April 16, 2025, 6:00 a.m. ET
Eric Jackson sits down with Tasha Dixon to talk legacy, visibility, and what it means to be a Black woman at the helm in craft beer. From one of the first faces behind the bar at Triple Crossing to head brewer at Ardent, Tasha’s story is one of persistence, presence, and purpose in a space that wasn’t built with her in mind—but one she’s actively reshaping.
I first met Tasha in 2020, but even before that, I was familiar with her story. Over 11 years ago, she was one of the early faces at Triple Crossing Beer. At the time, it was wild to me to see a Black woman in such a role in the craft beer industry. And now? Head Brewer at one of Richmond’s long standing breweries, Ardent Craft Ales.
There seems to be a resurgence in the Richmond beer scene, with businesses evolving and expanding in new ways. Tasha has been at the forefront of these changes, taking on new roles and responsibilities in the industry.
“The first order of business was our first non-alcoholic beer (ACA). I got thrown into it,” she says.
According to her peers, Tasha has been doing this job for a long time, just never with the official title. She wears many hats and believes that if everyone on the team can brew, run the canning line, and cross-train, then the entire operation runs more smoothly.
“And they’re still, to this day, very helpful. Having them on my side and doing what they do back here—they do everything very well. We cross-train everyone so that no one is just stuck in one role. That’s what I like about this place.”
Although she was nervous about stepping into this new position, her experience from the ground up, at one of the best breweries in Richmond, meant there was no reason she wasn’t ready for a job like this—to be a head brewer.
Q: When did you first know you wanted to brew beer?
A: Generally, it started by going down to the river with a 12-pack of PBR and crushing them. Then I started with wheat beers, which was a great introduction to craft beer. After that, I began visiting more breweries and bottle shops, intrigued by the artwork on craft beer labels.
One day, on her way back from the gym at VCU, she noticed a sign at the original Triple Crossing location that said “Pouring Soon.” At the time, she had no brewing experience, but she had curiosity.
When she started brewing as a homebrewer, she quickly learned some hard lessons.
“That’s when I learned that yeast and temperature don’t like to be fermented warm. I learned the hard way when it exploded in my room.”
But it was working at Triple Crossing and being immersed in the process that made her fall in love with brewing.
“I always wanted to be involved as much as possible.”
Her biggest challenge wasn’t about proving herself, it’s about stepping back and letting her team take charge.
“The challenge comes from actually taking a step back and letting them do more. Making that step back and ensuring my staff is busy and not relying on me to do everything.”
Q: What do you think of the Richmond beer scene?
A: I always go back to 2014 – 2016. That’s when the brewery scene was opening up, everyone was friends, we were friendly and helping each other out. That was the other reason I feel in love with this; it was community.
Q: Who’s the normal demographic in the beer scene?
A: Primarily white men, aged 25 to 50. That’s what I generally see when I’m out in Richmond.
Q: What can breweries do to diversify the space?
A: Open up the menu. Hire diverse staff. People should feel comfortable when they walk in.
Q: What beers are you drinking? What excites you?
A: Always going to be a lager. But I also love West Coast IPAs. The Czech Dark from TC is really good, as well as their smoke beers. The Veil has a really good Cold IPA. And Jeff over at Starr Hill has been killin it.
Tasha likes to bounce around, and try all different beers, but for her, it’ll always be lagers and West Coast IPAs. When I asked her about the perfect “first beer” experiences, she said that, “The first thing is the staff.”
…being educational. They should be asking questions to figure out your pallet, and the beers you might enjoy. But that can all change if you have a crappy bartender.”
Tasha’s excitement, reinvigorates my own. She has a deep appreciation for the brewing process, but almost a deeper desire to ensure everyone is in the fold.
As we started to rap up our conversation, I had more question.
If Drake and Kendrick were a style of beer, what would they be and why?
Kendrick would definitely be a West Coast IPA. Why – He is bold, complex, sharp, bitter and layered with depth. His lyrical precision and no nonsense approach cut through like the clean bitterness of a well crafted IPA. Just like how a classic West Coast IPA delivers clarity, punch and a lingering finish, Kendrick’s verses leave an impact long after they’re heard.
And Drake, a Pastry Stout because he is smooth, sweet and sometimes, a little flashy. He is known for his emotional depth, melodic hooks, and pop appeal, he’s the beer equivalent of something decadent, crowd pleasing, and polished. But just like how pastry stouts can sometimes be too sweet or overhyped, Drake’s softer, more commercial approach can divide opinions.
Who Is The Richmond Seen.
The Richmond Seen is an independent newspaper publication, and digital news outlet, highlighting the Richmond scene – and unseen. Covering Hip Hop, Eats and Everything in between. Our goal is to continue to preserve & protect the Culture in which we are part of, and the Culture in which we see.
