Happy Easter — but first it’s Yeaster!

Sper­ryville fes­ti­val fea­tures roasted lamb, oys­ters, fer­menta­bles, in­fu­sions, cre­ative li­ba­tions, and Easter egg hunt

Rappahannock News - - FRONT PAGE - By John Mc­caslin Rap­pa­han­nock News staff

Sper­ryville’s an­nual Yeaster fes­ti­val is upon us, sched­uled for this Satur­day, March 31, noon to 7 p.m. in and around Pen Druid Brew­ery.

It won’t be dif­fi­cult for first-time fes­ti­val go­ers to lo­cate. Just head down Wa­ter Lane, turn into River Lane, and fol­low your nose.

“We will be roast­ing Her­itage Hol­low lambs whole over wood fire this year,” says Jen­nings Car­ney of Pen Druid. Paired with the lamb, which will be pre­pared by Her­itage Hol­low’s own farmer/chef Mike Peter­son, will be or­ganic roasted veg­gies, com­pli­ments of the Farm at Sun­ny­side and its man­ager Casey Gus­to­warow.

“We’re roast­ing six lambs,” says Peter­son. “We’re do­ing it over open fire, and the Car­neys have built metal roast­ing racks that we will tie the lambs to. And then Casey will be do­ing the sides again, roast­ing some veg­gies.”

Ob­serves Car­ney: “Hav­ing the farm­ers make the food we eat is truly farm to ta­ble and is an im­por­tant cul­tural and agri­cul­tural link to our food sys­tems.”

Across the park­ing lot, Cop­per Fox Dis­tillery will have shucked roasted oys­ters for its half shell party, all washed down with one of Rick Was­mund’s tasty spir­its, while Colleen O’Bryant of Wild Roots Apothe­cary will be serv­ing her Vir­ginia fa­mous herbal in­fu­sions and de­li­cious desserts.

In ad­di­tion, Aaron Oys­ter and Emma Dodd-Hensey will be fir­ing up their Wood­stone Bak­ing op­er­a­tion to ren­der some wild fer­mented breads; while Num­ber 1 Sons will be re­turn­ing with their mouth­wa­ter­ing wild fer­menta­bles.

“For li­ba­tions, we are joined by Hop­kins Or­di­nary Ale Works,” Car­ney notes, “and Pot­ter's Craft Cider for a gluten-free op­tion.”

Ale Works’ brew­ers Sherri Fickel and Kevin Kra­di­tor will be pour­ing for Yeaster Lit­tle Devil Blonde (Bel­gian-style sin­gle), Se­cond Break­fast Stout (oat­meal, cof­fee stout), Innkeeper IPA (East Coast-style IPA), Mary's Rauch (smoky, rich ale), Meadow Spring Sai­son (farm­house style Sai­son with or­ange peel, lemon­grass and co­rian­der), Stony Man ESB (bit of malty, bit of hoppy English-style ale), and Pass Moun­tain Porter (Im­pe­rial Porter aged in a Cop­per Fox rye whisky bar­rel).

Apart from the Car­ney Broth­ers’ al­ways sur­pris­ing, al­ways re­fresh­ing lineup of Pen Druid brews, what’s this ru­mor about a rare (and col­or­ful) new re­lease timed to co­in­cide with the fes­ti­val?

“We are very ex­cited to be re­leas­ing our Spon­ta­neous on Wild Black­ber­ries,” re­veals Car­ney. “The beer was spon­ta­neously fer­mented in the spirit of Lam­bics — but you can­not call them that be­cause we are not in Lam­bic — and aged in oak for 2 years with wild-picked black­ber­ries by our friends Dave and Jean.

“It’s a won­der­ful pur­ple color with acid­ity and a wild fruiti­ness from the berries,” he says. “To my knowl­edge we are the only brew­ery on the East Coast who has re­leased this kind of beer.”

“Good weather per­mit­ting we are ex­pect­ing a big crowd this year,” Car­ney adds,, “and to start the whole thing off Flour­ish Root Flo­rals will be host­ing an easter egg hunt, which is spon­sored by Union Bank here in the county. The hunt will be­gin at noon.”

The fes­ti­val will be held rain or shine, although weather fore­cast­ers are pre­dict­ing the lat­ter. Un­less you’re in Lam­bic.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.