Tag: Champion Brewery

Categories
News

In brief: Climate petitions, faux cops, beer fears

Photo: Eze Amos

Green light: Climate protesters seek ‘radical action’

The protesters chanted a straightforward call and response as they marched on the Downtown Mall:

“What do we want?”

“Climate justice!”

“When do we want it?”

“Now!” 

Drums, tambourines, and mandolins accompanied the chants. The group held handmade signs with slogans ranging from “No Pipeline” to “That awkward moment when you burn your planet.”

The Sunrise Movement, a national environmental advocacy group, organized the December 6 march in hopes of maintaining momentum from September’s massive, worldwide climate strikes. Two dozen marchers began at UVA’s Rotunda and ended at the free speech wall, where 70 or so people gathered to listen to a series of speakers. 

“The time is not 12 years from now, 30 years from now,” said Jack Mills, a UVA student and hub organizer for the Sunrise Movement. “We’re going to demand radical action.”

Delegate-elect Sally Hudson urged the protesters to turn their attention to Richmond, telling the crowd that the new Democratic majority makes climate progress “possible, but by no means guaranteed.” 

“I want to see you there with me,” Hudson said. “The voices that get heard are the ones that sing together.”

The organizers collected signatures on a petition to submit to City Council, demanding transparency as the city works towards its stated goal of carbon neutrality by 2050. 

Twelve-year-old climate activist Gudrun Campbell spoke last, saying that Governor Ralph Northam’s poor climate record was the reason she wasn’t “in sixth period right now.” Northam has come under fire for owning stock in Dominion Energy, the company behind the controversial Atlantic Coast Pipeline, and appointing a former Dominion executive as his communications chief.

“We need to hold our leaders accountable,” Campbell said. 

Charlottesville’s Green Grannies, an aptly-named musical group of elderly activists, closed the program with a song, and the crowd joined in: “We need to build a better future and we need to start right now.” 

_____________________

Quote of the week

“It’s disappointing that a university with a $9.6 billion endowment—and $2 billion reserve fund that’s larger than the state’s rainy day fund—still feels the need to squeeze hardworking students and families.” —Stacie Gordon, Partners for College Affordability and Public Trust’s state advocacy manager, on UVA raising tuition 3.6 percent

_____________________

 

In brief

Gun-loving

With a new Democratic state legislature promising stricter gun control, more than 40 Virginia counties have declared themselves gun-friendly “Second Amendment sanctuaries.” (The resolutions aren’t legally binding.) The map highlights in red the counties that have adopted these measures, including Orange, Louisa, and Augusta.

Public parks, private security

Weeks after an unauthorized camera and what appeared to be a homemade booby trap were found by the Jackson statue, UVA prof and activist Jalane Schmidt and others were confronted by men claiming to be “security” or undercover cops in the Market Street and Court Square parks. About three dozen people joined Schmidt Monday night at a short-notice monuments tour and learned about their rights in public spaces from a National Lawyers Guild member. Schmidt says the faux cops create a confusing and dangerous situation.

Mike Murphy. Photo: Eze Amos

 

No work, all pay

Deputy City Manager Mike Murphy has bid the City Council offices adieu—but you wouldn’t know it from looking at his pay stubs. Murphy, who previously served as interim city manager and earned $158,000 annually, retired on December 6, but will continue to be paid through October 2020. “My time with the City of Charlottesville has been more rewarding than I could have ever imagined,” Murphy told NBC29. 

Beer necessities

Champion Brewery’s plan to convert an abandoned church on Earlysville Road into a beer garden has drawn pushback from nearby homeowners and environmental groups. Hunter Smith, Champion’s owner, wants to offer a “cool family-friendly outdoor experience,” reports the Daily Progress, but local advocacy organizations like the Ivy Creek Foundation have warned against the “dangerous and destructive impact” that the brewery could have on wildlife and waterways. 

(Not) getting on board

The Police Civilian Review Board has been years in the making, but the city received only 14 applications for its 8 spots on the board. The applicants range from a longtime community activist to a U.S. Navy veteran, according to The Daily Progress, and include two of the losing candidates from last month’s election, Bellamy Brown and Elliot Harding. Bylaws stipulate that three members must be from a historically-disadvantaged community (or live in public housing), and one must represent a racial or social justice organization. Council will interview the candidates in a closed session before its December 16 meeting. 

Categories
C-BIZ Magazines Uncategorized

Cross-pollination: C’ville to RVA and back

Charlottesville-born Champion Brewing opened a Richmond location in 2017. Photo: Ash Daniel

Is love in the air? It appears so–at least between the cities of Richmond and Charlottesville, as witnessed by the number of businesses that have decided to open locations in both cities. Charlottesville, with its beautiful setting and college town vibe, has long made lists of best places to live and work. And in the past few years, Richmond has experienced a renaissance of sorts, with praise seemingly pouring in weekly for its long-underrated, still burgeoning arts, dining, and entrepreneurial scene. So it’s not surprising that a mutual admiration society has developed between the two cities.

Hardywood Park Craft Brewery and Sugar Shack donuts, both born in the River City, added Charlottesville locations on West Main Street–Hardywood in February 2017 and Sugar Shack in June 2018 (bringing with it sister business Luther Burger not long after).

Also coming to Charlottesville in early 2020: Quirk Hotel, which first debuted in Richmond in 2015. Why are they interested in C’ville? “First and foremost, the numbers indicate that Charlottesville is a stronger hospitality market than Richmond,” says Quirk Hotel co-owner Ted Ukrop. “Second, UVA is a major and sustainable economic and cultural engine. Having said that, there are also plenty of innovative companies, organizations, and people that align with Quirk’s brand.” The proximity to Hooville–just an hour away–also made a second Quirk location appealing, Ukrop adds.

Meanwhile, Richmond has already experienced an influx of Charlottesville-based businesses, like Roots Natural Kitchen (opened July 2018 in the VCU area), Three Notch’d Brewing Company (opened in 2016 in Scott’s Addition as the RVA Collab House), and Citizen Burger Bar (also opened in 2016, in Carytown). The city’s developing reputation as a supportive, destination craft beer scene was a big draw for Hunter Smith, who founded Champion Brewing in Charlottesville and opened a Richmond location in January 2017 on Grace Street downtown.

“The two cities and their respective governments operate quite differently, which was informative from a business perspective, and has helped me to evaluate additional locations,” says Smith. “I appreciate [chef] Jason Alley from Pasture and Comfort for introducing me to the beautiful former bank space we’re now lucky enough to occupy.”

Up next? Starr Hill Brewery, which is opening Starr Hill Beer Hall & Rooftop in Richmond’s Scott’s Addition this summer. Also coming soon: Common House, the “contemporary social club” that opened in C’ville in 2017, will make the RVA’s Arts District its home sometime in 2019. You’ll be able to find the newest Common House at 305 W. Broad St., just steps away from the original Quirk Hotel.

“Richmond feels like it’s in the midst of a cultural revolution that we are anxious to participate in,” says Common House co-founder Derek Sieg. “The food is world-class, the art scene is electric, and the energy in the entrepreneur community rivals that of any city its size.” While Sieg says his team has been looking at other creative markets in the Southeast in anticipation of growth, the proximity to Charlottesville helped clinch the second location.

“We have a lot of Richmond-based members who use Common House as a landing spot when they’re in Charlottesville, and vice versa, so we see this cross-pollination firsthand and look forward to being a fruit of that pollination ourselves,” he says.

Categories
Living

Thomas Jefferson—beer nerd? New Champion release honors TJ’s personal brewer

Research by J. Nikol Jackson-Beckham, a Randolph College professor and beer historian, inspired a new brew based on one made more than 200 years ago. Photo: Good Beer Hunting

Thomas Jefferson was not an IPA guy.

We know this thanks to the scholarly efforts of J. Nikol Jackson-Beckham, a Randolph College professor, whose research provides a fascinating account of the work of Jefferson’s enslaved brewer, Peter Hemings, a son of Elizabeth Hemings. Jackson-Beckham’s recently published article, “Missing Ingredients—The (Incomplete) Story of Thomas Jefferson’s Unsung Brewer,” inspired a new offering from Champion Brewing Company, created in collaboration with the professor and media company Good Beer Hunting. Called Intelligence and Diligence—qualities that Jefferson himself attributed to Hemings—the beer will be on tap at an upcoming event at Champion.

Jackson-Beckham’s article evolved from a tale she had often heard repeated during her decade studying the beer industry: America’s founding fathers all brewed their own beer. Given the hard labor of brewing—especially in the colonial era—Jackson-Beckham was skeptical. “The narrative always struck me as implausible,” she says.

In search of the truth, the Lynchburg resident started at Monticello, where, she learned, much of the beer was made by Peter Hemings, whose mother was a sister of Jefferson’s mistress Sally Hemings. As Jackson-Beckham’s article recounts, Hemings learned to brew while he was the principal cook at Jefferson’s estate. In 1821, Governor James Barbour—the namesake of Barboursville—enjoyed the beer so much during a stay at Monticello that he later wrote to Jefferson, asking for the recipe. Jefferson replied that he doubted someone could replicate Hemings’ magic from a recipe alone. The president credited the beer’s quality, in part, to his “servant of great intelligence and diligence, both of which are necessary.”

While Jackson-Beckham failed to discover an actual recipe, her findings were sufficient to create one closely approximating Hemings’ formula—with a modern twist. Jefferson wrote glowingly of Hemings’ brew, except once, when he noted that it had been “spoiled” by “over-hopping.” Given today’s popularity of aggressively hopped beers, Jackson-Beckham wonders whether Hemings may have been 200 years ahead of his time.

And so, Intelligence and Diligence is an homage to the Hemings beer Jefferson said was spoiled. As Hemings likely would have done, Champion and its brewing collaborators started with wheat and corn (along with a little barley for contemporary tastes). To that, they added a healthy dose of Magnum hops. The result is a hoppy wheat ale, 5.6 percent ABV and 56 IBU. Champion’s lead brewer Josh Skinner describes it as clean, bitter, and effervescent with dominant wheat flavors and subtle corn sweetness.

Champion founder Hunter Smith says he’s honored to be part of a project that celebrates the legacy of one of our area’s earliest brewers. The beer, Smith says, “represents another way Monticello and Charlottesville are making efforts to better understand the past and reconcile that with present realities.”

Want a taste?

The Intelligence and Diligence release party takes place at 5pm, February 22, at Champion, 324 Sixth St. SE. The first 50 guests will receive a commemorative glass; copies of Jackson-Beckham’s article, and the author herself will be on hand.

Correction February 14: The original version misidentified Jackson-Beckham as a Randolph-Macon professor instead of Randolph College in Lynchburg where she’s on the faculty.

Categories
Living

Five Finds on Friday with Alicia Walsh-Noel

Alicia Walsh-Noel, Manager of Brasserie Saison. Photo courtesy subject

Today’s Five Finds on Friday come from Alicia Walsh-Noel, manager of Brasserie Saison, which celebrates Sunday each week with  an “Eggs Benefit” brunch from 11am-3pm with live jazz and specials from the bar. A portion of proceeds goes to a different charity each month, and this month it is The Charlottesville Free Clinic. Walsh-Noel’s picks:

1) Kao Soi at Monsoon Siam. “This dish is an ultra comforting curry noodle soup. It’s the perfect juxtaposition of flavor and texture: the sweet curry to the funky pickled cabbage and onions and then the slurpy egg noodles to the crunchy noodle garnish. There’s a reason it’s not available from their to-go-go location—you have to eat it in the restaurant for the full experience. I crave this whenever it’s cold outside or I have a cold or when Antarctica is cold.”

2) Peanut Butter Pie at The Pie Chest and an Almond Latte from Lone Light Coffee. “If you didn’t already know about this place, when you’re walking up Fourth Street, the aromas will lure you into their door. When you enter, it’s as if you’ve been transported into a quaint New England town—there aren’t many places in Charlottesville that can do that. Tucked within The Pie Chest is Lone Light Coffee, which makes incredible coffee drinks and their own almond milk in-house. The stuff is delicious! I seriously have a hard time getting coffee anywhere else. Rachel Pennington, the owner/baker of The Pie Chest, is incredibly talented. You can’t go wrong with any of her sweet or savory pies but I really dig the peanut butter because it’s a little of both. The real deal-sealer is that the crust is PERFECT every time.”

3) Commander Chicory Blue Cheese from Twenty Paces. “So apparently studies are saying that cheese addictions are a real thing. I always blamed it on my French heritage but now even my doctor is telling me to stop! Le sigh. I first had this cheese at Lampo. Then again at Lampo. Then again. And then…well, my husband runs the kitchen at Champion Taproom and he put it on…get this: CHICKEN WING TACOS. OMG. I die now. Anyway, it’s stinky and smoky and I would most likely have it as my last meal.”

4) Whatever Lumpia is on special at Champion Tap Room. “Speaking of my husband, Jon Bray has this move where he puts things into Filipino egg roll wrappers and then fries them. Need I say more? Okay, I’ll say more. His original has ground pork and dates that he serves with garlicky vinegar sauce. But lately he’s been getting a little wild, making cheeseburger lumpia for a kids event and a buffalo chicken version another time. This week, it sounds like he’s going with a more traditional pork and shrimp version that should be tasty. Maybe it’s cheating to put your own spouse on this list, but if this is about a memorable and emotional connection to food, Jon’s super-creative twists on Filipino classics are both seared into my memory and make me so happy!”

5) Oyster Mushrooms and Grits at Oakhart Social. “I couldn’t possibly write a Five Finds without mentioning Oakhart. This place is like home to me, and I’m stoked at the love they have received so quickly from the Charlottesville community. It’s rare to find a chef that can execute vegetable dishes with the skill that Tristan does and these mushrooms are one of my faves! They make a delicious star of the show with pickles, buttery grits and crispy, fried chickpeas. Follow that up with all the Fernets and hugs for a foolproof Oakhart evening.”

This article originally appeared on C-VILLE’s At the Table columnist C. Simon Davidson’s website, The Charlottesville 29, Read more Five Finds on Fridays here.

Categories
Arts

ARTS Pick: Charlottesville Lady Arm Wrestling

Small bills and big attitudes are the welcome norm for Charlottesville Lady Arm Wrestling competitions, where the “arm wrasslin’ and acting foolish” pairs up with a local charity for a raucous balance of competition, camp and community support. Proceeds from this match go to Brave Souls on Fire, which provides expression through spoken word gigs for citizens affected by mental illness.

Saturday, August 19. $8-30, 8pm. Champion Brewing Company, 324 S. Sixth St. 295-2739.

Categories
Living

Cold-brew coffee isn’t a watered down version of the original

Snowing in Space Coffee Co. co-owner Paul Dierkes, left, says adding nitrogen results in smooth, thick and creamy coffee, similar to a Guinness.

It’s been really hot. We’re all sweaty and sluggish, and most of us could use a good jolt to get through the dog days of summer.

Enter iced coffee, which, on a steamy day, can taste like the ambrosia of the gods…as long as it’s done right.

Brew a regular cup of coffee, let it cool and drop in a few ice cubes and you’ll be left with a bland, weak, watered-down brew. It might cool you down, but it won’t taste very good. There’s an art to brewing a flavorful glass of iced coffee, and coffee shops and markets all over town are mastering it with different techniques.

None of them are necessarily better than others, it’s just “a matter of preference,” says Milli Coffee Roasters owner Nick Leichtentritt.

Here are some of the methods local coffee shops are using right now.

Cold brew

A few years ago, almost nobody was cold-brewing coffee, says Shark Mountain owner and head coffee roaster Jonny Nuckols. Now, it’s all the rage, probably because the cold-brew method yields a smooth, flavorful, non-acidic beverage ideal for adding some cream and sipping slowly, he says.

Cold-brew coffee is a distinct way of brewing. As its name implies, it never touches heat. To create a batch of Shark Mountain cold brew, Nuckols finely grinds a light-roast coffee and adds the grounds to a filter bag within a nylon bag inside a five-gallon bucket. He pours about three gallons of cool water onto the grounds and lets the mixture soak for 20 to 24 hours. Then, he pours the filtered, concentrated brew into a five-gallon keg and adds water to bring the brew to a normal, but still fairly strong, strength. It’s dispensed from the keg and poured over ice as customers order.

This method extracts good flavors from the bean while leaving out the bitterness found in hot coffees, says Nuckols. Depending on the bean used, you’ll taste more chocolate, nut and berry flavors than you might with a hot cup of coffee, but you won’t get as robust a flavor profile, because high temperature is what ultimately draws out all of those notes. But still, “cold brew is definitely a good thing for the coffee industry,” he says. You can try Shark Mountain cold brew at Studio IX or at the iLab at Darden.

Shenandoah Joe’s Brain Freeze is also a cold-brew iced coffee. Owner Dave Fafara says his shops use a blend of coffees created specifically for iced coffee. Their 16-hour, triple-strained cold brew is popular: Fafara estimates that, during the summer, Shenandoah Joe moves between 100 and 125 gallons in Charlottesville each week. And JM Stock Provisions also sells cold brew—you can take home a growler of it—which they brew in-house.

Japanese style

Over at Milli Coffee Roasters on the corner of Preston Avenue and McIntire Road, Leichtentritt uses the Japanese-style iced coffee method. The resulting brew is “a little more well-balanced,” he says. “One of the big selling points of cold-brew coffee is that people say it’s very low-acid.” But, to him, “that little bit of acid is what helps make a good, balanced cup of coffee.”

Like cold brew, the Japanese-style method begins with finely ground coffee and a filter, but this method uses hot water. “It’s essentially like brewing really strong coffee” that is immediately poured—and thus cooled and diluted—over ice, Leichtentritt says. The cooled coffee is then stored in a carafe and poured over ice once again upon serving.

Cooling the coffee right away is the key. High temperatures bring out a coffee’s flavor, but the longer a brew is exposed to air as it cools, the more those flavor-packed compounds break down. Cooling the coffee quickly, with ice, helps trap and preserve those compounds.

Other shops around town, including Atlas Coffee and Mudhouse, make their iced coffee using a similar process. It’s the easiest way to make a lot of iced coffee quickly, says one Mudhouse barista.

Nitro

Nitro coffee, one of the latest coffee trends, is more like a craft beer than a brewed coffee, says Snowing in Space Coffee Co. co-owner Paul Dierkes. Nitro isn’t served on ice, but it is cold brewed and served cold from a keg. It tastes great black, but if cream and sugar is your thing, pour ’em in.

To brew nitro, Snowing in Space cold brews coffee on a large scale, kegs it, then pumps nitrogen gas into the keg at a high pressure for a long time to essentially agitate the brew. It’s served directly from the keg’s tap. Dierkes likens the resulting brew to a Guinness (a nitrogenated beer); it’s smooth, thick and creamy, with a foamy head.

Snowing in Space sources its beans from Shenandoah Joe and offers three single-origin brews, including the straightforward, nutty Brazilian Gimme-Dat and the unusual blueberry Lil Blue, and plans on introducing more varieties, including a cocoa mole flavor, soon. “The goal is experimentation,” Dierkes says while admitting he’s not a coffee connoisseur. “Let’s get experimental with styles and flavors and get interesting coffees to people.”

You can try Snowing in Space’s nitro coffee at Paradox Pastry, Keevil & Keevil Grocery and Champion Brewery. But it isn’t the only nitro in town—Shenandoah Joe and Mudhouse offer it as well.