clock menu more-arrow no yes mobile

Filed under:

Fairfax’s First Nanobrewery Arrives This Spring

Chubby Squirrel Brewing Company plans to serve fresh beer, pierogies, wings, and poutine

Chubby Squirrel Brewing Company’s inaugural brewery is currently taking shape at Courthouse Plaza in Fairfax, Va.
Combined Properties [Official photo]

Chubby Squirrel Brewing Company, the first nanobrewery and brewpub in Fairfax City, plans to begin pouring single-malt, single-hop style brews including “a big IPA” and traditional nitrogen-infused stout come spring.

Boyd Harrison, co-founder and co-head brewer of the 3 barrel brewery currently taking shape inside the space formerly occupied by Shorty’s Deli (10382 Willard Way) in Courthouse Plaza, tells Eater he hopes to have the taps flowing at Chubby Squirrel by April, with a grand opening tentatively scheduled for this May.

A hotel industry alum with about five years of homebrewing experience under his belt, Harrison says he and co-founder/co-head brewer Adam Smith (homebrewing for nearly a decade) intend to open with a handful of beers including: the aforementioned India pale ale and stout; a Vienna malt-fueled creation; a lemon drop saison; classic hefeweizen; and possibly a pilsner “because Fairfax City is still very much a blue-collar town.” He plans to rotate in maybe two new beers per week, and hopes to bring in locally produced hard cider, mead, and wine to round out the beverage offerings.

The in-house kitchen is expected to serve bar fare ranging from traditional Buffalo wings and assorted pierogies to gourmet grilled cheese (savory and sweet) and gravy-drenched poutine. Harrison is open to beefing up the melted cheese curd-covered fries with duck or sausage.

Chubby Squirrel’s arrival dovetails with the recent opening of neighboring High Side, a beer bar featuring local producers including Solace Brewing Company, Old Bust Head Brewing Company and Fair Winds Brewing Company, among others.

Chubby Squirrel is projected to operate from 3 p.m. to 9 p.m., Thursday and Friday, and from 11 a.m. to 9 p.m. on Saturday and Sunday to start. Harrison says Sunday brunch “with seasonal beermosas” could follow once his crew gets settled in.