Photograph by Ryan Donnell Before there was Victory, there was an education. In 1987, Ron and Bill traveled to Germany and Belgium. “The trip opened our eyes,” explains Bill. “It wasn’t just the flavor of the beer, but the culture. It was a time in America when Nancy Reagan was telling everyone to ‘Just Say […]
If you havn’t heard by now the collaboration of epic proportions between Victory, Dogfish Head and Stone Breweries has finally been unleashed on the un-expecting world . . . and we apologize for nothing. Saison du BUFF was imagined many moons ago when Greg Koch, Sam Calgione and Bill Covaleski attempted to incite a little controversy in an ultimately doomed media stunt in the liquor aisle of a grocery store to bring attention to Brewer United for Freedom of Flavor. Though they didn’t score the media storm they had envisioned they did manage to plant the seeds for something with a litte more taste . . .
Ah, beer and cheerios. Don’t you just miss Sunday mornings in college? Yeah, neither do we . . . but maybe it’s time to start asking ourselves if beer has a legitimate place at the very foriegn “A.M. table”, frat houses aside. Perhaps breakfast is a bridge too far, for now, but brunch is definitely ripe for craft brewers to step up and make their mark on the growing yet established trend in cities across the US. Make sense? We thought so too. We only wish we were smart enough to . . .
Music has always been important part of life for Ron and I. I recall that we tried to pull of The Beatles as our last trick-or-treat Halloween with pals Jim and Brad way back in ’74. Heck, all of them were still alive then! But our own dreams of rock stardom took a body shot the day Ron’s dad arrived home from work and marched down the basement to witness us torturing noise from electric guitars as he proclaimed . . .
Our latest hire, who will be serving as our Mid Atlantic region Area Sales Manager, is a great example of what it takes. Quite simply, it takes passion for great beer.
Joe Gold embodies a passion for great beer. Any one who has hoisted a pint of quality beer in the . . .
With so many styles in craft brewing these days, more and more brewers are boldly going to the fringes of the known beer universe with more hops, more alcohol and more sensation. In this interview with Barry Wasser of Craft Brew Advocate, Bill Covaleski unpacks why Victory has chosen a different path. Check out the 1:25 mark for Bill’s explination of Victory’s philosophy of mining the history of beer for . . .
No, we’re not talking about that food coloring based disaster that’s a tradition at bars across America. We’re talking about responsible energy effecient brewing. Later this spring, you will be able to sip solar powered beer from Victory, and we couldn’t be more excited.
Harnessing the energy of the sun to power our beer-making has been a dream of ours for many years. Heck, solar power has a long history in Victory if you go way back to the mid 70’s. Just a few years after Ron and I met, when Ron’s dad was Manager of Solar Electric Programs for General Electric in Valley Forge and my dad was the Maintenance Manager of that facility, Ron’s dad invented the ingenious Barchet Nail and the Barchet Screw as cost-effective methods of efficiently interconnecting PV shingle-like panels on roofs. Without considerable government support, such photovoltaic systems proved to be . . .
It’s Spring in Downingtown and that means it’s the time of year again when we get to make our favorite take on a Belgian White Beer: Whirlwind Witbier. Ahhhhh, you can almost smell the BBQ’s around the corner . . .
It was one of those days that the new tasks outnumbered the ones checked off my to-do list. Not good. But the sun was shining and by 4:17 the least bashful person in our office at that moment (Betsy our HR Administrator, who’da thought?!) incited the quiet riot that lead to our bar to celebrate St. Patrick’s Day. Now the gold of Prima Pils sometimes outweighs the blood in my body, I think, but I submitted to the moment and ordered a Donnybrook Stout . It was a great decision as Donnybrook’s cool, dry calm slid down my throat effortlessly, just like scene I was witnessing all around me. As if in some sort of ritual, all of us had
Here we are in early March, after brewing and fermenting some fun and interesting beers. The beer styles we envisioned brewing are now all fermented and beginning their next leg of their journey to Chicago. We were very happy with the results in the brewhouse—we hit our target temperatures, gravities, oxygenation and even our yeast cell counts went as planned.
The final recipes included the following beers and qualities:
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