Reasons for Mad Fox Madness:

1. All their craft beers are brewed on-site in their 15-barrel Premier Stainless brewing system.
2. Food products are locally-sourced as much as possible (local farms, local butchers, and the Falls Church Farmers Market).
3. Beer flights! Sample 4 different types of beers in 4 oz. glasses.
4. Rightfully awarded “Best Brewery,” “Best Brewpub,” and “Best Craft Brews” from Northern Virginia Magazine.
5. All of their beers are created by Bill Madden, the CEO and Executive Brewer.
6. The “Mad” comes from Bill Madden and “Fox” from his wife’s maiden name. Cuteness overload.

I had the privilege to attend Mad Fox Brewing Company’s new seasonal menu items tasting event created by Executive Chef Brian Wilson, the newest member to join the brewery’s talented team. Upon my arrival each guest was served a beer flight.

My favorites:

• The Kölsch: a signature brew of Mad Fox is light and crisp with “restrained hop bitterness” that creates a “subtle fresh piney or spicy note,” as described on their menu.
• The Maneuver IPA: although an IPA, this is considerably light. The refreshingly clean and hoppy flavors bounced around without any bitterness, and I noted some malty tones. This was my personal favorite from the beer flights.
• Big Chimney’s Porter: smooth with an aromatic and coffee-like finish. For a porter, it is not heavy, and the black chocolate malts are blended just right to not overpower the consumption experience.

My favorites from the 7 new seasonal menu items that were served:

Cucumber-Melon Gazpacho

This unique gazpacho was refreshingly delightful on my taste buds. The coolness of the cucumber and subtle sweetness from the melon are an ingenious concoction. Additionally, the saffron yogurt added some tang while the paprika oil smoothed everything out and the garlic croutons provided a nice crunch. And that basil leaf on top? It’s fried. And I loved it.

FYI: I asked if the gazpacho is served to customers in this glass cup (photo) and Bill Madden said it is served in a bowl. I commented on the fun presentation of the gazpacho in the glass cup versus a traditional bowl, so you know who to thank if they change their minds on presentation.

Arugula Salad

A light arugula salad complimented by roasted corn, blackberries, avocado, and almonds. The lemon poppy seed dressing, the star of the salad, is not cream-based, but an emulsion that ties all of the components seamlessly together. It is a great salad for the summer season.

Rustic Pork Pate

Majority ruling amongst the event’s guests on the pork and chicken liver house grain mustard: it was flavorfully strong! Although the mustard was potent, it blended well with the slightly bland pate and toasted slices of bread. And the pickled vegetables delivered a much-needed tangy kick (and color) to the dish. This is a great choice for sharing as an appetizer or to nibble on with a glass of wine.

Carrot Linguine

I was pleasantly surprised to find this was a vegetarian entree. The noodles are made entirely from carrot puree and have a slightly sticky texture. The crumble of goat cheese added some tartness to the creamy lemon butter, and the pistachios provided a nutty crunch factor. Although I am not a fan of creamy entrees, this was a delectable dish. I’m not sure if I could finish the regular dinner portion myself but I wouldn’t mind splitting it with someone.

I would like to again thank Bill Madden, Chef Brian Wilson, and our wonderful server for the evening, Brian, for a splendid tasting event experience.

I went back to Mad Fox the same week and enjoyed sipping on a few Maneuvers while munching on some mussels. The PEI (Prince Edward Island) mussels are doused in a creamy house ale sauce with bits of pancetta, shallots, and garlic. A small bed of thyme rests on top and adds beautifully to the aroma and presentation.

Their Happy Hour runs daily from 3pm to 7pm, with $2 off all their beers. I will be coming back again very soon. Cheers!

-EHY (Elina)