Inside Ardent: Scaling Up, Innovation, and Community at Richmond’s Craft Beer Hub

Welcome back to The DC Beer Show, your hub for all things craft beer across DC, Maryland, and Virginia! This episode, we welcome Tasha Dixon from Ardent Craft Ales in Richmond, Virginia, for a lively conversation packed with brewing insights, local flavor, and community celebrations.

The show kicks off with the crew sharing what’s in their glasses—expect shout-outs to Trillium’s foeder-aged lager, Ardent’s Bohemian Pilsner and IPA 14, and a juicy Kolsch from Bearchase. 

Tasha dives into Ardent’s brewing philosophy, revealing the story behind their flagship IPA 14 (it’s all about that 14th, all-Citra batch!) and the magic of scaling up their canning operations with a lean, cross-trained team. If you’ve ever wondered what it takes to juggle 12- and 16-ounce cans or wrangle small-batch innovation into a flagship core lineup, this behind-the-scenes peek is for you!

Get ready for some hop talk as Tasha explains the role of Yakima Chief’s Cryo Pop hops in Ardent’s vibrant “Pop!” pale ale, and dishes on tweaking recipes for maximum aroma on a budget. The episode takes a fun detour into cannabis-inspired brewing, with Tasha describing her forays into terpene beers—think Pineapple Express and Winner Winner. While there’s no THC or CBD involved (yet, Virginia law!), these botanic brews deliver big “wow” factor and bring curious crowds into the taproom.

The conversation also digs into the resilience and evolution of the Richmond beer scene. Tasha speaks candidly about recent brewery closures in the area, the pressures of leases, and the importance of community support—plus what makes Richmond’s Scott’s Addition neighborhood such a vibrant, collaborative hotspot for breweries, cideries, and distilleries.

With Pride Month upon us, Tasha shares how Ardent and their Scotts Addition neighbors are teaming up for a Pride Bar Crawl, with special releases (including a berry seltzer called “Berry Proud”), passports, and proceeds benefiting Richmond Habitat for Humanity’s Pride Build. Expect plenty of events throughout June and again for Virginia Pride in September, all designed to foster inclusion and celebration across the community.

As always, our hosts shout out coming events in DC and the broader DMV, including Womxn’s Brew Culture Club meetups at Denizens, a members-only beer share at Sovereign, and the Wheatland Spring Land Beer Fest (hello, Tre Fontane!). They also salute longtime Richmond beer fans—special birthday cheers to Frank Chang!—and encourage everyone to experience Richmond’s hospitality, food, and ever-evolving beer scene.

The episode wraps up with a heartfelt toast to closed and closing breweries, the promise of more openings ahead, and the enduring truth: Beer always helps. So grab your favorite brew and join us for another round with The DC Beer Show—where the spirit of craft, community, and creativity never stops flowing!

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Creators and Guests

Host

Brandy Holder

This southern girl got a late start in the beer world, but with such a bold and intoxicating personality behind the name, booze was destined to be a part of her endeavors.

Host

Jacob Berg

Jake’s beer education began when his dad brought home a 6-pack of Brooklyn Lager in the mid-90s. It was love at first sip.

Host

Mike Stein

Michael Stein is President of Lost Lagers, Washington, DC’s premier beverage research firm. His historic beers have been served at the Smithsonian’s National Museum of American History and the Polish Ambassador’s residence.

Producer

Richard Fawal

President of DC Beer Media LLC and Publisher of DCBeer.com and The DC Beer Show

What is The DC Beer Show?

The official podcast of DCBeer.com! Everything you need to know about the people, places, and brews that make the DMV America’s best beer scene, including the best local places for eats, brews, trivia, live music, and more! Learn about the latest trends in craft beer – from the beers, to the breweries, to the business – from the editors of DC Beer.

Jacob Berg [00:00:05]:
Welcome, everyone, to the DC Beer Show. We are @DCBeer across social media. Brandy, how are you celebrating DC Beer Week this year?

Brandy Holder [00:00:15]:
Hey, Jake. Hope you're doing well over there. You know, DC Beer Week, if I'm allowed to say that, is, just one event, I think, this week, and it seems as though I will be pouring for my dear, dear friends, Anne and Jared, at Lost Generation over at the Drafts and Crafts event at DC Brau this year. And I'm super glad that it's at DC Brau this year. It'd be a little easier to load in and stuff. And, I am currently drinking thanks to our dear friend Jordan, hashtag beers around the way. I'm drinking a Trillium foeder aged lager. It clots in at 5.5. It's absolutely beautiful. I had been to Trillium a long, long time ago back in the day. Haven't been in a long time, so this is a nice refreshing reminder of how delicious trill good Trillium beer is. So thank you, Jordan, for that beer delivery. I would like to know what our very good friend and our guest tonight is drinking. Please welcome to the show, everybody, Tasha Dixon from Ardent Craft Ales. Tasha, what are you drinking tonight?

Tasha Dixon [00:01:21]:
Hey, guys. So I found, Arbro Arid's Blow Pills in the back of my fridge, and I was like, well, might as well crack that open. So here we are. Yeah. Nice light crisp beer to join on the interview. So couldn't think of a better beer to have.

Michael Stein [00:01:37]:
Very appropriate that you're having one of your flagships, Bohemian Pilsner. I'm having another one of your flagships. It's simply IPA.

Tasha Dixon [00:01:48]:
Yeah. We called one IPA 14. There's been different iterations of it, and the fourteenth batch that we did of this one, all Citro, we really liked it, so it got the name IPA 14. As simple as that.

Michael Stein [00:02:02]:
It's wonderful.

Tasha Dixon [00:02:03]:
But Yeah.

Michael Stein [00:02:04]:
Surprisingly to me, when I went to my local, small independently owned shop, they also had pop exclamation point, which our our listeners can't see, but it has a very, nouveau pop art. Right? Kinda Andy Warhol, esque. Got these great colors and, patterns on it. A juicy pale ale brewed with cryo pop. So I love it. We're honoring our guest beers here. Jake, what are you enjoying?

Jacob Berg [00:02:34]:
Over at More Better in Round Hill in Loudoun, they put the Bearchase Kolsch on as sort of their house beer. And as it turns out, when you get there at 02:55PM, they'll just wait until happy hour starts to, ring you up. And it's 20 ounces of Kolsch for $5. That's a pretty good deal. That's a

Michael Stein [00:02:57]:
good deal. That's a good deal. That's a good choice.

Jacob Berg [00:02:58]:
Kolsch has a GABF gold. A brew from, the late Chuck Knoll, not the Steelers coach, but the former Franklin's head brewer, Chuck Knoll. It's a delightful Kolsch, very Moorish. It does not, like Lost Generation, have newfangled fancy Calista hops, although I think Lost Gen's kolsch with Calista is delightful. This has more of the classic, sort of grassy, a little bit of peach, noble hop characteristic. It's lovely. But speaking of hops, Tasha, you're down at Arden?

Tasha Dixon [00:03:33]:
I am. Yeah.

Jacob Berg [00:03:34]:
Can you tell us a little bit about the reformulation of this IPA 14? Because it didn't all it wasn't always all Citra until very recently. So what was it like sort of in the taproom and people's reactions to it as you're tinkering with it?

Tasha Dixon [00:03:49]:
Yeah. So so this beer actually has been IP 14 for quite some time now. We, you know, we want to have a flagship beer, and we just want to play around tops with it. More of the West Coast, leans more West Coast style. So I think there's, you know, IPA, like, 38 out there. We just kept going, kept brewing, kept brewing, but we kept coming back to IPA 14. The fourteenth batch of it, we use all scissor in it, and we just absolutely lump it. So that was it.

Brandy Holder [00:04:19]:
Seems simple enough.

Tasha Dixon [00:04:20]:
It's very simple. Yeah. I mean, I wish I could say more, but, that's the one that we kept going back to. Now this was named IP 14, before I was there. I came on to Arden in 2020, and IP 14 has been one of our staples, one of the core beers for quite some years since then.

Michael Stein [00:04:38]:
You know, when I went to my local shop today, I noticed two cans were in 12 ounce sizes. One was in 16 ounce sizes. And I'm thinking to myself, whoever ran these hundreds of cases of beer off the line. Right? I see it on my shelf. It's just a six pack. But four six packs per case, 24, you know, a hundred on the pallet, and you gotta wrap it and before it goes out. I I know all the labor that gets involved there.

Tasha Dixon [00:05:02]:
Mhmm.

Michael Stein [00:05:02]:
I'm wondering a little bit from a labor perspective. I think Ardent was six years old when you started. So they started in 2014, and and then you'll be six years in next year in 2026. What's that been like? You know, did you join on drinking from the fire hose, or did you ramp up and scale up with company as a key employee there?

Tasha Dixon [00:05:26]:
Yeah. I definitely helped scale up there. So, fortunately, we so we were doing bottles from the beginning to about, I wanna say, in 2019. We got our wild goose right before COVID hit, which thankfully we did because I don't know what we would have done with all that beer and all the bottles. Talk about labor running a machine is insane. I didn't have to do that, but, I've heard the horror stories of it. So, yeah, we we got that candy line, and it was just a two head filler. So, you know, we're packaging all these orders and just sending basically just the the cans out. So we're spending five, six hours on that line, two head filler. Then we got a four head filler, and that changed everything. The labor for that was, you know, it would take us four people to run the candy line. We had people one person was on the deep how. We had someone running the candy line. We had someone at the end weighing the cans, then we had someone what we call chalking, putting the can collars on and stacking those on a pallet. We've actually scaled down our packaging line to two people running it, which is insane. Ask anybody that has a candy line and ask how they do it with two people. Well, we figured it out, which is great because I have a very small team right now. I have it's myself, and then I have two other employees. So and we brew three to four times a week. We're packaging three to four times a week. So it's very hard. It's very labor intensive on us, but we have a pretty good system. I, our Kayla line runs. When when she runs well, she purrs. So, you know, it's that's great. We're we're lucky that we have that. And, yeah, so the labor of all, you know, like, between the 16 ounce and the and the 12 ounce cans, like, of course, we have to convert the line from 16 to 12. And I really put my voice through it the past couple of weeks because we have been nonstop, like, converting, like, back and forth, back and forth, back and forth. I told my coworker, Sean, I was like, if anything, you've mastered of converting that line. I think then you've gotten stashed at Timberland in the canning line. But all of us, we all the three of us, we know how to run the canning line. So that makes it very easy for any of us to step in if someone needs to call out or someone, you know, has to leave early for the day. Someone can always fill fill that role to run the candy

Michael Stein [00:07:41]:
line. That's great. And it's certainly appreciated up here in in the DC Metro and and Northern Virginia and DC proper. I wanted to ask you about this this pop, juicy pale ale brewed with with cryo pop. I am nerdy enough that I got on the, Yakima chief hops to sort of scope it out and see what cryo pop is. And it seems like it's a proprietary blend, but also, they have a laboratory that has unlocked some aromatic compounds. They're it's like the only laboratory in the world to establish some compounds we previously didn't know were smelling. The like, aromatics that we didn't know. And so I I think the goal with cryo pop was to have the most desirable aroma and sort of leave it in the beer. Tell me about pop and and the role that cryo pop plays in it.

Tasha Dixon [00:08:38]:
Yeah. So we were we were looking for a fourth so we have we have four core beers. You have the pop, the IPA 14, and we also have IPAX and our German Pilsner, just called Pilsner. And so we were you know, we've been changing out our fourth core beer. We used to have, a Saison, then we went to a wheat beer. And we're like, okay. What does the market really want? So we're like, let's try, you know, a juicy paleo. I have been out to, Yakima quite a few times since 2022. I got a scholarship through the Pink Boots Society. I've actually been invited back out there couple years just to be the new recipients tour guide and leader. So I get to see the new fun, innovative stuff out in Yakima, and I get to bring that back home, and then we get to use all that. One of those is cryo. You know, less is more. It smells great. Hops are very expensive. And for this one, you don't have to use as much because you get all that aroma, you get all that flavor, just in a 11 pound bag. So when we were thinking about doing a fourth beer, we were like, okay. Let's do a paleo, 12 ounce cans, and let's see what we can come up with. So our head brewer at the time, William, he this was his recipe that he did, and, you know, we researched the the cryo, those hops because we wanted to have, you know, something a little flashy, a little sexy beer out there. So we did a little trial batch with a 15 barrel batch, and we absolutely loved it. We threw the cryo in the world. I actually got to brew that beer. We threw the cryo in the Whirlpool. We also dry hopped with that. We did, dry hopped with cryo, Amarillo, and Citra, and we just absolutely loved the beer. We sent it out to the market, and people loved it. So that became our fourth our fourth core beer. We have tweaked the recipe just a little bit. Again, cryo is very expensive, and we don't have to use as much. Now that's what that's what we learned from it is that we don't need to add as much cryo hops to this beer because we still get the same aroma and that same flavor. So we scaled back a little bit on the cryo, but I think that that hop definitely shines throughout this beer, and that's the whole point of it. I mean, it's on the label. It says it has cryo pop in there. And that's kinda where the name came from as well. Just pop.

Brandy Holder [00:10:47]:
Nice. When I was there, you had a, a cannabis is it hemp one? I'm sorry. Yes. I was drinking a lot that day.

Tasha Dixon [00:10:56]:
Oh, no. It's

Brandy Holder [00:10:57]:
okay. A little bit too, but in a good way.

Tasha Dixon [00:11:00]:
Yeah. So that that one was just a terpene beer and The terpene.

Brandy Holder [00:11:04]:
Sorry. Yeah. Yeah.

Tasha Dixon [00:11:05]:
Right. Sorry. No THC. No CBD. Just terpene. Just botanically driven, smells, and it tastes like cannabis. That's that one, I've been having a lot of fun with. It's good. I like to consider myself, like, more when I came on, I started doing, like, more, like, the innovations. Like, I doing bringing new stuff in. Again, spent time out in in Yakima so many years now. Like, I'm learning everything, and I'm bringing that back. And now I'm in a position to make those shots, make those calls, and order those ingredients, which has been so much fun. So, yeah, we did a a terpene beer. We've done two so two so far. I think what was on might have been called winner winner. I think that's one. So yeah, so that's funny you mentioned that. That one was actually brewed with pop, and then I just dosed it with these terpenes. And I tell you what, it it just smells and it tastes like weed. When people are pouring it, when the tapir pour it, yeah, when the tapper staff is pouring that, you know, it just smells like weed in the entire tapper. And, you know, like, that's not really, like, my style of beer to drink, but I'm appealing to what the customers want. I didn't know if they would like this, but they absolutely loved it. So we've been doing it again. I think we've done this beer. We've winner winner once. Another one we did was called Pineapple Express, and that was with their IPAX. And the terpene was called Pineapple Express, so it made sense to call it Pineapple Express. People really love that one, and then I did the winner winner and then went back to pineapple express. And then later this summer, we're gonna put winner winner in cans. That's a beer that we just can't keep. You know, we put it on draft, and it's ameeling on. People ask for it all the time. If they see me in the taproom, they'll ask me, hey. When is that coming back? When is that coming back? And I'm like, just don't worry. It's gonna come back. I also like to create a little bit of demand for it. I don't want it to always just be on draft. I want people to look forward to that beer, to look forward to that, you know, that Instagram post. Like, oh, yes. It's finally back. We gotta go there, and we gotta pick before. But, yeah, it's been really cool to experiment with the terpenes. I get it from a company called Abstracts. They have so many different aromas and flavors, and you could actually get terpenes that have THC and CBD in them. But, you know, in in Virginia, it's not legal to brew with THC yet, so this is what I'm using right now. I'm using what smells and tastes like it instead of actually having those, you know, the effects of what THC and CBD could do. So it's been a lot of fun. It's great getting that that customer feedback. Yeah. And it's cool to walk into the taproom and it just smells like we it's kinda fun for me.

Michael Stein [00:13:40]:
I think it's really smart, Tasha, to know what you like and enjoy as a beer drinker versus some beers, you know, you're you're sort of you need to make because the customers want them. The general drinking public may be crazy for them. What are some beers that you feel, you know, not necessarily your cup of tea, but you need to give to your customers as they they demand it, so to speak?

Tasha Dixon [00:14:03]:
Yeah. It's funny you mentioned cup of tea because we we do a seasonal beer called the Earl Grey Brown Ale that we use, this coffee shop called Rostov's, and we get five pounds of Earl Grey from them just for this beer. And the beer is fantastic. It's really good, but, you know, I might drink five ounces of it. But it's the one beer that everyone looks forward to every single year in January, but it's just not really my style. We do another one. We no. We kinda do, like, some esoteric beers, and that's one of them. We do a high ginger spice sale, and that beer is just a labor of love. That one is 300 pounds of local high. We also process 60 pounds of ginger. It's a bigger it's a higher ABV beer. Again, not really my thing. I'm more of a six and a half, five percenter. That's what I'm looking for just because I can drink more of those beers. So yeah. You know? It's what any brewery has to do. You know? We we make beers. If if I was given the opportunity to make the beers that I wanna drink it, I'd probably have a lager brewery. It'd be lagers and and probably West Coast IPAs, but that's that's not, you know, that's not realistic. We have to appeal to all of our customers. And yeah. So even though I might not like those styles of beers, I know that other people do. And what makes this entire job worth it for me is being a being in that temp room and people drinking those beers, people drinking that terpene beer, people drinking that Earl Grey, and they really love it. You know? They're sell we're selling out of all of our cans, and that makes me feel really, really good. So, yeah, just because I don't like it doesn't mean other people don't like it, but I'm happy to brew them. More than happy to brew.

Brandy Holder [00:15:43]:
I did wanna ask how, a, the beer scene is, feeling in Richmond because, you know, in DC, you know, we we saw a bunch of places close, and then we've actually, in the last couple months, been delighted with, you know, a couple of brewery openings. Thank you to Jake and Stein for writing about those. But, you know, how how is it going in Richmond, part a to the question, and b, part b, I I I'm interested to hear what you are doing to gear up for pride month because, you know, in DC, it's obviously huge. But being a person of color and a queer woman, like, it it sure. It means way more to you than it might to any of us, and I'm curious what you are doing, at at Arden.

Tasha Dixon [00:16:36]:
Yeah. So the Richland beer scene. If you've ever been to Richland, you know it's it's big. You know? Richmond is a it's a small, big city. That's what it feels like, and we've got a ton of breweries there. You know, I think we're all in a good position right now because it's spring, summertime, and people are outside, and people wanna drink beer when the weather's nice. So that's great for all of us. The the past three weeks, actually, we've had three brew like, two breweries and one taproom enclosed. And that's mainly in part because these breweries that went to these spaces, they weren't buying the building, so their leases came up. And as we all know, everything in this world is getting more expensive, so they couldn't afford their lease anymore. And these are breweries that have been around for about ten years, and they just they can't afford it anymore. You know, they're in place in their life where they can step away from it, and there's other places that are, you know, looking for another spot that they can go to that's a little more affordable. So, you know, it it that's it's really unfortunate for those breweries. They have to close after being here for so long. But that's, you know, that that's the hard part about owning a brewery, especially if you don't own the building. You know, if if the lease comes up and, you know, the person that owns that building, they might wanna sell it. And that's really unfortunate. That's your hopes and your dream just being crushed. But other than those closing, you know, I think we it's kinda weird. You know? Like, we all suffered through 2020, and, you know, we're all leaning on each other. I loved how we all came together as a community of brewers. It felt really good to be a part of that even though everyone was going through the same struggle. I think that we have emerged from 2020. You know, after our taprooms were able to open up again, we were able to invite our guests back in. We started seeing the trends in craft beer, and that's how we kinda shifted our gears from what we make, you know, just to our customer service, everything. I think the Richmond beer scene has gotten much stronger. I think what I really like seeing is the different styles that everyone's brewing again. Again, we have to keep up with what the customers want to want to consume. You know, that's having seltzers. That's having a full bar now. That's having nonalcoholic options. Those are things that I've been doing, and those are some of the products that I've been working on. And I really like seeing how everyone has adapted to it because I think it's it's makes their brewery a little bit stronger. You know, it's way more inviting. Someone can walk into a brewery, and they can have anything that they want that's on tap. You know? It's it's very welcoming, and it's very very inclusive for everyone as well. So I think the rich and beer scene, we we've gone through it. We've all struggled through it, but I think we're coming out a lot stronger now. And, you know, for those that own their buildings, like, that's we're very lucky. Like, Arden owns our buildings, so we're very lucky that no one's gonna take that away from us. But for the others, you know, that might be suffering a little bit, I wanna say this, please hold on. You know? People come to Richmond now for the beer. This is it's a tourist town for food and and for beer. We're that's what we're known for now. So I think we're to be seen. We're we're you know, we've gone through it, but I think that we are gonna come out on top. And people are drinking beer again, and that's really cool. I feel like last year, people were really drinking, and now people are drinking beer again. And that's great because that's how I have a job. So Especially with a lot of people keep drinking beers, keep us keep us employed, keep us along around a lot longer. So, you know, Arden's starting eleven in June, and, you know, it'd be great to see Arden turn 20 as well. Yeah.

Brandy Holder [00:20:01]:
Hell yeah. Yeah. And happy pride, what are we what are we planning for pride? Anything?

Tasha Dixon [00:20:07]:
Yeah. Yeah. So for pride, so in the neighborhood that the brewery's in, it's called Scott's Edition. You know, there's breweries or cideries or distilleries, and there's a winery there as well. So what we do every quarter, all of our breweries, distilleries, eateries, etcetera, we all get together and we do some type of, like, bar crawl. And we're doing a pride bar crawl on the weekend of June 21. So we usually do it just on a Saturday, but we had a meeting last month, and we're gonna extend it. We're gonna extend it Friday, Saturday, and sunny to sell out more people to come to it. It's gonna be really cool. Every brewery, the celery, metery, cidery, we're making a special drink for that weekend, and those proceeds from that drink or if you wanna donate more are gonna go to the pride build for the Richmond Habitat for Humanity. So come out that weekend. There's a little passport that you can get. You get stamps. You turn that into whichever place is your favorite. Everyone gets thrown into a raffle, and you win $50 from that place. So try to bring the community together. That's what Scott's Edition does really well with everyone just because, you know, we're a stone's throw away from any other brewery or if if if you wanna come and booze it up, you wanna come to Scott's Edition. So, yeah, we make make a whole thing out of it. It's it's gonna be really great. I'm looking forward to it. We're making, Berry seltzer, probably called Berry Proud. Oh, cool. So, yeah, I think it's I think it's gonna be great. And it's also a great chance to try places that you haven't had before. You know? It's this fun, like, little you know, not a scavenger hunt, but, you know, it's a fun, like, little passport that you get, and you get to go try all the fun stuff. So, yeah, yeah, that's how we're gearing up for that. And, you know, we're gonna be celebrating all month. There's tons of events going on, not just in our neighborhood, but just in Richmond for pride. I think it's almost every single weekend we've got something going on around here where money's being donated, and we got shows, and and just yeah. It's it's gonna be a lot of fun. So that's pride. But then in Virginia, we have Virginia pride in September, and that's a whole another month that we get to celebrate and do fun stuff. And that's when we have the big pride event is at the September. But, yeah, I'm looking forward to it. It's gonna be a lot of fun. Can't wait for everyone to come out and and try and try all, like, the really special beers just for this event.

Brandy Holder [00:22:30]:
Tasha, I wanna go ahead and say thank you for coming on because I wanna I wanna eat off of all the events that you just talked about because I'm jazzed about June for DC beer because we have our, women's preculture club events at the end of the month on June 28 at Denison's. We're back at Denison's, everybody. We that was one of our first, Women's Reculture Club visit, and, it was incredible. So we're back seeing Julie at the end of the month. And, on the twenty second, June '20 second is our beer share for the month. It's a member's only one this month, so sorry for nonmembers, but you can become a member very, very easily. $5 a month at minimum, gets you into our monthly beer shares, which is easily worth, like, $70.80, hundred dollars just to come. Like, we you guys should see and have the beer that we have. It's incredible. So we're back at Sovereign in Georgetown. So jazzed about it. Love Sovereign. And, it's not a DC beer event, but I'm still looking forward to the Wheatland Spring Land Beer Fest. I'm I'm kinda sad Papa Beer isn't here for this because Papa Beer and I used to go to the Oktoberfest or the Land Beer Fest. And, but shout out to Richard, our producer. Thanks, Richard, for dealing with technical difficulties tonight. But I will be out at Wheatland Spring, hopefully, with some other DC beer folk. Dear dear DC friends, out at Wheatland Spring. And even more of a perk to that event is, Trey Fontaine is is gonna be there. I'm assuming Christian's coming, so I get to see him again. I I wanna give some huge love to Richmond. I always adore visiting Richmond. And one of our DC beer members, very, very good friend, Frank Chang, goes to Richmond at least minimum tie two times a year, usually around his birthday, which he just celebrated. So happy birthday to our our DC beer member and dear friend, Frank. And he is a huge Richmond head. We're gonna start saying Richmond head. And he very much loves Ardent and the Answer and, The Veil and all the other breweries in Scott's edition. So for those of the our listeners who, for some strange reason, you haven't been to Richmond, please go visit Richmond. You are going to have a fabulous time. You're gonna get that lovely southern charm, and you, are gonna have some delicious beer. So go support not only the DC, breweries, the Maryland breweries, but go visit Richmond. It's not the technically, the DMV, but it kinda is. So go show love, and happy June, everybody. And, Tasha, I I adore you. I was like, come come back anytime you want to.

Tasha Dixon [00:25:24]:
Too, Brandy. Yeah. No. No. Thanks for having me. This was fun.

Michael Stein [00:25:27]:
We so appreciate having you on, Tasha. Would it would it be inaccurate to call you the mayor of Scott's edition?

Tasha Dixon [00:25:35]:
I don't know about that. I don't know.

Michael Stein [00:25:40]:
I might start a campaign. I I've there's a lot of lobbying to do, but I think

Tasha Dixon [00:25:43]:
Okay.

Michael Stein [00:25:44]:
I think by by a jury of interest

Tasha Dixon [00:25:47]:
might have an issue with that, but I won't name any names, but some people in the neighborhood might consider themselves the mayor of Scott's attention.

Michael Stein [00:25:56]:
For now. For the last time I was in Richmond, it was 2019. It was six years ago, and there were already over 30 breweries. Maybe not Richmond proper, but in the Richmond area. And so I just have to commend you all for, you know, protecting the brand as it were, keeping Richmond a beer town and wine and cider and spirit town as well and and really elevating you know, the food scene has grown astronomically as has the beer scene. So, you know, keep up the good work.

Tasha Dixon [00:26:25]:
Yeah. We're trying. We're Richmond. Richmond's cool. You know? Especially right now, in the spring, summertime, you know, everyone's outdoors. We have a great you know, I'm the plug for Richmond, but we've got such a great outdoor scene here. You know, we're known as the river city. If you like hiking, you could hike around here. If you like being all on the water, you can do we've classified rapids, kayaking, rafting, all of the above. We have so many outdoor events. We have beer festivals here. It's it's become a cool little place. You know? I've I've been struggling with, do I move? Because I've been here all my life, but, you know, you know, every year goes by and I find another reason to stay in Richmond, I fall in love with it even more. So and the beer helps as well.

Brandy Holder [00:27:10]:
Jake, do you wanna take us out?

Jacob Berg [00:27:12]:
Yeah. I like taking us out on the note of beer always helps because it's true. We will see many of you at DC Brewers Guild drafts and crafts this upcoming weekend. We will see more of you as well at Lost Generations and Capital Pride Alliance's pride events on Monday, the second. We are at DC Beer across social media. We depend on the support of listeners like you, DCBeer.com/Patreon. And you should come check us out on the socials. We're at DC c beer wherever you may do your social media thing. Yeah. We got lots of cool events coming up. Tasha, thank you so much. And, we do wanna just kind of play people out on the in memoriam. The Scott's edition taproom that closed is Kindred Spirits. I actually can't say anything about them one way or the other. I have never had a Kindred Spirits beer, but Garden Grove, Brewing and Urban Winery was, it's just just a gorgeous place. Super cool people. Met them at one of these Savor events way back when, the National Building Museum early on, and longtime fans of Table and then Anytime Brewing. And they are one of those who did not own their building. Their lease was up earlier this year. If you see Anytime cans around, you should probably snatch them up. I know that I speak for the four of us here. That's Brandy, Mike, Tasha, myself. We all really like loggers. Both Table and Anytime's Loggers were pretty, pretty, pretty good. So cheers, fellas. Hopefully, we're back at it. Good things on the horizon here in DC. We just got henceforth. Silver Branch, speaking of lagers, their Rockville Bureau Works is now open, and that's great. And so I feel like we're kind of like we're plus one in terms of breweries opening versus breweries closing. Always good to be in the positive, not the negative. And that's what I got, folks. Alright. Thanks for listening.

Tasha Dixon [00:29:19]:
Cheers. Thank you.