Battle of the Burgers: 19 Burgers Paired with Craft Beers

A burger is more than just a burger. A burger is an idea. And a simple one at that. It’s the execution and the all-important add-ons that make America’s signature sammie come alive with possibility and burst with flavor, color and texture.

For the third year, Coastal Virginia Magazine will hold its Battle of the Burgers event at the Military Aviation Museum in Virginia Beach. On Sept. 12, crowds will gather to sink their teeth into some of the region’s best and beefiest offerings from the local chefs and eateries you know and love and maybe some you’ve been eager to try.

If you’re a burger purest, we’ve got you covered with some frill-free patties boasting the beloved basics of cheese, lettuce, tomato and mayo. If you’re the adventurous type, hold on to your brioche buns. You’ll find everything from jalapeño peach chutney to purple potato straws, quail eggs to poutine, chocolate shavings to bacon beer sauce atop these original creations. Cheese choices run the gamut from drunken goat to Gouda. You may even spy the occasional donut for a bun.

You’ll find all the burgers profiled below. Whatever you do, indulge, enjoy and vote for your favorite in the People’s Choice competition at the event!

Don’t Forget the Beer

Alongside our burger profiles, you’ll find craft beer and cider pairings. All the brews listed will be available for purchase at the CoVa Battle of the Burgers. Cheers.

2020 CoVa Battle of the Burgers

Saturday, Sept. 12
Noon–5 p.m.
Military Aviation Museum, Virginia Beach
Tickets and information: CoVaBurgerBattle.com

Photo by David Uhrin

Baker’s Crust Artisan Kitchen

Drunken Goat Burger

Let’s be clear: Baker’s Crust’s Drunken Goat Burger is a beef burger with goat cheese vis-à-vis a goat meat burger (though that could be tasty, too). John Stein, owner of the quarter-century-old, Virginia Beach-based chain with locations throughout Virginia (the eighth, Landstown, opened in January), brainstormed this juicy contender with Jennifer Zulko, their director of operations. He championed Spanish drunken goat cheese, bathed in red wine, to melt over the chuck/brisket blend ground in-house from New Zealand grass-fed cattle. She volleyed back with brown sugar bacon. He suggested sweet potato roll. They tweaked the bacon with spiky cayenne and added pickled tomato and onion relish, baby arugula from the company’s own farm in Suffolk and herby za’atar aioli, a nod to trending Middle Eastern cuisine (their menu includes a shawarma). Then Executive Chef Roberto Alvarado brought it to fruition…in all its tipsy glory.

Find out whether this burger is the G.O.A.T: BakersCrust.com

—Marisa Marsey

The Virginia Beer Co.

Free Verse

Tropical India Pale Ale
6.8% ABV

This juicy, tropical and unfiltered IPA expresses itself without limitation thanks to copious helpings of Azacca and Chinook hops.

Photo by David Uhrin

Bay Local

American Dip Burger

You know how the most handsome fellas aren’t always the most interesting? Well, here’s a slider that proves the point with plenty of flavor personality belying its humble appearance. From the mind of Bay Local Laskin’s Executive Chef Justin Humpleby, this slider is a seared 80/20 all beef patty topped with tender, juicy shaved prime rib that’s been slow roasted for richness with garlic, rosemary, black pepper, paprika and dark chili powder. It’s topped with white onions that have been simmered in au jus for two hours to absorb the intense, beefy flavors. A creamy provolone and smoked jalapeño fondue with an oh-so-subtle heat brings all the flavors together to make this slider the one you’ll want to take home to meet your mom. Bay Local is looking for a repeat after their Fondue Burger (featured on the cover of this issue) won the people’s choice award at the 2019 CoVa Battle of the Burgers (Southside).

Dip into an au jus-y flavor experience: BayLocalVB.com

—Judy Cowling

Maker’s Craft Brewery

Red IPA

Red India Pale Ale
5.3% ABV

Hopped like a tradional IPA, crystal malts are added to create a smooth and malty body that balances the bitterness of the hops, perfect for those seeking an approachable IPA.

Photo by Judy Cowling

The Bunker Brewpub

Hail to the Peach Burger

Based loosely on the Juicy Lucy burger, this slider features Provel cheese shredded into 80/20 beef. Never heard of Provel? Me neither. It’s a blend of provolone, Swiss and white cheddar cheeses popular in St. Louis cuisine for its gooey, buttery texture. Top that with thin and crispy candied chipotle bacon (OMG) and then add a generous dollop of the most amazing jalapeño peach chutney and serve it on a toasted brioche bun. I salute Chef John Ferguson for this creation out of the scratch kitchen he commands at The Bunker Brewpub. This brewery restaurant is a friendly sanctuary for live music, elevated pub food and craft beers from the patriots at Young Veterans Brewing Company. Open only a year and a half, they are gunning for the win in their first appearance at Battle of the Burgers.

Hunker down with something peachy: BunkerBrewpub.com

—JC

Young Veterans Brewing Company

Commander In Peach

New England IPA
5.6% ABV

YVB’s New England-style IPA is brewed with fresh peach and dry hopped with Citra, Mosaic and Azacca hops and has a fruit-forward aroma and juicy mouthfeel.

Photo by Arielle Patterson

Capt’n Crabby

Crabby Patty Burger

With a name like Capt’n Crabby, it’s only appropriate that the food truck and restaurant dish out a burger with a touch of the Chesapeake. The aptly named Crabby Patty burger starts with a homemade tomato jam and arugula beneath a grass-fed beef patty from local River Road Farm in Franklin. From there, the burger sets sail with bacon and a house-made beer cheese infused with Smartmouth’s Notch 9 double IPA. The final touch is fresh, Maryland crab meat dusted with Old Bay. Savor the waves of flavor, from the sweet and smoky tomato jam, made with Dr. Stoner’s Smoky Herb Whiskey, to the sweet lump crab meat atop sharp cheddar beer cheese. This coastal-inspired combination is settled between a soft, toasted brioche bun and served with a pickle made in house.

Surf meets turf with the Crabby Patty: CaptnCrabby.com

—Arielle Patterson

Evolution Craft Brewing Co.

Lot 3 IPA

American IPA
6.8% ABV

Lot 3 IPA is aggressively hopped at a rate of over 2 pounds per barrel. Big notes of citrus and pine complement a reserved but firm malt backbone.

Photo by Melissa M. Stewart

The Egg Bistro

Mocha Cronut Burger

Can’t decide whether to do breakfast or lunch? Loosen your belt and have it all in one over-the-top plate featuring The Egg Bistro’s Mocha Cronut Burger. This savory-sweet combo stars a honey-grilled cronut—a cushiony croissant and donut hybrid that’s flaky, buttery and downright addictive—instead of bread to cradle an all-beef patty topped with applewood bacon and a barbecue sauce made with honey, cayenne pepper and a hint of ground coffee. The decadent dish is then finished with a sprinkle of powdered sugar and chocolate shavings. Owner Mike Touhey says this burger represents the restaurant’s brand. We say it’s rich, indulgent and everything you want when treating yourself to brunch at one of their three locations in Virginia Beach, Chesapeake or Suffolk.

Get your breakfast and lunch in one decadent bite: TheEggBistro.com

—Melissa M. Stewart

Old Bust Head Brewing Company

Caramel Macchiato Stout

Sweet Stout with Coffee and Vanilla
5.8% ABV

Using their Oatmeal Stout as a base and coffee from Monument Coffee Roasters, this stout has the rich aroma of flavored iced coffee. Vanilla extract, natural sugar and roasted malts lend a subtle caramel sweetness.

Photo by Marisa Marsey

Grain

Pumpernickel Patty Melt

Have you ever seen Murder on The Orient Express? The Agatha Christie-based flick bulges with stars who share equal billing—each contributing an intriguing accent to the action, each getting their moment to shine. That’s just like this entry produced by Fabio Capparelli, executive chef at Hilton Norfolk The Main, where blockbuster burgers at Grain, the hotel’s rooftop beer garden, outsell all other food. In this remake of a classic patty melt, a pumpernickel bun stands in for rye bread. It cradles an 80/20 Hereford “smashed” patty capped with melted Marmac (a soft white cheddar from Virginia’s Mountain View Farm), Calabrian chili aioli (a dazzling departure from overexposed sriracha) and caramelized onions. As Capparelli says: “There’s a lot going on in this burger.” And just like in Murder On The Orient Express (spoiler alert): each of its players slays.

Go against the burger grain at GrainNorfolk.com

—MM

Sly Clyde Ciderworks

Submersive

100% Fresh-Pressed Virginia Apple Cider
6.7% ABV

Submersive is a deeply delightful cider. Just sweet enough, it surrounds your taste buds with goodness of Virginia apples.

Photo by Grace Silipigni

Home Republic Brewing Co.

The Republic Burger

This Oceanfront brewpub has been hard at work to bolster its burger game and introduces The Republic Burger as its most indulgent iteration yet. One jaw-breaking bite into the monstrous handheld reveals a bouquet of savory aromas and an explosion of textures and tastes. The toasted brioche serves as bookends to a compilation of housemade eats, including a hearty slather of bacon jam proving equal parts smoky and sweet. On top of the buttery bun and sticky jam sits a slightly pink 80/20 Angus patty cured in Home Republic’s house-brewed Kölsch. The distinct tastes of grill and German brew pair tastefully with the bright green slices of fresh avocado and handful of thick fried onions that crown the medium-well creation. Adding a velvety touch and seriously cheesy mouthful is the Republic’s molten layer of homemade smoked Gouda cream.

There is no place like Home Republic: HomeRepublicVaBeach.com

—Grace Silipigni

Suncrush Beer

Tangerine Suncrush

Sparkling Kölsch-Style Ale
4.2% ABV

A cold conditioned sparkling ale, Tangerine Suncrush is brewed with green tea, real crushed tangerine and natural flavor. Gluten reduced, Suncrush is the most delightfully refreshing beer imaginable for whenever you’re crushing it.

Photo by Arielle Patterson

J&K Style Grill

Double-stuffed Donut Burger

“Home of the Original Waffle Burger,” J&K Style Grill utilizes another breakfast favorite for their competition bun. The perfect cheat-day meal, the Double-stuffed Donut Burger is an unexpected, over-the-top combination. This towering slider starts with two 3-ounce patties, one stuffed with jalapenos and onions and the other with bacon and white American cheese. The burgers are seasoned with the restaurant’s namesake J&K Seasoning then smashed on the flat top, deepening the flavors. The stuffed patties are topped with the sweet and mildly spicy house-made Georgia Red sauce, lettuce, tomato and a crispy onion ring, all stacked between a halved sour cream glazed donut. Each bite offers a splendid harmony of sweet and savory. From the buttered and grilled donut, with a perfectly caramelized perimeter, to the Angus beef patties bursting with heat, crispy bacon and juicy savors.

Donut miss this burger from J&K Style Grill: JAndKStyleGrill.com

—AP

MoMac Brewing

P.O.E.T.S. Day (Punch Out Early Tomorrow Is Saturday)

British ESB or Amber Red Ale
5.6% ABV

P.O.E.T.S. Day is deep amber from a blend of British crystal malts that produce biscuit, toffee and caramel aromas and flavors are balanced with the mild bitterness of UK hops.

Photo by Arielle Patterson

Lager Heads

Knockout Burger

The City of Brotherly Love’s signature staple comes to the beach, between a bun, with Lager Heads’ Knockout Burger. The brainchild of Executive Chef Bill Connelly, this burger fuses two American classics, a Philadelphia cheesesteak and a hamburger. The Knockout starts with an 80/20 beef patty, then gets a taste of Philly with the addition of grilled red and green peppers and onions, thinly cut ribeye and melted white American cheese. Lettuce, tomato and a spread of creamy mayo on a toasted brioche bun gives this dish a one-two punch of flavor and texture. The fragrant caramelization on the grilled peppers and onions tease your palate before you even take a bite. The Knockout Burger offers a more elevated savory flavor, compared to a regular cheesesteak, thanks to the juicy burger patty and tender chopped ribeye.

Take your taste buds into the ring: LagerHeads.com

—AP

Big Ugly Brewing

Rockers IPA

American IPA
6.8% ABV

Rockers is a classic West Coast IPA with an East Coast twist. It starts off crisp and bitter and finished fruity from a large dry hop of Citra and Mosaic.

Photo by David Uhrin

New Realm Brewing Company

Wagyu Burger

If beef and beer are ideal brethren—and keep in mind the Pope is Catholic—look no further than the succulent, saucy Wagyu Burger from New Realm Brewing Company for a match made in fraternal heaven. A favorite menu item imported from New Realm’s original Atlanta location, prized Wagyu beef—think lovingly massaged Japanese cows who enjoy a good beer as much as we do—is the star of this show. But it’s the toasty sweet ooze of their Bacon Dunkel Sauce, reduced from their own German-style Munich Dunkel lager, that’ll warm your beef, beer and bacon lover’s heart. Always keen on sourcing local, Chef Richard Silvey notes the potato cheddar fondue that’s drizzled onto the burger’s beautifully seared surface is made from Black Label Ashe County Cheese just across the N.C. border. Served on a brioche bun with lettuce, tomato and their housemade “beefonaise,” you may want to take tasting notes on this heady breadwinner.

Bond over beef, beer and bacon: NewRealmBrewing.com

—LB

New Realm Brewing Company

Hazy Like a Fox

New England IPA
6.5% ABV

Hazy Like a Fox is double dry-hopped with El Dorado and Azacca to provide juicy, pineapple and tangerine flavors. Brewed with pale malt, oats, wheat, flaked barley and lactose, it’s pale gold with an opaque haze.

Photo by Melissa M. Stewart

Oishii Burger

Oishii Burger

If you think of a good ole traditional hamburger as the ultimate comfort food, you probably haven’t sunk your teeth into a mega mood-boosting, deep-fried version. Paolo Vergara, chef/owner of Oishii (Japanese for “delicious”) Burger in Virginia Beach, wants to change that. He opened his innovative eatery last April to specialize in katsu—breaded and fried meat cutlets—creations. The burger version begins with a grass-fed beef patty lightly coated with panko breadcrumbs, fried to crispy perfection and placed on a toasted Fireking brioche roll. If you are thinking greasy, think again. Vergara says quality meat is the trick that makes this mouthful fabulous versus fatty. Toppings like finely shredded cabbage, red onion, pickles and katsu sauce (Japanese Worcestershire) add tang and even more texture. For sides, skip the fries and go for Japanese-inspired macaroni salad with julienned carrots, cucumbers and ham. This is an American institution with Asian flair, and we are a fan.

Dig into deep-fried deliciousness: OishiiBurgerVa.com

—MMS

Lickinghole Creek Craft Brewery

Nine Mile IPA

American IPA
6.5% ABV

Nine Mile is a smooth, hoppy-go-lucky drinkable IPA with a conscience. The philanthropic backbone of this beer delivers hope and access to clean water to Nine Mile, a remote village in the mountains of Jamaica.

Photo by Leona Baker

Quirks

Quirks Dirty Gringo

Thursday night is burger night at Quirks in VB Town Center. That means you can tuck into their menu staple 80/20 ground beef crowd pleaser or the chef’s weekly creative burger concoction for half price (that’s just $5, people). Head in soon and you might get to try their Battle of the Burgers contender, the Quirks Dirty Gringo. It starts with beef from western Virginia-based Seven Hills Foods and gets a triple threat (salty, sweet and spicy) zing from the combo of their house-cured bacon with chorizo rub and housemade green chili tomato jam. They top it all off with chipotle queso fondue (made from their queso dip, queso blanco and cheddar) and a plentiful schmear of fresh guac, upon which gently rests a buttery brioche bun top. Bring your amigos, because playing games while chowing down is half the fun at Quirks.

Holy guacamole, make it a burger night at Quirks: Facebook.com/QuirksVB

—LB

Sly Clyde Ciderworks

Inkjet

Cider
6.7% ABV

Inkjet is like a blackberry mojito masquerading as a cider. With hints of berries and mint, Inkjet deftly combines sweet, savory and tart.

Photo by Arielle Patterson

Redwood Smoke Shack

Feast Mode Burger

If you’ve never had the pleasure of indulging in the Texas-style barbecue from Redwood Smoke Shack, get your fill in burger form. The Feast Mode burger is a culmination of Redwood’s signature fare, all smoked low and slow in-house and made from scratch. This meat-lover’s dream starts with a smoked, 80/20 ground brisket patty. The burger builds from there with house-cured bacon, smoked beef brisket, homemade pimento cheese, pickled red onions and a jalapeno and citrus marmalade known as “cowboy candy.” Feast Mode is activated when you bite into the burger and the melody of flavors serenade your taste buds. The mouthwatering savors from the thick, juicy patty and tender chopped brisket fuse impeccably with the creamy pimento cheese and sweet heat cowboy candy for a finger-licking finish.

Channel your inner beast mode with the Feast Mode: RedwoodSmokeShack.com

—AP

Deschutes Brewery

Wowza!

Lo-Cal Hazy Pale Ale
4.0% ABV

With 100 calories, 4 grams of carbs, 4% ABV and a crisp, light finish, this flavorful, crushable, citrusy, hazy pale ale will make you say WOWZA! Chicory root balances the body without affecting the calorie count.

Photo by Leona Baker

Sage Kitchen at Anderson’s

Jackie Chan Burger

You’d expect nothing less than straight-off the-farm freshness and a gracious helping of gorgeous greens from Sage Kitchen, the upscale in-store eatery at Anderson’s Garden Center in Newport News and Virginia Beach. And you’ll get it from their Jackie Chan Burger, “an Asian-style burger with a kick.” At the base of this beauty is house-cured candied bacon. Hold the cheese, please, because this creation from Food and Beverage Director Mike Nobile gets its colorful zing from a spicy-sweet celery salad with jalapeños, carrots and red onions tossed in a ginger vinaigrette and piled atop a juicy patty made of beef from Pungo’s own sustainable Coastal Cattle farm. “I met their cows,” quips Nobile. “They looked very delicious.” A housemade potato bun and hoisin mayo ties it all together. Sage Kitchen is looking for a repeat after their It’s Pasture Bedtime Burger was the judges’ choice award winner at the 2019 CoVa Battle of the Burgers (Peninsula).

Get a taste of the garden goodness: LoveAndersons.com

—LB

Hardywood Park Craft Brewery

The Great Return

West Coast-Style India Pale Ale
7.5% ABV

Bold, resinous and bursting with bright grapefruit aroma, this IPA is a tribute to the work of conservationists to restore the James River as a bounty for aquatic life, eco-friendly recreational activity and fresh brewing water.

Photo by Judy Cowling

Slide Thru #Fam

The Boom Boom Pow

Inspired by the Filipino-American rapper apl.de.ap of The Black Eyed Peas, this slider leads with crispy pork belly diced into 80/20 beef amped up with the traditional sisig seasonings of Thai peppers, calamansi limes and garlic. Top that with a deep purple shredded ube hash brown patty and crown it with a fried quail egg sandwiched in a toasted, pillowy pandesita. Then comes the “Pow” in the form of a tart, citrusy calamansi and green onion aoili. Eric Jackson and Rina Parilla, business partners at Slide Thru #Fam, create a different slider each month to celebrate the birthday and unique multicultural heritage of various rappers. This is their first time in the competition, but you can enjoy their Filipino and American take on sliders, pancit, lumpia, adobo and fried rice Tuesday through Sunday, year-round at Selden Market in Downtown Norfolk.

Mix it up with multicultural, musically inspired fare: facebook.com/SlideThruFam

—JC

Flying Dog Brewery

Thunderpeel

Unfiltered India Pale Ale
6.2% ABV

Unfiltered for your pleasure, with haze for daze, Thunderpeel is an intensely aromatic take on the New England IPA. This bad boy is dry-hopped with Citra, Galaxy and Mosaic during fermentation for a stormcloud of juiciness.

Photo by Stephanie Byrne

Warriors Taphouse

Poutine Burger

Warriors returns to Burger Battle with an out-of-the-box giant from Richard Steven Pentz, AKA “Chef Steve.” In the words of the chef, “you’re probably gonna need a fork” for his Poutine Burger. Don’t count on any veggies with this behemoth, featuring enough meat to keep the most ravenous of carnivores happy. Deconstructing a Canadian favorite and marrying it with an all-American 1/2-pound burger seasoned in house and nestled on a bed of crispy potato straws, this one is topped with Warrior’s house-smoked pulled pork. The pork is brined in a blend of beer and spices before being lightly smoked and cooked overnight, resulting in a tangy, smoky, yet tender pile of meat atop a patty that the chef prefers cooked medium-rare. Finishing off this colossus are crispy cheddar cheese curds and housemade pork gravy on a buttery toasted brioche bun, making it a go-to for the meat-and-potato kind of diner.

Get your Canadian comfort food on a bun: WarriorsTaphouse.com

—Stephanie Byrne

MoMac Brewing

Skeeder Juice

New England IPA
6% ABV

This refreshing juice bomb is profusely dry hopped with Citra and Mosaic giving way to aromas of grapefruit, tangerine and passion fruit notes. This NEIPA is super crushable and has a mildly bitter finish.

Burger Theory

Smokin’ Jam Burger

Located in the Holiday Inn near City Center in Newport News, Burger Theory specializes in burgers that can be customized in more 4,000 different combinations if you do the math. You would expect a restaurant so keenly focused on burgers to come up with something special for CoVa Battle of the Burgers, and you would be right. Starting with the beef patty, a 77/23 ratio of protein and fat which is 100% proprietary to Burger Theory, they build a culinary masterpiece that includes smoked Gouda cheese, red onion jam, smoked maple aioli and microgreens. While all the ingredients are stars in their own right, the aioli stands out. Composed of maple seasoning, onion, garlic, smashed chipotle peppers and orange peel, it’s smooth, it’s fiery and it adds an extra element of freshness that really shines—it’s “an elevated burger without being over the top,” says Daniel Plott, executive chef and food and beverage director.

Test your burger theory in 4,000 ways: BurgerTheoryNewportNews.com

—Barrett Baker

Wasserhund Brewing Company

Unleashed Boysenberry Gose

Tart Ale with Boysenberry Puree
5.0% ABV

Unleash your life. Lightly tart and refreshingly fruity, Unleashed Boysenberry Gose gives you freedom in a drink. Sip it with friends, bring it on your next adventure, pairs well with…life.

Photo by Barrett Baker

Cyprus Grille

Mediterranean Meltdown

Send your mouth on an exotic vacation without ever leaving Coastal Virginia. Kyle Fowlkes, executive chef at Cyprus Grille at Embassy Suites at the Hampton Convention Center, borrowed flavors from the Mediterranean to create a culinary sensation that makes it almost shameful to call it a burger. Starting with a lamb patty, the creation is then topped with Fontina and Grana Padano mac and cheese, crispy beet strings, roasted tomato and cucumber relish, and finished with greens and a dill aioli. It’s as beautiful to look at as it is appetizing. Is using two different types of cheeses in the mac and cheese overkill? No. The result is a super creamy explosion of flavor that perfectly complements the texture of the lamb to totally tantalize your taste buds. Will it anger the gods on Mount Olympus that mere mortals have access to such a delicacy? Let’s hope not. But after taking a few bites of it, you may not even really care.

Book a Mediterranean cruise for your taste buds: EmbassySuitesHampton.com 

—BB

Big Ugly Brewing

BU-571

New England IPA
6.4% ABV

This slightly hazy IPA is fermented with a Norwegian yeast and fermented hot. It’s hopped with Enigma and Azacca hops resulting in a juicy, refreshing IPA with notes of white wine, pineapple and mango.

Photo by Barrett Baker

Fuller’s Raw Bar

House Burger

Check the menu at almost any restaurant that specializes in seafood and you’ll generally find a burger. Variety is the spice of life, right? Plus, some people are allergic to shellfish, but they bite the bullet to impress a date or be out with friends. The problem is, when a restaurant is so focused on their fresh seafood, the burger is kind of an afterthought and generally comes out blah. Not so at Fuller’s. Their House Burger starts with ground brisket thrown on a flattop griddle then smashed into a patty to sear in the tasty goodness. It is then topped with American cheese, tomato jam and lettuce, after being carefully placed on a brioche-style bun that’s slathered in a housemade “Dijonaise,” consisting of Dijon mustard, mayonnaise, lemon juice and a couple of secret ingredients. The result is a superiorly juicy burger that doesn’t need a single other condiment added.

Get a burger cooked to perfection at: FullersRawBar.com

—BB

Buskey Cider

Peach Tea Cider

Hard Apple Cider with White Peach Tea
5.5% ABV

Spring into summer with Buskey’s Peach Tea Cider. It’s crafted with fresh-pressed Virginia apples and loose-leaf white peach tea made with peach blossoms from CaryTown Teas in Richmond. It’s fermented to semi-sweet.

CoVa Battle of the Burgers

Sept. 12, 2020
Noon- 5 p.m.
Military Aviation Museum, Virginia Beach
CoVaBurgerBattle.com

Participating Restaurants

Baker’s Crust Artisan Kitchen

Bay Local

The Bunker Brewpub

Burger Theory

Capt’n Crabby

Cypress Grille

Egg Bistro

Fuller’s Raw Bar

Grain

Home Republic Brewpub

J&K Style Grill

Lager Heads

New Realm Brewing

Oishii Burger

Quirks

Redwood Smoke Shack

Sage Kitchen at Anderson’s

Slide Thru #FAM

Warriors Taphouse

Participating Breweries

Big Ugly Brewing

Buskey Cider

Deschutes Brewery

Evolution Craft Brewing Co.

Flying Dog Brewery

Hardywood Park Craft Brewery

Old Bust Head Brewing Company

Lickinghole Creek Craft Brewery

Maker’s Craft Brewery

MoMac Brewing

New Realm Brewing Company

Sly Clyde Ciderworks

Suncrush Beer

The Virginia Beer Co.

Wassherund Brewing Company

Young Veterans Brewing Company

Ticket Information

Tickets $30 in advance and $40 at the gate (admittance 21 and over)

All tickets include general admission, souvenir glass, a burger tastings passport, museum admission and a one-year Coastal Virginia Magazine subscription. Beer sold separately.

Enjoy live music, specialty vendors and access to the museum’s unique collection of historic aircraft.

Special thanks to our event sponsor, Reinhart Foodservice