Saaz and Halltertau hops provide a clean, floral aroma with minimal hop bitterness & the soft sweetness of apricot and pear lingers nicely against a dry finish.
Double D is a full-bodied Imperial India Pale Ale that flaunts sultry guava, mango and tropical fruit aromas, as a result of dry hopping with Citra and Simcoe.
Dover, DE....Robust espresso stout brewed with locally roasted coffee beans, chocolate, crystal, smoked, and wheat malts contribute to the rich body and flavor.
We have just solved a brewery mystery (and it is delicious). We wondered what would happen if we put 2004 Dominion Millennium in oak barrels that had bourbon in them for five years...
GiGi's Farmhouse Ale is a tastebud seducing, Belgian-style farmhouse ale. An unfiltered, bottle-conditioned Saison, she is brewed with pilsner oats and torrified wheat malts...
Octoberfest’s decidedly malty flavor comes from a generous portion of Vienna Malts. The maltiness is balanced by German and Czech Republic noble hops for dryness.
Abbey Belgian Ale hails the under-recognized brewers of our holiest beverage. With a bready foundation, the help of Perle and Saaz Hops, and 7.5% ABV, Abbey proves that she can do a “man-sized” job.
Morning Glory is a full-bodied espresso stout that utilizes locally roasted coffee beans. Waking up at 8% ABV with the aroma of espresso and the taste of chocolate, she gives drinkers a jolt.
Loose lips sink ships, and coquettish glory will never tell. A midnight stout brewed with coffee beans, Morning Glory wakes up at 9% ALC. By Vol., with the aroma of espresso.
Smoked and peated malts to create an intricate malt foundation. Willamette and Cascade hops balance the malt character. Dry hopped with oak and vanilla.
The tale of Old Dominion begins in 1989 with a man and a dream. That man was Jerry Bailey. Like a lot of folks in the DC metro area, he had a 9-5 job with the Federal Government. The first seeds of Jerry’s passion for brewing were planted when his brother, Tom, gave him a home brewing kit as a Christmas gift in 1978. After many hours researching recipes and creating experimental brews, Jerry and his buddies would get together on the weekends to indulge in the finely crafted beers he had worked so hard to perfect.