This is our collaboration with Basic City Brewing Company. This is our take on a red IPA fermented with our house Norwegian yeast. We added just enough caramel and vienna malts to add a nice bready backbone with a touch of sweetness and then topped it off with a touch of pale chocolate malt for a little darker complexity. This one was hopped with Mosaic, El Dorado, and Denali hops.
We decided to try our hand at a rich malty fall lager. This brew is a collaboration with our friends at Gordon Biersch. Of course we had to get a little weird and add some pumpernickel bagels to the mash just to add a subtle rye note to compliment the rich german malts.
We decided to increase the amount of beets we add to our beet kvass and then match that with an equal amount of fresh raspberries. This is bursting with berries and balanced with the nice earthy notes from the beets.
Double IPA version of our Hazing Face Pale Ale fermented with Norwegian Kveik yeast. Heavily hopped and dry-hopped with Galaxy hops, it’s delightfully tropical with refreshing notes of tangerine – perfect for your hot summer daze.
We took our coffee chocolate porter and added maple syrup to give it just the right amount of sweetness!
We have created a new experimental IPA with a Norwegian yeast. This yeast is commonly referred to as “gong”. It is extremely unique in that we can ferment at 98 degrees & still get a nice clean beer, albeit loaded with pineapple & mango aromas. We decided what better way to compliment this than to add over 3 lbs per barrel of Citra dry hops. This is bright, tropical, & pillow soft.
Our newest Pale Ale walks the line of Pale Ale and IPA as it has the body and hop characteristics of an IPA while remaining as crushable and balanced as an American Pale Ale. One of our favorite hops, Australian Galaxy, is on full display as it hits with the notes of passionfruit and strong citrus, and then brings you back down to earth with touch of grassy resin the finish which begs you explore it some more. This bright, double dry-hopped pale ale is sure to leave your face hazed in space from the all of the Galaxy hitting your system.
This is our tidewater take on the German classic style of Gose. This is our sour and salty version of Norfolk’s beloved Mermaid. We start with Virginia grown wheat malt and pale malts. We then employ a mixed fermentation utilizing a lactobacillus bacteria in the kettle to add that characteristic tang and then finish it off in the fermenter with our ale yeast. We then add over 200 local Oysters into the boil combined with some Virginia sea salt and top it off with some fresh coriander. We also use some delicate German hops to add a subtle vinous note. It is finished in the fermenter with a little lemon zest to make this one truly a taste of the Tidewater.
This american IPA is designed to create a harmonious blend of hop flavors, aromas, and a refreshing bitterness. You will find a blend of tropical fruit, berries, and a touch of pine for balance. The malt bill has just enough complexity to complement the hops. The finish is dry despite the silky mouthfeel.
