Can't deny I'm a little jealous of the guys who run D.C. Brau. Convert a NE D.C. industrial space into a quality microbrewery, sell to the best bars in the area, and roll up the garage doors every weekend for tours, tasting, and general smorgasborderie. I made it over there for the first time yesterday (they're open 1-4 Saturdays), tasted a few beers, and sampled a pork belly bun from an upstart steamed bun outfit, D.C. Buns. Also grabbed a growler of their Thyme after Thyme, since herb-infused beers like Stillwater's sage-y Cellar Door have kept me interested in craft beer as the appeal of super-IPAs have worn off.
Some beers are aged in used whisky barrels. Several pounds of whisky can remain soaked into the wood when Copper Fox is done with them.
Newer breweries all seem to have decent graphic design.
Can't say I love the trend of small breweries canning rather than bottling. Cheaper = good, but I still taste metal.
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