Well the first batch of Hardywood’s award winning Gingerbread Stout was brewed last week. A little early for the November 17 release you say? This batch is going to be the third in their barrel aging series so it needed to be brewed in time for it age in barrels for about 10 weeks. Whose excited?
A few months ago, I wrote a piece on the story of WORK Beer. Recently I have been informed by the wonderful people at WORK Labs that there are some pretty cool looking WORK Beer pint glasses for sale:
Anyone who has ever had a rough day at work knows that a nice beer at the end of the day is one of the best ways to unwind, and a WORK Beer pint glass is a great way to remind you that “You Earned It”. If you’re interested in a glass (or four), head on over to WORK Beer’s online shop!
Hardywood Park’s next batch of Gingerbread Stout will be released on Saturday November 17, 2012. Yes, the same Gingerbread Stout that won a Bronze Medal at the 2012 World Beer Cup and scored a perfect 100/100 from BeerAdvocate.
The release party for the Gingerbread Stout will be something extraordinary, so stay tuned as more details unfold in the next couple of months!
About a month ago I was up in Northern Virginia visiting my good friend Thomas from Rarity in Form (from what I can remember that was the weekend I was up there seeing Polica and Youth Lagoon), and we had to make our usual stop at Westover Market. This place is always stocked with an amazing beer selection. Long story short, this was the weekend I was able to pick up Dogfish Head’s Saison du BUFF.
For those who are unfamiliar with the Saison du BUFF, it is a collaboration between Sam from Dogfish Head, Bill from Victory, and Greg from Stone. They formed the BUFF alliance in 2003, or Brewers United for Freedom of Flavor, and finally were able to brew in 2010. The frist brew took place in California at Stone’s brewery, and then brewed at Victory’s and Dogfish Head’s. However, each brewery brewed their own version of the Saison recipe so you get something different from each brewery.
Hardywood Park has been working on their newest Reserve Series; a Belgian Witbier with strawberries. However, this is no ordinary Witbier. A typical Witbier is spiced with coriander, orange peels, and other spices. Hardywood decided to focus more on the strawberry taste, so they brewed a Witbier without any spices. Adding strawberries to secondary fermentation to get that added taste seems like an easy step right? Wrong. Be sure to read more to find out the hard work the staff of Hardywood Park and the craft beer lovers of Richmond, Virginia did to make Virginia Strawberry happen. Continue reading →