Official Virginia Tech Beer announced.

https://vtnews.vt.edu/articles/2020/12/research-virginia-tech-hardwood-p...

Virginia Tech's roots in agricultural research have sparked a new partnership with Hardywood Park Craft Brewery in Richmond, Virginia, resulting in a licensed Virginia Tech beer โ€” Fightin' Hokies Lager.

This unique collaboration reaffirms Virginia Tech's land-grant mission to transition world-class faculty-led research and development to market and provide economic benefits to the commonwealth. In this case, the result is a proprietary craft beer recipe developed by Virginia Tech researchers that will be produced and marketed by Hardywood starting next spring.

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Comments

While I love the fighting gobbler, surprised they used that.
Gonna have to cruise thru Richmond on my way to Blacksburg the next time we head that way.

To you from failing hands we throw
The torch; be yours to hold it high.
@BuryHokie #ThanksFrank

Helles is not my favorite, but it will be a good change of pace from what I normally drink. I'm just bummed that I have to wait until spring to get some.

It's not my favorite either but it's a good style for drinking large quantities of for tailgating. I feel like a Helles is kind of similar to what macro light beers are, just with less of that "cold piss" taste.

How I Learned to Stop Worrying and Love the Jet Sweep

Between this and the Stick It In lager, I think I have future tailgates planned out accordingly.

Only thing missing is a partnership with Wild Turkey Distillery for our own bourbon

"I have a PLAN. You just need to have a little goddamn faith, Whit. I just need. more. MONEY." - Justin van der Linde

Stick it in is a pretty damn good lager

Outside it's night time, but inside it's LeDay

Honestly? Its not my favorite. I'll drink one if handed to me, but I'm not going to go out and actively buy one. The ones I've had just taste.... off

"I have a PLAN. You just need to have a little goddamn faith, Whit. I just need. more. MONEY." - Justin van der Linde

ehhh.. agree to disagree.

@DC @Alum as far as straight up lagers go, I think so

Outside it's night time, but inside it's LeDay

Isn't it a hoppy ale? I liked it well enough but for a tailgate beer I think a drinkable lager is the way to go, which it sounds like this is

Yeah it's actually a Blonde Ale

Stick It In Beltway Brew Co on Untappd https://untp.beer/xLx2g

Outside it's night time, but inside it's LeDay

Stick it In is not very hoppy.. it's a Blonde Ale, and its flavor profile is on the light, sweet/malty side

Don't forget Stone's Enter Night pilsner. Shotgun that right before kickoff to simulate jumping in a stadium

This has been my go to gameday beer the last 2 seasons. I've only had one stick it in lager, so maybe I need to try it again, but I love the Enter Night.

If you feel the leather in your hand let it rip.

Wait...you started a new game day routine at the beginning of last season? So you might be the cause of our troubles.. What did you do for the 2018 season? Kick puppies? /s

Don't worry I've given up on having Enter Night's on stand-by since Liberty. My consumption of them helped get me through the game, but obviously didn't help the team at all.

If you feel the leather in your hand let it rip.

shhh.....

Helles yeah!

Seriously this is pretty cool. Also like to see the return of the old fighting gobbler logo.

Helles are good. Beale Gold is my shit.

I have no idea why my username is VT_Warthog.

Arkansas blew a 24-0 lead in the Belk Bowl.

I do miss Steam Bell and Hardywood, out here.

VT '10--US Citizen; Virginian By Birth; Texan By the Grace of God.

Rick Monday... You Made a Great Play...

Romanes Eunt Domus

Never Forget #1 Overall Seed UVA 54, #64 UMBC 74

I think we just solved the buyout issue: sell the Fightin' Hokies in Lane next year!

"That's it guys. Let's get out of here. That cold drink's waitin' on us, let's go." - Mike Young after win no. 300.

They are going to have to serve booze in the stadium if they want people to actually come in. Parking lot parties will never end if they don't.

Yeah you gotta sell some to keep people into the second half. If they make Stick it In and Fightin Hokies available in the stadium I think they'd clean up while keeping a lot of money with in state businesses.

Outside it's night time, but inside it's LeDay

8/10 Bucks a Fighting Hokie on a beer we are partnered with? Sounds like the ol double dip and couldn't make more sense.

Sounds like the ol double dip

I guess you could say we'd be...fully-dipped, eh?

โ€œAlso, a microwave has never danced it's ass off to Jackie Wilson.โ€ - AssPocketFullOWhiskey

We gotta quit dragging our ass on that no doubt.

I have no idea why my username is VT_Warthog.

Arkansas blew a 24-0 lead in the Belk Bowl.

I can't drink๐Ÿ˜ญ

So with miles and miles to go, you never left
To find your purpose
Get up, you can and you will
Life is a task and scary as hell

Pretty awesome tie-in, especially with proceeds going to scholarships/research. Also love that they did this with a virginia craft brewery that's available pretty much throughout the state. Hardywood makes some high quality easy drinking lagers too. Going to be downing a lot of these over the years.

Better Hardywood than Legend.

I take that partially back. Legend could make a Cornell Brown ale.

Never Forget #1 Overall Seed UVA 54, #64 UMBC 74

Shoulda went with Veil

Removing features to get people to sign up for your service is something EA would would do.

Enjoy Veil beers, but they aren't VT's style...

To you from failing hands we throw
The torch; be yours to hold it high.
@BuryHokie #ThanksFrank

Agreed. Should've gone Triple Crossing. One of the owners is a Hokie and they've already released at least one Metallica-themed beer

The head brewer at Hardywood is a Hokie too though.

There's lots of great VA breweries to partner with for new beers and plenty of beer names left on the table
Lunchpail Lager
Hoppy Hokie IPA
Lane Lager
Drillfield Doppelbock
TOTS TIPA
Slusher Beach Sour Ale
The Whitbier
Beamer Brew
Cassell Coffee Porter

Outside it's night time, but inside it's LeDay

Whitbier......well played my friend.

My wife takes the kids and leaves the house while I watch my Hokie games.........nuff said

Anhueser Busch is local ๐Ÿ‘€

Removing features to get people to sign up for your service is something EA would would do.

Good call!
I'll have to talk with the owner of Rehoboth Ale House to see if he can get this on tap since he's a Hokie.

To you from failing hands we throw
The torch; be yours to hold it high.
@BuryHokie #ThanksFrank

I never knew a hokie owned it....ive been there many times over the last 20 years although i think it changed hands a few years back.

My wife takes the kids and leaves the house while I watch my Hokie games.........nuff said

He's the one that bought it a few years ago. Solid tap list now...might be the best one at the beach. Wear something Hokie and he'll say hey for sure.

To you from failing hands we throw
The torch; be yours to hold it high.
@BuryHokie #ThanksFrank

Wear something hokie? Aren't all your guys clothes hokie gear like mine are?

My wife takes the kids and leaves the house while I watch my Hokie games.........nuff said

oh man, i have bugged them to bring wherever i may roam back and they won't do it. i'm probably overestimating it in my memory, but i remember it being one of the best hazies i've ever had

I'd argue Triple Crossing. When it was just the Foushee location they used to play Tech games on a projector screen. Used to be one of my favorite places to watch a game outside of Lane or my living room.

If you feel the leather in your hand let it rip.

Dammit, I'll drink. Guess I'll have to pick up some Falcon Smash after work.

If you feel the leather in your hand let it rip.

Oh Darn!!!! Prost!!!!!!

To you from failing hands we throw
The torch; be yours to hold it high.
@BuryHokie #ThanksFrank

If you feel the leather in your hand let it rip.

You put the worm in my ear, so cracked a Black Bugatti tonight...

To you from failing hands we throw
The torch; be yours to hold it high.
@BuryHokie #ThanksFrank

Of course, if they want it to be what the students actually drink, would think The Beast or Natty-bo would be the choice.

Recovering scientist working in business consulting

Students are drinking Natty Boh? Or are you thinking of Natty Lite?

They aren't making a kegger beer. They have made a craft beer. No need to replicate any of the large scale beers, especially by the research team or Hardywood.

To you from failing hands we throw
The torch; be yours to hold it high.
@BuryHokie #ThanksFrank

Beer Making Schools >>>>

I can imagine no more rewarding a career. And any man who may be asked in this century what he did to make his life worthwhile, I think can respond with a good deal of pride and satisfaction:
โ€œI served in the United States Navy"

Two great things coming together.

I'm also glad that Lager is having a resurgence. All of these crazy IPAs I see coming out makes me glad I didn't follow through on my brewery plans.

Previously LowBrau.

Amen. No offense to the IPA crowd (or the fruit beer crowd, of the sour beer/gose crowd, or...) but gimme some of that beer-flavored beer any day!

"Those who jump into the void owe no explanation to those who stand and watch."
--unknown

Y'all know where your heart really lies

ESPN. The coverage is excellent, you'd be surprised at how much you can pick up.

I just finished my last one of these. Didn't realize it was "Limited Edition".

Previously LowBrau.

The blaze orange edition every year for deer camp

Directions from Blacksburg to whoville, go north till you smell it then go east until you step in it

I thought Natty was the official VT beer. I must have been doing it wrong.

"A person is smart. People are dumb, panicky dangerous animals and you know it." - K

It sure was, when I was there

VT '10--US Citizen; Virginian By Birth; Texan By the Grace of God.

Rick Monday... You Made a Great Play...

Romanes Eunt Domus

During my time, Ice beers were all the rage, as they were the high alcohol beers. So it was Beast Ice and Natty Ice (nicknamed Natural Disaster).

We had a keg of Natty Ice in East Eggleston and when the cops came, they started telling us beer stories. They were disappointed that we had Natty Ice and then proceeded to tell us a story about when one of them got drunk off some fermentables that he was able to poop through a screen door.

Previously LowBrau.

These had to be the cops from Superbad right?

"A person is smart. People are dumb, panicky dangerous animals and you know it." - K

Just had a not-so-fond memory of Blacksburger pils.

LOL, I knew the guy that brewed that.

This is going to be great for the ACC.

John is still brewing, though I don't think he is doing anymore Blacksburger.

Previously LowBrau.

He's still around up near C'ville doing his own thing now. how are you doing?

Yeah, last time I saw John was at Craft Brewer's Conference and he was working the booth for the American Society of Brewing Chemists or something like that.
I'm doing good, still Head Brewer at Chaos Mountain. Missing doing festivals but I know when we can have them again, I'm gonna complain about not having a day off for 3 months.

You guys ever want to do a small run for local there, you let me know.

This is going to be great for the ACC.

options open!

Mad upset that we had to miss the VT Alumni Beer Fest this year. One of my favs. I believe Chaos has been attending those.

Saw Dax there last time.

Previously LowBrau.

Yeah, that's a pretty god one. I usually am there.

This is going to be great for the ACC.

Eg, What retailers are you connected with? I looked at the Chaos website to see if I could find it but I didn't see it. Are you distributing anything up in the NoVA area? Wegman's, Aldi, etc. You seem to have a decent number of 'not IPAs' and I'd like to see if I can find some up here.

It's an unwritten law that it's my lunch pail. I've issued the challenge. If someone outworks me, they can get it.
Darryl Tapp

We are in Food Lion, Wegman, Total Wine, Walmart.

Our distributor at the beach is much better but the lack of festivals for marketing and the inconsistency regarding legal bar/restaurant opening.

But our distributor for Northern VA is a total um, I'm not sure I can use that language here. We went from huge distribution there, then after they bought our distributor for NOVA, to almost nothing and then refusing to bring our kegs back from their Springfield warehouse. We actually had to contract a trucking firm to bring our kegs back ensuring we basically broke even on draft sales.

Sorry, ranting. I could go on and on...

Back on topic. That's correct, we currently have 22 taps at the brewery but only 3 are IPA's.

This is going to be great for the ACC.

Who's your distributor up there? I have some contacts with a bunch of NOVA distributors, I could help you find a new one.

Outside it's night time, but inside it's LeDay

all brewers wish it were that simple.... Chaos is in a spot. Not envious. Best of luck Egbert! I should say your place is one of the favorite places that TUM folks say they visit!

It is not legal in Virginia to change distributors.
Thanks though.

This is going to be great for the ACC.

Oh, I was not aware, that's... interesting

Outside it's night time, but inside it's LeDay

Just read up on the law, is there any movement to change this? I feel like the brewers and retailers would both be in favor.

Outside it's night time, but inside it's LeDay

Distributors have the strongest lobby unfortunately

Maryland: you got that right! (And hold my beer while I show you some more!)

To you from failing hands we throw
The torch; be yours to hold it high.
@BuryHokie #ThanksFrank

My memories are fonder, my wife and I met while drinking Blacksburger Pils.

LOL at that 2nd paragraph. What a load corporate PR BS. I'm still drinking that beer though.

When the article said they were looking at brewing "firms" I rolled my eyes so far back they almost left my head.

"That move was slicker than a peeled onion in a bowl of snot." -Mike Burnop

Nothing beats the tech themed bud lights. I've had hundreds of those

Removing features to get people to sign up for your service is something EA would would do.

Agree. When its 20 degrees outside and you're shotgunning one of those, you hear angels Frank Beamer singing.

Glad this isn't a Pilsner.. not that Helles is that much different

I hear this often from people. They don't like pilsners, too hoppy, too bitter.

I complain about this as well. Many U.S. craft breweries making pilsners with U.S. hops that tend to have an aggressive bitterness or actualy a subte but important difference in that it's a distinctly different hop presence, even if the math IBU come out to be correct.

The difference in the "noble" hop character used in a good european pilsner make all the difference from a crisp, refreshing snappy pilsner with s short and an aggressive long slightly piney finish that comes from high IBU U.S. hops.

This is going to be great for the ACC.

"Those who jump into the void owe no explanation to those who stand and watch."
--unknown


This is exactly what drives me crazy about most American made pilsners.

"That move was slicker than a peeled onion in a bowl of snot." -Mike Burnop

I could pound a Busch light before I finish reading that description.

#cheapbeerneedslovetoo

"A person is smart. People are dumb, panicky dangerous animals and you know it." - K

I generally enjoy craft pilsner, especially traditionally minded ones like Port City Downright Pilsner, but I agree .. American Pilsners that come across as light west-coast IPAs aren't hard to find.

For this particular beer, I think avoiding pilsner is a good idea just because a football crowd frequently equates pilsner to Budweiser or other cheap macro brews. By producing a lager, they're able to retain the easy drinking nature desirable in a tailgate beer, and by bringing a different style they're able to establish a bit more uniqueness to Fighting Hokies beyond the labeling when compared to 'standard' tailgating beers. Helps justify the price premium a bit.

I've been meaning to take a shot at brewing my own pilsner, but have struggled to find a recipe I have confidence in. It sounds like you're in the know, so I'll ask: what hops do you think you need to use to get an authentic pilsner?

How I Learned to Stop Worrying and Love the Jet Sweep

I'm not a professional, like Egbert, but I'd say that depends on the style of Pilsner. Czech Pils you really should go with Czech grown Saaz, not U.S. Saaz. If it's German, then I'd recommend any Noble variety or a blend of them (i.e. Hellertauer, Tettnanger, Spalt). Italian should still probably use noble hops, but include a dry hop charge. NZ or American is where you can get a little crazy, just be careful to use restraint and make sure your water is really soft (low alkalinity, Calcium, sulfate, and Chloride). For these styles you should focus on late kettle, whirlpool, and dry hop additions with enough bittering hops to get you around 40 IBUs.
The water chemistry comment really goes for any of these styles (general keep your minerals to 60ish ppm or less), but you can play with the sulfate/chloride ratio to accentuate bitterness or maltiness respectively.

"That move was slicker than a peeled onion in a bowl of snot." -Mike Burnop

This is good suggestions.
For homebrewing and experimenting though, it becomes just a personal preference between Czech Saaz, Herzbruker, tettnang, hallertau, I've had good ones with Strisselspalt too.

He's right about the difference between US and Czech Saatz though.

To taste the difference, Pilsner Urquel has Saaz only and is a Czech style pilsner.
Warstheiner pilsner is a German style

Grain bill is easy, pilsner malt and maybe about 2-5% of a carapils or a small amount 2% of a crystal or caramel of a very low color, maybe C20.

For a good suggestion to start, go with one of the German grown Hallertau varieties. figure about 2.5 oz total of hops for about 5 gallons wort in the fermenter. or figure 40 IBU for Czech, less for German.

This is going to be great for the ACC.

I wouldn't put it in a Pilsner, but I have been brewing some tasty stuff with Motueka. Was going to do a Smash, but didn't have enough of my malt of choice at the time. Made other adjustments and like the product.

For those who haven't used it, it's a saaz based hop. Triploid I think with some other New Zealand varieties.

It is a good hop. Made a smash once with Motueka and pilsner malt but a belgian yeast to accent some of the motueka fruity type stuff.
If I did it now, I'd use a norwegian yeast.

This is going to be great for the ACC.

I'm actually going for a easy drinker. Vienna, pale, and us05.

Keeping the IBUs around 34, at most. Doing first wort, 60, 10, and flameout hop additions trying to keep the bitterness low and get the aromas and fruit notes out of the hops.

Interesting, I wouldn't have thought there would be a difference between US grown Saaz and European grown Saaz. This might perhaps explain why US made pilsners have always tasted not quite right to me, even though the recipe on paper looks really simple.

How I Learned to Stop Worrying and Love the Jet Sweep

A hop strain's character is really dependent on the local terroir. The same strain grown in Germany vs Yakima Valley, US vs New Zealand will produce vastly different results. Most of the NZ hops are pretty closely related to a noble variety, but grown in their conditions you get a more tropical fruit character.

"That move was slicker than a peeled onion in a bowl of snot." -Mike Burnop

Brewing question tangentially related: how often do professional brewers adjust their water profile to fit the style they are making? For example, most pale lagers do better with very soft water and yet, like you described, so many American craft pilsners seem to emphasize an aggressive hop profile. Is this intentional or just a frequently overlooked step that ends up amplifying the hop character? I'm sure it depends on the brewer, brewery, and water source but I'm curious about your take.

"That move was slicker than a peeled onion in a bowl of snot." -Mike Burnop

This is a great question, and in my experience it really varies by the brewery. You could look at Firestone Walker - they RODI all their water, then add back in what they want (Matt B - the great scientist blender) depending on what they are brewing. SNBCo is kind of middle of the road, not full RODI, but they do play with some chemistry. Then there are those that don't do anything at all - letting the terroir of their water profile make the styles unique and different from the style origin water profile.

I think what you are seeing as emphasizing he hop profile in US pils is a cultural aspect - or they are sourcing the wrong hops, or maybe doing that intentionally. Some of it is also a blend of equipment, patience (in the US, we tend to speed things through, and Pils/Helles take time to fully mature and balance) and brewing practices. The malt will also have a play in it, I have found that if your target is a true German or Czech Style pilsner, it's hard to get the right balance without using malts from Germany/Europe. There is an interplay on the malt and hop balance that is not quantifiable, but in my experience exists between NA Malts and German/Czech Malts - no matter how hard we try in NA to match, it just is not quite there.

A Helles and Pils are indeed close, however there is a difference. A Pils will be highly attenuated, a Helles should be fully attenuated. That being said, the Helles will have more mouthfeel, fullness and more malty flavor because of the varied protein and non-fermentable portions of the various malts that make it through from the grist selection and the mashing profile. For both, you can't hide defects easily, so a good one takes time and patience and good malt selection to brew.

What he said.
I am blessed with water with very low mineralization so we adjust for every singe beer.
I encourage every brewer with experience to adjust their water. Night and day difference.

This is going to be great for the ACC.

100000%. The old Wild Goose was in Cambridge, MD. What is now Flying Dog bought them, and the recipes, and moved production to Fredrick. They couldn't figure out why the IPA and Pale were "off." Took them 9 months to figure out the water difference, and by then, the brand wa dead.

To you from failing hands we throw
The torch; be yours to hold it high.
@BuryHokie #ThanksFrank

Flying Dog is far from dead...

Wild Goose.........

To you from failing hands we throw
The torch; be yours to hold it high.
@BuryHokie #ThanksFrank

gotcha, I misunderstood which brand you were referring to

ugh, commercial brewing basics 101.

This is going to be great for the ACC.

Now it is, and I'm going to say they might have been the case study to drive this fact home since it was late 90's when it happened. Some guys has tried to revive Wild Goose (he also owns National Premium...) and puts out Snow Goose every year. That was a great dark beer to buy around the Holidays, put in a paper bag, leave in a dark place, and enjoy in July. Was...

To you from failing hands we throw
The torch; be yours to hold it high.
@BuryHokie #ThanksFrank

Thank you both!
I've been playing with water chemistry as a homebrewer for years, but I've always been curious how it's handled at the professional level. Your point about each brewery doing it their own way and possibly just allowing the local water to express itself makes me think of Von Trapp. They make great beer, but I get the impression that the spring water they use leans towards sulfate since all of their beers seem to have a snappier finish.

Also really appreciate the comments on malt. I've been making a bunch of Bavarian and Czech styles recently and I noticed that using standard Weyerman malts (Pils, Munich, Vienna) instead of NA malts improves the beer. Next step is to get a hold of some floor malted pils with a protein rest step during the mash.

"That move was slicker than a peeled onion in a bowl of snot." -Mike Burnop

Look up Martin Brungard site: BrunWater. It's a great one for home and pro brewers alike.

Floor Malt - I think instead of looking at floor malted product, look at altering your grain bill. By nature of the process the floor malts will be not as evenly modified and hence you will have more variability. I gather you are looking for some under modified malts - you can find those already done such as carahell and carafoam or chit malt. Use those with your regular or heritage pils malt and you'll get more consistency and control then just going to a straight floor malt. And be patient with your mash and the lager. Think longer than usual for both.

Just some suggestions! Have fun and most importantly - enjoy the process and the results!

I still use Brunwater sometimes but I also used to do it by hand back in the 90s before anything was on computers.

This is going to be great for the ACC.

Thank you! I've been using BruNwater and John Palmer's spreadsheet for years now. Fantastic tools.
As for malt, I've been trying to get as traditional as possible when making these styles mostly as a dumb challenge for myself. Can I get the malt complexity with the traditional malts and using a decoction mash? I've been doing this for pils, mรคrzen, Festbier, Dunkel, etc. It's been fun to try and replicate a style this way. You make great points about using Carahell or chit malt to get that undermodified component instead though. I'll have to give that a try, too.
As for hop sourcing, thankfully I go with my local shop who supply YCH and BSG.

"That move was slicker than a peeled onion in a bowl of snot." -Mike Burnop

Also as an aside - if you are buying your German hops from . . . (Mas cerveza in Spanish) be careful. They don't put crop years on them and we've had not great experience with the hop flavors and aromas. Best to go to your local home brew store and get some from say a Group that Supplies Brewers. And no I don't usually condone one over the other but just passing along a specific experience.

Maroon Effect Ale from Bull and Bones is still the best Hokie-themed beer I've had.

Hopefully next July we can start buying the really hoppy stuff.

/sssssorta

ESPN. The coverage is excellent, you'd be surprised at how much you can pick up.

God, thank you, I love this thread.....

Pain is Temporary, Chicks Dig Scars
Glory is Forever, Let's Go Hokies!!

Waiting for the bourbon barrel version. Bourbon barrel Helles.

#Let's Go - Hokies

Yes, that's a good idea. I like it. The styled flavors of a Helles would go well with a lightly bourbon charred oaked finish.

This is going to be great for the ACC.

Very true, and I like where this is going. The more aqueous nature of the helles should pull more of the vanillans and similar compounds out... would have to watch the aging time otherwise it might get too sweet. This is an awesome idea....

It's not a bourbon barrel, but Augustiner ages a certain percentage in regular oak casks and it is one reason why their helles is so good.

My wife got some hops rhizomes from Hardywood a few years ago. Cascades and Centennial. They gave them out for locals in Richmond to grow and harvest for an an annual local grown brew.

I built a trellis and have been growing them for a while. Only two plants to start and not much yield this year due to weather. Both of them have split off some new plants and we need to divide them and spread them out. They've done okay but I don't think VB is a great hops growing area. We get enough for a couple small batches but have not brewed anything yet.

#Let's Go - Hokies

Looks like this is the trend.

NCState now has their own beer labeled.
This is the 3rd U. That I'm aware of.

This is going to be great for the ACC.

Old Tuffy? Or another one?

Now finish up them taters; I'm gonna go fondle my sweaters.

I was gonna say, Old Tuffy has been in the Raleigh area for at least 3 years now, not exactly new.

"I have a PLAN. You just need to have a little goddamn faith, Whit. I just need. more. MONEY." - Justin van der Linde

Old Tuffy. I was unaware that existed before. Must be a new marketing campaign if I saw it here in Roanoke.

This is going to be great for the ACC.

Yeah, they must be branching out, I think Old Tuffy became a thing in 2019 maybe, but I'd never seen it, or any advertisement outside of Carolina before

Now finish up them taters; I'm gonna go fondle my sweaters.

JMU finally launching an approved licensed beer
New Mexico State
Colorado State (also new Belgium)
LSU
RajunCajuns
....
There are at least 13 others.

Southern Mississippi has one coming out this year as well.

The bright golden beer will be distributed to better beer retailers, including restaurants, grocery stores, and convenience stores by Hardywood's network of wholesalers throughout Virginia and Washington, D.C., in the spring of 2021.

We did a cross-country family vacation and passed through Blacksburg middle of last week. I don't know about better beer retailers but there were 6 packs of bottles for $8-9 at the Wal-Mart on 460 Business. I almost bought some but I'm not a beer guy and I already put on enough weight eating my way back and forth on almost every regional delicacy (green chiles in NM, BBQ in KC, Nashville hot chicken, etc) except for Cincy chili.

MMMMMMM..Green Chiles in NM are the best!

I made hatch green chile mac and cheese this weekend as my contribution to bbq at my buddies. Tossed it on his smoker for 2 hours to finish it off, so good.

I am down to one last bag chiles in my freezer so precariously low. However I'm supposed to get to Albuquerque and Santa Fe in October (pending Delta) and will certainly be restocking.

How good is Nashville hot chicken? Have been wanting to try it since seeing the Man Vs. Food episode where the guy has the super-hot hot chicken challenge. Don't think I want to try that one, but a more regular version.

Link for reference: https://www.youtube.com/watch?v=orjlENJxpAg

Recovering scientist working in business consulting

What I've had has varied in quality. Some was just fantastic. Others were soggy, the spices applied in clumps instead of an even distribution, and some were just flat bland.

If I'm being totally honest, the KFC version was actually better than some stuff I've had in real restaurants.

It's gotta be freshly fried and immediately coated in the hot oil. The KFC one was surprisingly good when I last had it a few years ago.

If you want to make it yourself or really if you are just making fried chicken, everyone should start using potato starch instead of flour to coat the chicken. It is so much crispier and better than flour.

I like it but I'm a big fan of fairly spicy foods and also like to try the regional foods. We had it back in 2018 visit and since then 2 hot chicken places have opened in my city north of LA. It isn't life changing so I wouldn't drive to Nashville. And like others have noted, even chain restaurants can do a passable version.

I'm not a fan of super spicy foods so I like to try and get the medium or hot versions rather than the ones which use peppers which you need to wear gloves to touch. Anyhow, this trip we went to Royals in Louisville which I thought was really good (saw it on a TV show for the Gonzo super spicy) and also Party Fowl in Nashville (where I'd been before... first visit was during football season and we were watching the game where Alex Smith broke his leg). I need to spend week in Nashville hitting Prince's, Hattie B's, and all the rest. I am stoked about VT at Vandy in 2024.

Wait craft beer is still a thing?! Where's the natty lite?! /s

"Take care of the little things and the big things will come."