Page 19 - Prince Georges - 2021 Destination Guide

to hefeweizens, lagers, goses and IPAs.
Right next-door to Hyattsville is Riverdale Park, where you’ll find Denizens Brewing Co (denizensbrewingco. com). Denizens has an outdoor beer garden and a two-level tap room that specializes in pilsners and IPAs. Hard seltzer is also available!
Dr. Jeuss, Coffee Milk Stout, Birdland, Caravan, Sheesh!, Shake Your Tree — these are some of the beer and stout labels at Calvert Brewing Company (calvertbrewingcompany. com). No wonder people flock to this spot!
Jailbreak Brewing
(jailbreakbrewing.com)
is “Craft Beer Made
with Conviction,” and when you get a look at their lists of taps and appetizing eats, you’ll definitely want to free yourself to get here!
FOR WINE LOVERS
Southern Prince George’s is home to four different wineries and vineyards, all of which are within about 10 miles of each other, so it couldn’t be easier to make a day of it!
Traveling west to east, your first stop is Gemeny Winery & Vineyards (gemenywinery.net), located on a 200-acre working family farm that provides visitors with beautiful views of grain fields and lush woods.
Seven miles down the road is Janemark
Winery and Vineyard
(janemarkwinery.com), which produces small batches of wine from estate-grown grapes, with an emphasis on sustainability.
Don’t leave before stopping by Romano Vineyard & Winery (romanowinery. com) and Robin Hill
Farm & Vineyards
(robinhillfarmand vineyards.com). The latter has been a family farm since 1955!
Want a guided tour to the wine treasures of Prince George’s and the rest of the state? Sign up for one of Vino 301 Wine Concierge’s (vino301.com) popular chauffeured options.
MEAD, ANYONE?
If you’ve never tried mead — a honey wine that’s sometimes carbonated, sometimes
not — you’re missing out.
We suggest you fix it with a
visit to Maryland Meadworks (marylandmeadworks.com) in Hyattsville, which makes several tasty options that incorporate local and regional ingredients.
Photo by: Nate Smith
experienceprincegeorges.com 17
Photo by: Nate Smith