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From the tap Spring is right around the corner! It’s time to say goodbye for another year to big coats, sweaters, snow, hot cocoa, and all those traditional winter-time craft beers! As this world we’re on rocks on its axis, it’s time for everyone to rock their new spring wardrobes while sampling all the lighter, fruitier craft beers at their favorite breweries! Cabin fever is over, folks. Lets all get out there, greet the sun, frolic in the explosion of color, and celebrate community. After a super-fun afternoon of baseball or hiking, be sure to gather with friends at your favorite brewery from amazing music, fun and games, scrumptious food-truck delicacies, and of course – delicious craft beer! And Don’t forget…St. Patrick’s Day is coming soon. On that day you must be seen All dressed up and glittering green While drinkin’ yer draft on the brewery scene!
! s _ r e _ e _ h _ C _ _
Brew Hub Team
Ronny Steele Lori Steele Pam Henson Chaz Blevins Jessica Mullins Stephanie Ferguson Chip Ducott Beerdedbeerman Carrie Cox
Publisher Publisher Designer Content Creator, Sensory Analyst NC Area Manager / Southside Siren Public Relations Manager Photographer Featured Writer Featured Writer
Contributing Writers Chaz Blevins
Content Creator, Sensory Analyst
Vickie Holt
www.VBBontheweb.com
Jessica Mullins
NC Area Manager / Southside Siren
Beerdedbeerman Featured Writer
Carrie Cox
Featured Writer
Cover photo by Chip Ducott www.DucottPhotography.com
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03.01 March/April 2019 Mountain Valley Brewing............................................... 2 Big Lick Brewing Company ........................................... 3 Starr Hill Brewery ........................................................... 3 From the tap ..................................................................... 4 Mountain Valley Brewing............................................ 6-7 Jack Brown’s Beer & Burger Joint.................................. 8 Parkway Brewing............................................................. 8 Apocalypse Ale Works ................................................... 9 Star City Growlers .......................................................... 9 The Star City Homebrew Throwdown.................. 10-11 7 Dogs Brewpub............................................................. 12 Sinkland Farms Brewery............................................... 13 Breweries Map .......................................................... 14-15 (A Beverage) Best Enjoyed with Others...................... 16 Greenbrier Valley Brewing........................................... 17 WV Craft Brew Festival................................................. 17 Jack Mason’s Tavern Brewery ..................................... 18 Great Valley Farm Brewery ......................................... 18 King Screen .................................................................... 19 Massanutten Vacation .................................................. 19 Brew Hub Mag Pups .................................................... 20 Salem Redsox.................................................................. 21 Spotlight on Musicians & Bands ................................. 22 On the Road with Food Trucks.................................... 23 Star Tag & Label............................................................. 23 Chaos Mountain Brewery ............................................ 24 Ballad Brewing............................................................... 24 Beerdedbeerman ........................................................... 25 Olde Salem Brewing...................................................... 26 Painted Peaks Brewing ................................................. 26 Salerno Pizzeria, Bar & Bistro ..................................... 27 Press Press Merch .......................................................... 27 Skipping Rock Brewery................................................. 28
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On the cover:
Mountain Valley Brewing.
Pages 6-7
Page 16
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© 2019 VIRGINIA BREW HUB. All rights reserved. Reproduction in whole or part, without written permission from VIRGINIA BREW HUB, is prohibited. Every attempt has been made to verify the information contained in this publication. We assume no responsibility for incorrect, omitted, or outdated information contained herein. We publish ads and stories without any implied endorsement of organizations, the views they express, or the products / services they offer. 5
Mountain Valley Brewing By Vickie Holt In 2014, husband and wife team, Herb Atwell and Peggy Donivan were getting tired of the hustle and bustle of the rat race in Richmond. Peggy was a safety manager for a large corporation while Herb was in IT, as well as an electrician by trade. After so many years, however, the seven-day-a-week schedule was wearing thin. It was time for a change. Peggy landed a good job in Henry County and the couple began looking for a new home. They investigated several properties before ultimately deciding on the farm at 4220 Mountain Valley Road in Axton. At the time, they had no intention of becoming brewers. They didn’t even have any thoughts about farming. But as fate would have it, some home-brewing hobby friends in Richmond had given them some hop seeds a year before. Once in their new farm-home, the couple decided to plant the seeds to see if they’d grow. Little did they know they were planting the seeds for a future they would never have expected. When those perky little hop seeds began to grow, the couple’s original thought was to use what they needed for their own brewing, then sell the surplus to local breweries and other home-brewing hobbyists. Inspired by the growth of those first seeds, Herb turned to the Old Dominion Hops Cooperative where he learned a great deal about growing and harvesting. More recently, he became a Board Member of that organization. One thing led to another. With the success of the original plants, Herb and Peggy became more serious about growing the best hops they could, and about branching out into different varieties. Mountain Valley Hops officially became Henry County’s first hops farm in 2014, and now grows Cascade, Chinook, Zeus and Nugget hops. Herb had retired by this time so he could focus on the development Mountain Valley. He says they love to experiment with the different flavors that fresh hops bring to all types of beer. In addition to growing hops, Herb and Peggy are also dedicated to growing the hop-farming industry in the region. Herb says hops are a viable crop for Southwestern Virginia. Through education, the couple hope to help other local hop farmers, just as they received advice when they were getting started. “With the exception of seasonal brews,” say Peggy and Herb, “fresh hops are rarely found in craft beer. With our own hop farm, we can keep fresh hops year-round.” With a third-acre of their 10-acre farm dedicated to the 25-foot, towering plants, Herb and Peggy had all the hops they needed for their home brewing. They also had their
own supply of untreated, natural well water, as well as honey, fruits, grains and barley from neighboring farmers. With a combination like that, Herb and Peggy are proud to say, “When we say ‘we grow beer’ we mean it. It just can’t get any fresher than that!” As of last year, the couple are using all the hops they grow, and encourage others to grow, as well. It wasn’t long till the farmbrewing duo began thinking about making their delicious brews available to the public. In May of 2017, their dream of having hopyard tours and cold beer brewed onsite not only became a reality, it became Mountain Valley Brewing; Southwestern Virginia’s first family-owned, farm brewery. To prepare for that day, Herb and Peggy had joined Train Wreck Brewers: a Danville-based home-brew club. Peggy says there were a lot of talented people there, and they learned a lot. In addition to other accolades, the feedback always included remarks about how smooth their natural well-water beers always turned out. The fresh hops were also a significant factor in the success of their brews. The club offered a wealth of resources, including fellow club-member, Karl Herzberg, who now brews for Mountain Valley. Overlooking a beautiful valley and a neighboring, 450-acre farm, Mountain Valley Brewing was built in what used to be a 400 square foot storage building on the property. Offering a one-and-a-half barrel system, and a 50-capacity tap room, Mountain Valley Brewing celebrated its grand opening with a packed house on April 15, 2016. Peggy says it rained like crazy! But despite the weather, visitors were lined up outside the doors, happily drinking fresh craft beer in the downpour. It was quickly decided to add a deck for extra space. Not only does the deck provide additional seating, it’s the place to be for enjoying craft beer under the stars while listening to amazing live music. Both Herb and Peggy love to support local music and have a particular interest in giving new artists a chance to play. Because of their size, they feature lots of solo musicians and duos. With this type of music, it keeps things low-key and soft enough so everyone can still enjoy conversation with friends. Despite the welcome for newcomers and locals, Peggy says Mountain Valley is gaining a reputation among out-ofstate artists as a great place to stop and play while travelling. They’ve been getting bands from as far away as Tennessee and Georgia. These phenomenally talented, travelling acts love the small venue because it offers a more intimate experience where people really pay attention. On February 9, Mountain
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Valley will be hosting a Neil Young tribute artist from New Jersey. But let’s not forget the amazing, fresh-grown, delicious craft brews! Because of the small system – and because Peggy and Herb love to experiment – they advise the taps are rotated daily according to availability and demand. Guests are encouraged to check the website at www. mountainvalleybrewing. com for the full list. They also encourage craft beer lovers looking for a special brew to call ahead (276-833-2171) and ask about the selections of the day. With over twenty-five brews (so far), everyone is encouraged to visit again and again to try them all! Though Mountain Valley specializes in variety, there are a few favorites and flagships. Vulture Roost is an early invention from the couple’s hobby-home-brewing days. It’s now Mountain Valley’s signature IPA, with a moderate-tomedium body featuring a floral and apricot finish. Fireflies in the Valley is also a favorite from the early days. Cascade and citra hops make this pale ale a refreshing and zesty brew. And finally, there is Kookie Rooster; named for the Martinsville Brewster Walk festival at which it was featured. This brew is a toasted coconut, cream ale with a lot of lactose. Light, sweet and flavorful; it mixes great with darker beers for an awesome black and tan. So much great beer! But so little space. But that’s okay… Herb and Peggy received a grant this year and will be using it to expand. Their first priorities are a bigger brewing system, additional space for the tasting area, and a stage for the performers. Ultimately, however, the couple hope to make Mountain Valley Brewing, as well as the entire farm, a multi-faceted events center for musical events, recreation, relaxation, camping, parties, and more! They have already opened the brewery – as well as their farmland - to team building events, 03.01 March/April
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private parties, and weddings. They also offer tours of the brewery and the hops field. In cooperation with a recreation company called Damn Good Equipment, Mountain Valley also has a hammock garden for warmer weather! DGE not only built the structure overlooking the gorgeous valley, but also donated several hammocks. When visiting, guests may borrow a hammock, or bring one of their own. Inside, guests can enjoy a variety of games and special nights. Thursday night is game night, featuring a generous selection of tabletop games. There is a home-made dart board given to the couple by their Richmond friends before moving to Axton. There is even a traditional English pub game called Skittles. Built by the hand of Herb’s uncle, Peggy says this spinning top game is always intriguing! In addition to all this regularlyscheduled fun, Mountain Valley Brewing is planning a huge St. Patrick’s Day weekend party in March. They are also planning a summer solstice, oneday, full-day music festival the weekend of June 21 in celebration of the hops. As 2019 goes on, Peggy and Herb hope to host more events, and add more venue facilities to their property. Follow them on Facebook at Mountain Valley Brewing for all the news and special events schedules! You can also subscribe to website to receive monthly updates. Though Peggy and Herb want to make sure there is lots of fun to be had, they pride themselves on being familyfriendly. They want people feel comfortable coming in. They want to make guests feel like they are relaxing at home with their families. Not like a bar. The couple love meeting new people. Even more, they love sitting back and watching new people meet each other. It’s more like Cheers. Like a neighborhood pub where people who haven’t seen each other in a long time can reunite. They are very proud to have seen in just the past three years how much the brewery has contributed to the sense of community in the area. And community is very important to them. Mountain Valley hosts Pub Theology evenings during which members from different denomination churches meet to just talk. With discussions on topics like “women in theology”, these evenings help to break down barriers and bring people together. They work with and support many local non-profits. They even joined hundreds of other breweries across the nation in making a special beer to benefit victims and firefighters affected by the California wildfires. Herb Atwell and Peggy Donivan have created something special and unique in the hills of Axton. A locally sourced, family-owned, hops farm and brewery. But they tell us this is just the beginning. They bought a farm, not to be farmers, but to be the directors of a ten-acre events venue with a heart of gold - golden, delicious, brewed-with-love craft beer. 7
Purposely simple and extraordinarily unique, come hang out in Roanoke’s bar where everyone is a friend. We are proud to be a burger joint with a passion for craft beer. A little loud, but a lot of fun! With over 100 craft beers to choose from, including favorites from local breweries. Let one of our certified beer experts find the perfect brew for you, or one that pairs perfectly with one of our 100% Wagyu beef burgers from an award-winning burger menu. Sweet tooth? Finish things off with a deep fried oreo cookie!
210 Market St SE Roanoke, Virginia 540-342-0328 8 03.01 March/April
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By Carrie Cox
You remember that scene from When Harry Met Sally, right? Which scene? THE scene. The “I’ll have what she’s having” scene. Well, if you’re planning on being at Big Lick Brewing Company on Saturday, March 23rd, you might think you’ve stepped into a reenactment of that scene. And not just because Big Lick’s beer is amazing, which it totally is, but because judging for the Star City Brewers Guild’s Homebrew Throwdown competition will be wrapping up and by the time the final table gets underway with judging for Best of Show, we’re talking about some really, really good beers. Table slapping, head tossing good beers. Throwdown, as the competition is called by Guild members, is now in its fourth year and, for the first time, will be held in downtown Roanoke at Big Lick Brewing, a change that Big Lick’s owner & head brewer, Bryan Summerson welcomes. “The Guild is where I got my desire and love of brewing which inevitably led to the brewery,” he said. “Brewing is my passion and I’m glad to help foster that passions for others through the Throwdown.” Previous years have been held with much popularity and fanfare at Chaos Mountain Brewing but the Guild wanted to shake things up a little bit and decided to try a more centralized venue this go-round. They’ve also moved the competition from late fall to early spring. “In the fall, we have so many other things going on (in the Guild),” explained Rudy Lyon who is heading up the organization of the competition this year. “We thought this would be a good time to have the competition. And we’re hoping more people can attend and see the judging ceremonies and awards.” The change of location isn’t the only big change, as all of this year’s first place winners will get to have their beers brewed at various local breweries around the Valley. Big Lick Brewing will be brewing the Best of Show, the overall top winner of the contest; Chaos Mountain chose to brew the winner of the Belgian category; Olde Salem Brewing will be brewing the Light category winner; Rising Silo the Light Specialty; Deschutes the Amber; Hammer & Forge will brew the Strong; A Few Old Goats the Specialty winner; Soaring Ridge the Dark Standard;
and Twin Creeks will brew the IPA winner. “Hopefully this will be a nice perk and incentive for people to enter”, said Rudy of the beers being brewed at the local breweries, “and as a perk to the Best of Show brewer they also get to have their category brewed as well.” “The breweries have been really supportive of the competition”, said Kathy Merkwan, who is also helping organize the competition and for many years has been the Guild’s go-to competition organizer. “It was a matter of days when we had everyone agreeing to pick a category winner” to brew, added Rudy. If that isn’t enough of an incentive for entrants though, there is also the wide selection of prizes that have been donated from companies such as Five Star Chemicals & Supply, to Yakima Chief, Blichmann, Micro Matic, Fermentis, and Spike Brewing among others. Prizes will be shipped to winners who aren’t local, though, of course, the Guild is encouraging See STAR CITY HOMEBREW THROWDOWN, page 11
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The Star City Homebrew Throwdown / Continued from page 10 everyone to attend the awards ceremony in person. “Keep in mind also that some of the donations will be put towards the raffle” said Kathy, and “the raffle is open to anyone who buys a ticket” and comes out to the awards ceremony at Big Lick Brewing. The decision to have a BJCP sanctioned competition wasn’t one the Guild entered into lightly. “To be a sanctioned competition, you follow their rules,” said Kathy, speaking of the BJCP guidelines for beers and competitions. “Which, they will tell you, there aren’t many rules,” she says with a laugh and a shake of the head, “because they don’t want to be stifling. But one of the big ones is that it is a blind tasting: the judges are not supposed to have any idea whose beer they’re tasting. You have to follow some kind of style guideline, it doesn’t have to be theirs but it does have to be one that has been accepted by the competition.” The Guild currently uses BJCP guidelines for their quarterly “in-house” competitions. “I think there is a certain notoriety being a BJCP sanctioned competition winner” said Kathy of the perks of holding a BJCP sanctioned competition. “There’s a standard of quality” added Rudy. “We strive to get as many certified BJCP judges as we can,” said Kathy, “and that gives it a certain amount of stability. It isn’t just people who taste beer and say ‘I like it’ or ‘I don’t like it’, they have a little more experience in what is making a beer to style, because that is the whole goal: the beer needs to fit the style. This year we also have a nationally recognized judge, David Hausman, coming to judge and his name is so easily recognizable as he’s very high-up in BJCP.” Judging will happen at Big Lick Brewing and beers can be dropped off at Southern Hills Homebrew Supply, Blue Ridge Hydroponics & Homebrew, or at Big Lick. For beers being shipped in, rather than dropped off, Big Lick is also the shipping destination. As of mid-February the competition had 99 entries, with beers coming from Ohio, Maryland, North Carolina, Alabama, and even Florida and Texas, as well as from localities all over Virginia. “There’s a nice variety of places where they’re coming from” said Kathy. “They’re are some new places and new clubs this year too” added Rudy, who attributes the wider range to the use of social media helping get the word out there. “When you register a BJCP competition it goes out on the AHA website and in Zymurgy magazine” said Kathy, noting that those inclusions have helped spread the word about the competition. “It’s exciting seeing where all the beers are coming from,” said Kathy, “these aren’t just local people, it is a bigger contest than that. There are some interesting things being brewed.” Whereas the 2017 competition (there wasn’t actually a 2018 competition due to the move from fall to spring) had 100 entries, this year’s competition cap is 125 entries, a goal they look poised to easily hit. Registration for the competition ends March 10th. While the actual time frame of when the winning brews will be brewed is something that has to be worked out between each brewery and brewer, the Guild plans to keep everyone informed of when the winning beers will be available for trying on tap. Knowing how utterly delicious these beers are sure to be, we encourage you to follow us on social media for the announcements of when the beers will be released so you too can slap the table and throw back your heads in delight. 03.01 March/April
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Our owner has rescued various dogs and cats throughout his life that have made a lasting impression — Ginger, Daisy, Herschel, Sadie, Rascal, Buddy, Tyson, and Dizzy the cat!
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ith us! w t n e m n live enviro e h t y o j n nd e Stop by a a pint! y o j n e d n e on in a m o c , s u t u The Historic Carpenter Building t read abo s u j t ’ n o D 360 W Spring Street Wytheville, VA 24382
276.228.0994 7dogsbrewpubva.com Monday – Thursday 11am – 10pm Friday – Saturday 11am – 12am Sunday 12pm – 9pm
Q: What goes with baseball, hot dogs & apple pie? A: Great craft beer! Featured Breweries
For a complete list of all Breweries, their locations & directions, visit BrewHubMagazine.com 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15
Apocalypse Ale Works Ballad Brewing Big Lick Brewing Company Chaos Mountain Brewing Great Valley Farm Brewery Greenbrier Valley Brewing Co Jack Mason’s Tavern & Brewery Mountain Valley Brewing Olde Salem Brewing Painted Peak Brewing Co Parkway Brewing Company Sinkland Farms Brewing Skipping Rock Beer Co Starr Hill Brewery Pilot & Tasting Room 7 Dogs Brewpub
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Think back
witH
to the last beer you had… Not just the aroma, the the taste, or the style that beer was, but more importantly, where you were? Where did you enjoy your last beer? If I had to bet, though given it could have been in your dining room or your bedroom watching TV, I would bet the last local beer you enjoyed was drank with someone else. Possibly even a couple of someone else’s. Chances are, you didn’t just enjoy it alone. Each of us is very capable of enjoying a beer by ourselves, and some of us even enjoy the quiet solitude of deconstructing a beer through its color or scent, even the way it feels as it rolls of our taste buds and, of course, the way it taste. Beer by proxy, especially craft beer, is a beverage best enjoyed with others; it is an experience that’s meant to be shared. In the craft beer world today, there are no shortages of styles or flavors. You, yourself, are constantly pushing the bar to new heights. What’s new? What’s intriguing? We can’t stop talking about it. From beer snobs and aficionados, to style purists, to your casual everyday bar conversation we all have an opinion and something to discuss when it comes to this amazing beverage. Often, people forget that beer is food. Much like food, we can discuss our favorite attributes how we love the aroma for the way that it taste, the aesthetically pleasing colors, how everything forms together on a plate to make an enjoyable experience that this is all so very much how you would describe beer. Though dinner alone can be an enjoyable experience, nothing can surpass that experience when it is shared with friends, family, and peoples whose opinions and taste matter to the individual. Let’s start with the vessel, shall we? When glass first became affordable to the middle class, beer, echoing
our taste became more clear. Every individual could not wait to show off their new glassware, and what a better way than through beer? Especially a clear delicious one. If you look now, you will find many of these same bottles, vibrantly colored with elaborate calligraphy. Some are actually served in boxes with tissue paper, or even in a basket with a bottle covered in dust. Many bottles not only have a cap that requires prying off, so you can hear that effervescent “hisss” of a new bottle being opened, but many are even corked, meant to stand the test of time. It requires effort, and even showmanship, to open and enjoy the deliciousness within. Pouring this living, breathing, food into a glass can be an amazing experience all in itself. From nitrogeninfused stouts that cascade from the bottom to the top of the glass, to rainbow colored sours or spontaneously fermented lambic beers, to the white tight bubbly head that looks like champagne, down to the hazy juice looking liquid that’s poured into a glass port in the right glassware, watching the bubbles rush in and burst at the top releasing a fireworks display of a aroma ranging from everything to piney and resiny, to fruit filled forest, dank musty barns, fields of wheat on the sunset, dark ripe or aged fruits, chocolate and coffee... there really is no end, and we are all often surprised by the nostalgia that those very aromas awaken. So who wouldn’t want to share that experience with someone? Oh yeah, let’s not leave out taste; just smelling a beer gives you a sense of what it tastes like already. That’s just half of the experience. A well constructed beer can even sneak up with a sucker punch and hit you from an angle that you never expected. Truly astounding your nose and your eyes, leaving you feeling betrayed that they may have deceived you. Yet, leaving you pleasantly surprised and fulfilled. Since fermented beverages were first discovered, it is seems like magic to us how this living liquid to change into something as enjoyable as it is intoxicating. Since the dawn of brewing, people have wanted to discuss and exchange recipes, and learn how to do the alchemical concoctions and techniques. They have wanted to revel in the inventions and creations of fellow yeast wranglers. All the way up until 1980, it was illegal to brew beer in America; but elsewhere, in the world clubs and guilds that were well-established, they had already been doing it for a very long time. If you would have looked to Europe, their monastic organizations have been brewing longer than some countries have even been in existence. We, as a people, have See (A BEVERAGE) BEST ENJOYED WITH OTHERS, page 19
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(A Beverage) Best Enjoyed With Others / Continued from page 16 always been enthralled by the art of brewing. And we, as a people, have always discussed it and craved new or different information. The American scene has changed the entire dynamic, which systematically changes the scene itself. It dictates what is new and upcoming in craft beer. As more and more young ambitious craft brewers follow in the shoes of Ken Grossman, Sam Calagione, or Vinnie Cilurzo and aspire to reach the heights set down by such amazing giants of the industry, we all benefit and change the very course and future of what this beverage becomes. When craft brew first came around and started eating up profits from the macro industry, there were so many that said it was a fad that it would die out and we could all just wait it out, but I believed the community was too strong, that there would be a resurgence of people who drink at “their” local pub or brewery. It will be what pushes craft-beer ahead, how many people talk about what their grandfather drank, “Well, he always drank *insert macro beer here* so I’m going to drink *insert macro beer here*.” If you go back far enough, it was a local pubs that were doing the brewing, local pubs where everyone met up to talk about their day, to exchange gossip, to unwind. And the beer was brewed there, the beer was brewed through the hard effort, passion, and love of the craft. So chances are, your great great grandfather, actually drank at the local pub and not watered down rice and corn adjunct mainstream lager. Walk into any craft brewery, and you will find a plethora of people holding up their glasses, bathing in the aroma of their beverage, and discussing what’s on their
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palate. Beer has changed our very communities many times, even some of the smallest have at least one microbrewery, many have several. And the sole reason they exist is for the people in the community. They have driven it, and the community has allowed them to flourish to grow into the taverns of old; the true Town Halls where more people meet and gather to discuss and celebrate, all over an amazing beverage brewed by one of their own. That neighbor you shared a beer with in the garage, who may also be that neighbor you brewed a beer with in the garage, could very well be that neighbor brewing barrels of beer at your favorite local brewery. Both the community and the breweries they have helped flourish owe a BIG thanks to one another. It is a symbiotic relationship that has helped shape the brewing world all over. So if you have a local brewery you love, support your neighbor. Promote them. Give them actual honest feedback about their brews and establishment. Lift them up as they are actually your neighbor. Organize bottle shares with your neighbors and friends. This is a great way to not only share the experience of an amazing “Whale” (hard to find rare beers) beers you have been stowing away, open up amazing dialogs you would’ve never had, get to know all of them, try brews you may have never discovered, but you will reap the benefits of knowing that this is how the beverage was meant to be drank: Locally, shared with friends and neighbors. And in the process you will enrich your community in the process. Cheers!
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t o l p SMusiciansig
&Bands
By Jessica Mullins
ht
Matt Crowder & Megan Doss M
att Crowder and Megan Doss form an incredible local duo, but there is more to these two than meets the eye. From stellar solo careers, various collaborations and even a full band, Matt and Megan are a force to be reckoned with in the local music scene. Both Matt and Megan come from humble music foundations. Growing up in a house with a plethora of musical instruments and a respectable record collection from Hank Williams to The Beatles, Matt picked up a guitar and a bass at the age of 14 and started playing music for his church and still carries a deep passion for gospel music, particularly hymns and country gospel. At 17, Matt joined forces with his brother and father to form a country rock-a-billy band, gaining experience playing in various clubs and bars. It was just a few years later, he would meet Megan Doss. Although arriving late to the scene, Megan Doss was no stranger to music. While her main focus growing up was a dance career, Megan could be found in her room singing into a hairbrush. One evening, after coming to terms with the end of her life long passion for dance, Megan was at a local bar when a DJ began to set up for karaoke night. A couple drinks later, Megan got up the nerve to sing a Sara Evans song. Much to her surprise, the crowd loved it! Befriending the DJ, Megan would continue to show up to karaoke, building her confidence. Now she can be found with Matt all over Danville and North Carolina. With influences from Reba and Loretta to Miranda and Dolly, Megan’s voice can be described as soulful and strong, a total vocal powerhouse. Matt has been diligently working on a solo album and states “These new songs I’ve been writing are very personal dealing with love, loss, temptation, hope, forgiveness, and growth. While they’re about my life and my experiences, I believe
they’re relatable.” Back in June of this year, he met Danny Heiss owner of Daily Grind, a coffee, craft beer, wine, and music venue located in Martinsville, VA. Danny hosts quarterly Songwriter Showcases and we discussed having Jason Springs and I put together an exclusive live show featuring some of the new songs that each had written, respectively. It was decided to record the night and release it as two separate albums with one album containing Jason’s songs and the other containing Matt’s songs. “We thought it was the best way to get fans and listeners involved with the recording process as well as to offer a shared experience between the artist and the audience” said Crowder. Depending on the season, the duo usually plays one local venue in Danville once a week. Matt hosts Open Mic Night at Ballad Brewing every Monday from 6p-9p. The first Tuesday of every month Matt and Megan play at Buffalo Wild Wings 7p-10p. The second Friday of every month, The Megan Doss Band plays at Ham’s of Danville 9p-1a. The Third Thursday of every month we play at Frank’s of Danville 6p-9p. As always, Brewhub Magazine recommends you check Facebook for upcoming dates and venues.
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Nana Karen’s Cruisin’ Kitchen By Jessica Mullins Nana Karen’s Cruisin’ Kitchen is a mobile kitchen serving specialty sandwiches & wraps in Danville and Pittsylvania County with a kitchen designed to meet a variety of regional customers needs. You can find them on your local street corner, breweries, set up for private events, or catering large events out of our mobile kitchen. Karen Harberer was such an influence on her children’s life, they’ve devoted a business to her and her legacy. Dustin, her son, created Nana Karen’s food truck in her memory, giving her children, grandchildren and future generations a token of their matriarch. Karen was a liver cancer warrior and an inspiration to her family and their food truck. Chef Dustin Haberer started Nana Karen’s Cruisin’ Kitchen after several years as Executive Chef at the Institute for Advanced Learning and Research conference center in Danville. Haberer, from Syracuse, N.Y., attended college in Buffalo
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for media and marketing. During his 17 years of culinary experience, he has catered to numerous celebrities, including Vice President Joe Biden, Carroll Shelby and Patrick Dempsey, as well as several NASCAR drivers, Trace Adkins, Michael Jordan Motorsports and Porsche Club of America, according to the release. Trained in New York style Italian cuisine, Dustin has launched Nana Karen’s Food Truck as a Southern Craft Sandwich with a Twist. Featuring The Spring Break Sandwich, a fried chicken cutlet on a hoagie roll with crispy bacon, Duke’s mayonnaise, honey BBQ Sauce, lettuce, tomato, and perfectly melted shredded cheese, a house favorite at Ballad Brewing in Danville, Virginia. Another popular dish is Fried Chicken and Waffles, maple bacon Belgian waffle stuffed with southern fried chicken, lettuce, tomato, Duke’s Mayonnaise, and drizzled with maple syrup. Each month features a unique dish created by the Chef himself and often paired with a Ballad beer. Pair any of these delectable dishes with one of Dustin’s handcrafted sides (I’m a fan of the pasta salad). Nana Karen’s Cruisin’ Kitchen can be found in the Danville area, but is looking to expand into all regions covered by Brew Hub Magazine. Visit them at www.nanakarens.com or find them on Facebook for more information on their schedule and booking them for your next event!
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Beerdedbeerman By Beerdedbeerman
G
et your motor running. Head out on the highway. We were looking for adventure, so we headed up Route 11. Road trip with friends? Don’t mind if I do! Get your friends together and head on up to Staunton, Virginia. One sunny Saturday… yes, I know you haven’t seen the sun much lately, but when it’s sunny you hit the road. Beerdedbeerman and the wife got together with some craft beer loving, adventurous friends and set out to visit a few breweries. Situated in the beautiful Shenandoah Valley are some wonderful breweries just waiting for you to visit. The aptly named Brew Crew (just made that up – they don’t even know it yet) piled in Frankie, my wife’s BMW – she’s Virginia Tech fan. Get it? Frankie? We decided to take the “scenic route” and drive up Route 11 towards Staunton, Virginia. On the way there’s a wonderful gem of a restaurant by the name of The Pink Cadillac. If you like plate lunches, cheeseburgers, fries, and old-fashioned milkshakes, you will love this place. With its Elvis Presley1950’s vibe, The Pink Cadillac is worth the stop. First on the agenda was Bedlam Brewing on North Augusta Street. Mike McMackin, owner/brew master, brews small one-barrel batches. Along with Mike’s brews and other libations, there’s a woodfired pizza oven offering up hot pizza pies. The brews are on a constantly rotating menu. Mike uses locally sourced ingredients and the quality shows. If you’re lucky enough and the Dry Irish Stout is on tap, you will not be disappointed. After sampling a flight and gabbing with Mike, we loaded up the Brew Crew and set out for our next stop. Situated in downtown Staunton, S. Lewis Street, is Red Beard Brewing Company. When you walk through the doors, you’re greeted with an inviting atmosphere. If you get the chance to meet Heather who’s slinging suds from behind the bar, you’re sure to feel right at home. Red Beard’s slogan, small batches of big beers, is right on point. Another flight was in order for 03.01 March/April
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Beerdedbeerman – pilsner, IPA, Black IPA and English-style porter. We then headed down I-81 South and came to the breathtaking views of Great Valley Farm Brewing. Even if you’re not a craft beer drinker, or if you’re serving as the designated driver – shout out to the wife for letting the Brew Crew enjoy their day without the worry of who’s driving – the views here are truly amazing. The Crew agreed that we would have to visit again to check out the views in the spring and fall. There’s plenty of parking; lots of spots to sit and listen to live music; warm up by the fire pit; or take a short walk to the picnic tables to take in the views. Another flight was in order, and Nathan and his crew offer delicious beers for any palate. As any good craft beer lover knows, you capture the “nose” of a beer before you dig in. Well, be careful folks because an over-zealous nose will end up wet if you’re not paying attention. Just saying. But that’s what sleeves are made for, right?! After delivering the Brew Crew back to their respective homes, Beerdedbeerman and the wife stopped in at our hometown brewery, Chaos Mountain, in Callaway, Virginia. Although we always love to visit new places, meeting new people, and experiencing new beers, there’s something about coming back to “your” brewery. Like the saying goes, “there’s no place like home.” Bedlam Brewing – Uncle Mick’s Dry Irish Stout. Light roasted malt nose. A roasted malt forward on the tongue with a slightly sweet and dry finish. Red Beard Brewing Co. – Bad with Names Amarillo IPA. Grassy and Citrus on the nose and on the tongue. The wife tried a sip and loved it! Great Valley Farm Brewery – Lemongrass Ginger Blonde Ale. Lemongrass comes through on the nose and the ginger gives you a bite on your tongue. A nice, light all-day beer. Cheers!
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Karaoke night 8pm - 11pm Live DJ: DJ Trevor 9pm - midnight Live music: Melissa McSherry 7pm - 10pm Karaoke night 8pm - 11pm Live music: Jason Hostetter 7pm - 10pm Live Dj: DJ Trevor 9pm - midnight Live music: Eric Tubbs 7pm - 10pm Karaoke night 8pm - 11pm Live music: Those Guys 7pm - 10pm Live music: Jason Hostetter 7pm - 10pm Live music: Melissa McSherry 7pm - 10pm
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Karaoke night 8pm - 11pm Live DJ: DJ Trevor 9pm - midnight Live music: Melissa McSherry 7pm - 10pm Live music: Eric Tubbs 7pm - 10pm Live music: Those Guys 7pm - 10pm Karaoke night 8pm - 11pm Live music: Jason Hostetter 7pm - 10pm Live DJ: DJ Trevor 9pm - midnight Live muic: Eric Tubbs 7pm - 10pm
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