RVA News has a profile of Jefferson Avenue’s Ardent Craft Ales:
Paul Karns, Kevin O’Leary, and Tom Sullivan met two years ago and began working to hone the skills required to bring a new brewery to market. Once a month they put their blood, sweat, and tears into brewing their beer (I can vouch for the sweatiness, it was 93 degrees in the garage when I stopped by) and hope to start operating a licensed craft brewery next year. Though they haven’t yet found the perfect location, the team is actively searching Scott’s Addition [...]
The brew space is a small garage, perhaps 300 square feet all together, and half of it’s shared with a baker named Evrim who’s opening Sub Rosa Bread around the corner. They currently do all of their brewing on a half-barrel brewing system that produces approximately 12 gallons of beer per batch. A small corner of the garage has been transformed using insulation panels and an air conditioner into a keg chilling room. This smaller scale of brewing allows them to tinker and change their recipes while minimizing risk and allowing them to scale their operation up to a full-time craft brewery in the future.
Ardent Craft Ales / RVA