1 00:00:06,080 --> 00:00:09,440 Welcome back, everyone, to the DC Beer Show. We're @DCBeer 2 00:00:09,440 --> 00:00:13,120 across social media. Jordan, what are you drinking tonight? Hello, 3 00:00:13,120 --> 00:00:16,935 friends. I'm having the Harvey Wilder and Third Hills latest 4 00:00:16,935 --> 00:00:20,695 collaboration, our homecoming volume 2. I heavily hopped 5 00:00:20,695 --> 00:00:24,455 with Nelson and, some galaxy in there. So just 6 00:00:24,455 --> 00:00:27,595 drinking delightfully on this beautiful crisp 7 00:00:28,039 --> 00:00:31,880 fall evening. Hopefully everyone is doing well. And also shout out 8 00:00:31,880 --> 00:00:35,559 to all the veterans. Monday was Veterans Day, so I wanna give a a warm 9 00:00:35,559 --> 00:00:38,780 shout out and thank you to all the veterans for their service. 10 00:00:39,000 --> 00:00:42,505 Brandy, what are you sipping on tonight, lady? Let me 11 00:00:42,505 --> 00:00:46,045 just comment real quick about the wonderful release 12 00:00:46,184 --> 00:00:49,565 at Third Hill this past Friday. 13 00:00:50,105 --> 00:00:53,945 We had a great time. Thank you, Third Hill and the Harvey Wilder 14 00:00:53,945 --> 00:00:57,680 Foundation for hosting that event. And, the 15 00:00:57,680 --> 00:01:01,520 the volume 2 was quite lovely. Thank you, Jordan. That is not 16 00:01:01,520 --> 00:01:05,120 what I'm drinking because I do not choose to have a hazy 17 00:01:05,120 --> 00:01:08,640 IPA on a very cold day, but I'm about to 18 00:01:08,640 --> 00:01:10,740 crack open a 19 00:01:12,185 --> 00:01:15,804 a Virginia's porter, the wonderful, 20 00:01:16,505 --> 00:01:19,945 wonderful porter from Dynasty. Hell, 21 00:01:19,945 --> 00:01:23,625 yes. Love Dynasty, Lost Lagers, Mount 22 00:01:23,625 --> 00:01:27,020 Vernon. I'm here for this. So that is what I'm drinking. 23 00:01:27,160 --> 00:01:30,920 Mister Berg Scoops, what, what's he got? I'm 24 00:01:30,920 --> 00:01:34,600 keeping it not local because I was just in upstate New York in 25 00:01:34,600 --> 00:01:38,440 Central New York, and I picked up, from Hamburg Brewing 26 00:01:38,440 --> 00:01:41,925 Company, which is in Western New York, just south of Buffalo, their Lakeview 27 00:01:42,065 --> 00:01:45,825 Lager. A lovely American style lager. Yeah. 28 00:01:45,825 --> 00:01:49,345 Nothing wrong with that. I could drink another, but I don't have 29 00:01:49,345 --> 00:01:53,105 another, which means that I'll be going to Wegmans, next time I'm up there and 30 00:01:53,105 --> 00:01:56,670 grabbing another 6 pack. So shout out to Hamburg, New 31 00:01:56,670 --> 00:02:00,350 York, just off of, I90. I wanna do some shout 32 00:02:00,350 --> 00:02:04,110 outs since you're shouting out some folks. Let me shout out 33 00:02:04,110 --> 00:02:07,549 our new Patreon members. Hello, Patreon 34 00:02:07,549 --> 00:02:11,254 members. We love you. We have so many wonderful 35 00:02:11,314 --> 00:02:14,935 Patreon members now. It's it's actually almost unbelievable. 36 00:02:15,155 --> 00:02:18,855 I wanna cry sometimes just seeing all the amazing folks. 37 00:02:19,314 --> 00:02:22,769 But I want to, especially call out several 38 00:02:22,769 --> 00:02:26,530 new members. So we have Fabio Garcia who joined us 39 00:02:26,530 --> 00:02:30,129 last week. And that if that name sounds familiar, it 40 00:02:30,129 --> 00:02:33,650 should because he's your favorite brewer's favorite brewer. Thank you, 41 00:02:33,650 --> 00:02:37,409 Fabio, for being a Patreon member. We love you. We support you, and thank 42 00:02:37,409 --> 00:02:41,254 you for supporting us. Michael O'Connor. I met 43 00:02:41,254 --> 00:02:45,095 Michael at the Really Local Ale Fest, and, 44 00:02:45,495 --> 00:02:48,855 he's one of our brand new members. And then, Jeff. Hey, 45 00:02:48,855 --> 00:02:52,420 Virginia. Howdy. Hey, Jeff. Thank you for being 46 00:02:52,420 --> 00:02:55,800 our enthusiast member. He just signed up. 47 00:02:56,340 --> 00:02:59,720 So cheers to you guys. I hope to see all of you, 48 00:02:59,940 --> 00:03:03,400 especially the new members at our upcoming beer share 49 00:03:03,620 --> 00:03:07,295 at Atlas on Sunday. Actually, it's this Sunday 50 00:03:07,595 --> 00:03:11,275 17th from 2 to 5. So come join us. This is our 1st 51 00:03:11,275 --> 00:03:14,575 beer share at Atlas, which is shocking, I know. 52 00:03:15,194 --> 00:03:18,790 But we can't wait to, hang out in Ivy city. I'm really looking 53 00:03:18,790 --> 00:03:22,230 forward to the beer share this week. It's not as if we don't have phenomenal 54 00:03:22,230 --> 00:03:25,690 beer every time, but is it just the fact that the temperature is finally 55 00:03:26,630 --> 00:03:30,310 creating some seasonal, varieties. I'm really excited for, you 56 00:03:30,310 --> 00:03:34,045 know, Stout and Porter season, especially just having some more of that that hacks 57 00:03:34,045 --> 00:03:37,645 and and some robust Porter, from some of our some of my favorite local spots. 58 00:03:37,645 --> 00:03:41,485 So really looking forward to that. And it's in time for some 59 00:03:41,485 --> 00:03:45,325 opening some of those wells you may have been, saving and holding onto, especially 60 00:03:45,325 --> 00:03:48,470 ahead of thanksgiving. So definitely come out and support. And, 61 00:03:48,950 --> 00:03:52,470 just to piggyback on on Brandy's, you know, gratitude to our our 62 00:03:52,470 --> 00:03:56,230 Patreon members, please, please, please don't forget to to gift your 63 00:03:56,230 --> 00:03:59,990 favorite beer or local DC Beer nerd some DC Beer 64 00:03:59,990 --> 00:04:03,125 swag. So we have a a ton of swag, available to you guys on the 65 00:04:03,125 --> 00:04:06,485 website. So check out everything, latest articles, latest 66 00:04:06,485 --> 00:04:10,325 swag, and obviously, latest events on dcb.com. And 67 00:04:10,325 --> 00:04:13,705 hats. I love my DC Beer hats, my little beanie. 68 00:04:13,845 --> 00:04:17,670 Yes. Give that give me the coverage. Give me the beer coverage and 69 00:04:17,670 --> 00:04:21,350 the head coverage. So the day before our beer share, 70 00:04:21,350 --> 00:04:25,030 that's Saturday 16th, recall that there were a 71 00:04:25,030 --> 00:04:28,875 couple kegs that NRG, neighborhood restaurant group, 72 00:04:29,035 --> 00:04:32,575 couldn't get through customs. There was, like, a port strike, 73 00:04:32,715 --> 00:04:36,175 and so there weren't any gravity kegs at Stalingaster 74 00:04:36,475 --> 00:04:40,315 this year from German breweries. They're here. They're 75 00:04:40,315 --> 00:04:44,090 in the states, and they're gonna be at shelter 76 00:04:44,150 --> 00:04:47,910 at the roost on Saturday. Nice weather for 77 00:04:47,910 --> 00:04:51,690 just, like, crushing some lagers, 4 gravity 78 00:04:51,750 --> 00:04:55,110 kegs. We got 2 Keller beers, a 79 00:04:55,110 --> 00:04:58,595 Dunkle, and a Maerzen from 3 80 00:04:58,895 --> 00:05:02,655 different German breweries. If Stein were here, I 81 00:05:02,655 --> 00:05:06,415 would let him pronounce them. I'm not gonna try, except 82 00:05:06,415 --> 00:05:10,255 that there's, is one of them, and I can say that because 83 00:05:10,255 --> 00:05:13,979 of former baseball, Yankee and twin second basement, 84 00:05:13,979 --> 00:05:17,740 Chuck Knobloch. So that's easy enough to pronounce. The other 85 00:05:17,820 --> 00:05:21,120 there's at least one more from, Acorn, 86 00:05:21,419 --> 00:05:24,800 and they are also bringing not on a gravity 87 00:05:24,860 --> 00:05:28,634 keg, but their Rauch beer as well. So 88 00:05:28,694 --> 00:05:32,395 happy happy. I think that this weekend could be a very 89 00:05:32,535 --> 00:05:36,375 beer y weekend indeed. It's super cool that NRG actually 90 00:05:36,375 --> 00:05:40,090 followed through and, like, they still got those beers. Obviously, not in time 91 00:05:40,090 --> 00:05:43,930 for Snally, but they're here now. I know where Mike Stein's gonna 92 00:05:43,930 --> 00:05:47,470 be probably on Saturday for that berry weekend. 93 00:05:47,850 --> 00:05:51,150 And speaking of berry, we have The Beery 94 00:05:51,450 --> 00:05:54,745 Godmother back in DC 95 00:05:55,445 --> 00:05:59,044 at the end of the month, November 24th, which is 96 00:05:59,044 --> 00:06:02,805 a Saturday, folks. No. Wait. It's a Sunday. Wait. Wait. 97 00:06:02,805 --> 00:06:06,599 What's November 24th? Is it the 24th? Yes. The Sunday. Sorry 98 00:06:06,599 --> 00:06:10,439 about that. Sunday. It is 1 week after our beer share. 1 99 00:06:10,439 --> 00:06:14,120 one week one week after our beer share, the Biri godmother is 100 00:06:14,120 --> 00:06:17,340 heading back up to the DC area specifically 101 00:06:18,280 --> 00:06:21,715 for this event. So if you guys are have been 102 00:06:21,715 --> 00:06:24,375 following our social media or get our newsletter, 103 00:06:25,635 --> 00:06:29,475 you should. You learned that we did 104 00:06:29,475 --> 00:06:33,075 a collaboration with the Biri Godmother at Wright Proper 105 00:06:33,075 --> 00:06:36,550 Shaw. Super huge shout out to Wright Proper Shaw, 106 00:06:36,550 --> 00:06:40,390 especially Josh Chapman. Lost Lagers, Mike Stein, our very 107 00:06:40,390 --> 00:06:43,910 own Mike Stein, found an amazing old Czech 108 00:06:43,910 --> 00:06:46,665 style lager recipe from this 109 00:06:47,285 --> 00:06:50,585 brewery, and the name translates 110 00:06:50,805 --> 00:06:54,585 into corner. So if you've if you've noticed that we've 111 00:06:55,125 --> 00:06:58,885 announced or released the name of the beer, it's and you're like, why did they 112 00:06:58,885 --> 00:07:02,330 come up with corner Chuck? It's because 113 00:07:02,550 --> 00:07:06,389 of the word in in Chuck. So thank 114 00:07:06,389 --> 00:07:10,229 you, Mike Stein. Thank you, Lost Lagers. Thank you to 115 00:07:10,229 --> 00:07:14,010 Josh Chapman. And of course, Latrice Harris, The Beery Godmother. 116 00:07:14,175 --> 00:07:18,014 The Women's Brew Culture Club, we were also involved, and 117 00:07:18,014 --> 00:07:21,694 we had a wonderful collaboration morning at Wright proper in 118 00:07:21,694 --> 00:07:25,455 Shaw, and that is actually where the beer release party is going to be 119 00:07:25,455 --> 00:07:29,270 on 24th. I really genuinely hope 120 00:07:29,270 --> 00:07:33,030 to see everybody. What a wonderful group this is, and it's gonna 121 00:07:33,030 --> 00:07:36,790 be an amazing beer, check style lager. And honestly, 122 00:07:36,790 --> 00:07:40,255 if Mike Stein was on here, he would be able to tell you so much 123 00:07:40,255 --> 00:07:44,014 more about this beer, but you're just gonna have to 124 00:07:44,014 --> 00:07:47,395 come try it in person. The event is from 3 to 6, 125 00:07:48,095 --> 00:07:51,315 so make sure you swing by. So excited to see you, Latrice. 126 00:07:51,775 --> 00:07:55,510 Jordan, are you jazzed about this collab? I think jazz, he still wouldn't 127 00:07:55,510 --> 00:07:58,970 do it justice. Extremely excited about it, just because, 128 00:07:59,270 --> 00:08:02,790 again, it it was not only a a a superstar cast 129 00:08:02,790 --> 00:08:06,405 of of, you know, just collaborators to kinda bring the 130 00:08:06,485 --> 00:08:10,005 the beer to light. But I just thought it was a, phenomenal way to kinda 131 00:08:10,005 --> 00:08:13,705 connect the East Coast, if you will, because, you know, we've got representation 132 00:08:13,764 --> 00:08:17,605 out of out of my home state of Georgia all the way up to, to 133 00:08:17,605 --> 00:08:20,970 the to Maryland and and the DC area. So so super excited about it. 134 00:08:21,690 --> 00:08:25,310 And also just how can you not be excited about a dark, 135 00:08:25,690 --> 00:08:29,210 Czech dark lager being dropped in the middle of November. So It's not a hazy 136 00:08:29,210 --> 00:08:32,830 IPA, Jordan. Sorry. Well, see, here's the thing. Here's the thing. 137 00:08:33,144 --> 00:08:36,765 You know? I I I'm a man of many hats and taste buds, 138 00:08:36,904 --> 00:08:40,664 and I I do make room for my for the Czech dark lagers. But, Jake, 139 00:08:40,664 --> 00:08:44,345 what else is on your mind, sir? What you thinking in terms of beer? Yeah. 140 00:08:44,345 --> 00:08:47,930 So, I mean, I'm I'm always down for a Czech dark lager. This is 141 00:08:47,970 --> 00:08:51,810 this one's coming in at, like, 5.2, I think, is what it's 142 00:08:51,810 --> 00:08:55,510 gonna finish at, which means that yeah. Really, 143 00:08:55,649 --> 00:08:59,410 you know, if it were 75 and sunny, you could drink it. It's 45 144 00:08:59,410 --> 00:09:03,004 and cloudy. You could drink it a beer for, you know, 4 145 00:09:03,004 --> 00:09:06,685 5ths of the calendar year. But since Latrice is a beer 146 00:09:06,685 --> 00:09:10,384 educator, I was gonna bring up one more event on my radar. 147 00:09:10,845 --> 00:09:14,600 That's about beer education. And it's, Neil 148 00:09:14,600 --> 00:09:18,120 Witt used to work for Boulevard Brewing in Kansas 149 00:09:18,120 --> 00:09:21,740 City. He's gonna be at Churchkey on Tuesday 150 00:09:21,959 --> 00:09:25,420 19th, teaching an off flavor class, 151 00:09:25,720 --> 00:09:29,415 which I think is really, really useful. One 152 00:09:29,415 --> 00:09:32,615 of the few times I've ever sent a beer back was at 153 00:09:32,615 --> 00:09:36,375 Churchkey, because of a buttery a 154 00:09:36,375 --> 00:09:39,675 butterscotch diacetyl note in a beer, 155 00:09:40,375 --> 00:09:44,190 and Greg Engert and Naheem Simons, 156 00:09:44,250 --> 00:09:47,770 now in Hawaii, ex Churchkey NRG beer 157 00:09:47,770 --> 00:09:51,530 person, both took sips and agreed, and that was, 158 00:09:51,530 --> 00:09:54,995 you know, one of the ways. So I was like, oh, I might actually 159 00:09:55,055 --> 00:09:58,735 know something of what I'm talking about here. But yeah. 160 00:09:58,735 --> 00:10:00,035 Check out our site, dcbeer.com/events. 161 00:10:02,335 --> 00:10:05,955 It's on there. Learning about beer that way, 162 00:10:06,230 --> 00:10:09,510 drinking a bad beer, drinking what the beer is supposed to taste like side by 163 00:10:09,510 --> 00:10:13,190 side. Very cool. It should be eye opening. I know we've done 164 00:10:13,190 --> 00:10:16,570 educational classes. The Women's Brew Culture Club did an off flavor 165 00:10:16,950 --> 00:10:20,565 class, which was so so informative. And, like, 166 00:10:20,565 --> 00:10:23,365 everyone's like, oh my god. When's the next one? Like and because it was women's 167 00:10:23,365 --> 00:10:26,725 brew culture club, they're like, can I bring my my boss or my my dad 168 00:10:26,725 --> 00:10:29,945 or whoever next time? And I'm pretty sure, 169 00:10:30,480 --> 00:10:34,100 as long as everything goes to plan, that Mike Stein, 170 00:10:34,240 --> 00:10:38,020 our resident beer historian educator, and Latrice, 171 00:10:38,080 --> 00:10:41,600 the beer godmother, they are hopefully going 172 00:10:41,600 --> 00:10:44,899 to meet up and give this little mini class 173 00:10:45,375 --> 00:10:49,155 about Czech Lagers right before the beer release. So 174 00:10:49,455 --> 00:10:53,135 this is not confirmed yet, so if it doesn't happen, don't come knocking down my 175 00:10:53,135 --> 00:10:56,975 door being angry with me. But it is in the works, and so if 176 00:10:56,975 --> 00:11:00,330 you really want this to happen, speak up, let us know, 177 00:11:00,710 --> 00:11:04,550 and we'll we'll definitely get the ball rolling on that. But definitely keep an 178 00:11:04,550 --> 00:11:08,010 eye out for our next educational and or, like, beer, 179 00:11:08,310 --> 00:11:12,150 you know, informative events. Thank you to Churchkey for doing 180 00:11:12,150 --> 00:11:15,795 that. I'm excited. I hope I get to make that event. Also, not for nothing. 181 00:11:16,095 --> 00:11:19,795 It's usually easier to spike, like, macro. 182 00:11:19,855 --> 00:11:23,695 Think Bud, Miller, Coors with these off flavors. And so I 183 00:11:23,695 --> 00:11:27,235 have it on good authority that for the first time ever, 184 00:11:27,610 --> 00:11:31,070 there's going to be a keg of macro beer 185 00:11:31,450 --> 00:11:34,970 at Churchkey on Tuesday for the off flavor 186 00:11:34,970 --> 00:11:38,730 class. Interesting. Yeah. Maybe if you're lucky, come 187 00:11:38,730 --> 00:11:42,525 Wednesday, they'll do, like, kill the keg, you know, we can get, like, 188 00:11:42,765 --> 00:11:46,605 dollar drafts of whatever it is. For. It's above light. That's right. Yeah. 189 00:11:46,605 --> 00:11:49,245 We could we can take it back, like, you know, like, we're at, like, the 190 00:11:49,245 --> 00:11:53,085 elk's lodge back in the day. That that's awesome. So November's just been 191 00:11:53,085 --> 00:11:55,965 a chock full of events, and I I think we'd be remiss to not shout 192 00:11:55,965 --> 00:11:59,509 out Hellbender. They just celebrated their 10th anniversary. So, 193 00:11:59,730 --> 00:12:03,490 if you're still looking just for some events or breweries to visit locally, check out 194 00:12:03,490 --> 00:12:07,009 Hellbender. I hear everything is is delicious and 195 00:12:07,009 --> 00:12:10,449 delightful over there, and I'm sure they would appreciate the love of being their 196 00:12:10,449 --> 00:12:14,275 10th anniversary month. Jake, is it true that you 197 00:12:14,275 --> 00:12:17,975 had a conversation today that the folks don't wanna hear about? 198 00:12:18,035 --> 00:12:21,875 It is true indeed. And so we're going a little bit further afield 199 00:12:21,875 --> 00:12:25,475 than, like, DC because I met these folks in 200 00:12:25,475 --> 00:12:28,889 Baltimore even though I first had their beer in 201 00:12:28,889 --> 00:12:32,350 Brooklyn, it's Hagerstown's Thick and Thin Brewing. 202 00:12:32,569 --> 00:12:36,009 We've got Derek Sieward and Jake Beamer here. 203 00:12:36,009 --> 00:12:39,769 Everybody, say hello. How's it going, guys? Hey. Thanks for having us on. 204 00:12:39,769 --> 00:12:43,365 What up? I'm gonna jump right in with a question, and that's 205 00:12:43,524 --> 00:12:47,125 you all actually distribute to DC, and we 206 00:12:47,125 --> 00:12:50,725 don't see a lot of other breweries out your 207 00:12:50,725 --> 00:12:54,245 way, even in Frederick and Montgomery counties. See, 208 00:12:54,245 --> 00:12:57,605 breweries by bypass DC. You all are 209 00:12:57,605 --> 00:13:01,270 here, so thank you. Yes. Well, we we were 210 00:13:01,270 --> 00:13:05,110 in DC up until recently. We've actually, switched 211 00:13:05,110 --> 00:13:08,950 to a different distributor, so but the plan is to get us back 212 00:13:08,950 --> 00:13:12,730 in there as soon as possible. We're just kinda working our way out from Washington 213 00:13:12,790 --> 00:13:16,154 and Frederick Counties, and slowly building 214 00:13:16,154 --> 00:13:19,835 that, that rapport with the new distributor. But we'll 215 00:13:19,835 --> 00:13:23,195 get we'll get out your way again soon. You probably still have some stuff 216 00:13:23,195 --> 00:13:26,910 from our previous distribution contract, if 217 00:13:26,910 --> 00:13:30,370 that's what you're seeing out there on in stores and at bars and stuff. 218 00:13:30,670 --> 00:13:34,190 Yeah. Because I've definitely seen it, one of my locals, which is Warden and 219 00:13:34,190 --> 00:13:37,950 Wines over here in Northeast DC. That's where I've been buying the thick and thin 220 00:13:37,950 --> 00:13:41,645 stuff. Yeah. Definitely. I know day sauce was doing really well. That's 221 00:13:41,645 --> 00:13:45,485 our American style Pilsner, and we were selling the hell out of that 222 00:13:45,485 --> 00:13:48,865 in DC for a long time. So appreciate it. 223 00:13:49,005 --> 00:13:52,600 DC likes itself some lagers. But right now, I 224 00:13:52,600 --> 00:13:55,720 understand you all are sipping on on an IPA. You wanna tell us a little 225 00:13:55,720 --> 00:13:59,560 bit about that beer? Yeah. So, yeah, this what I'm drinking 226 00:13:59,560 --> 00:14:03,320 is our glamp site, our session IPA that, actually 227 00:14:03,320 --> 00:14:07,125 won us best in show with the Maryland Craft Brewing 228 00:14:07,125 --> 00:14:10,645 Association. So, it was, you know, 229 00:14:10,645 --> 00:14:14,345 something we try to do, 4.7% session, 230 00:14:14,645 --> 00:14:18,405 kinda more on your traditional American e West Coast 231 00:14:18,405 --> 00:14:22,220 y side, giving that full body kinda multi, but still 232 00:14:22,220 --> 00:14:25,580 being that low percentage that you could drink all day, if you are 233 00:14:25,580 --> 00:14:29,420 glamping. If I may nerd out for a moment Yeah. A lot of session 234 00:14:29,420 --> 00:14:32,780 IPAs, they come across as a little thin in the 235 00:14:32,780 --> 00:14:36,585 body. Yeah. This one does not. Yeah. What's 236 00:14:36,665 --> 00:14:40,025 what's the secret sauce in there? Like, it's got you know, it doesn't have that 237 00:14:40,025 --> 00:14:43,645 American IPA, like, old school, like, you know, caramel malt beef. 238 00:14:43,945 --> 00:14:47,625 But, you know, there's enough where you can hang the hops on it. Yeah. 239 00:14:47,625 --> 00:14:51,400 For sure. I think, we actually have have tweaked this 240 00:14:51,400 --> 00:14:55,080 recipe over the the two and a half short years, that 241 00:14:55,080 --> 00:14:58,920 we've been brewing. Last year, we won gold for this beer, and 242 00:14:58,920 --> 00:15:02,685 we weren't expecting it because we weren't really done with the recipe yet. So it 243 00:15:02,685 --> 00:15:06,525 felt good to to get recognized again for this beer. With all the 244 00:15:06,525 --> 00:15:09,965 tweaking, we really wanted it to be that special 245 00:15:09,965 --> 00:15:13,805 session. Again, that is whole bodied and and has the 246 00:15:13,805 --> 00:15:17,510 right hop characteristics in combination as well as the 247 00:15:17,510 --> 00:15:21,210 right maltiness and sweetness and and bitterness. So I think we 248 00:15:21,590 --> 00:15:25,270 we kinda, you know, not to toot our own horn, but hit hit the nail 249 00:15:25,270 --> 00:15:29,050 on the head with this one for sure. The first two beers that I had 250 00:15:29,110 --> 00:15:32,345 from thick and thin were glamping, and then another, 251 00:15:33,365 --> 00:15:37,084 reasonably low ABVhoppy ale, but with New Zealand hops. And then 252 00:15:37,125 --> 00:15:40,805 Oh, yeah. Yeah. That was our yeah. That was our our 253 00:15:40,805 --> 00:15:44,245 halfling beer. So we actually brew that with it's a 254 00:15:44,245 --> 00:15:48,060 5% session hazy IPA with bergamot. So So we we like 255 00:15:48,060 --> 00:15:51,820 to do those fun traditional styles really well, but then add 256 00:15:51,820 --> 00:15:55,660 our fun flair on it. So we we add a whole bunch of, you know, 257 00:15:55,660 --> 00:15:59,020 fun ingredients into things, but that's one of our favorite beers is 258 00:15:59,020 --> 00:16:02,555 Hafslang for sure. So those are sort of on the lighter side, 259 00:16:02,555 --> 00:16:06,315 the thinner side, if you will. Winter winter's coming down the 260 00:16:06,315 --> 00:16:09,755 pike. What are you all working on in terms of the thick for thick and 261 00:16:09,755 --> 00:16:12,815 thin? So our winter seasonal beer 262 00:16:13,115 --> 00:16:16,120 is our bearskin chocolate oatmeal stout, 263 00:16:16,820 --> 00:16:20,580 and that's also coming in at a lower ABV too. We're 264 00:16:20,580 --> 00:16:24,279 looking atwhat is that? 5 5.6? So 265 00:16:25,140 --> 00:16:28,705 so it's still, you know, sessionable, kind of. It's not a big 266 00:16:28,705 --> 00:16:32,485 heavy imperial stout, but you do still get those big chocolate notes 267 00:16:32,945 --> 00:16:36,305 that you would get, that you would expect from a, a nice 268 00:16:36,305 --> 00:16:40,065 stout. Mhmm. And we also offer that on Nitro here at the 269 00:16:40,065 --> 00:16:43,630 brewery. At the brewery, you all have a, pour your own 270 00:16:43,850 --> 00:16:47,210 system where guests can pour their own beer. That's 271 00:16:47,210 --> 00:16:50,570 right. Do they know what they're doing, or are they getting, like, an awful lot 272 00:16:50,570 --> 00:16:54,090 of foam? We've got we've got a couple of those places, and, 273 00:16:54,330 --> 00:16:57,755 you you can always tell who's poured a beer before and who hasn't. 274 00:16:58,055 --> 00:17:01,655 Yeah. It's always a challenge. You know, it's exciting for 275 00:17:01,655 --> 00:17:04,775 people to kind of, you know, take the reins and and be able to get 276 00:17:04,775 --> 00:17:08,454 in there and pour their own beer, but it is, not always 277 00:17:08,454 --> 00:17:12,109 that efficient. As you said, like, you know, you you 278 00:17:12,109 --> 00:17:15,650 would assume that people know to kinda, like, tilt their glass and, 279 00:17:16,270 --> 00:17:19,950 hold the glass the correct way to not get a bunch of foam, but it's 280 00:17:19,950 --> 00:17:23,724 that's usually not the case, so we just let them have fun, and we kinda 281 00:17:23,724 --> 00:17:27,565 have to clean up behind them almost. Respectfully, of course. So, like, a lot 282 00:17:27,565 --> 00:17:31,325 of our viewing listening audience is pretty familiar with Frederick and 283 00:17:31,325 --> 00:17:34,545 all the breweries there, but less so Hagerstown. 284 00:17:35,110 --> 00:17:38,649 So, like, what you've all been open about 2 ish years now. 285 00:17:39,029 --> 00:17:42,710 What's Yeah. What's the community reception like? What's the vibe been? 286 00:17:42,710 --> 00:17:46,389 Like, when I think of Hagerstown, I tend to think of, like, 287 00:17:46,630 --> 00:17:49,795 you know, a handful of breweries that do sort of like more old world, 288 00:17:50,115 --> 00:17:53,955 German British styles, and then, of course, like, delicious donuts. Well, there's some 289 00:17:53,955 --> 00:17:57,575 awesome breweries here besides us, but, yeah, we just celebrated 290 00:17:57,795 --> 00:18:01,200 our 2 year anniversary in August. We had a big party, 291 00:18:02,139 --> 00:18:05,899 pig roast, and had a special beer release for that. But, yeah, we're surrounded 292 00:18:05,899 --> 00:18:09,519 by, I think, 5 other breweries in the in the Yeah. Vicinity. 293 00:18:09,659 --> 00:18:13,275 I think what I always say is people always do the Frederick beer tour. 294 00:18:13,515 --> 00:18:17,275 Right? It's you always hear about the idiom, you go to Old Mother, and so 295 00:18:17,275 --> 00:18:20,715 on and so forth. But I think Hagerstown has great beer 296 00:18:20,715 --> 00:18:24,315 tour potential as well. I mean, you think about it, there's probably 5 or 297 00:18:24,315 --> 00:18:28,139 6 breweries within 15 minutes of us. So even taking 298 00:18:28,139 --> 00:18:31,980 a bus from here to Cushwa, Upperstem, I mean, you you 299 00:18:31,980 --> 00:18:35,740 name it. There's there's plenty of breweries around us. So I think we're kind of 300 00:18:35,740 --> 00:18:38,955 that untapped brewery tour scene. So someone 301 00:18:39,434 --> 00:18:43,034 people want a new change of pace, I think the Hagerstown Brewery Tour is is 302 00:18:43,034 --> 00:18:46,875 definitely worthwhile. There's some great stuff going on here. But, yeah, 303 00:18:46,875 --> 00:18:50,715 other breweries around us, we've got we've got interchange. As 304 00:18:50,715 --> 00:18:53,855 we said, we've got Cushwa. We've got, Upper Stem. 305 00:18:54,360 --> 00:18:57,720 Antietam. I forget it. Yeah. Antietam. And, 306 00:18:58,200 --> 00:19:02,040 I mean, Potomac Ridge, there's a bunch of breweries, you know, around 307 00:19:02,040 --> 00:19:05,820 us that for sure is is worth the trip to to hit all of. 308 00:19:05,880 --> 00:19:09,559 Alright. So we've talked a little IPA. We've talked a little lager. We've talked 309 00:19:09,559 --> 00:19:12,965 a little stout. You all have any plans to get 310 00:19:12,965 --> 00:19:16,485 into some a bit more in 311 00:19:16,485 --> 00:19:20,245 terms of sours? I know that you all do a 312 00:19:20,245 --> 00:19:23,925 seltzer. You kinda gotta, like, be out there with a a bunch of different 313 00:19:23,925 --> 00:19:27,769 styles. Kettle sours, mixed fermentation, any barrel aging 314 00:19:27,769 --> 00:19:31,610 coming up? Yeah. We've kinda played around with with all those things over the 315 00:19:31,610 --> 00:19:35,390 past couple years. We've even done some barrel aged Brett beers, 316 00:19:35,450 --> 00:19:39,210 some mixed fermentation. We have this beer, quest master, that we've 317 00:19:39,210 --> 00:19:42,805 been putting out that is our, bourbon barrel aged 318 00:19:42,865 --> 00:19:46,465 imperial stout. It's aged in McClintock bourbon 319 00:19:46,465 --> 00:19:49,985 barrels, which is a a Frederick distillery. And, we 320 00:19:49,985 --> 00:19:53,125 also have been messing around with some some fruited sours. 321 00:19:53,730 --> 00:19:57,090 They're not kettle sours though. If you wanna be technical, we're 322 00:19:57,090 --> 00:20:00,770 using Philly Sour Yeast, which produces lactic acid during 323 00:20:00,770 --> 00:20:04,310 fermentation. So we don't have to worry about any of those weird 324 00:20:04,610 --> 00:20:08,370 butyric acid off flavors of baby vomit or something like 325 00:20:08,370 --> 00:20:11,845 that. Nobody likes that. No. Our staple fruited sour 326 00:20:11,845 --> 00:20:15,445 is, we kinda have, like, a a a line of fruited sours that are all 327 00:20:15,445 --> 00:20:19,205 called f bombs, and it's a fruit bomb, by the way, but it's, 328 00:20:19,445 --> 00:20:22,905 we have tangerine pretty much year round, and then we just released 329 00:20:23,540 --> 00:20:26,660 the blueberry f, today, which also has, 330 00:20:26,980 --> 00:20:30,040 cinnamon and clove in it. So you get this nice kind of, like, 331 00:20:30,580 --> 00:20:34,260 pie custard vibe to it. It's really, really 332 00:20:34,260 --> 00:20:38,100 enjoyable. Yeah. Some and some fall spices there as as the weather 333 00:20:38,100 --> 00:20:41,905 turns. Yeah. Yeah. Port City uses a yeast like this as 334 00:20:41,905 --> 00:20:45,745 well, for one of for, I think, really, their only sour. I 335 00:20:45,745 --> 00:20:49,345 think it comes from Lallemand. You wanna talk to us a little bit more 336 00:20:49,345 --> 00:20:52,590 about how this yeast works in terms of, like, kicking off, 337 00:20:52,910 --> 00:20:56,530 lactic acid so that it ferments and also sours? 338 00:20:57,150 --> 00:21:00,590 Yeah. So I guess with a with a typical kettle sour, you're 339 00:21:00,590 --> 00:21:04,430 brewing your wort normally and then leaving your wort 340 00:21:04,430 --> 00:21:08,095 in the kettle and adding lactic acid back, 341 00:21:08,415 --> 00:21:12,175 bacteria. But in this case, we do the whole normal 342 00:21:12,175 --> 00:21:15,795 process of brewing and sending the wort 343 00:21:16,095 --> 00:21:19,660 into the fermenter, at which point we add this yeast. 344 00:21:19,660 --> 00:21:23,340 So this yeast produces alcohol, but it also, in the process 345 00:21:23,340 --> 00:21:26,860 of as a byproduct, is producing lactic acid. So it's 346 00:21:26,860 --> 00:21:30,540 still biological lactic acid, which is better than the 347 00:21:30,540 --> 00:21:34,144 other alternative, which is to just add straight up chemical lactic 348 00:21:34,205 --> 00:21:37,804 acid to your finished beer. So it's we kinda get the best of both worlds 349 00:21:37,804 --> 00:21:41,325 and it's been turning out really well. Yeah. It's worked out really well for us 350 00:21:41,325 --> 00:21:45,005 so far and we've got a lot of positive feedback from even our fun one 351 00:21:45,005 --> 00:21:48,770 offs hours like we do, the blue sharknado. So it tastes 352 00:21:48,770 --> 00:21:52,450 like those gummy blue sharks. So we do all sorts of weird fun one 353 00:21:52,450 --> 00:21:55,330 offs with them, which, you know, we like to enjoy because we get to goof 354 00:21:55,330 --> 00:21:59,090 around and have fun too. Yeah. But a a lot of those, the the the 355 00:21:59,090 --> 00:22:02,184 sillier stuff is kind of we'll do, like, 1 or 2 barrels of it, and 356 00:22:02,184 --> 00:22:05,304 it'll just be available in the tap room. And it's a way to kinda get 357 00:22:05,304 --> 00:22:08,585 our guests, get people to come out over the mountain and, you know, come out 358 00:22:08,585 --> 00:22:11,945 to Hagerstown and River Oaks. Fair enough. I mean, you're also competing with 359 00:22:11,945 --> 00:22:15,010 interchange and their many Kiki style beers, So 360 00:22:15,330 --> 00:22:18,929 Yeah. Yes. Alright. When you've got first time folks coming 361 00:22:18,929 --> 00:22:22,770 in and they, like, they ask what you're about, what do 362 00:22:22,770 --> 00:22:26,370 you usually give them in terms of beer? Yeah. I think, 363 00:22:26,850 --> 00:22:30,575 I always ask them what kind of beer they like to enjoy, and then kind 364 00:22:30,575 --> 00:22:34,195 of give them that full range of spectrum. I don't kind of like guessing 365 00:22:34,815 --> 00:22:38,335 what people like, but, I mean, we have a ton of 366 00:22:38,335 --> 00:22:41,935 different varieties of IPAs. I can give an IPA flight. I think a 367 00:22:41,935 --> 00:22:45,600 couple of my favorites are, the Kaiju. 368 00:22:46,060 --> 00:22:49,740 It's our rice lager, with yuzu. So it kind of gives 369 00:22:49,740 --> 00:22:53,500 that, you know, it's almost a perceived sweetness or 370 00:22:53,500 --> 00:22:57,165 tartness that you get in a Radler, but not quite, 371 00:22:57,405 --> 00:23:01,185 because it's in a rice lager. It it's very interesting, intriguing, 372 00:23:02,045 --> 00:23:05,245 but there we have a lot of those beers that if people just say surprise 373 00:23:05,245 --> 00:23:08,925 me, I can just give them all the fun stuff that that we 374 00:23:08,925 --> 00:23:12,765 like to enjoy and make, as well as our cores are solid too. 375 00:23:12,765 --> 00:23:16,580 So it's it's a fun toss-up. How are y'all looking in terms of 376 00:23:16,580 --> 00:23:19,640 canning, aluminum, getting ready for 2025, 377 00:23:21,140 --> 00:23:24,740 see how that shakes out? Yeah. We've, we kind 378 00:23:24,740 --> 00:23:28,525 of unveiled a a new core. Like, 379 00:23:28,525 --> 00:23:32,285 again, with this new distributor, we're we put out 4 core beers, 380 00:23:32,285 --> 00:23:36,045 3 of which are IPAs, but it's kinda we're gonna start ramping that 381 00:23:36,045 --> 00:23:39,810 up next year and adding some fun seasonal stuff and 382 00:23:39,890 --> 00:23:43,430 some and also some one offs. So we're we have a a 383 00:23:43,570 --> 00:23:47,090 little micro canning line here, and we 384 00:23:47,090 --> 00:23:50,770 produce we can produce about 10 cases an hour. Most 385 00:23:50,770 --> 00:23:54,210 brewery microbreweries are produced can produce 10 cases in, 386 00:23:54,210 --> 00:23:57,815 like, 5 minutes. So so we're we're a little bit slower, 387 00:23:57,815 --> 00:24:01,575 but, we're still making enough and and trying to stick, keep 388 00:24:01,575 --> 00:24:05,355 up with the demand, right now. So What's the food situation 389 00:24:05,495 --> 00:24:09,160 like at Thick and Thin? Yeah. We, 390 00:24:09,480 --> 00:24:13,240 we actually just opened up our food truck, Blue Boar Kitchen. So they're 391 00:24:13,240 --> 00:24:15,900 open Wednesday through Sunday. 392 00:24:16,840 --> 00:24:20,520 Typically, they open around 4 o'clock. On the weekends, that changes for 393 00:24:20,520 --> 00:24:24,295 lunch. But they do I mean, their wings and chicken tenders are 394 00:24:24,295 --> 00:24:27,895 next level. He does all of his own sauces, smash 395 00:24:27,895 --> 00:24:31,575 burgers. It's it is really good food. I wish I was here long enough 396 00:24:31,575 --> 00:24:35,255 most days to eat it. But, delicious food, Scott, our 397 00:24:35,255 --> 00:24:39,060 our chef, he's has some really fun, cool ideas 398 00:24:39,060 --> 00:24:42,900 that also pair well with our beer. So it's really good. Cool. What's that 399 00:24:42,900 --> 00:24:46,500 process like just in terms of sitting down with, Jeff Scott and kind of working 400 00:24:46,500 --> 00:24:50,145 on like, you know, figuring out what he's making and what you're 401 00:24:50,145 --> 00:24:53,765 brewing. Yes. So we did we did have a party, for Oktoberfest, 402 00:24:55,105 --> 00:24:58,785 and we kinda incorporated our Maerzen in by 403 00:24:58,785 --> 00:25:02,510 making a, a a beer mustard for 404 00:25:02,510 --> 00:25:05,230 him to use on his brats, so we use our own beer in the beer 405 00:25:05,230 --> 00:25:08,990 mustard and we try to, like, incorporate our beers 406 00:25:08,990 --> 00:25:12,750 into the food truck recipes and have some nice pairings and stuff like 407 00:25:12,750 --> 00:25:16,455 that. That was also an event that, a lot of other local breweries came 408 00:25:16,455 --> 00:25:20,075 out to and supported. We had liquidity, which was last year's 409 00:25:20,455 --> 00:25:23,035 damn best in show winner and Cushwa, 410 00:25:24,455 --> 00:25:28,140 you know, Bavarian Brother Brothers Brewing and the list goes on 411 00:25:28,140 --> 00:25:31,820 and on. But, that was a really fun event where we did get to help 412 00:25:31,820 --> 00:25:35,280 with the menu a little bit and make the mustard. It was a fun, 413 00:25:35,660 --> 00:25:39,020 fun work activity for a couple hours there to to mix it up a little 414 00:25:39,020 --> 00:25:42,765 bit. This is good to hear. Again, like, you know, like, our listenership 415 00:25:42,904 --> 00:25:46,505 knows, I think a fair amount about Frederick and the community there, but it's good 416 00:25:46,505 --> 00:25:49,945 to hear you talking about Liquidity, like, the the I70 breweries, the 417 00:25:49,945 --> 00:25:53,610 Hagerstown breweries 100%. Coming together as well. 100%. Yeah. 418 00:25:53,610 --> 00:25:57,150 We, you know, we have friends out there, and we like friends. 419 00:25:57,210 --> 00:26:00,970 Who doesn't? Excellent. Alright. Derek, 420 00:26:00,970 --> 00:26:04,750 Jake, thank you so much. Thank you. You, Jake. Yeah. Thank you. 421 00:26:05,130 --> 00:26:08,865 Yeah. Appreciate your time, guys. Thank you. Cool. Yeah. And, again, congrats 422 00:26:08,865 --> 00:26:12,005 on your award winning beer. Woo hoo. Yeah. Woo 423 00:26:12,305 --> 00:26:15,905 hoo. Yeah. Thank you so much to Hackardstown's Finest, Thick and 424 00:26:15,905 --> 00:26:19,365 Thin. Please do check them out. Alright, folks. 425 00:26:19,825 --> 00:26:23,450 Thoughts? Parting shots? Stealthy 426 00:26:23,590 --> 00:26:26,970 Thanksgiving pairings? You wanna shout out? 427 00:26:27,510 --> 00:26:31,190 Hear hear me out. Well, first, before I say hear me out, I 428 00:26:31,190 --> 00:26:34,650 want to shout out Urban Garden Brewing, Imani 429 00:26:34,870 --> 00:26:38,715 and Lindsey. I received my thank you card 430 00:26:38,715 --> 00:26:42,315 with a button and some cards or stickers in the 431 00:26:42,315 --> 00:26:45,755 mail today because, you know, we'd contributed to their 432 00:26:45,755 --> 00:26:49,515 fundraising. And, you know, I've mentioned this several times, they will 433 00:26:49,515 --> 00:26:53,150 be opening very crazily, scarily 434 00:26:53,210 --> 00:26:56,890 close to my house. So you know what where I will be. I'm excited 435 00:26:56,890 --> 00:27:00,330 about the new, breweries opening, Urban Garden and 436 00:27:00,330 --> 00:27:04,105 henceforth. It may not even be until next year, obviously, but we are 437 00:27:04,105 --> 00:27:07,404 here. We are so gonna support any updates, information. 438 00:27:07,865 --> 00:27:10,765 You're gonna hear it through us. But as far as Thanksgiving, 439 00:27:11,865 --> 00:27:15,304 you know what I would like to see more of? Table 440 00:27:15,304 --> 00:27:19,040 beers, like, legit good, low a 441 00:27:19,040 --> 00:27:22,880 b z, easy drinking table beers for 442 00:27:22,880 --> 00:27:26,500 folks when they come in the door in between 443 00:27:26,640 --> 00:27:30,260 meals, like, to not overpower any sort of Thanksgiving 444 00:27:30,400 --> 00:27:34,215 meal you're having. I remember Jerry. Thanks, Jerry. 445 00:27:34,215 --> 00:27:37,995 Share a pint brought me a crowler of table beer last year 446 00:27:38,215 --> 00:27:41,915 in from Maryland or Pennsylvania somewhere. I forgot the name. I'm sorry, Jerry. 447 00:27:42,455 --> 00:27:46,190 But it was incredible, and it's so rare to find 448 00:27:46,190 --> 00:27:49,310 a table beer. Oh, I mean, I think that's, I think that's a lot to 449 00:27:49,310 --> 00:27:52,610 look forward to. I mean, personally, I'm just looking forward to the food, 450 00:27:53,630 --> 00:27:57,390 looking forward to increased fire pit weather and having some 451 00:27:57,390 --> 00:28:01,055 checked our lagers around the fire pit. So, yeah, just looking forward to 452 00:28:01,055 --> 00:28:04,595 kicking it with some, friends and family and eating until 453 00:28:04,735 --> 00:28:08,495 my heart's content. And also, you know, shout out to to Mike 454 00:28:08,495 --> 00:28:12,030 Stein, we definitely miss you today. And a big thank you to our 455 00:28:12,430 --> 00:28:16,270 producer and friend, Papa Beer. Richard, thank you for all 456 00:28:16,270 --> 00:28:20,110 that you do. I hope he's enjoying his holiday season down in the in 457 00:28:20,110 --> 00:28:23,550 the south, in the good old south. But, Jake, any takes for 458 00:28:23,550 --> 00:28:27,255 thanksgiving? Deep fried turkey. Speaking of the south I like it. I like 459 00:28:27,255 --> 00:28:30,875 it. The turkey answer is always, it always Saison DuPont. 460 00:28:30,935 --> 00:28:34,535 Now available in cans. You could buy it at Whole Foods. I know that it's, 461 00:28:34,535 --> 00:28:37,415 like, 6 a half percent, so it comes in bigger than table beer. I hear 462 00:28:37,415 --> 00:28:41,030 you on table beer. And then for pie Oh. Imperial 463 00:28:41,570 --> 00:28:45,330 stout, a nice, like, creak or something. You know, like, 464 00:28:45,330 --> 00:28:49,010 you get a little bit of fruit and acidity. Kinda cuts everything 465 00:28:49,010 --> 00:28:52,804 in, lets your stomach, you know, helps helps the the stomach acid add a 466 00:28:52,804 --> 00:28:56,644 little bit more more in there. But yeah. Thank you, everybody. We are 467 00:28:56,644 --> 00:29:00,404 at dcbeer across social media, and we'll probably 468 00:29:00,404 --> 00:29:04,245 see you out and about this weekend, if not the weekend after. Alright. Be 469 00:29:04,245 --> 00:29:08,080 well. Collard green pie. Cheers. Woah. Say more 470 00:29:08,080 --> 00:29:11,800 say more about Right? Collard green pie. Pie. What's collard green pie? 471 00:29:11,920 --> 00:29:15,440 Pie with the cheese crust. Yoss. Give me a side of 472 00:29:15,440 --> 00:29:19,176 ham, country ham. I'm just all about the collard greens and ham. Fuck 473 00:29:19,176 --> 00:29:20,556 turkey. Sorry, y'all.