Recreating 18th Century Beers for America's 250th

Dive into a fascinating discussion with hosts and brewers exploring the rich history of American beer. From historic recipes to modern collaborations, this episode highlights the enduring spirit of brewing in the United States and the power of beer to connect communities and preserve tradition.

Key Topics:

• The revival of 18th-century brewing recipes, including Martha Washington's rules for brewing and hand-measured ingredients
• Collaboration between modern breweries like Dynasty, Mount Vernon, and Chilly Hollow to recreate historical beers
• The significance of local ingredients and sourcing authentic regional barley varieties like six-row malt
• The impact of historic hops such as Liberty and Cluster in recreating authentic colonial-style brews
• How breweries are making historic styles accessible today with modern techniques and styles like table beer
• The importance of community events, beer shares, and collaborations that celebrate American beer history
• The effort to release historic recipes online, encouraging breweries nationwide to participate in a movement honoring our brewing past
• The role of beer in cultural heritage, including its connection to the American Revolution and local history

Timestamps:

00:00 - Introduction and social media shout-outs
 00:13 - Brandy's favorite DC IPAs and local beer shout-out
 01:00 - Mike shares about Dovetail Pills, brewed with German malt and hops
 01:21 - Announcement of Declaration from DC Brau, a 5% sunny pale ale
 01:45 - Favio Garcia introduces Eckhardt's Dark Czech Lager from Mike’s recommendation
 02:11 - Pete Jones discusses Music Remembered, a peach sour from Miesa Blenderie
 02:26 - Brandy raves about Miesa's smoked peach beer and its unique qualities
 03:16 - Transition to brewing at Chili Hollow in Berryville
 03:29 - Favio explains the brewing location and historic context of Chili Hollow
 04:13 - The collaboration with Chris Jakes and the history of Dynasty Brewing
 05:06 - Pete and Mike find and adapt historic recipes from 18th-century texts
 05:51 - Using Martha Washington’s cookbooks and historical measures in brewing
 07:14 - Converting old measurements and sourcing ingredients locally
 08:55 - Challenges of translating 18th-century brewing instructions and methods
 10:40 - Sourcing historical yeast strains and malt varieties (like six-row barley)
 13:15 - The history of collaborations between Lost Lodgers and breweries like Rocket Frog and Quattro Goombas
 14:44 - The inspiration behind brewing historic pale ales and bitters
 15:35 - Partnership with Mount Vernon and the importance of local ingredients
 16:02 - How historical recipes are adapted to modern brewing and local ingredients
 17:02 - Celebrating five years of collaboration with Mount Vernon and local breweries
 18:01 - The significance of recipes like Virginia Porter and the influence of colonial brewing laws
 19:08 - Innovating with ingredients like rosemary and making historic styles accessible
 20:01 - Pete’s longstanding partnership with Right Proper and their historic brewing projects
 21:15 - The enduring timelessness of brewing heritage and the importance of community support
 23:48 - Celebrating new breweries and the future of American beer including the first woman and Black-owned brewery in DC
 26:49 - The cultural and historical importance of styles like table beer and the diversity of brewing traditions
 33:46 - The ongoing project of releasing historic recipes and engaging breweries nationwide
 34:33 - The significance of hops like Liberty and the collaboration with regional hop growers
 36:11 - Closing remarks and encouragement to support local breweries and historical brewing initiatives

Resources & Links:

• Dynasty Brewing
• Chilly Hollow Brewing
• Lost Lagers
• Right Proper Brewing
• Wheatland Spring

Additional:

• Stay tuned for the online release of historic recipes from Martha Washington and others—encouraging a broader movement to brew and celebrate America's brewing past
• Join the upcoming beer share event at Franklin Hall on June 18th and participate in the Land Beer Fest trip

Cheers to celebrating history through beer and supporting local, heritage-driven brewing initiatives!

Thank you for tuning in! Follow what's happening in the DC scene at DCBeer.com and @dcbeer on social media. Support us at Patreon.com/DCBeer

Thanks to our monthly supporters

• Brian Dauernheim
• Quinten Patterson
• C Sandoval
• Gilbert Glickstein
• Ethan Sapperstein
• Sean Whipkey
• Randy Mills
• Ryan
• Llalan Fowler
• Michael Losi
• Adam Heisenberg
• Brian
• Jeff Lucas
• Micaela Carrazco
• Lauren
• Sean Moffitt
• Anthony Scipione
• johnna infanti
• Catherine Ramirez
• Kristin
• Adam Frank
• Tyler Lynch
• Jared Prager
• Jeff
• Michael O'Connor
• Favio Garcia
• Josh
• Ellen Daniels
• Juan Deliz
• Mike Lastort
• James Wisnieski
• Chris Frome
• Sam
• Chip
• Tory Roberts
• Chris DeLoose
• Lauren Cary
• Clifton B
• Scott Pavlica
• Greg Antrim
• jeffrey garrison
• Alexis Smith
• Dan Goldbeck
• Anthony Budny
• Greg Parnas
• Frank Chang
• Kim Klyberg
• Chris Girardot
• Alyssa
• jeffrey katz
• Andrew MacWilliams
• Jamie Jackson
• Meegan
• Mike Rucki
• Nick Gardner
• Amber Farris
• Sarah Ray
• Peter Jones
• Blue2026
• Brad Stengel
• Bill and Karen Butcher
• Jordan Harvey
• Stephen Claeys
• Julie Verratti

Creators and Guests

Host

Brandy Holder

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

Host

Jacob Berg

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

Host

Mike Stein

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

Producer

Richard Fawal

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

What is The DC Beer Show?

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

JB (00:06)
everyone to DC Beer Show. We're at DC Beer across social media. Brandy, what are you drinking this lovely, lovely spring evening?

Brandy (00:13)
Well, I am so excited to announce that I was drinking my favorite DC IPA. Well, at least as of now, and I can boldly say that, but.

Figures at seaside. I drink it every single episode because it they still have it and they're out of it on draft So I like hoarded the last little bit of lost generations West Coast IPA. Thank you Jared for always using mosaic hops. I love you Finish that was watering the plants. So now I'm drinking a chela which is port city's Mexican style lager Courtesy of walk. Yeah, boom. Go. Thank you walk. Shout out to walk

and just supporting Virginia Made Beer. What are you drinking Mr. Stein?

Mike (01:00)
Thanks for asking Brandy. I'm drinking Chicago

made beer. It's Dovetail Pills. You know it. It's single decocted. It's open fermented. It's brewed with German malt and German hops. I could go on forever about it, but I have to ask my dear editor, Berg, Mr. B, what are you drinking?

JB (01:21)
drinking Declaration, one of the newest year-rounds from DC Brau. It is a 5 % Hellas. It is just a lovely sunny afternoon, early evening, drinking beer. Nothing wrong with it. Get you some. Now, we usually turn to a guest and say, hey, what are you drinking? But we have two guests and I already saw one in the poorer beer. Favio Garcia, dynasty, urban garden. What are you drinking today?

Favio (01:45)
Hey.

I am drinking Eckhardt Beer Company's Dark Czech Lager that Mike brought me last week. So it's a good opportunity to try it out. ⁓ Instead of drinking my own beer, I'll drink somebody else's. It's fantastic. So I'm enjoying it.

JB (02:07)
And so next up,

we've got Pete Jones from Lost Lodgers. Pete, what are you drinking tonight?

Peter Jones (02:11)
Hey Berg, ⁓ tonight I'm drinking Miesa Blenderie's Music Remembered, which is a great beer. I'd open up a nice one for this special podcast. Nice little peach sour.

JB (02:16)
Ooooo

Brandy (02:17)
We all had like a woooo

Favio (02:18)
Yeah

Very nice.

Brandy (02:26)
Okay, can we just chat for one second about Miesa's smoked peach beer? If I could marry a beer, I would have married that beer, legally would marry that beer. Alex, I mean, I love what Alex is doing over there. And I know Favio is over there too. Favio is all around. Favio is the man behind the scenes at every single brewery that you didn't even know. But yeah.

Favio (02:36)
You

Brandy (02:52)
Go check out Miesa. No one really knows about it. It's like tucked away in this little business shop center in Alexandria and he is cranking out some beautiful blended barrel aged sour funky tart farmhouse ale like it's amazing. So yeah, make more smoked beer everyone go

Peter Jones (03:14)
Brandy, that's actually an amazing segue

because I brought that smoked beer to the brew day that ⁓ we're going to discuss today. Chili hollow.

JB (03:28)
All right,

that's an excellent transition. So Favio, you're putting lot of miles on the minivan. Chili Hollow for our listeners is out in Berryville. It's kind of like halfway between Purcellville Round Hill and Winchester. What did you all brew there?

Peter Jones (03:29)
Yeah.

Favio (03:32)
That's correct. Yeah.

on the other side of the mountain. if you go west on the DC, you go Route 7, it gets a big mountain. You got to go all the way to the top. It's a valley on the other side across the Shenandoah River. We brewed a pale ale that Mike and Pete can talk about more, but they found the recipe. Chris Jakes is brewing over there. He's been brewing there since a year. It's been about a year, I guess. Maybe not even a year.

Yeah, it's been a year. ⁓ He's one of the best brewers in the area by far. He makes a fantastic pale ale. we were looking, Dynasty had a down size quite a bit last year. So we've been brewing beer from Mount Vernon. So we were looking for someone to brew some of our beers. ⁓ So we kind of bounced around different breweries and then asked Chris Jakes about it he was all in. And it turned out to be a perfect fit. ⁓

yeah, I checked in with him today. It's dropped off some kegs and, ⁓ he's all excited. ⁓ he says tasting great. So I totally believe him. So next week we'll package it.

JB (04:51)
Excellent. So lost loggers, that's Mike and Pete. Favio just mentioned that ⁓ a recipe was found. You want to say a little bit more about that? You all seem to be doing well in terms of finding recipes and then executing them in the area.

Mike (05:06)
Yeah, well, I'll let Pete talk a little bit about the recipe, but ⁓ I'll say the recipe is from a source text. ⁓ And Pete can talk about this 18th century text, of course, to the normies out there. 18th century means 1700s. And a lot of, you know, founding fathers, founding mothers, early brewers. ⁓

enslaved peoples, African peoples, everybody who was around 250 plus years ago, ⁓ you know, many of their lives overlapped with an 18th century text. So Pete, why don't you tell us a little bit about this text, where it comes from and what's going on with the rules for brewing?

Peter Jones (05:50)
Yeah, thanks, Mike. So, you know, being the 250th anniversary of the Declaration of Independence, we wanted to definitely make a special beer for this and ⁓ kind of find a special recipe. ⁓ so one thing at Mount Vernon, at their restaurant, they kind of highlight that there were certain cookbooks in Martha Washington's possession and several of the meals, several of the dishes there are ⁓

inspired by those dishes from the cookbook. So, you know, kind of took a look in there and in fact found, as Mike mentioned, the rules for brewing, ⁓ which included kind of just how to brew beer generally, but also three different recipes for a strong October beer, a middling beer, and a small beer. And the middling beer, you know, was kind of the perfect fit for ⁓ brewing at Chilly Hollow with Dynasty and

Then packaging and serving at Mount Vernon for the 250th. As Favio mentioned, it's kind of a pale ale. The recipe itself is kind of in quarters of malt as a ⁓ unit of weight. So we had to kind of look up how many, it turns out ⁓ it's about ⁓ 336 pounds of ⁓ malt in a quarter. And then it makes a certain number of hogsheads, which is about 65 gallons of beer more or less.

Brandy (07:14)
you

Peter Jones (07:15)
So had to do little

math conversion. The other, I think, important thing about this recipe is we tried to use kind of more local ingredients as much as possible. So there is some Virginia malt in here, some other mid-Atlantic ⁓ malt and ⁓ ingredients and local yaspere yeast. use Scottish yeast for this beer. know, George Washington was obviously very big on trying to buy local when he could. So I think that was that.

Brandy (07:43)
Well, because other than importing like spices or what have you, mean, you really made food and beverages from what you had available to you growing either on at your place or, you know, locally. So, I mean, it's it kind of really highlights the local breweries who use local Virginia.

Peter Jones (07:44)
incorporate into the sphere.

Brandy (08:11)
wheat and the malting like bear branch and and you know murphy and rude which sad love you guys ⁓ but it's it's really interesting because you guys not only find these recipes but you have to convert like

these measurements, you know, like a pinch of this or like a quarter of this or like a random word that we don't use in 2026 to describe a measurement of things that you would eat or consume. So how do you go about it? It's not just the recipe that you're finding. It's having to figure out what it means. So tell us about that because it's really interesting.

Mike (08:55)
Sure, think one thing we found with the 18th century ⁓ rules for brewing, which is out of a text that this woman, Hannah Glass wrote, ⁓ was that you should clean your malt and mill your malt. So take your barley and crush it and let it sit for four to five days. And right off the bat, we're like, why would they mill and then four to five days later,

mash in it seems so counterintuitive and it's 100 % a sea change of how brewers do today right like you might mill in crush your barley and mash the next morning like you might mill in the night before but nobody I know is milling in four days five days before ⁓ and then going into their mash tun with that barley so some steps were omitted on purpose because we didn't want to brew like stale ale we wanted pale ale you know like

Favio (09:49)
Yeah.

Brandy (09:50)
you

Mike (09:54)
⁓ and there were some other source texts, like, ⁓ actually we had a wonderful guest, Andrea Stanley, who owns Valley Malt. And she had actually put me onto another ⁓ 18th century recipe where it was like, if you find bugs in your barley set your lobster or crustaceans upon it. And I was like, Whoa, that's insane. ⁓ obviously we don't have that issue in the 21st century, but, ⁓ but yeah, I'll leave to Pete. We did have to convert hogsheads and courts, which I thought would be a great name for a beer. And I think.

Pete knows me, he's like, that's such a nerdy thing, that is not a normie thing,

Brandy (10:27)
Oh, I love it. Oh my God, who's gonna name the beer that? Oh my God, hope

somebody does. Maybe another dynasty beer or, yeah, or my proper beer.

Favio (10:36)
Yeah, we can do that.

Peter Jones (10:38)
Thank

JB (10:40)
All right, so long as we're on malt, it's my understanding that for much of the history of American brewing, the malt was six row and not two row. That is a different variety of barley. That's, you know, six barley corns in a row as opposed to two. So did you all go about sourcing six row? Did you grab the Scottish yeast over from Jasper?

because that seemed to be like the closest modern equivalent to what they were brewing with back then.

Favio (11:18)
Yeah, the yeast selection was based on one of our other beers that we brewed from Mount Vernon. Mike can talk more about that. did more research on it. But Alexandria's brewer, Andrew Wales, was a Scottish immigrant. So there's not much. We don't have much idea what ⁓ kind of yeast that he. But it's not uncommon for the brewers to bring yeast with them. Like, this is what they use. This is their yeast. So make some assumption that he was using.

his yeast strain when he came to the US or something that he likes. It's a very clean yeast strain. It's American ale. a very, you know, can ferment very low temperatures or very high temperatures, very flexible. So it's ideal for what we're trying to do. So the malt shines more than the yeast, right? So it's a clean strain. So we use that same yeast strain to brew this pale ale. It's a

Awesome strain. can, like I said, can permit any kind of depth of temperature. So that's pretty much our selection. Kind of make a guess of what the colonial brewers are using. And then for the malt selection, it's like we're just looking for Mid-Atlantic malt. And then we chose Murphy's Root, which is our preferred malt stir. They're temporarily down. Hopefully they'll come back up again. But right now they're not producing any malt. So.

We use Carolina model. So still grown in Virginia, but just mouthing in North Carolina. and then what the variety is I gotta look it up, but I think is a cross between six row to two rows like a Violetta.

Brandy (12:55)
I am

curious who initiated this collab between Chilly Hollow, because I've heard of them, I feel like they're now on my radar because Lost Lagers is working with them and Dynasty doing collabs. So who befriended who?

Mike (13:15)
yeah,

I Favio has had a working relationship with ⁓ with Chris Jakes for a while. ⁓ And I think Chris probably brewed some beers, you know, we might not have known he was brewing for a while, like ⁓ he brewed at Rocket Frog. ⁓ He was at Ornery. Yeah. So it's entirely possible you had a Rocket Frog beer that Chris actually brewed and

Favio (13:36)
He was at

the ordinary, the Quattro Goombas ⁓

Brandy (13:37)
Okay.

Mike (13:42)
and Lost Rhino.

Quattro Goombas. Yeah, so, so excuse me.

Brandy (13:46)
yeah, okay.

Favio (13:47)
So

the brew house came from rocket frog. So Chris and I got to talking about like historic beers because Terry Foster wrote a book, a couple books, pale ale books. The Brews Association series is book number one. This is how it came out in the 90s or late 80s or something. Everybody in our generation is like, know, 50 something. We read that book. That's how you learn how to make pale ale.

He's like and Chris I want those guys like yeah, I got Terry Foster's number. my you know, can to me text them about it. Okay, so So that's what we got in the conversation about making pale ales and bitters and so forth. So those like the Basis of it. So would yeah when a conversation was easily like he was all very into making a like a historic beer and then When they when they first opened up

Brandy (14:22)
Yeah

Favio (14:44)
They needed some beer just because they couldn't keep up with production and they had bought some beer from the dynasty. that relationship was early on in their opening. They're doing extremely well. There's a whole new market. There's like I said, the other side of the mountain. they have a whole new group of people that are not exposed to craft beer. So they're making a lot of lighter beers. And he excels at that. So just a side note, I think...

Mike, Pete and I would have made the stronger version of the recipes. Not 5 % one, I think we were going for the 7 or 8 % one. were like, no, no, we need something very drinkable. And then Mount Vernon said the same thing.

Brandy (15:16)
you

Yeah.

So how did you guys get connected with Mount Vernon though? Because you guys have made, Lost Lockers has a decent amount of beers with Mount Vernon. Like that's kind of a big deal.

Mike (15:35)
Yeah, well

again it in a roundabout way comes back to Favio. ⁓ There's there's I'll say it always does. Here's here's how it happened though. ⁓ There's a woman who works at Mount Vernon, Susan Hoffman. She's a wonderful wonderful human being. She used to be at Colonial Williamsburg and the head of historic foodways at Colonial Williamsburg is a guy named Frank Clark.

Favio (15:40)
Yeah.

Brandy (15:42)
Of course, everything does. Favio's the son.

Favio (15:44)
I don't

Mike (16:02)
So she had begun to push these colonial beers while at Williamsburg. Frank Clark really drove it, but she was talking to Frank like who, you know, she had joined Mount Vernon, like who should we use? Who should we work with at Mount Vernon? So Frank messaged me and I threw out a bunch of names and out of all the names, I've listed a dozen breweries. Of course, Favio's name was one that Frank had known from being a beer nerd before, you know, craft brewing really took the shape.

it has today. ⁓ Before all this double digit growth in the early aughts, know, Favio has been brewing for a while and and and Frank was familiar with his work and that's how he kind of put him in touch with Susan and I and you know, it's been five years now that really Favio has been brewing and there have been a huge variety of beers, ⁓ some more polarizing than others but you know, for the last

half decade, ⁓ Favio has, has done no wrong with the beers he's, he's helped us craft for Mount Vernon.

Favio (17:02)
Yeah,

I just looked it up before we meeting here. What did we start? forgot. Time just keeps on going. Let's talk of time. It's June 15th, five years ago. all of sudden. Yeah, we had our first meeting with Susan. And that's funny. With Susan, she's... I was like, don't...

Mike (17:15)
Wow. we're at, this is our five year anniversary. That's huge.

Brandy (17:16)
⁓ wow. It's almost your

Peter Jones (17:18)
That is...

Brandy (17:20)
anniversary.

Favio (17:31)
Dynasty was pretty small. then it's like, I'm not sure we can keep up. And what you just talked to, like, you know, there's plenty of good breweries in DC Brau Port City that could make volume beer. can just, know, both of them will make good porters and pale ales. again, you can, we label like she had no interest in like white labeling the beers. She wanted their specific recipes. That's what, so yeah, so that was, so yes, she's willing to work with us in a sense like we can't produce as much as they will like at times.

Brandy (17:53)
That's cool.

Favio (18:01)
But the recipes are their recipes, right? They're their beers. The porter is the first one we started with, Virginia Porter. So we started using all Virginia ingredients to try to make a London porter with Virginia ingredients, Mike and Pika talked more about that. at some point, of course, George Washington had to stop ordering beer from England, and they had to buy ale from this.

colonies because there's a war going on and then Philadelphia was making porter and there's some historical ⁓ facts. So he was buying beer from Philadelphia. go ahead.

Peter Jones (18:36)
Yeah.

And coincidentally, the year that George Washington ⁓ signed an agreement with lots of other Virginian politicians and merchants to not import any more English goods, especially beer, that was the year that Andrew Wales started the brewery in Alexandria, which can't be a coincidence to see the market create itself, so to speak. But yeah, it's been a great partnership. ⁓ There's no one else willing to ⁓ go along with Mike and I's

crazy ideas of what if we do a double mash? What if we put rosemary in this beer? Because the first cookbook published in America had the recipe with an included rosemary. So it's been really cool. it's been made. It's great. Ladd Smith, Strong Ale.

Mike (19:09)
You

Brandy (19:21)
Yes, please make that. I love Rosemary.

JB (19:23)
You

Mike (19:24)
No.

Favio (19:29)
There's a lot of rosemary. We gotta cut that down a little bit. ⁓ But the challenge of the rosemary, we found out we've got the rosemary from the Mount Vernon garden, which is pretty cool in itself. ⁓ So we gotta make those connections again. The head gardener retired, so we have to get rosemary flowers. So whenever they flower, we have to actually get those flowers that put in the beer. ⁓

So that's all the schedule for this year at some point.

Brandy (20:01)
Pete,

how much Right Proper beer do you drink for free? Because I know there's a placard on the wall because you found the Senate Beer recipe. It's like, Peter Jones drinks for free. So do you always just drink it Right Proper

Peter Jones (20:06)
Hahaha

I visited Right Proper a few times. Yeah, it was very sweet of Thor and Kim to come up with that plaque. you know, obviously that's been one of our more successful partnerships working with Right Proper and the Hire Accounts. And it's been fun that we've continued making some new brands with the, you know, the Senate Bock and Senate Mertzen. So that's been very awesome. And, you know, a great thing to

Brandy (20:39)
yeah.

Peter Jones (20:48)
Shout out to, know, when people ask like, what's the coolest historical thing you've ever done? That's an easy one to answer.

Brandy (20:56)
Yeah, it's really cool.

Mike (20:56)
I'll say Pete is

an upstanding citizen, an upstanding member of the DC beer community because oftentimes I'd be like, Pete, just grab me a case of Senate. It's great. And he's like, Mike, really? There's other beers we can pay for. And I'm like, you know what? I'll just text Thor. It's fine. Don't worry about it. ⁓ But that being said, ⁓ Right Proper continues to do some beer history work.

Brandy (21:00)
You

Favio (21:14)
Yeah.

JB (21:15)
No. ⁓

Mike (21:24)
they kind of white labeled some Senate for the Brookland neighborhood because it's the centenary. It's the hundred year anniversary. A lot of the houses around the brewery are turning 100 in 1925, 1926, 1927. So there is a ongoing centenary. actually when Pete and I were at the DC Historical Conference, we met one of the ANC, the ANC commissioner for Brookland. And it was so cool to hear him be like, yeah, we actually

work with our local brewery to honor our local centenary. ⁓ And Pete and I, we found out that thanks to the 1976 ⁓ biannual, that's sort of where the ANC, know, the advisory neighborhood ⁓ commissioners come from ⁓ is DC, you know, home rule and the 200th anniversary of 1776 and 1976. So sidebar there, but DC history is too cool not to mention on the DC beer pod.

Brandy (22:23)
It's so to those who are listening and I don't know if you've listened before I hope you have but meet Mike Stein meet Pete Jones because I I love just having like oral history just given to me It's very interesting and very nerdy and what I think is wonderful

In retrospect, if you think about like what's going on right now and the younger generation not drinking beer and NA being ⁓ huge right now and you know, everything comes and goes. But beer has been around for so long and I know that breweries are struggling right now because drinking is down.

But it's never gonna go away because you have these recipes from the 17th century and you're still bringing them back and you're still making beer relevant and meaningful and historical and beer for the future. mean, DC just welcomed its first woman black owned brewery, Brick and Mortar.

in the history of DC and that's such a huge deal and beer, as we've said a thousand times, it will say a thousand times again, brings everyone together and it will never die. So don't take it away young people. It's here to stay.

Peter Jones (23:48)
Thank

JB (23:50)
I guess that breaks me into the next question is when are you going to uncover George Washington's recipe for surfside? a fermented malt beverage, some sort of fruit juice and vodka concoction that was hidden in the way that you can pull out from Mount Vernon.

Brandy (24:03)
You

Favio (24:04)
⁓ Well, did.

They did find a bunch of cherries in the basement or in the cellar. There was like jars of cherries. Yeah, there's some kind of juice. Actually, Susan does want to make some kind of cherry beer of some sort. yeah, we'll have some kind of... I don't know how we're going to do that.

Brandy (24:09)
You

Peter Jones (24:25)
it.

Brandy (24:28)
You'll make it work.

Mike (24:28)
Yeah,

I refuse to say ⁓ George and Martha Washington were the creators of Hard Seltzer and they created it. That's just, some things are just fundamentally false. So.

JB (24:43)
I'm learning so much about American history right in the middle of this podcast. It's great.

Mike (24:45)
Ha ha ha ha ha ha ha ha ha

Brandy (24:50)
Before I say goodbye, because I know I talk a lot, I just wanted to put on everyone's radar.

that our beer share for June is quickly approaching. I can't believe it's June 1st. First of all, happy Pride month, everyone. It is June 1st. We are happy. We are living the weather and having great beer thanks to all of our local breweries. But our June beer share is very interesting because we've never had a Thursday night beer share, but Franklin Hall has welcomed us with open arms. They reached out and wanted to have an event with us. We got out of the books very quickly.

So join us for a Thursday night beer share. Franklin Hall Florida Avenue Northwest on Thursday June 18th. And then if you haven't heard the news, ⁓ I don't know where you've been, but we are doing a field trip with City Brew Tours. Shout out to City Brew Tours and Caleb. We are doing a ⁓ van trip out to Wheatland Spring for their Land Beer Fest, which is probably everyone's favorite festival.

Women's Brew Culture Club and regular DC beer folks and everybody else. So hope you bought your tickets. If you didn't, you can just still lead us out there. No big deal. And then Amber, our Baltimore branch Women's Brew Culture Club lead, she is doing a midweek meetup at Mystique Brewing on June 11th. So go check out

all the local breweries and all the things we're doing go support local beer and support Uintenbeer and Non-Binary and everybody. Yay! Pride!

Peter Jones (26:27)
Thank

JB (26:28)
And as the added

bonus, I'm told that Mystique has an off menu Lichtenheimer on right now. And, ⁓ you might be interested in that if you'd like a low ABV, slightly sour, slightly smoky kind of a thing. I mean, I do.

Brandy (26:35)
⁓

Peter Jones (26:46)
you

Sounds delicious.

Mike (26:49)
Speaking of

historical styles, yeah, yeah, that one's hard to come by.

JB (26:54)
All right, so you've got this pale ale. It's gonna be for sale at Mount Vernon in cans

Favio (27:02)
Mount Vernon and cans, Chilly Hollow and Dynasty Brewing in Leesburg. There's three locations you can get that beer. Yeah, so come on out. ⁓ Yeah, cans draft. ⁓ Mount Vernon has a lot of events planned for the summer. They got a nice, obviously big open space, nice lawn. So they have lot of events, so beer should be on tap. ⁓

JB (27:27)
For

those of us in DC, any plans for a keg to maybe show up at Urban Garden? Like on occasion? Maybe?

Favio (27:33)
I haven't thought

about that, but yeah, we could work something out. ⁓ Yeah, I guess so. Yeah, sure. ⁓

Brandy (27:43)
We're putting, we're putting Favio on the spot. Yeah. Pete, I want to know what's coming down the pike for you though, too, after Favio's finished. I want to know like what other historical stuff you're, you're like researching and who you're working with without like spilling beams that you're not allowed to spill. So yeah, I'm just curious.

JB (27:43)
You're so easy to talk to, Favio, it's great. Thanks.

Favio (27:46)
Yeah, I mean, it's like.

Peter Jones (28:03)
Well, one thing with this beer is we kind of want as many breweries as possible to brew Common Country is the name of the beer and the idea that ⁓ we're all citizens by birth or choice of a common country that comes from Washington's farewell ⁓ address in 1796. ⁓ So other breweries brewing the same recipe but using their own local ingredients I think would be a really cool thing. And in fact, because the Washington's ⁓ version of

The Art of Cookery has three different recipes we're planning to put out on the internet. Three of these different, know, the middling, the small beer and the October beer. And hopefully, you know, get some other breweries to brew some of these recipes around the country. We're working with our colleague Dr. Brian Alberts out in Washington state to hopefully get some West Coast breweries involved. And so we love to, you know, try to make this, you know, a bigger movement than just at Mount Vernon.

try and get get more breweries involved on this big anniversary year where a lot of people are kind of thinking about ⁓ our nation's past, which is a unique moment for us historians.

Brandy (29:16)
Yeah, that's a great idea. How far have you gotten that? Have you reached out to folks? When Black is Beautiful that everyone did that recipe. Yeah, that's so cool that you want to do that. So you're making this recipe available to everyone, basically, and you want to start this movement. Cool.

Peter Jones (29:27)
That was definitely an inspiration. Yeah, that was definitely an inspiration. So yeah, we've had. Yeah, that's the idea. Yep. Yeah. Yeah.

And we've had a little interest from other breweries. And so hopefully we'll get at least some batches going here soon. and, but yeah, any other breweries who are listening and want to information or get involved, definitely feel free to reach out to.

Lost Lagers at gmail.com or Lost Lagers on any of the social media.

Favio (30:01)
Yeah, what is that? You have that public? It's gonna be published somewhere, right? It it you're working on a magazine that is still going on

Peter Jones (30:06)
Yeah, we're

figuring out whether we can publish it on Mount Vernon's website or Lost Lagers So we'll make sure that's published somewhere.

Brandy (30:16)
That's actually really cool. I love that.

Mike (30:16)
Yeah, yeah, we're going

to make the recipe available online. ⁓ So please do reach out listeners ⁓ info at lost loggers.com. ⁓ Although we expect to have a recipe up on craft beer and brewing, certainly on DC beer.com. And then we should have it on the Mount Vernon landing page as well.

Favio (30:36)
Yeah, we got a whole year to celebrate, right? This is the beginning. The fourth is, you know, Declaration of Independence. But that's our thought. was like we have a year to celebrate birth of our country. So this is just the beginning of it. We get other people to join in. It doesn't have to be the Fourth of July beer. All right. We brew it at any time this year. So,

Peter Jones (30:56)
especially that October beer.

Mike (30:57)
keeping within the timeframe of the 1700s, like strong beer, middling beer and small beer. And that that kind of like, I was actually texting ⁓ Chris jakes today about how we can't just take styles today and assume they meant the same thing. 200 plus years ago, we have to like, think about what brewing was like then. Yeah, more like three styles than the sort of hundreds of styles we have to choose from today.

Brandy (31:29)
is like the small beer... when you said small beer my brain automatically thought of like table beer. Is that... is it like a table beer? I wish more breweries would make table beer. ⁓ yeah. Okay yeah.

Mike (31:36)
Yes, absolutely.

Peter Jones (31:39)
Exactly.

Mike (31:41)
Yeah. Now I'm going to put you on the spot, Brandy. Pop quiz. Which would

be hoppier? Table beer or table ale? Which do you think would be hoppier?

Brandy (31:52)
⁓

I guess the table beer. Yeah, because it's it. Yeah. ⁓ Speaking of table beer, Henceforth I know for a fact has a table beer on

Mike (31:57)
Yes, you win. Winner winner, chicken dinner. ⁓ Yeah.

Brandy (32:07)
and it is lovely. And he's been the brewer at Henceforth is dropping a grizzette on the ninth and just dropped a English mild. And Ben Mullet is making some very traditional beer tasting beers over at Henceforth. So if you are interested in that kind of stuff, go over there. We had a lovely time Sunday yesterday.

And we, honestly, someone, Josh, one of our members came up to me and said, Brandy, I'm having a hard time because I know that this is a beer share and there's so many amazing beers here from all over the world, but I just want to drink Henceforth beer because it's so fucking good. And I didn't get to tell Ben that, but hopefully I will tell him in person that.

someone wanted to just drink his fourth beer over all of our beer share beer. And I think that's such a high praise for Ben. And ⁓ so anyone listening, go visit and have table beer.

JB (33:20)
Yeah, I

walked into Henceforth yesterday. I didn't look at the menu. Immediately saw a table of beer and said, let's go. It's 2.9. There are like five beers on that are under four and a half percent. It's marvelous. It's a great, it's a beautiful venue. Just sit there and just drink sub 5 % beer. The food is good. The people are good. Happy, happy. All right. Pete, Favio, I guess, and half of Mike in your lost lagers half.

Brandy (33:24)
Yeah.

Favio (33:25)
He

Brandy (33:31)
Yeah.

Yeah.

JB (33:46)
I have this mental list that I'm working on of all the America 250 beers. And my question for every brewer I talk to is, is the beer hopped with Liberty hops?

Mike (33:58)
Unfortunately, no.

JB (34:00)
No, it's

Favio (34:00)
Yeah.

JB (34:03)
real missed opportunity. Yeah.

Mike (34:04)
We did, yeah.

Peter Jones (34:05)
Seriously.

Mike (34:05)
⁓

Favio (34:06)
We did miss that opportunity.

⁓ The hops are always interesting in those historic periods because we don't really know what, you know, ⁓ we like those English hops but 1800s really, know, goldings and fuggles. Yeah.

JB (34:08)
Yep.

Brandy (34:09)
Hey, hey!

JB (34:22)
I just assume

at the moment you're Virginia's largest purchaser of clustering northern brewer hops, trying to replicate whatever the hops were in 1750 or so.

Peter Jones (34:31)
Cheers.

Mike (34:33)
you

Favio (34:34)
did buy a lot of cluster.

Brandy (34:35)
So, so far is

John Branding the only one doing Liberty that you've talked to? Is that why you asked?

JB (34:39)
So John branding at Wheatland Spring.

he has his answer is trick. He has a ⁓ variety of barley that he and Virginia Tech are growing at Wheatland and the barley is named Liberty. But there are a bunch of other breweries around Philadelphia. I was during CBC, was sarcastically joking ⁓ with our good friend Derek.

over at Artillery, he used to brew in Baltimore, now he brews up in Chester, West Chester, Pennsylvania. And so I snidely said, hey, your America 250 beer is gonna be hopped with Liberty. And he looked dead in the eye and like his face dropped. said, Jake, how did you know that? And I said, it's just, it's the most obvious thing. How could you not brew this America 250 beer with Liberty hops? Which I mean, hop growers are probably, giving this stuff away.

Peter Jones (35:24)
You

JB (35:36)
There's not like a high demand for Liberty hops anymore ⁓

Yeah, but Pete, Favio, Mike, thank you all so much. Again, we are at DC Beer across the socials and we depend on the support of listeners like you, dcbeer.com slash Patreon. We're probably going to keep on banking these America 250 beers. We'll get an article up about them soon and soon we'll have reviews of both Common Country and the Liberty one from Wheatland Spring. All right.

Do well, everybody. ⁓ We'll see you out and about.

Brandy (36:16)
Cheers! Be kind. Drink local.