2022 Beer in Review

What beer did you love drinking over the past twelve months?

Each year, that’s the question I ask the people who make or curate my favorite beers.

For the 2022 edition of this review, I reached out to 20 breweries and beer programs in DC, Maryland, or Virginia. And I inquired about their year in beer.

As usual, I started with what local beers impressed them most. “Local” can be defined in many ways, so I didn’t limit them. Loudoun County to Hagerstown, maybe? How about Gettysburg or Charlottesville? Sure, go for it! These beers could be brand new or just new to them. We’re not here to split hairs.

Another question: Looking outside of the DMV (or perhaps just further outside the Beltway), what beers did they fall in love with? These could be brews they tried while visiting other cities or beers distributed in these parts (but produced elsewhere). Maybe it was an exotic Snallygaster offering. I hear there are a few of those.

Sponsorship

And since these folks brewed or collaborated to make their own beers, it was only fair to ask them what new or improved beers they were most proud of. Who knows those beers better?

We all need to consume beer somewhere, so I asked them where their favorite places to drink were. It could be a local bar, an out-of-town establishment, or a brewery taproom. The answer could also reside within the comfort of their own homes.

Lastly, I posed three big-picture questions: What were some encouraging trends they noticed taking shape this year? What were some, shall we say, “less-desirable” trends? And what do these folks hope to do, see, or make in 2023?

What I hope emerges from these answers is a snapshot of where the DC-area beer scene finds itself at the end of 2022. They also feature some fantastic recommendations for beers, places to visit, and styles to reconsider.

WHEATLAND SPRING FARM + BREWERY

John Branding and Bonnie Branding (Co-Founders)

BEST LOCAL BEERS

Had the chance to enjoy a really nice cask pour of Bluejacket’s Hill House. The temp and carb out of the cask were perfect, letting the malt shine. May have had two.

Rediscovered Home* from Ocelot. It’s very well constructed, leaning on its hop-forward profile with the support of a solid, but not heavy, malt base. All in balance and highly enjoyable. 

BEST OUT-OF-TOWN BEER

Went back to rural Bavaria this year, spending time with friends in small towns that are said to have made some of the first lagers. All small, local producers using all local ingredients. Landbier. In some ways, it felt like stepping back in time with fresh eyes to experience the beer and the community culture around the beer, food, and surrounding farms. It made an impression. 

FAVORITE WHEATLANG SPRING BEER

We entered the fifth season of planting malting grain for our beer this year. What started as excitement years ago has turned into reflection. We’ve learned more about the grain’s identity, and the relationship has evolved into dialogue as much as direction. Equal parts listening to and guiding the ingredients where we’d like them to go. This creates a meaningful connection for us across the lifecycle, from planting barley to finished beer. 

We’re constantly learning. A lot of what not to do. Among other things, practicing regenerative agriculture to grow comes with potential variables. Our farming practices today can impact things like protein levels in malt we make into beer a year and a half from now. There’s a steep learning curve on a long horizon. But we’re more confident now than ever about the unique character of malting barley grown here. We’ve recognized a flavor identity over years of sampling. Growing it naturally – without chemicals or poisons – brings it full circle for us. Our hunch is we’ll continue chasing the beer we’re most proud of. Always approaching but never reaching. 

Sponsorship

FAVORITE PLACE TO DRINK

Snallygaster is such a fun time connecting with people and hanging out with other brewers. The whole gang hosting the event makes everyone feel incredibly welcome. It also happens to be a fantastic curation of some of the world’s best beer. 

POSITIVE 2022 TREND

We’ve been happy to see a number of national thought leaders shed light on and champion genuinely local ingredients. It’s happening at an exciting time for the industry… in many ways… but it feels like we’re at an inflection point for opening up the door to regionality in beer. More high-quality options for brewers are available with ingredients becoming increasingly decentralized and more robust supply chains. At the same time, some imported ingredients (from across North America or across an ocean) are increasing in cost, have uneven freshness and quality, and people are having a tough time justifying the CO2 footprint of shipping commodity grain thousands of miles. 

LESS-DESIRABLE 2022 TREND

It seems there’s a lot more noise but a lot less being said. 

2023 HOPES AND WISHES 

With the world today as it is, we’re most grateful for people who take the time to make conscious choices on what to support. Despite clever marketing copy and garish design, people are finding a path through the distractions to support the craft beer they want today and tomorrow. Intention and nuance have a place. We hope this continues because the community, after all, is craft beer. That means a lot to producers who put everything they have into the product and experience. 

BLUEJACKET

Greg Engert (Beer Director)

BEST LOCAL BEERS

As Sapwood Cellars continues to evolve its offerings, expanding its selections while innovating and experimenting, they’ve also continued to refine the beers that first got them excited about opening a little brewery up in Columbia, Maryland.  Their barrel-aged mixed-fermentation beers finished with dark fruits are lovely, especially with a bit of bottle age. All are remarkable, from Fellow Feeling and Blue Rasp Berry to Sekund: Cherry and Ruby Throne.

Ocelot continues to shine with all things hoppy, but I love that they’re also pushing the lager program. When we went out to brew a Bluejacket and Ocelot collaboration, I didn’t expect to find a Helles bock on draft. But I did, and it was outstanding. Signal from Noise was big and bready, with a crisp hop character in the finish and a smooth character that belied its strength. Reminded me of Ayinger Maibock, which I also love.

BEST OUT-OF-TOWN BEER 

We convinced Sierra Nevada to consistently send us firkins of Pale Ale from their Mills River, North Carolina location, and it’s been a game changer for our cask programs. Whether at ChurchKey or Shelter in DC or up at The Grand Delancey in NYC, having fresh, balanced Sierra Pale Ale on cask makes venturing out to try new beers from draft increasingly difficult.

Since we’ve been building a brewery in New Orleans (Brewery Saint X, a lager and classic style project slated to open in February of 2023!), I’ve had the pleasure of drinking so many of Eric Jensen’s nuanced beers while in town working on the new project. Parleaux Beer Lab packs so much flavor into their unassuming brews and especially impresses with foeder-aged versions of clean, classic styles; Beam Me Up to the Cradle of Sound, a foeder-aged English pale, and Ruckzuck, a foeder-aged altbier, were particular standouts this year.

FAVORITE BLUEJACKET BEERS

I’ve always loved our lager offerings, but I’ve been excited to see Ro Guenzel and the team increasingly incorporating unique, small-batch hops from family farms in Germany. Tettnang from Schöre in the Tettnang region and Mittelfrüh from the Seitz farm in Hallertau have made significant impacts on pilsners like Stars & Stripes (with Schöre Tettnang) and Change Tomorrow (with Seitz Mittelfrüh). The hop character in each case has tended to be more focused and refined, with vibrant floral, herbal, and bright lemon aromatics.

FAVORITE PLACES TO DRINK

It’s exciting to see brewers as committed to service, hospitality, and experience-building as they are in crafting memorable ales and lagers. I was lucky enough to see this firsthand from the likes of Good Word in Duluth, Georgia, Schilling in Littleton, New Hampshire, and Halfway Crooks in Atlanta, Georgia this year. All three spots are remarkable places to drink great beer.

I also want to give a special shout-out to Old Europe in Georgetown. This classic German restaurant has been going strong since 1948, and I’ve been going there since my grad school days twenty years ago. It hasn’t changed. It serves throwback dishes alongside an ample selection of German drafts and bottles. The simple excellence of the place continually inspires.

Sponsorship

2023 HOPES AND WISHES 

I hope that cask ale continues its steady comeback. I had a surprising number of brewers reach out to pick my brain on launching a cask program in 2022, which indicates renewed interest in the format. There’s really nothing better than properly served real ale – beautifully balanced, richly malted, and generously aromatic. It’s a unique experience at better bars, restaurants, brewpubs, and taprooms.

ELDER PINE BREWING & BLENDING

Paul Davidson (Co-Founder & Head Brewer)

BEST LOCAL BEER

Waredaca’s Premium – Extra Pale Lager will always be my favorite local beer. It’s so consistently well-made and always available. Plus, Waredaca is practically right across the street from us, so it’s very easy to stop by their taproom after a long brew day. 

BEST OUT-OF-TOWN BEER (ACTUALLY CIDER)

When I think of things that blew me away this year, my mind immediately goes to Aaron Burr Cider. He’s a cidermaker out of New York who makes incredible spontaneously fermented cider with hand-foraged apples from uncultivated trees.

FAVORITE ELDER PINE BEER

Summon the Moon Lord made me most proud in 2022. It’s a 16% English barleywine boiled for 24 hours and aged in Heaven Hill barrels for 18 months. We released 90 cases in our tasting room for our four-year anniversary and sold out in just a couple of days. It’s by far the most intense and complex beer I’ve made throughout my decade-long professional brewing career. I’ll be rebrewing Summon the Moon Lord soon for a 2024 release, but in the meantime, we’ll have several other barrel-aged barleywines available in 2023.

FAVORITE PLACES TO DRINK

I’ve been getting more into spirits lately, so I’ve become a big fan of the Sagamore 1909 Whiskey Bar in Baltimore and McClintock’s Back Bar in Frederick.

POSITIVE 2022 TREND

Lagers continue to pick up steam every year, which makes my heart happy. The public seems to be gravitating back to refreshing, timeless, “beer-flavored” beer as more people get tired of flabby, under-attenuated, hop-burny IPAs and as more people wise up to heavily flavored smoothie beer being nothing more than carbonated fruit puree and artificial flavoring.

LESS-DESIRABLE 2022 TREND

I can’t get behind the Heavily Flavored Cupcake Ice Cream Sours and other horrendous gimmicks. I wish more brewers didn’t feel obligated to make silly beer like that.

2023 HOPES AND WISHES

I’ll be very happy if lagers continue to grow in popularity throughout 2023, which I’m sure they will. I’m looking forward to launching EP Pils, our very first year-round core beer, in January 2023.

I’m stoked to empty more barrels in 2023. We have some very fun barrel-aged projects going right now, including but not limited to: various 24-hour-boil barleywines in super rare bourbon and wine barrels, rauchbier in special “wave stave” whiskey barrels, more double-barrel foeder lagers, and endless amounts of mixed-culture sour beer.

SOJOURN FERMENTORY

Jinson Chan (Co-Founder)

BEST LOCAL BEERS

Sponsorship

Mountains That Connect (5.6% zoigl brewed by Wheatland Spring in collaboration with Schilling). This beer is special because Wheatland Spring and Schilling are both my good friends and my favorite breweries to visit. You can taste the passion of two craft breweries with great intentions to brew great beer consistently in this beer.

Fruited Pippin (7.5% cider by Crooked Run). This mixed-ferm dry cider with a touch of bright fruits is supremely enjoyable in the fall weather. I admire and enjoy how Crooked Run continues to explore new ways of producing products they believe in. They consistently hit home runs.
Grave Shift (4.9% dark lager brewed by Lost Generation). The newest brewery in DC immediately caught my attention with this malty, roasty, clean-finishing dark lager. This is a very drinkable beer, especially in the cold winter or at 7:00 in the morning.

Maggie (4.0% foeder-fermented Cezch pale lager by Landmade). This well-crafted lager has everything you expect from a Czech lager: floral, little bready, finishes crisp and refreshing with a bonus of oaky flavor.

BEST OUT-OF-TOWN BEER

Himmelstor (5.2% ABV keller pils brewed by Schilling in collaboration with Eggenberg). These two lager powerhouses brewed the most unique lager, balanced with a malty flavor and classic floral hops from Austria. 

Back in Vogue – Montmorency Cherry (8.8% by Primitive). Their risky take on an Oude Kriek, aged in rye whiskey barrels, paid off big time. There’s nice tannic flavor balanced the sweetness from the fruits, and the whiskey barrels profile added a nice complexity. This beer tastes good now – and it will still be as good, if not better, twenty years later.

IPAs from New Anthem. I love how their IPAs have a drier finish while still having the hoppy profile I like. Too many hazy IPAs are too sweet or too rich to drink a pint of. 

I also like any lagers from Human Robot, Wild East, Good Word, Green Bench, BarrieHause, or Halfway Crooks.

FAVORITE SOJOURN FERMENTORY AND HIGH SIDE COLLABORATIONS

This is a tricky question. Sojourn and High Side have done so many collaborations, and I’m proud of every single one. They’re all special to me. We brew beer together out of genuine friendship. But I will highlight a few recent ones.

For High Side, I love our collaboration with Tabol Brewing, Boi Croccante (rebranded as Ciao Ragazzi), a 4.2% Italian-style pilsner. This single-decoction lager has a nice touch of Saphir’s floral note, and with its drinkability, I can enjoy quite a few pints each time. 

For Sojourn Fermentory, our first collaboration was with our good friends at Cushwa – A Timeline and Place, a 12% imperial stout aged in Heaven Hill bourbon barrels and conditioned with coconut, pecans, and chocolate. This is a great example of German chocolate cake-inspired beer. All the adjuncts were balanced, and it’s a great dessert drink after dinner.

Then there’s our recent collaboration with our friends at Bluejacket, Before Sunrise, a 5% Austrian-style märzen. This beer is special to us because our head brewer Mike Pawley first learned to brew beer in Austria, and märzen was the first beer he brewed. I named this beer after one of my favorite movies, which was filmed in Vienna. And this beer is so tasty and crushable. 

FAVORITE PLACES TO DRINK

Consuming beer with good company is more important and enjoyable than the location itself. I enjoy beer when I’m hanging out with my awesome neighbors in their backyard, or bottle sharing with my friends in a basement, or watching a movie with my wife on the couch. 

One of my favorite events to attend, though, is the Oktoberfest at Schilling in Littleton, New Hampshire. Just imagine: drinking world-class lagers on a deck by a river in the crisp fall weather while enjoying the foliage or watching anglers fly fishing in the river.

POSITIVE 2022 TRENDS

Craft lagers are more popular than ever. 

It is also great that more consumers are embracing the experience of Czech-style pours such as šnyt, mlíko, and hladinka. I appreciate my genius friends at Human Robot who created and popularized Milktube, so that mlíko pour is something fun to enjoy. (Milktube is a Philly variation of the traditional Czech mlíko pour. It’s served in cylinder-shaped German beer glass typically used for kölsch rather than a regular beer mug.)

LESS-DESIRABLE 2022 TREND

Sponsorship

Outdated ABC law in Virginia. Especially the franchise law that favors greedy distributors to monopolize in specific regions and limits consumer access to great beers or alcoholic beverages. For example, Northern Virginia retailers have no access to 3 Fonteinen and Cantillon supplies due to the dispute between the distributor and the importer.

2023 HOPES AND WISHES

I am hoping Sojourn will be open before summer 2023. We plan to provide great drinks and food to our guests and memorable experiences that last a lifetime.

VALOR BREWPUB

Jeff Hancock (Brewmaster)

BEST LOCAL BEER

PoPville Cedar IPA from Atlas Brew Works. I was around that way the other week, cleaning some kegs, and I nicked a pint of it. The cedar character is not overstated, and the dank and resinous hops play well with the firm grapefruit note in the flavor and aroma. An easy-drinking session-strength IPA that checks all the boxes for yours truly. Congratulations to Dan at POPville on hitting the 16-year anniversary mark.

BEST OUT-OF-TOWN BEER

Polotmavy 12° Czech-style garnet lager by Human Robot up in Philadelphia. This beer was gifted to me by dear friends Fritz Hahn and Kathyrn Wildt. Being an absolute lagerhead, I was very impressed with this decocted brew, which I’d probably never have the chance of tasting had it not been gifted to me. A slight roast note coupled with an absolutely exquisite balance of malt and hops makes this brew one I will travel north for when it’s available again. I’ll also eat my body weight in cheesesteaks, as one does when in the City of Brotherly Love.

FAVORITE VALOR BEERS

In my new post as brewmaster at Valor, I’m quite proud of three current offerings: Blue Nose Kölsch, Pollywog Porter, and Air Boss West Coast IPA. 

Any chance I can get, I’m gonna brew a classic German-style beer, and a kölsch was at the top of my list at Valor. I dug into my library and re-read Kölsch, authored by the legendary American brewer Eric Warner, who literally wrote the book for the style. I tried to be very true to tradition regarding hopping, mashing, fermentation, and maturation schedules – and I think I did a pretty good job. This beer is crystal clear with a beautiful bouquet courtesy of German Tettnang hops and a traditional German-style kölsch yeast. I took inspiration from a recipe in the book brewed by the late George Fix and opted for a stronger offering of around 5.5%.

Having cut my chops on English-style ales early in my career – brewing up in Ann Arbor, Michigan at a small brewpub called Grizzly Peak – I’ve always had an affinity for English porters and American-style robust porters. Pollywog Porter is a melding of both styles, with my own unique interpretation. Leading in with an opaque hue showcasing dark ruby highlights, Pollywog uses UK Target hops and a neutral American yeast strain to balance the distinct cocoa powder and baker’s chocolate. A warming 6.5% ABV is closer in range to an American-style robust porter. It took me years to get the malt balance right with Penn Quarter Porter at DC Brau. Pollywog won’t require nearly as much time to get it dialed in right where I want it. I’m very happy with my first take on this delectable brew.

Air Boss West Coast IPA was the first beer I brewed and released here at Valor during the first month of my tenure. It boasts a firm, mid-palate bitterness and a pleasing pine and citrus aroma. As the kids say these days, this one “slaps” on all cylinders, and it isn’t shy about it. A 7.3% quencher that’s dry-hopped with Amarillo and Cascade hops will be one of the year-round flagship IPAs served at the pub. 

FAVORITE PLACES TO DRINK

I’m going to go with two spots I’ve probably listed in prior Beer in Review articles. The first is Little Miss Whiskey’s Golden Dollar on H St. NE. The proprietor Mark Thorpe – a very, very close friend of mine – always has the bars stocked with a well-chosen German beer selection that I’m always thirsty for. He’ll even bring in special seasonals like Oktoberfests and rare doppelbocks that leave me wanting more.

My second spot is another one of Mark’s bars, Jimmy Valentine’s Lonely Hearts Club. This late-night spot has a great ambiance – dimly lit and always serving up some Belgian rarities and some great offerings from England and beyond. There is normally a DJ on the weekends that livens up the place and caters to a very unpretentious and welcoming crowd of seasoned bar flies like myself. I also DJ there occasionally, but it’s normally past almost everyone’s bedtime… unless you’ve got that flavor for late-night excursions.

POSITIVE 2022 TREND(s)

I do like seeing more and more breweries producing more and more lagers. I’m on that trend myself and plan on having at least two lagers on tap at Valor when space allows.

I’m also loving that more and more breweries are making filtered IPAs. I feel filtered IPAs have a more refined palate and flavor, but that’s also my personal bias. As a brewer, I jumped on the haze train very late. I didn’t like the way they looked. But you gotta give the people what they want. Now I really enjoy the style – when it’s done well. There are a lot of questionable hazies out there that give the style a bad name.

LESS-DESIRABLE 2022 TREND(s)

Sponsorship

Heavily fruited sours. I’m glad that the breweries that make them have a devout following of consumers that will pay exorbitant amounts for the equivalent of alcoholic fruit smoothies. At some point, they can’t be called “beer” anymore. I refer to them as flavored malt beverages, as any hint of “beer” is ultimately undetectable because they’re so heavily fruited and have so many ingredients added to them like pie crust and excessive amounts of lactose. With that said, I do plan on doing one at Valor once the weather warms up. It will by far be the most expensive beer I’ve ever brewed. Based on some initial math, the current fruited sours use around a pound of fruit puree per gallon of beer. That’s just insane. But, as I mentioned earlier, gotta give the people what they want.

2023 HOPES AND WISHES

Lagers, lagers, lagers. Brew more of them everywhere.

Bring back filtered IPA. 

Last but not least, I hope patrons return to breweries, bars, and restaurants in similar to pre-pandemic numbers. It’s probably wishful thinking, but when Dr. Fauci reclassifies the pandemic as an endemic, it’ll be a very happy day. People’s habits have definitely changed during the pandemic – I know mine have – but whenever I got out now, I have a deeper sense of gratitude because life without having the ability to go drink and dine out kinda sucks. Don’t get me wrong, I enjoyed spending a lot of time at home, but the line between work and home got very blurry, and I’m happy to have firm distinctions there again.

I’m also looking forward to bringing some attention to the brewpub, putting Valor back on the DC beer map, and making it a destination for some rare lager styles you won’t find anywhere else in the district. Like having a Munich lager on tap in a few weeks. Pretty sure no brewery inside DC lines is producing a traditional Munich lager. Prost!

DENIZENS BREWING

Julie Verratti (Co-Founder & Chief Brand Officer)

BEST LOCAL BEER (AND SPIRITS)

It’s Piney Grove IPA by Black Narrows Brewing down in Chincoteague, Virginia – and it’s not even close. This beer made me fall back in love with West Coast IPAs. Piney Grove is part of a collaboration that Black Narrows started with the Nature Conservancy to showcase the various landscapes in Virginia. Co-founder Josh Chapman is redefining what brewing “local” beer means. I highly recommend heading down Black Narrows. They do not disappoint. 
I will also switch it up here and mention my favorite local distillery, Republic Restoratives. I am a big fan of their Borough Bourbon and Chapman’s Apple Brandy. Their Civic Vodka is also great if you’re not into brown liquor. I wish I were cool enough to say I drink them neat, but I’m definitely more of an “on the rocks” person. These spirits also work really well in cocktails if you want to get creative. They do home delivery in DC, and you can find their stuff in many bars and package stores around town. I know for sure that Craft Beer Cellar carries them on H Street, and you can find their stuff on the shelves of most Montgomery County-operated liquor stores.

BEST OUT-OF-TOWN BEER

I’m not sure I really drank a ton of out-of-town beers this year. And, if I did, they didn’t stand out enough for me to remember them. 

FAVORITE DENIZENS BEER

I have to go with The Glow. Jeff and I mentioned this same beer in the 2020 Beer in Review, and I’m mentioning it again because it won the gold medal at this year’s World Beer Cup for the Brett Beer category. That is a pretty tough category to win! I am so proud of Jeff and the whole brewing team. The Glow will be rereleased this spring, so be on the lookout for kegs and bottles around town!

FAVORITE PLACES TO DRINK

Any bar or restaurant with a solid pizza and beer offering on its menu is at the top of this list. In Maryland: 4 Corners Pub, Stained Glass Pub, Sole D’Italia, and Dominic’s Italian Grille. In DC: Pizzeria Paradiso and Little Beast. In Virginia: Piece Out Delray, Cafe Pizzaiolo, Belle Haven and Lost Dog. These places are locally owned, and they’re putting out delicious pizza and beer daily. I don’t like to get fussy around consuming beer. That’s why these places are some of my favorite locations to drink it! 

POSITIVE 2022 TREND

This one is easy: West Coast IPAs are back, baby! I see it in our sales numbers. I see it on the shelves of package stores and the menus of bars. I see it in my own flavor preferences, as well. Two years ago, I was almost only drinking hazy IPAs, and now I want a West Coast style. I am very happy about this trend.

LESS-DESIRABLE 2022 TREND

Business closings. We are hitting the ten-year mark for many businesses deciding whether to renew their lease, sell the business, or close it down. The pandemic completely kneecapped the hospitality industry. For every door that closes, human beings and their families are impacted, and it’s devastating if that wasn’t their original plan. From the outside looking in, I have been impressed with the DC Government continuing to step up to help the industry with grant programs. The surrounding jurisdictions are pretending like the economic damage is over, and it just isn’t. Especially with the recent interest rate increases, small businesses that were still in debt are now seeing increased debt service payments each month on top of inflation and all the other bullshit they’ve been dealing with the last few years.

2023 HOPES AND WISHES

Sponsorship

We are releasing our Hike the Alps series into full distribution this year, and it’s moving from bottles to 12oz cans. Look for our dunkel launching in January, our hefeweizen in the spring, and our märzen in the fall – well, August, because everything is stupid. 

PEN DRUID FERMENTATION

Jennings Carney (Co-Founder & Brewer)

BEST LOCAL BEER (ACTUALLY CIDER)

It’s not a “new” brewery. Actually, it’s not a brewery but a wild-foraged cidery: Patois Cider, run and owned by Patrick Collins, a dear friend of ours and also an incredible cider maker. He was kind enough to join us in October for our first End of Oktoberfest festival since COVID. His ciders are nuanced, balanced, and dry. I love drinking them!

BEST OUT-OF-TOWN BEER

We brewed a collaboration beer with our friends at The Veil in Richmond to commemorate the life of Armand De Belder, who passed away earlier in 2022. When they arrived, the guys at the Veil brought us some can-conditioned brown ales and saisons, and I really loved them. With seemingly so many breweries trying to outdo themselves with IPAs of all stripes, I love sitting down with a 5% brown ale. Delicious. 

FAVORITE PEN DRUID BEERS

I am really happy with this year’s spontaneous blends. The 1,3, and 5 year gueuze-inspired blend – our fourth annual release – was special, as was our plums on 1-year. They are all my children, but it’s fun to continually aspire to perfection and sharpen the focus on the beers and the process. The art and act of cultivating an aesthetic purpose and vision.

FAVORITE PLACES TO DRINK

My partner Kelsey and I flew down to Louisville in November for an event hosted by the Holy Grale featuring Pen Druid. It is one of the country’s most well-curated, down-to-earth, and focused beer programs. Their selection of Trappist ales and Belgian beers is phenomenal. Their food is amazing. I cannot recommend it enough.

POSITIVE 2022 TREND

Well-made lagers. 

2023 HOPES AND WISHES

Health and happiness for all. Peace and goodwill. Compassion and understanding. 

LOST GENERATION BREWING

Jared Pulliam (Co-Founder & Head Brewer)

BEST LOCAL BEER

I really enjoyed Cleaver from Elder Pine. I love the trend of trying new yeast strains that have been modified to highlight certain elements of the yeast. In particular, the thiol precursors in the strain used by Elder Pine created awesome flavors of passionfruit with notes of a Marlborough Sauv Blanc. I absolutely loved this crushable beer. 

BEST OUT-OF-TOWN BEER

Before we opened, the entire team got to go up to Human Robot in Philadelphia and spend some time with their staff. The beers there were phenomenal – so much so that choosing one is tough. I think the one I found myself coveting the most in the fridge upon our return was the Hallertau Pils, but honestly one couldn’t go wrong with any of it.

FAVORITE LOST GENERATION BEERS

Sponsorship

There Are Always Hops V1 & V2 and Grave Shift are probably my favorites. They represent us breaking free of stylistic guidelines and making exactly the beers that we want, the way we want to make them. In the case of Hops, our American IPA style blends our favorite aspects of West Coast IPA and East Coast IPA brewing sciences to make exactly the IPA we want to drink. Grave Shift, our dark lager, is a culmination of spending months working overnights at Lagunitas. It’s the exact beer that I would have loved to drink at 6:00 in the morning when I was getting off shift and wanted a beer before racing home to beat the sunrise. 

FAVORITE PLACES TO DRINK

Walking back into ChurchKey for the first time felt like going home. Our whole management staff, including me, worked there (or a sister property) at one point or another, so it was just a delight returning after it reopened, having a beer, and seeing Greg Engert do his damned thing.

Also, since we were in buildout-mode all year, my wife Anne and I didn’t get to stray too far from the brewery. Having an amazing bar like The Pub and The People just down the street is a life saver.

POSITIVE 2022 TRENDS

We’ve been stoked to see a continued resurgence of West Coast IPAs. Don’t get me wrong, I dig a well-done hazy, but as someone who spent the bulk of their brewing career in California, I have a particularly soft spot in my heart for a Westy. That and the continual growth of the craft lager segment will make any brewer smile.

LESS-DESIRABLE 2022 TREND

Losing locals. 3 Stars opened up soon after I started brewing professionally in the area. Those guys helped me in the clutch more than once when we were short on ingredients at Chocolate City. Seeing them close is like knowing you’ll never see a familiar face again. Rocket Frog and Green Hat on top of that? Just heartbreaking. One of the most incredible things about this industry is its supportive and collaborative nature, so I know I speak for many when I say we’re pouring one out for those who couldn’t make 2023.

2023 HOPES AND WISHES

We’ve got a few excellent collaborations coming up with folks we love and respect from some big-name breweries. It’s always a blast to work with people who are making killer beer and proudly put something together that the public can really enjoy.

JAILBREAK BREWING

Rob Fink (Brewer & Curator of Barrels)

BEST LOCAL BEERS

There have been two locally produced beers that have really impressed me this year. 

The first to immediately come to mind is the collaboration between Wheatland Spring and Good Word called Anew. Balance is ultimately subjective, but upon first sip, Anew’s balance is expressed as mechanical precision, juxtaposing ester-derived fruit character and a gorgeous mid-palate hop expression with an appropriate terminal gravity and balancing malt presence. As I reminisce, I continually return to the thought that this beer tasted “quintessential.”

I spent part of 2022 helping to manage the production staff at Fair Winds. Towards the end of my tenure, we had the luxury of brewing the latest iteration of Pohick Bay Pilsner. At various stages throughout the brew day, we made slight adjustments to pH, to improve fermentability, accentuate a crisp finish, and avoid tannic astringency. The end result was revelatory, just an impeccable balance of flavor, bitterness, and texture. It was crushable, as the kids say. I owe an enormous debt of gratitude to the production team at that time – Charlie, Michael, Johnny, and Jonathan; in some way, shape, or form, each of those guys were responsible for the end product winning a silver medal at GABF, and I couldn’t be more fortunate to have been a part of it.

BEST OUT-OF-TOWN BEER

Human Robot’s Festbier, poured from a Lukr faucet, during their Oktoberfest celebration, while eating their delicious rendition of the Philly Italian pork sandwich. Just wow.

FAVORITE JAILBREAK BEER

Barleywine is Beer Cuvée Blend 2022. Any honest person that has worked in a production brewery will tell you that it’s a thoroughly interdependent ecosystem, but on occasion, opportunities appear for individuals to pursue their own passion project. In the spring of 2018, I got my chance, and inadvertently started an English barleywine program. Each subsequent year has brought on a revised base beer, varying spirit casks, and different brewhouse techniques to provide ample barrel stock for potential blending, or for particularly impressive singular expressions. 

Fast forward to a June afternoon this year, when I began tasting through the barrel library. Sometimes formulating blends takes many tasting sessions, but that was not necessary on this occasion. There were several “wow” moments, and by the end of the day, the blend had been finalized, and scheduled to rack to brite. The resultant blend combined 13-year 1792 Copper & Kings apple brandy, Catoctin Creek rye, and Flor De Caña rum barrels. This beer embodies my passion for creating, and I could not be prouder of it.

Sponsorship

FAVORITE PLACES TO DRINK

HOMES Campus in Ann Arbor. I was able to sit at an outdoor table on a beautiful autumn afternoon and drink a bourbon-infused apple pie hard smoothie, while walking around with my toddler as she introduced herself to cute dogs. What is not to love about that??

Monk’s Café in Philadelphia. (Go Iggles!) I cut my craft beer teeth at my favorite bar in the world. Shortly after turning 21, I remember coming here in the mid-aughts, sitting at the back bar with my buddy Keith, as we drank through vintages of JW Lee’s Harvest Ale. For the first time since the pandemic began, I visited a few months ago, and my delicious burger and fresh pint of Pliny transported me right back to 2007. 

Backyard firepit bottle share in St. Mary’s, Pennsylvania. This year, I had the pleasure of being in my college roommate’s wedding. As much fun as the rehearsal dinner and ceremony were, the better experience was conversation around a roaring fire while passing around bottles of barleywine.

POSITIVE 2022 TREND

It’s not necessarily specific to 2022, but I would say the continued popularization of nuance in all styles, as it’s doing its best to fight against the conflation between flavor’s intensity and quality. Two random examples of this: Floodland with their fruited saisons, and Suarez with their smoked lagers. Both are exemplary of their respective styles and exhibit an obsessively deft hand with the flavor dials that provide distinguishing character to their beers.

LESS-DESIRABLE 2022 TRENDS

In terms of beer, the still befuddling popularity of heavily fruited kettle sour lactose monstrosities. Before someone calls me a curmudgeon, I know they’re not supposed to taste like “beer,” but there is a keen sense of artificiality to this “style,” as if “synthetic laboratory grade” is stamped on some of these labels. These things are distinct and separate from choosing raw ingredients like cacao nibs or a uniquely processed coffee. Our industry thrives on experimentation, but every new thing is not necessarily innovative.

Also, IP theft is so 2016, please stop. There is no better way to tell consumers and industry peers that you’re lazy or lack creativity.

2023 HOPES AND WISHES

The pandemic exacerbated the already large issue of substance abuse, and the industry as a collective entity would rather not talk about it. I have personally seen alcoholism passed off as research or QA/QC or any number of other things that are integral to what we do, and the lack of honesty and/or conversation about it is a big bummer.

Traditional power structures in many craft breweries disallow this conversation, and from within the industry at-large, there is no cultural scaffolding to support one either. Moreover, the Brewer’s Association isn’t incentivized to meaningfully engage with it.

Similarly, the same can also be said for sexism, racism, LGBTQIA concerns, and a myriad of other equally important things. As an industry, I would like 2023 to a) be a year of being honest about our alcohol consumption, and b), getting uncomfortable and helping to ensure that we achieve a greater sense of equity for everyone.

VIBRISSA BEER

Mike McCarthy (Head Brewer)

BEST LOCAL BEER

I am sure many would agree that Lost Generation is a great new addition to the DMV scene. I had the pleasure of checking out their taproom and drinking some beers before Snallygaster this year. Jared, Anne, and the wonderful team they’ve assembled have vast experience on many levels in our industry, and it shows in their beer and atmosphere.

BEST OUT-OF-TOWN BEERS

This is easy for me as Vibrissa did a collab with Norfolk’s Benchtop not too long ago. While I was there, I had an incredible Oud Bruin and a beer with beets and raspberries that blew me away. Benchtop has extremely well-executed wild and sour beer that’s true to its form, but the foeder-aged Bohemian pilsner Galileo is definitely one of the best beers I’ve had all year. This lager has a delicate malt flavor with a clean, dry finish. It should be a staple in your refrigerator! Owners Eric and Talia Tennant, along with their brewer David Hughes, are setting the bar high for quality lager beer being produced in the Commonwealth.

FAVORITE VIBRISSA BEERS

Two beers really stand out for me. One is a new beer we brewed this year. The other went from being a solid beer to what I feel is a great example of the style. 

Sponsorship

With the opening of our new Winchester location, the upgraded brewhouse allows me to have a lot more control over the brewing process. The new beer I was very proud of is our German pilsner Klar. This beer had a wonderful restrained malt character and a blend of German noble hops, creating a bouquet of herbal and grassy flavors. It was the third beer I made on the new kit, and I was bummed it was only a half batch! Definitely have plans to make this beer again soon. 

The most improved beer, which will likely be released as this goes to print, is Rake, our kellerbier lager. Munich and pils malt were decocted to intensify the bread crust and honey notes, and then it was tastefully hopped to create a complex-yet-easy-drinking beer. 

Look for both soon in distro!

FAVORITE PLACE TO DRINK 

It’s certainly not new to 2022, but my favorite place to drink is still the The Roost in DC. I really love the food hall concept, and with The Roost’s combination of a well-curated beer program and very good, accessible food offerings, I find my experiences are always remembered well.

POSITIVE 2022 TREND

I am going to repeat what I said a year ago, as I’m not only passionate about it but also see it trending upwards: More choices of well-made classic styles, lower ABV, and, of course, lager beer are becoming more available. I think breweries making more of these beers is critical, not only for a well-rounded menu but because breweries can sometimes find a beer or style that they excel at and create a niche in the market for themselves and their individuality. 

LESS-DESIRABLE 2022 TREND

This isn’t a new trend, but moving into 2023 our industry needs to focus on quality beer, creative marketing, customer engagement, and company culture. With the sad news of some local Virginia breweries recently closing and the wide array of competition for on- and off-premise sales, now more than ever brands should have a purposeful intent on who they are and what they want to be in the marketplace.

2023 HOPES AND WISHES

Here at Vibrissa, we hope that 2023 brings many new beer lovers the availability to buy our beer all over the state of Virginia as we have recently signed statewide distribution with Specialty Beverage, based out of Richmond. We always welcome everyone to visit one of our awesome locations in Winchester or Front Royal, where we serve our delicious beer and food. We encourage anyone visiting to also experience the beautiful Shenandoah Valley and all it offers. We think it adds something special to the beer.

ANDY’S PIZZA

Emily Brown (Beverage Director)

BEST LOCAL BEERS

I’ve been shouting from the rooftops about Landmade, a bucolic farm brewery in Poolesville, Maryland, under an hour’s drive from DC. Right after attending Human Robot’s Logjammin’ lager fest, having just had some of the best crispy beer in the country, I was given a can of Landmade’s foeder-fermented pilsner. It really hit. Intrigued, I drove out and tasted through everything. The grain builds in their beer were – and remain – beautiful. The owner Gabe and all the taproom staff were super nice to my mom, who is newer to beer. She felt so comfortable – major bonus! (I wish there was an entire section here where I just list the best places based on how much fun my mom had there.)

Additionally, this question cannot be answered without saying: In DC, everyone is excited for and loving Lost Generation. I see a great 2023 for them.

BEST OUT-OF-TOWN BEER 

This is hard. For me, there is often a multi-pronged reason for a beer or brewery to become a personal favorite. It starts with the beer being great, of course– but then it’s the people. In no particular order other than alphabetical, here are a few.

Dream State in Miami. I am thrilled to see someone who has worked long and hard in beer open a new brewery. Will Rivera has known me since I was slinging beers behind the bar at As Is in NYC, and he’s taken my calls when I’ve needed advice at the drop of a hat. And he does that for anyone who needs help. I’ve had Dream State on tap at Andy’s several times, and it’s been going quickly. People are excited to try it. 

DSSOLVR from Ashville. Vince is hilarious, kind, and passionate. And he’s very memorable with all the neck tats. His beer runs the gamut from traditional to experimental to trendy. The branding is fun, too.

Human Robot in Philly. Thirst-quenching lagers and Ken – salt of the earth, rampant Philly sports fan, and inventor of the newest trend sweeping beer industry: milktubes! 

Sponsorship

The Seed in Atlantic City. I don’t like The Seed’s beer because the brewer and co-owner is a woman. I like it because the beer is esoteric, nuanced, and delicious, and the brewery is owned by a couple that has their whole heart in it. Admittedly, as a fellow woman, knowing that Amanda Cardinali is designing all the beer is really cool. If I go to Atlantic City to visit The Seed, I can couple it with a red sauce dinner and some blackjack. That’s a lot of plusses on top of their phenomenal saisons! 

FAVORITE ANDY’S PIZZA COLLABORATION

I am thrilled to say that this year I had my first and only collab to date! It was with Burnish out in Salisbury. When I met OtherSide (who distributes Burnish in DC), I think they could tell that I am generally very excited about beer, and they helped set this up for me. I had been excited for Randy to open Burnish and when a collab was suggested it was a who…me? for real? kind of moment. We brewed a Mexican-style lager and called it Urban Sombrero (a “Seinfeld” episode shout-out). The beer is crushable and delicious. It did really well at Andy’s. It turned out so well mainly because I showed up and was an integral part of the brewing process (Just kidding, Randy and his team made the beer, and boy is he one of the nicest people in the business.)

FAVORITE PLACES TO DRINK 

High Side in Fairfax. Jinson Chan has a top-notch beer program and has been encouraging and helpful since I started working in the DMV. Also, the events he puts on there are the best.

Exiles in DC. This is where I drink macros. I don’t go to Exiles to learn new things. I’m not there to drink a sour ale. I’m there to relax in an unpretentious Irish pub and drink High Life or Guinness. Special shout out to Yacht Rock Tuesdays with Donagh. 

The Green Zone in DC. Middle Eastern-influenced cocktails and quickly becoming an “after the beer event” hang-out. Good Word did a tap takeover event here this year, which was great.
As Is in NYC. I will never forget bartending my first big Other Half tap takeover at As Is. The bar was ten-deep mayhem the entire night. I loved it! I go every time I’m in town. Their beer list is superb, and the relaxed casual atmosphere is my speed. 

POSITIVE 2022 TREND 

I am so happy that nearly every beer list has a schwarzbier or black lager. When I first stumbled into craft beer, one of the first beers to hook me was Kulmbacher’s Monchshof Schwarzbier. It used to be difficult or very seasonal to find these styles on tap, but not this year. Traditional styles are pouring like the Nile as they say.

LESS-DESIRABLE 2022 TREND

I just want to stay positive. Anyone dying to hear me talk trash, let’s go to Exiles… 

OK. Ummm. With “lager being the new hype,” it’s become trendy to be down on or hate on IPAs. I love IPA. The breweries that do it well do it really well. 

2023 HOPES AND WISHES 

In 2023 and beyond, I want to continue to do this job. I love making my beer menus and running these beer programs. I joke around and say it’s my art. And I want the same for other passionate members of the beer industry. Sometimes a place closes, and you think, “Whoa, that’s crazy, I loved it there.” But when was the last time you went? If you love a place, a restaurant, a bar, a brewery, a coffee shop – go there. This is something I am focusing up even more on in 2023. 

SAPWOOD CELLARS

Michael Tonsmeire (Co-Founder)

BEST LOCAL BEERS

I really enjoyed Cleaver (and Phantasm Cleaver) from Elder Pine. We hadn’t had great results working with the thiolized lager strains from Omega, but both of those beers showcased the unique tropical passion fruit and white wine aromatics. As always with Elder Pine’s beers, they were super-clean and well made too!

BEST OUT-OF-TOWN BEER

I really enjoyed Fox Farm’s Pebble. They describe it as a “Table Beer,” but it is a mixed-ferm, Amarillo dry-hopped, ~4% pale saison-y thing. Plenty of Brett funk mingling with the hops, dry, bright, and spritzy. I should have bought more than one can when I was up there…

FAVORITE SAPWOOD CELLARS BEER

Sponsorship

I was really proud of Neologism, our gin-barrel-aged mixed-ferm sour dry hopped with Cascade and Simcoe Cryo. It was the culmination of four years of dialing in both our barrel-sour program and our hazy IPA process. The residual juniper flavors from the barrel really meshed beautifully with the pine and grapefruit from the hops. Didn’t hurt to get confirmation when it beat 45 other barrel-aged sours in a blind tasting for Craft Beer & Brewing’s The Best 20 Beers of 2022. 

FAVORITE PLACES TO DRINK

My couch. During COVID I started to sit down with our beers side-by-side with a similar-ish offering from another brewery. Writing up my thoughts, changes for the next batch, etc. It has been one of the most important pieces for improving our beers, because it’s hard to lie to yourself when you are drinking great beers next to your own. I hope to pull people into the exercise with me in 2023!

POSITIVE 2022 TREND(s)

While IPA and DIPAs are still really popular, we’re seeing more beer drinkers branch out and enjoy the variety. I’ve been happy with the responses (sales and compliments) to our kölsch (Könventional), Belgian tripel (Heir to Ruins), and cream ale (Genevive). Glad to see more people embracing the range of flavors that beer offers!

LESS-DESIRABLE 2022 TREND(s)

I don’t love the increasing prevalence of “natural” flavorings. We’ve resorted to extracts two or three times over the years to boost a flavor when the “real thing” doesn’t pop. Beer drinkers have come to expect beers that smell more like maple syrup or hazelnut than the real thing does. It’s sort of a flavor arms race where people get used to that intensity in candy, lattes, and beers to the point that the real thing is underwhelming. 

2023 HOPES AND WISHES

We have a small expansion that will start in 2023. We recently took over the suite between our main production facility and our barrel “warehouse.” It should mean more tasting room space and maybe some other surprises! I’m hoping it goes smoothly!

SOLACE BREWING

Jon Humerick (Co-Founder & Director of Operations)

BEST LOCAL BEERS

I said it last year, but I don’t get out much. I have two young kids… enough said. But we had some family in town a couple of months ago, we got a sitter, and we headed to downtown Leesburg. If I’m in downtown Leesburg, I always try to get into Black Hoof, which we did this particular night. I don’t think Bill and his crew get enough credit for what they do. They make German styles – and they make them well. I’m a sucker for malty lagers, and we happened to be there during märzen season (although, I’m pretty sure Bill keeps his on year round). So, it was a couple of steins of their Full Quiver märzen for me.  

BEST OUT-OF-TOWN BEER

I recently got some Jackie O’s and wanted to try the Who Cooks for You hazy pale ale. It’s a Citra and Mosaic pale ale, so I really wanted to compare it to our Sun’s Out Hops Out session IPA that utilizes the same hops. It smelled and tasted a lot like Sun’s Out. It was definitely more bitter, which I expected with it being a pale ale. Nice full body for a lower ABV beer (5.5%). Super drinkable.  

FAVORITE SOLACE BEER

2022 saw us adding a new beer to our core lineup: Lil Bit Cloudy IPA. The original Lil Bit Cloudy was brewed at our Falls Church Outpost as a session IPA. We loved adding Lil Bit Cloudy as a core beer in the Partly Cloudy brand family. So, we basically took Partly Cloudy, paired it down slightly (so, the current version is not a true session), and then put it in 12oz cans. I still love Partly Cloudy, but there’s something about having a beer that’s just as flavorful and drinkable at a lower ABV and in a 12oz can. 

FAVORITE PLACES TO DRINK

Definitely our Navy Yard Outpost. It’s close to Nats Park and Audi Field with an awesome view of the new Frederick Douglass Bridge. Obviously, the Navy Yard has changed a lot over the last ten or so years, but even in the year we’ve been open there, we’ve seen so much growth and expansion in the neighborhood – with so much more to come. We’re very excited to be a part of it, and I know I’m excited to see how the area continues to grow. That location is also home to the Red Devils DC, the official DC Manchester United supporters group. As a long-time United fan, I love going for matches and cheering on United with other fans.   

POSITIVE 2022 TREND(s)

More talk around mental health. It’s not an easy thing to talk about, but it’s certainly an industry-wide issue and one that has caused far too much tragedy and trauma in our local brewing community. It’s impactful to see people start to speak out, stand up, talk, listen, and support, whether through local collabs or new initiatives and resources from the Brewer’s Association. Hopefully, the conversations continue and more industry-specific resources become available, because it’s not something that’s just going to go away. You never know what someone is going through, so be nice. It’s not hard. And if you are struggling personally, I guarantee you are surrounded by people who love you and are willing to help and support you in whatever ways possible. Don’t be afraid to talk to someone. 

Sponsorship

LESS-DESIRABLE 2022 TREND(s)

Hard Mountain Dew. I don’t mind the seltzers and RTDs, but what are we doing here? Have I tried it yet? No. Will I try it? Does a bear s*** in the woods? Maybe it will be my favorite thing in 2023!

2023 HOPES AND WISHES

I hope I’m able to get out more! 

CROOKED CRAB BREWING

Earl Holman (Co-Founder and General Manager)

BEST LOCAL BEERS

The correct answer is Elder Pine’s Summon the Moon Lord. All other answers are incorrect. Stupid good.

A couple of my favorite IPAs I had this year were Sapwood Cellars’ Divisive and Other Half’s TDH All Citra Everything.

BEST OUT-OF-TOWN BEER

My favorite IPAs this year came from Fidens, Freak Folk, and Troon. All amazing – and I was lucky enough to visit all three this year. I also highly enjoyed the lagers I had at Tabol (if you count that as out-of-town) and Human Robot.

FAVORITE CROOKED CRAB BEERS

Super Brewer Steve is one of my go-to hazy IPAs we make (and it won gold medal at the MD Craft Beer Competition last year for Hazy/Juicy IPA!).

We really stepped our lager game up in 2022, and one of my favorites was Buck A Shuck – a superb helles lager we did in collaboration with Crooked Run.

We also started expanding our barrel aging program and released a couple bangers in 2022. My favorites were Darksaber (Buffalo Trace BA with coconut, vanilla, and cacao) and Storm of Swords (Elijah Craig BA with vanilla). Look forward to more of these in 2023!

FAVORITE PLACES TO DRINK

Crooked Crab. Mostly because I’m usually drinking either there or at my house. I always enjoy going to Snallygaster, and this year was no exception. I also took a trip to Vermont and really enjoyed sitting outside at Foam. Great venue and great beers.

POSITIVE 2022 TRENDS

More in-person events. 2022 felt more “normal” compared to the last couple years. It was great getting out to more festivals, doing more collaborations, and seeing more people come through the taproom.

I also love that more and more breweries are creating amazing lagers (and more traditional styles in general). Doing a lager might have been taboo for a “hype” brewery a couple years ago, but more and more breweries both locally and nationally are turning out amazing lagers… which in no way upsets me.

LESS-DESIRABLE 2022 TREND

Sponsorship

Price increases and shortages on pretty much everything – not just obvious stuff like malt but even lesser thought about things like CO2 and aluminum. Craft beer is already expensive enough, and with rising costs, it puts businesses like us between a rock and a hard place. We want to stay competitive and approachable and keep the lights on. It’s especially tough with new alternative options like RTDs gaining traction and taking market share away from already expensive craft beer.

2023 HOPES AND WISHES

That people consume more beer! As I’ve said, craft beer is losing market share to seltzers, RTDs, and more non-alcoholic options out there. The more people drink beer, the better for all of us! I’m also looking forward to more in-person events, collaborations and festivals, and beers with friends.

OCELOT BREWING

Jack Snyder (Head Brewer)

BEST LOCAL BEERS

Wheatland Spring’sUrsprung 2022 festbier. Year after year, this beer never disappoints, and the Wheatland team throws an Oktoberfest party that’s even more festive than the beer.

Speaking of Oktoberfest season, shout out to Crooked Run for releasing a helles, hefeweizen, altbier, and schwarzbier to coincide with their celebration. Impressive stuff from a great group of people.

BEST OUT-OF-TOWN BEER

Brasserie au Baron’sCuvée des Jonquilles. Though labeled by au Baron as a bière de garde, it has all the characteristics of a classic saison — grassy, floral, and dry, with a vibrant fruitiness and zesty carbonation. Sadly, it’s difficult to find in Virginia, but you might get lucky in Richmond or DC.

FAVORITE OCELOT BEER

Signal from Noise. Our other brewer, Rich, wanted to tackle a helles bock for his first Ocelot recipe, and it came together beautifully. Don’t fret if you missed out; it’s scheduled to return around May 2023.

Jawbone. We’ve begun to zero in on a consistent base for our softer pale ales, and Jawbone felt like a particularly successful iteration in that series. It’s hard to go wrong with Riwaka and Citra, too.

FAVORITE PLACES TO DRINK

Dominion Wine & Beer. Andy’s Pizza NoMa. Snallygaster. The Salt Line(s). The Forest Inn (RIP).

POSITIVE 2022 TREND

I’ve loved seeing the growth of smaller regional maltsters. There’s nothing wrong with the larger houses, both European and North American, but outfits like Epiphany and Murphy + Rude are consciously sourcing and consistently producing excellent craft malt. With the current economic climate for raw materials, there’s more cost parity than ever before. Regardless of price, though, I’m a believer in the difference these malts have made in many of our beers. And I know that I’m not the only one who thinks so. Here’s to hoping that attitude continues to trend in the right direction industry wide.

LESS-DESIRABLE 2022 TREND

Caring too much about the styles or approaches of other breweries. I think The Dude said something that generally applies. It’s not exclusive to 2022, but honestly, if X Brewery wants to make a smoothie grade-school-nostalgia sour with lactose, Lunchables, and Little Hugs, I’m not losing a wink of sleep over it.

2023 HOPES AND WISHES

I’m most excited about the barreled beers that we’ll have coming to fruition in 2023. The height of the pandemic temporarily limited our ability to keep up with that program, but we’ve been able to gradually build it back up with some longer aging projects. Looking forward to sharing some of those stouts and barleywines with everyone over the course of this next year.

Sponsorship

SOUL MEGA

Elliott Johnson (Co-Founder & Head of Sales and Marketing)

BEST LOCAL BEERS

I’m going to keep this response local to brands in the immediate DMV area. At the moment, my favorite new local brands are Urban Garden, Lost Generation, and Black Viking. I’m really digging the West Coast IPA and the black lager from Lost Gen. Urban Garden and Black Viking are also black-owned brands. UGB has a fun, unique approach to their beer styles, and Black Viking makes a crushable golden ale with a ginger twist.

BEST OUT-OF-TOWN BEER

I’ve spent a lot of time on the West Coast this past year, and I’m really digging the beer LA’s Crowns & Hops is putting out.  I’m not the biggest hazy fan, but I appreciate their West Coast approach to hazy IPAs and DIPAs.  

A buddy of mine plugged me to Masthead in Cleveland, and they are also putting out some pretty fire stuff.

FAVORITE SOUL MEGA BEER

Every Soul Mega beer is my favorite! But seriously, 2022 was a really fun year for us. We dropped the second brand in our portfolio, Rhythm and Beauty, our remix on a Czech dark lager.  We also collaborated with three local breweries: Aged on Oak imperial stout with 3 Stars; Alliance saison with City State; and Bison Blood Hoppy Brown Ale with Right Proper.

FAVORITE PLACES TO DRINK

I usually frequent the accounts the sell our beer, but by far the best place to drink beer this summer was at Megafest, our three-year anniversary and the first black-owned beer and music festival in DC. Other great places for me are The Pub and the People, Metrobar, Boundary Stone, the Passenger, and Bar Chinois.

POSITIVE 2022 TREND

The world of craft beer is forever changing, so I try my best to stay abreast with what’s happening. One positive trend is that traditional beer styles are still going strong!  I was worried for a second when I saw “beer” shifting away from Beer with styles being introduced showcasing many added ingredients.

I like that I’m seeing packaging options of 12oz and 16oz being more available to consumers.

I think Web3 and the internet are playing more of a role on how the consumer connects with brands, whether that be through product availability, membership, and/or experience. 

Non-alcoholic and low-cal options in the market is also kind of cool to me. I think there should be complete inclusion in the products available to people.

LESS-DESIRABLE 2022 TREND

I have my own personal bias when it comes to certain beer styles (like I said not a huge fan of hazies or pastry/dessert beers or fruited beers) but I will say I’m a big fan of innovation and creativity, so, hey, keep ‘em coming!  The only less-desirable trend I will comment on is the economic factors affecting our industry. From inflation to climate effects on raw materials to supply chain issues, it can sometimes be very annoying!

2023 HOPES AND WISHES

My hopes and wishes for 2023 and Soul Mega is the continued opportunity to collaborate with brands both local and nationally, especially our friends and those we admire in the industry. I wish to continue seeing more creativity in hybrid styles while keeping tradition at the forefront. I also hope to contribute in continuing the growth of the DC craft beer scene and strengthening minority representation in the beer industry.

CROOKED RUN FERMENTATION

Jake Endres (Co-Founder & Production Manager)

Sponsorship

BEST LOCAL BEER

Cushwa’sElectrofruit series. These guys are wizards with smoothie-style beers, every single one tastes as described.

Ocelot’sBreak My Balls (Terpene Edition). Using terpenes in beer has been done a lot, but this is the first time I’ve had a beer that really benefited from them. (We’ve tried it. The result was not great.)

Vibrissa’sKlar German pils. A great lager from a brewery that makes great lagers.

Wheatland Spring’sEstate Barleywine. A fantastic barleywine with 100% estate-grown grains.

BEST OUT-OF-TOWN BEER

Fourscore and Other Half’sCannibal Skrrt. This beer was pretty insane. Smoothie stuff doesn’t get a lot of love within the industry, but sometimes you try one and just think whoa. This tasted like the most delicious strawberry daiquiri.

Halfway Crooks’Super Super Turbo Turbo. These guys make some of the best lagers out there, and this is the best rice lager I’ve had. Love an ultra-crafty adjunct lager.

FAVORITE CROOKED RUN BEER

Our brand-new Italian pilsner Alora. This is going to be brewed and served exclusively at our DC location in the Union Market neighborhood, to accompany pizza by acclaimed DC chef Chris Morgan and international pizza czar Anthony Falco. We’ve brewed the first batch at our Sterling location for the January opening. We knew we needed to make something polished – pilsner is our top-selling category, and this one will be year-round. Alora is our first foray into this style, and the recipe was a concerted effort by our team, with some help from Vince Tursi (DSSOLVR) and Todd DiMatteo (Good Word), whose combined lager knowledge is beyond reproach. It’s got a great dry bitterness and lemon-zest hop flavor. I think we really nailed it.  I’m confident it will be our top selling beer there.

FAVORITE PLACES TO DRINK

Lost Generation. Shout out to Cody, Jared, Anne, and Megan! Our good friends run this brand-new NE DC brewery, and it’s already making some great beer across a range of styles. Their IPAs and lagers are tasty, but they’ve also produced some nice kettle sours and seltzers. When it comes to breweries, I don’t just want some good beer, I want to go to a place where I love the people.

Also, Ocelot, for the same reasons!

POSITIVE 2022 TREND

The continuing trend towards traditional beers. Last week, our helles bock was the second best selling beer in the taproom behind Coast, our pilsner. These beers are more fun to design, more fun to brew (no adding thirty boxes of fruit puree to a tank), and more enjoyable for me to drink regularly. Breweries are putting much thought into beers like Czech-style lagers and English-style ales. The cost of goods sold is way less (which is a big deal nowadays). The number of people who want a sweet stout with 500 pounds of coconut is dwindling, and those who do want them look towards the masters of those styles and can get them with the increased distribution we see nowadays.

LESS-DESIRABLE 2022 TREND

Related to that last part, there’s no loyalty for local beer. Everyone has to send more of their beer out of local market. Freight costs drive up price and decrease profit, and the beer may not be as fresh. In some respects, it’s great for the consumer to have so many options, but on the other hand, since the overall quality of beer these days is pretty high, I really think a lot of people would be happy with more local options.

2023 HOPES AND WISHES

I love the continued development of food and beer, whether it’s in-house restaurants, pop-ups, chef partners, or staple food trucks. As someone who enjoys beer but also has to drink it as part of work, I never drink on an empty stomach. I’ve touched that hot stove enough times to ensure I don’t do it again. It’s great to be able to grab something tasty and unique when I’m at a brewery or bar. The synergy can be really beneficial to both parties.

I also hope to stay in touch with all the great friends I have made in these past ten years in this industry – and to make more friends.  I’ve gotten to know some of the most genuine, hard-working people through brewing. As one of them says, “We didn’t get into this business to be driving Ferraris.” I’m grateful to have a list of people I can always count on for help and advice.

Sponsorship

PORT CITY BREWING

Jon Harahan (Brewer and Social Media Manager)

BEST LOCAL BEER

I’ve really been enjoying the beers coming out of Lost Generation! They are making both true to style beers, and they don’t seem to be pigeonholed by tradition. 

BEST OUT-OF-TOWN BEER

East Branch (my favorite hometown brewery) out of Downingtown, Pennsylvania has always made great beers (lagers especially), and they recently made a beer for Lione’s Pizza (my favorite hometown pizza place) that is light, hoppy, and crushable. 

FAVORITE PORT CITY BEER

Pizza Night! 

FAVORITE PLACES TO DRINK

Always in the PCBC tasting room – or at home. 

POSITIVE 2022 TREND(s)

The more high-quality lagers there are, the happier we’ll all be. 

2023 HOPES AND WISHES

I hope more breweries see the benefits of brewing specific beer styles. They are a great way to guide drinkers to the beers they want and educate those newer to beer on the vast diversity of beer flavors.

ASTRO LAB BREWING

Matt Cronin (Co-Founder & Head Brewer)

BEST LOCAL BEERS

I don’t drink barleywine often, but Wheatland Spring’s Estate Barleywine hit all the right notes. It was the perfect combination of dried fruit – raisin, fig, cherry – and chocolate with whiskey barrel character and a super luscious mouthfeel.

BEST OUT-OF-TOWN BEER

I really enjoyed this year’s Smashing IPA from Trillium and Cloudwater. It paired a single euro malt with Riwaka. Simple goodness.

FAVORITE ASTRO LAB BEER

Our anniversary beer, Sidereal 4, showcased a lot of what we have learned over the past four years. By using modern thiolized ingredients and Phantasm, I think we were able to create a super refreshing beer with bright peachy and citrus notes.

Sponsorship

Another of my favorites was Candy Jail IPA. This beer was an awesome collab with Phil Runco where we had fun using Fast Fashion’s Anchovy hops, which have a supercharged Jolly Rancher flavor with notes of melon and pineapple. 

Rounding it out, I think that Fresh As got even better. This year’s version included hand-selected Nelson Sauvin from Freestyle Hops, giving it a little more punch and supercharging the aromatics. 

FAVORITE PLACES TO DRINK

I enjoyed a few beautiful, sunny days relaxing at Elder Pine and Landmade with the family.

POSITIVE 2022 TREND

I’ve been enjoying the trend towards classic styles. Nationally and more locally, the lager game is still going strong, and I am seeing some British styles like milds being produced, which is a nice and somewhat nostalgic shift for me.

LESS-DESIRABLE 2022 TREND

Supply chain issues and the ever-increasing cost of materials and freight are becoming a squeeze.

2023 HOPES AND WISHES

I hope that business continues to bounce back.

RIGHT PROPER BREWING

Justin Larson (Head Brewer)
Michael Martin (Lead Cellarperson & Packaging)

BEST LOCAL BEERS

Larson: I’ll start with a crispy boi from Wheatland Spring called Servus, which is a fantastic Bavarian-style helles. Then I’ll go hoppy with DDH All Nectaron Everything from Other Half (DC). And I’ll end my answer dark and go with Ocelot and Tabol’s collab Flip It, which is a really superb schwarzbier.

Martin: Elder Pine’s Royal Pilsner.

BEST OUT-OF-TOWN BEER

Martin: Väsen’s Dark Mexican Lager.

Larson: It’s pretty difficult to try and remember all the great beers I’ve had (that don’t happen to be local), but here are ones I either remembered or jotted down (or something along those lines): There Does Not Exist’s Dream Realm, Human Robot’s Currents of Space, Fonta Flora’s Underground, Grimm Artisanal Ales’ The Open Work Cab Franc, Sante Adairius’ Bended Note, and TRVE’s First And Last And Always.

FAVORITE RIGHT PROPER BEER

Larson: Fear No Art, an IPA that’s one of our limited production releases, is the only recipe that I really tinkered with several times over. We’ve tried different yeasts over the years and really examined the hop combinations – not only to make a well-balanced drinking experience but to get as close to all of the bright, well-rounded fruit flavors (popping out from the hops) that I envisioned in my head initially. Hopefully, the next time we brew it, I will have it dialed in to a solid fortified recipe. *chef’s kiss*

FAVORITE PLACES TO DRINK

Sponsorship

Martin: Garden District and The Blaguard.

Larson: I really enjoyed my two visits to Wheatland Spring out in Waterford, Virginia. Good vibes plus great beer. I highly recommend it.

POSITIVE 2022 TREND

Martin: Lots more clean pilsners and dark lagers.

LESS-DESIRABLE 2022 TREND

Larson: It would appear that there are a handful of new breweries just following trends and throwing ingredients together that are eye-popping with the hope that it would help sell their beer. And these marketing ideas don’t always make for a great combination and, therefore, not a very good beer. I wish breweries would stick with what beer their company and team love. This will make it much easier to build a recognizable brand and follow based on a product that the brewery can stand behind. 

Martin: Lactose in beers. No need.

2023 HOPES AND WISHES

Martin: More clean pilsners and dark lagers, please.

Larson: Overall, the brewing community is kicking ass and making some outstanding new beers. It’s amazing to see all the new ideas and continual movement toward thinking outside the box. It’s expanding everyone else’s idea of what and how we can even brew.

Compiled, edited, and hyperlinked by Philip Runco. Further edited by Jacob Berg. All photos by Philip Runco.