ON TAP NOW and Introducing "Feral Melons," Feral Hop Pale Ale, 5.5% ABV: “If you get to name a beer Dangling Apricocks, then I get to name a beer Feral Melons,” Gregory said indignantly one morning. This beer began with the discovery that our Landlord is an organic hop farmer in Hopland – one of several contenders to the title “the birthplace of craft beer.” a 98-year-old hop farmer from the area speculates that these are a landrace of hops that went feral during the early days of hop cultivation in the 19th century. This beer is equal parts a nod to California’ s history -- when beer and agriculture where mutually constitutive – and a celebration of modern, hazy beer styles. Citra hops contribute notes of overripe melon, but the wet, feral hops contribute a subtle grassy note like sauvignon blanc. The name? Well it’s just another winning compromise.
Join us this Saturday as @timbuckwalter of @niadartcenter is back to spin some sweet vinyl from 4-8pm. If you can't make it no worries, Tim will be spinning for you the first Saturday of every month here at Armistice 🎼📀🎧🍻
Introducing "Unnecessary Letters," IPA, 6.4% ABV, 41 IBU: “Thou whoreson zed, thou unnecessary letter!” It’s probably our favorite Shakespearean insult, but it speaks to our tap lineup in another register. IPAs are so de rigueur as to make style designations nearly redundant. Of course it’s an IPA. This one straddles the line between East Coast and West Coast. The recipe is all West Coast dankster, where Simcoe, CTZ, and Nelson combine for a sticky, resiny hop profile. The method, however, is all East Coast. Early hopping leverages the biotransformative properties of the yeast-hop interaction and leaves this beer as hazy as the Vermont-style IPAs that all the kids are drinking. Does that make it a Midwest IPA? Substyles be damned. It’s just an IPA. ON TAP TOMORROW, NO GROWLERS
We will be closed TOMORROW (October 3rd) for a staff education day. We are incredibly lucky to have such an amazing staff here at Armistice, and something we strive for is furthering the beer education of our employees. Please bare with us as we close for a day to allow our staff the chance to learn more about our craft and our incredible industry.
Tomorrow (Saturday) from 4-8 pm our friend @timbuckwalter is spinning some gems of funk, soul, rock, and dub in the taproom. And while you're grooving, try a pint from our Ally Tap and we'll donate $1 to @niadartcenter .
Introducing "Riches Brew," Catahoula Coffee Stout, 7.5% ABV, 56 IBU: Riches Brew unites two of the best things Richmond brews: coffee and beer. This one gets up on the right side of the bed. It starts its day as a bigger than average stout that would be just as comfortable in a thermos as in a growler. Then we add seven pounds of freshly roasted coffee from our favorite local roaster, Catahoula Coffee Company (@catahoulacoffee). The roasted beans compliment the rich chocolate notes of the roasted malt. More than a handful of oats give this stout a rich and velvety mouthfeel. This cold brew will get your motor running in a very different way. the nose is your cup of coffee in the morning but the finish is all nightcap. Riches Brew wants to be a breakfast stout but it stays out too late.
As fresh as gets! A special thanks to our good friend Mike from @warmspringwindfarm and the @norcal_hop_growers_alliance for bringing us these fresh cascade, cluster, and nugget hops for our ALL CALIFORNIA Organic beer. This beer will use all California ingredients, including a California strain of yeast, Organic California hops, and Organic California Malt from @admiralmaltings. We couldn't be more excited for this beer. More details to come
Reintroducing "Saison de Table," Table-Strength Saison, 5% ABV, 19 IBU: Saisons were originally brewed to sustain farm workers during their summer labors in Belgium and France. The yeast strain we use hails from Wallonia (a francophone region of Belgium) and it ferments to champagne-like dryness; some theories even hold that it is a mutation of champagne yeast. It leaves behind subtle esters that are reminiscent of black pepper and spices rather than belgian phenols such as bubblegum, banana, and clove, which are more common in the style. This naturally hazy, highly aromatic beer is a bright and refreshing alternative to hefeweizen. Nobel hops lend an herbal spiciness to the finish. It's one of our favorites to pair with food and sunshine. YES TO GROWLERS
Had a chance to visit @armisticebeer over the holiday weekend & what a treat it was! Brother, sister owned & operated, the folks are friendly and the beers are inviting. Personal fave of the day was the IPiñA, a 9% abv piña colada inspired IIPA. Big coconut & pineapple notes help this big beer drink lighter than you'd expect. Get it before it's gone!
Introducing "Dangling Apricocks," Apricot Saison, 5.6%, 33 IBU: Get your head out of the gutter, or at least get it into the Shakespearean gutter. “Go bind thou up yon dangling apricocks” begins one of the greatest garden scenes in Shakespeare. The gardener who speaks these lines in Richard II develops an analogy between the care of the garden and the care of the state, where agricultural labor is elevated to a proxy for political work. This beer maybe doesn’t aspire to such regal heights, but it is a tribute to the hard work that makes a leisurely pint possible. From the farmers and laborers who grow our barley and hops, to the chemists who maintain our yeast cultures, to the technicians who keep our malting facilities and hop bailers in prime condition, to the drivers who deliver our raw goods and equipment, to the intergenerational work of transmitting traditional knowledge about brewing before the advent of industrial brewing, to the folks who work hard in our taproom and pour you a pint after your own long day of work – beer would not be possible without work. This beer also benefits from the additional labor of the orchardists who grew the apricots that we added in puréed form at the end of fermentation. The phenols from the saison yeast blend seamlessly with the bright scent of apricots. The apricot sugar ferments out entirely leaving a dry finish, with just enough bitterness to reminder you that there is a stone at the center of these fruits. This one’s for the workers! YES TO GROWLERS
Introducing "Tropics of Idaho," Northeast-style IPA, 6.7%, 45 IBU: A massive mash addition of Idahoan instant mashed potatoes, a large charge of whole, unpeeled russets, and liberal dry-totting bring this IPA to the borderlands of hazy and gravy. Just kidding -- we’re not trading buds for spuds anytime soon, though we’re sure someone has tried it. This cloudy brew is potato-free, slurry-free, cruelty-free, flourless, and vegan. Lest you be incredulous about the nebulous trend, let us assure you the haze is entirely derived from hop polyphenols that stay in suspension when we dry hop while fermentation is still active. In some senses this beer bridges the chin-dribble juiciness of Vermont-style IPAs and the quality of the light in LA during a post-apocalyptic sunset. First we whirlpool with Citra, then we double down on it with whole-leaf cones in our brand new hopback (which we’ve dubbed Spudnick). The warm-hop regimen is equal parts El Dorado and Idaho 7 -- a hop that’s only been on the market for two years. These two impart the pungency of the tropics with papaya, passion fruit, and lychee along with the citrusy notes of yesteryear’s Orange County – all orange, red grapefruit, tangerine, and lime. We repeat that treatment in a final, traditional cold dry-hopping. A round body makes this beer soft on the palate, which underscores the juiciness we love in Northeast-style IPAs. But this overripe juice bomb is straight from our own private Idaho.
Coming TOMORROW (Friday) "IPiñA," Piña Colada Double IPA, 9%, 66 IBU: If you like piña coladas, then you might like this beer. We start with a bad and juicy double IPA that would send you to the beaches of your mind even before we add the equatorial fruits. Like most Armistice IPAs, we save the hops for when the sun is setting on the hot-side of the brewing process so we get tons of flavor and aroma extraction without the bitterness. We whirlpool with Citra, which contributes juicy flavors and aromas of citrus and lychee. You might think there’s lime in here, but that zest in your glass is all from the Motueka hops – a relatively new hybrid out of New Zealand. When fermentation recedes, we add 43 pounds of pureed pineapple, giving this beer a permanent pectin haze and a taste of the tropics. Then we dry hop with Citra, Motueka, and Amarillo. Finally, we rack the beer onto 30 pounds of toasted coconut for a lotta colada. We lose a significant portion to the sponge-like nature of hand-toasted coconut – that’s the island’s share. Maybe down the line we’ll figure out how to wring the beer out of it for a malibrew with latitude. For now, if you’re not into yoga and prefer your tropics with grain, have a pint and escape. 🌴🍍🏖🍹🏝🍻 (Half pints only, no growler fills)
Introducing "Tesserae," Double IPA, 8% ABV, 63 IBU: Often backed with gold leaf and other metal foils, tesserae are the cube-shaped pieces of glass used in mosaics in late antiquity. The beer by the same name is likewise evocative of the rich, luminous effect of gold on glass. We use an English heritage malt called Golden Promise, which provides a malty sweetness that finishes clean and uplights the hops that make this beer shine. We use equally massive amounts of Mosaic and El Dorado hops in the whirlpool and dry hop additions. Mosaic brings a bright medley of berries to the nose, along with tropical fruit notes such as mango and pineapple. El Dorado, named after the mythical city of gold that eluded Spanish and English imperialists and plunderers for centuries, compliments the tropical notes in Mosaic and adds watermelon, unripe stone fruit, and citrus zest. A rich, resinous band of pinesap runs through the back end of this beer in a nod to danker iterations of the style. This is a refreshing and drinkable take on a big, bold style. The explanation might border on the byzantine, but the beer is straightforward and solid gold.
Spread the love to your friends and neighbors! We have a "Buy a Friend a Pint" board where you can buy your friends and neighbors a pint of beer for the next time they come in. Like every day, doors open at noon 🍻
We love this community so much!! Thank you to everyone who came out for our "Imbibe + Vibe" opening party last night. Looking forward to continuing to bring people together over a pint of beer. #alesandallies 📷: @bibibellevie @mel.jules @djashwilliams