Lost Generation Celebrates One Year

Another great episode of The DC Beer Show this week! Brandy Holder, Jacob Berg, and guest host Richard Fawal run through some upcoming events and provide a sneak peek into one of the panels we hosted at Snallygaster.

Jake speaks with Jared Pulliam and Anne Cheo from Lost Generation in DC about their 1st Anniversary celebration on November 11, including the SIX beers they'll release that day. More information about that celebration at LostGenBrewing.com.

Also coming up is Last Call: American Beer in a Changing Climate at the Smithsonian American History Museum on November 3rd. Guest speakers include Andrea Stanley, founder of Valley Malt in Massachusetts, Victoria Garza, the Latin American sales manager at Yakima Chief Hops and co-founder of the Migrant Beer Collaboration, Denise Ford Sabadogo from Montclair Brewing Company in New Jersey, and Morgan L. Crisp, co-owner of Seven Clans Brewing in Asheville, North Carolina, a woman-owned, Cherokee-owned brewery. Tickets are $40 and available at Eventbright.

Finally, you can hear a snippet of one of the great panel discussions from the DC Beer Podcast Stage at Snallygaster. To hear the entire panel, join DC Beer!

So grab a cold beer, get comfortable, and join us for another fantastic episode of The DC Beer Show!

Thanks to our monthly supporters

• Josh
• Ellen Daniels
• Juan Deliz
• Mike Lastort
• James Wisnieski
• Brian Minch
• Chris Frome
• Jon Gilgoff
• Sam
• Chip
• Tory Roberts
• Steven M Quartell
• Chris DeLoose
• Lauren Cary
• Amy Crone
• Clifton B
• Scott Pavlica
• Greg Antrim
• jeffrey garrison
• Joshua Learn
• Alexis Smith
• A t
• Dan Goldbeck
• Anthony Budny
• Greg Parnas
• Frank Chang
• Mikahl Tolton
• Kim Klyberg
• Chris Girardot
• Alyssa
• jeffrey katz
• Andrew MacWilliams
• Jamie Jackson
• Meegan
• Mike Rucki
• Jason Tucker
• Nick Gardner
• Amber Farris
• Sarah Ray
• Peter Jones
• Michael Rafky
• Brad Stengel
• Matt Winterhalter
• Bill and Karen Butcher
• Jordan Harvey
• Justin Broady
• Stephen Claeys
• Julie Verratti
• DFA Howie Kendrick

Creators & 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.

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! This is a show about breweries: the business, the beer, the craftspeople who run them and the drinkers who love them. Join us as we speak with brewers, brewery owners, and all kinds of folks involved in the craft beer scene.

Welcome to DC Viewer Show, everybody. We are at DC Viewer across social media at

dcbeer.com. Brandy, what are you drinking this lovely

evening? Hi, Jake, and hi, Richard. I'm

drinking one of my snally spoils. I'm gonna start as a

hashtag now. The amazing humans at

Good Word walked over to the DC beer podcast

stage and dropped off a bunch of beer, and I was

over the moon. I'm drinking a

Meriden style lager 5.8, which, you

know, good word really, Focuses

on on low ABV beers, and this, this

one is well, I love the can a, but it's a Mertens. It's the most

perfect time of the year or Merten. So, mister Richard

Papa Beer, welcome to the show. What are you drinking

tonight? Papa beer in the house. Hello.

I am drinking the flagship IPA

from my local Maryville, Tennessee

craft Brewery, blackberry farm. Quite

nice. It's like just a perfect IPA, really, in all

of the ways that you would want just an India pale ale

to be. It's just bitter enough, just hoppy enough,

quite dry, and, Yeah. It's kind of become my

staple. That and bearded Iris homestyle,

which I can get in 12 facts at the Kroger down the

street. Jake, what are you drinking, or did we already cover that? We didn't,

but I have here, haters will say it's fake, the very last

can in existence of red bear, black Viking. There

it is. There it is. Wow. They did

this maybe, like, 8 or 9 months ago when I rolled

1 can away. Yeah. Because as the weather turns,

I kinda wanted dessert tonight, but I didn't wanna eat dessert. And I was like,

oh, 7.6? Cool. I could drink this whole thing.

They can well. It's held up very nice. You still get, like, a little

bit of that kind of, like, Stroop and waffle, Biscoff, Penela Brown

Sugar, a little cinnamon baking spices in there.

Still really nicely done. If you see it around, obviously, I would

say Chicago I drink my last can of that same

beer maybe a month ago now when I was, stain

Staining, sanding wood in the backyard. I was like, oh, let me have this. I

deserve this. And it was it held up so well. It was

Well well done. And it was not that sweet. I love that beer. I I,

you know, I know it was a collaboration, but I hope they do it again.

Me too. Because I don't really do the pastry stuff, but I think this says

well done. But speaking of the sweeter stuff, Richard

Yes. You're in Knoxville now or just outside?

I'm in a suburb. You're in a suburb of Knoxville.

Zuul's Killer Lights Festival is happening this weekend, and I know

that you show, everybody. Had Zul's peanut butter and jelly

mixtape, which in fact is not a beer, but a seltzer. Your thoughts. I

thought it was delicious. I thought it was exactly what

they intended it to be. It tasted like peanut

butter and jelly. It tasted like a peanut butter and jelly

sandwich mostly. There's not a lot

of that. I kinda don't eat peanut butter and jelly sandwiches. So it's a little

bit nostalgic, and it's certainly delicious in small

doses. I couldn't drink, like, Sixteen ounces of that.

But it would be I I liked it, and I would I will probably be

getting some. I will be keeping it around. It would be it's a

lovely sort of Split 4 ways kind

of after dinner dessert that isn't

that isn't pastry stouty. That's what I thought of it. I thought it was very

I thought it was it's delicious, but, yeah, it's not the kind of thing I

would drink. You know, if you mixed it with Campari, then it could be a

before dinner drink.

No. I I but Campari. I don't know if they even sell Campari

around here. I was I was I was really impressed by it. It

delivers everything that you would want a PB and J

fermented malt beverage to be. I thought it was really well done, And

I've since learned that they come in, grape and strawberry as well, and so I

might have to collect them all like Pokemon. At least just Shyam out.

I thought it would yeah. Well, I will see you. Impressed. I will,

I will actually be going to the kill the lights It's

beer festival this weekend, and, I

will see what I can pick up Hey. For you. Hey, Nick. Is

gonna be at Kill the Lights that we know. Oh, so many

people, that I am really excited to see. The

folks from other half, RAR,

friends that, we met at Snally, tripping

animals. Of course, I'm gonna have some lagers

from Schilling. The answer from Richmond is gonna

be there. There's, like, dozens more, Like, dozens

more. I'm actually kind of excited about burial from North Carolina. Brand

new shoes, they're good. Yeah. Love burial. Yeah. Alright. My

home state. Cool. But I'm also looking looking forward to

trying a lot of new, new breweries, more

southeast focused. And, Yeah. I'm really excited. My

1st beer festival in in my new state. So,

and also, locally, Hey. Cushwa. Cushwa.

There. So I'm super excited. I'm kinda jealous. I wanna

I wanna go to a new I was just thinking today because I was walking

around. It was gorgeous. I was like, man, I wish I was in a new

city visiting a new brewery right now and

not working. But I actually just recently went to Kush, well, they

just opened a very brand new location in

Columbia, Maryland in the old Frisco's. So if you know where that

is, When I went, they hadn't even updated the Google Maps, so it still

said Frisco's lived there. So they it was it's gorgeous,

and they're great murals, A 1,000 tap lines they

sell. They have cocktails. Love me some kushua,

and you actually can You don't even have to be

in Columbia, Maryland at Cushwa

because the Baltimore Craft Beer Festival is actually

tomorrow, November 4th, and Kushawa along

with 50 plus other breweries are also gonna be there. I

will be there, and I'm pretty sure my dear friend Scoops

Mark train ticket. And then, you know, if you maybe you could

surreptitiously quietly crack a can of something on the Mark

train. I've never done that, but my friends tell me that

they have and that it's a good time.

Door to door in an hour. What's not to like on the Canton

waterfront? Gonna see a bunch of cool people. Gonna have a good

time. Yeah. It I went last year With a couple of friends, and

I I guess I hadn't didn't remember that it's so nice. It's right on

the water. I bought Earrings last year, there were a bunch of really great

vendors. And the way that it's all spaced out, it's it's

not it's kinda Like, it's not like your average beer

fest so I it's I highly recommend it and actually we gave

away some tickets so Shout out to

the winners to the Baltimore Craft Beer Festival.

If you would like to win stuff, because everyone likes to win. Right?

You should definitely follow us on all the socials,

dcbeers. It can be easier. Dcbeer,

like, come on. So follow us at DC Beer.

Jake and Mike are on the Twitters. We will give out more stuff. We've given

out tickets before, and we will do it again. And our

Patreon members also get super big discounts on

stuff like tickets and local beer. If you are

If you're not in the know, then you should be in the know because you

might get some free stuff and go drink So,

Congrats to the lucky winners. I that's a big weekend for me because

Friday, the night before, tonight, I am gonna be

at last call at the Smithsonian. It's good. This one's called

the American beer in changing climate. And this is Teresa McCullough's

last Smithsonian event, unfortunately.

But we have some big heavy hitters,

females in the in the beer industry. We have

Andrea Stanley from Valley Malt. We have

Victoria Garza. She is the sales manager

at Yakima ChiefHops, But also the cofounder of the annual,

sessions, Del Migrante. It's a beer

collaboration, which honors the labor and of migrant

Mexican hot workers in the Pacific Northwest, which is really cool.

Denise Ford Sawade Sawadego, yeah, From Montclair

Brewing and Morgan Al Crisp from my, again, my home

state, 7 clans Asheville. This is such a great

event, and I loved it last year and the year before, and some of the

women's brew culture club women in Jordan, shout out to Jordan,

we went and picked hops From the Victory Gardens, from the Smithsonian,

and, several of our local DC home brewers are

pour made and are pouring a beer tonight. So If there's still tickets

available tonight, you should totally go. It's it's gonna be

lovely. So, yeah, that's it's gonna be a big weekend, but

I am so excited about it. Yeah. You'll see Brandy. You'll

see Jake. You'll see Mike Stein. You'll see the Homebrewers.

You might even see an uncredited guest appearance by Bonnie Branding of Wheatland Spring.

May or may not Bonnie. Bring beer. Yeah. It's cool when, like,

an uncredited guest shows up and they're famous. You're like, oh, hey, I know

them. But, yeah, it's Bonnie with beer. So That's cool. Plus,

you know, she and Andrea of Valley malt can discuss, heirloom grains

while Stein and I nerd out about that. So Very true. Should be a

good hang. I'll let you guys nerd. I'll just go be social and

take pictures of everybody. I'm gonna get dressed up. I love it.

Alright. We've got a couple other events on our radar,

and one of them is the 1st anniversary of Lost

Generation. And I sat down Woo hoo. With Jared

and Anne, the cofounders and co owners of Lost Generation,

Just to spend a few minutes talking about lessons learned in the

1st year and a couple cool releases. And by a couple, I

mean, six beer releases that they have for, their

party on 1111. That's November

11th at 11 AM for VIPs. Everybody else

at 2 PM. I'd better be VIP. Hi. My name is

Anne. And my name is Jared, and we are here with

Lost Generation Brewing Company. We are so excited to

announce our 1st anniversary coming up.

We will be celebrating it here at the brewery. It'll be on 11th.

We have a lot of on Saturday, November 11th. I'm sorry.

And we have a lot of exciting activity on that

Today, we will have a live band from 1 to

8. We'll have oyster shucking from 2 PM,

And we also are going to sell VIP tickets,

starting Wednesday, October 25th.

It'll go live. It is just $25,

and it gets you a commemorative glass, Two

tasters of your choice, which include our real,

1st barrel aged beers, our

Collaboration beers with Which let us not be remiss. I think we

forgot to mention that, part of our anniversaries, we are dropping 6 beers

on that day. So six total beers. Six new beers.

Yeah. So, I mean, don't get me wrong. I'm as as excited as you are

about the oysters, but, we have 6 wonderful beers.

We have 2 amazing collabs. We did a collab with,

Cerebral out of Denver, and it's a wonderful

8% Hazy IPA with cryo pop,

Nectaron, one of our favorite hops, and Simcoe. And we actually

had Cerebral in house here to help us brew it up. Shout out to

Lily at Cerebral. Hi, Lily. Nice to see you during Sally Gastro.

And then we have a collab with Resident Culture, which, I'm

so stoked about because, Chris, their head brewer and owner, and,

us were friends back in California when he was working at Russian River, and I

was working at La Neginitas. So, to commemorate that, we,

joined forces, and, of course, we brewed a West Coast IPA,

with, deliciousness in it. I mean, we decided to pull out no stops. So it's

got Mosaic, Citric incognito,

Simcoe, and Nelson's Solven hops, and it's 7% and

amazing. Amazing. But on top of that, we are rereleasing 2 of our

favorite beers from this, past year. Tiger Spirit, our

collaboration with chef stopping, AAPI Hate, And,

Dying Moons and Shadows, our, dark Czech Lager, which,

was a a favorite of everybody here. Yeah. But we

also are releasing Two barrel aged beers, that

day as well. 10 months ago, we put, some stout

into some Catoctin Creek rye barrels and have just loved the way they've

matured and Zelda was finally ready, and what better thing to bring out for the

anniversary than that. So they've been aging almost as long as

we've been open, and now we're bringing them to you. 1 will be on,

pecans, and 1 is on vanilla. So we will be releasing all

6 of those beards. And with your VIP tickets, from 11 to

2, you have access to all 6 beers,

and only, after 2 will the public have access

to the Lab beers and the barrel aged stouts. They'll only have

access to Tiger, Spirit, and Tamave. So if you wanted to get,

that sneak peek in all all In all honesty, the bourbons,

barrel aged stouts will probably go pretty quick. So if you wanted to

make sure you got those on Nitro pour, make sure to pick up your

VIP tickets. That would give you access from 11 to 2.

And then after that Are those to be canned or bottled?

Yes. The stouts will be bottled. All of the rest will be canned as well.

Yeah. We will we will definitely, still have the rest Submit

by 2 o'clock, but, yeah, if you wanted to try the stouts on NitroPour,

it'll probably be gone by 2, but maybe. I don't know. It depends on how

much style people wanna drink, but we will only have a very limited supply,

on draft. So certainly not More than that day's worth,

but then we will have bottles to sell thereafter. That said,

you don't have to buy VIP passes to, joining on

the fun. We are going to be open. We're gonna be

celebrating all day. So, you know, open to the general public from

11 AM to midnight. Our 1st band from

at 1 o'clock is gonna be Jessie Marie Duo, this great kind

of acoustic duo that is a beautiful sound. And then,

from 4 o'clock, we'll have bad luck gold, which is

kind of a more jazzy vibe, which fits with our jazz

meets hip hop theme. Very cool. Very cool. So you

all are now 1 year in. What have you

learned? What's worked? What hasn't? If you could do it all over

again. We worked, a lot.

We still work a lot, I think. No. I

mean, I don't know. It

it's, you know, it's it's a it's a tough thing. I mean, we've been doing

this a long time. So, I mean, like, you know, I think We,

we we felt pretty prepared. We got definitely slammed at the

beginning, and then so, you know, it took a lot. I don't think we slept

a lot, when we first opened, but there's nothing you could do that. That's a

good kind of problem to have. And then, you know, I I I think the

greatest lesson I took away is, I underestimated. I I

always thought, of course, wanted to focus on loggers and IPAs, and,

and I knew at least half of that would go over well. But I

didn't know DC would embrace loggers as well as they did.

And so when we opened, we thought we would have To, you

know, offer a little bit wider array of styles, and we were, you know, dabbling

into things that just weren't as exciting for us.

And, you know, the the public embraced the same things we embrace. So

now, like, our focus is basically exactly what we want to do, which is great

because it's also what the people have showed shown that they won. So,

I was surprised by that. Like, if you had told me I could have 3,

you know, malt forward loggers on at a time, I would have

thought that that was a poor choice, and then now I've realized,

actually, DC is here for it. So, I'm here for it too.

Yeah. I think we're incredibly lucky in that our, you know, we could not

ask for a better community. DC's home for us, which is what

brought us back, but, we really were surprised

by how the community, especially DC

Beer, thank you for always, Helping us spread the

word. And just like the the DC beer

community is very collaborative, very

Very brother in arms, and the neighborhood itself has been just

overwhelmingly supportive. So, you know, I

It sounds I'm I'm actually it it

sounds funny to say. I I'm having a hard time thinking of what I would

change, What I would have changed about this past year and,

again, we've had the luxury to mull

over this for 10 years, and, we've opened a

couple of places with with other companies. So, you know,

we were able to make our mistakes with Other places. And

and then so we you know, we've we've thought a lot about it, and I

I don't know that I would've I I can't think of anything that I would've

And and I think a big part of that is, a huge shout out to

our staff. Honestly, our day 1 staff is

almost identical to our current staff. They're all, like,

almost all people that we've worked with in the past. Our our management team,

Megan and Cody, have been amazing place together with us, and

without them, we couldn't have done it. So I think the fact that the year

has gone as smoothly as it has is due to our amazing staff. So,

I I give them a huge round of applause. Excellent. That's very cool of you.

And I think it speaks volumes that, the staff you started with is the staff

that remain. That speaks to, I think, a well a

well run program. You're also sending

beer to Virginia this upcoming weekend for Dynasty's

Stout Fest. But is it a stout? It is

not. We, decided To change it

up a little. I mean, you know, everybody's gonna have so many wonderful stouts, to

be able to have, but, kind of the beer that,

I feel has gotten the most talk about since we opened. And, again, going back

to that point where, what I was surprised by,

our dark log or grave shift, is one of our

favorite beers. I didn't know it was gonna be the brace as well as it

has, but it it has. And so, you know, thank heavens for that.

But I think this will be the 1st time that Graveshift has, left

DC. So we will be taking Graveshift out to Dynasty,

and then so we'll have Something a little crisper to clean your palate in

between all those delicious stouts. Cool. Keeping

it stout. You have a background, Jared, at Lagunitas,

which I think on one hand is famed for hoppier beers,

but on the other, they also put out Willet ized

and some bigger stouts. How did that inform your approach

to making your anniversary beer? I mean, I

definitely learned a lot about Proper barrel management, all of that.

It is almost comical, the little piddly thing that

we've done here in comparison. So, I mean, like, I have 2

barrels with stout in them here, whereas, when I was at

Lagunitas, I oversaw a 5,000 barrel program, Which,

is not an envious thing, but, it is very

different. So, it but, I mean, again, it it It teaches you proper

management, proper ways to do things. I'm very comfortable,

you know, using the barrels and all that, but I get to play more here.

I mean, you can't, You know, you can't go and do as much playful

things when you're doing it at that kind of quantity over there. So, like, Willetize,

delicious. But, I mean, we would fill in, debarrel

Usually about 500 or more barrels in a given day with

that. So when you're doing that, you don't get to be like, oh, let's put

it on roasted pecans and, you know, things like that. And so you just don't

have that kind of, you know, whimsy, whereas that's the opposite of here. So, I

mean, like, you know, I was able to go and hand roast, You know, £10

of pecans to, let the barrel condition on and and things like that.

So, I mean, it's like we have a lot more ability to kinda do exactly

what we show, everybody. Here, but, it definitely taught me a ton about

how to do it properly. The 1st batch of tiger spirit, I

think, dialing in the pepper Korns took a little bit

of work. How did it go for batch

2? Well, everybody involved in batch 1

wanted more of what the, 50 Hertz,

Peppercorns. Shout out to Yao. But he he

he always refers to his whole, like, life Style is tingly. So

Stay tingly, my friends. But everyone from

Greganger, because Bluejacket is involved, to

Yao himself, of course, wanted more tingly. So, we

did add a little bit more Szechuan peppercorn on this round,

And, it's tasting really good. It is not

finished conditioning, but, I mean, it is it's it's most of the way

there, and I really like how this turned out. I mean, we didn't like you

know, we didn't turn it up to 11 or anything, but, I mean, you know,

it's, we definitely increased it. I think it's still a very

approachable beer, which was kind of our goal is to have these cool,

ingredients, but have them balanced so that it's a food friendly and

not off What I don't wanna say off putting, but a more approachable beer to,

the general public. You've got barrels emptied now. Are you

gonna put more beer in said barrels? Are you You're going to acquire

more barrels. Are you bottling with a like, a do you do you

have, like, a forehead bottling system, at this point? I'm allergic forehead

bottling for us to know Are you We have You're hand bottling and capping like

a homebrewer? Yeah. Yeah. We have a 2 bed bottling system. It is my

head and Cody's head, and we are bottling it all ourselves.

And a few volunteers. Yeah. Lay hand

labeling, all of that. Yeah. I mean, it it it until we have a more

robust barrel program. It doesn't make sense for us to, you know, invest in,

like, a machine or something. So, you know, for the time being, you know, we're

doing it, using, you know, Just the the old style method, but,

no. We definitely will fill up some more barrels.

That I have some ideas of what I'd like to do. I don't know if

we'll reuse these barrels. Reuse is really, not

Great unless you're gonna do something like a wild in it, and I

don't know how I feel about that at the moment. I I love keeping my

house clean. Like, you know, I, So going back

to resident call culture, I mean, you know, Chris worked at, you know,

Russia River, and, you know, Vinny was adamant about, like, You have

2 separate houses, 1 for the dirty stuff or the sour program, and then one

for the clean stuff. And you weren't even allowed to work in those 2 areas

on the same day. It was like you had 2 separate pairs of boots. I

think about it the same way here. So, we'll see. But I will definitely fill

up some more barrels. Yes. We will be doing that, probably in

the next, like, 2 months. We'll we'll put something in something. So I I don't

know what yet. 1st first, we're gonna get these empty, and then I'll I'll figure

out the next frontier. What does the next year hold for a lost

generation? Like, what's what's in the works? What are you planning? So we have

a a couple, big name bars out

of the city and, you know, throughout the mid Atlantic,

that we're gonna do anniversary tap takeovers. Obviously, we're

gonna do it here first, and then we're gonna send some to places that we

wouldn't normally found, at at some really cool names,

and we're really excited about that. So, that's one thing,

that we're excited about kind of, you know, expanding our network a little bit. But

beyond that, yeah, I mean, we we we are finally at a capacity now where

we can increase distro a little bit, but still it's not our focus

by any means. And, I'm really

excited. We have some amazing collabs lined up

for the coming year. So, you know, I mean, We started, you know, I

think pretty good with, you know, Henhouse, Sapwood, BlueJacket,

obviously, resident, and cerebral. And then the next year, we've already lined

up A couple really heavy hitters as well, that we'll be

releasing sporadically in the coming months. Congrats on a

year. Thank you, Jared. Thank you, Anne. The 11th, the anniversary

party. We will see you there. 11th. Yeah. 11:11 at 11.

We hope to see you. Oh, see? Easy enough to remember. Alright. Alright. Thank you.

You all have a great day. I wish I could be there. Because

we were all there. We were there Before they even

opened, I went and took bunch of pictures. We had a we had a

preview party. That was a year ago? That was

over a year ago now. Wow. Yeah. I remember

taking 53 or 54 weeks.

I took A 1,000 pictures. I was so excited,

because we had met Anne before and I fell in love with Anne. She's

one of my favorite people. And, you know, just so happens

they make fantastic beer. So anytime we get to sit down and talk

or see Anne, it's always a great time. So,

happy anniversary to Lost Generation. Absolutely.

And happy anniversary to my neighborhood

brewery, Hellbinder. To there today or not

today, on 11th as well is their 9th anniversary.

So luckily, both of these breweries are in The same

quadrant of DC, so you have no excuse. You can go

visit both of them. Yeah. It's not even like It's not just the same

quadrant. They're both right off the Met branch trail, lost Jen,

obviously part of the drink MBT Met beer trail. And then you

go further up it, You could bike from 1 to the

other. And maybe you should, so long as you're doing it responsibly. Very

true. I'll be at both. So we're not content just to give you

2 guests in 1 interview. What if we gave you like

5 guests in another interview? And so here we have for

your listing pleasure, just a taste of the

mixed fermentation panel that DC Beer did at It's now a

gaster shouts to NRG and shouts that panel.

Avery Swanson from keeping together Christian

from. There are 3

fountains. If you're like me and you insist on calling things literally

Doug Coombs of ale song, wrong extract, who's gonna kick it

off from garden path, and Chris

Johnson of green bench. The full interview is going to be

available to our very special Patreon members,

dcbeer.com/patreon. But in the meantime,

Here's a taste. I'm just gonna ask, do all of

y'all hate it as much as I do when people use sour as a noun?

Yes. Alright. Thank you.

Well, not not a style, not even a noun.

But show, everybody. To that point, to style, that that's

the other thing that I wanted to touch on is that there's conception, I think,

that a good beer has to be a good beer in a predefined

and style. And styles were created

by great beers, not the other way around. That

Great beers, things that are unique, that are interesting, that are innovative give

rise to styles. And for those of you who are gonna rate

our beers according to whatever Style that somebody on

untapped decided that they belong in and then critique them

for not being in that style, You're you're missing the point.

And, frankly, if you're rating our beers based on a 1 ounce taste in

this venue, You're also missing the point. As Avery said

earlier, we're not making beers to be sampled. We're making beers to

be enjoyed, Drink a full glass, and then drink another 1, and

then drink a 3rd, and then rate it and tell me what you think. If

you're splitting a sample with, like, five 5 of your friends and

then giving an untapped rating without any kind of further

explanation of why you think what you think, it's of no

value to us. And you probably wouldn't appreciate it if we went and

criticized how you do your job without any

any, elaboration on that. So, Yeah.

I mean Let's do that. Yeah. Let's let's create a site

where we just criticize well, I think we should rate our raters. We

need we need a site where we just, like, take people on

untapped, and we say why they suck or or

don't even. Just give them 1 star, And don't even say why they

suck. And just say I yeah. Sorry.

I I I don't like whoever this person is or, you know,

whatever they represent. They don't fit a category well enough for

me. They, you know, they they defy categorization,

so so I'm just gonna dismiss them. Okay. Sorry.

I think I got off topic here. I have a I have a comment on

this. You know, all of us have been in this industry for a long time,

and We've all learned so much about as many

different things as we possibly can when it comes to beer. Right?

You know, and Years years ago, I've studied my ass off to

take the master Cicerone exam, and I failed it a couple times and eventually passed

it. And part of the motivation that I How doing that was,

like, I make beer that is not to style, but it's not because

I don't know what I'm doing. I know exactly what I am

doing, And I am making beer that is not stylistically accurate

for a reason. How do you reconcile

style and innovation? Right? Because you

cannot you cannot have this dogmatic view of what beer

is and what style is and at the same time still embrace

innovation. That wasn't sour at all. That was a good

segue. Would you say it was sweet brandy?

Oh, man. I love I love I that That was the first time I met

Ron, and I fell in love with him. So shout out to Ron wherever you

are right now in Washington state. Can't wait to can't wait to see you again.

Hopefully, it's not all the way until next Snally, but you cracked me

up, dude. Glad glad I could bring you some wing.

I wanted Congratulate

Imani and Lindsay of Urban Garden Brewing because they

surpassed their goal of the first sec

segment, really, of their fundraising, their

crowdfunding for their brewery, which

will be in Fort at Fort Totten. So,

it's it would be amazing to have another brewery up by me,

you know, because there are pockets of breweries and, you know, there are always places

closing and, ripped ripped to

District Maid, formally one eight. I will miss them

dearly. So, yeah, shout out to Northeast DC getting another

brewery eventually. Alright. Cool. Cool.

On that note, we bid you all farewell and good night. We are at

DC beer across social media, dcbeer.com. And,

again, DC beer.com/patreon.

You should join because we're cool and fun, and you're cool and

fun too. Thanks for listening. Aw. Thanks, Jay. No. I wasn't

talking to you, Brandy. I was talking to the audience. Damn it. Toil it

again.