Big Lick Brewing

This English Mild Ale is reminiscent of what would have been in your pint glass at the local pub in the 18th century. It’s a light-flavored, malt-accented beer that is readily suited to drinking in quantity. A bit of oak-smoked wheat give it a bit of added character. This one is meant to be drunk on the warmer side so the dark malt flavors can present themselves.

This small batch is our first lager here at BLBC. A Black Lager (Schwarzbier) is a german beer that is not well-known here in the US. It pours a dark brown/black with a nice tan head sitting atop. Very clean aroma, with slight hints of roast. The flavor is also very surprising for something so dark. One would expect stout/porter-like flavors... but it's actually very clean and dry. Get this one while you can, it'll be gone soon. Prost!

A fluffy white head sits atop this hazy yellow saison. Initially, earthy aromas along with bright lemon hits your nose. A light graininess from pilsner, wheat and rye malts is also present in the background. Flavors match the aromas, with a soft malt presence and lots of belgian esters from a French Saison yeast. Nicely dry in the finish. Saison is a great beer style for the warmer Spring months ahead. Welcome Spring!

Casey’s Kölsch is named after a certain Roanoke Times columnist, Dan Casey. He whined and moaned so much about being overlooked when his former co-worker Beth Macy had a beer named after her by our friends at Parkway Brewing, that we decided to give him one…although it’s only because we ran out of names. Brewed with German Pilsner and Vienna malts, and hopped just enough to balance it all out.

Turn those headlights on folks, cause this one is dark! Big/Bold aromas and flavors of dark roasted coffee dominate this dark elixir. A hint of chocolate sits in the background. Lactose sugar lends the “balancing” sweetness in the finish.

Our Irish Red Ale is a balanced, easy-drinking beer. It has moderate malt character with just a hint of caramel. Roasted notes at the end leave a dry finish. Happy St. Patrick’s Day all! “In heaven there is no beer… That’s why we drink ours here.” –Irish Author Unknown

This smoked brown ale is a bold taste sensation that will make you rethink what you know about beer flavors. It delivers flavors and aromas of breakfast: maple syrup, smoked bacon, alongside a nice malt presence. Brewed with Cherrywood smoked malt and Maple Bacon Candi Syrup. “Mmmmm….smells like a plate of pancakes with some maple syrup and bacon on the side! ”

Duuude….This one’s all about the hops, man! Just enough malt backbone allows the simcoe, centennial and columbus hops to be in your face. Peace out.

Scott Sterling is a “Red” IPA, which is a relatively new beer style. Medium bitterness balances the nice caramelly, biscuity notes from the specialty malts. Loads of late hop additions of Amarillo and Centennial give it a wonderful citrus/grapefruit nose. Do yourself a favor and look up “Scott Sterling” + “Soccer” on YouTube!

St. Rita is the patron saint of lost causes. While dreaming up the idea of BLBC, I was told many times how a small brewery would never make it. “It’s a lost cause. Why waste your time on such a small setup?” Etc. Etc. Well, I guess Rita was watching out for us. Not only are we surviving, we’re thriving! This beer is a deep reddish, moderately strong, malty, complex Belgian ale. We used 3 different brewing sugars in this one: dark Belgian candi syrup, Belgian brown sugar, and our new favorite… maple sugar (Heaven!). Enjoy!

TTIPA#4 brings some rye into our series of IPA’s, which adds a slight touch of “spiciness” and some body. Plenty of Mt. Hood and Columbus hops give it that “Big Lick” hop swagger you’re getting used to. Enjoy!

A 50/50 blend of US two-row and British Maris Otter create the biscuity base for this hop-forward session IPA. Copious amounts of cascade, centennial, and mosaic hops bring out the “IPA” in Session IPA. The name refers to the fact that time is the worst enemy to a hop-forward beer, so consume this one quickly. Not that that is ever a problem here!