A Seasonal Classic: Sierra Nevada Celebration and a Hearty Lunch

One of the highlights of the winter beer season for me has long been the return of Sierra Nevada Celebration Fresh Hop IPA. Although my first pour of Celebration came later than usual this year, it was certainly worth the wait—better late than never!

We stopped for lunch at a favorite local pub on Saturday, and I was thrilled to spot Celebration IPA on the rotating draft list. My decision was immediate; I didn’t even glance at the rest of the menu. In years past, we’ve typically stocked up on a six-pack—or even a case—of this seasonal gem by now. However, I hadn’t noticed it on store shelves yet this season (though I admit I hadn’t been looking too closely).

Sierra Nevada Celebration IPA is brewed with freshly harvested hops, including Cascade, Centennial, and Chinook varieties, which are added shortly after harvest to lock in their vibrant flavors. In the glass, it glows with a vibrant amber-orange hue and a thin white head. Aromas of fresh pine and citrus leap from the glass, setting the stage for a bold flavor profile. Each sip delivers a symphony of hop bitterness, citrus zest, pine resin, and a sturdy malt backbone that provides just the right touch of sweetness for balance. This bright and refreshing combination delights from start to finish.

The flavorful ale made a superb pairing with the Bourbon Peppercorn Burger I had for lunch. The char-grilled patty was topped with Swiss cheese, caramelized onions, arugula, bacon, garlic aioli, and a house-made bourbon peppercorn sauce. It was messy, indulgent, and absolutely delicious—a perfect match for Celebration IPA’s bold and crisp profile.

Winter seasonal beer releases often lean toward dark, roasted flavors with notes of coffee, caramel, and higher alcohol content. While I enjoy those profiles as well, Celebration IPA stands apart with its bright, hoppy focus. Dating back to 1981, Celebration IPA is considered one of the earliest examples of an American-style IPA to incorporate fresh hops, making it an iconic and eagerly anticipated seasonal offering each year.

Cheers!

Saturday Pleasures

Last Saturday began with more purge-related chores, this time focusing on the garage. Even though I've stuck to my vow made years ago that our cars would be parked in the garage, the space for them as gotten ever tighter. After several hours of work, we had made significant progress. I am happy to say we can easily walk around the vehicles now, and the cars' proximity sensors complain just a bit less when entering the space. 

After a run to the local Goodwill shop (not all the unneeded items are being disposed of) we stopped for a much anticipated lunch. We were looking forward to the advertised "Burger of the Week" at Harry's Alehouse. The tasty burger was topped with creamy Parmesan-garlic sauce, crispy onion rings, and bacon, all served on a potato roll. But the most exciting part was that our Marxist-leaning governor has "granted" permission for his subjects to dine while seated at a bar for the first time in over a year. 

An appetizer of fried pickles, the burger, and refreshing beverages, enjoyed at our favorite seats, all combined for an extremely pleasant afternoon. I went back to an old favorite, Bell's Two Hearted IPA for my libation.

Arriving home, we headed to the porch to listen to music and relax, where I enjoyed one of my favorite smokes. I've written about the Black Label Trading Company Bishops Blend a number of times in the past. I had smoked the last of my stash of the 2020 release, but I recently picked up the last of the remaining stock at my local shop, so I get to enjoy this one a few more times. And enjoy I did, right down to the still tasty nub.

At the end of the day, we had a welcome sense of accomplishment, and relief, at the progress made in our purge project. That joy was magnified by the sense of normality of enjoying some tasty beer and food, all free from arbitrary restrictions and senseless rules.

Happy "Chinese Virus" Birthday

On Saturday I marked another trip around the sun. I'd been looking forward to simply relaxing on Saturday, even more than any celebration. We've experienced several days of warm Spring-like weather with temps in the 70's and 80's this week, until Saturday when the thermometer barely cracked 50°. Disappointing but tolerable. The need for social distancing as our country deals with the Chinese virus pandemic would not be allowed to add more than a minor inconvenience to the day.

The morning started off as usual, with breakfast followed by some yard chores. After lunch, we made use of the local Starbuck's drive-thru to take advantage of my free birthday coffee, this time with extra espresso added. Retiring to the screen porch I enjoyed the coffee, some light reading, and a Rocky Patel Vintage 1992.

It got a little chilly in the shade of the porch, but the sun would intermittently pop through the clouds to take the edge off. Once the smoke was finished, I took some time to prep the fire pit for use later in the day. Time around the fire pit was on my short list of birthday plans, and would be unaffected by isolation.

Typically, we dine out for birthday celebrations, but that would not be possible this year. We did the next best thing, and placed a to go order at one of our favorite restaurants. We are making an effort to support them during this crisis, and I joked with the manager that we'll probably be eating their food more than we do during "normal" times!

A couple months ago I had picked up a bottle of Woodford Reserve Double Oaked Bourbon. This is one of my favorite whiskeys, but one that's reserved for special occasions. I had also reserved a favorite cigar for this celebration, a Fratello Navetta Inverso. The cigar had been resting in my humidor since last fall, also for just the right time and whiskey pairing.

Soon, the trio of the fire, the bourbon, and the cigar was providing copious warmth, both externally and internally. Colleen joined me fireside and we enjoyed a few hours of relaxation, conversation, and simply forgetting the concerns of the rest of the world.

Eventually, I let the fire die down. It was a tough decision to call it quits, but another treat was in store for the evening. We had some Irish Whiskey Bread and Butter Pudding left from our combination St. Patrick and St. Joseph Feast Days celebrations earlier in the week. This is another one of my favorite celebratory pleasures.

World pandemics aside, it could not have been a more enjoyable celebration. Birthdays these days seem all the more treasured. In these times of "social media" and "social distancing" even those Facebook and text messages from friends were treasured. For one day at least, the demands of work and plummeting 401k's seem just a little more distant.

And it's officially Spring, so brighter days are coming soon!

Harry's Alehouse Wing & Beer Pairing

Harry's Alehouse held a Wing & Craft Beer Pairing event this week, featuring beers from Flying Dog Brewery. Having attended several previous beer dinners at Harry's, we were excited for the next adventure. We were not disappointed.

Harry's Chef James put together four tasty wing dishes to go along with four beers. This event was run a little differently than previous dinners, in that all the beers and food were served together and we enjoyed them at our own pace. A printed handout was provided that explained the choices behind the pairings. All four of the beers from Flying Dog were ones that I've had before so I was familiar with them already. I was looking forward to Chef's take on the food pairings.

The first pairing was "Elote Wings" served with Numero Uno Summer Cerveza. The chargrilled wings were tossed in a thick chili-lime cotija cheese sauce. The toasted grain and lime zest flavors of the beer were enhanced by the matching flavors of the cheese and lime sauce coating the wings.

Next up was the popular Dead Rise OLD BAY Summer Ale served with "Bay-B-Que Wings" which were deep fried then tossed in OLD BAY BBQ sauce. The wing coating was moderately spicy with a hint of sweetness. The OLD BAY flavored beer maintained the red pepper spiciness providing a seamless flavor experience.

One of my favorite Flying Dog beers, Bloodline Blood Orange IPA was paired up with "Orange Mango Habanero Jerk Wings." Jerk-spiced and citrus-marinated grilled wings were finished with a Orange Habanero glaze. It should come as no surprise I enjoyed this combination very much. The wings were spicy with a lingering heat that was moderated but not abated by the bitter citrus hops in the beer. I was about to declare this the winning pair, until the surprise contender seen in the final offering.

Barrel Aged Gonzo Imperial Porter finished the evening served with "Smoked Salt and Coffee Crusted Wings." The Coffee-brined and Coffee-herb-rubbed baked wings had a Smoked Salt and Maple glaze. The beer by itself provided rich coffee, chocolate and bourbon notes. When paired with the roasted coffee and salt encrusted wings, the combination was amazing. Despite my preference for hoppy beer and spicy food, this combination the winner of the night in my opinion.

This was a sold out and crowded event, and the staff worked hard to get everyone served and provide water, additional beers, and plenty of napkins throughout the evening. All the diners appeared to enjoy themselves very much. It was easy to work through all the food and beer at one's own leisure. The pairings all worked quite well. The standard wings offered at Harry's Alehouse are one of my favorite dishes there, but any of this evening's offerings would make an excellent addition to the menu. 

A dozen wings and the four tasters of beers, not to mention my "pre-game" pint of Center of the Universe Chameleon Orange IPA, make for a very satiating meal. Nonetheless, when one is enjoying an evening of feasting, it's tough to call it quits. We decided to cap off the evening with tasty, and cooling, milkshakes on our way home. It was a fitting cap to an enjoyable night out.

Harry's Alehouse is the Best Beer Bar in VA

Harry's Alehouse was recently voted the 2018 Best Craft Beer Bar in Virginia by CraftBeer.com readers. This is quite an honor considering the establishment only recently celebrated its one-year anniversary.

We've been enjoying Harry's Alehouse since they opened. The beer selection is always interesting. Most of the 24 draft lines are dedicated to good craft beer, many of them from Virginia breweries. Often they feature beers that are unique to Harry's and not offered elsewhere locally. Complimenting the great beer selection is an excellent "from scratch" food menu.

Congratulations to Harry's Alehouse on this recognition. We look forward to seeing what the next year holds in store.

And in case you're wondering, our beloved and missed, "Colonel" is featured among the K-9 photos on the walls inside.

Harry's Alehouse Bourbon Barrel Beer Dinner

We capped off last weekend with an enjoyable event at Harry's Alehouse. The "Bourbon Barrel Beer Dinner" promised interesting beers and good food. As we were seated our server let us know that the first course would start in about 20 minutes, and he then tempted us with a couple additional barrel-aged beers that weren't to be featured in the pairings. Naturally, we couldn't resist ordering both the Founders Canadian Breakfast Stout and the Goose Island Bourbon County 2017 offerings.

Checking in at 11.7% ABV, Founders CBS has been brewed only three times since its introduction in 2011. Brewed with chocolate and coffee, the beer is aged in bourbon barrels that previously held maple syrup. An annual release, the Goose Island Stout is also aged in bourbon barrels, and boasts a big 14.1% ABV. Both beers are much hyped and sought after by craft beer aficionados. We enjoyed both, but picked the Founders CBS as the better, and worth seeking out again in the future.

Those palate primers finished, it was time to for the main event to begin. The first course featured Baked Brie en Croute with Tangerine Honey Marmalade. The beer pairing was Alltech Brewing Kentucky Rickhouse Series No. 6 Tangerine Cream. Alltech is a combination brewery and distillery located along Kentucky's Bourbon Trail. The beer was a bright golden color with a creamy citrus aroma, and a moderate 5.5% ABV. The flavor was that of a classic creamsicle, if it was made with a hint of bourbon. This was certainly an unusual, but tasty beer. The flavors of the brie and marmalade was similar and compatible.

Next up was a French Country Salad made with Heirloom Tomatoes, Herbed Goat Cheese, Toasted Walnuts and a Lemon Dijon Vinaigrette. The featured beer for this course was Allagash Curieux. Curieux is a Belgian Triple, 11% ABV,  that has been aged bourbon barrels for seven weeks. Besides the expected bourbon notes, there are hints of coconut and vanilla in both the aroma and flavor. The salad was especially flavorful, and made even more enjoyable by the paired beer.

It was about this time in the event, that we started discussing how this was not a "sampling" dinner. We were being served full courses meals and respectable servings of the beers. It was going to be a long evening!

The main course featured Blue Mountain Barrel House Chocolate & Coffee Aged Dark Hollow. This was paired with a Coffee Crusted Prime Cut Porterhouse with Grilled Asparagus, Duchess Potatoes and Dark Hollow Demi-Glace. Dark Hollow is one of my all-time favorite Imperial Stouts, and this version was extra rich in roasted coffee and chocolate, with hints of vanilla and oak. As much as we enjoyed this spectacular 10% ABV beer, the star of the course was the steak. 

The "coffee crust" added an extra kick to the flavors. The steak was huge, tender and cooked to perfection. We saw several attendees asking for "to go" boxes. Not us. This was a feast to be enjoyed in the moment. Thankfully the service, which up until now had been almost too quick between courses, slowed to allow us to linger over this course.

Eventually it was time for dessert. This was a classic French Apple Raisin Pie with a Cream Cheese Topping. In a break from the beers served previously, the pie was served with a cider. Moonlight Meadery Them Little Apples is a created from fresh cider, blended with honey and sugar at the meadery and allowed to ferment in Rye Whiskey barrels.

The honey sweetness comes through in the flavor of the cider, though I didn't detect the affects of the barrel aging. The pairing didn't come off as well as the others, but that could be simply my preferences for less sweet beverages. That said, I had no trouble finishing any of it.

The dinner complete, Colleen and I decided to linger over coffee and continue our fun date night. Before we left home for the dinner, we had discussed how neither of us felt particularly motivated to go out for the evening. However, in the end, we were delighted to have struck with our plans. It was a most enjoyable finish to the weekend.

This was the third "beer dinner" we've attended at Harry's Alehouse, and I think the best and most extravagant. The service all evening was attentive and friendly. Harry's events are reasonably priced, a lot of fun, and there is no skimping on the servings of food or beer. We're definitely looking forward to the next event.

Harry's Beer Dinner With Oskar Blues

Last week we attended a beer dinner at Harry's Alehouse which featured libations from Oskar Blues Brewing. The evening included four generous courses served with four beers from the North Carolina and Colorado-based brewery.

The introductory course paired Old Chub Scotch Ale with Crispy Pork Belly. Old Chub is a long-time favorite of mine, but I honestly can't recall if I've ever had pork belly as a main dish. This pairing was met with some trepidation by those at our table. A hefty portion of pork belly was topped by extremely crisp strips of rind. The beer went extremely well and served to keep the palate clean of the somewhat greasy meat. As far as that initial trepidation went, I finished every last speck of food from my plate.

Next up was a Mulled Granny Smith Apple Salad served with Dale's Pale Ale. The salad consisted of baby arugula, frisee, pepitas, cranberries, and goat cheese with an apple cider vinaigrette. This was an interesting dish, with strong sharp flavors. The potent tang of the cheese and dressing especially were moderated by the citrusy hops of the beer, a foil that we deemed was well needed.

After those satisfying preparatory courses, it was now time for the "main course," Ten Fidy Braised Short Ribs. The tender pieces of beef were prepared with, and served with Ten Fidy Imperial Stout. The entrée included celery root puree, brussel sprouts and pomegranate seeds. The short ribs were melt-in-your-mouth tender. The Oskar Blues Ten Fidy served as a fitting compliment to the meal. Although once an elusive beer on the east coast, it's one of my favorite Imperial Stouts.

After three filling courses, the dessert dish was now upon us. We were served a large slice of Chocolate Coconut Stout Cake. The sweet treat was topped with vanilla icing and toasted coconut flakes, and paired with Death By Coconut Irish Porter. When the plate was set in front of me I remarked that this just might be too much for even me to consume. In the end however, I was up to the task and left nary a crumb on the plate or nor a drop in my glass. So often I find these dark chocolate pastries to be too dry or too sweet for my taste. Not so this evening, the cake was moist and delightfully flavored. The beer was also a new one for me. Although I do like coconut, I find coconut stouts and porters to be enjoyable in only small amounts. This pairing however, work quite nicely and was a royal finish to a great meal.

We enjoyed the both the beers and the foods featured in the dinner very much. As noted previously, our dining companions did not drink beer. They were however quite knowledgeable about food, and also regarding local restaurants. They shared their experiences and we shared our beer experiences. It was a delightful evening of excellent food and drink, as well as conversation.

This was Harry's third beer dinner event, and the second one that we have attended. Harry's does these events well, and we'll definitely be on the look out for announcements of future dinners.

Harry's Wing & Beer Dinner

Last Wednesday evening Harry's Alehouse held a Wing & Beer Pairing. This was the first beer dinner event we've been able to get to at Harry's and it sounded like one we'd very much enjoy; four chicken wing selections paired with four beers.

We arrived late for the start of the dinner, and the diners were close to finishing the second course. (We misunderstood the starting time.) Both the manager and the owner stopped what they were doing and got use seated and made sure the kitchen prepared the missed pairings for us, and we were caught up in no time. We very much appreciated the extra effort and attention.

The first course featured Thai Sticky Wings paired with Allagash White. The three wings were moderately spicy but the Witbier cut right through that and refreshed the pallet. True to the description, the wings were oozing with a very messy and sticky sauce. Fortunately Harry's provided plenty of napkins and wet wipes too!

Next up was Memphis Hot Wings and Triple Crossing Paranoid Aledroid. This time the wings featured a classic dry rub. I'm a fan of the dry rub barbecue and Triple Crossing Pale Wheat Ale is a beer I've enjoyed several times at Harry's as well. I liked this combo very much.

The heat was turned up for the third course of Korean Hot Wings served with Perennial Artisan Keith's Korner. The Wings were smothered in a thick, deep red, and hot, sauce that created a bit of perspiration on the top of my head. Pickled radishes were served on the side. The IPA could not quite overcome the intense flavor of the wings, and its flavor was somewhat lost. Although the pairing didn't work as well as the others, the wing flavoring was very well done.

The final beer of the evening, Founders Nitro Rubaeus, was paired with Peanut Butter and Jelly Wings. Admittedly, I had my doubts about this one. The wings had a strawberry glaze and were accompanied with a peanut butter dipping sauce. The wings were flavorful, but my least favorite of the evening. The beer, to my surprise and delight was very good. I haven't been a big fan of fruit beers but the raspberry flavored beer made for a refreshingly fruity dessert finish.

Harry's Wing and Beer event made for an enjoyable evening. I found it to be a nice twist from the usual "beer dinner." The pairings were well done, and both the wing and beer selections were tasty.

Although the twelve Wings and all the beer was more than satisfying, we were enjoying ourselves so much that we decided to linger for another beer and more food. Since I missed getting the full flavor the Perennial Artisan Keith's Korner IPA, I opted for a glass of that one with my "second" dinner.

We're looking forward to enjoying more events such as this at Harry's Alehouse.

Seasonal Chores, Gun Range, and Craft Beer

Yea, pretty much a typical weekend.

Our weekend was focused on getting the Christmas lights hung. But first, I needed to trim some of the shrubbery in front of the house — there always seems to be a "pre-chore" to the chores. That led to blowing leaves out of the beds, which led to blowing leaves out of the rest of the yard.

Finally, it was time actually get to the lights. Hmm, that string doesn't light. Wait, this one only lights halfway. I have to wonder, how do Christmas light strings go bad between packing them up in January and unpacking them in December? So, it's off to the hardware store for more lights in order to finish the task. I must say, it looks good once we're finally done so it was worth all the extra work.

After Mass on Sunday, Colleen asked "Are you going to the range?" I hesitate and she tells me she's going to do more decorating. "So you should go," she says. Who am I to argue?

I packed up the little Walther .380 that I'm considering shooting in IDPA BUG matches next year. I've not shot it in a few years, so figure it'll be fun. Anticipating the sting, I jerked the first shot, but the next 11 from 7 yards were right on.

I ended up putting 50 rounds through the little gun, shooting from 7-15 yards. I was pretty pleased, even if I did walk away with a bit of blood on the web of my hand. The tang on the handle digs in a bit. It's not too bad, but 50 rounds was enough "fun" with that gun. A bit more shooting with the SIG P226 rounded out the quick trip.

Returning home, it was time to sort through more extension cords and finish the window candles. That task completed, we decided to head over to Harry's Alehouse for a snack, and a beer or two. Having this place so close to home is going to be detrimental to my wallet, and my waistline. We opted for a couple appetizers; Pulled Pork Tostadas and Grilled Texas Wings. Either appetizer would make a full meal, and the tostadas were especially tasty.

Founders Nitro Oatmeal Stout &
Stone Enjoy By 12.25.16 Unfiltered IPA (Virginia Prototype)

Standing outside admiring the lights on the house Sunday evening, it truly seemed like winter. It felt cooler than the 37° shown on the wall thermometer, and is but a preview of the weather to come. The trips to the range may be less frequent, but at least it's always warm at the pub.

Harry's Alehouse

After what seemed a long wait, Harry’s Alehouse finally opened a couple weeks ago. We made two visits to Harry’s last week, and excepting a couple minor hiccups, we liked what we found. Our first visit was for a weeknight dinner, and we opted to sit in the dining room. Harry’s features 24 rotating taps, and I was most interested in seeing what sort of variety would be offered. Our waiter reviewed the menu with us, pointing out beers that were sold out, and ones that had been added. I made my selection, only to have the waiter return minutes later to tell me it was no longer available. Another selection made, and another selection reported out. After the third time, a manager came to the table with a couple samples of other beers, and offered a sincere apology. The beers were turning over more quickly than the staff could keep up. I ended up with a very tasty beer, Space Cake IPA from Clown Shoes Brewing, and chalked the miscues up to opening pains and trying to sort out inventory. To be fair, Colleen got her first pick of beer.

Sierra Nevada Celebration & Old Rasputin Russian Imperial Stout on Nitro

After a delicious appetizer of a Fried Green Tomato Stack, we both opted to try a couple of the burger varieties for our main course. The burgers were quite flavorful and served with crispy hand cut fries. After dinner, we loitered awhile over our beers, and vowed to return.

We paid another visit this past Sunday, this time taking seats at the bar. As the bar area is our preferred seating at any pub, we took note of the ample seating space, the wide bar, comfortable foot curb, and to Colleen’s delight, a hefty purse hook. Since our last visit, Harry’s had modified their beer menu, adding boxes so tapped out beers could be marked and newly tapped beers in the “upcoming” section could be marked as available. This made making my choice much easier. The Big Papi IPA from Commonwealth Brewing Company served as an introduction to a brewery I had not tried previously. Harry’s is a verified Untapped venue, and I suggested to the bartender they make use of that and display an electronic “live” tap list. He let me know that they are doing that now, but the TV screen was currently in use for Sunday football. When I last checked on Untapped, the list was a few days old, so on another visit I’ll check on how well it’s working.

This visit Colleen and I shared a Bavarian Pretzel with Cheddar Beer Dip. We devoured that appetizer quickly, with plenty of cheese sauce left over. We opted to save the remaining sauce for dipping the fries which we knew were to come with our meals. We both opted for sandwiches this time; Colleen picked a Shrimp Po' Boy, and my selection was a Beer Fish Sandwich. Once again we found the food to be well-prepared, tasty, and of generous proportion.

Oskar Blues Death By Coconut Porter & Commonwealth Brewing Big Papi IPA

The staff at Harry’s is quite friendly, and our service has been prompt. The beer selection is limited to drafts currently, and they have a pretty decent selection of American craft beer. For those opposed to drinking beer with flavor, they also currently list both Bud Light and Miller Light, which seems redundant and a waste of at least one draft line. 😉 Most of the beers are offered in 12 ounce servings, rather than pints. (I wish more American pubs would offer the pint and half pint options we enjoyed in Ireland.) In my opinion, the price point on the craft drafts is a bit high; ranging from $6.00 - $11.00 a glass during our visits. On the plus side, Harry's does seem to be offering some selections not commonly seen in the area.

After much anticipation, we are excited to finally have another local option for enjoying good beer and food. The food is reasonably priced, and there’s quite a variety of what I consider to be good “pub grub.” Everything we’ve tried so far was, simply put, delicious. The service has been attentive and friendly in both the dining room and at the bar. We've long lamented the dearth of good dining and drinking establishments on this side of town. Harry’s Alehouse is a welcome addition to our neck of the woods, and I look forward to more visits and seeing what the future holds as they become more established. I expect we'll become "regulars" at Harry's.

Coming Soon: Harry's Alehouse

It looks like we may soon have another local option for craft beer and food enjoyment. Signs announcing "Harry's Alehouse Opening Fall 2016" have appeared in a nearby shopping center. Neither their web site or Facebook page have much in the way of details yet. When I stopped by one afternoon the windows were all blocked off and I couldn't look inside. Obviously, I'll keep checking.

The location was once the home of Bridges Brick Oven Pizza, which closed five years ago. To finally see something coming to the empty space is good news by itself. A spot promising "a family friendly restaurant with some awesome food and great beer" is even better news, especially in this mecca of fast food chains.