Jack Snyder's on the Farm at Wheatland Spring

In this episode of the DC Beer Show, the crew welcomes Jack Snyder of Wheatland Spring for a deep, lively conversation about beer, brewing, and the move from Ocelot to the farm. Jack shares what it’s like to step into a new production space, learn Wheatland’s systems, and work with estate malt that gives the beers a distinct sense of place. The discussion ranges from low-ABV lagers and smoked ales to IPAs, decoction-style brewing, and the creative challenge of translating terroir into beer. Along the way, the group gets into favorite styles, the realities of brewery life, and the events shaping the local beer calendar, including Oktoberfest season and Snally. It’s a warm, funny, and beer-nerd-heavy conversation full of practical brewing insight, local beer love, and a preview of what’s ahead at Wheatland Spring. If you love craft beer, brewery stories, and the people behind the pint, this one is for you. Jack Snyder on leaving Ocelot for Wheatland Spring, brewing lower ABV beer, and finding purpose in the farm brewery Key topics Jack Snyder explains why he left Ocelot after about 9.5 years and returned to brewing at Wheatland Spring. The hosts cover his background in coffee, hospitality, grad school, and how he first got pulled deeper into beer through retail beer selection and homebrewing. Jack describes the shift from Ocelot’s larger production footprint to Wheatland Spring’s more compact, farm-oriented brewery layout. He talks about the differences in batch size and workflow, including how Wheatland’s 10-barrel system changes brew day rhythms. The group explores how Wheatland’s malt program, especially Murphy and Rude and estate-grown barley, influences flavor and aroma. Jack highlights the estate pale malt in Yeoman and the white grape and grape-skin note he picked up during fermentation. They discuss lower-ABV beers as a growing preference, including 3.5-4.5 percent lagers, milds, and pale ales. Jack shares his appreciation for more technical brewing days, including stepped mashes and decoction-style approaches. The conversation also touches on IPAs, with Jack saying he still likes brewing them and that Wheatland has more IPA plans in the works. The episode wraps with a full local events roundup, including Wheatland Spring Oktoberfest and several DC beer happenings. Timestamps 00:00 - Intro, fall beer talk, and everyone’s pours 01:33 - Jack Snyder joins and introduces Wheatland Spring’s Paddock 03:17 - First beer Jack brewed at Wheatland Spring 04:13 - Why Jack left Ocelot after a decade 05:48 - How Wheatland Spring reconnected him with brewing 07:47 - Grad school connection and the Ocelot to brewery transition 08:17 - DC Beer exclusive on Wheatland beers headed to Arlington Brew Shop 10:17 - Northside Social, homebrewing, and the path to Saycraft and Ocelot 12:10 - Moving from a big production space to a farm brewery 16:16 - Wheatland’s compact layout and how batch sizes compare 18:48 - Favorite beer styles to drink, make, and Snally Gaster excitement 20:04 - Why Jack likes brewing stepped lagers and more technical styles 22:28 - Lower ABV lagers and pale beers as everyday favorites 25:04 - Malt, terroir, and how Wheatland’s inputs shape flavor 27:04 - Estate pilsner, estate pale, biscuit malt, and grape-like malt character 28:58 - Working with Murphy and Rude, Epiphany, and old friends in malt storage 30:37 - Poetry, farm inspiration, and whether more IPAs are coming 32:57 - Looking ahead to 2026 and 2027 beer plans 34:24 - Oktoberfest, Wheatland Spring weekend plans, and visiting the farm 35:38 - Upcoming DC beer events and malt-focused gatherings 37:07 - Malt sensory workshop at the Hyrick House Museum 38:08 - Public health reminder: flu and COVID boosters 3 9:50 - Lederhosen, Oktoberfest jokes, and closing banter