Tuesday, June 11, 2019

Ancient Grains Getaway at Devils Backbone Basecamp

This past week, I had the immense pleasure of spending a few days at Devils Backbone Brewing's Basecamp learning about their newest release, Ancient Grains. The incredibly tasty lager hits Food Lion store shelves tomorrow, Wednesday, June 12. If you know me well, then you understand why it's a rarity that I give props to a light lager. I'm almost always siding with the heavy porters or bitter IPAs. I cannot overstate this enough, Ancient Grains is AWESOME! In the interest of full disclosure, Devils Backbone was kind enough to invite me out to their stunning Nelson County headquarters to see and taste things for myself. My two day stay included learning about their brew process, helping to brew a little something coming up soon, touring the greenhouses and distillery, and experiencing the literal perfection that was a five course beer dinner. Please excuse the photo dump below, but I didn't want to leave anything out. As always, email me with any questions.
Most importantly, go out and get you some Ancient Grains TOMORROW!
Devils Backbone has set up a great website that you can use to track down a case in your neck of the woods. Click here to check it out!

Friday, March 9, 2018

Canon & Draw Brewing Opens Tomorrow!

Our friends at Canon and Draw Brewing are ready to pour you a pint! 
The Cooper family, owners and operators of Steam Bell Beer Works in Chesterfield, are proud to announce their newest project, Canon and Draw Brewing, will be opening at noon tomorrow, Saturday, March 3rd. Canon and Draw is located at 1525 West Main Street, across from Baja Bean Co. 
To hold you over till tomorrow, check out the tap list below!

Opening Day Brew List:
  • River City Tap Water (or Tap Water for short) - 5.0% - American Adjunct Lager Consider this our take on a merging of the prolific American Lager with the ever evolving craft beer movement. At 5% ABV, it's crisp, crushable, and easy drinking.
  • Tsunami Stout: Tropical Stout 8.1% A tropical stout cramming dark roasted chocolate and subtle molasses sweetness in a smooth and silky package. 
  • Welcher's IPA: IPA 6.1% Single hop IPA. We used Nelson Sauvin throughout on this IPA. The signature aroma of grape juice is accompanied by the same nuanced sweetness in the taste. 
  • Three Kings: Double IPA 7.3% Dipa using Citra, Mosaic and El Dorado. Low bitterness with notes of pineapple, mango, and citrus 
  • Weiz Guy: Hefeweizen 5.2% A straight forward take on a classic style. Banana presence throughout with mild clove spice in the flavor. 
  • Incidental Circumstance: Saison 5.1% This saison uses a combination of noble hops and newer American hops. The duo creates herbal and spiced flavors, complimented with a mild twist of orange and lemon citrus. 
  • L'appel du Vide: Barley Wine. approx. 10.5% Small batch (we have 5 kegs, I would like to store one for a future special event at C&D, that would leave us with 4 kegs to serve at the opening.) This small batch of American Barleywine is hopped with classic American hops. The majority of this batch took the dive and are resting in the finest barrel we could get our hands on. What remained, we added a dry hop of even more American hops for a beautiful aroma. This beer is boozy, and delicious. 
  • Plum Ginger Gose: Gose 4.8% We took our sour and salty gose and added plum and ginger to give you a plum tart in a glass. Somewhere West of Estonia: Baltic Porter 8.0% The Baltic Porter is an exceptionally smooth and clean porter. This lager is packed with flavors of dried plums, dusted in cocoa powder. Dark, slightly sweet and incredibly smooth.

Sunday, February 25, 2018

In Plain Sight Dinner @ Blue Bee Cider


In Plain Sight Dinner Raises Awareness and Funds for Human Trafficking Victims
February 20, 2017

RICHMOND, VA  On Wednesday, March 21, Chef Brittanny Anderson, owner of Brenner Pass, Chairlift and Metzger Bar & Butchery, will be joined by women from Virginia cideries to host a special pairing dinner to raise awareness and funds in support of women working without pay as forced laborers in the hospitality industry. According to Chef Anderson, “I wanted to give back to other women in a meaningful way during Women’s History Month.”

In addition to a five-course menu prepared by James Beard-nominated Chef Anderson, participants will hear from John Richmond, founder of the Human Trafficking Institute. Attendees will learn about the Institute’s work to prosecute and convict people who force others to work without pay in restaurants, hospitality venues, and related businesses. Attendees will also receive information about how to spot signs of individuals being trafficked and properly notify authorities. Richmond notes, “Many people think of trafficking in a narrow way. Forced labor and coercion exist because traffickers don’t get caught when the rest of us people don’t see and act on what is right in front of us.”

Virginia ciders will be poured and provided by:
Diane Flynt, founder/owner of Foggy Ridge Cider (Dugspur)
Charlotte and Anne Shelton, founder/owner and general manager of Albemarle CiderWorks (North Garden)
Sarah Showalter and Kelli Stover, founder/owner and sales/distribution manager of Old Hill Cider (Timberville)
Lori Corcoran, founder/owner of Corcoran Vineyards (Waterford)
Courtney Mailey, founder/owner of Blue Bee Cider (Richmond)
Liza Cioffi, founder/owner of Courthouse Creek Cider (Maidens)
Sarah Collins-Simmons, operations manager of Big Fish Cider Co. (Monterey)

Diane Flynt of Foggy Ridge Cider notes, “In the Virginia cider industry, we are fortunate to have many talented women in leadership and ownership roles. This is an opportunity to bring our values into our work.” Courtney Mailey of Blue Bee Cider wants to participate in the dinner to “bring awareness about the need for equity in other corners of the hospitality and agriculture industries. HTI takes it step further and helps break the cycle.”

The event will be held at Blue Bee Cider (1320 Summit Ave., Richmond) from 6:00 to 9:00 pm and is limited to 50 people. Tickets are on sale now at $85 per person, with proceeds benefiting the Human Trafficking Institute.

For more information and to purchase tickets, visit bluebeecider.com.


The Human Trafficking Institute exists to decimate modern slavery at its source by empowering police and prosecutors to stop traffickers. Working inside criminal justice systems, the Institute provides the embedded experts, world-class training, investigative resources, and evidence-based research necessary to free victims.

Chef Brittanny Anderson is a 15-year veteran of the restaurant industry. She is the Executive Chef and co-owner of Metzger Bar and Butchery and co-owner of Brenner Pass, both in Richmond, Virginia. She trained at the French Culinary Institute in New York City under Master Chefs Jacques Pepin, Andre Soltner, and Alain Sailhac. After graduating at the top of her class, Brittanny worked in some of New York City’s best kitchens, most notably Blue Hill at Stone Barns and Northern Spy Food Company.

Monday, September 25, 2017

Massey on the River was a Blast!

Friday night's 8th Annual Massey on the River was a blast! Many thanks to Eleven Eleven PR and Steam Bell Beer Works for inviting us. Check out the pictures below. It was a great night, for a great cause. We hope to see you there next year! 

The volunteer crew from Apex Systems

Tuesday, September 19, 2017

8th Annual Massey on the River is this Friday!

Join us on Mayo Island this Friday, for Massey on the River! The night's fundraising and silent auction will support critical life-saving research at VCU's Massey Cancer Center. 
Food provided by Deep Run Roadhouse. All you can drink Beer and Cider provided by Steam Bell Beer Works, Hardywood Park Craft Brewing, Buskey Cider, Stone Brewing, and many more! 
Live music by Three Sheets to the Wind.

Tickets can be purchased here