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5 Washington, DC Beers for Fall

5 Washington, DC Beers for Fall


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Raindrops on roses and whiskers on kittens notwithstanding, fall brews are some of our favorite things! With notes both spicy and sweet and sourced from local harvests, this collection of autumn-inspired beers from some of our favorite D.C.-area breweries helps us happily embrace the changing of the seasons. Because everything is better with pumpkin!

DC Brau Fermentation Without Representation: Two pounds of allspice, ginger, cinnamon, and cloves brewed with 600 pounds of pumpkin purée results in this Imperial Pumpkin Porter from DC Brau and Utah’s Epic Brewing. Beyond the spice you’ll taste hints of burnt raisins and plums — the perfect complement to the rich flavors of the season (8 percent ABV).

Flying Dog Dogtoberfest Marzen: This fall release from the Frederick, Md., brewery is both spicy and sweet with light caramel notes and a crisp finish, all made locally with German ingredients. The brewery recommends pairing it with Mexican cheese and sweet Asian sauces. Fusion fare, anyone? (5.6 percent ABV)

Port City Oktoberfest: What could be better than the "gently sweet flavors of crusty bread?" This fall lager features German malts (Vienna, Pils, Munich, and Caramunich, to be exact) and hops, brewed together for a sip both sweet and dry (6 percent ABV).

Flying Dog The Fear Imperial Pumpkin Ale: A brew made with pumpkin pie spices and purée from locally grown orange gourd? Yes please! A multi-layered brew, this one’s perfect for seasonal spicy or sweet flavors... we’re thinking Halloween candy will work just fine (9 percent ABV).

3 Stars Pandemic Porter: With notes of chocolate, coffee, and caramel, the Imperial Porter from this Takoma Park production brewery is described by Churchkey beer aficiando Greg Engert as "big, bold, and hugely flavored" — just the right notes for celebrating fall. Find it on draft around town or stop by the brewery during Growler Hours (9.6 percent ABV).

— Danya Henninger, The Drink Nation

More From The Drink Nation:

Beer Review: Lost Abbey/New Belgium Mo' Betta Bretta
Craft Vodka Showdown: Taste Testing Five East Coast Vodkas
Apocalypse Watch: The U.S. Tested Effects of Atomic Bombs on Beer


12 Amazing Road Trips to Take This Fall

Family road trips are one of life’s great pleasures. Get ready to pack all the snacks and hit the road to explore one of these places within a day’s drive of DC. We’ve rounded up the best spots to fill your phone with family photo ops. Leave the DMV after breakfast and check-in before the sun goes down for a weekend of memory-making and family bonding.


5 Washington, DC Beers for Fall - Recipes

Beer was a favorite drink of George Washington, as it was for many people living in eighteenth-century America. According to visitor Joshua Brooks, both beer and porter were among the beverage choices offered during a Mount Vernon dinner in 1799. A clergyman who knew Washington during the presidency recorded that he habitually "had a silver pint cup or mug of beer, placed by his plate, which he drank while dining." 1 Many years later, Martha Washington's grandson noted that Washington generally "drank a home-made beverage" at dinner, which was probably a reference to beer brewed on the estate. 2

Washington not only drank beer himself and had it served it to his guests, but it was also one of the items provided for voters when he was a candidate for political office. Washington's 1758 election to the House of Burgesses cost him 39 pounds, 6 shillings, a sum, which bought him "a hogshead and a barrel of punch, thirty-five gallons of wine, forty-three gallons of strong beer, cider, and dinner for his friends." 3

In fact, virtually everybody, of all ages and social classes at Mount Vernon drank beer as a matter of course during this time period. George Washington noted in a letter to one of his farm managers that his white servants customarily received a bottle of beer a day, with each bottle containing one quart of liquid. 4

Throughout George Washington's life, beer was both made at Mount Vernon by enslaved workers and purchased for use at his table. On the last page of a manuscript notebook kept by Washington in the late 1750s is a recipe for small beer, which was a weak beer consumed by servants, enslaved people, and children, because of its lower alcohol content. 5

Strong beer was probably also produced at Mount Vernon during this early period as well. In 1761, about two years after his marriage, George Washington purchased a cask for holding strong beer, which presumably had been made on the estate by enslaved workers. 6 A popular English cookbook owned by Martha Washington contained detailed instructions for brewing, as well as recipes for reclaiming beer that had spoiled. 7 Lund Washington, who was George Washington's cousin and estate manager during the American Revolution, once wrote about using persimmons to make beer, explaining that "I find from experience there is a fine spirit to be made from persimmons, but neglected to gather the item for that purpose only got some for the purpose of making beer, but next fall if I live, every one on the land shall be gathered." 8

Beer was made at Mount Vernon for the Washingtons' table, but it may have been made by hired servants and enslaved people for their own use, as well. In the employment contract between George Washington and one of his farm managers, James Bloxham, Washington agreed that after Bloxham's family arrived from England, they would be given "as much Bran as is sufficient to brew Beer for his family, use." 9 There is also some evidence that the enslaved workers at Mount Vernon may have brewed their own beer. In the fall of 1798, George Washington paid Boatswain, a ditcher at the Mansion House Farm, in exchange for six pounds of hops, a primary ingredient in the production of beer. 10

During the eighteenth century, a number of well-known English breweries were founded and George Washington is known to have purchased large quantities of beer and porter before the Revolution both from England and within America. Washington's purchases included: a hogshead of beer, a cask containing 133 bottles of beer, and another order for 144 bottles of porter in 1757, 139 bottles of beer in 1758, 144 bottles of "best porter" in 1759, and 1 hogshead and a barrel or small cask of porter in 1760. 11 While these may seem like large amounts, beer was one of the most common beverages drank in colonial America. It also took months for an order to make the round trip from Virginia to England and back, so it was necessary to order a large enough supply to last six months or a year at a time.

Washington continued to buy comparable amounts of American porter after the Revolution, but appears to have made only two purchases of beer for that period&mdashone in 1792 for an unspecified amount from R. Haines & Son, of Philadelphia, and another in 1793 on behalf of his nephew George Steptoe Washington and his brother. 12 Given his fondness for beer, the paucity of beer purchases after the war, and the fact that hops were grown on the estate after 1785, it is probable that beer was being made at Mount Vernon in sizable quantities for "home use" after the Revolution. In a letter written by Washington to his farm manager in December 1793, Washington noted that the beer produced at Mount Vernon would no longer be bottled, "though it may be brewed as usual as the occasion requires." 13

Washington received twelve "beer glasses, Mugs &ca" from England in 1757, which were augmented with a dozen beer and cider glasses ordered in 1760. Two sizes of white enameled beer glasses arrived in 1763, while another six were ordered in 1765, with the injunction that they be "handsome." Three years before the Revolution, Washington placed an order for six more "Neat and fash[ionabl]e Cut Beer Glasses," which he specified were to match a set of decanters. Still more were purchased on April 6, 1795 and December 19, 1796, presumably for the table in the executive mansion. 14

Mary V. Thompson
Research Historian
George Washington's Mount Vernon

1. "A Dinner at Mount Vernon: From the Unpublished Journal of Joshua Brookes (1773-1859)," ed. R.W.G. Vail The New-York Historical Society Quarterly (April 1947), 75 George Washington Parke Custis, Recollections and Private Memoirs of Washington (New York: Derby & Jackson, 1860), 169.

4. "George Washington to William Pearce, 22 December 1793" The Writings of George Washington from the Original Manuscript Sources, 1745-1799, Vol. 33 (Washington, D.C.: United States Government Printing Office, 1931), 201.

5. George Washington, "To Make Small Beer" (typescript, Mount Vernon Ladies' Association).

6. "Ledger A, 20 August 1761" (photostat, Mount Vernon Ladies' Association), 141.

7. Hannah Glasse, First Catch Your Hare: The Art of Cookery Made Plain and Easy, reprint (Totnes, Devon, England: Prospect Books, 1995), 149-50.

8. "Lund Washington to George Washington, 4 March 1778," (manuscript, A-283, Mount Vernon Ladies' Association).

9. "Agreement Between George Washington and James Bloxham, 31 May 1786," The Writings of George Washington, Vol. 28: 446.

10. "Cash, 9 October, 1798" Mount Vernon Farm Ledger, 1797-1798 (photostat, Mount Vernon Ladies' Association), 188.

11. "Ledger A, 12 May 1757" (bound photostat, Mount Vernon Ladies' Association): 34a "Orders and Invoices, March 1759" (photostat, Mount Vernon Ladies Association) "Orders and Invoices, March 1760" (photostat, Mount Vernon Ladies' Association).

12. "11 April 1793, Philadelphia Household Account Book" The Pennsylvania Magazine of History and Biography 29, No. 4 (1905), 392 "17 July 1793, Philadelphia Household Account Book" The Pennsylvania Magazine of History and Biography 30, No. 1 (1906), 33.

13. "George Washington to William Pearce, 22 December 1793" The Writings of George Washington Vol. 33: 201.

14. "1 February 1755, Ledger A," 19a "August 1757, Orders and Invoices" "September 1760, Orders and Invoices" "April 1763, Orders and Invoices" "September 1765, Orders and Invoices" "George Washington to Robert Cary and Company, 15 July 1772," The Writings of George Washington, Vol. 3: 92.


30+ Things to Do This May in Washington, DC

As you continue to practice social distancing and DC gradually reopens, we've gathered up some things to do this May, including safe in-person activities and virtual events. You can also check out tons of on-demand virtual museum tours, neighborhood tours, TV and movies streaming ideas with a DC bent, DC-inspired music playlists and Washington, DC Zoom meeting backgrounds. Be sure to read our things to do during the week and weekend and check up on what’s open around the city as well.

If you're interested in a staycation in the District, make sure to check out our Stay Local DC content and deals.

Visit reopened DC museums
Many of DC's most beloved museums will reopen their doors this May, with capacity limits, timed tickets and safety policies in place. The wondrous list of reopenings includes the Steven F. Udvar-Hazy Center (May 5), the National Museum of African American History and Culture (May 14), the National Portrait Gallery (May 14), the Smithsonian American Art Museum and its Renwick Gallery (May 14), the National Gallery of Art (May 14), the United States Holocaust Memorial Museum (May 17), the National Museum of the American Indian (May 21), the National Museum of American History (May 21) and the Smithsonian's National Zoo (May 21). Check out our What's Open page to see what other DC locales you can visit this month.

Midnight at The Never Get – April 30 – June 21
Stream this scintillating performance from Signature Theatre Company, which takes place in New York City circa 1965. Trevor, a cabaret singer, is in love with his songwriter, Arthur. With their relationship forbidden, the duo takes to the back room of an illegal Greenwich Village gay bar to create The Never Get. The Off-Broadway musical offers whimsical tunes and a powerful love story. You can purchase a ticket and stream the show on-demand through the Marquee TV app.
Tickets

Passport DC @Home – May 1-31
The beloved tradition of Passport DC returns as a virtual event this year. The month-long program will highlight DC's international and diplomatic community through live and pre-recorded activities delivered by embassies, restaurants and cultural institutions. You can learn about international culture through programs and presentations that will focus on history, the humanities, the performing and visual arts, concerts, author talks, cooking demonstrations and much more. All programs will be free to enjoy.

Virtual Yoga from the Garden – May 1, 8, 15, 22
The U.S. Botanic Garden’s weekly yoga class continues virtually throughout the month thanks to WithLoveDC. Although the class usually rakes place in-person inside the Garden’s Conservatory, this online version features a live yoga instructor guiding you through a one-hour meditation and yoga practice. Pre-registration is required, but all classes are free to attend.
Register

George Washington Whiskey Tasting – May 1, 8, 15, 22, 29
Sample whiskey and other distilled spirits in the Colonial style at George Washington’s Mount Vernon, a wondrous way to spend a Saturday afternoon in spring. This rare opportunity to try Mount Vernon’s unique spirits takes place at the distillery and gristmill on the estate, an area you can tour during your visit. Choose three out of five spirits offered to sample and learn distilling methods and techniques along the way. Make sure to review Mount Vernon’s safety protocols before your visit.
Tickets
George Washington’s Mount Vernon, 3200 Mount Vernon Memorial Highway, Mount Vernon, VA 22121

Blindness – Extended through July 3
Based on a novel by Nobel Prize-winning author José Saramago, this new production from Shakespeare Theatre Company deals with the disturbing premise of a pandemic that causes blindness. A recorded audio performance by Olivier Award winner Juliet Stevenson mixes with an intense sound and light installation to create a story of government indifference of paranoia that turns into a cry of hope and resilience. The actor-less installation will be limited to 40 guests at a time inside Sidney Harman Hall.

The Story of the Lūʻau: Dance and Cooking Demonstration – May 1-31
The Smithsonian National Museum of the American Indian’s YouTube channel will showcase this fascinating lūʻau demonstrations all May long. Explore the Native Hawaiian tradition with Vicky Holt Takamine, a kumu hula (master teacher of Hawaiian dance). Kumu Vicky will reveal the history of the dance, which will be followed by a dance presentation. Chef Kealoha Domingo will demonstrate recipes associated with the lūʻau, many of which are healthy and sustainable and represent a spiritual connection between the ‘āina (land), kanaka (humankind) and mea ʻai (food).
More info

Virtual Literary Hill BookFest – May 2
After the success of 2020’s virtual edition, the Literary Hill BookFest will again host its beloved celebration of the written word online this year. You can enjoy panel discussions, writing workshops, poetry readings and much more, all for free. Authors from a range of genres, including fiction, history, fantasy, politics, children’s literature and mystery will be on-hand. Enter the festival’s giveaway on Instagram and browse the website for a schedule and participants.

International Family Equality Day Virtual Celebration – May 2
The Smithsonian’s National Zoo will honor family diversity with a virtual program on the first Sunday in May. The Zoo will offer its webcams for live animal enrichment that the entire family can enjoy, perfect for engaging curiosity while the physical location remains closed (for the time being). Stay tuned to the link above for scheduling updates.

Free Community Days at the National Museum of Women in the Arts – May 2 & 16
One of DC’s premier art museums usually opens its doors for free just one Sunday each month, but May is special. The National Museum of Women in the Arts (NMWA) will host two free community days this month. Visitors will be granted access to NMWA’s extensive collection of seminal work by female artists, which includes pieces by Frida Kahlo, Amy Sherman, Judy Chicago and many more. Exhibits from Sonya Clark and Mary Ellen Mark can also be experienced. For safety details, tickets, hours and more, visit the museum’s website.
National Museum of Women in the Arts, 1250 New York Avenue NW, Washington, DC 20005

Live Virtual Spies & Spymasters Happy Hour: Spies in Toyland – May 6
This free program from the International Spy Museum will delve into the mystery of … spy-themed toys! The museum’s collection is quite robust, including garden gnomes, games, action figures and even a diabolical doll code. Fascinating items will be introduced throughout spy toyland, with a special focus on the spy gnome and their intriguing adventures. Silver Branch Brewing Company partnered with the museum for the event and will share drafts live (you can pick up at the store or order online beforehand, but only if you are 21 years of age or older).
5:30 p.m. | Register

Smithsonian Social Studies Online: Asian American and Pacific Islander Heritage Month Live Program – May 6
Join the National Museum of American History for a virtual voyage into Asian American and Pacific Islander heritage and culture. Hosted live on the museum’s YouTube channel, the free program will shine a light on key topics using in-depth resources from the Smithsonian Institution.
More info

Jordan Rock at DC Improv – May 6-8
Saturday Night Live star and stand-up comedian Jordan Rock will headline the DC Improv for the fourth time. Yes, he is the younger brother of Chris Rock, but Jordan has his own thing going on. He’s been making the rounds on Netflix series and films and his stand-up set packs a punch. Fresh off filming his first special, Rock will visit the District and fill the first full weekend in May with laughs at the city’s comedy hot spot. COVID-19 restrictions are in place at the Improv, with tables for two, four or six people available.
Tickets
DC Improv, 1140 Connecticut Avenue NW, Washington, DC 20036

The Tea: MovaKween – May 7
This free online series from the National Museum of Women in the Arts (NMWA) features women musicians performing original work via live-stream as well as a short interview over tea in which the artist reveals her creative process. For May’s edition, NMWA will welcome MovaKween, a native of Baltimore, Md. who’s currently working on a debut album. NMWA is also open for in-person visits – check out the museum’s website for more information.
12-1 p.m. | Live Stream Link

Fairmont’s Mother’s Day Royal Tea – May 7-9
Fairmont Washington, D.C. Georgetown will dress up its private Queen of Hearts Lounge for a special Mother’s Day celebration. All mothers will be queen for a day inside the lounge, where elegant afternoon tea will be served on Friday, Saturday and Sunday. Mothers will be crowned on their way to tea service and can enjoy citrus strawberries and cream, a classic English favorite.
Tickets

Capitol Riverfront Spring Drive-In Movie Series – May 7, 14, 21, 28
The Stacks in Buzzard Point will host the Capitol Riverfront BID’s six-week drive-in movie series, which offers four screenings in the month of May. The contact-free experience will feature space for 100 vehicles at a cost of $20 per car, per movie. All funds will be donated to local charities, including DC Central Kitchen, Unity Health Care, Living Classrooms and the Capital Area Food Bank. Oh, you’d like to know the movies? Catch Ocean’s Eight on May 7, Remember the Titans on May 14, Booksmart on May 21 and Bridesmaids on May 28.
Screenings begin at 8 p.m. | Tickets
The Stacks, 101 V Street SW, Washington, DC 20003

See the Washington National Cathedral's Les Colombes in-person – Options available beginning May 7
German artist Michael Pendry, whose work has been featured at prominent Cathedrals all over the globe, has brought thousands of meticulously crafted paper doves to the Washington National Cathedral. Suspended from a vaulted, 100-foot-high ceiling, the doves represent optimism and hope for the year 2021 after the challenges of 2020. Evening exhibit walks can be booked beginning May 14, with daytime tours available starting May 17. The Cathedral is also hosting two special events dedicated to the exhibit (May 8-9, May 19). Please make sure to read the Cathedral’s COVID-19 guidelines before your visit.
Options & Tickets
Washington National Cathedral, 3101 Wisconsin Avenue NW, Washington, DC 20016

Enjoy Mother's Day weekend at Riggs Washington, DC & Lyle – May 7-9
Two luxurious hotels in Washington, DC, Riggs Washington, DC and Lyle, have awesome offerings for Mother's Day this year. The former features the First Lady Package, which includes accommodations in a First Lady Suite, a bottle of Laurent Perrier Champagne and canapés on arrival, breakfast for two, and a $150 dining credit for brunch or dinner at Café Riggs. Lyle, which recently opened in Dupont Circle, will launch its brunch service at in-house restaurant Lyle’s on Saturday, May 8, making it a great option for Mother's Day weekend brunch (check out the menu).
Riggs Washington, DC, 900 F Street NW, Washington, DC 20004
Lyle, 1731 New Hampshire Avenue NW, Washington, DC 20009

AdMo Art Walk – Through May 14
The Adams Morgan neighborhood turns into your own personal art gallery with this new experience brought to you by the Adams Morgan Partnership BID and the DC Arts Center. Local artists have works on display at 11 Adams Morgan businesses, including Sakuraramen, Copacabana, The Potter’s House, Lost City Books and many more. Embark on the AdMo Art Walk and see each fascinating piece, in addition to exploring the neighborhood’s Heritage Trail and additional murals. Self-guided art walk tours can be enjoyed through May 14.

Spring Makers Market – May 15
Dumbarton House will host this market for local vendors on its grounds with capacity limits in place. Chances are, you’ve done a ton of online shopping over the past year. Pick this May Saturday to enjoy the beautiful estate at Dumbarton House and check out an array of home goods, jewelry and much more. Outdoor shopping and supporting local businesses – now that’s a solid spring day. Make sure to register beforehand. Masks are required and social distancing will be enforced.
10 a.m. – 4 p.m. | Register
Dumbarton House, 2715 Q Street NW, Washington, DC 20007

Animal Wisdom – May 15 – June 13
Woolly Mammoth Theatre Company teamed up with American Conservatory Theater to present this special on-demand performance of Heather Christian’s “one-of-a-kind opus”. Animal Wisdom is a sort of musical séance, a film that allows singer/songwriter/soothsayer Heather Christian to lay to rest the souls that haunt her. She shifts shapes from rock star to priestess to folklorist, a riveting performance that digs into family mythology and the notion of ghosts. Streaming begins May 15, but you can purchase tickets now.
Tickets

Virtual Baking with Buttercream’s Tiffany MacIsaac – May 16
One of DC’s most popular bakers, Tiffany MacIsaac, will show you, step-by-step, the art of crafting a delicious shortcake with berries during this virtual event. MacIsaac will unveil the technique she uses at Buttercream Bake Shop thanks to New Endeavors by Women, which works to assist women in DC who have experienced homelessness. All proceeds will go to the local organization. Make sure to grab your ingredients beforehand!
3-4:30 p.m. | Tickets

Intersections: Marley Dawson – May 20 – Sept. 5
The Phillips Collection will host two site-specific art pieces by Australian artist Marley Dawson as part of its ongoing Intersections series. The first, inspired by the Goh Annex stairway at the museum, features two groups of kinetic sculptures that form a spiral. The second is a wall-mounted sculpture that features hundreds of brass rods hung on a brass track, a piece in conversation with Morris Louis’ painting Number 182. Make sure to read through The Phillips Collection’s health and safety guidelines as you plan your visit.
Hours & Tickets
The Phillips Collection, 1600 21st Street NW, Washington, DC 20009

DC Music Summit – May 21-23
This virtual event aims to support musicians and industry professionals in growing their businesses and creating sustainability along the way. Sessions will focus on navigating the music business in DC, as well as the art, community, connections and opportunities it inspires. Resources and inspiration will be plentiful, as you’ll hear solutions and enjoy engagement from entrepreneurs and have the opportunity to virtually network.
Tickets

The Confluence of Three Asian American Artists – May 26
The National Portrait Gallery’s Choreographer-in-Residence Dana Tai Soon Burgess will have an in-depth conversation with the museum's Prints and Drawings Curator Robyn Asleson to explore the complex interconnections and complementary experiences that link the modern dance innovator Michio Ito, the sculptor and designer Isamu Noguchi, and Burgess himself. The virtual event is free, but registration is required. Note that the Portrait Gallery will officially reopen for in-person visits on May 14.
Register

Rolling to Remember DC – May 30
This motorcycle rally on Memorial Day Weekend is conducted to raise awareness of critical issues faced by veterans every day, as well as in tribute to those missing in action and prisoners of war. Rolling to Remember aims to deliver a message to Congress and the American people that veterans are in need of assistance, as the group struggles with a suicide crisis. Visit the event website for scheduling updates and to register.

Mary Ellen Mark: Girlhood – Through May 31
Considered an icon of photography, Mary Ellen Mark captured subjects living outside of the mainstream candidly and vividly. With this exhibit at the National Museum of Women in the Arts, you can see the world through Mark’s incredible camera, particularly her depictions of young women and girls living in a range of circumstances all over the world. This collection of dozens of Mark’s photographs features some of her most renowned work. Timed tickets are required for museum entry. For more details about visiting, check out the museum’s website.
Monday – Saturday, 10 a.m. – 5 p.m. | Sunday, 12-5 p.m. | Tickets
National Museum of Women in the Arts, 1250 New York Avenue NW, Washington, DC 20005

Family Fun Nights at O Museum & The Mansion on O Street – Fridays and Saturdays
Book a night filled with discovery for the entire family at the O Museum & The Mansion on O Street. Your adventure includes a socially distant tour through more than 70 secret doors, with all types of history, intrigue and mystery awaiting behind each one. Bring a shopping bag, as all items are for sale. Note that children under 17 must be accompanied by an adult at all times.
Tickets
O Museum & The Mansion on O Street, 2020 O Street NW, Washington, DC 20036

Photo Safaris in Washington, DC
Washington Photo Safari features a variety of DC photography excursions that allow you to see some of the city’s most gorgeous sites while learning how to take professional images. Along the way, you’ll hear colorful history and learn tips on lighting, exposure and composition. Glean through Washington Photo Safari’s many options and book an adventure. Night-time voyages are offered!

Events at The Hamilton Live
This state-of-the-art venue is open for socially distanced live concerts and film screenings. May highlights include performances by Pressing Strings, Eric Scott, Jamie McLean Band and The 19th Street Band. You can also hang at The Hamilton for Mother’s Day Brunch, which will feature a screening of Mamma Mia. For tickets, details and safety protocols, visit The Hamilton Live’s website.

Georgetown GLOW: Spring Edition – Through June 27
After the 2020 edition was postponed due to the COVID-19 crisis, Georgetown GLOW has returned with a two-part series of outdoor installations, with the first lighting up DC’s most historic neighborhood through June 27. The region’s only free, curated, outdoor public light experience will be open to all both day and night, and you can read up on the spring edition’s artists and installations (there are five in total) on Georgetown GLOW’s official website. Mark your calendar of the summer edition as well, slated to run from July 2 – Sept. 26.
More info


The Nordic Royale at Longoven (Richmond)

Inspired by classic tiki canon, this take uses modern ingredients to layer berry and spice notes on a neutral spirit foundation. Made with Stolichnaya vodka, Hibiscus Infused Linie Aquavit, Ginger Liquer, Pierre Fernando Dru Curação, Beet Kvass Vinegar, and Sparkling Kirsebær, the drink is an eclectic mix of Northern climate ingredients with a tropical flair.

2939 W Clay St, Richmond, VA, 23230


Mad Fox Brewing Company

As of December, Bill has on a total of thirteen different beers across draught beers and proper Cask Ales. He’ll be bring more on as he works through his repertoire.

  • Fennec Ale
  • Kölsch
  • English Summer Ale
  • St. Swithin’s E.S.B (Extra Special Bitter)
  • Altbier
  • Jack the Ryepper
  • Autumnus IPA
  • Defender American Pale Ale
  • Orange Whip IPA
  • Big Chimney’s Porter
  • Stir-About Oatmeal Stout
  • Festivus Ale
  • Wee Heavy

Mad Fox Beer

The beers that are brewed and served at Mad Fox are the result of over fifteen years of experience and research by Bill Madden. Bill has developed a repertoire of over 50 recipes and many have a fanatical following in the DC-area beer market. There will be up to 12 draughts and 6 cask conditioned proper Real Ales served on beer engines, with 7-10 staples and a rotating selection of 20+ seasonal brews in German, English, Belgian and American styles.

The standards include lighter, amber and dark beers generally in the 4-5.5% alcohol by volume (ABV range), with many seasonal beers much more fully flavored. The standards will be beers like Bill’s award winning German Kölsch Ale or German Hefe Weizen in the light beer category, American Pale Ale or Red Ale in the medium category and Robust Porter or Irish Dry Stout in the dark category so that regulars will have always have something familiar to enjoy.

Topical seasonal beers will be brewed along the lines of the award winning Strong Scotch Ale, Oktoberfest, Pumpkin Ale, Belgian style Saison and Bill’s Double IPA. Bill’s Double IPA has a cult-like following and is normally reserved as a stealth beer – the patron must know to ask for it.

Mad Fox Beer List

Kölsch : German style golden ale that originates in the Koln (Cologne) region of Germany. This style of beer is brewed with around 12% Wheat malt, the rest of the grist being German Pilsner malt. Restrained hop bitterness is produced by the use of German noble hops such as Hallertau, Hersbrucker or Tettnang varietals, which also adds a subtle fresh piney or spicy note. This style of beer is protected by the “Kölsch-Konvention” pact signed in 1986 by 24 breweries in and around Cologne that is recognized by the German Government and allows these breweries exclusive rights to the word Kölsch to describe their beer. As such, the Mad Fox Kölsch beer will be labeled Kölsch-style.

Franconian Kellerbier : Brewed with co-founder Rick Garvin, this recipe was scaled up from the nationally award winning homebrew recipe to recreate the artisanal beer of the Northern Bavarian region of Franconia. This beer was entered into the Great American Beer Festival Pro-Am contest in Denver the fall of 2007. The kellerbier or “cellar beer” is an unfiltered golden colored German style lager that was made with pilsener, Vienna and carafoam malts and then aggressively hopped with peppery Spalt hops from Germany.

Bohemian Pilsner : Czech style lager that is noted for clean floral hop notes and light malt character. Our version is brewed with German Pilsner, Wheat and Munich malts and then is heavily hopped with Czech Saaz hops. This beer will also be served unfiltered in “Keller” or cellar style.

Punkinator : Our harvest ale, brewed with over 100 pounds of locally grown, heirloom varietal Cinderella pumpkins. The pumpkins are roasted, then pureed and added to the mash for sugar and color contribution. We add pumpkin pie spices during the last part of boil in the kettle. Very light, pumpkin pie-like flavor can be found in this orange hued brew.

Belgian Pale Ale : Belgian style ale that fits no category. Think of a beer that might be found in the Ardennes region of Belgium. A Pale brew made with German Pilsner and Caramel malts, with a touch of flaked oats and cane sugar additions. Hopping is light with the imported French Strisselspalt varietal. Fermentation with a Bastogne type yeast strain is intended to lend an authentic flavor to this ale.

Red Ale : American style red or amber ale. This beer is brewed with a good amount of crystal malt to create the red color and the toffee and caramel notes in the flavor. Some German Munich malt will also be used to add to the malt character. The hops used are 100 percent American with a blend of Willamette and Centennial for bitterness, flavor and aroma. The overall experience is a mildly hoppy brew with a solid malt background.

E.S.B. (Extra Special Bitter) : English style ale noted for having extra malt and hop character relative to the lower flavor Bitter or Mild as found in British taverns and pubs. Our version is made with English Pale and Crystal malts and is lightly hopped with English Challenger and Progress hops. Color will be light copper in appearance.

American Pale Ale : A West Coast style American Pale Ale brewed with equal portions English Pale malt and German Vienna malt to provide lots of malt backbone and a dark straw color. The hop varietals are Millennium for bittering and Centennial for flavor and aroma. This brew is not for the hop impaired and is sought out by hop lovers.

Porter : An English style robust Porter brewed with imported pale, crystal, black and chocolate malts to lend the dark color with ruby highlights and dark malt flavors. This is a beer supposedly created in London in the early 18th Century to slake the thirst of the Market Porters, men who carried all the produce at markets throughout the city. The hops used are English varietals like Challenger for bitterness and a good amount of First Gold to balance all the malt notes.

Oatmeal Stout : English style robust stout made with the addition of a small percentage of flaked oats. Our version is made with English Pale, Chocolate, Black and Crystal malts with an addition of Roasted Barley. This brew is also lightly hopped with the imported English Goldings varietal.

Devils Due : A Belgian style Strong Golden Ale made with 100% pilsner malt and 50 pounds of sugar, this is a light golden colored ale fermented with a Belgian yeast strain from the A Chouffe brewery in the Ardennes region. This is a seductive beer that has perfumey yeast characters.

Head Knocker : An English style golden strong ale brewed with imported English pale malt and German pilsner malts to provide biscuity malt notes and a dark golden color. The hop varietals used are imported English Challenger and First Gold to create a pleasant bitterness on the palate.

Wee Heavy Ale : A Strong Scotch Ale. This is a very full-bodied, dark rich brew with a sweet malt character of much depth possessing the flavors of toffee, plums and currants. The hop varietal used in such small amount is English First Gold and can be barely discerned. The target gravity for this brew is 20 degrees Plato and hop bitterness of just 14 International Bittering Units, which is a measure of hop content.

Double IPA : The current rage in American craft brewing, a Double India Pale Ale. In our version we refer to it as an East Coast style of Imperial IPA where malt body and sweetness can be discerned with a heavy hand on hop character (unlike those West Coast brewers’ version of overly hopped beer). Loads of Palisades, Glacier and Mt. Hood hops are used. Original gravity of 21 degrees Plato and the hop bitterness is massive.


About Me

Recipes for Beer

APA/IPA/DIPA
★American Bitter - Second runnings for Pliny the Younger blasted with Citra and Chinook hops
Citra (Papaya) Summer Pale - Light "summer" pale ale with Citra hops
★Double Hop Bomb - Badass IPA recipe with 1 pound of hops in 5 gallons (one of my favorites)
Fresh Hop Pale Ale - A strong Kolsch with loads of wet hops added at the end of the boil
Galaxy DIPA - A hop attack featuring the tropical Galaxy hop variety
Galaxy-Rakau DIPA - Strong IPA featuring a combination of two hops known for bright/tropical flavors
Grapefruit Pale Ale - Bright citrus flavors, both from American hops and grapefruit zest
Homegrown American Pale Ale - APA hopped with homegrown Cascades
Hop Experiment - My first controlled brewing experiment, 5 single hop beers
Nelson Jr. Micro-IPA - 2.1% ABV "IPA" hopped with Nelson Sauvin and Amarillo
North Carolina IPA - Brewed with malts and hops sourced from North Carolina, East Coast style
Pliny the Younger Clone - Based on Russian River's ultra hoppy double IPA, a bit short on gravity
Pliny the Younger Clone Again - Gravity just about right, hop extract, loads of finishing hops
"Real" IPA - Simcoe, Amarillo, and Centennial (which lent a dull hop aroma to this batch)
Rings of Light - Our first pale ale at Sapwood Cellars, dry hopped with Citra
Session Vienna IPA - All the hop flavor on a IPA in a 3.5% ABV package
Very Hoppy UnBirthday - APA with the hop character of an IPA. Lots of Amarillo/Simcoe/Columbus
West Coast IPA - Standard (light malt, blasting hops) IPA, inspired by the great hoppy beers of CA
What Hop Shortage? IPA - IPA with no hops in the boil, just before and after

NEIPA
Cheater Hops vs. Cheapter Hops - using less expensive hops to brew a great NEIPA through science
Cheater Hops - DIPA split batch with Citra/Galaxy and Mosaic/Belma
Conan the IPA - Conan fermented fruity IPA with Apollo, Pacific Jade, and Nelson Sauvin
Denali Haze - Big pineapple aroma from Denali, citrus from Hazy Daze
Good Chit - With undermodified chit malt replacing the oats, exceptional head. and clarity?
NE Australian IPA - NEIPA with Galaxy, Vic Secret, and spunded dry hop, extra juicy
★NEIPA: Lupulin Edition - Cloudy-juicy IPA finished with Citra and Mosaic lupulin in the keg
Ruby Red Grapefruit NEIPA - Hopped with dank varieties, plus hibiscus and grapefruit zest
Sapwood Session - Low bitterness with an extra fruity oomph from a blend of dried yeast
Session Session-IPA - 2.3% ABV, 50% Carafoam, and loaded with El Dorado and Simcoe
★Simcoe & Sons - Peachy APA fermented with Conan and hopped with Simcoe, Mosaic, and Citra
Soft and Juicy IPA - Northeast style, soft, juicy, and loaded with Simcoe and Galaxy
Softer and Juicier APA - Ugly, but delicious with oats and wheat, plus Nelson/Amarillo/Columbus

Other IPAs
Blazing World #1 - Amber colored IPA, hopped with Nelson Sauvin, Ahtanum, and Simcoe
Blazing World #2 - Darker, danker, and fuller than the original, with Columbus in place of the Ahtanum
Blazing World #3 - Palisade in place of Columbus, pale instead of Vienna, San Diego based water
Blazing World #4 - Mosaic finally fills the gap between Nelson and Simcoe that others could not
India Brown Ale - A big/hoppy American brown based on Mike McDole's Janet's Brown
★ India Red Ale - A slightly strong red ale with lots of Amarillo and Centennial for a fruity hop character
Red Rye IPA #1 - IPA with 3 types of rye, hopped with spicy Sterling, and grapefruity Cascade
Red Rye IPA #2 - Similar malt bill, but now all Simcoe for a more aggressive hop character

OtherHoppy
Fortunate Islands #1 - Refreshing summer wheat beer flavored with big citrusy American hops
Fortunate Islands #2 - Rebrew with citrusy Citra and Amarillo, but no Calypso this time
★Fortunate Islands #3 - A fuller and hoppier rebrew bright and refreshing without being thin
Fortunate Islands #4 - A post-commercial variant fermented with Conan, similar otherwise
Hoppy American Tripel - Hopped up tripel based on beers from Russian River and Captain Lawrence

Roasty
Alderwood Smoked Porter - Inspired by Alaskan Smoked Porter
Bean-Nut Milk Stout - Oatmeal-milk stout aged on toasted coconut and vanilla beans
Black House #1 - Coffee stout, with oats added directly to the boil for body
★Black House #2 - Coffee stout, with lots of toasted oats (added to the mash this time)
Black House #3 - Slightly stronger, thicker, and roastier. A more intense version
Black House #4 - Biscuit malt replaces some of the flavors lost after the switch to American 2-row
Breakfast Stout Riff - Imperial oatmeal stout, split and flavored with a variety of adjuncts
Chocolate Pumpkin Porter - Inspired by Midnight Sun's TREAT (Imperial Chocolate Pumpkin Porter)
Chocolate Butternut Porter - Like a spiced chocolate muffin, bready, cocoa, and fall spices
DC Homebrewers Anniversary Beer 2010 - Apple wood smoked stout with local honey
Kate the Great Clone - Based on Portsmouth Brewing's renowned chocolate, figgy, Russian Imperial Stout
Meadowfoam Honey Stout - Stout brewed with meadowfoam honey (tastes like toasted marshmallow)
Rumble Spiced Imperial Porter - Strong dark beer with vanilla and cinnamon, aged in a 5 gallon barrel
Simcoe Stout - Roasty oatmeal stout dry hopped with piney Simcoe hops
Whisky Barrel Rye Stout - Big, but not too big. Roasty, bitter, thick, barrel-aged in a malt whisky barrel

Other
Adambier - Clone of Hair of the Dog's Adam (peat smoked malty strong ale)
Big Brew Day Barleywine - Group parti-gyle American barleywine
Dave Clone - My 17% ABV eis'd variant of Adam
Golden American Wheat - A slightly darker take of the style with Willamette hops
Liquor Spiked Barleywine - A huge barleywine inspired by Lost Abbey Angel's Share
Local Peach Wheat - Amber ale with local unmalted wheat, and peaches, then dry hopped with wet hops
Maple-Bourbon Adam - Inspired by Quebec: maple syrup, cherry wood smoked malt, dosed with bourbon
Matt - Inspired by HoTD's Adam amped up with dark candi syrup, two smoked malts, and Calvados
Poor Richard's Ale - Historic molasses and corn infused beer, for Ben Franklin's 300th birthday
Swankey - Anise laced dark mild, a historic Pennsylvania specialty

Sour
Acorn Oud Bruin - Pre-fermentation of the acorns brought layers of flavor to this malty sour
DCambic - Turbid mash, aged hops, spontaneous fermentation (an American Lambic)
★Calvados Sour Tripel - A tripel with a variety of bugs and calvados (apple brandy) soaked oak
Cherry Wine - Sour red with both dried and frozen cherries for jammy and bright flavors
Flanders Pale Ale - Flanders Red without the red, half aged on pluots (plum-apricot hybrid)
Flanders Red Again - My second attempt at the style, starter for the wine barrel Flanders red
Funky Dark Saison - With rosemary, orange peel, and caramelized raisins
Funky Dark Saison #2 - With black cardamom, and caramelized dates
Funky Dark Saison #3 - With figs, anise, cinnamon, and buckwheat honey
★Funky Dark Saison #4 - Darker and not sour, aged on Zante currants, and wine soaked oak
Funky Dark Saison #5 - Sour and red this year, split onto a variety of fruits/vegetables
Funky Dark Saison #6 - Aged with cranberries and orange peel, no roast
Funky Dark Saison #7 - Mostly English grist plus citrus peel in the fermentor
Funky Dark Saison #8 - Bohemian malts, house culture, with pomegranate and date
Honey Bunches of Saison - Tart saison with oats and characterful rosemary honey
Lambic The First - My first (terrible) attempt at a Lambic
Lambic Mrk 2 - Me second, too strong, attempt at a Lambic
Lambic 3.0 - My first attempt with the traditional Lambic turbid mash (delicious)
★Lambic Six - Single infusion mash and fermented entirely with 3 Fonteinen dregs (my best so far)
Lambic #7 - Wort made from extract and maltodextrin, certainly easier than a turbid mash
Matt and Mike - Pale sour split between BlackMan Yeast and a culture from Hill Farmstead Anna
McKenzie's Irma - A collaborative amber saison brewed at McKenzie's Brew House
Oerbier Inspired - A lower-gravity version of De Dolle Oerbier Special Reserva - dark/funky/oak
RodenTons - My first attempt at a Flanders Red using Jamil's recipe, half aged on blackberries
Tart Saison - Fermented with ECY Bugfarm 15, then split onto fruit
Wine Yeast Flemish Red - A red wine yeast fermented Flemish Red for added berry/jam complexity

Funky
Beets by Drie - Light all Pils Brett saison with color and earthy flavors thanks to beets
Brett Blend Rye Saison - Based on McKenzie's Saison Vautour, with Al's Eat Coast Yeast Bretts
Brett Blend Rye Saison - Furlough Edition - Split three ways to trial three Brett combination
Brett Finished Single - Split five ways to determine the best Brett strain to condition this crisp session ale
Brett Session Belgian Pale - Low gravity Belgian Pale with Brett bruxellensis
Europa Lander - Amber wheat saison, fermented with Bootleg Biology Mad Fermentationist Saison Blend
Juniper Saison - Rye saison dry hopped with El Dorado and infused with fresh juniper
Petite Funky Saison - Second runnings from Sour Calvados Tripel with Dupont and Brett claussenii
Saison Lightning - Brett saison keg-conditioned then dry hopped with Azacca for citrus-herbal funk
Saphir Saison - A saison in Pilsner clothing, light, dry, balanced between hops and yeast

Clean
American Malt Dubbel - Massachusetts' Valley Malt combined with two dark candi syrups
Audrey's Amber - A strong Belgian amber brewed with my girlfriend Audrey
Belgian Sugar Experiment #1 - Split batch exploration of sugars in Belgian beers
Belgian Sugar Experiment #2 - Five more sugars face the experiment
Belgian Sugar Experiment #3 - White sugar showdown, four sugars that don't add much
Easter Pomegranate Quad - A strong dark Belgian ale spiced with cardamom and pomegranate molasses
★Hoppy French Saison - Saison with lots of Saaz and Wyeast's French Saison yeast
Lazy Monk's Single - Extract Belgian single based on Homebrew42's simple recipe
Lemon-Pepper Single - The first brew designed with my girlfriend Audrey
Lomaland #1 - Session-strength saison brewed with unmalted spelt and corn
Lomaland #2 - Swapped wheat for spelt, doubled the corn, and fermented with 3711
Pannepot Clone - Clone of the dark, spiced beer from De Struise (half on sour cherries/oak/bugs)
Pom Dom - Belgian dubbel with cardamom and pomegranate molasses
Rumble Barrel Quad - A strong dark Belgian ale aged in a five gallon spirit barrel
★Summer in Brussels - An all-grain version of Lazy Monk's, some bottled with Brett B
Two Way Wit - A Belgian Wit, half dry hopped with Galaxy the rest infused with hibiscus
Westvleteren Blond - Inspired by the least-hyped beer from the most-hyped brewery

British Isles
Big Brown Barrel-off - Strong English brown aged on oak, in a barrel, and infused with liquor
★Courage Russian Imperial Stout Clone - Brett anomalus spiked, historic, imperial stout
Courage Russian Imperial Stout Clone #2 - Brett claussenii spiked, follow-up with tweaks
DCHB English Barleywine - Simple grist with a long concentrated boil for color and character
Early Grey Mild - a classic sub 4% ABV dark mild with a hint of citrus and herbal complexity
Foreign Export Stout - Big stout with no crystal malt, based on Pelican's Tsunami Stout
Funky Old Ale - Brett claussenii spiked Old Ale with wine soaked oak
★Golding Medal Bitter - A quick/delicious session ale with US Goldings and London ESB yeast
Guinness Draught 1883 - The recipe for 1883 Extra Stout diluted to modern strength.
Guinness Extra 1883 - Three malts, loads of early hops. Not your father's Guinness, his grandfather's
Landlord Clone - 4.3% ABV "strong" pale ale based on the famous beer from Timothy Taylor
London Porter ca. 1800 - Historic porter brewed with amber and brown malt
Oatmeal Brown Porter -An Imperial porter and a session porter from a single mash
Old Brown Sock - Extract English brown ale with American ale yeast (my first batch)
Pale Brown Porter - Too dark to be an English brown, too light to be a porter
Styrian Bitter - A special bitter hopped 100% with Styrian Goldings

Lager
American Ingredient Pils - Brewed with American malts and hops, but the result is classic German
Cherry Doppelbock - Big doppelbock with several types of cherries
★Dunkel Rauchbier - A smoked dark session lager with dry lager yeast
Festbier - A paler version of Oktoberfest with LODO techniques
Hell of a Good Helles - Attempt at the classic style based on Jamil's recipe
Saphir Pilsner - A crisp, wonderfully hoppy pale lager based on Firestone Walker Pivo
★Wheat Triplebock - Massive lager based on The Livery's Wheat Tripplebock
Whisky Barrel Wheat Trippelbock - An ultra-malty lager aged in a five gallon malt whisky barrel

Wheat
By the Book Hefeweizen - A simple German wheat recipe with a complex mash
Extract Hefe - Light hefeweizen brewed with extract
No-boil Berliner Weisse - My first attempt at the light/tart style using Wyeast's blend
No-boil Berliner Weisse 2 - With a Lacto/yeast cake from my friend Dan, half with Cabernet juice
★No-boil Berliner Weisse 3 - Decoction hopped, half left at a higher OG, the rest cut to 1.033
No-boil Berliner Weisse 4 - Single infusion, half straight, and half 100% Lacto and citrus zest infused
No-boil Berliner Weisse 5 (Lemliner Weisse) - Now with Lactobacillus brevis and lemon zest
No-boil Berliner Weisse 6 - With oats, fermented with Lacto and Brett only, then onto rhubarb
★Session Weizen - Fantastic decocted light hefeweizen
Sumac Berliner - A split batch between foraged Staghorn, and store-bought Turkish ground
Weizenbock - A standard attempt at the strong/dark wheat beer style

Other
Fall Kolsch - Like the German Bitter, but slightly stronger and with Hallertau hops
German Bitter - Kolsch with an extra kick of Saaz hops
Double Secret Probation - Huge alt (doppelsticke) brewed with some rauchmalt
Golden Gose - An extra malty, sour, citrusy gose
Smoked Roggenbier - Brewed with home cherry wood smoked malt and nearly 50% rye
What Gose Round - My first attempt at Gose, with Indian coriander and sea salt

Group Barrels
Beatification Batch 001 Clone - Wine barrel aged sour Belgian pale based on Russian River's beer
Bourbon Barrel Oud Buin - A malty brown ale aged in a third use barrel with a variety of bugs
★Bourbon Barrel Wee Heavy - Unintentionally sour, but still tasty (like an imperial Oud Bruin)
Bourbon Brett Barley Wine - Caramelly oatmeal strong ale with vanilla bourbon notes and cherry Brett funk
Golden Braggot - Red wine barrel aged ale with clover and wildflower honey
Sour Bourbon Barrel Porter - A strong porter aged in a second use bourbon barrel
★Wine Barrel Flanders Red - My first truly barrel aged beer, half aged on sour cherries

100% Brett
100% Brett Species Trials - A pale wort fermented with B. nanus, B. naardensis, and B. custersianus
Atomic Apricot - Quickly soured beer loaded with apricot puree and then dry hopped with Citra and Amarillo
Brett Pale Ale - 100% Brett anomalus American Pale Ale
★Inspired by Sebastian - 100% Brett claussenii table saison
Inspired by Sebastian - 100% Brett anomalus table saison
Mo' Betta Bretta Clone - 100% Brett clausenii beer based on the Pizza Port beer
Mo' Betta Bretta Clone #2 - 100% Brett anomalus beer based on the Pizza Port beer

Sour
Acid Malt Saison - Loosely inspired by Ithaca Brute, it was soured with 20% acid malt
Apple Brandy Golden Solera - Strong golden ale soured in a used apple brandy barrel
Backyard Gruit - Gose-ish base flavored with alehoof and yarrow
Blackberry Beach Plum Sour Stout - My first sour based on malt extract, light roast, lots of fruit
Buckwheat Sour Amber - A batch to see what character buckwheat adds to a sour beer
Creamsicle Weisse: Stonefruit - Quick sour flavored with peaches, nectarines, and vanilla (on nitro)
Deviant Cable Car - 10 gallons of pale oaty sour beer with Al B's Bugfarm
★Cable Car Clone - Soured blend of Saison, Bier de Garde, and Lager based on the Lost Abbey beer
Funky Flower - Honey, chamomile, wheat based sour beer (half with white peaches)
Heather Gruit - A quick sour with flowers (heather/lavender and jasmine/hibiscus) added instead of hops
Honey Varietal Experiment - Pale sour beer split onto five different types of honey
Hopade - Tartness provided by lactic-acid-producing yeast: Hanseniaspora and Wickerhamomyces
Perpetuum Sour - A pale sour, solera aged in a red wine barrel
Sour Squash - Lightly spiced, sour, butternut squash, brown ale
Sour Worted Old Ale - A mildly tart brown ale, half soured before the start of primary fermentation
Temptation Clone - Chardonnay spiked pale sour based on the beer from Russian River
With Pulp - Soured with the Right Proper Lacto culture, flavored with grapefruit and 007 dry hopping

Funky
Alsatian Saison - Mixed-fermentation with fruity German hops and Trimbach Gewurztraminer
Big Funky - High gravity sour with loads dark complexities
★Bourbon Cherry Brett Dark Belgian - Inspired by Pizza Port's Cuvee de Tomme
De Dom Quick Sour - Not so quick, not so sour, with Wyeast De Bom Sour Blend
Funky Rye Mild - English mild with rye that took an unexpected turn
It's Nelson Thyme - Saison fermented with New Zealand thyme honey and Nelson Sauvin hops
Loral Funky Saison - Trying out a new spicy-herbal-citrusy hop variety in a malty base
★'Merican Saison - Rye saison with loads of hops, tour de force of funk and citrus
New Zealan' Saison - Tart, funky, citrusy saison flavored with wine and hops from New Zealand
Phenol Experiment - Two batches, one with loads of phenols and one without. Finished with Brett B

Dark
90 Shilling Stout - A Scottish ale caramelized first runnings for character and extra roasted barley
90 Shilling Stout #2 - Addition of caramel malt brought it closer, adding support to the roast
Czech-tic Porter - An imaging of a Baltic porter brewed by a Czech brewery
Muscovado Tropical Stout - A sweet stout with unrefined sugar, for summertime sipping
Munich (Malt) Porter - A Porter brewed with Munich malt and fermented with London ESB
'Round About Midnight - Dark rye ale hopped up with Hallertau Select and Saaz
★Scandinavian Imperial Porter - Big, cardamom/licorice, heather honey, bourbon oak aged Baltic Porter
Smoked Rye Baltic Porter - A smooth porter with a big bacony-smoke character
Tmavé Pivo (Czech Dark Lager) - A richer/roastier version of this Bohemian cousin to dunkel and schwarzbier

Hoppy
Aromatic Cream Ale - A quick turn-around crisp/hoppy session ale
Banana Islands - A riff on Fortunate Islands fermented with hefeweizen yeast
★Hopped Up Hefe - A traditional hefeweizen blasted with Amarillo and Cascade
Hoppy (Riwaka) Hefeweizen - Combining fruity German hefeweizen yeast with citrusy NZ Riwaka hops
Indië Wit - Tart, hoppy wit with Citra, Mosaic, and Simcoe (as close as I get to Belgian IPA)
Juicematic 4.6 - Sacch Trois NEAPA hopped with Nelson Sauvin and Mosaic
Neverwhere - Combination of fruity Sacch Trois and fruity American hops

Other
Biere de Garde - On the strong side with home toasted malt, based on reading Farmhouse Ales
Bohemian Ale - Double decoted, 100% Saaz, but the lager yeast never started fermenting
Bohemian Lager - Righting the wrongs of the Bohemian Ale, triple decoction, strong fermentation
Blonde Coffee Blonde - A hoppy American blonde ale aged a citrusy coffee
Faux-IPA - Gruit with spruce tips and grapefruit zest to recall the flavors of an IPA without hops
French Blonde - Four ingredients, simple, clean, malty a beer for barbecues and family reunions
★International Session Ale - Dark, low-gravity ale with Nelson Sauvin hops
Palisade Oat Pale Ale - Pale ale with oats and Palisade hops
Second Runnings Lager - Malty second runnings from a barleywine hopped with Hallertau Tradition
Summer Kveik - Flavored with juniper branches, fermented with Norweigen farmhouse yeast

Kvass
Neo-Kvass - Kvass based on the version brewed by East End
Neo-Kvass Imperial Sourdough - Bigger badder kvass fermented with a SF sourdough starter
Pumpernickel Porter Kvass - A brown porter with some rye malt and a loaf of pumpernickel bread
★Scandinavian Gruit Kvass - A smoked winter kvass with spruce, elderberries, and pumpernickel
Sour Kvass - A light ale with rye bread based on a recipe from East End Brewing

Cider
Cider 2006 - With some dry malt extract
Cider 2007 - With muscovado and apple butter
Cider 2008 - With lactose and pectic enzyme, really tasty
Cider 2009 - Fermented with a multitude of souring microbes
Collaborative Strong Cider - Blend of ice cider and Steve Gale's caramel cider
Ice Cider - Ice-concentrated, high-gravity cider
Galaxy Cider - Cider fermented with Champagne yeast and wild yeast, dry hopped with Galaxy

Mead
Cran-Orange Mead - Mead buried underground for aging

Sake
Koji - Inoculating a portion of the rice with mold
Moto - A yeast starter
Moromi - Building up the volume of the batch, followed by the main fermentation
Straining and Racking - Separating the fermented sake from the remaining grains of rice
Packaging
Bottling and Pasteurization - Putting the sake into bottles and making sure all the microbes are dead


The Penn Quarter location of the Smith offers the combination of chocolate pudding, graham cracker crumble, toasted marshmallow and a dark chocolate crunch bar — all served in the jar — that brings toasty reminders of the campfire treat without any of the mess.

Dat-O Cookies at chef David Guas’ Bayou Bakery Coffee Bar and Eatery. Bayou Bakery/official photo

Check out this New Orleans-influenced spin on the traditional Oreo cookie with the Dat-O Cookies, which are a bigger handmade version of the traditional black and white treat. The hybrid, also available at sister spot Lil’B near Logan Circle, features creamy and sweet buttercream icing with hints of real vanilla sandwiched between two dark chocolate cookies.


5 Washington, DC Beers for Fall - Recipes

A few years back I brewed a great batch of kolsch that was a bit hoppier and lighter than the median of the style. I wanted to brew something similar again, but with fall rapidly approaching I thought a beer that was slightly stronger (a bit of extra pils and a touch of CaraHell for added body) would be the way to go. I also wanted to switch the hops from Saaz to Hallertau since I am hoping to finally get around to a traditional Czech Pilsner recipe I have been thinking about brewing. The one thing I wanted to keep exactly the same was the nice cool fermentation with Wyeast 2565 Kolsch, which is clean but still gives a subtle apricot-wine character.

Kolsch is a bit of a DC thing, mostly thanks to Bill Madden who has established it during his stints at Capitol City, Vintage 50, and now Mad Fox (where it is better than ever). His version tends to have a bit more bready malt character than Reissdorf or Gaffel (maybe it is just the freshness), but I often find them to be a bit bland. We interviewed Bill for BrewLocal (Kolsch comes up about 34 minutes in. He credits the area water, and suggests around 10% wheat malt, lots of Weyermann pils, a couple additions of German(ish) hops during the mid-boil, and the right yeast).

Much like my split Hoppy Hefe and Regular Hefe batch, with this one I made two beers from a single mash. The other half of the wort was hopped with fresh hops harvested from my two first year rhizomes during the mash (but the details will have to wait for next week). If you want to brew just the kolsch you should scale the malt bill to account for your regular efficiency.

Recipe Specifics
-----------------
Batch Size (Gal): 4.00
Total Grain (Lbs): 13.38
Anticipated OG: 1.050
Anticipated SRM: 5.8
Anticipated IBU: 36.5
Brewhouse Efficiency: 39 % (I got

74% when taking into account the wort from both batches)
Wort Boil Time: 90 Minutes

Grain
------
82.2% - 11.00 lbs. French Pilsen
7.5% - 1.00 lbs. Vienna Malt
7.5% - 1.00 lbs. Wheat Malt
2.8% - 0.38 lbs. Carahell Malt

Hops
------
2.00 oz. Hallertau (Pellet, 3.30% AA) @ 60 min.
1.00 oz. Hallertau (Pellet, 3.30% AA) @ 5 min.

Extras
------
0.50 Whirlfloc @ 15 min.
0.50 tsp Yeast Nutrient @ 15 min.

Yeast
------
WYeast 2565 Kolsch

Water Profile
-------------
Profile: Washington DC

Mash Schedule
---------------
Sacch Rest 75 min @ 150

Notes
-----
8/25/10 1.5 L starter made with 6 oz of DME

Added 3 g of gypsum to the mash.

Double batch sparge. Collected 9 gallons of wort

1.048. 4.75 gallons of wort plus 1.75 gallons of water brought to a boil.

Hops were generic German Hallertau, adjusted down from 3.8% AA.

80, strained and put in the fridge at 55.

Yielded about 4.25 gallons in the fermenter.

2 pints of the starter after 10 hours. Shook for 3 minutes to aerate.

18 hours. Dropped temp to 52 to counter the rise in fermentation temperature from the active fermentation.

9/02/10 Upped temp to 58 to ensure complete fermentation.

9/6/10 Racked to a keg and left at

75. Still pretty yeasty, so a bit earlier than I would have liked, but I needed the yeast cake for a Biere de Garde.

9/11/10 Pretty strong buildup of CO2. Put into kegerator and hooked up to gas to cold condition for a few weeks before serving.

11/13/10 Turned out to be a crisp, hoppy, bready, complex, session beer. Sorry I didn't take a better shot of it before it kicked (but glad it didn't kick before I got a chance to review it).

Posted by The Mad Fermentationist (Mike) at 2:37 PM  

4 comments:

Those look to be a bit dark for a standard Kolsch don't you think? )

It's mostly the lighting (ambient basement), although at 6 SRM it is probably a half shade darker than a standard Kolsch (in keeping with the fall theme).

I highly suggest getting a cheap fountain pump ($20) from your local hardware store. Then you can get down to reasonable fermentation temperatures. Just chill like normal for 10-15 minutes and then hook the pump up, place it in a bucket of ice water and recirculate it through your wort chiller. Getting your Kolsch down to 55-60F won't be an issue.

My friend Scott does that, seems to work really well. I've taken the last few summers off from brewing, certainly something I should pick up for next year.


5 Washington, DC Beers for Fall - Recipes

I love connecting what I am cooking to the season by using ingredients that are only available during a brief window. I'd like to do the same thing more often with my brewing, but the closest I can usually come is brewing beers that compliment the season (strong/dark beers for winter, crisp/refreshing beers for summer etc. ). During the summer I do take the opportunity to add fresh fruit to sour beers, but that always seems like adding a layer of flavor rather than an integral part of the composition. The real "problem" is that the two main ingredients in beer (malt and hops) store so well that a beer brewed in December with "fresh" ingredients isn't noticeably better than one brewed at the end of the summer using the previous fall's harvest.

Wet hopped beer (brewed with hops that haven't been dried) is one of the only truly seasonal styles there is (if you even want to call it a style). So I was excited when I saw that the hop bines in my backyard produced so many cones during their first year. About half the hops were ready to harvest two weeks ago, but I didn't have time to brew so I vacuum-packed and froze them. Sadly when I defrosted these on brew day they resembled wilted spinach. I was worried the damaged cell walls would impart a grassy-chlorophyll flavor to the beer. So I ended up throwing those out and harvesting another 10 oz of hops (equivalent to 2-2.5 oz of dried hops) while the beer was mashing. I did the bittering addition with commercially dried hops so I could save all the fresh picked hops to add near the end of the boil.

The wort and yeast were stolen from a batch of kolsch, although I didn't dilute this half of the wort, so the gravity ended up at a more robust 1.060 instead of 1.050. With Pilsner malt as the base this was not exactly a classic recipe for an American pale ale, but it really wasn't that far off either.

After two weeks I bottled the beer and harvested the yeast to pitch into a Smoked Baltic Porter. The Wyeast Kolsch strain is a very poor flocculator, so the beer was still very yeasty and had a bit of krausen hanging around at bottling, but at 1.013 it appeared fermentation was over. If I had enough space in the fridge I would have liked to cold crash the beer for a week or two before bottling, but with two other beers fermenting there just wasn't enough space.

Anybody else do/doing a fresh hopped beer this year? Any interesting ideas for a style besides APA/IPA?

Indian Summer Harvest Ale

Recipe Specifics
----------------
Batch Size (Gal): 3.00
Total Grain (Lbs): 13.38
Anticipated OG: 1.060
Anticipated SRM: 7.3
Anticipated IBU: 44.8
Brewhouse Efficiency: 35 % (I got

74% when taking into account the wort from both batches)
Wort Boil Time: 75 Minutes

Grain
-----
82.2% - 11.00 lbs. French Pilsen
7.5% - 1.00 lbs. Wheat Malt
7.5% - 1.00 lbs. Vienna Malt
2.8% - 0.38 lbs. Carahell Malt

Hops
----
0.75 oz. Amarillo (Whole, 7.73%AA) @ 60 min.
5.00 oz. Cascade (Fresh,

1%AA) @ 5 min.
5.00 oz. Willamette (Fresh,

Extras
------
0.25 Tsp Yeast Nutrient @ 15 Min.
0.50 Whirlfloc @ 15 Min.

Yeast
-----
WYeast 2565 Kolsch

Water Profile
-------------
Profile: Washington DC

Mash Schedule
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Sacch Rest 75 min @ 150

Notes
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Brewed 8/28/10 with harvest help from Jimmy

Added 3 g of gypsum to the mash.

Double batch sparge. Collected 9 gallons of wort

1.048. Took about 4 gallons of wort for this batch. Harvested 10 oz of fresh hop blend (Cascades, Willamettes/Goldings?) during the mash. Amarillos were about 3 years old.

Chilled to about 80, strained, racked to 5 gallon better bottle and put in the fridge at 55.

1 pint of starter after 10 hours in the fridge. Shook for 3 minutes to aerate.

9/02/10 Upped temp to 58 to ensure complete fermentation.

3 gallons with 2.25 oz table sugar. Still pretty cloudy, but I needed to harvest the yeast. 1.013 (78% AA, 6.2% ABV).

9/30/10 A bit overcarbonated, but it cleared beautifully. The flavor is nice, but not nearly as hoppy as I was hoping for.

Posted by The Mad Fermentationist (Mike) at 6:36 PM  

9 comments:

I put compost over my hop garden last fall, and I swear it was like a shot a steroids for my Chinooks. By May 1st they'd reached the top of my 13ft trellis. By July 31st (brew day) I had plenty of ripe cones to put right in my wort.

With that said, I brewed 10 gallons of Cascadian Dark Ale and put (i) Cascade (pellets) in the mash, (ii) wet hopped with Chinook, and (iii) dry hopped with Amarillo. Although the IBU's were clearly there, I didn't achieve the hop nose I wanted as the aroma was dominated by the roastiness of the Carafa & Chocolate.

Sounds like a tasty batch. This one doesn't have the hop nose I was expecting either, despite the big addition of hops near the end of the boil. Maybe as the plant gets older the aroma will increase?

I am hoping so. This is year 2 for both my Cascades and Chinooks, so hopefully next year (since 3 years is the rule of thumb) they will have matured enough to achieve the AA% that I'm looking for. We will see.

My hop crop was quite odd this year in that I had to harvest everything in early July, not a good crop. However what I was able to salvage from 2 vines was about 5.5 oz. which I used in a 3.6% Session IPA. It's my 3rd attempt at getting this style of brew correct (sessionable IPA) and I'm finally happy with the outcome. Keys are to not over bitter while maintaining big hop character and mash a bit higher than normal, 154.

The grain bill was a standard IPA/APA grain bill scaled down to size. The hops were Willamette FWH pellets then the fresh hops plus about 1.5 oz. of pelletized hops through the 20-10 min range & a 1.5 oz dosing of pelletized hops at dry hopping.

It's truly a solid bier, not over the top in any way but balanced and I'm happy about that. I did however learn that by squeezing my prodigious amount of hops to extract the fluid and hoppiness from them as the brew cooled I created a ton of haze in my brew.

a really interesting post! I've already dried my only mature vine, a fuggles, and I was thinking of experimenting with one of my germans. What sort of beer would suit a wet-hopped hallertauer, or northern brewer? Also, as far as compost goes, I was pouring some of the yeast slurry onto the patch, when cleaning out my fermenters and it seems to have worked wonders!

I think a wet hopped pilsner would be a good option if you want to stay close to the style guidelines (not many really hoppy German beers). A hefeweizen could also be an interesting choice, if you were willing to go off-style a bit.

Good tip on the compost, I'll have to remember that when I get mine up and running.

I know you said to post ideas for beers other that an APA or IPA, but I had an interesting idea for an Imperial IPA that is working out quite well. OG was 1.100, SG is now at 1.018 (think I'm going to cold crash to get the yeasties to stop, this beer is already more than 10%). Instead of using a bittering addition, I hop bursted with an INSANE amount of wet hops - 6 pounds total. I added 3/4 a pound each of citra and chinook at 20 mins, 10 mins, 5 mins, and 1 min. This beer is certainly bitter (150+ IBUs), but has explosive hop aroma and flavor. I was concerned that doing this might add grassy flavors due to the quantity of wet hops, but those fears turned out ungrounded.

Pretty sure it'll be a regular seasonal beer for me from now on.

Sorry for posting a year late, but as far as seasonal brewing goes, wouldn't a sort of grassy tasting pilsner (or better yet, hoppy Märzen) have been a perfect use for your frozen fresh hops? Brew in fall, lager over the winter, serve on the first warm day in spring on your , the chlorophyll notes mirroring the shoots of the trees and shrubs all araound?

Really enjoyed the Sam Adams fresh hopped Imperial Pilsner back in 2005. Using my fresh hops certainly could have been interesting, but considering most of my harvest (three years ago) was Cascade, not a particularly traditional lager. Not sure how quickly the chlorophyll flavor would fade either.


DC Brau and Cape May Brewing Collaborate on 2 New Beers

WASHINGTON, D.C. — DC Brau and Cape May Brewing Company — two breweries committed to a spirit of camaraderie and innovation — have joined forces for two new collaborations, hitting this summer. Rosé du Gose, the first ever full-batch sour beer produced by DC Brau, will debut during SAVOR week in the nation’s capital this June, and an experimental IPA called L’Attitude follows later in the month in South Jersey.

“This collaboration has been particularly intuitive,” says Ryan Krill, CEO of Cape May Brewing Company. “We’ve built a great relationship with DC Brau over the years, and once the subject of a collaboration was raised, the ideas came quickly and easily. We’re all really excited about these beers, and we think our fans will be, too.”

“Collaborations are all about fusion with good friends coming together to create something unexpected,” says Brandon Skall, co-founder & CEO of DC Brau. “With both these beers, we’ve tested our limits and tried something new. We’re psyched for everyone to taste these beers this summer!”

Best known for its hoppy IPAs and German-style lagers, DC Brau had never brewed a full-batch salted sour until now. The Rosé du Gose is a simple, yet complex brew that boasts fruit-forward strawberry and peach flavors with their respective aromas thanks to the addition of more than 1,300 pounds of fresh fruit puree.

“The abundance of fruit is further accented by a light minerality that plays beautifully with the distinct sour notes to create a light-bodied brew that rounds out with a crisp, dry finish,” says DC Brau’s Brewmaster and Co-Founder Jeff Hancock. “Our aim is to craft a beer that sour fans will enjoy, and wine lovers will fall in love with.”

Both breweries are excited about the prospect of these beers.

“It’s fun to experiment and try new things,” Cape May’s Director of Brewing Operations Jimmy Valm says, “but pushing the boundaries a little more to change what people think beer can taste like is always fun for us.”

The second part of the collaboration — L’attitude, an experimental IPA — is being brewed by Cape May using two bold, experimental hops varieties: Experimental #09326 from Hopsteiner and HBC 342 from YCH. L’Attitude has notes of tropical fruits, berries, orange citrus, all in a dry ale with a unique yeast ester profile of apricots and a touch of spice.


Watch the video: DJ Blyatman u0026 Russian Village Boys - OKTOBERFEST Official Video (June 2022).


Comments:

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  6. Irfan

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