Gong Session
5.0% Norwegian (gong) IPA hopped exclusively with Hallertau Blanc hops. Nice mixture of white grapes and pineapple.
Current Taplist
Why the Gong Face
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.
Soft Crash – Mosaic IPA
We decided to make an IPA that is contrasting Proven Theory with respect to the water profile, and we used our Norwegian yeast. This one has a much softer mouthfeel with a fuller finish. We also triple dry hopped this one with the freshest Mosaic hops we could get our hands on. This one also clocks in at 6.5%.
Hazing Face — Galaxy Pale Ale
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.
Juicy Thoughts — Double IPA
Everyone loved our beers Natural Juicy and Silly Thoughts. So we had a juicy thought. Why not combine the best parts of these two beers. This is a double IPA where we dialed back the bitterness a bit from our typical DIPA.s and increased the juiciness. This one is made with Citra, Mosaic, and Hallertau Blanc hops. *Now with Norwegian yeast!*
Mermaid’s Scorn – Tidewater Gose
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.
Chelsea – Tidewater Grissette
We are letting the Virginia countryside shine in this refreshing Grissette. The complex malt bill creates layers of flavors with a combination of Virginia grown rye, red wheat, and pale malt. We top it off with a bit of oats to add some creaminess. We are then complementing these flavors with our house yeast and an aromatic blend of hops.
Proven Theory – IPA
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.
