NOVA Legal Beat: DUI While Sleeping in Car?
Editor’s Note: This new sponsored Q&A column is written by Mathew B. Tully of Tully Rinckey PLLC.
Question: A couple of weeks ago I was out with my buddies and had a few drinks. Instead of taking a cab home, I decided to take a nap in my parked car until I sobered up. The next thing I know an officer is knocking on my window, giving me a sobriety test, and arresting me for a DUI. My keys were in the ignition because I was listening to the radio, but the engine wasn’t turned on. How can I be charged with a DUI if I wasn’t even driving?
Although many assume that DUI or “driving under the influence” only involves driving, it also applies where someone is operating a vehicle — in this case, using the radio.
If you’re drunk and sitting inside the vehicle by yourself and the key is in the ignition, it doesn’t matter if the engine is on or off; this is still considered a DUI because you are “operating” the vehicle. Going even further, if the key is located within your reach or if you have a keyless ignition (push or remote start), as long as you are in a position to turn the car on, you can still be charged with a DUI.
While you may have been charged with a DUI — the circumstances are much different than a typical case where someone, for example, is pulled over while driving down Wilson Boulevard. In any criminal or DUI case, the facts and circumstances of your particular situation will be taken into consideration in determining the severity of the penalty.
In a complicated situation like the one you’ve described, it’s important not to try and talk your way out of trouble because anything you say can be used against you. It’s best to consult with an attorney who understands DUI laws to avoid digging yourself into an even deeper hole.
Question: I was recently pulled over going 78 in a 55 zone on I-66 East. This is apparently considered “reckless driving” in Virginia. I moved to Northern Virginia from Rhode Island a few weeks ago- if I’m found guilty, will I have points on my new Va. license and will the ticket show up on a background check?
Although the meaning of the offense varies from state to state, in Virginia, “reckless driving” has nothing to do with your driving behavior apart from driving 20 mph over the speed limit. It counts for 6 points on a Virginia driver’s license and shows up as a Class 1 misdemeanor on record.
Since you haven’t switched your license over from R.I. to Va. yet, the number of points you may or may not receive really depends on R.I. laws. If you apply and receive a Va. license before the conviction and processing of the charge, 6 points will be issued on your Va. driver’s license.
Your Beermonger: None More Black
Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway).
Nick’s Note: Like all of us, I was saddened by the terrible attack in Boston earlier this week. I just wanted to take a moment here in the forum I have to offer my condolences and best wishes to all of the victims, their families, their friends, and loved ones.
Let’s get on with it, then.
The early spring is a great time of year for craft beer fans. The warming weather brings yearly favorites made to refresh and to be shared among friends. There are also some releases in the spring that don’t quite fit in with the expected light Ales, Session beers, and Saisons. One of these is a beer craft fans know to look for as Tax Day approaches — Stone Imperial Russian Stout.
Largely unchanged since its debut in 2000, Imperial Russian Stout (or IRS, because it’s usually released around April 15th) is one of the best examples of the style made in the States. Clocking in at 10.6% ABV and 60 IBU, IRS pours coal black and settles in the glass with a dense, caramel-colored head. The aromas of coffee and cocoa jump out of the glass, with some interesting spicy notes from the yeast strain used to ferment IRS.
On the palate is where IRS sets itself among a sea of bigger, richer, and darker Imperial Stouts. The requisite chocolate, caramel, and coffee flavors that you’d expect in any fuller-bodied Stout are present, but it’s the dark fruit notes of plum and cassis along with hints of anise that make IRS extraordinary. This Imperial Stout also handles its high ABV level differently than most beers of its style. Some Imperial Stouts overwhelm with a rich mouthfeel and lots of heat from their alcohol level, while others strike such a harmonious balance that their palate feel belies the ABV of the beer. Stone takes a different tack with IRS — it has just a touch of alcoholic heat that adds some sharpness to the rich flavor while satisfying the needs of the Big Beer Drinker’s Club.
A newer tradition for Stone is the Odd Year releases. These are versions of their bigger beers with a special ingredient or process applied to them. The Odd Year releases started in 2011 with the Belgo Old Guardian and Belgo Anise Imperial Russian Stout, which saw Stone’s classic Barleywine and Imperial Stout fermented with a Belgian yeast strain with the IRS having star anise added to the tank.
Arlington Pet of the Week: Adam Puppy
This week’s Pet of the Week is a young rescue dog named Adam Puppy, who is looking for a family to call his own. Here’s what the the volunteers at Lucky Dog Animal Rescue had to say about him:
Meet our Lucky Dog. He’s a one-year-old Catahoula Leopard/Doxie mix who is very playful and energetic. Adam is a sweet pup that needs time to warm up to new people, dogs, and places.
Adam Puppy will need an experienced dog owner that can help with his socialization and teach him to trust new things. His new owner needs to be committed to training him. Once he has warmed up to you, he is incredibly affectionate and will be your little shadow. Adam is an expert at de-squeaking any plush toy and will happily remove all the stuffing as well. He also enjoys a good game of fetch, curling up on long car rides, and playing with his other doggy friends (as seen in this video).
For more information on Adam Puppy and adopting from Lucky Dog Animal Rescue please visit our website.
The Arlington Pet of the Week is sponsored by Dogma Bakery, which has locations at The Village at Shirlington (2772 S. Arlington Mill Drive) and the Lee Harrison Shopping Center (2445 N. Harrison Street).
Want your pet to be considered to be the Arlington Pet of the Week? Email steph@arlnow.com with a 2-3 paragraph bio and 3-4 photos of your pet. Each week’s winner receives a $25 Dogma gift card.
Ask Adam: Dissecting the Arlington Real Estate Market
This regularly-scheduled sponsored Q&A column is written by Adam Gallegos of Arlington-based real estate firm Arbour Realty, voted one of Arlington Magazine’s Best Realtors of 2013. Please submit follow-up questions in the comments section or via email.
Question: I’ve heard that the Arlington real estate market it is in full rebound. Is that the case for the entire Arlington market or just certain price ranges or types of homes?
Personally, I’ve been experiencing a high amount of activity in every segment of the Arlington real estate market since the start of 2013. In order to answer your question I am going to dissect the actual sales data from the local MLS for the first quarter of 2013.
First I am going to break down the various price points by the number of sales that occurred, average days on market (DOM) and the average list price to sales price ratio.
Some observations based on this data:
- The heaviest concentration of sales lie below $700,000. This is not a surprise. This is the portion of the market that is affordable to the greatest number of home buyers in Arlington.
- The price ranges with the fewest average days on market are $300,000-$400,000 and $600,000-$700,000. These two price ranges are the “sweet spots” for newer 1 and 2 bedroom condos along the Orange Line. It’s a portion of the market that is on fire right now.
- It’s amazing to me that the average sales price to list price ratio is above 99% for homes between $300,000 and $800,000. If you are entering the market as a buyer, set your expectations accordingly.
A common misconception among people new to Arlington real estate is that 1 bedroom condos are going to be a lot harder to sell than 2 bedroom condos. This simply is not the case. It’s true that more people would prefer 2 bedrooms, but fewer people can afford them. The result is that they both do pretty well.
- You can see that 1 bedrooms just barely edge out 2 bedrooms on the number of sales. I think this delta could be larger, but there are simply not enough 1 bedroom condos on the market to satisfy demand right now.
- 1 Bedroom condos are selling a little quicker on average, but the sales price to list price ratios are almost identical.
Pet Safety: It’s Time for the Canine Car Cutoff
Editor’s Note: This new sponsored column on pet safety is written by Terry Haas, a pet care professional. Terry owns Loyalty Pet Care and its Safety Furst division.
Recently, a dog owner in Virginia left a store only to discover police and rescue personnel surrounding her car. The two dogs she had left in the car, parked in the shade with the windows cracked for about an hour, had died. In spite of her insistence that she had just “made a mistake — a huge mistake,” the dog owner was charged with two felony counts of animal cruelty.
She didn’t know her actions would cause her dogs harm, and unfortunately for many dogs, she’s not alone. According to Alice Burton, Chief of Animal Control Animal Welfare League of Arlington, it happens more often than you might think.
“We have 62 cases in our system where our Animal Control Officers responded to a call of a dog trapped in a hot car,” Burton said. “However, the number of times it is reported is higher (probably 80) because if the dog is not in distress (panting, barking) we do not respond, but will monitor the situation. Owners that leave their pet in the vehicle could be charged with Cruelty to Animals which is a Class 1 misdemeanor.”
On a warm, sunny or even an overcast day, the average normal-muzzle dog left to wait in a parked vehicle will be in respiratory distress in 10 minutes and dead in 20. A dog with a shorter muzzle (such as a Pug or Boston Terrier) will expire in even less time.
We all want to consider our dogs part of the family. We want to take them everywhere. But dogs differ from humans in ways that, if we aren’t careful, can result in tragic accidents.
Humans and some animals (horses, for example) sweat to cool themselves. Our type of sweating allows us to expend energy over long periods while maintaining safe body function. We have endurance. We can also acclimate to warming temperatures.
Although dogs have sweat glands, too, they’re not designed for cooling. Dogs cool themselves by panting, which cools the mouth and tongue as well as the blood flowing through the head, an obviously inefficient process. They also get some extra support by finding good places to rest. They find cool surfaces to press against the thinly furred areas of their bodies.
Watch your dog when it’s hot. Outdoors, he’ll select a shady spot, maybe dig up some cool earth beneath the surface, and lie in that spot. Indoors, he’ll flop onto a cool tile floor.
A parked car collects sunlight like a solar cell. The temperature in the car rises rapidly, turning the interior into an oven. Dogs can’t say “let me out,” and we often misinterpret their body language and limitations. There is no cool earth or tile floor in a car, and the dog can’t open the door to go look for a cooler spot. As animal guardians, we need to educate ourselves on how to prevent these dangerous situations. Laws like Virginia’s are designed to help speed the education process along.
What might surprise you is that it doesn’t have to be a hot summer day to be deadly to take your dog along while you run errands. When it’s just 70 degrees outdoors, the interior of your car becomes dangerous. To help remember this, think of the “Canine Car Cutoff” — 40/70.
- When it’s 40 degrees Fahrenheit or below outside, your dog DOES NOT ride along with you.
- When it’s 70 degrees Fahrenheit or above outside, your dog DOES NOT ride along with you.
- When it’s between 40 and 70 degrees Fahrenheit, it’s OKAY to take your dog on a ride-along where he might be unattended in your parked vehicle with access to water for short periods.
Your Cheesemonger: Tasting and Enjoying Cheese
Editor’s Note: This sponsored column is written by Katie Carter, cheesemonger at Arrowine (4508 Lee Highway)
Cheese has been around for thousands of years not only because it provides us with so much nutrition but because it tastes so damn good. Like wine and beer, it offers a huge variety of aromas, flavors, and textures. And like wine and beer, there is a “proper” way of tasting cheese. But you don’t need to be a cheesemonger, or even a connoisseur, to taste like a pro. Here is a simple guide to fully enjoying your next bite of real cheese.
Step 1. Look.
You can learn a lot from a cheese just by its appearance. If there is one, look at the rind. Is it moldy? Wrinkly? Does it have a pattern? What color is the rind? Is the paste (interior) firm, runny, or pudgy? Again, what color is the paste? If it is naturally bright yellow, it’s most likely made from cow’s milk. A pure white paste tells you it is made from goat’s milk. Are there holes? Some holes in cheese are formed by gas, most are so-called “mechanical holes” that are just spaces between the curds. That tells you the curds were only pressed by gravity and not by external weight.
Step 2. Smell.
Most people don’t do this but go ahead, don’t be shy. Get your nostrils right up into it. Try not to mask the aromas with strong hand soap, perfume, etc. You can be broad or very specific in your observations. Is the aroma strong or mild? Would you describe it as earthy, fruity, nutty, or herbaceous? Try to dig deeper and identify that earthy quality. Does it smell mushroomy, like wet leaves, or like a Jersey cow barn? These are simply examples; trust your nose. Also, the aromas of a cheese may not correlate with the actual flavor. In other words, if a cheese aroma is quite strong, the flavors may not be. For example, Epoisses de Bourgogne has a pretty intense aroma (so strong it was banned from the Parisian metro) but its flavor is not overpowering.
Step 3. Taste.
And don’t rush it. Inhaling through your nose while chewing allows you pick up finer details. Keep in mind, there is an evolution of flavor. What you taste up front might change and finish with a completely new flavor. Again, be as broad or specific as you want. Does it taste nutty or taste like roasted hazelnuts? Fruity or peachy? Meaty or like roasted lamb? There are hundreds of flavors descriptors (e.g. grassy, caramel, metallic, vegetal) and even more words to modify those descriptors (e.g. strong, delicate, biting).
Always enjoy cheese at about room temperature. Cold temperatures conceal aromas and flavors, while altering textures. Take the cheese out of your refrigerator at least 30 minutes before you enjoy. Also, if you have bought a pre-cut piece of cheese, the plastic wrap may mask the flavor. Unwrap it and scrape a touch off of the surface where it touched the plastic. This is called “facing” the cheese. Cheesemongers will do this before giving samples at the cheese counter. If you really want to learn more, start taking notes. Record everything from colors to mouthfeel. Formaticum makes a nice journal.
Remember to convey your observations and preferences when at the cheese counter, it will really help your cheesemonger find you the perfect cheese. Have fun and let me know if you have any questions in the comments section.
Katie Carter is Arlington’s first and only ACS Certified Cheese Professional. She has worked in the cheese industry for ten years as a cheesemaker, cheesemonger, and educator. She can be found on Twitter@AfinaCheese. The views and opinions expressed in the column are those of the author and do not necessarily reflect the views of ARLnow.com.
Arlington Pet of the Week: Cooper
This week’s Pet of the Week is Cooper, an energetic dog who hits both the gym and the dance floor.
Here’s what he wanted to say to his fellow Arlingtonians:
Hi, my name is Cooper. From my earliest years, I have considered myself an athlete. They say I’m pretty fast. In order to keep in shape I routinely work out, as seen in this video. My New Year’s resolution is to compete in a triathalon. Please let me know if anyone knows how to modify a Trek road bike for paws. The cycling leg is my white whale thus far, but I am motivated to overcome the challenge.
But don’t pigeonhole me. I’m not just a jock. I do have a softer side, as I was a cornerstone at my parent’s wedding. There were serious moments, but I also was called upon to get the dance floor going. In preparation for the arrival of my first sibling, I’m teaching myself to read. I look forward to being as involved in his delivery as I was in my parent’s union.
The Arlington Pet of the Week is sponsored by Dogma Bakery, which has locations at The Village at Shirlington (2772 S. Arlington Mill Drive) and the Lee Harrison Shopping Center (2445 N. Harrison Street).
Want your pet to be considered to be the Arlington Pet of the Week? Email steph@arlnow.com with a 2-3 paragraph bio and 3-4 photos of your pet. Each week’s winner receives a $25 Dogma gift card.
Your Beermonger: A Healthy Outlook for Craft Beer
Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway).
Last week about 6,400 beer professionals converged in Washington for the 2013 Craft Brewers Conference. The CBC is a yearly event organized by the Brewers Association, the trade association that represents the interest of craft breweries in America. The CBC is usually held in San Diego but with BA’s other signature event SAVOR being held in New York instead of D.C. this year, we got to host the Conference instead. The whole week featured speeches, lectures, exhibitions, and some awfully cool events at local bars, breweries, and restaurants…and I missed them all. That’s life in retail for you.
The news coming out of CBC, however, was encouraging for all of us in the industry. The BA released some figures from its upcoming full analysis of 2012, and the numbers show a continued trend of growth for craft beer: there are now 2,403 total breweries in the U.S., an 18% increase over 2011. The volume share of craft beer went from 5.7% to 6.5% and the dollar share of sales went up 17%, compared to the 1% growth of the overall U.S. beer market. Over 108,000 Americans work in the craft beer industry, representing a gain of nearly 5,000 jobs in 2012.
Delivering the CBC keynote address, New Belgium Brewery President Kim Jordan discussed the realities of the growing craft beer world; among those being the importance of keeping quality standards as breweries grow larger, and the inevitable toll that growth along with the ever-rising number of craft breweries will take on resources as varied as hops, malts, staff, and shelf space. “Our influence is outsized for our growth rate” Jordan said; a statement equal parts state-of-the-industry and warning.
For now though, craft beer is on the rise and from my own modest corner of the business I just wanted to say thanks to all of you out there for the amazing growth we’ve seen in Arrowine’s beer department. With more local breweries coming online over the next couple years and the continued growth of already-established ones, I’m excited to see what the next few years bring.
Anyone get out to CBC or any of the beer dinners/tap takeovers/special events last week? Let’s hear about them in the comments; also if anyone has any general beer questions leave them here and I’ll do my best to answer. Until next time.
Cheers!
Nick Anderson maintains a blog at www.beermonger.net, and can be found on Twitter at @The_Beermonger. Sign up for Arrowine’s money saving email offers and free wine and beer tastings at www.arrowine.com/mailing-list-signup.aspx. The views and opinions expressed in the column are those of the author and do not necessarily reflect the views of ARLnow.com.
Arlington Pet of the Week: Roxy
Meet this week’s Pet of the Week, Roxy, a teeny Yorkshire Terrier with a personality larger than life.
Here’s what her adoring owner had to say about this pint-sized Ballston pooch:
Roxy is quite likely the smallest dog in the Ballston neighborhood. Smaller than your average Yorkie, she was the runt of her litter and not a teacup. While she is small, she makes up for it in volume. She’s received multiple complaints from neighbors for barking when she’s left alone, although she’s doing much better these days. She’s extremely social, but is very cautious with dogs she doesn’t know.
Unlike most small dogs, she lacks a Napoleon complex and seems to be very self-aware as to just how small she is. But if she’s sitting in her mama’s lap and another dog comes up to say hello, watch out! She will snap just to let them know that this is HER human. It’s not uncommon for her to walk up to people, wagging her little nub-tail furiously in greeting. Not only is Roxy social, but she is a little bit of a flirt as well. She’s got quite the little fan club in the neighborhood and it’s not uncommon for people and security guards to greet her by name.
Roxy has an inordinate amount of toys and she loves them all. She typically takes them out one at a time to subtly let you know it’s time to play fetch. While she’s been trained extremely well to get and fetch her toys, putting them away is still a trick that hasn’t caught on. When it’s nice outside, she loves to go running around in Quincy Park (on leash, of course.) What she loves even more is to go up to Great Falls and roam around the woods and climb on the rocks.
For a little diva dog that struts around in a leopard print coat and matching carrier, she’s actually quite the outdoor lover. This dog will go for a five mile hike, and then want to play fetch when she gets home. She’s a four-pound bundle of energy!
Roxy’s favorite place to nap is in the crook of your neck. She’s a serious snuggler when she finally does get tired.
The Arlington Pet of the Week is sponsored by Dogma Bakery, which has locations at The Village at Shirlington (2772 S. Arlington Mill Drive) and the Lee Harrison Shopping Center (2445 N. Harrison Street).
Want your pet to be considered to be the Arlington Pet of the Week? Email steph@arlnow.com with a 2-3 paragraph bio and 3-4 photos of your pet. Each week’s winner receives a $25 Dogma gift card.
Ask Adam: Exclusive Buyer Agreements
This regularly-scheduled sponsored Q&A column is written by Adam Gallegos of Arlington-based real estate firm Arbour Realty, voted one of Arlington Magazine’s Best Realtors of 2013. Please submit follow-up questions in the comments section or via email.
Question: I recently made an inquiry with a realtor and they asked me to sign an exclusive buyer’s agreement before putting in an offer. I am curious if that is a standard practice with your company as well. While I am not “actively” looking at properties, I do want to have the ability to put in an offer for a property.
Previously, we were only required to have an exclusive agreement in place when working with sellers. Individual agents and firms were free to set their only policies regarding exclusive buyer agreements. On July 1, 2012, the Virginia Agency Law was revised, now requiring all Virginia real estate agents and brokers working with a home buyer to have an exclusive buyer’s agreement in place.
We are not supposed to show homes, write contracts or otherwise act as a real estate agent on your behalf without having such an agreement in place. I’m quite certain that the intention of the agency law changes are to protect consumers. Three primary protections the agreement provides to home buyers are included in the Broker’s Duties paragraph:
- The agent/broker must disclose to the purchaser all material facts related to the property or concerning the transaction of which they have actual knowledge.
- The agent/broker must maintain the confidentiality of all personal and financial information and other matters identified as confidential by the purchaser.
- The agent/broker must account for in a timely manner all money and property received in which the purchaser has or may have an interest.
Agents / brokers also agree to comply with fair housing laws.
The primary duty of the purchaser is to work exclusively with the broker during the terms of the agreement.
Ask Me (Almost) Anything: Last-Minute Tax Tips
Editor’s Note: Ask Me (Almost) Anything is intended to be a local, community-oriented version of Reddit’s Ask Me Anything discussion threads. See below for discussion guidelines.
The IRS tax filing deadline is April 15, just two weeks away.
If you’ve put off doing your taxes until now, and you need some last-minute advice, you’re in luck – local tax guru Bobby Grohs is back for one last reader question-and-answer session before the big day.
Grohs launched Arlington-based Tax Matters LLC in 1998. A Certified Public Accountant and University of Maryland grad, Grohs specializes in “comprehensive tax and consulting services for clients ranging from individual taxpayers, small businesses and nonprofits located throughout the greater Washington metropolitan area.”
Grohs will be answering you questions in the comment section until 5:00 p.m. If you’d like to reach him after the discussion is over, head to the Tax Matters website, email info@mytaxmatters.com or call 703-593-7391.
Also, be sure to check out our previous tax chats from March and February.
Your Cheesemonger: Cheese 101
Editor’s Note: This sponsored column is written by Katie Carter, cheesemonger at Arrowine (4508 Lee Highway)
In this column, I will be writing about real cheese. I do not care much for the processed, factory made “cheese food”. My passion is for authentic cheese made with fresh milk using traditional techniques. This kind of cheese is described as artisanal, meaning it is made by a skilled artisan. It is a fascinating subject that I know you will enjoy, too.
Cheese, simply put, is a food made from the coagulated proteins of milk. Tasty and nutritious pressed curds, basically. Throughout this column, I will show you that cheese is also more than that. Cheese is now a science, an art form, and an important culture. Every cheese is unique and every cheese tells a story.
Cheese was not invented by mankind, it was discovered. Milk is our first food but babies do not simply digest the milk; newborn stomachs actually turn that liquid nutrition into a more substantial form by coagulating the proteins and creating a semi-solid food. This food is digested slower and nutrients are absorbed better, increasing the baby’s chance of survival. This is also the case with the ruminant mammals we domesticated, which is how we discovered cheese.
Stomachs of young farm animals were once used for transporting milk long-distances. Enzymes within the stomach (chymosin, pepsin, and lipase) coagulated the milk during its journey and upon arrival, a wet, chunky mass was discovered. That is one theory of how we discovered cheese. Another possibility is that harvested milk was left by the fire one night and the warmth slowly coagulated the milk. The milk in both of those cases was most likely consumed, despite its odd appearance, and we realized that those chunky or gel-like forms seemed to keep us full for a longer period of time. Notably, it was also recognized as much gentler on our stomachs, as the people of the Neolithic times were most likely lactose intolerant and cheese contains very little lactose. Cheese became an important part of many early cultures, as it provided a long lasting form of vital nutrition.
Cheese has evolved since those early days of domestication. We now have thousands of varieties, yet the basic process of cheesemaking is the same today. We still coagulate milk using either enzymes, acid, or heat. Once the milk has coagulated and is in a gel-like state, it is cut or drained to release the liquid that is trapped in the protein matrix. This liquid is called whey, the solid pieces remaining are called curds. The curds are compacted together in a form and salt is applied in various ways. The cheese is aged for some time or consumed soon after production. It’s a simple craft that has spawned, over millennia, countless types and endless variations. Styles produced today include fresh, soft ripened (bloomy rind), washed rind, pasta filata, semi-soft, firm, blue, and flavored. Cheesemakers utilize the milk from goats, sheep, cows, water buffalo, donkeys, yak, moose, and even camels.
Arlington Pet of the Week: Pockets and MIRV
This week’s Pet of the Week honor goes to a pair of quirky dwarf hamster brothers named Pockets and MIRV. While the two share the same genetics and an extravagant cage in Arlington, they could not be more different.
Here’s what their owner wrote about them:
Pockets and MIRV are brothers born five months ago from the same litter. I adopted them from a local pet shop and they continue to call Arlington home.
Despite being brothers, the two roommates have vastly different personalities, like a smaller and furrier Odd Couple. Pockets – named for his check-based storage capacity – is shy, relatively tiny, and the cleaner of the two. When he was adopted, we noticed he was missing part of his left ear, which gives him an ironic “bad boy” look. If his cage was the mean streets of The Outsiders, Pockets would definitely be more Ponyboy Curtis than Dally Winston. He loves yogurt chips and hiding in an old margarine container called Ft. Butter.
MIRV – named after a type of ballistic missile warhead because his owner works as a nuclear wonk in DC – is always curious, willing to defend his cage through finger bites, and very messy. MIRV enjoys running and making a mess in his wheel at 6:00 am, which is good exercise for him and a cheap alarm clock for me. His favorite snack is a peanut.
We try to give them a fun and spacious living environment with two levels, two wheels, a couple hideaways, and a fresh supply of fruits and veggies always on the menu. Pockets and MIRV really like their doctors at SEAVS in Fairfax and look forward to calling Arlington home for many years to come.
The Arlington Pet of the Week is sponsored by Dogma Bakery, which has locations at The Village at Shirlington (2772 S. Arlington Mill Drive) and the Lee Harrison Shopping Center (2445 N. Harrison Street).
Want your pet to be considered to be the Arlington Pet of the Week? Email steph@arlnow.com. Each week’s winner receives a $25 Dogma gift card.
Your Beermonger: The Coming Wave of Everyday Craft Beer
Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway)
A few weeks back while writing about the evolving craft beer market, I mentioned the growing demand for more ‘everyday’ brews; beers that friends could bring to spring/summer barbecues and throw in the cooler for any and all to enjoy. Since then I’ve had more than a few customers come into the store asking which beers I meant in particular when I wrote that, so let me give you a preview of things to come as the weather finally starts to warm up again.
A trend is forming in lower-ABV hoppy Ales, which will only grow more prominent this year. Aside from the always enjoyable Bitter American from 21st Amendment (dry-hopped English Special Bitter, 4.5% ABV), Founder’s Brewing has finally started shipping its excellent All-Day IPA to Virginia. At 4.7%, it’s probably more accurate to call All-Day a Pale Ale but the IPA name does draw attention. The combination of its light, minerally body with a focused hop character make All-Day pretty irresistible regardless of how it’s classified. Look for All-Day to be available until sometime in September. Schlafly Pale Ale is also now regularly available for those looking for a classic English-style Pale. At 4.4% ABV with grassy hops and clean palate feel, Schalfly Pale can please just about any crowd. Rumors have Devils Backbone packaging the lower-ABV version of its wonderful, balanced Eight Point IPA—appropriately called Four Point IPA—sometime this summer, along with a possible canning run of Striped Bass Pale Ale. In the meantime, I can’t recommend their current short-release sixer The Congo enough. An IPA fermented with a Belgian yeast strain, The Congo exhibits restraint compared to other Belgian IPA-style beers, many of which tend to have either an exaggerated yeast character, hop profile, or both.
Those looking for Belgian-styled beers should try the newly released Swing, from Victory Brewing Company. Swing is a Saison that clocks in at 4.5% ABV, with black and Szechuan peppercorns bringing more dryness than spice to its finish. Newly arrived is Saison de Lis from St. Louis’ Perennial Artisan Ales; at 5.0% and brewed with chamomile flowers it’s a great introduction to Perennial’s lineup. Also back in stock right now is Stillwater’s Premium, my favorite new beer of 2012. Another 4.5% Ale, Premium uses two brettanomyces wild yeast strains to make for what may be the funkiest session Ale out there right now. A non-brett version of Premium called Classique has popped up on tap around the area. I got to try Classique recently during Stillwater’s tap-takeover night at Pizzeria Paradiso in Old Town: it doesn’t lack for character and if rumors pan out we may just see some canned six-packs this year. Sour fans: don’t miss out on Timmerman’s Blanche Lambicus—it’s 4.5% ABV, spiced in the manner of a Witbier, and I’m not sure how long it’ll last. Also don’t forget my go-to session beer of choice, the 4.0% Bell’s Oarsman Ale.
Speaking of Bell’s, next week sees the return of the ever-popular Oberon Ale which will keep fans refreshed through the summer; and if everything goes the way it’s supposed to this week, then by the time you read this we’ll be seeing the first shipment of Abita’s Strawberry Harvest Lager hitting area shelves. Last but certainly not least we have Port City’s Downright Pils, one of my favorite new beers of last year and a great example of an approachable craft beer that everyone can enjoy.
So hang on out there; the warm weather will be here soon and there will be a lot to look forward to beer-wise during the spring and summer, even if we find ourselves cursing the heat and humidity before the summer officially starts. Until next time.
Cheers!
Nick Anderson maintains a blog at www.beermonger.net, and can be found on Twitter at @The_Beermonger. Sign up for Arrowine’s money saving email offers and free wine and beer tastings at www.arrowine.com/mailing-list-signup.aspx. The views and opinions expressed in the column are those of the author and do not necessarily reflect the views of ARLnow.com.
Arlington Pet of the Week: Ellie
Meet Ellie, an inspiring 11-year-old lab and pit bull mix who survived living on the streets and now gives back to her Clarendon/Courthouse community by working as a therapy dog.
Here is what Ellie’s rescuer and owner had to say about her:
I adopted Ellie from a rescue after from college. She is an incredible, well behaved dog. She has gotten to know the location of any local store that provides her with free treats and often attempts to direct me there on walks. She was a real hit at the recent Clarendon Mardi Gras Parade and got more beads than she knew what to do with!
Ellie is a joy and I cannot imagine not having her. She is a therapy dog and we volunteer with a local organization called People Animals Love (PAL). We often frequent the Central Library where children actually read to dogs like Ellie. She has brought a lot of joy to various local nursing home residents where we also volunteer.
Ellie loves to play and has remained active in her old age. She used to be the best running partner I had, but now she settles for long walks. She loves catching Frisbees and has been known to run up and down park slides. She adores toys and often takes them with her outside. At my prior condo she was known as the dog with the big fish in her mouth and brought a smile to anyone that saw her.
Ellie is the perfect example of the joy that a rescue dog can bring to a household. I have often had many people comment that before Ellie they did not like dogs, but that they would gladly adopt any dog that has her disposition. The rescue found her as a stray roaming the highway extremely underweight. Whomever her prior owner was had no idea on what an amazing dog they missed out on! She is without a doubt my best friend.
The Arlington Pet of the Week is sponsored by Dogma Bakery, which has locations at The Village at Shirlington (2772 S. Arlington Mill Drive) and the Lee Harrison Shopping Center (2445 N. Harrison Street).
Want your pet to be considered to be the Arlington Pet of the Week? Email steph@arlnow.com. Each week’s winner receives a $25 Dogma gift card.
