Reviving History, One Pint at a Time - The Rebirth of Senate Maerzen

In an era where craft beer innovation reigns supreme, there is a potent nostalgia for flavors of the past. The Senate Maerzen beer, a gem originally brewed by Christian Heurich in 1933, has recently been revived, bringing a slice of Washington D.C.'s rich brewing history back into the spotlight. This renaissance of flavor is not merely a passion project; it’s a meticulous blending of historical research and modern brewing techniques, fueled by a team deeply dedicated to bridging the gap between past and present.

Kimberly Totten, an instrumental figure in bringing Senate Maerzen back to life, utilized the extensive Maerzen collections and the detailed notes of Paul Kaiser to recreate the legendary brew. 

The journey began when Kim Bender from the Heurich House reached out to Peter Jones, proposing the resurrection of the Senate Maerzen as a way to reinvigorate and celebrate local brewing heritage. The Heurich House, steeped in history and dedicated to preserving the legacy of Christian Heurich’s brewing empire, viewed this project as a public history endeavor. 

Chris Broome, another key player in this historic revival, emphasized the distinctiveness of the Senate Maerzen compared to modern Maerzen beers. "The 1933 recipe calls for ingredients that aren’t typically used today, particularly the hops and malt," he noted. "We aimed for a 6% ABV beer that could still invoke the traditional flavor profile while appealing to contemporary palates. We’re thrilled with the result—it is both a nod to history and an enjoyable beer for today’s audience."

The beer embodies a rich historical narrative and represents a significant cultural bridge within the community. The Heurich House's programs, such as the Heurich Urban Manufacturing Incubator and various public history initiatives, foster connections between local history and today's D.C. populace. 

Meanwhile, the excitement surrounding the upcoming Snallygaster festival is palpable, as it will serve as a major showcase for the newly-brewed Senate Maerzen. Brewers and craft beer enthusiasts from all over the region are eager to take in, not just the flavors, but the story encapsulated within each glass.

As they clink glasses in anticipation of Oktoberfest and other forthcoming events, the team behind Senate Maerzen revels in their accomplishment. They’ve not only brewed an impressive beer but have also sewn a bond between D.C.'s brewing past and present—a testament to the timeless allure of a well-crafted pint.

So, next time you lift a glass of Senate Maerzen, remember that you’re not just tasting beer. You’re savoring history, one satisfying sip at a time.

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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

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! 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.

Michael Stein [00:00:06]:
Hello, and welcome to the DC Beer Show. I am your host tonight, Michael Stein. I am not Jacob Scoops Berg. And with me as always is our trusty co-owner, wonderful friend, standby photographer, and absolute social connector, Brandy Holder. Hi, Brandy.

Brandy Holder [00:00:26]:
Hey, Mike. I love seeing your face. I'm just very I'm very elated right now.

Michael Stein [00:00:31]:
And it's a special show because we have another DC Beer co-owner and our producer extraordinaire, Richard Fawal. Welcome back, Richard.

Richard Fawal [00:00:41]:
Oh, it's so good to be back. It's been such a long time since I've

Michael Stein [00:00:44]:
been on the show.

Brandy Holder [00:00:45]:
How's Tennessee, sir?

Richard Fawal [00:00:47]:
Tennessee is freaking awesome. Awesome. It's beautiful. It's, mellow and very low stress. And, people are really nice here.

Brandy Holder [00:00:59]:
I know. I kinda wanna move now.

Richard Fawal [00:01:01]:
You know, there's there's great food. There's great beer. There's beautiful scenic views of the mountains.

Michael Stein [00:01:09]:
You know, I I had 1 or 2 breweries brewery must visits on my list for when I finally get to you in Tennessee, Richard. But every time you send a pics a picture to our text chain to our DC Beer text chain. I add another place to the list. So, a begrudging thank you for that. What are you having this evening? What's in your glass?

Richard Fawal [00:01:33]:
My glasses, believe it or not, all the way here in Tennessee, I am drinking the blue jacket hints of baguette style pale

Michael Stein [00:01:43]:
luger. Yes.

Richard Fawal [00:01:45]:
Which I picked up and brought home on my last trip to DC. You guys know I I I'm back in DC all the time. I'll be back there next week, and I'll be back the week after that. So I always try to bring a little something home for my new beer drinking friends here. But, what about you, Brandy? What have you been drinking?

Brandy Holder [00:02:00]:
Well, at the moment, literally nothing because I've crushed all the beverages that I've had since I've been home. And luckily, I was able to share all of these cans with my partner, although I definitely drank the entire can of lost generations my heavy heart will go will always show, which is a Munich Dunkel, you know, is I'm a I'm a dark beer lover. But that night, I shared this tiny, cute skinny can of this beer. It's called Rhyming Numbers. It's a pale ale, and our lovely dear friend and co owner, Jordan Harvey, brought this from Georgia. This is from 2 Tides Brewing. It was incredible. I opened this, and I literally Jacob first sip, and Matt was like, how was it? And then I it was already gone.

Brandy Holder [00:02:51]:
I I, like, didn't chug it, but it went away way too quickly. And then, of course, I had another lost generation. I had intimate essence German Pilsner. So I, I had some beautiful after work beers thanks to Lost Gen and 2 Tides and Jordan. Thank you. Stein, I know that you always have all the yummy lagers. What's going on over there?

Michael Stein [00:03:15]:
Well, to no surprise to you, Brandy, I'm having a yummy lager. I'm having. So is a contract brewer in Germany, run by Sebastian Sauer, friend of DC Beer. So Sebastian has his Dortmundur, which he describes maltier than pills and hoppier than Hellas. Export beers were the historical specialty of the industrial city of Dortmund. So not only is it a delicious, light, little hoppy, little multi lager, very well balanced. It's a historic beer, and it comes to us from Urban Chestnut Brewing out of St. Louis, Missouri.

Michael Stein [00:03:54]:
And the last time Urban Chestnut was in town, at least that I remember, was either during the Craft Brewers conference or maybe during Savor, years years ago. So it's great to have the Urban Chestnut beer, back in town. In this case, the Freygeist label, Dortmunder. Absolutely delicious. Really, really wonderful stuff. And speaking of Germany, I just wanted to say happy August 9th. The Oktoberfest around the shelves despite the heat, we know fall is coming. How do we know? We know because we're 46 days from Munich's world famous Oktoberfest.

Michael Stein [00:04:33]:
Hashtag junket. First to London for some pubs, and now to Munich for the world famous Oktoberfest, which starts September 21st. Speaking of festivals, we are 9 weeks out from Snallygaster, which is happening the same day of the Great American Beer Festival, which is October 12th. 67 days out, but who's counting?

Brandy Holder [00:04:54]:
You are.

Michael Stein [00:04:55]:
Oh, that's right. Darn it. I am counting, aren't I?

Brandy Holder [00:05:00]:
I I'm not counting actively, but I look at my Google Calendar a 100 times a day because I have ADHD, and I have to focus my brain. But I'm like, oh, yay. What are we doing? What are we doing? Snellie. It's so exciting. I can't wait. Oh my gosh. Yeah. Yeah.

Brandy Holder [00:05:15]:
There's so many things that leads up to Snally too. You know, like, all the guests that we're gonna have on and the events and, like, DC just turns into, like, this wonderful mecca. It's just it's such a wonderful time. It's like Christmas, but in October, it's Snally. It's like happy Snally.

Michael Stein [00:05:32]:
I love it.

Brandy Holder [00:05:32]:
I can't wait.

Michael Stein [00:05:33]:
No. Absolutely. And that's why I'm having the fry guys. I mean, I'm having it because I love Julie and Beth. Shout out to the brew shop in Arlington. They had, you know, this fry guys beer. But I got it because I was like, oh, that's Sebastian Sours brand. He's gonna be here for Snollygaster.

Michael Stein [00:05:50]:
And then Julie was like, Stein, that's like 2 months away. And I was like, yeah, I know, but I gotta get it now. I gotta prep. You gotta start prepping.

Brandy Holder [00:05:58]:
Wait, he's coming? Hell, yes. That's awesome.

Michael Stein [00:06:01]:
Yeah.

Brandy Holder [00:06:02]:
Alright. We're gonna be getting drunk with him. I'm so excited.

Michael Stein [00:06:05]:
We're gonna have some German beers with our wonderful German friend, Sebastian. Cannot wait. But speaking of his historic beer, Dortmunder, I can't wait to serve him some Senate and some Senate merten, which is very, fitting for the show we have today. Because joining us on this episode, we have 3 special guests. They are Chris Broom, Kimberly Totten, and Pete Jones. A quick introduction, Chris Broom is production manager at Right Proper at their Brookland production house in Washington, DC. Before Right Proper, he ran production as head brewer at Silver Branch Brewing, Lager House and Beer Garden in Silver Spring, Maryland. Kimberly Totten is collections manager at the Heurich House Museum.

Michael Stein [00:06:52]:
The Heurich House Museum honestly explores the American experience through the legacy of German immigrant Christian Heurich and his Washington DC brewery and creates an equitable path to success for local small scale businesses. Their dual mission of public history education and public service is directly related to their core philosophy that house museums should be dynamic and relevant to our modern communities. Pete Jones is a professional researcher and is co owner and cofounder of Lost Lagers, Washington DC's premier beverage research firm. He is responsible for discovering the 1949 Senate beer in the National Archives and is a longtime medal winning home brewer. Well, Pete, I'm gonna start with you. What can you tell us about Senate Maerzen beer?

Peter Jones [00:07:38]:
So this was a a beer that was originally produced by Christian Heurich, and Kim Bender, the, director of the Heurich House reached out to me about, you know, possibly bringing some additional Heurich beers, you know, back to back to life and back to DC and the, 21st century. And so, you know, Christian Heurich brewed many more beers besides just, Senate and Heurich's lager. And so we have quite a few potential great options to bring back and, you know, Maerzen in particular was, special partly because it was one of the only all malt beers that Christian Heurich brewed. And I ran into Jake Berg at a beer event a few weeks ago, and one of the first things that he he said to me is, are you telling me that Christian Heurich brewed a all malt beer in the 19th century? And I said, yeah, we have the receipts for it and, so this is a special one partly for that reason, partly because it was one of Christian's favorite beers according to his his memoir. And it was also an award winning beer just like Snedit, you know, it won several gold medals at at various beer competitions and world's fairs and so forth. So it's, just a very special beer in general.

Michael Stein [00:08:52]:
I would be remiss not to mention a man named Paul Kaiser, who was the, Baltimore and vicinity district president, a Master Brewers Association of America member. It was Paul Kaiser's notebook, in which this 1933 recipe comes from. And I really have to thank Paul's granddaughter, Paula Jacobs. And Paula is a friend of Lost Lagers of yours and mine, Pete. She's a wonderful human being, and she said she remembered her grandfather fondly. So it's nice to know, that there's a human connection outside of the the beer history and and the research that went into this. Kimberly, can you tell us a little bit about some of the work you did and the sources you used for the creation of Senate Maerzen beer?

Kimberly Totten [00:09:39]:
Yeah. Absolutely. So when I first learned that we were going to revive another historic beer, the first thing I did was pull all of our Maerzen collections, from our Buriana collection. Thanks to an acquisition we had in 2019, We have, over a 1000 objects related to Brianna for the Christian Heurich Brewing Company. So I pulled out those trying to find bottle labels, advertisements, any marketing material that might have descriptions of what Maerzen tastes like, what it was made with. I know that we found some references and advertisements saying it was all malt, which was really helpful, obviously. We also had Paula Jacobs had loaned us in 2013, Paul Kaiser's notebook, which had the recipe, which is, of course, foundational. So that was where I started with all of this.

Kimberly Totten [00:10:33]:
It's just I know that eventually Lost Lagers looked into National Archives and a bunch of other sources, but for me, I really just started with what we had here.

Michael Stein [00:10:43]:
How do you see the Heurich House's dual mission of public history and public service reflected in the Senate Maerzen Beer Project?

Kimberly Totten [00:10:51]:
We really do see Senate and Maerzen as a public history project, not just a beer revival. This idea came from our CEO and museum director, Kim Bender, and she really took off with that idea. Our mission, which really focuses on small scale businesses and connecting those businesses with public history, education, and public service. So kind of taking those ideas and putting them together, taking the history of Christian Heurich Brewery and teaching people about that history of immigration, labor history, and DC history in general, and then trying to connect that with our communities today about Right Proper Brewing and some of our local communities here in DC.

Michael Stein [00:11:37]:
I'm wondering if you can tell us a little bit, about some of the other programs that the house is running and how they vary and differ from the Senate and Maerzen beer project?

Kimberly Totten [00:11:47]:
So besides the historic revival of Senate and Maerzen, we also have a couple programs going on at the Heurich House Museum, including the Heurich Urban Manufacturing Incubator, which really focuses on small scale manufacturing community businesses and trying to help them through their business life cycles, starting from small and slowly gradually getting bigger. And then we also have our education and public history programs. We work to have markets in the house, to kinda connecting the history with modern day communities, such as immigrant communities and other local DC small scale businesses.

Michael Stein [00:12:33]:
Thank you, Kimberly. Chris, you've been brewing Senate beer for a few years now. How does Senate Maerzen beer differ from the Senate beer you've been brewing over the last couple of years?

Chris Broome [00:12:44]:
Well, I mean, I think back to a point that you guys have already touched on, the biggest difference is, the lack of any corn in there. I think the choices of hops that were available back when this, recipe was, you know, originally created were you know, relatively limited. So, you know, it does use to a large extent the same ingredients, but, you know, that's where it's interesting just as, you know, small minor changes to the, to the grain build, to the timing of the hop additions, you know, can make make all the difference from a 4.7%. You know, white American lager to a 6% Maerzen.

Brandy Holder [00:13:16]:
At the

Chris Broome [00:13:16]:
end of the day, both beers are the majority American Grand Pilsner malt. The Senate Lager has, you know, a good amount of, like, corn in there. Whereas the Maerzen has, a little bit of, black malt for color, and then we added in a little bit of Munich malt, to give it that breadiness. So that was the one ingredient that, you know, it's not a 100% historically accurate, but we threw it in there to kinda bring it up to a kinda modern sensibility. So a relatively small tweak, but at the end of the day, should be a very, very similar beer to what was originally brewed back in the day.

Peter Jones [00:13:56]:
And I wanted to jump in on as Chris mentioned, there's some Munich malt and, you know, essentially, we we expect that early 20th century malt, you know, that was used in 1933 would have been, more under modified compared to the malt that we're using today and so, you know, we do think it would have had a little more color and more more proteins that a little bit, more oomph. So that's why I think, like, that Munich kinda really helps, bring us into what what Christian might have been, tasting.

Chris Broome [00:14:30]:
Exactly. Because at the end of the day, we're trying to recreate, you know, a recipe using, you know, essentially different ingredients. So I mean, to that extent as well, we did also add in a very small percentage of melanoid in malt, to kind of replicate, the sort of kind of caramelization that would have been going on when they're essentially de cocking their brew. So, yeah, again, that's, you know, something that, you know, we are limited, that that we can't actually accomplish by way of our equipment. So, you know, luckily, these days, we have all sorts of varieties of malts to help us recreate that flavor profile.

Michael Stein [00:15:05]:
How are you finding the finished product?

Chris Broome [00:15:07]:
We're all really enjoying it so far. It's it's excellent. I think it turned out, kind of as we, as we had envisioned. We just packaged, we're doing, 2 batches over the course of the season. This year. We just packaged out the first batch. We've got the 2nd batch, lagering. So, no, I think, we are very happy with how this beer turned out.

Chris Broome [00:15:29]:
You know, 6%. Nice bright amber color to it. And that that was something that was interesting to me is, I mean, I think we had a very, a relatively good idea of what the final beer was like, But, it was interesting when you guys said you didn't even really actually know what the final ABV was. That was the one one, like, little bit of detail that you that you had a hard time, finding in the in the, you know, the historical documentation. So yeah. I mean, I think we we decided to aim for a nice round, 6%. You know, came out right as, right as planned. So, no, we are very happy with our with the finished product, and I hope you, guys all like it when we,

Michael Stein [00:16:08]:
when we release it. Yeah, we we knew the starting point, the strength starting strength of the beer, but not the final strength. Along the the list of things we didn't know, we discovered the kettle size was about 240 barrels. Have you ever brewed on a 240 barrel kettle before?

Chris Broome [00:16:25]:
I can't say that I have. No. Everything's all all of my brewing has been limited. Everywhere I've brewed has been on a 15 barrel system, so now that's, as big and as small as I've brewed.

Michael Stein [00:16:36]:
Yeah. It's certainly something that gets lost in the discussion is the scale and the size of the Heurich Brewing Company. So it was wonderful for Pete Nye to uncover these things and now share them with the world. Kimberly, I'm wondering what other things we haven't shared with the world that you think the DC Beer listenership would benefit from to know about.

Kimberly Totten [00:16:55]:
It's a great question. I think I think you mentioned at the beginning that Christian Heurich didn't just brew Senate. I think when people know about Senate, the historic revival, that's they think that's his only label. Meritson is one of a few others, including Hayrick Lager and Old Georgetown. And so I think we can see us doing something like this in the future. I mean, we would love, if this goes well, to do another release in the future. It'd be great.

Michael Stein [00:17:25]:
Well said. Pete, anything you learned on this project that you think would be worth letting the the listenership know about?

Peter Jones [00:17:32]:
One little interesting, note that we found, you know, I mentioned that it was all malt and and Jake was incredulous. And in fact, the federal government was also incredulous about this fact. And so we found that the National Archives, this whole basically legal proceeding that the predecessor agency to the Food and Drug Administration actually seized a bunch of Heurich beer that was labeled as all malt and I guess through testing, they claimed that in fact it did have some non malt portion. You know, of course, we're looking at this 1933 recipe and we we see, this does not have any corn. It doesn't have any rice, but kind of digging into the the typical process that they would have gone through, you know, we read this, one of the primary brewers' textbooks and they recommend using a little bit of a lighter beer to help carbonate this beer. And so we we're pretty sure that they probably use just a little bit of Pyrexsenet to help carbonate Maerzen and, of course,senet has quite a bit of corn in it and so that probably showed up on their their testing. But it was a big part of the this early 20th century and whether these German brewers could brew beer with corn and say that their beer was, quote, beer because it has, you know, this this an adjunct to it. So, it was kind of an interesting little side note, trying to recreate this beer but also learning about this overall big discussion in, in in America at that time.

Michael Stein [00:19:03]:
Yeah. That's very well said, Pete. It's of note that, you know, the brewers were advocating for, let's say, corn and beer, but that the the federal government was saying you can't advertise it as all malt if there is a just a splash of of of corn lager in it, which we we speculated was how they carbonated the beer with Kreuzen. I'm wondering, Chris, if if you can tell us a little bit about how you see the beer going. Do you see this beer maintaining its flavor for several months as we moved out of August, September, October, November, December?

Chris Broome [00:19:38]:
Oh, yeah. Absolutely. Now this beer should hold up, well over time as well as any of our beers. I mean, yeah, the main thing that's gonna impact a beer's longevity, at least with, you know, the beers. Craft beers is gonna be the presence of tons of hops. This being, you know, pretty light on the hop side, having those kind of darker molds that can, you know, stand up to time, having that higher ABV that'll help round it out over time. Now this, this, this is a beer that should only get better in the next few months and be, be great, you know, for the for the better part of of the year. I mean, I don't think any of this is gonna hopefully last that long, but this beer should be, should be great drinking as as long as we've got it.

Michael Stein [00:20:23]:
Kimberly, I wanted to ask you, any parting words to share with the DC Beer listenership?

Kimberly Totten [00:20:28]:
You know, Nadsden is gonna be sold, obviously, at Right Proper and anywhere Right Proper is sold, but it's also going to be at the Heurich House Museum's beer garden. So if you all wanna come down to the beer garden, it's open, in the evenings on Wednesday, Thursday, Friday, and all afternoons Saturday. So get it while it's still here because I have

Michael Stein [00:20:50]:
a feeling it's gonna be flying off the shelves. Pete, any parting words for the DC Beer listeners?

Peter Jones [00:20:55]:
Yeah. You know, this this beer was obviously very special to Christian Heurich and so we're psyched to be brewing it. It was also a beer that he would brew once a year and enjoy with family and friends around the the holidays. And so I think it's gonna be a great beer to enjoy, you know, with the Oktoberfest season for sure, and then as it lasts, if there's any left in, you know, November December, a great beer to, enjoy around the fire with friends and family as well. So can't wait to do hold some and do that as well.

Michael Stein [00:21:25]:
Chris, parting words before we sign off.

Chris Broome [00:21:27]:
Yeah. I mean, maybe one thing just to touch on real quick is, I mean, we talked a lot about the liquid in the cans and kegs. But I think one thing that, our, design team did a great job with was, like, refreshing that label because, the label that we have on the cans is, I think very true to the, the original and has, you know, some some interesting little, kind of artifacts from, history, tucked into that label. So I'm, I think we're not just proud of the liquid in the can or proud of how, you know, how it looks on the shelf too. So, happy with how this turned out all around.

Michael Stein [00:22:01]:
I just wanted to echo your sentiment, Chris. Our our humongous thanks to Mike Van Hull, a wonderful designer who who helped with, the merits and labels. So we're very excited for you to see cans at the Heurich House, at at 1921 at at the beer garden there or at, Girard Street at at Brookland Right Properties' Brookland production facility. Kimberly, Pete, Chris, thank you so much for joining us today.

Kimberly Totten [00:22:25]:
Thank you so much for having us.

Chris Broome [00:22:26]:
Thanks, Mike.

Richard Fawal [00:22:28]:
Wow. That was a fantastic conversation. Thank you, Mike. That was really interesting, and I'm definitely gonna have to make it up to DC to, enjoy some delicious Maerzen.

Brandy Holder [00:22:40]:
Y'all know I love me some Maerzen beer, so I'm ready. I am ready. Bring me bring me those dark those dunkels and those those brown ales. Give them to me.

Michael Stein [00:22:51]:
We can't wait. We can't wait. We can have some outside at the 1921 beer garden at the Heurich House, behind the Heurich House, or we can have it at the right proper Brookland production house where we are known guests, and we even have Prima, the brewery cat warming up to us, inviting us in for a nice Merten, in Prima's Palace, shall we say. Right? Proper Brookland. Brandy, I know we have some wonderful events coming up. Today is August 9th. What's happening right around the corner?

Brandy Holder [00:23:21]:
Cannot wait. NRG sent out a newsletter about Schilling coming to Churchkey on Friday. And I was just at Churchkey, but I don't wanna pass up going to to, like, meet the the Schilling folk. Right? So now I'm gonna have to mosey over back over to Logan Circle, which I'm a little bit dreading, but I'd love the only reason I would go over there is for Churchkey or beer, so shout out to you guys, but I'm gonna be heading over there. But this weekend, is, really the biggest DC Beer weekend of the actual month of August because Women's Brew Culture Club, you know, WBCC, is going to be at Lyon Hall tomorrow, Saturday, with our friend Alyssa and lovely DC Beer member, I do have to add. She's the most wonderful person. She's the beverage director for that restaurant group, and she absolutely crushes it. She brings in tons of beer dinner.

Brandy Holder [00:24:27]:
She does a beer dinner every single month, and it crushes. And I'm so happy and proud of her, but the Women's for Culture Club gets to hang out with her tomorrow. And then Sunday is our beer share, our monthly beer share. We had 4 new faces show up last month at Right Proper, and I cannot wait to meet the new people that that show up this weekend. So we're gonna be at. We're back. We're back at Denizens. Gonna go see Julie.

Brandy Holder [00:24:51]:
It's her birthday month, so maybe I'll bring her a gift. But, yeah, it's gonna be a very busy weekend. Mike, are you gonna get to go to to Chirsky?

Michael Stein [00:24:59]:
I will no doubt be at Churchkey at some point, if not today, another day. But Mallard, I'm so excited. Right below Churchkey is the newly opened Mallard, and we got a chance to try some food there earlier this week. And so now by the time this episode comes out, they'll be open. They're already open. What am I what am I saying? I've I'm getting my days mixed up, but we are super pumped for Mallard. The food was incredible, and and we can't wait for you to experience the food yourself.

Brandy Holder [00:25:30]:
So when you go to Mallard, which I highly rec I can't even tell you to go more than I'm verbally telling you because it's just just trust me. It looks different than birch and barley, what was there, but it has this kind of Southern ambiance. It's not trying too hard, it's very cute, but the food was mind blowing. I I I had this braised and then fried duck leg. Oh my god. I I'm still, like, thinking about it and just drooling over the thought of having it. I destroyed that. Everything was so perfect, but everything was just so welcoming.

Brandy Holder [00:26:18]:
And the the ducks and the they're they're put a lot of pecans on the menu. So if you have enough allergy, just be prepared.

Michael Stein [00:26:25]:
Before Mallard, we were discussing the Woman's Brew Culture Club, and that's our friend, Alyssa. If you wanna be as cool as Alyssa, check out patreon.com/dcbeer. That's patreon.com/dcbeer. If you wanna be as cool as our friend, Julie Veratti, who we're gonna see for the DC Beer Share, patreon.com/dcbeer.

Richard Fawal [00:26:50]:
Yeah. We want to shout out our newest members of DC Beer over at Patreon, Mike Lastort. Thank you for joining as an enthusiast member. Juan Deliz, thank you. A new supporter, doing a $5 a month deal. Ellen Daniels, another $5 a month supporters. And then there's Josh who also joined last month. Thank you all so much for, supporting DC Beer and what we do.

Richard Fawal [00:27:16]:
And like Mike said, if you want to support, DC Beer and everything we do and get access to things like the Women's Brew Culture Club, get access to thing like our monthly beer shares and all the other cool stuff, discounts on beer at lots of different breweries and taprooms and, and retail outlets. Just go to patreon.com/dcbeer and sign up.

Brandy Holder [00:27:40]:
I know it's towards the end of the month, but I wanna go ahead and tell you guys about it so you don't snooze or and lose. But Dynasty is having their 6th anniversary on August 24th, and it's gonna be really fun. A, Dynasty makes incredible beer, and it seems like somehow they're still coming in under the radar for folks who maybe don't know too much about the local beer scene. Fabio is the brewer over at Dynasty, and for those of for those of you who know Fabio, you know that he is an absolutely incredible brewer. He is, as Mike Stein says, your favorite brewer's favorite brewer, which is an absolute fact. He's so down to earth. He's kind of like a mentor. He's always changing and evolving and making these incredible beers.

Brandy Holder [00:28:32]:
But, they're they're actually doing a collaboration beer release that day on their anniversary with Ocelot, and everyone loves Ocelot. So if you can head out to Ashburn on August 24th for their anniversary. There's a hot wing challenge and live music all day. I'm gonna be there, so you should come hang out with me and go have good beer. See you then.

Richard Fawal [00:28:55]:
This has been fun, guys. I'm so glad that I could join you, and, hoping to see this again soon.

Michael Stein [00:29:00]:
Thanks for sitting in, Richard. We are here for you, dcbeer.com,@dcbeer across social media. Give us a shout. If it's personal, slide into the DMs. We will absolutely support in any way we can. Look out for each other, protect your mental health, and if you can, have a great day, have a great week.

Richard Fawal [00:29:17]:
Have a great beer. Cheers.