Grill This!
Grill This!

Episode · 1 year ago

Big aLICe

ABOUT THIS EPISODE

A Craft Brewery that has taken New York City by storm is opening it's newest and biggest location in Geneva NY. We stop by to speak with one of the co-founders Kyle Hurst and Kelly Guilfoyle from Drink Like a Girl!

It's time to take your grilling skills to the next level. We will take you from grill disaster to grill master. So grab your tongue, you're aprons and your pink glasses. Get ready to grill this with Matt Wilson and Jim Salmon. Hey, Matt, I'm going to pinch myself. Bunny, we're alive with grilled list at Big Alice Brewing in Geneva, New York. Help these folks celebrate their break grand opening. Come Up, I guess I'm may first. Yeah, and we have some special guests with us. First of all, frequent flyer here on grill. This now her second appearance, Kellie Gilfoil. Drink like a girl. Good morning, good afternoon, reading night. How are you? Pretty quickly like that. Thank you for thousand people. Yeah, let me come up. Everyone knows who you are. We also have with US Kyle Hort Hurst. Right, I get it right, you got all right. Kyle is the one of the owners of Big Alice brewing here and it's quite a story, folks. You're going to love this whole thing. We're going to go through it from minute one. Kyle, used you started out making five gallons of beer and look what you had. Oh Man, it's better for wrong, for sure. What was the first beer you made? Oh Boy, as big alice or hers here, the first one you ever made in your life that turned on. You Got Bit by the bug eventually. Right, I mean yeah, I actually I was a big macro beer drinker, okay, believe it or not, and my my wife and I were actually had a memorial day, so was wrong this time of year. Barbecue with some friends and our friend was a homebrewer and I always tell everybody that I saw beer and black and white until I had that first home brewin and I believe it was a red Ale. I don't remember. Maybe I'm remember as a Red Ale because I have remember the the movie pleasant Fille, where everything was black and white until they started fooling around and that's started seeing things in color, color and the yeah, but so that was my wife saw my eyes open at that barbecue and a few weeks later was father's Dag got my first home brew. Kid Nic question for you. So were you before this? Were you like a budwiser cores drinker, or were you all? Did you always seek more flavor? Were not know, I'm from Wisconsin saw was a miller drinker. Hah Hah, but yeah, right, yeah, yeah, a lot of a lot of Miller light. That was probably my Goto beer pre pret homebrew days, and really even after that I had my own Cagarad my basement bar at my house. That one was Miller light and the other was my home Brooke Nice. So eventually you went from five gallons to ten. was a sit like in the garage is and I'll start it. That's the great American Home Brew Story, Right. Yeah, so, so a CO worker and I were were brewing once a month at my house. We're living up near Pokeepsie at the time. Work in Queens, and so he come up one weekend a month. We just grew a bunch of beer and, you know, we got the idea that, you know, we're making five gallon batches at the license had changed, you know, it was two thousand and eleven, I guess, or so at that point, and we thought I'd be great if we made ten gallons instead of five, sold that five and had everybody else pay for our hobby. So really all we're looking at to is cover our costs. Really, so you entrink free beer. Yeah, drink free beer. That's awesome. Yeah, so this told. So this was just a hobby that turned into an actual business venture. Yeah, absolutely. Even the our first location we were open two and a half hours a week. We pre sold our beer six months in advance. You got two bottles a month, right for axt month. We eventually decided to make that leap and become a proper brewery and eventually bought a bigger brew us and from there we went from ten gallons to five barrels, which was huge. Five barrels is still very small, right, right, growing terms, but yeah, it was. It was great. And from there we expanded into barrel aging and then open a second...

...location specifically for Barrel Aging Beers. And now here we are, a couple years after that, sitting in our third location in gineving. I don't know. How did the how did the first brewery, brewhouse come along? I mean, did you just were hunting forever for a place and then something just showed up? Or was it an existing brew house in New York or no, I actually so. Initially we we found this system. We there were three partners. Originally. We all put in Tenzero each, which doesn't buy much. Of anything, but it covered our initial brewhouse, which was sixty five hundred dollars. And you for this ten gallon system and you know, you know, I don't know, we had for or eight, you know, four mattors are more or less cakes that were converted, and so we did that for about a year and a half and we end up, you know, every six months we were renewing this membership program and our list got really long and waiting list and UN manageable. So we decided to make the leave. Ultimately, we looked at a number of pieces of equipment that were for sale. We found a brew pub in Stamford, Connecticut that was not renewing their lease and had to get the equipment out by the end of the month. But business partner works in the HBC industry, so he knows riggers. So like we could get it. You are there still, if we could get it out right, right. We had a couple weeks ago it. We made it happen. That's awesome. Now, Matt, you heard that. You put up fifteen, I'll put up five. We've got them to do this. I have to I have to tell you I enjoyed coming out here. It's a very scenic area. You drive by the water front, very spacious area. Is that the reason why this area was very kind of just called out to you to get this location here. So this, like I said, in from wiscos and the Ridge. I've been living in Queens for the last thirteen years and this is a lot like home for me. So so it really spoke to us and really it was by product of the pandemic because running, you know, in essence to business. But you know, we business with two locations. I couldn't afford to leave the state and have to quarantine when I got back. So we look for something in the state and my business partner, Scott and I were married to sisters. So our wives are married to sister. Doesn't get any better, does that's a story itself. Story is quite amazing. So we yeah, we took it. We took our instant vacation the finger lakes. We actually were on Kuka Lake and it really fell in love with it and right we actually look for homes up here. We didn't look for breweries for sale, but we got back. The week we got back we saw this place listed. We are up here a couple days later made an offer of the weekend. That's something that's great. So your official open date here is on me first. That correct? Correct? Yes, we're a couple days away. We're getting excited, so excited. So what's the difference between operating here in the finger leaks and operating in New York City? Great question, I mean, I don't know yet, fully operating, but but the one thing I will say, as we've started to ready ourselves for opening, is even receiving deliveries is a huge difference. The drivers are much thanks their yeah, they're. They have a better frame of mine because they're not trying to get their big raked down on one right, right, and they're not in a hurry all the time. Double Part. Yeah, driving outside and out, in and out. But so that's been great. In all of the people we've met and kind of contractors things we've worked with. Event Super Supportive and nice and helped us connect with other people. We had our friends and family event last Thursday. Six months we didn't know anybody in this town. We had ninety five people show up. Now, wow, really maze. Very good for you. We're fine. So what about the pandemic? I mean, what did that do to you? Well, two things. One it saved us from a bad business station. Is kind of the thing that I remember most is we were in negotiation for a lease on what would have been our newest location in Queens that had a really significant rent number, just just ahead of the...

...shutting down. If had we signed at least we'd probably be out of business. So there are so many stories like that. So you just happened to this hit just before you were going to do that and we stepped into it, as they say, and we we had fighting this place and now, instead of paying somebody else, you know, tens of thousands of dollars in rent each month, we own this property and and you know, the building and and all the equipment. We got it all in the package. You'll at, you know, much a fracture of the cost what we would have spent on it. But the other thing the pandemic did for us is you are booking location, we don't have to extually close that for a couple months. There some, yeah, challenges there, but we really grew our tap room business in Queens, mostly because in the city, and we were the epicenter for a minute there, people didn't want to get on a subway. They don't want to know. Yeah, for sure that. I was heavy out there. For sure. And we're in a neighborhood that the people, a lot of people live, but not a lot of people adventure out of that. Sure Their Manhattan nights who happen to live in Long Island city, because they actually get picked up, they have shuttle buses from the subway to take them to their sure apart right and back. So they go on the shower, they go back to Manhattan to dine and, you know, and to eat drink, because, I'm sorry, because this is America, right, we promote stuff, we advertise things. Sure, I'm sipping on we just see. Oh, that's right, sleep now in the fire. Seven point one alcohol rate and it's a scotch barrel porter. Right. That is a wonderful beer and I recommend it highly. Second, speaking to wish, I'm going to dive inswer one. So I think it's time for our first cracking sound effect of the show. Yeah, location here at Big Alas Engineva. We're going to go ahead and crack one here. One's going to be for a crack. I'll say it's called the Brunch crusher. Ten durine and Pinapple Sour Ale. It's it's not not a not a hard hitters, a four point five, and I'll killy talk. We talk about this before. All the sw wars are usually not power punchers. Some of them are, but most of them are. HMM. So this is kind of an old day drinking beer. If you were like you know, it's bench time exactly. Drink all day. If you don't start in the morning east, that's all right. Well, like him, that's good, that's sound. WLO. Oh my gosh. So Dave Lope has kind of told you a little bit about fingerlakes, right, it's that correct? So from gunhill brewing? Yes, yeah, Dave was a friend of mine and frank actually he and I and Kyle Kenzer, who is affiliated with Randolph Beer. We're having beers on a rooftop right. We got back from vacation. I was telling about my vacation and I'll great with you to have you have a home up here or then we started talking about brewery and they all kind of thought would be great to have that Lake Life and sure, that's your life, and they actually, I'm not big on social media, they actually saw the listing for the place and forwarded it to grow. If I didn't have the beers under rooftop of those guys, he would be there maybe in Queens again. Yeah. So how much opportunity does the extra space here give you? Because I have a I have a brother who lives in Jersey but works in New York, and so I've been to New York many times and it's most it's a very correct not a lot of real estate for businesses. That the Queens location you don't so rad. So I don't even know how you pull that on. Please, locations amazing. About a thousand square feet. It's our our brewery and tap room. Yeah, that's right, but the TAP room is what couple hundred? At best two hundred square feet, eighty. It's awesome. You guys just crank it out. So when we added our Brooklyn Location, there's no brewing there. It's all barrel aging and we've got a much bigger bar. We've had of a stage for live music, but that's about threezero square feet. So I always describe Brooklyn as the place where we could do all the things that we wanted to do in Queens couldn't. And now...

...that we have this location, you know up in Ginea but we've got two and a half acres of land. We've got a big belly watch outdoor space. And so now everything that we we want to do in Brooklyn I can't do there, we're going to do in Geneva. Right. So we're kind of growing and expanding our footprint and we're my wife and I and it's got his wife, are are really at outdoor games and the girls. Whatever it is. I'll try anything wants, you know, and it just have some fun. If we get tireder on drinking and make it a contest. Want. I want to drink a half fun at but I also want to win sure so well that we're we're gonna got a lot of space here to door games. It's great. You're listening to the Grill List podcast and get it on, IHEARD, and wherever you get your podcast, spotify and a thousand other places. Absolutely wherever you get your podcast. We're at fore hundred and eighty state route fourteen in just outside at Geneva, New York and grandos Geneva. When I say Geneva outside, we're in Geneva. My hometowns up in heres cast. What's just on the stool? All right, well, okay, just you have a country club right across and the grand openings may first me first. That's another question I have. So I know we were talking before. We are broadcasting now grill this. Obviously we talked about food your as well. So we want to talk about the food options that are going to be here. And now I know you were talking about the potential of food trucks heaters. That is that accurate? Yeah, we actually designed our outdoor patio dining space on the driveway side to allow for a food truck to pull in Park and serve our customers directly. We also have a window will be able to serve beer to that area as well. So love a designated space for food trucks and for drinking this kind of out there. And then in the front of the building we'll have some some more outdoor seating of a small stage and maybe some live music and things there. And then you play like an go into the Games area. You know, we're going to do a lot of outdoor activities, which is great, just general but also great for we're still in, you know, the throwes of this pandemic. But but it's going to be great and you know I love food too. So we're going to try to get different food trucks and all the time and change up our menu. And one of the things we're doing is so we we self flights or tasters of our beer. We're going to fill our flight glasses with some different sauces and it dips and and sell some different foods where you can get a colorful flight of beer and a colorful flight of so fie of dipping. Now might I'd be so bold as to suggest a lobster roll truck, ha ha. I do love lobsters, so you know. And trying to boil this sole down, I always like to analyze where the name of a company came from. Wherever we are and you think big alice and you know, might have been somebody that was named Alice, but it's it's not as it is time and it's kind of fun because the people who know what big alice is are really proud to be like they're in they now and and they also like to tell us what we spelled it wrong. But so the big alice that has our namesake when when we started, we were maybe said so small. We were ten gallons. We couldn't take a New York City name it would it was too big for what we were doing, and really it was. That wasn't our intention to to grow the way we have, but even even queens brewery was available at the time. It now exists as a brewer's true, we considered that like we're still not big of it. So we wanted a neighborhood reference. And then where the neighborhood of Long Island city and the most notable landmark are these giant red and white smoke sex are right on the East River that provide about a thread of New York City's power, oddly enough. But they were built by a company called Alice chalmers and the locals all nicknamed it Big Alice. So that big alice is all I ass which is the spelling of the company. We change it to the woman's name because the L S in the middle is because, well, we're awesome. That's why I just it. Long Island city is often referred to just...

...as ll see. So the A is a capitalized but the L S is as another roots little cool player. Else chalmers is the big they made everything. I need all kinds of stuff. Tractor, yeah, well, generators. As a farm brewer it's great because they also make tractors. So we actually have some alice chalmers tractors on our our barty little toy one, but we actually are looking at buying an Alice chower's tractor parking at the end of the driveway. Oh, you'll be all find one here. So that's for sure. We thought a few in buffalow. We just got to make the trip to out. But if you can fall should I be even better. This is the grilled this podcast again. You can find us on iheartcom, where we get your podcast. Don't forget to check out the cowboy cooking show, the stander ranch coby cooking show. That's now available on Youtube as well. And Yeah, though, Jim and I have fun of the three nights that's like on his farm, on his property. It's so cool thing like that's a permanent structure that you're about to like blow. I'm so excited for you. It's so cool. The show was sparent was a three nine minutes, Jim. Yeah, beautiful space. Last we told me a couple more of those pretty soon. So yeah, that's stay tuned. Well, you know. I mean it's one of those things where maybe only do it once in your life, but we're going to do it three times. It's awesome. So another question I had. Now, brewers. They have but they brew a lot different beers, obviously, and some of them have beers that are famous for, for example, when you think it's three Hads, you think of their kind IPA. Now there's a beer here that I tried that is an award winner and it was delicious. You please tell us about that beer. It's a long story. How much time we have? We have plenty of time. Don't tell Kyle that. I'm like donkey from Shrek has but so the beer you had is called the many lives of our lives, and this this was another kind of silver lining for us kind of through two thousand and twenty with with band emic and it all of the horrible things that that brought. That beer brought us a lot of hardware and kind of sure times, a good vibe. So kind of late spring it was awarded two gold medals in New York state brewing competition and the Governor's Cup as the top beer in New York state. That's awesome, so very important. So they canceled the great American Beer Festival because the pandemic, but they were still having the competition, so we weren't going to enter. Typically go over like you know what we want the Governor's cup. Let's see how the best beer in New York state stacks up against the rest of the country. So we entered it in the competition and it brought home gold. There too is the American beer. It's amazing and it also got US named small brewing company of the year. A Small Brewing Cup and brewer the awesome. So so that one here kind of brought us, you know, six different pieces of hardware. That's into is in two thousand and twenty. One the challenges we work open to to really promoted. He's like, yeah, we won't, but it's great tell people that we haven't and we actually the beard you had that I didn't know that that cake exists. He did not want to tap it. I'm friends and family. He finally decided the last hour. He fell his juice. He's like, all right, let's do this. I think everybody was trying to get me drunk. So I would agree. Yes, I've been working hard on that. One day was cool. It was when you move the sign from one end of the other. Yeah, caught the music. I said I want of you, I have an announcement I want to make, and my wife's like, Oh God, he's going to make a sure his way. By the way, Mary is an amazing alcohol and speeches are not a good mix. It's entertaining, good, but also then all I did was grabbed the the board on the men who said moved it from coming soon on tap, and that was that was my speech. That's amazing and everybody has fantastic, a lot of a lot of brewers in the room and people from their Mark State brewers association who kind of knew the significance of that beer and every ran of the barn to go get it was insane. Yeh. So I think of this place opening as a significant moment too, and the reason why I say that is because restrictions are loosening up. Whether it's getting better, yeah, you're, you're allowed to do more things and have more people. So it's almost like the launch of this brewery is almost...

...like the launch of a new dawn of what's going to happen. So I think, man, I hope so. I you couldn't have a picked a better time to launch this brewery to you know, it's we got a lot of questions about you know, it was a wise or scary to expand during the pandemic. And you know it, if you can, it's the perfect time because we were doing all of this work well, everybody else was kind of sitting still. Right. So you're right. So we actually rather than starting this project now and missing this, this kind of rebirth, is renaissance that we're a botch experience and people are ready. Are Our friends and family event. You know, we got a little away from protocols. It to a point where think a lot of us were uncomfortable, but it just kind of illustrate that every's ready to get back to yeah, be know, some sort of normal suld beep being it was. It was a private event, so we worn over was. I'm super and no pris. We're on the path through that and it's great to be you know, I'm super depressed by your drive, though, like you know, he is started with one brewer, went to the next, one to the next, and you know, I think a lot of business growths mistake is to be scared to spend that money that you just made. You want to pocket at you want to put it as a savings you want to, but building and building and building eventually is going to make you successful and it's incredible. You did this during that time, that scariest time ever, and you're about the passion. You're a hard damn worker. He built all these walls. He literally went to a wood and metal dump, cut them out, Sam them, I love and screwed them bitches. Sorry, that's all right. That's all right. It's a podcast. I'm saying, not on Saturday morning. We're good. Not. My kids can't look out of my mom for sure. You know. I wanted to ask you about ingredients, because I know that's a you were telling us about how you're building this plop or whatever you got out here. What do you call those things? A PURGLA, purgle. Yeah, PALAPA's down in Mexico, one of those I don't know what that is. It's one of those grass hut things in all the round deal. That's right, Pallapa, but the D I drink beer and and other things to Kay a. You know whatever. But you were telling us about this really cool and showed us the rendering, if you will, of the patio where there's going to be some hops grown and stuff tell us about ingredients, where they come from, how hard it is to get and a little bit about pricing and things, as has the pandemic made a big difference in how much stuff costs? Yeah, kind of all of that is been a Chouse that just tackle the price in the piece. First it because of our size, and we're still very small, but despite our growth, we weren't impacted as much by that as bigger breweries, where it definitely was a thing. And then the other thing that happened was this the supply chain issue with aluminum that breweries had. Everybody getting cans. So really part of that too was and we talked about little bit earlier, but when I was talking about our neighbors finding us for the first time because they weren't getting on the subway, it's sure we end up doing a lot more beer in cans and we were in draft and it was to get them to be able to take it home and we were delivering beer and stuff. So so the we were the only ones doing it. So all these breweries like shifted to from draft to cans and it became this a luminium can shortage. So so that was was kind of the big challenge but we getting back to the roudier question. Ingredients are probably the single most important thing the big alice. We focus heavily on sourcing as much as we can locally, as our partnerships with farmers and monsters and and you know, the hop drawers. We sponsor own rooftop be hive and Queens. We're going to put it a six IV apiary here. So we're kind of all about the our new tag lines that were agriculturally focused. Beer by definitions, agger culture, folks, but we're really focused on the local legger culture of it. And speaking of ingredients, I think that might be a great point to yeah, Hey, it was your job. Is Pressing of beer this...

...they actually use his kyle big Ellis's yeast, called figure Ye. stre stories story and there's a big story behind the FIG tree. So let's correct that. Opens frush this fresh morning. HMM, farmhouse India Pale Ale brewed with two twenty peak boots, hot blend. That's right. Pink pepper, corn, honey and lemon peels are right, and that came from a Badass woman on the Big Ellis Squad, Mary Hannah. But on top of that we are working place, setting our type of study was done by but a Callahan, and really all of the women are big alice and those kind of in our orbit. All right, so quick thing about pinky boots. Yeah, yeah, no, I mean pinky boots in general is a women driven movement culture. It's a society where women from the craft beer industry come together in different regions and areas and in talk about their experience and help grow women prominent and continue diversity in this awesome, awesome craft beer world. And Yeah, so I'm super excited because this is not only delicious but is created by the women of Big Ellis. So that's pretty awesome. Six point five, yeah, like does not drink like a six point five. Mid Six is. We've got some stuff in the force, kind of mid Sixes, and then we got some bigger stuff. Right, all right, here we go, right, go. We love it. HMM. Yeah, I've got good I thought she'd shaking it up first. That hasn't happened yet. I should have, damn it, missed experience a little bit more about this, yeast because, you know, Kelly gave yeah, please talk about this. Yeah, I really can't think any credit for it other other than it's the big alice brewery, but our two growers, so John Guilty, who's our head drawer in Queens, and Dominic Sims, who's now our finger lakes or I love him. The two of them work together on this project. They actually harvested yeast from from fig trees in a story in Queens and kind of friends back house for if from yeah, from, actually it was a another employee, you know, mutual friend. You know, it's big in that community where people actually bring like a fig with them to plan and grow their own trees and when they's immigrade. So we are will grow this yeast up. We also we try another one that didn't quite work out off our hives, but this yeast it was harvested from from wild and greenish. We talked a little bit earlier, right, yeah, before we want on air about were a ton on my seas and in sac of ICES and different, different East. Let's Brett Ver Sak. So Bret and SAC are the abbreviation so I can stop saying the full names. Thank you. So, so Brett is wild east and the sack is clean yeast. But you know, Brett is in the air everywhere. You can. You can harvest it off anything ruse. They often have really nasty flavors. This particular yeast, these guys kind of they harvested, they grew it up and they got like in a little peatree dish to like a pint, to you know, to a half gallon, to gallon, to five miles. So eventually we now have it bank to the east lab and they can they can only sell it to us or with our permission, to other breweries. That's and and when we had it tested, it's despite being a wild east and we harvested from the wilds random it's one hundred percent sex. So there's no wild Easter, which is very rare. So we have the same way clean beer. So when I talked about US carrying as much of a local grading, so a lot of places, and I don't regard you for doing it, saying that they have a beer it's a hundred percent year state ingredients. For Real, when we say sales, because all free ingredients are the mall the hops of water, but the yeast is that our yeast is also from the year first. I was going to kind of piggy back off that because I know well that people don't understand is that there's unless you are involved craft here. If you're a person who's drink cracked beer for a while and you've been to breweries and you know brewers, you can understand the process. You can understand how the brewery itself...

...influences the local everything. Right then, the local restaurants, the farmers, everything, that all plays apart. But when you do that locally you're not only do the people help you, but you help them. Your brewery also supports the local farmers, you support the local restaurants, a local nightlife industry to all that is supported by a brewery. Sort of a brewery of local brewery can support other businesses and the businesses can support it. At the same time. That kind of helps the growth of your local environment one hundred percent, and that a great thing. Is like our waste products actually, so when we're done mashing our maths, that actually goes now to we found a dairy farmer on the other side of Seneca Lake who takes our spent grain and feeds it to its livestock and submerges. I knew that milk tasted good for summer. That's barley, Bab luge cows right. Yeah, cows up in there so that's that and that's why, Jym I talked about that a lot in our podcast. It's really important. Is the reason why we other reason we do this is we want to support the local businesses out there, especially people who will be suffered during this pandemic. A lot of businesses struggle, a lot of breweries have to close down, a lot of people couldn't even serve anything and with the fills you had to go virtual after ten days supposed to be in alive. It was tough. So it's nice to see a place like this that is pretty much all that, pretty much on a hundred percent, as you said, all locally sources. A little there is. Well, well, not everything you're served. Not a hundred said, as we do some beers that are pacifically hundred percent. But right, not. Yeah, right, not all of them, but still you still have a lot of ingredients come from the state of New York and you also we visit our hot farms are our monster. We actually go to the places where ingredients are girl. We're not just with it's still by local is great, but we take it to that next level and being done a great thing about being a Geneva. I was we have much more direct access to Cornell. H Rice was really involved and in kind of all of the growing, you know, farming industry around beer. Not just wronger, but in our our scope it is in fact my aunt as a scientist at cornel, courting amy. And we're actually right in Geneva, as Jim so elephant, but we're we're not just outside of you, we are engine, actually engine right, because we ask the tough questions here and of course, our goal for thirty years. It's better get you to say something that'll ruin your life. You know, you just knows. I'm a great so dude. Well, first of all, how is it? Is New York state craft beer friendly? Yes, okay, undoubtedly, undoubtedly out of the Bei there. Thank you. Nobody listening to this right now? What you said? My mother listens in English. Teacher might as well. When else the kid would teachers write a note said at home about my poor behavior of your my parents would correct it and set it back. I saw ask woman. But what's it? They all wasn't I don't know if they're still larg was it New York City and Sund of mines for a while. I'm not sure if that's still yeah, so so, just kind of as a snapshot, when we opened two thousand and thirteen, we were number fourteen or so breweries in New York City, where like number ninety three in New York state. We now have, I think, four hundred eighty in New York state. He's well, we're second in the country and total breweries. And you know, all politics and everything else is going on outside. Andrew Cuombo has been great for the beer industry and our current government. Kyle. What's I'm not. I'm not. I said I'm not good thing. There's a lot of whim but here, sir, we are in learning. You're in one country and this, I don't think this is booming wine scene exists without his father. Yeah, so, kind of what Mario did for wine, Andrew did did for peer and really,...

...to an extent, CIDER and spirits into York state. But these, let me do take I don't want to give him all the credics. There's a lot of other people who folded on these things would but he certainly was was pushing for it and and the the laws and the regulations and tax breaks and all these things are part of what makes you know all of these breweries that you see and in throw up the state, not just this. Here's the honest question. Do you think the flx is nicer in the crap your industry than in Myse? HMM, we think go you're drinking. Yeah, see, that's the that's the question you should ask. You answered you with signs. I know the answer. No, I love both of them. That's called pleating. The fifth has to do my favorite beer. Is Not gonna answer that one. No, it's just just your thing and your family. Or is your wife and Scott's wife work, work with you? Or do they say they put up, I don't want anything to do with this. Or what are they? What's that? Do All? They tolerate us. I think we all did that. They drink here. They are definitely know this doesn't, yes, in any ways of that happens without their support. But they're they're definitely very, very import of that love. I wouldn't describe them as super involved, but this like they're not. But she's very honest, like I like this one. I do. Yeah, that's good. No one else have to be honest with to meet our wives. They are no, I would say, but they're honest and you'll get honest responses and feedback. Flash I let and we definitely get that from the yes, the buildings is white because of my wife, I it's kind of were I ask both like kind of a little unsure about it, and now that's up. I love it. I'm like yeah, yeah, this is my ideas. It's very visible. Women always have the great answers. I don't know what you guys don't understand by now it's like an argue with my wife. So this is a very good looking facility. I do like the way it looks and I'm excited to see how what's going to be once it's open and the track that that comes in and the things that you do. I saw the map that you showed us and all the plans that you have. Want to tell us a little bit about some of the plans that you happen. And then don't forget that you have to tell them how to work your nitro can over here, because that's going to be really fine to talk about big alas nitrobe. Let's go ruin that first. Yeah, that's just that's not wasting. But tell him what you're doing. Crying because it was dos with nitrogen. Oh you're gonna learn something. You hit a button, your cargoes faster. Right. I think that's all works. That is nitrous. It's very, very technical. I think I can't get it all the day happen, but what I was doing while we've been talking, you've probably seen, is a rotatium hose. See Me, just to kind of re spread out that nitrogen because it'll settle. Just kind of reactivate it, because what we're looking for is is we can't get that widget that you've probably had, a Guinnis or that little thing that's yeah, yeah, what what is it? So that's a little role carry, which is why we don't have oh, I guess figured out the science. It's not that we're too cheap, we just can't buy that. This all you cannot have it. But yeah, so it that actually helps to reactivate the nitrogen. So what we do is we'll roll it, kind of get it spread back out, if you will. And you said put in it's a Shaker and that it's actually a Boston Shaker. If we don't have any, that's a Boston shake, but it opera. Also, a pub glass is a bust and Shaker. Notice. Look it up. Kyle learn you. Our first argument here. I'm I just call it a plank. So good. He's dropping it super hard into glass right now. So he gets a ton? Yeah, kind of. Yeah, the flow of so beautiful. Would it be okay if you put some in this glass here please? He has to open it up in the...

...in the Boston Shaker. Yeah, the flavors plan was the forests and Shaker into our tasters, because that's what it's value to open it up, make it big. A beer in your equipment. I don't words one day. The first episode last we describe the tens of thousands of equipment we've ruined in three Oh, thanks to yeah, we gosh, that's this is one of my favorite beers y'all make. I love those Kyles. Now what's the name of this again? So this is natral rovers nitrol. We do the rover, which is this is delicious, but the open meal stout. Correct, this is this is really awesome coffee. then. So our rowers are, I guess I could say this because podcast our big this fan. So yeah, this is they're they're not, and it's definitely better than Guinness. Let's just make sure we correct that. You Ain't actually get a fight for, though they may argue that. Let's go. Told me on baby. When that came much can into the glass, it kind of separated like a black and Tan type. Exactly it was. This is, I'm gonna passing the very first beer that I had that kind of introduced me to the craft beer world. Yeah, was a Guinness. I think. I will not lie to you. It has a sense of crafty. First Start Drinking Beers. I what everyone else drink, right, Blueiser, the bat whatever. I love. Miller on a diet and we were doing his best. I have a lot of beasts and did a keystone. You know, lobats blue bottled. Your taste. It's we still, man. That was a thirty packs. That's how it was upstate. Your Keyston's are Lebat's blue. Now Lebat's blue. Look the bets. Blue are a little bit better in keystone. Keystone. Well, yeah, I strolls the thing here. Strolls was a thing. Yeah, don't remind me. You guys are old. I did not remember this. We're thirty back on my head. That's almost as bad as cream. Al Right, the original jetty, Creemele Lenny. Yeah, great beer, don't knock it was better now there was a ten. I'll leave Jenny a little. I think it's more of a call back to that moment in life. Is the beer we will bring Jenny into into grilled. This just the heck. Yeah, man, Dean is amazing. Diine odd that I've got a lot of coolie's the coolest dude over, the coolest dude. He's first Super Rad. Yeah, he's been a Joe. Came our jennings somewhere else. So that's another whole pit. I think several somewhere else rooted in. Yeah, but I was going to say that there's usually that one beer that there's usually like that one beer that kind of gets you to cross. So you know, there's that one moment where you like, you know what's this cool, this is, this is different than what I'm used to and I like this. So I want to ask both of you, and even Jim you could chime into, what was that beer that was that give you that moment where you like, you know what, this this keystone in the beast and slitchmot liquor all great and all, but this is a new level and I like this. I like we're going with this. Good know you, first and before it was probably that home rule. But yeah, but kind of thinking back to this kind of macro beers that were gateways, you know, hard one for me. Yeah, and it might be Mickey's big mouth for me. I like those. Those are very good, very good kick for us. When I was when I was in high school, I mean when I was in college, a twenty one, we get our hands on bud dry like that was liquid gold. That was a little higher alcohol. So that what I found. The Mix. I love movie quotes and so mix big all you want. Screw I cap. You got a movie quotes here and at you you got you a higher art all over...

...here. Yeah, it tasted that's a whare. That gross. But but it's all about the goal. Back then you will try. You were trying to hang out every good time. You were trying to get drunk. Yeah, and he's got you there. You know, for me it was row backs, Scott jail, I do like. Well, they've been around a long time. Huge. That's a love. That crap under recognized style to Scotch tastic. Yeah, I got some at home and it's the first. I think I told Jim. I'm maybe have told you the very first crap your festival I went to was the flower city. Did say that? You did tell me, and that was hosted by robots. Yeah, okay, so that was a that was the first experience where I could try a whole bunch of different crap beers from all over the place. I was like, you know what, this is what I'm doing from now on. This is what, this is what this ratt'll be back. Yeah, and I'M WE'RE gonna be all over. I can't wait. That was actually my first introduction to the Rochester Beer area. Was it really was, was the flower city. So we agreed to do it and that I drove it. Did the event by myself. I was told I would have help, but my assigned volunteer walked up to me at before it even started, said I'm supposed to be your volunteer. I'll be over in that TAD. Wow, I like supposed to be by myself standing. Yes, I can watch over the VIP deck get a hammered I want to be maybe that was you, Kelly. It might have been my I don't I can't even now it. I mean I could tell you a whole long story of why I feel like a bourbon barrel aged stout was my first, but in reality I was kind of thrown into this industry after a thing like so much experience with the in the service industry in general and always working craft beers throughout my career. But I think when I fell in love it was that Bourbon Barrell Age Stout. That's that's what it was, that's what hit me. There are some Bourbon Barrel Age stouts that, you know, the bigger brands across the country where people are lined up out in front of like the grocery store we represent, Haga. Oors of people are out there six in the morning. I got don't know, there's a lot of them going three cases the world. I mean, you know you want they're cool a lot. I know we're probably running out of time here a little bit, but there's a couple things I wanted to I want to get what Kyle in my shop. Right now at the at the ranch where I live, I'm building an observation hive and I can't wait to you know, I know nothing about this other than some of my friends have keep bees and whatever, so I'm going to get some help and whatever, but I know down in New York you have your own hives. And now how do you do? How much participation do you do in that? I mean and your your people are mess went be all done by other professionals and harvesting or we work with a professional beekeeper. Okay, so what of two? I believe in the states that's actually recognized and certified as Dee York State is so his his queen and all of his bees come from New York state. And but yeah, I'm I'm a shamefully pluggle, but tod will will cape area is just he's the man. Okay, actually, most of the honey we brewed with because that one hive gives us enough, you know, honey for like a beer. But most of most of the honey we've been brewing with actually is from the finger lakes. We actually drives up here maintain some some hives up here. And he's he's going to run a Raperio. That's all. Yeah, it's all your planning. We like to go a quote unquote help which falls putting out a be suit and right, yeah, I'm not doing that. No, not, come on now, I mean, so you're going to horse around with that here too, right, yes, well, the plans are for six hives initially. Okay, all right, great, it'll be more. That should provide more honey than will brewis. So we hope to actually sell some of the local honey or tap rooms. Now you have heard about murder harnets right now. Yeah, yeah, I don't know if that was real. There was a lot of stuff there. You those things? They're this big, all right, I mean, yeah, it's their giant exist up here. Was that real? No, they're not here. They're here. They're fortunately, they're in Washington and Oregon, okay, and and the Yukon right now. So, but we're...

...trying to keep them there. Yeah, please, yeah, you know, I got no stress of my life. Yeah, exactly. be a year for like locals. Well, yeah, causeitis are they're coming out of the ground now. Yeah, and this area does not have a ton, but some. So they're biblical Shit happening. There goes your hut. Support your local brewery. Yeah, the end is needed it. Yeah, this dear, I god, that's funny. This is the grilled this podcast. In case you're just tuning in right now, you could find us on iheartcom or wherever you get your podcast. And also, don't forget, if you visit Jim Sammoncom and inside the margins RADIOCOM. You can find us there as well, and also the wildly popular salmon ruts. I'll work cooking. The show right is out right now. Stif almost got that out. With all that. Yeah, we had more fun doing that show and all I was concerned about, because it took all day to film it, but all I was concerned about was just film. You know, I wasn't paying attention to what the food was going to taste like. But if you're into barbecue at all, it was the brisket of your life. Time was the best. It was the cant with you. It was not magic Unicorn of Barbecue. I literally you had to be can't even a bird, Dad's guy. You're what birds? Okay, we know that whole thing. Yeah, we get he's all about the chart. So beat carry good, but I'll go in under brisket all day. Oh, so good, so so. Yeah, check out the cowboy Uick brisket rebs. I'm taking all convererce. Just keep drop it off. Yeah, if you look at the size of it, you could get to I also don't turn out a lot of meals, if you could tell anymore. Well, I can't tell you how much fun we've had doing this, taken build. Thank you. So, so let's grow this on the road. Awesome, big ASS brewing opening up on May first. Big, big ass let me brewing. The holds, I like, in the interest of full discourse, here has a big as thing. I remo question. Represent a company called big ass fire places stole. Wow, right, and it is big ASS fans. That's a real place. Yeah, Big Alice Brewing, laugh, in Geneva, New York, right in Geneva. Yes, out first. It's actually at for thousand one hundred and Eighty Sea road fourteen in Geneva, opening up on May first. And the beers here are awesome. To people are great. So, yeah, and this you're going to love this place. Their team. Once they get everything all set up, there's going to be games and all kinds of cool stuff. A movie projector out here, anything for the whole family. Right, Matt, absolutely, this was an amazing I really enjoy yourself. Crowd. Was a pleasure meeting you. Thank you. It's good scene. Are you guys? You guys drake like a girl. Yeah, kcom. Oh, it's coming and yes, check it out. Yes, big alice again. They first is the opening day mixing. You check it out. It's a great place, lots of Beers. If you're a craftier person, you will not be disappointed. Jim, biggest time for us to get out of here, Buddy. Yeah, next week another grills.

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