December 4, 2025 • 35 mins
The hosts discuss their current beer selections, upcoming events in the local beer community, and the beer of the month. They delve into industry news, including recent (failed) mergers and acquisitions, and explore the dynamics of local breweries and their community engagement. The conversation also touches on the future of craft beer, market trends, and the significance of Baltic Porter Day, with a special guest appearance planned.
- Michael Losi
- Adam Heisenberg
- Scialdo
- Brian
- Matthew Green
- Jeff Lucas
- Micaela Carrazco
- Lauren
- Sean Moffitt
- Anthony Scipione
- johnna infanti
- Catherine Ramirez
- Kristin
- Adam Frank
- Tyler Lynch
- Jared Prager
- Jeff
- Michael O'Connor
- Favio Garcia
- Josh
- Ellen Daniels
- Juan Deliz
- Mike Lastort
- James Wisnieski
- Chris Frome
- Sam
- Chip
- Tory Roberts
- Chris DeLoose
- Lauren Cary
- Clifton B
- Scott Pavlica
- Greg Antrim
- jeffrey garrison
- Joshua Learn
- Alexis Smith
- Dan Goldbeck
- Anthony Budny
- Greg Parnas
- Frank Chang
- Mikahl Tolton
- Kim Klyberg
- Chris Girardot
- Alyssa
- jeffrey katz
- Andrew MacWilliams
- Jamie Jackson
- Meegan
- Mike Rucki
- Jason Tucker
- Nick Gardner
- Amber Farris
- Sarah Ray
- Peter Jones
- Blue2026
- Brad Stengel
- Bill and Karen Butcher
- Jordan Harvey
- Stephen Claeys
- Julie Verratti
- DFA Howie Kendrick
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:06):
Welcome everyone to the DC Beer Show.
are at DC Beer across social media.
Brandy, what are you drinking on this fine December evening?
I just finished my last sip of Spite House, the Port City West Coast Pale Ale.
It is so good.
(00:27):
I think this was my last can from our visit actually.
uh Jake and Mike piled in my little car, but I got us there.
uh So I just finished that and opened yet another Port City beer, the Baltic Porter.
uh Huge hit and I feel like they were almost sold out even though they had just releasedit.
So I'm having a good Porter night.
(00:49):
What are you drinking Stein?
Well, in the words of the immortal Fife dog, this shit is hidden.
I, uh, I am having a Yorkshire Stingo from Samuel Smith's, although I have to comment onyour choices.
Brandy, the spite house and the Baltic Porter from PCBC were really hitting great visitwith walk.
(01:11):
love that Jacob scoops.
What are you scooping out this evening?
I am still basking in Snallygaster Afterglow.
So I've got here Goldfinger's Vienna Lager.
ah Delightful, sweet, bready, toasty, and it's got like this lovely bread crustiness toit, sweet malt.
(01:34):
Like, I feel like, Mike, we've been talking a lot about Vienna Lager lately.
And the reason is because Vienna Lager is just fucking awesome.
ah Yeah, there's nothing bad to say about this beer.
It's delightful.
Thank you Goldfinger for coming to Snally and thank you Allied for making sure thatGoldfinger is available in Virginia and in DC.
(01:56):
Cheers to that.
Richard, super producer.
What are you sippin' on tonight?
Well, friends, I'm not drinking beer tonight.
It's been a long, hard day.
I'm enjoying a rye whiskey from Company Distilling in Townsend, Tennessee, uh just 30minutes away from my lovely home and just on the edge of the Great Smoky Mountain National
(02:25):
Park, literally about five minutes from the entrance to the park in Townsend.
Company Distilling makes amazing
gin, vodka, uh bourbon, scotch.
Well, actually, they don't make scotch yet.
They brew beer, but Company Distilling was founded by the former head distiller for JackDaniels, who decided he wanted to do more than make the same thing over and over again.
(02:51):
So he opened this beautiful distillery when you, my friends, come and visit ah to us herein East Tennessee.
in the Appalachian foothills, we will go and enjoy the wares at Company Distilling.
What's funny, Richard, is that the last several, I'm going to say months, I have been soover DC and driving and I'm like, I'm just ready to move somewhere that is not DC right
(03:20):
now.
I think of you and I was like, I still got to go visit Richard.
um As much as I want to get out of DC as of late, I do have to say meeting the owner ofGoldfinger and him buying me a beer at shelter, that's hard to...
you know, you move away.
So I'm kind of on both, both team Richard and Jake.
(03:43):
And speaking of Richard, I want to, because Jordan's not joining us tonight.
Hey, Jordan.
uh Jordan called Richard something so funny today.
And I have to shout it out because I did a spit take of my water earlier when I read it.
I was like, my God, this is so good.
What did Jordan call you, Richard?
(04:04):
I believe he called me the Podfather.
The Podfather.
Because everyone, we call Richard Papa Beer.
He's been Papa Beer for years, which I think I started that, sorry.
um But The Podfather.
Thank you, Jordan.
Slow clap for that one.
Very good.
Now, I want to say something.
(04:25):
I want to respond to Brandy's like, oh, know, so and so bought you the beer at shelter.
I want to point out that at my local, one of the four breweries here in Maryville,Tennessee, the one that I spend all of my time at, Peaceful Side Brewery, Karen and I just
happened to be there the other night.
(04:46):
uh enjoying a little dinner, a little date night at the brewery talking to our friends.
When who happens to walk in for a couple of beers?
None other than Garrett Oliver.
Just shows up at the brewery.
Apparently his brother was in Townsend, playing some music at a gig and he thought he'dhop down because he actually helped to found Blackberry Farm Brewery, which is now
(05:14):
Peaceful Side Brewery.
So yeah, you guys got some cool people who show up there, but our little town has somecool stuff that happens here too.
So, all right.
Does that mean we're starting a Snallygaster uh Tennessee edition?
I am, it's so funny, because here's, I have two things to tell you, right?
So that brewery, that brewery also has a Furkin Festival every year, right?
(05:41):
So, uh and it's fantastic and lots of folks come up, but there's a thing, there's a uhsmokehouse here called Benton's.
They make Benton's bacon.
Some of you may have heard of Benton's bacon.
So Furkin Fest, which was a couple of weeks ago here, the
owner of Benton's bacon has this thing he's invented.
(06:01):
It's a cone with a long stick on it and he sticks it in the fire and it gets like glowinghot.
And then he puts bacon in it and the bacon melts out the bottom.
And they use that to cook Rappahannock oysters from Rappahannock oyster company, who wasalso in town for Ferkinfest.
(06:21):
Unfreaking believable.
Oysters cooked in bacon fat.
Just was amazing.
Anyway, I think we get to do some stuff
if the food is good enough, Garrett Oliver is just gonna magically appear, uh which, youknow, you've mentioned before, but I can't wait to have some some rye some rye whiskey
(06:42):
with you, Richard, when we are your company.
uh But Brandy, I'll say you know, Tom, that was Tom from Goldfinger who bought you thebeer.
But it's thanks to allied allied distribution who we've actually had on the show before onthe DC beer podcast.
uh
But we're looking ahead, we're looking back wonderful experiences we had.
(07:03):
We're also looking forward.
Brandy, what are you really excited about?
That's just around the corner now that we are in December.
I am gonna wrap out or wrap up the year.
uh I think as we came in at Blue Jacket, we are back at Blue Jacket for our December slashlast 2025 beer share.
(07:29):
And I'm excited because everyone loves the Blue Jacket beer share and it's like all themembers show up to that one, you know?
and it just feels like we're in such good company and we're enjoying great beer.
And then we're doing the Women's Brew Culture Club.
Amber and I, will be at Clear Skies Meadery in Rockville.
(07:53):
We haven't actually been up to Rockville in a while and we haven't had a Women's BrewCulture Club meet up there at all.
So I'm looking forward to that.
We'll see who shows up and are mead lovers and mead not lovers.
uh
I also want to check out since it's very close by Mayan Monkey.
(08:14):
I haven't physically been to, but I know that their beer is very good.
And we were just chatting with them in Werodaka about the delicious Motelis.
um So I hope that we can check that spot out too.
Thanks for asking, Stein.
Well, we've had some interest from our Maryland brewery friends.
And if they're listening, if you're listening now, Maryland, we love you, Marylandbreweries.
(08:36):
Thanks for tuning in on December 21st.
It's our listeners only supported member only supported.
If you're not a member, go to patreon.com forward slash DC beer.
I am going to bring some things.
And Dave Dellaplane, who is the manager at Blue Jacket will be there as well.
(08:57):
He always has some goodies on hand.
I can't get in and out of Blue Jacket with him being like, Oh, I just uncovered this 2021.
we have a Phil Runco says on that I forgot about.
Oh, here's an upland paw paw persimmon fruit and sour.
I forgot I had from 2016.
It's like, okay, we're bringing some heaters out today, I suppose.
(09:19):
So we're really looking forward to that support us on Patreon and come.
visit us at Blue Jacket.
Since, Brandy, you mentioned Waradaka, they're having their anniversary this upcomingSaturday.
I believe it's their sixth.
ah This beer, the Smoked Hellas, La Lumbre, it is a mulberry wood smoked hellas.
(09:42):
is phenomenal.
ah It is a GABF, Great American Beer Festival, winner.
It is one of my favorite beers of the year.
It's an absolute delight.
wish that could be our beer of the month, but I'm not sure that that's widely distributed.
(10:03):
You said the magic word beer of the month.
Jake.
It's the DC beer playhouse.
Jake, what is our beer of the month?
Our beer of the month over at the brew shop in Arlington, which Patreon members can getthis beer for 10 % off.
is Silver Branch, keeping it Maryland, gnome for the holidays.
(10:26):
So it's really, the holiday version of their saison It's bigger because it's the holidayversion.
I believe it's like 7.5, 7.6%.
It's going to have a little bit more of the festive holiday spice notes to it.
(10:46):
It is, as Silver Branch does with their saisons, very well carbonated.
And it packs a punch.
ah
I want to say when you go visit Silver Branch to get Gnome for the holidays, if you can'tmake it all the way out to the brew shop, hey Julie Beth, we love you so much, um make
(11:08):
sure you drink the new Coffee Chronicle.
Holy crap, I was just there um for a ship beers with Bea episode with the brewers over atSilver Branch.
Hey Alex and Roger, thanks, nice to meet you.
uh And I just adore all the brewers at Silver Branch.
bubbly, fun, kind, know, young, but like very passionate ah and they made a damn goodbeer.
(11:35):
The Coffee Chronicle is a chef's kiss times 300.
So go get Gnome for the holidays.
I paired Coffee Chronicle with the pies at Thanksgiving.
And if you have figgy pudding on your mind for your Dickensian Christmas holiday, Istrongly recommend one of the Chronicle series.
Maybe it wouldn't go coffee, but there's a barrel aged version that I think would playvery well with your figgy pudding, date pudding, toffee pudding, persimmon pudding.
(12:05):
Pudding, you know what to do.
to know how you eat pudding.
Do you scoop it?
Jakes, do you have any scoops for us scoops?
do.
By the way, folks, these British puddings are really like very soggy moist cakes made inbundt pans.
I know the British, they call things pudding that aren't like jello pudding.
(12:27):
Anyway, here's your scoop of the day.
And this one's really for you, Richard.
Let's get your reaction.
Aslin tried and failed to buy DC Brau last month.
Wait,
So, yeah.
this just to make sure that I heard you right.
(12:48):
Aslin attempted a hostile takeover.
Okay.
They tried to buy DC Brau.
Okay, so tell me the story.
I have to hear this story.
(13:09):
So recall that we teased this out over several months earlier in the year that there wasgoing to be a major brewery merger acquisition on the horizon.
And what it came out was, that Aslin was going to buy, merge, incorporate Manhattan'storch and crown brewing.
(13:31):
They still haven't completed that.
Like that's still, it's, yeah.
into this thing called the Driven Collective because a lot of these mergers andacquisitions, you form some sort of collective.
We've seen this with like Victory, Bold Rock, Six Point Southern Tier, they have acollective.
so Aslin, they're the Driven Collective.
(13:52):
They said they weren't done adding.
And the reason they said that was they were in negotiations with DC Brau
But those negotiations fell through.
And what I have here from Andrew Kelley with two E's, one of the co-founders ah of Aslinis that, and I quote, as we got further into the process, it became clear that the
(14:22):
transaction no longer aligned with our priorities.
So we decided not to move forward.
We wish the DC Brau team nothing but the best.
ah
We don't have a comment from Brandon Skal, CEO and co-founder of DC Brau yet, but that isyour scoop over the week of the month of 2025 is that
(14:48):
Wow, all right, Mike, what does this mean?
yeah, I'm treating it as a scoops du jour because today is a day, you know, like like anyother day.
However, I will say um you should hear David Infante out.
And this is from an article I wrote with slate.
uh So our last podcast episode, we had David Infante, an award winning journalist, but hequoted me when I had him on slate quote, the problem for midsize Brewers
(15:19):
is that there's a whole massive long tail of tiny breweries that's even more agile thanthem, says Dave Infante, who writes fingers a newsletter about drinking.
So to me, this is really indicative of you want to keep growing stagnancy in beer isdeath.
We're in a new age now where craft beer as cringe as you may think to call it craft, becraft beer is now just beer, which is awesome, right?
(15:47):
We had this raising tide
lifts all ships and this onslaught and this golden double digit growth from let's say 2005to 2015.
But in the last 10 years, we've seen more and more contraction where it's really hard outthere right now.
um So Aslin is not quite on the spending spree.
(16:08):
They told us they weren't done when they were moving to acquire Torch and Crown in NewYork City, because they were in negotiations with Brau negotiations fell through.
amicable agreement on both sides, but there are still there's still like 29 when thiscomes out 20 plus days left in 2025 to see some white like we we thought this was the year
(16:33):
to be the most wild just let's just wait and see um where we shake out in the firstquarter of 2026.
And like the new story here, shouldn't be that DC Brau is for sale.
It's 2025 beer is stagnant everywhere.
Every brewery, every brewery is for sale.
(16:56):
There might not be ongoing negotiations.
It's just that no one has made an offer for that brewery to accept, right?
For a split second there for a full calendar year.
We had Heavy Seas, by the way, happy 30th anniversary to them also this Saturday as thelargest independent craft brewer in Maryland.
(17:20):
Houston saying all the right things like flying dog left, dewclaw left, Guinness hasdownsized their Baltimore footprint.
Well, now Heavy Seas is part of this B3 collective really sort of led by two roads out ofConnecticut, Stratford.
(17:41):
North Haven.
So that's, yeah, that a brewery is for sale.
at Elder, not Elder Pine, uh Manor Hill?
Isn't there Manor Hill drama too that I just read?
yes.
And so I believe that the largest independent brewery in Maryland, once this is all saidand done, is going to be unions employee owned operation in Baltimore.
(18:10):
But Manor Hill makes an awful lot of beer.
And right now Manor Hill and their neighbors appear to be feuding over an access road,among other things.
Baltimore media has covered this well.
And it may be the case that Manor Hill is not making beer for a little bit.
If you're not making beer and you're Manor Hill, you're not making money.
(18:34):
The next six months, eight months are going to be very, very, very interesting.
We haven't even gotten into all the, you know, the class of 2015, class of 2016 with 10year leases up.
Hmm.
Yeah, I didn't think about that.
That's depressing.
No.
Okay.
Take us at a higher note, Mike.
(18:55):
reframe it.
OK, so I'm going to go back to another thing I wrote a few years ago.
This one for Washington City Paper.
I was quoting James Warner, who was then owner and founder of City State Brewing Company,and it was sad then it was about the closure of three stars, which was another uh early
(19:17):
opener in the DC brewing world.
DC Brau was the first production brewery since Prohibition.
uh
alongside chocolate city and three stars.
So anyways, an OG if you will in the scene.
So Warner says, I think it signals that we're coming to the end of chapter one in themodern DC brewing store story says James Warner.
but what's interesting about, about city state is they have transitioned now from a brewpub brewery production brewery with brand building potential to different brew houses when
(19:48):
they first opened to being a public house, a common house.
a bar, tavern, tap room combo.
So if there can be a future from someone who saw runway getting shorter and said, Oh, weneed to pull up and course correct on this plane and get this aircraft to the next, uh,
(20:09):
airport before we touch down.
That's good news.
We want that to happen.
And what's crazy is I'm, you know, I'm working on this book about quote unquote ancienttimes from colonial times to the present in DC brewing.
it's been done before in DC beer history.
We've had lager brewers who shifted their lager houses to pubs.
We've had publicans who decided to open a brewery.
(20:31):
So there is room and there is a niche to fill in the market.
You just have to have enough runway.
And I know that's a euphemism for money lease, a landlord who's willing to work with you,but I think it's interesting.
We're also talking about some of the larger breweries here that are really designed to gettheir beer into stores.
(20:54):
There's a lot of competition there.
And so, yeah, maybe there isn't room for another brewery the size of DC Brau, DC's secondlargest brewery, which as Mike Stein has noted on our site earlier in the year, 10 or
11,000 barrels of beer per year.
(21:16):
They're designed to put that beer into grocery stores, into kegs, it goes to bars,restaurants, a baseball stadium.
But there's plenty of room at say the level of lost generation.
Every neighborhood in DC could support a brewery like that if the product is good enough.
(21:40):
And so yeah, there's this bad news and there's a shakeup.
at the top and at the middle of craft.
But as Mike and Dave and Infante mentioned earlier, the smaller folks are still prettyagile and they're able to serve their communities.
You want to be the next Sierra Nevada?
I think that ship is sailed.
You want to be the next lost generation?
(22:03):
You want to have a brew pub, meet people where they are?
You can still absolutely do that.
It's just getting that end cap, you know,
at Harris Teeter when you turn the corner and it's like six of your brands right there,that's gone.
That's not happening anymore.
(22:23):
But there's absolutely plenty of room for a neighborhood place that makes 3000 barrels ayear, sells 90 % of what they've got out of the tap room.
Yeah, that's great.
We can all still do that.
just to put it in historical context Jake, you'd mentioned Sierra Nevada.
(22:45):
If you want to be the next year in Nevada, that ship may have sailed.
Maybe not.
As you mentioned, every brewery has their price.
So you might be better off buying a brewery that's already at 100, 200, 300,000 barrelsproduction size.
But I want to point out that, you know, we had elections.
There's electoral news in DC with mayor Bowser stepping down, but
(23:07):
specifically in New York City in my birthplace, have uh mayor elect Mamdani who's thefirst democratic socialist since I was a child in New York.
David Dinkins was actually the last one.
And when I was a wee Stein in New York City and David Dinkins was the uh socialistdemocratic mayor of New York City, Sierra Nevada was already five years old then that was
(23:31):
1989.
So it's kind of crazy to think about
that cycle and that long term of a cycle.
But if you can think that far out, you'd be wise to say, okay, there's going to be allthese 10 year leases going out in 2016.
Who's not going to re up who wishes they could stay but doesn't have cash flow who has alandlord who's just the biggest jerk on the planet needs a new landlord, right?
(23:56):
Like if you can think a little more strategically like that, you might be able to succeed.
Mr.
Stein, would you please be my mayor?
You'd be doing us a really big favor.
boy.
Love love the rock and roll Hall of Fame, a tribe called quest musical reference.
Mr.
Berg as always.
(24:17):
Yes, indeed, indeed.
Is that our second Tribe Called Quest reference so far?
I think so.
I think that's two.
You you have your scripture and we have ours and it's okay.
I want to let me tell you a little bit as long as you're having this let me tell you alittle bit from a different angle right like the DC area you've got all these breweries
(24:43):
it's a large metropolitan area one of the things that I've noticed here where I live in asuburb of Knoxville Tennessee right so one of the most successful breweries in the area I
live in is of course Xul Brewing Company but for those of you who know
anything about Xul you probably know that Xul's number one selling beverage is not in facta beer.
(25:07):
It is in fact a seltzer and it is their PB &J mixtape.
They sell hundreds of thousands of dollars of this every single month.
um And they sell a lot of uh beer.
m But they have two locations.
I believe they're opening a third, although the third location may not have a taproom.
(25:29):
It may just be a brewing facility.
um They are in a neighborhood with three or four other breweries in Knoxville, but each ofthose breweries specializes in something.
And that's one of the things that I've found really interesting is you've got Xul whichspecializes really in a variety, wide variety of really different, interesting kinds of
(25:52):
flavors.
They have a food truck and they have a game room, like a video game room.
They have things to keep people entertained.
um And then you've got Yee-Haw, which is, I will be honest, not my favorite brewery, not abig fan of them, but they have an enormous space with giant televisions.
um Also, you can get Nashville hot chicken there, which is one reason to go, but that's adifferent story.
(26:19):
But they are, that's where the sports fans go on the weekends to watch the games, right?
We're in the South.
Obviously Knoxville is home to the University of Tennessee, lots of sports fans.
um
Then there's Crafty Bastard in the same neighborhood.
Crafty Bastard is like your tiny little uh dive bar of a brewery, right?
(26:41):
They make great beer, but it's maybe the size, I'm trying to think of a comparison.
Like the whole thing is basically the size of the sort of main taproom, little taproomarea with the bathroom at DC Brau.
You know, can y'all...
Mm-hmm.
(27:02):
yeah.
there's a bathroom there's a cooler there's some tables and chairs like that's pretty muchthe size of crafty bastard ah it's tiny it's small they do have a patio where you can sit
outside those are three of the breweries that are all walking distance to each other butthey're all very very unique and they sort of specialize in their own things
So there are plenty of people who'll go to Yee-Haw, but they haven't been to the othertwo.
(27:25):
There are plenty of people who go to Xul, but have not been to the other people.
And then there's the people who are like, Crafty Bastard's my place, right?
I don't like the other shit.
I like good old lagers and stouts and porters and they go to Crafty Bastard.
um And that's one of the things that I've seen here that I don't recognize from DC is likeevery brewery is like, this is our thing.
And many of them focus just as much on their food as they do on their beer.
(27:52):
So just something that I've noticed that I saw different, like there's not a lot ofbreweries that are opening all the time.
And if they are, they're like, this is what makes us unique and special.
No, I think it's a very good point.
I I'm drinking this lager from Goldfinger there in the Chicago suburbs.
I don't know if Goldfinger makes any beer that is not a lager.
(28:15):
You'd look at another Chicago brewery that Mike's already mentioned Dovetail, for example,right?
Dovetail does lagers and mixed fermentation, Belgian style, yacht and land, like lambicinspired beers.
And that's what they've got.
And in a way, every single DC and DC area brewery on some level does try to be more of anall things to all people.
(28:43):
And uh that's different.
And it might not always work out for the best.
I I know that like Brandy's got two Port City beers tonight.
Port City hits these styles very, very well.
But I think that to like the casual beer drinker that tends to make them underratedbecause they're not making PB &J mix tape or this like double mashed Imperial stout.
(29:15):
aged for 18 months with Cook Island's vanilla like what Xul does.
And I know I'm not being fair to Xul here because I've had a very lovely Schwarz beer fromXul.
They brought it to DC because they wanted to show, hey, look, this is what the brewersdrink while they're making the other stuff, to which I say, great.
(29:38):
What I want and what we want isn't necessarily what the beer drinking public
once.
I think there's a piece to it, Richard, that you've brought in here, which is like fishdon't know water's wet.
You ask a fish if the water's wet and they're like, what's water?
Um, right.
Like that's the old adage, but, um, I brought, some port city beer and some blind housebeer.
(30:03):
We've actually had blind house beer at a Roanoke on the show.
Go back a couple episodes and listen in, but I brought them cobblestone sour from portcity.
Easy drinking 4 % ABV, no fruit, just
straight up little tartness, little sourness, ale, and then blind house.
He's ridiculously complex Asian wood, oak fermentation, sometimes botanical or flower,like dry, urban dry flowering.
(30:27):
And they liked them both.
They love them both.
But my, my sister-in-law was like, port city session, sour, you know, I think every sourI've had in 2025 has had fruit, uh, fruit zest.
flowers, herbs, etc.
She's like, it's so nice to have a 4 % sour beer with nothing in it just like, you know,barley water, yeast and microorganisms.
(30:50):
And I was like, yeah, like, I kind of forget.
But port city's niche is very much making like, easy drinking beer, whether it be a strongBaltic Porter, or a small, as they say, session sour.
um And, uh you know, I think what port city does really well is they want
people that keep coming back, they've now announced the taco, the permanent stand there.
(31:12):
um And, you know, what they've done is they've created an environment where people keepcoming back and not just people, you'll see employees on their day off on their shifts not
working show up there.
um And that's a wonderful culture to see at a brewery.
And we really hope we'll continue to see it.
(31:34):
Brandy, I'm going to ask you about Baltic
Porter, do you have something about Baltic Porter for our listeners?
thought you did because we were talking about the next guest.
Who's our next guest?
uh
Porter Day coming up in January.
(31:55):
And so our next guest is going to be Pojala.
They're in Estonian brewery, and they were here for Snallygaster.
And I got to meet the brewery owner and the head brewer there.
uh Had a wonderful conversation with him before.
And then after you know, post-Snally, we're gonna have the the Baltic Porter brewers.
(32:15):
They're literally Porter brewers.
They live in one of the Baltic countries and we're going to have them on the next episodeto preempt Baltic Porter Day.
wish we could have a, well, we might actually have a get together in January right aroundthat time if we manifest our live in-person podcast.
(32:41):
So we're still in talks.
It is actively manifesting um and uh we aren't going to tell anyone where it might be, butwe are going to have a meeting this Friday and I'm really looking forward to if we do have
it.
having it there, having it there.
uh It's gonna be quite lovely.
(33:02):
And I want to know, I wanna have like a Baltic Porter celebration in honor of BalticPorter Day, which was the 20ish, 18th?
uh And yeah, it'll be right around that time.
So keep your eyes and ears glued to DC Beer so you know when we're gonna have our livein-person recording and the Podfather.
(33:27):
AKA Papa Beer will come all the way from Tennessee just to be here.
be there.
I'ma be, y'all will be there.
We've made the Podfather an offer he cannot refuse.
ha!
(33:50):
Thanks guys.
um I want to say I'm thankful for all of you.
I didn't get to see you for Thanksgiving, but I'm thankful for my DC Beer family.
I adore you all.
Feeling is mutual.
you and we adore you and we thank our listeners and especially the good folks atpatreon.dcbeer.com slash patreon for your support.
(34:15):
We will see many of you this Friday at Churchkey for Allagash.
And a tap takeover, little anniversary of sorts.
I believe they're going to have 30 beers there.
I won't say I'm going to have them all, but if I get halfway there.
That's great.
(34:36):
Yeah.
We can meet in the middle.
It'll be cool.
Yeah.
All right, folks.
Yeah.
Oh, they'll be pictures.
I may have him sign my hat or something.
That'd be so cool.
Nerds.
Okay.
Happy holidays, everybody.
(34:57):
Yeah.
Join us the next episode.
Beer Show.
Yeah, right before we go, we are @dcbeer on social media.
Check your brewery social media as well for Christmas and other holiday markets.
Shop small, support small businesses at a small business like a craft independent brewery.
(35:18):
All right, thank you all.
Until next time.
Bye bye.
Welcome everyone to the DC Beer Show.
are at DC Beer across social media.
Brandy, what are you drinking on this fine December evening?
I just finished my last sip of Spite House, the Port City West Coast Pale Ale.
It is so good.
(00:27):
I think this was my last can from our visit actually.
uh Jake and Mike piled in my little car, but I got us there.
uh So I just finished that and opened yet another Port City beer, the Baltic Porter.
uh Huge hit and I feel like they were almost sold out even though they had just releasedit.
So I'm having a good Porter night.
(00:49):
What are you drinking Stein?
Well, in the words of the immortal Fife dog, this shit is hidden.
I, uh, I am having a Yorkshire Stingo from Samuel Smith's, although I have to comment onyour choices.
Brandy, the spite house and the Baltic Porter from PCBC were really hitting great visitwith walk.
(01:11):
love that Jacob scoops.
What are you scooping out this evening?
I am still basking in Snallygaster Afterglow.
So I've got here Goldfinger's Vienna Lager.
ah Delightful, sweet, bready, toasty, and it's got like this lovely bread crustiness toit, sweet malt.
(01:34):
Like, I feel like, Mike, we've been talking a lot about Vienna Lager lately.
And the reason is because Vienna Lager is just fucking awesome.
ah Yeah, there's nothing bad to say about this beer.
It's delightful.
Thank you Goldfinger for coming to Snally and thank you Allied for making sure thatGoldfinger is available in Virginia and in DC.
(01:56):
Cheers to that.
Richard, super producer.
What are you sippin' on tonight?
Well, friends, I'm not drinking beer tonight.
It's been a long, hard day.
I'm enjoying a rye whiskey from Company Distilling in Townsend, Tennessee, uh just 30minutes away from my lovely home and just on the edge of the Great Smoky Mountain National
(02:25):
Park, literally about five minutes from the entrance to the park in Townsend.
Company Distilling makes amazing
gin, vodka, uh bourbon, scotch.
Well, actually, they don't make scotch yet.
They brew beer, but Company Distilling was founded by the former head distiller for JackDaniels, who decided he wanted to do more than make the same thing over and over again.
(02:51):
So he opened this beautiful distillery when you, my friends, come and visit ah to us herein East Tennessee.
in the Appalachian foothills, we will go and enjoy the wares at Company Distilling.
What's funny, Richard, is that the last several, I'm going to say months, I have been soover DC and driving and I'm like, I'm just ready to move somewhere that is not DC right
(03:20):
now.
I think of you and I was like, I still got to go visit Richard.
um As much as I want to get out of DC as of late, I do have to say meeting the owner ofGoldfinger and him buying me a beer at shelter, that's hard to...
you know, you move away.
So I'm kind of on both, both team Richard and Jake.
(03:43):
And speaking of Richard, I want to, because Jordan's not joining us tonight.
Hey, Jordan.
uh Jordan called Richard something so funny today.
And I have to shout it out because I did a spit take of my water earlier when I read it.
I was like, my God, this is so good.
What did Jordan call you, Richard?
(04:04):
I believe he called me the Podfather.
The Podfather.
Because everyone, we call Richard Papa Beer.
He's been Papa Beer for years, which I think I started that, sorry.
um But The Podfather.
Thank you, Jordan.
Slow clap for that one.
Very good.
Now, I want to say something.
(04:25):
I want to respond to Brandy's like, oh, know, so and so bought you the beer at shelter.
I want to point out that at my local, one of the four breweries here in Maryville,Tennessee, the one that I spend all of my time at, Peaceful Side Brewery, Karen and I just
happened to be there the other night.
(04:46):
uh enjoying a little dinner, a little date night at the brewery talking to our friends.
When who happens to walk in for a couple of beers?
None other than Garrett Oliver.
Just shows up at the brewery.
Apparently his brother was in Townsend, playing some music at a gig and he thought he'dhop down because he actually helped to found Blackberry Farm Brewery, which is now
(05:14):
Peaceful Side Brewery.
So yeah, you guys got some cool people who show up there, but our little town has somecool stuff that happens here too.
So, all right.
Does that mean we're starting a Snallygaster uh Tennessee edition?
I am, it's so funny, because here's, I have two things to tell you, right?
So that brewery, that brewery also has a Furkin Festival every year, right?
(05:41):
So, uh and it's fantastic and lots of folks come up, but there's a thing, there's a uhsmokehouse here called Benton's.
They make Benton's bacon.
Some of you may have heard of Benton's bacon.
So Furkin Fest, which was a couple of weeks ago here, the
owner of Benton's bacon has this thing he's invented.
(06:01):
It's a cone with a long stick on it and he sticks it in the fire and it gets like glowinghot.
And then he puts bacon in it and the bacon melts out the bottom.
And they use that to cook Rappahannock oysters from Rappahannock oyster company, who wasalso in town for Ferkinfest.
(06:21):
Unfreaking believable.
Oysters cooked in bacon fat.
Just was amazing.
Anyway, I think we get to do some stuff
if the food is good enough, Garrett Oliver is just gonna magically appear, uh which, youknow, you've mentioned before, but I can't wait to have some some rye some rye whiskey
(06:42):
with you, Richard, when we are your company.
uh But Brandy, I'll say you know, Tom, that was Tom from Goldfinger who bought you thebeer.
But it's thanks to allied allied distribution who we've actually had on the show before onthe DC beer podcast.
uh
But we're looking ahead, we're looking back wonderful experiences we had.
(07:03):
We're also looking forward.
Brandy, what are you really excited about?
That's just around the corner now that we are in December.
I am gonna wrap out or wrap up the year.
uh I think as we came in at Blue Jacket, we are back at Blue Jacket for our December slashlast 2025 beer share.
(07:29):
And I'm excited because everyone loves the Blue Jacket beer share and it's like all themembers show up to that one, you know?
and it just feels like we're in such good company and we're enjoying great beer.
And then we're doing the Women's Brew Culture Club.
Amber and I, will be at Clear Skies Meadery in Rockville.
(07:53):
We haven't actually been up to Rockville in a while and we haven't had a Women's BrewCulture Club meet up there at all.
So I'm looking forward to that.
We'll see who shows up and are mead lovers and mead not lovers.
uh
I also want to check out since it's very close by Mayan Monkey.
(08:14):
I haven't physically been to, but I know that their beer is very good.
And we were just chatting with them in Werodaka about the delicious Motelis.
um So I hope that we can check that spot out too.
Thanks for asking, Stein.
Well, we've had some interest from our Maryland brewery friends.
And if they're listening, if you're listening now, Maryland, we love you, Marylandbreweries.
(08:36):
Thanks for tuning in on December 21st.
It's our listeners only supported member only supported.
If you're not a member, go to patreon.com forward slash DC beer.
I am going to bring some things.
And Dave Dellaplane, who is the manager at Blue Jacket will be there as well.
(08:57):
He always has some goodies on hand.
I can't get in and out of Blue Jacket with him being like, Oh, I just uncovered this 2021.
we have a Phil Runco says on that I forgot about.
Oh, here's an upland paw paw persimmon fruit and sour.
I forgot I had from 2016.
It's like, okay, we're bringing some heaters out today, I suppose.
(09:19):
So we're really looking forward to that support us on Patreon and come.
visit us at Blue Jacket.
Since, Brandy, you mentioned Waradaka, they're having their anniversary this upcomingSaturday.
I believe it's their sixth.
ah This beer, the Smoked Hellas, La Lumbre, it is a mulberry wood smoked hellas.
(09:42):
is phenomenal.
ah It is a GABF, Great American Beer Festival, winner.
It is one of my favorite beers of the year.
It's an absolute delight.
wish that could be our beer of the month, but I'm not sure that that's widely distributed.
(10:03):
You said the magic word beer of the month.
Jake.
It's the DC beer playhouse.
Jake, what is our beer of the month?
Our beer of the month over at the brew shop in Arlington, which Patreon members can getthis beer for 10 % off.
is Silver Branch, keeping it Maryland, gnome for the holidays.
(10:26):
So it's really, the holiday version of their saison It's bigger because it's the holidayversion.
I believe it's like 7.5, 7.6%.
It's going to have a little bit more of the festive holiday spice notes to it.
(10:46):
It is, as Silver Branch does with their saisons, very well carbonated.
And it packs a punch.
ah
I want to say when you go visit Silver Branch to get Gnome for the holidays, if you can'tmake it all the way out to the brew shop, hey Julie Beth, we love you so much, um make
(11:08):
sure you drink the new Coffee Chronicle.
Holy crap, I was just there um for a ship beers with Bea episode with the brewers over atSilver Branch.
Hey Alex and Roger, thanks, nice to meet you.
uh And I just adore all the brewers at Silver Branch.
bubbly, fun, kind, know, young, but like very passionate ah and they made a damn goodbeer.
(11:35):
The Coffee Chronicle is a chef's kiss times 300.
So go get Gnome for the holidays.
I paired Coffee Chronicle with the pies at Thanksgiving.
And if you have figgy pudding on your mind for your Dickensian Christmas holiday, Istrongly recommend one of the Chronicle series.
Maybe it wouldn't go coffee, but there's a barrel aged version that I think would playvery well with your figgy pudding, date pudding, toffee pudding, persimmon pudding.
(12:05):
Pudding, you know what to do.
to know how you eat pudding.
Do you scoop it?
Jakes, do you have any scoops for us scoops?
do.
By the way, folks, these British puddings are really like very soggy moist cakes made inbundt pans.
I know the British, they call things pudding that aren't like jello pudding.
(12:27):
Anyway, here's your scoop of the day.
And this one's really for you, Richard.
Let's get your reaction.
Aslin tried and failed to buy DC Brau last month.
Wait,
So, yeah.
this just to make sure that I heard you right.
(12:48):
Aslin attempted a hostile takeover.
Okay.
They tried to buy DC Brau.
Okay, so tell me the story.
I have to hear this story.
(13:09):
So recall that we teased this out over several months earlier in the year that there wasgoing to be a major brewery merger acquisition on the horizon.
And what it came out was, that Aslin was going to buy, merge, incorporate Manhattan'storch and crown brewing.
(13:31):
They still haven't completed that.
Like that's still, it's, yeah.
into this thing called the Driven Collective because a lot of these mergers andacquisitions, you form some sort of collective.
We've seen this with like Victory, Bold Rock, Six Point Southern Tier, they have acollective.
so Aslin, they're the Driven Collective.
(13:52):
They said they weren't done adding.
And the reason they said that was they were in negotiations with DC Brau
But those negotiations fell through.
And what I have here from Andrew Kelley with two E's, one of the co-founders ah of Aslinis that, and I quote, as we got further into the process, it became clear that the
(14:22):
transaction no longer aligned with our priorities.
So we decided not to move forward.
We wish the DC Brau team nothing but the best.
ah
We don't have a comment from Brandon Skal, CEO and co-founder of DC Brau yet, but that isyour scoop over the week of the month of 2025 is that
(14:48):
Wow, all right, Mike, what does this mean?
yeah, I'm treating it as a scoops du jour because today is a day, you know, like like anyother day.
However, I will say um you should hear David Infante out.
And this is from an article I wrote with slate.
uh So our last podcast episode, we had David Infante, an award winning journalist, but hequoted me when I had him on slate quote, the problem for midsize Brewers
(15:19):
is that there's a whole massive long tail of tiny breweries that's even more agile thanthem, says Dave Infante, who writes fingers a newsletter about drinking.
So to me, this is really indicative of you want to keep growing stagnancy in beer isdeath.
We're in a new age now where craft beer as cringe as you may think to call it craft, becraft beer is now just beer, which is awesome, right?
(15:47):
We had this raising tide
lifts all ships and this onslaught and this golden double digit growth from let's say 2005to 2015.
But in the last 10 years, we've seen more and more contraction where it's really hard outthere right now.
um So Aslin is not quite on the spending spree.
(16:08):
They told us they weren't done when they were moving to acquire Torch and Crown in NewYork City, because they were in negotiations with Brau negotiations fell through.
amicable agreement on both sides, but there are still there's still like 29 when thiscomes out 20 plus days left in 2025 to see some white like we we thought this was the year
(16:33):
to be the most wild just let's just wait and see um where we shake out in the firstquarter of 2026.
And like the new story here, shouldn't be that DC Brau is for sale.
It's 2025 beer is stagnant everywhere.
Every brewery, every brewery is for sale.
(16:56):
There might not be ongoing negotiations.
It's just that no one has made an offer for that brewery to accept, right?
For a split second there for a full calendar year.
We had Heavy Seas, by the way, happy 30th anniversary to them also this Saturday as thelargest independent craft brewer in Maryland.
(17:20):
Houston saying all the right things like flying dog left, dewclaw left, Guinness hasdownsized their Baltimore footprint.
Well, now Heavy Seas is part of this B3 collective really sort of led by two roads out ofConnecticut, Stratford.
(17:41):
North Haven.
So that's, yeah, that a brewery is for sale.
at Elder, not Elder Pine, uh Manor Hill?
Isn't there Manor Hill drama too that I just read?
yes.
And so I believe that the largest independent brewery in Maryland, once this is all saidand done, is going to be unions employee owned operation in Baltimore.
(18:10):
But Manor Hill makes an awful lot of beer.
And right now Manor Hill and their neighbors appear to be feuding over an access road,among other things.
Baltimore media has covered this well.
And it may be the case that Manor Hill is not making beer for a little bit.
If you're not making beer and you're Manor Hill, you're not making money.
(18:34):
The next six months, eight months are going to be very, very, very interesting.
We haven't even gotten into all the, you know, the class of 2015, class of 2016 with 10year leases up.
Hmm.
Yeah, I didn't think about that.
That's depressing.
No.
Okay.
Take us at a higher note, Mike.
(18:55):
reframe it.
OK, so I'm going to go back to another thing I wrote a few years ago.
This one for Washington City Paper.
I was quoting James Warner, who was then owner and founder of City State Brewing Company,and it was sad then it was about the closure of three stars, which was another uh early
(19:17):
opener in the DC brewing world.
DC Brau was the first production brewery since Prohibition.
uh
alongside chocolate city and three stars.
So anyways, an OG if you will in the scene.
So Warner says, I think it signals that we're coming to the end of chapter one in themodern DC brewing store story says James Warner.
but what's interesting about, about city state is they have transitioned now from a brewpub brewery production brewery with brand building potential to different brew houses when
(19:48):
they first opened to being a public house, a common house.
a bar, tavern, tap room combo.
So if there can be a future from someone who saw runway getting shorter and said, Oh, weneed to pull up and course correct on this plane and get this aircraft to the next, uh,
(20:09):
airport before we touch down.
That's good news.
We want that to happen.
And what's crazy is I'm, you know, I'm working on this book about quote unquote ancienttimes from colonial times to the present in DC brewing.
it's been done before in DC beer history.
We've had lager brewers who shifted their lager houses to pubs.
We've had publicans who decided to open a brewery.
(20:31):
So there is room and there is a niche to fill in the market.
You just have to have enough runway.
And I know that's a euphemism for money lease, a landlord who's willing to work with you,but I think it's interesting.
We're also talking about some of the larger breweries here that are really designed to gettheir beer into stores.
(20:54):
There's a lot of competition there.
And so, yeah, maybe there isn't room for another brewery the size of DC Brau, DC's secondlargest brewery, which as Mike Stein has noted on our site earlier in the year, 10 or
11,000 barrels of beer per year.
(21:16):
They're designed to put that beer into grocery stores, into kegs, it goes to bars,restaurants, a baseball stadium.
But there's plenty of room at say the level of lost generation.
Every neighborhood in DC could support a brewery like that if the product is good enough.
(21:40):
And so yeah, there's this bad news and there's a shakeup.
at the top and at the middle of craft.
But as Mike and Dave and Infante mentioned earlier, the smaller folks are still prettyagile and they're able to serve their communities.
You want to be the next Sierra Nevada?
I think that ship is sailed.
You want to be the next lost generation?
(22:03):
You want to have a brew pub, meet people where they are?
You can still absolutely do that.
It's just getting that end cap, you know,
at Harris Teeter when you turn the corner and it's like six of your brands right there,that's gone.
That's not happening anymore.
(22:23):
But there's absolutely plenty of room for a neighborhood place that makes 3000 barrels ayear, sells 90 % of what they've got out of the tap room.
Yeah, that's great.
We can all still do that.
just to put it in historical context Jake, you'd mentioned Sierra Nevada.
(22:45):
If you want to be the next year in Nevada, that ship may have sailed.
Maybe not.
As you mentioned, every brewery has their price.
So you might be better off buying a brewery that's already at 100, 200, 300,000 barrelsproduction size.
But I want to point out that, you know, we had elections.
There's electoral news in DC with mayor Bowser stepping down, but
(23:07):
specifically in New York City in my birthplace, have uh mayor elect Mamdani who's thefirst democratic socialist since I was a child in New York.
David Dinkins was actually the last one.
And when I was a wee Stein in New York City and David Dinkins was the uh socialistdemocratic mayor of New York City, Sierra Nevada was already five years old then that was
(23:31):
1989.
So it's kind of crazy to think about
that cycle and that long term of a cycle.
But if you can think that far out, you'd be wise to say, okay, there's going to be allthese 10 year leases going out in 2016.
Who's not going to re up who wishes they could stay but doesn't have cash flow who has alandlord who's just the biggest jerk on the planet needs a new landlord, right?
(23:56):
Like if you can think a little more strategically like that, you might be able to succeed.
Mr.
Stein, would you please be my mayor?
You'd be doing us a really big favor.
boy.
Love love the rock and roll Hall of Fame, a tribe called quest musical reference.
Mr.
Berg as always.
(24:17):
Yes, indeed, indeed.
Is that our second Tribe Called Quest reference so far?
I think so.
I think that's two.
You you have your scripture and we have ours and it's okay.
I want to let me tell you a little bit as long as you're having this let me tell you alittle bit from a different angle right like the DC area you've got all these breweries
(24:43):
it's a large metropolitan area one of the things that I've noticed here where I live in asuburb of Knoxville Tennessee right so one of the most successful breweries in the area I
live in is of course Xul Brewing Company but for those of you who know
anything about Xul you probably know that Xul's number one selling beverage is not in facta beer.
(25:07):
It is in fact a seltzer and it is their PB &J mixtape.
They sell hundreds of thousands of dollars of this every single month.
um And they sell a lot of uh beer.
m But they have two locations.
I believe they're opening a third, although the third location may not have a taproom.
(25:29):
It may just be a brewing facility.
um They are in a neighborhood with three or four other breweries in Knoxville, but each ofthose breweries specializes in something.
And that's one of the things that I've found really interesting is you've got Xul whichspecializes really in a variety, wide variety of really different, interesting kinds of
(25:52):
flavors.
They have a food truck and they have a game room, like a video game room.
They have things to keep people entertained.
um And then you've got Yee-Haw, which is, I will be honest, not my favorite brewery, not abig fan of them, but they have an enormous space with giant televisions.
um Also, you can get Nashville hot chicken there, which is one reason to go, but that's adifferent story.
(26:19):
But they are, that's where the sports fans go on the weekends to watch the games, right?
We're in the South.
Obviously Knoxville is home to the University of Tennessee, lots of sports fans.
um
Then there's Crafty Bastard in the same neighborhood.
Crafty Bastard is like your tiny little uh dive bar of a brewery, right?
(26:41):
They make great beer, but it's maybe the size, I'm trying to think of a comparison.
Like the whole thing is basically the size of the sort of main taproom, little taproomarea with the bathroom at DC Brau.
You know, can y'all...
Mm-hmm.
(27:02):
yeah.
there's a bathroom there's a cooler there's some tables and chairs like that's pretty muchthe size of crafty bastard ah it's tiny it's small they do have a patio where you can sit
outside those are three of the breweries that are all walking distance to each other butthey're all very very unique and they sort of specialize in their own things
So there are plenty of people who'll go to Yee-Haw, but they haven't been to the othertwo.
(27:25):
There are plenty of people who go to Xul, but have not been to the other people.
And then there's the people who are like, Crafty Bastard's my place, right?
I don't like the other shit.
I like good old lagers and stouts and porters and they go to Crafty Bastard.
um And that's one of the things that I've seen here that I don't recognize from DC is likeevery brewery is like, this is our thing.
And many of them focus just as much on their food as they do on their beer.
(27:52):
So just something that I've noticed that I saw different, like there's not a lot ofbreweries that are opening all the time.
And if they are, they're like, this is what makes us unique and special.
No, I think it's a very good point.
I I'm drinking this lager from Goldfinger there in the Chicago suburbs.
I don't know if Goldfinger makes any beer that is not a lager.
(28:15):
You'd look at another Chicago brewery that Mike's already mentioned Dovetail, for example,right?
Dovetail does lagers and mixed fermentation, Belgian style, yacht and land, like lambicinspired beers.
And that's what they've got.
And in a way, every single DC and DC area brewery on some level does try to be more of anall things to all people.
(28:43):
And uh that's different.
And it might not always work out for the best.
I I know that like Brandy's got two Port City beers tonight.
Port City hits these styles very, very well.
But I think that to like the casual beer drinker that tends to make them underratedbecause they're not making PB &J mix tape or this like double mashed Imperial stout.
(29:15):
aged for 18 months with Cook Island's vanilla like what Xul does.
And I know I'm not being fair to Xul here because I've had a very lovely Schwarz beer fromXul.
They brought it to DC because they wanted to show, hey, look, this is what the brewersdrink while they're making the other stuff, to which I say, great.
(29:38):
What I want and what we want isn't necessarily what the beer drinking public
once.
I think there's a piece to it, Richard, that you've brought in here, which is like fishdon't know water's wet.
You ask a fish if the water's wet and they're like, what's water?
Um, right.
Like that's the old adage, but, um, I brought, some port city beer and some blind housebeer.
(30:03):
We've actually had blind house beer at a Roanoke on the show.
Go back a couple episodes and listen in, but I brought them cobblestone sour from portcity.
Easy drinking 4 % ABV, no fruit, just
straight up little tartness, little sourness, ale, and then blind house.
He's ridiculously complex Asian wood, oak fermentation, sometimes botanical or flower,like dry, urban dry flowering.
(30:27):
And they liked them both.
They love them both.
But my, my sister-in-law was like, port city session, sour, you know, I think every sourI've had in 2025 has had fruit, uh, fruit zest.
flowers, herbs, etc.
She's like, it's so nice to have a 4 % sour beer with nothing in it just like, you know,barley water, yeast and microorganisms.
(30:50):
And I was like, yeah, like, I kind of forget.
But port city's niche is very much making like, easy drinking beer, whether it be a strongBaltic Porter, or a small, as they say, session sour.
um And, uh you know, I think what port city does really well is they want
people that keep coming back, they've now announced the taco, the permanent stand there.
(31:12):
um And, you know, what they've done is they've created an environment where people keepcoming back and not just people, you'll see employees on their day off on their shifts not
working show up there.
um And that's a wonderful culture to see at a brewery.
And we really hope we'll continue to see it.
(31:34):
Brandy, I'm going to ask you about Baltic
Porter, do you have something about Baltic Porter for our listeners?
thought you did because we were talking about the next guest.
Who's our next guest?
uh
Porter Day coming up in January.
(31:55):
And so our next guest is going to be Pojala.
They're in Estonian brewery, and they were here for Snallygaster.
And I got to meet the brewery owner and the head brewer there.
uh Had a wonderful conversation with him before.
And then after you know, post-Snally, we're gonna have the the Baltic Porter brewers.
(32:15):
They're literally Porter brewers.
They live in one of the Baltic countries and we're going to have them on the next episodeto preempt Baltic Porter Day.
wish we could have a, well, we might actually have a get together in January right aroundthat time if we manifest our live in-person podcast.
(32:41):
So we're still in talks.
It is actively manifesting um and uh we aren't going to tell anyone where it might be, butwe are going to have a meeting this Friday and I'm really looking forward to if we do have
it.
having it there, having it there.
uh It's gonna be quite lovely.
(33:02):
And I want to know, I wanna have like a Baltic Porter celebration in honor of BalticPorter Day, which was the 20ish, 18th?
uh And yeah, it'll be right around that time.
So keep your eyes and ears glued to DC Beer so you know when we're gonna have our livein-person recording and the Podfather.
(33:27):
AKA Papa Beer will come all the way from Tennessee just to be here.
be there.
I'ma be, y'all will be there.
We've made the Podfather an offer he cannot refuse.
ha!
(33:50):
Thanks guys.
um I want to say I'm thankful for all of you.
I didn't get to see you for Thanksgiving, but I'm thankful for my DC Beer family.
I adore you all.
Feeling is mutual.
you and we adore you and we thank our listeners and especially the good folks atpatreon.dcbeer.com slash patreon for your support.
(34:15):
We will see many of you this Friday at Churchkey for Allagash.
And a tap takeover, little anniversary of sorts.
I believe they're going to have 30 beers there.
I won't say I'm going to have them all, but if I get halfway there.
That's great.
(34:36):
Yeah.
We can meet in the middle.
It'll be cool.
Yeah.
All right, folks.
Yeah.
Oh, they'll be pictures.
I may have him sign my hat or something.
That'd be so cool.
Nerds.
Okay.
Happy holidays, everybody.
(34:57):
Yeah.
Join us the next episode.
Beer Show.
Yeah, right before we go, we are @dcbeer on social media.
Check your brewery social media as well for Christmas and other holiday markets.
Shop small, support small businesses at a small business like a craft independent brewery.
(35:18):
All right, thank you all.
Until next time.
Bye bye.
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