February 7, 2025 • 42 mins
We had a great week on the show. We had the annual debate about the day after the Super Bowl. Should it be a holiday or not? Seems the answers were split.
My favorite moment of the week was when we discussed friends and who your oldest friend was. We got some great calls with heartwarming stories. I loved hearing all of these. I had too many to air during the show, so I put more in this podcast that you may not have heard on the air.
Then on Friday we launched FeBREWary with Diamondback Brewing. Head brewer David Hooper came by the studio to talk about what's going on at Diamondback and shared some brews with the team here. We talked a lot on and off the air. I've attached the full conversation into the podcast where you can hear David discuss more about the specific beers we had a chance to taste.
All in all we had some fun. I hope you enjoy.
My favorite moment of the week was when we discussed friends and who your oldest friend was. We got some great calls with heartwarming stories. I loved hearing all of these. I had too many to air during the show, so I put more in this podcast that you may not have heard on the air.
Then on Friday we launched FeBREWary with Diamondback Brewing. Head brewer David Hooper came by the studio to talk about what's going on at Diamondback and shared some brews with the team here. We talked a lot on and off the air. I've attached the full conversation into the podcast where you can hear David discuss more about the specific beers we had a chance to taste.
All in all we had some fun. I hope you enjoy.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Get this all. Uh, it's good.
Speaker 2 (00:01):
We miss any of the Saint Pierre's show this week,
don't worry, We've got you covered. It's only the good
stuff on the Saint Pierre on Air podcast.
Speaker 3 (00:11):
Hey, what's going on at Saint Pierre? Thank you for
checking out the podcast. My goal here is to do
it every Friday. We'll take a look back at the
week that was and give you the best moments, whether
that's the best calls, the best interviews, the best guests,
whatever that is. We're just going to take a look back.
Because I know life is really busy for a lot
of people. So even though I'm on the air from
(00:32):
three to seven pm every weekday, you might not be
able to tune in every single day or for the
entire four hour shift. So I want to make sure
that I give you an opportunity to catch up on
all the cool things that happened. Maybe that's maybe that's
slightly egotistical of me to think that you actually care,
But here you are, you're listening, so maybe you do
care just a little bit. I want to say thank
you as always to everybody that calls in during the week.
(00:55):
This show, my show, my job would not be the
same if I didn't have participation from the listeners. So
thank you for listening, Thank you for feeling comfortable sharing
your story and your life with me. We had a
particularly great conversation this week about the longest friend that
you've had or we got so many calls, like so
many calls, I couldn't even get to all of them.
(01:15):
People were hanging up before I could even get to
them because we had so many people calling in, So
thank you. The stories were incredible. It started out as
a really innocent conversation about just who is the friend
that you've had the longest, and then all of a sudden,
on the air, it became a competition, like people were
calling in being like I think I can beat her.
But then we got one guy that called him that
had had a best friend for eighty years, and he wins,
(01:38):
We're gonna give you all those calls here in a minute,
so you canna hear these amazing stories. And I just
love the stories because it is something that I'm not
good at, Like I'm not good at keeping in touch
with people. I'm not great at calling people. My oldest
friends are some guys that I knew in college that
I still communicate with We're on a group text message,
but that's largely the extent of our communication is we're
(01:58):
on a group text message. I don't even know half
the time if anybody even reads the texts that we
said to each other. So that's my longest But we
people calling in from like friends they met when they
were babies, friends from first grade. I just I think
it's incredible that people have that ability to keep in touch.
So we'll take a listen to those calls in a second.
What else did we talk about? Oh, the annual debate
(02:18):
around the super Bowl about should the day after the
super Bowl be a holiday? That's a big debate. So
we had some great calls about that, and we kicked
off my first ever februw Airy, Yes fe b r
e w Airy, because I want to highlight the local
breweries that we have in this area. This is something
I've wanted to do for a long time, but because
(02:40):
I was part of a different show, I was never
really allowed to do it. Like my goal, My idea
was to broadcast live once a week every year in
February from a different local brewery, but we couldn't broadcast
live when the LORI to Young show because breweries aren't
open at six o'clock in the morning on a and
rightfully so, no one needs to be at a brewery
(03:02):
at six o'clock in the morning on a Friday. But
now that I'm hosting this show, I'm hosting the three
to seven pm show. Here we are.
Speaker 4 (03:09):
Now.
Speaker 3 (03:09):
I didn't want to go out of the gate, right
out the bat with a live broadcast, so I invited
my friends from Diamondback Brewing to come by and talk
about their business, share some bruise with us. So we
got that conversation as well coming up in this week's podcast.
So again, thank you for listening. Anytime you listen, whether
it's during the weekly show between three to seven pm
or you're checking out this podcast, thank you. Here's the
(03:31):
best stuff from the week. Please enjoy.
Speaker 5 (03:33):
So good.
Speaker 3 (03:34):
It's so good.
Speaker 1 (03:35):
It's only the good stuff.
Speaker 2 (03:37):
The Saint Pierre's Show three to seven on ninety three
point one WPOC asking the.
Speaker 3 (03:42):
Question I should the day after the Super Bowl be
considered a holiday? I got a call from Bill Over
in Cadence. Bill, Bill, what do you think if someone
wants to give me a day off?
Speaker 4 (03:51):
I'm not gonna say no.
Speaker 3 (03:52):
That's what I always say. I don't understand the people
that are like, how dare you want to give me
time off? If you're gonna give me a day off,
I will say yes every single time. Should the day
after the super Bowl be a national holiday? Should we
all get the day off? Since most Americans tend to
spend at least some time watching the super Bowl on
that Sunday. Let's go back to the phone. See hi,
(04:13):
who's this soon? Hey Susan, all right, I'm guessing you're
calling about the super Bowl day off?
Speaker 6 (04:18):
What do you think I am? I think yes, either
it should be a national holiday or move it back
a week to President's Weekend.
Speaker 3 (04:23):
Hey there you go. All right, you tie it into
another holiday. That way everybody has the day.
Speaker 4 (04:27):
That's right, everybody gets off.
Speaker 3 (04:29):
I like the way your mind is thinking, Susan, Thank you.
I mean, let's be honest, we don't really celebrating President's Day.
Like what do you do to celebrate President's Day? Anyway?
Like it's a little bit different. I like Susan's idea.
I can get down with that talking about whether or
not the day after the super Bowl should be a
national holiday. Let's go back to the phones. Hi, who's this.
Speaker 6 (04:48):
Hey, this is Chuck.
Speaker 3 (04:48):
How's it going?
Speaker 1 (04:49):
Hey?
Speaker 3 (04:49):
Good Chuck? How are you not too bad? Man?
Speaker 4 (04:51):
Not too bad at all? Thank you?
Speaker 3 (04:53):
Yeah, you call and talk about the super Bowl and
if we should have the day off afterwards.
Speaker 7 (04:56):
Yeah.
Speaker 5 (04:57):
I mean, I'm kind of on the pests, but I think,
going by that lot you have in the day after
the super Bowl all, I think we should probably have
the day after the fourth of July off or something.
Speaker 8 (05:06):
Do you know what I mean?
Speaker 3 (05:07):
Hey, I mean I'm here for it. Like I said,
anytime somebody wants to get me a day off, I'm
going to say yes.
Speaker 8 (05:12):
I'm on board with it too.
Speaker 4 (05:13):
Absolutely, it doesn't even have to be paid.
Speaker 7 (05:15):
I'll just take the day.
Speaker 3 (05:16):
Yeah, it's just give me a day to rest and
hang out with my family.
Speaker 7 (05:19):
Right there you go.
Speaker 4 (05:20):
Brother, you got it?
Speaker 1 (05:21):
Sogad so good. It's only the good stuff.
Speaker 2 (05:24):
The Saint Pierre's Show three to seven on ninety three
point one WPOC.
Speaker 8 (05:29):
Hello, it's Carol. I was just calling about friendships.
Speaker 3 (05:32):
Carol. I'm so glad that you called. Thank you for this.
So who is your friend and how long have they
been your friend?
Speaker 7 (05:38):
H My best friend is Lexi and we've been friends
since the day we were born.
Speaker 8 (05:42):
And where twelve day is apart?
Speaker 3 (05:44):
Oh my gosh, So did your families like meet in
the hospital.
Speaker 7 (05:47):
So our parents went to high school together and have
been friends since then, and we've just been in connection
since then and since the day we were born.
Speaker 3 (05:58):
I love that. So did you guys go to like
the same schools or it's just a friendship through family.
Speaker 7 (06:02):
We didn't get to go to the same schools, just
a friendship through friends and captain connection. And we turned
thirty this April.
Speaker 3 (06:12):
I think that's awesome. My daughter has such great little friends,
and we've gotten along with their parents so much, and
none of them are going to be at the same
elementary school. And I'm just hoping that they have stories
like this, you know, thirty years down the line, that
they'll still be friends because of the parents' friendships as well.
I hope that's the case.
Speaker 7 (06:27):
Yes, I hope so too. We talk every morning and
I see her at least two times a week.
Speaker 8 (06:32):
Hi, I was calling in about the best friend question.
Speaker 3 (06:35):
Wonderful. First of all, what's your name, Larinda? Okay, Lorinda?
All right, So how long have you had this best friend?
And what is their name.
Speaker 8 (06:41):
Her name is Nora, and we have known each other
since we were five five.
Speaker 3 (06:46):
Oh my gosh, how old are you now?
Speaker 4 (06:49):
We are? Oh gosh, I I always don't know the
answer to that.
Speaker 8 (06:52):
Thirty thirty six, just turned thirty six.
Speaker 3 (06:55):
That's a more than thirty year old friendship. That's crazy.
Good for you.
Speaker 6 (06:58):
Yes, into college together, and we own a company together.
Speaker 8 (07:02):
So it's been a ride.
Speaker 3 (07:04):
Oh see, then that's dangerous, Like owning a company together
can be tough. So I am so impressive you've made
all this work.
Speaker 4 (07:09):
Yeah, I mean it's awesome.
Speaker 8 (07:11):
We we have a blast. We grew up in the
same city and now as adults we both have families
and kids of our own, and we live in the
same city now as well too that we've moved to.
Speaker 3 (07:21):
Oh. I love it. Well, Lorinda, thank you so much
for this. I'm so impressed that you've been able to
keep this friendship for so long, and I love that
you guys are still going strong.
Speaker 4 (07:28):
Thank you.
Speaker 7 (07:29):
Hi.
Speaker 9 (07:29):
This is Teresa.
Speaker 3 (07:31):
Hey Teresa, I'm guessing you're calling about your longest friend.
Who is it.
Speaker 4 (07:35):
Yes, I am.
Speaker 9 (07:35):
I'm on my way to her house right now.
Speaker 4 (07:38):
I love it.
Speaker 8 (07:38):
So she's in Delaware, eleven years old.
Speaker 3 (07:42):
Eleven years old? So you met ed what like fifth
grade or middle school? Yeah?
Speaker 6 (07:46):
Middle school.
Speaker 8 (07:47):
I lived on this side of the trolley track. She
lives on the other side of the trolley track, so
we weren't allowed to cross the tracks till we got older.
And then we went to grade.
Speaker 4 (07:58):
School and we met.
Speaker 8 (07:59):
Yep.
Speaker 7 (07:59):
She's god mother to my son.
Speaker 9 (08:02):
And we're both sixty fifty six years old. So what's
that fifty years old?
Speaker 3 (08:09):
I think that's incredible. I'm so proud of you for
keeping that friendship for so long. That's awesome.
Speaker 8 (08:13):
Yeah, it truly is.
Speaker 9 (08:15):
It's a blessing. Amber.
Speaker 3 (08:17):
Hey, Amber, what's going on. You're calling about the longest
friend you've had?
Speaker 6 (08:20):
Yep?
Speaker 3 (08:20):
Great, Okay, who is it? And how long?
Speaker 9 (08:22):
My longest friend that I've had. Her name is Brandy
and she's been my friends take fifth free so it's
twenty five years.
Speaker 3 (08:30):
Oh my gosh, it's amazing. And you guys met in school,
I'm guessing.
Speaker 4 (08:33):
Yep.
Speaker 3 (08:34):
I love that. Where'd you go to school? Curious?
Speaker 9 (08:36):
My elementary seven?
Speaker 3 (08:38):
I love it? Well, Amber, thank you so much for calling,
and I'm glad you guys have that long lasting friendship. Yes,
Height take care you.
Speaker 9 (08:44):
Amber.
Speaker 3 (08:45):
Hey Amber, what's going on? You're calling about the longest
friend you've had?
Speaker 6 (08:48):
Yep?
Speaker 3 (08:48):
Great? Okay, who is it? And how long?
Speaker 9 (08:51):
My longest friend that I've had. Her name is Brandy
and she's been my friends take fifth free. So it's
twenty five years.
Speaker 3 (08:58):
Oh my gosh, it's amazing. And you met in school,
I'm guessing. Yep. I love that. Where'd you go to school?
Speaker 9 (09:03):
Curi's my elementary seven?
Speaker 3 (09:06):
I love it? Well, Embertt, thank you so much for calling,
and I'm glad you guys have that long lasting friendship.
Height take care of you.
Speaker 8 (09:12):
This is Karen.
Speaker 3 (09:13):
Hey, Karen, are you calling about your longest friend? I am,
I love it. Let's hear it.
Speaker 6 (09:18):
Okay, So my longest friend and lives in Vermont.
Speaker 9 (09:23):
I live in Maryland.
Speaker 6 (09:25):
She moved in across the street from my grandparents when
we were seven years old, and we are now. It's
fifty seven years later.
Speaker 3 (09:34):
Okay, fifty seven years later, Okay, Vermont. I love that.
So so you guys you say she was she's in Vermont.
So you guys have never like lived near each other.
You've just forged this friendship that you've had all these years.
Speaker 4 (09:44):
Yep.
Speaker 6 (09:45):
And I go up as often as I possibly can,
and we see each other at least two or three
times a year. In fact, we're going on a cruise
in May.
Speaker 3 (09:52):
I love that you're hitting the high seas together. That's great.
Oh my gosh, what a great story. I love that.
Speaker 6 (09:58):
Thank you, Peina kidding, I think the lady beet they
just called in about our friend.
Speaker 3 (10:02):
Okay, we've started to do a competition now. I like this. Okay, Tina,
what do you got for me?
Speaker 8 (10:07):
I've been friends with a friend of mine who's I've
been ten years old and I'm sixty five, had a
grade school in high school together.
Speaker 3 (10:14):
Yep, all right, so that's about fifty five years. Okay,
that's a good run. That's a really good run. I
love that.
Speaker 8 (10:20):
It's been a long time, a good friend.
Speaker 3 (10:22):
What's your friend's name?
Speaker 4 (10:23):
No, friend, Sandy, Sandy.
Speaker 3 (10:26):
I love it. Well, Tina, thank you so much for calling.
I appreciate it.
Speaker 6 (10:30):
Thank you.
Speaker 3 (10:31):
Have a good day.
Speaker 6 (10:32):
Good jo right, thank you.
Speaker 8 (10:34):
This is Sherry.
Speaker 3 (10:35):
Hey, Sherry, so are you calling about your longest friend?
Speaker 8 (10:38):
I am and I got that other girl.
Speaker 3 (10:40):
Beat Okay, all right, Sherry. It wasn't a competition, but
I like your attitude. What do we got here?
Speaker 8 (10:45):
I will be sixty and my best friend beb. We
have been friends since we were six and you were six.
Speaker 3 (10:54):
Wow. Okay, all right, that's a long time.
Speaker 8 (10:57):
A long time. Went to elementary school together. All we
stayed in touch, but different schools, different career paths, but
still best friends.
Speaker 4 (11:05):
Like to travel. Husbands get along.
Speaker 3 (11:07):
I think that's awesome. And when you get everybody that
gets along, because that's also kind of a deal breaker,
right like if your partner doesn't get along with them,
then you're probably not going to hang out quite as
much and that can be tough.
Speaker 8 (11:17):
So that's great and thankfully the husbands understand the crazy.
Speaker 3 (11:21):
I love it. Well, Hey, thank you so much for
calling and congratulations. That's a long friendship and that takes work,
so I love that it does.
Speaker 8 (11:28):
Have a good day.
Speaker 4 (11:28):
You know. This is Don Sharton. How you doing.
Speaker 3 (11:31):
I'm doing great, Don? How are you?
Speaker 4 (11:32):
Okay? I'm calling about the oldest friend.
Speaker 3 (11:36):
Okay, let's hear it.
Speaker 4 (11:37):
Oh. He named Kim Phillips. He lives in Tennessee and
we have known each other since we were five years
old and we keep in touch every day. And both
of this were eighty five years old.
Speaker 3 (11:52):
Wow, that's incredible. Now, how long have you lived separately
like this? You said he's in Tennessee. How long have
you guys been apart?
Speaker 4 (11:59):
Well, graduated high school. I did not, and we've been
a part ever since.
Speaker 3 (12:07):
That's incredible. That's a I mean, that's a long span
of time where you guys haven't lived near each other
and you've still been able to keep in touch. I
think that's awesome.
Speaker 4 (12:14):
Every day, every day I either call him or he
calls me.
Speaker 3 (12:19):
I love that. Hey, thank you so much for calling
and sharing this story with me. I really appreciate that.
Speaker 4 (12:24):
You quite welcome here.
Speaker 1 (12:26):
Soga's so good. It's only the good stuff.
Speaker 2 (12:29):
The Saint Pierre's Show three to seven on ninety three
point one WPOC.
Speaker 3 (12:34):
Ninety three point one WPOC. We are today's best country,
I'm saying here, and we have a special guest in
the studio as we kick off, Febrew Airy David Hooper,
the head brewer from Diamondback Brewing. David, it's great to
have you.
Speaker 5 (12:44):
How's it going. Thanks for having me.
Speaker 3 (12:46):
I am such a fan of your brewery. We always
would stop by. Well, first of all, tell people where
your locations are.
Speaker 5 (12:51):
Yeah, we've been down to Locus Point down in Baltimore
for since twenty sixteen, so it's at almost nine years now.
And then we just to open a second location in Timonium,
So that's off of Jerco Roade up there.
Speaker 3 (13:04):
Yeah, nice and easy like way to get over there too.
It's like right in between what is it between Pannonia
and Timonium Road, like kind of right in the middle.
Speaker 5 (13:10):
Yeah, super easy access.
Speaker 3 (13:12):
Perfect. We are fans of the Locus Point location, especially
in the summertime because you got that outdoor patio that
is just so much fun to hang out in. But
now that place in Timodium with so many things that
my daughter does in Baltimore County, like activities, whatever it is,
it's like, oh, we can just swing by absolutely, go
to Diamondback.
Speaker 5 (13:27):
It's also great because we have Avelely Farms coffee right,
you can come by all day long. Basically sometimes we
have overlapping hours typically then coffee goes till four and
we usually open up around two on most days. So
you know, you can bring somebody who doesn't necessarily like
beer and you get to enjoy your beer, they get
to have their coffee.
Speaker 3 (13:46):
I love it. I actually was wondering how that would
work out at first when I saw there was the
merging coming together, like the partnership, and I was like, wait,
this is actually kind of brilliant, Like coffee and beer.
I kind of love this whole combination.
Speaker 5 (13:57):
Yeah, we've known each other for a long time. Some
of our founders went to high school together. Oh nice,
So basically same time they were both looking for a
new location. They were kind of looking around. They're like
a lot of these spots are a little bit too
big for what we want. They're like, maybe we can
kind of split one team up and do something.
Speaker 3 (14:13):
It's also brilliant too, because coffee shops tend to close,
like you said, you know, in mid afternoon, and the
brewery would open up mid afternoon. So like instead of
having a space you're only utilizing for a few hours
a day, now you have a space that's getting use
for the entire day, and you're partnering with somebody else
to help pay those bills. Yeah.
Speaker 5 (14:29):
Absolutely, And honestly, their coffee is fantastic. They got great
food in the morning and transitions right over into our
pizza service in the night.
Speaker 3 (14:37):
We're here to talk about timing back though, we don't
need to get too deep into it. We love them,
We love Apley Farms. Don't get me a rob. We're
going to talk about some beers today. Because it is February,
I'm calling it that.
Speaker 4 (14:46):
Now.
Speaker 3 (14:46):
I'm going to try to trademark that, even though I'm
sure somebody else already did. I see you brought a
big selection of stuff over here. What are some of
these things that we got here?
Speaker 5 (14:53):
We got a little bit of everything. We got some
of our cores, stuff that we brew pretty often, such
as green Machine IPA, which a lot of people are
really familiar with. But I also pulled a little bit
of Locus Point lagger fresh off the tank because that's
getting packaged up next week. Nice keeping out for that one.
Also have a you know, double IPA hot broth, a
(15:14):
dry hopped lagger, black i Pa coffee stout. We got
a little bit of everything.
Speaker 3 (15:18):
There's only two of us. You do realize that, right,
you know?
Speaker 5 (15:22):
I think I'll have to leave you some beers to
go through later this weekend.
Speaker 3 (15:25):
Now, I'll just see if anybody else in the office
is It is Friday, it's usually pretty quiet, but we'll
let's dive into some of these here in a second,
and we'll talk about them.
Speaker 5 (15:32):
Originally, locus Point Lagger, we started selling it out in
the market.
Speaker 3 (15:35):
Yea.
Speaker 5 (15:36):
Our distributors were selling in DC and they're like, nobody
knows what locus Point is. You need to change it
to America. Yeah, and then our distributor sold to somebody else.
They basically don't sell to DC anymore. So now we're
just back to more of the local market with this beer. Specifically,
other beers got a little bit further, but we're changing
back to locus Point Laggers.
Speaker 3 (15:54):
I love it. You got to have the branding. I
love that. So how would you describe this This is
one thing that I'm really terrible at. I would never
be able to be a somalier because I couldn't tell
you like flavors and all that stuff. So how would
you describe this beer?
Speaker 5 (16:07):
I mean, this one, it's a crusher. It's a beer
that you don't necessarily have to think about. But that's
kind of the game with bloggers is it's all about
nuanced So if you really don't want to think about it,
you don't have to. If you wanna really dive deep
into the flavors. You know, there's nice floral notes there.
It's an American corn lagger, which we advertise it as
(16:28):
a corn logger. Sometimes people are like, we've never had
a corn lagger. You know what is that? Literally every
single American logger you see on the market, Budweiser cores,
they all have corn.
Speaker 3 (16:40):
Really, I didn't know that.
Speaker 5 (16:42):
So they're called American adjunct bloggers. Adjunct just means anything
that's not barley. So you're using rice or corn or
some sort of other sugar, syrup, even you know, flavorings
and a stout. If I put a bunch of coconut
in it, you could call the coconut and adjunct. Okay, okay,
but basic it just helps dry out the body and
(17:02):
make it really light, easy drinking and crushable when you're drinking.
A lot of the mass produced examples, they're kind of
doing it to I don't want to say cheapen.
Speaker 3 (17:13):
The flavor, but you could say it's, you know.
Speaker 5 (17:15):
Just kind of thin out the beer at the end
of the day, make it more palatable for the masses.
When we use it, we're kind of leaning a little
bit more into the tradition of American adjunct lagger because
it's a little bit more full flavored. There's a little
bit more body to this, and there's also a lot
more hop character compared to a lot of the mass
market example. Yes, so it's all American crystal hops, one
(17:38):
of my favorite hops for loggers. It's just like such
a nice, light, floral note to it. It's you don't
have to think about it, but if you're you know,
Paulus for a second and it's there.
Speaker 3 (17:47):
But it's like it's a good I don't want to
say this, I don't want to sound diminishing, but it's
a good like standard beer.
Speaker 5 (17:53):
Absolutely. Yeah. Yeah, I mean that's kind of the game
with any logger at the end of the day, is
you want to be sessionable. You want to be able
to have one after another, but you don't want it
to be so boring that there's no flavor there.
Speaker 3 (18:06):
Right exactly, I'm not drinking water today.
Speaker 5 (18:10):
Yeah. So, I mean, with all of our laggers, I
think I know of one other brewery. There might be
one or two more in the Baltimore maybe even Maryland
area that have traditional horizontal loggering tanks. So the word
lagger in German literally just means the cold condition. Basically, again,
(18:32):
a lot of these mass produced American adjunct loggers are
trying to turn the beers in and out of the
tanks as quickly as they can to increase profit. So
typically that loggering process is literally as short as they
can possibly get it without making a really crappy beer.
At the end of the day, it turns out okay,
you know, it's not necessarily the worst thing, but if
(18:54):
you give it the extra time to properly lagger. So
after we brew this, it sits for two full months
in tank. That really, as a lot of brewers call it,
crisp it up, it makes it really just kind of
snappy and clean, partly because logger yeasts really put off
a lot of sulfur. You need to allow to age
in order for that sulfur to dissipate. So having a
(19:16):
horizontal tank, so if you think about a can of
beer standing straight up, tilted sideways, okay, So now.
Speaker 3 (19:23):
So the that's that you would normally see in a
place that tend to be really tall, it's more.
Speaker 5 (19:27):
Yep, okay, basically tilted on its side, extra long, not
super tall. And basically what that allows is a lot
of surface area for the liquid as far as the
headspace as well as surface area on the bottom. The
bottom allows a lot more yeast to separate out with
a clearer beer, and the upper part allows a lot
more of the sulfur to dissipate into the headspace, so
you know, clearer beer.
Speaker 3 (19:49):
That's an interesting It's so fascinating. I've done a couple
of brewery tours in my day, and it sort of
like feels like once you see one, you've kind of
seen like behind the operations, but love learning about how
you put all the stuff together.
Speaker 5 (20:03):
Yeah, absolutely fascinating. I mean, even logger can sound straightforward,
but people have very slight differences the way that they
like to store it, the temperature they store it at,
the pressure they store it under, how long they age it.
So two months for most lagger loggers in the market
and any craft beer craft brewery really sorry, it's a
(20:24):
pretty long period of time. Not a lot of breweries
are given it that amount of time. That's something that
we've just invested in because we have the tank space
and set it aside, age it and just keep on
filling the pipeline and drain it and refill as we.
Speaker 3 (20:36):
Go and all of your most of your brewing happens
at the locus Point location.
Speaker 5 (20:40):
Yeah, most of the pretty much the majority of the
logger brewing, the majority of the green machine brewing is
down there. We do have a cool little experimental brewery
a bit Timonium, and that's just to kind of play
around and experiment. We actually just did our first hard
sider up there, so got some juice us by Weber's Farms.
(21:01):
Oh nice ferment to their side, and that'll be out.
I think we just packed it today, so it might
be yell next week or maybe this okay, and we'll see.
Speaker 3 (21:09):
I have noticed because I would I would frequent the
locus Point location mostly in spring and summer, sometimes fall,
but like mostly when we're outside, like it's an outdoor
place for us. But going to the one intimonium, I've
noticed the beer selections tend to be different, which I
was wondering if you just have a separation or if
you're trying new things, or how how that was working
for you guys, I mean we always or if I
(21:30):
just hadn't been to Locus Point in so long that
it is the same beers, I just didn't realize it.
Speaker 5 (21:34):
Yeah, I mean We're always brewing new different beers. Like
I said, we kind of have a couple of core
beers that we try to keep on, like Green Machine,
as well as the Locus point Logger, And if it's
not locas point Logger, it might be our check bills neer,
we just have a lighter option on. But uh, yeah,
we're we're experimenting all the time. But our goal is
for the Timonium location to kind of offer a different
experience up there, so you'll be able to get some
(21:56):
of the main stays, but definitely want to kind of
check out both locations.
Speaker 3 (22:01):
Yeah, try something different. I like that, Yeah, because you
want people to be able to come to both, you know.
But it is nice having a different spot to hit
some people that maybe aren't coming downtown as often, you know,
but give them the option like here we are in
your backyard. Now, Absolutely, that's really good. What else we
got over here?
Speaker 5 (22:18):
So maybe a little bit less than this one, Yeah, absolutely,
I gave you a heavy for it.
Speaker 3 (22:22):
Oh it's okay.
Speaker 5 (22:24):
This is a dirt Fisherman.
Speaker 3 (22:25):
Dirt I don't think I've seen this one yet. Yeah,
so dirt Fisherman.
Speaker 5 (22:29):
Dirt Fisherman is another logger. This one, I might say,
is one of my favorite beers we produce. It's dry
hopped with Enigma hops again, a nice light, easy drinking
lagger base, and it's three point seven percent.
Speaker 3 (22:44):
Allow so light.
Speaker 4 (22:45):
Yeah.
Speaker 5 (22:45):
Yeah, I love drinking beer. You can't drink beer all
day long if it's you know, six seven eight IPAs.
This is at the end of the day. The beer
that I drink most days after I get off of
work because I do have to drive home, I can
have one of these and know that I'm not going
to be buzzed.
Speaker 3 (23:04):
Or anything like that.
Speaker 5 (23:04):
So really, I love getting people on low ABV beer.
It's my favorite thing Right now.
Speaker 3 (23:12):
I have started to notice places having lower ABV beers
popping up.
Speaker 5 (23:16):
Yeah, absolutely, I mean definitely. The non alcoholic beer market
has really inspired craft breweries to kind of do lower
ABV as well as zero point zero or the under
point five. Yeah, yeah they are. But yeah, it's I
think a lot of people are thinking about their health
a little bit more of these days. So if you
(23:39):
want to sit down, relax at the end of the
day and enjoy a tasty beer, but you have kids
that you have to get your bed at some point
you have a job the next day, you know, under
four percent the way to go.
Speaker 3 (23:51):
I was far too old before I realized what the
ABV meant. Like I remember watching it was a World Series.
I remember watching like the final game of World Series
and I had a few beers and like four or
five beers, but it's like a three four hour game.
So like I get up to leave it, I'm like,
why am I? Why is this so hard for me?
I did not drink that much tonight, And then somebody explained, well,
(24:13):
you were drinking eight percent beers, Like, oh, well that'll
that'll do it.
Speaker 5 (24:16):
Yeah, you gotta be careful about that. That's that's why
we serve all of our higher ABV stuff and ten
ounce bores rather than sixteen. Yeah, people don't pay attention.
That catches up any quick, you know. You know, at
a certain point, I just want to have a few
beers and still be able to do so.
Speaker 3 (24:36):
Of course, of course, yeah, there's nothing like especially during
football season, right like if the Ravens have like the
one o'clock game, you're gonna sit down and have a
couple of drinks, but there's still more day afterwards. Like
there's nothing worse than like being done with the football
game and then having somebody like, hey, we have to go.
I'm like, oh, I can't. I can't.
Speaker 5 (24:54):
I mean, you know, even if you do enjoy a
hazy double ipa eight nine percent beer one of them
and then sip on one of these exactly, you know, exactly,
it's kind of a it maintains instead of you know,
rockets units based.
Speaker 3 (25:09):
Ninety three point one WPOC fabrew arey. I've got David
from Diamondback Brewing here, we've tasted a couple of drinks here.
What are the ones that we just had a taste of.
Speaker 5 (25:18):
So we tried Locus point Lagger first, that's our American
corn lagger, and uh, then we got into Dirt Fishermen,
which is a dry hopped three point seven percent logger.
Speaker 3 (25:29):
Yeah, lower ABV there.
Speaker 5 (25:31):
Yeah, I was. We were just talking about how much
I love pretty much any beer under four percent. You know,
it's just easy to drink and you can still get
stuff done.
Speaker 3 (25:39):
Yeah, exactly. And what's like the average Like if you
were going to go to the store, just look like
what's the average general ABV?
Speaker 5 (25:46):
Most of your larger macrobrews are going to be four
point two percent okay, but you know, if you look
at a lot of IPA's trying to get closer to
six or seven percent.
Speaker 3 (25:55):
Ketty IPAs are a little bit higher on that. So
how has business been going? I figure if you guys
opening up a second location like you just did a
few months ago Intimodium, things must be going pretty well
for a dimon back. But how are things going for
you guys?
Speaker 5 (26:07):
Yeah, it's going well. The community has always really supported us,
and especially Green Machine. People loves a great beer, appreciate it.
But yeah, I mean it's something that we've always kind
of talked about at Diamondback as far as how we
want to expand. You see a lot of breweries that
(26:27):
try to increase their production drastically and then expand to
multiple different states, and then you get to different states
and a lot of these people are like, who is
this brewery? They're not even local to me. So to us,
it's very important to dig our roots deep here in
Maryland in the local community and really slowly and organically grow.
So yeah, that's kind of why we just open up
(26:48):
a second location rather than say opening up a new
location and putting in a massive brewery and trying to
distribute to the regional area.
Speaker 3 (26:56):
Yeah, I mean it feels like it makes sense too,
because like your locations are not massive spaces, right, Like
there are a good size where you can fit a
good crowd in there, but they're not overwhelming. So I
think that's also a good from a business standpoint. It
makes sense like you're not buying a space that's too
big for what you got going on.
Speaker 5 (27:11):
Absolutely. Yeah, I mean Tom our owner and myself have
been really fortunate to be able to travel around the
world and kind of experience different beer cultures and what
makes them so special, And a lot of it is
about the place, about where you're sitting down, if it's cozy,
if you can really feel comfortable with your friends and
just you know, let loose, relax.
Speaker 3 (27:32):
Let's take a taste of a couple more here. We'll
go play some music for folks. We're also recording our conversation.
I'm going to post it up at WPOSC dot com
afterwards because we're having some off air chatter as we
taste some of these wonderful beverages that David has brought
by from Diamondback Brewing. We'll try a couple more.
Speaker 5 (27:46):
We back in a minute, a little late now, but
I guess we should crack three thirty am basically the
three core bears that they were brewing when they were
contract brewing originally in twenty fourteen twenty sixteen was Citronova
three thirty amber Ale and of course I'm going to blank,
oh Omar oat pale.
Speaker 3 (28:07):
Ale, Okay, I think I feel like I've tried that.
Speaker 5 (28:10):
Yeah, so originally the only one that we really continued on.
It did go through a little bit of a recipe
development from when it was being contract brewed too. When
we started producing it was Omar and we do that.
We did it regularly at the beginning, but we do
that maybe once or twice a year now. And then
three thirty Amberil we hadn't brewed for five or so years,
(28:35):
maybe a little bit more, and we actually it was
probably more than it was, probably six or seven. But
we just brought that back a year year and a half. Agoy,
losing track of time these days, but yeah, kind of
recently renewed. Recipe has been updated a little bit, but
it's good.
Speaker 3 (28:52):
I find I really enjoy an amber ale.
Speaker 5 (28:54):
Yeah, it's funny. There's so many different is now and
doing a lot of different things. I think a lot
of them were inspired by you know, breweries like dogfish Head,
who felt that in order to make a beer interesting,
it had to have some weird special twist to it,
you know, it just be classic. But the longer and
(29:16):
longer I've been in the beer industry, the more I
realized nobody can see me right now. But I'm only
thirty years old. I I like old man beers.
Speaker 3 (29:27):
I like is it ambrail an old man beer?
Speaker 5 (29:30):
Ambraill I think would definitely be considered old man. This
might just be because this is what my grandfather drinks.
My grandfather has always been stout porter. Yeah, dark multi beer.
Speaker 3 (29:42):
That's my wife. My wife is all stout. She loves
a good dark beer, that's her.
Speaker 5 (29:47):
But old man beer isn't a bad thing. Let's be real,
you know, it's it's about the beer. You know, it's simple,
it's easy drinking. You're appreciating beer for the beer. Yeah.
And that's not to say that we don't go and
do like we've done some small stouts. We do, you know,
beers like Ostend Sunday, Yes, line up a Blonddale. But
(30:07):
at the end of the day, even when we are
putting extra flavors or add junks under the beer. I
like it to still shine as a beer, you know.
Speaker 3 (30:15):
That's I think if I if I were to rank
my like favorite styles of beer, I'd probably start with blonde.
Then it would be amber, then probably hazy pa. Those
are probably my top three. I don't really know. Somebody
was asking about blondales because you don't see as many
of them, and I think it just goes back to
like that was the first when I first started drinking
(30:36):
beers that were not like the standard Miller light, cors
light or whatever. I was at a pizza brewery in
California and we had blonde aales the whole night, and
I was like, this is amazing. This is so much
better than the crap I get a trivia night in
our picture at the bar. So I think it's just
always stuck with me. And there's a Hawaii brewery, Maui Brewing,
that has a bikini blonde ale that is just like
(30:56):
one of my favorite beers. So I think that's why
blonde always stays at top and and Sundays is delicious beer,
Oh my gosh.
Speaker 5 (31:03):
Thanks yeah, yeah, that's for viewers and or listeners sorry
that haven't had it. That's our Pineapple Blonde. We basically
released that early spring and run it through the summer,
so it count on seasonal warm beach day crusher. If
you come down to our Locus Point patio, it's a
(31:25):
pretty large outdoor space, so there's outdoor couches and hang out.
Speaker 3 (31:29):
You guys have music there and stuff too. I noticed, Yeah,
we're usually there because we have a four year old,
so we're usually there during the day, like earlier in
the day. But there been times where I see people
setting up with all their stuff, like, oh, there's going
to be a party here tonight.
Speaker 5 (31:40):
Yeah, weather permitting. We try to schedule music I think
every single friday of the summer. So again, it can
be a little bit hard with the patio because sometimes
there's you know, summer thunderstorms, rolling or whatever. But as
much as we can, we like to keep the spot active.
Speaker 3 (31:56):
I don't know if they're doing Fleet Weeek again this year,
but we were there for Fleet Week last year and
it was wild because where your patio is situated, it's
kind of in between two taller buildings. They're not hugely tall,
but they're taller than where you are and you had
the planes flying overhead and just the echo of the
roar coming through the patio with these jets and helicopters
(32:16):
or whatever it was. It was kind of incredible, a
little scary at times, but kind of incredible to experience.
Speaker 5 (32:22):
Yeah, I actually have a really cool picture of the
Blue Angels flying right behind our smoke stack. Oh yeah, okay,
I should mention the smoke stack. We yes, Yeah, the
building is actually in a old Phillips seafood packaging plant.
Speaker 3 (32:34):
Oh, I didn't know that.
Speaker 5 (32:36):
The smoke stack. If you're ever looking for our brewing,
you can't find it. Look up, find the smoke stack.
It goes directly down into our tap room. So the
bar is actually wrapped around the smokestack. It's a really
cool centerpiece there. But it was originally put in by
Coca Cola and they had a coal fire generator there.
Speaker 3 (32:54):
So do you guys ever use because there's space on
top of your brewer. You've got the outdoor patio, you've
got the inside, and then there's also a space on
top of the inside part. But I've never seen anybody
up there, Like there's tables and stuff. I've never seen
anyone up there. Do you ever use that space too?
Speaker 5 (33:08):
So that's actually another business is just oh okay break area.
Speaker 3 (33:13):
That'd be why I don't see anybody on the weekend
working on it.
Speaker 5 (33:15):
Yeah, I'd love to get some seats up there, but
not yet.
Speaker 3 (33:20):
Ninety three point one WPOC. It is February, I'm saying,
per I got my friend David from Diamondback Brewing here. Okay,
we just tasted another one. Tell me about this beer
that we gave a shot to.
Speaker 5 (33:29):
Yeah, so this is three thirty amberil. It's one of
the original beers that we were brewing even when we
were contract brewing, before we had our current location in
Locus Point. So actually just kind of revived it in
the last year and a half or so. But nice
multi Compared to maybe your typical ambrail you might be
used to, it might be a little bit happier, a
(33:50):
little bit roastier. It's kind of almost a little bit
of coffee note to it.
Speaker 3 (33:54):
It's good.
Speaker 5 (33:55):
Yeah, I love ambrails, but I really like kind of
the West coastyle ambrail like that that'stra happiness.
Speaker 3 (34:01):
Okay, So there's different there's different coast styles for ambers too,
Like I know there's ip.
Speaker 5 (34:05):
West Coast here everybody would go that far, but there's
definitely a couple examples on the West Coast that kind
of kick it up a notch a little bit.
Speaker 3 (34:14):
So, yeah, that's a tasty beer. So three thirty ambery
els or are you selling that at the locations?
Speaker 5 (34:19):
Yeah? Absolutely, that's in cans and uh yeah, I believe
we still have some draft of at both locations. So
we usually do this one about twice a year.
Speaker 3 (34:27):
Again, your locations are in case someone's just tuning in
right now. Where is Diamondback and Brewing located?
Speaker 5 (34:31):
So Locus Point down in Baltimore. It's right down the
street from Fort McHenry.
Speaker 3 (34:35):
You're right off of Ford ave You're like right there.
Speaker 5 (34:37):
Yeah, ap Ford Avenue. If you hop off in ninety five,
it'll take you maybe two minutes to blow into our
parking lot. And then we also have the new spot
and Temonium.
Speaker 3 (34:45):
I love that, a little partnership with Aveley Farms, a
beautiful little space there. We're gonna try a couple more
and we'll be back with our good friend David from
Diamondback Brewing. Thank you so much for listening today. Ninety
three point one w POC. What's you try.
Speaker 5 (34:59):
Next keep going darker. Where do you want to go? Hobby.
Speaker 3 (35:02):
I'm trying to think of like what I haven't had
before because I love Green Machine and I know that one.
Speaker 5 (35:06):
Well, the Bama is a black I PA, So I
don't know what a black I PA is.
Speaker 3 (35:11):
Let's try that. I've probably had one before in my life,
but I can't think of it.
Speaker 5 (35:16):
Yeah, the uh, I guess the style kind of technically
started out as Cascadian dark aaleale, but nobody knows what
that is. Uh, It's it's kind of like I've heard
that before. I don't know if you remember I pl
India pill logger.
Speaker 3 (35:32):
That sounds familiar.
Speaker 5 (35:33):
People figured out that was also confusing, and now they're
just calling it cold I p A.
Speaker 3 (35:38):
I mean, is that what a cold I PA? I
was going to ask you about that.
Speaker 5 (35:41):
If if you want to get really technical. The brewer
that originally coined the term cold I PA had a
couple extra stipulations that you know, it's supposed to have
corn in it to make it dryer, and crisper's supposed
to be higher alcohol content, so he might have had
a little more intention with the name. But yeah, I
think brewers and marketing have just taken over and just
(36:03):
been like anything hoppy and logger is now cold.
Speaker 3 (36:05):
I pay okay, because I saw cold ipa at the
Timonium location. I just was, you know, kind of laughing
on the inside, thinking, well, they're all cold, they're coming
to us cold. So I don't know what that means, but.
Speaker 5 (36:15):
Just means it's basically a logger that's treated kind of
like an IPA. It's hopped like an ipa.
Speaker 3 (36:20):
And you're saying that this is this black I pa
is kind of similar to that.
Speaker 5 (36:23):
So just kind of more of a reference. How Cascadian
Dark Hill the name fell to the waist.
Speaker 3 (36:28):
Side, Oh gotcha?
Speaker 5 (36:29):
Okay, sorry it was a little more straightforward, but yeah,
I mean most black I pas that you have typically
use a yeast that is a little more like a
West Coast IPA east, where the East character is actually
very clean and doesn't contribute a lot of flavor to
the beer. This is a little bit different just because
(36:49):
we used our hazy IPA East. Okay, So hazy i
p A yeast generally have a lot more of a fruity,
you know, more estuary yeast. Esters basically just means the
flavor that the yeast produces and butsk beer.
Speaker 3 (37:02):
All these technical terms today. No, this is good.
Speaker 5 (37:04):
Not to make it too technical, like, Okay, you're doing
a great job.
Speaker 3 (37:06):
You're doing I think I'm following along.
Speaker 5 (37:08):
But yeah, the the ester is coming from this are
a lot fruitier. So I find that when we use
the hazy IPA yeast and a beer that's darker like this,
it actually throws off some more like dark cherry and
berry kind of flavors that you don't necessarily normally get
from a black i PA. But I think really compliment
the hoppy flavors of a black i PA. This is tasty,
(37:29):
it's jammy sometimes.
Speaker 3 (37:31):
Yeah, it's interesting. I don't think I've ever had a
black i PA. This is actually very tasty.
Speaker 5 (37:36):
Yeah, it's a little bit of a mashup kind of
between like a hoppy porter almost.
Speaker 3 (37:41):
Yeah, is it? This might be a stupid question, so
bear with me. Is it easier to brew an IPA
than other things? I guess, Mike, why does it feel
like i pas are the standard for most craft breweries.
Easier might not be the right word, but like, sorry,
(38:02):
we're trying to figure out aw TikTok to. I feel
like I pas end up being the specialty of craft breweries,
many of them.
Speaker 5 (38:10):
There is a bit of market research on it. You
can take a beer that's not an I p A
labeled an I p A and it will become your
best seller. It's the theory kind of is that it's
a familiarity thing, is that everybody knows roughly what an
IPA should taste like. So when they go out to
a bar or a restaurant and they don't know what
(38:34):
they're looking at in the selection of craft beers, they
can just latch onto. I know an I PA is
roughly going to be what I'm going for, So it
doesn't really matter what brewery it is. As long as
it's labeled I p A, I'm going to go for it.
So it's kind of the market driving just the market
demand's I p A. I don't mind it. I love
I PA myself, but I do think you know, stuff
(38:57):
like the loggers that a lot of reft ferees are
putting out these days kind of get forgotten about.
Speaker 3 (39:03):
Because of the marketing of IPA.
Speaker 5 (39:05):
Yeah, yeah, I mean you were talking about how much
you originally loved Blondale, and a lot of that was
just breweries that knew that they needed to have a
lighter option available for people, but putting the time and
effort into making a quality logger was a lot harder.
So they cranked out blondales for a long time. And
(39:26):
you're saying you've seen blond aales kind of go down
and availability. I think that kind of goes hand in
hand with the increase of in breweries that are now
producing quality loggers and realizing that they can produce quality.
Speaker 3 (39:39):
So, you know, I love these two our social media
social media queens to figure out dam it, I should
have asked you when you came in, what is your
music of choice? Are you a country fan? It's okay
if you say no, Like, I'm not going to kick
you out of here.
Speaker 5 (39:57):
I'm kind of all over the place, honestly. If we're
tiptone into country territory, I'm going for like some culture wall,
some Zach Brown, definitely like some folk and bluegrass type
of stuff. But I mean a little bit of everything rock,
you know.
Speaker 3 (40:12):
That's fair. We're talking to David Hooper. He's the head
brewer for Diamondback Brewing. It's been a great opportunity here
today to taste some of these beers. Diamondback has two locations.
They have one locus point right off of Fort Avenue.
They also have one this newly opened open in October ish. Yeah,
it's September October something like that.
Speaker 5 (40:29):
In six months.
Speaker 3 (40:29):
Yeah, up there in Timonium. It's a joint venture with
Aveley Farms Coffee. It's really a fantastic location. And I've
just had so many great memories at both of your
locations already over the years, so I appreciate you coming by.
We just tried one more beer during the songs. What
was the one that we just had, the black Ipa?
Speaker 5 (40:44):
Yeah, that was the Bam Black Ipa. So that's kind
of an interesting It's almost like an ipa and a
porter mixed together. You know, nice dark beer, a little
bit higher alcohol content around seven percent, but you know,
nice and hoppy. It's I don't know, kind of a
weird one, but it goes well with this type of season,
you know, Yeah, colder weather you want a little bit
(41:06):
of a darker beer.
Speaker 3 (41:07):
I feel like wintertime, colder weather is more of the
darker beer season, right, that's when you start to get
more of them out there. Well, David, this has been awesome.
I appreciate you being my guinea pig. It's my first
first February situation here that I wanted to try. I've
been trying to do this for years, but I haven't
had my own show. I've always been a part of
the Lori to Young show. So now that I have
my own, I was like, I'm doing it. I'm doing February.
(41:27):
I don't care who what anybody else says. So thank
you for coming by. Both locations are probably open right now,
right I know, Timonium is open, is Locus Clock.
Speaker 5 (41:35):
Yeah, we're open at both spots.
Speaker 3 (41:37):
They're cranking. So hey, if you're looking for a great
place to stop this weekend, Diamondback Brewing is the place
to go. Website if they need to find it, just
look up diamond Back Brewing.
Speaker 5 (41:44):
Yeah, I believe it's just Dimmacbeer dot com.
Speaker 3 (41:46):
I love that. Love that well, David, Hey, listen, thank
you so much. I appreciate you, and hopefully our past
will cross again here in the near future.
Speaker 5 (41:52):
Yeah. Absolutely, thanks for having.
Speaker 3 (41:53):
Me so good.
Speaker 2 (41:54):
It's so good.
Speaker 1 (41:54):
It's only the good stuff.
Speaker 2 (41:56):
The Saint Pierre's Show three to seven on ninety three
point one w p OC
Get this all. Uh, it's good.
Speaker 2 (00:01):
We miss any of the Saint Pierre's show this week,
don't worry, We've got you covered. It's only the good
stuff on the Saint Pierre on Air podcast.
Speaker 3 (00:11):
Hey, what's going on at Saint Pierre? Thank you for
checking out the podcast. My goal here is to do
it every Friday. We'll take a look back at the
week that was and give you the best moments, whether
that's the best calls, the best interviews, the best guests,
whatever that is. We're just going to take a look back.
Because I know life is really busy for a lot
of people. So even though I'm on the air from
(00:32):
three to seven pm every weekday, you might not be
able to tune in every single day or for the
entire four hour shift. So I want to make sure
that I give you an opportunity to catch up on
all the cool things that happened. Maybe that's maybe that's
slightly egotistical of me to think that you actually care,
But here you are, you're listening, so maybe you do
care just a little bit. I want to say thank
you as always to everybody that calls in during the week.
(00:55):
This show, my show, my job would not be the
same if I didn't have participation from the listeners. So
thank you for listening, Thank you for feeling comfortable sharing
your story and your life with me. We had a
particularly great conversation this week about the longest friend that
you've had or we got so many calls, like so
many calls, I couldn't even get to all of them.
(01:15):
People were hanging up before I could even get to
them because we had so many people calling in, So
thank you. The stories were incredible. It started out as
a really innocent conversation about just who is the friend
that you've had the longest, and then all of a sudden,
on the air, it became a competition, like people were
calling in being like I think I can beat her.
But then we got one guy that called him that
had had a best friend for eighty years, and he wins,
(01:38):
We're gonna give you all those calls here in a minute,
so you canna hear these amazing stories. And I just
love the stories because it is something that I'm not
good at, Like I'm not good at keeping in touch
with people. I'm not great at calling people. My oldest
friends are some guys that I knew in college that
I still communicate with We're on a group text message,
but that's largely the extent of our communication is we're
(01:58):
on a group text message. I don't even know half
the time if anybody even reads the texts that we
said to each other. So that's my longest But we
people calling in from like friends they met when they
were babies, friends from first grade. I just I think
it's incredible that people have that ability to keep in touch.
So we'll take a listen to those calls in a second.
What else did we talk about? Oh, the annual debate
(02:18):
around the super Bowl about should the day after the
super Bowl be a holiday? That's a big debate. So
we had some great calls about that, and we kicked
off my first ever februw Airy, Yes fe b r
e w Airy, because I want to highlight the local
breweries that we have in this area. This is something
I've wanted to do for a long time, but because
(02:40):
I was part of a different show, I was never
really allowed to do it. Like my goal, My idea
was to broadcast live once a week every year in
February from a different local brewery, but we couldn't broadcast
live when the LORI to Young show because breweries aren't
open at six o'clock in the morning on a and
rightfully so, no one needs to be at a brewery
(03:02):
at six o'clock in the morning on a Friday. But
now that I'm hosting this show, I'm hosting the three
to seven pm show. Here we are.
Speaker 4 (03:09):
Now.
Speaker 3 (03:09):
I didn't want to go out of the gate, right
out the bat with a live broadcast, so I invited
my friends from Diamondback Brewing to come by and talk
about their business, share some bruise with us. So we
got that conversation as well coming up in this week's podcast.
So again, thank you for listening. Anytime you listen, whether
it's during the weekly show between three to seven pm
or you're checking out this podcast, thank you. Here's the
(03:31):
best stuff from the week. Please enjoy.
Speaker 5 (03:33):
So good.
Speaker 3 (03:34):
It's so good.
Speaker 1 (03:35):
It's only the good stuff.
Speaker 2 (03:37):
The Saint Pierre's Show three to seven on ninety three
point one WPOC asking the.
Speaker 3 (03:42):
Question I should the day after the Super Bowl be
considered a holiday? I got a call from Bill Over
in Cadence. Bill, Bill, what do you think if someone
wants to give me a day off?
Speaker 4 (03:51):
I'm not gonna say no.
Speaker 3 (03:52):
That's what I always say. I don't understand the people
that are like, how dare you want to give me
time off? If you're gonna give me a day off,
I will say yes every single time. Should the day
after the super Bowl be a national holiday? Should we
all get the day off? Since most Americans tend to
spend at least some time watching the super Bowl on
that Sunday. Let's go back to the phone. See hi,
(04:13):
who's this soon? Hey Susan, all right, I'm guessing you're
calling about the super Bowl day off?
Speaker 6 (04:18):
What do you think I am? I think yes, either
it should be a national holiday or move it back
a week to President's Weekend.
Speaker 3 (04:23):
Hey there you go. All right, you tie it into
another holiday. That way everybody has the day.
Speaker 4 (04:27):
That's right, everybody gets off.
Speaker 3 (04:29):
I like the way your mind is thinking, Susan, Thank you.
I mean, let's be honest, we don't really celebrating President's Day.
Like what do you do to celebrate President's Day? Anyway?
Like it's a little bit different. I like Susan's idea.
I can get down with that talking about whether or
not the day after the super Bowl should be a
national holiday. Let's go back to the phones. Hi, who's this.
Speaker 6 (04:48):
Hey, this is Chuck.
Speaker 3 (04:48):
How's it going?
Speaker 1 (04:49):
Hey?
Speaker 3 (04:49):
Good Chuck? How are you not too bad? Man?
Speaker 4 (04:51):
Not too bad at all? Thank you?
Speaker 3 (04:53):
Yeah, you call and talk about the super Bowl and
if we should have the day off afterwards.
Speaker 7 (04:56):
Yeah.
Speaker 5 (04:57):
I mean, I'm kind of on the pests, but I think,
going by that lot you have in the day after
the super Bowl all, I think we should probably have
the day after the fourth of July off or something.
Speaker 8 (05:06):
Do you know what I mean?
Speaker 3 (05:07):
Hey, I mean I'm here for it. Like I said,
anytime somebody wants to get me a day off, I'm
going to say yes.
Speaker 8 (05:12):
I'm on board with it too.
Speaker 4 (05:13):
Absolutely, it doesn't even have to be paid.
Speaker 7 (05:15):
I'll just take the day.
Speaker 3 (05:16):
Yeah, it's just give me a day to rest and
hang out with my family.
Speaker 7 (05:19):
Right there you go.
Speaker 4 (05:20):
Brother, you got it?
Speaker 1 (05:21):
Sogad so good. It's only the good stuff.
Speaker 2 (05:24):
The Saint Pierre's Show three to seven on ninety three
point one WPOC.
Speaker 8 (05:29):
Hello, it's Carol. I was just calling about friendships.
Speaker 3 (05:32):
Carol. I'm so glad that you called. Thank you for this.
So who is your friend and how long have they
been your friend?
Speaker 7 (05:38):
H My best friend is Lexi and we've been friends
since the day we were born.
Speaker 8 (05:42):
And where twelve day is apart?
Speaker 3 (05:44):
Oh my gosh, So did your families like meet in
the hospital.
Speaker 7 (05:47):
So our parents went to high school together and have
been friends since then, and we've just been in connection
since then and since the day we were born.
Speaker 3 (05:58):
I love that. So did you guys go to like
the same schools or it's just a friendship through family.
Speaker 7 (06:02):
We didn't get to go to the same schools, just
a friendship through friends and captain connection. And we turned
thirty this April.
Speaker 3 (06:12):
I think that's awesome. My daughter has such great little friends,
and we've gotten along with their parents so much, and
none of them are going to be at the same
elementary school. And I'm just hoping that they have stories
like this, you know, thirty years down the line, that
they'll still be friends because of the parents' friendships as well.
I hope that's the case.
Speaker 7 (06:27):
Yes, I hope so too. We talk every morning and
I see her at least two times a week.
Speaker 8 (06:32):
Hi, I was calling in about the best friend question.
Speaker 3 (06:35):
Wonderful. First of all, what's your name, Larinda? Okay, Lorinda?
All right, So how long have you had this best friend?
And what is their name.
Speaker 8 (06:41):
Her name is Nora, and we have known each other
since we were five five.
Speaker 3 (06:46):
Oh my gosh, how old are you now?
Speaker 4 (06:49):
We are? Oh gosh, I I always don't know the
answer to that.
Speaker 8 (06:52):
Thirty thirty six, just turned thirty six.
Speaker 3 (06:55):
That's a more than thirty year old friendship. That's crazy.
Good for you.
Speaker 6 (06:58):
Yes, into college together, and we own a company together.
Speaker 8 (07:02):
So it's been a ride.
Speaker 3 (07:04):
Oh see, then that's dangerous, Like owning a company together
can be tough. So I am so impressive you've made
all this work.
Speaker 4 (07:09):
Yeah, I mean it's awesome.
Speaker 8 (07:11):
We we have a blast. We grew up in the
same city and now as adults we both have families
and kids of our own, and we live in the
same city now as well too that we've moved to.
Speaker 3 (07:21):
Oh. I love it. Well, Lorinda, thank you so much
for this. I'm so impressed that you've been able to
keep this friendship for so long, and I love that
you guys are still going strong.
Speaker 4 (07:28):
Thank you.
Speaker 7 (07:29):
Hi.
Speaker 9 (07:29):
This is Teresa.
Speaker 3 (07:31):
Hey Teresa, I'm guessing you're calling about your longest friend.
Who is it.
Speaker 4 (07:35):
Yes, I am.
Speaker 9 (07:35):
I'm on my way to her house right now.
Speaker 4 (07:38):
I love it.
Speaker 8 (07:38):
So she's in Delaware, eleven years old.
Speaker 3 (07:42):
Eleven years old? So you met ed what like fifth
grade or middle school? Yeah?
Speaker 6 (07:46):
Middle school.
Speaker 8 (07:47):
I lived on this side of the trolley track. She
lives on the other side of the trolley track, so
we weren't allowed to cross the tracks till we got older.
And then we went to grade.
Speaker 4 (07:58):
School and we met.
Speaker 8 (07:59):
Yep.
Speaker 7 (07:59):
She's god mother to my son.
Speaker 9 (08:02):
And we're both sixty fifty six years old. So what's
that fifty years old?
Speaker 3 (08:09):
I think that's incredible. I'm so proud of you for
keeping that friendship for so long. That's awesome.
Speaker 8 (08:13):
Yeah, it truly is.
Speaker 9 (08:15):
It's a blessing. Amber.
Speaker 3 (08:17):
Hey, Amber, what's going on. You're calling about the longest
friend you've had?
Speaker 6 (08:20):
Yep?
Speaker 3 (08:20):
Great, Okay, who is it? And how long?
Speaker 9 (08:22):
My longest friend that I've had. Her name is Brandy
and she's been my friends take fifth free so it's
twenty five years.
Speaker 3 (08:30):
Oh my gosh, it's amazing. And you guys met in school,
I'm guessing.
Speaker 4 (08:33):
Yep.
Speaker 3 (08:34):
I love that. Where'd you go to school? Curious?
Speaker 9 (08:36):
My elementary seven?
Speaker 3 (08:38):
I love it? Well, Amber, thank you so much for calling,
and I'm glad you guys have that long lasting friendship. Yes,
Height take care you.
Speaker 9 (08:44):
Amber.
Speaker 3 (08:45):
Hey Amber, what's going on? You're calling about the longest
friend you've had?
Speaker 6 (08:48):
Yep?
Speaker 3 (08:48):
Great? Okay, who is it? And how long?
Speaker 9 (08:51):
My longest friend that I've had. Her name is Brandy
and she's been my friends take fifth free. So it's
twenty five years.
Speaker 3 (08:58):
Oh my gosh, it's amazing. And you met in school,
I'm guessing. Yep. I love that. Where'd you go to school?
Speaker 9 (09:03):
Curi's my elementary seven?
Speaker 3 (09:06):
I love it? Well, Embertt, thank you so much for calling,
and I'm glad you guys have that long lasting friendship.
Height take care of you.
Speaker 8 (09:12):
This is Karen.
Speaker 3 (09:13):
Hey, Karen, are you calling about your longest friend? I am,
I love it. Let's hear it.
Speaker 6 (09:18):
Okay, So my longest friend and lives in Vermont.
Speaker 9 (09:23):
I live in Maryland.
Speaker 6 (09:25):
She moved in across the street from my grandparents when
we were seven years old, and we are now. It's
fifty seven years later.
Speaker 3 (09:34):
Okay, fifty seven years later, Okay, Vermont. I love that.
So so you guys you say she was she's in Vermont.
So you guys have never like lived near each other.
You've just forged this friendship that you've had all these years.
Speaker 4 (09:44):
Yep.
Speaker 6 (09:45):
And I go up as often as I possibly can,
and we see each other at least two or three
times a year. In fact, we're going on a cruise
in May.
Speaker 3 (09:52):
I love that you're hitting the high seas together. That's great.
Oh my gosh, what a great story. I love that.
Speaker 6 (09:58):
Thank you, Peina kidding, I think the lady beet they
just called in about our friend.
Speaker 3 (10:02):
Okay, we've started to do a competition now. I like this. Okay, Tina,
what do you got for me?
Speaker 8 (10:07):
I've been friends with a friend of mine who's I've
been ten years old and I'm sixty five, had a
grade school in high school together.
Speaker 3 (10:14):
Yep, all right, so that's about fifty five years. Okay,
that's a good run. That's a really good run. I
love that.
Speaker 8 (10:20):
It's been a long time, a good friend.
Speaker 3 (10:22):
What's your friend's name?
Speaker 4 (10:23):
No, friend, Sandy, Sandy.
Speaker 3 (10:26):
I love it. Well, Tina, thank you so much for calling.
I appreciate it.
Speaker 6 (10:30):
Thank you.
Speaker 3 (10:31):
Have a good day.
Speaker 6 (10:32):
Good jo right, thank you.
Speaker 8 (10:34):
This is Sherry.
Speaker 3 (10:35):
Hey, Sherry, so are you calling about your longest friend?
Speaker 8 (10:38):
I am and I got that other girl.
Speaker 3 (10:40):
Beat Okay, all right, Sherry. It wasn't a competition, but
I like your attitude. What do we got here?
Speaker 8 (10:45):
I will be sixty and my best friend beb. We
have been friends since we were six and you were six.
Speaker 3 (10:54):
Wow. Okay, all right, that's a long time.
Speaker 8 (10:57):
A long time. Went to elementary school together. All we
stayed in touch, but different schools, different career paths, but
still best friends.
Speaker 4 (11:05):
Like to travel. Husbands get along.
Speaker 3 (11:07):
I think that's awesome. And when you get everybody that
gets along, because that's also kind of a deal breaker,
right like if your partner doesn't get along with them,
then you're probably not going to hang out quite as
much and that can be tough.
Speaker 8 (11:17):
So that's great and thankfully the husbands understand the crazy.
Speaker 3 (11:21):
I love it. Well, Hey, thank you so much for
calling and congratulations. That's a long friendship and that takes work,
so I love that it does.
Speaker 8 (11:28):
Have a good day.
Speaker 4 (11:28):
You know. This is Don Sharton. How you doing.
Speaker 3 (11:31):
I'm doing great, Don? How are you?
Speaker 4 (11:32):
Okay? I'm calling about the oldest friend.
Speaker 3 (11:36):
Okay, let's hear it.
Speaker 4 (11:37):
Oh. He named Kim Phillips. He lives in Tennessee and
we have known each other since we were five years
old and we keep in touch every day. And both
of this were eighty five years old.
Speaker 3 (11:52):
Wow, that's incredible. Now, how long have you lived separately
like this? You said he's in Tennessee. How long have
you guys been apart?
Speaker 4 (11:59):
Well, graduated high school. I did not, and we've been
a part ever since.
Speaker 3 (12:07):
That's incredible. That's a I mean, that's a long span
of time where you guys haven't lived near each other
and you've still been able to keep in touch. I
think that's awesome.
Speaker 4 (12:14):
Every day, every day I either call him or he
calls me.
Speaker 3 (12:19):
I love that. Hey, thank you so much for calling
and sharing this story with me. I really appreciate that.
Speaker 4 (12:24):
You quite welcome here.
Speaker 1 (12:26):
Soga's so good. It's only the good stuff.
Speaker 2 (12:29):
The Saint Pierre's Show three to seven on ninety three
point one WPOC.
Speaker 3 (12:34):
Ninety three point one WPOC. We are today's best country,
I'm saying here, and we have a special guest in
the studio as we kick off, Febrew Airy David Hooper,
the head brewer from Diamondback Brewing. David, it's great to
have you.
Speaker 5 (12:44):
How's it going. Thanks for having me.
Speaker 3 (12:46):
I am such a fan of your brewery. We always
would stop by. Well, first of all, tell people where
your locations are.
Speaker 5 (12:51):
Yeah, we've been down to Locus Point down in Baltimore
for since twenty sixteen, so it's at almost nine years now.
And then we just to open a second location in Timonium,
So that's off of Jerco Roade up there.
Speaker 3 (13:04):
Yeah, nice and easy like way to get over there too.
It's like right in between what is it between Pannonia
and Timonium Road, like kind of right in the middle.
Speaker 5 (13:10):
Yeah, super easy access.
Speaker 3 (13:12):
Perfect. We are fans of the Locus Point location, especially
in the summertime because you got that outdoor patio that
is just so much fun to hang out in. But
now that place in Timodium with so many things that
my daughter does in Baltimore County, like activities, whatever it is,
it's like, oh, we can just swing by absolutely, go
to Diamondback.
Speaker 5 (13:27):
It's also great because we have Avelely Farms coffee right,
you can come by all day long. Basically sometimes we
have overlapping hours typically then coffee goes till four and
we usually open up around two on most days. So
you know, you can bring somebody who doesn't necessarily like
beer and you get to enjoy your beer, they get
to have their coffee.
Speaker 3 (13:46):
I love it. I actually was wondering how that would
work out at first when I saw there was the
merging coming together, like the partnership, and I was like, wait,
this is actually kind of brilliant, Like coffee and beer.
I kind of love this whole combination.
Speaker 5 (13:57):
Yeah, we've known each other for a long time. Some
of our founders went to high school together. Oh nice,
So basically same time they were both looking for a
new location. They were kind of looking around. They're like
a lot of these spots are a little bit too
big for what we want. They're like, maybe we can
kind of split one team up and do something.
Speaker 3 (14:13):
It's also brilliant too, because coffee shops tend to close,
like you said, you know, in mid afternoon, and the
brewery would open up mid afternoon. So like instead of
having a space you're only utilizing for a few hours
a day, now you have a space that's getting use
for the entire day, and you're partnering with somebody else
to help pay those bills. Yeah.
Speaker 5 (14:29):
Absolutely, And honestly, their coffee is fantastic. They got great
food in the morning and transitions right over into our
pizza service in the night.
Speaker 3 (14:37):
We're here to talk about timing back though, we don't
need to get too deep into it. We love them,
We love Apley Farms. Don't get me a rob. We're
going to talk about some beers today. Because it is February,
I'm calling it that.
Speaker 4 (14:46):
Now.
Speaker 3 (14:46):
I'm going to try to trademark that, even though I'm
sure somebody else already did. I see you brought a
big selection of stuff over here. What are some of
these things that we got here?
Speaker 5 (14:53):
We got a little bit of everything. We got some
of our cores, stuff that we brew pretty often, such
as green Machine IPA, which a lot of people are
really familiar with. But I also pulled a little bit
of Locus Point lagger fresh off the tank because that's
getting packaged up next week. Nice keeping out for that one.
Also have a you know, double IPA hot broth, a
(15:14):
dry hopped lagger, black i Pa coffee stout. We got
a little bit of everything.
Speaker 3 (15:18):
There's only two of us. You do realize that, right,
you know?
Speaker 5 (15:22):
I think I'll have to leave you some beers to
go through later this weekend.
Speaker 3 (15:25):
Now, I'll just see if anybody else in the office
is It is Friday, it's usually pretty quiet, but we'll
let's dive into some of these here in a second,
and we'll talk about them.
Speaker 5 (15:32):
Originally, locus Point Lagger, we started selling it out in
the market.
Speaker 3 (15:35):
Yea.
Speaker 5 (15:36):
Our distributors were selling in DC and they're like, nobody
knows what locus Point is. You need to change it
to America. Yeah, and then our distributor sold to somebody else.
They basically don't sell to DC anymore. So now we're
just back to more of the local market with this beer. Specifically,
other beers got a little bit further, but we're changing
back to locus Point Laggers.
Speaker 3 (15:54):
I love it. You got to have the branding. I
love that. So how would you describe this This is
one thing that I'm really terrible at. I would never
be able to be a somalier because I couldn't tell
you like flavors and all that stuff. So how would
you describe this beer?
Speaker 5 (16:07):
I mean, this one, it's a crusher. It's a beer
that you don't necessarily have to think about. But that's
kind of the game with bloggers is it's all about
nuanced So if you really don't want to think about it,
you don't have to. If you wanna really dive deep
into the flavors. You know, there's nice floral notes there.
It's an American corn lagger, which we advertise it as
(16:28):
a corn logger. Sometimes people are like, we've never had
a corn lagger. You know what is that? Literally every
single American logger you see on the market, Budweiser cores,
they all have corn.
Speaker 3 (16:40):
Really, I didn't know that.
Speaker 5 (16:42):
So they're called American adjunct bloggers. Adjunct just means anything
that's not barley. So you're using rice or corn or
some sort of other sugar, syrup, even you know, flavorings
and a stout. If I put a bunch of coconut
in it, you could call the coconut and adjunct. Okay, okay,
but basic it just helps dry out the body and
(17:02):
make it really light, easy drinking and crushable when you're drinking.
A lot of the mass produced examples, they're kind of
doing it to I don't want to say cheapen.
Speaker 3 (17:13):
The flavor, but you could say it's, you know.
Speaker 5 (17:15):
Just kind of thin out the beer at the end
of the day, make it more palatable for the masses.
When we use it, we're kind of leaning a little
bit more into the tradition of American adjunct lagger because
it's a little bit more full flavored. There's a little
bit more body to this, and there's also a lot
more hop character compared to a lot of the mass
market example. Yes, so it's all American crystal hops, one
(17:38):
of my favorite hops for loggers. It's just like such
a nice, light, floral note to it. It's you don't
have to think about it, but if you're you know,
Paulus for a second and it's there.
Speaker 3 (17:47):
But it's like it's a good I don't want to
say this, I don't want to sound diminishing, but it's
a good like standard beer.
Speaker 5 (17:53):
Absolutely. Yeah. Yeah, I mean that's kind of the game
with any logger at the end of the day, is
you want to be sessionable. You want to be able
to have one after another, but you don't want it
to be so boring that there's no flavor there.
Speaker 3 (18:06):
Right exactly, I'm not drinking water today.
Speaker 5 (18:10):
Yeah. So, I mean, with all of our laggers, I
think I know of one other brewery. There might be
one or two more in the Baltimore maybe even Maryland
area that have traditional horizontal loggering tanks. So the word
lagger in German literally just means the cold condition. Basically, again,
(18:32):
a lot of these mass produced American adjunct loggers are
trying to turn the beers in and out of the
tanks as quickly as they can to increase profit. So
typically that loggering process is literally as short as they
can possibly get it without making a really crappy beer.
At the end of the day, it turns out okay,
you know, it's not necessarily the worst thing, but if
(18:54):
you give it the extra time to properly lagger. So
after we brew this, it sits for two full months
in tank. That really, as a lot of brewers call it,
crisp it up, it makes it really just kind of
snappy and clean, partly because logger yeasts really put off
a lot of sulfur. You need to allow to age
in order for that sulfur to dissipate. So having a
(19:16):
horizontal tank, so if you think about a can of
beer standing straight up, tilted sideways, okay, So now.
Speaker 3 (19:23):
So the that's that you would normally see in a
place that tend to be really tall, it's more.
Speaker 5 (19:27):
Yep, okay, basically tilted on its side, extra long, not
super tall. And basically what that allows is a lot
of surface area for the liquid as far as the
headspace as well as surface area on the bottom. The
bottom allows a lot more yeast to separate out with
a clearer beer, and the upper part allows a lot
more of the sulfur to dissipate into the headspace, so
you know, clearer beer.
Speaker 3 (19:49):
That's an interesting It's so fascinating. I've done a couple
of brewery tours in my day, and it sort of
like feels like once you see one, you've kind of
seen like behind the operations, but love learning about how
you put all the stuff together.
Speaker 5 (20:03):
Yeah, absolutely fascinating. I mean, even logger can sound straightforward,
but people have very slight differences the way that they
like to store it, the temperature they store it at,
the pressure they store it under, how long they age it.
So two months for most lagger loggers in the market
and any craft beer craft brewery really sorry, it's a
(20:24):
pretty long period of time. Not a lot of breweries
are given it that amount of time. That's something that
we've just invested in because we have the tank space
and set it aside, age it and just keep on
filling the pipeline and drain it and refill as we.
Speaker 3 (20:36):
Go and all of your most of your brewing happens
at the locus Point location.
Speaker 5 (20:40):
Yeah, most of the pretty much the majority of the
logger brewing, the majority of the green machine brewing is
down there. We do have a cool little experimental brewery
a bit Timonium, and that's just to kind of play
around and experiment. We actually just did our first hard
sider up there, so got some juice us by Weber's Farms.
(21:01):
Oh nice ferment to their side, and that'll be out.
I think we just packed it today, so it might
be yell next week or maybe this okay, and we'll see.
Speaker 3 (21:09):
I have noticed because I would I would frequent the
locus Point location mostly in spring and summer, sometimes fall,
but like mostly when we're outside, like it's an outdoor
place for us. But going to the one intimonium, I've
noticed the beer selections tend to be different, which I
was wondering if you just have a separation or if
you're trying new things, or how how that was working
for you guys, I mean we always or if I
(21:30):
just hadn't been to Locus Point in so long that
it is the same beers, I just didn't realize it.
Speaker 5 (21:34):
Yeah, I mean We're always brewing new different beers. Like
I said, we kind of have a couple of core
beers that we try to keep on, like Green Machine,
as well as the Locus point Logger, And if it's
not locas point Logger, it might be our check bills neer,
we just have a lighter option on. But uh, yeah,
we're we're experimenting all the time. But our goal is
for the Timonium location to kind of offer a different
experience up there, so you'll be able to get some
(21:56):
of the main stays, but definitely want to kind of
check out both locations.
Speaker 3 (22:01):
Yeah, try something different. I like that, Yeah, because you
want people to be able to come to both, you know.
But it is nice having a different spot to hit
some people that maybe aren't coming downtown as often, you know,
but give them the option like here we are in
your backyard. Now, Absolutely, that's really good. What else we
got over here?
Speaker 5 (22:18):
So maybe a little bit less than this one, Yeah, absolutely,
I gave you a heavy for it.
Speaker 3 (22:22):
Oh it's okay.
Speaker 5 (22:24):
This is a dirt Fisherman.
Speaker 3 (22:25):
Dirt I don't think I've seen this one yet. Yeah,
so dirt Fisherman.
Speaker 5 (22:29):
Dirt Fisherman is another logger. This one, I might say,
is one of my favorite beers we produce. It's dry
hopped with Enigma hops again, a nice light, easy drinking
lagger base, and it's three point seven percent.
Speaker 3 (22:44):
Allow so light.
Speaker 4 (22:45):
Yeah.
Speaker 5 (22:45):
Yeah, I love drinking beer. You can't drink beer all
day long if it's you know, six seven eight IPAs.
This is at the end of the day. The beer
that I drink most days after I get off of
work because I do have to drive home, I can
have one of these and know that I'm not going
to be buzzed.
Speaker 3 (23:04):
Or anything like that.
Speaker 5 (23:04):
So really, I love getting people on low ABV beer.
It's my favorite thing Right now.
Speaker 3 (23:12):
I have started to notice places having lower ABV beers
popping up.
Speaker 5 (23:16):
Yeah, absolutely, I mean definitely. The non alcoholic beer market
has really inspired craft breweries to kind of do lower
ABV as well as zero point zero or the under
point five. Yeah, yeah they are. But yeah, it's I
think a lot of people are thinking about their health
a little bit more of these days. So if you
(23:39):
want to sit down, relax at the end of the
day and enjoy a tasty beer, but you have kids
that you have to get your bed at some point
you have a job the next day, you know, under
four percent the way to go.
Speaker 3 (23:51):
I was far too old before I realized what the
ABV meant. Like I remember watching it was a World Series.
I remember watching like the final game of World Series
and I had a few beers and like four or
five beers, but it's like a three four hour game.
So like I get up to leave it, I'm like,
why am I? Why is this so hard for me?
I did not drink that much tonight, And then somebody explained, well,
(24:13):
you were drinking eight percent beers, Like, oh, well that'll
that'll do it.
Speaker 5 (24:16):
Yeah, you gotta be careful about that. That's that's why
we serve all of our higher ABV stuff and ten
ounce bores rather than sixteen. Yeah, people don't pay attention.
That catches up any quick, you know. You know, at
a certain point, I just want to have a few
beers and still be able to do so.
Speaker 3 (24:36):
Of course, of course, yeah, there's nothing like especially during
football season, right like if the Ravens have like the
one o'clock game, you're gonna sit down and have a
couple of drinks, but there's still more day afterwards. Like
there's nothing worse than like being done with the football
game and then having somebody like, hey, we have to go.
I'm like, oh, I can't. I can't.
Speaker 5 (24:54):
I mean, you know, even if you do enjoy a
hazy double ipa eight nine percent beer one of them
and then sip on one of these exactly, you know, exactly,
it's kind of a it maintains instead of you know,
rockets units based.
Speaker 3 (25:09):
Ninety three point one WPOC fabrew arey. I've got David
from Diamondback Brewing here, we've tasted a couple of drinks here.
What are the ones that we just had a taste of.
Speaker 5 (25:18):
So we tried Locus point Lagger first, that's our American
corn lagger, and uh, then we got into Dirt Fishermen,
which is a dry hopped three point seven percent logger.
Speaker 3 (25:29):
Yeah, lower ABV there.
Speaker 5 (25:31):
Yeah, I was. We were just talking about how much
I love pretty much any beer under four percent. You know,
it's just easy to drink and you can still get
stuff done.
Speaker 3 (25:39):
Yeah, exactly. And what's like the average Like if you
were going to go to the store, just look like
what's the average general ABV?
Speaker 5 (25:46):
Most of your larger macrobrews are going to be four
point two percent okay, but you know, if you look
at a lot of IPA's trying to get closer to
six or seven percent.
Speaker 3 (25:55):
Ketty IPAs are a little bit higher on that. So
how has business been going? I figure if you guys
opening up a second location like you just did a
few months ago Intimodium, things must be going pretty well
for a dimon back. But how are things going for
you guys?
Speaker 5 (26:07):
Yeah, it's going well. The community has always really supported us,
and especially Green Machine. People loves a great beer, appreciate it.
But yeah, I mean it's something that we've always kind
of talked about at Diamondback as far as how we
want to expand. You see a lot of breweries that
(26:27):
try to increase their production drastically and then expand to
multiple different states, and then you get to different states
and a lot of these people are like, who is
this brewery? They're not even local to me. So to us,
it's very important to dig our roots deep here in
Maryland in the local community and really slowly and organically grow.
So yeah, that's kind of why we just open up
(26:48):
a second location rather than say opening up a new
location and putting in a massive brewery and trying to
distribute to the regional area.
Speaker 3 (26:56):
Yeah, I mean it feels like it makes sense too,
because like your locations are not massive spaces, right, Like
there are a good size where you can fit a
good crowd in there, but they're not overwhelming. So I
think that's also a good from a business standpoint. It
makes sense like you're not buying a space that's too
big for what you got going on.
Speaker 5 (27:11):
Absolutely. Yeah, I mean Tom our owner and myself have
been really fortunate to be able to travel around the
world and kind of experience different beer cultures and what
makes them so special, And a lot of it is
about the place, about where you're sitting down, if it's cozy,
if you can really feel comfortable with your friends and
just you know, let loose, relax.
Speaker 3 (27:32):
Let's take a taste of a couple more here. We'll
go play some music for folks. We're also recording our conversation.
I'm going to post it up at WPOSC dot com
afterwards because we're having some off air chatter as we
taste some of these wonderful beverages that David has brought
by from Diamondback Brewing. We'll try a couple more.
Speaker 5 (27:46):
We back in a minute, a little late now, but
I guess we should crack three thirty am basically the
three core bears that they were brewing when they were
contract brewing originally in twenty fourteen twenty sixteen was Citronova
three thirty amber Ale and of course I'm going to blank,
oh Omar oat pale.
Speaker 3 (28:07):
Ale, Okay, I think I feel like I've tried that.
Speaker 5 (28:10):
Yeah, so originally the only one that we really continued on.
It did go through a little bit of a recipe
development from when it was being contract brewed too. When
we started producing it was Omar and we do that.
We did it regularly at the beginning, but we do
that maybe once or twice a year now. And then
three thirty Amberil we hadn't brewed for five or so years,
(28:35):
maybe a little bit more, and we actually it was
probably more than it was, probably six or seven. But
we just brought that back a year year and a half. Agoy,
losing track of time these days, but yeah, kind of
recently renewed. Recipe has been updated a little bit, but
it's good.
Speaker 3 (28:52):
I find I really enjoy an amber ale.
Speaker 5 (28:54):
Yeah, it's funny. There's so many different is now and
doing a lot of different things. I think a lot
of them were inspired by you know, breweries like dogfish Head,
who felt that in order to make a beer interesting,
it had to have some weird special twist to it,
you know, it just be classic. But the longer and
(29:16):
longer I've been in the beer industry, the more I
realized nobody can see me right now. But I'm only
thirty years old. I I like old man beers.
Speaker 3 (29:27):
I like is it ambrail an old man beer?
Speaker 5 (29:30):
Ambraill I think would definitely be considered old man. This
might just be because this is what my grandfather drinks.
My grandfather has always been stout porter. Yeah, dark multi beer.
Speaker 3 (29:42):
That's my wife. My wife is all stout. She loves
a good dark beer, that's her.
Speaker 5 (29:47):
But old man beer isn't a bad thing. Let's be real,
you know, it's it's about the beer. You know, it's simple,
it's easy drinking. You're appreciating beer for the beer. Yeah.
And that's not to say that we don't go and
do like we've done some small stouts. We do, you know,
beers like Ostend Sunday, Yes, line up a Blonddale. But
(30:07):
at the end of the day, even when we are
putting extra flavors or add junks under the beer. I
like it to still shine as a beer, you know.
Speaker 3 (30:15):
That's I think if I if I were to rank
my like favorite styles of beer, I'd probably start with blonde.
Then it would be amber, then probably hazy pa. Those
are probably my top three. I don't really know. Somebody
was asking about blondales because you don't see as many
of them, and I think it just goes back to
like that was the first when I first started drinking
(30:36):
beers that were not like the standard Miller light, cors
light or whatever. I was at a pizza brewery in
California and we had blonde aales the whole night, and
I was like, this is amazing. This is so much
better than the crap I get a trivia night in
our picture at the bar. So I think it's just
always stuck with me. And there's a Hawaii brewery, Maui Brewing,
that has a bikini blonde ale that is just like
(30:56):
one of my favorite beers. So I think that's why
blonde always stays at top and and Sundays is delicious beer,
Oh my gosh.
Speaker 5 (31:03):
Thanks yeah, yeah, that's for viewers and or listeners sorry
that haven't had it. That's our Pineapple Blonde. We basically
released that early spring and run it through the summer,
so it count on seasonal warm beach day crusher. If
you come down to our Locus Point patio, it's a
(31:25):
pretty large outdoor space, so there's outdoor couches and hang out.
Speaker 3 (31:29):
You guys have music there and stuff too. I noticed, Yeah,
we're usually there because we have a four year old,
so we're usually there during the day, like earlier in
the day. But there been times where I see people
setting up with all their stuff, like, oh, there's going
to be a party here tonight.
Speaker 5 (31:40):
Yeah, weather permitting. We try to schedule music I think
every single friday of the summer. So again, it can
be a little bit hard with the patio because sometimes
there's you know, summer thunderstorms, rolling or whatever. But as
much as we can, we like to keep the spot active.
Speaker 3 (31:56):
I don't know if they're doing Fleet Weeek again this year,
but we were there for Fleet Week last year and
it was wild because where your patio is situated, it's
kind of in between two taller buildings. They're not hugely tall,
but they're taller than where you are and you had
the planes flying overhead and just the echo of the
roar coming through the patio with these jets and helicopters
(32:16):
or whatever it was. It was kind of incredible, a
little scary at times, but kind of incredible to experience.
Speaker 5 (32:22):
Yeah, I actually have a really cool picture of the
Blue Angels flying right behind our smoke stack. Oh yeah, okay,
I should mention the smoke stack. We yes, Yeah, the
building is actually in a old Phillips seafood packaging plant.
Speaker 3 (32:34):
Oh, I didn't know that.
Speaker 5 (32:36):
The smoke stack. If you're ever looking for our brewing,
you can't find it. Look up, find the smoke stack.
It goes directly down into our tap room. So the
bar is actually wrapped around the smokestack. It's a really
cool centerpiece there. But it was originally put in by
Coca Cola and they had a coal fire generator there.
Speaker 3 (32:54):
So do you guys ever use because there's space on
top of your brewer. You've got the outdoor patio, you've
got the inside, and then there's also a space on
top of the inside part. But I've never seen anybody
up there, Like there's tables and stuff. I've never seen
anyone up there. Do you ever use that space too?
Speaker 5 (33:08):
So that's actually another business is just oh okay break area.
Speaker 3 (33:13):
That'd be why I don't see anybody on the weekend
working on it.
Speaker 5 (33:15):
Yeah, I'd love to get some seats up there, but
not yet.
Speaker 3 (33:20):
Ninety three point one WPOC. It is February, I'm saying,
per I got my friend David from Diamondback Brewing here. Okay,
we just tasted another one. Tell me about this beer
that we gave a shot to.
Speaker 5 (33:29):
Yeah, so this is three thirty amberil. It's one of
the original beers that we were brewing even when we
were contract brewing, before we had our current location in
Locus Point. So actually just kind of revived it in
the last year and a half or so. But nice
multi Compared to maybe your typical ambrail you might be
used to, it might be a little bit happier, a
(33:50):
little bit roastier. It's kind of almost a little bit
of coffee note to it.
Speaker 3 (33:54):
It's good.
Speaker 5 (33:55):
Yeah, I love ambrails, but I really like kind of
the West coastyle ambrail like that that'stra happiness.
Speaker 3 (34:01):
Okay, So there's different there's different coast styles for ambers too,
Like I know there's ip.
Speaker 5 (34:05):
West Coast here everybody would go that far, but there's
definitely a couple examples on the West Coast that kind
of kick it up a notch a little bit.
Speaker 3 (34:14):
So, yeah, that's a tasty beer. So three thirty ambery
els or are you selling that at the locations?
Speaker 5 (34:19):
Yeah? Absolutely, that's in cans and uh yeah, I believe
we still have some draft of at both locations. So
we usually do this one about twice a year.
Speaker 3 (34:27):
Again, your locations are in case someone's just tuning in
right now. Where is Diamondback and Brewing located?
Speaker 5 (34:31):
So Locus Point down in Baltimore. It's right down the
street from Fort McHenry.
Speaker 3 (34:35):
You're right off of Ford ave You're like right there.
Speaker 5 (34:37):
Yeah, ap Ford Avenue. If you hop off in ninety five,
it'll take you maybe two minutes to blow into our
parking lot. And then we also have the new spot
and Temonium.
Speaker 3 (34:45):
I love that, a little partnership with Aveley Farms, a
beautiful little space there. We're gonna try a couple more
and we'll be back with our good friend David from
Diamondback Brewing. Thank you so much for listening today. Ninety
three point one w POC. What's you try.
Speaker 5 (34:59):
Next keep going darker. Where do you want to go? Hobby.
Speaker 3 (35:02):
I'm trying to think of like what I haven't had
before because I love Green Machine and I know that one.
Speaker 5 (35:06):
Well, the Bama is a black I PA, So I
don't know what a black I PA is.
Speaker 3 (35:11):
Let's try that. I've probably had one before in my life,
but I can't think of it.
Speaker 5 (35:16):
Yeah, the uh, I guess the style kind of technically
started out as Cascadian dark aaleale, but nobody knows what
that is. Uh, It's it's kind of like I've heard
that before. I don't know if you remember I pl
India pill logger.
Speaker 3 (35:32):
That sounds familiar.
Speaker 5 (35:33):
People figured out that was also confusing, and now they're
just calling it cold I p A.
Speaker 3 (35:38):
I mean, is that what a cold I PA? I
was going to ask you about that.
Speaker 5 (35:41):
If if you want to get really technical. The brewer
that originally coined the term cold I PA had a
couple extra stipulations that you know, it's supposed to have
corn in it to make it dryer, and crisper's supposed
to be higher alcohol content, so he might have had
a little more intention with the name. But yeah, I
think brewers and marketing have just taken over and just
(36:03):
been like anything hoppy and logger is now cold.
Speaker 3 (36:05):
I pay okay, because I saw cold ipa at the
Timonium location. I just was, you know, kind of laughing
on the inside, thinking, well, they're all cold, they're coming
to us cold. So I don't know what that means, but.
Speaker 5 (36:15):
Just means it's basically a logger that's treated kind of
like an IPA. It's hopped like an ipa.
Speaker 3 (36:20):
And you're saying that this is this black I pa
is kind of similar to that.
Speaker 5 (36:23):
So just kind of more of a reference. How Cascadian
Dark Hill the name fell to the waist.
Speaker 3 (36:28):
Side, Oh gotcha?
Speaker 5 (36:29):
Okay, sorry it was a little more straightforward, but yeah,
I mean most black I pas that you have typically
use a yeast that is a little more like a
West Coast IPA east, where the East character is actually
very clean and doesn't contribute a lot of flavor to
the beer. This is a little bit different just because
(36:49):
we used our hazy IPA East. Okay, So hazy i
p A yeast generally have a lot more of a fruity,
you know, more estuary yeast. Esters basically just means the
flavor that the yeast produces and butsk beer.
Speaker 3 (37:02):
All these technical terms today. No, this is good.
Speaker 5 (37:04):
Not to make it too technical, like, Okay, you're doing
a great job.
Speaker 3 (37:06):
You're doing I think I'm following along.
Speaker 5 (37:08):
But yeah, the the ester is coming from this are
a lot fruitier. So I find that when we use
the hazy IPA yeast and a beer that's darker like this,
it actually throws off some more like dark cherry and
berry kind of flavors that you don't necessarily normally get
from a black i PA. But I think really compliment
the hoppy flavors of a black i PA. This is tasty,
(37:29):
it's jammy sometimes.
Speaker 3 (37:31):
Yeah, it's interesting. I don't think I've ever had a
black i PA. This is actually very tasty.
Speaker 5 (37:36):
Yeah, it's a little bit of a mashup kind of
between like a hoppy porter almost.
Speaker 3 (37:41):
Yeah, is it? This might be a stupid question, so
bear with me. Is it easier to brew an IPA
than other things? I guess, Mike, why does it feel
like i pas are the standard for most craft breweries.
Easier might not be the right word, but like, sorry,
(38:02):
we're trying to figure out aw TikTok to. I feel
like I pas end up being the specialty of craft breweries,
many of them.
Speaker 5 (38:10):
There is a bit of market research on it. You
can take a beer that's not an I p A
labeled an I p A and it will become your
best seller. It's the theory kind of is that it's
a familiarity thing, is that everybody knows roughly what an
IPA should taste like. So when they go out to
a bar or a restaurant and they don't know what
(38:34):
they're looking at in the selection of craft beers, they
can just latch onto. I know an I PA is
roughly going to be what I'm going for, So it
doesn't really matter what brewery it is. As long as
it's labeled I p A, I'm going to go for it.
So it's kind of the market driving just the market
demand's I p A. I don't mind it. I love
I PA myself, but I do think you know, stuff
(38:57):
like the loggers that a lot of reft ferees are
putting out these days kind of get forgotten about.
Speaker 3 (39:03):
Because of the marketing of IPA.
Speaker 5 (39:05):
Yeah, yeah, I mean you were talking about how much
you originally loved Blondale, and a lot of that was
just breweries that knew that they needed to have a
lighter option available for people, but putting the time and
effort into making a quality logger was a lot harder.
So they cranked out blondales for a long time. And
(39:26):
you're saying you've seen blond aales kind of go down
and availability. I think that kind of goes hand in
hand with the increase of in breweries that are now
producing quality loggers and realizing that they can produce quality.
Speaker 3 (39:39):
So, you know, I love these two our social media
social media queens to figure out dam it, I should
have asked you when you came in, what is your
music of choice? Are you a country fan? It's okay
if you say no, Like, I'm not going to kick
you out of here.
Speaker 5 (39:57):
I'm kind of all over the place, honestly. If we're
tiptone into country territory, I'm going for like some culture wall,
some Zach Brown, definitely like some folk and bluegrass type
of stuff. But I mean a little bit of everything rock,
you know.
Speaker 3 (40:12):
That's fair. We're talking to David Hooper. He's the head
brewer for Diamondback Brewing. It's been a great opportunity here
today to taste some of these beers. Diamondback has two locations.
They have one locus point right off of Fort Avenue.
They also have one this newly opened open in October ish. Yeah,
it's September October something like that.
Speaker 5 (40:29):
In six months.
Speaker 3 (40:29):
Yeah, up there in Timonium. It's a joint venture with
Aveley Farms Coffee. It's really a fantastic location. And I've
just had so many great memories at both of your
locations already over the years, so I appreciate you coming by.
We just tried one more beer during the songs. What
was the one that we just had, the black Ipa?
Speaker 5 (40:44):
Yeah, that was the Bam Black Ipa. So that's kind
of an interesting It's almost like an ipa and a
porter mixed together. You know, nice dark beer, a little
bit higher alcohol content around seven percent, but you know,
nice and hoppy. It's I don't know, kind of a
weird one, but it goes well with this type of season,
you know, Yeah, colder weather you want a little bit
(41:06):
of a darker beer.
Speaker 3 (41:07):
I feel like wintertime, colder weather is more of the
darker beer season, right, that's when you start to get
more of them out there. Well, David, this has been awesome.
I appreciate you being my guinea pig. It's my first
first February situation here that I wanted to try. I've
been trying to do this for years, but I haven't
had my own show. I've always been a part of
the Lori to Young show. So now that I have
my own, I was like, I'm doing it. I'm doing February.
(41:27):
I don't care who what anybody else says. So thank
you for coming by. Both locations are probably open right now,
right I know, Timonium is open, is Locus Clock.
Speaker 5 (41:35):
Yeah, we're open at both spots.
Speaker 3 (41:37):
They're cranking. So hey, if you're looking for a great
place to stop this weekend, Diamondback Brewing is the place
to go. Website if they need to find it, just
look up diamond Back Brewing.
Speaker 5 (41:44):
Yeah, I believe it's just Dimmacbeer dot com.
Speaker 3 (41:46):
I love that. Love that well, David, Hey, listen, thank
you so much. I appreciate you, and hopefully our past
will cross again here in the near future.
Speaker 5 (41:52):
Yeah. Absolutely, thanks for having.
Speaker 3 (41:53):
Me so good.
Speaker 2 (41:54):
It's so good.
Speaker 1 (41:54):
It's only the good stuff.
Speaker 2 (41:56):
The Saint Pierre's Show three to seven on ninety three
point one w p OC
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On Purpose with Jay Shetty
I’m Jay Shetty host of On Purpose the worlds #1 Mental Health podcast and I’m so grateful you found us. I started this podcast 5 years ago to invite you into conversations and workshops that are designed to help make you happier, healthier and more healed. I believe that when you (yes you) feel seen, heard and understood you’re able to deal with relationship struggles, work challenges and life’s ups and downs with more ease and grace. I interview experts, celebrities, thought leaders and athletes so that we can grow our mindset, build better habits and uncover a side of them we’ve never seen before. New episodes every Monday and Friday. Your support means the world to me and I don’t take it for granted — click the follow button and leave a review to help us spread the love with On Purpose. I can’t wait for you to listen to your first or 500th episode!
Crime Junkie
Does hearing about a true crime case always leave you scouring the internet for the truth behind the story? Dive into your next mystery with Crime Junkie. Every Monday, join your host Ashley Flowers as she unravels all the details of infamous and underreported true crime cases with her best friend Brit Prawat. From cold cases to missing persons and heroes in our community who seek justice, Crime Junkie is your destination for theories and stories you won’t hear anywhere else. Whether you're a seasoned true crime enthusiast or new to the genre, you'll find yourself on the edge of your seat awaiting a new episode every Monday. If you can never get enough true crime... Congratulations, you’ve found your people. Follow to join a community of Crime Junkies! Crime Junkie is presented by audiochuck Media Company.
Ridiculous History
History is beautiful, brutal and, often, ridiculous. Join Ben Bowlin and Noel Brown as they dive into some of the weirdest stories from across the span of human civilization in Ridiculous History, a podcast by iHeartRadio.