Upcoming Beers

supernaturalteaserLast weekend’s golden sour release was a huge success!  Thanks everybody for the support.  I was really pleased with how our second bottled sour turned out…after Cuvee, I knew we needed to keep going strong with our mixed-ferm stuff and Nepotism was a nice follow-up.

Here’s a preview of what’s coming up.  We are going to be offering regular weekly can and bottle releases going forwards…some cool stuff in the pipeline! The goal is to continue to offer our cores on a regular basis but also some cool one-off stuff.  A greater variety of cans, more high abv 500 ml bottles, and 375 ml mixed-ferm sour bottles.

3/6 Without You: DDH IPA w/Ekuanot and Lemondrop.  Soft, pillowy, very mellow.

3/9 Firelight: A collab with Charm City Meadworks, this 16% wheatwine is made with avocado honey.  Bourbon barrel and rum barrel-aged versions available in 500 ml bottles.

3/9 Katana: DIPA w/cherries and vanilla

3/17 Skittlebrau: A collab with Eavesdrop, a gose conditioned on strawberry, lemon, and orange Skittles.

3/23 Sunshine Type: A collab with Turnover, an IPA w/lactose, vanilla, mango, pineapple, and guava.

3/30 Supernatural: saison w/hibiscus, Nelson hops


Posted in Uncategorized | Leave a comment

Happy New Year

20180101_1222012017 has been a great year!  We brewed a lot of beer, learned a lot, and made new friends.  I am proud of all we have done in this year–cans, bottles, coolship beer, collaborations, and lots of new equipment.  What’s in stock for 2018?  Take a look.

Less rotation: Don’t get me wrong, we will continue to offer new beers.  But we’re going to start rebrewing some beers that really stood out.  Winners from this year are:

Envision IPA w/Vienna malt, Mandarina, and Sorachi Ace hops

Dedicated IPA w/Motueka and Denali hops

Only You IPA w/Comet and Citra hops

No Captain DIPA w/Ekuanot and Lemondrop hops

Noriega triple IPA w/pineapple

Dolce Vita BBA milk stout w/coffee

Best Days hefeweizen

Saving Light saison

Vibes Berliner w/blackberries and vanilla

Crankcase Baltic porter

Altruism dark sour w/elderberries

Nepotism golden sour

Cuvee coolship red

Mixed fermentation sours: Currently, we have five different iterations of a 30 BBL golden sour base fermenting with different yeast strains.  We also have 20 BBLs of coolship red fermenting as well.  We’ll be releasing a previous golden sour in one month that fermented for 8 months in barrels.  Look for more of these beers from us as time goes on, in both draught and bottle, and in distribution as well.  We feel as if the market is lacking this style in distribution, and I aim to fill that void.  I think we are already on the right track with 375 ml bottles.

Greater distribution: We are exploring adding another 40 BBL tank and also contract brewing Heart and Soul.  It’s become clear that we cannot brew enough to meet demand for distribution, especially in cans.  My goal of creating an accessible double dry-hopped IPA has paid off.  It’s really crazy–the first time we brewed into the 40 BBL, we were only planning to fill it halfway.  On the second turn of the system, we decided to just go ahead and brew four batches.  When we sent the beer out to distribution, it was more than I had ever put out.  I was very worried that it wouldn’t move fast enough, and spent the whole week going out and doing sales in the evening and pestering our distributor to help move it.  As it turns out, the beer sold out in two weeks, well before another batch was ready.  That made me feel pretty good, but a bit alarmed, since I promised a lot of accounts that it would be available all the time.  And cans…cans sold out in a day!  We cannot really distribute many cans on this scale and keep enough for the taproom.  I also absolutely loved a comment I read on a Facebook page.  “I love that I can go to Crooked Run and pick up a four-pack of Heart and Soul whenever.  It’s one of the best IPAs in the area and there’s no line.”  Not too bad!

Seasonal beers: If we can get another tank or contract brew, that means we can do some more seasonal beers for distribution and cans.  Expect to see Vibes (Berliner w/blackberries and vanilla) and Charm (super thick 7% milk stout) in cans, and Best Days (super hazy hefe) and Crankcase (Baltic porter) in distro.  We’re exploring roll-on labels and new shrink-sleeve cans so we can expand our repertoire of four-packs.

Expansion: We will hopefully be adding additional space at our Sterling location.  It’s become clear that we do not have enough seating, and we can also use some extra space for more fermenters.  We intend to add 3,000 sq ft of additional taproom space, a second restaurant, a stage for live music, and a separate sour facility.  Our existing Sterling taproom is undersized because of county regulations that went into effect in 2016 that limit taproom size to 20% of total square footage.  We are looking forward to having more seating and an area for private events.



Posted in Uncategorized | Leave a comment

Upcoming Beers

Here’s a look at what is in the pipeline.  Reminder: dates not guaranteed and probably will change.

12/27 Crankcase Baltic porter

12/29 No Captain DIPA w/Ekuanot and Lemondrop CANS AVAILABLE

1/2 Only You IPA w/Comet and Citra

1/5 Sin Nombre imperial stout w/vanilla beans and cinnamon sticks

1/12 Verdant Force DIPA w/Citra and Simcoe CANS AVAILABLE

1/19 Halcyon IPA w/Galaxy and Blanc hops

1/25 Charm milk stout

1/27 NEPOTISM golden sour bottle release!



Posted in Uncategorized | Leave a comment

Méthode Traditionnelle

MTpaintThis week, we are wrapping up winter coolship season.  We brewed six batches of our winter coolship red, Cuvee, for a total of 20 BBLs to work with.  I feel pretty good since I am really liking last year’s, and am stoked to have a lot more beer to work with next year.  20 BBLs is not a lot, but the fact that it is 6 different batches makes things a little more interesting.

Cuvee was meant to be a uniquely American sour ale, with a base of Red X and rye, and special mash schedule meant to mimic turbid mashing, the traditional labor-intensive mash and boil used by Belgian lambic brewers.  However, I’d like to also work on a Méthode Traditionnelle beer as well.  What is Méthode Traditionnelle, or M.T?  M.T. beers subscribe to a set of standards used by lambic and gueze brewers.  You can read about these standards and the background of the M.T. Society here.  In order to use the stamp pictured above, a beer must conform to these standards.

Mainly, the difference is that M.T. beers use a turbid mash, unmalted wheat, and aged hops, and Cuvee did not involve any of those.  While I think the schedule for Cuvee produced very good results, I am excited to try to produce a beer that adheres to these standards.

The base beer, which we will try producing in the spring, will be called Primo.  As per requirements, it will be made of 50% pilsner and 50% raw wheat.  Depending on the trajectory, we will experiment with producing some fruited versions with cherries or raspberries.

Overall, I am really happy to be able to make some of these beers and that we have had such success so far.  As a homebrewer I always dreamed of making sour beers like this.  They seemed so mysterious, but now we are starting to understand the process.  There is still a lot of mystery, but that is part of the allure.  You set up conditions to hopefully produce something good, and then roll the dice.  I am excited to see what we and some of our friends at other breweries are going to produce over the next few years.

While we wait, we have some more mixed fermentation sours nearing completion.  Our next release is a golden sour made with Flemish ale yeast blend and aged in oak barrels for eight months.  This beer, called Nepotism, will be released soon in bottles.  We really like the way this turned out, and have already started making more of it.

Posted in Uncategorized | Leave a comment

The Realities of Running a Small Brewery

In Loudoun County, we have a lot of breweries, and even more are slated to open.  The business-friendly local government and plethora of flex warehouse space pretty much guarantees the majority of new breweries are going to open here.  I am happy for the success we have had, and I think we will do fine even as the market passes saturation and some breweries begin to close.  However, in my experience in the last three years I have seen an alarming amount of misconceptions about running a brewery, and I think if some people realized the inevitable endgame shaping up here, they might think twice about opening a brewery this late in the game.

First, a 10-15 BBL brewery is not going to make you a wealthy person.  If you have a head brewer on payroll, you are losing a big chunk of your profits.  Your scale isn’t great, it’s a ton of work, and you pretty much have to be an operating owner putting in 50-80 hours per week to make it work.  You might be reading that and thinking “I’m OK with working that hard.”  OK sure, but for how long?  How long until you start to miss spending any time with your family?  I’ve seen it happen.  Also, you might think you don’t have to work that hard.  Some people don’t.  They also don’t do even close to the revenue that we do.  In my opinion, if you invest in the plant, you put it to use.  If you don’t care about making any money, I would urge you to not open a business and take away revenue from people that need it.

Second, your numbers for distribution should be very conservative.  I have heard some just insane numbers from people opening/who have opened breweries.  The distribution market is so completely saturated at this point.  People have told me all sorts of things, like 200 BBLs/month in draught with no sales rep off the bat, or 420 BBLs/week on a 15 BBL system.  Ain’t happening.  What galls me is that I politely try to help people, but it is never well-received.  Well, I have been there and done it.  I spent all summer taking first shift brewing and then doing sales until bedtime.  All to move 6-8 BBLs of beer in distro per week.  I had to twist peoples’ arms to get them to put us on tap, and we make some decent beer.  I have done everything I can to help our accounts and distributor move more beer.  Now our stuff is moving and we have a rep, but that was not something that happened overnight.  I have heard rumors of some 40 BBL breweries in planning with zero industry experience.  That is insane.  No one should be opening with a 40 BBL brewery at this point in the game.

Third, if you are not brewing the beer yourself and selling it yourself, you’d better hire a real ace team.  You probably want to pull a brewer from a really good brewery–just a suggestion.  The beer industry has a lot of intricacies, and figuring out sales can be tough.  Your MBA is not going to be of much use here.  I handle brewing, production management, and sales management myself.  It’s nice in the aspect that I can coordinate planning across all three, but I am working essentially three jobs.  Sales has been the most maddening to figure out.  Constant rotation at bars means I may be selling a decent amount of beer, but I still can’t definitively tell you where we are on tap currently.

Lastly, here is the big one.  If you ever want to sell your brewery, its value will only be in relation to its profits.  If your brewery isn’t profitable, it will be worth its fixed assets, which currently get you about 90+ cents on the dollar.  Well, just wait a year or two.  That number is going to go way down.

You may think your brands or IP will be worth something.  Nope.  First, there is zero loyalty right now with thousands of breweries putting beer on shelves.  Unless you are pretty big, your brands are not worth anything.  Second, who wants brands or IP from a failed brewery?  I have seen two breweries for sale with asking price way over their fixed assets (and I have no idea what their debt is.)  What exactly would I be paying for here?

I hope if you’re planning a brewery and any of this was news to you, you don’t tune it out and think somehow none of this applies to you.  The next five years are going to be very interesting, and I am already seeing some surprising things.  Better bring your A-game.

Posted in Uncategorized | Leave a comment


IMG_20171127_114736_537Last weekend, we did our first of five coolship beers for the winter.  What’s a coolship?  A coolship is a wide, open-topped vessel for cooling and inoculating wort with wild yeast and bacteria present in the air.  It is a very old concept still used by Belgian lambic brewers, and an increasing number of American breweries.

We did our first simulated coolship beer last year using a 30 gallon kettle as our vessel at the Leesburg location.  Many homebrewers are fixated on the idea that a coolship needs to be a shallow pan, but in actuality the dimensions are all based on cooling rate.  On a small scale, a cube or cylinder with equal length, width, and height is more ideal.  The goal is to cool your beer from near boiling to ~70 degrees overnight.

While the beer cools in the coolship, it is exposed to ambient yeast and bacteria.  The inoculation rates and types of different organisms are determined by what’s around in the environment and the cooling rate.  We did three runs of the test beer last November and December to blend together into one beer.  I am happy to say the results were really good.  Surprisingly good, actually.  Maybe a bit of beginner’s luck, but that first beer will be bottled and released soon, and I think people will like it very much.

We decided to brew the same beer every winter for a release one year later.  This beer, simply called Cuvee, will be our focus for our spontaneous program.  (We may experiment with a spring spontaneous beer as well.)  Our cuvee is a unique spontaneously fermented beer.  It is primarily Red X malt, a red malt with a very bready, toasty flavor, along with a good amount of rye for body.

Lambic producers use a labor-intensive mash and boil method called turbid mashing, which produces a highly unfermentable wort, leaving plenty of long-chain sugars for brettanomyces and pediococcus to chew on as the beer ages.  I decided to opt for a much simpler method.  The grain is mashed at 162, followed by a big decoction to 174, followed by sparging at 190.  The resulting wort is boiled and hopped to around 5 IBU before transfer to the coolship.

The coolship was fabricated by our friend Rod at Matsys, a company that does welding for DoD.  I gotta say, he did about the best job you possibly could on this thing.  Made of 100% stainless, it features all sanitary welds, a 1.5” tri-clamp drain, and 1.5” tri-clamp filling port.  The basin sits on a heavily reinforced base with casters, which can be removed.  The legs are adjustable and are set to slope for a full drain.  Lee also built a framed screen to go over top to keep leaves out.



Because we aren’t exactly flush with storage space at the Leesburg location, the cooled beer is transferred into barrels in our van and taken away for off-site storage at Beltway Brewing, a contract brewery nearby.  Once we get a second bay in Sterling, we’ll use that to store our sour stuff.  We opted to use third use bourbon barrels for this beer, since they are a bit smaller than wine barrels and our 3 BBL system produces about 110 gallons of wort max, so two 53 gallon barrels is ideal.  Many thanks to Brothers Craft Brewing for some empty barrels!

We plan on four more runs of this beer in the next three weeks.  The beer will then be stored and eventually blended to produce next year’s cuvee.  I am incredibly excited to be doing this, since this represents the pinnacle of advancement as a brewery.  We offer pretty much every other type of style of beer, and soon good mixed fermentation beers will be part of the taproom experience as well!

Posted in Uncategorized | Leave a comment

Running a Beer Program

Every good bar and restaurant should have a decent beer program.  Your beer program, in simplest terms, is the matter of managing your beer menu, pricing, and supply.  It also involves special events, pairings, and tap takeovers.  Now that craft beer is pretty much cemented as an accepted part of American life, there are a lot better beer programs out there.  There also aren’t enough.

I say this first as just someone who cares about beer, but I also sell beer to bars.  In some aspects I also already manage a beer program by way of managing our production, since we only sell what we make in our taproom.  I try to produce the best beer I can and follow the latest trends.  The problem for me lies in the fact that there are not enough good beer programs out there to support even a small brewery such as us.  Inevitably, myself or our rep has to get in front of someone that doesn’t really know how to manage the beer side of their bar and convince him or her to put our beer on tap.  In a situation like this, which is quite common, the strengths of your beer are not as relevant.  The person may not be able to notice the quality of the beer, but they also might not be able to understand the velocity of the beer–the speed in which it sells.  We only distribute high velocity styles.  Lastly, they may fixate on the price–ours is higher than larger breweries, but not by much, and certainly not by enough to break the bank for a high-end restaurant.

I try to be as patient as I can and educate people about the beers we do.  After all, craft beer is still new to some bar managers, or they may not like beer that much, and that’s fine.  But all of this makes me long to manage my own beer program.  So how do you run a good beer program?  Here are the major problems in beer retail right now, and how to fix them

Constant rotation

Dear God, I could rant about this for several posts.  STOP ROTATING YOUR BEER CONSTANTLY.   Believe it or not, customers are not as obsessed with every tap at your bar being different each day as you think.  You might be reading this and thinking “hey, I like trying new beers.”  I do, too.  But most bars have ten taps or more, and keeping some consistent taps still gives you plenty of room to rotate.

I actually learned this myself first through our own taproom.  Once we settled on three year-round beers, they consistently became our top-selling beers each night.  Brewery taproom customers like to try new stuff even more-so than bar patrons, and yet people still choose Heart and Soul, our core IPA, enough to outsell everything else.  I promise that plenty of people want some static menu items, and I have personally experienced this.

The real issue with rotating beers is worse, though.  You rotate superior beers out for inferior ones.  By this, I mean for example, rotating one brand of a specific style for another brand of the same specific style, but not as good.  You had a good IPA on tap, but decided to change it out for one that isn’t as good.  Why?  Would a restaurant ever replace its proven roasted chicken dish with the same dish, but with overcooked, unseasoned chicken?  It makes no sense.  By all means, rotate seasonal beers, sours, experimental beers, or barrel-aged stuff, but it’s not a bad thing to pick a few cores and stick with them.

The last issue with this is it makes it all the more difficult to predict revenue, keep beer in stock, and keep your menu up to date.  All in all, it’s a way to make life more difficult.



Restaurant margins are thin, and of course price is important.  But restaurants also make the most money on alcohol sales, and if you run a good beer program, you’ll reap the rewards.  This is sort of a tragedy of the commons situation, where short-term cost savings creates a stagnant, inferior beer program that fails to please customers or draw them in.

Most craft beer falls between $100-$400 for a half barrel keg.  Although that may seem like a big range, the median price lies somewhere around $160 a half barrel.  Since a half barrel is roughly 120 pints, that gives you usually around $700 in pours per keg.  As you can see, that’s a pretty wide margin, which should give you some leeway to spring for some more expensive kegs.  You can have some loss leader-esque kegs, where you spend more but don’t necessarily sell it for too much more, and some cheaper kegs that make you more money, and thusly, things balance out.

Obsessing over price, though, leads to airport bar-style taplists that ensure your beer program is only going to be minimally sufficient and nothing more.  If you’re a decent restaurant, you should have a decent taplist.  These days, your patrons are going to be expecting this.

You can structure your prices to make sense and still make you money.  Price laddering is a very effective tool.  Having a $5 pilsner or $6 IPA allows you to put a $12 imported sour on the menu, and not have that be a problem for your patrons or your bottom line.  We do this all the time in the taproom.  Our big, barrel-aged stuff costs more, but no one has a problem with that as long as there is a cheaper option.  On this note, having high prices on everything and taking advantage of what may be a captive audience is very lame and in these highly competitive times is a good way to price yourself out of peoples’ good graces.


Too many taps

Beer is a perishable product.  Each beer you have on tap should serve a specific purpose, and you should be selling it quickly and making money off it.  I think at this point most people have figured this out, but sixty tap bars that are not craft beer Meccas are usually not selling their beer quick enough.  Furthermore, there are “duplicate” beers in the mix–essentially two or more of a very similar beer that fulfills the same menu need, i.e. both Stone IPA, Lagunitas IPA, and Sculpin on tap.

I have seen bars with 8 taps do far more than places with three times that many.  Choosing the right beers to satisfy customers can be done at almost any size.  We do this in the taproom constantly, with a pilsner, sour, IPA, rotating IPA, double IPA, rotating session, rotating Belgian, and BA stout on at all times.


The good news is that more and more people are learning about good beer and things are only going to get better.  I see so many cool concept restaurants replacing chains, with educated beer buyers looking for good local stuff.  We are also currently exploring opening a restaurant and craft beer bar, and this has me very excited with the prospect of directing a beer program of my own outside of our taproom.  What would my taplist look like?  Here’s an example of something I might put together.


Eggenberg Pils

Crooked Run Heart and Soul IPA

Weihenstephaner Hefeweizen

Crooked Run Raspberry Empress Sour IPA

Saison Dupont (when available)



Rotating Crooked Run

Rotating local IPA

Rotating local IPA

Union Blackwing

Allagash Limited sour

Aslin Macarooned

Commonwealth Tapestry

Oxbow Cletus

Maine Beer Co Dinner

Graft Farm Flor

Charm City Meadworks Wildflower Mead

Posted in Uncategorized | Leave a comment