The tale of Old Dominion began in 1989 with Jerry Bailey and his dream to dump his 9 to 5 government job and do something truly meaningful with his life. The first seeds of his brewing passion were planted when his brother Tom gave him a home brew kit as a Christmas gift in 1978. Jerry would devote hours to researching recipes and experimenting, then would serve his soon-sought-after brews to his friends and family.

When a friend lamented, “You won’t believe how much good beer is in California!” Jerry took the challenge. Brainstorming sessions, sleepless nights, a huge learning curve, and scribbled napkin notes took shape, culminating in the opening of Old Dominion in the D.C. area.

The rest is history still being written – beer festivals, boundary breaking expansion, medals at the Great American Beer Festival, being named one of the 50 Best Breweries in the U.S. by Fortune Magazine – but at the top of the list was when Jerry Bailey was called “a mentor and Godfather to the craft brewing industry” by the Washington Post . . . and when those O.D. brews were chosen by your favorite craft beer club!

In 2007, Jerry passed the torch to Bill Muehlhauser, another man with passion and love for the nectar of the Gods, and two years later, Bill relocated his state-of-the-art brewery to Dover, and Old Dominion continues to provide award-winning brews.

Hop Mountain Pale Ale is a rich, red ale made in the American Pale Ale style. It has strong hop character, medium-dry finish, and floral hop aromas. (USBTC Grand Champion!)
Dominion (Dortmunder-style) Lager is brewed using four types of malted barley. It’s delightfully smooth, flavorful and complex. (GABF Gold Medalist!)

Featured Beer from Old Dominion Brewery:
Hop Mountain Pale Ale and Dominion Lager

PALE ALE – Old Dominion’s Hop Mountain Pale Ale – This noteworthy PA is a rich, light bodied red brew with assertive hops and a dry finish. Britain’s classic beer, pale ale is by definition medium-bodied with a complex, medium-dry palate. Serve cool, not cold (about 55 degrees F) with Pan Asian cuisine and your favorite poultry dishes.

LAGER – Old Dominion’s Lager – This month’s bottom-fermented brew, lagers are aged for several months at very cold temperatures, which gives them a smooth, refined, complex taste. (The word “lager” means “to store.”) Best served cold, straight from the cooler at 40 to 45 degrees, with fish, pork, poultry, or cheeses such as Havarti, Swiss or Gouda.

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Amy Heydt
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