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.