Juicy Brews Summer Craft Beer Invitational at Triple Crossing!

Hop Culture is a daily online lifestyle magazine for the newest generation of craft beer drinkers, and they pulled out all the stops for their Juicy Brews Summer Craft Beer Invitational which took place Sunday, June 10, in Richmond VA at Triple Crossing Brewery’s Fulton Hill location.

Hop Culture asked participating breweries to do two things: make sure there was a brewery representative there to answer questions from the attendees, and to serve fresh, juicy beers. It was left up to the breweries to decide what qualified as a juicy beer. As it happened, the overwhelming majority of the beers served were hazy IPAs and fruit forward sours.

According to Hop Culture most craft brewers are first generation brewers and they come from a variety of occupations such as construction, finance, and even the military (Triple Crossing’s head brewer is  a former police officer). Because of this, these craft brewers don’t have decades of preconceptions of what a beer should be, and for that reason they’re not afraid to be creative and to experiment. This was evident in the wide variety of unusual, and unique beers at this festival.

There were 31 breweries and one meadery on hand to celebrate craft beer and creativity from AZ, VT, CT, CO, ME, NY, MD, TN, CA, OH, PA, NJ, NC, SC, and VA.  Some embraced the older, more traditional brewing methods while others preferred newer, more modern methods. Regardless of how they brewed, it was obvious none were afraid to try new ingredients, and new or exotic flavors. Here are just a few of the breweries that stood out.

Both Barreled Souls Brewing from Maine and Cellador Ales in California do 100% of their fermentation in oak barrels, which gives a unique character and a more complex flavor profile to their beer. Not many brewers use this technique today, and when they do, it’s most often used in the production of sours. However when stouts, IPAs, and other beer styles are fermented in barrels, the results can be exceptional.

Horus Aged Ales in California doesn’t ferment their beer in barrels, but they do age all their beer in variety of different wine and spirit barrels. This not only adds some character from the barrels, but also adds flavors and aromas from whatever was originally in the barrel, potentially creating a wide variety of subtle flavors and aromas. 

Schmoojee Wild Berry Pineapple Puffsicle Sour Ale- Imprint Beer

Sour ales are all the rage in some places, but many brewers have been a little hesitant to embrace these tart and sour brews. Partly for fearful of the yeasts that give rise to these flavors making their way into their other beers, and also because the extended time it takes (6 to 18 months) to ferment these brews. Of those that do go down that road, most opt to use cultivated, commercial strains of yeast such as lactobacillus or brettanomyces, while just a handful of brewers chose to use truly “wild” yeasts.

Resident Culture Brewing in North Carolina, in addition to some great IPAs and lagers, also create spontaneous “wild’ fermented ales. This involves leaving the unfermented beer, or wort, exposed to the air, usually overnight, allowing yeasts and bacteria floating around in the air to settle into the wort, before it is placed into barrels to ferment. The ultimate local ingredient, this yeast gives the beer a true local flavor, since the yeast is likely to be found nowhere else.

Southern Grist Brewing in Tennessee loves to experiment with contemporary beer styles and are best known for their constantly rotating selection of beers that utilize non-traditional ingredients and fruit forward flavor profiles.

Acai Bowl J.R.E.A.M Sour- Burley Oak Brewery

Burley Oak Brewing in Maryland also loves to experiment. Even after five years, they are still one of the smallest breweries in Maryland, and unlike nearly every craft brewery in the country they have no flagship brew. Instead, they brew a new beer every week!

New Park Brewing in Connecticut opened its doors just a little over a year ago,  and sold so much beer their opening weekend they had to close for two weeks just to restock!  They were serving Blackberry Berliner Weisse and Spectrum DIPA, and after sampling both, I am not surprised.

Juicy Brews certainly lived up to its name, Hop Culture did a fantastic job gathering some great breweries with great beer, and Triple Crossing was an awesome venue. 

This was a tremendous event, and good times were had by all who were in attendance. 

Until next time, here’s to your good health, and may your glass never run dry.

Slainte!

Beer Bloggers & Writers Conference- Coming to Loudoun County, VA!

In just 2 months, on August 10 and 11th the Beer Bloggers and Writers Conference will hold its 9th annual conference, and this year it will be held in Loudoun Virginia! This conference is not only for beer bloggers and writers, it is also for breweries, brewery guilds, Destination Management Organizations, and PR companies. This event provides a forum for industry professionals to meet with writers and bloggers to discuss trends, tourism, and innovations in craft brewing.

Beer tourism is growing fast, and conferences like this are a great way to build awareness for local and regional beers, breweries, and beer trails.

This conference will feature a number of pre and post conference excursions such as a trip to the Guinness Open Gate Brewery & Barrel House in Maryland, and a visit to Dogfish Head Brewing in Delaware, to talk to the brewers, hear about trends, and of course lots of tasting.

At the start of the conference, there will be a Kickoff Party at Farm Brew Live, northern Virginia’s first destination brewery.  Then during the conference attendees will hear about the current state of the craft beer industry, diversity in craft beer, learn about the art of negative feedback, podcasting and Instagram, talk to brewers and brewery owners, and of course beer tasting. They will also hear from Sam Calagione with Dogfish Head Brewery, see a presentation by Devils Backbone Brewing Company, and do more beer tasting. There will also be a reception and dinner at Vanish Farmwoods Brewery where 24 of Loudoun County’s breweries will be present to offer still more tastings of some of their best hand-crafted brews!

Finally, after the conference wraps up, there will be yet another excursion, this time to Richmond, VA, for  a tasting tour of the Richmond Beer Trail!

This conference is going to be incredible! If are a brewery owner, an industry professional, or just want to raise awareness about craft beer in your area, there is no better place to meet with the bloggers and writers who can get the word out.  

I’ll see you there!

Cheers!

 

Special thanks to the conference sponsors:

Visit Loudoun,the Loudoun Convention & Visitors Association, is going all out to ensure the success of the conference.

The National Beer Wholesalers Association (NBWA) represents America’s 3,300 licensed, independent beer distributor operations in every state, congressional district and media market across the country.

CraftBeer.com, published by the Brewers Association, a website that supports independently owned breweries and the world of American craft beer.

Devils Backbone Brewing Company, born in the Heartland of Virginia, this craft brewery has created some amazing German and American style craft beers that has become the standard for what a craft beer should be.

Dogfish Head Craft Brewery, after 22 years of brewing excellence, is still just as passionate and dedicated their craft as they were on day one, “to bringing off-centered goodness to off-centered people”.

Guinness Open Gate Brewery & Barrel House, which is the first Guinness presence on US soil since 1954 and a beer legend known around the world.

Prince William County, Virginia, close without being too close to Washington DC. Located only 30 miles from DC in northern Virginia, Prince William is known for their parks and trails, Civil War battlefields, amazing craft brews and wines, museums, and a robust arts and culture scene.

Kilfrost is a global leader in safety critical chemistry. They are probably best known for developing a range of Advanced Low Viscosity heat transfer fluids, including ALV Plus, which for the first time gives breweries a fluid that’s highly efficient and non-toxic, as well as cost efficient and environmentally-friendly.

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