What’s Pouring?

On Tap:

Street Pappy – American Wheat Ale with a 50/50 blend of Bohemian Pilsner and Red Wheat Malt, caramelized local wildflower honey, and gently hopped with Simcoe and Amarillo in the kettle and double-dry hop.


Fernweh – literally translating to, “distance pain” aka “reverse homesickness,” is a traditional german dunkelweizen brewed with a majority of german wheat malt, dark munich malt and german hallertauer hops.

Barrel #20 Barleywine – Traditional English Style Barleywine aged in a bourbon barrel from River Hill Distillery in Luray, VA

Phantom Banter – Imperial Oatmeal Stout conditioned on vanilla beans, Indian Monsoon Malabar coffee, and aged in a bourbon barrel

Big Oak  – Imperial Stout brewed with American yeast and hopped with Centennial and Cascade

In the Works:

Cortana, My Love – IPA brewed with heaps of wheat and oats, hopped with Galaxy and Columbus in the kettle and double-dry hop


Raspberry Berliner Weissbier – low gravity second runnings from a golden sour and wheat beer kettle soured with lactobacillus, fermented with a mixed sacchromyces culture and conditioned on wild raspberries from our property.

Saison Solera – Saison with bohemian pilsner, vienna, wheat and oats, fermented with the DuPont Strain and Bootleg Biology’s Brettanomyces Bruxellensis in a 15 gallon American Oak barrel (previously held bourbon from River Hill Distillery in Luray, VA)

Golden Sour  – golden sour ale split with WYeast Roeselare Blend and Omega Yeast’s Bit O’ Funk (Brett Brux)