Ardent’s Dark Rye Stout returns for the first time on draft in their taproom starting at noon. Having only been available in bottles, the barrel aged Dark Rye will also make an appearance on the taps. Finally, there will also be a cask conditioned pin of Dark Rye with Blanchard’s Dark as Dark coffee.
Strangeway’s O.T.I.S is returning and this time he’s bringing along a couple of friends in the form of Tequila Barrel Aged with Lime and Gin Barrel Aged with Juniper & Rose Hips. You’ll have to wait until next week for his barrel aged friends to show up but for now enjoy this refreshing sour ale will tantalize the taste buds with fresh cucumbers, ripe honeydew melons, wild juniper berries, and hand-zested tangerines.
Are these the hops you’re looking for? If you haven’t tried, maybe it’s time to get over to Triple Crossing.
Nectar and Knife returns. Our Beer Advocate rated ‘world-class’ DIPA makes its return just in time to close out RVA Beer Week. Per usual, we’ll have limited bottle sales available on launch day. Beer will be on draft in the tasting room as well. Pick your poison.
It’s that time of year. Hardywood Gingerbread Stout is back! You can be one of the first 500 to get a bottle at the pre-release tonight but the big party is on Saturday.
A seasonal shift fills the air on November 7th, with the highly anticipated release of our 2015 Hardywood Gingerbread Stout! Join us at the brewery to celebrate the season, with a variety of local mobile food menus and seasonal drafts.
Brewed with baby ginger from Casselmonte Farm and wildflower honey from Bearer Farms, Hardywood Gingerbread Stout captures the terroir of central Virginia in a rich, creamy libation with a velvety mouthfeel and an intriguing evolution of flavors from milk chocolate and vanilla to honeycomb and cinnamon to a snap of ginger in the finish.
Deep, dark chocolate in color with a mahogany tint and a frothy, caramel colored head, Hardywood Gingerbread Stout offers aromatics of holidayspice originating from the ginger, and balanced with a generous dose of whole Madagascar bourbon vanilla beans and Vietnamese cinnamon. Milk sugar (lactose) contributes to the full body of this stout and tames its roasty character, while oats lend a silky quality. Enjoy fresh, or cellar for a special occasion. We hope Hardywood Gingerbread Stout contributes to your merriment this season.