220 20th St S
Arlington, VA 22202
In 1989, a brewpub in Ashburn, VA was established then became a production brewery that was named one of the Top 50 breweries in the USA. It quickly cultivated a community of craft beer lovers and inspired many to start their own breweries. Soon, Old Dominion Brewing was distribution their beer and soda up and down the East Coast. In 1995, another brewpub was started. This time at the Rams Head Tavern in Annapolis. Named for Benjamin Fordham, who was given a charter in 1703 by Queen Anne to establish a brewery in the heart of the bustling port city, Fordham Brewing quickly established itself as one of the Cheasapeake’s preeminent breweries. In 2003, the brewery was moved to Dover, DE, where the joint company is located today.
Based on their shared values and a common philosophy of quality brewing, Fordham & Dominion joined forces in 2007 and consolidated operations in 2009. The First State is now home to the Fordham & Dominion Brewing Co. (aka FoDo Brewing), where they continue to make great handcrafted beer and soda.
- Cherry Blossom Lager: Their spring seasonal is conditioned on red sour cherry pureé and dark sweet cherry pureé for 48 hours. It is delightfully effervescent, blushing, tart and resembles a rose champagne in the glass. Pairs well with Asian cuisine and barbecue. 5% ABV, 18.5 IBUs
- Double D Double IPA: “Double D is a full-bodied Imperial India Pale Ale, flaunting sultry guava, mango and tropical fruit aromas as a result of dry hopping with Citra, Zythos and Crystal hops. Brewed with light toasted malt and Bravo bittering hops, this double delights with smooth warming alcohols and a torrid finish.” 8% ABV, 90 IBUs
- Candi Belgian Triple: “Candi Belgian Tripel may taste of sugar and spice, but her beguiling introduction is far from nice. Saaz and Hallertau hops provide a clean, floral aroma with minimal hop bitterness and the soft sweetness of apricot and pear lingers nicely against a dry finish.” 10% ABV, 31.7 IBUs
- The 11th Sour: “The first Sour batch ever brewed by FoDo Brewing. This ale is a kettle sour that uses lactobacillus, fermented on house ale yeast and then aged on concord grapes. Typical to any sour, this ale is pleasantly flavored and zings your taste buds over and over.” 3.8% ABV, 8 IBUs