Fine Creek Brewing Company

07/08/2026

First, BIG shoutout to the incredibly talented Josh Bartlam, not just a customer but a dear friend of ours, who joined us on this adventure & beautifully captured the magic of this event.
🍃
We recently had the honor of joining the local Nature Conservancy chapter in foraging for sassafras as part of the annual (September) OktoberForest Fest.
This was our 6th forage with these incredible folks up in the Allegheny Highlands, where the Nature Conservancy Virginia team works to protect over 9,000 acres of Appalachian forests.

This year OktoberForest will feature 5 areas of Virginia where local breweries work alongside The Nature Conservancy to forage for a local ingredient to feature in a special brew.

🍺 Piney Grove India Pale Ale made out of longleaf pine needles by Upweller Beer
🍺 Barrier Islands Gose made out of eelgrass by Väsen Brewing Company
🍺 Clinch Valley Amber Lager made out of red spruce tips by Selvedge Brewing
🍺 Allegheny Highlands Farmhouse Ale made out of sassafras leaves by Fine Creek Brewing Company
🍺 Wetlands beer made with spicebush/bayberry by Sojourn Fermentory

Come get a taste of nature and save the date for Sunday, September 13th for an afternoon of music, food, and unique brews using foraged ingredients from different Virginia landscapes.

Extra special guest breweries include:
Blindhouse Beer Co.
Blackwell & Brainstorm Brewhouse
Alexandria | Beer Blendery
Hardywood Park Craft Brewery
Big Ugly Brewing

⏰ The event begins at 11am and lasts until 4pm, or when the beer runs out.

🎟️ You can pre-purchase token bundles through our website, or buy them the day of.

🎶 Tristan Dougherty will be playing tunes from 11:30am to 2:30pm
🦪 Steamboat Wharf Oyster Company will be slingin’ oysters!

Visit our event page for more details. We can’t wait to spend the day with you celebrating the lands and waters on which all life depends.


virginianatureconservancy

07/08/2026

We are looking for 1 or 2 part time cooks to join our little team. We have grown a lot in just the past year here at the Fine Creek compound and we need more help! (It’s a good problem to have)

For more information and to send your resumes please reach out to [email protected].

*Must have weekend availability, and previous kitchen experience preferred.

Farmhouse brewery and restaurant, just west of Richmond. Constantly rotating craft beer and food menu!

07/05/2026

The heat index has been INSANE so we definitely advise cooling off with a cold, crisp beer and a chilled Peach & Cherry Salsa.
Enjoy our AC inside or the breezy fans on the porch. If you close your eyes you'll practically feel like you're in Italy 😉

07/04/2026

We are closing at 5pm today, the 4th.
Happy (and safe) 4th of July!

07/04/2026

🍅 Summer tomatoes are bright and juicy, paired with creamy burrata, fresh basil, roasted red peppers, olive oil, and a drizzle of balsamic reduction.
Simple ingredients, peak summer flavor.

Don't forget we close at 6pm today (Saturday) for the holiday. Stay cool and safe, folks!

07/03/2026

Friday & Saturday!
Come get it 🌭🎆

07/03/2026

Thank you to Carl Hott and Style Weekly for this great article featuring one of our two Virginia 250 Commemoration beers: Monticello Strong Ale, a collaboration with Crazy Rooster Brewing Company that highlights the type of beer that Thomas Jefferson might have enjoyed at his home in Monticello.

Virginia 250 Commemoration
Virginia Craft Brewers Guild
Fine Creek Brewing Company
Crazy Rooster Brewing Company
RVA Yeast Labs
Greenmont Hopworks
Murphy + Rude Malting Co.

07/03/2026

Monticello Strong Ale
Now available at both Fine Creek & Crazy Rooster Brewing Company
VA250 Revolutionary Brews Collaboration with Crazy Rooster Brewing Co.
Style: Historical Beer: Strong Ale
ABV: 8.0%
IBU: 54

We brewed this Strong Ale, inspired by historical records from Monticello, in collaboration with Crazy Rooster. It is part of the Virginia Craft Brewers Guild’s Revolutionary Brews program, celebrating VA250.

To make this beer we made a hop tea with Greenmont Hopworks Crystal hops that were boiled for two hours. The process of boiling the hops ahead of the mash was fairly common for the time, and both records from Monticello, as well as the brewing books Jefferson kept, recommended this technique. We then used that hop tea as our mash liquor, combining it with a grist of Murphy & Rude 6-Row, Soft Red Wheat, & Malted Buena Vista Yellow Corn, before sending it to tank, and fermenting it with English Ale yeast from RVA Yeast Labs.

At the time 6-Row was the most common type of barley being grown in Virginia. In Jefferson’s own words, the inclusion of wheat and corn was commonplace for the beers of Monticello “as we do not raise barley.” To determine the amount of malt to use, we relied on additional records. In a letter, Jefferson proposed that beer should be brewed with 1 bushel of malt for every 8-10 gallons of beer, and he even goes a step further to suggest that “public breweries” who used less malt “makes their liquor meagre and often vapid.” Surprisingly a bushel of malt hasn’t changed in size since that time period. We followed that ration on our system, which worked out to needing a bit north of 300 # for a 3bbl batch, which yields a fairly strong beer: 8.0% ABV.

Grains: Murphy & Rude 6-Row Pale, Murphy & Rude Buena Vista Yellow Corn, Murphy & Rude Soft Red Wheat, Murphy & Rude Melanoidin
Hops: Greenmont Hopworks Crystal
Yeast: RVA Yeast Labs Manchester Ale

07/02/2026

The new spread is out today 🔥

We hope you bring your best arguments for why pineapple doesn’t belong on pizza.