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Grill This!
Grill This!

Episode · 8 months ago

Buffalo Craft Beer Festival

ABOUT THIS EPISODE

Another Grill This on the Road! Matt Takes a trip to Buffalo to attend the New Yor State Craft Brewers Festival to talk to participants, brewers and vendors.

It's time to take your grilling skills to the next level. We will take you from grilled disaster to grill master. So grab your tongues, your aprons and your pink glasses. Get ready to grill this with Matt Wilson and Jim Salmon. Hey, it's mad here. What the girls podcast? My Buddy Jim's not here, but I'm here in Buffalo. What one of the great proof festivals here? And what's your name? Chloe K so, Chloe, tell me what is your involvement with this proof festival? So I represent the New York Stay Brews Association. Our team put together this festival and we put together three every year going on for we're trying to expand to long island. We've done one there, but we try to do a craft brewers festival in every region of the state throughout the year to showcase all the beer that's being brewed across the state from so many breweries, nearly five hundred. That's awesome. So I've always been a fan of the New York state brewing scene here and I've heard from a lot of brewers and it's very welcome. It's very easy to do brewing here. Why do you think that is? I think it's just a love for the craft and there's a huge sense of community, like everybody's all about supporting each other. I've got job major here. Do you like fish with that? Who I love? I do on the podcast today. That's there. But no, everybody so supportive of each other and sharing ideas and we ought we all just want to grow craft beer in to stay together. So it's a really special, excellent now question for you. Obviously, the last year covid was here and was kind of tough to get these in duts go on. How's it feel because, in my opinion, these kind of events is what Craft Beers about about, right, this is kind of the socialization and the and the introduction to people who have not been, you know, familiar with some the beers. How does it feel to get back in this format? Man, it feels good. This is our first craft brewers festival officially in person event being hosted since before the pandemic. So we couldn't be happier to be doing it here in Buffalo and such a tight community, especially right before the second buffalo bills home game. E Eric Church is playing tonight. He being great behind us I mean there's just everything's coming back together and we're so happy to be social together. Excellent, and I saw there's a very good turn out today. A lot of people showed up. Everyone seemed very happy. What do you feel the atmosphere was like today with everyone here, everybody, I mean the energy was just amazing. Everyone was so excited to like, you know, be together again, and even when it rained out, you would have never known a rained out. It did not change the energy one bit. And there's so much good craft fear to try. I mean a huge variety and and the brewers were here, the owners were here and they were at a lot of special stuff and people are just really excited to experience all that they had to offer. Now, if Ebone was new to the craft beer scene, you know there's obviously the industrial beer out there, there's the budwiser is, the cores, whatever out whatever you want to talk about. Do you think events like this are good events to get people who haven't had a familiar familiarity with craft beer, to get them familiar with what's out there went is available to them? Yeah, absolutely, and that's kind of the goal to when we host these kind of events. We think about how can we invite everyone that isn't necessarily a craft beer drinker, and the way to do that is make it more than just about the beer. I mean, certainly the beer is important, but it's an entire experience. There's music, there's food, there's the stories behind the beer, and I think this is a great opportunity for people to come here and try everything from Pilsner's October fest to Peastry stouts, double IPAs, gummy bears, so hours like it. Yes, definitely gateway. All Right, now let's slip it to some of your personal purposes. So you're talking about all the different beers that are available. There's obviously IPA, sours, Seltzer's stout supporters. First Question Right now popular sours, IPAs and seltzers. Do you think those are trend? They're going to stay with us for a while? I think for right now, like at each trend, they well, some trends die right away, but this is not a trend that's going to die right away. I think it's going to stick around for a little bit and then we'll see what it evolves to. And that s really but yeah, what's your favorite kind of beer? Personally my favorite kind of beer. What really got me into beer? With stouts importers. Yeah, good answer for you. I enjoy IPAs and all that, but stouts importers is my love. Awesome, awesome. So now this is a hard question. I asked every but it's a tough question. which beer's your favorite beer here today? How about right now, not just here at the festival, just right now at all, at this present moment. I have to be an...

...all honestly, I seriously could not answer that question, and it's not because it's political or anything. It's because it's truly too hard to choose and we are so privileged with the options of everything we have to drink every day. It's like, you know, it's how you're feeling. One day you might be feeling a logger, the next day you might be feeling that pastry stout. Today I had an amazing oatmeal cookie from Yep oh so goa forty two north, and then I had huboo from lake placid, but the food or version a Pumpkin Ale, some great double Ie. I mean it was just across the board. Everything was phenomenal. So if someone was looking to find their local brewery in New York state. How would they do that? What's your website? How they get how can they find out more about local breweries and up state New York and New York in general? It's a great question. So The New York Stay Brews Association has an entire we're are one of the first states in the entire country to come up with a consumer rally and came campaign to help promote and lift New York state craft beer. And that's think and why drink and why? Think New York Drinking New York. But it's actually spelled out. Think, UN why drink? N WHYCOM and when you go to that website you can find all sorts of things from stories behind the beer on blogs and, more importantly, you can download the New York state craft beer APP. It is an ultimate way to discover every beer in New York state. It's got a map of every state in the I mean sorry, it's got a map of every brewery in the state and then it also has this awesome button that, no matter where you are while you're traveling around, you open it up, you say breweries near me and it will just give you a list of breweries right in your area. It is better than Google. Awesome, awesome. Listen, I've bet a fantastic time here today. I'm looking forward to more festivals like this, hopefully this year, maybe next year. Whatever how we're doing. If someone wanted to get involved in a festival, someone wanted to be a participant or valunteer and help festivals, what's the best way they can do that? Yeah, they should reach out to us. They can reach odge us by at Info, Info at New York craft beercom. You can also reach us are all of our social media accounts. That's at nys craft beer. That's on Instagram, facebook and twitter. Reach OARGE WASS anytime if you want to volunteer. The craft beer communities wrong. We all work together to support these events and the next event actually is in Syracuse this November and November twenty. Be Cold here. They could be indoors. It's gonna be indoors. It will be Oh hello, we're to keep this going, Jen Myers. Now tell us who you are and what do you do? MISSUS, Jen Myers. Can I tell one thing? Sure, by the way, this is my good friend, friend Kelly Gilfoil. You've heard many of our podcast one of my best buddies here, always taking out with us love and to death. Can I go ahead? What are gonna say? Well, I just want to say drinking girl. Yes, I am from that, but JEN are the master women of all craft beer things. So so take it away. Well, thank you. So I am John Myers, the events manager for the New York say Brus Association. Awesome. That's awesome. So how did you get involved? So I'm always curious because craft beer is a very everyone's very cool and close to craft beer. What got you into craft beer in this community itself? That's a loaded question. So I actually started homebrewing right out of college. I went to school for fine art and when I graduated told my grandparents I want to be a homebrewer and I think my grandma about had a heart attack and my grandpa never look so excited really. And so I started homebreing my great grandma's kitchen and I'd put my grandparents to use and we kind of just like took it and I started brewing professionally. Now. So for New York state, because I I was just telling I forgot our an amalgies. It's just terrible. For thank you, Chuoe. That New York states. One of my I'm sorry, in Stud a newyork state is one of my favorite places for craft beer. It just seems like a very welcoming and warming environment for craft brewing. What's your pain of this whole near that just upstate, but your state in general? As far as it goes with craft brewing, I totally agree with you. It's collaborative and it's full of community and it just continues to grow, and that's part of the reason why I love it. I stepped out of the brewing side but knew I wanted to stay in the in the community in general, and I'm just, I continue to be, at awe and it and as it continues to progress and extate expand its just it never ceases to amaze me about how it continues to grow, not only technically and creativitily, but just overall, like it just continues to welcome not only craft beer drinkers, but it opens the doors for other industries as well. Yes, now, what makes you happy about this too, as...

I've seen a lot of women involved in craft beer recently and also as well as minorities. You think it's a great thing that it's now be because you know back in the day was kind of not that way, but now it's being to open it more. What's your feeling on that? House? It's more it's women and minorities are more relevant in the craft your community. So obviously we we absolutely love that. We like to use little word inclusivity instead of the word diversity because if we feel that it normally uses the word to divide and we just don't like that word. But it's funny like it's a feeling as though it should have always been that way and as though we normally are focusing more on it. It's should have always been that way and we're trying to open our doors and be more inclusive and try to find more ways, to find ways to bring people together around craft beer, because that's what craft beer does, you know, and then and you can sit around and have a great conversation and and no matter what your background is, that's what the beauty of craft beer does. It brings people together. And so we're getting there. It is, you know, learning, obviously, but we know we're we welcome everyone with open arms and you know, hopefully, the the more we progress this, you know will be a community that you know, no matter what your background is and your heritage or whatever, we can always share a beer together and love one another and just celebrate life. Well, that positive measures. Maybe smile to sear you say that. So thank you so much. So, speaking a positive this is the atmosphere to me of craft beer right festivals, being social, talking to people. Now, obviously covid kind of shut that down for a little bit. So how's it feel to actually be out doing this again? It feels really, really, really really good. I'M NOT gonna lie. I was like in a little nerve racking. It's been about a year and a half, Holmes too, since our last craft beer festival, so I had to go back to a lot of my notes to just refresh myself, like how much beer do people bring again, and was like, oh my gosh, you know, and like it's so great to come back to Buffalo. The the overall feedback, the overall response has been great, like people are ready to come out and so this is always been one of the best cities to hold a festival in. They love their craft beer, they're super supportive. The breweries here are super supportive. So it's just fun to be back. It's fun to launch our New York State crappers festival in Buffalo. Look forward to the next one in syracus because it's one of our originals and so like it's finally, it feels good to be back. Excellent. I'm with the hundred percent. I can see all the spiles in the faces here. People are enjoying this so much, so much. We're all beautiful day. Now another couple questions for you when it comes to your favorite beer. You're here. You knew this is coming. You knew this is coming. What's your favorite kind of craft doing out? Before we get to that, let's let's this request real quick. IPACE sours and Selzer's are kind of very popular right now. Do you feel those are a trend or do you think those are here to stay? That's a great question. So, I mean I feel like you. Traditionally, I pays in stowers will probably always be here to to stay. Seltzer's, I'm not really sure. You know, the younger generation seems to be a little bit more health conscious. So I'll see. I know, I know, we'll see, choke, but I I so it's, HMM, trendy. Wise, you know your you're heavily hopped in your heavily fruited sours. That could be a trend. The styles, though, in general, you know, are based on traditional styles, so you know they're always be here. Myself, I am more of a traditional Gal. I like a Hellas, you know, or a Pillsoner, I love I love a brown owl or stout. So I'm not too crazy. You know, I'm here for the long haul, not, you know, a couple beers and I, you know, a tipsy. So give me something I can substain through the night and I'm good. So I think we're friends now. I think we're friends. That's I appreciate that answer. All right, now here. Let's get back to where I was asking originally. What is your favorite kind of beer? Number One, number two? Who is your favorite brewer? Who? Everyone hats this question? Yeah, yeah, so my favorite style would honestly be a toss up between a hellas or Brown and my favorite, my favorite brewery or brewer. That's a hard one. I honestly don't know if I have one per se. I really don't know, like no,...

...no in all. Honestly, I really don't know. And Tell You, the first bear that got me into craft beer was rogue dead guy. That was like the first beer and that was my back and I'll never forget that was a turning is a my Baka is rogue dead guy. That was the first beer that got me into craft beer and never forgot. Like trying that beer for the first time was like life changing for me, and from there it was just like cool, world went so like I'm really you know, and I feel like a lot of people, you know, that drink craft really appreciate craft for what it is. And and so I'm sure people have maybe a favorite beer, that one they go back to, but overall they appreciate the overall like the the the you know, the craft for what it really is, right, and that's the beauty of this and and I feel like, you know, we talked about how we like how the community is so supportive. It's exactly that, right. You see brewers drinking other brewers beer, it's just because they love craft beer, you know. And so it's hard to really pinpoint one, one beer to say, but I had a beer tonight from five and twenty brewing that was a brown owl and it was absolutely amazing. And I'm sorry if they're listening or going to listen to this, because I forgot it, but it was amazing the name. That's all. It's all good. So last question. I would ask you if you're a person who was like a fan of like industrial beer. You know, I'm saying like a right your bloodwise your cores. I'm not not trying to respect anyone as beer, but if someone was maybe curious about craft beer but kind of nervous because they thought it was something weird, what would be your advice to get people to get into this? You know, give it a try and you get into this environment. So I think it's always a starting point, right, like there's a reason why that beer is still around today. It's not necessarily bad beer, it is a beginning point. It is a starting point, I think, just like anything, you train your taste buds and you know it. For me, like there's certain macro styles or industrialized styles that I prefer over others, but just like everyone, that's where I started too, and so I'm not going to sit here and crash them because there's a good hot day that you know, I'll drink a corona and be like this is the best thing, like I want to sit up by the water and drink a corona or you know a Jenny cremail or you know a Miller high life whatever, and I'm okay to admit that we all have those moments. It's fine. You know, when I was in Denver a couple weeks ago, we were drinking course banquet. So what people do? Yeah, yeah, so it is what it is like. Those beers aren't bad beers. There's a reason why they are still making making tons of it. So I think they have paved the way for craft beer. I think they've helped make people want better, I shouldn't say better, more styles, different styles. I see more flavor, maybe craving something different, and so you know, there there is a respect that needs to be, you know, paid paid to that. So well, it's been a pleasure. I love talking to you guys. I love being at these events and I can't I'm probably going to steak out the cracuse to for next event. So thank you so much. Scroll this podcast again if they want to follow you or or craft, that your state, crapper re Association in general. I'll I'll can people do that? Yep. So we are on facebook at New York craft beer or on Instagram New York craft beer. Easy think New York, drink New York spelled out absolutely correct. Matt Wilson, throw this podcast. We will be right back. So it's Matt. will sit here at the girl. There's podcast and, of course, every festival I got to you. I keep bumping on my good friend Nigga. You Doing? I'm so good, sweetie. It's nick from rockbrew and one of my best friends. He's always out here, always having to its time. Are you representing here out buffalow again? To absolutely of course. Now you guys make some Awesome Beers. What beers you guys got going on today out here? Today we got our day Senia. It's our short spear, very classic, you know. It's light. It's dark, but it's very light, light bodied. It's like, well, alcohol. It's kind of a crusher. Actually it's a sneaky crusher, white body like Youra yeah, exactly, ha ha ha ha. Thank you for that, ghenerous. Yeah, and then we also brought our blackberry, peach, Rhubarb Sour. Oh, I'm at to get buy some and try both of those. That sounds like if it's called the Rhubarber Angler, Oh man, oh man. You know it's Tart,...

...earthy and and scrumpches again, like you, just like me. It's like me that might actually be on the sign. So I know of a's to you before. How's it feel to be able to be out and do these fasts? I know we've missed them so badly last year. I just feels good to the come out and be a part of these things again. Yeah, that's kind of a rerelease. You know this is you know you're not used to it anymore. Yeah, it feels good. It's a good environment to be in right good for sure. So I want of course, I'm going to promote you, guys. Where are you located and how can they find you? And what is what's one of your best selling beers right now too? Oh, I think our best selling beer is probably our whoopass overall. I like that one a lot. I want it. Man At apple names too, and Buchan it. Naturally. I find us at fifty six South Union Street, Rochester, New York. One undred and six seven, facebook, Insta, all that good stuff. Yeah, I mean we're in Waymon's come by. We're open most of the days a week at the yeah, you're my fridge right now. Actually. Oh Hell Yeah, I thought it was cold in here. Nice. This is my buddy, made from rock browingly. Sure you used to check them out. It's Matt Wilson, the girl this podcast. Will be right back. Here's Matt Wilson, the girl this podcast. I'm here with Nicia and Jean. So what brings you here today? She does a hundred percent. Ha Ha. So this is a brute fast out here in Buffalo, probably one of the first, second one since the whole cold thing. How's it feel be back out in the environment? Off craftier? Amazing. It was amazing. You know, there's a lot of Brus I'm usually from New York and as a lot of brewers here that I've seen in queens and Brooklyn that I did not expect to be here. Some supercyctice. Yeah, I was actually bigger house is one of them from Queens about great brewers. So which brew or beer is your favorite one today so far? WHO So far out? Have to say the finback polly, Oh my God, poably culture your Sou say my Greek excel excellent. What kind of beers do you guys usually go for? Is there a particular card? You guys like sours at P A, stouts borders. What's your what's your kind of got you beer? I mean I think it depends seasonally. Like in the summer I really like like crisp beet, like Pale Ales and pilsners and like, you know, like sort of fruity hazy IPA's when it was getting cold. I really love my portis and stouts. I love. Course, you took the words out of my about I hate you. I don't have an original thought, but I'm definitely at this hours and light. There's in the summer that we had, and I'm mercy from Colorado, so we have Februaries, are stout month, and I just gravitate towards those during the winter. So another question. How long have you guys been doing crap beer versus like industrialize, like bud? Why is that beer says like two thousand and nine since I started drinking got from Colorado, so that you have to grow up on that. Last question for you guys. so Ip a sour seltiers, those are kind of like the trendy things right now. Right do you think they're here to stay or do you think they're gonna kind of pass or go back to like the original stuff? I feel like they're all here to say. I mean, like, I think IPA's like people have got really into. I pays more than the used to and, like you know, it's fine, but I feel like sours might take overtake, like the hazy. Yeah, I think SARS are big right now. What you think? I think I'd be's are here to stay, for sure. I think it's definitely an acquired taste, so you have to be a true efficionado to really appreciate it. Awesome, awesome. Well, enjoy the festival that's coming out. It's Matt Wilson Grills podcast. Will be right back. Hey, it's man here with the girl best podcast and I'm here with Mike Descarfino thin man brewery. Now, thin man number one. What this renowned very well because of the Minky boodles, one of my favorite sowers. Also, you guys are award winning brewers. How do you do it? Man, I don't know. That's a good question. We just do it. I mean our head brewer, Rudy Watkins, rights the recipes. We got a great brewing staff. We have an awesome staff inside of the Burr House or tap room. Staff is Great. It's just, you know, it's everybody chips in and pulls their weight. So how long you has been doing this? We've been doing it technically at they believe, two thousand and sixteen. Two thousand and seventeen around that time was when our first batches are brewed. Awesome, awesome. So you, I've Seen Beers. You have this, these pillsers that are fantastic. Your sours are bantastic. You do IPAs. They're fantastic. Is there a specialty of yours? Are you guys kind of all around the board with the Beers? I think we're all around the board. I think you know. I think our brewers enjoy brewing pills nears, because that's what brewers like the drink. But I think we do everything across all styles. We do it well. So question I'm asking all...

...the brewers. So obviously in recent times sours and IPAs and Celtiers to actually become very popular right now. Do you think that's a trend, Thena staying what's your your done on that? Neither're here to stay. I mean, if you was a trend, that'd been got by now. So yeah, I mean you could think of new unique ways to do it and make it different, to make it a little more unique, but in general they're here to stay there. That going anywhere. All right. Another question. We're out here at a beer festival. Obviously colds kind of kept us out of the lion might for a little bit, and this is kind of the element where beer thrives the most. How's it feel be back in this kind of environment? Man, my drinking tolerance, he's either got up or down. I don't know yet, but it's it's good to be back. It's good to see people drinking, and you know this. This is a great crowd today. Not, ever, not, no one's here. That's what wants to get drunk. Drink your strongest beer and it's okay, I just want to drink your taste. He's beer and people are genuinely happy as ask you another question. That's actually a great point. People who are not familiar with craft beer, some of the best ways to get involved with the craft, your seam, is to come with us like this. So you think? You think coming here gives you the experience of what's out there and maybe we can bring new people to this. That is fantastic product, a hundred percent. I think another Great Avenue aside from Beer festivals had that they're coming back is support your local brewery. Go to your local brewery, go to some that you might have gone to last year and said you weren't too happy with. Give me another try. We're all struggling due to covid there's a lot of restraints that we had. Now we're back, we're doing everything we want to do. Support your local breweries, support your local beer fest. All right. And another question, because I have always been a big fan of how New York State treats craft brewers. How do you feel being a brewer in the stead of New York? Is it? Is it good for you guys? I think it's great. We have a we have great leadership, we have great people here in the New York bers guild. We have great local brewing guilds throughout the state, New York state, all way upstate, westcoat what western New York, everywhere, and we just have really good representation. Paul owned as a great job. I think. I think we're representing a well and I think if we have answers we get we have questions, we get answers fast. All right. Now here comes tough questions. What's your most popular beer at your brewery and which one's your favorite? Well, Mickey boodle is probably our most popular, probably our most wellknown, and maybe that impills mafia my favorite. Both very good, by the way. Thank you. My personal favorite, I like the small batch stuff that we do, but they're ever changing. But in terms of our core beer, I would say bliss double IPA excellent, excellent. And last question I want to ask if someone wants to visit your brewery working they find you, they could. But we have two locations in Buffalo. We're on ELM would have four hundred and ninety two ELM would add, which is our original group pub, and there're at one hundred and sixty six standler street, which is our production facility. We have tappo pizza attached to us part of our tap room. So we have two locations, both different vibes but great vibes. We offer something a little different but unique to the community. I still wants to follow you, like on social or something like that. Holli they found with it thin man but at the man brewery on so at. Really can't can miss us that mission. You guys are awesome brewers. Pleasure talking to you. Thank you for talking to me. Thank you. Were being pro this festival. I approbably appreciate hope you enjoyed the Beers and thanks. Thanks for being back. It's gonna be back. This is Matt Wilson, grilled this podcast with red backstay too, Hey, it's mad here with the girl this podcast. My Buddy Jim's not here, but I'm here and I'm here with Matt Con from Big Hits Brewing Company. Now, I love big ditch and you're out here in buffalo the of the beer festival. What kind of beers you guys have out here today? All right, so we brought four beers here today. We brought make me want to stat which the coffee and cream stat we be doing football season. We brought our India plager, a beer called paisy pockets, we brought a sour called Lemon Cherry giraffe and we also brought our October fast. Awesome, awesome. Ho You guys been doing this, this festival, or like bring brewing in general? We Open in two thousand and fourteen, so it's been just it's been right around seven years now. I've had a variety of different beers from you've had you've got some ghosts, some sours, IPAs, everything is there something if you guys specializing to you guys could have all around the board. Well, I like our most popular beer by fire as, a beer called Hay burner. It's our American IPA. Yeah, it's like one of those popular Crap Beers in the area. So I'd say we specialize and IPA, but we love making beers on every category we let. We've been making a lot of beers that tastes like beer recently, all sorts of styles. So we you know, a good variety is what we're are looking for as well. Awesome, awesome. Now I ask every brewer that I talked to and owner this question. Obviously, right now the big beers are IPAs, sours, seltzers are all there, pretty big wet mout to. Do you think those are here to stay or do...

...you think you're trends like Seltzer specific soldiers? IPE is, it's ours. You can break it down in the digitally or kind of runs. So IPAs have been the most popular crappier style for I don't know, ten years, fifteen years. I don't think IPAs are going anywhere. sours, it's hard to tell. For sure. If that's a trend, they're just a fat but it's certainly they're growing in popularity. I would probably guess that there's a place for sours. Definitely. Seltzers made celts are definitely growing, growing, growing a lot more popularity. I don't think they're going anywhere. So I think all three of those are probably be around. Sours are the one I'm a little not, should not, not, not sure how popular they'll get. All right, all right. So the other question that always tough for an owner or anyone who brews beers. Answer two questions. I'll break up two questions. Your most popular be right now you already answered. Yea. Which one's your favorite? At the way you copy this is the worst possible question. It's impossible to ask. It's very situational. So and like we've made two hundred and fifty beers. You know, it's like if you have two hundred and fifty children, is there one you love the most? Not, not possible, right, but the the beer we've made recently that I most enjoy things. We made a classic German style Goza, so it's a sour, but not fruited or anything like that. Just like there's, like weat Malt and a little bit of Korean or in some lemon in it. Very easy to drink, very complex and simple, but but complex. So see, I like that's my favorite beer for them at the moment. I like those are because those are really I call him all day, drekobdus. You can, you can have them, you know, just kind of chill out them all day long. Another question I want to ask about the festivals in general and General. Obviously cold, it's kind of pat us by the balls. They focus at the bodcast for a little bit, but now we're coming out, we're doing fustivals again. This is kind of the natural environment of Beer, right, socialization or the how does it feel to be back in this environment? It actually feels like completely amazing. I was saying, I've said to several people today, like I'm a pretty busy guy, you know, running a brewery or whatever else is going on, you know, trying to balance that with personal life. So this is a way I socialize. I'll come to one of these these things and see all my friends that are rowers, see like people who come to her of tap room all time. I've seen a hundred people today that I know and love. So it feels amazing and I'm looking forward to I'm you know, I want to keep doing more of these things. So I'm with you. It's funny. For a while there were just way too many ror festivals, but then when they went away, I really miss them. So it's great as the first one I've been back to it a year and a half. There's the best answer of the day. Is Because I agree with you for a minute. There was a festival like every week. Right, you look, these is always a festival many and now it's they've been gone. I miss them and now they're back, like wow, this is why we love me so much. Right, yea, it's been. It's been a great day just to socialize and see people and catch up and see old friends. So again, we don't need one of these every week, but a year and a half of that one is way too long. So I'm it's going to be that hard percent, a hundred percent. So now we'll go on and promote where you located. Where can they find you? How they follow you on social all that good stuff. Sure, awesome. So our brewery is not that far from here. Where can outside and Buffalo, which is pretty much downtown. Are Brewis in downtown Buffalo's and elegant tree and her UN street, big GITCH brewing company. We have a production brewery and a restaurant and tap room there. We're open seven days a week for lunch and dinner. I find us a big GITS burncom excellent, excellent, pleasure to meet you. Thank you so much for participating as possible. You're one of my favorite brewers. You guys are amazing. This is grill this podcast. Jim, you're missing out. We'll see your next I will be right back. Hey, mad here with the girl this podcast and bumping into my old friends from big alas. How you doing then? All right, good to see you. Good to see to now you're out here in Buffalo in this craft beer festival. It's great to see you in this environment. How's it been for you today? We love it. It's I love Buffalo. My first time here. I've driven through Buffalo, but first time spend some time. We're loving it. So, yeah, big El's brewing is actually originated from Queens New York. Am I correct? And now you're in Geneva. Correct. So we started in Queens, we expanded up to Brooklyn after a couple of years and now we're up in the figure lakes in Geneva. So I have to ask you how is everything going to and either actually awesome. We're off to the Super Song Start. It was a great summer and we're waiting to find out what the seasonality looks like for the tourist season there, but it's been great. So of course I'm as you just to. So what's hot? What's that? What's the hot beer at your brewery right now in Geneva? I think right now our newest beers called Seneca creem male. Actually we're pouring it here today. It's a fundraiser for the Seneca Lake Beer Waters Association. So trying to keep Senaca Lake waters beer and you know good, good water makes good beer and we're located on the lake, so happy to do that. That's awesome. Best Awesome. So since you've been open in Geneva, have you have you been enthusiastic about who you've seen and what you've seen the people coming through and visiting? Yeah, it's been great. We've seen a steady stream of both tourists but a lot of locals. Other we're open later in rope...

...with seven days a week, so we actually see other other breweries, other wineries. It's been a real great sense of community where we are. That's awesome. So for the folks who don't know where you are, can you tell them where you're located? So we are in Geneva, NEW YORK, on New York fourteen for thousand one hundred and eighty, the sun of the old gale brewing location. But Big Els Brewing Finger Lakes on your radio dial yes, and I've been there. I'm mean tell you it's an amazing place. Your Beers are amazing and you guys are amazing people. We love it and have to come back out there and hang out against them too. You welcome back anytime. All Right, big Aus Brewing, Big Matt, the girl, this podcast will be right back. Hey, it's mad here on the grill, this podcast. We're back and we are at resurgence brewing, one of my favorite brewers, and you're out here in Buffalo. How you doing? What's your name, by the way? I'm Joe. Joe. So how long have been part of restart your brewery? Since smart, so about seven months. All right. So what do you think of it so far? I love it. It's great. So this festival actually is a very good turnout. How do you feel about having festivals back now? It's been been gone for a while. Other back if people are enjoying it? How's IT field? It's great to see everybody out. You know, you get to sample ever body's beers, get everybody together and get to do this again. It's awesome. I agree. So what do we have on tap today here at at the ten peach? Probably Sour. It's been very popular today. Everybody seems to like it a lot. And we also have forever Buffalo. It's a Buffalo Ip style. Awesome. So where is resurgence located? It's about ten minutes from where a location is today on Chicago Street here in buff written, downtown Buffalo and old first work. Another question as you so far and your opinion the New York craft beer seet. What do you think about it? It's great to see how it's growing. It's been amazing to see about. Well, I'M gonna have to I cant when any longer. I gotta try a beer. Hey, we are at the researcher and mix over here in the corner. We're at restart itself here it's Matt the girl this podcast. Will you ask you? So, what's your names? My name is dree. Are you perfectly or you's also in par resurgence? Yes, okay. So how long have been part of the the brewery? About three years now. So what is your what do you think of the craft craft beer the scene in general? It's, you know, covid take a little bit of heaven, but it's really it's still growing. It's strong, a lot of experimentation, a lot of fun, a lot of new things coming out. Awesome. I was just asking show here the whole fact that cold kind of shut things down and now we're kind of back. We're doing festivals. How's that feel to see people enjoying the natural environment of being a craft beer the atmosphere? Yeah, I mean that's the whole part of beer is to experiments, experience it with friends, family and have a good time. So excell excellent. So one more time. If they want to find you, they want to stop, buy and visit where you're located? We're located just in downtown buffalo at fifty five Chicago Street. Stop Down. We have a great tap room. You get really with us, you get wrapped into the whole brewing experience, because you're writing part in front of the tanks, in front of our Brew House, and it's a lot of fun. Awesome, awesome resurgence, great tent, great vocation, great brewery. It's Pick Matt Grill. This podcast will be right back. Matt Wilson in with the girl this podcast and I'm with Eric from finback, then back. This is a great brewery. So how long have you guys been brewing beer? Over seven years. It's come awesome, coming up on a awesome, awesome. So now we're back in the craft beer festival scene after the whole colvid thing. How's it filled you back in our natural environment of socializing and having beers outside? It feels really good. It feels amazing to be I'm glad to see all these people out here. Glad we're out doors and the weather's cooperating. So at your brewery, what kind of beers you guys do? Are you guys you as specialized in one beers? Are you guys kind of doing everything that's out there right now? I would say that we're well known for our hazy fruited IPAs and then we do some really popular barrel aged doubts. Awesome. What's your most popular beer right now? Our core beer, the rolling in clouds, is a hazy New England IPA that we make the probably our most popular. or we make a coconut IPA. Smooth Beats Miami. I'm already solibanate about both of those. By the way. What Beers do we have today? I'll hear at the fussible right now. Today we're not pouring either those. We're pouring a chrispy morning, which is one of our core pills neres, and then polly culture, which is a new IPA we just came out with. I just had to sip up the crispy morning. Is Delicious, by the way. So if someone wants to visit your brewery, where are you located? So we have our original locations in Glendale Queens. That one opened seven years ago, and then where other location is in Guanas. That opened during pandemic and we got gin and copy there too. Awesome, awesome. Our last question because I'm a big fan of the New York State Craft Brew Sene in general. What's your opinion on brewing in New York State? It has grown so much in the last decade. It's incredible to see all these new berries that have opened up, all the new styles. Everybody's very welcoming. It's a very strong culture. Everybody loves...

...each other. The beer's fantastic, awesome, awesome. Pleasure to meet you again one time. Where's your location? The closest one that we can get too. Probably got to go on as Brooklyn pusure. Talk finback brewing. It's about Wilson the grill. This podcast will be right back. It's Maddie with the girls podcast. Wars brewers very busy right now. I'm trying to catch him in mid poor. What's Your Day? My friend and my name's John. I'm from War Horse Brewing Company. Now my buddy Jim, who was also my partner, was not here today. One of his favorite brewers is war horse. He loves the Churchill stuff that you guys do. How long you guys been doing beer? We've been brewing on site since two thousand and sixteen. Awesome, awesome. So I've never had a sours or for the stars from you guys. Mostly I've had porters estous and don't let this something you guys do. Are you guys all across the border, as you guys specialize at something. We kryd a try and do a little bit of something for everybody to come out to visit war horse. You'll get something that you like. We have enough smart people down in the cellars that we can throw them an idea and they go yeah, yeah, we can do that. Awesome Bosom. So how do you get your ideas for the beers, for the can are? All that stuff will how do you guys come up with that? A lot of the can are comes from stuff my grandfather had in a box in his attic from World War II. He's in the Navy during World War iio pictures, colors, fonse, text, stuff like that. Just pull stuff out that I like and seems interesting and then and the guys make a beer around it or vice versa. So now we're here at a festival and obviously Colich kind of had us under ast for a little bit. How's the feel will be back in the festival environment where I think this is kind of we're crappier thrives right. Oh, absolutely. Yeah, it's kind of press the flash a little bit without actually pressing flesh. Is Great to actually see people and talk about beer and get them to try stuff. It's we're out in the figure lakes, so we're kind of out in the middle of if people don't try it without without coming all the way out there. So it's good to get in people's backyard and show what we're doing. So as far as your beer goes, what's your most popular beer right at this time? Right now, Lieutenant Dane. It's our lieutenant Dan IPAs are year around IPA. We have it all the time. It's in almost all the stores around here back at home, and that's that's our big one. Now here's the hard question for all brewers and owners. which was your favorite beer at had your brewer war horse light as a very easy question for me. War Horse Lights kind of like a cremail. It's like a four point one percent. We do them in twelve ounce can so you can crush a bunch of them and you don't feel super guilty about it. You get a sixpack per half, so six back in the first half, sixpack in the second half. Bills Win. Then you're done. Then you have a stout after celebrate. All right. And finally, we're can people find you where there if they want to find your location, and you won't look on social how are they gonna hold you guys? Sure we'RE WAR HORSE BREWINGCOM AT WAR Horse Brewing, on instagram and facebook and even on tick tock every once in a while. If you can just check out our website, the three brothers winery website. Find us at we're somewhere near you if you're in New York. Awesome pleasure being yea. Thank you so much, Jim. You're missing and I'm with wars right here. It's the girl. This podcast will be right back. Hey, it's mad here with the girl, this podcast that I'm here with Cav in Cantrul Kevin, you with Hamburg brewing. Now everyone's seen the Hamburg hands and all their stores locally here in Buffalo and Russia, where I'm from. Your Plos been pretty successful. Which Beers you thinks think you're most known for? What kind of beers you guys? What's going for? Well, I think the the biggest one's going right now our October fest, because it's Tis the season right. Our late view loggers a big hit. That's an easy drinker, and then our little bit logger now is our bills beer. It's great for tailgating. It's a dry hot logger. So yeah, actually I just mentioned three loggers. We've got some males to but those, those ones are to be to be selfish, I enjoy drinking those ones the best. Yeah, now, I'm a craft beer enthusiast, enthusiast all through the all through, but I know people specialize with certain beers at different breweries. You seem to have a variety different kind of beers in right, I've right of categories. Do you specialize in a particular category or do you kind of try to go all over the board when it comes acroft peer? No, I think I think we've got the the experience to be able to specialize in the idea of craft beer and anything that comes out, any style, anything. Or if we want to be creative and come up with something, I think we can kind of produce something that's that's right in line or in the pocket with whatever's going on out there. Sure as actually good point too, because right now very populer, selzer's sours, I pays. Those are the three big categories right now. Do you feel those are trends or do you think we're going to here to stay? No, that the IPA has been around and and I think that that one is you know, you'll get your variations throughout. You know, oh, everybody wants this way,...

...everybody wants this specific hop but you know there's there's going to be IP IPA forever. Seltzer is one of those things that that seems a little bit newer than that. But as far as the idea of lowcale, I don't want to sound carny about that, but like the idea that it's I can I get drink four of those and feel a lot lighter than I do drinking for IPAs is. Is it appealing to people? And then you mentioned this hours. I do think there's a dropoff in some sour right now, but there's always going to have to be. Yours going to. We have a great sour and very, very seeky. I think you're always going to have to have a couple of hours, at least one really good one for the person that wants that that really tart. I want to. I want to. I just want that refreshing yeah, yeah, yeah, for sure, I got you that. I got you. So of course. Now who comes the question? I asked everyone that the Hay. Which one's one of your favorite beers at your brewing company. I'm right now. I'm digging the October fest. Yeah, I mean, it just the season, but I get yeah, it's great. All right. Another that we're on a subject, what's your thought on Pumpkin Flavored Beers? I like Pumpkin Flavored Beers. I like Pumpkin Spice Flavored Beers. I think that a lot of times pumpkin spice goes too far in the direction of Pumpkin spice and not pumpkin. I agree with you. Miss you. Miss that. However, we have a pumpkin spice cider right now, which I'm excited already hear this, man, is so good, because apple ciders a fall thing, right you go to the orchard, you pick the apples, you have the apple CIDER donuts. Well, the PUMPKIN SPICE CIDER hits like takes both of those boxes for me and it's delicious. It's awesome. I gotta try it. So now. Still One wanted to visit your brewery where you located? How can they follow you, like on social media or something like that? Sure, so we're at Hamburg brewing on all platforms and then we're on Boston state road just outside of in between Hamburg and Boston. I couldn't give you the exact address because could we beat it for a while, right, and then numbers and numbers, but it's a beautiful a beautiful location. It's got a great patio, big tap room. It's a fantastic facility. So one more question of you want to ask, because obviously we've all been kind of when it comes to craft beer enthusiasts, like myself, and also brewers and oars like yours, like you, we've kind of had the hide up a little bit because of covid right. So now we're back in like fest full atmosphere, like today we are. I was a feeling being that what I think is a natural environment of crack beer. Sure, for me it feels great. You know, when we when we were tap room closed down and with the brewers were eating lunch out in the tap room with nobody around, and it was, you know, it was basically a storage unit for all of our stuff that we were trying to sell to go, because that's all we could do. It was such a it was dark, right, you know, that's that's all I want to that's all I want to say is it felt dark and this is even though it's a little rainy out here. There's hundreds of hundreds, if not a thousand, people out here enjoying the day and walking around and having it, you know, all the selections that they could possibly want, and this is what this is what it's all about, you know. And my favorite part is just talking to the other brewers and see what they've gotten going on and trading some beers and yeah, it's pretty good. Well, it was a pleasure meeting you. Let you so much. We're talking to me this you too, Jim. You're missing out. You loved Hamburg, but Jim Salmon is my partner, by the way. He's usually with me. He's he couldn't bear to you miss out of Hamburg brewing. I know you love these guys. It's a girl this podcast. Will be right back. Hey, it's Matt Wilson with the girl this podcast. I'm here with Justin and just Steve. So tell us about your brewering. We're just celebrated our fifth year anniversary. We're out of Bush Wick and Brooklyn, New York, making beers year around, all different styles, just trying to crush it awesome. So Kings County brewers collected how long have you guys has been around? We just sell right our five year anniversary early September. Awesome, awesome. So what kind of beers you make? Are you guys are all across spectrum. Sours, IPA is everythinger. Yeah, we're all. We're all across the board. We make Superhero psychics, which is our flagship IPA year round. Everything else is like a one off or a seasonal comes back yearly type of beer. But Yeah, everything we've boers awesome, awesome. So to be able to be back out doing broof festivals, how's that? Feels that awesome. This is the best I've ever followed the beer festival. I'm outside, it's not raining. People seem really excited about the beer and just to have fun. So feels great, awesome, awesome. So what beers are we sampling out here today? We have two of our anniversary beers. So we have our fifth or of it, which is a double dry hob double IPA. It's eight percent, and then we have birthday Zombie annihilation, which is a desert style food. It's our it has all it has like six different fruits in it. It's seven percent lactose, all things you...

...want and like a nice cross a bowl sour looks. So I asked everybody that's I know right now IPAs and sours are kind of taken over. Do you think they're here to stay? Do you think as a fed what's your opinion on this? So we thought that about hazy IPA is two years ago and look where we are now. People are still crushing him the desert SAFFORD. It's our is just probably came up in the scene about a year ago and I think it's going to stay around for a little while, but next I think you're going to see a lot more loggers. All right, and another Qui I have to ask everyone this question. What do you think about Pumpkin Beers? I like October. Of Us. It's a that's a good that's a good answers. So if anyone wants to find you, what's your address? Where's your location? Can they come in and actually sit down and sample beers? Where are you guys at? So right in Bushwick, in Brooklyn, New York. We're right off the Jefferson I'll stop on the subway. Addresses three hundred and eighty one troutman street, open seven days a week. TAP rooms open seven days a week. Can come on in fully vaccinated, do your thing. Awesome, awesome Bush. Luckily I got a step. All Your Beers now it's Matt Wilson. Girl, this podcast will be right back. All right, we are at the end of the festival here in Buffalo and of course I'm with my home girl, Kelly Gilfoyle from tripod girl, Kelly, it's funny how I tend to always bumpete at this festival. How you doing, girl? I am doing things. Yeah, it's awesome. So what do you think of the sh I thought was a gretty good tunnel today. Listen in New York, say, or new Yor sapressociation just freaking rocks it, man. They they got on lock. They support breweries across the state and they're so knowledgeable. And guess what, there are two females are wrong. That's very it's very true. I was just saying it looks like there was a decent female and minority presence here today and I think that's great. Yes, absolutely, a hundred percent. Yes, Paul one is also the male involved, but listen, Jen Myers Koe, they are crush all these things and I am so honored to be friends with them and no. So support them because what they do a cross New York state for all berries is something I would love to do and they are doing what I want to do and love to do. Mine's a little different and and they respect it and they support me as well. So this is amazing. I've learned so much through this whole beer craft, craft beer festival mayhem that I've followed for a while now and I've attended from New York. Stay Brush Jas into outside of those and they I just I just love these girls. Listen, I think what you your initiative and what you've been doing it. We've always been proud of what you do. I was very happy to be part of your virtual festivals and talk to some of the very great brewers, female brewers, minority brewers that were a part of your festivals. So I think you're pushing a written narrative. I think this is pushing I think you're part of something big and I think it's growing. What do you think on that? I think I love you, Kelly. It's time for us to get out here. This has been awesome. Thank you for showing me around the festival, to it and pointing about some of the Great Beers here. I love it, I love the diversity, I love your message and what you're pushing and I'm happy to be to call you a friend, to be part of all this. I love that you're pushing it without even trying. For Kelly, it's Matt Wilson's girl this will see you next time. They.

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