Henceforth...we shall drink ESB!

Let's dive into a beer-filled adventure with guests Ben Mullet and Michael Spinello, co-founders of DC's newest brewery, Henceforth. The episode kicks off with the usual friendly banter about what everyone is sipping, featuring an impressive lineup of pints from rich ESBs to crisp pilsners.

Michael and Ben reveal the inspirations behind Henceforth, sharing their journey from ideation to near opening at their unique space on H Street. They discuss the innovative concept of creating a cozy brewpub atmosphere that feels more like a living room than a warehouse, aiming to bring refreshing change to the local beer scene. The episode brims with frothy excitement about traditional beer styles, nonalcoholic offerings, and a plan to engage a broader audience, including those who prefer cocktails or wine.

Our hosts also keep you in the loop with upcoming events like the Maryland Craft Beer Festival and notes on Henceforth's opening timetable. The beer talk is spiced up with a discussion on the challenges of transforming a historical venue into a state-of-the-art brewhouse, and a lighthearted take on frosty descriptions of "microbrews."

One important note: Beginning April 22, 2025, new episodes of The DC Beer Show will air at 2:00 p.m. ET every other Tuesday.

As always, check out @DCBeer on social media for live updates, exciting developments, and some patio-beer escapades. So grab your favorite brew, and listen along for a blend of beer news and hoppily-ever-after tales from the capital's vibrant brew community. Cheers to that!

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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

Jordan Harvey

As a born and raised Georgian, lover of music, and HBCU advocate, Jordan’s affinity for craft beer kicked off after being exposed to the craft beer scene in Pennsylvania and the legendary beer scene in Europe.

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 to the DC Beer Show tariff edition, 20% more expensive than your normal podcast. We are at DC Beer across social media. Jordan, what are you drinking tonight?

Jordan Harvey [00:00:17]:
Hello, friends. It's been a while. I've missed you all dearly. I'm drinking still some hops, but, a a lower ABV for the the typical hops here. Meridian of Time, Lost Generation, West Coast style Pilsner with, the first time I've I think I've ever knowingly had Vista hops in, Nelson. So shout out to Jared and Cody for the, for the love. I definitely appreciate it. It's been delicious. Brandy, what's in your handy?

Brandy Holder [00:00:44]:
That was adorable. Brandy, what's in your handy, handy, brandy. I love that handy dandy, brandy. I'm here for it. Well, brandy is double thisten today. I, I wanna shout out because I did have an ESB themed day today. I visited henceforth this morning and enjoyed some little quality time with Ben and Michael and just got to see more of the space, took some photographs. And of course they gave me an ESB, which is delightful. And then I had a little tiny bit of time. So I went to other half where my other half is and had all fuggles, everything, another ESB. So it's been a, a theme day. I had tacos for dinner courtesy of other half my other half, not the brewery. And I'm so I'm drinking a margarita with some mezcal drippity in there, but I also, am double fisting and think this is the last can of from my Commonwealth Virginia Beach adventures. This is the smoked helix locker aged in oak. This beer really should just have a metal or a hundred or something. I've loved it's fucking beer so much. Here at the Commonwealth, can you just send this to me in, some sort of bag so I can put it into my veins? Thank you. Mister Stein, what are you drinking?

Michael Stein [00:02:14]:
I am drinking Midwest Condensation. This is a beer from Blue Jacket. They're calling it a Czech style pale lager, 3.8% ABV. And while I'm having it from a can tonight, I had it on draft, earlier today at the source at Blue Jacket. Now Midwest condensation is a special beer because it's got valley malt. Our friend Andrea Stanley, who was in town, in the fall, last fall, malted a batch of Jallovic's, special Czech style malt. So it's a special beer thanks to the special malt, not to mention Roe Gunzel and Colin Jordan are special people who brewed it. But mostly, we're saying thank you to Andrea Stanley and Valley Malt who brewed this beer. Jacob Berg Jacob scoops Berg. What's in your scooping steiner seidel today?

Jacob Berg [00:03:15]:
Well, I was all set for the spring and summer seasonals. And then as we start recording, it turns out there's a wind chill of, like, 30 degrees, and I thought, oh, well, I guess it's porter weather. It's a good thing that I have here Chocolate City Porter brewed at Third Hill by our very own Jordan Harvey and assisted by 11 other past, present, future, black owned breweries. You know, Jordan and I did a piece on this, and you can check it out at dcbeer.com. It's pretty green in terms of the hopping, but I kinda like how the I think it's cascade kinda it's kinda slides since, like, this chocolate. It's interesting that way, and it went well with chili. The chili was made with busty lush nonalcoholic oatmeal dark. Yeah. You add Is

Brandy Holder [00:04:17]:
that the one I gave you?

Jacob Berg [00:04:19]:
That is the one that Brandy gave me. So shout out to busty lush. I would say probably at a 12 ounce can. Again, women owned NA brand. Eight ounces into chili, four ounces directly into me. I thought it was a perfectly cromulent NA beer. I really like that Breeze brands are getting much better at this. It makes me feel better. It doesn't drinking those things doesn't taste like a wart. So, like, flaps all around, snaps all around, like, good job. Except that it would be nice if it were 65 and sunny, and I could drink off the little bit.

Brandy Holder [00:04:57]:
But Like it was

Michael Stein [00:04:58]:
today, but Yeah. It's porter weather. There's no denying it. I had a smoking George smoke porter at Bluejacket today on Cask, which is a collaboration between Blue Jacket and Moore Beer, our friend Justin Moore, who was on the DC Beer Show during our Snally Gaster feature. Speaking of our show, our next episode will be out on Tuesday, April 22. A bit of a change up to the DC Beer Show. Every other two every other Tuesday after April twenty second is our new schedule. What's coming down the pike regarding scheduling looking forward to April, May, and months ahead?

Jordan Harvey [00:05:47]:
Oh, well, I I hope a lot of folks, enjoyed National Beer Day. Obviously, that was this week. And, I saw a number of, saw a copious amount of beer on my Instagram feed. So it looked like people were in full spirit celebrating that. Trivia, obviously, at at other half. And, against a couple other events just kinda popping up throughout the spring, with Earth Day for all of those that celebrate and also the the April 20 for those that celebrate. But, also, I think Brandy's cooking up a couple things with the the Women Brew Culture Club. So, Brandy, tell us about that.

Brandy Holder [00:06:23]:
Yes. So this month is gonna be the first official month that Amber, our dear, wonderful, lovely friend and beefy beer member and women's brew culture club, amazing human, will be hosting her own women's brew culture club Baltimore branch event. So I'm so excited for Amber. She really, since day one, has been the number one, women's food culture club advocate. She brings so many folks each time. And, you know, she's always there with the photos, with the support. She's big into paint booths now. She just participated and represented women's brew culture club at a Baltimore all women, business slash brewery beer collaboration. And, so thank you to Amber for that. But she will be doing the Baltimore branch first, event at Pickett Brewing, the same exact weekend on that Sunday that I'm doing the women's brew culture club here in DC, which is the April, the twenty sixth. The twenty sixth and twenty seventh. The twenty sixth will be at Shelter Slash The Roost Slash Show Of Hands with our friend, Ally, an RG amazing superhero she is. And, I'm so excited for that weekend. I will sadly miss this upcoming weekend's beer share on Sunday. It is very unlikely to miss a beer share. I think maybe I've missed two or maybe three in those past how many years now. But, I will be in San Diego with my other dear friend, Lauren, another women's for culture club friend. So I'm so excited about being in San Diego, but I do have FOMO and sadness for missing the beer share. So please, everyone, represent with us, on this Sunday, actually, the third seed of April at Atlas in Ivy City. So I think my boys will be there. You guys are gonna be there. Right?

Michael Stein [00:08:31]:
Oh, yeah. That's right. Yeah. Brandy, you have no FOMO. You're going to be enjoying a delicious tomato free fish taco with onion, cilantro, and the house, AOE tomato free, and we'll just be like, man, we are crushing it at Atlas, but darn it. We wish we're in San Diego having some delicious fish tacos and West Coast style Pilsner hanging with Lauren on the on the beach side or on the boardwalk. So but come see us at Atlas. Yeah. You know, we're holding it down for you while you're out of town.

Jordan Harvey [00:09:08]:
Yeah. No.

Brandy Holder [00:09:09]:
Thank you.

Jordan Harvey [00:09:09]:
All I ask is that you you drink all of the North Park hazy's and the pure hazy's that I can't have. And even the other South is gonna be purely do a lot of great things, just like a lot of, photo age, just hours. Just it's just a great space. And I know you know that, but just, you know, have fun in San Diego. We'll hold it down. Come see us at the beer share. I will always bring a contribution from the great city of Atlanta. I just don't know if it's gonna be Monday night or if it's gonna be halfway halfway crooks. We gotta see which what I'm feeling, depending upon the weather. Because, again, we're in our we had our fall spring, so now we're kinda in back in their forties and fifties. So we'll see what it looks like on on Sunday, and that'll dictate my, my bottle decision. See you. I'm

Michael Stein [00:09:54]:
here for the teaser. Show up to find out what Jordan what goodies Jordan brought us. I know it's gonna be something, a bit out of the ordinary, a one off or a seasonal or a specialty release, so I'm looking forward to that. Jake, what are you looking forward to as we look ahead into April?

Brandy Holder [00:10:14]:
And what are you drinking?

Jacob Berg [00:10:15]:
I actually wanna I actually wanna jump ahead from April to May just real quick because there are two ticketed events coming up in May. In the middle of the month, it's the Maryland Craft Beer Festival in Frederick. Be there, Carroll Creek, always a good good time. Just walk around Carroll Creek. Good beer, good vendors, good food. And then two weeks after that at DC Brow, last year, drafts and crafts was at Dock 5. This goes proceeds go to the DC Brewers Guild. It's gonna be at DC Brow, I believe, the last Saturday from one to sixth. Brandy, I think you'll be pouring there. I will probably get roped into pouring because if I walk around at a beer festival, I'm gonna end up pouring someone's beer. That's just what happens. I have a Those

Brandy Holder [00:11:11]:
are the facts.

Jacob Berg [00:11:12]:
That way.

Brandy Holder [00:11:13]:
Yeah. I've actually So Yeah. I'll be pouring for launch duration that day. I'm always so happy to rep, my dear friends, Anne and Jared. And, you know, obviously feeling some sense here and there and then here and there and here and there for the entirety of the event. But I need to realize that it's a brow. That's awesome. I don't have to deal with parking. It's a kid. That's terrible. Yay.

Jacob Berg [00:11:39]:
But back to April real quick. Prost over by the convention center is doing their Furlings Fest. They'll have a cup like, a bunch of cool things. Watch their social media for that sort of stuff. You wanna, like, get your early, practice in for Stein holding? You can do it there. I think they're probably gonna have some sort of, like, unfiltered super cool German gravity keg. Check out that. And, also, Cezanne, back at Blue Jacket. This is Alec Ash's thirtieth year. They'll be bringing some goodies. Blue Jack will have a couple Saisons on. We all just poured Briefly Gorgeous, their collab with Lost Generation at Metro Bar. They'll have that. They'll have a couple more as well. Should be a good time. But, you know, dcbeer.com/events plus Brandy on the socials, making reels and such. We'll keep you up to date. Best way for you to get kept up to date is to help us out. Dcbu.com/patreon for as little as $5 a month. Or more, you can even buy an annual membership. Isn't that right, Jordan? Excellent. Please welcome DC's newest brewery, henceforth, on H Street to the podcast. Please welcome, henceforth, cofounders, Michael Spinello and Ben Mullet. Thank you for being on the show.

Michael Spinello [00:13:07]:
Thanks, Jake.

Jacob Berg [00:13:08]:
So I guess your next question is, you all have an opening date yet.

Michael Spinello [00:13:14]:
That's a, that's a great question. We so we have a mark on the wall, and we are planning to open the weekend of the nineteenth and the twentieth, which is Easter weekend. A lot of that will depend on, the next twenty four hours and, some inspections that we have coming up and then the the city's process for, processing our our CFO and our permits and licenses. We, we feel it is important to have that mark on the wall because it keeps things moving in a positive direction. Without a hard date like that, things tend to to flounder a little bit. So we're we're keeping that mark on the wall. But if it needs to be adjusted, we'll we'll let everybody know through our social media and our website.

Jacob Berg [00:14:05]:
The name Henceforth, how did you come upon this?

Michael Spinello [00:14:10]:
Well, you know, there's a long answer and a short answer to that. And the the longer answer, which I'll try to keep short, is that it's it's about personal agency. And, you know, we all have these moments in our lives and throughout our lives where, there are inflection points and we pivot, whether that's, you know, something large or small, whether it's personal or professional. And this is, you know, this has been a pivot for me professionally. It's it's been a it it's we are hoping it it will be a pivot for, the industry a little bit, in terms of the approach towards having a craft brewery and what a what it means to be a craft brewery. And we're really hoping that it's a bit of a an inflection point for H Street as well. We are a neighborhood brew pub, and, h Street really took a took a beating during COVID. There's been a lot of momentum building, and we, you know, intend for this business to be an anchor business in the neighborhood and are hoping that it helps build that momentum towards the the revitalization of what is really a a a wonderful neighborhood and a and a great street. So that's the long answer. The short answer is, frankly, you know, henceforth means from this point on, and and, I just reached a point in my professional career where I decided that, I was no longer gonna work for assholes.

Jacob Berg [00:15:41]:
There's an old joke where, you talk about you can have a hundred thousand dollars, but the worst person you know gets $50,000. And the punchline is, well, I just got myself a hundred and $50,000. That is that's what that reminded me of.

Michael Spinello [00:15:58]:
Yeah. It's, you know, we we want to we want henceforth to be a place where people can go and celebrate those inflection points. You know? Big victories, small victories, you know, just just a a a neighborhood living room, where they can go and meet their friends, meet their neighbors, and and celebrate those inflection points or or plan for their next one.

Jacob Berg [00:16:25]:
So earlier, you mentioned an inflection point for the beer industry as well. Wondering if you can expand a bit on that.

Michael Spinello [00:16:36]:
Sure. So, you know, I think the prime beer drinking demographic, has grown up, frankly. And the typical craft brewery doesn't feel as though it has kept a pace. You know, and I understand the economics behind it, but a lot of craft breweries are still very much a warehouse feel, and, you know, they're cold and they're hard and and lots of, you know, hard surfaces and picnic tables. And, you know, when the craft beer drinkers are in their mid thirties to mid to late forties, sitting at a picnic table for more than an hour starts to wear on you. And, so we we are taking a slightly different approach. We're we want our brewery to be a we want it to feel more like your living room, frankly. You know, we want you to come in and get comfortable and, have a back on your seat, and have a seat that is comfortable to sit in for for a long period of time and just settle in and strike up a conversation with the person sitting next to you and enjoy the beers and and, take your time, without feeling as though it's a hard, uncomfortable space or that it's too loud because of all the hard surfaces. So that's that's kinda what we mean.

Jacob Berg [00:18:15]:
So beer is a product and that it's manufactured. And so a lot of times when craft brewers are looking to open, they're looking at those industrial spaces, spaces that used to house manufacturing. At one point, 13 30 five h Street before many moons before it was h Street Country Club was in the laundry business. I think it was ice cream factory, but it doesn't look like any other brewery in DC, really. Ben, I wonder if you can talk a little bit about the challenges of turning that space into a brew house

Ben Mullet [00:19:01]:
for a brew pub. Absolutely. There were many challenges. So you've had the privilege of seeing the space. You've seen that it is very narrow. It is very long, and our ceilings vary in height. So when we were selecting our equipment, we were very space conscious. We were very height conscious. Our house manufacturer, Konig, was very willing to work with us on all of our, what we'll call limitations, in height, trying to get what it is that we wanted from a system, to fit in the space that we have. When we first started, there was a lot of work to even prep that space, for the floors that we got. There is a substantial amount of concrete, underneath everything in that space. So trying to get everything laid out for the trench drains, having the floor sloped correctly, getting the tile in, everything was very conscious on how much is this going to elevate above where we currently are, and it's everything that we have, selected for the space going to fit. And it does fit. Getting everything through the door was a challenge. We had very little room for error, but we got it all in. And to be honest, we ended up with a little bit of extra square footage, which we are gonna utilize to the best of our ability, to make even more fun stuff.

Jacob Berg [00:20:34]:
A certain large media conglomerate owned by a billionaire mentioned that henceforth was a place to watch in terms of, like, restaurants, and other spots. Most anticipated spring openings. They use the phrase, and I quote, frosty microbrews. How do you all feel about that?

Ben Mullet [00:21:03]:
Frosty is an interesting term. Personally, I'm against frosted glasses. They make things a little bit too cold, and they they kill flavor. But I see what they're trying to get at and and, make it an enticing thing. And we hope that our beers are enticing. You know, we're gonna start out with a lot of classic styles and traditional beers just to kinda showcase that, we understand what those beers are, why they are the way they are. And then as we get in the full swing of things, we can elaborate on those and and kinda showcase the fun things that we can do, based on those styles. So we'll get there, but we're gonna open up and and show everybody that we understand why these viewers are what they are, and and we're gonna give you the best example of those in

Jacob Berg [00:21:51]:
there. You all are a brew pub as opposed to a production brewery. And so this question is probably going to be answered differently by different people. What are you looking at in terms of tariffs, the trade war, in terms of the materials coming in, whether it's grain used to make the beer or glass or metal?

Ben Mullet [00:22:22]:
Most of our suppliers as far as, you know, raw ingredients, have a relatively good stock of things. And so it'll take a little bit of time, for that to affect us on that front. Luckily, we've purchased most of our major equipment already. So as far as bringing in stainless and stuff like that, we've already got it. I understand how this affects a lot of breweries most breweries and will affect just about every brewery as time, goes on. But in the short term, we're okay ish.

Michael Spinello [00:23:01]:
You know, I think part of our model is also the, the inclusion of, our wine bar, and some other, offerings in our space as well. And and that does, you know, expose us to to the potential for tariffs. You know? There there are rumors of a 200% tariff on imported wine and spirits, and that's that's not something to blink at. Our conversations with distributors, for our wine program, they they all seem to be indicating that they have anticipated this, and they have six months to a year worth of of inventory. So, you know, I think Yeah. You know, you you do the best you can, and you plan, for for what could happen. You plan for the worst and hope for the best, and, you know, we'll navigate this terrain as as we, as we're faced with it.

Jacob Berg [00:24:03]:
Mike, you used to work in the wine industry many moons ago, and I'm wondering if this makes you somewhat uniquely positioned to sell drinkers who don't normally drink beer on beer?

Michael Spinello [00:24:19]:
You know, I don't know that I'm uniquely positioned to sell beer. You know, I think Ben is uniquely positioned to sell beer. I think the staff that that we have, our management team is uniquely positioned. I don't think I'm any more, you know, in any better position than anyone else. But, you know, I think what it does offer is the the perspective on, you you know, having options there available for people who may not be beer drinkers. But it also gives us that opportunity in the brewery, to keep those non beer drinkers around and hopefully, introduce them to a style that maybe they weren't familiar with. You know, and and and it's, you know, we're always looking whether it's beer or wine. We'll always be looking for that, if you'll forgive the term, that gateway beverage, that brings somebody new into the fold, somebody who thinks, oh, you know, I didn't think I liked beer until I tried this particular style or this particular beer that you make, and the same thing on the wine side. And that's fun for us. You know? It's it's sort of welcoming somebody new into into the the brotherhood or the sisterhood of of, appreciating craft beverages.

Jacob Berg [00:25:41]:
And you're known for, indeed, GABF, Great American Beer Festival, medals for, I would say, at least one style that I think has little esoteric and unknown to US drinkers, although maybe with Granville Moors nearby and DC being international city, people have seen a Belgian double before. How did you get into that particular style in particular? Like, what what was it about this beer that I think you all will open with that spoke to you?

Ben Mullet [00:26:18]:
So the first time I ever brewed a Belgian double, it was for a a kind of a a guided beer dinner, you know, food and beer pairing. And the chef came to me and said, hey. You know, I'm I'm working on this dish, and here are the flavors that are to go along with it. You know, what do you have on hand that would go with that? And I thought about it, and, honestly, the answer was nothing. I didn't have anything, you know, ready to go that would go with that. And I said, but here's something that I've been wanting to do for a little while. Give me a few days to, you know, do a deep dive on it. We can get everything in house, and we can get this brewed up and be ready, you know, in just a few weeks. So we did that. It was an amazing beer. I really enjoyed it. I've really enjoyed Belf Pierce for a long time. So getting to that opportunity to kinda push the envelope where I was at the time, to do that was awesome. And since then, honestly, it's been one of my favorite, beers to brew. I've done a few different variations of it, throughout the years, and it's continued to be one that, you know, every every time I brew it, it it makes my heart happy. I hope that when we do debut it, everybody that gets checked, I hope it does the same.

Michael Spinello [00:27:37]:
It makes my heart happy to drink it, Ben. So

Jacob Berg [00:27:40]:
When you all are brewing there, I noted and you all pointed out that you're going to be going from the bright tank. So from the serving tanks directly, obviously, through a dispenser, through the taps, but to the customer as opposed to kegging kegging the beer first. Wondering if you can say a little bit about that since I believe if you all have 12 taps and nine of them go from bright tank to the tap without being keg first, that makes you all is number one in terms of tap, tank to tap beer dispensing system. I believe that Blue Jacket could do eight, but they often have somewhere between, I think, three and six

Ben Mullet [00:28:41]:
Yeah. Congratulations. For us, the the biggest draw for us to serve our beer that way is beer is a very dynamic beverage. The more you manipulate it, the more there is for potential chain. Every gas every, you know, coupling you make, every hose you put the beer through, every two every time you move, there's there's a potential for oxygen pickup. There's a potential for contamination. Either way, you're you're moving that beer around. For us to serve directly out of our bright tanks is is minimizing as much as we can, how much we're moving and potential degradation of that beer. We're giving you that beer as fresh as we can make it in as close to, its form that we intended for you to drink all the way up until when we slide that beer across the bar to you. We have controlled everything. We have made sure that our cleanliness has been checked. We made sure that every fitting gasket connection has been as tight, as clean as possible. Those draft lines are maintained to our standards. When you get the beer in your glass, in your hand, it is as close to as what we intended, as it could be. And that's very quality is very important to us. So so making sure that we control all those standards is is very important.

Jacob Berg [00:30:09]:
You're pretty much going to brew and then sell everything on-site. Are you gonna do growlers, crowlers, something along those lines?

Ben Mullet [00:30:20]:
We will do crowlers, not day one. Give us a little bit of time to to get our feet under us, then we will. And then our hope is in the future that we will do some smaller four pack, six pack offerings, for retail just out of our space, not for distribution. But it'll take us a little bit of time to get there.

Jacob Berg [00:30:44]:
Would that be bringing in a mobile canning unit, something along those lines?

Ben Mullet [00:30:49]:
We would most likely get our own small unit. I've used mobile canners in the past, and they're great. Yeah. A lot of them have adjusted their minimum runs. But for us to be able to do short runs of things, will allow us to keep everything very, very fresh. So nothing you get from us will be have been sitting on the shelf for three, four months, waiting for us to run through inventory. It'll all be very fresh.

Jacob Berg [00:31:15]:
I also note that you're gonna open with an ESV. Do you have plans to dispense from, say, a FERKIN or a beer engine at any point?

Ben Mullet [00:31:25]:
Perhaps in the future. Not initially. Everyone's gonna run through our our main draft system. But we'll keep it in mind for for for the future.

Jacob Berg [00:31:35]:
Alright. Now here comes, I think, a difficult question. Forgive me. And this goes back to, Michael, something you mentioned about sort of craft beer growing up and that, you know, I think we're all in a certain demographic here. And we also note that the the youths who are, you know, between the ages of 21 and perhaps 30, 30 five, seem to be drinking less beer. You all are gonna have wine and cocktails. Do you think that you'll be able to sort of to introduce those folks to beer?

Michael Spinello [00:32:15]:
I think so. You know, one of our plans is, you know, Ben is looking into brewing nonalcoholic options. We will certainly have nonalcoholic options in the rest of our beverage program. But, you know, there's also you know, there are low alcohol opportunities there, especially with beer, where you can, you know, we can we can sort of ease people into, the beer world without necessarily feeding them, you know, a 7.8% ABV, beer right out of the gate. Again, it's it's looking for those those gateway beverages that that help somebody who's not familiar with with the beer, or with wine, you know, ease their way into into to trying it and starting to appreciate the the craft behind it.

Jacob Berg [00:33:11]:
Alright. Real quick for, for both of you. Most recent really good non henceforth beer that you've had that's kind of stuck with you?

Ben Mullet [00:33:21]:
You? Most reason, I had a really good Bilzer, from Port City that I really appreciate.

Michael Spinello [00:33:29]:
I'm a I'm a big fan of what Lost Gen is doing, and and I've had a couple of really nice beers over at Lost Generation.

Jacob Berg [00:33:37]:
Excellent. Alright. Michael, Ben, thank you so much. Everybody, henceforth coming soon, please watch our social media space, their social media space as well. Thank you so much for being on the show. Thank you, Ben.

Michael Spinello [00:33:49]:
For having us, Jake. We appreciate it.

Jacob Berg [00:33:51]:
Thank you so much, Michael. Thank you so much, Ben, everybody. 1335 H Street Northeast, the place to be starting in about a week or so. Silver Branch taking over the old true respite spot may beat them to the punch. They might be open a day or two before. And so, yes, we lost Hellbender. City State is no longer brewing. And so two new area breweries, one part of the Silver Branch empire, the other brand new on H Street, that puts us at a net balance. All is in all is in perfect balance. We'd like to see it.

Michael Stein [00:34:36]:
And we know that, our good friend, Meth Gunasingh, who was brewing at City State, is now brewing at other half. Should you notice a uptick in the quality of other half beers? No. I'm kidding. But there is there is an all fuggle everything.

Brandy Holder [00:34:55]:
To the podcast. It's fine. Right. Right.

Michael Stein [00:34:57]:
Shout out to the extra special bidders. We're thrilled that meth has landed on his feet at the wonderful other half DC's biggest brewery. So we're super pumped about that. In addition to Silver Branch opening, maybe a day or two ahead of henceforth opening. We just love hearing good news because there's so much bad news out in the world right now. We are depending on this good news. What else are we excited about right now?

Brandy Holder [00:35:27]:
Patio actually, like, patio beers. We had a glimpse of it as you guys mentioned, this even earlier this week, over this weekend, it got rainy. You know? April showers bring May flowers and all that jazz, but the weather was gorgeous last week. And although it's a little chilly, you guys you you were expecting it. Don't don't act don't I'm brand new. Don't act like you haven't been here. Like, they experienced this. But I think next week looked pretty good. So I am here for all of the patios. I think we need to do a DC beer, hashtag patio beer edition of a Scoops article. I'll come I'll bring my camera. That's what I'm good for, camera and drinking. So, count me in. I wanna hear what everyone's favorite because, you know, we go to the breweries. We we're brewery people, but I know there's other good beer around DC on tap and good cocktail. I don't really go out that much other than breweries, like I said. I wanna hear from our listeners where we where you think DC beer folks should go to enjoy some patio beers. Show us. Show me the love. And speaking of love, can I give all of the ounces of love that I have right now to our newest Patriot members? We have a bunch of new members this month. We shouted you out in the newsletter. Thank you so much. We super appreciate you. I a lot of you came to the last beer share. Thank you, Jordan, for setting that for us, at Astro at AstroLab. Third Hill. Sorry. It's I'd I'm never gonna not say it. I'm so sorry. Matt's still there, so it's kind of a little bit Astrolab y to me. So don't be too mad. I mean, well, I promise. But, yes, I we had a really, really great turnout, but we still need more women showing. So come on, ladies. Come on. Let's let's let's represent. What are you guys gonna what are you gonna be drinking in the next couple weeks without me?

Michael Stein [00:37:35]:
That's true. Yep.

Brandy Holder [00:37:39]:
Bless you. We gotta give me some feel. The or is that the margarita giving me feels? I don't know.

Jacob Berg [00:37:48]:
This weekend is Oslo's Anniversary, and I know I'll be looking at a Czech dark lager as well as at least one, if not two, West Coast pills. But overall, we are almost into, as Rick Ross would say, season. Not music, but the beer. It's like a Hellas, but you can only drink two of them as opposed to drinking three Hellas. Big fan of that.

Michael Stein [00:38:16]:
Maybach music.

Jacob Berg [00:38:18]:
Alright, folks. We are at DCbeer.com at DC beer in the socials, and every day, we're hustling.

Brandy Holder [00:38:25]:
Oh, every day.

Michael Stein [00:38:27]:
DC beer.

Jacob Berg [00:38:27]:
All I do is win. Alright, folks. At us about patios. Brandy and I wanna go on a DC world tour. Beer drinking patios. It can't just be dew drop. You know? You gotta give me something else.

Michael Stein [00:38:39]:
Mwah. You on the patio.