Photos: Trent Johnson
Photos: Trent Johnson

From Freshman Foodie to Instagram Influencer: @dcfoodporn’s Justin Schuble

It definitely feels a little meta to watch On Tap’s assistant editor Trent Johnson take photos of @dcfoodporn’s Justin Schuble taking photos of Brothers and Sisters Pastry Chef Pichet Ong’s ornate The London cake at the LINE Hotel. This feeling is only intensified by the fact that our subject is on the stairs by the LINE’s iconic, off-kilter mirror – perhaps one of DC’s most Instaworthy spots to date – so there’s two camera-wielding Schubles and two mouthwatering, crepe-stacked cakes in every photo.

All self-referential insights aside, we decided to meet up with DC’s most successful food Instagrammer – with 246,000 followers and counting – at his location of choice so we could see him in action. The LINE has been high on his wish list for some time, so we pop down to the impossibly trendy AdMo hotel one afternoon in August to pick the 23-year-old’s brain about how he turned his college hobby into a booming millennial business.

The Instagram influencer is soft-spoken and thoughtful, an adept multitasker who is constantly searching the room for the best angles while still giving us his full attention. He approaches food photography – and his entire @dcfoodporn brand – as a curated experience, bringing an artistic element to every shoot. A steady stream of decadent desserts keeps coming from Erik Bruner-Yang’s kitchen, the final one in the hands of the pastry chef himself, who chats with us for a few about photography on the LINE’s front steps.

Schuble moves deliberately during the shoot, selecting a new location in the hotel’s lobby for each dessert and experimenting with countless angles. When he is sure he has enough options, we sink into two oversized armchairs and begin to talk shop – from his creative process for keeping his content engaging to how he grew his account from 100 followers as a Georgetown freshman to hundreds of thousands of followers as the owner of a profitable business.

BEFORE THERE WAS @DCFOODPORN, there was @freshman_foodie. After growing up in a Potomac, Maryland household that rarely ate at home – save for takeout – and with zero interest in subsisting solely off of Georgetown’s dining hall options, it made perfect sense to Schuble to eat out a lot. And as millennials often do, he began snapping photos of his food and posting them to his personal Instagram account.

Countless food posts later, he created the @freshman_foodie handle and a food-only account. By the end of the year, he had 100 followers and decided to rebrand with his current handle, which has now been used as a hashtag on Instagram in almost 272,000 posts.

The business school student bought a camera that summer and taught himself some photography basics, like how to manipulate lighting. He remains a self-taught photographer even now, crediting his natural eye for knowing what elements need to come together in a successful post.

Schuble has experienced steady growth since launching @dcfoodporn, reaching the 10,000-follower mark within a year. As his account became more popular, his plans to pursue a career in finance or marketing – real estate and working on Wall Street were among his considered paths – began to dwindle until he decided to try the Instagram influencer lifestyle out for one year. Fast forward to a little over a year later, and he’s running a successful media company through the @dcfoodporn brand.

“It is crazy,” he says of his rapid rise to local fame. “I think I got really lucky with timing. I was lucky that I got to experiment with this in college. That really allowed me to let the passion drive the account and its growth. I was set up for success because I had the flexibility to do things that maybe weren’t going to work, and there was no financial pressure because I was in school.”

But now that he’s in the real world – Bethesda, to be exact – he defines success by a new set of metrics that includes being able to answer questions like, “Can I pay my rent?” in the affirmative.

It wasn’t until brands began courting Schuble that he realized @dcfoodporn was a potentially viable business. Sweetgreen was one of the first to reach out soon after the 10,000-follower benchmark, a geek out moment for him since the chain was started by three Georgetown business students. As more brands hired him for projects, he became more selective and set a standard rate for his services.

“A lot of what I’m doing recently is paid work with brands. They’ll send me a product, and I’ll have to shoot it and do all of the creative and figure out the style and what I want to pair it with, which I love. I think that’s more fun than going to a restaurant where the chef does all the creative work and I just have to do my best to make it look good.”

A National Tequila Day-themed post with a bottle of Jose Cuervo nestled among fresh avocado halves and tortilla chips, a Potbelly Free Shake Friday promo filled with neatly stacked Oreos surrounding an Oreo milkshake, and a drool-worthy picnic shot for Voss water are among his recent brand projects.

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WHILE SCHUBLE LOVES TRYING his hand at art direction for brands, a huge percentage of his feed is still devoted to the local food scene.

“It’s always different. Everything about what I do is different. There’s no typical day and no typical photo shoot, which keeps it fun. I love that.”

Whether the visit is planned or impromptu, he says he always asks to be seated by a window with natural lighting. He inquires about the best items on the menu – although he usually researches options in advance – and proceeds to order both what he wants to photograph and what he wants to actually eat. This of course begs the question: how much of what he photographs does he consume?

“I’m actually very healthy, so I don’t necessarily eat every single cake or whatever it is that I post,” he says. “I do prioritize my health. If I can bring someone along with me to help eat the food and be an extra set of hands, that’s always great. I’ll usually take a couple hundred photos at each restaurant. Then I’ll eat a little bit, pack up a ton of leftovers and bring them with me.”

When he’s not saving a ton of money on groceries and eating like a king from his couch, Schuble strikes a balance between promoting hip spots he likes and maintaining a visual aesthetic. He often has to make a Sophie’s Choice between a dish that photographs beautifully but is lackluster in comparison to an unphotogenic plate of nosh that piques his palate. Another crossroads he frequently encounters is whether or not to post about an amazing spot where the food is off the charts but doesn’t have Instaworthy presentation, or the interior is void of any decent lighting options.

It’s evident he takes the role of accurately representing DC’s food scene very seriously, and as a fellow local who has watched the District transform into a burgeoning foodie city, I truly appreciate that. He makes an excellent point that while the DMV has long been home to a myriad of authentic ethnic cuisines, the ambiance was often less than optimal for foodies back in the day. But with a trendier, more millennial-driven food scene on the rise, ethnic flavors are becoming more approachable as they’re being presented in hipper locales.

“I think it’s a lot easier now for people to be exposed to so many different things while still staying in their comfort zone. I also think it’s great that people in other cities actually see DC as a real food scene. It’s been cool to grow @dcfoodporn during that same time that DC has grown. When I started, my list of places to check out was not nearly as long as it is now just because every day, something new is popping up.”

ULTIMATELY, Schuble wants locals to recognize his brand. He’s proud of his DC following, and even notes that someone recognized him in the LINE’s lobby while he was waiting for our interview and asked if he was “that

@dcfoodporn guy.” On the flipside, he says he never takes advantage of that recognition when stumbling upon a new spot; instead, he prefers to fly under the radar as a paying customer.

When we start chatting about the road ahead, he says he’d love to reach a million followers.

“I think it’s nice to have huge goals that you can strive for. And if you don’t get there, don’t beat yourself up.”

In the meantime, he’s been expanding his brand to include more lifestyle and travel content.

“I posted a photo at the airport the other day and it got more likes than any of my food photos this week. I think people are hungry for different types of content and for me, it’s about playing around with that and figuring out what people want to see, what I want to post and how it relates to @dcfoodporn. How can I elevate the brand?”

As for how long he wants to stay on the influencer career track, that’s TBD. While he loves having a profitable outlet for his creative side and enjoys the perks of frequent travel and friendships formed with other media personalities, he’s also realistic about the burnout rate of this type of gig and says that at some point, it’d be nice to settle down and keep a normal schedule. He’s even toying with the idea of starting another media company – something related to food, but the next step.

“I do love the food scene, but for me it’s more about full experiences and being creative. I think food lends itself to that, but there are other areas I’d be interested in.”

For now, Schuble is committed to growing the @dcfoodporn brand, even leading social media workshops around the DC area to teach local Instagrammers how to tell their stories in a more engaging way. Don’t miss his next class at Rosslyn-based pop-up The Alcove (19th and N. Moore Streets) on Wednesday, September 11 from 5:30-7:30 p.m. Tickets are $25. Learn more at www.rosslynva.org/pop-up.

If you aren’t already following @dcfoodporn on Instagram, you should be. Learn more about Schuble and his media company at www.dcfoodporn.com.

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Photo: Kelli Scott
Photo: Kelli Scott

NoMa’s The Eleanor Offers Bowling and Bragworthy Bites

Don’t label The Eleanor just a bowling alley. It’s much more than that, according to founder Adam Stein.

Ever since he was a student at Antioch College in Yellow Springs, Ohio, Stein dreamed of opening a lounge with a bowling component to make it a multi-use entertainment space. That vision is realized with The Eleanor.

“You can come here for lots of different reasons,” Stein says. “You can come here because you want to bowl. You can come here because you want to play pinball games. You can come here because you want to have a three-course meal. We’ve got tons of events booked already and through the end of the year.”

Since opening June 19 in NoMa, The Eleanor has offered a place to enjoy 20 beers on tap, well-crafted cocktails, a projector for movie nights and, of course, two mini-bowling lanes with duckpin-sized balls.

The lanes are 45 feet long as opposed to the standard 60 feet, which Stein says can be harder, but it’s also a lower bar of entry. The floors aren’t waxed, so there’s no need to change shoes to play. Also, all of the balls are four pounds. While it’s best to reserve a lane and prepay online, walk-ins are accepted on a waitlist basis. Pricing is $10 per person for one hour of bowling with a $10 ball rental fee.

If you’re not interested in giving bowling a spin, choose from arcade games like Mortal Kombat 3, Pac-Man and Battle Royale, or head over to the Skee-Ball lanes.

When describing The Eleanor, Stein says he didn’t want anything “super slick” or “overly designed.” Instead, he opted for a laid-back but funky lounge with a hometown vibe. There are counter-height tables instead of low-tops to add to the casual atmosphere, and the local focus is found not only in the ingredients but in the name itself, which is a reference to DC Congresswoman Eleanor Holmes Norton.

The menu adds humor to the spot with cocktails like Wildflowers Don’t Care Where They Grow. Other drinks are named after friends and family such as Jody’s Appletini, inspired by Stein’s mother as appletinis are her favorite cocktail. There are also two refreshing vodka slushies made with Spring 44 vodka, one with house-made horchata and Zeke’s cold brew coffee and the other with a house-made lavender lemonade.

The fare might seem typical at face value – burgers, nachos, fried chicken – but each dish has its own original twist. The buttermilk fried chicken thighs come with masala-spiced carrot puree and braised greens with a bacon and fish sauce. The chicken wings are coated in a General Tso’s-style sauce, the hushpuppies are made “elote loco-style” and the loaded hot dogs come with the optional add-on of kimchi.

Along with its quirky menu, The Eleanor offers a very convenient location across the street from the NoMa-Gallaudet Metro station. There is also free, onsite parking.

Stein considered Ivy City before settling on The Eleanor’s NoMa space on Florida Avenue. He was tempted by Ivy City’s warehouse spaces because they could fit full-sized bowling lanes, but he says he ultimately chose the right neighborhood.

“[NoMa is] only going to see an explosion of growth in the next two-and-a-half to three years,” he says. “We’re looking forward to it.”

Follow The Eleanor on Instagram and Facebook at @TheEleanorDC, and learn more about the bar at www.eleanordc.com.

The Eleanor: 100 Florida Ave. NE, DC; 202-758-2235; www.eleanordc.com

Photo: Courtesy of Buffalo Trace Distillery
Photo: Courtesy of Buffalo Trace Distillery

Buffalo Trace Spills on Why Bourbon Stays Strong

September is National Bourbon Heritage Month, a celebration of the uniquely American whiskey distillers have been producing and perfecting for hundreds of years. And while plenty of goods grow stale with age – passed over in favor of the shinier, modern creations (see: mezcal) – interest in bourbon has no ceiling.

Take DC for example, where bourbon-based drinks like the Old Fashioned and Mint Julep are fast becoming menu staples. And many bars and liquor stores now make a point to appeal to customers with a variety of bottles, from the rare to the everyday.

Some may take that as proof that society has reached peak bourbon. But there’s plenty of evidence its trajectory is still on the rise.

“We are seeing growing demand driven in many ways by consumer recognition that Americans can make world-class whiskey [that’s] highly crafted and deliver an amazing array of enjoyable drinking experiences, whether neat or mixed,” says Mark Brown, president and CEO of Frankfort, Kentucky’s Buffalo Trace Distillery.

Few sources are better plugged into the bourbon world than Buffalo Trace, which runs the oldest continually operating distillery in the U.S. The Buffalo Trace name was adopted in 1999 with the release of its namesake bourbon, but bourbon has been produced at the site for over 200 years. More than 200,000 visitors a year travel to its headquarters, which was named a national historic landmark in 2013.

What started as a small, 50-employee operation has grown to 450 employees and earned more awards than any other distillery. The rapid growth is a telling snapshot of bourbon’s momentum as a coveted liquor.

When asked what he loves most about bourbon, Brown points to its versatility and flexibility. Bourbon drinkers aren’t afraid of having a little fun.

“I love the approachability, taste and mixability of bourbon,” he says. “We are not tied to stuffy traditions around how whiskey should be consumed.”

As its popularity has grown, bourbon has also become a bridge connecting likeminded drinkers who bond and share experiences tasting and collecting new and favorite bottles. Creating those experiences is the result of art, science and many crafty hands. Just ask Buffalo Trace Master Distiller Harlen Wheatley, who’s worked at the distillery since 1995.

“[Bourbon] is produced from the fields of farmers and brought to the table of consumers by craftsmen that are truly passionate about producing a quality product,” he says.

Wheatley still sees an opportunity to educate customers about the history and intricacies of bourbon. In addition to the manual work involved, for example, there are legal requirements to follow for a whiskey to be designated a bourbon. Among them: the spirit must be produced in the U.S., it must come from at least 51 percent corn and it must be aged in new American oak barrels.

Each bourbon brand also comes with its own quirks, pedigree and way of doing things. That’s all the more important in 2018, when the sheer amount of bourbon choices can be overwhelming even for its biggest fans.

“I think once people understand the history and stories behind the brands, they begin to respect and appreciate the brands a little more,” Wheatley says.

Experimentation has become a bigger part of the bourbon world, too. As general interest expands, distilleries across the country – including One Eight Distilling in Ivy City – are inventing their own twists on the classic bourbon profile. Wheatley says that while it “would be easy to be distracted,” by these new offerings and styles, Buffalo Trace plans to stay the course going forward.

If there’s one downside to the bourbon craze, it’s that consumers are seeing their unquenchable demand met with higher prices. Enjoying bourbon can become a rather expensive and overwhelming hobby. It’s not hard to find bottles for a hundred dollars or more.

It’s a challenge Buffalo Trace, along with all American distillers, must embrace in 2018 and beyond. But as long as there are tasty bourbons being produced, its popularity seems far from peak.

“We are only at the very beginning of bourbon,” Brown says.

Follow Buffalo Trace on Instagram at @buffalotrace and learn more about the distillery at www.buffalotrace.com.


Pearl Dive’s Bardstown Derby, A Bourbon Hit

Photo: Scott Suchman

Photo: Scott Suchman

Buffalo Trace bourbon is the featured spirit in the Bardstown Derby, a cocktail mainstay at Pearl Dive Oyster Palace in Logan Circle. The featured libation on our September cover takes its name from the historic town of Bardstown, Kentucky and has been on the restaurant’s menu for a number of years. It’s a clear customer favorite.

“It’s a riff off a Brown Derby,” says George Sault, bar director for Black Restaurant Group, which owns Pearl Dive.

The drink tweaks the standard Brown Derby formula of bourbon, grapefruit and honey with additions of tart fresh lemon juice and a floral, rich, house-made orange blossom honey syrup.

“It’s our most popular cocktail after the Pearl Cup, which is a gin-based cocktail,” Sault says.

Along with mixing up plenty of Bardstown Derbys on busy nights, Sault has plenty of experience steering bourbon drinkers of all levels toward a great cocktail or dram from Pearl Dive’s menu of both approachable and complex whiskeys. When it comes to bourbon newcomers, Sault says to “dive into what they usually drink.”

Some people gravitate toward citrus-forward drinks or stirred boozy cocktails like an Old Fashioned. Others prefer a simple pour of whiskey, neat or with some ice. From that point, there are endless bottles to explore and taste.

“If someone is well-versed in whiskey, then you start diving into some of the whiskeys that you don’t see on the everyday bar shelves,” he says.

Follow Pearl Dive Oyster Palace on social media at @PearlDiveDC and check out their cocktail menu at www.pearldivedc.com.

Photo: Scott Suchman

Photo: Scott Suchman

The Bardstown Derby
2 oz. Buffalo Trace bourbon
0.5 oz. fresh lemon juice
1.5 oz. fresh grapefruit juice
0.75 oz. orange blossom honey syrup

Add all ingredients into a shaker and shake vigorously. Strain into a rocks glass over fresh ice.

Pearl Dive Oyster Palace: 1612 14th St. NW, DC; 202-319-1612; www.pearldivedc.com

Photo: Courtesy of Brabo
Photo: Courtesy of Brabo

New and Notable: Augie’s, The Green Zone and The Meatball Shop

New

Augie’s
Open: August 1
Location: Old Town Alexandria
Lowdown: For the next several months, Alexandria has a hip new outdoor hang. Augie’s, a forthcoming restaurant from the team behind Mason Social, is temporarily serving mussels, frites, beer and more on their spacious brick patio draped with string lights. The building is undergoing renovations in preparation for a spring opening, but the team wanted to take advantage of their al fresco dining space during the favorable weather. The menu during the pop-up represents about a third of what will be offered when the full restaurant is complete. There’s a selection of small plates and entrees, but the main attraction is the various preparations of mussels in sauces ranging from a house broth with garlic-herb butter, bacon and beer to a fiery Thai green curry with purple eggplant, Thai chilis and coconut. To complement the mussels and frites, the beer selection focuses on Belgian and Belgian-inspired brews. The selection will expand to include approximately 200 bottles and 25 drafts when the restaurant officially opens. While the patio is the real draw, there’s also some indoor space upstairs with high top tables, bocce ball and board games. The pop-up will close in early winter. 1106 King St. Alexandria, VA; www.eataugies.com

The Green Zone
Open: July 26
Location: Adams Morgan
Lowdown: After four years of popping up around town, this Middle Eastern cocktail bar found a permanent home in the diverse Adams Morgan neighborhood. Owner Chris Francke says The Green Zone is, in part, an attempt to dispel the stereotype that people in the Middle East don’t drink or party. The spices and ingredients he’s showcasing in his 12 original drinks are ones commonly found in the region’s cuisine, but haven’t often been translated to cocktails. Some recipes are riffs on classic nonalcoholic beverages, like the seasonal frozen Mint Lemonade spiked with vodka or gin. I found it to be the ideal patio sipper, especially when enjoyed via the bar’s stainless steel straws. His signature creation is the Janissary Corps, made with Green Hat gin, pistachio, lemon and “silky magic.” Downstairs, the colorful tile bar is the anchor of the neighborhood hangout, while the second floor turns into a dance club with featured DJs on weekends. In addition to cocktails, sample beers and wine from Lebanon, Palestine, Jordan, Georgia and Turkey. The food menu consists of Lebanese and Levantine street food like falafel, hummus, spicy wings and mana’ish, a thin flatbread that envelopes za’tar, labneh and vegetables. 2226 18th St. NW, DC; www.facebook.com/thegreenzonedc

Little Havana
Open: August 10
Location: Columbia Heights
Lowdown: Restaurateur Alfredo Solis has expanded his portfolio to include more than Mexican (El Sol and Mezcalero). He teamed up with Chef Joseph Osorio to bring a splash of Cuba to Columbia Heights. At Little Havana, a painted “neon” sign emulating the Miami Vice logo ties together the murals covering the walls, featuring Cuba’s colorful streets as well as some of the country’s cultural icons like Celia Cruz, the Nationals’ Gio Gonzalez, revolutionary Che Guevara and Osorio’s godmother Mimi, who was the inspiration behind the restaurant. Mimi taught Osorio the art of Cuban cooking, and her recipes have come to life on the menu. Classic dishes like ropa vieja, vaca frita and empanadas are offered alongside modern interpretations like Cuban rolls – essentially a Cubano sandwich crossed with a spring roll. Of course, Osorio also makes a traditional Cubano, which he says is perfect thanks to Mimi’s lechon recipe. Flashes of Colombia are present as well, with ají picante from Osorio’s parents’ hometown. The compact bar in the back of the restaurant is stocked with all kinds of rum from the Caribbean and Latin America, plus tropical ingredients like mango, hierbabuena and guanabana. There are original creations like La Vida es un Carnaval with papaya, raspberries, ginger syrup, lime and a blend of rums, but I’ll never turn down a classic daiquiri. The spot-on rendition at Little Havana hit all the right notes. 3704 14th St. NW, DC; www.littlehavanadc.com

The Meatball Shop
Open: August
Location: 14th Street
Lowdown: New York City’s Meatball Shop has rolled into town, bringing with it a menu of build-your-own meatball meals. Start by choosing your balls – classic, spicy pork, chicken, veggie or rotating specials – and then dress them in sauces like tomato, spicy meat, gravy, Parmesan cream or pesto. Next, pick a style: naked, in a bowl, over a bed of greens or in a sandwich. The customizable menu also has a few recommended plates, including combinations like spicy pork balls with Parmesan cream sauce over broccoli and rigatoni with an added kick of hot sauce. Round out your meal with appetizers and sides like crab cake balls, veggies, polenta and pastas. In addition to the saucy food offerings, expect a selection of beers, wines and cocktails – plus plenty of ball jokes. The 14th Street location is the first shop outside of New York. 1720 14th St. NW, DC; www.themeatballshop.com
NOTABLE

Burger Board at BLT Steak
Location: BLT Steak
Lowdown: This downtown steakhouse recently added adventurous new burgers to their lunch menu, each satisfying carnivorous cravings. The Burger Board goes beyond the standard dry-aged beef burger with recipes like the Duck Double stacked with two beef and Moulard duck patties, cheddar, pickles and a zesty mayonnaise sauce. The Harissa Lamb Burger pairs a seven-spice lamb patty with tahini cucumbers, tomato and garlic labneh. The Crab Bama Burger is an amped up crab cake topped with chicken-fried smoked salmon, cabbage slaw and Alabama white barbecue sauce. The king of the board is the “American” Wagyu Burger, which blends trimmings from the restaurant’s various steak offerings into a rich patty rounded out by American cheese, lettuce, tomato, onion and dijonnaise. 1625 I St. NW, DC; www.bltrestaurants.com/blt-steak/washington-d-c/

Steak Frites Program at Brabo
Location: Brabo
Lowdown: Chef Sebastien Rondier has launched a new offering that is a mouthwatering study of an iconic French brasserie dish. The Steak Frites program consists of four distinctive, dry-aged butcher cuts from Creekstone Farms: ribeye, filet mignon, hanger steak and the show-stopping, 22-ounce bone-in côte de boeuf for two. Each of the steaks is served with whipped Roquefort butter or a black peppercorn sauce. And of course, every steak is accompanied by double-fried frites and dipping sauces. The menu will continue to grow with new cuts and sauces depending on market availability. 1600 King St. Alexandria, VA; www.braborestaurant.com

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Rosslyn Farmers Market with Brent & Co

Rosslyn’s Farmers Market with FRESHFARM DC featured smoothie bowls, beer tastings from Old Ox Brewery, live music from Brent & Co. and more on Central Place Plaza. Photos: LAFlicks Photography

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La Unica at the Fort Totten Concert Series

The Fridays at Fort Totten Summer Concert Series concluded last Friday with Latin Celtic rock group La Unica. Guests enjoyed bites from El Pollo Submarine and upbeat live music outside The Modern at Art PlacePhotos: Mike Kim

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Hot August Festival 2018

Hot August Festival took place on August 18 at Oregon Ridge Park at Maryland. Photos: Shantel Mitchell Breen

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DC Burger Battle 2018

The DC Burger Battle 2018 at Hill Country Backyard Barbecue featured all-you-care-to-enjoy Budweiser and samples of the best burgers in the city from Due South, Hill Country, Bullfeathers, Blackfinn, Stoney’s, Capital Burger, b DC Penn Quarter, Hard Rock Cafe, Rebellion, Sign of the Whale and Penn Commons. Battle attendees voted for their favorite and had a blast listening to live music from Justin Trawick & The Common Good and Trailer Grass Orchestra. Proceeds from the sold-out event benefit SOME (So Others Might Eat). Photos: Mark Raker

Photo: Courtesy of Brewers on the Block
Photo: Courtesy of Brewers on the Block

Brewers on the Block Closes Out DC Beer Week in Style

Looking for meaderies, cideries and breweries? Well, of course you are, but very rarely are they so neatly tucked under the same banner. 

Brewers on the Block returns this Saturday as part of DC Beer Week, and is set to bring 35 of the region’s tastemakers together in the aforementioned subjects.

The annual event, now celebrating its fifth year, takes place at Union Market and is hosted by mixologist Gina Chersevani’s trendy brunch spot Buffalo & Bergen and summertime airstream bar Suburbia. This year’s rendition features a VIP component for $75 that grants folks access to the event an hour earlier, as well as specialty beer, hoptails and a reserved seating arrangement at Suburbia. 

For the fifth consecutive year, the team at 3 Stars Brewing Company – who just celebrated their sixth anniversary this month – is set to debut exclusive beers, with brewers onsite to answer questions. Some of the brews they’ll be featuring include the Techni-color Life Double Dry-Hopped IPA and the Trouble in Paradise Sour Ale.

“We’ve been to all Brewers on the Block since the beginning,” 3 Stars Owner Dave Coleman says. “This year the event is a bit more complex, but more thorough.”

Coleman co-founded 3 Stars with longtime friend Mike McGarvey, with a shared goal to put DC on the map as a craft beer destination. What began as a homebrew operation in McGarvey’s basement quickly became a viable business model for crafting “highly innovative drinking experiences.” Now, their award-winning team has released over 40 beers and built a reputation for crafting original brews.

If you’re looking for solid way to close out DC Beer Week, then head to Union Market for the festivities.

“Brewers on The Block is a great way to wrap up DC Beer Week and gives us in the business an opportunity to chat and mingle with other brewers and the public,” Coleman says.

Brewers on the Block runs from 6-9 p.m. on Saturday, August 25. Tickets are $55; purchase them here.

Union Market: 1309 5th St. NE, DC; 301-347-3998; www.unionmarketdc.com

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As If at Nationals Park

As the Nationals warmed up to play the Miami Marlins, fans enjoyed live music from 90s tribute band As If and ice cold beer on Budweiser Terrace for the pre-game show.