Edible Blue Ridge Fall 2022

WMD&T: Dan teaches a private, 45-minute beer course for guests [of the B&B]. It’s a short overview of the brewing process, with vi sual aids using crowlers. He labels them mash tun, fermenter, and so on. He goes through off-flavors and the chemical processes that cause them. By doing this, if you’re a homebrewer, you get more knowledge for tasting and perfecting your own beer. It’s not your typical brewery tour of “here, look at all of our stainless steel and smell our hops!” If I go and do something like a tour and I don’t learn anything, what’s the point? EBR: The homebrewing community is pretty big — do people bring you all their beer when they come to visit? WMD&T: Dan is a BJCP-certified beer judge; we get a lot of home brewers bringing their beers for Dan to evaluate! EBR: How is your relationship with the neighboring breweries? You have some big names close by. WMD&T: We’re well-connected with the neighboring breweries, small and large. Jason, the brewer at Devil’s Backbone, told me, “Terri, I’ll be honest with you. I’m usually reticent about small batch brewers because of time and temp control, [etc.,], and you’ve gotta really know what you’re doing. But Dan brews damn solid beers.” EBR: The 151 area is well-known for its bustling winery scene. What are some of your favorite wines? WMD&T: For white wines, hands down, Cardinal Point. Wear your flip-flops, bring some dogs, they’re super relaxed. They do a dry WMD&T: Afton Mountain Vineyards! They have an Italian wine maker and make some of the best reds in Virginia — they’re extra on the dry side, including the Italian-style Bacco blend. Kind of like a Montepulciano. For sweets, Hilltop Berry Farm makes amazing fruit wines. And they have mead — he’s also our honey guy! He’s the an swer in all of Nelson county if you want bees. I make sorbets with their sweet fruit wines! EBR: The wineries get a lot of attention — competition aside, who are your favorite breweries nearby? hopped Chardonnay! EBR: How about reds?

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