oduce this colonial beverage. Colonists used molasses as a fermentable in many cases because some of beers traditional ingredients were difficult to find. Virginia Beer Co. and Frank Clark brewed this molasses beer with wheat and molasses and let it ferment in a Copper Fox whiskey barrel. The resulting product was a 5% colonial beer with a hint of smoke from the barrel and sweetness from the molasses. We had a tasting event at the Virginia Beer Co. that featured a presentation by Frank Clark on colonial brewing methods and the history of molasses beer and, of course, we all enjoyed a taste of history.
As you can see, Virginia has a rich alcohol history, and many brewers, cider makers, and mead makers are looking back to our nation’s brewing and alcohol roots. “History on tap” is just one way to bring our great culinary history into today’s society.