“40 Mile” IPA
A tropical, peachy, pineapple flavor with big citrus, grapefruit, tangerine notes in the nose and in the finish
A perfectly balanced beer with a great caramel sweetness alongside a tangy, citrusy hop profile
“No Veto” English Brown Ale
A great caramel, nutty, toffee flavors with a touch of chocolate and even espresso
“Jack’s Java” Espresso Stout
Coffee beans cold infused in a rich and hearty oatmeal stout with a great semi-sweet-baking-chocolate-like sweetness.
“The Ghost” American Pale Ale
What sets this beer apart from other pale ales is the highly aggressive dry-hopping method using all four hops, which gives the beer an exploding bouquet of fresh hop aroma and flavor without all the bitterness.
“Oats McGoats” Oatmeal Stout
This delicious stout recipe won a Bronze medal at the 2014 Virginia Craft Brewers Cup! It is a rich and hearty oatmeal stout with a flavor of semi-sweet baking chocolate.
“Of, By, For” Pilsner
A great spicy/herbal finish with a touch of citrus
“Roggenberry” German Rye
This German ale has a mild spiciness from the rye (roggen), infused with an herbal tea consisting of strawberry leaves, local woodruff from Pebble Hall Wild Flowers in Weyer's Cave, Virginia, chamomile and honey.
“Marble Man” Mosaic IRA
Designed by the 1st place winners of Homebrew for Hunger, Loren Moulds & James Hansen. This Imperial Red Ale has an abundance of Mosaic hops and Citra in the finish. It’s all balanced by a complex array of Maris Otter, medium, dark, and extra dark crystal malts. The biggest hopped beer released to date!
“Bloody Roots” Imperial Brown Ale
You like beer? You like Bloody Marys?? You'll love this beer! It's an imperial brown with honey, habanero peppers, crushed tomatoes, celery salt and horseradish!
“Session 42″ Best Bitter
US Goldings give 42 IBUs that simply sing with spice and Seville oranges, layered over a base of biscuity malt.
“Biltmore Blueberry” Kolsch
German-style light ale. Light, crisp, and refreshing with blueberry flavors and a unique fruit-like aroma coming from the special Kolsch yeast used.