The Galvan Block Party at Twinbrook was a free community event on August 17, featuring outdoor games, prizes, retail shop specials and giveaways, and live acoustic music. Photos: Kimchi Photography
Every Friday night home game at Nationals Park is best spend on Budweiser Terrace. As the Nationals warmed up to play the Brewers on August 16, fans enjoyed 90s hits from As If. Photos: Kimchi Photography
Compassion Over Killing hosted the annual DC VegFest in the nation’s capital at Nationals Park. This epic vegan gathering featured more than a hundred vendors, celebrity speakers, cooking demos, activities for kids and more. Photos: Beauty By Photography
The Capitol Riverfront concert series at Yards Park on August 9 featured live music from Aztec Sun and ice-cold Corona and wine for a relaxing evening with waterfront views. Photos: Beauty By Photography
At Ford’s Theatre’s Museum Night on August 1, guests explored the museum and theatre, and interacted with other young arts and history fans while enjoying complimentary beer and wine. Photos: Beauty By Photography
One of the District’s most popular pop-up bars started with a Christmas miracle.
“It was not my idea,” Drink Company CEO Angie Fetherston admits.
Instead, she borrowed the theme from a friend in New York, adding a uniquely DC spin to what would become something of a seasonal phenomenon in the city.
“We thought, ‘We love Christmas – let’s get together and throw up some decorations,’” she says, referring to her partners at Drink Company.
Fetherston made a call to Adriana Salame, who was living in Los Angeles at the time, with a brief explanation of the concept and a simple, “I know you love Christmas. Are you in?” She was – as was the rest of the DC area.
“We started off with a regular bar schedule,” Fetherston continues. “We had to hire more people overnight because the line was out the door. The joy and nostalgia that people felt when they walked through the door was a piece of magic.”
Miracle on Seventh Street first came to life in 2015 at Drink Company’s now-closed Mockingbird Hill bar. The goal was to have fun and bring a little more extra community spirit to the season.
With the success that Miracle on Seventh Street brought, Fetherston, Salame and the rest of the Drink Company team realized that they had stumbled upon something really special. They began to brainstorm other fun ideas for potential pop-ups.
For the first few years, the pop-up bars lived within the three neighboring bars that Drink Company owned on Seventh Street in Shaw: the aforementioned Mockingbird Hill, Eat the Rich and Southern Efficiency.
“Every time we did it, people expected bigger and better,” Fetherston says. “At one point, we had to make a choice. We couldn’t do the builds and activations without closing the bars in-between.”
With the pop-up bars becoming increasingly popular and intricate, the Drink Company team made the decision to permanently close the three locations and turn it into one large spot that allows for separate activation spaces.
While the inventive pop-up bars, also known as PUBs, keep the team on their toes, they’re also still at the creative helm of two permanent locations: award-winning cocktail bar Columbia Room in Blagden Alley and Chef Johnny Spero’s modern American restaurant Reverie in Georgetown.
“We didn’t think about it in a way to try and tick boxes off,” Fetherston explains of the PUBs. “We just pick [a theme] that excites us, and we do it. Someone comes up with something awesome and we all get into it.”
These casual brainstorm sessions have brought about the smash-hit themes for pop-ups including Game of Thrones, Cherry Blossom, Royal Wedding, the Halloween-themed PUB Dread and more.
The ideas are the easy part, but bringing to life an entirely immersive experience is nothing short of a work of art and true labor of love. Salame is now the special projects manager at Drink Company. Together with Matt Fox, Drink Company’s special projects director, they bring outrageous and wild visions to life by hand.
“High-production experiences and atmospheres are really what the people respond to, not just the spirit of Christmas and cookie dough cocktails,” Fetherston says. “[Matt] was the one who took it to the next level.”
Each pop-up varies in production lead time and execution. Salame makes two or three trips to Home Depot daily and physically constructs entire sets. Some take four days to build and are done in Fox’s backyard, while others take months and require assembly within the actual bar space. Christmas, of course, is the most elaborate.
“Each project is so different,” Salame says. “It’s always a new task I’ve never conquered before. There’s a lot of prep work involved, too.”
The sets are so fantastical that Drink Company’s team often has to be prepared to prevent theft and destruction when patrons come in.
“I used to blame it on the people,” Salame chuckles. “But now I blame it on the design for not being bar-friendly. I try to make things yank-proof.”
The craziest prop someone ever tried to steal was a giant gold reindeer from the front window. The most common items to go missing are the themed cups.
“We lost [between] 2000 [and] 2,500 pieces of glassware after the second [pop-up],” Salame adds. “People used to actually leave their IDs and passports here so they didn’t have to return the cups. I think now people have calmed down.”
Every single prop and set used for the pop-up bar’s various themes is built by Salame, Fox and a team of volunteers.
“We live in this world of very high-end, precious culinary arts,” Fetherston says, referencing Columbia Room. “This pop-up [format] is really a revelation for us. It’s more than just amazing drinks. It’s about connection.”
Their work is perhaps best highlighted by its most recent iteration, Levels Unlocked, which opened in late July and runs through September 29.
The three spaces have been converted into a gamer’s version of heaven on Earth. Each space pays tribute to three popular games: Super Smash Brothers Ultimate, NBA2K19 and Overwatch. It truly is like walking into the TV screen and through each of these games.
Salame chimes in with a laugh.
“You’ve got to be there for the nerds.”
With that as the goal, consider this pop-up bar’s level unlocked.
Check out Drink Company’s Levels Unlocked pop-up through September 29. Learn more at www.popupbardc.com/esportshome.
Drink Company: 1843 7th St. NW, DC; 202-316-9396; www.popupbardc.com/esportshome
Open: May 20
Lowdown: The mother-son chef duo behind popular Laotian restaurants Thip Khao, Padaek and Sen Khao have opened a fourth concept, this one with a more playful vibe. Named for a mischievous monkey deity, Hanumanh is where chefs Seng Luangrath and Bobby Pradachith can let their creativity run free. It’s designed to evoke Laotian night life vibes, like the bustling markets that light up after dark. The tiki bar is the heart of the petite restaurant, with a few tables and ample bar seating. There’s also a spacious outdoor patio in the back surrounded by greenery and shaded by umbrellas. Inside and out, the space is bursting with color, from the intricate monkey murals on the walls to the fresh and bright ingredients on the plates. The small menu changes frequently, but mainstays include a banana blossom salad, red coconut crab curry and tapioca dumplings filled with a savory caramel of salted radish, pork and peanuts. Drinks are ideal for quenching thirst after spicy bites. A popular favorite is the Hanumanh: banana-infused Lao whiskey, brown butter condensed milk, passionfruit, vanilla and mango served in a cheeky monkey cup. When you go, note that the restaurant does not take reservations. 1604 7th St. NW, DC; www.hanumanh.com
Patsy’s American + Randy’s Prime Seafood & Steaks
Open: May 31 and July 30
Location: Tysons Corner
Lowdown: Great American Restaurants are an institution in Northern Virginia, and now the group has opened two restaurants honoring the institutions behind the empire. Patsy and Randy Norton are the namesakes for Patsy’s American and Randy’s Prime Seafood & Steaks, housed in the towering red-brick GAR Complex in Tysons Corner. Patsy’s is a nostalgic ode to the company, bringing back customer favorites from the various restaurants over the years. The menu feels familiar, with raw bar platters, salads, sandwiches, seafood, meats and pastas. The space is modeled after an old-fashioned train station, with skylights, green ironwork and a classic station clock. Two murals – one of a carnival scene and another of celebrities and famous faces – add a touch of whimsy. Next door, Randy’s is dedicated to premium cuts of meat and seafood served in sophisticated surrounds. Dishes like oven-roasted branzino and a lobster-crab cake with lobster beurre blanc stand out. After your meal at either spot, you can walk a few steps to the new Best Buns Bakery & Café for desserts like milkshakes, cookies and cupcakes (or some fresh bread to take home). 8051 Leesburg Pike, Vienna, VA; www.patsysamerican.com and www.randysprime.com
Open: May 29
Lowdown: Known for hearty Italian comfort food, chef Michael Schlow wanted to show guests a lighter side of the cuisine with his first foray into fast casual. Prima’s bowls are rooted in the Mediterranean diet, with staples like whole grains, olive oil, roasted vegetables, seafood and lean meats. Incidentally, everything is gluten-free, and there are plenty of vegetarian and vegan options. Guests can choose to customize their own bowl with greens or grains, house-made dressings, antipasti-style veggies and legumes, proteins, dips and spreads and crunchy toppings. You can also leave your meal in the hands of Schlow and his culinary director, Ed Scarpone. Options include chef-crafted bowls like the della nonna with meatballs or the vegan ortolana with broccoli, roasted baby carrots, sweet peas, black lentils, tri-color quinoa, marinated baby artichokes, wild mushrooms, Calabrian chile and red pepper spread and balsamic vinaigrette. The ingredients are sourced locally when possible, with an emphasis on sustainability. The space feels more like a full-service restaurant than fast casual, with glass garage doors, wood accents and dangling greenery reminiscent of al fresco dining in an Italian village. 7280 Woodmont Ave. Bethesda, MD; www.craveprima.com
Shilling Canning Company
Open: July 10
Location: The Yards
Lowdown: From 1935 to 1958, Shilling Canning Company was a family business selling canned produce in Finksburg, Maryland. Six decades later, Reid Shilling is paying homage to his heritage with a restaurant by the same name. Shilling began his career working with chef Thomas Keller at Bouchon Bistro on the west coast, but soon returned to his mid-Atlantic roots. He cooked at The Dabney for a year before deciding to open his own restaurant with his wife, Sara Quinteros-Shilling. The tavern-style restaurant is centered around an open kitchen that features a copper-clad wood-burning oven, a raw bar and a chef’s counter. The design takes after the original canning facility, with floor-to-ceiling windows, whitewashed brick, dark woods, white shiplap and vintage cans on display. A charcuterie aging room, glass wine storage and a soon-to-be greenery-enclosed patio accent the space. The planter boxes on the patio grow myriad herbs, edible flowers and small produce like cucumbers, tomatoes and hearty varieties of kiwis which are used to garnish and accent dishes and drinks. The Chesapeake-centric menu changes daily, but always incorporates local, seasonal ingredients and preservation techniques from his family business. Current highlights include small plates like honey cakes topped with benne butter and Surryano ham and Chesapeake rockfish with fennel, red potatoes, potato rouille and spicy tomato broth, as well as large plates like dry-aged Rettland duck crown with duck confit boudin, beets, preserved plums and black walnuts. 360 Water St. SE, DC; www.shillingcanning.com
Buena Vida Social Club
Lowdown: The final piece of La Esquina de Clarendon is complete with the opening of the Buena Vida Social Club. Led by Ivan Iricanin of Street Guys Hospitality, the three-level corner houses TTT Mexican Diner, Buena Vida and now the open-air resort-style club on the top floor. The rooftop channels Acapulco, Mexico with bright shades of aqua and mauve, a lounge area, tropical and frozen cocktails (featuring agave and sugar cane spirits), low-ABV options, casual fare and build-your-own tacos. The space is open for drinks and dinner, as well as brunch on the weekends. On Thursday through Saturday nights, a DJ will be spinning. 2900 Wilson Blvd. third floor, Arlington, VA; www.buenavidasocial.club
Double Deckers in Marshall
Lowdown: The main drag in this charming Virginia town is giving new meaning to the term party bus. Two big red antique double decker buses have parked themselves in the middle of the action and are open for business, serving up picnic-style eats and local wine. Johnny Monarch’s is a “bustaurant” owned by chef Brian Lichorowic, who named the business after the pen name his father used to write love letters during WWII. The menu offers sandwiches, classic savory pies and modern takes on TV dinners. Much of the produce used in the kitchen comes from Lichorowic’s hydroponic growing systems operating nearby. The Bubble Decker brings the booze, operated by Cave Ridge Vineyard from Mount Jackson. They offer various sparkling wines including a summery rosé. The lawn outside the buses hosts live music on Wednesdays and Sundays. Seating is available on the top level of each bus, as well as at picnic tables outside. The party buses are open Tuesday through Friday from 11:30 a.m. – 7 p.m., Saturday from 11:30 a.m. – 8 p.m. and Sunday from noon to 7 p.m. Johnny Monarch’s: 8374 W. Main St. Marshall, VA; www.johnnymonar.ch and Cave Ridge Vineyard: 1476 Conicville Rd. Mount Jackson, VA, www.caveridge.com
A stiff cocktail is great for enhancing a meal or unwinding from a rough day. Good ones also go down easy, leaving alcohol to creep up on even the most responsible imbibers. Moderation becomes key to staying in the game.
“Summer days of drinking literally have more hours, so drinking is a marathon [and] not a sprint,” says Sam Nellis, bar director at All-Purpose’s Shaw and Capitol Riverfront locations.
It’s not uncommon for a cocktail to contain two or three ounces of high-proof liquor, distilled at around 40 percent alcohol by volume or higher. A low alcohol cocktail aims for around half that potency through lighter spirits and ingredients that add punch without the extra booze. Forget weak and boring – these drinks can still be complex and flavorful.
“For us, it’s about making sure that the drink isn’t coming off as something that’s watered down,” says Drew Nannis, general manager and wine director at Rare Steakhouse in downtowan DC. “It’s got to have depth.”
Ingredients Delivering a Punch
Fresh herbs and fruit are common places to start layering tastes. Ginger, pepper and citrus zest are useful for recreating some of the heat and zip of a stiff whiskey or vodka, says Estadio Bar Director Adam Bernbach.
“They have a similar effect in that they give a bite,” he says.
Something as simple as a lemon wedge livens up Rare’s Suntory Toki whisky highballs, which are dispensed cold and carbonated from a special machine at a 4:1 ratio of soda to spirit.
Tea is also a popular spirit-free mixer that can round out a standard cocktail profile. Service Bar cofounder Glendon Hartley suggests pairing dark spirits like rum and whiskey with bold teas like English breakfast or Darjeeling, while light teas like jasmine or mint herbal varieties can accentuate gins and vodkas.
Leaning into Sherry Liquers & Aperitifs
Low alcohol doesn’t mean no alcohol, though. There are a few common categories to look out for when browsing menus for less potent sippers, especially aperitifs and fortified wines.
“There are amazing aperitif liqueurs out there that have bold flavors and low alcohol that can withstand mixing with other ingredients without losing their pop,” Nellis says.
He leans into All-Purpose’s Italian influences, using herbal, bitter and full-bodied liqueurs in many cocktails – especially Aperol and Cappelletti. Both appear as variations of spritzes on the happy hour menu at the Shaw and Capitol Riverfront locations. Sherry and vermouth, two types of fortified wines, are other good categories to get familiar with.
“I think we’re becoming much less afraid of sherry, and it’s a great go-to as something that packs a flavor punch and can mimic even some whiskey flavors – or accentuate them – without having the same ABV as a whiskey,” says Nick Farrell, spirits director for Neighborhood Restaurant Group (Hazel, Iron Gate, Birch & Barley, and more).
A sherry-based daiquiri is among several low-alcohol drinks Hartley has on his menu at Service Bar. And a sherry old fashioned fits right in with the Spanish cocktail menu at Estadio.
Benefits Beyond Less Booze
Given what can sometimes be out-of-the-box ingredients, communication between guest and server is the best way to find a cocktail that works for the moment – whether it’s something strong or light. At his forthcoming No Hands bar on Capitol Hill, Farrell says he also plans to include ABV and total volume on his drink menu.
“When you’re drinking a beer, you know the alcohol content and size every single time,” he says. “It should be the same for cocktails.”
Along with its health and wellness benefits, using less alcohol can also better complement food and avoid masking bold or subtle flavors.
“You wouldn’t have coffee with a salad,” Bernbach adds. “High-proof alcohol is going to overwhelm your palate.”
That’s especially valuable for anyone planning a longer meal and looking to start with something to wake up the appetite gradually. And while summer’s longer days and outdoor patio weather often call for lighter-drinking booze, it’s likely to be a trend that transcends season.
“These drinks aren’t limited to a time of year,” Hartley says. “It’s just human nature to want to enjoy a good thing for a little longer.”
Check out low-ABV libations at the spots below.
All-Purpose: 1250 9th St. NW, DC and 79 Potomac Ave. SE, DC; www.allpurposedc.com
Estadio: 1520 14th St. NW, DC; www.estadio-dc.com
Rare Steakhouse: 1595 I St. NW, DC; www.raresteaks.com
Service Bar: 926 U St. NW, DC; www.servicebardc.com
Service Bar’s The Fino Bianca
Three scoops lemon sorbet
Carpano Bianco vermouth
Top with soda
Rare Steak’s RARE-I-Tea
Earl Grey-infused vodka
Service Bar’s Sherry’s Daiquiri
Lustau Amontillado sherry
The stigma surrounding marijuana consumption is settling down in North America, albeit at a glacial pace. As of this July, 33 states in the U.S. have broadly legalized or decriminalized cannabis in some form while its northern neighbors in Canada fully legalized its recreational use last fall. A competing trade embracing this change is the beer industry. As regulations on marijuana relax, breweries are looking for ways to fuse its properties with their products.
One of the craft breweries leading the way is based in a state rather resistant to cannabis legalization: Georgia. Atlanta-based SweetWater Brewing Company has been a longtime proponent of the 420 lifestyle. Their flagship beer 420 Extra Pale Ale was first brewed 22 years ago on April 20, naturally. Last fall, they took things a step further by creating G13 IPA, the first of their marijuana strain-specific line of beers.
The brewers at SweetWater managed to accomplish a bit of a scientific feat. After several months of testing, they found a way to mimic the scent of the strain without compromising the taste of the beer. The beer itself wallops the nostrils with the dank scent of Willie Nelson’s tour bus yet tastes like a solid, quality IPA.
“[The brewers] didn’t want it to be a gimmick,” says Tucker Berta Sarkisian, SweetWater’s director of communications, of the 420 Strain concept. “It was a huge goal for the aroma to be there but for the beer to be phenomenal-tasting.”
The kicker? There isn’t a single trace of marijuana in this strain-specific line of beers that along with the G13 IPA includes Mango Kush Wheat Ale and come this fall, Chocolope Stout. No cannabidiol (CBD), no tetrahydrocannabinol (THC), not even hemp. Zero. Zilch. Nada.
The secret to creating the precisely scented, strain-inspired beer is in the terpenes – unsaturated hydrocarbons found in the essential oils of plants. Terpenes are in several plant organisms from lemongrass to pine needles, and of course, cannabis. Since terpenes lack psychoactive cannabinoids THC and CBD, they are U.S. government-approved and have the green light to be used in SweetWater’s 420 Strain series. Another key component in getting the strain-specific aroma in each beer was curating the right hops.
“The hop varieties chosen are of particular importance because they contain similar terpene profiles to those found in the strain-specific cannabis,” SweetWater Brewmaster Mark Medlin explains.
The marriage of the hops and strain-specific terpenes complement the resulting brew in more ways than one, thanks to genetics. The seemingly unlikely pairing of hops and cannabis is a natural combination when it comes to flavor because they are related. They have biological similarities derived from shared ancestry in the Cannabinaceae family. As a result, what the terpenes hops and cannabis have in common is what make the 420 Strain beers possible.
The second edition in SweetWater’s 420 Strain series is the surprisingly juicy Mango Kush, released this spring. Like the G13 IPA, the Mango Kush’s weed aroma hits you in the face upon popping the bottle cap as if you just entered a party at Snoop Dogg’s house. Once again, the brewers added the potent scent of the strain while maintaining the flavor of the ale. Neither the G13 IPA nor the Mango Kush taste like weed, and it’s likely the forthcoming Chocolope Stout will present a similar sensory experience.
But how did the brewmasters know what marijuana strain would pair well with each beer style? For example, why does G13 work with an IPA and not a pilsner or saison? Initially, they didn’t know.
“It was like playing a mad scientist in a lab experimenting and testing with recipes,” Sarkisian says. “They wanted the perfect aroma to complement the perfect flavor.”
In other words, a fair amount of trial-and-error went into the brewing process in order to find the right balance in each 420 Strain beer.
SweetWater’s 420 Strain G13 IPA and Mango Kush can be found at various liquor stores and tap houses throughout the DMV. Chocolope Stout debuts in mid-September as a limited release, and once their “mad scientists” get back to mixing terpenes, more strains will be on the way.
Learn more about the 420 Strain series and where to get the three brews locally at www.sweetwaterbrew.com.
When I first stepped into the cavernous space in NoVa’s Mosaic District, I was met by soft voices, laughter and striking steel structures – quite intimate for a vast brewery. Caboose Brewing Company opened its second location last September, following its original location on the W&OD Trail in Vienna. Caboose Commons, which sits in what was previously a United Rentals warehouse, offers an array of beer – plus food, coffee and even cocktails. I sat down with co-owner Jennifer McLaughlin to chat about why the brewery chose the burgeoning neighborhood and how it has changed their business for the better.
On Tap: How did the name Caboose come about?
Jennifer McLaughlin: Our original location is in Vienna, and it sits right on the W&OD Trail. One of our key focuses has always been building community, so we were looking for a name that also had a subtle shout-out to our community. Caboose being on the W&OD fit into a train theme, and it helped that there was a big red caboose train in Vienna.
OT: Why did you pick Mosaic District for your second location?
JM: We looked into different spaces, but ideally, we wanted a space with a big beer garden. This space provided us with a beautiful warehouse setting – but that was it, an empty space. We had to build out the entire space on our own, but it was our own empty canvas that we could create for the community. On top of that, there were already people here shopping, eating and drinking – a built-in community.
OT: What obstacles have you faced with Caboose Commons? What wins have you had?
JM: In terms of obstacles, building out the location was just quite an expense. There was no drywall whatsoever and no other structures besides the shell of the building. On the other hand, in terms of wins, there have been several. Mosaic has been very inclusive of us within their own marketing and that has been incredibly helpful.
OT: What are your signature drinks for the summer?
JM: We have quite a few! The first and most popular is our summer beer called Bienvenidos, which is a Mexican-inspired lager. After that would be the maibock, also known as To Helles and Bock, which has a sweeter malt flavor. Finally, our Raspberry Lokaal is a Belgian blonde, which came out last Friday and is so light and perfect for summer.
OT: Your Vienna location highlights a lot of farm-to-table options on the food menu. Did you follow that same theme here?
JM: Following farm-to-table can be incredibly expensive and at the other location, we just were not making our margins with the food prices we were offering. In this location, we do have a lot of local purveyors. We also have non-local, but we have kept the high quality still.
OT: Which beer has been your best seller so far this summer? What food item does that pair best with?
JM: Definitely the Bienvenidos. When we first rolled it out, it sold out a lot faster than we had intended and we did not have the ingredients to immediately recreate it. Customers had to wait two weeks for more. In terms of pairings, beer is such an easy thing to pair with food. The half-smoke we have been offering has been pretty solid.
OT: How did you decide on the pup-friendly Ruff Tuesdays?
JM: We’re always looking for interesting ways to engage with our community, and Ruff Tuesdays not only involves having customers bring their pups, but we also invite local vendors. Overall, it is just fun to engage the community and loop in a good cause.
Caboose Commons is open from 7 a.m. – 11 p.m. Sunday through Thursday and 7 p.m. – 1 a.m. Friday and Saturday. Follow them on Instagram @caboosecommons. For more information about the brewery and its locations, visit www.caboosebrewing.com.
Caboose Commons: 2918 Eskridge Rd. Fairfax, VA; 703-663-8833; www.caboosebrewing.com
Greetings, beer nerds! As you know, there are a number of fantastic spots in the DMV where you can grab a pint, and their menus are always evolving and adapting to your tastes. If you’d rather avoid the guessing game, check out what’s up next at a few of these locations.
TUESDAY, AUGUST 6
BYOV (Bring Your Own Vinyl)
Lost Rhino Brewing Company hosts vinyl night every Tuesday evening. This is not a DJ night, because there are no DJ/mixing skills needed. All you need is a love for music and a vinyl collection you are willing to share with everyone. Each week will have a different theme and Lost Rhino will be giving away a weekly gift card to one lucky winner who helps celebrate the chosen theme. 5-9 p.m. Free to attend. Lost Rhino Brewing Co: 21730 Red Rum Dr. Ashburn, VA; www.lostrhino.com
THURSDAY, AUGUST 8
The Brew Gentlemen 5th Anniversary Party
Join ChurchKey as they welcome the fine folks of Brew Gentlemen. On this night, they will celebrate the Pennsylvania brewery’s fifth anniversary by pouring five beers with cofounder Matt Katase. Located in Braddock, Pennsylvania, this exciting young brewery’s product is rarely found outside their home state. Don’t miss your chance to try these out-of-market beers, including standouts Akamai, V and Mise en Rose. 4:30-11:30 p.m. Free to attend. ChurchKey: 1337 14th St. NW, DC; www.churchkeydc.com
SATURDAY, AUGUST 10
Beer Yoga (Cheers & Namah’ste)
Flow through a flight of your brewery favorites during this one-hour power yoga class. By purchasing a yoga class, a three-glass flight is included within the price of the ticket. You must also bring your own mat, as well as anything else you need to have a proper flow. This event is 21-plus. Please make sure you arrive 15 minutes prior to receive your beer flight before the class. Class starts at 12 p.m. Tickets are $15. Right Proper Brewing Company: 920 Girard St. NE, DC; www.rightproperbrewing.com
TUESDAY, AUGUST 13
Drag Bingo with Desiree Dik
Sassy meets fabulous as drag queen sensation Desiree Dik hosts an evening of bingo at Red Bear Brewing. It is free to play and four games will be played in a span of two hours, with prizes each round and a drag show. Event starts at 7 p.m. Free to attend. Red Bear Brewing: 209 M St. NE, DC; www.redbear.beer.com
THURSDAY, AUGUST 15
Trivia Night at CSBC
Think you’re a wiz at trivia? Come and prove it by grabbing a table early for trivia night at Chubby Squirrel Brewing. Wind down the week with a brew and some food and enjoy two hours of free fun and laughs. 6-8 p.m. Chubby Squirrel Brewing Company: 10382 Willard Way, Fairfax, VA; www.chubbysquirrelbrewing.com
SATURDAY, AUGUST 17
DC Brau Oktoberfest Bash
DC Brau is kicking off O’fest season with a Brau-style Oktoberfest celebration at the brewery complete with an Oompah band, brats and of course, beer. In addition to the release of this year’s Oktoberfest, they’ll be pouring Keller Pils, Cha Cha Cha Weisenbock and El Hefe Speaks in the outdoor beer garden all afternoon. 1-6 p.m. Free to attend. DC Brau: 3178 Bladensburg Rd. NE, DC; www.dcbrau.com
TUESDAY, AUGUST 20
Tuesday Trivia at Atlas Brew Works
Every Tuesday night, join Atlas Brew Works for a fantastic night of trivia hosted by the Capital City Showcase’s Christian Hunt. The winning team receives $50 off their tab and second place gets a free six-pack of Atlas beer. Bring your own team or find friends to make a new one. Event starts at 7:30 p.m. Learn more at www.atlasbrewworks.com. Atlas Brew Works: 2052 Virginia Ave. NE, DC; www.atlasbrewworks.com
WEDNESDAY, AUGUST 21
Ballroom at the Brewery
Come give your best shot at ballroom dance in a no-judgment zone. The professionals from Mosaic Ballroom are coming by to show everyone what ballroom dance is all about. Join every third Wednesday of the month. There is no cost to dance, plus enjoy an extended happy hour from 4-9 p.m. Dancing starts at 8:30 p.m. Caboose Commons: 2918 Eskridge Rd. Fairfax, VA; www.caboosebrewing.com
THURSDAY, AUGUST 24
5th Annual Crab Feast
From 5-8 p.m., enjoy all-you-can-eat crabs, pit beef, corn on the cob, hush puppies, pasta salad and coleslaw. Wash down all the good food with all-you-can-drink craft brews featuring Special Lady Friend, Feed the Monkey, Czech the Technique and many more. There will be live music from Jordan Sokel, frontman for Pressing Strings, from 5:30-8 p.m. $50-$75. Jailbreak Brewing: 9445 Washington Blvd. North Laurel, MD; www.jailbreakbrewing.com
MONDAY, AUGUST 26
National Dog Yappy Hour
Come out and celebrate National Dog Day with a yappy hour. There will be doggie beer, treats and drink specials for humans, too. Guests can also celebrate by dressing up their pup in a dapper attire. You won’t want to miss this chance for you and your pup to enjoy a night out on the town together. 5:30-7:30 p.m. Free admission. Bluejacket: 300 Tingey St. SE, DC; www.bluejacketdc.com
Take a Day Trip to O’Connor Brewing Co.
SATURDAY, AUGUST 10
Poochella Continues: Pints, Pups, and Snips
PETA’s multishelter dog adoption event is back, but this time there will be endless amounts of cuteness at O’Connor Brewing. There will be music, crafts vendors, delicious food and best of all adorable pups looking for a loving home. You can also get your dog or cat fixed since PETA’s mobile spay/neuter clinics will be working that day. $25 for dogs and FREE for companion cats. Appointments are required and can be made by calling 757-622-7382, option 3. 12-6 p.m. O’Connor Brewing Co.: 211 W 24th St. Norfolk, VA; www.oconnorbrewing.com
THURSDAY, AUGUST 15
Supreme Effect TIPA Brewery Pre-Release Bundle
New beer alert! O’Connor presents the Supreme Effect TIPA (10.3 percent ABV). Grab it as part of the very limited stock pre release, which features a bundle including an exclusive O’Connor Brewing Co. t-shirt and a four pack of 16 oz. cans. First come, first serve, while supplies last. A Saturday brewery official release will also be held on August 17 from 12-9 p.m. with 30 cases available. O’Connor Brewing Co.: 211 W 24th St. Norfolk, VA; www.oconnorbrewing.com