Welcome everyone to the DC Beer Show. We are at DC Beer
across social media. Mike Stein, what's in your stein
tonight? Well, hey, Jake. I'm enjoying a Dovetail Helles
open fermented, lagered forever.
Lovely beer out of Chicago, and we're getting kegs. So they're
getting draft at the Arlington brew shop, and I was trying to work
through the Dovetail Hellas to get them to flip that keg to put
on Dovetail pills. So I'm very excited about that prospect.
Jordan, my man, what are you having this fine
evening? You know, the universe is, is nature is healing.
Everything is back in balance. I'm having a Kindness Kills,
New England IPA with some notes of pineapple and orange. So
very, very citrusy for the for the heat that we've been having this week
from RAK Brewing, a random acts of kindness up in Frederick,
Maryland. You guys will hear a bit more from them later, but, Jake,
what's in the glass, sir? So Mike's got open fermentation.
You've got closed fermentation, and I've got very
closed fermentation because I have here factor 12.
It's a Flemish red aged for
12 months, hence the 12 in
casks. It's only, like, 5 and a half percent. So, it's a
little sweet. It's a little sour. You get those cherries. You get those dark fruits.
It's really well put together. Go get you some at definitely
Downtown Crown. I'm a fan. Alright. I wanna kick
this off with at least 1 upcoming event before people lose
interest. Tomorrow, Union Market Dock 5, that's kind
of like in the back behind. Drafts and crafts with
parentheses, d for draft, parentheses, c for craft
because it's DC, and it's a DC Brewers Guild and
also the DC Makers Guild. So it's like
20 plus breweries, distilleries, cideries,
meaderies, what have you. And then also, 40
plus craft vendors. Should be a good time. Come see
Brandy. Come see I. We'll be there. It'll be
fun. And you might actually see 1 of
DC's newest breweries in planning,
henceforth. That's gonna be over on H Street. They're gonna
be there. They may have something, for you to sample in
advance of them taking over the old H Street Country Club
spot. Alright. What else is on people's radar? Well, I got
a couple things. If you know, it's it's not the heaviest
month. Right? It's July. It's It's hot as all get out outside right now,
but, still have a number of live events. So definitely check the state of
state social media and everything from, some comedy shows, some
wild music. For those that like food, there's an
Allagaz beer dinner at a lion hall. It'd be 4 courses, 5
beers. That's That's Tuesday, July 16th. There is a fee associated with
it, but I think the awesome chefs and the the people who put the
menu together, would definitely make it your while and, you know,
you'll definitely get the bang for your buck. In terms of DC beer
events, we have 2 in in 1 week, on
Sunday, July 21st, we will
be at ripetopper for our beer share members
only. You can learn more on our Patreon. Please subscribe to the Patreon. You can
not only support us, but you can support us as we support others. It's a
mutually beneficial situation there. And then that
Wednesday, 25th, you can find, yours truly
at other half for the DC beer capital trivia
link up at other half. So come out for some trivia.
We appreciate the support and look forward to, to send you
guys. Anyone else tracking anything come this this month or or next
month? And also happy belated to our queen of
beer, Brandy. If you didn't wish her a happy birthday or definitely show her
some love. I'm sure she would appreciate it. She couldn't be with us tonight.
So definitely show Brandy some love. We missed you, b. Alright.
The day before the beer show on 21st, 20th,
Hellbender's boiler installed, up and running,
making beer. They're gonna throw a party about it. So we thank
everybody. This will include, like, all day happy hour.
So thanks, like, some good deals on, usually, what I drink there
is bare bones Kölsch. They do do pitchers, 1 of the few
breweries in DC that will actually just give you a picture of Kosch,
which is great. They're gonna have a couple new releases there as well.
Obviously, food trucks, you should watch their socials. We'll
put it up at dcbeard.com/events as
well. 1 more thing about food
is that birch and barley is about to be
no more. Taking a break and rebranding as to this new
American southern style restaurant called Mallard. And you
can check out some of what is coming at Mallard
upstairs at Church Quay before Mallard opens. So sort of like
a, you know, try. Have a little bit of mallet before you commit
to dining downstairs. Don't worry, everybody. The beer is still there. Yeah.
I wanna clarify, Jake. You said if you go to
Hellbender and you do as you do,
Jake, which is order Kölsch, they'll give you a pitcher.
Now you should pay for the pitcher.
Yeah. This is not a steel of titanite. You shouldn't walk out with a plastic
pitcher either. Ain't ain't nothing in this world for free. Right. That
being said, I was talking to a brewer, a good friend, who was at Hellbender
for the save Hellbender, party at the moon
tower, save the boiler and the brewery,
and he was making a joke like, oh, yeah. Like, I love this beer.
It's so good. Let me pay you for this pale ale that I'm getting.
And, of course, they were like, no. No. No. You're 1 of our you're our
favorite brewer's favorite brewer. And he was like, no. I need to pay
you for this so you can get a new boiler, and now the new boiler
has arrived. We're super excited for Saturday,
July 20th, 1 to 9 PM, free entry at Hellbender,
a day of music and beer. So they're gonna have food trucks, they're gonna
have live music, and there will be a beer release. So I
just wanted to plug that again. That being said, I
also wanna plug everybody that's just doing wonderful stuff the
best they can. I was at Blue Jacket on Thursday.
Impeccable casks there. I know that Monday through Friday, Roe
Gunzel, head brewer at Blue Jacket, is checking the cask. He is literally
tasting beer at, you know, 9:30, 10 AM to make sure when
they open daily at 11 AM, the beer is of top notch
quality. I know that Dave Delaplane, longtime manager at
Roofers Union in, Adams Morgan, is checking the casks
on Saturday Sunday. When I was there, on a Thursday,
he was making sure that the casks were top notch, and I had a couple
friends from London in. So they're true experts. Right? Every corner pub in
London has a cask. Actually, I haven't been to London, so I can't say
every corner pub. I've been told I've been told. It's
been about a decade since I last tried to hit every corner pub in London,
but we are serving delicious cask at Blue Jacket.
It's on par with the stuff across the pond in London, and the same
goes for all of our local breweries that are doing the best they can. So
I just wanted to give a shout out to everybody doing the best they can,
making the best beer possible in the District of Columbia.
Well, you know, that that has kinda started a a new goal, that
I I'd like to set for us both. Like, maybe we just need to do
some market research in London. Okay? So maybe we need to
just book some flights and figure it out and just go
taste the beer, for research purposes. This is the junket
we've been talking about. Yeah. I volunteer
as tribute to help roll out at 9:30 or
10 in the morning to just to do a little quality control, quality
assurance on these casks. I have been to London. It
is a delight to walk into a pub and see, like, a 3.8%
Green King IPA on and be like, oh, well, I guess
this is what a session is is is when you sit there and just crush
a bunch of sub 4% delicious living real
ale flavorful beer. I would also like to go back,
Drink so much, I can stop minding the gap and, you
know, other various British things. Alright.
Yeah. We're skirting around 1 big event at the moment, and that's
Snallygaster, which again is counter programming
against Great American Beer Festival. Yes. So GABF in
Denver released their beer list, and it's something like 40% of the
breweries there are either from Colorado or California.
now you're actually gonna have maybe, like, a little bit more diversity,
variety, you know, more states, international.
This is a yes, Anne, Jake. Yes. Great American Beer Festival,
arguably the greatest beer festival in America.
However, you can't take WMATA, the Washington
Metropolitan Authority Transit Association there, the way
you can just hop off at archives, Navy Memorial, and
just walk a couple blocks to Snallygaster. Wow.
Yes. Great American beer festival. Wonderful beer. People have been doing it
for literally decades. Absolutely, undeniably,
1 of the best. However, are they gonna have beer from
Berlin? Are they gonna have beer from Munich?
Are there gonna be some Brussels, a Belgian
Lambic, some, some creaking beer, some.
Right. You know, I'll just leave it I'll leave it as a yes
and. Well, yes, I will be there,
and I will be having all the great beers, as many
as possible, as safely possible to
consume, before I had on the metro and will model
my way back to my home. So Shout out to
the bus drivers union, to all the unions propping up, WMATA.
We stan organized labor. We love to hear it.
Reverend Barber was in, DC last weekend, 2 weekends ago, and we
were saying he had called up some of the, bus drivers. So shout
out to everybody driving a bus around the DC Metro. We
love y'all. Yes. And we do love y'all. Thank you all for your service, and
also thank you, Jake, for your service of volunteering as tribute. But I would just
like to propose an idea that, you know, what can make the bus line just
a smidge better was maybe if they would take us up to Frederick to
visit all the wonderful breweries in Frederick, but specifically the
kid on the block. There's this brewery called rack random acts of
kindness. And I'm here with, 2 wonderful gentlemen with me. I have Steve McIntyre and
Brandon Roth. Welcome to the show folks. How are you? Good. How are you? Thanks
for having us. Doing well. Doing well. So, you know, I've had
the luxury of making it up to Frederick, Maryland to check out, Ripe
Brewing. But for those that haven't, Steve, why don't you tell us about who you
guys are and, what your craft beer story looks like? Yeah.
Thanks. We, we originally started rack kinda with a
bit of a different start than we had anticipated. We were hoping
for some event space, and a brewery happened to become available
and tie up beer, and it worked out pretty well. We,
we obviously didn't know much about beer, so we were very excited to get started
and a little bit nervous as well, not knowing how to brew, knowing a lot
about beer, but not knowing how to brew. The story kind of,
it it's it started slow, and, we we
found the right people to to be in the right positions. Started
with the general manager who's very wonderful, Nancy, came from
quite a few other breweries, and then we met Brandon. And
Brandon, you know, came from Flying Dog in Southwood, and we're
really excited to get started with him. And I think that his vision really
is passionate about, you know, some of the things that we were really interested in
where we're thinking about what does the brewery look like, and we
wanted to push the envelope with kind of what what beer is around Frederick.
There as you know, there's 8 or 9 other breweries around, so there's a lot
to compete with. And we wanted to, just change the envelope
and, you know, you're familiar with the ambiance. It's very different from most breweries
out there. It's a little bit more swanky and little more upscale. It
looks a lot more like a cocktail lounge than anything. So we
were, yeah, we're really excited to see where it goes and what it offers the
community. And, you know, we're very excited to be a part of a a really
cool beer community and not only just Frederick, but Maryland as a
whole. Brenda, I heard you got your start with Flying Dog and and Sapwood. Would
you like to speak to that? Just, you know, were you, you know, brewing at
both? You were you just kinda helping out, Masterhead Brewer? Like, how did that look
for you at those 2 locations? So Flying Dog is pretty much where I
got my start. I started off there as a seller tech, you know,
doing nitty gritty. You know, you get about 1 year in, and you're
like, man, if I don't love beer, why am I here? Because this is basically
a manual labor job. But I worked my way up, you know,
there and, you know, did filtration, did brewing,
pretty much was, you know, well rounded there,
but kinda saw the writing on the wall for Flying Dog as
to where they were headed. So, you know, eventually
kinda got out of there, and I was more just interested in the place
that was, concerned with making the best product they
possibly could, you know, from being at both ends of the spectrum, having, like,
the big beer kind of place and the small beer kind of place. It
was for me, it was kinda just more to be at a place that was
really concentrated on making sure every drop of beer that came out of that place
was the best that could possibly produce. You know, coming from mid tier
brewery, it's a little bit different. You gotta worry about cost constraints and all
that type of stuff. So it's a it's a different environment, but I feel like
both kinda gave me a good experience on both ends of the
spectrum to kinda make me realize a little bit more what I really wanted.
I I would agree with you. I think, flying dog, I mean, they did some
good stuff. You know, I'm not I'm not here to bash anybody. But, like,
they definitely do new stuff every week or every other week, so
definitely more, you know, experimental versus, probably kinda being, maybe
boxed in is the is the right way to phrase it for for flying dog,
where there's, like, a a set a tap list or or just set production
schedule, I should say, of that. So I definitely could understand that.
But so RAK is, RAK Brewing is the name of the brewing.
But it's RAK is an acronym, random acts of kindness as I
understand it. So if you could just tell us about the name, like, what was
the the vision behind the name, or how did that how did that name come
about? Rock stands for random acts of kindness. You know, we're all the
partners in this brewery are also owners of a real estate team.
A lot of the work that we like to do out for the community is
part of our nonprofit, TGP Gibbs.
And when we were coming up with names, we originally thought
of RAK, you know, to kinda coincide with what our current branding is.
Fied away from it, hired a marketing company. They put a ton of
names in front of us, and as you can imagine with, you know, 9, 000
breweries in the country, but also all the additional names that have been taken
for brewers that aren't in production or, you know, have never really come to fruition.
It was pretty tough to come up with something, and so we just thought about,
you know, who we are as people and, you know, what we're trying to do
with inspiration of the community, and, you know, we love Frederick so much. We
spent a lot of time here. We, you know, we patron everything that's around us.
And so, you know, we wanted to basically continue on with with
what we're doing traditionally with our other businesses. It just felt like it was gonna
match well. And so we pulled back to rack and then we
looked at some logos and some designs. And, really, our big first year is
just Ari Arbery. It just looks so consistent with what that, you know,
what that emblem and logo looks like. And the more that we talked about it,
we just couldn't get away from it at that point. We're kind of engrossed in
it and loved what it was about and felt like that it had meaning that,
you know, a lot of other stuff doesn't have out there. So, we settled
on it. And, you know, now that we're 6 months in, we're we're really happy
that we made that decision, and a lot of people in the community have embraced
it. So, it's worked out pretty well. I guess, you know, with the
name like RAK or Random Acts of Kindness, have you guys, like, taken extra
strides, to, you know, make the tap room more, you know,
more homey, more, you know, more more warm and comfortable? It's definitely a
beautiful tap room. I mean, it's like, I would go as far to say, and
I've been to a lot of breweries, no offense to people out there, but it's
probably 1 of the nice staff rooms I've ever seen just in terms of the
lighting, the comfortable chairs. It's just the the
open concept is just very nice. Like, but do you guys do extra have you
guys taken any extra strides to make it feel more of a, like, a community
place or more more home for your for your patrons? I would say not
necessarily directly to the taproom. When when we started when we started with
the whole project, we really wanted something that felt more comfortable. You know, you go
into most breweries, and it's concrete floors and wooden
furniture and metal ceilings, and it's loud and, you
know, everything's dragging across the ground. It's just not a very comfortable place
to have a conversation. And so when we started building out the taproom, everything
in mind came with you know, we've already got sound deadening
ceiling. You know, we wanted something plush, so to
speak, leather, to be able to deaden some of that sound, wood on the walls
to be able to help absorb some of it. I mean, we really thought of
it as, like, a place to do day night or, you know,
sit down and have a conversation with an old friend, just catch up where you
didn't feel like you were being interrupted by the person sitting next to
you. As far as what we've done with, you know, RAK and random acts of
kindness, we've we've done a lot of charity stuff. In Frederick, every
united United Way campaign for Frederick County hosts a big event. And
so, we have spent you know, we spent about 2 and a half weeks
fundraising for them, and, we host at least 1 nonprofit or
charity each month. And, you know, obviously, we we wanna be able to do
more as soon as we can. Just acknowledging some of how you guys have
revamped the place, you know, you know, rest in peace and shout out to, I
believe it was House Cat and, Smoke Town. Now did you guys have to perform
any rituals or seances, for the the the former breweries
before you guys opened, or was it was it pretty smooth outside of
gutting the building, would it a pretty smooth transition? Most of the work was done
back on Brandon's end. It was, you know, it was,
you know, in in same thing. We don't we don't wanna talk about this. It's
just, you know, we have expectations of of certain things and
and how we wanted things to be done. And so front of house was just
a lot of work with patching holes and stuff that that that wasn't seen in
it. You know, I I very much think that that fit their business model. The
type of person that was coming in may not be worried about that, but, of
course, with the plans that we had for the tapering, there were just a lot
of things that we had to we had to shore up, so to speak, to
really fit the entire vibe. Brandon's very strict with his, you know,
how he brews, and I'll I'll let him talk a little bit more about this.
But he's very specific about how he brews, where things are placed, what
cleanliness, and all those types of things. And when you start, you know, with a
a blank canvas, it's easy. But when you start with a lot of stuff from
someone else, it makes it tough. It's a lot of organization and, you know, cleaning
and some of those other things that go into it. Yeah. What do you think
has been your biggest challenge in in terms of getting, rack where it is
or just getting rack open to begin with? I think that's kind of a
twofold question. I'll let Brandon talk about the beer piece a bit because, obviously, that's
a huge component. From the business end, you know, we we are
right there next to 3 other breweries that have been along for a long time.
You know, we we love where we're at. We love having that competition. We also
like the fact that people can can make their way around, but standing
out, you know, especially in Frederick where there are 9 other
breweries right there in the downtown area. It, it's
certainly a challenge to make a name with long standing you know, everybody's been
there since 2018 and before, so
we're kind of the new kid on the block, and we have to earn the
respect and, you know, we have to make good neighbors. And, from a
business standpoint, you know, I think we came in an interesting time with people
that are trying to be healthier, trying to to save a little bit.
You know, they spent the 2, 3 years out of COVID, like, kind of just
in a tornado, so to speak. And I think people are trying to get
back to normal life and really, really appreciate some of the things that they had
missed for so many years. And so, you know, as far as
gaining gaining a name, it's not like it was in 2021 where all I
could do is sit outside at a brewery and drink beer for cheap,
you know, a cheap afternoon. It was like that was kinda your only out. But
now that people are finding, you know, travel is a big thing this
year, and, I think people are definitely trying to be a little bit
healthier in in in their lifestyle. So, you know,
getting recognition and, getting people in the tap room is certainly, you
know, certainly been something that we we hope would go a little bit better, but,
you know, we're obviously really grateful for everybody that's come through as well.
So, Brandon, I I hear you may have had to kinda revamp the the
Brewhouse, just to kinda fit, you know, where you guys are today. Could you
tell us about that? Just wanna kinda what that look like, what your vision for
the beer is? You know, we're getting into some of the other questions about styles
and whatnot. Yeah. I mean, a lot of it was just kind of, you
know, coming from my background with Sapwood and from
Flying Dog. I had different things that, you know, you wanna see
done. You know, Flying Dog, I feel like the cleanliness and the
sanitary process is kinda what they knock into your head.
So I kinda brought that along as with Sapwood, it's it's it's
kind of the originality and the creativity and, you know, trying to
create something new. So I think it's both of those, but,
it's really just trying to mold something in that someone else's
vision into what you want your vision to be,
which, you know, can be tough at times because there's other
equipment out there that you would like to have that cost a lot of money,
and there may be some constraints with what, you know, you're dealing with. But I
think thus far, we've done a really good job of working with what we've
been given and upgrading some things here and there, you
know, to to to make our ability to create
world class beer better, and we're still working towards that. You know? It's,
it's it's never an overnight thing. You know? We're always improving, and I
think that's the number 1 thing from my aspect is I just wanna always
be getting better. You know? It's it's like our I
I see where our untapped scores were initially, and I, you know, we're we're
slowly raising those up, and that's what I wanna continue happen because, you know,
developing anything, you know, along the lines of, like, a sapwood or anything in
that, you know, realm, it it takes time. It doesn't just happen overnight.
You know? It it takes some building, and that's what we're doing right now. So
Since we're finally talking about the beer, most listeners know I'm a I'm a, I'm
a hazy guy. It's not all I drink is but just what I like to
drink. So what style of beer do you guys like? Steve, you know, Brandon, do
you have a preferred style? Are you a Pilsner Lager kind of guy? Hey, sours?
What do you what do you what do you prefer when you're not training for
your your math? I like all beer when I'm training for my marathon. It makes
me feel less bad about myself. I I tend to like
IPAs. I went through a bout with sours for quite some time. I
just felt they were unique. Actually, flying dogs, Berlin and
Weiss was kind of my first introduction to sour beers, and I went through a
little phase with that. I just like the the bitterness of the beer. But
I I would say that I I tend to fall in the category of
5 to 7%. Hazy IPAs prefer
a little bit more juicy than not, but I'll drink most stuff.
I really loved our our protect y pills. When Brandon first made it, I told
him, I don't like pills in there. I'm not gonna drink it. And then I
had it. It's fantastic. So I found myself
going to that more often than not, but, yeah, I'm pretty open to a lot
of things. I I think there's a lot of great beer out there in it.
Even if you don't like the you you don't particularly like the style, you can
still respect the craft and, how much work has
gone into it as well. So Based on the category of what I feel
like we make the best, I feel like the beers that we make the best
are hazy IPAs and sour beers. My
particular favorite beers are usually lighter beers and
mixed fermentation beers. You know, honestly, with with
sours and, mixed fermentation beers and hoppy beers,
that's where I feel like I have the most knowledge. So that's kinda
where we're leaning towards right now. In this industry, for me,
it's like you gotta constantly be learning. So we, you know, we're we're
working on stepping up our light beer repertoire. We just did
a collab last week with the former head brewer of Landmade on a light beer.
It's a totally forged lager. Malt is from Bear
Branch in Westminster. We've foraged spice bush, that's went in the
Whirlpool, give a little bit of a citrusy kick, and then we also got
hops from Heritage Hills in Urbana. So entirely produced
within Maryland, and it it gives us a good learning
experience to kind of learn a little bit more how to make a
nuanced light beer that has some depth into it. You know?
Because that's 1 thing I feel like maybe in my repertoire,
I I don't know as well. You know? I'm coming from Sapwood, hoppy beers, and
mixed fermentation beers was, you know, our wheelhouse, and
that's what I feel like I have the best knowledge in. But Yeah. If you're
not expanding in this realm, you're falling behind. So we're always
trying to try to expand our knowledge and try something new,
and, you know, that's kinda what this beer was for me personally. And I
kinda test to the fact that the the hazy's are a little good. This kindness
kills has been my, my special lady friend for this evening.
So yeah, I've been enjoying it. I really appreciate it. I plan
to plan to get back up to Frederick some more cans of that. Are there
any other upcoming collabs or events you guys would like to leave with our listeners
before we get up out of here for tonight? Yeah. So we had the the
1 collab that I told you about already with, Matt Firdos,
a local brewer. He's not laminate anymore, but former head brewer, Landmade. So we
have that forged auger coming out. We also have another collab coming up
with rough edges, which is a brewery up in
Waynesboro, Pennsylvania. That is going to be a sour
beer, and it's going to be basically every local berry you haven't
heard of. It's gonna be a mulberry, black raspberry,
marionberry, boysenberry, wineberry,
and honey berry. And then he's gonna come down
here, and we're going to do another end of the lab where it's going to
be a West Coast, IPA, but with New Zealand hops. So it's
going to be a Motueka Southern Cross West Coast
IPA. Other than that, we've got Puckerpalooza coming
up, mid August. It's August 17th, and we're
releasing 12 different sours on the same day. We've got a
couple, you know, Nuance traditional sours for regular people.
We've got some kettle sours, and we've got some smoothie sours. So,
we're gonna have 4 of those that are be canned and in big production and
8 of those, which will be 1 kegs off just for that day. But we'll
have 12 different sours on for just that event. So if you
like sours, come out August 17th. I know a few folks is
first with the heat where we're looking for some sours. So, us at
DC Bureau, we'll be sure to get the word out. But, Steve, Brandon, thank you
guys so much for for coming on the DC Bureau podcast. So we've definitely hoped
we can have you guys again in the future. We're happy to support and work
with you guys as well. Thank you guys for the time, and, thanks for coming
on the show. Cheers. Yeah. Thank you. We appreciate it. Thank you so much
to the good folks at RAK. Obviously, if you are taking
a stroll on the lovely Carroll Creek, you should stop and check them out. And
thank you, Jordan, for letting the folks know there are MARC
trains that do go there, but I know that we have some of the
1 percent of the 1% who also listen to this show. And so
if you're gonna try and do Snally and then get on a private jet,
say, like, you know, out Prince William County Airport and fly to
GABF straight after that, you should let us know. Editor at
dcbeard.com. We definitely wanna hear from you if
that is how you are traveling. Yeah. Let us know.
Should your private jet be taking off from Anne Arundel County,
any other undisclosed location? And also, let us know if we can
borrow said jet to do some market research in London because we would appreciate it.
Alright, folks. I feel like that's what we've got
for this week. It's really hot out, and as
Jordan mentioned, it's July. I wanna give a big shout out to the
folks who are still putting on the events. Neighborhood
Restaurant Group is holding it down. Do check out some of their events. They've
got Suarez coming up over, at Shelter,
couple other events. Again, it's dcbeer.com/events.
If you've got beer events, we wanna hear about them too.
And if you're at the beach, you know, whether it's Jersey,
Delaware, Virginia Beach where just opened up another
location, we wanna hear about those as well. We're
at dcbeer across social media. Stay cool,
everybody. Blast the AC. Fingers crossed for a little bit of rain,
but not rain on Saturday Sunday. Right? It can happen on
Tuesdays or whatever. That's great. Don't forget that water, folks. If you're
having a beer, have a liter of water. If you're having 0 beer, have a
liter of water. Stay hydrated. We'll see you around town.