14 Years of DC Brau

Pour yourself a crispy lager and settle in for a festive episode of The DC Beer Show! This week, hosts Michael Stein and Jordan Harvey raise a glass to 14 years of DC Brau with special guests Brandon Skall (CEO and cofounder) and Alex Spencer (head brewer). The convo kicks off with springtime vibes—think Star Wars Day, Cinco de Mayo, and the promise of patio beers—before diving headlong into DC Brau’s big news: Dueling Grounds Vienna Lager has officially joined their flagship lineup.

Brandon and Alex give us the behind-the-scenes scoop: Dueling Grounds is malty, bready, and steeped in DC history—even its name is inspired by the legendary Bladensburg Dueling Grounds just down the road from the brewery. The episode raises a pint to the challenges DC Brau has faced, from navigating quirky DC laws ("no tasting beer at a brewery?!"—thankfully, that's ancient history) to surviving the pandemic’s shakeup of local hospitality.

Listeners also get a look at shifting beer trends. Alex talks the rise (and recent wane) of hazy IPAs, the triumphant comeback of “beer-flavored beer” (hello, lagers!), and how DC Brau is meeting demand with new releases like the ever-popular Old Time and the returning Keller Pils and Space Reaper for the hopheads out there.

The episode touches on brewery collaboration, the realities of a shrinking beer market, and DC Brau’s efforts to keep the spirit of community alive through contract brewing for smaller brands. With the local hospitality scene still in recovery, the message is clear: support your favorite bars and eateries, because their survival helps breweries (and your pint) too.

Rounding things out, the hosts tease some tart surprises: golden funk sour fans, rejoice—there's more barreled magic aging away for future taps. Plus, upcoming beer shares and ways to connect with the DC Beer crew both on-site at Brau and online through Patreon.

If you’re curious about the past, present, and future of DC craft beer—and thirsty for a few history tidbits alongside your toasty Vienna lager—this episode is one you won’t want to miss. So grab your favorite local pour, follow along for event highlights, and raise a toast to 14 years of “DC’s Beer.”

Cheers to supporting local, drinking responsibly, and keeping those brewing duels friendly!

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Creators and Guests

Host

Jordan Harvey

As a born and raised Georgian, lover of music, and HBCU advocate, Jordan’s affinity for craft beer kicked off after being exposed to the craft beer scene in Pennsylvania and the legendary beer scene in Europe.

Host

Mike Stein

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

Producer

Richard Fawal

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

What is The DC Beer Show?

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

Michael Stein [00:00:06]:
Welcome to the DC Beer Show. I'm Mike Stein. I'm here with Jordan Harvey. Jordan, what are you drinking?

Jordan Harvey [00:00:13]:
You know, I'm still trying to keep the the, our listeners on their toes. So I'm I'm doubling back down with the halfway crooks, man. I'm still sipping some, top fermenting lager. It's a crispy boy season. It's been a nice nice official spring weather, seventies as high as the eighties, on, Easter. So I hope hope all for all those that celebrated had a good Easter. And if Easter is not your thing, I hope you had a good 04/20. And if that's not your thing, I hope you have a great Earth Day because that'll be what day it is when this episode drops. So, so serious to you. But, Mike Stein, what's in your sign tonight, sir?

Michael Stein [00:00:49]:
You've got so many bases covered, Jordan. I love to see it. I'm enjoying DC golden funk, a golden sour ale, very much outside of the, typical realm we expect from Brau. It's not hoppy. It's not malty. It's not hard seltzer. It's a wonderfully yeast forward, sour, funky treat. I am loving it. So what we have this evening are special guests from DC Brau. I figured I would follow through with a DC Brau beer. But it's April. It's hot, but yet the mosquitoes aren't completely tearing me to shred. So if you can get outside, enjoy the one, maybe more days this year where it's warm enough to be outside and not be torn apart, by mosquitoes. Speaking of April, we have some fun things lined up. Jordan, what are you looking forward to as we get into April, move into May, look forward right now?

Jordan Harvey [00:01:54]:
Let's see if I can really, cover so many bases. Well, we had a couple Star Wars days coming up. I'm saying that in the wake of, yeah, you know, Star Wars weekend this past weekend. You know, Cinco de Mayo, so some Mexican lagers, I'm sure they would those would be available in copious amounts. So looking forward to that. Trivia will be in abundance. Again, patio weather will be, patio beer drinking weather will be upon us, despite the mosquitoes. And, yeah, man. Just looking to really, you know, celebrate, May and AAPI month and and all the other things that that are coming down the pipe, you know, including Mother's Day and everything else. But, Maryland Craft Beer Festival is really the big rock, the big feather in my cap for, for May. So I'm looking forward to tripping up to Frederick for that and, and drinking as local as I can. You know, I'm sure it won't be limited to just Maryland based breweries, but it will be a lot of Maryland based breweries in attendance. So if you're free on, the May 10, the May, definitely would encourage you to go up. The Brewers Association of Maryland as will the other prolific breweries in Maryland will be bringing out some of the, some mixed farms, some some stout, some sours, some some lagers, some IPAs, and all the good things that we want to, to have when the weather is nice and school is almost out. What about you, or what are you tracking, as as April comes to a conclusion, the next week and a half or so?

Michael Stein [00:03:20]:
Well, I'm looking forward to wonderful cask beer. I love it at Bluejacket. I love it at Churchkey. I love it at Shelter. And sure enough, the women's brew culture club has some events happening on Saturday at The Roost, specifically at Show of Hands with the manager, Ali. I know our good friend of the site, Amber, is doing the First Women's Brew Culture Club Baltimore branch on Sunday at Pickett Brewing, and, of course, Pickett Brewing is a woman owned brewery. So those are super exciting. I don't know that missus Stein will be attending them. I hope she will, but knowing, how much, activity is in the air, we probably will be up in New York City this week, so it's gonna be busy. So I've actually been tracking breweries, you know, in Brooklyn, Queens, Bronx, Staten Island, and Long Island as if a tiny time in New York City would allow me to do them all. Right? Like, if you're in DC for one day, you're not getting to Alexandria, Silver Spring, Richmond, Baltimore. But one can dream one could dream, can't they? Yeah. Yeah. Yeah. So to your point, may the fourth be with you. If you're a a Spaceballs fan, may the Schwartz be with you. And in addition to some Mexican style lagers, we hopefully will see some Schwartz beers going on as well. So we love seeing the Mexican style lagers, had a Mundo Especial from Silver Spring, from, excuse me, Silver Branch over the weekend, also in Silver Spring. Very much looking forward to Schwartz beers and some dark lagers coming down the pike.

Jordan Harvey [00:05:06]:
Yeah. And and in addition to, like, just the Schwartz beers and and everything else, I I've been really appreciating the, proliferation of, some of the lower ABV beers and some of the NA beers. They're still there, folks. It's still not dry January. But, you know, if you're if you're not if you're looking to to have a lot of sessional beers, a lot of the local breweries are are dropping them. I'm thinking of, some of the happy Pilsners that, Lost Generation has been dropping. Same for Third Hill. You know, I'll always say something for Third Hill again. That's one of my neighborhood watering holes. So, just really really looking forward to a a lot of the beers that that are coming out. And as well as, again, this isn't really beer related, but in the for the sake of refreshing beverages, the Kentucky Derby, the most exciting two minutes of sports, almost upon us. And, missus Harvey is looking forward to getting a mint julep. So just all the things that that are coming your way to to to make this, very exciting official spring. I don't think we'll get any any onion snows in between now and and then. So we're officially we're officially in there. But, yeah. You mentioned, DC excuse me, Brau. And you also mentioned Bluejacket. And one of those folks can listen and learn about the other folks the other one people might actually have to go to the site to read about. So, definitely check out Stein's latest article, about Bluejacket. And, what can the folks look forward to listening to tonight with, DC Brown?

Michael Stein [00:06:34]:
Oh, tonight, we have lined up Alex Spencer, head brewer, and Brandon Skoll, CEO and cofounder of DC Brown. Let's give a listen. Thank you so much, Brandon Skoll and Alex Spencer. We so appreciate you both coming on the DC Beer Show tonight. Welcome back, I should say.

Brandon Skall [00:06:55]:
Thank you for having us. Thank you. It's always a pleasure, Mike. Always a pleasure.

Michael Stein [00:06:59]:
Alright. So, Brandon, you are CEO and cofounder of DC. Alex, you are head brewer of DC. The brewery just turned 14, and we received a press release about Dueling Grounds, the Vienna lager. The first question is a softball question. Is Dueling Grounds Vienna lager big news? And if so, why?

Brandon Skall [00:07:23]:
I think for us, it's big news. We don't often, you know, mess with the flagship lineup here at Brau. When we add a new core beer, it's it's a big deal. And it's been quite a while since we've done that. We felt it was time, and we put a lot of care and thought into what that new flagship would be. And it ended up being Dueling Grounds Vienna Lager.

Michael Stein [00:07:45]:
Alex, can you tell us a little bit about the beer? What should, listeners of the pod or fans of Better Beer locally expect with with Dueling Grounds Vienna Lager?

Alex Spencer [00:07:54]:
Oh, it's gonna be a a profoundly malt forward beer. You know, the the the bulk of the characters, like, you know, toasted bread crust, dark bread, very, very bready with some, you know, caramelly toffee undertones, a little bit of sweetness, a little bit of Braun sugar, but the the predominant character is Brau crust.

Michael Stein [00:08:18]:
Wonderful. So stepping things up and playing off the fourteen years, the fourteenth anniversary, I'm wondering if you can tell us a little bit about some of the barriers and struggles you've successfully overcome. There's been some, I don't wanna say fights, but some struggle on the local legislative front. When you first opened, you had to overcome some some local legislation and bring DC Brau sort of into the 20 century. I'm wondering then what can you see in the future either, locally or federally coming down the pike that you might struggle with or some barriers that you feel could be coming down the pike that you see sort of brewing as we move, you know, through the first quarter of of twenty twenty five and look at 2026?

Brandon Skall [00:09:09]:
Yeah. Mike, well, would you perhaps call those struggles, duels? Duels. Perhaps historically? I'll I'll address the question, but just playfully before we get into it, I do wanna mention that the name for the Brau Dueling Grounds has quite the historic reference. And as a historian, you might appreciate that the Bladensburg Dueling Grounds are right across the street from us, actually, about, I think, less than a mile, maybe half a mile from here in Colmar Manor. And these Dueling Grounds were where, you know, politicians or just the the elite of Washington DC would go to settle their duels with pistols and whatnot, all the way from the late seventeen hundreds until right before the civil war. So, we had a little bit of a historic nod to the name of the beer. Anybody who comes to visit the brewery, I highly suggest you walk the extra few feet over to the Bladensburg Dueling Grounds. Check out the historical marker there and read all about it. It's a fun little piece of local history and something that we thought was worthy of, naming a beer after. But, in speaking of duels, yes, there was there was quite a bit, that we had to fight against when we opened. And maybe saying fighting against is is a bit of a strong term. I mean, what we found was that just nobody had had a brewery in the district in fifty years fifty plus years. And what that came down to was, though it was perfectly legal to have a brewery and there was a license on the books, a lot of the supporting legislation that had sort of happened in the country throughout the last half century to modernize the industry just hadn't happened in DC. For example, a lot of the tasting room structure that you have all over the rest of the country didn't exist in Washington, DC. An example of that is that we were able to package our beer here, brew our beer here. We were able to sell our beer to people who came to the brewery, but they weren't allowed to even taste the beer. And our first step there was, before we could even think about pouring a pint, was to introduce a bill to allow people to taste the product. Back in those early days, we had to sort of, you know, go little bit by little bit into the the modern legislation that exists now. And that first sort of compromise was to allow people no more than 12 ounces of beer per day, to taste, which we decided to break up into, four little three ounce pour. So if you remember coming to the brewery, in the first few years that we were around, you were given four tickets, and each ticket was good for a teeny little pour. And so people would come, and they would do the tour, and they would take their taste, and then they would buy their beer to go. And slowly, as the laws modernized, that eventually turned into us being allowed to, sell pints here and people being able to hang out and have more of the modern taproom culture that we have now. One of my favorite stories from back then, we had just exhausted our budget really on that easing, permit legislation, And we didn't have any more to spend on changing laws because we were opening a brewery, and that's what we needed to save our money for. And there was a rule that we couldn't sell growlers. However, we were allowed to sell steeled glass bottles, and it did not, you know, give any variation on size or, whatnot. So we interpreted the law that we were able to sell growlers despite them being called growlers, and we wrote a very kind letter to to Brau, to the the alcohol legislation and regulation, committee here in town, agency. And we said, hey. We're just letting you know. We interpret this law to say that we actually can sell Growlers, and we're gonna start doing it on this date. If you disagree with us, let us know as soon as possible. And we actually got back a signed letter saying, actually, we fully agree with you, and it was signed by all of the board members. And that was a really fun, you know, cheap win for us, legislatively. But since then, you know, so much has changed. I think the biggest struggle that we've had to face has not been, you know, limited just to us, but the pandemic really rocked our industry, and it still continues to do so to this day. You know, I think that the the economic landscape has changed for a lot of breweries, and we're finally starting to see that really catch up to the industry as we're starting to have years where we've got more closings than openings, in the industry. And as we're dealing with that, you know, we've got tariffs sort of coming into play as well, which are no doubt going to sort of, be another struggle when we're already still sort of recovering from the pandemic. And, also, you know, our industry, I'll say, is very interlaced with hospitality in many ways, way beyond just having a a tasting room here. Here. All of the bars and restaurants in town that carry our product product, which is over 60% of our sales, they've been struggling as well. And we've been riding that roller coaster with them for the past five years. And in DC right now, you know, if you're local here, you may be aware, but, if you're not local, you might not know. The hospitality industry is in peril. In fact, this year, the restaurant association of Metropolitan Washington is predicting, over 40% of the restaurants in Washington DC will close. And that is just a huge loss culturally, to the restaurant industry of this town, but also to all of the businesses that are interlaced with them in success. But I think that, you know, the landscape might look very different a year from now, and and there's so many businesses that support and thrive on the hospitality industry. I think we're gonna see that ripple across many industries. So right now, that's where my attention is focused. I am, you know, paying a lot of attention to what's going on with the tariffs, and we're trying to adjust when, where, and how we can and pivot so that it has a minimal impact. However, where my primary focus is is what's going on with the hospitality industry. How can we bring awareness, to this issue, and how can we help boost it? Because the restaurants that will survive, that 50% that make it, it's gonna be hard for them to be the mom and pops. It's gonna be hard for them to be those chef driven concepts that really care, a lot to have local products like ours on and to feature them. So, that's where I'm spending a lot of my attention right now. But, you know, I think that time will tell, and, hopefully, the people locally will get out and support these restaurants and support this industry because it really needs it now more than ever.

Michael Stein [00:15:54]:
Thank you. That's well well said. I'll share a tidbit about the hospitality industry. We were at, the Salamander in Southwest DC, and sure enough, we did a staycation. And when we were in our room, they had DC Brau corruption. It, not only in in the fridge, but they had it on offer room service. So I got a cheese board because, you know, cheese is delicious. And I paired it with a corruption. It was delightful. It was under a month old, and I was thrilled to see, you know, a twenty eight day old corruption. So I wanted to ask you, Alex, certainly, you know, the the brewery's been around for fourteen years. You haven't been head brewer for fourteen years, but you've been head brewer for a little while now. When the brewery first launched, it was very, sort of pale ale IPA heavy. Of course, the public pale ale and corruption IPA, these are still big brands in DC today. But I'm wondering what you're seeing as you brew or ferment or sell our sort of, you know, five days a week. What do you see, coming down the pike? Are you of course, you know, there's the the hard seltzer line as well in addition to, you know, the the beers that sort of traditional beers that that DC Brown is brewing, the nonalcoholic beers. What do you see coming down the pike as you, make beer, ferment beer, and and package beer five days a week?

Alex Spencer [00:17:19]:
Well, I mean, I came into BRAU kind of at the the tail end of the West Coast IPA, more bitter is better, how many IBUs is your IPA craze, and hazy's really starting to become popular outside of New England. And, you know, we saw that trend growing, my first couple years at the brewery. When I started, you know, the citizen was still part of the core lineup, and we ended up dropping that off and putting joint resolution of Hazy in its place. But I'm seeing Hazy's become less and less popular, especially outside of the breweries that are really known for them. And I'm seeing a lot more desire for, you know, straightforward, you know, quote, unquote, beer flavored beer, really typified by the the resurgence of the popular area of lagers. And, you know, the the macro beer drinkers who've always only drank lager, but with, you know, craft beer drinkers who used to, you know, decry, you know, fizzy yellow beer, moving towards them as well. So things that we've really, you know, expanded in recent years are the number of lagers we're doing, the the styles of lagers we're doing, and Dueling Grounds seem to fit kinda right into that. You know? And I think what we're seeing is a bit of a a backlash on the consumer side from all of these extremely flavored beers. You know, the the hop sludge milkshake IPAs and the, the the crazy pastry sounds and all that and back to something that, you know, is drinkable and subtle and nuanced and, you know, you don't get overwhelmed with just having a little taste of it.

Brandon Skall [00:19:11]:
If I could jump in there to sort of, you know, just piggyback on the point that Alex just made, kind of the biggest growth brand that we have had the past two and a half years has been Old Time, and not by a little bit. Double digit, even triple digit growth one year, this lager has just really continued to chug along for us. And the idea there was that, you know, we were seeing a lot of the younger generation drinking Narragansett, going back to Yingling and Brau, and, of course, Natty Bo in Baltimore, and we thought we could do that here too. We can brew a beer like that, and we thought it would resonate with the consumer, be approachable to not only the the folks who've always drunk lager that Alex was talking about, but also the sector of craft beer enthusiasts who are rediscovering those easy drinking everyday lagers and bringing them back into the fold. And and that's definitely what we saw. And, also, just tip of the hat to Alex, if you've been to Anthem or nine thirty Club anytime soon, you probably had the I'm pills, which is a, a a check pills that Alex, wrote the recipe for for the brewery, and that's been one of the absolutely most well received beers of the past several years. So all of these sort of reinforce that, you know, all paths lead back to lager, which is a a phrase that I often heard back fourteen years ago when we were starting a brewery. And it seems like, indeed, our path has led back to lager.

Michael Stein [00:20:39]:
Well said. I wanted to ask you as when we had Dan Kopman on the show, that was episode one ninety five for our listeners out there. Dan Kopman, of course, is professional lecturer at American University's Kogod School of Business, and he's a senior policy adviser to the Worldwide Brewing Alliance. He told us that early mover advantage often coincides with early adopters. So when I talk about early adopters, those are the consumers with an innovation cycle that are your first consumers. So with that, I wanted to ask you, do you still feel you're seeing benefits from beating early adopters, or has the competitive advantage has it eroded because the market has become so competitive?

Brandon Skall [00:21:24]:
Well, that's a that's a really good question, Mike. You know, and it's one that, it's hard to give a clear answer to, but what I can tell you that, I do think that that early adapter advantage we had early on did a really good job beyond just getting the Brau placed of getting the brewery itself placed and formalized in DC. We often say we are DC's beer knowing that there's a lot of other beer that comes from DC, but being out there first and having DC in our name really helped to sort of, you know, get us cemented in the market. And I I still think even though so many people have come and gone in the past fourteen years, that that reputation and what we did back then, that that foundation has stayed. However, you know, the the competitiveness that we're seeing out there, it's it's twofold because it's not just from there being a lot of breweries, but it's there being a drop in consumption as well. And just to sort of illustrate that point, you know, Washington DC was always a 6,000,000 case market. And if you've run into me anytime in the past two years, you've probably heard me talk about this. But 6,000,000 cases total for all of the beer that was consumed in DC. And that means, you know, the macros, the micros, everybody. And when the pandemic hit, that number went from 6,000,000 cases down to 4,000,000 cases. And it never really came back. It just sort of flatlined. There was, like, a little pop of lights here and there, but, you know, what would be gained one month would then be lost the next. And the crystal ball was broken as far as, you know, how much it would come back and when. And to this day, really, what we've seen is is sort of flat. So, in addition to there being more brands out there, there was just less beer being consumed in the district. And that's sort of, like, you know, something that's happening all over the country, but it's really exemplified in the numbers in DC. But one of the things that we've done in the past couple years to sort of we're about we're about two and a half percent of the market, which doesn't sound like enough or a lot, but it's it's enough that we really ride the trend of the whole market. We're out of that growth cycle of being a new brewery, and and we're pretty stabilized. So when the market goes up, we go up. When the market goes down, we go down. And seeing this flatness that was accumulating, we decided that we really needed to invest in creating a contract brewing program. And one of the things about the contract brewing program that I really like, is that it it, in my mind, helps alleviate some of the feelings of competition and helps to nurture some of the feelings of collaboration that we often had in those initial first years. You know, I would say, like, 2011 through 2014, '20 '15, everything really felt like the rising tide was lifting all ships, and it was all of us independent locals against the world. And, that's a feeling I really missed, you know, in the second part of the teens and especially when the pandemic happened. That feeling sort of fell farther away than ever. But getting into contract brewing and brewing we brew for about a dozen breweries now. We're invested in everybody's success, and they're invested in our success. And it brings back those feelings, and it it helps to sort of topple that wall of competition that can be isolating and make every brewery feel sort of siloed. So, that's just a little, you know, silver lining in there. But, you know, the problem is real that the market is shrinking, and the number the amount of competition is more than ever. Although, I think we're also starting to see the competition start to shrink. This past year, there's been several unfortunate closings, and our scene is still small enough that when, we do have a brewery closing, unfortunately, it's it's missed by everybody. Yet even as they talk about competition, we are all friends, and, we are all in this together.

Michael Stein [00:25:25]:
Yeah. That's an excellent point. I think, we now have numbers from the brewers association, saying that in 2024, we saw a 4% overall decrease in beer sold, beer produced, manufactured. So, it does make sense that with DC taking a hit even before 2024, we're gonna continue to see that play out. We've only got a minute left, but, Alex, I wanted to ask you, what are you excited about that we should expect? I'm having a golden funk right now, which is delightful. What have you produced? What have you sellered or packaged that's coming down the pike that we should look out for at at DC Pier?

Alex Spencer [00:26:06]:
Well, I am really proud of the Dueling Grounds, so definitely, pick it up when you're able to get your hands on it. As far as anything super secret, super special, we pulled out a, next round of golden funk out of the barrels a couple of months ago. And we've got something super secret and sour starting its, its aging process to come out in a couple of years.

Michael Stein [00:26:31]:
That's very exciting. We're looking forward to it, and I'll I'll commend you on on this golden funk. It's wonderful. It's delightful. Looking forward to Dueling Grounds. What's your preference? Do you like it out of a can? Do you like it on draft? What's your preference?

Alex Spencer [00:26:46]:
Oh, you know, having access to bright tanks kinda spoils you towards draft, but it tastes great out of the can too.

Brandon Skall [00:26:54]:
I'd also like to quick quick mention, for fans of, lagers, Keller pills is coming back, and also be on the lookout for Space Reaper, which will be returning this year. Oh. For the non lager.

Michael Stein [00:27:07]:
Yes. I am right. If you like mellow malt and light hops, check out Keller beer. If you like heavy handed, delicious, hoppy aromatic, sweet smelling hops, check out Space Reaper. Brandon, Alex, thank you so much for joining us.

Alex Spencer [00:27:22]:
Yep. Thanks for having us.

Brandon Skall [00:27:23]:
Thanks, guys. Always a fun time.

Michael Stein [00:27:25]:
Once again, thank you to DC Brau for joining us. We are very excited to sample some of the, sour tart funkier barrel aged beer that's coming down the pike that Alex mentioned. Jordan, speaking of barrel aged beers, are there any, unique one off barrel aged beers that you are keeping an eye on?

Jordan Harvey [00:27:47]:
Not in the immediate future. I know, so Chocolate City Porter that that that's going in in a barrel or two. So folks have something to look forward to come the fall, if not next winter, you know, during Black History Month. But, nothing as immediate. You know, I I always I keep a couple Monday night bottles, on me, so I got a couple Monday night, barrel aged beers to dive into. I actually have a couple, burial bottles that, one of my dear friends, Adrian, he got he picked up from Downtown Crown up in Gaithersburg. So so it really is those, but I don't know if anything too local that's really top of mind. But, you know, one thing and I I think we'd be remiss to not plug is, our next beer share will be at DC. So, you know, folks that are really excited for, what they've just heard, they can really look forward to coming out on Friday, May 16, at DC Brau for our May DC beer beer share. So a lot of a lot of Brau happenings in the next three to four weeks. And we'd love to have you guys come out and support. And if you wanna learn more, obviously, you can, follow us on Instagram and all social media. But also please please please consider becoming a Patreon subscriber because, again, those funds allow us to do the things that, you all enjoy and allows us to do the things that we need to do to cover the craft beer industry. So, it's truly a group effort, and, we need your support to support those that we all love. So cheers to you guys. Thanks for the continued support. And, Mike Sine, you wanna leave the folks with anything else? Anything else?

Michael Stein [00:29:18]:
Yeah. I'll just say, as we mentioned, as we heard during our interview, Brandon had said that, you know, 60% of DC sales was in the hospitality business, and hospitality is still kinda kinda sort of licking their wounds from the pandemic. So if you are out and about, you know, continue to support your local. If you can't make it to, Pickett Brewing on Sunday in Baltimore, check out Port City Brewing Company. Right? If you're an Alexandria listener, go ahead and visit your folks in Alexandria. There's no shortage of breweries there. If you're a Baltimore listener, please check out your locals in Baltimore. Everybody is really interested in your business right now. So we would just encourage you to keep supporting your friends in the industry. We will continue to soldier on and keep on trucking here at DC beer. If you can, check out patreon.com/dcbeer and support us. We will keep supporting you in the local scene, but, please support local. We know we do, and we hope you do too. Jordan, what do you got to take us out on?

Jordan Harvey [00:30:28]:
Be nice to someone. You know, tariffs are are not always the the best thing, and I know it's creating a lot of, fear and a bit of a chilling effect, just across the the country and specifically our our our little DMV. But, you know, just support small businesses, you know, be nice to the person next to you. You never know what someone else is going through. And, cold beer doesn't fix everything, but it does make some things better. Drink responsibly, but but, don't stress too much about what we can't control. Don't let the macro control the micro. Right? So, so cheers to you guys. And, have a good April, and happy Earth Day.