When Hardywood Park Brewery released its holiday gingerbread stout in November, Richmond’s beer lovers became beer stalkers. Hardywood sold the beer “faster than we could bottle it,” says Eric McKay, the brewery’s co-founder and president. Some shops stashed it behind the counter, to sell only to those in the know. Spicy and rich, brewed with local ginger and honey, the stout was scored world-class by Beer Advocate Magazine. If this year’s harvests permit, Hardywood plans to double the 13,000 bottles produced last year. Look for it in stores in late October or early November.