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For a first yet another peek at the long-discussed Birch & Barley and ChurchKey, check out the ChurchKey blog, launched today with a post by beer director Greg Engert. If you’ve ever asked Engert a question about anything, you know the man’s got some verbosity, and this post is no different. The 900-word treatise covers everything from beer selection to restaurant philosophy to food to temperature and storage. Make that lots of detail on temperature and storage — which is great for drinkers like me who don’t want their beer with icicles in it, or poured anywhere near a frosted mug.

Still no word an opening date, though. I knew you were going to ask.