February 14, 2025 • 29 mins
It was a slow week due to the Super Bowl hangover and the snow that came through the area, but we still had some fun. Thursday (2/13) we had a lot of fun talking about the weird places you have fallen asleep. You all had some incredible stories for me. Thank you so much for calling in and sharing them.
On Friday, Valentine's Day, we had Justin from Farmacy Brewing in the studio as part of our FeBREWary fun. Farmacy is one of my favorite (possibly my favorite) brewery in the Baltimore area.
When you're listening, you might notice the conversaiton with Justin feels a bit disjointed at times. What you're hearing is a combination of the pieces from when we talked on the air combined with an off air conversation.
Thank you for calling in and participating with the show. And thank you for checking out the podcast!
On Friday, Valentine's Day, we had Justin from Farmacy Brewing in the studio as part of our FeBREWary fun. Farmacy is one of my favorite (possibly my favorite) brewery in the Baltimore area.
When you're listening, you might notice the conversaiton with Justin feels a bit disjointed at times. What you're hearing is a combination of the pieces from when we talked on the air combined with an off air conversation.
Thank you for calling in and participating with the show. And thank you for checking out the podcast!
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Look at this all. Yeah, that's good.
Speaker 2 (00:01):
We miss any of the Saint Pierre's show this week,
don't worry.
Speaker 1 (00:04):
We've got you covered.
Speaker 2 (00:06):
It's only the good stuff on the Saint Pierre on
Air podcast.
Speaker 3 (00:10):
What's going on? It is Valentine's Day. It is the
end of another week of the Saint Pierre Show here
on ninety three point one WBOC. Thank you for tuning
in at any point during the week and listening, and
if you called in to participate, and thank you even
greater because I appreciate that. I've been reading this book.
It's called First Time Caller. I guess you would call
(00:31):
it a romance novel. The author is based in Baltimore.
Her name is B. K. Borrison, and the book essentially
revolves around a guy that hosts a nighttime romance show
or romantic show or people call in to get love advice,
like a love line kind of thing, I guess. But
I was reading the book and just thinking to myself,
this is what radio was when I was younger, Like,
(00:52):
this is what I thought I was going to be
getting into when I decided to go into the radio industry.
As these call ins and you're talking to people all
the time, and you had this connection with the audience.
And you know, if people just don't talk on the
phones the same way that people don't call the same
way that they used to it, that's okay. I'm not
not mad, I'm not judging, but we just don't get
the phone calls the way that we used to it.
(01:14):
And I get it because I'm guilty of that too.
I never answer my phone. I never call people. I'm
a texter, or I don't talk to you. That's essentially
how it works. When my wife says, hey, can you
please call the car place, I'm like, no, I can't.
I can't call them. I just I cannot physically pick
up the phone and call anyone. So I get it,
but I do miss I miss that connection. So whenever
(01:35):
there's a long way to get to this point, whenever
you call in to my show, you have a comment
about a topic that we're discussing, or if you just
call in for any random reason whatsoever, I just appreciate it.
I appreciate it that you take some time out of
your day to call and connect and participate. It just
means a lot to me. We had kind of a
slow week around here. We had some snow. Whenever it snows,
(01:58):
people really aren't calling because they're just thinking about other
things in life. So kind of a slow week, a
little bit of a Super Bowl hangover situation on Monday.
We did have a great conversation on Thursday. What were
we talking about? Oh right, we were talking about falling
asleep in weird places, right, like the weirdest place you've
fallen asleep. We've got some great calls about that, so
we'll dive into that. Also Friday, Valentine's Day, we had
(02:21):
Pharmacy Brewing stop by. Pharmacy Brewing is arguably my favorite
brewery here in the Baltimore area, so I had them
stop by as part of my febrew Airy campaign where
we highlight different local breweries in the area. So that
was great to have them come by. They brought some
delicious beers to taste. Had a great time with that.
So I want to make sure you hear that conversation
(02:41):
and you hear Justin Harrison talk about the different beers
that they have in the history of the brewery as well,
So we'll have that conversation here at the end of
the podcast as well. Look, I know the world is crazy,
I know there's a lot of stuff going on right
now that can be really heavy, it can be really
weighing on you. I just appreciate that you try to
unwind with us, that you try to distract yourself from
the craziness of the world. I have gotten a few
(03:03):
messages from people asking why I'm not talking more about
current events, and realistically, I don't want to talk about
them anymore. Most of them are depressing. It's kind of
sad a lot of the things that are going on
right now. I don't want to keep bringing it up,
and I think a lot of people listening also don't
want to hear the misery that is going on. So
I'm trying to keep it fun, trying to keep it light,
and I hope that you guys are appreciating that. So anyway,
(03:25):
let's dive into the best moments from this week on
the Saint Pierre Show. Again, thank you so much for listening.
Speaker 2 (03:30):
It's only the good stuff, So good, so good.
Speaker 3 (03:33):
On the on air podcast, I'm Saint Pierre was asking
for weird places that you've fallen asleep. Let's go to
the phones. Hi, who's this okay, Webster, where's the weirdest
place you've ever fallen.
Speaker 4 (03:44):
Asleep in a metro train?
Speaker 3 (03:49):
Standing up in a metro train like one of the
ones in DC. Yeah, going to and from work.
Speaker 4 (03:53):
I would catch the metros, but I would wind up
at the Pentagon and on the way in it was
like morning, and I would just standing up against woman
close in the middle.
Speaker 3 (04:03):
They just pass out. Wow. I mean I've seen people
passed out on the metro before, but not usually because
they were tired.
Speaker 4 (04:11):
Yeah. Sure, they used to be coming back from a
cat's gape.
Speaker 3 (04:13):
Hi, who's this? Hey? What's going on?
Speaker 1 (04:16):
Paul?
Speaker 3 (04:17):
You're calling about the weirdest place you've fallen asleep? Absolutely
in the cemetery. Okay, So what brought you there?
Speaker 4 (04:24):
There?
Speaker 3 (04:24):
People for a living now, okay, well that makes sense.
You were at work and you know, knotted off under
a tree somewhere. All the times Paul has called in,
I never put together that he worked in a cemetery,
and it just it makes so much more sense. Now, Paul,
let's go back to the phones. Hi, who's this? Yes,
my name hey, Rita. What's going on? You're calling about
the weirdest place you fall asleep? Yes, I'm not the
(04:45):
one to fall asleep one of my sisters said, we
were at a casino and she was playing the machine
falling asleep at the casino machine. Yes, And the guards
started to come over to her, and we told the
guards that's okay, she's our sister.
Speaker 1 (04:57):
From watching her, she does that all the time.
Speaker 3 (04:59):
She doesn all the time. It's fine machine. Yes. How
long were you there?
Speaker 1 (05:05):
Oh we were in there for about an hour?
Speaker 3 (05:07):
That's impressive. And then we took her home. Yeah. I
guess at that point, when you're falling asleep with this
lot machine, it's probably time to hang it up and
head on out. So I love that. Weird places you've
fallen asleep. Let's go back to the phone size. Who's
this Hi?
Speaker 4 (05:20):
This is Kim.
Speaker 3 (05:21):
Hey Kim, what's going on? You're calling about people falling
asleep in weird places? Yeah, okay, what do you got? Well?
Speaker 2 (05:26):
I was at a winery with friends.
Speaker 3 (05:28):
I love how this is starting already. I love it.
Asleep in the port of potty. Oh, this is glorious.
It's the talk that they will never let me live down.
Let me just tell you that, no, they never. That
is going to follow you around forever, like to the
point where you just have to own it and be like, yep,
that's me forever.
Speaker 2 (05:49):
Yep, I do own it.
Speaker 4 (05:52):
It is what it is, right.
Speaker 3 (05:53):
I had a really good time though clearly clearly pye,
who's this? Hey John, what's going on?
Speaker 4 (06:00):
It was getting a quick call, wasn't it. I just
heard you in the radio about falling asleep and now
it wasn't about me, but it was my dad. I
was in court with my dad one time and he
had fell asleep in the court court room and the
judge I had to wake him up.
Speaker 3 (06:10):
Oh my gosh, was he there? Like was he in court?
Like was he on triumphs out?
Speaker 1 (06:14):
Oh?
Speaker 4 (06:14):
He was, and he was waiting for an hear And
then I went with him and uh, and he ended
up falling asleep and he leaned on the gentleman next
to him, but he ended up the judge ended up
waking them up before his Uh it was even his turn.
Speaker 3 (06:26):
I love that. I mean court is kind of boring, Yeah,
oh yeah it was.
Speaker 4 (06:31):
It was actually really fun.
Speaker 3 (06:32):
That is very funny. I could just picture him like
leaning over. It's like when you're on a plane you
just sort of like lean on the person next to
you for a little bit. That's great. So good.
Speaker 1 (06:39):
It's so good.
Speaker 2 (06:40):
It's only the good stuff. The Saint Pierre's Show three
to seven on ninety three point one.
Speaker 3 (06:46):
W POC joined me in the studio today because we've
got our February event going on. I've got my new friend,
Justin Harrison from Pharmacy Brewing.
Speaker 1 (06:53):
Hey, Justin, Hey, how you doing.
Speaker 3 (06:55):
I'm doing great. I gotta tell you. Pharmacy is one
of my favorite local breweries here, and I think part
of it is because of the farm atmosphere and like
as you go up there, my daughter loves checking out
the horses and all that. There's just there's a good
vibe of just kind of sitting outside with the farm
and the quiet and everything. It's just so nice.
Speaker 1 (07:12):
Yep, no, thank you, Yeah, it's We just had our
fifth anniversary back in the fall. Rats. But the family
farms been existing since nineteen sixty one, so it started
out just like a lot of farms. We had a
little bit of everything. But my father is an equine veterinarian,
so in the early eighties he came back from bet
school with my mom and they started the horse operation.
(07:34):
So that's kind of where that came from. But we
also raised cattle, we've got hay and pasture crops, we've
got grain, and then over the past couple of years
we kind of grew a CSA farm market, an orchard,
and that kind of evolved into the brewery.
Speaker 3 (07:49):
Yeah. I noticed with the well, first of all, let
me go, let me backtrack for one second. Where is
pharmacy brewing case somebody listening has never been and has
never heard of you guys.
Speaker 1 (07:56):
You know, so we're thirty one hundred black Rock Road.
It's Reister's Town, Maryland. Well, that's considered it is. Okay,
it's pretty wild, but we're definitely between the Butler side
of things, So between Butler and Hampstead off a black
Rock Road there.
Speaker 3 (08:09):
Yeah, it's a really nice, nice drive to right up
Falls Road essentially until you get to black Rock and
then you just you know, make that turn. I noticed
with the beers at your place, they always have some
sort of element or item from a farm. It seems
like there are beers that have beats in them, Like
there's always something in the description. I'm like, I've never
seen a beer with that before. That's interesting. Yeah, we
started out kind of like a homebrew nerd.
Speaker 1 (08:31):
I think like a lot of the brewery backstory, it's
kind of like quintessential, right, But we were doing this
and at the same time we had our farmers markets,
we had our CSA, so there'd be weekends where people
would pick up everything or we'd have extra. And so
some of the very first beers that I brew they
were pretty weird. We used carrots, we used beat juice,
(08:51):
and some of them definitely went down the drain. But
after a while we really started to tinker and like
figure out what worked and what didn't sure, and and
then as the garden kind of grew, we realized, well,
you know what, we really love a lot of the
berry crops that we can grow. We have a pretty
sizable orchard now, so everything from peaches and apricots and
plums to apple. We're starting to get into cider apples
(09:13):
as well, so I hope in a few years will
be offering that. And then the grain element came in,
so we can always grow wheat and oats and a
little bit of barley, but we typically focus on the
grains that we can use kind of raw or unmulted,
because they'll go into a lot of the farmhouse style
ales that we produce.
Speaker 3 (09:29):
I always think it's cool when I see the list.
If when we go to visit and we see the
list and it has all the different elements, because every
local brewery has its own vibe, but there is something
different about what you guys are doing, Like we don't
see the same elements in your beers that you see
anywhere else, and I think that's something special. That's cool.
Speaker 1 (09:44):
Yeah, thanks, I hope. So, I mean, that was our
plan from the beginning, right, we had been to a
lot of breweries. I was able to go in and
the early twenty tens go around in any place that
would let me in and sit and just talk or
watch what they're doing, clean out the mash ton, whatever
it was. If they let me do that, I could
try to lean a little bit of information from them.
(10:04):
So I had no formal education in brewing or anything
like that, but I knew that I wanted to blend
in the garden element. So we do some stuff with
like sun dried cherry tomatoes and things that come out
of the greenhouses. We do a lot of tropical plants too,
So some of our beers have ginger or tumeric or
figs or high biscus flour something like that. And we
grow all of that on the farm.
Speaker 3 (10:25):
I love that. Well, justin, we're gonna taste. You brought
a bunch of samples here, so we're gonna taste a
couple of these, but we gotta pay some bills first,
So why don't we do that. We'll taste some beers,
we'll come back, we'll talk a little bit more about
pharmacy brewing. Thank you guys so much for listening today.
All right, so what do we got first here? Justin?
What do we do?
Speaker 1 (10:38):
So? We brought a lot. Yeah, so I brought a
few of my favorite styles, but we have a.
Speaker 3 (10:43):
We're not gonna drink all these today, No, I brought.
Speaker 1 (10:45):
This for everybody here too. We don't have to go
through a full case of beer. That's okay. But we
have a Valentine's Day special this evening from five to
eight and it's a beer and dessert pairing. So we
teamed up with Bag Cookie Bakery. They're coming out the
ladies there and they're bringing of idea desserts and we
collaborated with the whole idea of what beers would go
well with different desserts. Smart, So we brought a couple
(11:08):
of those beers. And then I brought one of our
favorites right now that has been on the tap menu.
That is a farmhouse I pa. So it's kind of
a blend of our two favorite styles. It's it has
that kind of classic Belgian, kind of funky farmhouse element
with hazy I pa. That's what we really like.
Speaker 3 (11:22):
So what do you think should be the first one?
What do you Let's let's start out. Are you okay
with sour beers?
Speaker 1 (11:26):
Okay, let's do so we do ruby slippers, so that
that's going to be on the flight menu this evening. Okay,
So so that is.
Speaker 3 (11:36):
A careful you other sound I know, right, you said
ruby slippers, especially for tonight.
Speaker 1 (11:42):
Yep, this is one of the specialists we've brewed this beer.
Dozens suppose, right? Yeah? So this is a Goes, which
is a sour German wheat beer.
Speaker 3 (11:51):
Is that how you pronounce it goes? Because I have
heard so many different versions from people.
Speaker 1 (11:55):
Some people say goza. I've never heard it that way.
I don't. I don't think in the tradition German languages
said that it goes and it's a it's meant to
be a sour German wheat beer. Supposed to have approximately
fifty percent wheat in the grain bill and then a
little bit of sea salt, a little bit of coriander.
In our version, we add blueberry, raspberry and BlackBerry too,
(12:16):
so it's definitely light refreshing.
Speaker 3 (12:18):
Yeah, no, it's good. And there's other goes. Is if
you that I've had before where the salt can be
a little overpowering. You know, this doesn't have that same
feeling like you feel it. You taste it, and it
has the sour to it, but it's not it's not
taking away from the flavor of the beer. This is
what I'm trying to say. Yeah, no, I'm terrible at
describing flavors. It I'm trying.
Speaker 1 (12:39):
Yeah, but you're spot on exactly. Sometimes you don't want
that overpowering. I think that that's something we strive for
at the brewery. There is like I want you to
so number one, I want you to know that there's
there's some berries that are in this and we're growing
them on the farm. That's that's the first thing when
you come in. I want you to see that on
the menu, taste that in the beer. That's always been
the primary point. But then when we design a recipe
(12:59):
and I look at like the diff for elements. I
want it balanced. I really want you to to not
struggle with it. I've been to places and it's like,
you know, you're so excited, this is their flagship, or
this is something that's a special one off. You get
in there and it's a challenge to get through it,
or it's just overwhelming. It's over if you buy a.
Speaker 3 (13:17):
Six pack and you're like, well, I can only do
one because there's not going to be any more of
these today. Exactly too much?
Speaker 1 (13:22):
Yeah, exactly.
Speaker 3 (13:23):
So this is good. It's very it feels very refreshing.
It's perfect. It's pink, so it's perfect for Valentine's Day.
Speaker 1 (13:28):
And I think I think they made like a mixed
berry short bread or something like that that's going to
go along with it. That sounds delicious. So actually I
can pull that up here figure out exactly what they
have on their menu.
Speaker 3 (13:40):
Is that starting at five tonight when you guys open
or yep, that's starting at five, So we open at four,
get set up, yeah, and then they'll be there at five.
That's really good. I do feel like I've had this before,
the atcher.
Speaker 1 (13:51):
We've tried to do you want to do a seltzer
or do you want to jump to one of the stouts?
Speaker 3 (13:55):
Probably seltzer before. If we're going to do seltzer's fine,
there's no coming back after a stout.
Speaker 1 (14:00):
That's great.
Speaker 3 (14:03):
I do kind of like how I don't know if
brewers like it, but I do kind of like how
brewers are getting invested in some of the the seltzers
as well because it's becomes such a popular thing. I
would imagine you sort of have to adapt and jump
into that because just the seltzer business as itself is enormous.
Speaker 1 (14:19):
It's it's weird. I didn't think getting into home brewing
and now getting into brewing and being in the business
for five years. In that short period of time, we've
gone from the rise of like hazy ipa right to
the rise now of seltzer to now we're getting into
like not like n A B right like and it's
(14:40):
it's something I never thought what happened. It happened so fast.
Really does go from like one month to the next
and the trend changes or something like that. Our our
heart Seltzer program, you know, we were able to do
that where try and error, same deal. I had some
in the beginning and they were horrible. I dumped them
down the drain. There's a whole other process yeah to it.
(15:01):
Then just brewing beer. You're basically starting with a totally clean,
isolated palate or canvas, and then you're trying to add
in the flavors you want. So this is like an
orange crush. Its orange juice that we fresh squeeze a
little bit of tangerine orange zest. But the problem that
I experienced and the thing that we've tried to work
(15:21):
on and I think we've gotten a lot better, was
going into whatever your flavor profile is. So we do
some stuff that's more in that, like tonic realm, where
it may have some herbs or flowers or something else,
plus some type of fruit or some type of other
kind of sweetness that kind of goes in. That balances
it out. If you don't have a clean canvas to
begin with and you have a bunch of like fermentation flavors,
(15:43):
yeast and other stuff, it's going to be terrible down
the road. So we had to figure out filtering and
everything else to get there. Dedicating the space for it, Yeah, exactly.
The tank has to be particular as far as what
we want to use and how long it's going to
sit there, and then filtering through to make sure that
we have a totally crystal clear product before we then
add in the rest of our adjuncts.
Speaker 3 (16:04):
Yeah, so are you doing any you mentioned it before,
are you making any na beers or have you guys
not cross that bridge yet?
Speaker 1 (16:10):
We haven't gotten there.
Speaker 3 (16:11):
That's okay.
Speaker 1 (16:12):
And the biggest challenge again, like seltzer was a whole
new game and now and the RTD type drinks that
are coming out and they're very popular, that's a whole
new game. A lot of them have alcohol or spirits
in it where we need a different license to handle that.
Any side of things, is you worry about pasteurization, shelf stability,
(16:32):
all these things. You don't have the alcohol in there
that keeps the product stable. Interesting, I never had that,
and so it's really scary to take your you know,
your nab er, put in a can, have it available
for your customer. You don't know how it's stable it's
going to be when it's out in the marketplace. So
I worry about that. So we've held back. We've we've
tried some experimentation. Nothing I've been thrilled with I.
Speaker 3 (16:54):
Would imagine too, though you know, a small business like yourselves,
it's probably not the reason people are coming to pharmacy no,
Like it could be a great option for someone that's
coming with their friends and isn't looking to drink. But
at the same time, if people are coming to pharmacy,
there's an expectation of what they're going to get when
they arrive, right, It's not like going to a concert,
where like anybody's going to buy a ticket to a
concert sober not sober, whatever. You have to have different options.
(17:17):
If you're coming to pharmacy brewing, you're probably going for
a reason.
Speaker 1 (17:21):
Yeah, you know, I hope so. But I do also think,
you know, when you think of options for our customers
that come out, I don't I don't want to turn
people away that are they're kind of being tagged along,
so to speak, and.
Speaker 3 (17:34):
There's a birthday party they're coming to or whatever, Yeah.
Speaker 1 (17:37):
And we don't have something for them. It makes it tough.
So we try to offer something for everybody.
Speaker 3 (17:42):
Getting into the seltzer game. I think is smart on
that front, because I think having a seltzer, having a sour,
having a stout like having you're you're checking off all
the boxes. You're giving options for all the different beer
lovers and drink lovers. Yep, out there, that's a that's
a good plan.
Speaker 1 (17:56):
You want to dive into the world of the stout.
Speaker 3 (17:58):
Well, yeah, sure, what we do is an imperial stout. Yeah,
Imperial is the word that scares me, but I'm down.
Speaker 1 (18:04):
Okay, Well I brought two.
Speaker 3 (18:06):
All right, so we got imperial stouts ready that we
put it? You put it the Imperial Yeah, there's.
Speaker 1 (18:10):
Two of them. Okay, we'll have both of these tonight. Okay.
So I brought full Stack, which is a blueberry hazel
up maple syrup barrel aged stout.
Speaker 3 (18:19):
Interesting. Uh.
Speaker 1 (18:20):
And then the I Love You five thousand, which was
our fifth anniversary release, that is a chocolate raspberry crumb cake.
Speaker 3 (18:27):
My god, these are perfect for Valentine's stuff. So which
ones' first?
Speaker 1 (18:30):
Let's start, Yeah, let's start with the blueberries. So this
this is like considered an imperial breakfast out. We added are.
Speaker 3 (18:37):
There's still tickets available for tonight, by the way, so
it's actually there's no tickets.
Speaker 1 (18:40):
It's okay, but we we have a pretty large selection
of options for for folks as they come out, so
we'll have up to four different flight and dessert pairing.
Speaker 3 (18:53):
I'm gonna ask you again on the air.
Speaker 1 (18:55):
That's why we can do two and two.
Speaker 3 (18:56):
It was like sold out. I wouldn't waste too much
time on it. But if people can still.
Speaker 1 (18:59):
Come, absolutely no, that's g I appreciate it.
Speaker 3 (19:01):
So all right, full stack cheers. Okay, yep, that's good.
That's really good. I can taste like the sweetness, like
the yeah, it takes a second ford all the develop here.
Speaker 1 (19:14):
It warms up.
Speaker 3 (19:15):
Ye Oh, that's really good. That would be dangerous. Imperials
are dangerous. I'm saying here with Justin from Pharmacy Brewing,
we've tasted a few of these here. So what have
we tried so far? We had a not a cider.
We had a Seltzer yep.
Speaker 1 (19:27):
So we had the orange crush Seltzer okay, and then
we tried our ruby slipper Goes.
Speaker 3 (19:31):
Which is going to be available tonight at your special
Valentine's Day events, so let's talk more about that. That's right, yep.
Speaker 1 (19:36):
So we teamed up with Bad Cookie Bakery, so they're
bringing a variety of desserts out for this evening. It's
five to eight pm, so you can come before after
dinner whatever works for your time.
Speaker 3 (19:46):
You're in dessert.
Speaker 1 (19:46):
This is at the perfect but we we took a
variety of what we had and talked to them about
what desserts they could possibly make and what would team
up or pair up well. So the idea was you
can come out and it's a sample of beer and
a perfect fite of dessert.
Speaker 3 (20:01):
Whatever it is that sounds so good? Again, where can
people go to find out the information about this or
to get details of where you guys are sure?
Speaker 1 (20:08):
So they can go to Pharmacy Brewing dot com. Our
website has a calendar of events. They can also go
to Instagram or Facebook and check out the events as well.
Speaker 3 (20:15):
And it's pharmacy with an F, pharmacy farm, a s
got it farm, got it all right? So this other
one that you just poured a second ago, that one
of the Imperial Stouts, the full stack full stack that's
not tonight? Right? Is that it is? It is tonight?
Speaker 1 (20:26):
Okay, So we have kind of a tartan fruity flight
pairing and then we have more bold and decadence. So
the barrel aged Imperial Stouts that's kind of in the
heavier decadent yep. So this full stack was based on
kind of like a blueberry maple syrup pancake breakfast, blueberries
off the farm, organic maple syrup, and then toasted hazel
(20:47):
nuts at this.
Speaker 3 (20:48):
Time, you know what I mean, it's like ranting about
like different styles of beer might not be the way
to go, Which is why I'm recording separately too, so
I can post more on the website if anybody is
interested to learn more about what we're doing.
Speaker 1 (20:58):
Yeah, And I think the thing that I have seen
and heard and just like us talking here is having
a space that's kind of relaxing. You can kind of
come out, even if it's after work. We typically even
on a Friday night, you know, we open at four
and we're only open four to eight. It's a pretty
small short window, but we have groups that come out.
We have our regulars that come out. Everybody meets there,
(21:20):
they want to relax. It's the beginning of the weekend.
They try to unwind. We always have food trucks and
they kind of rotate around, so this whole weekend we
have three different food trucks each day. That's on our website.
We kind of go from there.
Speaker 3 (21:32):
I gotta show you this. Bear with me for one second.
Let's see if I can. I gotta find February of
last year because we went for my birthday.
Speaker 1 (21:40):
You'd be good with the five thousand that'st out. You
want to go for, let's do it. I mean, if
you want to, Yeah, I'm good. These are all yours,
So however, you want to drink some, share some.
Speaker 3 (21:52):
There was a Grateful Dead cover.
Speaker 1 (21:53):
Band Oh okay, and you had Jerry Tripster's.
Speaker 3 (21:56):
And she and another one of the girls in our
group were just dancing their asses off the whole time.
And it was so funny, like getting up there and
dancing with the old hippies that were hanging out for
the show. Is this one of them? Oh yeah, oh wow,
just up there? Oh yeah, yep, there's It was a
great video. There's a guy like full tided ee outfit
(22:16):
that was like kind of dancing over here. He's sort
of seeing it there he is. He like sort of
seemed annoyed at first, but then he started to get
into it. We're like, we're interrupting.
Speaker 1 (22:24):
Their moment, I know.
Speaker 3 (22:27):
But the girls, they were loving life. They were having
so much fun. But that's the kind of vibe at pharmacy.
I mean a lot every local brewery has its own vibe.
It's a chill, relaxed vibe. But I never feel I
never feel any pressure at pharmacy like I do feel
like it's just like anybody comes hang out, drink and relax.
(22:49):
You know, some places it's like, oh, we're gonna have
enough time to get in line to get a beer.
Like what's like, I never feel the pressure that you
might feel somewhere else.
Speaker 1 (22:56):
We tried very hard to kind of set it up
that way so that it works for everybody to kind
of get around to not have to worry. We've had
complaints in the past where like, oh, the line for
the bathrooms too long, so then we try to fix that.
We try to, you know, adapt the line of the bathroom,
so we we have outdoor spot of pots whatever. We
set up things to make it work for people. But
(23:16):
that I think when we started this, you know, my
wife and I we've got a young family, so and
I mean, you guys see other folks that bring their
kids out. I get that connection. I think at first
I thought it was a little funny because I was
like we're at a brewery. Everybody wants to bring their kids.
We have one year old, birthday parties, everything. But you
(23:37):
start to realize that it's it's that it's that third space.
So it's it's not home or work, but it's a
place that you're gonna go and you're gonna meet everyone there,
or bring your family that's out of town and they're
coming in to visit, or something like that. And that's
what we wanted in showcase the fact that we have,
you know, this history with Maryland agriculture and what we're doing,
and then also the fact that we're trying to do
(23:59):
something new by bringing in the brewery side of things
and connecting that to everything else.
Speaker 3 (24:05):
I tell people too, what especially about local breweries is
it's not a bar. Yeah, if that makes sense. Like
I'm not going to take my kid to go hang
out at a dive bar in Baltimore. I love dive bars. No,
didn't expect, but we're not going to go hang out there.
But like I could go to pharmacy on a beautiful
spring afternoon and we can sit outside and have a
picnic lunch and drink some beers. Like I can still
(24:27):
have the adult activity of hanging out with some friends
and having a beverage. But my kid is also enjoying
the day and seeing horses and seeing nature, and it
doesn't feel strange, like it's like that was that that
that Kate Hudson movie where you got a baby at
a bar? Sorry it's Sweet Home Alabama, but you got
a baby at a bar? You know, like it's a weird,
(24:47):
but like it doesn't seem weird to bring a child
to a brewery.
Speaker 2 (24:50):
Now.
Speaker 3 (24:50):
I know some breweries have had issues in the past
with kids running rampant, but I don't ever feel that
way at pharmacy, and we feels very chill.
Speaker 1 (24:57):
So we've gotten both sides of that, where we've had
some people say, like I went in and there were
little kids running everywhere, And then we've had the flip
side where we say, I love coming to your place
because it's very family oriented and I feel comfortable there.
There's a fine line, surely that you're running a business
sharing as.
Speaker 3 (25:14):
We've left a brewery a little bit earlier than we
want to do it because we realize our kids not
feeling it today. We don't want to be the jerks
here with a loud child going nuts. We're going to
take off. That's fine.
Speaker 1 (25:23):
We respect that and kind of with from my end
where training staff and our manager and everybody else who're
trying really hard to kind of like tiptoe that line
where here the rules is how we have to do it.
We got to run our business safely. But you don't
want to miss somebody off. You don't want to turn
them away. You don't want to have them run out
of there and and say I'm never coming back and
(25:45):
I'm gonna tell everybody about it. So you try to
like walk that tightrope where you know you're still respectful,
but like, hey, these are rules, is how we have
to run it. Yeah, yeah, so and I think we
as time is going on, we figured things out. So's
so this is the I love you five thousand.
Speaker 3 (25:58):
Okay, I love you five thous again. Tell me again,
what was the flavoring?
Speaker 1 (26:02):
So this is it's I based it on a kind
of like a chocolate raspberry raspberry. So it's it's raspberry, chocolate,
graham cracker, vanilla bean, and a little bit of a
cacou nib. So you get that.
Speaker 3 (26:18):
That's the that's it.
Speaker 1 (26:20):
That's that flavor that almost has that we roast the
cacounts before we put them in the beer, so that
usually has more of that like chocolate sweetness. Was very rich,
like dark, like dark chocolate.
Speaker 3 (26:30):
I got justin from Pharmacy Brewing. We're going to wrap
up our conversation here for February. What did we just
taste justin?
Speaker 1 (26:36):
So that was our I Love You five thousand, that
was our fifth anniversary. It's a barrel aged Imperial stout
has chocolate, raspberry, vanilla, Graham crack.
Speaker 3 (26:45):
I could tell like you were saying, it's cacoun nibs.
Is that what you? Yes? Yeah, I could taste there
was like a tastes like chocolate, but it's not chocolate,
like what is it? And that's exactly.
Speaker 1 (26:53):
It has like a very rich kind of more like
a darker chocolate, very like bold flavor. But it it
bound out nicely with the actual chocolate bar that we
add into the beer as well.
Speaker 3 (27:04):
Yeah, that's awesome. Yeah, you've got one more that we're
not going to open here tonight because we've already opened
too many things, so we're gonna leave this one. But
what is this last one that you brought?
Speaker 1 (27:11):
So this is one of our newest beers. We just
packaged this yesterday. This is called Gamma Rat. It's a
farmhouse hazy ipa, so we took two different styles blended
it together. We use a farmhouse yeast that that's kind
of our preferred yeast strain in the brewery, so that
that kind of keeps going generation after generation as we
make different beers and new and exciting beers with that.
(27:31):
And then we take everything else that you would find
in a hazy ipa, so very high dry hop. We
use a lot of raw grain in this, so there's
a lot of raw oats and raw wheat that go
into the beer. But it has a little bit of
this funky side, but then all the other hazy ipa
element comes out. So really one of my favorites right
now on tap for sure.
Speaker 3 (27:49):
I'm looking forward to checking that out. All right, So again,
you got a special event going on tonight, but pharmacy break.
So first, where are you? What's the event? Let's get
to the details.
Speaker 1 (27:55):
Yes, sure, So we are located at thirty one hundred
black Rock Road. It's Racer's Town on Maryland. Tonight we
have our Bad Cookie Bakery pop up that we're doing
beer flights and tastings with them. It's from five to
eight pm, so you can come up. There's different beers
to sample. Some of the beers that we tried in
here tonight and we matched them with a specific dessert.
(28:16):
So you can do two and two, you can do
all four if you want. Whatever float your boat.
Speaker 3 (28:19):
So sounds so good. Sounds like a great option. So
if you don't have plans yet for tonight, this is
what you want to do. People can find you on
Instagram Pharmacy Brewing. It's Pharmacy with an F. They can
also look you up just Pharmacy Brewing. If you want
to google it, find it. But justin thank you so much.
I'm such a fan of your place. We love bringing
our child up there. We have a four year old
and she just enjoys being out there outside on the farm.
(28:41):
You got the horses there, you got the animal life.
It's just always such a relaxed experience. I was telling
you off the air, like I don't ever feel the
pressure that I feel sometimes. I think every local brewery
has its own vibe, its own feel to it. But
like I don't know, I just I come to Pharmacy
and I feel chill like I just I just want
to relax and hang out. That's the point I get.
Speaker 1 (29:00):
Yeah, that's awesome, that's so great.
Speaker 3 (29:02):
Well you're if that's the vibe you're going for, you
are definitely good again, So thank you so much for
coming bye, thanks for sharing more of your story, and again,
check them out tonight. They got that special going on
tonight for Valentine's Day and it starts at five, so
you gotta get out of here justin so I'm gonna
let you go. Thank you so much again, so good,
so good.
Speaker 2 (29:16):
It's only the good stuff. The Saint Pierre's Show three
to seven on ninety three point one w POC
Look at this all. Yeah, that's good.
Speaker 2 (00:01):
We miss any of the Saint Pierre's show this week,
don't worry.
Speaker 1 (00:04):
We've got you covered.
Speaker 2 (00:06):
It's only the good stuff on the Saint Pierre on
Air podcast.
Speaker 3 (00:10):
What's going on? It is Valentine's Day. It is the
end of another week of the Saint Pierre Show here
on ninety three point one WBOC. Thank you for tuning
in at any point during the week and listening, and
if you called in to participate, and thank you even
greater because I appreciate that. I've been reading this book.
It's called First Time Caller. I guess you would call
(00:31):
it a romance novel. The author is based in Baltimore.
Her name is B. K. Borrison, and the book essentially
revolves around a guy that hosts a nighttime romance show
or romantic show or people call in to get love advice,
like a love line kind of thing, I guess. But
I was reading the book and just thinking to myself,
this is what radio was when I was younger, Like,
(00:52):
this is what I thought I was going to be
getting into when I decided to go into the radio industry.
As these call ins and you're talking to people all
the time, and you had this connection with the audience.
And you know, if people just don't talk on the
phones the same way that people don't call the same
way that they used to it, that's okay. I'm not
not mad, I'm not judging, but we just don't get
the phone calls the way that we used to it.
(01:14):
And I get it because I'm guilty of that too.
I never answer my phone. I never call people. I'm
a texter, or I don't talk to you. That's essentially
how it works. When my wife says, hey, can you
please call the car place, I'm like, no, I can't.
I can't call them. I just I cannot physically pick
up the phone and call anyone. So I get it,
but I do miss I miss that connection. So whenever
(01:35):
there's a long way to get to this point, whenever
you call in to my show, you have a comment
about a topic that we're discussing, or if you just
call in for any random reason whatsoever, I just appreciate it.
I appreciate it that you take some time out of
your day to call and connect and participate. It just
means a lot to me. We had kind of a
slow week around here. We had some snow. Whenever it snows,
(01:58):
people really aren't calling because they're just thinking about other
things in life. So kind of a slow week, a
little bit of a Super Bowl hangover situation on Monday.
We did have a great conversation on Thursday. What were
we talking about? Oh right, we were talking about falling
asleep in weird places, right, like the weirdest place you've
fallen asleep. We've got some great calls about that, so
we'll dive into that. Also Friday, Valentine's Day, we had
(02:21):
Pharmacy Brewing stop by. Pharmacy Brewing is arguably my favorite
brewery here in the Baltimore area, so I had them
stop by as part of my febrew Airy campaign where
we highlight different local breweries in the area. So that
was great to have them come by. They brought some
delicious beers to taste. Had a great time with that.
So I want to make sure you hear that conversation
(02:41):
and you hear Justin Harrison talk about the different beers
that they have in the history of the brewery as well,
So we'll have that conversation here at the end of
the podcast as well. Look, I know the world is crazy,
I know there's a lot of stuff going on right
now that can be really heavy, it can be really
weighing on you. I just appreciate that you try to
unwind with us, that you try to distract yourself from
the craziness of the world. I have gotten a few
(03:03):
messages from people asking why I'm not talking more about
current events, and realistically, I don't want to talk about
them anymore. Most of them are depressing. It's kind of
sad a lot of the things that are going on
right now. I don't want to keep bringing it up,
and I think a lot of people listening also don't
want to hear the misery that is going on. So
I'm trying to keep it fun, trying to keep it light,
and I hope that you guys are appreciating that. So anyway,
(03:25):
let's dive into the best moments from this week on
the Saint Pierre Show. Again, thank you so much for listening.
Speaker 2 (03:30):
It's only the good stuff, So good, so good.
Speaker 3 (03:33):
On the on air podcast, I'm Saint Pierre was asking
for weird places that you've fallen asleep. Let's go to
the phones. Hi, who's this okay, Webster, where's the weirdest
place you've ever fallen.
Speaker 4 (03:44):
Asleep in a metro train?
Speaker 3 (03:49):
Standing up in a metro train like one of the
ones in DC. Yeah, going to and from work.
Speaker 4 (03:53):
I would catch the metros, but I would wind up
at the Pentagon and on the way in it was
like morning, and I would just standing up against woman
close in the middle.
Speaker 3 (04:03):
They just pass out. Wow. I mean I've seen people
passed out on the metro before, but not usually because
they were tired.
Speaker 4 (04:11):
Yeah. Sure, they used to be coming back from a
cat's gape.
Speaker 3 (04:13):
Hi, who's this? Hey? What's going on?
Speaker 1 (04:16):
Paul?
Speaker 3 (04:17):
You're calling about the weirdest place you've fallen asleep? Absolutely
in the cemetery. Okay, So what brought you there?
Speaker 4 (04:24):
There?
Speaker 3 (04:24):
People for a living now, okay, well that makes sense.
You were at work and you know, knotted off under
a tree somewhere. All the times Paul has called in,
I never put together that he worked in a cemetery,
and it just it makes so much more sense. Now, Paul,
let's go back to the phones. Hi, who's this? Yes,
my name hey, Rita. What's going on? You're calling about
the weirdest place you fall asleep? Yes, I'm not the
(04:45):
one to fall asleep one of my sisters said, we
were at a casino and she was playing the machine
falling asleep at the casino machine. Yes, And the guards
started to come over to her, and we told the
guards that's okay, she's our sister.
Speaker 1 (04:57):
From watching her, she does that all the time.
Speaker 3 (04:59):
She doesn all the time. It's fine machine. Yes. How
long were you there?
Speaker 1 (05:05):
Oh we were in there for about an hour?
Speaker 3 (05:07):
That's impressive. And then we took her home. Yeah. I
guess at that point, when you're falling asleep with this
lot machine, it's probably time to hang it up and
head on out. So I love that. Weird places you've
fallen asleep. Let's go back to the phone size. Who's
this Hi?
Speaker 4 (05:20):
This is Kim.
Speaker 3 (05:21):
Hey Kim, what's going on? You're calling about people falling
asleep in weird places? Yeah, okay, what do you got? Well?
Speaker 2 (05:26):
I was at a winery with friends.
Speaker 3 (05:28):
I love how this is starting already. I love it.
Asleep in the port of potty. Oh, this is glorious.
It's the talk that they will never let me live down.
Let me just tell you that, no, they never. That
is going to follow you around forever, like to the
point where you just have to own it and be like, yep,
that's me forever.
Speaker 2 (05:49):
Yep, I do own it.
Speaker 4 (05:52):
It is what it is, right.
Speaker 3 (05:53):
I had a really good time though clearly clearly pye,
who's this? Hey John, what's going on?
Speaker 4 (06:00):
It was getting a quick call, wasn't it. I just
heard you in the radio about falling asleep and now
it wasn't about me, but it was my dad. I
was in court with my dad one time and he
had fell asleep in the court court room and the
judge I had to wake him up.
Speaker 3 (06:10):
Oh my gosh, was he there? Like was he in court?
Like was he on triumphs out?
Speaker 1 (06:14):
Oh?
Speaker 4 (06:14):
He was, and he was waiting for an hear And
then I went with him and uh, and he ended
up falling asleep and he leaned on the gentleman next
to him, but he ended up the judge ended up
waking them up before his Uh it was even his turn.
Speaker 3 (06:26):
I love that. I mean court is kind of boring, Yeah,
oh yeah it was.
Speaker 4 (06:31):
It was actually really fun.
Speaker 3 (06:32):
That is very funny. I could just picture him like
leaning over. It's like when you're on a plane you
just sort of like lean on the person next to
you for a little bit. That's great. So good.
Speaker 1 (06:39):
It's so good.
Speaker 2 (06:40):
It's only the good stuff. The Saint Pierre's Show three
to seven on ninety three point one.
Speaker 3 (06:46):
W POC joined me in the studio today because we've
got our February event going on. I've got my new friend,
Justin Harrison from Pharmacy Brewing.
Speaker 1 (06:53):
Hey, Justin, Hey, how you doing.
Speaker 3 (06:55):
I'm doing great. I gotta tell you. Pharmacy is one
of my favorite local breweries here, and I think part
of it is because of the farm atmosphere and like
as you go up there, my daughter loves checking out
the horses and all that. There's just there's a good
vibe of just kind of sitting outside with the farm
and the quiet and everything. It's just so nice.
Speaker 1 (07:12):
Yep, no, thank you, Yeah, it's We just had our
fifth anniversary back in the fall. Rats. But the family
farms been existing since nineteen sixty one, so it started
out just like a lot of farms. We had a
little bit of everything. But my father is an equine veterinarian,
so in the early eighties he came back from bet
school with my mom and they started the horse operation.
(07:34):
So that's kind of where that came from. But we
also raised cattle, we've got hay and pasture crops, we've
got grain, and then over the past couple of years
we kind of grew a CSA farm market, an orchard,
and that kind of evolved into the brewery.
Speaker 3 (07:49):
Yeah. I noticed with the well, first of all, let
me go, let me backtrack for one second. Where is
pharmacy brewing case somebody listening has never been and has
never heard of you guys.
Speaker 1 (07:56):
You know, so we're thirty one hundred black Rock Road.
It's Reister's Town, Maryland. Well, that's considered it is. Okay,
it's pretty wild, but we're definitely between the Butler side
of things, So between Butler and Hampstead off a black
Rock Road there.
Speaker 3 (08:09):
Yeah, it's a really nice, nice drive to right up
Falls Road essentially until you get to black Rock and
then you just you know, make that turn. I noticed
with the beers at your place, they always have some
sort of element or item from a farm. It seems
like there are beers that have beats in them, Like
there's always something in the description. I'm like, I've never
seen a beer with that before. That's interesting. Yeah, we
started out kind of like a homebrew nerd.
Speaker 1 (08:31):
I think like a lot of the brewery backstory, it's
kind of like quintessential, right, But we were doing this
and at the same time we had our farmers markets,
we had our CSA, so there'd be weekends where people
would pick up everything or we'd have extra. And so
some of the very first beers that I brew they
were pretty weird. We used carrots, we used beat juice,
(08:51):
and some of them definitely went down the drain. But
after a while we really started to tinker and like
figure out what worked and what didn't sure, and and
then as the garden kind of grew, we realized, well,
you know what, we really love a lot of the
berry crops that we can grow. We have a pretty
sizable orchard now, so everything from peaches and apricots and
plums to apple. We're starting to get into cider apples
(09:13):
as well, so I hope in a few years will
be offering that. And then the grain element came in,
so we can always grow wheat and oats and a
little bit of barley, but we typically focus on the
grains that we can use kind of raw or unmulted,
because they'll go into a lot of the farmhouse style
ales that we produce.
Speaker 3 (09:29):
I always think it's cool when I see the list.
If when we go to visit and we see the
list and it has all the different elements, because every
local brewery has its own vibe, but there is something
different about what you guys are doing, Like we don't
see the same elements in your beers that you see
anywhere else, and I think that's something special. That's cool.
Speaker 1 (09:44):
Yeah, thanks, I hope. So, I mean, that was our
plan from the beginning, right, we had been to a
lot of breweries. I was able to go in and
the early twenty tens go around in any place that
would let me in and sit and just talk or
watch what they're doing, clean out the mash ton, whatever
it was. If they let me do that, I could
try to lean a little bit of information from them.
(10:04):
So I had no formal education in brewing or anything
like that, but I knew that I wanted to blend
in the garden element. So we do some stuff with
like sun dried cherry tomatoes and things that come out
of the greenhouses. We do a lot of tropical plants too,
So some of our beers have ginger or tumeric or
figs or high biscus flour something like that. And we
grow all of that on the farm.
Speaker 3 (10:25):
I love that. Well, justin, we're gonna taste. You brought
a bunch of samples here, so we're gonna taste a
couple of these, but we gotta pay some bills first,
So why don't we do that. We'll taste some beers,
we'll come back, we'll talk a little bit more about
pharmacy brewing. Thank you guys so much for listening today.
All right, so what do we got first here? Justin?
What do we do?
Speaker 1 (10:38):
So? We brought a lot. Yeah, so I brought a
few of my favorite styles, but we have a.
Speaker 3 (10:43):
We're not gonna drink all these today, No, I brought.
Speaker 1 (10:45):
This for everybody here too. We don't have to go
through a full case of beer. That's okay. But we
have a Valentine's Day special this evening from five to
eight and it's a beer and dessert pairing. So we
teamed up with Bag Cookie Bakery. They're coming out the
ladies there and they're bringing of idea desserts and we
collaborated with the whole idea of what beers would go
well with different desserts. Smart, So we brought a couple
(11:08):
of those beers. And then I brought one of our
favorites right now that has been on the tap menu.
That is a farmhouse I pa. So it's kind of
a blend of our two favorite styles. It's it has
that kind of classic Belgian, kind of funky farmhouse element
with hazy I pa. That's what we really like.
Speaker 3 (11:22):
So what do you think should be the first one?
What do you Let's let's start out. Are you okay
with sour beers?
Speaker 1 (11:26):
Okay, let's do so we do ruby slippers, so that
that's going to be on the flight menu this evening. Okay,
So so that is.
Speaker 3 (11:36):
A careful you other sound I know, right, you said
ruby slippers, especially for tonight.
Speaker 1 (11:42):
Yep, this is one of the specialists we've brewed this beer.
Dozens suppose, right? Yeah? So this is a Goes, which
is a sour German wheat beer.
Speaker 3 (11:51):
Is that how you pronounce it goes? Because I have
heard so many different versions from people.
Speaker 1 (11:55):
Some people say goza. I've never heard it that way.
I don't. I don't think in the tradition German languages
said that it goes and it's a it's meant to
be a sour German wheat beer. Supposed to have approximately
fifty percent wheat in the grain bill and then a
little bit of sea salt, a little bit of coriander.
In our version, we add blueberry, raspberry and BlackBerry too,
(12:16):
so it's definitely light refreshing.
Speaker 3 (12:18):
Yeah, no, it's good. And there's other goes. Is if
you that I've had before where the salt can be
a little overpowering. You know, this doesn't have that same
feeling like you feel it. You taste it, and it
has the sour to it, but it's not it's not
taking away from the flavor of the beer. This is
what I'm trying to say. Yeah, no, I'm terrible at
describing flavors. It I'm trying.
Speaker 1 (12:39):
Yeah, but you're spot on exactly. Sometimes you don't want
that overpowering. I think that that's something we strive for
at the brewery. There is like I want you to
so number one, I want you to know that there's
there's some berries that are in this and we're growing
them on the farm. That's that's the first thing when
you come in. I want you to see that on
the menu, taste that in the beer. That's always been
the primary point. But then when we design a recipe
(12:59):
and I look at like the diff for elements. I
want it balanced. I really want you to to not
struggle with it. I've been to places and it's like,
you know, you're so excited, this is their flagship, or
this is something that's a special one off. You get
in there and it's a challenge to get through it,
or it's just overwhelming. It's over if you buy a.
Speaker 3 (13:17):
Six pack and you're like, well, I can only do
one because there's not going to be any more of
these today. Exactly too much?
Speaker 1 (13:22):
Yeah, exactly.
Speaker 3 (13:23):
So this is good. It's very it feels very refreshing.
It's perfect. It's pink, so it's perfect for Valentine's Day.
Speaker 1 (13:28):
And I think I think they made like a mixed
berry short bread or something like that that's going to
go along with it. That sounds delicious. So actually I
can pull that up here figure out exactly what they
have on their menu.
Speaker 3 (13:40):
Is that starting at five tonight when you guys open
or yep, that's starting at five, So we open at four,
get set up, yeah, and then they'll be there at five.
That's really good. I do feel like I've had this before,
the atcher.
Speaker 1 (13:51):
We've tried to do you want to do a seltzer
or do you want to jump to one of the stouts?
Speaker 3 (13:55):
Probably seltzer before. If we're going to do seltzer's fine,
there's no coming back after a stout.
Speaker 1 (14:00):
That's great.
Speaker 3 (14:03):
I do kind of like how I don't know if
brewers like it, but I do kind of like how
brewers are getting invested in some of the the seltzers
as well because it's becomes such a popular thing. I
would imagine you sort of have to adapt and jump
into that because just the seltzer business as itself is enormous.
Speaker 1 (14:19):
It's it's weird. I didn't think getting into home brewing
and now getting into brewing and being in the business
for five years. In that short period of time, we've
gone from the rise of like hazy ipa right to
the rise now of seltzer to now we're getting into
like not like n A B right like and it's
(14:40):
it's something I never thought what happened. It happened so fast.
Really does go from like one month to the next
and the trend changes or something like that. Our our
heart Seltzer program, you know, we were able to do
that where try and error, same deal. I had some
in the beginning and they were horrible. I dumped them
down the drain. There's a whole other process yeah to it.
(15:01):
Then just brewing beer. You're basically starting with a totally clean,
isolated palate or canvas, and then you're trying to add
in the flavors you want. So this is like an
orange crush. Its orange juice that we fresh squeeze a
little bit of tangerine orange zest. But the problem that
I experienced and the thing that we've tried to work
(15:21):
on and I think we've gotten a lot better, was
going into whatever your flavor profile is. So we do
some stuff that's more in that, like tonic realm, where
it may have some herbs or flowers or something else,
plus some type of fruit or some type of other
kind of sweetness that kind of goes in. That balances
it out. If you don't have a clean canvas to
begin with and you have a bunch of like fermentation flavors,
(15:43):
yeast and other stuff, it's going to be terrible down
the road. So we had to figure out filtering and
everything else to get there. Dedicating the space for it, Yeah, exactly.
The tank has to be particular as far as what
we want to use and how long it's going to
sit there, and then filtering through to make sure that
we have a totally crystal clear product before we then
add in the rest of our adjuncts.
Speaker 3 (16:04):
Yeah, so are you doing any you mentioned it before,
are you making any na beers or have you guys
not cross that bridge yet?
Speaker 1 (16:10):
We haven't gotten there.
Speaker 3 (16:11):
That's okay.
Speaker 1 (16:12):
And the biggest challenge again, like seltzer was a whole
new game and now and the RTD type drinks that
are coming out and they're very popular, that's a whole
new game. A lot of them have alcohol or spirits
in it where we need a different license to handle that.
Any side of things, is you worry about pasteurization, shelf stability,
(16:32):
all these things. You don't have the alcohol in there
that keeps the product stable. Interesting, I never had that,
and so it's really scary to take your you know,
your nab er, put in a can, have it available
for your customer. You don't know how it's stable it's
going to be when it's out in the marketplace. So
I worry about that. So we've held back. We've we've
tried some experimentation. Nothing I've been thrilled with I.
Speaker 3 (16:54):
Would imagine too, though you know, a small business like yourselves,
it's probably not the reason people are coming to pharmacy no,
Like it could be a great option for someone that's
coming with their friends and isn't looking to drink. But
at the same time, if people are coming to pharmacy,
there's an expectation of what they're going to get when
they arrive, right, It's not like going to a concert,
where like anybody's going to buy a ticket to a
concert sober not sober, whatever. You have to have different options.
(17:17):
If you're coming to pharmacy brewing, you're probably going for
a reason.
Speaker 1 (17:21):
Yeah, you know, I hope so. But I do also think,
you know, when you think of options for our customers
that come out, I don't I don't want to turn
people away that are they're kind of being tagged along,
so to speak, and.
Speaker 3 (17:34):
There's a birthday party they're coming to or whatever, Yeah.
Speaker 1 (17:37):
And we don't have something for them. It makes it tough.
So we try to offer something for everybody.
Speaker 3 (17:42):
Getting into the seltzer game. I think is smart on
that front, because I think having a seltzer, having a sour,
having a stout like having you're you're checking off all
the boxes. You're giving options for all the different beer
lovers and drink lovers. Yep, out there, that's a that's
a good plan.
Speaker 1 (17:56):
You want to dive into the world of the stout.
Speaker 3 (17:58):
Well, yeah, sure, what we do is an imperial stout. Yeah,
Imperial is the word that scares me, but I'm down.
Speaker 1 (18:04):
Okay, Well I brought two.
Speaker 3 (18:06):
All right, so we got imperial stouts ready that we
put it? You put it the Imperial Yeah, there's.
Speaker 1 (18:10):
Two of them. Okay, we'll have both of these tonight. Okay.
So I brought full Stack, which is a blueberry hazel
up maple syrup barrel aged stout.
Speaker 3 (18:19):
Interesting. Uh.
Speaker 1 (18:20):
And then the I Love You five thousand, which was
our fifth anniversary release, that is a chocolate raspberry crumb cake.
Speaker 3 (18:27):
My god, these are perfect for Valentine's stuff. So which
ones' first?
Speaker 1 (18:30):
Let's start, Yeah, let's start with the blueberries. So this
this is like considered an imperial breakfast out. We added are.
Speaker 3 (18:37):
There's still tickets available for tonight, by the way, so
it's actually there's no tickets.
Speaker 1 (18:40):
It's okay, but we we have a pretty large selection
of options for for folks as they come out, so
we'll have up to four different flight and dessert pairing.
Speaker 3 (18:53):
I'm gonna ask you again on the air.
Speaker 1 (18:55):
That's why we can do two and two.
Speaker 3 (18:56):
It was like sold out. I wouldn't waste too much
time on it. But if people can still.
Speaker 1 (18:59):
Come, absolutely no, that's g I appreciate it.
Speaker 3 (19:01):
So all right, full stack cheers. Okay, yep, that's good.
That's really good. I can taste like the sweetness, like
the yeah, it takes a second ford all the develop here.
Speaker 1 (19:14):
It warms up.
Speaker 3 (19:15):
Ye Oh, that's really good. That would be dangerous. Imperials
are dangerous. I'm saying here with Justin from Pharmacy Brewing,
we've tasted a few of these here. So what have
we tried so far? We had a not a cider.
We had a Seltzer yep.
Speaker 1 (19:27):
So we had the orange crush Seltzer okay, and then
we tried our ruby slipper Goes.
Speaker 3 (19:31):
Which is going to be available tonight at your special
Valentine's Day events, so let's talk more about that. That's right, yep.
Speaker 1 (19:36):
So we teamed up with Bad Cookie Bakery, so they're
bringing a variety of desserts out for this evening. It's
five to eight pm, so you can come before after
dinner whatever works for your time.
Speaker 3 (19:46):
You're in dessert.
Speaker 1 (19:46):
This is at the perfect but we we took a
variety of what we had and talked to them about
what desserts they could possibly make and what would team
up or pair up well. So the idea was you
can come out and it's a sample of beer and
a perfect fite of dessert.
Speaker 3 (20:01):
Whatever it is that sounds so good? Again, where can
people go to find out the information about this or
to get details of where you guys are sure?
Speaker 1 (20:08):
So they can go to Pharmacy Brewing dot com. Our
website has a calendar of events. They can also go
to Instagram or Facebook and check out the events as well.
Speaker 3 (20:15):
And it's pharmacy with an F, pharmacy farm, a s
got it farm, got it all right? So this other
one that you just poured a second ago, that one
of the Imperial Stouts, the full stack full stack that's
not tonight? Right? Is that it is? It is tonight?
Speaker 1 (20:26):
Okay, So we have kind of a tartan fruity flight
pairing and then we have more bold and decadence. So
the barrel aged Imperial Stouts that's kind of in the
heavier decadent yep. So this full stack was based on
kind of like a blueberry maple syrup pancake breakfast, blueberries
off the farm, organic maple syrup, and then toasted hazel
(20:47):
nuts at this.
Speaker 3 (20:48):
Time, you know what I mean, it's like ranting about
like different styles of beer might not be the way
to go, Which is why I'm recording separately too, so
I can post more on the website if anybody is
interested to learn more about what we're doing.
Speaker 1 (20:58):
Yeah, And I think the thing that I have seen
and heard and just like us talking here is having
a space that's kind of relaxing. You can kind of
come out, even if it's after work. We typically even
on a Friday night, you know, we open at four
and we're only open four to eight. It's a pretty
small short window, but we have groups that come out.
We have our regulars that come out. Everybody meets there,
(21:20):
they want to relax. It's the beginning of the weekend.
They try to unwind. We always have food trucks and
they kind of rotate around, so this whole weekend we
have three different food trucks each day. That's on our website.
We kind of go from there.
Speaker 3 (21:32):
I gotta show you this. Bear with me for one second.
Let's see if I can. I gotta find February of
last year because we went for my birthday.
Speaker 1 (21:40):
You'd be good with the five thousand that'st out. You
want to go for, let's do it. I mean, if
you want to, Yeah, I'm good. These are all yours,
So however, you want to drink some, share some.
Speaker 3 (21:52):
There was a Grateful Dead cover.
Speaker 1 (21:53):
Band Oh okay, and you had Jerry Tripster's.
Speaker 3 (21:56):
And she and another one of the girls in our
group were just dancing their asses off the whole time.
And it was so funny, like getting up there and
dancing with the old hippies that were hanging out for
the show. Is this one of them? Oh yeah, oh wow,
just up there? Oh yeah, yep, there's It was a
great video. There's a guy like full tided ee outfit
(22:16):
that was like kind of dancing over here. He's sort
of seeing it there he is. He like sort of
seemed annoyed at first, but then he started to get
into it. We're like, we're interrupting.
Speaker 1 (22:24):
Their moment, I know.
Speaker 3 (22:27):
But the girls, they were loving life. They were having
so much fun. But that's the kind of vibe at pharmacy.
I mean a lot every local brewery has its own vibe.
It's a chill, relaxed vibe. But I never feel I
never feel any pressure at pharmacy like I do feel
like it's just like anybody comes hang out, drink and relax.
(22:49):
You know, some places it's like, oh, we're gonna have
enough time to get in line to get a beer.
Like what's like, I never feel the pressure that you
might feel somewhere else.
Speaker 1 (22:56):
We tried very hard to kind of set it up
that way so that it works for everybody to kind
of get around to not have to worry. We've had
complaints in the past where like, oh, the line for
the bathrooms too long, so then we try to fix that.
We try to, you know, adapt the line of the bathroom,
so we we have outdoor spot of pots whatever. We
set up things to make it work for people. But
(23:16):
that I think when we started this, you know, my
wife and I we've got a young family, so and
I mean, you guys see other folks that bring their
kids out. I get that connection. I think at first
I thought it was a little funny because I was
like we're at a brewery. Everybody wants to bring their kids.
We have one year old, birthday parties, everything. But you
(23:37):
start to realize that it's it's that it's that third space.
So it's it's not home or work, but it's a
place that you're gonna go and you're gonna meet everyone there,
or bring your family that's out of town and they're
coming in to visit, or something like that. And that's
what we wanted in showcase the fact that we have,
you know, this history with Maryland agriculture and what we're doing,
and then also the fact that we're trying to do
(23:59):
something new by bringing in the brewery side of things
and connecting that to everything else.
Speaker 3 (24:05):
I tell people too, what especially about local breweries is
it's not a bar. Yeah, if that makes sense. Like
I'm not going to take my kid to go hang
out at a dive bar in Baltimore. I love dive bars. No,
didn't expect, but we're not going to go hang out there.
But like I could go to pharmacy on a beautiful
spring afternoon and we can sit outside and have a
picnic lunch and drink some beers. Like I can still
(24:27):
have the adult activity of hanging out with some friends
and having a beverage. But my kid is also enjoying
the day and seeing horses and seeing nature, and it
doesn't feel strange, like it's like that was that that
that Kate Hudson movie where you got a baby at
a bar? Sorry it's Sweet Home Alabama, but you got
a baby at a bar? You know, like it's a weird,
(24:47):
but like it doesn't seem weird to bring a child
to a brewery.
Speaker 2 (24:50):
Now.
Speaker 3 (24:50):
I know some breweries have had issues in the past
with kids running rampant, but I don't ever feel that
way at pharmacy, and we feels very chill.
Speaker 1 (24:57):
So we've gotten both sides of that, where we've had
some people say, like I went in and there were
little kids running everywhere, And then we've had the flip
side where we say, I love coming to your place
because it's very family oriented and I feel comfortable there.
There's a fine line, surely that you're running a business
sharing as.
Speaker 3 (25:14):
We've left a brewery a little bit earlier than we
want to do it because we realize our kids not
feeling it today. We don't want to be the jerks
here with a loud child going nuts. We're going to
take off. That's fine.
Speaker 1 (25:23):
We respect that and kind of with from my end
where training staff and our manager and everybody else who're
trying really hard to kind of like tiptoe that line
where here the rules is how we have to do it.
We got to run our business safely. But you don't
want to miss somebody off. You don't want to turn
them away. You don't want to have them run out
of there and and say I'm never coming back and
(25:45):
I'm gonna tell everybody about it. So you try to
like walk that tightrope where you know you're still respectful,
but like, hey, these are rules, is how we have
to run it. Yeah, yeah, so and I think we
as time is going on, we figured things out. So's
so this is the I love you five thousand.
Speaker 3 (25:58):
Okay, I love you five thous again. Tell me again,
what was the flavoring?
Speaker 1 (26:02):
So this is it's I based it on a kind
of like a chocolate raspberry raspberry. So it's it's raspberry, chocolate,
graham cracker, vanilla bean, and a little bit of a
cacou nib. So you get that.
Speaker 3 (26:18):
That's the that's it.
Speaker 1 (26:20):
That's that flavor that almost has that we roast the
cacounts before we put them in the beer, so that
usually has more of that like chocolate sweetness. Was very rich,
like dark, like dark chocolate.
Speaker 3 (26:30):
I got justin from Pharmacy Brewing. We're going to wrap
up our conversation here for February. What did we just
taste justin?
Speaker 1 (26:36):
So that was our I Love You five thousand, that
was our fifth anniversary. It's a barrel aged Imperial stout
has chocolate, raspberry, vanilla, Graham crack.
Speaker 3 (26:45):
I could tell like you were saying, it's cacoun nibs.
Is that what you? Yes? Yeah, I could taste there
was like a tastes like chocolate, but it's not chocolate,
like what is it? And that's exactly.
Speaker 1 (26:53):
It has like a very rich kind of more like
a darker chocolate, very like bold flavor. But it it
bound out nicely with the actual chocolate bar that we
add into the beer as well.
Speaker 3 (27:04):
Yeah, that's awesome. Yeah, you've got one more that we're
not going to open here tonight because we've already opened
too many things, so we're gonna leave this one. But
what is this last one that you brought?
Speaker 1 (27:11):
So this is one of our newest beers. We just
packaged this yesterday. This is called Gamma Rat. It's a
farmhouse hazy ipa, so we took two different styles blended
it together. We use a farmhouse yeast that that's kind
of our preferred yeast strain in the brewery, so that
that kind of keeps going generation after generation as we
make different beers and new and exciting beers with that.
(27:31):
And then we take everything else that you would find
in a hazy ipa, so very high dry hop. We
use a lot of raw grain in this, so there's
a lot of raw oats and raw wheat that go
into the beer. But it has a little bit of
this funky side, but then all the other hazy ipa
element comes out. So really one of my favorites right
now on tap for sure.
Speaker 3 (27:49):
I'm looking forward to checking that out. All right, So again,
you got a special event going on tonight, but pharmacy break.
So first, where are you? What's the event? Let's get
to the details.
Speaker 1 (27:55):
Yes, sure, So we are located at thirty one hundred
black Rock Road. It's Racer's Town on Maryland. Tonight we
have our Bad Cookie Bakery pop up that we're doing
beer flights and tastings with them. It's from five to
eight pm, so you can come up. There's different beers
to sample. Some of the beers that we tried in
here tonight and we matched them with a specific dessert.
(28:16):
So you can do two and two, you can do
all four if you want. Whatever float your boat.
Speaker 3 (28:19):
So sounds so good. Sounds like a great option. So
if you don't have plans yet for tonight, this is
what you want to do. People can find you on
Instagram Pharmacy Brewing. It's Pharmacy with an F. They can
also look you up just Pharmacy Brewing. If you want
to google it, find it. But justin thank you so much.
I'm such a fan of your place. We love bringing
our child up there. We have a four year old
and she just enjoys being out there outside on the farm.
(28:41):
You got the horses there, you got the animal life.
It's just always such a relaxed experience. I was telling
you off the air, like I don't ever feel the
pressure that I feel sometimes. I think every local brewery
has its own vibe, its own feel to it. But
like I don't know, I just I come to Pharmacy
and I feel chill like I just I just want
to relax and hang out. That's the point I get.
Speaker 1 (29:00):
Yeah, that's awesome, that's so great.
Speaker 3 (29:02):
Well you're if that's the vibe you're going for, you
are definitely good again, So thank you so much for
coming bye, thanks for sharing more of your story, and again,
check them out tonight. They got that special going on
tonight for Valentine's Day and it starts at five, so
you gotta get out of here justin so I'm gonna
let you go. Thank you so much again, so good,
so good.
Speaker 2 (29:16):
It's only the good stuff. The Saint Pierre's Show three
to seven on ninety three point one w POC
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