American Craft Beer Week - May 16-22

May 10, 2011

Next week is AMERICAN CRAFT BEER WEEK!

Catch up with the Starr Hill Crew at the following events:

Brewmaster Beer Dinner at the Blue Iguana

Pint Night at Jack Brown’s Beer & Burger Joint

Beer Sampling at Total Wine Fredericksburg
Virginia Beer Dinner at Whole Foods Short Pump
Brewmaster Beer Dinner at Farmington Country Club

Barrel of Virginians at Mekong Restaurant

Beer Sampling at Corridor Wine & Spirits

Chesapeake Bay Blues Festival
Virginia Hops & Barley Festival
Beer Dinner at Clyde’s of Tysons Corner
Rock Tribute Weekend Party at Mellow Mushroom Nashville

All Good Music Festival VIP Contest

May 02, 2011

Enter the contest below for your chance to win VIP Passes to the All Good Music Festival!

One contestant will win the Grand Prize—FOUR VIP Passes, a VIP Camping Package Tent, Exclusive VIP Entrance, 4 ENO Singlenest Hammocks, and access to the Sky Lounge Viewing Area!

25 runner-up contestants will win 2 Weekend Passes, a Starr Hill t-shirt and an ENO Singlenest Hammock.

Click here to enter the contest—you won’t want to miss this!

Portsmouth Pavilion Season Pass

April 25, 2011

Win 2 tickets to the 2011 Portsmouth Pavilion Season. Text “ntelosseasonpass” to 50352 to enter. 

10 Contestants will win a pair of tickets to the Fresh Fest show on May 28 where the Season Pass Grand Prize Winner will be selected.  Also tune in to 96X, 93.7 BOB FM, or US 106.1 for a chance to become a contestant.

Visit 96X for Official Contest Rules.

Charlottesville Pavilion Season Pass

April 05, 2011

Win 2 tickets to the 2011 Charlottesville Pavilion Season. Text “seasonpass” to 35350 to enter. 

10 Contestants will win a pair of tickets to the Drive By Truckers show on April 16 where the Season Pass Grand Prize Winner will be selected.  Also tune in to 106.1 The Corner for a chance to become a contestant.

Visit 106.1 The Corner for Official Contest Rules. 

DO YOU LIKE BEER? - APPLY TO WORK AT STARR HILL TODAY!

March 30, 2011

Ever Wanted to Work in a Brewery?

APPLY TODAY to work on the Starr Hill BOTTLING LINE!

We are looking for people who are:

- Flexible
- Hardworking
- Strong

If you’re interested in applying, please visit the Main Office at Starr Hill Brewery to pick up an application.

Levi on the Monticello Reserve Ale

March 08, 2011

Could the coolest job in the world get any cooler? The answer is yes! During the late summer and early fall of 2010, Mark Thompson saw fit to have me begin working on research and development of many new brews that will be forthcoming this year. Here I was, finally a full-time pro-brewer, and then I was given the opportunity to begin developing recipes and honing processes for our brewery—it could not get cooler than that! ..Or so I thought.

In October, Mark and I were discussing the R&D process and I was updating him on my progress. That was when it got cooler.

Mark began telling me how he and the Assistant Curator at Monticello, Justin Sarafin, had been working on an agreement for Starr Hill to make the Official Beer of Monticello for about 8 years, and that all approvals had been completed. He showed me the bottle and the approved label and asked me if I would take the lead on developing a Monticello-inspired beer for the project! You have to be kidding me!  “Yes!” was my answer. I like to think of myself as an amateur historian, and I read history books almost exclusively, so the opportunity to draw on two of my passions was more than I could hope for.

I began with research. The staff at Monticello was extremely helpful, and through their resources, I learned what I needed to know:

1. Jefferson didn’t use a recipe for brewing. Contrary to popular belief, he took stock of his harvest at the plantation and that was what dictated the recipe, not a carefully designed house brew, as people would expect.

2. Anytime he was asked about recipes or brewing processes, he would refer people to a treatise on brewing written by Michael Combrune in 1804.

3. Barley was expensive and was not grown at Monticello, so it was rarely, if ever, used. They did, however, grow large amounts of wheat and corn.

4. Hops were grown on the plantation (and still are); however no one knows what type they were or are currently.

I began by reading the Combrune book and researching beers brewed with wheat and corn. I finished the book and felt confident I understood the process he was using, but with my need to use our ingredients in the present, the beer would not really be feasible. That is where “inspired” in the description comes from; it is inspired by what Jefferson had available to brew with. Combrune’s book was the state of the art in the early 1800s; he was, after all, the first writer to recommend the use of a thermometer in brewing! Needless to say, to make it “accurate” would also include utilizing airborne bacteria and yeast which would make a sour (and unpalatable to most) low-alcohol beer. Don’t think I am not going to try to do it that way—that will be at another time.

After clearing my information with Mark and Justin, I began making pilot batches to work out the recipe. I made a good beer in the first attempt, but a great beer on the second. People really liked it because it was very different from what we usually make and very different from other wheat beers. Score!

So here were the results: We would use only wheat and corn, as Jefferson did. We would use East Kent Golding hops, which are a hybrid of a very popular English hop and an American wild hop, both plausible types that could have been at Monticello. And finally, we would not filter the beer, as Jefferson would not have done so. Beers at the time clarified by sitting in a cellar for an extended period of time, so ours would, too. The beer has a very complex mashing procedure and takes nearly twice as long to make as a normal brew does. It also stays in the cellar longer to clarify.

The Monticello Reserve Ale is a modern example of something that would have been made and served at the time in many homes here in Albemarle County. I will certainly attempt the “historically accurate” version soon, but it will probably not be for the faint of heart.

The reviews on the Monticello Reserve Ale have been coming in, and they have been great! People are really enjoying the beer—not just the taste, but its history as well.  Remember though: every beer is history in your hands. This art has been handed down to us from brewers throughout history; we are the stewards of it until we pass it along as well—a big circle of life. We will continue to be the best stewards we can be and pass along The Gift of Great Beer to the next generation of brewers.

Until then, cheers!

Levi

Levi on the Dark Starr Stout Brew Demo

February 10, 2011

…and we took the show on the road.

In November, I was asked if I would be interested in doing a homebrew demonstration representing our company at The Fifth Season Gardening Company. I said “Sure, why not?” At the time, my only request was that I be able to work inside, as it was scheduled to be in February, cold, dim February.

A few weeks later, I was speaking to Mark about the demo and that we needed to do something really cool for the brewers who would attend. Mark decided to have me scale down our award-winning Dark Starr Stout and brew it there. Quickly the idea also included selling a pre-assembled kit in the home brew shop so folks could brew it at home—now it was cool.

As the date began creeping up, I began to get a bit nervous. Who wouldn’t be a bit intimidated by hearing their name in radio commercials, a clear expectation of perfection on my part!? There would also be a contest to be my assistant for the day. I had never been part of the “prize package” before. I toyed with the idea of bringing handouts or posters explaining the brewing process. Then, the week prior to the demo I got sick—very sick— and by Thursday, I wondered if I would remain upright until Saturday’s demo. As a result, no handouts were available.

Demo day arrived in February; cold, dreary, drizzly, dim February. The weather, however, ended up being the only downer all day! From the time we started planning the brew, Anna and her entire crew had honestly treated me like a rock star, and brew day was no exception! I cannot stress how easy they made things for me during the demo and afterward. Our contest winner James was great; his enthusiasm really made our day together a lot of fun!

At 10 AM, the people arrived, around 20 brewers! I was certainly getting nervous at that point, re-thinking the idea of handouts to give us a way to pass the time. I could not have been further off the mark! Our conversation began at my introduction and never stopped. The brewers and soon-to-be brewers who attended had more questions and discussion topics than I had imagined. The music I brought with me to help pass the awkward silences I was sure I would encounter never made it up past white noise. What a great time! I met folks from near and far, some who even came from North Carolina for the demo!

The best question I was asked was, “What do you feel is the difference between home brewers and pro-brewers?” I answered as honestly as I could: “There is none.” The answer I had given made some of the attendees pause, so I clarified my position. “We are all brewers; I view home brewing and pro-brewing as techniques, not vocations. Our knowledge differs only in our technique. I see no lines that divide the vocation.” I won’t deny it; I had practiced a response for this question I knew would arise. I did, however, want the core message of our demo to be just that: when we share our knowledge, we all become better brewers.

All in all, I had a great day with some great brewers, and when asked if I would take the show on the road again, I enthusiastically replied “YES!”  I cannot fail to mention that all this would not have been possible without the hard work of our Junior Pro Allie and the staff of The Fifth Season Gardening Company. Thank you!

See you out on the road!

Levi Duncan

Monticello Reserve Ale

February 01, 2011

Introducing Monticello’s new microbrew, just in time for Presidents’ Day!

Monticello Reserve Ale will be sold in 750ml bottles at Monticello and Starr Hill’s Tasting Room ONLY.  It will be brewed and bottled locally by Starr Hill Brewery, in Crozet, Virginia, by Master Brewer Mark Thompson.

A revolution is brewing in the artisanal beer world, inspired by the taste of Thomas Jefferson and what was brewed historically at Monticello.  The Thomas Jefferson Foundation, in collaboration with Starr Hill Brewery, announces the launch of Monticello Reserve Ale, the official beer of Monticello.
The public is invited to a free tasting to celebrate the launch of Monticello Reserve Ale, Presidents’ Day, Monday, February 21, 12 p.m.- 3 p.m.– in the Thomas Jefferson Visitor Center Museum Shop at Monticello.  The launch will include the tapping of the first keg.  Free tastings will be provided.

Monticello Reserve Ale is inspired by what was produced and consumed regularly at Monticello.  It is made from a combination of wheat and corn, lightly hopped. 
Brewing beer was an important plantation activity at Monticello.  Beer, one of the “table liquors” served with meals, was a staple of the Jefferson household.  Records go back to 1772, when Jefferson’s wife Martha oversaw the periodic brewing operations, producing 15 gallon casks of small beer – beer with low alcohol content – about every two weeks.

In 1815, Jefferson writes in a letter to Joseph Coppinger (himself a brewer):
“I am lately become a brewer for family use, having had the benefit of instruction to one of my people by an English brewer of the first order.”

Large-scale brewing began with the appearance of a British brewer detained in Albemarle County during the War of 1812.  Captain Joseph Miller improved upon the quality and quantity of Monticello beer, introducing ale, stronger beer suited to storage.  While at Monticello, Joseph Miller trained the enslaved Peter Hemings in the arts of malting and brewing.  Hemings – a brother of Sally – carried on the brewing operations, making 100 gallons of ale every spring and fall.

Jefferson wrote in 1821 that he had “no receipt for brewing,” doubting “if the operations of malting and brewing could be successfully performed from a receipt.”  Using ingredients grown on the Monticello plantation, Jefferson’s brews varied based on the grains that were available at any given time, including barley, and larger quantities of corn and wheat.  At Monticello, about three-quarters of a pound of hops were used for every bushel of malt.

Presidents’ Day Tasting
Monday, February 21, noon to 3:00 p.m.
12:15 p.m. Tapping of the first keg
Free public tasting

Welcome from the Master Brewer

January 12, 2011

Welcome to the new Starr Hill Brewery Website!

2010 was a great year for beer, and an especially great one for Starr Hill. We broke our backs, broke some equipment and even broke some records—we produced over 15,000 barrels in 2010, making us one of only 72 “Regional Craft Breweries,” out of 1,600 total craft breweries in the nation, according to the Brewers Association, not to mention one of the fastest growing craft breweries in America, according to BeerNews.Org. We couldn’t have done it without you; our fans, our retailers, our wholesalers, and everyone else that’s been a part of our happy, carnie family.

Now, we look toward the future: 2011 is going to be even better—it’s a big year for us at the Brewery. Our brand is expanding with our new Reserve Line of premium brews: Double Platinum Imperial IPA, Cryptical Imperial Stout and Smoke Out, soon to be available in 750mL bottles in our Tasting Room.

We’re also physically expanding our operation this year with a new filtration system, two new bright beer tanks, two 100-barrel lager tanks, and three 50-barrel primary fermentation tanks.  However, the most exciting addition to our brewery will be our new canning line—expect to see both Festie Amber Lager and Northern Lights IPA hit the shelves in bright, shiny cans later this year.

Don’t forget to visit us in our Tasting Room to sample our latest experiments. We currently have our Starr Light Pilsner on tap, and in the near future we’re expecting Bourbon-Barrel Cryptical, Monticello Reserve Ale, a chardonnay lager, a Belgian sour and a chocolate chili porter.

As always, we will continue to serve our fans with one goal in mind: bringing the Gift of Great Beer to one and all.

Booyah,

MT

Jam Cruise 9

January 11, 2011

Jam Cruise 9 marks the 6th time that Starr Hill has sailed the high seas with Cloud 9 Adventures.  It is safe to say that it gets better every year.  The choice of music is as eclectic as the passengers that attend.  To Deadheads’ delight, this year featured Bob Weir and Rob Wasserman in Scaring the Children as well as Bill Kreutzmann and Mickey Hart in Rhythm Devils.  As always, there was plenty of New Orleans funk on board including Galactic, Big Sams Funky Nation, George Porter Jr., Jojo’s (Herman’s) Mardi Gras Band, Ivan Neville’s Dumstaphunk, Karl Denson, Maceo Parker, and Lettuce.  To round out the talent there was also plenty of rock (Anders Osbourne, Stockholm Syndrome, God Street Wine, Robert Randolph & the Family Band), electronic (Lotus, Big Gigantic, Papadosio, Wyllys), reggae (Easy Star All Stars), and bluegrass (Cornmeal, Greensky Bluegrass).

Jam Cruise 9 also continued the Brews at Sea tradition which provides some quality craft beers to enjoy while rocking out… Everyone knows that good beer and good music are one of the finer pairings in life!  Starr Hill and Sweetwater are old favorites for Jam Cruisers, but this year welcomed Lagunitas for the 2nd time and noobs Foothills Brewery and Brooklyn Brewery,  Check out the pics below; it will give you only a small taste of the adventure that is Jam Cruise.

Cheers Always-
Nate

Virginia Beer Week

January 04, 2011

Come on out to Beer Run this Thursday, January 6th at 6 PM! Catch up with Starr Hill Master Brewer Mark Thompson and enjoy some Nothern Lights, Smoke Out and McSteamy.

First Fridays

December 01, 2010

Come celebrate the First Friday of the Month in the Starr Hill Tasting Room! We will be tapping our LAST keg of COLLABORATION ALE BLACK IPA on Friday, December 3rd at 2 PM.

DAVE MATTHEWS FANS!

November 16, 2010

Come on out to Starr Hill Brewery’s Tasting Room for a DMB Preparty!
THREE LUCKY WINNERS will receive a Starr Hill hat and growler AUTOGRAPHED BY DAVE MATTHEWS!

There will also be special DMB merchandise available for purchase, including a LIMITED number of CHARLOTTESVILLE DMB POSTERS.
Charlottesville’s own Travis Elliott and Andy Thacker will be performing on Saturday from 2 - 5 PM.

Double Platinum Double IPA, Cryptical Imperial Stout and Smoke Out will be on tap!

Friday, November 19th: 12 - 6 PM

Saturday, November 20th: 12 - 5 PM

Sunday, November 21st: 12 - 5 PM

WAREHOUSE MEMBERS will receive a 15% DISCOUNT on ALL STARR HILL BEER and MERCHANDISE. Mention the KEYWORD “JIMI THING” at checkout to receive this discount.

*Must be 21 or older to participate in beer tasting; IDs will be checked at the door.

COMING SOON!

November 01, 2010

Smoke Out is a medium-bodied German-style smoke beer, or rauchbier. It is malty with a slight sweetness that gives way to a smoky aroma, reminiscent of cool nights around the campfire. The beer is fermented at cold temperatures with a Bavarian Lager yeast to round out its piquant flavor.

Cryptical Is Coming

October 04, 2010

Cryptical Imperial Stout hits the Tasting Room in TWO WEEKS!

Starr Hill’s newest brew packs a wallop of dark malt flavor. The beer weighs in at close to 7.5% abv and has flavors of licorice and anise. It is dry-hopped with American hops that balance its full body with a floral aroma.