Our Brewery
GREAT BEER IS THE CORNERSTONE OF CABOOSE.
Our brewery team is a group of skilled scientists and beer aficionados that love to experiment. Drawing inspiration from traditional styles, current brewing trends, and even Mother Nature’s local bounty, this group of artists is passionate in their pursuit for delicious beer.

Meet Our Superhero Brewing Team
Jeremy Ray is our Head Brewer here at Caboose. Jeremy joined Caboose in July 2020. He is originally from Frankfort, Kentucky and currently lives in Arlington, VA. He entered the brewing industry when he co-founded and was head brewer for a mountain town brewery in Park City, Utah. In addition to making beer, he enjoys floating, hiking, skiing, and live music and would like to farm one day, or at least have a garden. He enjoys several of Caboose's beers, but his favorite is probably the most recent, in this case the Maibock, "To Helles and Bock" or the High Tide Imperial Pilsner!

Jeremy Ray
Head Brewer | QA/QC
David Traille is our Director of Brewery Operations here at Caboose. David, a San Francisco Bay area native started his brewing career while attending Northern Arizona University in Flagstaff AZ. He has since brewed in Idaho, California, and now Virginia while following his wife who is in the Armed Forces. He enjoys drinking any Lager or West Coast style IPA, and enjoys brewing a mix of classic and new styles.

David Traille
Director of Brewery Operations
Brian's bio and photo will join the page soon!
Brian Koch
Chief Education Officer | Brewer
Matt Smith is one of our newest brewers here at Caboose, starting in July of 2020. He decided to get into the industry after 10 years of home-brewing. He has been brewing since 2018, most recently from a fellow Northern Virginia brewery. When he isn’t at Caboose, he enjoys hockey, golf, and going hiking with my wife, daughter, and dog. His favorite Caboose beer is Wasser Pilsner and his favorite non-Caboose beer is Alewerks Weekend Lager!

Matt Smith
Lead Brewer | Chief Barrel Officer
A native of the Sunshine Coast, Jodi Hunter is a well-traveled Aussie. She first fell in love with beer when she and her husband were posted in Bavaria in the military in 2004. From there, her love for all things beer expanded and Jodi started homebrewing in 2009 and has never looked back! Her brewing escapades have spanned the globe including awards and collaboration brews in Moscow, Costa Rica, and Madrid. Jodi jumped into professional brewing while living in Spain in 2019 working for one of Madrid’s largest craft breweries before returning to the US in August 2021 where she joined the Caboose team. Jodi’s favorite style of beer is the classic German Hefeweizen closely followed by anything pumpkin related! Sours, goses, and Belgian farmhouse ales are strong contenders as well! Jodi has many enjoyable beer-food pairings; however, soft pretzels dipped into a Bavarian-style Helles lager tops the list (and is a must do at Oktoberfest!).
Fun facts: Jodi is also a certified Royal Academy of Dance ballet teacher and Zumba instructor. She is a loving mom and patient wife!

Jodi Hunter
Queen of Sours and Adjuncts | Brewer
Brandon Marshall, Cellarman

Brandon Marshall
Security | Brewer
Story behind it – The wort truck and wagon have been with us since the summer of 2018 (right before we opened Commons). We needed a way to bring the wort (sugar water) from Caboose Tavern (Vienna, VA) to Caboose Commons (Fairfax, VA) to be able to start the fermenting process in the tanks in Fairfax. The Wort Truck & Wagon were born!

Wort Truck & Wagon


Graining Out
Each time we brew, we extract sugar from malt to create wort (aka, sugar water). When doing so, we produce a ton of left over spent grain. Caboose decided to donate our spent grain to a local farmer as food for her animals (kind of like how humans eat barley oats for breakfast). Two to three times per week, our lovely farmer friends come by our brewery to pick up our spent grain. Why do their chickens love it so much? Since the sugar has been extracted from this grain, there is lots of protein and fiber. Which is exactly what animals need! How much spent grain? About 2,000 lbs. But we do save a little bit for ourselves to make our famous spent grain crackers.
What's on Tap Now
Award Winners

Barrel Fermented Flanders Style Red Ale
This ale spent 9 months in oak barrels with a wild house culture of yeast and bacteria harvested from the blossoms of the Black Locust tree growing at our brewery.
Barrel Aged Red Ale, 7.2% ABV, 22 IBU

Vienna, VA Lager
Medium body, crisp finish, well balanced. Malt forward, easy drinking Vienna-style lager, perfect for any time of year.
Vienna Style Lager, 5.3% ABV, 22 IBU
Seasonal

Blackberry Gose
Gose, 4.5% ABV, 10 IBU

Bienvenidos
Mexican Style Lager, 4.9% ABV, 24 IBU

Wasser Pilsner
Bohemian-Style Pilsner, 4.9% ABV, 30 IBU

Wolf Trap Pale Ale
Pale Ale, 4.8% ABV, 40 IBU

Empowered.
West Coast IPA, 6.3% ABV, 65 IBU

Juicy McJuice Face IPA
New England Style IPA, 6.7% ABV, 44 IBU

Cold Train
Strawberry & Guava Sour Ale, 6.5% ABV, 12 IBU

How to Cut a Mango
Norwegian Blonde Ale, 5.1% ABV, 19 IBU

Vanilla Bean Hobo Imperial Stout
Imperial Stout, 8% ABV, 24 IBU

Bourbon Barrel Aged Vanilla Bean Imperial Stout
Imperial Stout, 8% ABV, 24 IBU

Boxcar Brown Ale
American Brown Ale, 5% ABV, 22 IBU

Golden Machtando
Belgian-Style Golden Strong Ale, 10% ABV, 24 IBU

Slam Dunkel
Munich Dunkel, 5.4% ABV, 28 IBU
For Lovers Series - 100% VA Ingredients

Community Hops
Wet Hopped Ale, 5.5% ABV, 20 IBU

Norton Imperial Ale
Imperial Red Ale, 7.2% ABV, 50 IBU

Cornbread Kvass
Kvass Inspired Sour Ale, 5% ABV, 10 IBU

VA Pine Pale Ale
Pale Ale, 5.5% ABV, 50 IBU
Barrel Club

Rum Barrel Aged Tiramisu Stout
Imperial Stout, 9.9% ABV, 24 IBU

Barrel Aged Cherry Pie Maibock
Helles Bock, 6.8% ABV, 24 IBU

brb. Barrel Fermented Mixed Berry Sour Ale
Mixed Berry Sour, 7.1% ABV, 12 IBU

Bourbon Barrel Aged Wheatwine with Coconut & Vanilla
Wheatwine, 12% ABV, 35 IBU

Barrel Fermented Flanders Red Ale
This ale spent 9 months in oak barrels with a wild house culture of yeast and bacteria harvested from the blossoms of the Black Locust tree growing at our brewery.
Barrel Aged Red Ale, 7.2% ABV, 22 IBU
Collaborations

Wolf Trap Summer Ale
Pale Ale, 4.8% ABV, 40 IBU

Fireside Ale
Bourbon Barrel Aged Old Fashioned Inspired Ale/ Rye Ale, 12% ABV, 28 IBU

Rustic Love DIPA
DIPA, 8% ABV, 25 IBU
Experiemental

Raspberry Lokaal
Belgian Blonde Ale, 6.8% ABV, 20 IBU

Hop Theory 35
IPA, 6.5% ABV, 45 IBU

Key Lime Gose
Gose, 4.5% ABV, 10 IBU

Barrel Aged Key Lime Gose
Gose, 4.5% ABV, 10 IBU

Fog Goes to Norway
New England Style IPA, 7.1% ABV, 45 IBU