OktoberForest: Taste Virginia

By Daniel White, Senior Conservation Writer

Scooping seagrass from the deck of a skiff. Foraging sassafras leaves under the canopy of a mountain forest. Clipping red spruce tips after a hike up a steep ridge. Gathering pine needles, bark and cones from a longleaf savanna. No, these aren’t scenes from Gordon Ramsey: Uncharted. Nor is it how craft brewers typically procure ingredients.

Carefully collected by hand, six wild ingredients offer an expression of Virginia’s lands and waters that you can literally taste.

These adventures kicked off a collaboration to create the OktoberForest Virginia Collection. The brainchild of Virginia brewer Josh Chapman, the venture built upon his original crazy idea (his words) to brew an India pale ale with longleaf pine, which TNC and our partners are restoring in the Virginia Pinelands.

Chapman proposed inviting three additional breweries to expand this collaboration which has now grown to six total breweries. Our 2026 brewers include Fine Creek Brewing, Upweller Beer Company, Väsen Brewing Company, Selvedge Brewing, Sojourn Fermentory, and Big Ugly Brewing, each paired with one of TNC’s other landscape-conservation programs to create a new beer that—like Chapman’s Piney Grove IPA—features an iconic local ingredient.

Continue scrolling to meet the brewers and click on the tabs above to learn more about each beer. Go behind the scenes of the careful collection of the wild ingredients that offer an expression of Virginia’s lands and waters that you can literally taste. 

Fruits of the Forest

The Central Appalachians are known for ecological diversity, so identifying one signature ingredient was the first big challenge in western Virginia's Allegheny Highlands when OktoberForest began in 2022. Blueberries were a first thought. But then the TNC team rallied around Program Coordinator Zoe McGee's more creative suggestion to feature chanterelle mushrooms.

"We were nervous because we felt like it was a little bit of an unconventional ingredient," McGee says. "But the second we pitched the idea to Brian at Fine Creek Brewing, he was so excited."

Still, Mandeville and his Fine Creek team were anxious about finding enough chanterelles. "Mushrooms can be kind of fickle as far as availability goes," he says. "You're not going to find this amount of chanterelles in, like, Richmond."

On Warm Springs Mountain, mushroom abundance is not an issue—but timing can be. In 2023, when rainfall didn’t happen at the right time for mushroom foraging, the team pivoted to sassafras. That beer was such a hit that 2024 will again feature sassafras.

Cooking Out at Camp Sassafras

According to Conservation Project Manager Laurel Schablein, an experienced forager, “chanterelles are just dispersed all throughout the forest floor.” For optimal growth—and foraging—you need moisture, but the days leading up to the planned collection date had been dry.

In 2022, two days of foraging yielded 50 pounds of mushrooms. In 2023, bright spots of orange were few to be found. The team needed to pivot—quickly. They settled on sassafras. Numerous Indigenous communities in North America have used the plant's leaves for medicinal purposes. Sassafras is the main ingredient in traditional root beer, and when dried and ground into filé powder, it's a distinctive element in Louisiana Creole cuisine.

While there weren't enough chanterelles for beer, the intrepid foragers returned to historic Trappers Lodge with mushrooms enough to enjoy during a gourmet campfire dinner. “We had a big old pot of mushrooms bubbling away on the campfire and had a really lovely feast,” Schablein says.

Flavors of the Forest

Whether it’s mushrooms sprouting from spores or future mighty oaks bursting from acorns, regeneration is what The Nature Conservancy’s work in this landscape is all about.

“This part of the Central Appalachians is known as a hotspot for biodiversity,” says Blair Smyth, who leads TNC’s Allegheny Highlands team. Decades of fire suppression, however, threaten a stagnation effect. So a major focus here has been reintroducing fire, which creates openings, lets in sunlight and encourages new hardwood seedlings.

As our climate changes, the Appalachians are serving as a crucial habitat highway for plants and animals to migrate. Thus, it has never been more important to invest in healthy, dynamic and diverse forest systems. The TNC team here hopes this message will resonate as people taste Allegheny Highlands Farmhouse Ale, and consider the intricate connections between our food and drink and the natural world that provides them.

“I really see beers being this vehicle to reconnect people with things that maybe we've lost touch with otherwise,” Mandeville says. “That's the history of beer in the first place; it's reflected the land that it came from.”

Seagrass Stories

TNC Coastal Scientist Bo Lusk grew up on the Eastern Shore, learning from his grandmother how to fish and catch crabs. Together, they waded with dip nets into eelgrass beds along the Chesapeake Bay’s shallows. And he remembers listening to her stories about eelgrass disappearing from the peninsula’s seaside waters, and with it the disappearance of important habitat and food for a variety of marine life.

“Eelgrass here on the seaside disappeared when she was a teenager,” Lusk explains. The habitat was likely already in serious decline when a major hurricane in the early 1930s ripped out the rest. Or so it seemed.

In a case of right place at the right time, Lusk graduated from the University of Virginia—where he’d been studying seagrasses—in the late 1990s. Around this same time, Bob Orth at the Virginia Institute of Marine Science (VIMS) was working out how to restore the system following the discovery of a tiny patch in South Bay.

The rest is not yet history, but it is historic. For the past 15 years, Lusk has collaborated with VIMS on the largest, most successful seagrass restoration project in the world. “What we've planted [600 acres] has actually spread on its own to nearly 10,000 acres of grass,” he says.

Lusk has taken the torch from his grandmother and become the storyteller, singing the praises of this incredibly rich system to anyone who will listen. “I can geek out on it until people totally stop listening to me,” he says. “To get the Väsen crew out here—they're so interested to learn about this grass, not just what it tastes like, but how we're doing this, why it matters—it's made for some really good conversations.”

Sippin' on the Top of the Bay

Väsen’s Spenser Jett imagined that the price for entering into this conversation would involve squeezing into snorkeling gear and swimming with scissors. It’s hard to tell whether he’s relieved or disappointed that collecting eelgrass for brewing turned out to be easier than expected.

“I saw how much cleaner and more available it was than I could have imagined,” Jett says. “I mean, there are rafts of this eelgrass sitting on the surface of the water like it’s almost begging for us to pick it up.”

Similar to how Lusk and his grandmother had fished for crabs, he guided the Väsen crew through wielding a dip net to scoop up eelgrass leaves into a pile on the deck of the boat. In short order, the team filled several mesh laundry bags—plenty for the brewing process Jett and his team had in mind.

“We decided on making a gose, a German sour ale,” Jett says. “It's a light-drinking, mineral, crispy, enjoyable beer basically made for hot days.” Pronounced go-suh, the style typically also has a salty flavor, and the team anticipated the eelgrass contributing briny-seaweed notes.

After tasting the grass, however, Jett was pleasantly surprised to discover more complexity than expected: “It reminds me of some kind of herb, maybe parsley or like a really mild shiso [with] just a bit of sweetness underneath it.”

Jett compared the planned brewing process to making tea. “We'll wait until we're done boiling and the wort starts cooling down,” he says. “Then we'll add the eelgrass and let it steep.”

Suds and Sustainability 

“I was so excited to hear that Väsen wanted to make something out of eelgrass,” says Lusk. “I'm super pumped to get to work with them.”

Asked if his grandmother would approve, Lusk laughed. “She would hate it,” he says. “A lady like that would never drink beer.”

With the explosion in popularity of craft beer, however, a generational tide has turned. Moreover, goses and other sour beers are riding a wave of popularity. So, both TNC and Väsen are eager to introduce their combined audiences to the flavor of eelgrass and the story of its resurrection in the Eastern Shore’s seaside bays.

“We would love for people to drink these local sustainable beverages, just like we want people to eat local and sustainable food,” Jett says. “I think it helps strengthen people's connection to the things that they consume. And I would love for people 200 years from now to be able to experience the environments that we experience today.”

Did You Say Beer or Bear?

“We want to be bear aware,” Tal Jacobs tells the group. “We probably won't see any with how many people we have, but it is Beartown Mountain,” Jacobs adds, with a laugh.

Beartown is one of the peaks that make up the long ridgeline of Clinch Mountain, a dominant landscape feature in far-southwest Virginia. Jacobs, a conservation forester with The Nature Conservancy’s Clinch Valley program, led a recent project here to plant 25,000 red spruce seedlings spanning across a TNC easement and a state wildlife management area.

But for OktoberForest, Jacobs led an expedition. The group traveled to “one of the most difficult places to reach on any lands that we manage,” he says, piloting UTVs to the end of a steep mountain road. The group then continued on foot, the last hour following deer trails to their destination: a red spruce forest perched at an elevation of 4,500 feet.   

The journey and the destination proved equally exciting. As Jacobs puts it, “[we were going] to really earn making this beer.” 

A Crazy Idea

Josh Chapman, owner of Upweller Beer Company, was reading his morning newspaper in July of 2019 when a wild idea popped into his head. After reading about efforts to restore Virginia’s longleaf pine ecosystem, Chapman reached out to The Nature Conservancy with a proposition.

“Hey, I know this is gonna sound crazy,” Chapman recalls saying to open the conversation. “I really want to make a beer using this crazy longleaf pine. Do you think that's possible? Can we spare some needles?”

Chapman and his crazy idea found a receptive audience in Bobby Clontz, who manages TNC’s Piney Grove Preserve in Sussex County—epicenter of the Virginia Pinelands.

“One thing led to another, and I'm on a Gator with Bobby Clontz, and my little babies and Jen are with me,” Chapman says. “We're barreling through the Piney Grove Preserve and looking at [red-cockaded] woodpeckers, and it was a magical experience.”

From Piney Grove to Piney Notes

Following the whole Chapman family’s tour via all-terrain vehicle of Piney Grove, home to the rare red-cockaded woodpecker, the group not only gathered green pine needles but also collected branches, bark and cones from the ground.

With his chef’s experience and sensibilities, Chapman is especially fond of fresh, local ingredients. But pine needles? Cones? Bark? Sticks? Isn’t that taking the locavore notion a bit far?

If you’re imagining a concoction that tastes like a household cleaner, consider that several varieties of hops—a key beer ingredient—are known for imbuing “piney” notes into the flavor profile.

Chapman enthusiastically dumped his collection of unique natural ingredients into the boil for a new IPA (India Pale Ale). The first version of his pine-inspired concoction, which Chapman dubbed Forest of Forgotten Trees IPA, began flowing from taps that October.

“The cool thing was bringing it all back here, getting to use the ingredients and having the beer turn out even better than I could have hoped,” he says.

Buoyed by the success of that initial brew, Chapman has continued to refine his recipe and return to the Pinelands to replenish his pantry. For him, the “grapefruity notes” from longleaf not only impart a great taste but also evoke a sense of place—in this case, of the Virginia Pinelands and iconic longleaf pine savannas.

“When people come here, they get to taste where they are,” Chapman says. “The more that our beers can reflect where they come from, the better people will be and the better planet we’ll have.”

Surf and Turf

Kati Booth, TNC's Chesapeake Bay Wetlands Program manager, slid into her tall boots and began to slog through marshland. Amidst the sea of green grass and the actual sea, she was searching for a noticeably different color: the bright pink of saltmarsh mallow.  

“The mallow really represents that ecotone between the bay and the land,” Booth says. 

This ecotone is a natural water filter, flood buffer and nursery for the Chesapeake Bay watershed—an area that spans six states and is home to more than 18 million people and over 3,600 species of plants and animals. In Virginia and much of the United States, marshland is a newer priority in conservation efforts for TNC. As climate change increases flooding and causes greater coastal erosion from storms, the need to restore tidal marshes has become more urgent. 

With the Chesapeake Bay lager, Booth wanted to highlight a species that represents her program’s efforts to protect this crucial landscape. 

“I was looking at tidal wetland plants that we could use, and the brewer out of nowhere said, ‘Oh, I work with hibiscus flowers,’” Booth says. The lower bay’s saltmarsh mallow immediately came to her mind.  

A relative to hibiscus, the mallow resembles its floral sibling in both appearance and taste. Big Ugly Brewing’s Jack Ferris plans to steep the flowers in the boiling process for flavor and extract them into a tincture to give the beer the saltmarsh’s signature pink color on the tail end. 

“It should taste like your typical American lager. Kind of grainy, with a little bit of that tea flavor from the hibiscus—but I plan on that flavor being light because it can be kind of polarizing for some people,” Ferris says. “And then there will be some bitterness. It should be crispy, nice, easy-drinking, warm-weather beer.” 

The Stream and Wetlands Mitigation Program (SWMP) restores wetlands and streams all across Virginia, giving them an incredible variety of possible ingredients to choose from. To narrow their list, SWMP turned to their winged neighbors for help. This led them to bayberry and spicebush, favorites of the swallowtail butterfly and yellow-rumped warbler.

"There was a lot of excitement and chatter amongst the team about how it was too hard to pick just one species because the wetland and stream systems are very complex,” says SWMP director Karen Johnson. “When we undertake restoration projects, it's not just a simple ‘do X and you get what you want.’ There is constant monitoring and constant adaptive management.”

Given the statewide scope of SWMP, the challenge is understandable. For over three decades, the program has pooled funds from individual permitees developers to implement large-scale restoration and the preservation of more than 22,000 acres of land, including over 10,000 acres of new public lands.  Restoration efforts restore over  and 21 miles of streams and over 1,500 acres of wetlands and buffer throughout Virginia.

While Josh Chapman, owner of Upweller Beer Company, is no stranger to foraging local ingredients for OktoberForest, the SWMP beer has been an exciting new challenge for him. He and the TNC team traveled 80 miles just between the two foraging sites, both SWMP projects: recently restored wetlands in Northumberland, owned by Northern Neck Land Conservancy, and an older project completed in partnership with Virginia Commonwealth University’s Rice Rivers Center along the James River, which TNC has monitored since restoring the area in 2010.

“What's really neat is we get to do these sensory tests in the field on the same ingredients in multiple places and see if we observe any differences between places,” Chapman explains. By brewing the branches and leaves like tea on-site, the team tasted variations based on factors such as growing region or distance to water.  
 
Seeing these native plants is also evidence of the SWMP team’s successful work, Johnson says. “They represent the structure and the function that we're trying to restore in these systems."