virginia craft brews issue #8 summer 2015
DESCRIPTION
Supporting Connor's Heroes FoundationTRANSCRIPT
Issue #8
The New Legendary Night Life Scene.
Legend Brewing has growninto a 180 seat Restaurant,Deck and small Beer Garden.Our Pub serves a full menuincluding some of Richmond'sfinest burgers and sandwichesand of course the full line ofLegend Beers. Come by onSaturday and try a samplerin the Pub and then go onthe free brewery tour at 1:00pm to get a full“Legends Experience”.
Legend Brewing Co.321 West 7th StreetRichmond, VA 23224Pub (804) 232-3446 Brewery (804) 232-8871www.legendbrewing.com
Legends Ad2015:Layout 1 8/13/15 11:17 AM Page 1
Summer 2015 VACB 3
Heroes. They spend a day doing yard work, grocery shopping, and housework for families. Cancer takes not only a physical toll on a child, but an emotional one as well – for patients and their siblings. We help a volunteer be a buddy to a child so they can get together for fun activities. Behind the scenes, we have the Connor’s Heroes Pediatric Cancer Research Fund to conduct research specifically for the treatment and cure of childhood cancer. In 2014, Connor’s Heroes gave $190,000 in gift cards, meals, outings, room decorations and support to families in Central Virginia. Our volunteers donated over 3,600 hours for program activities, office tasks and special events.
Connor’s Heroes started because of one family. Since that time, more than 1,000 families have looked to Connor’s Heroes for strength and hope as they face childhood cancer.
Imagine hearing the words, “Your child has cancer.” In August 2003, doctors said exactly that to Steve and Lisa Goodwin. Their 22-month-old son, Connor, was diagnosed with leukemia, shortly after the birth of his sister. For 30 months, The Goodwin family endured hospital stays, clinic visits and unexpected trips to the pediatric intensive care unit. What made each day bearable were the friends, hospital staff, fellow patients, and strangers who appeared at the Goodwin’s side. Today, Connor is a teenager. A cancer survivor!Lisa never forgot the people who helped her through Connor’s treatment. In 2006, Connor’s Heroes Foundation was formed so every family facing childhood cancer will have heroes in their lives too. She used her experience to create programs for all phases of treatment. Soon after being diagnosed, children receive a Heroes Bag and Backpack full of games and toys that will distract them from the boredom of the hospital. Parents receive a tote with gift cards for gas, meals, and cleaning to help them in the months ahead. Connor’s Heroes has a community of volunteers who stand with our hero families. Volunteers surprise a young patient who is about to start the long treatment of a bone marrow transplant with a hospital room decorated with his/her favorite colors, cartoon characters, or sports team. Many businesses and service groups volunteer as Helping
The mission of Connor’s Heroes Foundation is to build a community of heroes who provide hope, guidance, and support to children with cancer, and their families. We assist families who are in treatment at Children’s Hospital of Richmond at VCU. Our vision is to make fighting childhood cancer a journey a family never faces alone. Our programs help through the ups and downs, uncertainties and celebrations of life with cancer. Connor’s Heroes was named after our founder’s son, Connor, and the people who helped him.
Connor’s Heroes FoundationP.O. Box 2536
Midlothian, VA 23113www.connorsheroes.org
(804) 897-1272
connorsheroes.org
Summer 2015 VACB 5
7Fans of Va Breweries
by: David Hunter
Features
18Growlers To GoGrowing West
By: Rob Martin
12Extra Billy’s
Serving Up Craft Beer and BBQby: Steve Cook
14Southstreet
Remaking a Virginia Original - Southstreetby: Taylor Smack
Virginia Craft Brews is a quarterly, grassroots publication celebrating Central Virginia’s craft beer
innovators, small business and non-profit organizations.
We support a specific non-profit each issue with ad space, cover logo and 5% of all ad sales.
Issue #8 Summer 2015
This Issue3Connor’s Heroes FoundationThis Summers community service.
9Ask for Real Caskby: By: Alstair Reece
10Pints, Peaks & Paddles Lickingholeby Nolan Shigley
21Brew American Gastropub by: Harold Crevice
Our TeamCreative Director: Matt Goodwyn
Writers:
David Hunter
Alstair Reece
Nolan Shigley
Steve Cook
Taylor Smack
Rob Martin
Harold Crevice
Layout & Design: Tactics BrandingCover Photo: Tarun Sinha
TAPROOM AND BEER GARDENSEASONAL AND YEARLY TAPS AVAILABLE.
IN HISTORICSCOTTSVILLE, VA
James River Brewery561 Valley Street Scottsville, VA 24590
J R B R E W E R Y . C O M434-286-7837
Hours: Wed-Fri 3pm - 9pm • Sat noon - 9pm • Sun noon - 8pm
© 2015 James River Brewery
Taste and Pair Extra Virgin Olive Oils and Aged Balsamic Vinegars
In Short Pump at Ste. 607
200 Towne Center W. Blvd.
(Behind Ethan Allen near Rt.288)
804-360-7929
At the Shoppes at Bellgrade
11400 W. Huguenot Rd. Ste. 116
Midlothian, VA 23113
804-897-6464
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The Olive Oil Taproom
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At the Shoppes at Bellgrade and In Short Pump
Taste and PairPair
The
TaproomAt the Shoppes at Bellgrade and In Short Pump
1/4 cup EXTRA VIRGIN olive oil 2 teaspoons paprika 1 teaspoon thyme 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon kosher salt 1 teaspoon pepper 2 bottles of Pilsner or Pale Ale 2 pounds pork sirloin roast 3 different kinds of beans (dark and red kidney, pinto beans) 1 (6 oz.) can tomato paste 4 cups beef broth
1/2 envelope of French onion soup mix 4 cups fresh salsa 1 (14 oz.) can stewed tomato 1 tablespoon pomegranate balsamic vinegar or red apple 2 tablespoons chili powder 1 and half teaspoon cumin 1 teaspoon paprika 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon thyme
Ingredients:
Instructions:1. To prepare the pork roast:
2. Put your seasonings (paprika, thyme, onion and garlic powders, kosher salt and
pepper) in a small bowl with olive oil. Cover the entire pork with it. Sear it in an
already heated frying pan on medium-high heat for 2 to 3 minutes on each side.
3. Put into crock pot and pour in 1/4 envelope of French onion soup.
4. Cook for 5 hours on low heat.
5. Prepare your chili base 1 hour before pulling the meat out of slow cooker
6. In a large pot, mix 1 can of tomato paste with 4 cups of beef broth, 2 bottles of beer,
one can of each bean (dark red and light kidney & pinto beans and the remaining
envelope of onion soup mix. (Medium-high heat)
7. Add 4 cups of fresh salsa and 1 can of stewed tomatoes.
8. Add the chili powder, cumin, paprika, onion and garlic powders, and thyme.
9. When it comes to a boil, reduce heat to medium-low, uncover, and let simmer.
10. Stir the chili often & add in a splash (1 tbls) of the balsamic vinegar, like mom
taught us to do.
11. Once the sauce starts to thicken up (after about 45 minutes), take the pork roast
out of the slow cooker.
12. Shred into large pieces and stir into the chili.
13. Let it all simmer for 10 more minutes to blend the fl avors together with the pork
. . . Enjoy
pulled pork chili pulled pork chili
1/4 cup EXTRA VIRGIN olive oil
pulled pork chili pulled pork chili pulled pork chili pulled pork chili pulled pork chili pulled pork chiliPilsner Style
Special Thanks to the “Olive Oil Taproom” for this delicious recipe.
Summer 2015 VACB 7
Q: What’s next for Fans of Virginia Craft Breweries? A: I just started an online interactive Q&A called “Virginia Beer Sessions”. It takes place online on the “Fans” page. I try to have one each month. Our first session was held in June, featuring Hayes Humphrey (COO) and Jason Oliver (MasterBrewer) from Devils Backbone, and we just held our second session in July, featuring Kevin O’Connor (President) and Bob Sweeny (MasterBrewer) from O’Connor Brewing Company.
Feedback & Comments from Virginia Beer Industry Leaders: “Fans of Virginia Craft Breweries has been a great conduit to bringing folks together collectively on a Facebook forum. It gives fans a chance to hear what is fresh, new and exciting in the world of craft beer from around the Commonwealth. At Strangeways Brewing, it gives us a chance to be able to interact with our consumers in a positive and fun way, hopefully providing more insight into our company’s culture, products, events, etc. Thanks to David Hunter’s tireless work on the project, it has really been a great online destination to encourage interaction among its fan base in cyberspace and in person as well. It also does a good job of introducing and educating the newbie to local craft beer, as well as supplying useful information to the craft savvy enthusiast.” – Neil Burton, Strangeways Brewing
Q: What do you think the page has accomplished for the breweries in VA since its inception? A: Our main accomplishment has been to provide another platform for the breweries to promote their brand. Michael Blevins with Trapezium Brewing said posting in the Fans of Virginia Craft Breweries group increases his reach to promote his brand versus posting only to his page alone. Another accomplishment was our collaboration with Dave Warwick, BrewMaster from Three Notch’d Brewing in Charlottesville, VA. We brewed a Red DIPA called “Fandom of the Hopera”. It was delicious! I hope to do more collaboration beers with other breweries around the state (hint, hint). Q: What’s been you’re biggest surprise about the group? A: Hunter Smith from Champion Brewing Company and Adam Shifflett from Brothers Craft Brewing joined in on a thread about the price of a pint of beer ($7). A fan suggested the two do a collaboration beer and that’s exactly what they did. They brewed Lucky Seven IPA. It cost $7, it had 7 ingredients, 7% ABV and 77 IBU’s. $2 from each beer went to charity. It was dry-hopped exclusively with Citra hops. It was juicy and delicious!
Tap in to the conversation… Founded March/2013Membership: ~7,000David Hunter, Founder Q: What is Fans of Virginia Craft Breweries?
A: Fans of Virginia Craft Breweries is a Facebook group dedicated to bringing awareness to all the craft breweries in Virginia. It’s a place for fans to share their experiences with VA Breweries, Tap Houses, Craft Beer Events and VA Craft beer releases, etc… Q: What were your initial expectations when you created the group? A: I had no idea I was starting a group about an industry I knew nothing about. When I discovered Virginia craft beer, I immediately felt a strong connection. My goal was to spread the word about all the great craft beer brewed right here in Virginia. I wanted fans to seek out Virginia beers and make Virginia beers a priority purchase decision over beers brewed outside of Virginia.
Fans of Va Breweriesby: David Hunter
Me, Dave Warwick (three notch’d) Joel Miller, this is when we brewed our Fans/Three Notch’d Collaboration “Fandom of the Hopera”
It was a Red Double IPA
An early Bus tour we did using RVA Brewery Tours... I”m wearing a Fans shirt... I released them that day. This is 2014
Pick from Q&A at O’Connor - Bob and Kevin again.
8 VACB Summer 2015
we have made due to the site. Great job, and congratulations on all your success in helping take VA beer to the next level.” – Jim Corcoran, Corcoran Brewing Company
“Fans of Virginia Craft Breweries is a vibrant community of beer brewers and drinkers in the Commonwealth. As a supplier, I find it an invaluable way to reach out to an active community around upcoming events and special releases. While we participate in many groups, Fans of Virginia Craft Breweries is the most active and engaged online community we participate in.” – Casey Jones, Fair Winds Brewing Company “Fans of Virginia Craft Beer has been a key player in raising awareness about the state’s wonderful craft beer scene. The group connects the dots in the beer-loving community in so many ways, from interviews with brewers to updates on the latest releases.” – Lee Graves, (aka “The RVA Beer Guy”) and Freelance Writer
“As a brewery owner, it’s my “go to” page to find the pulse of the VA beer industry. I love how people talk about the different styles of beer and I look forward to seeing how others view the beers that I drink quite often. It’s a great tool, plus the other unexpected benefit has been the friends
12 57 B R U N B R I D G E R OA D , F O R E S T , VA 2 4 5 51
4 3 4 - 2 5 8 - 8 7 6 1 e n d o f b a d b e e r . c o m
APOCALYPSE ALE WORKS
Ask your favorite bar for Apocalypse draft selections or come visit our taphouse in scenic Forest, VA. Open Wed. thru Sun.
The Barrmageddon is 5.2% abv and 20 IBU’s. It’s a malty Bavarian Lager that is made with the fi nest German malts and hops. The nature of the lager is bolder in fl avor and a little darker in color than your typical German Pilsner. The hop profi le
is mild with an elegant aroma.
Apocalypse Ale Works seasonal release, Barrmageddon is back!
Facebook “Group”: (Join Us)facebook.com/groups/FansofVACB Facebook “Page”: (Like Us)facebook.com/groups/FansofVACB Online Store/Website:(Buy Something)fansofvirginiacraftbreweries.com Twitter: (Follow Us)twitter.com/FansofVACB
Not a Fans Event but this was at the Answer Brew Pub grand opening
Summer 2015 VACB 9
UPCOMING EVENTSAUGUST8/29 RUSE RELEASE & BARREL DAYSEPTEMBER9/5 RVA IPA RELEASE9/12 FARMHOUSE PUMPKIN RELEASEOCTOBER10/11 VINYL CONFLICT RECORD FAIR10/24 4TH ANNIVERSARY PARTY!
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The sign of a truly great British pub is obviously the beer. Not just any old beer slung in a keg and served with extraneous CO2 but that highlight of beer drinking (yes I am biased), cask conditioned ale served from a beer engine, preferably through a sparkler (Northerner alert!). Whether the beer is a best bitter, a mild, an IPA, or a stout, there is no warm fermented beer style in my unhumble opinion that tastes better from a keg than it does when properly cask conditioned.
Thankfully cask conditioning is becoming a more commonly seen phenomena here in the States, and I am happy to say in Virginia. As well as increasing numbers of bars having a beer engine, ever more breweries prepare a ‘firkin’ to be served on gravity without the benefit of the hand pull. However, there is a rub to this growing popularity, the phrase ‘properly cask conditioned’. Unfortunately many a firkin sitting on a pub bar has been mistreated from beginning to end, and fails to demonstrate to the drinker the heights that cask ale can reach.
For those not in the know, conditioning in a cask refers to a process of secondary fermentation taking place in the vessel from which the beer will be served. Basically once primary fermentation is complete, the brewer racks the beer to the cask, adds priming sugars and any dry hops then seals the cask to complete the secondary fermentation. Additional CO2 created during the process is absorbed into solution and thus carbonates the beer.
Serving the beer from a cask through a beer engine requires skilled cellarmanship to allow the flavours of the beer to develop and reach perfection. Most importantly the cask must be allowed to rest in situ for at least 24 hours before serving so that the finings added at racking can do the business and clear the liquid. Cask ale should never, ever, ever, ever be
murky, that is a sign of bad cask management. I have watched in horror far too many times as a brewery rolls out a firkin, slaps it on the bar, taps it, and starts serving the beer as a cloudy mess which does the reputation of cask ale no favors at all. Worse yet for me is using the firkin as an excuse to add random, and often unnecessary, bits and pieces, like garlic, cacao nibs, or gorilla snot, into the firkin to create the impression of ‘innovation’, masking the flavor so that I question the quality of the base beer to begin with. Yet more abhorrent is being told by the barman that real ale is ‘supposed to be cloudy’, take it from a native, no it isn’t.
Thankfully though there are breweries here in Virginia doing it properly, and they deserve our custom as they hold to the traditional methods for creating real ale as God intended. Foremost among these breweries is Mad Fox in Fall’s Church. My first trip there was a couple of years ago, with my visiting parents in tow, and the Mason’s Dark Mild, pulled through a sparkler, was the match of anything you would find in the Midlands of England. Served at the right temperature, another myth being that British beer is ‘warm’ because it is not served at the temperature of penguin feet, Mason’s went down with inordinate ease, as did the second, and the third, there may even have been a fourth.
Here in Central Virginia I trust Three Notch’d Brewing’s Dave Warwick when it comes to doing cask ale well. A couple of months ago I sat in the Tin Whistle Irish Pub in Charlottesville drinking their Ghost Pale Ale gravity poured, with a beautiful smooth body that let the malt and hops shine through rather than being pricked to death by the CO2. Later this summer I look forward to drinking their Session 42, a classic Yorkshire style best bitter, again served on gravity and at 4.2% I am sure I will drink plenty of it.
Ask for Real Cask By: Alstair Reece
10 VACB Summer 2015
One paddling option is to have two vehicles, one at the state park boat launch, and another at Maidens Bridge (Route 522) waiting for you in the public boat launch parking area. This creates a worry-free, and much easier point-to-point trip following the bend of the river. Although an out-and-back trip is quite doable in the summer during low water and slow current, I would not recommend this option in the spring, when you will almost always encounter deep, swift water.
As I entered the creek, I paddled under the aqueduct, reminiscent of an ancient Scottish stone bridge one may encounter in the Highland countryside. Once I entered, I was immediately aware of the tranquility, as nature embraced me with a canopy of fresh green and the songs of birds. Paw Paws displayed their beautiful red wine colored blooms, while black and white Zebra Swallowtails floated lazily among their host tree. Common Yellowthroat Warblers and Cardinals chirped, while Downy and Red-Bellied Woodpeckers pounded trees for insects. A lone Louisiana Waterthrush walked the near shore, constantly bobbing its tail in search of small frogs or fish. Although a downed tree kept me
Powhatan State Parkwww.dcr.virginia.gov/state-parks/powhatan
Although a brief paddling trip, there is much to see along the river and creek at the new Powhatan State Park, and of course, an abundance of exploration awaits back on land. Having just opened a couple of years ago, the park is already popular with outdoors and wildlife enthusiasts, as it hosts a variety of natural habitats. The park sits splendidly on a beautiful bend in the river, where vast hardwood forest meets America’s most historic river. An impressive amount of meadows
is found throughout the 1,500 acres, as well. Quite possibly, my favorite aspect of Powhatan State Park is the canoe-in campground that makes traveling long distance on the river much more accessible.
Powhatan State Park & Lickinghole Creek Craft Brewery by: Nolan Shigley
from exploring the stream much further, I was satisfied with simply sitting and listening to the forest speak.
Though my time on the creek was calming, the return trip was nothing of the sort. The paddle upstream was a dream in which you run, but get no closer to your destination. With deltoids and core working overtime, I struggled mightily, paddling with full force. The cost for pausing a mere second was several feet in the wrong direction. Watching the shore was not an option, as it threw me off course and defeated my confidence. I was barely moving. Thankfully, I had spent little to no energy on my way out, as every ounce would be demanded in order to set eyes on the Powhatan State Park boat launch again. It may have taken a mere 20-30 minutes to reach the creek, but it was well over an hour for the return.
Lickinghole Creek Craft BreweryGoochland, Virginia
Summer 2015 VACB 11
and liquid celebration.Nuclear Nugget
Do not tell me, for once, that this deliciously refreshing beer is a whopping 10.5 percent. Basking in the warm sun and recovering from a full body workout, I drank this thirst-quenching beverage like it were ice water. The hops were fresh and alive, like the wildlife I witnessed this morning on the James and Lickinghole Creek. My taste buds were assaulted by 105 IBU and mounds of Centennial and Nugget hops. The citrus was intense, while a pleasant, spring-like sweetness of honey accompanied fresh flowers. Certainly, I could have ingested more, and trust me, I wanted to, but I suppose a beer does not receive the name “Nuclear” on a whim.
Lickinghole Creek Craft Brewery prides itself in being a “water-conscious brewery”, as they utilize deep drawn well water and purify their used water before it is released in the creek’s watershed. I suppose it is a bit romantic to think that my oars were baptized in the same water used to make the beer I was currently drinking; truly the circle of life for a kayaker. The brewery also grows many of the ingredients utilized to create their heavenly ales, which certainly explains the fresh flavors. Lickinghole Creek is a bit like a Middle Ages, self-sufficient manor, with a more progressive edge.
As a naturalist, I would regret it if I did not mention the sweet tale that accompanies the Little Lickinghole Creek. According to local lore and the brewery’s website, the creek I had just explored and spent a rather epiphenal moment with Mother Nature on, has always been known as “the Lickinghole where wildlife stopped to drink from the nourishing waters.” May this continue to be true, as the warblers and cardinals enjoy that creek as much as I did in both recreation
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Powhatan State Park
12 VACB Summer 2015
Extra Billy’s Serving Up Craft Beer and BBQ.
here are few restaurant families inCentral Virginia who can boast thelongevity, the success and the passion
for what they do,quite so well ascan the Harrfamily.The Harrs, led,today by
matriarch, Judy, have been in the business inRichmond, for over four decades. But theHarr family itself has over 100 yearsexperience operating restaurants.
Robert and Judy Harr moved toRichmond in the late sixties after hecompleted a stint in the military. He hadbeen stationed at Fort Lee in Petersburg. Bothhad grown up in Illinois, where Robert’sgrandfather had opened a restaurant in 1912.
After leaving the Army, Robert, followingin his grandfather’s and father’s footsteps,entered the family business, operating a numberof well-known local restaurants.“In the earlyeighties, Judy explains, her husband decidedthat the city needed a good barbecue restaurant.It was then that his Cattletown Restaurant at5205 W. Broad Street was changed from a steakhouse to a BBQ place.
The restaurant’s name was changed toExtra Billy’s in honor of William “Extra Billy”Smith, a governor of Virginia, twice elected inthe mid 1800s.
To Robert Harr, BBQ was more than abusiness. It was a passion, which he pursued
enthusiastically until hisdeath in 2001.
By the early 90s,another passion hadbegun to take root in thefamily. The Harr’s oldestson, Robert, Jr., hadreturned to Richmond,from the West Coast,where he had taken a keen interest in theburgeoning craft beer industry.
Soon, Robert and his brother Jasonbecame home brewing fanatics. Friends andfamily took notice of the quality and varietyof Robert and Jason’s craft creations.
Since Robert, Sr., Judy and all three oftheir children had a passion for creating finefood and craft beer, it wasdecided to search for aplace to build anotherrestaurant.
Ultimately, in2000, the secondExtra Billy’sopened at 1110Alverser Drive inMidlothian. Thislocation was not justExtra Billy’s Smokehouse,but rather, Extra Billy’sSmokehouse and Brewery.
When the doors opened, long time fans ofRobert Harr’s BBQ, began to discover that theycould also enjoy locally-brewed craft beers. Atthe time, there were few other breweriesoperating in the area.
Over the years, Jason, whomanages the Alverser location,began to develop a brewingphilosophy, one that meshedwell with his evolvingappreciation for craft brews.“I’ve acquired a taste for hops,”he says. “We’re big on our hops.”It’s also the thing with theirbrewmaster, Dylan Brooks, whosays that “I’ve grown to lovehops more and more, but thereis always a place for a greatmalty beer.” Judy agrees,“Wedefinitely don’t discriminate.
We offer a style (flavor)for all beer lovers.”When I had asked herwhat she most wantedRichmonders to knowabout her familybusiness, she replied:“We’re not just a brewerywith a food truck
outside. We offer good food and good beer,served in a comfortable setting.”
Good? Now, that’s an understatement.This family pours their heart, soul andpassion into the business and the results canbe tasted.
Speaking of tasting, I had the opportunityto enjoy some of Jason’s suggested food and
brew pairings recently. My firstcourse was what he calls
the “burnt ends.”This is their
succulentbrisket, but witha difference.After smoking
the meat forabout 14 hours,
they take some ofthe brisket and give it
up to 8 additional hours inthe smoker. It’s unbelievably good, but be
warned. There’s only a limited supply. Whenit runs out, it runs out.
“The burnt ends go really well with ourSin Bin,” Jason says. That’s their RussianImperial stout.
My tasting adventure alsoincluded sampling the fantasticbaby back ribs with their originalBBQ sauce caramelized.
Regarding a pairing, Jasonsays, “Barbecue connoisseurswant an easy drinking beer.” He recommends the clean, crisp,medium bodied Fore Czechpilsner. Finally, came theexceptionally delicious pulled porkand one-of-a-kind onion strings,accompanied by their award-winning Citra Ass Down IPA,brewed exclusively with Citra hops.
The Extra Billy’s Midlothian locationoffers five permanent taps featuring their ownbeers, plus seven guest taps. There’s somethingfor every taste.
Never one to rest on their laurels, theHarrs continue to look for additional ways toserve the community. OnAugust 21st, they added goodmusic to the mix, with theirfirst Old Time Music OpenJam Session on The Patio!Also, on most Sat. nights fromspring to fall, Extra Billly’shosts classic car shows. From“Land Yacht” Night toCorvette/Camaro Night to Elvis Night, wealways have fun.
As Judy Harr said, “It’s good beer andgood food.” Unfortunately, you can only enjoyExtra Billy’s beer in their Midlothian restaurant.“That’s the (ABC) law. That law needs to bechanged,” Judy explains
Here’s hoping that the day will sooncome, when, on both sides of the river, we’llall be able to enjoy Extra Billy’s BBQ with anExtra Billy’s craft beer.
T
Old Time MusicOpen Jam Session
AT
Extra Billy’sSmokehouse and Brewery
Friday Aug. 217pm to 9pm
Alverser Drive, Midlothian 23113 (next to Carmike Theater)
(804) 379-8727www.extrabillys.com
Jam is open to anyone who plays an old time acoustic instrument.
(Banjo, fiddle, guitar, dulcimer etc.)We’ll play
“Whiskey Before Breakfast”!
FREE!
Come watch and
lsiten!
Extra Billys Story:Layout 1 8/19/15 10:02 AM Page 1
by: Steve Cook
Midlothian • 1110 Alverser Drive • (804) 379-8727 Broad Street • 5205 W. Broad St • (804) 282-3949
• Pork BBQ and Ribs • Beef Brisket• Smoked Chicken • Texas Smoked Sausage• Prime Rib & Steaks and more...• Full On-Site Catering
On-Site Brewery at ourMidlothian Location 5 Taps featuring our own beers, plus seven guest taps
Smoked Barbecue and Brewery.
14 VACB Summer 2015
The Early Years
South Street Brewery was founded by Fred Greenewalt and Duffy Pappas in the old H.H Hankins Hay and Grain building on South Street in downtown Charlottesville. A city of Jefferson-style brick and columns and low skyline, C-ville has boasted an eclectic blend of “townie” locals and “gownie” UVA students and prof intelligentsia since long before I fell in love with the city, escaping my native Lynchburg just about the second after I turned 18 (meaning zero disrespect to Lynchburg, but one rarely considers their hometown cool until years and wisdom are accumulated). It was perhaps in this environment in the late 90’s—a place with seemingly as many unique, independent restaurants as people, and a place that boasted a craft beer bar (Michael’s Bistro) before anyone had a name for such a
When you think of the pioneers of the Virginia Craft Beer scene who’ve survived the changing times, who comes to mind? Legend? Starr Hill? Unless you’re from Charlottesville, South Street Brewery may not be near the top of your list. But there it is: an old and somewhat unassuming brewpub two blocks off the downtown walking mall that’s been brewing and serving its own craft beer since 1998. South Street has recently undergone a change of ownership and is being re-introduced to Virginia outside of Charlottesville on a large scale for the first time, and I’ve been given the opportunity to tell the inside story of a cornerstone of the craft brewing movement in Virginia.
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Remaking a Virginia Original ~Southstreet by: Taylor Smack
Photos By: Tarun Sinha
Summer 2015 VACB 15
thing—that a small, local brewery would naturally thrive.
The owners of South Street made their first great decision in hiring on Saaz Equipment to design and fabricate the entire brewing system. Saaz was led by John Mallet, eventually known in these parts for his time at Old Dominion, but now very nationally known for his longtime post as the Brew Master of the Bell’s brand at Kalamazoo Brewing Company, and for his expertise on the equipment- and technical-sides of the brewing trade. The system—even today—is astoundingly beautiful and well preserved: a 7bbl recirculating step-mash brewhouse expertly fit between the brick arches of the late 1800’s building.The next great decision made was to bring on Jacque Landry as the sole mind
v
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3445 WEST CARY STREET, RICHMOND, VA 23221
to man the brewing operation. Jacque came to South Street from Oasis (Boulder) and Great Divide (Denver) and knew things about craft beer that were still very foreign to Virginians. He would eventually—and very luckily for me—become my mentor.
Like any new restaurant, South Street had its ups and downs, but like any brewpub that survives, it was the beer that made the place. South Street developed its own chill vibe of foot-traffic-stained pine wood, dark booths, smoky fireplace, spirited bartenders and beer that was pushing the vocabulary for the area at the time: Kölsch, Scottish-style Export, Märzen, Russian Imperial Stout. Locals and grad students filled the place for $2 Tuesdays and weekend nights. Around the turn of the century, Jacque bought out Duffy Pappas and learned the “joys” of being a brewer and an owner. Most impressively, Jacque garnered a Gold at the 2000 World Beer Cup in the coveted Pale Ale category. To this day, it is the only beer east of Montana ever to win a Gold in this category.
Somewhere along the way in late ’99, I had gone full Office Space mode at my job as a copy editor and ad writer for an internet startup that went public on the Nasdaq (yes, I too was rich on paper for 27 minutes during the great bubble), and I had started literally just not showing up for work and instead was volunteering to help Jacque at South Street. This propelled me into a whirlwind move to Chicago, education at Siebel Institute (the brewing school), and the position of Head Brewer for Goose Island’s brewpubs.
continued . . .
16 VACB Summer 2015
Street years, and we thought it wasn’t time for the story to end just yet…
Redux
Blue Mountain Brewery acquired South Street on July 3rd, 2014. Although coming back to brew in Virginia 12 years ago was a homecoming, this was like moving back
to my childhood house. I never stopped having dreams of brewing between the old bricks, hauling kegs up and down the stairs from the ancient basement. And now I was back. It was a very surreal feeling. But I imagine it was like moving back to a childhood house in more ways than one: mainly, it needed some serious love, and a serious new infusion of energy (read: $$$). Also, I couldn’t play in my old stomping grounds like a carefree kid anymore. I had to install an experienced brewer at South Street for the fun stuff, so I could now keep three breweries going with my partners, managers and over 150 employees.South Street Brewery was closed for three months for remodeling and general rehabilitation. Most excitingly, we inherited a brand new distribution partner and have been introducing South Street’s amazing beers to Virginia for just about the first time outside of Charlottesville, excepting for our occasional appearances over the years at beer festivals.
Coming Home
Here is where my story becomes irrevocably intertwined with South Street Brewery. Tiring of Chicago winters (seriously, they should be illegal), I eventually made my way back to Charlottesville with girlfriend/future wife/business partner (Mandi), and had become the brewer for South Street by 2002. I brought back my love of barrel-aging beer and shared many successes with Jacque and Fred, including being honored to win the very first Virginia Beer Cup. I steered the brewing side until 2007, when I left to open Blue Mountain Brewery. In 2011 we broke ground on Blue Mountain Barrel House, oddly enough on the site where I had once met with Nelson County officials for a potential South Street production outpost.By 2014, Blue Mountain was very well-established as a destination brewery and a recognized craft beer brand in the mid-Atlantic region. My friends and former
bosses at South Street had also begun to grow tired after 16 years of brewpub life. Mandi and I were at a point where we looked back with fondness at the South
Summer 2015 VACB 17
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The great thing about South Street is that it has never stopped being what it is, and it’s never stopped brewing what it brews. Sure we do sour double IPAs (Tongue Ninja…you have got to try it) and anything that strikes our fancy, but the best selling beer at the pub and out in the market is still our Satan’s Pony. It’s an Amber Ale. An Amber Ale! I mean,
who brews that any more?!? We do. And it’s flipping delicious. There’s something to be said for doing what you do for a long, sustained time. It gives you a sense of perspective, and peace that money can’t buy. I invite all of you to stop by the renovated brewpub, grab a pint at your local watering hole or pick up a six pack at the store and reconnect with one of the Commonwealth’s lasting breweries. We’ve all come a long way, but we came from a great place, Virginia.
SPECIAL OFFER: Bring this ad to any
Growlers To Golocation and receive
a FREE GrowlerBottle and 10% off
all purchases.
LOCATIONS: Boulevard: 1017 N. Boulevard
near Broad StreetShort Pump: 10341 West Broad
Street, near Trader Joe’sCharlottesville: Barrack’s RoadShopping Center, next to Kroger.HOURS: 11am-10pm Mon-Sat.
12pm-8pm Sun.
Growlers To Go opened on the Boulevard lastChristmas and has been so successful it will opentwo new stores to the West this year. In August,we opened our new Short Pump store on WestBroad Street next to Trader Joe’s. We will openour Charlottesville store in October in theBarrack’s Road Shopping Center next to Kroger.We specialize in Craft Beer and have 56 fresh coldcraft beers on tap to taste and to take home ingrowlers. Bring your own growler or buy one ofours. We also have a wall of cold bottled and
canned craft beers. Our beers are from aroundVirginia, the U.S. and the world. We change ourbeer offering daily because there are so manyquality brewers and beers to try.
These new Growlers To Go stores will have a Tasting Room for you and your friends to enjoy flights or glasses of beer from our 56 taps.
Growlers To Go is growing west.
Short Pump and Charlottesville.
Carter had a custom cooler and line system built inthe back of the store for the kegs, complete with asystem to monitor the levels of each keg.
Before Growlers to Go, Eric Wetzel was studyingMandarin in Taiwan. Wetzel moved back to the U.S.after Carter offered to bring him home to oversee theoperations. Wetzel is the general manager of Growlersto Go and he’s largely responsible for keeping theflow of new and interesting beers coming. ChaseDipple (pictured) is the store manager at the
Boulevard store, and Wetzel says his inputin the beer purchasing process has
been immensely valuable.
In the months since Growlersto Go opened, they’ve seen
steady growth in businessand they’re constantlylooking for ways to betterserve their customers.Their website is directlylinked to thestore’ssystem togive a real-
time feed ofthe kegs that
are on and howmuch is left in
each one. You canalso see what kegs are on deck to be
tapped. Carter tells me that he has a fewgoals for the way this system works. He wants
to bring in as much unique beer as he can to exposepeople to the endless variety of brews available. Thethought occurred to him when he was talking withsomeone at Blue Mountain Brewery, and he asked howmany different beers they brew in a year. He was surprisedto hear that Blue Mountain had brewed more than 40
unique brews in the last year. If every craftbrewery is coming up with at least 40different beers annually, there’s an endlessocean of new beers. With that in mind,Carter and Wetzel make it their mission toget as much variety as they can.
It’s hard to resist kicking back in the storeand sampling all 56 taps. Growlers’welcoming feeling comes partly from thelarge screens and friendly staff, but also from
the little things they do to make your visit more enjoyable. Small touches areprovided, like free use of a nitrogen bike pump for cyclists, or Carter’s intention
to offer root beer floats in their Short pump location, giving kids a treatto get in on the Growlers to Go action. (I tried to convince him that abourbon barrel float would be tasty, too.)
So what does the future have in store for Growlers to Go? Carter tells methat they have two new locations planned for the immediate future. Oneof them is going to be in Short Pump near Trader Joe’s. Within the next 2 years, Carter hopes to have as many as 12 locations working to bringpeople the joy of craft beer. No doubt, the flagship location on Boulevard
will serve them well for a long time. Carter has his eyes set on retirement, as he’sbeen an entrepreneur for the better part of four decades, but I get the distinctfeeling he’s not about to retire to the other side of the bar anytime soon.
GrowlersToGo isgrowingwest
I drive down Boulevard all the time, and overthe years, I’ve watched the area between Broad Streetand Westwood Ave develop in odd little growth
spurts, with no apparent rhyme or reason.Some of the mostrecent additionshave brought moretraffic and attentionto the area. TheStarbucks, with adrive-thru, is very
exciting business, but the real starof the area is Growlers to Go.
In the last few minutes of2014, Growlers to Go cameout of nowhere, and brought56 taps along for the ride;though, not all of the tapsare beer. Growlers to Gousually has a kombucha ontap, and they always haveLost Rhino’s Root Beer. The 54 other taps have aconstantly rotating selectionof the best beers that
Eric Wetzel, the general manager of Growlers to Go, can gethis hands on. In addition to their taps, Growlers to Go alsohas a full display case with more than 100 beers in it. So,where did Growlers to Go come from? And why growlers?
I
www.growlerstogo.org
Owner Reid Carter tells me he got the idea from his son,who called him one day and suggested the idea. Carter hasmade a career out of being an entrepreneur, so it wasn’t
out of the ordinary for his son to call himwith an idea for a business venture. He wasimmediately interested in the idea of agrowler business to provide thebest of two worlds, craftbeer on tap, and theability to enjoy itlater. The difference
between a beer in a bottle andbeer from a keg can be prettysubstantial. Bottled beer hasto be pasteurized, which canaffect the way the beerdevelops (or doesn’t develop);whereas, the beer in a kegdoes not have to bepasteurized and tastesexactly how the brewer madeit to taste.
Carter started looking into whathe would have to do to make thisbusiness a reality, but he soon hit awall. Virginia ABC Law prohibited thesale of growlers from a retail store. The
obvious next step was to contactgovernment officials and find out how to put achange into motion. After months of callingdifferent people, Carter finally got confirmation thatthey were going to revisit the issue. Whole Foodsand several other retailers also voiced their desire tosell drafts to go and soon retail locations got thegreen light to fill growlers.
With that green light, Carter beganfinding his location and planning hisstore. He contacted a graphicdesigner, whom he has worked withmany times in the last 20 years orso, to help create a discerniblebrand for the store. The interior ofthe store took a little more work.
Growlers To Go is growing west.
Short Pump and Charlottesville.
Growlers Story, Ad:Layout 1 8/20/15 3:24 PM Page 1
by: Rob Martin
SPECIAL OFFER: Bring this ad to any
Growlers To Golocation and receive
a FREE GrowlerBottle and 10% off
all purchases.
LOCATIONS: Boulevard: 1017 N. Boulevard
near Broad StreetShort Pump: 10341 West Broad
Street, near Trader Joe’sCharlottesville: Barrack’s RoadShopping Center, next to Kroger.HOURS: 11am-10pm Mon-Sat.
12pm-8pm Sun.
Growlers To Go opened on the Boulevard lastChristmas and has been so successful it will opentwo new stores to the West this year. In August,we opened our new Short Pump store on WestBroad Street next to Trader Joe’s. We will openour Charlottesville store in October in theBarrack’s Road Shopping Center next to Kroger.We specialize in Craft Beer and have 56 fresh coldcraft beers on tap to taste and to take home ingrowlers. Bring your own growler or buy one ofours. We also have a wall of cold bottled and
canned craft beers. Our beers are from aroundVirginia, the U.S. and the world. We change ourbeer offering daily because there are so manyquality brewers and beers to try.
These new Growlers To Go stores will have a Tasting Room for you and your friends to enjoy flights or glasses of beer from our 56 taps.
Growlers To Go is growing west.
Short Pump and Charlottesville.
Carter had a custom cooler and line system built inthe back of the store for the kegs, complete with asystem to monitor the levels of each keg.
Before Growlers to Go, Eric Wetzel was studyingMandarin in Taiwan. Wetzel moved back to the U.S.after Carter offered to bring him home to oversee theoperations. Wetzel is the general manager of Growlersto Go and he’s largely responsible for keeping theflow of new and interesting beers coming. ChaseDipple (pictured) is the store manager at the
Boulevard store, and Wetzel says his inputin the beer purchasing process has
been immensely valuable.
In the months since Growlersto Go opened, they’ve seen
steady growth in businessand they’re constantlylooking for ways to betterserve their customers.Their website is directlylinked to thestore’ssystem togive a real-
time feed ofthe kegs that
are on and howmuch is left in
each one. You canalso see what kegs are on deck to be
tapped. Carter tells me that he has a fewgoals for the way this system works. He wants
to bring in as much unique beer as he can to exposepeople to the endless variety of brews available. Thethought occurred to him when he was talking withsomeone at Blue Mountain Brewery, and he asked howmany different beers they brew in a year. He was surprisedto hear that Blue Mountain had brewed more than 40
unique brews in the last year. If every craftbrewery is coming up with at least 40different beers annually, there’s an endlessocean of new beers. With that in mind,Carter and Wetzel make it their mission toget as much variety as they can.
It’s hard to resist kicking back in the storeand sampling all 56 taps. Growlers’welcoming feeling comes partly from thelarge screens and friendly staff, but also from
the little things they do to make your visit more enjoyable. Small touches areprovided, like free use of a nitrogen bike pump for cyclists, or Carter’s intention
to offer root beer floats in their Short pump location, giving kids a treatto get in on the Growlers to Go action. (I tried to convince him that abourbon barrel float would be tasty, too.)
So what does the future have in store for Growlers to Go? Carter tells methat they have two new locations planned for the immediate future. Oneof them is going to be in Short Pump near Trader Joe’s. Within the next 2 years, Carter hopes to have as many as 12 locations working to bringpeople the joy of craft beer. No doubt, the flagship location on Boulevard
will serve them well for a long time. Carter has his eyes set on retirement, as he’sbeen an entrepreneur for the better part of four decades, but I get the distinctfeeling he’s not about to retire to the other side of the bar anytime soon.
GrowlersToGo isgrowingwest
I drive down Boulevard all the time, and overthe years, I’ve watched the area between Broad Streetand Westwood Ave develop in odd little growth
spurts, with no apparent rhyme or reason.Some of the mostrecent additionshave brought moretraffic and attentionto the area. TheStarbucks, with adrive-thru, is very
exciting business, but the real starof the area is Growlers to Go.
In the last few minutes of2014, Growlers to Go cameout of nowhere, and brought56 taps along for the ride;though, not all of the tapsare beer. Growlers to Gousually has a kombucha ontap, and they always haveLost Rhino’s Root Beer. The 54 other taps have aconstantly rotating selectionof the best beers that
Eric Wetzel, the general manager of Growlers to Go, can gethis hands on. In addition to their taps, Growlers to Go alsohas a full display case with more than 100 beers in it. So,where did Growlers to Go come from? And why growlers?
I
www.growlerstogo.org
Owner Reid Carter tells me he got the idea from his son,who called him one day and suggested the idea. Carter hasmade a career out of being an entrepreneur, so it wasn’t
out of the ordinary for his son to call himwith an idea for a business venture. He wasimmediately interested in the idea of agrowler business to provide thebest of two worlds, craftbeer on tap, and theability to enjoy itlater. The difference
between a beer in a bottle andbeer from a keg can be prettysubstantial. Bottled beer hasto be pasteurized, which canaffect the way the beerdevelops (or doesn’t develop);whereas, the beer in a kegdoes not have to bepasteurized and tastesexactly how the brewer madeit to taste.
Carter started looking into whathe would have to do to make thisbusiness a reality, but he soon hit awall. Virginia ABC Law prohibited thesale of growlers from a retail store. The
obvious next step was to contactgovernment officials and find out how to put achange into motion. After months of callingdifferent people, Carter finally got confirmation thatthey were going to revisit the issue. Whole Foodsand several other retailers also voiced their desire tosell drafts to go and soon retail locations got thegreen light to fill growlers.
With that green light, Carter beganfinding his location and planning hisstore. He contacted a graphicdesigner, whom he has worked withmany times in the last 20 years orso, to help create a discerniblebrand for the store. The interior ofthe store took a little more work.
Growlers To Go is growing west.
Short Pump and Charlottesville.
Growlers Story, Ad:Layout 1 8/20/15 3:24 PM Page 1
Chesterfi eld Meadows Shopping Center - 6525 Centralia Road, Chesterfi eld, VA 23832
The Shoppes at Bellgrade - 11400 West Huguenot Rd, Midlothian, VA 23113
Weekly SpecialsMonday - 1/2 off burgers and side with beverage purchase after 6pm.
Tuesday - Kick the Keg - 1/2 price pints on select drafts.Wednesday - 1/2 price growler fi lls all day.
Thursday - Special Events. Check Facebook, Twitter, Instagram and Trinkin.Friday - Chalkboard specials after 5pm.
Saturday - Beer school at 4pm and live music at 7pm.Sunday - Brunch coming soon!
Check www.Trinkin.com for the most up to date taplist!www.BrewGastropub.com • @brewrva • 11-10 Sun-Thurs • 11-11 Fri-Sat
804-454-0605 © 2015 BrewGastropub© 2015 BrewGastropub
Summer 2015 VACB 21
Chesterfi eld Meadows Shopping Center - 6525 Centralia Road, Chesterfi eld, VA 23832
The Shoppes at Bellgrade - 11400 West Huguenot Rd, Midlothian, VA 23113
Weekly SpecialsMonday - 1/2 off burgers and side with beverage purchase after 6pm.
Tuesday - Kick the Keg - 1/2 price pints on select drafts.Wednesday - 1/2 price growler fi lls all day.
Thursday - Special Events. Check Facebook, Twitter, Instagram and Trinkin.Friday - Chalkboard specials after 5pm.
Saturday - Beer school at 4pm and live music at 7pm.Sunday - Brunch coming soon!
Check www.Trinkin.com for the most up to date taplist!www.BrewGastropub.com • @brewrva • 11-10 Sun-Thurs • 11-11 Fri-Sat
804-454-0605 © 2015 BrewGastropub© 2015 BrewGastropub
Brew American Gastropub’s solution to the beer seller’s dilemma by: Harold Crevice
in Midlothian’s Shoppes at Bellgrade -- offer a diverse and ever-changing variety of beers from 100 taps. “We try to keep a good balance,” says Karen. “It’s a specialized skill, keeping track of emerging taste trends and staying up on the latest offerings.”
“Our menu provides a good starting point, if you know you prefer one style of beer over another. We categorize our beers into Crisp, Hoppy, Malty, Roasty, and Tart or Unusual. So we’ve got something to suit any taste,” she continues. “And we’re changing up the options offered within those categories all the time, depending on what our suppliers have been brewing. We’ll typically change out 40 to 50 beers per week between the two restaurants.”
This constant change is part and parcel of a business selling the product of craft breweries. “A lot of our suppliers brew in very small batches,” says Karen. “So many of the beers we offer are available only for a limited time.”
reweries around the world are bringing to market a growing trove of new beers every day. Experts now estimate the number of different kinds of beers available at over 100,000 types.
Keeping track of them all -- new recipes and time-tested favorites alike -- is a job too big for even the thirstiest ...ehr, most dedicated, beer advocate. The options available from your local pub or beer store range widely, depending on locale (area demographics and business environment), available shelf space, promotional incentives, and many other factors. So much beer. So little time.
Since good taste is imperative, let’s narrow our focus to craft beers. How does a beer seller specializing in craft beer determine which beers to offer? That’s the question I pose to Karen Verdisco, owner of brew American Gastropubs.
In addition to a large selection of wines and bottled beers, their two restaurants -- one located in the Chesterfield Meadows Shopping center, and the other
“We need to be able to appeal to a wide range of palates. Not just the beer geeks. We’ve got that covered, with plenty of high gravity stuff on tap. But we also like to broaden the horizons of customers who would normally stick to Bud, Miller or Coors.”
Consistent with that strategy, brew American Gastropubs feature a wall of taps dedicated to local, Virginia-brewed beers. “We’re very committed to promoting local breweries,” says Karen. “On a typical
day, 30% of our taps will be running Virginia-brewed beers. In fact, in our Bellgrade location, we’re in the process of adding another wall of taps serving Virginia beers exclusively.”
continued . . .
22 VACB Summer 2015
© 2
015
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sans
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w
artisanswineandhomebrew.com
like us on Facebook • follow us on Twitter • 804-379-1110
13829 Village Place Drive, Midlothian, VA 23114
Next door to Capital Ale House
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Because brew is a gastropub, their beer menu is also influenced, at least in part, by the restaurant’s menu. With a variety of items -- all made fresh to order on premises -- specially created to complement the beer, brew’s Beverage Director, Joey Johnson, coordinates closely with the Head Chef and servers at each location.
“Our Chefs will come up with some amazing flavors,” says Joey. “Part of my job is to help our staff stay up to date with the best options for pairing beers with items on the menu. Our servers can help customers make an informed decision about which beer to try, based on their taste preferences.” That coordination extends to the frequent “beer dinners” arranged by brew American Gastropub for organizations celebrating special events. “We’ll offer beer tastings with
dinner” says Joey, “which will include a different beer to go along with each course. Or we’ll plan the dinner to go with the beer, like we’re planning to do with Hardywood Park Craft Brewery, to introduce their new Gingerbread Stout.” When it comes right down to it, there is a science behind the process of determining which beers are offered from a bar pouring literally hundreds
of different delicious craft beers each month. It is a social science, to be sure. ...One that requires ongoing analysis, access to constantly changing information, and plenty of thirst-quenching product research.
106 W SOUTH ST, CHARLOTTESVILLE, VA
WWW.SOUTHSTREETBREWERY.COM
(434) 293-6550
VIEWBREWS WITH A
RESTAURANT HOURSMon. - Sat. 11am - 10pm Sun. 11am - 9pm
9519 Critzers Shop Rd, Afton, VA 22920(540) 456-8020
www.bluemountainbrewery.com
106 W SOUTH ST, CHARLOTTESVILLE, VA
WWW.SOUTHSTREETBREWERY.COM
(434) 293-6550
VIEWBREWS WITH A
RESTAURANT HOURSMon. - Sat. 11am - 10pm Sun. 11am - 9pm
9519 Critzers Shop Rd, Afton, VA 22920(540) 456-8020
www.bluemountainbrewery.com
