Kill the Lights 2025 is only two weeks away. Here is episode two of stupid questions from Kill the Lights 2024. Here is who participated in this round. Mike Pallen - Mikerphone Brewing Jason Brewer - Wandering Monster Brewing Dave Martin - Orchestrated Minds Brewing Skip Schwartz - Weldwerks Brewing Co Mike Gambino - Vitamin Sea Brewing Doug Meyer - Tactical Brewing Chris Jaccobs - Beer Zombies Corey Campbel - RAR Josh Bauerlein - Mortalis Brewing Co Alberto Cespedes - Spanish Maria Brewery

In this episode of the Uncapped Podcast, I sat down with Hugh and Caroline Sisson of Heavy Seas Beer to celebrate a their 30 years in craft beer. We dug into how they’re marking the occasion with special releases, collaborations, and a big anniversary party this December. We also talked about the state of today’s beer industry, including shifting drinking habits, rising costs, and why being a legacy brand gives Heavy Seas an edge. Hugh shared insights from three decades in beer, including why adaptability is everything, while Caroline gave a peek behind the scenes at anniversary highlights like the 30th Anniversary Variety Pack, Loose Cannon’s 20th birthday, and the big celebration to come. It’s a fun mix of history, industry insight, and excitement for the future of one of Maryland’s most iconic breweries. Caroline also gave a little preview of Wanderland, a brand-new event from the Brewers Association of Maryland that’s bringing together breweries, wineries, and distilleries from all over the state.

As we approach Xul Beer Company's Kill the Lights beer festival let's listen to another episode of stupid questions recorded at last years festival. Kill the Lights is one of the best festivals out there. Get your tickets here: https://xulbeer.com/event/kill-the-lights-2025-2025-10-25/ This episode features the following people: Brad West - Xul Beer Company Seth Thacker - Xul Beer Company Frank Zagami - Deciduous Brewing Company Zac Porter - Schilling Beer Company Ken Correll - Human Robot Garret Chambers - Cushwa Brewing Company Whitney Myhra - Drekker Brewing Company Dan O'Hara - Foam Brewers Marc-Andre Filion - Messorem

In this episode I interviewed Adam Frey, owner of Frey's, a farm brewery and winery and part of a larger 2500 acre farm. Adam discusses several significant changes and initiatives at the farm, including a 33-acre wetlands and stream restoration project designed to mitigate flood damage, reduce erosion, and promote wildlife diversity. He also highlights their unique beginner's off-road course, which utilizes portions of the farm for recreational driving experiences. Additionally, Frey touches upon the challenges of modern farming, the shift in their business model from solely brewing to including wine, and the broader regional issues concerning proposed transmission lines and their potential impact on local businesses and the environment.

In this episode, I sit down with Josh Cross, the beverage director at Wye Oak Tavern, to dive into the martini renaissance and all things mixology. We talk about how martinis have evolved over time, from their sweeter beginnings to the bone-dry versions people love today, and how something as simple as glassware can impact both presentation and function. Josh walks me through his creative process for developing new cocktails, where he pulls inspiration from big ideas, specific spirits, and the occasional trend. We also get into the resurgence of espresso and dirty martinis, the age-old debate of shaking vs. stirring, and why having the right tools and ingredients makes all the difference. It’s a great conversation about balancing classic techniques with fresh, creative flavor.

On this episode I had the chance to sit down with Braden Bumpers from McClintock Distilling, Eli Breitburg-Smith from Baltimore Spirits Company, and Ryan Norwood from Sagamore Spirits. We talked all about Rye Curious—a special collaborative Maryland rye whiskey blend created by these three distilleries. We got into the details of the project, including the guidelines that required the whiskey to be at least three years old and distilled right here in Maryland. These three were ready to roll this year, but we’re all hopeful more distilleries will join in future editions. We also explored each of their approaches to distilling and blending rye, the unique aspects of their stills and techniques, how Rye Curious came together, and what’s ahead—including more releases and events in the Spirits of Maryland series.

In this episode of the Uncapped podcast, I have the pleasure of chatting with Brian and Ashley Allen, the passionate founders of True Standard Distilling. We talked about the upcoming grand opening that takes place on May 29th. They share the story behind their distillery’s name, highlighting the deep meaning of "distilling" as opposed to "distillery" and the hurdles they've faced in trademarking their brand. We dive into their craft of rum-making, where their commitment to quality is front and center: staying true to the standard of aged, additive-free rum. They introduce their diverse lineup, including a unique silver spiced rum and one of their amazing aged rums, Oxford Reserve. Plus, they give us a behind-the-scenes look at their thoughtfully designed facility—featuring a barrel room inspired by natural aging conditions and an archive room filled with historical batches. Throughout our conversation, they share inspiring insights into their journey from passionate hobbyists to proud distillery owners in Frederick, Maryland, and reflect on the incredible support they've received from their local community. We also discussed a proposal taking place at the distillery. This is a story of passion, craftsmanship, and community that you won’t want to miss!

In this episode of the Uncapped podcast, I had the pleasure of chatting with John Zerivitz of Cultivate and Craft, representing the Brewers Association of Maryland, and Abby Casarella, the event manager for the Brewers Association of Maryland Brewers Association of Maryland. We dive into everything you need to know about the upcoming Maryland Craft Beer Festival—set in the heart of downtown Frederick. From the date and time to exciting new features like the Super VIP experience (think early access, private lounges, and exclusive presentations), we cover it all. We also get into the festival’s impressive growth, the incredible lineup of Maryland breweries, live entertainment, and why grabbing your tickets in advance is a must. And of course, we keep things fun with our signature off-the-wall questions and plenty of laughs along the way. If you love craft beer, good vibes, and a little bit of chaos, this one's for you.

In this episode of the Uncapped Podcast, we visited Fallen Oak Distilling, located right next to Lone Oak Brewery. We sat down with the four co-owners, Chris, Charlie, Ralph, and Ryan, to talk about how both establishments got started and evolved over time. They share the story of the fallen oak tree that not only inspired the distillery's name but also provided wood for its construction. We dive into their unique farm-to-bottle approach, the wide variety of spirits and beers they offer, the mix of family-friendly and adult-focused spaces, and the backgrounds that each owner brings to the table. We also chatted with the head and lead brewers about their brewing philosophies, their core and seasonal offerings, how they distribute their beer, and some exciting barrel-aged releases coming up—including collaborations with the distillery.

In this episode of the Uncapped Podcast, we visited Bier Bath in Sykesville, Maryland, interviewing co-founders Greg and Hector. The idea for Bier Bath came from Hector's visit to a beer spa in Iceland. He and Greg, who initially considered a brewery, partnered to bring the concept to the US. The "beer bath" uses beer ingredients (hops and barley), minerals, and Epsom salt in water, not actual beer, yeast, or alcohol. Benefits include vitamin B and antioxidants good for the skin. The experience involves a soak, infrared sauna, and shower. Bier Bath features a separate spa and a large taproom with a rotating selection of nearly 100 beers, mainly from microbreweries. They have a flight club and are introducing their own house lager. Future plans include potential expansion and a take-home version of the beer bath experience; they will also be adding cocktails to their offerings.

Melissa Aellen, director of winery operations at Simple Theory Wine Company, joined us in this episode to discuss her new venture. As a third-generation winemaker from the family behind Ligonore Winecellers, Aellen explained that Simple Theory is a modern expression of Maryland winemaking, focusing on dry wines made possible by climate change and sustainable practices. The new downtown Frederick tasting room aims to showcase the quality of Maryland wines and make them more accessible to a broader audience, contrasting with Ligonore's established sweeter offerings driven by historical local demand. Aellen also shared insights into her background, winemaking processes, and the recent fire at her family's Red Shedman Brewery, highlighting the unique challenges and passions within the Maryland alcohol industry. Her goal with Simple Theory is to demystify wine and connect with both novice and experienced drinkers.

This episode features an interview with Lucy Devlin, Naked Wines' vice president of wine. Naked Wines operates as a marketplace connecting independent winemakers directly to consumers, bypassing traditional distribution systems. We discuss the company's business model, challenges in navigating US alcohol regulations across different states, and the current state of the wine industry, including the rise of non-alcoholic options. Finally, we touch upon the winemakers' passion and Naked Wine's unique customer engagement model. If you love rye whiskey you are going to want to check out Rye Revival www.ryerevivalmd.com

Episode 379 features Steve McIntyre, the founder and owner of RAK Brewing Company, and Branden Roth, the head brewer, to discuss their journey in the craft beer industry and the first year at RAK. We discussed the unique challenges and opportunities of opening a brewery in a competitive market and the importance of adapting to evolving consumer preferences. Finally we talked about the upcoming expansion set to open in February and their 1 year anniversary party taking place on December 14th.

This week's episode is with Jessee Johnson from Brewery Fire, we talked about all of the exciting changes happening at the brewery. It's been a few years since we last chatted, and a lot has happened. Dave, the previous partner, has moved on, and Jesse brought on a new partner, Deep, who has a strong business background. They're also in the process of rebranding with a new logo designed by a friend of Jesse’s, and they’re looking at new properties to expand. We talked about a bunch of Brewery Fire’s beers, including their core beers, the new Mexican hot chocolate stout aged in single malt whiskey barrels, and their rye lager. We talked about the importance of having a good food truck, and Jesse mentioned that they are working on getting a food truck full time at their current location. He also mentioned that they are hoping to increase their social media presence but need to find someone to manage it for them. Of course, we also had a little fun with my stupid questions. I learned that Jesse's go-to gas station is owned by one of his best friends, and that he wishes he was better at playing guitar. It was great catching up with Jesse, and I can't wait to see what the future holds for Brewery Fire.

Episode 377 features Paul Hester and AJ Johnston of First State Brewing Company in Middletown, Delaware. The conversation centers around the brewery's founding and growth, including their experience navigating the COVID-19 pandemic and the decision to start distributing earlier than anticipated. The discussion also touches on the importance of the brewery's food program in creating a positive customer experience. They discuss their commitment to quality, experimentation with unique beers, and their plans for a second location that will focus on mixed fermentation and barrel-aged beers. The interview concludes with a series of lighthearted questions about the brewers' preferences, including a discussion of gas station snacks, ideal desert island beers, and potential NASCAR sponsors. This episode was recorded on June 28th.

This week we talked to Mike Rowe from Dirty Jobs about his whiskey brand Knobel Spirits. Huge thank you to Frederick Wine House for setting this up!

In the episode we talk to Chris Spear, a personal chef and entrepreneur, who discusses his journey into the food industry. Chris details his experience working in large-scale kitchens, his decision to launch his own personal chef business called Perfect Little Bites, and his passion for creating unique and flavorful dishes. The episode also explores his podcast, Chefs Without Restaurants, a platform dedicated to supporting aspiring food entrepreneurs. Chris shares insights into running his business, navigating the challenges of the restaurant industry, and his perspective on food criticism. Check him out at www.christopheraspear.com

In this episode we talk to Keith Marcoux from Olde Mother Brewing Company to talk about our shared anniversaries. We are celebrating 8 years of Uncapped and 9 years of Olde Mother. We also talked about an upcoming Halloween party they are hosting with McClintock Distilling, two events being held in support of fallen first responders, and a distillery that Keith has planned. There was also a lot of random babbling. Monster Mash tickets — > https://bit.ly/FredMonsterMash

In this episode we talk to Nick Markoff (owner) and Paul Brubacher (Director of Operations) from Markoff's Haunted Forest, a popular haunted attraction in Maryland. We discuss the history of the haunted forest, from its humble beginnings as a mobile haunt in a converted school bus to its current sprawling operation. Also discussed was the challenges of running a seasonal, outdoor attraction, including weather, permitting, staffing, and the immense amount of work required to create a truly memorable experience. We also touched on the success of the haunted forest, its strong sense of community, and the annual tradition it has created for many. Throughout the conversation, Nick and Paul emphasize the importance of creativity, collaboration, and the dedication of their team, which they affectionately refer to as their "October family." Nick and Paul also express excitement about the expansion of Markoff's Haunted Forest, including the addition of a full-sized Russian biplane, and the launch of a new holiday attraction, Calleva Christmas, a family-friendly Christmas light display.

In this episode we talk to Chris Jaccobs from Beer Zombies. He tells us about the journey from starting an Instagram account to opening a production brewery in 10 years. Along the way their were numerous collabs, bottle shops, merch drops, and contract brewing. The episode ends with stupid questions that were recorded the night before at the brewer's party for Kill the Lights. Corey Campbel (@marylandmob) from RAR joined in for the stupid questions. Note: This episode was recorded last year during the Kill The Light beer fstival at Xul Beer Company. Tickets for this year's festival are currently on sale at https://xulbeer.com/event/kill-the-lights-2024-10-26/