Grill This!
Grill This!

Episode 51 · 4 months ago

Brite Vibes 2022

ABOUT THIS EPISODE

Grill This was live at the BriteVibes Festival ...and it was quite the experience. The festival took place at the picturesque Heritage Hill Brewhouse in Upstate NY. The unique event included a craft beer festival, 9 hours of live musical performances, farm fresh eats, artisan booths, experiential exhibitors, topped off with a massive firework finale. With Jim away, Matt and the rest of the crew interviewd a ton of brewers and took even more pictures

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 tongues, your ape brons and your pint glasses. Get ready to grill this with Matt Wilson and Jim Salmon. It's man here at the grill this podcast. I'M OUT HERE IN POM pay, New York, for the right vibe craft beer festival. Now Jim unfortunately could not make it, so I am on my own, but I think I'll be okay. It's gonna be a lot of things happening today. A lot of craft brewers are gonna be here, live bands, great food. It's gonna be awesome. I'm looking forward to it. I Bet Jim's gonna be very disappointing that he wasn't here because I'm going to have an amazing time. So hold on, sit tight and stay with me. We're gonna have a great time at this fessel here bright vies festival, pompay, New York. Grill this podcast. We're right back. So I just arrived to bright vibes. It's a perfect day for it. The weather's like seventy four, seventy five. The Sun is shining, not hot, not cold, there's music in the background and there's a ton of craft beer. So I'm just getting started. I'm at the unified beer work stand and I'm speaking with Anderson Erica. Pleasure to meet you. I'm having one of your beers, the sour that you have. Now explain that. This one to be real quick. So phelis one. It is our house sour. This features Tangerine and strawberries and it's a super light, crush full four a B B for a day like this, where you're gonna be drinking a lot, probably trying a lot of different beers, that's kind of a good a B B too be at. So how long have you guys been doing beer? How long have you you've been in business? We opened our doors October. Awesome. And where are you located? We are located in Walton, New York, which is about ten minutes south of Saratoga Springs. All right, so if I were to ask you, what kind of beers do you specialize in? Is it like all varieties, or is there a particular one that you that you focus on? We honestly have the whole gamut of Beers, from hazy I P A s to the fruited sours. We also have crushable, crispy loggers, rich roasted stouts and some beautiful SASANS. Awesome, awesome. Now at your location, do you guys do food as well or is it just beer? We do have food. We actually just open a kitchen where we are serving gourmet tacos. Yes, who does not like Tacos? I love them all right. So if, if they want to visit you, if the people want to see you, do you have a website? where? Where can they find you? We do. Yeah, W W W UNIFIED DASH BEER WORKS DOT COM or unified beer works on instagram and facebook. Awesome. I'm gonna Finish this beer because it's freaking delicious and I'm gonna go do some more tasting. Thank you so much. You're welcome. Thank you, Grill this podcast. We'll be right back man here again with the grilled this podcast. I'm out here at the bright vibes festival. It's fantastic. It's beautiful outside and we're stopping by and trying some of the Great Craft Beers out here. Right now I'm in front of the Common Roots Brewing Company tent and I'm trying one of their beers and I am speaking with I'm Brent. I'm a brewer, a commoner. It's brewing now. How long have you guys been brewing beer? We've been open. Awesome. And do you specialize in any particular beer? Are you kind of around the board with with Your Beers? We're around the board, but we do specialized mainly in I pas and sours. Awesome. Now, I love an I P a. What kind of hops do you usually work with or do you you could try different things? We do try a lot of citro hop is used, using a lot of them, but we've been really in doing a newer hob called Sabro. It's been great, as a lot of coconut flavor. Mosaic is only the great one we use. Yeah, awesome. So you've been doing this since that's when they opened. Yes, all right, awesome. Do you guys also do food at your brewery? We do. We have a full kitchen, wood fired pizzas, fried chicken sandwiches, Brunch on Sundays. Yeah, everything now. I asked us at the brewers all the time, because it's it's I get a similar answer. There's a lot of different beers out there. Right. There's heavy fruited sours, there's I P as, there's all that, but a want of the brewers say they like brewing like loggers and pills. There's most because it's it's more challenging and it's hard to to hide any mistakes. And would you agree with that? Yeah, that is my favorite beer to brew and yet it's just the challenges there, but it makes it more rewarding. Right now, what's your favorite kind of drink? Same thing. I love it, love it. So the fruit is the heavy foit. Of Stars are really big right now. Do you think they're here to stay or do you think that's kind of a trend? I think they'll stay, but it won't be as prominent as it is now. I think it'll go back to more subtlety. Right now it's all about intense flavors, but I think people will want to do something a little less like a beer, like a beer right exactly. Yeah, yeah, something like that. Yeah, all right. So if they want to find you, where are you located and do you have like a website that they can visit? We do. Yeah, common roots brewing DOT com. You can find everything. You can find our tap list. Or you can look at our food menu on any specials. You can even order clothing or anything. MERCH UM. We're in south glones falls, New York, just north of Saratoga...

...now, so we're just talking about sours. I'm drinking a gin and tonic inspired sour, which is fantastic, by the way. Where'd you come up with this concept? So they actually they've been ruined this beer for a while before I brew started working there. Um is one of the original beers. But yeah, we have a whole cocktail series actually, so we like to do a play on it. So we have a peanut colado on, we have the GIN and tonic we've done we've done a bunch of different ones. Yeah, Moscow mule. I'm meant to come by your brewering try all these and also probably gonna Hotel Room or something because I won't be able to go back. All right, it's grill this podcast. Thank you so much. I appreciate it. Thank you. It's been great talking to you. Awesome. Gonna grow this PODCAST DOT COM. We're available there. You can listen to this and you can find out more about common roots brewing company. Grow this podcast. It's Matt be right back. Hey Matt, here, back with the grilled this podcast out the bright vibes festival. Beautiful Day for this and I have to bother them again because I see them at every beer festival because they have such amazing beer. I'm back with the Big Alice Brewing company out of New York and also Geneva. What's going on then? How you doing? It's good to see you again. You know I'm always here, man, obviously. So what brings you out the bright vibes today? My truck. Now I would miss this one. Is One of the best bets we do every year. Yeah, that's why I hear because it's it's an all days music. It's almost like a big party as well as a beer tasting. Yeah, it's it's kind of a weekend of fun, because interrupted by a four hour of beer festival. So how have things been going since you've opened up your Geneva location for Big Allis? That's been great. Yeah, we're a little over year old up there. We opened last May and uh, we're settling in and and you loving our neighbors, loving, loving the town, loving the regions. Figure licks is amazing, awesome. Now, who, who are? Who are you here with today. Who is this? I'm Mary, I'm his wife. So you're the boss. So how how is your day going at the bright vibes US festival so far? Well, it's amazing, the weather is amazing, the beer is amazing. It's a perfect day. Perfect now, I wanted to ask you this. I know we talked before when we go at your location, but you actually used the water from New York for your for your beer out in Geneva, and you guys still do that? Or have you changed that? So we don't? We Use New York City water, but one of the things we did is is put in a reverse osmosis system to two more closely replicate New York City of water. The Geneva water is amazing, taste great, it's UH. If we were a brand new brewery in Geneva, we would have used just that. But trying to make beers that we've been making for eight or nine years in New York City and have them taste you know what, all the other heres were the same. The only different was was the water, and the New York City is off the charts, you know, on the lower end when it comes to the hardness and and the other end uh, for Geneva. So we had to kind of eat in the middle somewhere. I got you, I got you. So what do you guys got today? That number one, I'm sampling a coach right. We talked about that real quick. So the coach is part of the reasons it's my favorite beer. That's why it's a great beer. That's why it's here today. It's, you know, it's it's the UNs out, you know, the weather is beautiful. It's uh, it's it's a great beer. Fat's light's refreshing, it's uh, the lemongrass just kind of lightens it up a little bit, you know, a little bit those characteristics. Is Good. Alright, awesome. What else you got here today? So we actually have our our one year anniversary. We went to we're one year old and congratulations by the laying thank you in in Geneva. And so we did a collab with all their thirteen other breweries on Seneca Lake. We invited them all up to our spot and then, you know, we're hoping that everybody. They all said yes. You know, if I feel like we should be on one of those dating or engagement shows, but yeah, yeah, they all said yes. Showed up, we had we had a great day. Bruin hung out, you know, I had a bunch of beers and it's kind of been great ever since then. We've continued. Everybody gets together once a month, all the breweries from around the lake and UH yeah, so that's what we're poring today is it's an I p a made in collaboration with with our with our neighbors and Seneca Lake, called more of the Merrier. Awesome. I'M gonna try that one in a minute too. Now I have to. I didn't ask you this last time and I want to ask you because right now, you know, there's all types of different beers, those heavy fruited sours, there's like the what do you call pastry stylets with all kind of things out, but most brewers that I talked to they say their favorite things to brew are pillsners and Laggers, because it's hard to mask any mistakes or anything like that. What's your opinion on that? And when we we like to brew them, because that's what we like to drink everyone. Yeah, beer, that that that has a beer taste to it, right. But one of the anxieties, and whenever I go to a new brewery, I will always get a pills ner, you know, a hell less. You know, of course, something lighter, whether whether's, like you said, there's nothing to hide behind you any but a bunch of hops. So a bunch of AD jogs, you know, fruit. All those things are great. Those beers are great too, but I know if I get a good pills in her from you, I'm gonna enjoy everything else you do. So so this, this is not a rumor. Most brewers do agree that pills and there's and laggers and like those kind of things are the ones that are the most difficult and also the most refreshing to enjoy. Agree. Awesome, awesome, all right. So what's one more time, just to remind the folks where they can find you? What's your website and where are you located? So big, ELLICE BREWING DOT com. We have two locations in New...

York City, one in Queen's, one in Brooklyn and our newest location in Geneva. Or Awesome. It's always a pleasure to talk to you, man, always great to see you, my friend. Soon I'm gonna try this, I P A grill. This podcast. We right back. All Right, Matt, back again here with the girl this podcast at the bright vibes festival and I am standing in front of w t brews from Baldwinville, New York, and they have some fantastic beer. I'm sitting on their little board back there and I am speaking with Michelle Board. Michelle, pleasure to talk to you. So how long do you guys at the craft beer game? Will be eight years in November. Awesome. Now we're exactly as bald Baldwinsville located. It's west of Syracuse. Awesome, awesome. Now a lot of breweries they will specialize in some particular beer. So I'm just a all across the board. Do you guys specialize something particular or do you do like a little bit of everything? Um, we had our general like blind nut Brown and stuff like that, but we tried a very light beer, dark beer, sours and stuff, a mixture. Awesome, awesome. So, speaking of the Nut Brown, you just pour me a warm right here. So what exactly am I am I about to try? It's a lighter dark beer. It's got like a little toffee to it, a little peanut butter in it. That's awesome for a nice warm bill like this today. It's probably a good idea to go with the lighter, more crisp beer, like that light dark beer that people don't right. And I see that you want an award for this. We won the bronze. Awesome. I'm gonna sit this on the MIC. COULD BE ONE SECON here. That's really good. That's really good. It's a good job here. No, no, do you guys just do beer? Do you do food as well? We don't have food right now. We're on a creek walk in Bottomsville. So we have food trucks. Awesome stuff. Awesome. All right. And if someone wants to find you, uh, no, more information about you. Do you have a website that you go to? Um, yeah, we're on face fuck. So, WT brews in Baldwinsville and we do have instagram. We do have a website. WT brews fantastic. Well as a pleasure speaking with you. Uh, you heard, I'm going visit facebook. You can see them and come out to Babsonville and try their beers. I'm telling you this. None of your conversations beers actually fantastic. So I appreciate your time. Thank you so much. Thank you girl. This podcast will be right back. Hey, mad here at the bright vibes festival for the girl this podcast and it's a fantastic day, like what, seventy five degree sun is shining. You couldn't have a better day for a festival like this. And I'm trying all these amazing Craft Beers and I'm in front of the Noble Shepherd Craft Brewery stead and I'm speaking with Ethan pleasure to Misha. Man, you've got some unique beers going on it. So what are you? What are you serving up today? Oh my God, so we have what you're drinking. We have a rum punch sour. I'm about to try and get a second. Um. So we have a real like finger lakes, locally inspired. It's a cucumber reasling'son Um. And then, so we have two of like our flagship I pa. So we have a spilled milk double I p a. and then we have a normal new England I pa. That's called go impressions. Ethan, are you a brewer? What do you what do you do with the a noble shepherd? Yeah, so I'm the brewer. We're a super small operation. Um, so we have basically our owner and then me, the brewer, and we do everything. I almost give you a hug because it's just so damn delicious. By the way, Jesus Christ is good. So how long have you guys been doing this? Oh God, so the brewery has been open almost seven years now. That's fantastic. Now, do you guys still just do beer or have you have you also incorporated like some food and stuff at your location as well? Um, so we actually currently, on Fridays and Saturdays we have a woman who has her own pad Thai catering. Oh God. Um, so Fridays and Saturdays are bumping, Um, like I never leave work without a plate of food going home, and it's just the most tasty, like well priced food, huge portions. Um. And we're also working on just like starting to do our own food, because our owner used to be a chef and like he misses that culinary aspect of also cooking for people to well, see, this is the girl this podcast, and we do grilling and craft beer. So a food and beer pairing always makes me happy and I am excited. Now Bristol, New York. So so, for the folks who don't know exactly where that is, we're whereabouts. Is that located? So if you look at the general like eleven finger lakes region. We're in the more Western finger lakes, so almost directly south of Rochester, New York. Um. So it's just a really amazing area. It's almost like this here, like just big hills and valleys and beautiful lakes. Um, I'm not originally from that area, but I moved there and I was blown away with just how beautiful it is out there. Um, I agree. where? Where are you originally from? From Buffalo? Okay, I couldn't tell by the hat that you're wearing. I'm wearing a huge buffalo bill's hat right now, by the way.

So another question, because you're you're a brewer and I asked this of all the I just asked the one night right next to year too. Most Spurs, even though this, this is delicious. We'll say that they like doing like laggers and like pills. There's because it's more challenging. Would you agree with that? So yes and no. Um, like we do everything, like I absolutely love making Light Beers. We use a lot of local ingredients too. So, like we we make a creamail and so for me, like those beers are awesome for showcasing like this is New York State Mall in New York, state hops, and that's exactly what you're tasting. But on the other end, like something like a rum punch is like total opposite end of the spectrum where we're trying to figure out what we can add to make this beer taste is absolutely ridiculous as possible and get all those flavors packed in there. So those are fun too. That's that's fantastic. All Right, last question for you, and I'll let you help out the folks here we are waiting for your delicious beers. Uh, do you have a website that that they can go to so to find you on facebook page or instagram or something like that? Yeah, I mean we do everything that the common social media folks use. So we're instagram, facebook. Our website is noble shepherd drew dot com Um, and yeah, just like check us out online. But you know, we're super small. We're just like in the woods and the hills, off the beaten path, and so online is huge for connecting to people to see where we actually are. Fantastic. Listen, Rum Punch Beers and pat tie, I think you should probably visit the as suit as possible. Vick, you still us we're talking to me today. Thank you. Cheers, guys, cheers grills podcast. Will be right back. Alright, Matt, here up the grilled this podcast. We're off at the bright vibes festival. It's ridiculously awesome today. The weather could not be more perfect. Uh, the crowd is great and there's like a whole bunch of tents of craft beer here. Oh, Oh, and and and Paul, you just stuck up on even behind. Not Interrupt the Great Lindsay stain and the great wild eat. So I'm stepping out, oh, to fight, but Lindsay, from wild, these bruis we're talking to right now. Lindsay, how are you today? I'm good. How are you? I'm doing very fantastic and it's a great day for this and I see that you guys some awesome beer. So what did you bring to the plate today? We brought our ten Plato Check Stile Pilsner, which has made a few great debuts in some publications. I guess I'll say people are going crazy about low a B B Beers. So it's an all your all day pilsner. Then we have our food or aged says on this series number three. I could nerd out on this, but just just taste it. It's nice. You get the OK on it and then we have another barrel age says on slightly different than a food or age, and it's also been conditioned on second use peaches. The first use where the fresh, fresh peaches in Um, our farmhouse blonde that got a gold medal last year. So Um. You know, they're all very diverse, but um I think it's worth trying little patients, first going to the Saison and then finishing off of that nice barrel aged true, and this took just short of two years to get where it's at. See now that makes me number one. My mouth waters when you say that and I'm at too. I can't wait to try all of these so we'll all least brewing company. How long have you guys been doing this? That's a painful question. We were gearing up for our grand opening in April of uh, we're good timing, and then the mayor announced shut down. We had fourteen tap lines going at the time, fourteen of twenty. We had a crowler machine and crawlers, because packaging was not part of our business plan. Out of the gates as soon as they announced. Bear to go. We pulled a sign outside of our brewery and announced a bear to go and started filling crowlers until we got packaging going for our canning line. So I'm happy to see that you're actually a full fledged brewing company now, which is fantastic. Uh. Another question now, do you do some of the brewing yourself? I am as an owner. I wear a lot of hats, but I'd have to say I proudly can say my business partner, who is another owner. I have three, where three of us, is our head brewer. One thing I like about that is we're not gonna have brewing brewer turnover like he's truly an artist with our beer. I have a little dabble in our brewings. I do run our lab and I also do all of the financial work and probably all the tasting to a lot of the tasting. Absolutely. What's your what's your name? Michael, and I taste beer and know what I like Michael already. That's awesome. One more question. I when I sell, Michael, I want to ask you and Lindsay, want to ask you, as far as beers go today, because there's a lot of different kind of beers right there's and there's a lot of like heavy fruited sours. There's a lot of like pastry styles and all that stuff too, but a lot of brewers say that their favorite beers are like laggers and pill there's...

...because they're they're hard to do and it's also hard to hide things behind. What's your thought on that? I'm actually really happy that people are recognizing that, because I do feel that okay, hazy I p a had the light shine on them for a while and it was like you just you overhap it. You can turn that around and like two weeks. Well, the lesson two weeks a little more Um. Loggers definitely, I think, expose the talent behind a brewery and, like you said, it's hard to cover up how good you know, how talented you are. Uh, brewing a good beer in general, all styles, was something that we took a lot of pride in just writing our business plan. We had our system custom built so we could do a decoction Mash, step mash for our Lambix, all that kind of stuff. That was a plan straight from the gates, and I'll thank God logger pays our bills. I P A does not pay our bills, so I'm so thankful for the trend. That's awesome, Michael, what you're picking on that and just say our top our top selling beers are laggers and saysans. So that's where, that's where I'm gonna hang my hat. Nice, nicely done. All right. So, obviously I want people to come built you guys, because you have an amazing stup here. Now, where are you located, and is there a website or a facebook page or something they make them visit? Absolutely so. We're in Brooklyn, New York, and brookly. Go Brooklyn, UM, South Brooklyn. Go honest, come see us and U and if, if you have a facebook page or a website or Instagram, instagram at wild he's brewing. Yeah, it's that easy. Wild East brewing. Lindsay, you're awesome. I appreciate it. Now I'm gonna drink their beer. Girl, this podcast something right back. It's mad here, the grilled this podcast at the bright vibes festival out here in Pompey, New York. It is fantastic. The weather is perfect and the brewers are awesome and I'm in front of one of the Beers I've been drinking for a while. I'M A gang is out here representing and I'm speaking with Steve. Nurse Steve. If I are doing today, man, doing a excellent how about yourself? I'm doing awesome in thank you for coming out here. Where are you pouring today, man? So today we are pouring two different bears. The first one is neon giants. It's our newest release in the rotator Neon Rainbow Series collaboration with firestone Walker, our partnership brewery out in California. A lot of like New Zealand style hops that Nelson pops right at the end. And then the one that I'm really excited about, Dream Patch, is our newest year round three fruited sour. Uh So, you're getting cherry, Blueberry Raspberry. It's also in collaboration with Leafman's, our Belgian blenderree. They also do the Belgian the Cherry Creek. That's in our three philosophers, which I'm sure you and any good, uh well omen gang drinker is aware of. Uh So, real, beautiful, bright, UH affvest, a lot of bubbles but like sweet but Tart, kind of covers all the bases. Looks. Yeah, I'm I'm sleeping right now. It's fantastic. It's amazing and it's very crisp, especially on the day like this. So let me ask you. I think lets you pour a glass here for these guys too, while we're doing this. So he's busy right now because, you know, we are at the festival and, as you said, I'm drinking I'm drinking the sour. It's really crisp and delicious. Uh, on a day like this, twenty five degrees, you can't beat it. Let me ask you another question as far as the beers that you're serving right now for I'm gonna I'm gonna go what what is your best seller right now? What's the one that's that's kind of hitting the charts for everybody right now? So right now, rare voss has had a huge, like organic, like revitalization, some growth. UH, the neon rainbows line has been fantastic, delicious to especially in the world where like New England's I P A is really kind of rule the world. Uh, the Sour, we got a lot riding on dream patch. We really think it's gonna like take over and be in the top five for us. So uh, yeah, it's just gonna keep crushing some good beers. You guys are killing it right now. All right, as you got you got a line for me, so I want to let you do your jobs so real quick before I get out of here. Where can they find you? Do you have a facebook? Do you have a twitter? Do you have a website that they can follow you and where you located too? So yes, we definitely have a website, uh omgang dot com. We're on facebook. Um, website, I believe. We believe. We have an instagram. We try to post, you know, daily, monthly, weekly, showing off our new beers and, like I said, dream patches huge, so big emphasis on that. All right. Well, I'm gonna Continue Drinking your beer. Thank you so much, man. I appreciate you. Take your time anytime. Thank you. This podcast will be right back, Matt. Here's the grilled this podcast. We're at bright vibes in Pompey, New York. Beautiful, beautiful day. The Sun is shining, it's not hot, not cold, it's just right, like like goldilocks. Right. So I'm in front of U B L, underground beer lab, and I'm speaking with Brian Berry, one of the owners, and I'm glad to have you. It's good to be here, man. So I saw some of your cool beers here. What are you guys born? Today we have three different beers, a hazy I P A and two new on I P A S. we've got our shifting hypothesis, which we just released yesterday. Gradient is one of our rotating series is doing...

...on I P A S, and then we have our sciences, which is a collaboration we did with thin man out of Buffalo. Thin man has been knocking out of the park too. How long have you guys been doing your thing? We opened in April last year, so just a little over a year now. How's it been going for you guys? So far? Pretty well, we're here, so that's always so's a good answer. So do you specialize in particular stuff? I know a lot of breweries have like they're the fruit sour brewery or they're the stout brewery or the the Ip a brewery, or do you? Are you like kind of rounded in everything? So we primarily specialize in hazy I P A S and hazy Pale Ales. We do some farmhouse spears and some sasons. If we had our preference, we probably do more of those. But the I P A S or what people want it's what we want to drink. So that's most of what we do right now. All right. Well, I asked everybody this because that's what I do. What is your favorite kind of beer drink right now? I know it's always a hard question answer, but I'm gonna ask you. Yeah, it depends on the mood, but I I tend to drink a lot of our I P A S, but love we do make a pilsner. That's also high on my list. So it's always awesome, awesome. So if people want to find you, do you have a website? You have the facebook page, instagram. We have websites www dot underground beer lab dot com and then we're on instagram and facebook. Uh. So, yeah, we release all our beers on Friday and check us out there and we have update of all the past releases too, that are available and we're at some of the local bottle shops in the Syracuse area and that's all listed on our website too. Awesome. Uh. And where are you located in case someone let you wants to stop out and see you guys? We're in East Syracuse, right off the toll road, about less than three miles north. Uh, let's see columner road and fire road. We're just north of fly road, uh, in the little industrial park right off of Airways Park. DRIBE. Awesome. Now, I don't want to plug you guys too much, but I'm having this the science I P A fuffing delicious. By the way. I just want to just want to say that. So, yeah, trying to tell this stuff on underground beer lab. Check them out, go to the website, facebook page. They're you so much for talking to the appreciate you two man grillss podcast. We'll be right back, Matt and I am back on the grill this podcast out here in pompey, New York, at the Bright Vibes Festival. Man, it's beautiful today. It's like seventy four or something like that and the sun is shining. It's not hot, it's not cold, it's it's a great day to Drink Beers outdoors, and that's what we're doing there's the festival is slamming. People are out here having a good time and I am right now in front of the lucky hair brewing company. Stop here and there's serving some great beers and I have the brew ry snag that he was running around so I tackle him down. My God, what's your name, Sir Tony? Pleasure to meet you. So what are you guys porn? Today we have two beers. We have our flagship, which is talking punch, which I've had a million times on a lot. It's so good, right, Um, and then we have a beer that we made for this festival. It's called bye brider. This is a bright bybe bright vibes festival. Bye brider. Delicious Beers. Belgian Pale, L dry hot with the New York state cascade. Delicious. That's awesome. That's awesome. So how long have you guys been at? How long you guys been doing the beer, the beer seed? I think it's been about six years, six or seven, and I can't remember. You know what, when you work in beer, sometimes forgetting it happens. It happens. So the Falcon Punch has gotten really popular. Why do you think it's? It's so everyone loves it so much. Um, it's definitely not the flavor, that's for sure. So I would say it's the name and the and probably the the artwork. You know, it's a it's a classic American I pa. It's delicious. So I asked this. No, I'm glad I got a brewer here because I asked this questions almost all the brewers. So everyone makes there's a lot of IPAs being made, there's a lot of fruited stars being made, there's a lot of patient styles being made, a lot of stuff that have a lot of different things in them. But a lot of brewers say their favorite things to make are like pillsners and like laggers, because it's more complex and it's harder to mask your mistakes band that. Would you agree with that? Um, yes, yeah, I think. I think brewers balance, I like they like simplicity and when I make a beer like I I don't know, I want balance for first and foremost, and that's the identity that we kind of come up with. Now, are you? Are you a fan of, by the way, this bright vibe beer that you're making was, what was it called? Again? It's a it's delicious. I'm enjoining a lot. Uh. What's your favorite kind of to drink? Uh, I like everything. M. Yeah, so I like Belgians a lot, but, you know, like might go to normally is like something light and easy and something I can drink for a long time with my friends. So I drink a lot of old Milwaukee and there's nothing wrong that. Again, the day like this to right, you're outdoors and it's gonna be a long event, right, well, you don't want to have something it's like a nine and kick your ass and like two drinks, right. You wanna you wanna be able to survive. Yeah, there's a lot of beers here that are really, really good. There's the quality of beer in New York state has gone up so much. It's the quality is just incredible. So I'm so happy to be a part of this community. I want to ask you that you being a part of the New York state beer...

...scene. How has that been? Is that? I know New York state has been very, very supportive of crowdbrewers in general. Are you enjoying the support that you get from state? Oh, it's amazing. Um, the B A has been awesome to us. The Um, the raw material suppliers have been great to Um. They're just they're just like good people you want to be friends with. You know, they're they're almost like friends first and suppliers later, which is like that's exactly what we want to be at that community. So that's awesome. That's awesome. Now, now, now for the important questions. So the folks snow we're to find you. Where are you locating and do you have like a website or a facebook or whatever like? Yeah, Lucky Air Brewing Company, Um, UH DOT COM, whatever that means. Uh. You know, you find us anywhere. But we're located in Hector, New York, on the east side of Seneca Lake. Um, and it's you can watch sunset there. It's great. You know, you can buy a burger. They're it's awesome, like burgers. So the beer is like passable, I think, but the brewer disappears passable. That's good. That's good. You know what, you won't be piste off and you drink this beer, you'll be all right. Another question. So this is grill. This we we do food too, as well as beer. Do you guys serve food at your at your brewery? We do. Yeah, I think most days, but I don't know what days. So, uh, Wednesday through Sunday. Is it as average as your beers? To know a lot better. Wait, wait, your your beer's delicious. All right, I appreciate talking to you, man. Thank you so much. Yeah, to Tony Again. Lucky hair brewing company. If you have not had the Falcon Punge, by the way, you should try. That's one of my favorite. I pays and have the American ones and also this vibe. Brighter, freaking delicious. Man. Thanks, I really appreciate it. Man, no problem, girl, this will be right back. Matt Wilson, are grilled this podcast. You know, when you go at festival as you see a lot of familiar faces and the ones that are familiar are the ones that best. You know what I mean. So I'm out here with we be brewing. Wife talks to many times, and their beers all always delicious. And who am I thinking? With a game. Today you have colleen Leeber here today. Colleen, what brings you out to bright byes? Besides, you're awesome beer the awesome mother all of your community is another awesome beer beast. I bumped to you all these are you. You always make outstanding beer. What's your secret to make it such a great beer? You just gotta love what you do and if you love it, you're only gonna put out good ship. So now you and you have not yet. So what are you pouring today? Today we have our West Coast I pa called forget me not properly named, because everybody is so into those juicy New England I pa S, and this is a west coast so we don't want to forget about those. Those are the best I P A S. and then we have our recently medal winning beer are Belgian, with the at my wits end about Jean Weed, weird that we're pouring, which I've had both of these and they're they're outstanding beers, by the way. Now you as a brewer. I I've talked to a few and a lot of brewers say they like to brew that. I guess what people think more simple, simple of beers, because it shows their skills, for example, like pilsners and laggers. Would you agree with that? Yes, yes, if you're doing I P A s Um some of the stouts, you're just kind of throwing some stuff in there. You could make a lot of things work, but when you're doing the pilsners, there's they're very basic and in order to get it good, Um, you have to know what you're doing. Yeah, but they're always drinkable too. What's your favorite kind of beer to drink? My favorite is either a nice sweet stout or I love are happy. That's my all time favorite. Stops are delicious too. Hey, some guys snuck up on me all of a sudden. What's going on, brothers man? How you doing? I'm doing well, I guess. I was just talking and I was saying all the familiar faces that I see means that they're doing something right, because you're always at the beer festivals and you're always serving great beers. It's gonna see you again, man. How is the festival to treat you today? Awesome, man, doing great, good, good. So I was just asking about these beers and the point that we were making is that a lot of brewers enjoy pilsners and laggers because they're they're more complicated to hide things behind. Would you agree with that too? I would agree. I would say loggers. It really kind of defines your brewing expertise, because that's when the you know we make a faulty beer. It's really hide hard to hide behind a logger, right, right, and it really kind of shines your brewing skills within a lagger. Now, what's your kind of your your fair kind of beer drink? Oh Man, I people like to often call me a hot pad. I do like the I P S, but I do. I do like the crispies loggers as well, you know, are one of our favorites. Is Our BILSNER. It's a it's a Pilsner, but we were bills fans at the brewery, so we call it the Bilsner, which makes perfect sense. Now, how long has we be been doing this? We've been open just about four years now. Awesome.

You guys are still crushing it. Now you're located in Geneva, right. Yeah, right in Geneva, and the last we won four awards this past year and seven since we've been opened, so including international award too. Now, how many podcasts have I had you guys on? Oh, I would say at least five or six. This is coming family. That's because your beer is so awesome, but I really love seeing you guys. Now, if people are not familiar with we be, where can they find out more about you? Do you have a website? Do you have like a facebook page? You can visit our facebook page, we'd be brewing company, or our website. WE'LL BE BREWING DOT com. And, yeah, like us on social media and Instagram and you will definitely keep up with the current events and everything going on. I'm sure you guys already know that. I freaking love you guys and you guys doing amazing jobs. So thank you so much. Thank you, guys, for talking to us and thank you for doing what you're doing. Hi, hi lighting our beer community out. You guys help us. Oh, I appreciate that's my pleasure, by the way. And here's a funny thing. I have a funny feeling I'll see at the next festival. Yeah, I think we'll be brewing. GIRWLESS podcast. Are you right back, girl less podcast? Matt Wilson or I'm excited because there's a brewery that I've become a big fan of recently. I was on a break at work I worked for I heard we have a we have a studio that's downtown, and I went on break and I stopped on St Paul at this fifth frame place and, Oh my freaking God, you guys are amazing. So I'm at the fifth frame tent here at the bright vises festival out here in Pompey, New York, and I ain't speaking with Ph Dan Dan. Thank you for talking to me and, by the way, as I'm not hyping this, you guys do some awesome stuff. So when did you guys start and what was your what was the whole concept behind your company? Yeah, so actually John mervine started the company. He brought me in to help do some brewing, and the concept was just great beer, good food and, Um, you know, when we started was also coffee, roasted our own coffee. So it was just good ingredients and do the best you can with him. Awesome. So how long have you been doing this now? They opened in seventeen, I believe, sixteen seventeen, um. And Yeah, I've been doing it ever since. Awesome, awesome. So you have now everyone, I think, knows about your bath bombs, that they've taken off and they're tremendous. But you do a lot of different kind of beers. You do like you do? I pers you do everything. Um, do you focus on any type of beer? Do you kind of just do you want to do kind of everything? I think we're probably most known for our hazies. Um, also the dark beers. Were really into those. I think the passion, at least for me and I think John as well, is, uh, the loggers that you know, clear beer, but beer for even beer, where everybody starts. No, I was talking to a lot of brewers and one of them say this too, is that they like bloggers and like Pilsner's because you can't mask anything behind those. If you're a really good brewer, you gotta make those right. Do you agree with that? That's that's that's amazing. Now you again. We talked about this. This is the grill of this podcast. We do food and beer and you do food and beer and your beer is not just amazing, your food is too. So how what? What was behind the food there? Did you did you just think maybe we're gonna do something on the side, or what made you go all all in with your food? So John's better speaking of this, but I can tell you everything from scratch, and it's just again, good ingredients and do the best you can with them and simple food, you know, simple food that people love. That's it. That's a basic concept. All right. Now now the good question that I always ask. Where are you located? And what's your website? Your facebook page? Where can people follow you at? Yep, facebook, Um, and then fifth frame dot co as a company, DOT COM, Um, and we are looking at it on St Paul Street in Rochester, New York. Well, I'm telling you. I'M gonna talk to my partner. We're gonna come in one day. We're gonna do a podcast right from your place because we love it that much. So you guys are awesome. You guys are kicking as we appreciate it. Thank you so much, Gro this podcast will be right back. Girl. This podcast ruther in pom pay, New York at the bright lives festival. Now that's a spectacular day. The weather could not be more perfect. It's not too hot, not too cold. It's a good day for drinking beer outdoors and I'm excited about this because I'm in front of Dale Biscuits and beer view. UH, they're out here and you know, we talk a lot about diversity and beer. It's a black owned brewery and I'm speaking to the guy or here. What your name, Man Chris? Now how long you've been doing this? So we've been open for four years. That's awesome. Now what what's your concept? What what drove you to open up? It's about community and edge and bringing people together through beer and food. It's like, as you said, in that living rooms we have dinner parties and we talked. We can were cashing anything out.

You know, I might not like when you come in, but you're okay when we leave. Beer is very social. That's why I like it to us. A very good point. Now, do you guys do food at your brewery? Also, yeah, we do. We do um, southern botiment biscuits. We're no, we're known for we're known for our fried chicken biscuits. So yes, we do food. Yes, so I'M gonna buy a house next to your brewery and I'm gonna live right there, because that's exactly the kind of stuff that I'm into. Now. Now, what what made you develop this concept? This is something that you've been doing, or where your social in? What got you in the craft beer in general? So I got in the craft beer eleven years ago, eleven fathers days ago, because my wife and my kids got me a Mr Homebrew Kit, Home Brew Kit. Before that I wasn't drinking beer. I was for of Um, whiskey, Bourbon guy and drinking and exploring the aspects of wine. Um, they got me the homebrew Kit, I started making it. Then I've been making that first beer. I'm like, okay, it's okay. Then I started trying another beer and I made a couple of more and I started doing research and I started making beer that I liked and it went from there. And then, you know, going from that, me and my my family, always in New York, I always had friends over, so I would make beers for any time we had dinner with our friends or any event, and then progressive there, like it wasn't it wasn't a game plan. It's like, Oh, I'm gonna be a brewery or a restaurant owner. It's like, it's like it happened, like, you know, like I enjoyed making people happy through food and through libation. You can, if you look at me, you can talk like to eat and drinks. That's just you're you're good with me. You're your family now. So let me ask you another question. What's your favorite kind of bitter drink right now? My favorite kind of beer, don't listen, Flint, but I love Baltic porters. I Love Baltic porters. That's that's that, and that's what really got me into craft beer was when I had a Baltic parter at first time. Awesome. Is this your brewer right here now? What's your what's your name? Flint Whistler, Flip Flint, I think, there's flips is pretty cool too. So Flint. I'm A. I'm a director to this to you real quick, because I always ask the Breweris this a lot of brewers right now are saying that they really enjoy making like laggers and Pilsner's because you can't really mask anything behind that. Would you agree with that? Definitely. Yeah, there's nothing to hide behind, and so you can, you can really show your skill and your technique. How long? How you doing with Dale Biscus and beer? Chris poached me just about a year ago. Awesome, awesome, this is great. I love seeing this. Now we're exactly you guys located? We're located in Brooklyn and prospect, Brook Book Book, Pros Leffer's garden Um between on notion Hamteen and running filltimore. Yes, and what do you guys? And I'm I'm EST Brun. Now what are you guys boring today? Today we're pouring the B Rustin. It's our pride beer. It's a hazy Pale Ale that we've bretten in collaboration with Yakoma chief Um, and then we're also pouring Lahtha, which is a classic half advising in New York state ingredients and naturally carbonated. The funny thing is my two favorite beers are half of vising and I pa. So also like, even though, to be rusting. Is that pride beard and that's the bear that we have room several times in a year, and it's name at the bear rusting, which is the very person he was. He's very piblical in the civil rights movement and also L GB q t q movement as well. So hits. That goes back to using beer as a place to educate and also bring people together. Now I'M gonna ask this question. I'm not asking this question. Also, as far as getting involved in the craft beer game. Now you if you, if you look around, which again I'm happy, I'm enjoying myself, there's got a lot of brothers out there. You know, we're still kind of getting involved. What, what do you think is the key to getting more diversity or more people of that color and females ever like that involved into the scrapt beer game? The key is meeting people where they're at, and right now, overall, we're not even meny people wherever, where they at. We keep making we keep doing the same thing over and over again. So we have to reach them by social media in their rams or radio. That says they listened to it's like to bring people in and also sometimes not. Sometimes we also have to make beer that it is palable for different groups. So I we're good. So I asked this question a lot of time. What's the very first beer that you had? I'm asked both of you guys this question. What's the very first beer that you had and what was your thought of that beer? So I was probably like seventeen years old and my brother, this probably fiften years of my brothers, came home off on leave and he had a budweiser and I had it. I'm like this crap tastes like, tastes like I don't know what I was like and at that point it's like I'm not gonna drink beer, like a beer is not my thing. But yeah, that was the very first beer I had, but the second had my rent to drink beer was like probably myself,...

...my junior in college, and I had a a chorus. It was cold and I'm like this is delicious, but I still wasn't a drinker at the time. So Yeah, how about you? What was your first beer? What was your experience with that first beer. The first Beer I had was my dad's stout when I was much younger than Chris was. And Uh, the first beer that I enjoyed was a fat tire me too. It's still a classic for me. Oh yeah, they're going, no, no, you go out and poor. No, no, you're good. What's your name? My name is Pete. Pete. You're out here at the festival drinking beers too. What's your favorit kind of beer? My favorite is probably like a pilsner logger. So you've been drinking for a little bit. I took it. Yeah, because because most people who said that are like classic drinkers. Try to cruise through the day. Go ahead bed. So I want to ask you this. It's forest craft breweries go in like the New York City area, because I know two things. I'm ask you. Number One, New York State is kind of supportive to the craft beer right there. They're they're really behind the craftier seed. So how has it been to open up in the New York state kind of Um enhanced or the or the I guess they do support the supportiveness of New York State and also in New York City. How's it been for you to open up in New York City. It's actually been a heaven sent because one thing about craft beer. It's like people holding hands and it's yes, we're competition, but it's not competition, it's it's it's like, you know, if you do well, I do well. It's so it's like a group opportunity. So opening up and been and been there has been. It's been beautiful. It's like, you know, it isn't, even though the industry doesn't look as diverse as we think it should. It could be, but when you come in and you open it, and you will, and as an owner or a person who was coming into the game willing to be open and be and learned, people were willing to teach and also helping and help hold your hand and moved through. That's huge. That's huge. Now a couple more questions and I'll let you get back because people are joining your beer obviously. Um, what got you into craft here? Who? Who was your first experience with crafter and what got you into liking and enjoying craft? You know, when I started homebrewing and I started drinking beer, I realized I started enjoying beer. Um, I don't really know how I got the craft beer. And really, when I opened a brewery, I wasn't thinking I was a craft brewery like. I was opening a brewery. It was with the restaurant like that. That wasn't my mindset. And because I've never been a person who win, who went to brewery, so I've never had the time. But I just picked up beers that I like. Um, and then there was a brewery called Allan, to Allan that was in my neighborhoods. Unfortunately they're not and they're not here anymore. But like, I would go there and hang out with them. They let me brew beer with him a couple of times, let me do do food with them, like. I think that was my first real acceptance into the into the into the world craft beer. But so I guess that would be. That's how get your craft beer, but I was drinking beer already at that point and enjoining beers. So yes, that's fantastic. All right. Final question, and this is the most supportant question for any brewer, where are you located? Do you have a website or a facebook? You can be followed and how did they get in touch with you? Guys, biscuits and Beer Dot nyc is our web website. I use instagram more than do facebook, so at biscuits and beer on instagram you can find out what's going on with us. We are located in Brooklyn, New York. That's right, Um, one, one, seven zero, notion avenue, between rutting and Fennemore to fire train. But you know we we're we're in Brooklyn on notion avenue. Whom my seven zero, Um, we do food and we do beer and if you're not smiling when leave, you need to come talk to me and we have to fund you're gonna figure out a way to make you happy. Girl. This podcast is about food and beer and you do food and beer, so you feel about in our category. Man, I appreciate you talking to me and I thank you so much. Man, thank you for talking to me. Man Grows podcast. We will be right back grow this podcast at the bright vibes festival here in Pompey, New York. Perfect Day for this, man. It's like seventy five degrees. You couldn't have a better day, sunshine, and I am with the awesome talented Kelly guilfoil from drink like a girl. Kelly, what is going on Um, all the great things today. I'm loving this life awfully. This is fantastic. So I'm at your stand. You guys always have cool and stuff and gear going on. So you got a big event coming up to what's going on? Oh my God, we're so excited for it. So actually we're here today to promote that event as well. So on July thirty, after we get the drink, let your lake fest going down. Second annual. Very excited about Um. Obviously I think you know the breakdown, but we'll put it on. I why not? Why not...

...just keep it going? So it starts with an optional five K, fall by one K, craft beer tasting walk with four stops in the various beers of Seneca Lake, and then we had to the beer festival. So yeah, live music, female artists, food trucks, merchant vendors, uh, crap, beer. That's fantastic. It's like sixty beers and that's the best in New York state and we have two from Ohio coming. That's awesome. And you have some of my favorite brewers there. I looked up and am I wrong? Is More? Tealous would be there too. Mortillos is not. Oh, I'm sorry, well, you know why you felt that way is because Mortellos is a huge supporter of ours and for the luaw. They invite us. They invite us to a ticket. Well, won't? You are going to be there. Oh my goodness. So we have beer tree. We have big Alcan. I love them too. We have destination, known from along. Love them too. Rare form from Troy. We have Harlem Brewings, less beauty. She's the first African American female to own I talked to her. She's awesome. Is Damn Na. I love her so much. So she'll be there. Um, we have locally. We have strange bird. We have three heads. We have kate too. I was just gonna get to Geneva. We got our GTAIL love, of course. We got a we be family right here. Um, we have our dens. We have uh Ohoa, God, I'm like I'm blanking out. I'm so sorry. Geneva climbing vines. Uh So, yeah, there's some Geneva love in there for sure. To Um where else? Yeah, Syracuse is coming into town. We got talking curse some from them buffalo resurgence. Um, we have thin man. We have we have and I see your wife has the best tank top on in the world. It's a drinking real tank top. I'm watching her rock out right now and taking awesome pictures for this event. Um, yeah, and so, yeah, we whlst, we have from I know we have another one and I'm like losing my pressure, job pressure which. Yeah, I can go on and on. There's so many awesome breweries. And then from Ohio we have mass head and missing mountains. So I'm so excited because I've never had their beer before. And my girl, Tanya, Lauren, she's an influencer on instagram. She's got like followed B A B E L S, underscore cameron. She was like, you gotta have these guys, and they're coming out. We're so excited for them to Rep in New York state. That's awesome. I have to do this because I see you standing there. There's some awesome ladies sitting right now. Who is this person standing right next to you? My beautiful daughter, Angelina. Hi. Hi, I've seen you on social media. You're like the coolest kid in the world. How's how's everything going? It's just going great. I'm having a great time. How is this? The support the street with a girl passion of your mom right now. She's she's killing it out there. She drives herself crazy, brook in these events and I'm glad everyone likes them. That's great. I've seen you, by the way. You're making the rounds. I saw you will cleaving to something about you. I saw you on the radio. You're killing it right now. This is gonna be a pretty cool event. We're really excited about this, oh so excited, and I just love all this support. And I won't be with you next Tuesday as well. It's just amazing how much support we're getting and it's going to be such a cool event. Looking forward to and I'm happy to see you out here. How are you enjoying the bright bias so far? I love this. I love everything that you say, your association does. I Love Chloe, I love Paul, I love I love them all, Jen. I mean they're just such an amazing crew and team and for them to support drinkling girl as they do it's just so humbling. I just think all y'all for so much. Just thank you. Oh, we're happy to support you. The last thing, of course, the most important thing, and that's the man right there. Just talking to him. He's fantastic. Last thing, because it's the most important thing. Where can people get more information about a girl? Is there a website? Is there facebook? Is Her instagram? And how will gonna get tickets to your event? There is. There is. So go to drink like a girl. Five K DOT com. That's the number five in the letter K. drink like a girl, five K DOT com. You can follow us on instagram with the same handle. Drink like a girl, five K, and on facebook, drink like a girl and just click that ticket. So when you get to the website you can see ticket options. There's so many different options. You can do an all day pass where you can to enjoy the five K, the one K and the festival, or you can just go straight to the festival or pick one or the other and add the tasting. There's so many options. So just look at those ticket options, Click that ticket and let's go. It's gonna be so fun. Last question is a personal question. Is there any more of that drink like a girl beer left, because I really liked it and I like some more of it. You know, I got you all day. Of course I will make that happen. I'll see you doing a girl look you're so much, Kelly. Always awesome to talk to you. Oh my God, I just love you so much. Thank you for I appreciate that. Drinking Girl Five K DOT COM. Don't for...

...get to visit that website and check them out. They got a cool event happening on the lake. It's gonna be awesome and I'm gonna go do somewhere beer. This is a girl. This Matt Wilson. Be Right back. Girl. This podcast here and I'm out in front of other half at the bright yes festival here in Pompaey, New York. Beautiful Day for this. As you see, people are enjoying the festival. I am too, and I am with Mike from other half. Mike, how are you doing today? Man, doing well. It's a beautiful day, so you're having a great time. Means some great people. Couldn't be better. This is a cool festival, man. It's not. It's not just a beer tent. It's beer and food and music and people are camping. It's a perfect day for the thing. It's a little bit of everything. I mean really, what more could you ask for? and the weather couldn't be better. I'm a big guy. I'm a big guys. I'm I'm a bigger guy. You're not out here sweating. It couldn't be more perfect. Absolutely. So you again, the other half. I've drink a lot of your beers. I love your beer. You guys make some great stuff. Where do you guys got on tap? We guys porn today. Today we have our rice logger poetry snaps. Uh. So good percentage of the grain bill is rice. Makes it real light, super crushable and then all German hops, so kind of Earthy, just a light, easy drinker, you know, again, considering where we are at the time of year. Yeah, we're like, Yo, let's bring the let's bring the refreshers, you know. So we went we went light and this couldn't be more crisp and and just easy going. It's awesome. So how long has the other half been doing Hong? You guys been, uh, in business eight this years, going on eight years. We're we're on our we're on our three year anniversary. Having a finger like so we we represent for the finger lakes arm of the brewery. So we're going on three. We're just about to have or four. Is it three or four? Is Like I can't remember. Austin three ISH. But yeah, we're just about to have our anniversary coming up. Um, I think. I think the main brewery has been there almost eight fantastic. Yeah, so we're we're doing our thing. We got we got spots out on D C Philly. We're we're growing and, uh, you know, it's because of the beer drinkers, just because of people like you and your listeners that you know we're all. You're doing it for you guys, and you make it happen for us. So it's it's a great ride. We're happy to support your guys, you guys, I mean number one. You make fantastic beer, so it's really easy to support you outstanding. Yeah, no, I gotta ask you, Mike, what's your favorite kind of beer drink? It really depends on the day, man, the same way, you know, you can answer the question desert, island beer. I don't know, something, something, maybe. Yeah, my deadert. I don't be. I don't know. That's so hard to say, man, I don't know. I love everything from but I really like it's like wood age food or age beer, like I like the mixed culture, wild ail stuff. Necessary like kind of my heart is going these days. Um, you know, obviously I love a great I pa. I can work for other half and I love some of the Best I pas you've had. But then you know again, to day like a day like today. Hit Me with that, hit me with the rice logger. Yeah, exactly. So it's such a hard question, Um man, I can't leave you with that. That's good. That's a good answer. That's a good answer. Now at other half, at some of your locations. Again, this is the grill of this podcast. So we do food and beer? Yeah, do you guys do food at the at other also, where do the streets? We're about to have a food truck up, which is exciting. So, but give us some time for that. Let that evolve. But we do do guest food trucks all the time and of course snacks. Come get some pretzels and some chips of peanuts, whatever, some jerky. But yeah, but for now we do, we can do the guest food trucks. Um, at the Philly at the PHILLY location there's a dedicated kitchen and I don't know about D C. WE'RE gonna win a D C and uh right now in Brooklyn. It's just it's just that we only have room for that brewery. I don't. Have you ever been there? There's not a lot of space to expand for food, but I've been the one Brooklyn. Yeah, you're rights. Watch this. What's your name? Zach. That's why I got your Zach. So, Zack. What do you do with other hat logistics and warehouse stuff? That? No, Zack, I gotta ask you to what? What's your favorite kind of beer drink? I'm a longer guy. Yeah, no, no, no, no, no, see, this is what I hear. This is why here I'll ask you guys both this. I know you guys are at the brewers, but a lot of the brewers say that they like the laggers and pilsners because you can't mask anything. Mind that you. I mean you can. You can load up stuff in the and the fruited sours and and the and the patient. You know what I'm saying. So I understand it. Is that? Is that kind of your way? Or do you still love laggers? I mean, I just like loggers in general. I do appreciate the amount of simplicity that goes into making like a really good beer. Um, like you said, you can't really can't cover every anything in there like you have to be a really good brewer to make a good logger. Um. And unfortunately, like in the US, uh, there's a lot of big macro breweries that have made lagger kind of seem like it's just the cheap beer, but honestly, they make there's something really good. Like one of my personal favorite beers is coors banquet beer. Everyone you know the funny thing. The funny thing, I was just over there too. Everyone's favorite like industrial lagger. It's like course it's it's funny. Yeah, it's just something like something that's just beer, flavored beer. Man, like we all like beer, beer, flavorite beer. Last question for you, Mike, and also Zack. Is there a website people can follow you at? Well? What's the best way to find...

...as a twitter? UH, facebook, anything like that? Instagram, for sure, all over instant. The other half, and each each of our locations has its own page, and then other half, brewings dot com, uh, for the main site, and anything you need you probably can find right there. Sorry if I stick at Texact, but I had to do it. The same thing. It's so yeah, most of the INSTAGRAM, most of our business took off on the and like the heyday of Instagram, um. So, yeah, we each one of our locations as a Vailbum on there. If you go to our website there's a link to all those locations as well through instagram. Um, you can order beer online from us. We do. We do in home shipping. Um. So yeah, we're trying to make it easy as possibly get our beer and hopefully everybody enjoys it. I am a big fan of other half and you guys have been great to talk to you, so I appreciate it. Minna, thank you so much. Point to grills podcast, where we're right back. You know, when I got these craft beer festivals, you see a lot of familiar faces and you see a lot of familiar brew breweries because they're awesome breweries and that's why they're always there, because people love them. And two of my favorite breweries that are recently our fifth frame and Fifth Hammer. And I'm in front of the Fifth Hammer Tent right now at the bright lives festival out here in pompeyny or on a freaking beautiful day and speaking with Adam. How you doing, my brother, I'm doing great. How are you? I'm doing well. Now, Fifth Hammer, you guys make some Awesome Beers. Of Question I want to ask you. Is there one that you specialize in? There? You kind of all over the board, man. We do everything with it. We Are we are all over the place when it comes to making beers, which is, you know, it's tricky for us to keep up with because we've got so many different styles that we're making. But uh, you know, Sour Beers obviously in the summer a huge, huge focus for us. But I mean today you got two of the things that are sort of a highlight of our program which is traditional Belgian styles and then more modern kettle sours are awesome. So what do you do at Fifth Hammer? I run sales and distribution. Awesome, awesome. How long has fifth hammer been doing its thing? We are in we will have our fifth anniverse three in September this year. Congratulations. Yeah, congratulations. So here's the funny thing. So I was at the last festival, that was in Buffalo, and I was talking to Paul and he was telling me about this collaboration that you did with fifth frame. Can you tell me a little bit about that? Uh, so, the fifth frame folks are good friends of ours. They're up based up in Rochester. WE'RE DOWN IN QUEENS NEW YORK, but they've been they've been homies of ours for a long time. So we've done a couple of claps of them. But the most recent one, uh, it's a beer called between two fives, a little play on between two ferns. Uh and uh it's it's a really, really cool beer. We did a classic Belgian says on UH can conditions. So it took its time, came out beautifully. Uh really drinks like the classics from Belgium. Yeah, that's awesome. Now I like to ask everyone, because I know brewers have their own stories and people like me who do a podcast have their own stories. What got you into craft beer? What made you? I mean I think everyone's first beer is probably like an industrial wise beer, I'm assuming, but what major transition from like a budweiser to like where we're at? Not where we're at now. I believe it was while I was in college one of my friends bought me a black and Tan and I was like what is this like? What? This is beer, and you know it's layered in the glass and I was like that's the coolest thing I've ever seen and then I dragged it I was like, Oh this is also delicious. Is better than better than the Budweiser Miller that I was drinking at the time. So I kind of just went down the hill from there. I got into Bass Guinness, you know, just expanded from there. You know, it was this is back in the nineties, late nineties, so you know we're talking. There wasn't as much craft around then. So there was. It was Sierra or. I used to be able to get my hands on Otter Creek back in the day. I'm with you. I started in late nineties also. You're right. I think black and Tan and Guinness and all those things kind of got me out of the regular like Labat, whatever else the hell I was drinking. But yeah, so another question as far as the flavor of craft beer. What do you personally, not not the company, but you personally. What do you enjoy most in terms of flavors? I mean my go to is is basically any well crafted crispy. I'm so laggers, anything lagger. You know, pills, uh halfs are great, a great half like they're they're hard to find. We make one, but you know, that's that's definitely up my alley. But yeah, I love dark laggers. Specifically Schwartz Beer. Oh Man, that's my ship right there. I'm with your brother, you talking about language. I love this stuff, all right. So another question. Now let's fifth hammer the location in Queen's. Do you guys do food too, or do you guys just do a beer? We don't. We have small snacks butt you, but we've we generally partner with food trucks. That's so, you know, in our space we basically just have a food truck pull up and there's often live music as well, so you've got the whole vibe on the street, especially in the summer. But yeah, we use it. Most days of the week we have a food truck parked out front so people can get their grub on while they're enjoying some bridge. I love it. I love it and and the fact that you travel all the way from the city of New York to out here on Pompey New York, and also you guys have been a lot of other festivals as well. Oh, New York state has done a good job with...

...promoting and and getting behind the brewers. Um has that made things a little easier for you guys to to flourish as as a brewery for sure. I mean the N Y S P A, the New York State Brewers Association, has been awesome, uh, putting on events like today bright fives a couple of weeks ago in Buffalo. Um, they do an absolute bang up job at events. Um, they really take care of the brewers when we come out. Um, really make us feel welcome and help support us in everything. And Yeah, definitely it helps get our name out there. And you know I'm I'm out there all the time, traveling all over the state bringing the beer where it needs to go. So my wife says I'm out there all the time, but that's a different story. So if people want to find you learn more about you, is there a website? Is there a facebook or instagram where they can follow you at? Yeah, it's fifth hammer beer. UH, instagram is fifth hammer beer and uh, the website is fifth hammer beer dot com. Adam, your brewery is awesome and you are awesome, diiculs, so much tacking time talking to you today. Appreciate you, man. Thank you. It's real podcast. We'll be right back. You know, it's a beautiful day, man. We're out at the bright vibes festival out here in Pompayn New York. The Sun is shining. It's like seventy five degrees. Bro You could not ask for a better day. You cannot ask for today, for a bright bies festival here and I am at the Culinary of Arts Institute's Brewery. And again we're rell this. We do food and beer and they represent exactly what we talked about. Hutch what's going on, my brother? It's a great day. It's beautiful out here, you know. So. Yeah, so, what do you think of the scenery? Man, like all these trees and beautiful everything, and there's a band in the background you can hear playing. How's this going for you today? It's amazing. It's a beautiful spot out here and the sunset last night was a was fantastic that all this space out here, great bands. It's really a great day. Now we, like I said, you're with the the culinary institute. People don't think be when they first year that. Dave said. What how does kraft beer come into the equation at the Culinary Institute? Well, you know, I mean wine has always been seen as a high end dining food experience, and so at the CIA we really tried to bring craft beer into that scene. I mean craft beer has been at great restaurants for the last twenty years. So at the Culinary Stuth America we felt like we had to expose our students to that a little bit more. So we have our own on campus brewery. We have five restaurants on campus where we serve the beer and then I get to work with culinary students every day. All these beers right here, we're brewed with the help of culinary students. I got I asked this questions too. So everyone usually starts off in like industrialized beer, right. Everyone's first beer uses like a Budweis or something like that. What made you transition from like standard beer into like craft beer? That's a good question. Um, yeah, I mean everybody's first beer is whatever they stuck out of Dad's dad's fridge in the garage, right. Um, you know, I think I just started. I like things that are different and unique, and so I got into craft beer early on. So with college in the early nineties and like Sam Adams, was new UH pizz wicked Ale and catamount and like the old school ridge of the Saranac, the original craft brewers in the northeast. Uh, and then I moved to Portland's. So I was an out in Oregon and it was the shoots, the shoots black bew porter and Mirror Pola with the beers that like made me think, wow, this is a flavor. I was home brewing in the time just because I was cheap and I had no money and I had to make which is smart, by the way. I had to make my own beer. Yeah, I was middle school in homeburing. Uh. But Yeah, those, the beers out in Portland were the ones that really got me into flavor. And then, uh, I don't know, twenty years later, here I am one thing. Now I have to pause you for a minute because I'm drinking something that is so crisp and so delicious. What am I sipping on? It's fantastic. That's our Hudson summer around, one of our seasonal beers. Just meant to be a nice, light, easy drinking summer beer and on a sunny day like this out here in Pompey, it's perfect. This is fantastic. It's like it's real clean, you know what I mean. And and going to that statement, I know when I we've talked to brewers a lot, a lot of them say their favorite kind of beers to brew are like pilsners and like laggers, because you really can't mask anything behind uh, that kind of flavor. What what's your thought on that? Yeah, absolutely, I mean, Um, as a brewer I love clean, crisp, drinkable flavors, and as a business person, obviously I want to sell you a couple of beers. But but yeah, I mean certainly those later styles, pillsner styles, Classic Beers of the world, are harder to do because there is no place to hide your mistakes. Um. Yeah, but we all we all love session beers, we all drink beer, so we gotta have a couple of them. You know exactly. Now, question for you that I asked all brewers also, as far now, as far as beers go, and you can incorporate your own style of beer here too, what is your favorite kind of beer drink? Oh, good question. I know I the most. I P A. to be...

...honest, I do too. I do love Pillsner, and I mean this is now. I'm I'm all over the place. I do love stout. I love now you like me, because in the summer pills there and a Lagger, I love them, and then when the cold weather I drink stouts all day long. Correct. Yes, I totally agree with you. Uh, it's been interesting over twenty years to see how people's taste have ebbed and flowed. I feel like we're returning a little bit back to the classic styles. We'll see. You know that that if I can predict the future, I'd be rich, which I can't. Uh, but uh, yeah, I I right now in summertime, give me the wit, give me the Pillsner, give me the crisp, clean, Classic Beers, for sure. Right, I agree with you on that. Now let's let's get into food, because I don't know if you can tell by looking at me, but I like to eat food. And so you're you're part of the colner institute. Do you do pairings and if you do, can give you an example of what kind of beer you would you would pair with what kind of food? Yeah, absolutely, we do parents all the time. Um, I usually start with the idea of matching flavor intensity. So a lighter flavored dish, give me a lighter flavored beer. Medium flavored dish, you know, full flavored dish, full flavor beer. That's sort of the the easy way to approach it. Contrasting opposite pairings are harder to pull off. When you pull them off they're amazing, but they're much harder to do. So like sweet, you know, sweet versus Sour. You know, we did some. We had a I do a beer with the students where they get to create their own class project beers. We did a fruited sour that we use within a ice cream. So fruity and sweet are fruity and sour with with very sweet and creamy. Amazing, great pairing. And then that makes sense. No, don't always work. Okay. So that being said, can you give me an example, if if you can think of any, or something it was you try that was kind of weird and you're knocked out of the park. And at this at the opposide end, you just try something that was like all right, that didn't work out very well. Well. The things that don't work out very well, nobody else ever tries. Those are experiments and then they get they get poured down the drain and we never we never speak of them again. Um, yeah, I mean there are some things that that, you know, one of the major benefits from myself is a brewer working at the CULTINYAL stity of America is that. Obviously I get to work with these really bright, uh creative kids who are passionate about what they do. They they're passionate about food. Like they're not going to the CIA because they want to be a you know, they want to be right. They're going because they love food. And then when they get there and they find the different parts of the food industry and some of them go in front of the house, some of them going to management, but they love food. So, but I also work with really talented chefs and we get also really access to our great ingredients. So, like, I think one of my favorite parents is are Belgian wit which is one of our two year round Beerszas wit Um, with cunic which is a three cream, triple cream cow's milk cheese from nettle metal farms. So it's a it's a creamy cheese that's not super funky, it's not a goat cheese, it's not tart, but it is a fantastic parent with wht beer. Really like that the right balance of each other, like it's and that was something was introduced to me by somebody else who understands flavors. So like getting to try those things that someone brings to me. It's amazing. All right. And the last thing I'll ask you, because I know you've got people to serve and stuff like that. Um, where people find out more information about you if they want to get involved again, you make your bring up some good stuff where people want to learn and become part of this and if you're a foodie or if you're in the craft here, it's still a good place to start. How would they get some more information on this? Yeah, so you can find our brewery at CIA BREWERY DOT com. Um, if you're interested in actually taking classes, learning a food uh C, I a chef dot e Du will we have classes for the public. You can come in, you can learn how to big how to do Mediterranean food. We do all that stuff. That's fantastic, Hutch you're amazing. I'm gonna have another one of your beers because they're so good, and we'll take a break. This is this podcast when you're right back. Well, I can't tell you a better day to have a festival. It's Matt here. I'm here at the bright vias festival here in POMPA, New York. The temperature is like perfect right and it's not how it's not cold. It's like this is great and the beer vendors are amazing and I'm at one of my favorites. Uh. If you've heard of Hay Burner, which I'm sure you have, I'm talking to the people that make it. It's big ditch and I'm speaking with Jessica. Jessica, how are you today? I'm doing wonderful. Thank you. How are you? I'm doing well. Now. Now, big ditch, you know, for a lot of different beers, but I'm telling you that Hay burner is off the chain. Everyone drinks it. I have some of my fridge. How proud are you of that beer right now? I mean, words can express how proud we are of of Hay Burner and and how much everyone absolutely loves it and and you know it's and so so just delicious across...

...the board everyone. You know, I couldn't. There's not enough words, honestly. Now, as far as beers go, is there a style of beer that you gravitate towards? More and a big bitch? Do you kind of try everything? Big kitch? We kind of like try to branch out. Right now we're doing, you know, like beer, the beer that tastes like beer series that kind of you know, we, we kind of explore some of the older styles, but here, you know, our our I P A s. You know, I think, I'd like to think, we crush them. So you do. Yeah, absolutely. You know, I love the we. We did a new sour this year, Um doc jams, which is absolutely just taking I'm gonna try that in a minute, by the way. Yeah, yeah, it's made with locally source and you stay, grape juice, you know, it's just we fermented out. gives it an awesome wine vibe. Um. So a lot of people have been loving that recently. But Yeah, our I PAS crush it. You know, you guys are kicking behind. I cannot lie to you. So what got you in the craft beer? I mean, like I talked to most people, almost everyone, when the starger con beer's usually like my first beer was a budweiser or something like that. Uh, and then you kind of dive into a new run when you get to craft here. What got you into craft here? Uh. So, I don't, you know, honestly, it's just one of those things. I feel like everyone has that weird progression where they go from having like a lighter style beer and then all of a sudden they get this it's like an I p a bug bites them and then they go man, you know, I think sometimes people here, I pa, and they get kind of like overwhelmed with that like bitterness. I get worried about. But you know, Hayburner, like I said, it's super, super drinkable. You know, it has well balanced bitterness. It's definitely like a great intro into that craft beer, you know, and and for me, you know, that's Hayburner kind of just brought me into it and I have stayed there. You know, that's that's fantastic, that's very awesome. So big that you're in Buffalo. Do you know? This is the real this podcast, and we do food and beer. Of course, you guys do food also. Yeah, absolutely. So we have a beautiful tap room with an amazing menu, delicious food. We do an awesome Brunch, Um, phenomenal, phenomenal. If you haven't been there, you definitely need to go. I'm getting I'm celebrating right now. So today again you have doc jams and you have hay burner. So tell me a little bit more about your doc jamps and everyone knows about hety burner. So what's going on with the DOC champs shoot? So Doc jamps is something that we just released, UM, a couple of months ago. It's been, you know, in Buffalo and now it's been slowly coming out to Syracuse area. It's made with locally sourced New York, say, grape juice. So we ferment at the grapes and it gives it, like I said, this nice, beautiful wine vibe. Finishes Very Champagney. Um, five percent a BV, just very light and bright. Oh Yeah, very it's it's great. It's it's our it's our boat beer, it's our you know, golfing beer. It's definitely something that is very approachable, not overly sour either. It's like more tart than anything, UM, but it's it's just been crushing lately. That's fantastic. That's fantastic. All right, and I'll let you off the hook a little bit here now. Where can people find you? Where you located? Do you have a website or a facebook page something that where people can follow you? Absolutely, so we have instagram, we have facebook, we have a beautiful website. Um, we also have a tasting room, like I said, in Buffalo you can find us at Wegman's and tops, also locally and uh you know, we're trying to get into price shopper as well, and Walmart. We do have we're at Walmart too. That's what I'm saying. It's a craft beer you can find anywhere. It's big ditch out of Buffalo. You guys rocket. You guys do a great job picking. So much for fluck with me today. Thank you so much, broll this podcast. I'm your good dot jams and I'll be right back. Man. I'm telling you, if I could ask for a better day and wouldn't happen. It's seventy four or seventy five degrees at the bright vines festival here in Pompey, New York. It's a perfect day for outdoor beer drinking at a beer festival and a concert and whatever else is going on back there. And we're having fun and we're visiting with brewers and breweries and right now I'm in front of the Will Rock Brewing Company and I am speaking with Robbie. How are you today, sir? I'm excellent. And then now I'm telling you I had you before. We've seen each other at a one. So I'm pretty sure. Yeah, I got a round. So what kind of beer did you bring today? We brought Righty, we brought some we brought some flagships and a couple of seasonals. We've got our Congress historic lagger. We did with the Onondoga Historical Association. We brought Jim Brown Ale, which is a year round uh kind of flagship brand. Mr Zero, another, you know, flagship New England, I P A, and we brought three seasonals, canal class, which is a wet beer with the Erie Canal Museum. We've got hammock days, like an American Paleo with lemon and we've got stash strong, which is a hazy Paleo and we did with a sort of anti cancer charity. I'm excited. Yes, now I'm gonna ask you because I know a lot of breweries. Some of them do like a bunch of different things, some of them specializing, like, you know, we just do I P as. We just two sours. Well, you guys, you guys are all over the board. Is that correct? Yeah, so I think we would describe ourself as a contemporary American craft brewery. So...

...variety of styles, no particular Nichees, that we're taking too hard into like we've got some Belgians, but like that's not what we do. We've got some sellers, but like that's not all we do. But, like I said, we've got like you're around hazy's, laggers, pilsners. You know, we're taking all the box's. That's kind of our business model, you know. So I asked this start to all the brewers because a lot of brewers say this and I want to get your opinion on this. So there's obviously a lot of different beers all right now and during the warmer weather you've got a lot of sours. Are Heavy for the sours. Uh. There's a lot of pastry styles out there and stuff like that too. A lot of brewers say they like doing like pilsners and like laggers because you can't really hide anything. You gotta do it right to make it good. How do you feel about that? I mean, I get where they coming from, but like, as a brewer of myself like that, I want to spend five months tying up a tank making a like a long ass pilsner when I could just buy PBR. I don't know, Mann a PBR at the end of a hot day. I, like you, not craft, but I enjoyed that alright. So I gotta try one of these. What do you recommend? Have you had? Did you try Mesr zero when you're with US last name? I don't think I did. I don't think I did recommend that. All right, so he's boring me and Mrs Zero Right now. At the six point eight. You know, in New England style Hazy Paleo, we used London Fall Geese, sen it Apollo and central helps all the way through. So, uh, whirlpool edition, Dry Halt, you know, package cans. It's it's really smooth. It's incredibly smooth. Bunch of flight bats in there and I'll do that. It's fat now. So at your brewery, now this is the grill this podcast. So we do food too. You guys are food at your brewery also. We don't have a catchin but do have fit trucks. Um, we do TACO Tuesdays we get people and make tacos. We had a gold ghost lobster and just last Friday we got Um. There's another smoker company. I can't remember their name just now, but they stay up and they smoked during the day as we're bringing and then the Syer of the food and Tel has gone. Um, yeah, check our website for all those details. All right, a couple more questions. You're obviously not from the United States of and you have a unique accent. Where are you from? Do you want to guess? I'M gonna say you're Irish. I knew what Scotland was. Kind of messing up your reaction. That's what I would be like that Irish. Just don't call me English. And what now? When you started drinking beer, did you start with like regular industrialized beer? Did you get right into craft beer? Absolutely so. In Scotland growing up the drinking age is eighteen, so I got into a little earlier than maybe some Americans do, but we called it really ill, so like cast scale beers. So so, just a couple of bits down in there's Santeka Lake brewing. They do a lot of British styles and they do all casks. So that was my introduction to like real beer, cast scales, warm flat beer to the Americans. Um, but yeah, like the American styles, the HALPS, the West Coast, I P s. You know, ten years ago that was the big thing and I remember sort of being bowled over by that and amored. That's amazing. All right. Now now I'm the most important question. If people want to follow you, people want to find you, people want to learn more about you. What's your website and where you located? So we're hearing Syracuse. We're just south of eight one off Brighton Avenue Sore, almost right in Syracuse, near the university, near the hospital. Um Our website, I believe it's Willer Rope Brew Dot Com. Um, but you know we're on Instagram, facebook and we actually have a youtube channel as well where we do a bunch of goofy videos, probably weekly. So the youtube channels willow rope brew check out where you know we make stupid videos. I like dumb video, so I'm going to I'm not to watch those. Willow Rock Brew Dot Com. Man, PLA, you're talking to you again. Man, thanks so much meeting again. Grillers podcast. Will be right back. Seventy five degrees. We're outside of Syracuse here at the bright bias festival. Sun Is Shining. You can't make a better day for a brew festival. US Out Doors. We're having a great time and I'm stopping by Florida. Lee threw works right now and I'm having something called a cute line pie milkshake IP. I'm excited about that and I want to speak to the fellows here are behind this and I'm speaking with John Paul Parti. John, how are you today, buddy? I'm doing very well. So tell me a little bit about your company. How long you guys have been doing beer? I've been homebrewing. I don't know how long now anymore. We tried figuring out. We gave up after the homebrew kit for a Christmas party. Um. But we've been commercially brewing out five years. That's awesome. That's awesome. So what got you into like crap? No, I home do a little home brewing too. I think allow of us do that now. But what got you into craft beer? How did you transition? For like, I think everyone starts off with like a budweiser or something. What gets you out of that into this? It's actually an Old Dominion Brewery Nice. Um. They're actually in UH, just down there street from where we lived in Virginia back in the eighties nineties. Um, it was like one of those things. It was like he's guys side side of brewing and it was like really great stuff and I was like, Oh wow, this is way better than the other. I...

...fantastic. So I'm reading your sign because I'm cheating. I see Flora Lee is located and seen like the falls. Um, how long have you guys been in business? Five years? Awesome. I think I asked it, but we'll do it again now. Do you serve food as your location? Also? No, we have, um, several restaurants that will deliver out to us. Um, we also have a couple of places local you can actually pick up, especially have a local smoke shack, amazing barbecue and pastries. Oh my God, you know, this is girl, this we do food. So like that. So, yeah, it's like if you pick up there and pop over heavy beer, it's awesome. Why should just not call this a stick attack? And what's your name, Sir Norm? How you doing, norm, how long have you been doing this at for the League? I've just been helping out. All right, call him off guard. Great, great. So let me ask you another question. Now. You've been brewing, and I've talked to a lot of brewers. A lot of brewers say when they make beer, let's how they enjoy making the most. Is Like pilsners and like loggers, because you can't hide anything behind that. And that's that's what I'm told. What's your thought on that? Um, to me, delicious. Thank you. Um. To me, any beer is great. It's really what are you trying to provide to your customer? To me like what you're enjoying there. It took a lot of yeah, considering how few ingredients are in there, and that beautiful pine note you're getting is all from the grain. So we spend a lot of time in our grain bills because that's where so much of the flavor comes from. Um, for a lot of our beer is like people are always asking us what style is this? It's not right, right, right, because I'm really building it around the flavor profile I want you to enjoy. I like that. That's a great more so than here's another pills near like here's our pills and there's a percent. In New York we use nugget hops for our own hop yard. These are grains that came from the region. You get better than that? No, I love local. I know what I asked you guys this too. So New York state has been pretty good about supporting the craft beer environment and they've gotten my high and craft beer. I thought everyone talks something crap about New York state, but as far as brewing goes, how has it been for you? I had no issue. We also have actually started out growing hops before making the beer of the brewery. Um, two years before we opened the brewer, we actually put in a two Acre hop yard. You're my best friend now, all of sudden, Um. So we have actually fifteen varieties in our hot yards. Um that we actually produced. Most of our beers use our hops. Um, certain varieties we don't have enough of and we get them from the hot guield. All our hops come from from New York state. All our grain almost sent it comes from New York State. We actually have the excels here gold, which is our new spring barley growing in New York. Stay actually the forty acres in the front of the brewery. We've got that in. I have triple Pearl on the side lawn. We have a bunch more hops in our place. So we are truly we believe in farm brewing. We believe in the farm is part of the beer. Yes, I'm all about local sources and local ingredients, and you guys are living that life. And that's impressive. It is and it's Um all of us. Both of us, my brother and I, were the main two in our wives. We grew up farming. It's in our DNA, it's in our blood. Our parents still run a three beef farm and it's right across the road. So it's it's in the blood. It's in the blood, it's in the family. It's what we believe in and we believe in supporting our neighbors. I mean we're getting in the grain from our neighbor, we're getting get malted in Bloomfield at mermation malts with judd and his family. I mean it's great, like he'll make deliveries the kids to be with them. I mean it's it's one of those things. It's like you build a community around it as a farmer. It's not a industrial or commercialized product. You talking to. You just wear my soul, because one of the big things that I'm really heart felt sold on as the support of your neighbors, because when you do local stuff, that's, like you said, where you have when you make your meat, well, you you grow your farm, you meet locally or you grow your hops locally or you make your bread with local yeats and all that stuff and you support each other in the circle. That's how communities thrive and survive. In my opinion, it is because the money stays local. Most people, I think they've missed that. The over commercialization so much stuff, the money is leaving our smaller communities, especially we are our county, I think, only has thirty some thousand residents. So once it goes to a big box store, not much of the community. So really it's focused on our local communities. Are Local restaurants supporting them? I mean we are in a tourist area. I mean we rely on tourism for probably seventy percent of our revenue. I mean we're not in downtown Rochester, we're not in downtown Syracuse. We provided a great atmosphere. You have to come out and enjoy it. I promise you all big a busit. You have my word on that. You can come out, you can sit down by the creek relax or sit by the fountain enjoy a beer. It's we wanted to place where people come out relax in the country and just take a load enjoy some great beer. We have...

...our homemade cider as well that we make there. We actually have stuff for the kids. We make our own root here. We truly wanted to be family oriented because when we made our product, it took US almost a year to build the root here because our kids had to approve it. Right, right. I mean I got two little kids and they're like no, not, not good enough, and it's like okay, honey, what what do you like? What you don't like? And you're talking to ten and twelve year olds. You're like what, what did you like about? What's your favorite, flavorite? Profile right here coax us out of the kids and it's produced an amazing quality product. That's awesome. And now here's the most important question. Where can people learn more about you? Is there a website or a facebook page or instagram? If you Google flterally Brew Werks, you'll find us. Our website pop right up. Um, we do have a facebook page as well. Same thing, just F literally Brew Works. You can't miss us, can't find us. We're out there and IF ANYTHING COMING DOWN TO SENET CA falls, we're just south of town down there's a lot of great places around us hang out, grabbing beer and just relax. You guys are awesome. I appreciate this is a greaterview guys. You guys are fantastic. Think you so much. I'M gonna try one more beers because that one was so good. I've tried one more. Girl, this podcast bright vibes festival out here in palm by, New York. We'll be right back. Girl, this podcast out in Pot Payne, New York, at the Bright Vibes Festival. The craft beer portions beginning to wind down, but I wanted to catch one more because I saw them and they were in these cool assle wine shirts and I like this. It's grow brewing company and I'm speaking with Gary Meakin. How are you today? I'm doing so good today. Now. So what got you into craft beer? Oh Man, the lifestyle, I mean, you know, the Camaraderie, the ability to have uh one liquid bring all these people together at a bar is amazing. Safe, the social atmosphere, I'm cool with that too. So where you guys located? So we're actually nomadic brewery. Um, I brew out of the Finger Lakes, I rent the tank space and then I leave. Uh. We then take the beer once it's done for mending a package. My father and I just distribute from Rochester all the way to Albany, Hi sect. You're you're based roster too. We are all over the place, we say everywhere in New York. I like that. I like that. So now do you specialize in any particular beer? Do you guys kind of try a brewerything? We do brew everything, but I would say hoppy styles primarily. For sure. Awesome. So now are you just kind of in the beer realm or do you do food as well at your places? So we don't do any food. We don't have a kitchen, we don't actually have a tasting room at all. So a hundred percent is what we do. As pop ups. We try and collaborate with as many like local businesses, local restaurants, as we possibly can just to, you know, build small businesses the same way that we can. Now I know we're gonna finish it up, but what did you have today that you were sharing with the folks here who were tasting from these Amazing Beers? Absolutely so. Today we poured our garden club Pilsner, um percent check pills out of Control Pale Ale, which is five percent Pale Ale and it's got all the flavor that in I pa does. And then our Orchard Party Sour. It's got raspberry, strawberry, care, Care Orange, passion fruit, honey, the whole gambit. Man, we bore the last today. That sounds amazing. All right. Now the most important question. People want to find out more about you. Where are they going? Do you have a website or facebook page or anything like that? Absolutely so, www dot grow brewing co dot com, and then visit us at at grow brewing on Instagram and grow brewing co on facebook as well. Awesome. It's a pleasure. I love the shirt and it was what you're talking to. You girl. This podcast will be right back. Squirrel. This podcast out here in Pompaiyn New York, and we're winding down. The craft beer portion is ended, but the festival has not. They're still gonna be Great Food and great music for the rest of the day. I'm hiding out about to eat some food myself. See, and you hear that people are enjoying this up at the festival. UH So. We got some great pictures. If you go to our facebook page, a girl this podcast, and also if you go to our website, glows podcast dot com, you great photos and listen. We had a blast. I Know Jim's gonna be sad that he wasn't here because he missed out on some great food or some great craftier and uh, we all of it down, though. We had a good job and I'm telling you, I don't want to leave, but time happens. We gotta go. So thank you so much for listening and we will see you next time, right here on girl this.

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