WEBVTT 1 00:00:05.920 --> 00:00:08.740 Welcome to the DC Beer Show tariff edition, 2 00:00:09.280 --> 00:00:12.960 20% more expensive than your normal podcast. We 3 00:00:12.960 --> 00:00:15.860 are at DC Beer across social media. 4 00:00:16.535 --> 00:00:19.815 Jordan, what are you drinking tonight? Hello, friends. It's been a while. I've missed you 5 00:00:19.815 --> 00:00:23.415 all dearly. I'm drinking still some hops, but, a a 6 00:00:23.415 --> 00:00:27.015 lower ABV for the the typical hops here. Meridian of Time, Lost 7 00:00:27.015 --> 00:00:30.775 Generation, West Coast style Pilsner with, the first time I've 8 00:00:30.855 --> 00:00:34.240 I think I've ever knowingly had Vista hops in, 9 00:00:34.480 --> 00:00:38.000 Nelson. So shout out to Jared and Cody for the, for the love. I definitely 10 00:00:38.000 --> 00:00:41.300 appreciate it. It's been delicious. Brandy, 11 00:00:41.840 --> 00:00:45.460 what's in your handy? That was adorable. 12 00:00:45.520 --> 00:00:49.285 Brandy, what's in your handy, handy, brandy. I love 13 00:00:49.285 --> 00:00:52.805 that handy dandy, brandy. I'm here for it. 14 00:00:52.805 --> 00:00:56.325 Well, brandy is double thisten today. I, I 15 00:00:56.325 --> 00:01:00.165 wanna shout out because I did have an ESB themed day 16 00:01:00.165 --> 00:01:03.740 today. I visited henceforth this morning 17 00:01:04.280 --> 00:01:07.800 and enjoyed some little quality 18 00:01:07.800 --> 00:01:11.480 time with Ben and Michael and just got to see more of 19 00:01:11.480 --> 00:01:15.000 the space, took some photographs. And of 20 00:01:15.000 --> 00:01:18.715 course they gave me an ESB, which is delightful. And 21 00:01:18.715 --> 00:01:22.415 then I had a little tiny bit of time. So I went to other half 22 00:01:23.034 --> 00:01:26.575 where my other half is and had all fuggles, 23 00:01:26.634 --> 00:01:30.155 everything, another ESB. So it's been a, a 24 00:01:30.155 --> 00:01:33.690 theme day. I had tacos for dinner 25 00:01:33.990 --> 00:01:37.830 courtesy of other half my other half, not the brewery. And I'm 26 00:01:37.910 --> 00:01:41.670 so I'm drinking a margarita with some mezcal drippity in 27 00:01:41.670 --> 00:01:45.424 there, but I also, am double fisting 28 00:01:45.805 --> 00:01:49.265 and think this is the last can of from my Commonwealth 29 00:01:49.564 --> 00:01:53.005 Virginia Beach adventures. This is the smoked helix 30 00:01:53.005 --> 00:01:56.365 locker aged in oak. This beer really should 31 00:01:56.365 --> 00:02:00.150 just have a metal or a hundred or something. 32 00:02:00.530 --> 00:02:04.370 I've loved it's fucking beer so much. Here at the Commonwealth, can 33 00:02:04.370 --> 00:02:08.209 you just send this to me in, some sort of 34 00:02:08.209 --> 00:02:12.015 bag so I can put it into my veins? Thank you. Mister 35 00:02:12.015 --> 00:02:14.915 Stein, what are you drinking? I am drinking 36 00:02:15.375 --> 00:02:17.635 Midwest Condensation. 37 00:02:19.215 --> 00:02:22.895 This is a beer from Blue Jacket. They're calling it a Czech style 38 00:02:22.895 --> 00:02:26.349 pale lager, 3.8% ABV. 39 00:02:27.209 --> 00:02:30.989 And while I'm having it from a can tonight, I had it on draft, 40 00:02:32.090 --> 00:02:34.830 earlier today at the source at Blue Jacket. 41 00:02:36.090 --> 00:02:39.785 Now Midwest condensation is a special beer because 42 00:02:39.925 --> 00:02:43.685 it's got valley malt. Our friend Andrea Stanley, who was in 43 00:02:43.685 --> 00:02:46.985 town, in the fall, last fall, 44 00:02:47.765 --> 00:02:51.444 malted a batch of Jallovic's, special Czech 45 00:02:51.444 --> 00:02:55.040 style malt. So it's a special 46 00:02:55.040 --> 00:02:58.800 beer thanks to the special malt, not to mention Roe Gunzel and 47 00:02:58.800 --> 00:03:02.560 Colin Jordan are special people who brewed it. But mostly, we're saying thank 48 00:03:02.560 --> 00:03:05.940 you to Andrea Stanley and Valley Malt who brewed this beer. 49 00:03:06.400 --> 00:03:10.174 Jacob Berg Jacob scoops Berg. What's in your 50 00:03:10.315 --> 00:03:12.735 scooping steiner seidel 51 00:03:13.674 --> 00:03:16.974 today? Well, I was all set 52 00:03:17.194 --> 00:03:20.334 for the spring and summer seasonals. And then 53 00:03:21.300 --> 00:03:25.060 as we start recording, it turns out there's a wind chill of, like, 30 degrees, 54 00:03:25.060 --> 00:03:28.760 and I thought, oh, well, I guess it's porter weather. 55 00:03:29.140 --> 00:03:32.840 It's a good thing that I have here 56 00:03:33.525 --> 00:03:37.285 Chocolate City Porter brewed at Third Hill by our 57 00:03:37.285 --> 00:03:40.585 very own Jordan Harvey and assisted by 58 00:03:41.445 --> 00:03:44.585 11 other past, present, 59 00:03:44.805 --> 00:03:48.580 future, black owned breweries. You know, Jordan and I 60 00:03:48.580 --> 00:03:51.880 did a piece on this, and you can check it out at dcbeer.com. 61 00:03:52.500 --> 00:03:56.180 It's pretty green in terms of the hopping, but I 62 00:03:56.180 --> 00:03:59.860 kinda like how the I think it's cascade kinda it's kinda slides since, 63 00:03:59.860 --> 00:04:03.444 like, this chocolate. It's interesting that way, 64 00:04:04.065 --> 00:04:07.285 and it went well with chili. The chili 65 00:04:07.665 --> 00:04:10.644 was made with busty lush 66 00:04:11.345 --> 00:04:14.520 nonalcoholic oatmeal dark. 67 00:04:15.480 --> 00:04:19.320 Yeah. You add Is that the one I gave you? That 68 00:04:19.320 --> 00:04:22.940 is the one that Brandy gave me. So shout out to busty 69 00:04:23.000 --> 00:04:26.840 lush. I would say probably at a 12 ounce can. Again, 70 00:04:26.840 --> 00:04:30.425 women owned NA brand. Eight ounces into 71 00:04:30.425 --> 00:04:33.805 chili, four ounces directly into me. 72 00:04:34.505 --> 00:04:38.105 I thought it was a perfectly cromulent NA beer. I really 73 00:04:38.105 --> 00:04:41.865 like that Breeze brands are getting much better at 74 00:04:41.865 --> 00:04:45.650 this. It makes me feel better. It doesn't drinking those things doesn't taste 75 00:04:45.650 --> 00:04:49.330 like a wart. So, like, flaps all 76 00:04:49.330 --> 00:04:53.009 around, snaps all around, like, good job. Except 77 00:04:53.009 --> 00:04:56.130 that it would be nice if it were 65 and sunny, and I could drink 78 00:04:56.130 --> 00:04:59.625 off the little bit. But Like it was today, but 79 00:05:00.165 --> 00:05:03.385 Yeah. It's porter weather. There's no denying it. 80 00:05:04.245 --> 00:05:08.085 I had a smoking George smoke porter 81 00:05:08.085 --> 00:05:11.730 at Bluejacket today on Cask, which 82 00:05:11.730 --> 00:05:15.570 is a collaboration between Blue Jacket and 83 00:05:15.570 --> 00:05:19.410 Moore Beer, our friend Justin Moore, who was on the DC Beer 84 00:05:19.410 --> 00:05:21.750 Show during our Snally Gaster feature. 85 00:05:22.865 --> 00:05:26.005 Speaking of our show, our next episode will be out on 86 00:05:26.385 --> 00:05:30.225 Tuesday, April 22. A bit of a change 87 00:05:30.225 --> 00:05:33.905 up to the DC Beer Show. Every other 88 00:05:33.905 --> 00:05:37.680 two every other Tuesday after April twenty second is our new 89 00:05:37.840 --> 00:05:41.220 schedule. What's coming down the pike 90 00:05:41.440 --> 00:05:45.060 regarding scheduling looking forward to April, May, 91 00:05:45.440 --> 00:05:49.199 and months ahead? Oh, well, I I hope a lot of folks, 92 00:05:49.360 --> 00:05:52.240 enjoyed National Beer Day. Obviously, that was this week. And, 93 00:05:53.055 --> 00:05:56.575 I saw a number of, saw a copious amount of beer on my 94 00:05:56.575 --> 00:06:00.415 Instagram feed. So it looked like people were in full spirit celebrating 95 00:06:00.415 --> 00:06:04.015 that. Trivia, obviously, at at other half. And, 96 00:06:04.939 --> 00:06:08.780 against a couple other events just kinda popping up throughout the spring, with Earth 97 00:06:08.780 --> 00:06:11.520 Day for all of those that celebrate and also 98 00:06:12.539 --> 00:06:16.240 the the April 20 for those that celebrate. But, also, 99 00:06:16.460 --> 00:06:20.094 I think Brandy's cooking up a couple things with the the Women Brew Culture Club. 100 00:06:20.094 --> 00:06:23.534 So, Brandy, tell us about that. Yes. 101 00:06:23.534 --> 00:06:27.074 So this month is gonna be the first official 102 00:06:27.134 --> 00:06:30.514 month that Amber, our dear, wonderful, lovely 103 00:06:30.735 --> 00:06:34.360 friend and beefy beer member and women's brew 104 00:06:34.360 --> 00:06:37.720 culture club, amazing human, will 105 00:06:37.720 --> 00:06:41.400 be hosting her own women's brew culture club 106 00:06:41.400 --> 00:06:45.160 Baltimore branch event. So I'm so excited for 107 00:06:45.160 --> 00:06:48.955 Amber. She really, since day one, has been the 108 00:06:48.955 --> 00:06:52.255 number one, women's food culture club advocate. 109 00:06:52.635 --> 00:06:56.475 She brings so many folks each time. And, you 110 00:06:56.475 --> 00:06:59.535 know, she's always there with the photos, with the support. 111 00:06:59.960 --> 00:07:03.500 She's big into paint booths now. She just participated 112 00:07:03.720 --> 00:07:07.420 and represented women's brew culture club at a Baltimore 113 00:07:07.880 --> 00:07:11.340 all women, business slash brewery 114 00:07:11.800 --> 00:07:15.240 beer collaboration. And, so thank you to Amber for 115 00:07:15.240 --> 00:07:18.595 that. But she will be doing the Baltimore branch first, 116 00:07:19.295 --> 00:07:23.135 event at Pickett Brewing, the same exact weekend on that 117 00:07:23.135 --> 00:07:26.815 Sunday that I'm doing the women's brew culture club here in 118 00:07:26.815 --> 00:07:30.255 DC, which is the April, the 119 00:07:30.255 --> 00:07:33.990 twenty sixth. The twenty sixth 120 00:07:33.990 --> 00:07:37.530 and twenty seventh. The twenty sixth will be at Shelter 121 00:07:37.750 --> 00:07:41.530 Slash The Roost Slash Show Of Hands with our friend, 122 00:07:41.590 --> 00:07:45.065 Ally, an RG amazing superhero 123 00:07:45.285 --> 00:07:48.985 she is. And, I'm so excited for that weekend. 124 00:07:49.365 --> 00:07:53.145 I will sadly miss this upcoming weekend's 125 00:07:53.685 --> 00:07:57.305 beer share on Sunday. It is very unlikely 126 00:07:57.365 --> 00:08:00.800 to miss a beer share. I think maybe I've missed two or 127 00:08:01.340 --> 00:08:04.560 maybe three in those past how many years now. 128 00:08:05.580 --> 00:08:09.100 But, I will be in San Diego with my other dear 129 00:08:09.100 --> 00:08:12.880 friend, Lauren, another women's for culture club friend. So 130 00:08:13.135 --> 00:08:16.815 I'm so excited about being in San Diego, but I do have FOMO 131 00:08:16.815 --> 00:08:20.035 and sadness for missing the beer share. So please, everyone, represent 132 00:08:20.895 --> 00:08:24.575 with us, on this Sunday, actually, the third 133 00:08:24.575 --> 00:08:28.199 seed of April at Atlas in Ivy City. So I 134 00:08:28.199 --> 00:08:31.800 think my boys will be there. You guys are gonna be there. Right? Oh, 135 00:08:31.800 --> 00:08:35.159 yeah. That's right. Yeah. Brandy, you have no 136 00:08:35.159 --> 00:08:38.835 FOMO. You're going to be enjoying 137 00:08:39.315 --> 00:08:42.775 a delicious tomato free fish taco with 138 00:08:43.395 --> 00:08:45.155 onion, cilantro, and the house, 139 00:08:47.235 --> 00:08:50.695 AOE tomato free, and we'll just be like, man, 140 00:08:51.075 --> 00:08:54.899 we are crushing it at Atlas, but darn it. We wish we're in San 141 00:08:54.899 --> 00:08:58.579 Diego having some delicious fish tacos and West Coast 142 00:08:58.579 --> 00:09:02.259 style Pilsner hanging with Lauren on the on the beach side or on 143 00:09:02.259 --> 00:09:05.779 the boardwalk. So but come see us at Atlas. Yeah. You 144 00:09:05.779 --> 00:09:09.605 know, we're holding it down for you while you're out of town. Yeah. No. Thank 145 00:09:09.605 --> 00:09:13.024 you. All I ask is that you you drink all of the North Park hazy's 146 00:09:13.084 --> 00:09:16.765 and the pure hazy's that I can't have. And even the other South is 147 00:09:16.765 --> 00:09:19.725 gonna be purely do a lot of great things, just like a lot of, 148 00:09:20.445 --> 00:09:24.000 photo age, just hours. Just it's just a great space. And I know you know 149 00:09:24.000 --> 00:09:27.200 that, but just, you know, have fun in San Diego. We'll hold it down. Come 150 00:09:27.200 --> 00:09:30.959 see us at the beer share. I will always bring a 151 00:09:30.959 --> 00:09:34.714 contribution from the great city of Atlanta. I just don't know if it's 152 00:09:34.714 --> 00:09:37.995 gonna be Monday night or if it's gonna be halfway halfway crooks. We gotta see 153 00:09:37.995 --> 00:09:41.834 which what I'm feeling, depending upon the weather. Because, again, we're in our we 154 00:09:41.834 --> 00:09:45.355 had our fall spring, so now we're kinda in back in their 155 00:09:45.355 --> 00:09:48.839 forties and fifties. So we'll see what it looks like on on Sunday, and that'll 156 00:09:48.839 --> 00:09:52.600 dictate my, my bottle decision. See you. 157 00:09:52.600 --> 00:09:56.279 I'm here for the teaser. Show up to find out 158 00:09:56.279 --> 00:09:59.820 what Jordan what goodies Jordan brought us. 159 00:10:01.485 --> 00:10:05.325 I know it's gonna be something, a bit out of the ordinary, a 160 00:10:05.325 --> 00:10:08.925 one off or a seasonal or a specialty release, so I'm looking 161 00:10:08.925 --> 00:10:12.605 forward to that. Jake, what are you looking forward to as we 162 00:10:12.605 --> 00:10:15.964 look ahead into April? And what are you drinking? I actually 163 00:10:15.964 --> 00:10:18.920 wanna I actually wanna jump ahead 164 00:10:20.019 --> 00:10:23.540 from April to May just real quick because there are 165 00:10:23.540 --> 00:10:27.379 two ticketed events coming up in May. In the middle 166 00:10:27.379 --> 00:10:30.519 of the month, it's the Maryland Craft Beer Festival in Frederick. 167 00:10:31.875 --> 00:10:35.634 Be there, Carroll Creek, always a good good time. Just walk around Carroll 168 00:10:35.634 --> 00:10:39.074 Creek. Good beer, good vendors, good 169 00:10:39.074 --> 00:10:42.375 food. And then two weeks after that at DC 170 00:10:42.435 --> 00:10:46.240 Brow, last year, drafts and crafts was at Dock 171 00:10:46.240 --> 00:10:49.680 5. This goes proceeds go to the DC Brewers 172 00:10:49.680 --> 00:10:53.120 Guild. It's gonna be at DC Brow, I believe, the 173 00:10:53.120 --> 00:10:56.880 last Saturday from one 174 00:10:56.880 --> 00:11:00.665 to sixth. Brandy, I think you'll 175 00:11:00.665 --> 00:11:04.105 be pouring there. I will probably get roped into 176 00:11:04.105 --> 00:11:07.944 pouring because if I walk around at a beer festival, I'm gonna end up 177 00:11:07.944 --> 00:11:11.785 pouring someone's beer. That's just what happens. I have a Those are 178 00:11:11.785 --> 00:11:15.600 the facts. That way. Yeah. I've actually So Yeah. I'll be pouring 179 00:11:15.600 --> 00:11:19.220 for launch duration that day. I'm always so happy to rep, 180 00:11:19.920 --> 00:11:23.760 my dear friends, Anne and Jared. And, you know, 181 00:11:23.760 --> 00:11:27.220 obviously feeling some sense here and there 182 00:11:27.595 --> 00:11:30.715 and then here and there and here and there for the entirety of the event. 183 00:11:30.715 --> 00:11:34.154 But I need to realize that it's a brow. That's awesome. I don't have to 184 00:11:34.154 --> 00:11:37.135 deal with parking. It's a kid. That's terrible. 185 00:11:38.235 --> 00:11:41.430 Yay. But back to April real quick. 186 00:11:42.230 --> 00:11:45.529 Prost over by the convention center is doing their Furlings 187 00:11:45.589 --> 00:11:49.350 Fest. They'll have a cup like, a bunch of cool things. Watch their social 188 00:11:49.350 --> 00:11:53.110 media for that sort of stuff. You wanna, like, get your early, 189 00:11:53.350 --> 00:11:57.085 practice in for Stein holding? You can do it there. I 190 00:11:57.085 --> 00:12:00.605 think they're probably gonna have some sort of, like, unfiltered super cool 191 00:12:00.605 --> 00:12:04.125 German gravity keg. Check out 192 00:12:04.125 --> 00:12:07.850 that. And, also, Cezanne, back at Blue Jacket. This 193 00:12:07.850 --> 00:12:11.290 is Alec Ash's thirtieth year. They'll be bringing some 194 00:12:11.290 --> 00:12:15.130 goodies. Blue Jack will have a couple Saisons on. We 195 00:12:15.130 --> 00:12:18.830 all just poured Briefly Gorgeous, their collab with Lost Generation 196 00:12:19.050 --> 00:12:22.535 at Metro Bar. They'll have that. They'll have a couple more as 197 00:12:22.535 --> 00:12:25.815 well. Should be a good time. But, you know, 198 00:12:25.815 --> 00:12:28.635 dcbeer.com/events 199 00:12:29.575 --> 00:12:33.270 plus Brandy on the socials, making reels and such. 200 00:12:33.750 --> 00:12:37.510 We'll keep you up to date. Best way for 201 00:12:37.510 --> 00:12:40.710 you to get kept up to date is to help us out. 202 00:12:40.710 --> 00:12:43.610 Dcbu.com/patreon 203 00:12:44.710 --> 00:12:47.930 for as little as $5 a month. 204 00:12:49.095 --> 00:12:52.455 Or more, you can even buy an annual membership. Isn't that right, 205 00:12:52.455 --> 00:12:56.055 Jordan? Excellent. Please welcome DC's newest 206 00:12:56.055 --> 00:12:58.795 brewery, henceforth, on H Street to the podcast. 207 00:12:59.895 --> 00:13:03.370 Please welcome, henceforth, cofounders, Michael Spinello 208 00:13:03.590 --> 00:13:06.810 and Ben Mullet. Thank you for being on the show. 209 00:13:07.270 --> 00:13:10.570 Thanks, Jake. So I guess your next question is, 210 00:13:11.270 --> 00:13:14.935 you all have an opening date yet. That's a, 211 00:13:15.415 --> 00:13:18.315 that's a great question. We so we have a mark on the wall, 212 00:13:19.014 --> 00:13:22.855 and we are planning to open the weekend of the nineteenth and the 213 00:13:22.855 --> 00:13:26.615 twentieth, which is Easter weekend. A lot of that 214 00:13:26.615 --> 00:13:30.030 will depend on, the next twenty four 215 00:13:30.030 --> 00:13:33.870 hours and, some inspections that we have 216 00:13:33.870 --> 00:13:37.570 coming up and then the the city's process for, processing 217 00:13:37.710 --> 00:13:40.450 our our CFO and our permits and licenses. 218 00:13:42.115 --> 00:13:45.795 We, we feel it is important to have that mark on the 219 00:13:45.795 --> 00:13:49.495 wall because it keeps things moving in a positive direction. 220 00:13:51.315 --> 00:13:55.140 Without a hard date like that, things tend to to 221 00:13:55.140 --> 00:13:58.280 flounder a little bit. So we're we're keeping that mark on the wall. 222 00:13:58.980 --> 00:14:02.820 But if it needs to be adjusted, we'll we'll let everybody know 223 00:14:02.820 --> 00:14:06.180 through our social media and our website. The name 224 00:14:06.180 --> 00:14:09.240 Henceforth, how did you come upon this? 225 00:14:10.375 --> 00:14:13.755 Well, you know, there's a long answer and a short answer to that. 226 00:14:15.815 --> 00:14:19.495 And the the longer answer, which I'll try to keep short, is 227 00:14:19.495 --> 00:14:22.615 that it's it's about personal agency. And, 228 00:14:23.255 --> 00:14:26.990 you know, we all have these moments in our lives and throughout 229 00:14:26.990 --> 00:14:30.530 our lives where, there are inflection 230 00:14:30.590 --> 00:14:34.190 points and we pivot, whether that's, you 231 00:14:34.190 --> 00:14:37.250 know, something large or small, whether it's personal or professional. 232 00:14:38.430 --> 00:14:41.330 And this is, you know, this has been a pivot for me professionally. 233 00:14:42.725 --> 00:14:46.404 It's it's been a it it's we are hoping it it will 234 00:14:46.404 --> 00:14:50.165 be a pivot for, the industry a little bit, in terms of 235 00:14:50.165 --> 00:14:53.925 the approach towards having a craft brewery and what a what it means to be 236 00:14:53.925 --> 00:14:57.764 a craft brewery. And we're really hoping that 237 00:14:57.764 --> 00:15:01.280 it's a bit of a an inflection point for H Street as 238 00:15:01.280 --> 00:15:04.580 well. We are a neighborhood brew pub, and, 239 00:15:04.960 --> 00:15:08.340 h Street really took a took a beating during COVID. 240 00:15:08.960 --> 00:15:12.625 There's been a lot of momentum building, and we, you 241 00:15:12.625 --> 00:15:16.085 know, intend for this business to be an anchor business in the neighborhood 242 00:15:16.625 --> 00:15:20.225 and are hoping that it helps build that momentum towards the the 243 00:15:20.225 --> 00:15:24.065 revitalization of what is really a a a wonderful neighborhood and a 244 00:15:24.065 --> 00:15:27.680 and a great street. So that's the long answer. The short 245 00:15:27.680 --> 00:15:31.220 answer is, frankly, you know, 246 00:15:31.279 --> 00:15:35.120 henceforth means from this point on, and and, I just reached a point in 247 00:15:35.120 --> 00:15:38.960 my professional career where I decided that, I was no longer 248 00:15:38.960 --> 00:15:42.645 gonna work for assholes. There's an old joke where, you 249 00:15:42.645 --> 00:15:46.325 talk about you can have a hundred thousand dollars, but the worst 250 00:15:46.325 --> 00:15:50.165 person you know gets $50,000. And the punchline is, 251 00:15:50.165 --> 00:15:53.625 well, I just got myself a hundred and $50,000. 252 00:15:55.140 --> 00:15:58.820 That is that's what that reminded me of. Yeah. 253 00:15:58.820 --> 00:16:02.420 It's, you know, we we want to we 254 00:16:02.420 --> 00:16:06.020 want henceforth to be a place where people can go and celebrate those 255 00:16:06.020 --> 00:16:09.560 inflection points. You know? Big victories, 256 00:16:09.620 --> 00:16:13.045 small victories, you know, just just 257 00:16:13.045 --> 00:16:16.884 a a a neighborhood living room, where they can 258 00:16:16.884 --> 00:16:19.545 go and meet their friends, meet their neighbors, and 259 00:16:20.964 --> 00:16:24.565 and celebrate those inflection points or or plan for their next 260 00:16:24.565 --> 00:16:27.520 one. So earlier, you mentioned 261 00:16:28.700 --> 00:16:32.380 an inflection point for the beer industry as 262 00:16:32.380 --> 00:16:35.760 well. Wondering if you can expand a bit on that. 263 00:16:36.540 --> 00:16:39.520 Sure. So, you know, I think 264 00:16:40.375 --> 00:16:42.475 the prime beer drinking demographic, 265 00:16:43.735 --> 00:16:46.075 has grown up, frankly. 266 00:16:47.175 --> 00:16:50.935 And the typical craft brewery doesn't 267 00:16:50.935 --> 00:16:54.535 feel as though it has kept a pace. You 268 00:16:54.535 --> 00:16:57.730 know, and I understand the economics behind it, 269 00:16:58.129 --> 00:17:01.509 but a lot of craft breweries are still 270 00:17:02.610 --> 00:17:05.270 very much a warehouse feel, and, 271 00:17:06.289 --> 00:17:09.765 you know, they're cold and they're hard and and lots of, 272 00:17:11.365 --> 00:17:14.425 you know, hard surfaces and picnic tables. 273 00:17:14.885 --> 00:17:18.565 And, you know, when the 274 00:17:18.565 --> 00:17:22.325 craft beer drinkers are in their mid thirties to mid to 275 00:17:22.325 --> 00:17:26.010 late forties, sitting at a picnic 276 00:17:26.010 --> 00:17:29.529 table for more than an hour starts to wear on you. And, 277 00:17:30.090 --> 00:17:33.230 so we we are taking a slightly different approach. 278 00:17:33.929 --> 00:17:37.289 We're we want our brewery to 279 00:17:37.289 --> 00:17:41.015 be a we want it to feel more like your living room, frankly. 280 00:17:43.475 --> 00:17:47.315 You know, we want you to come in and get comfortable and, have a back 281 00:17:47.315 --> 00:17:50.295 on your seat, and have a seat that is 282 00:17:50.835 --> 00:17:54.299 comfortable to sit in for for a long period of time and just 283 00:17:54.299 --> 00:17:58.059 settle in and 284 00:17:58.059 --> 00:18:01.740 strike up a conversation with the person sitting next to you and enjoy the beers 285 00:18:01.740 --> 00:18:05.500 and and, take your time, without feeling as though 286 00:18:05.500 --> 00:18:09.135 it's a hard, uncomfortable space or that it's 287 00:18:09.135 --> 00:18:11.475 too loud because of all the hard surfaces. 288 00:18:13.055 --> 00:18:16.815 So that's that's kinda what we mean. So beer 289 00:18:16.815 --> 00:18:20.540 is a product and that it's manufactured. And 290 00:18:20.540 --> 00:18:24.140 so a lot of times when craft brewers are 291 00:18:24.140 --> 00:18:27.680 looking to open, they're looking at those industrial 292 00:18:27.900 --> 00:18:30.480 spaces, spaces that used to house manufacturing. 293 00:18:31.980 --> 00:18:35.375 At one point, 13 30 five h Street before 294 00:18:35.755 --> 00:18:39.534 many moons before it was h Street Country Club was 295 00:18:40.554 --> 00:18:43.995 in the laundry business. I think it was ice cream 296 00:18:43.995 --> 00:18:47.054 factory, but it doesn't look like 297 00:18:48.269 --> 00:18:51.169 any other brewery in DC, really. 298 00:18:52.429 --> 00:18:55.950 Ben, I wonder if you can talk a little bit about the challenges of 299 00:18:55.950 --> 00:18:59.630 turning that space into a 300 00:18:59.630 --> 00:19:02.835 brew house for a brew pub. Absolutely. 301 00:19:03.615 --> 00:19:07.455 There were many challenges. So 302 00:19:07.455 --> 00:19:11.135 you've had the privilege of seeing the space. You've seen that it is very 303 00:19:11.135 --> 00:19:14.900 narrow. It is very long, and our ceilings 304 00:19:15.120 --> 00:19:18.580 vary in height. So when we were 305 00:19:19.760 --> 00:19:23.360 selecting our equipment, we were very space conscious. We were very height 306 00:19:23.360 --> 00:19:26.980 conscious. Our house manufacturer, Konig, 307 00:19:27.040 --> 00:19:30.615 was very willing to work with us on all of our, what we'll call 308 00:19:30.615 --> 00:19:34.375 limitations, in height, trying to get what it 309 00:19:34.375 --> 00:19:37.815 is that we wanted from a system, to fit in the space that we 310 00:19:37.815 --> 00:19:41.655 have. When 311 00:19:41.655 --> 00:19:45.175 we first started, there was a lot of work to even prep that 312 00:19:45.175 --> 00:19:48.730 space, for the floors that we got. There is 313 00:19:48.730 --> 00:19:52.509 a substantial amount of concrete, underneath everything 314 00:19:52.730 --> 00:19:56.029 in that space. So trying to get 315 00:19:56.490 --> 00:20:00.330 everything laid out for the trench drains, having the floor sloped 316 00:20:00.330 --> 00:20:03.845 correctly, getting the tile in, everything was very 317 00:20:03.845 --> 00:20:07.525 conscious on how much is this going to elevate above where we 318 00:20:07.525 --> 00:20:11.365 currently are, and it's everything that we have, selected 319 00:20:11.365 --> 00:20:14.425 for the space going to fit. And it does fit. 320 00:20:16.030 --> 00:20:19.710 Getting everything through the door was a challenge. We had 321 00:20:19.710 --> 00:20:23.310 very little room for error, but we got it all 322 00:20:23.310 --> 00:20:27.155 in. And to be honest, we ended up with a little bit of extra square 323 00:20:27.155 --> 00:20:30.615 footage, which we are gonna utilize to the best of our ability, 324 00:20:32.275 --> 00:20:35.975 to make even more fun stuff. A certain 325 00:20:36.515 --> 00:20:39.790 large media conglomerate 326 00:20:40.890 --> 00:20:44.429 owned by a billionaire mentioned that 327 00:20:44.650 --> 00:20:48.410 henceforth was a place to watch in terms of, 328 00:20:48.410 --> 00:20:50.990 like, restaurants, and other spots. 329 00:20:52.410 --> 00:20:56.195 Most anticipated spring openings. They use the 330 00:20:56.195 --> 00:20:59.175 phrase, and I quote, frosty microbrews. 331 00:21:00.195 --> 00:21:03.735 How do you all feel about that? Frosty 332 00:21:03.795 --> 00:21:07.580 is an interesting term. Personally, I'm 333 00:21:07.580 --> 00:21:11.100 against frosted glasses. They make things a little bit too cold, and they 334 00:21:11.100 --> 00:21:14.700 they kill flavor. But I see what they're trying to get 335 00:21:14.700 --> 00:21:17.840 at and and, make it an enticing thing. 336 00:21:19.020 --> 00:21:22.865 And we hope that our beers are enticing. You know, we're gonna start out with 337 00:21:22.865 --> 00:21:26.705 a lot of classic styles and traditional beers just to kinda 338 00:21:26.705 --> 00:21:30.065 showcase that, we understand what those beers 339 00:21:30.065 --> 00:21:33.745 are, why they are the way they are. And then as we get in the 340 00:21:33.745 --> 00:21:37.320 full swing of things, we can elaborate on those and and kinda 341 00:21:37.559 --> 00:21:41.320 showcase the fun things that we can do, based on 342 00:21:41.320 --> 00:21:44.759 those styles. So we'll get there, but we're gonna open up and and show 343 00:21:44.759 --> 00:21:48.519 everybody that we understand why these viewers are what they 344 00:21:48.519 --> 00:21:51.995 are, and and we're gonna give you the best example of those in there. 345 00:21:52.294 --> 00:21:55.735 You all are a brew pub as opposed to a 346 00:21:55.735 --> 00:21:59.335 production brewery. And so this 347 00:21:59.335 --> 00:22:02.950 question is probably going to be answered 348 00:22:02.950 --> 00:22:05.130 differently by different people. 349 00:22:06.549 --> 00:22:10.169 What are you looking at in terms of tariffs, 350 00:22:11.030 --> 00:22:14.570 the trade war, in terms of the materials coming in, 351 00:22:14.630 --> 00:22:17.865 whether it's grain used to make the beer 352 00:22:18.005 --> 00:22:20.265 or glass or metal? 353 00:22:22.245 --> 00:22:25.705 Most of our suppliers as far as, you know, raw ingredients, 354 00:22:26.645 --> 00:22:29.700 have a relatively good stock of things. 355 00:22:30.480 --> 00:22:34.000 And so it'll take a little bit of time, for that to affect us on 356 00:22:34.000 --> 00:22:37.360 that front. Luckily, we've purchased most of our major 357 00:22:37.360 --> 00:22:41.040 equipment already. So as far as bringing in 358 00:22:41.040 --> 00:22:43.605 stainless and stuff like that, we've already got it. 359 00:22:45.924 --> 00:22:49.525 I understand how this affects a lot of 360 00:22:49.525 --> 00:22:53.044 breweries most breweries and will affect just about every 361 00:22:53.044 --> 00:22:56.485 brewery as time, goes on. But in the short 362 00:22:56.485 --> 00:22:59.544 term, we're okay ish. 363 00:23:01.899 --> 00:23:04.720 You know, I think part of our model is also the, 364 00:23:06.380 --> 00:23:09.279 the inclusion of, our wine bar, 365 00:23:10.620 --> 00:23:14.140 and some other, offerings in our space as 366 00:23:14.140 --> 00:23:17.815 well. And and that does, you know, expose us 367 00:23:17.815 --> 00:23:21.495 to to the potential for tariffs. You know? There there are rumors of a 368 00:23:21.495 --> 00:23:24.855 200% tariff on imported wine and 369 00:23:24.855 --> 00:23:28.075 spirits, and that's 370 00:23:28.455 --> 00:23:31.400 that's not something to blink at. 371 00:23:32.260 --> 00:23:35.620 Our conversations with distributors, for our wine 372 00:23:35.620 --> 00:23:39.460 program, they they all seem to be indicating 373 00:23:39.460 --> 00:23:43.220 that they have anticipated this, and they have six months to a year 374 00:23:43.220 --> 00:23:45.135 worth of of inventory. 375 00:23:46.795 --> 00:23:50.475 So, you know, I think Yeah. You know, you you do the best you 376 00:23:50.475 --> 00:23:54.315 can, and you plan, for for what 377 00:23:54.315 --> 00:23:57.755 could happen. You plan for the worst and hope for the best, and, 378 00:23:58.235 --> 00:24:01.930 you know, we'll navigate this terrain as as we, as we're faced with 379 00:24:01.930 --> 00:24:05.710 it. Mike, you used to work in the wine industry 380 00:24:06.090 --> 00:24:09.550 many moons ago, and I'm wondering 381 00:24:10.090 --> 00:24:13.450 if this makes you somewhat uniquely positioned to 382 00:24:13.450 --> 00:24:16.605 sell drinkers who don't normally drink beer 383 00:24:17.065 --> 00:24:20.665 on beer? You know, I don't know that 384 00:24:20.665 --> 00:24:24.345 I'm uniquely positioned to sell beer. You 385 00:24:24.345 --> 00:24:27.810 know, I think Ben is uniquely positioned to sell beer. 386 00:24:28.770 --> 00:24:32.390 I think the staff that that we have, our management team is uniquely 387 00:24:32.450 --> 00:24:35.890 positioned. I don't think I'm any more, you 388 00:24:35.890 --> 00:24:38.690 know, in any better position than anyone else. 389 00:24:39.250 --> 00:24:42.935 But, you know, I think what it does offer is 390 00:24:42.935 --> 00:24:45.435 the the perspective on, 391 00:24:47.255 --> 00:24:51.015 you you know, having options there available for 392 00:24:51.015 --> 00:24:53.195 people who may not be beer drinkers. 393 00:24:55.320 --> 00:24:58.940 But it also gives us that opportunity in the brewery, 394 00:25:00.200 --> 00:25:03.580 to keep those non beer drinkers around and hopefully, 395 00:25:05.000 --> 00:25:08.235 introduce them to a style that maybe they weren't familiar with. 396 00:25:09.115 --> 00:25:12.795 You know, and and and it's, you know, we're always looking whether it's beer or 397 00:25:12.795 --> 00:25:16.235 wine. We'll always be looking for that, if you'll forgive the term, that 398 00:25:16.235 --> 00:25:20.015 gateway beverage, that brings somebody 399 00:25:20.075 --> 00:25:23.919 new into the fold, somebody who thinks, oh, you know, I didn't think I liked 400 00:25:23.919 --> 00:25:27.759 beer until I tried this particular style or this particular beer that you 401 00:25:27.759 --> 00:25:30.980 make, and the same thing on the wine side. And that's 402 00:25:31.440 --> 00:25:34.960 fun for us. You know? It's it's sort of welcoming somebody new 403 00:25:34.960 --> 00:25:37.995 into into the the brotherhood or the sisterhood of 404 00:25:38.475 --> 00:25:42.175 of, appreciating craft beverages. And 405 00:25:42.715 --> 00:25:46.015 you're known for, indeed, 406 00:25:46.155 --> 00:25:49.934 GABF, Great American Beer Festival, medals for, 407 00:25:50.230 --> 00:25:54.009 I would say, at least one style that I think has little esoteric 408 00:25:54.149 --> 00:25:57.370 and unknown to US drinkers, although maybe 409 00:25:57.830 --> 00:26:01.190 with Granville Moors nearby and DC being 410 00:26:01.190 --> 00:26:04.710 international city, people have seen a Belgian double 411 00:26:04.710 --> 00:26:08.075 before. How did you get into 412 00:26:08.455 --> 00:26:12.235 that particular style in particular? Like, what what was it 413 00:26:12.535 --> 00:26:16.375 about this beer that I think you all will open with that 414 00:26:16.375 --> 00:26:20.090 spoke to you? So the first time I ever brewed a Belgian 415 00:26:20.090 --> 00:26:23.070 double, it was for a 416 00:26:23.450 --> 00:26:26.990 a kind of a a guided beer 417 00:26:27.450 --> 00:26:31.130 dinner, you know, food and beer pairing. And 418 00:26:31.130 --> 00:26:34.515 the chef came to me and said, hey. You know, I'm I'm working on this 419 00:26:34.515 --> 00:26:37.955 dish, and here are the flavors that are to go along with it. You know, 420 00:26:37.955 --> 00:26:41.315 what do you have on hand that would go with that? And I thought about 421 00:26:41.315 --> 00:26:44.675 it, and, honestly, the answer was nothing. I didn't have anything, you know, ready to 422 00:26:44.675 --> 00:26:48.340 go that would go with that. And I said, but here's something that I've been 423 00:26:48.340 --> 00:26:51.940 wanting to do for a little while. Give me a few 424 00:26:51.940 --> 00:26:55.620 days to, you know, do a deep dive on it. We can get 425 00:26:55.620 --> 00:26:59.000 everything in house, and we can get this brewed up and be ready, you know, 426 00:26:59.140 --> 00:27:02.815 in just a few weeks. So we did that. It was an amazing 427 00:27:02.815 --> 00:27:06.495 beer. I really enjoyed it. I've really enjoyed Belf 428 00:27:06.495 --> 00:27:10.335 Pierce for a long time. So getting to that opportunity to 429 00:27:10.335 --> 00:27:13.740 kinda push the envelope where I was at the time, 430 00:27:14.300 --> 00:27:18.140 to do that was awesome. And since then, honestly, it's been one of my 431 00:27:18.140 --> 00:27:21.920 favorite, beers to brew. I've done a few 432 00:27:22.220 --> 00:27:25.755 different variations of it, throughout the years, and it's 433 00:27:25.915 --> 00:27:29.355 continued to be one that, you know, every every time I brew it, it it 434 00:27:29.355 --> 00:27:33.195 makes my heart happy. I hope that when we do debut 435 00:27:33.195 --> 00:27:36.895 it, everybody that gets checked, I hope it does the same. 436 00:27:37.275 --> 00:27:41.039 It makes my heart happy to drink it, Ben. So When 437 00:27:41.039 --> 00:27:44.720 you all are brewing there, I noted 438 00:27:44.720 --> 00:27:48.320 and you all pointed out that you're going to be 439 00:27:48.320 --> 00:27:51.919 going from the bright tank. So from the serving 440 00:27:51.919 --> 00:27:55.355 tanks directly, obviously, 441 00:27:55.735 --> 00:27:59.495 through a dispenser, through the taps, but to 442 00:27:59.495 --> 00:28:03.195 the customer as opposed to kegging kegging the beer first. 443 00:28:03.575 --> 00:28:07.380 Wondering if you can say a little bit about that since I believe if 444 00:28:07.380 --> 00:28:11.140 you all have 12 taps and nine of them go from 445 00:28:11.140 --> 00:28:14.500 bright tank to the tap without being keg 446 00:28:14.500 --> 00:28:17.480 first, that makes you all 447 00:28:18.500 --> 00:28:21.160 is number one in terms of 448 00:28:23.165 --> 00:28:26.925 tap, tank to tap beer dispensing system. I 449 00:28:26.925 --> 00:28:30.145 believe that Blue Jacket could do eight, 450 00:28:30.765 --> 00:28:34.365 but they often have somewhere between, I think, three and 451 00:28:34.365 --> 00:28:34.680 six 452 00:28:41.160 --> 00:28:44.680 Yeah. Congratulations. For us, the the biggest draw for 453 00:28:44.680 --> 00:28:48.200 us to serve our beer that 454 00:28:48.200 --> 00:28:51.995 way is beer is a very dynamic beverage. 455 00:28:53.415 --> 00:28:57.255 The more you manipulate it, the more there is for potential chain. 456 00:28:57.255 --> 00:29:00.695 Every gas every, you know, 457 00:29:00.695 --> 00:29:04.375 coupling you make, every hose you put the beer through, every 458 00:29:04.375 --> 00:29:08.159 two every time you move, there's there's a potential 459 00:29:08.220 --> 00:29:11.120 for oxygen pickup. There's a potential for contamination. 460 00:29:13.179 --> 00:29:16.940 Either way, you're you're moving that beer around. For us to serve 461 00:29:16.940 --> 00:29:20.700 directly out of our bright tanks is is minimizing as 462 00:29:20.700 --> 00:29:24.304 much as we can, how much we're 463 00:29:24.304 --> 00:29:28.065 moving and potential degradation of that beer. 464 00:29:28.065 --> 00:29:31.825 We're giving you that beer as fresh as we can make it in as close 465 00:29:31.825 --> 00:29:35.505 to, its form that we intended for 466 00:29:35.505 --> 00:29:39.169 you to drink all the way up until when we slide that beer 467 00:29:39.169 --> 00:29:42.850 across the bar to you. We have controlled everything. We 468 00:29:42.850 --> 00:29:46.529 have made sure that our cleanliness has been checked. We made sure that 469 00:29:46.529 --> 00:29:50.294 every fitting gasket connection has been as tight, as 470 00:29:50.294 --> 00:29:53.754 clean as possible. Those draft lines are maintained to our standards. 471 00:29:54.054 --> 00:29:57.894 When you get the beer in your glass, in your 472 00:29:57.894 --> 00:30:01.575 hand, it is as close to as what we intended, as it could 473 00:30:01.575 --> 00:30:05.300 be. And that's very quality is very important to us. 474 00:30:05.300 --> 00:30:08.660 So so making sure that we control all those standards is is very 475 00:30:08.660 --> 00:30:12.180 important. You're pretty much going to brew and then 476 00:30:12.180 --> 00:30:16.020 sell everything on-site. Are you gonna do 477 00:30:16.020 --> 00:30:19.414 growlers, crowlers, something along those lines? 478 00:30:20.115 --> 00:30:23.575 We will do crowlers, not day one. 479 00:30:24.434 --> 00:30:28.195 Give us a little bit of time to to get 480 00:30:28.195 --> 00:30:31.875 our feet under us, then we will. And then our hope is in the 481 00:30:31.875 --> 00:30:35.620 future that we will do some smaller four pack, 482 00:30:35.620 --> 00:30:39.380 six pack offerings, for retail just out of our 483 00:30:39.380 --> 00:30:43.220 space, not for distribution. But it'll take us a little bit 484 00:30:43.220 --> 00:30:46.820 of time to get there. Would that be bringing in a mobile 485 00:30:46.820 --> 00:30:50.664 canning unit, something along those lines? We would most likely get 486 00:30:50.664 --> 00:30:54.505 our own small unit. I've used mobile canners in 487 00:30:54.505 --> 00:30:57.945 the past, and they're great. Yeah. A lot of them have 488 00:30:57.945 --> 00:31:01.544 adjusted their minimum runs. But for us to be able to do 489 00:31:01.544 --> 00:31:05.149 short runs of things, will allow us to keep everything very, very fresh. 490 00:31:05.610 --> 00:31:09.129 So nothing you get from us will be have been sitting on the shelf 491 00:31:09.129 --> 00:31:12.889 for three, four months, waiting for us to run 492 00:31:12.889 --> 00:31:16.730 through inventory. It'll all be very fresh. I also note that you're gonna 493 00:31:16.730 --> 00:31:20.265 open with an ESV. Do you have plans to 494 00:31:20.265 --> 00:31:24.025 dispense from, say, a FERKIN or a beer engine at 495 00:31:24.025 --> 00:31:27.405 any point? Perhaps in the future. Not initially. 496 00:31:27.784 --> 00:31:31.405 Everyone's gonna run through our our main draft system. 497 00:31:32.105 --> 00:31:34.850 But we'll keep it in mind for for for the future. 498 00:31:35.550 --> 00:31:39.090 Alright. Now here comes, I think, a difficult question. 499 00:31:39.470 --> 00:31:43.070 Forgive me. And this goes back to, Michael, something you mentioned 500 00:31:43.070 --> 00:31:46.605 about sort of craft beer growing up and that, you 501 00:31:46.605 --> 00:31:49.905 know, I think we're all in a certain demographic here. 502 00:31:50.365 --> 00:31:53.965 And we also note that the the youths who are, you know, 503 00:31:53.965 --> 00:31:57.725 between the ages of 21 and perhaps 30, 30 504 00:31:57.725 --> 00:32:01.420 five, seem to be drinking less beer. 505 00:32:02.360 --> 00:32:05.020 You all are gonna have wine and cocktails. 506 00:32:06.120 --> 00:32:09.580 Do you think that you'll be able 507 00:32:09.800 --> 00:32:13.635 to sort of to introduce those folks to 508 00:32:13.635 --> 00:32:17.475 beer? I think so. You know, one of 509 00:32:17.475 --> 00:32:21.315 our plans is, you know, Ben is looking into 510 00:32:21.315 --> 00:32:24.940 brewing nonalcoholic options. We will certainly have 511 00:32:24.940 --> 00:32:27.840 nonalcoholic options in the rest of our beverage program. 512 00:32:29.340 --> 00:32:33.179 But, you know, there's also you know, there are low 513 00:32:33.179 --> 00:32:37.019 alcohol opportunities there, especially with 514 00:32:37.019 --> 00:32:40.544 beer, where you can, 515 00:32:41.405 --> 00:32:45.085 you know, we can we can sort of ease people into, the 516 00:32:45.085 --> 00:32:48.285 beer world without necessarily feeding them, you know, a 517 00:32:48.285 --> 00:32:51.804 7.8% ABV, beer right out of the 518 00:32:51.804 --> 00:32:55.580 gate. Again, it's it's looking for those those gateway beverages 519 00:32:55.799 --> 00:32:59.480 that that help somebody who's not familiar with with the 520 00:32:59.480 --> 00:33:01.980 beer, or with wine, 521 00:33:04.120 --> 00:33:07.875 you know, ease their way into into to trying it and 522 00:33:08.115 --> 00:33:11.955 starting to appreciate the the craft behind it. Alright. Real 523 00:33:11.955 --> 00:33:15.475 quick for, for both of you. Most 524 00:33:15.475 --> 00:33:18.915 recent really good non henceforth beer that you've 525 00:33:18.915 --> 00:33:22.440 had that's kind of stuck with you? You? Most 526 00:33:22.440 --> 00:33:25.800 reason, I had a really good Bilzer, from Port 527 00:33:25.800 --> 00:33:29.640 City that I really appreciate. I'm a 528 00:33:29.640 --> 00:33:33.480 I'm a big fan of what Lost Gen is doing, and and I've 529 00:33:33.480 --> 00:33:36.615 had a couple of really nice beers over at Lost Generation. 530 00:33:37.735 --> 00:33:41.434 Excellent. Alright. Michael, Ben, thank you so much. Everybody, 531 00:33:41.895 --> 00:33:45.575 henceforth coming soon, please watch our social media space, their 532 00:33:45.575 --> 00:33:48.934 social media space as well. Thank you so much for being on the show. Thank 533 00:33:48.934 --> 00:33:52.640 you, Ben. For having us, Jake. We appreciate it. Thank you so much, 534 00:33:52.640 --> 00:33:56.400 Michael. Thank you so much, Ben, everybody. 1335 H 535 00:33:56.400 --> 00:34:00.160 Street Northeast, the place to be starting in about 536 00:34:00.160 --> 00:34:03.380 a week or so. Silver Branch 537 00:34:04.080 --> 00:34:07.865 taking over the old true respite spot may beat them to 538 00:34:07.865 --> 00:34:10.525 the punch. They might be open 539 00:34:11.705 --> 00:34:14.844 a day or two before. And so, yes, 540 00:34:15.464 --> 00:34:19.065 we lost Hellbender. City State is no longer 541 00:34:19.065 --> 00:34:22.630 brewing. And so two 542 00:34:22.630 --> 00:34:26.469 new area breweries, one part of the Silver Branch 543 00:34:26.469 --> 00:34:30.070 empire, the other brand new on H Street, that puts us 544 00:34:30.070 --> 00:34:33.764 at a net balance. All is in all 545 00:34:33.764 --> 00:34:37.525 is in perfect balance. We'd like to see it. And we know 546 00:34:37.525 --> 00:34:40.885 that, our good friend, Meth Gunasingh, who 547 00:34:40.885 --> 00:34:44.425 was brewing at City State, is now brewing at other half. 548 00:34:45.780 --> 00:34:49.540 Should you notice a uptick in the quality of 549 00:34:49.540 --> 00:34:52.900 other half beers? No. I'm kidding. But there is there 550 00:34:52.900 --> 00:34:56.340 is an all fuggle everything. To the podcast. It's 551 00:34:56.340 --> 00:34:59.880 fine. Right. Right. Shout out to the extra special bidders. 552 00:35:00.625 --> 00:35:04.305 We're thrilled that meth has landed on his feet at the wonderful 553 00:35:04.305 --> 00:35:08.145 other half DC's biggest brewery. So we're super pumped about 554 00:35:08.145 --> 00:35:11.825 that. In addition to Silver Branch 555 00:35:11.825 --> 00:35:15.530 opening, maybe a day or two ahead of henceforth 556 00:35:15.590 --> 00:35:19.190 opening. We just love hearing good news because there's so much bad news out in 557 00:35:19.190 --> 00:35:22.330 the world right now. We are depending on this good news. 558 00:35:22.790 --> 00:35:26.630 What else are we excited about right 559 00:35:26.630 --> 00:35:29.690 now? Patio actually, like, patio beers. 560 00:35:30.335 --> 00:35:32.595 We had a glimpse of it as you guys mentioned, 561 00:35:35.055 --> 00:35:38.835 this even earlier this week, over this weekend, it got rainy. You know? 562 00:35:39.295 --> 00:35:42.974 April showers bring May flowers and all that jazz, but the 563 00:35:42.974 --> 00:35:46.690 weather was gorgeous last week. And although it's a little chilly, you 564 00:35:46.690 --> 00:35:50.450 guys you you were expecting it. Don't don't act don't I'm brand 565 00:35:50.450 --> 00:35:54.210 new. Don't act like you haven't been here. Like, they 566 00:35:54.210 --> 00:35:57.890 experienced this. But I think next week looked pretty good. So I am 567 00:35:57.890 --> 00:36:01.695 here for all of the patios. I think we need to do a DC beer, 568 00:36:01.695 --> 00:36:05.535 hashtag patio beer edition of a 569 00:36:05.535 --> 00:36:09.375 Scoops article. I'll come I'll bring my camera. 570 00:36:09.375 --> 00:36:13.215 That's what I'm good for, camera and drinking. So, count 571 00:36:13.215 --> 00:36:16.950 me in. I wanna hear what everyone's favorite because, you know, we go to 572 00:36:16.950 --> 00:36:20.550 the breweries. We we're brewery people, but I know there's 573 00:36:20.550 --> 00:36:24.390 other good beer around DC on tap and good 574 00:36:24.390 --> 00:36:28.150 cocktail. I don't really go out that much other than 575 00:36:28.150 --> 00:36:31.685 breweries, like I said. I wanna hear from our listeners where 576 00:36:31.685 --> 00:36:35.365 we where you think DC beer folks should go to 577 00:36:35.365 --> 00:36:38.885 enjoy some patio beers. Show 578 00:36:38.885 --> 00:36:42.250 us. Show me the love. And speaking of love, can 579 00:36:42.250 --> 00:36:45.930 I give all of the ounces of love that I 580 00:36:45.930 --> 00:36:49.770 have right now to our newest Patriot members? We have 581 00:36:49.770 --> 00:36:53.370 a bunch of new members this month. We shouted you out in the 582 00:36:53.370 --> 00:36:57.145 newsletter. Thank you so much. We super appreciate 583 00:36:57.145 --> 00:37:00.665 you. I a lot of you came to the last beer share. Thank you, Jordan, 584 00:37:00.665 --> 00:37:04.184 for setting that for us, at Astro at 585 00:37:04.184 --> 00:37:07.625 AstroLab. Third Hill. Sorry. It's 586 00:37:08.000 --> 00:37:11.760 I'd I'm never gonna not say it. I'm so sorry. Matt's still there, so it's 587 00:37:11.760 --> 00:37:15.299 kind of a little bit Astrolab y to me. So don't be too mad. 588 00:37:16.000 --> 00:37:19.760 I mean, well, I promise. But, yes, I we had a 589 00:37:19.760 --> 00:37:23.345 really, really great turnout, but we still need more 590 00:37:23.345 --> 00:37:26.785 women showing. So come on, ladies. Come 591 00:37:26.785 --> 00:37:30.625 on. Let's let's let's represent. What are you guys 592 00:37:30.625 --> 00:37:34.464 gonna what are you gonna be drinking in the next couple weeks without 593 00:37:34.464 --> 00:37:36.484 me? That's true. 594 00:37:38.320 --> 00:37:41.920 Yep. Bless you. We 595 00:37:41.920 --> 00:37:45.619 gotta give me some feel. The or is that the margarita 596 00:37:45.680 --> 00:37:49.200 giving me feels? I don't know. This weekend is 597 00:37:49.200 --> 00:37:52.845 Oslo's Anniversary, and I know I'll be looking at a Czech dark lager 598 00:37:53.484 --> 00:37:57.085 as well as at least one, if not two, West 599 00:37:57.085 --> 00:38:00.925 Coast pills. But overall, we are almost 600 00:38:00.925 --> 00:38:04.605 into, as Rick Ross would say, season. 601 00:38:04.605 --> 00:38:07.425 Not music, but the beer. 602 00:38:08.710 --> 00:38:12.470 It's like a Hellas, but you can only drink two of them as opposed to 603 00:38:12.470 --> 00:38:16.170 drinking three Hellas. Big fan of that. 604 00:38:16.950 --> 00:38:20.310 Maybach music. Alright, folks. We are at 605 00:38:20.310 --> 00:38:24.105 DCbeer.com at DC beer in the socials, and every day, we're 606 00:38:24.105 --> 00:38:27.945 hustling. Oh, every day. DC beer. 607 00:38:27.945 --> 00:38:31.785 All I do is win. Alright, folks. At us about patios. Brandy 608 00:38:31.785 --> 00:38:35.225 and I wanna go on a DC world tour. Beer drinking 609 00:38:35.225 --> 00:38:39.033 patios. It can't just be dew drop. You know? You gotta give me something else. 610 00:38:39.433 --> 00:38:41.373 Mwah. You on the patio.