NVM Review

By Warren Rojas

Launching a new brewery is hard work. Of course, it never hurts to have a seasoned brewer, a carefully groomed clientele and some of the best bar munchies around.

Vintage 50 arrived in Leesburg last winter and has been building a loyal fan base ever since. The Y-shaped establishment features a main lounge to the left with a semi-private dining room to the right. A raised seating area to the rear of the main dining area is perfect for quiet dinners, while an outdoor patio covered with comfy sofas draws crowds on sunny afternoons.

Veteran brew master Bill Madden claims to have approximately 30-40 beer recipes in his brewing arsenal, but is always experimenting with new flavors and techniques. The restaurant offers up to 10 beers on tap, including their core beers-Catoctin Kolsch (mustard yellow with a hoppy kick), Point of Rocks Pale Ale (solid brew), their Extra Special Bitter, Red Ale (full-bodied beer) and a porter, dry stout or schwarzbier-various seasonal offerings and at least one cask-conditioned selection (rotates regularly).

Local favorites include the hefeweizen, Catoctin Kolsch, Point of Rocks Pale Ale and the Wee Heavy Ale (muddy brown with a mildly sweet flavor). Madden also plans to unveil a Keller bier (traditional German recipe) produced in conjunction with another local brewer later this year.

An order of pan-fried pierogies brings potato dumplings smothered with caramelized onions and scallions and a frosty sour cream-and-chive spread. Paninis always hit the spot, including a bold N.Y.-style turkey-bacon-Swiss creation (terrific) and a sun-dried tomato-portobello mushroom pairing. A monstrous Thai salad features cubed chicken, starchy lotus root slices and crunchy cellophane noodles piled atop greens hiding a well of savory peanut sauce (delicious).

"We're happy to be in Leesburg," Madden says of his latest brewing adventure, noting, "Tuskies and Magnolia's kind of paved the way. It's a very beer-savvy area."