow cook o the chili. pork pieces and stir int ge lar ors together with the o int red 12. Sh tes to blend the flav nu mi re mo 10 for r me 13. Let it all sim . . . Enjoy Special Thanks to the “Olive Oil Taproom� for this delicious recipe.
Fans of Va Breweries by: David Hunter
Tap in to the conversation… Founded March/2013 Membership: ~7,000 David Hunter, Founder Q: What is Fans of Virginia Craft Breweries?
Me, Dave Warwick (three notch’d) Joel Miller, this is when we brewed our Fans/Three Notch’d Collaboration “Fandom of the Hopera” It was a Red Double IPA
A: Fans of Virginia Craft Breweries is a Facebook group dedicated to bringing awareness to all the craft breweries in Virginia. It’s a place for fans to share their experiences with VA Breweries, Tap Houses, Craft Beer Events and VA Craft beer releases, etc… Q: What were your initial expectations when you created the group? A: I had no idea I was starting a group about an industry I knew nothing about. When I discovered Virginia craft beer, I immediately felt a strong connection. My goal was to spread the word about all the great craft beer brewed right here in Virginia. I wanted fans to seek out Virginia beers and make Virginia beers a priority purchase decision over beers brewed outside of Virginia.
Q: What do you think the page has accomplished for the breweries in VA since its inception? A: Our main accomplishment has been to provide another platform for the breweries to promote their brand. Michael Blevins with Trapezium Brewing said posting in the Fans of Virginia Craft Breweries group increases his reach to promote his brand versus posting only to his page alone. Another accomplishment was our collaboration with Dave Warwick, BrewMaster from Three Notch’d Brewing in Charlottesville, VA. We brewed a Red DIPA called “Fandom of the Hopera”. It was delicious! I hope to do more collaboration beers with other breweries around the state (hint, hint). Q: What’s been you’re biggest surprise about the group? A: Hunter Smith from Champion Brewing Company and Adam Shifflett from Brothers Craft Brewing joined in on a thread about the price of a pint of beer ($7). A fan suggested the two do a collaboration beer and that’s exactly what they did. They brewed Lucky Seven IPA. It cost $7, it had 7 ingredients, 7% ABV and 77 IBU’s. $2 from each beer went to charity. It was dry-hopped exclusively with Citra hops. It was juicy and delicious!
Pick from Q&A at O’Connor - Bob and Kevin again.
Q: What’s next for Fans of Virginia Craft Breweries? A: I just started an online interactive Q&A called “Virginia Beer Sessions”. It takes place online on the “Fans” page. I try to have one each month. Our first session was held in June, featuring Hayes Humphrey (COO) and Jason Oliver (MasterBrewer) from Devils Backbone, and we just held our second session in July, featuring Kevin O’Connor (President) and Bob Sweeny (MasterBrewer) from O’Connor Brewing Company.
An early Bus tour we did using RVA Brewery Tours... I”m wearing a Fans shirt... I released them that day. This is 2014
Feedback & Comments from Virginia Beer Industry Leaders: “Fans of Virginia Craft Breweries has been a great conduit to bringing folks together collectively on a Facebook forum. It gives fans a chance to hear what is fresh, new and exciting in the world of craft beer from around the Commonwealth. At Strangeways Brewing, it gives us a chance to be able to interact with our consumers in a positive and fun way, hopefully providing more insight into our company’s culture, products, events, etc. Thanks to David Hunter’s tireless work on the project, it has really been a great online destination to encourage interaction among its fan base in cyberspace and in person as well. It also does a good job of introducing and educating the newbie to local craft beer, as well as supplying useful information to the craft savvy enthusiast.” – Neil Burton, Strangeways Brewing
Summer 2015 VACB 7
AP O CA LYPSE A L E WORKS
we have made due to the site. Great job, and congratulations on all your success in helping take VA beer to the next level.” – Jim Corcoran, Corcoran Brewing Company
Apocalypse Ale Works seasonal release, Barrmageddon is back!
Not a Fans Event but this was at the Answer Brew Pub grand opening
“Fans of Virginia Craft Breweries is a vibrant community of beer brewers and drinkers in the Commonwealth. As a supplier, I find it an invaluable way to reach out to an active community around upcoming events and special releases. While we participate in many groups, Fans of Virginia Craft Breweries is the most active and engaged online community we participate in.” – Casey Jones, Fair Winds Brewing Company “Fans of Virginia Craft Beer has been a key player in raising awareness about the state’s wonderful craft beer scene. The group connects the dots in the beerloving community in so many ways, from interviews with brewers to updates on the latest releases.” – Lee Graves, (aka “The RVA Beer Guy”) and Freelance Writer “As a brewery owner, it’s my “go to” page to find the pulse of the VA beer industry. I love how people talk about the different styles of beer and I look forward to seeing how others view the beers that I drink quite often. It’s a great tool, plus the other unexpected benefit has been the friends
Facebook “Group”: (Join Us) facebook.com/groups/FansofVACB Facebook “Page”: (Like Us) facebook.com/groups/FansofVACB Online Store/Website: (Buy Something) fansofvirginiacraftbreweries.com Twitter: (Follow Us) twitter.com/FansofVACB
The Barrmageddon is 5.2% abv and 20 IBU’s. It’s a malty Bavarian Lager that is made with the finest German malts and hops. The nature of the lager is bolder in flavor and a little darker in color than your typical German Pilsner. The hop profile is mild with an elegant aroma.
Ask your favorite bar for Apocalypse draft selections or come visit our taphouse in scenic Forest, VA. Open Wed. thru Sun.
12 5 7 B R U N B R I D G E R O A D , F O R E S T , VA 2 4 5 51
8 VACB Summer 2015
4 3 4 - 2 5 8 - 8761
endofbadbeer.com
Ask for Real Cask
UPCOMING EVENTS AUGUST
8/29 RUSE RELEASE & BARREL DAY SEPTEMBER 9/5 RVA IPA RELEASE 9/12 FARMHOUSE PUMPKIN RELEASE OCTOBER 10/11 VINYL CONFLICT RECORD FAIR 10/24 4TH ANNIVERSARY PARTY! - A N D M U C H M O R E AT -
WWW.HARDYWOOD.COM TAPROOM HOURS WED-FRI 4-9PM | SAT 2-9PM | SUN 12-6 PM
2408 OWNBY LANE RICHMOND, VA 23220
By: Alstair Reece
The sign of a truly great British pub is obviously the beer. Not just any old beer slung in a keg and served with extraneous CO2 but that highlight of beer drinking (yes I am biased), cask conditioned ale served from a beer engine, preferably through a sparkler (Northerner alert!). Whether the beer is a best bitter, a mild, an IPA, or a stout, there is no warm fermented beer style in my unhumble opinion that tastes better from a keg than it does when properly cask conditioned. Thankfully cask conditioning is becoming a more commonly seen phenomena here in the States, and I am happy to say in Virginia. As well as increasing numbers of bars having a beer engine, ever more breweries prepare a ‘firkin’ to be served on gravity without the benefit of the hand pull. However, there is a rub to this growing popularity, the phrase ‘properly cask conditioned’. Unfortunately many a firkin sitting on a pub bar has been mistreated from beginning to end, and fails to demonstrate to the drinker the heights that cask ale can reach. For those not in the know, conditioning in a cask refers to a process of secondary fermentation taking place in the vessel from which the beer will be served. Basically once primary fermentation is complete, the brewer racks the beer to the cask, adds priming sugars and any dry hops then seals the cask to complete the secondary fermentation. Additional CO2 created during the process is absorbed into solution and thus carbonates the beer. Serving the beer from a cask through a beer engine requires skilled cellarmanship to allow the flavours of the beer to develop and reach perfection. Most importantly the cask must be allowed to rest in situ for at least 24 hours before serving so that the finings added at racking can do the business and clear the liquid. Cask ale should never, ever, ever, ever be
murky, that is a sign of bad cask management. I have watched in horror far too many times as a brewery rolls out a firkin, slaps it on the bar, taps it, and starts serving the beer as a cloudy mess which does the reputation of cask ale no favors at all. Worse yet for me is using the firkin as an excuse to add random, and often unnecessary, bits and pieces, like garlic, cacao nibs, or gorilla snot, into the firkin to create the impression of ‘innovation’, masking the flavor so that I question the quality of the base beer to begin with. Yet more abhorrent is being told by the barman that real ale is ‘supposed to be cloudy’, take it from a native, no it isn’t. Thankfully though there are breweries here in Virginia doing it properly, and they deserve our custom as they hold to the traditional methods for creating real ale as God intended. Foremost among these breweries is Mad Fox in Fall’s Church. My first trip there was a couple of years ago, with my visiting parents in tow, and the Mason’s Dark Mild, pulled through a sparkler, was the match of anything you would find in the Midlands of England. Served at the right temperature, another myth being that British beer is ‘warm’ because it is not served at the temperature of penguin feet, Mason’s went down with inordinate ease, as did the second, and the third, there may even have been a fourth. Here in Central Virginia I trust Three Notch’d Brewing’s Dave Warwick when it comes to doing cask ale well. A couple of months ago I sat in the Tin Whistle Irish Pub in Charlottesville drinking their Ghost Pale Ale gravity poured, with a beautiful smooth body that let the malt and hops shine through rather than being pricked to death by the CO2. Later this summer I look forward to drinking their Session 42, a classic Yorkshire style best bitter, again served on gravity and at 4.2% I am sure I will drink plenty of it.
Summer 2015 VACB 9
Powhatan State Park & Lickinghole Creek Craft Brewery Powhatan State Park www.dcr.virginia.gov/state-parks/powhatan Although a brief paddling trip, there is much to see along the river and creek at the new Powhatan State Park, and of course, an abundance of exploration awaits back on land. Having just opened a couple of years ago, the park is already popular with outdoors and wildlife enthusiasts, as it hosts a variety of natural habitats. The park sits splendidly on a beautiful bend in the river, where vast hardwood forest meets America’s most historic river. An impressive amount of meadows
One paddling option is to have two vehicles, one at the state park boat launch, and another at Maidens Bridge (Route 522) waiting for you in the public boat launch parking area. This creates a worry-free, and much easier point-to-point trip following the bend of the river. Although an out-and-back trip is quite doable in the summer during low water and slow current, I would not recommend this option in the spring, when you will almost always encounter deep, swift water.
by: Nolan Shigley
from exploring the stream much further, I was satisfied with simply sitting and listening to the forest speak. Though my time on the creek was calming, the return trip was nothing of the sort. The paddle upstream was a dream in which you run, but get no closer to your destination. With deltoids and core working overtime, I struggled mightily, paddling with full force. The cost for pausing a mere second was several feet in the wrong direction. Watching the shore was not an option, as it threw me off course and defeated my confidence. I was barely moving. Thankfully, I had spent little to no energy on my way out, as every ounce would be demanded in order to set eyes on the Powhatan State Park boat launch again. It may have taken a mere 20-30 minutes to reach the creek, but it was well over an hour for the return.
Lickinghole Creek Craft Brewery Goochland, Virginia
is found throughout the 1,500 acres, as well. Quite possibly, my favorite aspect of Powhatan State Park is the canoe-in campground that makes traveling long distance on the river much more accessible.
10 VACB Summer 2015
As I entered the creek, I paddled under the aqueduct, reminiscent of an ancient Scottish stone bridge one may encounter in the Highland countryside. Once I entered, I was immediately aware of the tranquility, as nature embraced me with a canopy of fresh green and the songs of birds. Paw Paws displayed their beautiful red wine colored blooms, while black and white Zebra Swallowtails floated lazily among their host tree. Common Yellowthroat Warblers and Cardinals chirped, while Downy and Red-Bellied Woodpeckers pounded trees for insects. A lone Louisiana Waterthrush walked the near shore, constantly bobbing its tail in search of small frogs or fish. Although a downed tree kept me
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and liquid celebration. Nuclear Nugget
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Powhatan State Park
Lickinghole Creek Craft Brewery prides itself in being a “water-conscious brewery”, as they utilize deep drawn well water and purify their used water before it is released in the creek’s watershed. 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.
804.405.9200 KLanglie@GoHTR .com
Call Kori Langlie for a sober talk about buying a new home and/or selling your current one. KLANGLIE.HOMETOWNREALTYSERVICES.COM • FACEBOOK.COM/LANGLIEREALTY
As a naturalist, I would regret it if I did not mention the sweet tale that accompanies the Little Lickinghole Creek. According to local lore and the brewery’s website, the creek I had just explored and spent a rather epiphenal moment with Mother Nature on, has always been known as “the Lickinghole where wildlife stopped to drink from the nourishing waters.” May this continue to be true, as the warblers and cardinals enjoy that creek as much as I did in both recreation
Do not tell me, for once, that this deliciously refreshing beer is a whopping 10.5 percent. Basking in the warm sun and recovering from a full body workout, I drank this thirst-quenching beverage like it were ice water. The hops were fresh and alive, like the wildlife I witnessed this morning on the James and Lickinghole Creek. My taste buds were assaulted by 105 IBU and mounds of Centennial and Nugget hops. The citrus was intense, while a pleasant, spring-like sweetness of honey accompanied fresh flowers. Certainly, I could have ingested more, and trust me, I wanted to, but I suppose a beer does not receive the name “Nuclear” on a whim.
Summer 2015 VACB 11
Extra Billy’s Serving Up Craft Beer and BBQ. by: Steve Cook
T
here are few restaurant families in Central Virginia who can boast the longevity, the success and the passion for what they do, quite so well as can the Harr family. The Harrs, led, today by matriarch, Judy, have been in the business in Richmond, for over four decades. But the Harr family itself has over 100 years experience operating restaurants. Robert and Judy Harr moved to Richmond in the late sixties after he completed a stint in the military. He had been stationed at Fort Lee in Petersburg. Both had grown up in Illinois, where Robert’s grandfather had opened a restaurant in 1912. After leaving the Army, Robert, following in his grandfather’s and father’s footsteps, entered the family business, operating a number of well-known local restaurants.“In the early eighties, Judy explains, her husband decided that the city needed a good barbecue restaurant. It was then that his Cattletown Restaurant at 5205 W. Broad Street was changed from a steak house to a BBQ place.
The restaurant’s name was changed to Extra Billy’s in honor of William “Extra Billy” Smith, a governor of Virginia, twice elected in the mid 1800s. To Robert Harr, BBQ was more than a business. It was a passion, which he pursued
12 VACB Summer 2015
enthusiastically until his death in 2001. By the early 90s, another passion had begun to take root in the family. The Harr’s oldest son, Robert, Jr., had returned to Richmond, from the West Coast, where he had taken a keen interest in the burgeoning craft beer industry. Soon, Robert and his brother Jason became home brewing fanatics. Friends and family took notice of the quality and variety of Robert and Jason’s craft creations. Since Robert, Sr., Judy and all three of their children had a passion for creating fine food and craft beer, it was decided to search for a place to build another restaurant. Ultimately, in 2000, the second Extra Billy’s opened at 1110 Alverser Drive in Midlothian. This location was not just Extra Billy’s Smokehouse, but rather, Extra Billy’s Smokehouse and Brewery. When the doors opened, long time fans of Robert Harr’s BBQ, began to discover that they could also enjoy locally-brewed craft beers. At the time, there were few other breweries operating in the area. Over the years, Jason, who manages the Alverser location, began to develop a brewing philosophy, one that meshed well with his evolving appreciation for craft brews. “I’ve acquired a taste for hops,” he says. “We’re big on our hops.” It’s also the thing with their brewmaster, Dylan Brooks, who says that “I’ve grown to love hops more and more, but there is always a place for a great malty beer.” Judy agrees,“We definitely don’t discriminate.
We offer a style (flavor) for all beer lovers.” When I had asked her what she most wanted Richmonders to know about her family business, she replied: “We’re not just a brewery with a food truck outside. We offer good food and good beer, served in a comfortable setting.” Good? Now, that’s an understatement. This family pours their heart, soul and passion into the business and the results can be tasted. Speaking of tasting, I had the opportunity to enjoy some of Jason’s suggested food and brew pairings recently. My first course was what he calls the “burnt ends.” This is their succulent brisket, but with a difference. After smoking the meat for about 14 hours, they take some of the brisket and give it up to 8 additional hours in the smoker. It’s unbelievably good, but be warned. There’s only a limited supply. When it runs out, it runs out. “The burnt ends go really well with our Sin Bin,” Jason says. That’s their Russian Imperial stout. My tasting adventure also included sampling the fantastic baby back ribs with their original BBQ sauce caramelized. Regarding a pairing, Jason says, “Barbecue connoisseurs want an easy drinking beer.” He recommends the clean, crisp, medium bodied Fore Czech pilsner. Finally, came the exceptionally delicious pulled pork and one-of-a-kind onion strings, accompanied by their awardwinning Citra Ass Down IPA, brewed exclusively with Citra hops.
The Extra Billy’s Midlothian location offers five permanent taps featuring their own beers, plus seven guest taps. There’s something for every taste.
Never one to rest on their laurels, the Harrs continue to look for additional ways to serve the community. On August 21st, they added good Old Time Music Open Jam Session music to the mix, with their Extra Billy’s first Old Time Music Open Smokehouse and Brewery Jam Session on The Patio! Also, on most Sat. nights from Friday Aug. 21 7pm to 9pm spring to fall, Extra Billly’s hosts classic car shows. From “Land Yacht” Night to Corvette/Camaro Night to Elvis Night, we always have fun. As Judy Harr said, “It’s good beer and good food.” Unfortunately, you can only enjoy Extra Billy’s beer in their Midlothian restaurant. “That’s the (ABC) law. That law needs to be changed,” Judy explains Here’s hoping that the day will soon come, when, on both sides of the river, we’ll all be able to enjoy Extra Billy’s BBQ with an Extra Billy’s craft beer. ! FREE h and tc e wa Com lsiten!
AT
Jam is open to anyone who plays an old time acoustic instrument. (Banjo, fiddle, guitar, dulcimer etc.) We’ll play “Whiskey Before Breakfast”!
Alverser Drive, Midlothian 23113 (next to Carmike Theater) (804) 379-8727 www.extrabillys.com
Smoked Barbecue and Brewery. • Pork BBQ and Ribs • Beef Brisket • Smoked Chicken • Texas Smoked Sausage • Prime Rib & Steaks and more... • Full On-Site Catering
On-Site Brewery at our Midlothian Location 5 Taps featuring our own beers, plus seven guest taps
Midlothian • 1110 Alverser Drive • (804) 379-8727
Broad Street • 5205 W. Broad St • (804) 282-3949
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Photos By: Tarun Sinha
Remaking a Virginia Original ~ Southstreet by: Taylor Smack
When you think of the pioneers of the Virginia Craft Beer scene who’ve survived the changing times, who comes to mind? Legend? Starr Hill? Unless you’re from Charlottesville, South Street Brewery may not be near the top of your list. But there it is: an old and somewhat unassuming brewpub two blocks off the downtown walking mall that’s been brewing and serving its own craft beer since 1998. South Street has recently undergone a change of ownership and is being re-introduced to Virginia outside of Charlottesville on a large scale for the first time, and I’ve been given the opportunity to tell the inside story of a cornerstone of the craft brewing movement in Virginia.
14 VACB Summer 2015
Focusing on the Insurance for the Craft Beer Industry • Breweries • Bars/Restaurants • Farms • Manufacturers/Distributors • Contractors • Land Owners
The Early Years South Street Brewery was founded by Fred Greenewalt and Duffy Pappas in the old H.H Hankins Hay and Grain building on South Street in downtown Charlottesville. A city of Jefferson-style brick and columns and low skyline, C-ville has boasted an eclectic blend of “townie” locals and “gownie” UVA students and prof intelligentsia since long before I fell in love with the city, escaping my native Lynchburg just about the second after I turned 18 (meaning zero disrespect to Lynchburg, but one rarely considers their hometown cool until years and wisdom are accumulated). It was perhaps in this environment in the late 90’s—a place with seemingly as many unique, independent restaurants as people, and a place that boasted a craft beer bar (Michael’s Bistro) before anyone had a name for such a
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Mobile 443.742.9294 • Office 804.285.8900 4 9 0 1 C U T S H AW AV E , R I C H M O N D , VA 2 3 2 3 0
v thing—that a small, local brewery would naturally thrive. The owners of South Street made their first great decision in hiring on Saaz Equipment to design and fabricate the entire brewing system. Saaz was led by John Mallet, eventually known in these parts for his time at Old Dominion, but now very nationally known for his longtime post as the Brew Master of the Bell’s brand at Kalamazoo Brewing Company, and for his expertise on the equipment- and technical-sides of the brewing trade. The system—even today—is astoundingly beautiful and well preserved: a 7bbl recirculating step-mash brewhouse expertly fit between the brick arches of the late 1800’s building. The next great decision made was to bring on Jacque Landry as the sole mind
to man the brewing operation. Jacque came to South Street from Oasis (Boulder) and Great Divide (Denver) and knew things about craft beer that were still very foreign to Virginians. He would eventually—and very luckily for me— become my mentor. Like any new restaurant, South Street had its ups and downs, but like any brewpub that survives, it was the beer that made the place. South Street developed its own chill vibe of foot-traffic-stained pine wood, dark booths, smoky fireplace, spirited bartenders and beer that was pushing the vocabulary for the area at the time: Kölsch, Scottish-style Export, Märzen, Russian Imperial Stout. Locals and grad students filled the place for $2 Tuesdays and weekend nights. Around the turn of the century, Jacque bought out Duffy Pappas and learned the “joys” of being a brewer and an owner. Most impressively, Jacque garnered a Gold at the 2000 World Beer Cup in the coveted Pale Ale category. To this day, it is the only beer east of Montana ever to win a Gold in this category. Somewhere along the way in late ’99, I had gone full Office Space mode at my job as a copy editor and ad writer for an internet startup that went public on the Nasdaq (yes, I too was rich on paper for 27 minutes during the great bubble), and I had started literally just not showing up for work and instead was volunteering to help Jacque at South Street. This propelled me into a whirlwind move to Chicago, education at Siebel Institute (the brewing school), and the position of Head Brewer for Goose Island’s brewpubs.
continued . . .
GARDEN GROVE BREWING COMPANY
~ Located in Carytown! ~
• Carytown’s neighborhood brewery •100th brewery in Virginia • New taps weekly • Unique style beers like Farm House Saison, Sparkler Series, Abbey de Loco, and Death. • Relaxed Atmosphere • New Patio • Family Friendly - Kids Welcome • Great for office parties and other events • Featuring fresh cheese and meat trays H O U R S O F O P E R AT I O N MON - WED 4PM TO 10PM • THURS 4PM TO 11PM FRI 4PM TO 2AM • SAT 12PM TO 2AM • SUN 12PM TO 11PM 3445 WEST CARY STREET, RICHMOND, VA 23221
Summer 2015 VACB 15
Coming Home Here is where my story becomes irrevocably intertwined with South Street Brewery. Tiring of Chicago winters (seriously, they should be illegal), I eventually made my way back to Charlottesville with girlfriend/future wife/business partner (Mandi), and had become the brewer for South Street by 2002. I brought back my love of barrelaging beer and shared many successes with Jacque and Fred, including being honored to win the very first Virginia Beer Cup. I steered the brewing side until 2007, when I left to open Blue Mountain Brewery. In 2011 we broke ground on Blue Mountain Barrel House, oddly enough on the site where I had once met with Nelson County officials for a potential South Street production outpost. By 2014, Blue Mountain was very wellestablished as a destination brewery and a recognized craft beer brand in the midAtlantic region. My friends and former
16 VACB Summer 2015
bosses at South Street had also begun to grow tired after 16 years of brewpub life. Mandi and I were at a point where we looked back with fondness at the South
Street years, and we thought it wasn’t time for the story to end just yet…
Redux Blue Mountain Brewery acquired South Street on July 3rd, 2014. Although coming back to brew in Virginia 12 years ago was a homecoming, this was like moving back
to my childhood house. I never stopped having dreams of brewing between the old bricks, hauling kegs up and down the stairs from the ancient basement. And now I was back. It was a very surreal feeling. But I imagine it was like moving back to a childhood house in more ways than one: mainly, it needed some serious love, and a serious new infusion of energy (read: $$$). Also, I couldn’t play in my old stomping grounds like a carefree kid anymore. I had to install an experienced brewer at South Street for the fun stuff, so I could now keep three breweries going with my partners, managers and over 150 employees. South Street Brewery was closed for three months for remodeling and general rehabilitation. Most excitingly, we inherited a brand new distribution partner and have been introducing South Street’s amazing beers to Virginia for just about the first time outside of Charlottesville, excepting for our occasional appearances over the years at beer festivals.
The great thing about South Street is that it has never stopped being what it is, and it’s never stopped brewing what it brews. Sure we do sour double IPAs (Tongue Ninja…you have got to try it) and anything that strikes our fancy, but the best selling beer at the pub and out in the market is still our Satan’s Pony. It’s an Amber Ale. An Amber Ale! I mean,
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who brews that any more?!? We do. And it’s flipping delicious. There’s something to be said for doing what you do for a long, sustained time. It gives you a sense of perspective, and peace that money can’t buy. I invite all of you to stop by the renovated brewpub, grab a pint at your local watering hole or pick up a six pack at the store and reconnect with one of the Commonwealth’s lasting breweries. We’ve all come a long way, but we came from a great place, Virginia.
Summer 2015 VACB 17
Growlers To Go is growing west by: Rob Martin
Carter had a custom cooler and line system built in the back of the store for the kegs, complete with a system to monitor the levels of each keg.
I drive down Boulevard all the time, and over the years, I’ve watched the area between Broad Street and Westwood Ave develop in odd little growth spurts, with no apparent rhyme or reason. Some of the most recent additions have brought more traffic and attention to the area. The Starbucks, with a drive-thru, is very exciting business, but the real star of the area is Growlers to Go.
Before Growlers to Go, Eric Wetzel was studying Mandarin in Taiwan. Wetzel moved back to the U.S. after Carter offered to bring him home to oversee the operations. Wetzel is the general manager of Growlers to Go and he’s largely responsible for keeping the flow of new and interesting beers coming. Chase Dipple (pictured) is the store manager at the Boulevard store, and Wetzel says his input in the beer purchasing process has been immensely valuable.
I
In the last few minutes of 2014, Growlers to Go came out of nowhere, and brought 56 taps along for the ride; though, not all of the taps are beer. Growlers to Go usually has a kombucha on tap, and they always have Lost Rhino’s Root Beer. The 54 other taps have a constantly rotating selection of the best beers that Eric Wetzel, the general manager of Growlers to Go, can get his hands on. In addition to their taps, Growlers to Go also has a full display case with more than 100 beers in it. So, where did Growlers to Go come from? And why growlers?
Owner Reid Carter tells me he got the idea from his son, who called him one day and suggested the idea. Carter has made a career out of being an entrepreneur, so it wasn’t out of the ordinary for his son to call him with an idea for a business venture. He was immediately interested in the idea of a growler business to provide the best of two worlds, craft beer on tap, and the ability to enjoy it later. The difference between a beer in a bottle and beer from a keg can be pretty substantial. Bottled beer has to be pasteurized, which can affect the way the beer develops (or doesn’t develop); whereas, the beer in a keg does not have to be pasteurized and tastes exactly how the brewer made it to taste. Carter started looking into what he would have to do to make this business a reality, but he soon hit a wall. Virginia ABC Law prohibited the sale of growlers from a retail store. The obvious next step was to contact government officials and find out how to put a change into motion. After months of calling different people, Carter finally got confirmation that they were going to revisit the issue. Whole Foods and several other retailers also voiced their desire to sell drafts to go and soon retail locations got the green light to fill growlers. With that green light, Carter began finding his location and planning his store. He contacted a graphic designer, whom he has worked with many times in the last 20 years or so, to help create a discernible brand for the store. The interior of the store took a little more work.
In the months since Growlers to Go opened, they’ve seen steady growth in business and they’re constantly looking for ways to better serve their customers. Their website is directly linked to the store’s system to give a realtime feed of the kegs that are on and how much is left in each one. You can also see what kegs are on deck to be tapped. Carter tells me that he has a few goals for the way this system works. He wants to bring in as much unique beer as he can to expose people to the endless variety of brews available. The thought occurred to him when he was talking with someone at Blue Mountain Brewery, and he asked how many different beers they brew in a year. He was surprised to hear that Blue Mountain had brewed more than 40 unique brews in the last year. If every craft brewery is coming up with at least 40 different beers annually, there’s an endless ocean of new beers. With that in mind, Carter and Wetzel make it their mission to get as much variety as they can.
www.growlerstogo.org
It’s hard to resist kicking back in the store and sampling all 56 taps. Growlers’ welcoming feeling comes partly from the large screens and friendly staff, but also from
Growlers To Go is growing west. Short Short Pump Pump and and Charlottesville. Charlottesville.
the little things they do to make your visit more enjoyable. Small touches are provided, like free use of a nitrogen bike pump for cyclists, or Carter’s intention to offer root beer floats in their Short pump location, giving kids a treat to get in on the Growlers to Go action. (I tried to convince him that a bourbon barrel float would be tasty, too.) So what does the future have in store for Growlers to Go? Carter tells me that they have two new locations planned for the immediate future. One of them is going to be in Short Pump near Trader Joe’s. Within the next 2 years, Carter hopes to have as many as 12 locations working to bring people the joy of craft beer. No doubt, the flagship location on Boulevard will serve them well for a long time. Carter has his eyes set on retirement, as he’s been an entrepreneur for the better part of four decades, but I get the distinct feeling he’s not about to retire to the other side of the bar anytime soon.
Growlers To Go opened on the Boulevard last Christmas and has been so successful it will open two new stores to the West this year. In August, we opened our new Short Pump store on West Broad Street next to Trader Joe’s. We will open our Charlottesville store in October in the Barrack’s Road Shopping Center next to Kroger. We specialize in Craft Beer and have 56 fresh cold craft beers on tap to taste and to take home in growlers. Bring your own growler or buy one of ours. We also have a wall of cold bottled and
SPECIAL OFFER: Bring this ad to any
Growlers To Go location and receive
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canned craft beers. Our beers are from around Virginia, the U.S. and the world. We change our beer offering daily because there are so many quality brewers and beers to try. These new Growlers To Go stores will have a Tasting Room for you and your friends to enjoy flights or glasses of beer from our 56 taps.
LOCATIONS: Boulevard: 1017 N. Boulevard near Broad Street Short Pump: 10341 West Broad Street, near Trader Joe’s Charlottesville: Barrack’s Road Shopping Center, next to Kroger. HOURS: 11am-10pm Mon-Sat. 12pm-8pm Sun.
Weekly Specials Monday - 1/2 off burgers and side with beverage purchase after 6pm. Tuesday - Kick the Keg - 1/2 price pints on select drafts. Wednesday - 1/2 price growler fills all day. Thursday - Special Events. Check Facebook, Twitter, Instagram and Trinkin. Friday - Chalkboard specials after 5pm. Saturday - Beer school at 4pm and live music at 7pm. Sunday - Brunch coming soon!
Check www.Trinkin.com for the most up to date taplist! www.BrewGastropub.com • @brewrva • 11-10 Sun-Thurs • 11-11 Fri-Sat Chesterfield Meadows Shopping Center - 6525 Centralia Road, Chesterfield, VA 23832 The Shoppes at Bellgrade - 11400 West Huguenot Rd, Midlothian, VA 23113
804-454-0605
© 2015 BrewGastropub
Brew American Gastropub’s solution to the beer seller’s dilemma by: Harold Crevice in Midlothian’s Shoppes at Bellgrade -- offer a diverse and ever-changing variety of beers from 100 taps. “We try to keep a good balance,” says Karen. “It’s a specialized skill, keeping track of emerging taste trends and staying up on the latest offerings.” “Our menu provides a good starting point, if you know you prefer one style of beer over another. We categorize our beers into Crisp, Hoppy, Malty, Roasty, and Tart or Unusual. So we’ve got something to suit any taste,” she continues. “And we’re changing up the options offered within those categories all the time, depending on what our suppliers have been brewing. We’ll typically change out 40 to 50 beers per week between the two restaurants.”
reweries around the world are bringing to market a growing trove of new beers every day. Experts now estimate the number of different kinds of beers available at over 100,000 types. Keeping track of them all -- new recipes and timetested favorites alike -- is a job too big for even the thirstiest ...ehr, most dedicated, beer advocate. The options available from your local pub or beer store range widely, depending on locale (area demographics and business environment), available shelf space, promotional incentives, and many other factors. So much beer. So little time. Since good taste is imperative, let’s narrow our focus to craft beers. How does a beer seller specializing in craft beer determine which beers to offer? That’s the question I pose to Karen Verdisco, owner of brew American Gastropubs. In addition to a large selection of wines and bottled beers, their two restaurants -- one located in the Chesterfield Meadows Shopping center, and the other
“We need to be able to appeal to a wide range of palates. Not just the beer geeks. We’ve got that covered, with plenty of high gravity stuff on tap. But we also like to broaden the horizons of customers who would normally stick to Bud, Miller or Coors.” Consistent with that strategy, brew American Gastropubs feature a wall of taps dedicated to local, Virginia-brewed beers. “We’re very committed to promoting local breweries,” says Karen. “On a typical
This constant change is part and parcel of a business selling the product of craft breweries. “A lot of our suppliers brew in very small batches,” says Karen. “So many of the beers we offer are available only for a limited time.”
day, 30% of our taps will be running Virginia-brewed beers. In fact, in our Bellgrade location, we’re in the process of adding another wall of taps serving Virginia beers exclusively.” continued . . .
Summer 2015 VACB 21
Next door to Capital Ale House
All Your Homebrewing Supplies in the Village of Midlothian
We Supply Equipment & Ingredients to :
Because brew is a gastropub, their beer menu is also influenced, at least in part, by the restaurant’s menu. With a variety of items -- all made fresh to order on premises -specially created to complement the beer, brew’s Beverage Director, Joey Johnson, coordinates closely with the Head Chef and servers at each location.
dinner” says Joey, “which will include a different beer to go along with each course. Or we’ll plan the dinner to go with the beer, like we’re planning to do with Hardywood Park Craft Brewery, to introduce their new Gingerbread Stout.” When it comes right down to it, there is a science behind the process of determining which beers are offered from a bar pouring literally hundreds
“Our Chefs will come up with some amazing flavors,” says Joey. “Part of my job is to help our staff stay up to date with the best options for pairing beers with items on the menu. Our servers can help customers make an informed decision about which beer to try, based on their taste preferences.” That coordination extends to the frequent “beer dinners” arranged by brew American Gastropub for organizations celebrating special events. “We’ll offer beer tastings with
of different delicious craft beers each month. It is a social science, to be sure. ...One that requires ongoing analysis, access to constantly changing information, and plenty of thirstquenching product research.
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22 VACB Summer 2015
13829 Village Place Drive, Midlothian, VA 23114
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WWW.SOUTHSTREETBREWERY.COM 106 W SOUTH ST, CHARLOTTESVILLE, VA (434) 293-6550
RESTAURANT HOURS Mon. - Sat. 11am - 10pm Sun. 11am - 9pm
9519 Critzers Shop Rd, Afton, VA 22920 (540) 456-8020 www.bluemountainbrewery.com