Beer Blog: The Triumphant Return Of Grind Modern Burger : Blogs
Green Flash Brewing Co. breaks ground in Virginia Beach | WTKR.com
Never one to shy away from anything or to stand still for very long, after the original Grind Modern Burger closed Brewforia founder Rick Boyd quietly went about his business. As I checked in with him from time to time, he didnt say much -- only that they had something in the works and that he couldnt talk about it. Then news broke in May that Boises oldest brewpub, Table Rock, had been sold to Boyd and his partners and would become the new home for Grind Modern Burger plus a new brewery called Post Modern Brewery. Now the silence is over. The burgers are an amazing combination of beef and pork, creating a juicy, flavorful patty that tastes as good as any burger you will ever have. I ordered the Delmonico, which (true to its name) is like having a big steak on a bun. Its peppered and covered in smoky blue cheese, caramelized onions and horseradish sauce. My wife ordered the classic Grind Burger, which has nutty asiago cheese, tomato confit and pickled onions this burger will put to shame any standard fare you will find in most burger establishments and will make you forget McDonald's ever existed. Want to get nuts? Order the Stockyard Burger and find out what bourbon barrel-aged Worcestershire sauce tastes like when paired with dry aged beef and mushroom-garlic butter. My bet is that its delicious. The best part about these burgers is that Chef Ryan Hembree cooks these burgers to a perfect medium-rare, leaving the taste in the patty. Too often have burgers been burnt to a crisp and served, even after the wait staff asks how you want it cooked! The server didnt even ask how I wanted it cooked, and it came out perfect. Also, 90 percent of the beef used in the patties comes from Idaho. The fries, which are described as fresh-frozen, also come from the Gem State. Meeting a group of friends for a game or happy hour? Get the wings, described as Chef Hembree as freaking awesome; they come in four sauces. These wings, which might be just as good as an appetizer or a full meal, are the full double-jointed wings that come off the bird. The buffalo sauce was spicy, tangy and covered with blue cheese crumbles that I found way more refreshing than that creamy stuff you usually get. Post Modern Brewery also celebrated its opening weekend and was able to show off two of its own beers in the Pale Ale and the Nut Brown Ale. The pale is a nice, light hoppy beer with plenty of cracker malt that goes down easy. The Nut Brown Ale is a little bit more complex, with nutty and caramel malty flavors and a tiny bit of hop bitterness. (They also have a Berliner Weiss in the works that will be served traditionally with seasonal syrups just like the old country!) Both of these beers are used in some creative adult beverages that were put together by the Grind staff. The signature drink, The Brown Betty, is made with Rebel Yell bourbon, Southern Comfort, maple syrup and cinnamon and is topped with Post Moderns Hard Ginger Ale and Nut Brown ale. This drink comes on strong, but as you get used to the SoCo and bourbon, the flavors of the ginger ale and maple come out in a really tasty mix. The other drink I tried was The Vine. This drink starts off with muddled heirloom tomatoes, lemon, simple syrup, Four Roses bourbon and Aperol (an herbal liquor) then is topped with Post Modern Pale Ale. This drink was a fresh, delicious drink that paired excellently with my burger. On a side note, Post Modern will also be brewing a Hard Ginger Ale and a Hard Root Beer that are very tasty. At just 4 oercent alcohol by volume, they dont pack much of a punch but they are quite flavorful and are used in Grinds house drinks. The brewery and the restaurant will work together to create an experience for each customer. The beer being brewed in the back is supposed to pair with the food in the front, so be sure to ask your server for drink pairings and let me know how those turn out. Visit Grind Modern Burger online, and then go check out the restaurant at 705 W. Fulton Street in Boise. Copyright 2014 Twin Falls Times-News. All rights reserved. This material may not be published, broadcast, rewritten or redistributed. Source http://magicvalley.com/blogs/ontap/ac70a886-532a-11e4-80f6-3ba5391c0143.html
Forde-Yard Dash: 12 teams that may have a shot at the College Football Playoff - Yahoo Sports
COTE Staff Writer NASHUA Shaun Nelson will have a lot at stake when he takes the stage at the Smuttynose Brewing Company in Hampton next week because hell have just three minutes to try and win $25,000 for his organization. Nelson, the executive director of the Nashua Police Athletic League, will be one of seven people trying to convince members of the Entrepreneurs Foundation of New Hampshire, an offshoot of the New Hampshire Charitable Foundation, that their non-profit should be awarded the one-time AMP NH Award Competition grant to fund a project that will bring amplified benefits to their community, according to a release from the EFNH. Foundation members will hold a live vote the night of the competition, Oct. 16. ... Subscribe or log in to read more Please sign up for as low as 36 cents per day to continue viewing our website. Digital subscribers receive Unlimited access to all stories from nashuatelegraph.com on your computer, tablet or smart phone. Access nashuatelegraph.com, view our digital edition or use our Full Access apps. Get more information at nashuatelegraph.com/fullaccess Sign up or Login NASHUA Shaun Nelson will have a lot at stake when he takes the stage at the Smuttynose Brewing Company in Hampton next week because hell have just three minutes to try and win $25,000 for his organization. Nelson, the executive director of the Nashua Police Athletic League, will be one of seven people trying to convince members of the Entrepreneurs Foundation of New Hampshire, an offshoot of the New Hampshire Charitable Foundation, that their non-profit should be awarded the one-time AMP NH Award Competition grant to fund a project that will bring amplified benefits to their community, according to a release from the EFNH. Foundation members will hold a live vote the night of the competition, Oct. 16. Well know minutes after we present, Nelson said. Needless to say Im nervously excited. Its out of my comfort zone going in front of a large group of people but PAL is something Im passionate about. Nelson said his pitch will center around Nashua PALs Leadership Academy, which will officially launch at a ceremony at the PAL Gymnasium on Nov. 25. The academy will tap up to 180 kids in Nashua who will take on service projects meant to improve the community in some way. If Nashua PAL wins the EFNH grant, those projects will be bigger and better than originally planned. This will just add gasoline to an awesome fire, Nelson said. Nelson has high hopes for the Leadership Academy and has been registering some of the 2,000 kids already involved in PAL programs. A website for the program is nearly ready to be launched and a wider outreach will happen when its online, he said. Were just looking for motivated folks, he said. Kids are kids and active kids are even better. Twenty-nine of the 50 nonprofit groups that applied to take part in EFNHs pitch camp were chosen for the first part of the grant application process and worked to hone their organizations message. EFNH then narrowed the field to seven groups, which will be making their 3-minute appeals next week. It becomes less about just the facts and more about the storyline, the passion and the commitment of the storyteller, EFNH pitch camp coach and managing director of Borealis Ventures, a venture capital firm in Hanover and Portsmouth. Including the two grants awarded Oct. 16, the EFNH program will have given $135,000 to 10 of the 48 New Hampshire nonprofit organizations since 2010, according to the group. The other six organizations making a pitch and their projects will include: The Birchtree Center, Newington Training 16 para-educators as autism specialists. COVER Home Repair, Inc., White River Junction, Vt. Home repair and weatherization for low income families in the Upper Valley. Lakes Region Community Services, Laconia Helping low-income mothers train for and find livable-wage jobs. Lyndon State College, Lyndonville, Vt. Matching interns with at least four employers to create and implement job-creation projects. Post-Landfill Action Network, Lee Jumpstarting a zero waste movement at New Hampshire colleges through recycling and reuse programs. Women for Women Coalition, Manchester Providing entrepreneurial and business skills to immigrants and young refugees. This is philanthropy fashioned entrepreneurial style, Shari Landry, vice president of philanthropy and donor services at the New Hampshire Charitable Foundation, said. These entrepreneurs see philanthropy as more than just writing a check. They are always looking for ways to add value. Joseph G. Cote can be reached at 594-6415 or jcote@nashua telegraph.com. Also, follow Cote Source http://www.nashuatelegraph.com/news/1048840-469/competition-draws-non-profits.html
Arizona Daily Wildcat :: UA community commemorates Jack Cilek's life
14, 2014 @ 10:27 am By Scott Tedrick Posted Oct. It just seems like everyones turning their nose up at Andrew J. Volsteads prohibition these days. This week Heathers Book Nook owner, Steve Lindquist, scratched a long-run itch when he added home brew and winemaking supplies to the businesses extensive inventory of books, televisions, gifts, movies, sewing materials and retail items. Its a been a dream of mine for a long time, said Lindquist. Ive been making my own beer for a hundred years. Having actually made his own beer and wine for just under three decades, it is a mutually fortuitous coincidence that Lindquists home brew initiative parallels that of the Blue Nose Gopher cooperative brewery group planning to set up shop about a year from now in the Frogs on the Footbridge shop located across the street. I look at as the ultimate D.I.Y. (Do it yourself) project, said Lindquist. You can make your own beer, or wine. And you can craft them to your taste. Lindquist will carry all that one would need in order to get into brewing on their own including everything from complete, from-scratch starter kits to individual packs of ingredients for a single batch of brew or wine. Asked what it is about home brewing that he likes so much, Lindquist started with one word: Individuality, he said, adding: I can craft my own. And its very comparable in taste. In fact, I can get a darker, fuller flavor, thats not as stringent. Ideally, Lindquist hopes that home brewing picks up enough interest to spawn a local brew club can be formed. His intentions to offer brew classes in the coming months will certainly lend itself to the effort. Complete beer and wine kits run about $150, while ingredients for a batch, or 2.5 cases of beer cost just under $40 bucks, or around $1 per beer. Wine, for a equitable quantity, is slightly more spendy, running $70 for a batch. In other words, Its cheap, said Lindquist. Its a cheap bottle of beer. And a cheap bottle of wine. And then how good it is up to you. By Scott Tedrick Granite Falls Advocate Tribune - Granite Falls, MN By Scott Tedrick Source http://www.granitefallsnews.com/article/20141014/NEWS/141019876/10054/NEWS
Nashua PAL's Leadership Academy making pitch for $25,000 - NashuaTelegraph.com
breaks ground in VirginiaBeach Posted 12:05 pm, October 13, 2014, by Becca Mitchell Email San Diego-based Green Flash Brewing Co. broke ground in Virginia Beach on Monday for the companys first East Coast location. The site, on the corner of General Booth Boulevard and Corporate Landing, will be home to a 58,000 square foot brewery, tasking room and beer garden. The facility is expected to be completed in 2016. Mike and Lisa Hinkley, co-founders of Green Flash Brewing Co., along with Brewmaster Chuck Silva, Virginia State Senator Jeffrey McWaters, Secretary of Commerce and Trade Maurice Jones and Virginia Beach Mayor William D. Sessoms, Jr were present for the groundbreaking on Monday, October 13th. We couldnt be happier that Green Flash has chosen Virginia Beach as its East Coast location, said Virginia Beach Mayor Will Sessoms. When they reach capacity, Green Flash will be producing 100,000 barrels of beer every year from Virginia Beach, and that is certainly something to celebrate. After announcing plans to build our facility in Virginia Beach, we have been moving forward step-by-step towards breaking ground, said Mike Hinkley co-founder and CEO of Green Flash Brewing Co. We are breaking ground to enter the first phase of construction, focused on the layout and building orientation on the nine-acre lot. We want to be sure we are mindful of our impact on the immediate surroundings, so we are planning to incorporate the pre-existing landscape and trees into our spacious beer garden and will develop routes for smart traffic flow, accessible walkways and ample parking for guests. We extend many thanks to everyone in the community for making us feel welcome and at home from day one and look forward to celebrating our opening upon completion of construction in 2016. The new brewery will replicate the state-of-the-art production capabilities of the Green Flash headquarters in San Diego. Green Flash predicts that when it opens, the Virginia Beach location will produce and ship more than 45 percent of their beer to the eastern half of the United States. Source http://wtkr.com/2014/10/13/green-flash-brewing-co-breaks-ground-in-virginia-beach/
The facility does not have a food prep sink with a proper air gap to wash whole produce. Contact a plumber and apply for permits to install an air gap on the sanitizer sink of the 3 compartment sink. Inspector: Gottschalk. Magic Wok, 6829 Airport, Holland, inspected Sept. 15. Cooked vegetables at 117 degrees in the front steam table. Corrected. The facility voluntarily discarded the vegetables. The cooked vegetables must maintain a temperature of 135 degrees or higher to prevent the growth of bacteria that could lead to a food-borne illness. Do not double pan the vegetables to help maintain temperature. Ziploc bags of oven-roasted chicken lack seven-day discard date. Sanitizing wiping cloth bucket tested at 0 ppm for quat sanitizer. Quat sanitizer wiping cloth buckets should test at 200 ppm. Use the quat test kit to check the concentration and change as needed. After being cleaned, food contact surfaces and utensils should be sanitized. Inspector: Gottschalk. Prescribed Pediatric Center, 1932 Birchwood, inspected Sept. 16. Packed lunch in the small refrigerator at 44 degrees, and the cooler had an air temperature of 44 degrees. Food should be held at 135 degrees or above; 41 degrees or less. Inspector: Gottschalk. University of Toledo Early Learning Center, 1932 Birchwood, inspected Sept. 16. Time/temperature control for safety food above 41 degrees in the one-door cooler. Found ranch at 50 degrees, milk 52 degrees. Cold hold food in the cooler at 41 degrees or lower. Food was removed and discarded. Provide a new cooler thermometer. No three compartment sink for the manual washing, rinsing, and sanitizing of utensils. The facility currently uses a home-style dish machine to wash utensils and dishes. All ware washing must be conducted in a 3 compartment sink with drain boards or in a commercial dish machine. A sink with at least three compartments should be provided for manually washing, rinsing, and sanitizing equipment and utensils. Contact this department with the make and model number for the sink or dish machine for approval. Source http://www.toledoblade.com/Restaurant-Inspections/2014/10/13/Restaurant-inspections-10-13-2014.html
Restaurant inspections 10-13 - Toledo Blade
Only coach since 1970 to leave on his own terms: Tommy Tuberville, who upgraded to Auburn in 1998. Jerry Kill (16), Minnesota. Tenure: fourth year. Record by year: 3-9, 6-7, 8-5, 5-1. Current salary: $2.1 million. Age: 53. Why he would be an attractive candidate for other jobs: Has steadily lifted the Gophers out of the Tim Brewster malaise by maximizing modest talent. Why he might want to stay: Minnesota has stuck by Kill through the epileptic seizures that complicated his first three years, and at 53, he might feel settled. Why the job is scary: Since Lou Holtz left in 1985 for Notre Dame, the next four coaches of the Gophers all were fired. (An aside: the comparison of Kill with another Big Ten coach hired at the same time is rather dramatic. As Kills victory total has steadily risen, Brady Hokes has plummeted annually from 11-2 in 2011 to 8-5, 7-6 and now 3-4. And its not because Kill has better talent. The Rivals average rating of Kills four recruiting classes is 58th nationally. The Rivals average for Hokes is 16th.) Dan Mullen (17), Mississippi State. Tenure: sixth year. Record by year: 5-7, 9-4, 7-6, 8-5, 7-6, 6-0. Current salary: $3.2 million. Age: 42. Why he would be an attractive candidate for other jobs: The Bulldogs are No. 1 in the nation for the first time ever. That about sums it up. Why he might want to stay: Administration has been supportive while gradually building toward this breakthrough season, and his young family has put down some roots in Starkville. Why the job is scary: The last coach who left Mississippi State on his own terms was Darrell Royal. In 1955. After two years. Mark Stoops (18), Kentucky. Tenure: second year. Record by year: 2-10, 5-1. Current salary: $2.25 million. Age: 47. Why he would be an attractive candidate for other jobs: Recruiting dynamo who has immediately upgraded the talent in Lexington after the program had slid to the bottom of the SEC under Joker Phillips. Last name doesnt hurt, either. Why he might want to stay: Kentucky gave him his head-coaching start, and it would be fun to coach all the young talent hes acquired for the next few years. Why the job is scary: Last football coach to leave this basketball-centric school with a winning record was Blanton Collier, in 1961. There could be some very attractive jobs coming open at places like Michigan and Florida. There could be easier jobs coming open in less murderous leagues than the SEC. There could be more money and more fame waiting out there. But none of these men may find himself in the no-brainer position James Franklin was in last year, when Penn State plucked him from Vanderbilt. At schools like the ones listed above, given the current media-rights revenue flowing in, the landscape is a little different. There are more schools than ever that can make a coach a multi-millionaire, build him swank facilities and get him a good assistant-coach salary pool. Everyone can build their own version of a destination job. Case in point, Oklahoma State. There were a couple of decades of futility, followed by sporadic success, but now theyre working on a school-record ninth-straight winning season. The difference between what the program was under Les Miles (19) from 2001-05 is huge compared to what its been under Mike Gundy (20) ever since. The facility upgrades are drastic, and Gundys $3.5 million salary is a lot more than Miles was making. Of course, T. Boone Pickens has a lot to do with that, and not every program has a billionaire benefactor. So there is a danger of staying too long at a place where success is tough to sustain. Recent cases in point: Jim Grobe (21) at Wake Forest, 2001-13. He won 20 games in 2006-07 and took the Demon Deacons to the Orange Bowl, but retired last winter after five straight losing seasons. Jeff Tedford (22) at California, 2002-12. He had 10-win seasons in 2004 and 2006, but was just 15-22 in his final three seasons and now is an assistant coach in the NFL. On the opposite side of the equation, there are coaches who left a good fit for a really bad fit: Greg Schiano (23) left Rutgers after 11 years for the NFL and failed spectacularly, getting fired after his second season with the Tampa Bay Buccaneers . View gallery . Rich Rodriguez had a brief, tumultuous tenure at Michigan before moving on to Arizona. (AP) Rich Rodriguez (24) was at West Virginia for seven years and went 32-5 the last three. In three years at Michigan he went 15-22. Bottom line: successful coaches at traditional non-winners can find good precedent for leaving, and they could cite solid reasons for staying. It will depend on the specific jobs available and the men asked to fill them. CALL IT IN THE AIR CORRECTLY FOR ONCE AND CALL IT OFF ON THE SIDELINES Tennessee (25) halted a streak off 11 straight game-opening coin toss losses against Chattanooga on Saturday. The streak actually was 12, if you count an overtime loss of the toss last year against Georgia. Clearly, the Volunteers captains are not a group of guys you want to vacation with in Vegas. Charlie Brown has better luck than they do. Or had. Maybe things are turning around on Rocky Top. According to Tennessee quarterback Justin Worley, who was present at midfield for this momentous occasion, Chattanoogas captains called the toss and went with tails. The coin landed heads up, and the Volunteers were victorious at last. Undoubtedly the Mocs are facing heavy media criticism this week for failing to win the toss against a team with such a long losing streak. (Its been a tough year in coin tosses for teams that wear orange. You may recall that Texas had to kick off to start both halves against UCLA after butchering the call on the opening coin toss.) Speaking of UCLA: things have not gone well in October. The Bruins are riding a two-game losing streak, both at home, and things got testy Saturday while losing to Oregon. Head coach Jim Mora (26) wound up placing his hands upon the bearded cheeks of defensive coordinator Jeff Ulbrich in an apparent attempt to calm Ulbrich down. The two had an extended disagreement on the sideline after the Ducks took a 15-3 lead, and at one point Ulbrich gave Mora his play sheet and took off his headphones looking like he might have been telling the boss to take this job and shove it. Thats when Mora applied his touching gesture, which likely came with this underlying message: Shut the hell up and figure out how to slow these guys down. Well scream at each other in the locker room later. And I will do most of the screaming then. Still, that was only the second-strangest sideline moment of the year in the Pac-12. USC athletic director Pat Haden crabbing at the officials during the Trojans game against Stanford remains the gold standard. THIS WEEK IN BB GUN HEADLINES North Carolina State (27) suspended seven players for the Wolfpacks game at Louisville on Saturday, including two defensive starters. The reason: an off-campus BB gun battle. Last week East Carolina suspended three players for firing BB guns near a school. And that came after four players toting BB guns were suspended at Kentucky for the Wildcats game against South Carolina on Oct. 4 an incident that put the entire campus on lockdown after a report of shots being fired in the dorms. And so it seems clear that BB gun usage is both popular among college football players, and frowned upon by college administrations. Except and this may shock you there is no frowning at Florida State. Source http://sports.yahoo.com/news/forde-yard-dash-051702407-ncaaf.html
Home brew/wine supplies now available at Heather's Book Nook - News - Granite Falls Advocate Tribune - Granite Falls, MN - Granite Falls, MN
If theres anything that Jack taught me, its to be sassy, Chavez said. He loved everyone. Lauren Maxwell, a public health junior who had been in SMORES with Cilek, also alluded to his sassiness and said one of her memories of Cilek was him taking pictures of random people, sending them to the GroupMe app and signing off the message as xoxo Gossip Girl. Others shared their memories of Cileks zest for life. One crowd member stood up and said Jack really loved life. Danielle Bracamonte, a junior studying communication and sports management, shared her memory of the day Cilek told her he would be going home to get a bone marrow transplant. Source http://www.wildcat.arizona.edu/article/2014/10/ua-community-commemorates-jack-cileks-life
Never one to shy away from anything or to stand still for very long, after the original Grind Modern Burger closed Brewforia founder Rick Boyd quietly went about his business. As I checked in with him from time to time, he didnt say much -- only that they had something in the works and that he couldnt talk about it. Then news broke in May that Boises oldest brewpub, Table Rock, had been sold to Boyd and his partners and would become the new home for Grind Modern Burger plus a new brewery called Post Modern Brewery. Now the silence is over. The burgers are an amazing combination of beef and pork, creating a juicy, flavorful patty that tastes as good as any burger you will ever have. I ordered the Delmonico, which (true to its name) is like having a big steak on a bun. Its peppered and covered in smoky blue cheese, caramelized onions and horseradish sauce. My wife ordered the classic Grind Burger, which has nutty asiago cheese, tomato confit and pickled onions this burger will put to shame any standard fare you will find in most burger establishments and will make you forget McDonald's ever existed. Want to get nuts? Order the Stockyard Burger and find out what bourbon barrel-aged Worcestershire sauce tastes like when paired with dry aged beef and mushroom-garlic butter. My bet is that its delicious. The best part about these burgers is that Chef Ryan Hembree cooks these burgers to a perfect medium-rare, leaving the taste in the patty. Too often have burgers been burnt to a crisp and served, even after the wait staff asks how you want it cooked! The server didnt even ask how I wanted it cooked, and it came out perfect. Also, 90 percent of the beef used in the patties comes from Idaho. The fries, which are described as fresh-frozen, also come from the Gem State. Meeting a group of friends for a game or happy hour? Get the wings, described as Chef Hembree as freaking awesome; they come in four sauces. These wings, which might be just as good as an appetizer or a full meal, are the full double-jointed wings that come off the bird. The buffalo sauce was spicy, tangy and covered with blue cheese crumbles that I found way more refreshing than that creamy stuff you usually get. Post Modern Brewery also celebrated its opening weekend and was able to show off two of its own beers in the Pale Ale and the Nut Brown Ale. The pale is a nice, light hoppy beer with plenty of cracker malt that goes down easy. The Nut Brown Ale is a little bit more complex, with nutty and caramel malty flavors and a tiny bit of hop bitterness. (They also have a Berliner Weiss in the works that will be served traditionally with seasonal syrups just like the old country!) Both of these beers are used in some creative adult beverages that were put together by the Grind staff. The signature drink, The Brown Betty, is made with Rebel Yell bourbon, Southern Comfort, maple syrup and cinnamon and is topped with Post Moderns Hard Ginger Ale and Nut Brown ale. This drink comes on strong, but as you get used to the SoCo and bourbon, the flavors of the ginger ale and maple come out in a really tasty mix. The other drink I tried was The Vine. This drink starts off with muddled heirloom tomatoes, lemon, simple syrup, Four Roses bourbon and Aperol (an herbal liquor) then is topped with Post Modern Pale Ale. This drink was a fresh, delicious drink that paired excellently with my burger. On a side note, Post Modern will also be brewing a Hard Ginger Ale and a Hard Root Beer that are very tasty. At just 4 oercent alcohol by volume, they dont pack much of a punch but they are quite flavorful and are used in Grinds house drinks. The brewery and the restaurant will work together to create an experience for each customer. The beer being brewed in the back is supposed to pair with the food in the front, so be sure to ask your server for drink pairings and let me know how those turn out. Visit Grind Modern Burger online, and then go check out the restaurant at 705 W. Fulton Street in Boise. Copyright 2014 Twin Falls Times-News. All rights reserved. This material may not be published, broadcast, rewritten or redistributed. 
breaks ground in VirginiaBeach Posted 12:05 pm, October 13, 2014, by Becca Mitchell Email San Diego-based Green Flash Brewing Co. broke ground in Virginia Beach on Monday for the companys first East Coast location. The site, on the corner of General Booth Boulevard and Corporate Landing, will be home to a 58,000 square foot brewery, tasking room and beer garden. The facility is expected to be completed in 2016. Mike and Lisa Hinkley, co-founders of Green Flash Brewing Co., along with Brewmaster Chuck Silva, Virginia State Senator Jeffrey McWaters, Secretary of Commerce and Trade Maurice Jones and Virginia Beach Mayor William D. Sessoms, Jr were present for the groundbreaking on Monday, October 13th. We couldnt be happier that Green Flash has chosen Virginia Beach as its East Coast location, said Virginia Beach Mayor Will Sessoms. When they reach capacity, Green Flash will be producing 100,000 barrels of beer every year from Virginia Beach, and that is certainly something to celebrate. After announcing plans to build our facility in Virginia Beach, we have been moving forward step-by-step towards breaking ground, said Mike Hinkley co-founder and CEO of Green Flash Brewing Co. We are breaking ground to enter the first phase of construction, focused on the layout and building orientation on the nine-acre lot. We want to be sure we are mindful of our impact on the immediate surroundings, so we are planning to incorporate the pre-existing landscape and trees into our spacious beer garden and will develop routes for smart traffic flow, accessible walkways and ample parking for guests. We extend many thanks to everyone in the community for making us feel welcome and at home from day one and look forward to celebrating our opening upon completion of construction in 2016. The new brewery will replicate the state-of-the-art production capabilities of the Green Flash headquarters in San Diego. Green Flash predicts that when it opens, the Virginia Beach location will produce and ship more than 45 percent of their beer to the eastern half of the United States. 
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