1 00:00:06,080 --> 00:00:09,705 Welcome to The DC Beer Show. We are at DC Beer across social 2 00:00:09,705 --> 00:00:13,225 media. Mike Stein. What is in your Stein? Hey, 3 00:00:13,225 --> 00:00:16,364 Jake. I'm actually double fisting 2 4 00:00:16,665 --> 00:00:20,390 beers highlighting women in brewing. The first is Pink 5 00:00:20,390 --> 00:00:23,910 Technicolor Boots, which our good 6 00:00:23,910 --> 00:00:27,745 friend, Lauren brewed with our good friend, Favio, at 7 00:00:27,745 --> 00:00:31,345 Dynasty. Lauren selected, the Pink Boots Hop Blend, which 8 00:00:31,345 --> 00:00:34,770 makes Pink Technicolor boots a West Coast style 9 00:00:34,770 --> 00:00:38,150 Pilsner. It's just really hoppy and delightful. 10 00:00:38,610 --> 00:00:42,130 And as far as a Pilsner goes, it gives you that smooth, crisp 11 00:00:42,130 --> 00:00:45,945 lager finish with that hoppy bite reminiscent of West 12 00:00:45,945 --> 00:00:49,704 Coast Pale Ale. I'm also having Mariana, which is a 13 00:00:49,704 --> 00:00:53,330 Glow, g l o w, the global ladies 14 00:00:53,470 --> 00:00:56,290 of warts collaboration from the 15 00:00:57,150 --> 00:01:00,815 Berliner, Berliner Weiss Brewery from Berlin. It's 4.4% 16 00:01:01,435 --> 00:01:05,114 alcohol by volume. And this comes from hop cask and 17 00:01:05,114 --> 00:01:08,555 wine. Go see our friend, Jared up in 18 00:01:08,555 --> 00:01:12,030 Georgetown. You love to see it. A women 19 00:01:12,030 --> 00:01:15,630 focused Pilsner from Ashburn and GLOW, 20 00:01:15,630 --> 00:01:18,850 the global ladies of work from Berlin, Germany. 21 00:01:19,845 --> 00:01:23,604 Jordan, what are you having this show? I bet most 22 00:01:23,604 --> 00:01:26,905 folks start, like, man, what hazy and from what delicious place, 23 00:01:27,390 --> 00:01:30,670 but we actually went in the opposite direction today. I wanted to shout out Soul 24 00:01:30,670 --> 00:01:34,509 Mega with the, Rhythmi and Beauty black lager. So, you know, mix it up 25 00:01:34,509 --> 00:01:38,115 today on a on a nice spring Friday, 26 00:01:38,815 --> 00:01:42,095 or at least how I hope it feels on Friday and not rainy like it's 27 00:01:42,095 --> 00:01:45,890 been on Tuesday. But nevertheless, sipping the the dark lager 28 00:01:45,890 --> 00:01:49,490 tonight. Brandy, what what do you fancy? What are what are you having 29 00:01:49,490 --> 00:01:52,790 tonight? Hi, Jordan. All of your beers sound delicious. 30 00:01:53,625 --> 00:01:57,305 I am actively drinking the lost 31 00:01:57,305 --> 00:02:00,905 generation. It's so pretty. This vita, it's a 32 00:02:00,905 --> 00:02:04,240 Mexican style lager with Motueca 33 00:02:04,540 --> 00:02:07,900 hops, Motueca hops. But right before 34 00:02:07,900 --> 00:02:10,880 that, I was sharing this delicious 35 00:02:11,580 --> 00:02:15,215 beer from Port City. And it's the Alexandria's 36 00:02:15,594 --> 00:02:18,814 ALX 275, the 275th anniversary 37 00:02:19,435 --> 00:02:23,099 IPA from Port City. They have I like this little 38 00:02:23,099 --> 00:02:26,879 sticker. You guys can't see it because you're listening to this and don't have eyes, 39 00:02:27,260 --> 00:02:30,905 on the podcast. Hopzooka dry hop, 40 00:02:31,224 --> 00:02:34,265 sticker on the corner. I don't know what why that caught my eye, but I 41 00:02:34,265 --> 00:02:37,680 love it. But, yes, this this IPA 42 00:02:37,680 --> 00:02:41,200 is fantastic. My friend Frank brought it to 43 00:02:41,200 --> 00:02:45,040 me, and it was just Frank's birthday. So happy birthday, Frank Chang, one of our 44 00:02:45,040 --> 00:02:48,565 members, DC beer members, and dear friends. So, 45 00:02:49,025 --> 00:02:52,485 shout out to Port City for making this lovely 46 00:02:53,185 --> 00:02:57,002 ALX 275 beer. Yeah. Jake you 47 00:02:57,170 --> 00:03:00,310 Oh. Jake, what are you having? Sorry. 48 00:03:00,850 --> 00:03:04,455 Mike, did you wanna follow-up on Brandy's ALX beer? 49 00:03:04,855 --> 00:03:08,315 I was so eager to thank Frank 50 00:03:08,695 --> 00:03:12,375 for bringing Brandy this beer. But I said if you wanna be as 51 00:03:12,375 --> 00:03:16,020 cool as Frank Chang, you should join us on patreon, patreon.com/dcbeer. 52 00:03:18,400 --> 00:03:21,695 Come join us. Come see cool cats like Frank at 53 00:03:22,015 --> 00:03:25,535 members only shares. Jake, I know you'll bring 54 00:03:25,535 --> 00:03:29,215 something tasty to the share. What are you having this DC 55 00:03:29,215 --> 00:03:32,530 Beer Show? Well, it is a bittersweet 56 00:03:33,069 --> 00:03:36,370 week in DC beer land. And to 57 00:03:36,910 --> 00:03:40,725 honor that, I've got here the very last bottle 58 00:03:40,725 --> 00:03:44,185 in existence of the 3 stars other half collaboration 59 00:03:44,565 --> 00:03:47,705 from 2015, Ricky Rose, 60 00:03:48,710 --> 00:03:52,330 one of the very first beers that beer. To come out of 61 00:03:52,470 --> 00:03:56,025 the, 3 Stars Funkerdome, red 62 00:03:56,025 --> 00:03:59,625 wine barrel aged with blackberries. This beer is now 63 00:03:59,625 --> 00:04:03,305 almost 9 years old. Wait. Wait. Wait. 64 00:04:03,305 --> 00:04:07,130 Wait. That was a other half collab from that see, this was before I even 65 00:04:07,130 --> 00:04:10,970 knew Yeah. About other half. Like, I realized that they used to do all these 66 00:04:10,970 --> 00:04:14,474 hype collaborations, and I used to be a member of 3 67 00:04:14,474 --> 00:04:18,074 Stars. I went there all the time. I live near the where 68 00:04:18,074 --> 00:04:21,720 33 Stars used to be. I had no idea 69 00:04:21,720 --> 00:04:25,000 that it was the other half collab. Because Matt, the owner of other half Matt 70 00:04:25,000 --> 00:04:28,645 Money. Matt Money, and thank you. He was always at 3 71 00:04:28,645 --> 00:04:32,405 Stars, and that is so crazy. Blinking back, that was one of my 72 00:04:32,405 --> 00:04:36,080 favorite fucking beers, and it was Other Half. Oh my god. I gotta tell Matt. 73 00:04:36,479 --> 00:04:40,020 Yeah. Matt Monahan was there with, former other half brewer, 74 00:04:40,159 --> 00:04:44,000 Joe Lally, who I don't know exactly where he's brewing 75 00:04:44,000 --> 00:04:47,745 now, but I think he's somewhere in Philadelphia. I wanna say 2 76 00:04:47,745 --> 00:04:51,585 s p, but don't quote me on it. But for a beer that's almost 77 00:04:51,585 --> 00:04:55,220 9 years old, this has really held up. Little bit of blackberry has 78 00:04:55,220 --> 00:04:58,980 dropped out, little bit more acetic acid. Balsamic vinegar has come 79 00:04:58,980 --> 00:05:02,740 on in. Little less carbonation. The best time to 80 00:05:02,740 --> 00:05:06,205 crack this was probably, like, obviously, in 2015. 81 00:05:06,745 --> 00:05:10,320 2nd best would have been, like, 2 or 3 years ago. But 82 00:05:10,480 --> 00:05:14,160 I cracked this because we in DC beer land just found 83 00:05:14,160 --> 00:05:17,460 out that former beer director of Big Hunt and 3 stars 84 00:05:17,520 --> 00:05:20,945 cofounder, former co owner, Dave Coleman, passed 85 00:05:20,945 --> 00:05:24,625 away. Yeah. It's, it's sad news. It sucks, 86 00:05:24,625 --> 00:05:28,005 Jake. There's there's no way about it. And you're right, 87 00:05:28,340 --> 00:05:32,020 Brandy. When I interviewed, Matt Monahan, summer 88 00:05:32,020 --> 00:05:35,540 before last, about the closing of 3 Stars, he said it's a massive 89 00:05:35,540 --> 00:05:39,385 bummer. He said it sucks. He said we worked with 3 stars before we opened 90 00:05:39,385 --> 00:05:42,525 other half, which is today DC's biggest brewery. 91 00:05:42,985 --> 00:05:46,740 And so, you know, Jake, you tweeted out, you know, 92 00:05:47,039 --> 00:05:50,720 what a what a loss this is. I know, you know, some people that 93 00:05:50,720 --> 00:05:54,099 covered 3 Stars Rise, like Jessica Sidman, who writes for Washingtonian, 94 00:05:55,165 --> 00:05:58,845 you know, quote tweeted you and and offered condolences. And I just 95 00:05:58,845 --> 00:06:02,460 wanna read what DC Brow, which, you know, DC 2nd largest 96 00:06:02,460 --> 00:06:06,140 brewery, DC's oldest production brewery, said. I assume this was Brandon 97 00:06:06,140 --> 00:06:09,785 Skoll, the owner, founder of DC Brow, but DC 98 00:06:09,785 --> 00:06:13,544 Brow posted, the fledgling days of the DC beer scene were truly 99 00:06:13,544 --> 00:06:17,384 magical. We were all working together to build something that didn't 100 00:06:17,384 --> 00:06:21,180 exist at that point in time, and Dave is forever inseparable 101 00:06:21,320 --> 00:06:25,160 from that magic. That is how he will always stay in our 102 00:06:25,160 --> 00:06:28,925 minds. So we honor a toast to Dave Coleman. 103 00:06:29,465 --> 00:06:33,065 If you're grieving, our hearts go out to you, we grieve with you, and we 104 00:06:33,065 --> 00:06:36,490 hope that his memory will be a blessing. Cheers. Well 105 00:06:36,490 --> 00:06:40,009 said. Cheers. Cheers to Dave. Alright. We're gonna 106 00:06:40,009 --> 00:06:43,849 do something to honor Dave this weekend, and that is we're 107 00:06:43,849 --> 00:06:47,595 gonna go out. We're gonna have some beer and have a good time at 108 00:06:47,595 --> 00:06:51,375 beer events starting with, Mike, 109 00:06:51,515 --> 00:06:55,030 you know something about Germany and beer in history. What 110 00:06:55,030 --> 00:06:58,090 is a Furlingsfest? Furlingsfest 111 00:06:58,950 --> 00:07:02,710 is another festival. Not to be confused with 112 00:07:02,710 --> 00:07:06,525 Oktoberfest, not to be confused with 113 00:07:06,585 --> 00:07:09,965 Saint Michael's Day or Saint Michael's Festival, 114 00:07:10,664 --> 00:07:14,060 but Fruhling's Fest, I think you are talking about 115 00:07:14,200 --> 00:07:18,015 Aslan's Fruhling's Fest. Is that correct? That is correct. 116 00:07:18,095 --> 00:07:21,615 It is in Alexandria, not too far from port 117 00:07:21,615 --> 00:07:25,235 city. More on them in a few. It is not in Munich, 118 00:07:25,375 --> 00:07:29,040 Germany, where where often Fruhlingsfest takes place in 119 00:07:29,040 --> 00:07:32,580 Munich, Germany. So yeah, definitely a German 120 00:07:32,960 --> 00:07:36,625 festival in origin. But in this case, we're celebrating in 121 00:07:36,625 --> 00:07:40,465 Virginia, aren't we? Yeah. And there's gonna be, like, a ton of Virginia breweries, ton 122 00:07:40,465 --> 00:07:44,120 of out of towners. And so, like, if you like resident culture during Snally, 123 00:07:45,380 --> 00:07:48,980 Charlestown Fermentary, Casita, Inner 124 00:07:48,980 --> 00:07:52,425 Voice, which is just new to the Northern Virginia market, Firestone 125 00:07:52,645 --> 00:07:56,245 Walker. And so that's Saturday. That should be a good 126 00:07:56,245 --> 00:07:59,790 time. There's also a beer fest at dock 127 00:07:59,790 --> 00:08:03,230 5 behind Union Market. District Beer 128 00:08:03,230 --> 00:08:06,990 Fest, Meet Me For Beers and Cheers, that's gonna have some out of 129 00:08:06,990 --> 00:08:10,665 towners too. Nice to have, like, thick and thin out of Hagerstown coming 130 00:08:10,665 --> 00:08:14,425 in. Jordan, they do a couple hazies at a really 131 00:08:14,425 --> 00:08:18,250 nice southern hemisphere hops. They hit, like at 132 00:08:18,310 --> 00:08:21,530 at all gravities, all alcohol spectrums. 133 00:08:22,230 --> 00:08:25,190 I've had a good hazy from them at 5. I've had a good hazy for 134 00:08:25,190 --> 00:08:28,775 them at 9. Worth a stop if you're if you're on up 70 135 00:08:29,075 --> 00:08:32,295 going that going that way. Yeah. Sold. Sold. 136 00:08:32,674 --> 00:08:35,155 And, also, it was just some you know, I like to see some of the 137 00:08:35,155 --> 00:08:38,980 the Frederick breweries. I think they'll be at, at, Doc 138 00:08:38,980 --> 00:08:42,419 Fyre, as well. So definitely just check it out. It's nice to see the 139 00:08:42,419 --> 00:08:45,915 DMV, you know, coming out, getting together, especially for the 140 00:08:46,135 --> 00:08:49,654 spring weather. And, I'm so sad I missed the the Maryland Craft Beer 141 00:08:49,654 --> 00:08:53,459 Fest, as well. So awesome opportunity to catch some of those 142 00:08:53,459 --> 00:08:57,160 breweries if you miss them there at, Union Market, this Saturday. 143 00:08:57,700 --> 00:09:01,515 I was so sad to miss that event. I actually haven't met missed 144 00:09:01,515 --> 00:09:05,195 that event in several years, but I was very busy trying to paint my 145 00:09:05,195 --> 00:09:08,495 house. But we ended up going 146 00:09:09,570 --> 00:09:13,350 afterwards, on Saturday, to Hellbender for their 147 00:09:13,570 --> 00:09:17,350 last minute impromptu save Hellbender beer fest, 148 00:09:17,774 --> 00:09:21,535 and it was slammed. The news was there. All the 149 00:09:21,535 --> 00:09:25,055 locals were there. All the local industry friends, even the 150 00:09:25,055 --> 00:09:28,420 outs out of town ish, industry friends 151 00:09:28,420 --> 00:09:32,200 came. It was a lovely time, and I think that Hellbender, 152 00:09:32,580 --> 00:09:36,005 you know, met their goals. So I'm sad I missed the the 153 00:09:36,005 --> 00:09:38,825 crappier fest, but I'm sure I'll be there next year. 154 00:09:39,685 --> 00:09:43,065 There's a lot of stuff coming up too that I'm jazzed about. But, 155 00:09:43,285 --> 00:09:46,760 first and foremost, tonight, we are we were supposed 156 00:09:46,760 --> 00:09:50,519 to go visit Port City for the special 157 00:09:50,519 --> 00:09:54,220 beer release. We'll keep you guys updated if that's actually happening. 158 00:09:54,584 --> 00:09:58,185 And now here to talk more about that, I'm here with Port 159 00:09:58,185 --> 00:10:02,024 City's CEO, cofounder, Bill Butcher, and one of 160 00:10:02,024 --> 00:10:05,850 the brewers, Sam Terhune. Bill, Bill, welcome back to the show. Thank 161 00:10:05,850 --> 00:10:09,310 you, Jake. Bill, I'm gonna put the first question to you 162 00:10:09,690 --> 00:10:12,510 because I think this is more of a port citywide 163 00:10:13,050 --> 00:10:16,555 question. I note that you all have introduced, this 164 00:10:16,555 --> 00:10:19,995 Brewer's Cut series. Can you tell us a little bit about 165 00:10:19,995 --> 00:10:23,640 that? How it came to be, why now, and what you all are 166 00:10:23,640 --> 00:10:27,480 gonna be making? Yeah. The the brewers cut series is it's 167 00:10:27,480 --> 00:10:30,920 something I'm really excited about, and I think our brewing team is excited about it 168 00:10:30,920 --> 00:10:34,735 as well. A few years ago, it was I guess, at some 169 00:10:34,735 --> 00:10:38,334 point during COVID, we purchased a 5 170 00:10:38,334 --> 00:10:41,980 barrel tank to do these experiments with. That was to be part of our 171 00:10:41,980 --> 00:10:45,660 barrel aging program as well as to get, this 172 00:10:45,660 --> 00:10:49,040 experimental, brewing program going as well. 173 00:10:49,385 --> 00:10:53,145 So one thing led to another, and so here we are. We've got our barrel 174 00:10:53,145 --> 00:10:56,825 aging program up and running, and now it's time to start with, the 175 00:10:56,825 --> 00:11:00,640 Brewer's cut series. And, really, the idea of it is to 176 00:11:00,860 --> 00:11:04,380 kinda turn the brewers loose a little bit and let them get creative and come 177 00:11:04,380 --> 00:11:08,115 up with, small batches of different beers that we can serve just in the 178 00:11:08,115 --> 00:11:11,875 tasting room for people. And it can help educate the brewers and 179 00:11:11,875 --> 00:11:15,010 educate our customers at the tasting room, and it should be a lot of fun 180 00:11:15,010 --> 00:11:18,450 as well. And I think everybody's excited about it, to be brewing small 181 00:11:18,450 --> 00:11:22,050 batches of different types of beers that we can just put on tap in the 182 00:11:22,050 --> 00:11:25,845 tasting room and, get people's opinions. So, Sam, your 183 00:11:25,845 --> 00:11:29,465 batch is, I believe, an upcoming West Coast IPA. 184 00:11:30,140 --> 00:11:33,600 Yep. That is the plan going forward. We brewed 185 00:11:33,900 --> 00:11:37,580 a West Coast. The inspiration behind it being, you 186 00:11:37,580 --> 00:11:41,285 know, when I got into craft beer back in the day, West 187 00:11:41,285 --> 00:11:44,585 Coast were everywhere. You know, you had your La Canada, Sierra Nevada, 188 00:11:45,259 --> 00:11:49,100 your Ballast Pointe, Sculpin, Firestone Walker. They're just kind of all over the place. 189 00:11:49,100 --> 00:11:52,779 Big, hoppy citrusy beers that everybody loved, and it kinda faded away a little 190 00:11:52,779 --> 00:11:56,055 bit. And I kind of was a little bit nostalgic for it. It picked up 191 00:11:56,055 --> 00:11:59,575 my back a little bit, but I I wanted to to make 192 00:11:59,575 --> 00:12:03,209 one with port city. And so that that is 193 00:12:03,209 --> 00:12:06,649 what we went ahead with. Yeah. Excellent. I mean, it's nice, 194 00:12:07,050 --> 00:12:10,755 from my point of view. I'm more of a clear beer guy unless the beer 195 00:12:10,755 --> 00:12:14,275 is optimal wit, in which case, I welcome that 196 00:12:14,275 --> 00:12:18,035 haze. Yeah. You know? Some some yeast some some 197 00:12:18,035 --> 00:12:21,790 wheat. For the sort of these newfangled West 198 00:12:21,790 --> 00:12:25,250 Coast IPAs, I've noticed the incorporation 199 00:12:25,925 --> 00:12:29,545 of some of the more popular hazy IPA hops. 200 00:12:30,084 --> 00:12:33,464 Yeah. So for what I wanted to do, 201 00:12:33,845 --> 00:12:37,640 I I wanted to stick pretty traditional with it. You know, with 202 00:12:37,640 --> 00:12:41,240 the brew cut theories, we are kind of taking our 203 00:12:41,240 --> 00:12:44,745 original recipe beers and tweaking them a little bit. So 204 00:12:44,964 --> 00:12:48,644 the the main difference in this beer is gonna be the dry hop in terms 205 00:12:48,644 --> 00:12:52,370 of, hops. So Citra is used 206 00:12:52,370 --> 00:12:56,210 a lot in hazy, but it's also a traditional west 207 00:12:56,210 --> 00:12:59,910 coast hop as well. So I I wanted to use some Citra, 208 00:12:59,970 --> 00:13:03,475 cascade, chinook, and strata are the the hops I use in 209 00:13:03,475 --> 00:13:06,295 dry hop. Really hoping to bring out a lot of, 210 00:13:06,995 --> 00:13:10,730 bright grapefruit, lemon lime, pine, dank, just, you know, 211 00:13:10,730 --> 00:13:14,570 big hoppy IPA. That's kind of what we're going for. Cool. Are you 212 00:13:14,570 --> 00:13:18,324 all running this through the hopzooka? This is the the for our 213 00:13:18,324 --> 00:13:20,985 listeners, Port Cities, patented proprietary, 214 00:13:22,084 --> 00:13:25,720 hop back system. So, unfortunately, not for for the 215 00:13:25,720 --> 00:13:29,400 vessel that we are, fermenting this in. There's not a 216 00:13:29,400 --> 00:13:33,145 good attachment for the hapsuka, And also just 217 00:13:33,145 --> 00:13:36,825 the the quantities are so much smaller, you know, from a a 218 00:13:36,825 --> 00:13:40,365 120 barrel fermenter versus the 5 barrel 219 00:13:40,550 --> 00:13:43,829 fermenter. So we're just kind of doing it the old school way. We dumped it 220 00:13:43,829 --> 00:13:47,290 dumped it to the top of the tank. I think the Hapazuka would probably 221 00:13:47,670 --> 00:13:51,394 blow that 5 barrel tank apart. I I still wanna 222 00:13:51,394 --> 00:13:55,154 think that it would definitely my. Yeah. My 223 00:13:55,154 --> 00:13:58,630 under my understanding having seen the Hapzuka is that, it 224 00:13:58,630 --> 00:14:02,390 is of a of a similar size to a 5 barrel system anyway. 225 00:14:02,390 --> 00:14:05,050 I was gonna say it's it's not that much smaller. 226 00:14:06,145 --> 00:14:09,525 Right. So, Bill, you mentioned getting a barrel aging 227 00:14:09,745 --> 00:14:13,345 program, underway. And I've certainly noticed in the 228 00:14:13,345 --> 00:14:17,050 taproom, there are barrel aged beers more frequent more 229 00:14:17,050 --> 00:14:20,589 frequently now than there were, say, this time even last year. 230 00:14:21,130 --> 00:14:24,915 What's that been like in terms of sourcing barrels, deciding 231 00:14:24,915 --> 00:14:28,455 what beers go in, when it's time to release them? 232 00:14:28,675 --> 00:14:32,160 That has been a great program, and it's another program similar 233 00:14:32,160 --> 00:14:35,840 to, the Brewer's Cut series where we've been able 234 00:14:35,840 --> 00:14:39,605 to hand off more responsibility to our brewers and 235 00:14:39,605 --> 00:14:43,285 give them special projects to work on. And so one of our brewers, Drew 236 00:14:43,285 --> 00:14:46,985 Shaw, has really, taken this project on as his own. It's really 237 00:14:47,045 --> 00:14:50,670 his baby. So he's got a budget to buy barrels. He's got a 238 00:14:50,670 --> 00:14:54,029 budget to, buy other ingredients, and he's, 239 00:14:54,830 --> 00:14:58,654 basically got free reign over this program. And it's 240 00:14:58,654 --> 00:15:02,415 been a great educational opportunity for him. I think he's grown 241 00:15:02,415 --> 00:15:06,014 as a brewer, and, certainly, our customers have appreciated having, 242 00:15:06,740 --> 00:15:10,420 the having the the, end result of what he's 243 00:15:10,420 --> 00:15:14,180 been able to work with, available in the tasting room. I assume that we will 244 00:15:14,180 --> 00:15:17,145 see Drew at the upcoming, this fall, 245 00:15:17,845 --> 00:15:21,145 battle of the barrel aged beards. Definitely. 246 00:15:21,285 --> 00:15:24,965 Definitely. That's a big motivating factor for him. He did the 247 00:15:24,965 --> 00:15:28,360 beer, our entry last year, and, 248 00:15:28,680 --> 00:15:31,980 he certainly is gonna be, front and center this year as well. 249 00:15:32,200 --> 00:15:36,045 Excellent. So when I think of Port City and when I 250 00:15:36,045 --> 00:15:39,644 think other people think of Port City, they view Port City 251 00:15:39,644 --> 00:15:43,240 as sort of a little bit more, quote, unquote buttoned up 252 00:15:43,460 --> 00:15:46,900 in terms of the beers that are made and 253 00:15:46,900 --> 00:15:50,340 released and such. But you've got a barrel aged 254 00:15:50,340 --> 00:15:54,055 program. You've got a sour. You've got this Brewer's 255 00:15:54,055 --> 00:15:57,895 cut series, but the first one was a Saison, I believe. What's going on over 256 00:15:57,895 --> 00:16:00,830 there? Are you all okay? Like, she's like, blink. 257 00:16:01,770 --> 00:16:05,610 Blink twice. I and and Sam can weigh in on this as well, but I 258 00:16:05,610 --> 00:16:08,985 would say, yes. We are okay. And, frankly, we've never been better. 259 00:16:09,445 --> 00:16:13,125 Our beer has never been of better quality. We've got a 260 00:16:13,125 --> 00:16:16,725 motivated team that is excited about the new projects that we're working 261 00:16:16,725 --> 00:16:20,520 on. And, again, getting back to the quality, the beer has 262 00:16:20,520 --> 00:16:24,360 never been better, and that's something that we are always working on. 263 00:16:24,360 --> 00:16:28,075 We're always striving, to improve our quality, to improve our 264 00:16:28,075 --> 00:16:31,515 brewing practices, and to make sure that we're putting out the best 265 00:16:31,515 --> 00:16:35,310 quality beer possible. And I think that we've been able 266 00:16:35,310 --> 00:16:38,670 to show that, just by some of the competitions we've entered. 267 00:16:38,670 --> 00:16:42,195 And, you know, I'm really proud of the results that we've had, and 268 00:16:42,275 --> 00:16:45,795 Sam is a huge part of that because he spends most of his time in 269 00:16:45,795 --> 00:16:49,635 our QC lab, making sure that our beer is some of the best in 270 00:16:49,635 --> 00:16:53,440 the country. Absolutely. I I would say 271 00:16:53,440 --> 00:16:57,280 we're more known for, you know, the optimal with the lagers, but, 272 00:16:57,925 --> 00:17:01,444 it's definitely been a lot, a lot of fun doing these newer 273 00:17:01,444 --> 00:17:04,744 things. Like Bill said, bottom line is we're very dedicated 274 00:17:04,885 --> 00:17:07,839 to quality and excellence in our beer, 275 00:17:08,619 --> 00:17:12,240 which I think kind of comes through in the product that we put out. 276 00:17:12,460 --> 00:17:16,115 And, yes, we are okay, but we've been putting a lot of time 277 00:17:16,115 --> 00:17:19,575 into the into our cobblestone sour, which has really 278 00:17:20,035 --> 00:17:23,630 turned out very nicely. Lead brewer, Mike Benesch has 279 00:17:23,690 --> 00:17:27,050 put a lot of work into that beer, and it is it's tasting 280 00:17:27,050 --> 00:17:30,490 great. But, yeah, the the brewer cut series has been great. The 281 00:17:30,490 --> 00:17:34,125 the is fantastic. We did the, 282 00:17:34,904 --> 00:17:38,365 the optimal, which is a pumpkin beer as well, which was a hit. 283 00:17:38,950 --> 00:17:42,409 And then, you know, the West Coast is one more step 284 00:17:42,710 --> 00:17:46,230 down the line of 1 beers we're gonna be have coming out. Jake, you heard 285 00:17:46,230 --> 00:17:50,054 Sam right. He did say, optimal witch pumpkin beer. 286 00:17:50,274 --> 00:17:52,534 The pumpkin beer in 2024. 287 00:17:53,955 --> 00:17:57,480 Right? And I I know that's something that, 288 00:17:57,880 --> 00:18:01,500 you probably thought you would never see from our brewery, 289 00:18:01,880 --> 00:18:05,174 but actual, Crystal Fraley, who who is our, 290 00:18:05,495 --> 00:18:09,174 director of quality control. It was something that she wanted to do for 291 00:18:09,174 --> 00:18:12,100 Halloween, and we thought it was a lot fun. It was a cheeky little fun 292 00:18:12,100 --> 00:18:15,700 project, that we were able to do and have it out in the tasting room, 293 00:18:16,019 --> 00:18:19,240 around Halloween. Everybody had a lot of fun with it. We had fun graphics, 294 00:18:20,015 --> 00:18:23,855 on the tap handles, and we'll probably do it again this fall. When 295 00:18:23,855 --> 00:18:27,615 it comes to this Brewer's Cut series, how do you all get together and 296 00:18:27,615 --> 00:18:31,290 decide what comes next? Like, is there is there a brewing 297 00:18:31,290 --> 00:18:34,970 team discussion, Sam? And so, like, do you and your colleagues, like, you 298 00:18:34,970 --> 00:18:38,430 talked to amongst yourselves, you, Christy, 299 00:18:38,730 --> 00:18:42,455 Adam, Drew, whoever. Hey. Hey. And then, like, then you go to Bill? 300 00:18:43,075 --> 00:18:46,915 Yeah. So there there have been multiple meetings about even just what 301 00:18:46,915 --> 00:18:50,659 kind of coming up with the whole idea of the brew cut series. Everybody 302 00:18:50,659 --> 00:18:54,500 is kind of like, shooting off each other, and coming up 303 00:18:54,500 --> 00:18:58,085 with these ideas. And then we'll sit down, and 304 00:18:58,085 --> 00:19:01,924 then we have kind of, like, an application process. Everybody 305 00:19:01,924 --> 00:19:05,365 comes up with their ideas, submits them, and we can't 306 00:19:05,365 --> 00:19:08,960 logistically be putting these out every week. So we kind of 307 00:19:08,960 --> 00:19:12,720 pick the ones, we vote on them, and then we move forward with the 308 00:19:12,720 --> 00:19:16,485 ones that we're most excited about. Jumping back over to the 309 00:19:16,485 --> 00:19:20,165 cobblestone sour for a minute, you're 310 00:19:20,165 --> 00:19:23,850 using an interesting yeast that's Yeah. 311 00:19:23,929 --> 00:19:27,769 Helping to produce the lactic acid and and souring the beer. 312 00:19:27,769 --> 00:19:31,610 Yes? Yeah. When you all decided it was time for port city to come 313 00:19:31,610 --> 00:19:35,275 out with a sour, and then over, like, course of last winter or 314 00:19:35,275 --> 00:19:38,875 so, you'd see a couple iterations of this experimental sour in the 315 00:19:38,875 --> 00:19:42,270 tasting room, Was this plan because of the 316 00:19:42,270 --> 00:19:46,030 availability of that yeast, or were you all thinking 317 00:19:46,030 --> 00:19:49,309 about a sour and you thought, oh, like, this yeast will be a good way 318 00:19:49,309 --> 00:19:52,815 to do it? Or did the yeast come first? And then you thought, oh, let's 319 00:19:52,815 --> 00:19:56,515 build a beer around this and see what happens. Well, 320 00:19:56,575 --> 00:19:59,615 correct me if I'm wrong, Bill, but I I believe the idea was to make 321 00:19:59,615 --> 00:20:03,460 it sour, and then we kind of landed on the Philly Sour Yeap. Correct? 322 00:20:04,159 --> 00:20:07,919 Yeah. We started with the concept of, okay, let's make a sour. And 323 00:20:07,919 --> 00:20:11,075 then it's like, well, what is it gonna be? And it's not, 324 00:20:12,415 --> 00:20:16,255 all gosa. It's it's different. It's just a sour beer, 325 00:20:16,255 --> 00:20:19,770 and that's why we're just calling it sour. But we looked at different 326 00:20:19,770 --> 00:20:23,370 ways of making it, whether it's a specific type of yeast or if we're going 327 00:20:23,370 --> 00:20:27,115 to adjust the pH. And Adam and Crystal, 328 00:20:27,415 --> 00:20:30,715 who is also our resident yeast scientist, 329 00:20:31,575 --> 00:20:34,875 they were the ones that landed on on on that particular strain. 330 00:20:35,880 --> 00:20:39,560 Bill, you were just at CBC, were you not? The 331 00:20:39,560 --> 00:20:43,320 craft brewers conference? Yes. I was. Do you still sit on the events 332 00:20:43,320 --> 00:20:47,125 committee? I am still on the events committee. Yes. There's a group 333 00:20:47,125 --> 00:20:50,745 of 7 of us. It's run by Nancy Johnson. 334 00:20:50,805 --> 00:20:53,910 It's myself, Tommy Arthur, Sam Calgione, 335 00:20:54,850 --> 00:20:57,190 Bill Kovaleski from, Victory, 336 00:20:59,205 --> 00:21:02,804 and we get together quarterly and discuss ways to make the 337 00:21:02,804 --> 00:21:06,645 Brewers Association events better, the Great American Beer Festival, the Craft 338 00:21:06,645 --> 00:21:09,370 Brewers Conference. That's really the main, 339 00:21:10,230 --> 00:21:13,930 revenue producer. It's really what helps the brewers association. 340 00:21:15,510 --> 00:21:19,195 It's their lifeline is doing events. Any plans to do anything 341 00:21:19,415 --> 00:21:23,195 a little bit closer to the east coast, perhaps the 95 corridor? 342 00:21:23,735 --> 00:21:27,390 Right now, there's not. It's really the Great American Beer Festival is 343 00:21:27,390 --> 00:21:31,230 being rethought for this year. And so they're breaking it up into 5 344 00:21:31,230 --> 00:21:35,075 mini festivals, each one with a different experience. So one is kind of a 345 00:21:35,075 --> 00:21:38,914 Halloween experience. 1 is kind of a sports bar experience. 1 is gonna 346 00:21:38,914 --> 00:21:42,590 be kind of an artist, experience kind of based on 347 00:21:42,590 --> 00:21:46,430 Meow Wolf, in Denver. And so there's all these different concepts, 348 00:21:46,430 --> 00:21:50,225 but the festival has been completely rethought, And, I think it's gonna 349 00:21:50,225 --> 00:21:53,505 be a lot of fun. It was time to refresh that event. And, I think 350 00:21:53,505 --> 00:21:56,860 that that that it's gonna be a great event this year. The Brewers 351 00:21:56,860 --> 00:22:00,240 Association also is still in recovery mode from COVID. 352 00:22:00,700 --> 00:22:04,460 They still have, a much smaller staff than they had pre 353 00:22:04,460 --> 00:22:08,085 COVID. So they're trying to do what they were doing before 354 00:22:08,225 --> 00:22:11,924 with a lot fewer staff. So they've got their own set of challenges. 355 00:22:13,230 --> 00:22:16,670 And, you know, as as everyone knows, Sabre was, was 356 00:22:16,670 --> 00:22:20,190 canceled, and they're just focusing on the events that have 357 00:22:20,190 --> 00:22:24,015 been good revenue generators. What do you have coming down the 358 00:22:24,015 --> 00:22:27,075 pike in terms of the Logger series, 359 00:22:27,535 --> 00:22:31,340 upcoming releases beyond the West Coast IPA, which should be 360 00:22:31,340 --> 00:22:34,940 here, if not this week, then perhaps the week after, week after 361 00:22:34,940 --> 00:22:38,620 that. They yeah. The the, West Coast IPA will be out in the 362 00:22:38,620 --> 00:22:42,115 next couple of weeks. More information forthcoming on that. 363 00:22:42,255 --> 00:22:45,775 But we're really excited about, our ALX 364 00:22:45,775 --> 00:22:49,510 275 IPA. This is an American IPA that, 365 00:22:49,830 --> 00:22:53,669 the city leaders of Alexandria asked us to, work 366 00:22:53,669 --> 00:22:57,435 with them to make a special beer, for the city of Alexandria's 367 00:22:58,055 --> 00:23:01,435 275th birthday this year. So we were, 368 00:23:01,895 --> 00:23:05,660 honored and certainly enthusiastic about creating a 369 00:23:05,660 --> 00:23:09,260 new beer, for this special event. And we released it 370 00:23:09,260 --> 00:23:12,895 last week, and we'll be serving the beer at several events 371 00:23:12,895 --> 00:23:16,675 during the summer, in Old Town and all around Alexandria. 372 00:23:16,735 --> 00:23:20,095 There's gonna be a whole host of activities, to celebrate the 373 00:23:20,095 --> 00:23:23,680 anniversary of Alexandria. Sounds like there's a lot of a, like, sort of 374 00:23:23,680 --> 00:23:27,440 Chico style nutra ale yeast being, throw thrown about 375 00:23:27,440 --> 00:23:31,035 port city recently. No no plans to, you know, London 376 00:23:31,095 --> 00:23:34,775 or Conan that up, throw some more oats, wheat in 377 00:23:34,775 --> 00:23:38,055 there. You never know what Sam's cooking up. Sam, you got 378 00:23:38,610 --> 00:23:42,370 Yeah. I don't know about all that. Well, I know as far as the the 379 00:23:42,370 --> 00:23:44,470 lager's theory goes as well, we do have, 380 00:23:45,785 --> 00:23:49,545 our Keller beer getting dry hopped this week, and then we have our German 381 00:23:49,545 --> 00:23:52,905 Pilsner in the tank as well, which is one of my favorite beers that we 382 00:23:52,905 --> 00:23:56,600 make. So that'll that'll be coming down the pike soon as well, which is exciting. 383 00:23:56,980 --> 00:24:00,740 Yeah. Truly for me, with between the Keller beer and the pills, the most 384 00:24:00,740 --> 00:24:04,445 wonderful time of the year, to Yeah. You know, walk into a Virginia store 385 00:24:04,445 --> 00:24:07,905 and see those 2. Yeah. The Keller beer is definitely a staff favorite. 386 00:24:08,285 --> 00:24:11,870 It's it's one of our favorites, and the German pills has also really been 387 00:24:12,350 --> 00:24:15,550 great over the past few years. So what's it been like in the taproom knowing 388 00:24:15,550 --> 00:24:19,010 that you all you have all these all of these exclusives 389 00:24:19,550 --> 00:24:23,215 there as opposed to what's out in the grocery store, which 390 00:24:23,275 --> 00:24:26,795 is excellent beer, it should be said. But is it 391 00:24:27,250 --> 00:24:30,630 have you noticed, a little bit more buzz and uptick 392 00:24:30,850 --> 00:24:34,450 in on premise, coming off of Brewer's Cut, the 393 00:24:34,450 --> 00:24:38,085 sour, other releases? Yeah. Definitely. The tasting room, we're having a 394 00:24:38,085 --> 00:24:41,625 great year in the tasting room. Like I said earlier, the beer's tasting great. 395 00:24:42,165 --> 00:24:45,860 We've got, know, the brewers cut series. We've got these small lots that 396 00:24:45,860 --> 00:24:49,160 we're releasing. We've got a whole slate of events, 397 00:24:49,620 --> 00:24:53,465 set up through the whole summer. We have a full time events manager and 398 00:24:53,465 --> 00:24:57,145 Julia is just packing the calendar with all kinds of great events, 399 00:24:57,145 --> 00:25:00,830 both in the tasting room, as well as out in the trade in our, 400 00:25:01,070 --> 00:25:04,910 trade accounts. So, yeah, it's gonna be a great summer. We've got, the 401 00:25:04,990 --> 00:25:08,130 like I mentioned earlier, the 275th birthday of Alexandria. 402 00:25:08,895 --> 00:25:12,415 July 13th. There's a huge party down on the waterfront, with 403 00:25:12,415 --> 00:25:16,195 fireworks, and the Alexandria Symphony Orchestra is gonna play while the fireworks, 404 00:25:16,495 --> 00:25:20,309 go off, and we'll be selling. We'll have our, our waterfront 405 00:25:20,309 --> 00:25:23,610 beer garden set up. And then, port the Portside 406 00:25:23,669 --> 00:25:26,915 Festival, will be down at the Old Town Waterfront as well, 407 00:25:27,155 --> 00:25:30,915 June 20th 21st, and we'll be set up selling beer 408 00:25:30,915 --> 00:25:34,740 and and enjoying the great music, the whole weekend. But, yeah, 409 00:25:34,740 --> 00:25:38,500 the tasting room has has been great. We just installed 2 Luker 410 00:25:38,500 --> 00:25:42,180 faucets, for our downright Pilsner as well as our 411 00:25:42,180 --> 00:25:46,005 pizza night, Amber Lager. So people are really enjoying that experience 412 00:25:46,005 --> 00:25:49,605 as well. So there's a lot of good stuff going on. Excellent. Very cool. Sam 413 00:25:49,605 --> 00:25:53,409 and Bill, thank you so much for stopping by. Everyone in our listenership, 414 00:25:53,710 --> 00:25:57,470 if you think you know Port City, you probably don't. Go check them out in 415 00:25:57,470 --> 00:26:01,090 person. Thanks, Jake. It's been great being with you. Yeah. Always a pleasure. 416 00:26:01,205 --> 00:26:04,025 Thank you, Bill. Thank you, Sam. Happy 275th 417 00:26:04,645 --> 00:26:08,410 to Alexandria. Go get yourself dry hop, blow up, 418 00:26:08,490 --> 00:26:12,010 all that good stuff. Alright. Am I gonna see 419 00:26:12,010 --> 00:26:15,825 anybody at Metro Bar on Sunday? I think that 420 00:26:15,825 --> 00:26:19,185 John at Metrobar and I have kind of outdone ourselves with this beer 421 00:26:19,185 --> 00:26:22,865 list. Jordan, there's only one hazy. It's a pale 422 00:26:22,865 --> 00:26:25,769 ale, but it's Nelson Sowvin, Virwaka. 423 00:26:27,110 --> 00:26:30,470 Yeah. Oh. From Blue Jacket. Well, it's also gonna be 424 00:26:30,470 --> 00:26:34,174 delicious. It's not easy. I onions, multiple lagers, 425 00:26:35,195 --> 00:26:38,575 social the thing, Jake. None of these beers are pasteurized. 426 00:26:39,200 --> 00:26:43,039 So the potential for them all to be mildly hazy 427 00:26:43,039 --> 00:26:46,820 is there. What I think you're getting at is 428 00:26:47,395 --> 00:26:50,995 Jordan is known for being an aromatic beer 429 00:26:50,995 --> 00:26:54,695 aficionado. It just so happens that the vast majority of these aromatic 430 00:26:54,755 --> 00:26:58,300 beers are pale ales, you know, double dry hopped, triple dry 431 00:26:58,300 --> 00:27:02,060 hopped, irresponsively hopped, if you will. Yes. 432 00:27:02,540 --> 00:27:06,315 But, you know, the saison can be hazy. There's there's no 433 00:27:06,315 --> 00:27:10,075 harm in that. But I but I should give you credit, Jake, for pulling 434 00:27:10,075 --> 00:27:12,414 out all the stops and really getting a broad 435 00:27:13,660 --> 00:27:17,340 breadth of, DC and DC metro breweries for 436 00:27:17,340 --> 00:27:20,940 this metro bar event. You know what? Mike Stein, that was 437 00:27:20,940 --> 00:27:23,684 a beautifully said statement. Irresponsibly, 438 00:27:25,105 --> 00:27:28,865 hopped. I think that breweries should start they should, like, pay you 439 00:27:28,865 --> 00:27:32,360 for that little, that little segment of 440 00:27:32,360 --> 00:27:35,799 words that you just spoke. I want to 441 00:27:35,799 --> 00:27:39,425 know several things. A, Jake, will you report 442 00:27:39,425 --> 00:27:42,865 back on how amazing this weekend's beer is gonna be at Metro 443 00:27:42,865 --> 00:27:46,165 Bar? I will be heading up to Easton slash, 444 00:27:46,679 --> 00:27:50,299 Saint Michael's, so I'm gonna go visit Lyon Distilling and, 445 00:27:50,679 --> 00:27:54,415 RER and and Tannik, probably. So I will report back 446 00:27:54,555 --> 00:27:57,935 on how those beers are standing up and maybe bring you guys some stuff back. 447 00:27:58,235 --> 00:28:01,695 Nobody would turn down, like, anything from the Teneic Sour program. 448 00:28:02,470 --> 00:28:06,070 Bring me on location, bringing goodies to the DC Bear share, 449 00:28:06,070 --> 00:28:09,885 please, and thank you. Yes. Yeah. Yeah. 450 00:28:10,105 --> 00:28:13,225 And and, Jackie, you know, I I appreciate you. You're still thinking of of me 451 00:28:13,225 --> 00:28:16,585 and the and the hop heads for even having a hazy option. Pale 452 00:28:16,585 --> 00:28:20,400 ale is is better than no ale. Right? So so, that 453 00:28:20,480 --> 00:28:24,240 that's good. But, you know, I I do think and encourage 454 00:28:24,240 --> 00:28:27,815 people to drink out drink drink more than hazy's. At least try. This is a 455 00:28:27,815 --> 00:28:31,655 variety of awesome craft beer out there. And I'm actually hating. I 456 00:28:31,655 --> 00:28:35,480 wanna miss the the this weekend's playlist, but I'm gonna go out 457 00:28:35,480 --> 00:28:39,000 west instead of Pacific Northwest and, check to make sure that the hops are 458 00:28:39,000 --> 00:28:42,600 growing as expected and, try some beer in Seattle. And we'll 459 00:28:42,600 --> 00:28:46,315 report back, but make sure the Pacific Northwest is 460 00:28:46,315 --> 00:28:49,914 doing their job so that all the brewers are happy. But, I'll miss you guys 461 00:28:49,914 --> 00:28:53,450 this weekend. Jordan, I know we haven't seen you or 462 00:28:53,510 --> 00:28:57,190 heard you on the podcast the last few episodes, and 463 00:28:57,190 --> 00:29:00,924 it's because you were taking as ASL classes, at 464 00:29:00,924 --> 00:29:04,684 Streetcar 82, which I'm donning the shirt. How how did 465 00:29:04,684 --> 00:29:08,430 those go? How did your ASL classes go at Streetcar? They 466 00:29:08,430 --> 00:29:12,110 were awesome. They were awesome. You know, I've actually considered, because you're 467 00:29:12,190 --> 00:29:15,795 I mean, there's $50 for, you know, 4 classes, so just 468 00:29:15,955 --> 00:29:19,475 just imagine $50 a month. Imagine what you pay for Netflix, but you can learn 469 00:29:19,475 --> 00:29:23,315 ASL. So, and also I have craft beer and support a local brewery. 470 00:29:23,315 --> 00:29:26,690 So it's it's really an awesome awesome beer. I mean, having a food truck is 471 00:29:26,690 --> 00:29:30,450 is really dope. So I would encourage other folks, you know, just like you 472 00:29:30,450 --> 00:29:33,970 did, Brandy, like, I would I would encourage other folks to to to check out 473 00:29:33,970 --> 00:29:37,635 ASL courses, and also just check out Streetcar 82 because the 474 00:29:37,635 --> 00:29:41,395 bureau's phenomenal. And I wasn't just drinking hazy's for the record, but Jojo was 475 00:29:41,395 --> 00:29:43,710 delicious. That's that is the hazy I had, 476 00:29:45,149 --> 00:29:48,990 when I was enjoying myself. But, we had awesome beers, and and shout out 477 00:29:48,990 --> 00:29:51,685 to street car 80 2 for sure. Alright, folks. I think that's 478 00:29:53,765 --> 00:29:57,385 what we've got for this week's episode. The next episode after this 479 00:29:57,765 --> 00:30:01,590 is going to be a special one indeed because it's it's 480 00:30:01,590 --> 00:30:05,210 gonna be episode 100 481 00:30:05,429 --> 00:30:09,205 of us on The DC Beer Show. We gotta shout 482 00:30:09,205 --> 00:30:12,585 out our amazing, producer and and papa beer. Producer 483 00:30:12,725 --> 00:30:16,565 extraordinaire, Richard, for putting together a brilliant 484 00:30:16,565 --> 00:30:19,730 episode. And with 100 episodes, 485 00:30:20,270 --> 00:30:24,049 we have to honor, like Memorial Day, all of the countless 486 00:30:24,110 --> 00:30:27,815 hours cut on the cutting room floor that Richard has 487 00:30:27,815 --> 00:30:31,415 spent making us sound brilliant and not like the 488 00:30:31,415 --> 00:30:35,170 super nerds we are and all of the 489 00:30:35,170 --> 00:30:38,930 other brilliant things on the cutting room floor. Thank you. 490 00:30:38,930 --> 00:30:42,690 Thank you, producer extraordinaire, Richard. Thanks, Richard. Oh, and thanks, 491 00:30:42,690 --> 00:30:46,425 Reese. Alright, folks. We are @DCBeer. Across the socials, 492 00:30:46,485 --> 00:30:50,325 dcbeer.com/patreon, if you'd like to support us, and we'd love for 493 00:30:50,325 --> 00:30:54,110 you to do so. Be excellent to each other. Tell your loved ones you 494 00:30:54,110 --> 00:30:57,010 love them. Keep it 100. Alright. Thanks, everybody.