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? 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? 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? 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? 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 that the one I gave you? 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. But Like it was 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? 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. 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? 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. Yeah. No. Thank
you. 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 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? And what are you drinking? 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 are
the facts. That way. 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. 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.
Thanks, Jake. So I guess your next question is,
you all have an opening date yet. 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. The name
Henceforth, how did you come upon this?
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. 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. 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. So earlier, you mentioned
an inflection point for the beer industry as
well. Wondering if you can expand a bit on that.
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. 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 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. 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? 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 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?
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.
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. 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? 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. 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? 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.
It makes my heart happy to drink it, Ben. So 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
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. You're pretty much going to brew and then
sell everything on-site. Are you gonna do
growlers, crowlers, something along those lines?
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. Would that be bringing in a mobile
canning unit, something along those lines? 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. 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? 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.
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? 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. 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? You? Most
reason, I had a really good Bilzer, from Port
City that I really appreciate. 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.
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. For having us, Jake. We appreciate it. 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. 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. To the podcast. It's
fine. Right. Right. 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? 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? That's true.
Yep. Bless you. We
gotta give me some feel. The or is that the margarita
giving me feels? I don't know. 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.
Maybach music. Alright, folks. We are at
DCbeer.com at DC beer in the socials, and every day, we're
hustling. Oh, every day. DC beer.
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.
Mwah. You on the patio.