The UnCapped Podcast

05/17/2026

Join Chris on Tuesday for his spring cocktail class at McClintock's Back Bar.
https://www.eventbrite.com/e/make-your-own-old-fashioned-class-spring-edition-tickets-1985406073010

04/18/2026

Listen here --> https://bit.ly/uncapped396
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 (Olde Mother Brewing Co.), 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!

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 t

04/16/2026

My article about is in 72Hours today (online and print).
Link in bio to read.

02/24/2026

Straight Up Grizzly

01/28/2026

Listen here --> https://bit.ly/uncapped395
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".

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 ma

01/26/2026

Listen here --> https://bit.ly/uncapped394

We're 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 our very first guest on this podcast, and he’s been on pretty much every year since, so it’s only right that we share some big news with him.

In this episode, we officially announce that Uncapped will end this year; We’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 my 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!

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 h...

12/17/2025

Last night was my 3rd Old Fashion making class with at the and it was a blast. Thank you to everyone who comes out to them!
The next one will be on 2/10/26, tickets will be posted soon.
Thank you for the photo!

12/01/2025

Listen here --> https://bit.ly/uncapped393

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! 🍻

Supported by the Brewers Association of Maryland

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 10t

10/17/2025

Join us at the McClintock's Back Bar on October 21st for our second Make Your Own Old Fashioned Class.

This time we are featuring two of our newest spirits.
A candied pecan old fashioned featuring McClintock Distilling Maple Barrel Aged Matchstick, and a mocha old fashioned featuring the newest version of Coffee Liqueur made with Mayorga coffee.
Tickets include two cocktails and a bottle of Bootjack Rye Whiskey.

This hands-on class will teach you how to get creative with this classic cocktail, you’ll leave with the skills to impress your friends at your next gathering.

Don’t miss this unique opportunity to elevate your cocktail game! See you there!

tickets --> https://www.eventbrite.com/e/make-your-own-old-fashioned-class-fall-edition-tickets-1743318706179

08/22/2025

Listen here --> https://bit.ly/uncapped388
In this episode I interviewed Adam Frey, owner of Frey's Brewing Company, 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.
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 t