An eight-legged, hophead's dream. Eight separate additions of hops, 108 IBUs, and a foolishly generous dry-hop make this denizen of the deep a lupulin delight.
Bright tropical fruit flavors with aromas of pineapple, watermelon and passionfruit.
West coast style IPA boasting powerful hop flavor and aroma.
Juicy tropical fruitiness with notes candy peach rings and tangerine. Exclusively hopped Samba.
A wicked combination of chocolate, roasted and black patent malts. But what about hops, you ask? This evil brew's 75 IBUs balance the huge malt base and pack a punch of their own.
The Reaver is an oak-aged farmhouse style ale; fermented with farmhouse ale yeast, brettanomyces, and wild yeast. It also contains souring bacteria native to our Coastal Virginia home.
An oak-aged, farmhouse style red ale; fermented with farmhouse ale yeast, brettanomyces, and wild yeast and souring bacteria native to our coastal Virginia home.
A hazy, juicy riff on our flagship DIPA. 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.
A Hazy/Juicy Double IPA, VILLAINOUSLY double dry hopped with Australian Galaxy and Summer. Bursting with intense notes of tropical fruit and ripe melon.
A hazy, juicy riff on our flagship DIPA. 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.
Using the same base recipe as our flagship Hoptopus Double IPA, we turned down the bitterness and fermented this one with a special yeast strain, then we TRIPLE DRY HOPPED it with Nelson and Enigma hops. Hazy, juicy and bursting with white grape and tropical fruit character.
New England Style brews with variants of hops. Hazy, juicy, and tropical flavors.
Refreshingly tart and crisp with variants of fruit.
Foeder aged, dry hopped table beer. This low alcohol sipper was fermented with our native culture of Coastal Virginia microflora and spent its life in oak before being dry hopped with a generous dose of a single hop of our choosing.
American Pale Ale hopped and dry hopped with Citra. This one punches way above its weight class, with huge notes of mango and orange.
Double Coffee Stout, brewed with our favorite bourbon barrel aged Costa Rican coffee from Monstro Coffee.
This black-souled, massive Imperial Milk Porter was brewed with an evil volume of floor malted English barley and lactose, aged in oak barrels for several months.
A classic robust porter brewed with freshly roasted sugar pumpkins. We up the ante with fresh cinnamon sticks, whole nutmeg & cloves in the boil, resulting in a roasty, spicy fall brew.
Our take on a classic German festbier. Dominated by sweet and flavorful munich malt, Beachfest is fermented at low temperatures to ensure a clean, crisp finish. Noble hops balance the malt base, lending it subtle, spicy undertones.
Brewed with roasted malt and coffee from Monstro Coffee. Aromas of roasted coffee and hints of smoke with flavors of dark chocolate and subtle nuttiness.
1505 Taylor Farm Rd
Virginia Beach, VA
23453
(757) 563-2337
TAPROOM HOURS
Monday: Closed
Tuesday: 3pm-9pm
Wednesday: 3pm-9pm
Thursday: 3pm-9pm
Friday: 12pm-9pm
Saturday: 12pm-9pm
Sunday: 12pm-7pm
3800 Colley Ave.
Norfolk, VA
23508
(757) 904-5344
TAPROOM HOURS
Monday: Closed
Tuesday: 3pm-9pm
Wednesday: 3pm-9pm
Thursday: 3pm-9pm
Friday: 12pm-10pm
Saturday: 12pm-10pm
Sunday: 12pm-7pm