WINTER2015
We Support Local
LARGEST SELECTION OF VIRGINIA CRAFT BEER • LOCALLY INSPIRED CUISINE VIRGINIA OWNED & OPERATED SINCE 2002
FIVE LOCATIONS ACROSS VIRGINIA Richmond 623 East Main St. Richmond, VA 23219
Innsbrook 4024-A Cox Rd. Glen Allen, VA 23060
Midlothian 13831 Village Place Dr. Midlothian, VA 23114
Fredericksburg 917 Caroline St. Fredericksburg, VA 22401
Harrisonburg 41-A Court Sq. Harrisonburg, Virginia 22801
804-780-ALES | CapitalAleHouse.com | Facebook.com/CapitalAleHouse | Twitter: @CapitalAleHouse
BURGER BLAST presented by
Friday, Feb. 20, 2015 • 5:30 - 9:30 PM • All-inclusive • 18+ artisan burgers • 30+ local & seasonal craft beers • 35+ Virginia wines & ciders • Live music Burger Blast is part of the 2015
benefiting
Feb. 17-22 • RVA • Tickets at VirginiaWineExpo.com
e atexplore D the entire delicious schedule at he 9 t e 1 Sav ly 14- VirginiaWineExpo.com Ju 015 2
nationalbeerexpo.com
Features
14
Pints, Peaks, and Paddles
The AT and Brew Ridge Trail, A Beer Geek’s Guide to the Great Outdoors By: Nolan Shigley
18
Legend Brown Beer Cheese Dip
Kristel Poole shares with us an easy recipe that serves up in about half an hour - Bon Appetit! By: Kristel D. Poole
22
Do Yourself a Favor - Take a Class
The Brew Shop is now offering free classes for anyone who is interested in learning to brew.
This Issue 6
The Hospital Hospitality House
8
Destination Fredericksburg By: James Bernard
10
Burton Ale Recreation By: Alistair Reece
12
Steam Bell Brand is Born By: Brad Cooper
20
This Brewery, This Town, This Time By: Wesley Barnett
By: Rob Martin
Virginia Craft Brews is a quarterly, grassroots publication celebrating Central Virginia’s craft beer innovators, small business and non-profit organizations. Each season we pick a specific, local non-profit group and provide exposure with their logo on our cover and free advertising in the contents page. They also receive 5% of all the ad sales in the season! Each edition can also be found in digital form at www.virginiacraftbrews.com Remember ~ each project’s success is dependent on community support! Literary submissions accepted for potential future publications. Find out how you can get involved today! email: matt@virginiacraftbrews.com WINTER 2015 • VIRGINIACRAFTBREWS.ORG
Our Team
Creative Director: Matt Goodwyn Writers: James Bernard Alistair Reece Brad Cooper Kristel Poole Nolan Shigley Robert Martin Wesley Barnett Layout & Design: Tactics Branding Cover Art: Tarun Sinha
We would love to show you around – please come for lunch and a tour! Contact Beverly Bean at bbean@hhhrichmond.org or by calling 804-828-6901 x 425 and we’ll be happy to arrange a visit.
The Hospital Hospitality House (HHH) provides lodging and non-medical support services to seriously ill patients and their families who are receiving treatment at the VCU Health System, Veterans Affairs Medical Center, Richmond Eye and Ear Surgical Center, Sheltering Arms Physical Rehabilitation Hospital, HealthSouth Rehabilitation Center, Retreat Hospital, Kindred
Hospital, Virginia Treatment Center for Children, Children’s Hospital of Richmond at VCU and the World Pediatric Project. Over 7000 people stay at HHH each year and we have served nearly 140,000 people since 1994. In addition, HHH provides our guests with kitchens where the pantry is stocked with donated food, a library, chapel,
exercise room, and laundry facilities at no out-of-pocket cost to the family. HHH has dedicated transplant and children’s floors to address the special needs of our pre- and post-transplant and pediatric surgical guests. Each bathroom on the transplant floor is handicap accessible with roll in showers and the rooms have reclining chairs for additional comfort. The pediatric floor furnishings are childfriendly and the kitchens, family rooms, play areas, learning centers and guest rooms were all designed to accommodate the special needs of our young guests. Our reception desk is staffed 24 hours a day, 365 days per year and we have two part-time social workers to assist our guests and provide support for family members.
Our service is particularly important to people of limited means. A $15.00 donation per day is suggested but not required - which is, of course, far less than the cost of providing the service. Approximately 43% of the guests cannot afford to make the $15.00 per day contribution towards their stay. Those unable to donate are treated with the same caring attention as those able to make the modest contribution. The cost per night for a comparable facility is currently around $100. We have been able to keep our cost down by utilizing volunteers and using our community connections to receive donated goods and services that reduce our operating budget.
Donations Welcome - www.hhhrichmond.org
6 VACB Winter 2015
SUCCESS FEELS GOOD
SUCCESS TASTES GREAT FOR MIDNIGHT BREWERY.
For years, Trae Cairns worked day and night to perfect his craft beers. He called his business Midnight Brewery, and by 2013, he was ready to take it to a new level. But he needed the money to make it happen. Trae spoke with three banks, but only one had the vision to come up with a loan solution for him. That bank was Union. Today, Trae and his Union banker still work together to keep business flowing.
1-800-990-4828 Union Bank & Trust
Destination Fredericksburg
By: James Bernard
Falmouth APA, named after the fall line of the Rappahannock River and brewed in a similar fashion to how beers were brewed in the 18th century.
after pouring our first tasters, Jack began sharing where the names came from and made it evident that this was no normal brewpub. I mean, yes, they have food and they serve beer brewed on premises, but there is a lot more to it than that and we were immediately glad we made the trip.
In an area steeped in such historical significance as Fredericksburg is, it can sometimes be difficult to set yourself apart. There can only be so many “Ye Olde whatever Shoppes” before it begins to feel stale. For Blue & Gray Brewing Company, this isn’t even remotely the case; their identity fits Fredericksburg’s historic feel without being kitschy. Finding the Blue & Gray Brewing Company wasn’t too difficult, so after a few turns off of the main roads and a couple of signs telling us where to go, the Virginia Beer Blog crew was there and ready to drink (a responsible amount of) beer (seeing as how we all are, of course, responsible adults)! We (Sam, Clay, Ercell, and myself) wandered through the front doors and quickly realized
8 VACB Winter 2015
that we were in the restaurant instead of the brewery. Luckily, the people who work there are kind and led us to the back where the brewing takes place. We were directed to Jack, the tour guide for Blue & Gray Brewing Company, who was ready to start pouring beers and sharing knowledge. Jack shared with us that he was a homebrewer who used to travel the world for work, and in doing so tried many beers and came to one conclusion: American beer wasn’t good. Once he began regularly visiting B & G, he began to change his mind. Jack came around in 2004 and began working as a tour guide who would also jump in and help in other areas when needed. He joked that he was paid in beer, which considering the beer he would receive, meant he was doing alright. Shortly
We were fortunate enough to arrive at a time when they had all of their seasonal brews, with the exception of the Spiced Winter Ale. We started with their “Fred Red”, a 6.8% Irish style ale with a great composition of malt flavors, some intriguing spice notes and a nice balance of hops that made the beer dangerously drinkable, especially considering the ABV. Their website boldly states that “Fred Red is the best beer you’ve ever tried,” which I would only change by adding “one of ” in there. Fred Red is a solid beer that I could drink repeatedly, continuously finding new things to like about it. Following the Fred Red we were presented with their “Falmouth APA”, named after the fall line of the Rappahannock River and brewed in a similar fashion to how beers were brewed in the 18th century. Coming in
at 5.0% this beer was easy to drink and can best be described as “clean.” All of the flavors of this brew were distinct; the hops came through un-muddled and as bright as if they had just been picked, without being too overwhelming; a light malt taste served as a great contrast and added some sweetness. This American Pale Ale is one that everyone will be able to find something they like in it. As the tour continued we made our way into the actual brewing area, where an efficient workhorse of a brewery has been created. From what Jack told us, as soon as they finish brewing a beer, they clean the tank and move on to the next one they need. There is no time for rest. While walking around the brewery we tried both the Stonewall Stout, a 5.0% stout named after the Civil War General. It poured black as night. With a fair
Jack, our Tour Guide
amount of dark chocolate, coffee notes and some sweetness to follow it all up, it was very enjoyable to say the least. We quickly followed up with their “Classic Lager”, named as such because their lager actually follows Reinheitsgebot, otherwise known as the German Beer Purity Law stating that beer can only be water, barley, and hops. As such, the 4.8% beer had a smooth and malty flavor which was refreshing and certainly delivered on taste. Tucked between tanks in the brewery were some bourbon barrels from the nearby Bowman Brothers Distillery, which was used for aging “Temporary Insanity”, This beer is a 13.0% Imperial Russian Stout, which will become “Minor Dementia.” As Jack began describing these beers his vast historical knowledge became evident. He explained to us that Temporary Insanity was named after Civil War General Daniel Sickles, who was a politician and soldier, but was known better for the murder of his wife’s lover, which led to the first acquittal based on, you guessed it: temporary insanity. The name of this beer also applies to the beer itself, as after a full pour of this, a person could definitely experience some insanity. The beer itself was delicious and everything an Imperial Russian Stout should be: dark in color, full in flavor and high in ABV. This and the Minor Dementia were my personal favorites. Minor Dementia is the bourbon barrel aged version of Temporary Insanity
To read more about Virginia Beer check out VirginiaBeerBlog.com and follow us on Twitter, Instagram, and Facebook!
and comes in at 13.0% as well. Minor Dementia also has a historical context which Jack was quick to share. William Chester Minor was a Union surgeon who came to suffer dementia, went to an asylum, and most surprisingly, was one of the largest contributors of quotations for the Oxford English Dictionary. Minor Dementia, like Temporary Insanity, pours dark and thick, and the bourbon barrel flavors presented were very evident without being overwhelming. It had a nice balance of bourbon and stout that some bourbon barrel aged stouts can’t achieve. During the tour we also got to watch some of the bottling take place on Blue
& Gray Brewing Company’s modest, but efficient, set-up. While it may not be the fastest method of bottling beer, it shows their commitment to crafting beer they can be proud of. They take the time to hand label each bottle, then place it at one of four bottling stations to fill and hand cap to be sold in their brewpub on the other side of the facility. Blue & Gray Brewing Company keeps their brewing and their business an honest endeavor. Everyone working there seemed to share the same goal of making delicious craft beer. Blue & Gray Brewing Company has done an amazing job of creating their own destination in Fredericksburg, a place where they can demonstrate brewing
traditions from nearby Falmouth all the way back to German Beer Purity Laws. They pay tribute to the vast amounts of history in the area, all while providing the many patrons (the restaurant was packed when we went) with some great craft brews and food. If you are in the area of Fredericksburg you should absolutely visit Blue & Gray Brewing Company and stay for a few pints. Even if you aren’t in the area, you should make a special trip, as you will find it to be a worthwhile visit full of history and delicious beers!
Winter 2015 VACB 9
Burton Ale Recreation By: Alistair Reece
Beer has been part of the human experience for at least 6000 years. Indeed one of the marks of being civilized in the Epic of Gilgamesh was to be a beer drinker (though I am sure ancient Sumerian ‘beer’ was a very different beast from the modern stuff). For various reasons, there are places that are renowned for their beer throughout the world. Plzeň has its pale lager, which spawned endless imitations, Dublin, the stout porter that would, in the minds of many, define not just a beer style but an entire country and Munich, its dunkels. There are some cities where beer is the very stuff of life. One such city is Burton upon Trent in the English Midlands, an area rich in the history of the Industrial Revolution. At one point, the city was home to more than a dozen breweries, including such world famous names as Bass, Allsopp and Ind
10 VACB Winter 2015
about 6% abv and slightly less hopped than the IPAs being sent from Burton to India. As the Victorian age gave way to the 20th Century, Burton Ale became darker again, and then in the decades immediately after the Second World War, the style practically died as the public turned away from dark, sweet beers in favor of pale, bitter ones.
Coope. To put that into context, Burton is about the same size as Charlottesville, where there are currently 3 breweries. When people think about the Burton brewing industry they think of a style of beer which has come to embody, in many ways, the modern brewing industry, India Pale Ale. However, when in 1948 The Brewer’s Art listed the four main types of beer being brewed in Britain, they were ‘pale ale, mild ale, stout and Burton’.
By 1948 Burton Ale had become a ‘style’, for want of a better word, which had transcended its parochial origins to be imitated by many. In the ancient county of Middlesex, Fuller, Smith and Turner were producing a pale Burton style Ale from at least 1845 and would have a beer bearing the name ‘Burton’, whether pale or dark, until 1969. In Scotland, William Younger introduced a range of numbered ales, which bear a marked resemblance to Burton Ales. In the 1850s, what became known as ‘Scotch Ale’ was Burton Ale by another name, which makes you wonder where the myth of Scottish beer being ‘traditionally’ un-hoppy originated. Even in the US, brewers such as Amsdell’s and Ballantine were making their own versions of Burton Ale. By the time I was born though, in the mid- 1970s, Burton Ale, in any form, was pretty much gone, a victim of mankind’s slavish attachment to fashion.
Burton Ale is one of those beer styles that is almost extinct. I say almost, because it lives on in the Winter Warmer genre of strong English ales. In common with many beers, Burton Ale evolved. Over the years, it went from being a super strong nut brown ale shipped to the Baltic region to the Victorian era beer made to a recipe of pure pale malt and Kentish hops to create a beer which was
Come with me then to 1923. It has been 5 years since the Armistice brought the ‘war to end all wars’ to an effective end. The man that would become George VI married the woman I only ever knew as the Queen Mother, and the Irish Free State joined the League of Nations. At the Anchor Brewhouse in Horsleydown, the Courage Brewery was brewing it’s version of Burton Ale.
When I wrote a post on my blog, Fuggled, called ‘Time For Burton’ at the end of 2013, I suggested that Burton Ale was just the kind of beer that the ‘craft’ beer world should revive, much as is happening with Grodziskie. A comment on that post inspired me to post on Facebook that it was really surprising that Burton Ale, big, boozy and bitter, wasn’t being made by ‘craft’ breweries, and would any of my pro-brewer friends be willing to pick up the baton?
There are few things I enjoy
more than a day in a brewery, the ceremonial dumping of hops and the chat about beer and brewing Enter Blue Mountain Brewery in Afton. It’s fair to say that I have a very big soft spot for Blue Mountain. They make one of my favorite pale lagers in the US, Blue Mountain Lager. They make one of my go-to winter beers, Lights Out. They make probably the only strong pale lager in the US that doesn’t make me want to lament a total absence of balance, Über Pils. Yes, it is very fair to say that Taylor and company know what they are doing. About half an hour after my post, Taylor had responded and initiated the traditional back and forth via email that eventually lead to the brew-day that recreated Courage’s Old Burton from 1923. We were forced into a slight change for our version of the beer. For some reason brewing supply companies on this side of the Atlantic don’t seem to stock invert #3, the dark version of invert sugar syrup
which gave the original much of its color. Unfortunately, British brewing supply companies that carry invert sugars don’t have distribution or their products in the US. Can’t imagine why. What to do, what to do? Baker’s invert sugar syrup was the answer, fully inverted, but also clear, so we upped the black malt a tad to adjust the color. By the time I turned up at 8am, the mash was already done and sparging was underway. The color of the wort was startling, deep, deep brown, but it lightened up with the sparging, and adding 10 gallons of clear invert syrup lightened it further so that it ended up a rich red/brown shade. The amount of hops being used for bittering was quite a shock - 22lbs of East Kent Goldings for 15 barrels of beer! With the other additions of Nugget, and the Goldings used to dry hop the beer, we used something like 3lbs of hops per barrel, or a calculated 102 IBUs - take that, random IPA! There are few things I enjoy more than a day in a brewery, the ceremonial dumping of hops, the chat about beer
and brewing, discovering that one of the reasons the brewery wanted to do this project was precisely because it took them out of their comfort zone and of course digging out the mash tun. Call me crazy, but that really is something I look forward to getting stuck into. Anyway, we ended up with about 15 barrels of dark, bitter, so very bitter, wort, so that when it had finished being fermented by house yeast strain was 6.9% abv, ripping bitter, but with plenty of residual sugar to take the edge off the hops. As well as serving a portion of the beer ‘mild’ at the brewpub in Afton back in May, Blue Mountain put some into bourbon barrels to age and serve as an old ale when the darkness of winter descended. We called the beer Sensible Mole in reference to the classic British children’s book ‘The Wind in the Willows’, where in one scene: The Rat, meanwhile, was busy examining the label on one of the beer-bottles. “I perceive this to be Old Burton,” he remarked approvingly. “Sensible Mole! The very thing! Now we shall be able to mull some ale. Get the things ready, Mole, while I draw the corks.” The barrel aged version of the beer is currently available at Blue Mountain and is a trip back to the 1920s when such a beer would have been available in the pubs of London and known as Old Burton Extra. If you find yourself in Central Virginia in the coming weeks, head on over to the Blue Mountain brewpub and taste the past.
A P O CA LYP S E A L E WO R KS Apocalypse Ale Works introduces the 6th Seal Imperial Stout, look for it on tap at your favorite restaurant.
Re-Introducing: the Devils Secret
Ask for Apocalypse at your local brew restaurants or come visit our taphouse in scenic Lynchburg, VA. Open Wed. thru Sun.
www.bluemountainbrewery.com Modern Wort Pump
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
4 3 4 - 2 5 8 - 8761 endofbadbeer.com
Steam Bell Brand is Born When I first started out on this journey of opening my own brewery, I brought with me plenty of beer knowledge, home-brewing experience and even a touch of professional brewing experience. What I knew I needed help with right up front was the branding. After speaking with a few small business owners in the area, I decided to go with Campfire & Co, a branding and design firm located right here in Richmond. You may recognize some of their work every time you visit trinkin.com to find your favorite local brew! The first meeting involved both Christina and Lauren from Campfire & Co, as well as Sarah from The Spark Mill. Together, we pulled together ideas about what I wanted my brand to portray. Following this session we came up with a list of brand traits to which I exclaimed, “That’s exactly it!” In the months that followed, there came meetings about looking at different typefaces, color palettes and logos until the final decisions were reached!
In the naming strategy portion, I wanted something that portrayed an industrial look and feel to pay homage to my background in the heavy equipment industry. I also wanted something that paid tribute to my surname Cooper, meaning - craftsmen specializing in making barrels.
12 VACB Winter 2015
By: Brad Cooper
I
wanted something that paid tribute to my surname “Cooper” meaning craftsmen specializing in making barrels. So, what is a steam bell? A steam bell is a device that is used in the barrel making process. Once all of the staves have been carved out by hand, they are assembled in a hoop then steamed underneath the steam bell. This makes the dry, brittle oak staves more flexible and pliable so the cooper can bend them into the shape of the barrel.
Besides the fact that a significant portion of Steam Bell Beer Works’ portfolio will include barrel aged beers, we feel that there are many parallels in barrel making and brewing. There are many parts of the brewing process that involve calculations. Specific gravities measure the alcohol content. Also, color and bitterness can be estimated based on the malts and the hops used. Much of the process, however, can only be mastered through experience. Just as Coopers of the past can forge parts of a barrel just by hand, a master brewer knows the flavors imparted by different malts, hops, yeasts and the various techniques, which allow these flavors to blend together.
Elsewhere on the subject of ‘progress’, by the time this article is published, I should be finished with the branding, the preliminary legal work and hopefully will have secured my first investors.
As a privately held corporation, there are many rules and regulations to follow in order to be able to raise funds. I am incredibly grateful for Justin Laughter and Chris Gatewood of the Threshold Counsel for helping explain the ins and outs of private investing. Progress is being made every single day, and I feel that it won’t be long before you will be able to come grab a pint of handcrafted ale at Steam Bell! Like us: www.facebook.com/steambellbeer
We specialize in Beer and Wine. Our selectiOns span dOmestic varieties, lOcal BreWeries, kegs and impOrts frOm all Over the WOrld.
8764 W. Hugenot Road, RicHmond, ViRginia 23235 804.272.7862 fastopspecialtybeeR.com
New from Legend Brewing Company
Pints, Peaks, and Paddles
A Beer Geek’s Guide to the Great Outdoors
The AT and Brew Ridge Trail
run parallel to one another, but the hiker with thirst enjoys them both and understands they are truly connected.
While many hibernate like sleepy black bears in the winter, this beer geek and outdoors enthusiast finds the colder months to be the most advantageous for hiking and sipping ales. After all, the naked trees allow for constant, vast views of the surrounding mountains and chilly weather lends itself to the complexity of toasty, roasted, dark brews that remind us of coffee, hot chocolate and other winter warmers. Take advantage of the empty trails and have a forested mountain to yourself. There is great reward in an isolated mountaintop view, but be sure to pair it with a pint of winter ale in a local brewery, warmed by fireplace and good friends. The Peak: Three Ridges (Elevation: 3970 ft) Difficulty: Moderate Distance: 8 miles out-and-back; roughly 3-4 hours with lunch Parking: Reeds Gap; Intersection of Blue Ridge Parkway & Beech Grove Road (667) George Washington National Forest, Nelson County, VA The Appalachian Trail joins together many of the great Virginia hikes like Highway 151 connects the several breweries of Nelson County. The AT
14 VACB Winter 2015
By: Nolan Shigley
and Brew Ridge Trail run parallel to one another, but the hiker with thirst enjoys them both and understands they are truly connected. The Three Ridges trail begins at Reeds Gap, only five and a half miles from Devils Backbone Brewing Company. Three Ridges can be hiked from two different starting points, but the trek from the Tye River Valley is brutal and demands strong legs for the 3,000 plus feet of switchbacks. For the casual hiker longing for an ale, it is much more convenient and manageable to begin from Reeds Gap (2,650 ft). The climbs are rather gentle and there is ample amount of easy walking, with little technicality and half the elevation gain. On this occasion, I was recovering from a recent ultra-marathon and hiking with a buddy who was becoming reacquainted with his love for the great outdoors. Andrew and I headed south along the Appalachian Trail over the bald hump where Blue Ridge wildflowers lay dormant for the winter. We followed the white painted dashes that lead us through the bare meadow, into the forest and eventually to a small peak that felt more like a ridge. The short climb is appropriately named Meadow Mountain, but it was rather amiable,
while graciously leading us to a lengthy flat and then downhill section. Before we descended, we were able to glance over our shoulders to the Blue Ridge Parkway in the west and Torry Ridge beyond, standing over Sherando Lake. Throughout the day, we could simply peek through the winter forest at the surrounding Blue Ridge along our journey. After the initial climb of Meadow Mountain, we could view the peak of Three Ridges, while descending to the intersection of the AT and MauHar Trail (1.7 miles from start). Looking even further to the southwest, we could see The Priest towering in the distance. Beginning of Trail at Reeds Gap After reaching the trail intersection of the AT and Mau-Har, we continued following the white dashes, passed a bear pole for hanging food and began an easy climb up Bee Mountain (3,300 ft elevation). For the next couple of miles, the trail was rocky, but very manageable, and climbed steadily as we made our way up Three Ridges to one of the best views in Virginia. Along this section, we were treated to constant views of the rolling, mountainous terrain. After a couple of stumbles, we thought it wise to watch our footing as well.
Once we reached the exposed rocky outcropping, Hanging Rock (3.7 miles), we carefully walked out, sweating from the freakishly warm winter day, and were in awe of the stunning panorama. Suddenly, it was no longer the rugged climb that brought on our gasp, but the sensational vista that gave purpose and reward to our endeavor. The view of The Priest to the southwest and the Tye River Valley is one of my favorites, not only in the Blue Ridge, but in any mountain range. On a typical winter or spring day, you can hear the roaring Tye over 3,000 feet below as you peer out to the distant Alleghenies. This day was no different, as the rushing water sounded throughout the valley making its way up to the peak of Three Ridges, drowning out any man-made sounds that may have been occurring at that moment. A hawk could not have a better vantage point to observe the physical contours of The Priest, as shadows became more prevalent without leaves on the trees. After a long while, we headed back the way we had arrived, neglecting to visit the rather anti-climactic peak. The top of Three Ridges is heavily wooded and lacks the views Hanging Rock affords, but if you are one of those hikers who must bag the peak, simply hike the half mile following the AT and look for the sign recognizing the elevation. As we made our return, we started discussing the beauty of our path and the possibilities that awaited us at Devils Backbone.
peel. There are winter spices in the scent, as well, that open once the ale is sipped. A refreshing flavor of Belgian yeast esters give fruity flavors of cherry, cranberries and citrus. Traditional mulling spices fill the mouth with holiday spirit. A finish of cherry cola with a medium to lighter body that serves well after a winter hike.
View of The Priest from Hanging Rock The Pint: Devils Backbone Brewing Company 200 Mosbys Run, Roseland, VA From Peak to Pint: Take Beech Grove Road (667) down the mountain past Wintergreen Resort to Devils Backbone Brewing Company (crossroads of 151 & 667) Distance from Peak to Pint: 5.5 miles Reminiscent of the Overlook Hotel in Stephen King’s The Shining, Devils Backbone is architecturally stunning, as it blends with the surrounding mountains. If ever there were a brewery for the “mountain man”, this is it. In the shadow of Three Ridges, you can sip an ale and admire your route from the warm confines of the brewery, a fitting tribute to an establishment inspired by the Alps and German brews. Even more excitingly, the brewing company is extremely environmentally
conscientious from the naked eye, as I observed oyster shell recycling, bee hives and even a small wind turbine. Actually, it goes much deeper than that and as a lover of the great outdoors, I applaud. Virtually, the entire structure has been re-purposed or harvested in a sustainable fashion. Recycled barn wood was utilized for tables, recycled dairy barn parts used for the tin roof and walls, while a tobacco barn floor was saved for the brewery’s own. The stunning stone work that dominates the exterior, giving it a spectacular natural look, was created from the bed rock of a local river. The list of locally made appliances, like the impressive chandeliers and bar, are many. The craft beer revolution is certainly leading the green revolution. Bier de Noel (6.2%) A dark ruby pour that greets the nostrils with fruit like cranberries and orange
Old Glen (7.8%) Like a bowl of Mal-O-Meal, this deep amber ale is full of toffee aroma and taste that makes a winter day cozy. A buttery texture and flavor, with hints of cigar paper, make me yearn for a smoking jacket. Brown sugar and fresh-baked cookies. The Peak: Humpback Rocks (Elevation: 3600 ft) Difficulty: Moderate Distance: 8 miles out-and-back from rocks; roughly 3-5 hours with lunch and views; 5 miles point-to-point (parking areas) Parking: Dripping Rock Spring; Blue Ridge Parkway mile 9.6; George Washington National Forest, Nelson County, VA Note: The Blue Ridge Parkway is closed when ice causes the roadway to be dangerous. In the winter, always check online for Parkway closures. The National Park System has a real-time road closures map at: www.nps.gov/maps/blri/road-closures.
Winter 2015 VACB 15
Pints, Peaks, and Paddles Cont. There is always the risk of experiencing the great Disney World queue when hiking Humpback Rocks, and thus, I always begin this hike at Dripping Rock Spring. To leave the crowd of newbies, crying children and barking dogs to the short climb from Humpback Rocks parking area is one of the Blue Ridge Parkway’s greatest secrets. A more isolated, tranquil hike awaited Ted and I three and half miles down the road leading to the same destination, but providing more scenery and less headache along the way. Once we settled our vehicle into the small Dripping Rock parking area, we stepped out into the cutting winter air and began our gentle climb up the Appalachian Trail. There are roughly two lengthy inclines along the way to the top of Humpback Mountain, but both are quite tame and very manageable to the casual hiker who will enjoy a stretch of the A.T. that isn’t overly technical. Snowy Appalachian Trail Throughout the gradual climb, we followed the rustic stone wall that seemed to run parallel to the path for most of the day. The old rocky fence reminded us that mountaineers, much tougher than ourselves, once survived in this rugged countryside. They raised acornfattened hogs, thanks to the countless oaks, and used all they had to keep them domesticated: the endless stones found among this geological treasure. Complimenting the Appalachian history,
16 VACB Winter 2015
several excellent spots for admiring expansive views occurred on this short hike through the Blue Ridge. As we reached the Humpback Mountain ridge (2 miles), we exited a tunnel of evergreen mountain laurel and were treated to such a scene. We savored the breathtaking view of the Wintergreen ski slopes directly south, with Three Ridges and The Priest peaking over the resort in the distance, as if they too were interested in watching snowboarders slide down the mountain. For many purists, ski slopes aren’t exactly scenic, but in the winter you could argue it provides an appropriate backdrop to a December day. There is definitely evidence on this mountain that man has manipulated geography for his survival and recreation. Ridge of Humpback Mountain While relishing the view, Ted and I carefully stepped along the ice-patched, exposed ridge of Humpback and we soon followed the trail back into the forest, continuing our climb to the peak. We reveled in the peace and listened to the sounds of snow crunching under foot, distant woodpeckers (Red-bellied and Pileated) and our labored breathing. We knew we’d yearn for this once we reached the rocks and the circus that would entail. However, before reaching the rocks, we had the opportunity to revel in a view that many day hikers choose not to reach: the actual peak of Humpback Mountain. While many take the short, but steep, hike of less than a mile to the rocks and then huff it back down to the
large parking area, we embraced the solitude of the mountaintop and soaked in expansive views of the Shenandoah Valley, Rockfish River Valley and the Piedmont. Gnarly trees reached out of the bald knob like talons of an eagle, while ice encrusted the rock like aged frosting. After immersing ourselves in the view and the tranquility, we descended along the trail down to the impressive Humpback Rocks. Peak of Humpback Mountain As we made our way down the mountain to our final destination, it felt as if we were never going to reach the rocks or that we may have accidentally passed them. Having drug Ted up and now
down a mountain on aching soccer legs held together by braces, I honestly felt a twinge of guilt. However, I truly believed that once we descended over 800 feet, the view would stun Ted into a state of absolute forgiveness and oneness with nature. So we practiced patience, watched our footing on steeper sections and I blocked out the cursing under Ted’s breath. Finally encountering the gap in the old hog stone wall, we crossed the 19th century fence and I knew we were close to the rocks. Soon we heard distant voices as we closed in on the blue trail that would lead us to the crowded, massive, greenstone outcropping. We arrived at the sign 1/4 mile from the rocks, began following the blue dashes,
put on our blinkers and we merged; joining the conga line of weekend warriors here for the dramatic view, not necessarily the rewarding trek. With all joking and disdain for crowds in the wilderness aside, I admit, it is a monumental view. Making our way through teenagers posing for selfies, canines and children gingerly stepping amongst the slick rock and parents, frankly yelling way too loud to allow any moment of Zen, we found our own little spot and began absorbing one of the great views found along the Blue Ridge Parkway - The historic city of Waynesboro far off to the north, the Parkway a short distance under us and the dense George Washington National Forest with skeletons of winter trees surrounding the mountain. Being that we were quickly losing daylight only a week after the winter solstice, I began to consider taking the technical, steep blue trail down to the Humpback Rocks parking area and running back along the Parkway to our car. This would give Ted just about five miles for the day and me, eight and a half. So the decision was made to take the rough, steepest, but also shortest route down the mountain. I could only imagine that to unexpected hikers carrying children on their shoulders, this portion of the trail felt more like a Lewis and Clark/Donner Party adventure, rather than a simple family outing. As I passed many of these on the way down,
watching them slowly managing (some mismanaging) each and every step carefully, I reminded myself that I, too, once started out as they have, learning respect and love for the mountain. The Pint: Blue Mountain Brewery 9519 Critzers Shop Road, Afton, VA 22920 From Peak to Pint: Take the Blue Ridge Parkway north to VA 250; go east to VA 151; go south on VA 151 for 1.3 miles; the brewery is on the left Distance from Peak to Pint: 14 miles It’s hard to fathom that only recently breweries arrived to scenic, onestoplight, Nelson County. Blue Mountain
Brewery led the way as it opened its doors in 2007, and soon afterward, several more breweries followed suit in the shadows of the Blue Ridge along Highway 151. Situated only a few miles from Rockfish Gap, hikers can enjoy a pint while observing the ancient mountains that gently roll southward along with the Appalachian Trail. Views of Elk Mountain, Dobie Mountain and Humpback Rock Mountain make this brewery a Mecca for naturalists with a thirst. On a winter day, you can behold an early sunset as it goes to sleep right behind the very peak you conquered just moments ago. Like many other breweries, Blue Mountain is also a frontrunner in the green revolution, as they grow many of their own Cascade hops, perform everyday waste-reducing practices, recycle and responsibly return used water clean to the earth.
but with a much more powerful punch. Strong lager yeast flavors with toasty malt and honey. A blend of sweet and sour. If you aren’t already relaxed after the hike, this will do the trick.
Nolan Shigley
Blitzen (7%) Christmas in a glass. A deep mahogany pour, with a red hue and delicious complexity in both nose and mouth. Aromas of cherry cola, mulling spices, dark fruits, citrus and herbs. Countless flavors, once sipped, include bitter grapefruit and orange peel citrus, cinnamon, ginger, various herbs, dark fruits, and again, cherry cola. A yeasty finish of fruit and acidic hints of coffee. Long Winter’s Nap (10%) A boozy, blond winter warmer which is reminiscent of a nice clean whiskey. Light, crisp and refreshing like a cider,
Winter 2015 VACB 17
Legend Brown Beer
Cheese Dip Ingredients:
1 package (8 oz.) cream cheese, softened 2 cups shredded sharp cheddar cheese 6 ounces (Legend Brown) beer 1 tablespoon Dijon mustard 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 smoked paprika 1/4 teaspoon nutmeg 1/4 teaspoon salt 1/4 teaspoon cracked black pepper 1/4 cup grated Parmesan cheese Directions: Preheat oven to 325째F. Add all ingredients except Parmesan cheese to a medium bowl and mix to combine. Spoon mixture into a small to medium casserole dish and bake for 30-40 minutes, stirring halfway through. Ten minutes before removing, add Parmesan to the top. Return to oven and continue to bake until bubbly and starting to brown. Serve with toasted bread for dipping. Optional: Stir in diced red bell pepper, onions or spinach to the beer cheese before baking. Top with chopped chives. By: Kristel D. Poole KristelPoole.com
18 VACB Winter 2015
Beer is your art. Label design is ours. CALL US! 804-264-4808
DesignByWatermark.com (434) 295-5625
This Brewery, This Town, This Time
By: Wesley Barnett
My wife and I have fallen in love not only with the
town, but with the locals and landscape itself. Because this downtown area is far from what you would call an urban setting, hop in the car to take a short drive and you are surrounded by the mountains and nature.
The first customers of the
night walk in, a group of older women, and each ask for a pint of the Oktoberfest. After taking a sip, one of the women proclaim to her friends, “I don’t even like beer, but I love this.” Later, as the trio would finish their drinks, another would lean in and whisper to her friends, “If we keep coming here, I may stop drinking wine completely.”
20 VACB Winter 2015
Within fifteen miles from here there is
the Damascus Brewery and Wolf Hills in Abingdon.
The first customers of the night walk in, a group of older women, and they each ask for a pint of the Oktoberfest. After taking a sip, one of the women proclaimed to her friends, “I don’t even like beer, but I love this.” Later, as the trio finished their drinks, another weaned in and whispered to her friends, “If we keep coming here, I may stop drinking wine completely.” It isn’t faint praise. Having a beer at the Old Glade Brewery is a reminder of how to do current craft brew culture right. In a non-descript building in the town square, the brewery sits between the library and a politically themed hot dog restaurant that will deliver to the brewery. Tim Winslett serves his customers out of a single barrel, four tap system. The small tasting room leaves little space for live music. There are only four seats at the bar. Metal chairs are usually pulled into a circle in front of the brewery’s large front windows. It is an intimate setting in which to have a beer, and people find themselves drawn into the conversations of others around them. As the owner and head brewer, beer is Tim’s passion. And that passion has been translated to the community which has embraced the brewery and its place in the growth of the town square in which it sits. “My wife and I moved to this area about three years ago, but the bigger story is that it was three weeks before the tornado came through the area.” The tornado he is talking about happened in April of 2011, killing three people and leaving dozens more injured. Homes and buildings were destroyed and the effects
can still be felt around the area. “While that was devastating to us and our community, my wife and I were just blown away by how everyone in the community came together. There really wasn’t a lot of outside help. That was the seed of wanting to take what I had already been doing in my basement and try to give something back to the community at large.” Though this is where the original idea for the brewery came from, the craft of brewing beer had already become Tim’s passion. “The first time I had beer that I can remember tasting like it is supposed to taste, was when I was stationed in Germany in the late eighties. From Germany I went to Iraq for Desert Storm. When I finally made it back to the states, domestic beer left me severely disappointed. So, I decided to start home brewing.” After joining a local home brew society and working towards obtaining his BJCP certification, a process that took nine months to complete, Tim started to really take craft beer seriously. One night when he was sharing his latest beer concoction amongst his friends, they started to goad him towards opening his own brewery. This is where Tim’s sense of community comes into play once again. Glade Spring is a small town with a population that hovers around 1500 people. It used to be a booming town when it was home to a train terminal. People would stop overnight and Glade prospered with foot traffic coming in and out of the town. But with the development of the Interstate and the gradual decline of the railroad, less money came into the town,
and a lot of the businesses in the square dried up. It is only recently, after the terrible torna-
do, that the area has seen a lot of growth, especially in the town square. Within the same stretch of buildings there is also the before-mentioned library and hot dog restaurant, an organic grocer, coffee shop and a large art space that sells locally made crafts and clothing. On Saturdays, the town’s farmers’ market sets up shop in the square parking lot.
“My wife and I have fallen in love, not only with the town, but with the locals and landscape itself. This downtown area is far from what you would call an urban setting, but just hop in the car to take a short drive and you are surrounded by the mountains and nature. It is all give and take. We will go through some hardships of growing the brewery, but on Saturday night when people come in here and start complementing the beer and they want to have a conversation about the brewing process or talk about the local college football game, I know we have made the right decision to start this brewery, in this town.” When asked about his future plans for the brewery, Tim starts modestly at first, “Well, the nice thing about brewing in a single barrel system is the amount of care and control I have for every single batch. And I do think that focus is a major part
of our initial success. I kept selling out of beer every weekend because I just wasn’t sure how much I needed to brew. I would have to turn away growler fills. But now that we have established ourselves here and I have a better understanding of what the people like and how much I need to brew, it would be nice to up my production and, at most, go to a four barrel system, which I think would be perfect. Brewing seasonal beers is a goal because it would allow me to be more experimental and creative. Beyond that, getting into local restaurants would be really nice and it is something I am actively working on.” As he keeps talking, it becomes clear that the brewery and its place in the community is something that he is passionate about. “Look, in today’s world, beer is a destination. Because of the camaraderie in the craft beer scene, within fifteen miles from here is the Damascus Brewery and Wolf Hills in Abingdon, but that’s a good thing. Because of our proximity, I’ve had people all the way from New Jersey stop in because they are going through Virginia on a beer tour. For one brewery to be successful, it means success for all of us. It is good for Glade, as well, because it brings this place back to being what it once was when the train terminal was here – somewhere that people would want to come and visit.”
www.oldgladebrewery.com
Winter 2015 VACB 21
I can’t speak to other brewing classes
in central Virginia, but I would absolutely recommend taking a trip to The Brew Shop and attending a class for anyone who’s interested in learning to brew.
Do Yourself a Favor - Take a Class By: Rob Martin
Like any foodie who’s driven to learn how to recreate their favorite dish or invent their own, the beer geek in you might want to try making your own homebrew. The great thing about homebrewing is that it’s as simple or as complicated as you want it to be and it doesn’t have to cost a fortune. With that being said, the brewing process can be just a little overwhelming and confusing for someone who has no experience with it. Luckily, there are brewers abundant in both generosity and experience. Scott Bergquist is the owner of The Brew Shop in Fredericksburg. He’s been a homebrewer for years and loves to share his experiences in the art of beer making. So much so that the Brew Shop offers classes on homebrewing for free. The classes offered out of the back of the home brewing supply shop range from “Learn to Brew” to “Water Chemistry” to “Designing Recipes” and are offered at either 10 am or 7 pm. Did I mention it’s free? Having made a couple of homebrews myself, I wanted to see what the class was
22 VACB Winter 2015
about. I made the trek from Richmond after work on a Thursday night after work and made it, with time to spare. When I walked in the room I saw a table with a few other amateur beer makers a few feet from another table where Scott was sitting behind assorted brewing equipment. After a few moments of awkward silence, everyone introduced themselves and Scott welcomed us to the class. Over the course of an hour, we were given a basic history of beer and brewing, followed by a step-by-step of how to brew a batch of beer. Taking into account the nearly unlimited number of variables depending on what you were going for and what style of beer you were making, the basic process is the same: make your wort, cool your wort, add the yeast, then wait for beer. While he was talking about the various parts of the process, Scott made sure to point out and explain the relevant equipment. Throughout the class, Scott was more than happy to answer any questions that anyone had. The class is clearly adapted
to the audience so that it can be as complicated or as simple as it needs to be. The thing that I find so awesome about people like Scott Begquist and places like The Brew Shop is that they exist to help the community. Sure, The Brew Shop is a business, but it’s a business that serves its clientele. Scott is a brewer first and a businessman second. I can’t speak to other brewing classes in central Virginia, but I would absolutely recommend taking a trip to The Brew Shop and attending a class for anyone who’s interested in learning to brew. Of course, you can just watch YouTube videos, read forums, and ‘figure it out
yourself,’ but taking a class is guaranteed to save you money and frustration. For the curious, it’s also a great way to see if brewing is something you want to get into. Check them out at www.thebrewshop.biz
Sign up today, Visit our website for details The Brew Shop
11047 Pierson Drive - Ste. A, Fredericksburg, VA 22408 (540) 479-2040 www.thebrewshop.biz
CHESTER,VIRGINIA SINCE 1988
VIRGINIA’S LARGEST BEER & WINE SUPPLIER &HOME Wine suppLier VIRGINIA’S VIRGINIA’S LARGEST LARGEST CHESTER,VIRGINIA CHESTER,VIRGINIA SINCE SINCE 19881988 Virginia’sCHESTER,VIRGINIA Largest Home Beer SINCE 1988
VIRGINIA’S LARGEST HOME HOME BEER BEER BEER& &&WINE WINE WINE SUPPLIER SUPPLIER HOME SUPPLIER
Virginia’s Virginia’s Largest Home Beer Beer Virginia’s Largest Largest Home Home Beer stock maLts By tHe Bag, && Wine Wine suppLier & WinesuppLier suppLier
We By tHeWe pound or ounce WE STOCK MALTS BY THE BAG, We stock stock maLts maLts By By tHe tHe Bag, Bag,
WeTHE stock maLts By tHe Bag, BY POUND OR OUNCE By By tHe tHe pound pound or orounce ounce By tHe pound or ounce Briess grains, raHr, Weyerman, BRIESS GRAINS, RAHR, WEYERMAN, Briess Briess grains, grains, raHr, raHr, Weyerman, Weyerman, aVangard maLz, dingmann, muntons, AVANGARD MALZ, DINGMANN, MUNTONS, Briess grains, raHr, Weyerman, aVangard aVangard maLz, maLz, dingmann, dingmann, muntons, muntons, SIMPSONS ARE JUST A FEW MILLED ONsigHt. SIGHT. aVangard maLz, dingmann, muntons, simpsons are just a feW miLLed on simpsons simpsons are are just just a a feW feW miLLed miLLed on on sigHt. simpsons are just a feW miLLed on sigHt. sigHt. RVA, WHITE LABS & 14 OTHER VARIETIES OF YEAST. BuLk Briess Liquid maLt BuLk BuLk Briess Liquid Liquid maLt maLt BuLkBriess Briess Liquid BULK BRIESS LIQUID maLt MALT extract extract By By tHe tHeounce ounce EXTRACT BY THE OUNCE extract Byounce tHe ounce extract By tHe
dry dry maLt extract DRY MALT EXTRACT drymaLt maLt extract extract HOP Varieties. VARIETIES 7272 72 Hop Hop 72 HopVarieties. Varieties. BEGINNER TO&ADVANCE ALL GRAINof yeast. 72 Hop WHite Varieties. WHite LaBs 14otHer otHer Varieties Varieties of yeast. WHiteLaBs LaBs & & 14 14 otHer Varieties of yeast. BREWING KITS & EQUIPMENT.EXTENSIVE FULL LINE OF Beginner to to adVance adVance aLL aLL grain grain WHiteBeginner LaBs & 14HARDWARE. otHer Varieties of yeast. Beginner to adVance aLL grain KEGGING BreWing BreWing kits kits & & equipment. equipment. BreWing kits & equipment.
dry maLt extract
coming to chesterfield in 2015 info@steambell.beer www.facebook.com/steambellbeer @steambellbeer @steambellbeer
Beginner to adVance aLL grain extensiVe extensiVe fuLL fuLL Line of kegging kegging HardWare. HardWare. COMPLETE LINE OFLine KEGGING AND DISPENSING HARDWARE extensiVe fuLL Line ofof kegging HardWare. BreWing kits & equipment. STAINLESS STEEL HARDWARE FOR ALL GRAIN SYSTEMS extensiVe fuLL Line of kegging HardWare. Serving Serving Home Home BreWerS BreWerS Serving Serving AmericA AmericA
Serving AmericA Home BreWerS Serving ffor o r 25 o over v eYeArS r 25 2 5 YeArS YeArS for 25 YeArS over 25 YeArS for 25 YeArS
4205 4205West West Hundred Hundred Road,Chester, Road,Chester, VA. VA. 23831 23831 (Just (Just from 5 lights I-95) (Just 5 5 lights lights from I-95) from I-9
4205 West Hundred Road,Chester, VA. 23831 Serving Home BreWerS Serving AmericA 804.796.9760 804.796.9760 Q 800.320.1456 800.320.1456 804.796.9760 Q Q 800.320.1456 www.weekendbrewer.com Q Q info@weekendbrewer.com for www.weekendbrewer.com over 25 YeArS www.weekendbrewer.com Q info@weekendbrewer.com info@weekendbrewer.com 25 YeArS
cOmInG lAtE fEbRuArY
An unfiltered American IPA, Primal Instinct, exhibits the best qualities of American-grown hops. We’ve blended five different malts to create a strong malt backbone and complemented them with five flavorful hop varieties, including hand-harvested cascade hops grown in our very own hopyard. This blend imparts robust aromatic and tasting notes of tropical citrus and resiny pine.
#GoPrImAl 2 4 6 1 R o C k F i S h h W y • n E l Ly S f O r D , vA | w I l Dw O l F b E e R . c O m