“Really, the Side Ponytail is the hop aficionado’s IPA …”
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“ … the Thorn starts as a basic lager but then takes a couple of turns to make it unique …”
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"Now, an organic vineyard, in and of itself, was a bit of a Martinborough outlier, but Redgwell wasn’t satisfied. He started biodynamically farming grapes there with the goal of making natural New Zealand wines …”
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“The only way that the Reverse Faults fails as an English Pale Ale is that it’s too tasty. Rather than throw back a couple of pints of it, we’d rather take our time and sip it.”
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“The most famous beer from Northumbria in Great Britain is the Newcastle Brown Ale. Virginia Beach’s Commonwealth Brewing Company clearly means to do their take on that classic with this brew. Challenge acknowledged …”
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“From Richmond, Ardent’s Cosmic Pale Ale is a medium-bodied unfiltered Pale Ale with a light malt backbone. Ardent then throws in the fun time hops (Citra, Mosaic, and Cashmere) for both bittering and dry-hopping — triple dry-hopping actually. The result is a lemon/grapefruity citrus bomb …”
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“Their Vesper Tripel has been a shop favorite for a while now. We also love its little sister, the Cister. However, pessimists that we are, we didn’t think the Noctis, their brown ale, could be as good. Who brews things right three times in a row? Eventually though, we gave into curiosity — and are we glad we did …”
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“The Alverdi Barbera is bold and bountiful. The fruit sits on the tannins like blackberries on a bed of greens. It has the medium body that you want in a Barbera without sacrificing character.”
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“Tolaini Banvillle has named her Donna Laura wines after her aunt. She wants them to be expressions of pure organic Sangiovese fruit that are balanced and affordable …”
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“The Cowabunga is a much more refined NEIPA than its name and label would suggest. Lightly hazy, it’s off-dry and bittered with Mosaic, Citra, and Galaxy hops. What could go wrong? Well, whatever could go wrong, didn’t …”
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“It had to happen. It just had to happen … [it ] happened in 2006 in southeast Belgium, in the Ardennes Forest, in the town of Achouffe, when Brasserie d’Achouffe broke with their brewing tradition and made the first Belgian IPA … The Achouffe gnomes knew what they were doing ….”
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“Pullium calls the There Will Always Be Hops Series a series of hybrid or bi-coastal IPAs. Not hazy or juicy, it’s got the cleanness of a West Coast Style IPA, but it doesn’t stick to its usual hop suspects, and the hops change with each version. Version Five — what we have here — features a combination of the West Coast’s Simcoe and New Zealand’s Nelson Sauvin …”
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“Boy, Boulevard Brewing Company in Kansas City, MO sure has fun with its barrel-aging … and we have fun with how much fun they have …”
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“[Portugal’s Vinho Verde region is] a land of rivers, and thousands of vineyard plots (some, no larger than an American suburban backyard) cluster around them along their winding valleys. Though growers grow both red and white grapes, most people think “Vinho Verde” and think whites … for good reason …”
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“You may know Richmond’s Väsen Brewing Company for its hazy IPAs, but they are so much more. For instance, there’s also this beer, one of our favorite Pilsners, though it’s an atypical member of the Pilsner family …”
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“For years the Dragon’s Milk has been a tasteful, sane, respectable friend to those looking for regularly available bourbon barrel bounty. Every once in a while, though, New. Holland gets a little nuts, and now, they’ve gotten more than a little …”
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“With the limestone providing excellent drainage and the weather allowing for long maturation, Yecla is an ideal area for Monastrell to thrive. Thus, it is, by far, the DO’s dominant red grape. Created by the two Danish brothers David and Jonas Tofterup, Bodegas Trenza organically dry farms their grapes, turning them, in this instance, into a fresh, fruit forward, approachalble Monastrell …”
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“The Vinyl Triangles is a New England Style IPA bittered with Citra, McKenzie, and Eclipse hops — that’s two Pacific Northwest hops and one Australian hop. It’s an odd bird — a citrus leaning IPA that is just shy of off-dry in the malt, yet still manages to be juicy …”
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