Pink Boots Society
 

What is the value of community? How does one find a group of people that allows oneself to feel at home?

When community fosters meaningful connections, education, mental wellbeing, and creates visibility, how can a company help support them and their members?

The Pink Boots Society is an international non-profit organization that assists, inspires, and encourages women and non-binary individuals in the alcohol beverage industry through education, mentorship, and community. With around 90 chapters around the world, the Pink Boots Society has been positively impacting the beer community since its founding in 2007.

Elinor Reina, The Veil’s Scott’s Addition Taproom Manager, first joined the Boston chapter of Pink Boots Society in 2017 when she was working at Trillium Brewing Company. “Working in such a homogenous field as far as the gender and racial makeup, joining a room full of women and non-binary folks was a really eye-opening experience. There’s all these badass human beings that are maybe not on the forefront of what people think of when people think of craft beer, but we’re all here.”

When Elinor moved to Richmond and first started working at The Veil, she immediately wanted to find the local Pink Boots chapter. “Coming to Richmond, I got to know a bunch of other folks that are a part of the chapter. Talking to them about their own trajectory in craft beer, seeing the paths that my friends have followed, and also starting to really tune into the national conversation about diversity, equity, and inclusion in the industry was a light bulb that went off for me.”

Being a part of the Pink Boots community allowed Elinor to think about what she wanted to bring to the industry. “I have these amazing peers that have worked their way into management roles and are consistently working to try to make their space more inclusive and diverse, while advocating for their staff. I want to do that, I want to help make that positive change for this awesome company that I work for. We are fortunate enough to be a brewery that has a lot of visibility in the Richmond and Virginia community, as well as the greater craft beer community in general. So I always appreciate when we use that power to make a statement and show our support for really cool organizations like the Pink Boots Society.”

The Veil brewed its first Pink Boots beer in 2020. Hunny Dripz was a Double India Pale Ale with Virginia honey, hibiscus, Citra, and 2020’s Pink Boots hop blend. Every year since, the women and non-binary staff at The Veil come together to formulate, name, and brew a beer that creates visibility and benefits the Pink Boots Society.

One of Elinor’s favorite memories from The Veil’s Pink Boots involvement was brewing last year’s Pink Boots beer, Perfect Food. “Last year was our biggest turn out yet, we had close to twenty people here from all three of our locations. It was so cool to see all of these woman and non-binary folks that work for this company, all in the same room, that just showed up to participate in this effort together.”

When asked which aspect of Pink Boots gets overlooked and might not be known to the public, Elinor Reina mentioned the organization’s strong focus on education. A portion of the proceeds from each beer goes back to the Richmond chapter, in addition to the larger organization. The money raised provides scholarship initiatives, community programing, all while continuing to enhance the experience of every Pink Boots Society member.

“Everyone that fits the bill is welcome to apply to those scholarships and they include anything from going out to Yakima Chief for the hop selection, going to Germany to learn about lagering techniques, or going to the Craft Beer Professionals Conference in Norfolk, which is what I got a scholarship to do last year. It’s really easy to apply and they are always open to suggestions about where else they can help put some of that money.”

When asked what she would say to someone that might be hesitant to join the Pink Boots Society or the industry as a whole, Elinor was quick to respond.

“Even if you’re not sure if you are welcomed, you are. Come check out one meeting where we’ll just have a beer and chat. If you're socially anxious about being in a room full of new people, I promise you that you’re in good company. Jumping over that hurdle for myself, that first time, has led to almost four years of good friends and feeling more empowered in an industry that I’ve only grown more passionate about.”


Stay tuned to The Veil’s social media for a release date for the 2023 Pink Boots beer, Bad Haircut. Bad Haircut is an open-fermented, dry-hopped Belgian Pale Ale (5% ABV, approximately 35 IBU) that is brewed with the Yakima Chief Pink Boots 2022 hop blend containing Loral®, Ekuanot®, and HBC 586.


Written by Manuel Garcia, Director of Packaging

 
 
Circle of Wolves
 

What we respect in others, we cultivate for ourselves.

We are sponges that soak and retain. As we absorb, we determine what speaks to us, developing the building blocks that will eventually serve as inspiration. We learn from those we admire, we develop our own vision, we pay homage by creation.

When the opportunity came to create The Veil’s interpretation of an English Barleywine, Matt Tarpey (Co-Founder and Head Brewer) reflected on his own deep admiration of malt forward beers like Barleywines, Old Ales, and Stouts. He remembered tasting King Henry from Goose Island and how mind blowing of an experience it was. He reminisced about Barleywines from Hair of the Dog, Hill Farmstead, and Firestone Walker. Shortly after The Veil opened its doors in 2016, Tarpey created an English Barleywine recipe that was more complex from a malt perspective than standard Barleywines, slightly deeper in color, and maintained a similar body, if not slightly richer. The recipe would become Circle of Wolves, one of The Veil’s most celebrated and sought after beers. The name was loosely inspired by Panic, a punk hardcore band and their 2005 EP, Circles.

Circle of Wolves has been designed to develop complexity and depth of flavor through careful, patient barrel aging. Due to unique speciality malts, hand-selected barrels, and layered complexity developed over an extended period of time, most variants are released without any additional ingredients in order to allow the Barleywine to shine. The batches that receive adjuncts are introduced with such subtly that only further enhance something already rich with expression.

Circle of Wolves develops at its own pace, without any demand or pressure from a fixed release schedule. The beer rests in the barrels undisturbed for at least eighteen months before being sampled. Each batch is released only when the beer is an ideal representation of what it’s meant to be, whether drinking fresh or allowing the beer to continue to age in the bottle for years to come.

Each batch of Circle of Wolves includes an extensive journey of traveling barrels, patience, and labor intensive extraction and packaging by the production team.

Double Barrel Circle of Wolves, the latest offering, is an English Barleywine aged in maple apple brandy barrels for fourteen months and then in Buffalo Trace Bourbon barrels for another twenty-nine months. The apple brandy barrels held 100% pure maple syrup for six months before being filled with Circle of Wolves, a distinctive and singular treatment. After fourteen months, the barrels were emptied to create Maple Apple Brandy Circle of Wolves. A portion of that batch was transferred over to Buffalo Trace Bourbon barrels for twenty-nine months to create this rendition of Double Barrel Circle of Wolves.

With every Circle of Wolves you can expect complex flavors of caramel, raisins, and dark fruit. Double Barrel Circle of Wolves builds upon that foundation and adds notes of maple spice cake, dried dates, and honey Graham cracker dipped in chocolate. Despite being 15% alcohol by volume, it’s smooth without the heat expected from fusel alcohols and softened by a light maple syrup sweetness. Akin and as elegant as a fine Cognac, this English Barleywine is meant to be sipped.

Each and every bottle of Circle of Wolves contains multitudes, a world unto itself, intricacies laced with our interpretation of a revered style.


Written by Manuel Garcia, Director of Packaging

 
 
New Flagship Scott's Addition Taproom & Restaurant - Opening Spring 2023
 

Announcing: The Veil’s forthcoming flagship taproom and restaurant for Scott’s Addition

We are thrilled to announce the opening of our brand new flagship taproom in the Scott’s Addition neighborhood of Richmond, VA. This new space, located at 1509 Belleville St., is just a few blocks away from our original taproom and production facility. Our new flagship location will feature an 8,262 sq ft taproom (3x the size of our current space in Scott’s Addition!), beer/wine/cider/spirits, an expansive patio, event space, gender-neutral restrooms, and a brand new in-house food concept, Nokoribi (@nokoribirva). 

Nokoribi is the brainchild of Andrew Manning and Patrick Phelan, Chef/Owners from Scott's Addition's lauded tasting menu restaurant Longoven (@longovenrva). Nokoribi (Japanese for “embers”) will feature a Yakitori, Japanese pub inspired menu highlighting meats, chicken, and vegetables cooked live over charcoal, along with katsu sandwiches, kimchi fries, seasonal pickles, and more. Hyperfocus, high quality, affordable pricing, and approachability for the whole family are paramount to the Nokoribi team and us, and we look forward to sharing their vision with you all.

We currently are striving for a Spring 2023 opening. Due to much-needed additional production space, once this location is open, our Roseneath Rd. location will be closed to the public and this will be our only taproom & restaurant in Scott’s Addition. Stay tuned for more info regarding the grand opening celebration, as well as a final hurrah at our original taproom. Feel free to post any questions about this exciting new location in the comments below. Please share this post as much as you can and give Nokoribi a follow too.

Love and Cheers from all of us here at The Veil!

 
 
Culminate

At the center of The Veil’s soul is a river of Lambic.

 

Even though our Lambic-inspired beers are a small portion of our total production, the core of who we are stems from a deep love and admiration for this unique style of beer.

The name of our brewery comes from Matt Tarpey’s (Co-Founder and Head Brewer) time at Cantillon where he studied Lambic production. One day during a two week Lambic internship in 2013, Matt walked through their barrel facility in Brussels with Jean Van Roy, Cantillon’s Master Brewer. They were discussing pellicles, a protein based membrane that grows inside of barrels to protect the beer from oxidation and unwanted, curious insects. Jean mentioned how his Italian peers that work in natural wine production refer to their pellicle as a “veil”, a spontaneous moment cemented in time that led to the genesis of The Veil.

Every winter when the Richmond nights turn frigid, we begin our spontaneous season. Inspired by traditional Belgian Lambics and with a focus on attempting to recreate each step as authentically as possible, we patiently develop our own version of these special beers.

It begins with a rigorous and intensive mash process with 60% Pilsner malt, 40% unmalted wheat with a three hour boil. We use our own proprietary blend of whole leaf hops that were carefully aged in our Funkhaüst facility. The wort (unfermented beer) naturally cools in our rooftop koelschip, an open stainless steel vessel that allows for wild yeast and bacteria from the Richmond air to inoculate the wort. After an overnight stay in the koelschip, the wort is drained into barrels and allowed to spontaneously ferment and condition for the next 12 - 48 months.

Culminate is our Gueuze-inspired blend of 1, 2, and 3-year-old spontaneous fermented beer. Each batch is naturally carbonated and conditioned in bottle with only the natural yeast and cultures present in the beer, with no additional yeast added.

Existing in the realm of duality, Culminate has a complexity to decipher while also being accessible enough to simply enjoy with friends. Deep tannins intertwined with subtle oak notes, a restrained acidity underneath a musky hop character. With each bottle of Culminate, you can peel back the layers with others, discussing all the nuanced characteristics, appreciating its depth. There is something to enjoy, to unravel, to allow the senses to awaken while sampling something that is equally rooted in Belgian traditions as it is in Richmond culture.


Written by Manuel Garcia, Director of Packaging

 
 

Culminate Blend 1

6% - Bottled 2/1/19, released 2/18/20 (SOLD OUT)


Culminate Blend 2

7.6% - Bottled 6/25/20, released 9/25/21 (SOLD OUT)


Culminate Blend 3

7.6% - Bottled 6/9/21, released 11/15/22 - Available Now!