Beer

Saison-Style Farmhouse Ale with Pumpkin and Spices

ABV: 8.5%
Bitterness: 21 IBU

Hardywood Farmhouse Pumpkin is brewed with a classic saison yeast, Virginia-grown sugar pumpkins from Grandma’s Pumpkins (Midlothian, VA), whole nutmeg, clove and allspice from C.F. Sauer (Richmond, VA), and fresh ginger root from Casselmonte Farms (Powhatan, VA). This farmhouse ale presents a soft mouthfeel with balanced, rustic fall flavors.

Hazy India Pale Ale



ABV: 7.2%
Bitterness: 72 IBU

The census is in: if we were trapped on a desert island, this is the beer we'd take with us. A dense dry-hop with Sabro + Motueka creates luscious layers of lovely lupulin-infused liquid. Notes of lime zest from Motueka combine with prominent flavors of coconut from Sabro (our first time using this dynamic hop variety) -- creating a smooth and aromatic island-inspired India Pale Ale to be enjoyed by one and all, whether hiding away in a desert paradise or simply staying put at home.

Hazy Double India Pale Ale



ABV: 8.3%
Bitterness: 83 IBU

Teeming with hints of freshly zested lemon, notes of soft ripe pear, and just a waft of freshly cut grass in the air, this Double IPA dry-hopped with Calypso, Simcoe, and Amarillo may leave you feeling nostalgic for lazy days and adventures past. But don’t fret: we live for the Highlight Reel, and we say refill and reminisce away!

Hazy India Pale Ale


ABV: 7.2%
Bitterness: 72 IBU

Spotlight Effect is a high key India Pale Ale lit with dope El Dorado, siq Mosaic, + insta worthy Galaxy Hops. Stan for this one. Because if you love woke hop flavors and a smooth, mellow finish this one slays it. Enjoy this beer bae soon, because it's a killer small batch drop and we'll be shook AF when this OTP ghosts (as they all eventually do). Kk

American Imperial Stout with Walnuts (Bourbon Barrel-Aged)

ABV: 12.1%

Malt: 2-Row, Crystal C120, White Wheat, Munich, Oats, Special Roast, Black Malt, Chocolate, Vienna, Roasted Barley

Hops: Columbus, Willamette

Adjuncts: Walnuts, Belgian Candied Syrup

Oil of Aphrodite is an American imperial stout brewed with locally harvested black walnuts and Belgian candied syrup. English, German, American, and Belgian malts are accompanied by Pacific Northwest hops, creating a sweet and rich springboard for deep nuttiness. Aged in Bourbon Barrels for 8 to 12 months.

White Wine Barrel-Aged Belgian-Style Tripel with Peaches

ABV: 9%
Bitterness: 25 IBU

Hardywood Cuvée Peach is artfully blended by the barrel master from small batches of Peach Tripel aged in white wine barrels, at varying levels of maturation, from three months to more than a year. The resulting beer is beautifully complex with yeast-derived stone fruit esters that harmonize with juicy peach undertones. This sparkling refresher offers a pleasantly dry finish with the slightest hint of vanilla from the toasted French oak barrels.

Sparkling Ale with Yellow Peaches

ABV: 4.2%

Southern Peach Suncrush offers the perfect balance of yellow peaches in a remarkably refreshing sparkling ale. Brewed with green tea and gluten reduced, this is the ultimate sessionable beer for every adventure.

Belgian-Style White Ale with Virginia Blackberries

ABV: 6.8%
Bitterness: 12 IBU

Hardywood Virginia Blackberry is brewed with a touch of rye and a massive addition of ripe blackberries from Agriberry Farm in Hanover County, Virginia. Our Belgian-style White Ale is ruby-hued with a mild tartness, gentle body and a refreshing fruit finish -- perfect for summer.

American Craft Lager

ABV: 5%
Bitterness: 10 IBU

Real unfiltered lager crafted from the finest hops and barley malt. Here in Richmond, we’re not afraid of doing things the hard way. We are a community of artists, creators, and innovators. We respect time-honored tradition, craftsmanship, and quality over quantity. We go the extra mile, and when the job is done, we know we’ve earned the right to kick back and enjoy a cold one. For a hard day’s work, and whatever follows, we give you Richmond Lager. We are proud to continue supporting Virginia agriculture. Virginia-grown Cascade hops constitute 20% of the hop bill for Richmond Lager, lending subtle notes of citrus in the finish. A portion of the grain bill incorporates Virginia-grown and malted 2-row barley.

Awards

2018 AIBA Bronze, International Lager/American-Style Lager

Best Before: June 2020

West Coast Style IPA

ABV: 7.5%
Bitterness: 70 IBU

Bold, resinous and bursting with bright grapefruit aroma, this IPA is a tribute to the decades of hard work by conservationists to restore the James River as a bounty of vibrant aquatic life, eco-friendly recreational activity, and in our case, fresh brewing water. These efforts have culminated recently with the symbolic return of the endangered Atlantic sturgeon, a prehistoric, yet majestic behemoth of a fish, spotted as far up the James River as the fall line in Richmond. Your purchase of this beer supports the James River Association. Thank you for being a part of the Great Return.

Sparkling Ale with Tangerine

ABV: 4.2%

A cold conditioned sparkling ale, Tangerine Suncrush is brewed with green tea, real crushed tangerine, and natural flavor. Gluten reduced, Suncrush is the most delightfully refreshing beer imaginable for whenever you’re crushing it.

Bourbon Barrel Aged Belgian-Style Quadrupel

ABV: 12%
Bitterness: 18 IBU

Hardywood Bourbon Cru is brewed in the fashion of Belgium’s revered monastic breweries. Bourbon Cru displays a rich mahogany hue with a medium body and brilliant clarity after months of barrel aging. The maturity and melding of flavors brought on by the freshly drained bourbon whiskey barrels lends an extraordinary sense of harmony to Bourbon Cru. Almond, toffee and oaky vanilla give way to notes of dark cherries and raisins. Subtle hints of plum are greeted by caramel overtones for a smooth, robust and warming finish.

Rum Barrel-Aged Belgian-Style Farmhouse Pumpkin Ale

ABV: 12.3%
Bitterness: 21 IBU

Hardywood Rum Barrel Pumpkin combines the nostalgic flavors and aromas of autumn with a soul-warming, blackstrap molasses-laced finish that can only be achieved through months of maturation in Caribbean dark rum barrels. Pleasantly mellow up front, Hardywood Rum Barrel Pumpkin offers a crescendo of pumpkin pie spices that are emboldened by the barrel aging process, and finishes with subtly sweet, lingering notes of brown sugar.

White Wine Barrel-Aged Belgian-Style Golden Ale

ABV: 9.6%
Bitterness: 30 IBU

Hardywood Cuvée Gold artfully blends the elegance of wine country with the gentle and balanced characteristics of a traditional Belgian-style Golden Ale. Combining both young and mature vintages aged in freshly emptied Sauvignon Blanc barrels, Cuvée Gold offers light earthy aromatics, a subtle sweetness and a hint of toasted oak that are delightfully dry and delicate on the palate, with lasting white grape and stone fruit undertones.

Lemongrass Ale

ABV: 4.4%
Bitterness: 17 IBU

Hops: Centennial

Touch of Tart. Bright and Refreshing. Perfect for any Escape. The Virginia Beer Company has brewed the perfect companion for your next great escape by adding lemongrass and a subtle touch of sea salt to this bright and refreshing kettle-soured ale.

Citrus Wheat Ale

ABV: 4.9%
Bitterness: 25 IBU

Hops: Centennial

Crisp, Refreshing, Citrusy. We balanced orange and grapefruit peels with whole-cone Centennial hops for a crisp, flavorful, and easy-drinking take on an American Wheat Ale.

Awards

2019 International Beer Cup Gold, American-Style Wheat Beer

Hazy India Pale Ale

ABV: 6.8%
Bitterness: 77 IBU

Hops: Azacca, Chinook

Tropical, Unfiltered, Juicy. Conform to the bitter expectations of your standard India Pale Ale? Not us. This juicy, unfiltered, tropical IPA expresses itself without limitation thanks to copious helpings of Azacca and Chinook hops. Note: Some naturally occurring sediment is normal and expected.

Oatmeal Stout

ABV: 6.2%
Bitterness: 26 IBU

Hops: Northern Brewer

Roasty, Creamy, Chocolatey. An Oatmeal Stout to be enjoyed with breakfast, lunch, dinner, or anytime in between. A smooth, velvety base sets the stage for pronounced aromas of chocolate and coffee. The surprising lack of astringent bitterness rounds out this dark beer's wide appeal.

Awards

2019 International Beer Cup Silver, Export Stout
2019 Australian International Beer Awards Silver, Other Stout
2018 European Beer Star Awards Silver, Dry Stout

Brett Farmhouse Ale

ABV: 6.5%
Bitterness: 19 IBU

Hops: Nelson Sauvin, Styrian Golding, Sorachi Ace

The Cellar Circus is a new oak barrel-fermented permutation series. This is a thoughtful experiment in Brett Farmhouse Ale recipes fermented directly in 11 Red and 11 White Wine Oak Barrels with a five-variety fusion of Saison yeast and Brettanomyces. This beer was brewed in December 2017 and bottled one year later, spending the next 6 months conditioning.

Blending from unique, individual red and white wine barrels creates a litany of flavors amplified by almost a year spent fermenting directly in wood. Sweetness from the oak barrels is immediately followed by aromatics produced by the estery qualities of a Saison and delicate use of a variety of hops. Upon further investigation, the character instilled by the use of Brettanomyces during fermentation produces a complementary fruit-forward aftertaste with a clean, dry finish.

Brett Farmhouse Ale

ABV: 6.5%
Bitterness: 19 IBU

Hops: Nelson Sauvin, Styrian Golding, Sorachi Ace

The Cellar Circus is a new oak barrel-fermented permutation series. This is a thoughtful experiment in Brett Farmhouse Ale recipes fermented directly in white wine oak Barrels with a five-variety fusion of Saison yeast and Brettanomyces. This beer was brewed and fermented for over a year and bottled in April 2019, spending the next 6 months conditioning.

Blending from unique, individual white wine barrels creates a litany of flavors amplified by almost a year spent fermenting directly in wood. Sweetness from the oak barrels is immediately followed by aromatics produced by the estery qualities of a Saison and delicate use of a variety of hops. Upon further investigation, the character instilled by the use of Brettanomyces during fermentation produces a complementary fruit-forward aftertaste with a clean, dry finish.

インディアペールエール
India Pale Ale

アルコール度数/ABV: 7%

麦芽: 二条大麦、カラピルス、ホワイトウィート
Malt: 2-Row, Cara Pils, White Wheat

ホップ: コロンバス、シムコー、センテニアル、シトラ、ファルコナーズフライト
Hops: Columbus, Simcoe, Centennial, Citra, Falconers Flight

このウェストコースト風のIPAは、五感をくすぐる豊かな風味と香りを醸し出しています。5種類の複雑なホップブレンドが、しっかりとした苦味だけでなく、グレープフルーツやタンジェリンといった柑橘や松の木のような爽やかさを思わせる風味を生み出しています。さらにシトラとシムコーによるドライホッピングで、むせかえるほどのホップの香りが感じられるはず！

This West-Coast inspired India pale ale offers lots of flavor and aroma without over-powering the senses. A complex blend of 5 hops lend a firm bitterness to the notes of grapefruit, tangerines, and pine. A big dry hop addition of Citra and Simcoe hops give Mystic Mama a nose to stand up to the flavor.

Double Dry-Hopped Hazy Pale Ale

ABV: 5.5%

Malt: 2-Row, Malted Oats, Carapils

Hops: Citra, Mosaic, Centennial (pellets & cryo powder)

Who Cooks For You is Jackie O’s first packaged hazy pale ale. Brewed and double dry hopped with over 3 lbs per barrel of both Cryo hop powder and hop pellets that were hand selected in Yakima, WA. This little number is full of bright aromas and flavors of mango, watermelon, and lemon. A subtle sweetness and soft bitterness will round out this fruit forward, low ABV creation. Named after the unmistakable　Appalachian Barred Owl call, Who Cooks For You!

Honey Brown Ale

ABV: 6.5%

Malt: 2-Row, Munich, White Wheat, Aromatic, Chocolate, Crystal 60, Special Roast

Hops: Willamette, Northern Brewer

Adjuncts: Honey

This brown ale was brewed to commemorate the 2007 Lungevity Everest Expedition embarked upon by Brian Oestrike, brother of Jackie O's owner Art Oestrike. The people of Tibet call Mt. Everest “Chomolungma,” and this exceptional ale carries on the spirit of the climb. Seven Malts, three hops, and 100 pounds of local wild flower honey give this ale an exceptional character. Baked muffins, dark fruit, bittersweet chocolate, rich honey and earthy subtle hops caress the palate.

Raspberry Wheat Ale

ABV: 5.5%

Malt: 2-Row, White Wheat, Crystal 10
Hops: Czech Saaz
Adjuncts: Raspberries

Razz Wheat is a classic local favorite originating from the brewpub in Athens, Ohio. 40% white wheat and 60% malted two row create a nice subtle wheat ale. Natural raspberry puree is added during fermentation giving this beer a unique and playful personality. The rosy haze and sticky head embody a continuum of sour sweetness held together by a wheat back bone.

Mixed Fermentation Saison

ABV: 6.5%

Malt: Bohemian Pilsner, Unmalted Wheat, Flaked Oats
Hops: Hallertau
Adjuncts: Honey, Coriander, Lemon Verbena

Saison brewed with honey, coriander, and lemon verbena and fermented with a mixed culture of classic saison strains, wild yeast, and bacteria. Post fermentation, the beer was conditioned in stainless steel for 6 weeks with its primary mixed culture. A third and final fermentation completed this beer in the bottle. Pockets of Sunlight is a radiant saison full of crisp energy. Please cool before opening and pour with care leaving the sediment in the bottle.

Saison Aged in Oak Wine Barrels

ABV: 6.1%

Malt: Pilsner Malt, Raw Wheat, Flaked Oats
Hops: Northern Brewer
Adjuncts: Chamomile, Grapefruit Peel, White Peppercorn

Inspired by the surprising balance found in both mixology and gastronomy. The act of marrying contrasting or unusual ingredients to create a new and exciting experience. A balanced blend of bitter citrus pith, the soft sweetness of chamomile, and an earthy spice from white peppercorns. The tannic and lactic edge make for a dynamic and enjoyable experience.

Grisette Style Ale Aged In Oak Wine Barrels

ABV: 4.5%

Malt: 2-Row, Vienna Malt, White Wheat, Oats
Hops: Mosaic
Yeast: Classic Saison Strains, House Brett

Grisettes were originally brewed for the industrial workers similar to how saisons were brewed for the farmhands. Similar in design and purpose; nourishment, hydration, and brightened morale. This grisette, Scrip, is named after the controversial form of currency used in mining towns, only to be spent at the company store. Scrip, was primarily fermented with saison strains and brettanomyces; no beer souring bacteria was used. After 2 months in stainless, it spent 9 months in oak wine barrels. Crisp and refreshing with notes of tart citrus and pineapple.