December 18, 2025 • 34 mins
In this episode of the DC Beer Show, Jake, Mike, and Brandy welcome guests Peeter Keek and Martin Vahtra from Pohjala Brewery in Estonia. They discuss the rich history of Baltic Porters, the brewery's production techniques, and the unique flavors achieved through barrel aging. The conversation also touches on the craft beer culture in Estonia, the challenges of educating consumers about craft beer, and the impact of tariffs on beer exports. The episode concludes with a celebration of Pohjala's seventh anniversary and an invitation for listeners to visit the brewery.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:06):
Greetings everyone and welcome back to the DC Beer Show.
We are at DC Beer across social media and tonight I think I'll go downtown.
Brandy, it is 9.40am hour time.
Rather than ask you what are you drinking, what have you had lately that you've reallyenjoyed?
So I am currently recording at Other Half uh because of technical difficulties.
(00:31):
And I wish Other Half had a non-alcoholic beer on right now, because I would be drinkingthat.
uh I just chugged my coffee.
But this weekend, I went to visit Mike Earl.
uh He is one of the brewers over at DC Brau our first, well, longest lasting thus farthat's still open brewery in DC, and had a dueling grounds Vienna lager.
(00:54):
ah And I'm very disappointed that I didn't get into my porter last night.
ah for tonight, I'm sure I will.
Mr.
Stein, what are you drinking?
Well, I'm having a delicious Ethiopian grown uh little amps in Harrisburg coffee roastedcup of cup of coffee.
Because as Jake mentioned, it's the morning here.
(01:15):
But last night I had uh tallen at tallen at dawn from Pohjala a BA Imperial Baltic Porter.
We've got Pohjala on the show today.
We're going to talk to them in a moment.
Because we've got Baltic Porter Day coming up.
It's exactly a month away.
Jake, what have you had recently that knocked your socks off?
(01:36):
Some people don't like the cold.
I'm drinking cold brew because I drink cold brew all year round.
ah This is from Mayorga.
They buy lots from everywhere, pretty much in Latin and Central America.
And it is roasted up 355 in Rockville.
It's lovely.
And you can buy a whole bunch of it at Costco, which means my cheap caffeine addiction.
(02:02):
uh Good looking out Mayorga.
ah I had last night, Mike, the same beer that you did.
I thought it was lovely.
I believe Mike, if you check your texts, you can see that I texted you.
Mike, this is a good ass beer.
Those were your exact words, Jake.
(02:22):
Well, I am so excited to welcome our special guests from Pohjala all the way from Estonia.
have Peeter Keeck, co-founder of Pohjala and Martin Vahtra, head brewer, Peeter andMartin.
Welcome to the show.
Thanks for having us.
Good to be here.
Good morning.
Good morning, gentlemen.
(02:42):
It's so great to see you guys again.
The last time we saw you was in October at the Snallygaster Festival.
ah And we have Baltic Porter Day coming up.
Now, you gents are in Estonia, which is a Baltic country, even though Baltic Porter Daystarted in Poland.
ah Tell us a little bit where you're at.
I know you're in Tallinn.
We had this beer last night called Tallinn at dawn.
(03:04):
Tell us about Estonia.
Tell us about Pohjala Why is your brewery called Pohjala?
What does it mean?
Tell us about Tallinn.
Yeah, Pohjala is, yeah, we're proud to be from Estonia, which is considered one of thehomelands of the Baltic border, because as the Baltic Sea stretches around the region,
(03:26):
crosses four or five countries that can call Baltic Sea the home sea.
So we don't see much dispute here.
Yeah, the Baltic border, they started from Poland, but we've been from day one actuallyreally praising our roots and the style.
because the very first beer we ever brewed back in 2013 was a Baltic border called Öö,which means night in Estonian.
(03:49):
So this is a beer, dark Estonian winter night, and it's best to be enjoyed during thewinter nights, which we are in the season.
So yeah, I mean, from day one, we have been very proud of our roots and the dark beer hasbeen, was the motivation that we got into the craft brewing, you know, that we saw that
our...
(04:09):
historical, you know, the beer history has not like, you know, brought out the best way,you know, and we were the front runners of starting with the Baltic Porter and kind of
ignited like a big wave of the craft brewing revolution here, which Martin was a part ofand can probably add on.
And yeah, I really truly feel that like Baltic Porters sometimes can feel like on theright that kind of like a beer style.
(04:37):
They're perfect for the weather.
now, which is quite dark and brooding in Estonia.
It's completely pitch black in here as well.
It's just a cosy style that you can warm up with.
Since these are sometimes a little bit underrated, we've joined the celebration of BalticPorter every year just to highlight it and every year bring a distinct twist to it as
(05:03):
well.
If I may add on to the...
history buffs that the Baltic Porter was named and first brewed in London and named afterthe London brewers because it was a stronger porter than the London market was used to and
it was only shipped over here until many brewers took over the style and brewed it here.
(05:27):
So that is the origin of the name and connects it tightly to the region.
Although the very first Baltic Porters were brewed in London.
So it really connects to the best of the both worlds.
oh
So DC is actually no stranger to this style.
We had a craft beer store here, an outpost of the craft beer cellar and they kept salesdata.
(05:52):
And for a couple years in a row, their top selling single bottle of beer that you couldjust buy one of was, and I'm gonna butcher the pronunciation, uh I think it's Zivets,
which is um a very famous
Polish Baltic Porter.
(06:12):
And so it's something that I think savvy drinkers in DC are pretty familiar with.
uh Port City out of Alexandria has a Baltic Porter on right now.
It's lovely.
We've seen dovetails around town as well.
I'm very happy to hear that this style is popular and hope people get to taste more of ourbeers because half of what we export to America is mostly the Baltic Porters with
(06:41):
different treatments and nuances.
Yeah, I wanted to ask you about that.
um We've got a collection of really nice beers of yours at hop cask and barrel, which is ashop here in DC and Georgetown.
And I've got a special one I'm saving for our next DC beer share.
It's called evening colors barrel aged Imperial Baltic Porter.
(07:02):
um Tell me a little bit about the beers you said about half of what you're sending to thestates is Porter.
Tell me about beer production.
You know, how much is actually Porter and stout?
How much is sort of pale or beer flavored beer as some some noobs call it here.
Tell us about your production and how much you're sending to us in the States.
(07:27):
So we are quite lucky in here.
I feel like we moved into this new facility seven years ago now.
So we are running a semi-automatic chairman brew house, uh 50 hectoliters.
uh So I don't quite have the barrel kind of like conversion for you guys.
But uh yeah.
(07:48):
Yeah.
But our production is, I'd say like quite seasonal as well, just like the way they're inhere as well.
So the local beer community
is basically preferring lighter, easygoing beer flavor beer, you said.
So during the summer, it's mostly focusing on session IPAs, crisp, easygoing lagers, uhwheat beers, sour beers, such.
(08:13):
But as the weather turns colder and uh we have hours and hours less of daylight each dayas well, then people are picking up more darker beers.
That's kind of like reflected in our own production as well.
So I'd say in total, uh about like quarter of our production is Tarker beers.
(08:36):
But let's say that's something that we're mostly known for on the export markets anddefinitely like a higher percentage is getting shipped overseas as well.
Yeah, it's interesting here in DC.
I'm so familiar with your dark beers, your Porter, your stout Imperial stout BalticPorter, Madeira casks and all these interesting woods.
(08:59):
I didn't actually know that you made pale beer things like Pilsner and pale ale until myfriend Jared, who is the, the, manager at hop cask and barrel pointed out to me like, Hey,
you know, Poyola actually brews a fair bit of pale beer.
Um, so that was of great interest to me.
Um, but, uh, we tried Tallinn at Dawn and as Jake said, it's that's a good ass beer.
(09:26):
Tell us about Madeira cask aging this Baltic Porter in Madeira casks and some of theyou're sitting, our listeners can't see, but you're sitting in front of all these
beautiful casks, some Brown and copper colored, some pale and sort of, you know, like moreblonde in color.
Tell us about the barrels and the flavors you get from them.
(09:46):
So yeah, aging to us is very near and dear to our hearts.
that's, uh let's say something that we really take a lot of pride in as well.
uh when sourcing even barrels, we nowadays work mostly with directly with other likewinemakers, distilleries and other drink manufacturers.
So it's a lot of like cold emails just to like trying to source the different barrels andget kind of like inspired by different.
(10:14):
uh
drinks basically as well.
I personally feel that with Baltic porters, all kinds of dessert wine barrels work reallywell.
So we've done previous like Moscattel, Saturn, Madeira, Oloroso.
Pedro Jimenez Sherry.
Pedro Jimenez Sherry.
So we use quite a bit of different dessert wine barrels because a Baltic porter to me atleast, or at least our take on it, quite often is a little bit on the Venice side.
(10:42):
You get a lot of dark dried, kind of like...
fruit notes in it as well.
The roast is maybe a little bit more subdued uh to basically make the beer more smoother,drinkable as well.
And I feel like the same flavor notes are quite often, let's say, complemented or found indessert wine barrels as well.
(11:04):
So you get your raisins, the plums, uh which kind of elevate the base beer as well.
I wanted to ask, uh I used to work at a local distillery here in DC m for six years and wehad barrel aged gins, which were phenomenal.
And one of our gins, it was a winter gin, more of like aquavit.
(11:27):
And we barrel aged it in some years in Apple brandy barrels and then Pedro Jimenezbarrels.
And I was wondering, since you barrel,
have you had like a double barrel?
Like have you had like a Pedro Jimenez barrel that had had something else in it that likelike in your beer is the third thing in it?
(11:49):
Because I love those flavors.
First of all, it sounds delicious, quite often when working with different whiskeydistilleries, we do get there basically dessert wine barrels as well.
So for example, one of the barrels that is quite actually now behind me is that it's aprevious...
(12:12):
It's a chestnut barrel, even, not even like an oak barrel.
but it used to hold uh ice cider and after that Nordic rum.
So ah a lot of really interesting notes in there.
We only got a super small limited amount of them just because it is quite a uh braveexperiment from their side.
(12:37):
But we're always keeping our eyes open just to get something that's really interesting andunique as well.
Um, now I'm sad because I really want try that.
sounds so- I love rum.
Oh my god.
Brandy.
My personal favorite was when we got the maple syrup barrels from Vermont that used to bethe bourbon barrels before.
(13:02):
We got like probably like five gallons of maple syrup out actually out of the bottom ofthe barrels and it was tasting fantastic and phenomenal.
It was all crusted sugar outside the barrel and also we had a phenomenal beer called MapleLicious that came out of those barrels.
question, how does one get on this very, very, special friends and family beerdistribution, packaging, email?
(13:29):
You guys gonna send us some nice fun barrel-aged beers?
Wink, wink.
Yeah.
you
Um, well, one thing I was interested.
for Snellegaster again.
We'll keep you in mind.
I missed you actually this past year.
I was so busy running around doing interviews.
Thanks, Andy.
(13:50):
It was great to meet you guys at Bluejacket.
Um, they host, you know, a neighborhood restaurant group hosts, the brewers and a brewerystaff and owners and employees at Bluejacket.
And, uh, you know, it was interesting.
You pointed out Peeter that Bluejacket, which was also once an engine, a ship enginebuilding factory has that in common with your new brewery.
(14:14):
I say new with air quotes, cause you turned seven this year.
even though your brewery itself first opened in 2013.
um So I'm curious a little bit about uh this new brewery, know, the beer that Jake and Iwere loving Tallinn at dawn, this Madeira Baltic Porter.
Tell us about Tallinn.
(14:34):
What do you do at the brewery?
I know you guys have a festival.
uh I saw a piece from, from on your YouTube that mentioned Tallinn is like Miami meetsMaine.
or something, you know, conjuring up images of oceans and sort of seaside cities.
Tell us about Tallinn, the brewery and why it's it's special.
Tallinn is a beautiful ancient city, really founded in the early 12th century.
(15:00):
It's a Hanzaric city that holds one of the best completed old town models.
So it's like a castle on the hill, is our old town.
And then everything city surrounds it.
We're not that big, half a million, probably by the feel and the lifestyle, perhaps like amore a Portland style of a city.
Portland meets New York because we also have a lot of techno clubs on top of the goodcraft beer bars.
(15:25):
So, is a fun city.
We're very well connected with Helsinki and Stockholm.
I mean, many direct flights from European cities.
it's really become very touristic.
And also, with the new wave of craft beer, you have to make new ways to make a living.
So, we are actively in the hospitality business as our friends and colleagues in DC.
(15:50):
So, neighborhood hospitality group.
So, we also have a taproom, have a bar and we have restaurant.
So, we're running three places on our own.
And this also kind of describes Tallinn well.
It's a very entertaining city with a fantastic culinary scene.
Plus, like I said, our own shipyard building and the old town, it's architecturally verybeautiful, intriguing, sitting by the sea.
(16:17):
We are few.
200 meters from the sea, right here.
Like I said, it's a naval shipyard, so they have to release the boats when they're close.
Yeah, I don't know.
Maybe Martin, as a younger generation, can add something more intriguing.
Yeah, so I definitely feel very happy and lucky to be born in Estonia.
(16:38):
Even though it's an incredibly small country with a population of only about 1.3 millionpeople.
then, uh, Tallinn especially, the capital of Estonia has a lot to offer.
Everything, feels like so close to everything basically as well.
So you're only like a 15 cab ride away from the one end to another really.
Uh, but the thing is you have everything from, yeah, the clubs are like a fantasticvibrant, like craft beer scene, tons of really good breweries all over the country as
(17:06):
well.
So, uh, there's yeah, really good stuff.
And the great thing is that like the, like,
If you walk like 15 minutes one direction or another, you have a lot of different smallpockets of the city as well.
So for example, you have the medieval old town, which basically feels like Disneyland orsomething like that.
You have the old, basically like Soviet and actually even pre-Soviet factories that arenow being rebuilt uh in their original image as well.
(17:38):
which are these pockets and pockets of history that are nowadays like given a new life.
even when we talk about our own brewery.
So we moved into this facility end of 2018, so seven years ago.
And this actually used to be uh basically like a submarine factory that was built in, theystarted building this building in 1913.
(18:00):
So which basically kind of like what you were calling kind of like the deck hub of theboat.
They built from 1911 to 1913 and they managed to release 27 different boats and submarinesbefore the First World War.
Because after the First World War, Estonia became independent and it was not used as ashipyard.
(18:21):
then it again, after the Second World War, it became a shipyard again.
It's also like a quick history back to like very tumble, tumble, turbulent history.
But adding the size of the country, what Martin mentioned, 1.3 million, I want to add onto also like how we are known for our dark beer.
Because when we opened our brewery, we knew that we dealing with a very small market.
(18:43):
So we were really like export oriented from day one.
We felt we have a strong story.
We were very proud of our beer and our story.
And it felt on a very fertile ground.
So we were lucky, like I said, start in 2013 and craft beer was a little bit different.
time back then, know, it was very exciting, know, everything was happening.
(19:04):
So we managed to build up a reputation for excellent dark beer and the barrel aged beers.
But yeah, at home we have a bit different image.
do a lot of like the Bale beers, lager beers.
So we are uh number one craft brewery in Estonia, so in all fields.
(19:25):
wow, congrats.
Yeah.
So one of my questions is with regards to the pale lager.
Obviously we don't see that here in the States, but many American craft brewers talk abouthaving to sort of convert the macro beer drinker.
(19:46):
And so how much beer education do you all do to say, well, you're drinking Saku, but maybemove over to us.
For example, we can get a little Saku here because we had a major global beer bar calledthe Brick Skeller and they have Euro International Pail Lager from everywhere.
And of course I can go to the Estonian embassy and uh make a friend who can get me someout.
(20:12):
Ha ha ha.
That's exactly what we do.
We are active and aggressive in a way, because as a brewer you have to grow to survive andto convert people to a better beer.
This is actually kind of our slogan.
When we explain, we're not going to really say, this is so much better.
It's a little bit better, a little better.
I like to convert, there's like McDonald's hamburger and then you go to restaurant, youget the hamburger.
(20:38):
You're going to pay three times more and you're going to know.
what it's made of.
So I like to explain that.
uh So I usually prefer the better hamburger.
So with my beer life is short.
I recommend to consume better.
And actually our lagers are now also in the states in very small quantities, but they'restarting to grow.
(21:00):
We have came up with a forest lager, which is a classic lager beer brewed with a birch.
Martin will explain maybe I will.
So basically, it's a really good question.
I feel like also that Estonia actually has like a very rich and profound like brewinghistory.
We have our own even like niche pharma styles and a lot of like small breweries that overthe years have made all kinds of beers.
(21:26):
But once we actually kind of started out in 2013, the market was basically owned by only ahandful of macro breweries that just made like...
low hopped, kind of Swedish multi lagers.
So as we started and grew, we had to kind of like grow with the beer audience as well andkind of like bring the education together with us.
(21:48):
So even when we came out with our very first beer, which was like Ö, called the Knight, aImperial Baltic Porter, at first people were like very confused by it.
Like why is a beer uh twice the strength than usual basically?
How do you make it?
Is it even possible to make a beer?
that's like 10 avv and what was the spike with vodka and like we got all of these likereally interesting and funny questions that and we kind of like had to educate the people
(22:16):
and grow together with them.
But now even when we make lagers like we're still very very like passionate about them.
We take it like low and slow.
We give it like proper weeks and weeks of lagerring time and I feel like there's a lot oflike different facets to making lagers as well.
We have
everything from like multi like Vienna lagers to crisp German style pilsners to as Peetermentioned now, Kask, which in translation means birch, which is our take on a like
(22:47):
Estonian lager, so to speak.
So uh we basically take all the brewing water and infuse it with birch whisks and infusebasically all the brewing water with the birch wood and brew it.
And actually in the Finnish lager,
you get this strong sensation of birch flavor and aroma that actually carries throughfermentation, through mashing, through lottering, through everything.
(23:14):
And it really comes off as this aroma and flavor of fresh forest during the springtime.
That's the best I can really put it in.
it has like...
Yeah, and this inspiration actually comes from Estonia's sauna culture as well.
So the thing is that in Estonia, people are like...
(23:34):
everybody uh has a sauna or knows somebody with a sauna, even our brewery has a sauna aswell.
So the thing is that in Estonia, people generally soak up birch whisks that they dry upduring the springtime basically, and they kind of tap themselves to reinvigorate the blood
flow.
It feels really refreshing.
It's actually healthy as well.
And this aroma that comes up from going to the sauna with the birch is kind of verynostalgic to all the people in the Nordic center Baltics.
(24:03):
That's awesome.
I have two questions, kind of.
The first question is uh many, let me lead up to it.
Many of the people that I know are avid beer people.
And as a dark beer lover myself, that's my go-to, uh I am curious, how often do you findthat you get US folks coming to visit you specifically to just go visit your brewery?
(24:29):
Because when I travel, I travel.
really solely for beer and not really into sort of historical or educational purposes, Iprobably should.
And then if I were to visit you, when is the warmest time to visit?
Because I'm a Southern girl.
We've been coming out to the US for festivals for almost 10 years now.
(24:52):
So we have made friends across the world and we very actively inviting everybody to visitus.
So I would say like sometimes every few weeks, sometimes monthly basis, we get somebody topop over that says like, know, hey, I met you at the festival or like, you know, yeah, I
really heard about you.
I really wanted to visit, you know.
We had just last Friday, we had the guy from Florida coming over from Tampa with some niceselection of Tampa beers that we selected with the brewers and the staff.
(25:21):
So it was nice.
Like I'm coming to Tallinn, you know, I'm a big fan.
I'm going to come visit the brewery with some gifts.
Obviously, you know, it came out like really nice night, you know, exchanging beers fromFlorida and Estonia.
And obviously he left also with some beers.
it was like, yeah.
We encourage you to come visit either via Frankfurt or Copenhagen or Amsterdam.
(25:45):
It's very easy to reach here.
It actually happens more often than you think.
Just a week prior to that, we had a brewer over from Alaska as well.
So we basically just specifically flew over and wanted to try the dark beers.
And nice thing is that we're actually in our own brewery.
The second floor is reserved just for our own tap room, which has a Texas style barbecueand 24 taps of beer as well.
(26:10):
And we always reserve about half the taps just for the dark beers.
So we always have about like at least three or four Baltic Porters on, Barrel-Aid,Imperial Stouts, dark rye beers, everything basically that involves dark and cozy.
And I'd say that actually, yeah, as I mentioned before, like seasonality is a very bigthing in here.
(26:31):
So even though it is kind of like...
cold and chilly during the winter time.
Then I'd say from like May and forward, it is actually quite nice, especially during likeJune, July.
It's definitely like a short, short sweater and a t-shirt sweater in here.
To add on that, when you come in June, you get those famous white nights, you know, as wehave this only few hours of daylight in the winter is the opposite in the summer.
(27:00):
So I've heard that for many people it's quite exotic to find that 11.30 midnight it'squite white, like light outside.
And also that makes us Nordic people a bit crazy.
So we do a lot of indoor activities and enjoy the life inside the indoors in the winterand then the double in the summer.
(27:25):
it's good fun here in the summer.
fit right in.
uh What are you all doing for your seventh anniversary today?
Congratulations!
Thank you.
I mean, it's like I would say like a rather small gathering, know, for hopefully a lot oflike regulars coming to get first of all, we on the menu, have over the years, we have
(27:47):
changed the menu quite a bit, right?
You know, and now we have tonight, we're bringing back all the favorites from the pastthat are not on the menu today or hasn't been for a few years.
So first of all, we bring back the good favorite food favorites and then we bring back outour seller, seller bottles.
that Martin will tell what we have planned.
(28:07):
So basically, uh our menu just has all of the favorite classics that people have enjoyedover the years.
But we're also going to actually play bingo together, which is funny.
But we're also going to do a seller series vintage beer tasting as well.
So I've brought out a lot of interesting bottles from my personal seller.
So we have basically our founders.
(28:30):
So we're going to basically give off a free tasting to everybody involved.
So even if somebody joined the Pohjala story later on, let's say they've enjoyed theirdark beers for four years, three years, they're going to get access to beers that are 10
years old, 12 years old, five years old, that they might have missed over the years, butthey really want to try and uh see what we had to offer back then basically.
(28:51):
And later on, there's going to be a DJ as well.
Yeah.
So it's going to be like a nice night tonight.
Well, I have fear of missing out, but I'll be cheersing you.
I'll drink your beer tonight, I promise.
And I'll be raising glasses to you both, for sure.
Ha
Because it's 2025, we can't go without asking this question.
(29:14):
Have you seen the impact from US tariffs on the beer that you are exporting?
Definitely, definitely it affects.
Life is getting more expensive anyways, that doesn't help.
But in a way, oh they ended up being not that drastic.
(29:34):
And as I mentioned, we're mostly exporting our darker beers, which are more pricey anyway.
So it kind of affects less in the end price when you would look at some.
I don't know, something that actually retails for two, three dollars, you know, thenprobably like it affects the final price more, you know, our, our bear, maybe the Parallel
(29:54):
Spirit instead of 15, 16, I don't know, some shops different, maybe it will be $18 now,you know, something like that.
So it will be probably like a few dollars difference.
but we feel that with the Baltic Porter and our special releases and I would say a littlebit different flavor profile than the classic American barrel-aged beers, you know, we
(30:15):
feel that we will have a market forever, you know, and that's why we really, really kindof...
watering the Baltic Porter tree as well.
This is a process that takes years, but we want to be really known as one of the bestBaltic Porter brewers in the world.
knowing the popularity of the style, that's a big value.
(30:36):
And this is not like, especially to make us rich, but it's also to put Estonia as aculinary country on the world map.
Because we all know that when we talk of Norway, we think of salmon.
When we think of...
uh
Switzerland, we think of chocolate or cheese.
From Estonia, we have dark bread.
(30:57):
That's nice, but people have their favorites.
But people are definitely very open to discover new relaxing alcoholic drinks with thestory and the history.
And it will take you for a few moments to travel, even though you're not leaving yourcouch or your favorite bar.
(31:18):
So with the Baltic Porter, yeah, exactly.
This is a bigger mission.
So even though there's tariffs and all the obstacles ahead, we keep coming to visit youand we keep praising our Baltic Porter anthem.
Well, we will be very much missing you because I would feel really sad if I got off thisepisode without plugging our beer share, which you were talking about.
(31:47):
I'm sad I'll be missing your beer share this evening, but our beer share is actually atBluejacket.
I know we've mentioned Bluejacket quite a bit in this episode as we should because shoutouts to Bluejacket.
We also have a very, very, very special thing coming up in January with Bluejacket and itmay or may not involve
a live podcast and it may or may not include a collaboration beer, which we're so excitedto get going in the works.
(32:13):
uh If I just release the secret, then it's only for our listeners then.
So we wish you guys would be at Bluejacket, of course, but for our members, we'll see youthis Sunday on the 21st.
But until then, happy anniversary to you guys and I very much look forward to seeing youguys next time you come to visit Snally and Bluejacket.
Thanks Brandy.
(32:34):
If you're not a member, check out patreon.com forward slash DC beer.
I can't wait to share some Baltic Porter aged and tawny portcasts with you.
Uh, that's a Bluejacket on Sunday.
We'll see you there.
If you're a member Martin, Peeter, thank you both so much.
Um, we hope to be in Tallinn but if we're not, we'll see you in Snallygaster 2026.
(32:57):
Thanks for having us.
Hope to see you in Tallinn.
It's been a pleasure.
Cheers.
you all so much.
We are at DC Beer across the socials, dcbeer.com.
Happy holidays from us to you.
And thank you all very much.
Back at it in a couple of weeks.
Because we may not have another podcast before our next Women's Brew Culture Club event, Iwanted to let everyone know that our trip to Clear Skies Meadery was unfortunately pushed
(33:26):
back due to the potential of a winter storm, which ended up being pretty mild, but wealways wanted everyone to be safe.
So please join us for the updated date at Clear Skies Meadery with the Women's BrewCulture Club on January 11th, which is this Sunday.
um otherwise stay tuned for more information on our live podcast and other DC beerhappenings.
(33:50):
Happy holidays.
uh
Greetings everyone and welcome back to the DC Beer Show.
We are at DC Beer across social media and tonight I think I'll go downtown.
Brandy, it is 9.40am hour time.
Rather than ask you what are you drinking, what have you had lately that you've reallyenjoyed?
So I am currently recording at Other Half uh because of technical difficulties.
(00:31):
And I wish Other Half had a non-alcoholic beer on right now, because I would be drinkingthat.
uh I just chugged my coffee.
But this weekend, I went to visit Mike Earl.
uh He is one of the brewers over at DC Brau our first, well, longest lasting thus farthat's still open brewery in DC, and had a dueling grounds Vienna lager.
(00:54):
ah And I'm very disappointed that I didn't get into my porter last night.
ah for tonight, I'm sure I will.
Mr.
Stein, what are you drinking?
Well, I'm having a delicious Ethiopian grown uh little amps in Harrisburg coffee roastedcup of cup of coffee.
Because as Jake mentioned, it's the morning here.
(01:15):
But last night I had uh tallen at tallen at dawn from Pohjala a BA Imperial Baltic Porter.
We've got Pohjala on the show today.
We're going to talk to them in a moment.
Because we've got Baltic Porter Day coming up.
It's exactly a month away.
Jake, what have you had recently that knocked your socks off?
(01:36):
Some people don't like the cold.
I'm drinking cold brew because I drink cold brew all year round.
ah This is from Mayorga.
They buy lots from everywhere, pretty much in Latin and Central America.
And it is roasted up 355 in Rockville.
It's lovely.
And you can buy a whole bunch of it at Costco, which means my cheap caffeine addiction.
(02:02):
uh Good looking out Mayorga.
ah I had last night, Mike, the same beer that you did.
I thought it was lovely.
I believe Mike, if you check your texts, you can see that I texted you.
Mike, this is a good ass beer.
Those were your exact words, Jake.
(02:22):
Well, I am so excited to welcome our special guests from Pohjala all the way from Estonia.
have Peeter Keeck, co-founder of Pohjala and Martin Vahtra, head brewer, Peeter andMartin.
Welcome to the show.
Thanks for having us.
Good to be here.
Good morning.
Good morning, gentlemen.
(02:42):
It's so great to see you guys again.
The last time we saw you was in October at the Snallygaster Festival.
ah And we have Baltic Porter Day coming up.
Now, you gents are in Estonia, which is a Baltic country, even though Baltic Porter Daystarted in Poland.
ah Tell us a little bit where you're at.
I know you're in Tallinn.
We had this beer last night called Tallinn at dawn.
(03:04):
Tell us about Estonia.
Tell us about Pohjala Why is your brewery called Pohjala?
What does it mean?
Tell us about Tallinn.
Yeah, Pohjala is, yeah, we're proud to be from Estonia, which is considered one of thehomelands of the Baltic border, because as the Baltic Sea stretches around the region,
(03:26):
crosses four or five countries that can call Baltic Sea the home sea.
So we don't see much dispute here.
Yeah, the Baltic border, they started from Poland, but we've been from day one actuallyreally praising our roots and the style.
because the very first beer we ever brewed back in 2013 was a Baltic border called Öö,which means night in Estonian.
(03:49):
So this is a beer, dark Estonian winter night, and it's best to be enjoyed during thewinter nights, which we are in the season.
So yeah, I mean, from day one, we have been very proud of our roots and the dark beer hasbeen, was the motivation that we got into the craft brewing, you know, that we saw that
our...
(04:09):
historical, you know, the beer history has not like, you know, brought out the best way,you know, and we were the front runners of starting with the Baltic Porter and kind of
ignited like a big wave of the craft brewing revolution here, which Martin was a part ofand can probably add on.
And yeah, I really truly feel that like Baltic Porters sometimes can feel like on theright that kind of like a beer style.
(04:37):
They're perfect for the weather.
now, which is quite dark and brooding in Estonia.
It's completely pitch black in here as well.
It's just a cosy style that you can warm up with.
Since these are sometimes a little bit underrated, we've joined the celebration of BalticPorter every year just to highlight it and every year bring a distinct twist to it as
(05:03):
well.
If I may add on to the...
history buffs that the Baltic Porter was named and first brewed in London and named afterthe London brewers because it was a stronger porter than the London market was used to and
it was only shipped over here until many brewers took over the style and brewed it here.
(05:27):
So that is the origin of the name and connects it tightly to the region.
Although the very first Baltic Porters were brewed in London.
So it really connects to the best of the both worlds.
oh
So DC is actually no stranger to this style.
We had a craft beer store here, an outpost of the craft beer cellar and they kept salesdata.
(05:52):
And for a couple years in a row, their top selling single bottle of beer that you couldjust buy one of was, and I'm gonna butcher the pronunciation, uh I think it's Zivets,
which is um a very famous
Polish Baltic Porter.
(06:12):
And so it's something that I think savvy drinkers in DC are pretty familiar with.
uh Port City out of Alexandria has a Baltic Porter on right now.
It's lovely.
We've seen dovetails around town as well.
I'm very happy to hear that this style is popular and hope people get to taste more of ourbeers because half of what we export to America is mostly the Baltic Porters with
(06:41):
different treatments and nuances.
Yeah, I wanted to ask you about that.
um We've got a collection of really nice beers of yours at hop cask and barrel, which is ashop here in DC and Georgetown.
And I've got a special one I'm saving for our next DC beer share.
It's called evening colors barrel aged Imperial Baltic Porter.
(07:02):
um Tell me a little bit about the beers you said about half of what you're sending to thestates is Porter.
Tell me about beer production.
You know, how much is actually Porter and stout?
How much is sort of pale or beer flavored beer as some some noobs call it here.
Tell us about your production and how much you're sending to us in the States.
(07:27):
So we are quite lucky in here.
I feel like we moved into this new facility seven years ago now.
So we are running a semi-automatic chairman brew house, uh 50 hectoliters.
uh So I don't quite have the barrel kind of like conversion for you guys.
But uh yeah.
(07:48):
Yeah.
But our production is, I'd say like quite seasonal as well, just like the way they're inhere as well.
So the local beer community
is basically preferring lighter, easygoing beer flavor beer, you said.
So during the summer, it's mostly focusing on session IPAs, crisp, easygoing lagers, uhwheat beers, sour beers, such.
(08:13):
But as the weather turns colder and uh we have hours and hours less of daylight each dayas well, then people are picking up more darker beers.
That's kind of like reflected in our own production as well.
So I'd say in total, uh about like quarter of our production is Tarker beers.
(08:36):
But let's say that's something that we're mostly known for on the export markets anddefinitely like a higher percentage is getting shipped overseas as well.
Yeah, it's interesting here in DC.
I'm so familiar with your dark beers, your Porter, your stout Imperial stout BalticPorter, Madeira casks and all these interesting woods.
(08:59):
I didn't actually know that you made pale beer things like Pilsner and pale ale until myfriend Jared, who is the, the, manager at hop cask and barrel pointed out to me like, Hey,
you know, Poyola actually brews a fair bit of pale beer.
Um, so that was of great interest to me.
Um, but, uh, we tried Tallinn at Dawn and as Jake said, it's that's a good ass beer.
(09:26):
Tell us about Madeira cask aging this Baltic Porter in Madeira casks and some of theyou're sitting, our listeners can't see, but you're sitting in front of all these
beautiful casks, some Brown and copper colored, some pale and sort of, you know, like moreblonde in color.
Tell us about the barrels and the flavors you get from them.
(09:46):
So yeah, aging to us is very near and dear to our hearts.
that's, uh let's say something that we really take a lot of pride in as well.
uh when sourcing even barrels, we nowadays work mostly with directly with other likewinemakers, distilleries and other drink manufacturers.
So it's a lot of like cold emails just to like trying to source the different barrels andget kind of like inspired by different.
(10:14):
uh
drinks basically as well.
I personally feel that with Baltic porters, all kinds of dessert wine barrels work reallywell.
So we've done previous like Moscattel, Saturn, Madeira, Oloroso.
Pedro Jimenez Sherry.
Pedro Jimenez Sherry.
So we use quite a bit of different dessert wine barrels because a Baltic porter to me atleast, or at least our take on it, quite often is a little bit on the Venice side.
(10:42):
You get a lot of dark dried, kind of like...
fruit notes in it as well.
The roast is maybe a little bit more subdued uh to basically make the beer more smoother,drinkable as well.
And I feel like the same flavor notes are quite often, let's say, complemented or found indessert wine barrels as well.
(11:04):
So you get your raisins, the plums, uh which kind of elevate the base beer as well.
I wanted to ask, uh I used to work at a local distillery here in DC m for six years and wehad barrel aged gins, which were phenomenal.
And one of our gins, it was a winter gin, more of like aquavit.
(11:27):
And we barrel aged it in some years in Apple brandy barrels and then Pedro Jimenezbarrels.
And I was wondering, since you barrel,
have you had like a double barrel?
Like have you had like a Pedro Jimenez barrel that had had something else in it that likelike in your beer is the third thing in it?
(11:49):
Because I love those flavors.
First of all, it sounds delicious, quite often when working with different whiskeydistilleries, we do get there basically dessert wine barrels as well.
So for example, one of the barrels that is quite actually now behind me is that it's aprevious...
(12:12):
It's a chestnut barrel, even, not even like an oak barrel.
but it used to hold uh ice cider and after that Nordic rum.
So ah a lot of really interesting notes in there.
We only got a super small limited amount of them just because it is quite a uh braveexperiment from their side.
(12:37):
But we're always keeping our eyes open just to get something that's really interesting andunique as well.
Um, now I'm sad because I really want try that.
sounds so- I love rum.
Oh my god.
Brandy.
My personal favorite was when we got the maple syrup barrels from Vermont that used to bethe bourbon barrels before.
(13:02):
We got like probably like five gallons of maple syrup out actually out of the bottom ofthe barrels and it was tasting fantastic and phenomenal.
It was all crusted sugar outside the barrel and also we had a phenomenal beer called MapleLicious that came out of those barrels.
question, how does one get on this very, very, special friends and family beerdistribution, packaging, email?
(13:29):
You guys gonna send us some nice fun barrel-aged beers?
Wink, wink.
Yeah.
you
Um, well, one thing I was interested.
for Snellegaster again.
We'll keep you in mind.
I missed you actually this past year.
I was so busy running around doing interviews.
Thanks, Andy.
(13:50):
It was great to meet you guys at Bluejacket.
Um, they host, you know, a neighborhood restaurant group hosts, the brewers and a brewerystaff and owners and employees at Bluejacket.
And, uh, you know, it was interesting.
You pointed out Peeter that Bluejacket, which was also once an engine, a ship enginebuilding factory has that in common with your new brewery.
(14:14):
I say new with air quotes, cause you turned seven this year.
even though your brewery itself first opened in 2013.
um So I'm curious a little bit about uh this new brewery, know, the beer that Jake and Iwere loving Tallinn at dawn, this Madeira Baltic Porter.
Tell us about Tallinn.
(14:34):
What do you do at the brewery?
I know you guys have a festival.
uh I saw a piece from, from on your YouTube that mentioned Tallinn is like Miami meetsMaine.
or something, you know, conjuring up images of oceans and sort of seaside cities.
Tell us about Tallinn, the brewery and why it's it's special.
Tallinn is a beautiful ancient city, really founded in the early 12th century.
(15:00):
It's a Hanzaric city that holds one of the best completed old town models.
So it's like a castle on the hill, is our old town.
And then everything city surrounds it.
We're not that big, half a million, probably by the feel and the lifestyle, perhaps like amore a Portland style of a city.
Portland meets New York because we also have a lot of techno clubs on top of the goodcraft beer bars.
(15:25):
So, is a fun city.
We're very well connected with Helsinki and Stockholm.
I mean, many direct flights from European cities.
it's really become very touristic.
And also, with the new wave of craft beer, you have to make new ways to make a living.
So, we are actively in the hospitality business as our friends and colleagues in DC.
(15:50):
So, neighborhood hospitality group.
So, we also have a taproom, have a bar and we have restaurant.
So, we're running three places on our own.
And this also kind of describes Tallinn well.
It's a very entertaining city with a fantastic culinary scene.
Plus, like I said, our own shipyard building and the old town, it's architecturally verybeautiful, intriguing, sitting by the sea.
(16:17):
We are few.
200 meters from the sea, right here.
Like I said, it's a naval shipyard, so they have to release the boats when they're close.
Yeah, I don't know.
Maybe Martin, as a younger generation, can add something more intriguing.
Yeah, so I definitely feel very happy and lucky to be born in Estonia.
(16:38):
Even though it's an incredibly small country with a population of only about 1.3 millionpeople.
then, uh, Tallinn especially, the capital of Estonia has a lot to offer.
Everything, feels like so close to everything basically as well.
So you're only like a 15 cab ride away from the one end to another really.
Uh, but the thing is you have everything from, yeah, the clubs are like a fantasticvibrant, like craft beer scene, tons of really good breweries all over the country as
(17:06):
well.
So, uh, there's yeah, really good stuff.
And the great thing is that like the, like,
If you walk like 15 minutes one direction or another, you have a lot of different smallpockets of the city as well.
So for example, you have the medieval old town, which basically feels like Disneyland orsomething like that.
You have the old, basically like Soviet and actually even pre-Soviet factories that arenow being rebuilt uh in their original image as well.
(17:38):
which are these pockets and pockets of history that are nowadays like given a new life.
even when we talk about our own brewery.
So we moved into this facility end of 2018, so seven years ago.
And this actually used to be uh basically like a submarine factory that was built in, theystarted building this building in 1913.
(18:00):
So which basically kind of like what you were calling kind of like the deck hub of theboat.
They built from 1911 to 1913 and they managed to release 27 different boats and submarinesbefore the First World War.
Because after the First World War, Estonia became independent and it was not used as ashipyard.
(18:21):
then it again, after the Second World War, it became a shipyard again.
It's also like a quick history back to like very tumble, tumble, turbulent history.
But adding the size of the country, what Martin mentioned, 1.3 million, I want to add onto also like how we are known for our dark beer.
Because when we opened our brewery, we knew that we dealing with a very small market.
(18:43):
So we were really like export oriented from day one.
We felt we have a strong story.
We were very proud of our beer and our story.
And it felt on a very fertile ground.
So we were lucky, like I said, start in 2013 and craft beer was a little bit different.
time back then, know, it was very exciting, know, everything was happening.
(19:04):
So we managed to build up a reputation for excellent dark beer and the barrel aged beers.
But yeah, at home we have a bit different image.
do a lot of like the Bale beers, lager beers.
So we are uh number one craft brewery in Estonia, so in all fields.
(19:25):
wow, congrats.
Yeah.
So one of my questions is with regards to the pale lager.
Obviously we don't see that here in the States, but many American craft brewers talk abouthaving to sort of convert the macro beer drinker.
(19:46):
And so how much beer education do you all do to say, well, you're drinking Saku, but maybemove over to us.
For example, we can get a little Saku here because we had a major global beer bar calledthe Brick Skeller and they have Euro International Pail Lager from everywhere.
And of course I can go to the Estonian embassy and uh make a friend who can get me someout.
(20:12):
Ha ha ha.
That's exactly what we do.
We are active and aggressive in a way, because as a brewer you have to grow to survive andto convert people to a better beer.
This is actually kind of our slogan.
When we explain, we're not going to really say, this is so much better.
It's a little bit better, a little better.
I like to convert, there's like McDonald's hamburger and then you go to restaurant, youget the hamburger.
(20:38):
You're going to pay three times more and you're going to know.
what it's made of.
So I like to explain that.
uh So I usually prefer the better hamburger.
So with my beer life is short.
I recommend to consume better.
And actually our lagers are now also in the states in very small quantities, but they'restarting to grow.
(21:00):
We have came up with a forest lager, which is a classic lager beer brewed with a birch.
Martin will explain maybe I will.
So basically, it's a really good question.
I feel like also that Estonia actually has like a very rich and profound like brewinghistory.
We have our own even like niche pharma styles and a lot of like small breweries that overthe years have made all kinds of beers.
(21:26):
But once we actually kind of started out in 2013, the market was basically owned by only ahandful of macro breweries that just made like...
low hopped, kind of Swedish multi lagers.
So as we started and grew, we had to kind of like grow with the beer audience as well andkind of like bring the education together with us.
(21:48):
So even when we came out with our very first beer, which was like Ö, called the Knight, aImperial Baltic Porter, at first people were like very confused by it.
Like why is a beer uh twice the strength than usual basically?
How do you make it?
Is it even possible to make a beer?
that's like 10 avv and what was the spike with vodka and like we got all of these likereally interesting and funny questions that and we kind of like had to educate the people
(22:16):
and grow together with them.
But now even when we make lagers like we're still very very like passionate about them.
We take it like low and slow.
We give it like proper weeks and weeks of lagerring time and I feel like there's a lot oflike different facets to making lagers as well.
We have
everything from like multi like Vienna lagers to crisp German style pilsners to as Peetermentioned now, Kask, which in translation means birch, which is our take on a like
(22:47):
Estonian lager, so to speak.
So uh we basically take all the brewing water and infuse it with birch whisks and infusebasically all the brewing water with the birch wood and brew it.
And actually in the Finnish lager,
you get this strong sensation of birch flavor and aroma that actually carries throughfermentation, through mashing, through lottering, through everything.
(23:14):
And it really comes off as this aroma and flavor of fresh forest during the springtime.
That's the best I can really put it in.
it has like...
Yeah, and this inspiration actually comes from Estonia's sauna culture as well.
So the thing is that in Estonia, people are like...
(23:34):
everybody uh has a sauna or knows somebody with a sauna, even our brewery has a sauna aswell.
So the thing is that in Estonia, people generally soak up birch whisks that they dry upduring the springtime basically, and they kind of tap themselves to reinvigorate the blood
flow.
It feels really refreshing.
It's actually healthy as well.
And this aroma that comes up from going to the sauna with the birch is kind of verynostalgic to all the people in the Nordic center Baltics.
(24:03):
That's awesome.
I have two questions, kind of.
The first question is uh many, let me lead up to it.
Many of the people that I know are avid beer people.
And as a dark beer lover myself, that's my go-to, uh I am curious, how often do you findthat you get US folks coming to visit you specifically to just go visit your brewery?
(24:29):
Because when I travel, I travel.
really solely for beer and not really into sort of historical or educational purposes, Iprobably should.
And then if I were to visit you, when is the warmest time to visit?
Because I'm a Southern girl.
We've been coming out to the US for festivals for almost 10 years now.
(24:52):
So we have made friends across the world and we very actively inviting everybody to visitus.
So I would say like sometimes every few weeks, sometimes monthly basis, we get somebody topop over that says like, know, hey, I met you at the festival or like, you know, yeah, I
really heard about you.
I really wanted to visit, you know.
We had just last Friday, we had the guy from Florida coming over from Tampa with some niceselection of Tampa beers that we selected with the brewers and the staff.
(25:21):
So it was nice.
Like I'm coming to Tallinn, you know, I'm a big fan.
I'm going to come visit the brewery with some gifts.
Obviously, you know, it came out like really nice night, you know, exchanging beers fromFlorida and Estonia.
And obviously he left also with some beers.
it was like, yeah.
We encourage you to come visit either via Frankfurt or Copenhagen or Amsterdam.
(25:45):
It's very easy to reach here.
It actually happens more often than you think.
Just a week prior to that, we had a brewer over from Alaska as well.
So we basically just specifically flew over and wanted to try the dark beers.
And nice thing is that we're actually in our own brewery.
The second floor is reserved just for our own tap room, which has a Texas style barbecueand 24 taps of beer as well.
(26:10):
And we always reserve about half the taps just for the dark beers.
So we always have about like at least three or four Baltic Porters on, Barrel-Aid,Imperial Stouts, dark rye beers, everything basically that involves dark and cozy.
And I'd say that actually, yeah, as I mentioned before, like seasonality is a very bigthing in here.
(26:31):
So even though it is kind of like...
cold and chilly during the winter time.
Then I'd say from like May and forward, it is actually quite nice, especially during likeJune, July.
It's definitely like a short, short sweater and a t-shirt sweater in here.
To add on that, when you come in June, you get those famous white nights, you know, as wehave this only few hours of daylight in the winter is the opposite in the summer.
(27:00):
So I've heard that for many people it's quite exotic to find that 11.30 midnight it'squite white, like light outside.
And also that makes us Nordic people a bit crazy.
So we do a lot of indoor activities and enjoy the life inside the indoors in the winterand then the double in the summer.
(27:25):
it's good fun here in the summer.
fit right in.
uh What are you all doing for your seventh anniversary today?
Congratulations!
Thank you.
I mean, it's like I would say like a rather small gathering, know, for hopefully a lot oflike regulars coming to get first of all, we on the menu, have over the years, we have
(27:47):
changed the menu quite a bit, right?
You know, and now we have tonight, we're bringing back all the favorites from the pastthat are not on the menu today or hasn't been for a few years.
So first of all, we bring back the good favorite food favorites and then we bring back outour seller, seller bottles.
that Martin will tell what we have planned.
(28:07):
So basically, uh our menu just has all of the favorite classics that people have enjoyedover the years.
But we're also going to actually play bingo together, which is funny.
But we're also going to do a seller series vintage beer tasting as well.
So I've brought out a lot of interesting bottles from my personal seller.
So we have basically our founders.
(28:30):
So we're going to basically give off a free tasting to everybody involved.
So even if somebody joined the Pohjala story later on, let's say they've enjoyed theirdark beers for four years, three years, they're going to get access to beers that are 10
years old, 12 years old, five years old, that they might have missed over the years, butthey really want to try and uh see what we had to offer back then basically.
(28:51):
And later on, there's going to be a DJ as well.
Yeah.
So it's going to be like a nice night tonight.
Well, I have fear of missing out, but I'll be cheersing you.
I'll drink your beer tonight, I promise.
And I'll be raising glasses to you both, for sure.
Ha
Because it's 2025, we can't go without asking this question.
(29:14):
Have you seen the impact from US tariffs on the beer that you are exporting?
Definitely, definitely it affects.
Life is getting more expensive anyways, that doesn't help.
But in a way, oh they ended up being not that drastic.
(29:34):
And as I mentioned, we're mostly exporting our darker beers, which are more pricey anyway.
So it kind of affects less in the end price when you would look at some.
I don't know, something that actually retails for two, three dollars, you know, thenprobably like it affects the final price more, you know, our, our bear, maybe the Parallel
(29:54):
Spirit instead of 15, 16, I don't know, some shops different, maybe it will be $18 now,you know, something like that.
So it will be probably like a few dollars difference.
but we feel that with the Baltic Porter and our special releases and I would say a littlebit different flavor profile than the classic American barrel-aged beers, you know, we
(30:15):
feel that we will have a market forever, you know, and that's why we really, really kindof...
watering the Baltic Porter tree as well.
This is a process that takes years, but we want to be really known as one of the bestBaltic Porter brewers in the world.
knowing the popularity of the style, that's a big value.
(30:36):
And this is not like, especially to make us rich, but it's also to put Estonia as aculinary country on the world map.
Because we all know that when we talk of Norway, we think of salmon.
When we think of...
uh
Switzerland, we think of chocolate or cheese.
From Estonia, we have dark bread.
(30:57):
That's nice, but people have their favorites.
But people are definitely very open to discover new relaxing alcoholic drinks with thestory and the history.
And it will take you for a few moments to travel, even though you're not leaving yourcouch or your favorite bar.
(31:18):
So with the Baltic Porter, yeah, exactly.
This is a bigger mission.
So even though there's tariffs and all the obstacles ahead, we keep coming to visit youand we keep praising our Baltic Porter anthem.
Well, we will be very much missing you because I would feel really sad if I got off thisepisode without plugging our beer share, which you were talking about.
(31:47):
I'm sad I'll be missing your beer share this evening, but our beer share is actually atBluejacket.
I know we've mentioned Bluejacket quite a bit in this episode as we should because shoutouts to Bluejacket.
We also have a very, very, very special thing coming up in January with Bluejacket and itmay or may not involve
a live podcast and it may or may not include a collaboration beer, which we're so excitedto get going in the works.
(32:13):
uh If I just release the secret, then it's only for our listeners then.
So we wish you guys would be at Bluejacket, of course, but for our members, we'll see youthis Sunday on the 21st.
But until then, happy anniversary to you guys and I very much look forward to seeing youguys next time you come to visit Snally and Bluejacket.
Thanks Brandy.
(32:34):
If you're not a member, check out patreon.com forward slash DC beer.
I can't wait to share some Baltic Porter aged and tawny portcasts with you.
Uh, that's a Bluejacket on Sunday.
We'll see you there.
If you're a member Martin, Peeter, thank you both so much.
Um, we hope to be in Tallinn but if we're not, we'll see you in Snallygaster 2026.
(32:57):
Thanks for having us.
Hope to see you in Tallinn.
It's been a pleasure.
Cheers.
you all so much.
We are at DC Beer across the socials, dcbeer.com.
Happy holidays from us to you.
And thank you all very much.
Back at it in a couple of weeks.
Because we may not have another podcast before our next Women's Brew Culture Club event, Iwanted to let everyone know that our trip to Clear Skies Meadery was unfortunately pushed
(33:26):
back due to the potential of a winter storm, which ended up being pretty mild, but wealways wanted everyone to be safe.
So please join us for the updated date at Clear Skies Meadery with the Women's BrewCulture Club on January 11th, which is this Sunday.
um otherwise stay tuned for more information on our live podcast and other DC beerhappenings.
(33:50):
Happy holidays.
uh
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