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Welcome to the 400th episode of Uncapped! To mark the occasion, we’re celebrating an even bigger milestone in the local community: 30 years of Brewer's Alley. Host Chris Sands sits down with Brewer's Alley founder Phil Bowers and current co-owner Greg Brown to look back at the origins of Frederick's oldest and largest brewpub. Phil shares what it was like leaving a stable software engineering job in the 1990s to take a leap of faith into a non-existent East Coast craft beer scene, and Greg breaks down the intense daily differences between running a high-volume scratch kitchen and managing a brewhouse. The guys also share the full rundown of Brewer's Alley's 30th-anniversary events this July, including throwback menu items (yes, we talk about the legendary Elvis pizza), their commemorative American Pale Ale, and the massive anniversary party happening on July 29th. Finally, Chris shares a major update about the future of Uncapped. After a decade of focusing heavily on craft beer, the podcast is officially pivoting to cover a broader scope of Frederick's businesses, entrepreneurs, and interesting personalities. Tune in for the details on the shift, and get the scoop on Chris's upcoming live "Roast" taking place at Old Mother on October 17th! In this episode, we discuss: ‍• The evolution of the Uncapped podcast and the pivot to a new format. • Details on the live Uncapped finale roast at Old Mother (Oct. 17). • Phil Bowers' journey from software engineer to brewing pioneer. • The realities of surviving 30 years in the Frederick restaurant scene. ‍• Executive chefs vs. brewers: The science of consistency and quality control. • Brewer's Alley’s anniversary celebrations, collabs, and the return of dishes from the original 90s menu. • The history behind the Puppy Patio and the brewpub's physical expansion over the decades. Subscribe to our YouTube Channel ‍Follow Chris on Instagram ‍Like us on Facebook!  Supported by the Brewers Association of Maryland ‍ ‍

‍ ‍ In this episode of the UnCapped Podcast, the mic is set up at Saints Row Brewing in Gaithersburg, Maryland, to cover a major changing of the guard. Founder Tony Prabula discusses his decision to step away from the business he built over the last nine years to focus on his growing family. Rather than letting the beloved local staple close its doors, three dedicated staff members—Steve Parrish, Jim Martin, and Barry Culleen—banded together in a "mad scramble" to purchase the brewery. The new ownership trio breaks down their division of labor, their commitment to the existing community, and their plans to keep the beer flowing without missing a beat. Subscribe to our YouTube Channel Follow Chris on Instagram Like us on Facebook!  Supported by the Brewers Association of Maryland

It’s one thing to run a successful craft brewery. It’s an entirely different beast to open a restaurant. For Episode 398 of UnCapped, I headed out to Westminster to sit down with Brewery Fire founder and co-owner Jesse Johnson. It’s been about two years since Jesse was last on the show, and his team just crossed a massive milestone: opening the doors to the brand-new Brewery Fire Taphouse. The transition hasn't been without its growing pains. Jesse gets incredibly candid about the chaos of their opening weekend, the shock of dealing with brutal Google reviews, and the eye-opening realization that hungry people are significantly angrier than drunk people. We talk about the mental toll of hospitality, the importance of setting boundaries as a small business owner, and what it actually takes to get a new kitchen off the ground. ‍ Beyond the behind-the-scenes struggles, we cover what makes this new location worth the trip. The kitchen is putting out elevated bar food (including a phenomenal shrimp taco and house-made tater tots that I will forever argue are just hush puppies), but the real surprise is the cocktail program. Lead bartender Gordon is bringing serious mixology to Carroll County, building drinks from scratch with dehydrated garnishes, house-made syrups, and local spirits from McClintock Distilling and Covalent Spirits. It’s a refreshing, honest look at the food and beverage industry from an owner who wears his heart on his sleeve. Grab a beer and hit play to hear how Brewery Fire is navigating this new chapter and their ongoing commitment to keeping things local. Subscribe to our YouTube Channel Follow Chris on Instagram Like us on Facebook!  ‍Supported by the Brewers Association of Maryland ‍ ‍

In Episode 397 of the Uncapped Podcast, we sit down with Steve Chu, the energetic co-founder of Baltimore's beloved Asian-Ethiopian fusion restaurant, Ekiben. The episode delves deeply into the grit, humor, and relentless tenacity required to climb from a broken-down food cart to running a highly anticipated multi-location restaurant group. Steve shares stories from his childhood working in his family's restaurants after they immigrated from Taiwan, reflecting on the cultural contrasts in customer service styles between Eastern efficiency and Western attentiveness. He outlines his entry into the culinary field, choosing to become a chef purely to maintain operational power over his business vision. Listeners learn about Ekiben's rough early years—from purchasing a $3,000 un-assembled "North Carolina" hot dog cart that actually shipped from Guangzhou, China, to enduring grueling 110-hour work weeks split between farmers markets and shifts at his father's restaurant. ‍Steve details Ekiben's massive expansion hurdles, including a stressful one-year permitting delay at their new Frederick location after discovering decaying structural layers behind the drywall of a historic building. Additionally, Steve reveals the restaurant's operational philosophy: utilizing hard work as their core value, relying entirely on self-made social media to independently control their PR narrative, and why they prefer the steady growth of brick-and-mortars over unstable food trucks. ‍ Subscribe to our YouTube Channel ‍Follow Chris on Instagram ‍Like us on Facebook!  Supported by the Brewers Association of Maryland ‍ ‍

In this episode of the Uncapped Podcast, host Chris Sands hits the road to Westminster, Maryland, for an on-site interview at Bear Branch Malt. Joined by honorary co-host Keith Marcoux, Chris sits down with proprietor Brad Humbert to explore his fascinating journey from engineering and hop farming to bringing a 4-ton malting operation to his family's historic farm. The group dives deep into the science and craft of malting, discussing the intricacies of working with local grain varieties like Violetta two-row barley and Danko rye. Brad shares his insights on supplying roughly 50 local breweries, the adjustments required when brewing with locally grown malt, and the importance of supporting the regional agricultural ecosystem. Plus, Chris and the crew crack open "Straight Up Grizzly"—a hazy pale ale collaboration showcasing Bear Branch malt—while reflecting on the vital connection between farmers, maltsters, and craft brewers. Tune in to hear Chris uncover the hard work and passion that goes into the foundational ingredients of local craft beer! Subscribe to our YouTube Channel Follow Chris on Instagram  Like us on Facebook!  Supported by the Brewers Association of Maryland ‍ ‍

In Episode 395, host Chris Sands sits down with Garrett Chambers (Co-owner) and Sam Waller (GM of the Columbia location) at the Cushwa Rad Pies Taproom in Columbia, MD. They discuss Cushwa Brewing's upcoming 9th Anniversary celebration, set for February 6th and 7th. The conversation highlights a massive lineup of releases, including a unique whiskey called "Transmuted" (a distilled barleywine collaboration with McClintock Distilling) and a controversial but delicious "Black West Coast Pils". They also chat about the "hidden gem" status of the Columbia location's whiskey program and share laughs over Garrett’s pet peeve: customers asking to fill 5-gallon "party balls". Subscribe to our YouTube Channel Follow Chris on Instagram  Like us on Facebook!  Supported by the Brewers Association of Maryland

I’m back at Olde Mother Brewing with founder Keith Marcoux to celebrate their 10th anniversary, even if we are technically a couple of months late. Keith was my very first guest on this podcast, and he’s been on pretty much every year since, so it’s only right that I share some big news with him. In this episode, I officially announce that Uncapped will end next year; I’ve decided to stop at the 10-year mark this coming October. But don't worry, we didn't get too sappy. We spent plenty of time covering: The "Dummy Tax": The expensive lessons learned over a decade of entrepreneurship. New Ventures: Keith’s plans for Charlie Wells Distilling Company, a new distillery and restaurant coming to New Market (featuring sandwiches named after his kids). Throwback Stories: That time they hid the register cash in the microwave because they didn't have a safe. Truck Talk: A very long, unplanned tangent about Keith’s love for old trucks versus Chris’s new Bronco and the joys of going to the dump.  We also discuss the new look for core beers like Hank and Impressionist and reflect on how much the industry, and our lives, have changed since we started. Cheers to 10 years, and let’s make this final year count!

For Episode 393 I caught up with Keith Kohr at Waredaca Brewing Company in Laytonsville, MD as they celebrate their incredible 10th Anniversary! The farm is ready for winter with their awesome new, heated, all-weather, reservable pavilion (it holds up to 100!). The main event is the Waredecade 10th Anniversary Party this Saturday, December 6th! Tickets ($65) include three beers, catered food, a custom glass, and a t-shirt. They are dropping some massive beers: Waredecade (9% Triple IPA, their biggest hopped beer ever). Bonanza (14% Sagamore rye whiskey barrel-aged stout with cinnamon and ancho chilis). Geedie (9% Belgian Triple), which won gold for Maryland’s best Belgian beer. A tattoo artist from Damascus Tattoo will be there offering flash tattoos, and the brewery is paying for Waredaca branded designs!. If you can’t make the ticketed party, join them for Poor House Trivia Friday, December 5th, or come watch the Ravens vs. Steelers game with sound on the huge screen in the heated pavilion Sunday! No reservations required for Thursday, Friday, or Sunday. Huge shoutout to brewer Zach Lloyd, who’s been there almost 10 years (and is currently building a Christmas tree out of kegs!). Come out and support 10 years of great local beer! Find ticket links on Waredaca’s social media. Cheers! 🍻 Subscribe to our YouTube Channel Follow Chris on Instagram  Like us on Facebook!  Supported by the Brewers Association of Maryland ‍ ‍

Why do the best grapes come from the most difficult soil? In this episode, we explore the concept of "struggle" with Drew Baker, co-founder of Burnt Hill Farm. Drew explains why he specifically chose the rocky terrain of Clarksburg, Maryland, to launch his exclusive, high-end wine label, supported by the infrastructure of his family’s Old Westminster Winery. But the struggle isn't limited to the vines. Drew shares his incredible story of survival against acute myeloid leukemia (AML). After facing a grim prognosis and undergoing experimental treatments, including two bone marrow transplants donated by his sisters, Drew is here to share his story. Join us for a powerful look at how resilience, both in the vineyard and in the hospital, has shaped Drew's life and created a profound sense of pride in what he and his sisters have built together. Subscribe to our YouTube Channel Follow Chris on Instagram  Like us on Facebook!  Supported by the Brewers Association of Maryland ‍ ‍

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 Follow Chris on Instagram  Like us on Facebook!  Supported by the Brewers Association of Maryland

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. Subscribe to our YouTube Channel Follow Chris on Instagram  Like us on Facebook!  Supported by the Brewers Association of Maryland

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 Subscribe to our YouTube Channel Follow Chris on Instagram  Like us on Facebook!  Supported by the Brewers Association of Maryland

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. Follow Chris on Instagram Like us on Facebook!  Supported by the Brewers Association of Maryland

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. Subscribe to our YouTube Channel Follow Chris on Instagram  Like us on Facebook!  Supported by the Brewers Association of Maryland

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. Subscribe to our YouTube Channel Follow Chris on Instagram Like us on Facebook!  Supported by the Brewers Association of Maryland