Hardywood’s first wild ale. Blackberry Wit aged in VA red wine barrels. Pretty good job for the first one. Can’t wait to see what the future holds!
The only thing I have planned for my vacation this week is to drink this…on top of many other locally sourced artisanal craft ales. Thanks @pizzanickdanger!
The brewery I work for is looking for a Northern Virginia Sales Representative so I thought I’d pass it along.
Pat Fahey is only the seventh person in the world to become a certified Master Cicerone. His level of commitment to the craft of beer is immeasurable. The sheer number of beers that have passed his palate, and the range and depth of styles he’s explored are hard to wrap your head around. But in the end, his journey is just as long as the rest of ours â because every day he wakes up is a another brew day for over 2,500 breweries in the US alone. His work will never be done. I ran in to Pat in an unlikely place â the penthouse of MillerCoors’ headquarters in downtown Chicago where we both found ourselves alongside Ray Daniels, the founder and director of the Cicerone program, raving about the quality and flavors in the AC Golden sour beers on display. We bonded. LOOK AT THIS »
Curious to know what’s in Master Cicerone Pat Fahey’s fridge?
True devotion to the art of brewing:
"The greatest misconception people have is that I’m some sort of arrogant asshole, where it’s the opposite of that. I just take what I do extremely serious because that’s the kind of person that I am. People my whole life have mistaken intensity and directness for ego and, like, arrogance basically, which is totally unfair. If people just come down to earth and talk to you they realize, but instead they don’t. I know lots of people that are the same way."
- Shaun Hill, Brewmaster and owner of Hill Farmstead Brewery.
150lbs of fresh, dank, VA grown hops just arrived for this year’s RVA IPA.