Celebrating 8 years in Virginia Beach! Reaver Beach Brewing Co., is home of the legendary Hoptopus Double IPA and maker of award-winning craft beers and wild sour ales. We are the oldest craft brewery in VA. Beach and our team is passionate about craft beer and service to our customers. We’re constantly experimenting with local microflora and unique ingredients to create magical and exciting beers.
Introducing: BLACK CROW (10% ABV) – Imperial Coffee Stout, aged in whiskey barrels for 7 months and conditioned on Bourbon barrel aged coffee from Monstro Coffee Co, organic cocoa nibs, and Madagascar vanilla beans.
Black Crow is an amalgam of our Under the Black (Brownie Stout) and Murder of Crows ( Double Coffee Stout), but amplified in ABV and barrel aged. Chocolate, vanilla, coffee, and oak all work in tandem to assault the senses.
He of the Murder.
He of the black feather, of decay, of death.
And yet, of rebirth and life renewed.
Black Crow will be available on draft and in 500ml bottles to go beginning Saturday 2/23!
NOTE: CLICK ON OUR BEERS FOR THE ALL THE LATEST CRAFT BEERS IN THE TAPROOM
Can #1 (of 2) releasing this Saturday, 2/23:
HIP-HOPTOPUS (8.0% ABV) – a hazy, juicy riff on our flagship Hoptopus DIPA. We took the base recipe and tweaked it, changing the yeast and water profile to juice it up. Hip-Hopto has the exact same hops, just added at later stages to reduce bitterness (plus a significantly increased dry-hopping rate).
Mango, clementine, and grapefruit blast out of the glass, carried by a velvety soft mouthfeel and rewarding your tastebuds for the trip to the brewery.
**Draft + 16oz./4-packs – No Limit**
The culmination of nearly 4 years of work, Tidal stands with the best spontaneously fermented beers in existence.
TIDAL (5.9% ABV) – a spontaneously fermented, oak aged blend of 1-3 year old barrels of mature wild beer.
When we first set out along this path of using native Coastal Virginia microflora in wild fermentation, it was just an idea. We installed a Coolship without knowing for certain whether or not spontaneous fermentation would work in our climate. Ours was the very first Coolship in Virginia.
The process of making spontaneous beer seems a simple one, but is deceptively challenging in practice. We make a starchy, complex wort with barley and unmalted wheat, boil with a heaping dose of our aged hops, then rack into our Coolship while still hot. Overnight, the wort cools and is inoculated with wild yeast and souring bacteria present in the air around the brewery. From there, it’s racked into oak barrels and allowed to ferment without further influence or any yeast added.
This can only happen under certain weather conditions, and the brewer is at nature’s mercy. This makes it challenging. This makes it exciting, particularly when it goes right. Tidal is such a special beer to us, because it’s representative of the things that have gone right, and the hard work that’s paid off.
With character of funky lemongrass, freshly baled hay, and ripe stone fruit, we feel that Tidal stands with the best spontaneously fermented beers in existence. We are beyond excited to finally share this long term project with you and offer it on draft and to go in 500ml bottles* at our 8th anniversary this Saturday, 11/3.
*Due to the very small bottle count, there will be a limit of 1 bottle per person so come early*
Our sour and wild process includes a Virginia first: a coolship. This open-top brewing vessel, rarely used in the United States, allows open air to inoculate the brew with wild yeast and bacteria.
Join us every Tuesday at Reaver Beach Brewing Co. to celebrate all things craft beer and Jeeps! Come enjoy a pint and spend some quality time getting to know the Jeep community in Hampton Roads while enjoying fresh local craft brews from the oldest craft brewery in Virginia Beach! Learn about craft beers, trade ideas and compare Jeeps.