Grill This!
Grill This!

Episode 54 · 1 week ago

DLAG Lake Fest 2022

ABOUT THIS EPISODE

Matt hangs out at the Drink Like a Girl Lakefest in Geneva, NY. The Lakefest includeed a 5K run, a 1K beer walk, live music by talented female artists, food trucks, local food vendors, craft beer (& wine) by the glass, and unlimited tasting from 25+ Craft Breweries. This festival stands out because it showcased some of the most talented female brewers and owners in the industry! Check out the interviews and the fun now!

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 aprons and your pint glasses. Get ready to grill this with Matt Wilson and Jim Salmon. Hey, Matt Wilson, here with the grill. This podcast we are at the drink like a girl Lake Festival out here in Geneva. You can hear the band playing in the background. There's a bunch of craft beers tents set up, there's a bunch of food set up. Jim is unable to make it today, so I'm here with the other part of the girl this podcast crew, my homegirl, Ronda. Ronda, how you doing? Would it do? Would it do? I'm so excited. How are you? I'm doing well. I don't know if you've noticed, but there's a ton of craft your tents out here and I looks like everyone's having a good time and I'm getting ready to sample some delicious Craft Beers. How about yourself? Let's do it. I already got my three picked out. I'm on my way. And also, if you if you're thinking, look, there's a bunch of food trucks out here, other thunders. It must tould be a pretty awesome day. What is it? Seventy Five, seventy six degrees out. It's perfect weather, perfect weather for a Bruskie. All right, we're gonna get started, so let's go ahead and kick this off to girl this podcast. You can find us on I heart, spotify, wherever you get your podcasts, or go to grill this podcast dot com. It's gonna start around it. WHOA, let's go girl this podcast. We've been right back. It's better to grilled this podcast and I'm here with the youngest of the Guilfoil family. Here. It's Angelina. How you doing? I'm doing good. So the festival is often pop and also you have a pretty good turn out. It got the music in the background. How's the day been for you so far? It's been good. Everything everyone's been so nice and everyone seems to have a having a good time and set up went pretty smooth and it was good, excellent. So I said, you got the merched over here. You're selling something to grill this stuff. So how long is this going today? We're gonna be going till eight o'clock. Awesome, and you're right on the lake. It's beautiful, the lake breeze. It's not like squelteringly hot or whatever. So what do you think? You think your mom did a good job. Of course she has a good job every time. So if people want to find out more about like a girl, where can they go? They can go to www dot com, or wait, www dot drink like a girl, five k dot com, or instagram drink like a girl, five K, or facebook and a lot. Awesome. It's always good to see you. You do a great job here. Now I'm gonna go drink some drinks. Oh yeah, good job, Girl's podcast. We'll be right back. It's Matt Willis here with the girl this podcast and I am speaking with Celeste Baby, Harlan Burn Company and Harlan Bruce South. Now, Celeste's honor to talk to you. I've I've seen you talk before. I know you've done the virtual uh drink a girl thing, and you've given a lot of advice people that want to get in this, this field as it now, you are a woman and you are African American. I'm never gonna to mail. Obviously, what got you into this business? I like good beer, but I also love cooking I grew up in the south a lot of cooks, grandma, aunt mom Um, and just really fell in love, partially as a gardener, because I love gardening, I love growing stuff and garden, I love grow a little bit of hawks, and also cooking and those two kind of connected together and I just fell in love with the fact that I could take my mom's pot from the south, her five seven Tan Gallon, Uh Gallon Pot, and put water and grains and add a little bit of east and like East in there and magically it becomes greer. I was like what, it's really my mom's suit fermented. So I just got kind of excited about them. Well, that's awesome. So obviously there's the industrial life Standard Beers. What made you sway from that and get into the craft element of beer? I think part of it was one just connecting with people who inspired me to believe that I could do it, because I didn't see anyone that looked like me. And then also bit of the inspiration for taking a lead from home brewing in Harlem to trying to open a commercial brewery, which we haven't done, or taking the brand from home bring to a commercial level, was all of the entrepreneurs around me at that time in the nineties, there was everybody was just rebuilding avenue. I was involved with a Ben and Jerry's partnershop that a my friend of mine started and I saw how the Ben and Jerry's partnership created jobs and inspiration. Now, but I was like, well, can I do this with beer? So that was kind of the inspiration to take the lead from home brewing to trying to create an entity, one that could celebrate the history and culture but also create opportunities and inspiration for people in the community. Now, you're amazing. I got to see you do the thing with the virtual drinking a girl, and the advice you gave us tremendous Um. What advice would you give to anyone, as a person of color or a woman or both, who...

...is interested in starting in this business and has an interesting craft beer? What would what would would be some attempts you to give them? I think right now, in this climate, coming out of the pandemic and in many of our communities are dealing with the negative and the positive, a gentrification, you know, the land literally shifting beneath our feet and the cost going up. I think the spirit of it and when we look at d e I and breweries doing things to bring more diversity, I think the spirit of it is really collaborations like the one we're doing. So there is not a lot of options for Brewing Harbor Harlem. We're still working on one space but I don't know if that might be bought out. Who knows. But I think the spirit of it right now, with that conversation, is how do you partner and collaborate with other breweries, not just collaboration beer, but the physical bricks and mortar. Is there a way for people, Black and Brown people, to work with other brewers that that share our vision of equity, inclusion and diversity? And I think that's where they are probably going to be more opportunities as everything, the cost of everything, are being driven up. So I think that partnership, taking a collaborations beyond just a beer to an actual bricks and mortar in places where it makes sense, with black and Brown burrs, getting back to the culture and also getting uh black and Brown people involve the craft. Here. It's still not a ton of African American involvement in this field. I noticed the last time when I come out and I see that I'm usually one of the only ones working around, unless you go to something like fresh beast or something like that and it's a whole different category. But right, yeah, barren and flow and black toberfest. Yeah, yeah, yeah, that's another story. Yeah, which is awesome. Ask New York. So how what's your so how do you think? What's what do you think is a tip to get more the word out more to people of Color in this industry? I think a lot of the word is out, but I think again, for me, I really think the key given the socio economic realities of our country, we don't have the capital and I think it's gonna take us partnering with Other Breweries that share that passion and belief that we truly can leverage the craft beer platform in a way that helps us do more with diversity, equity inclusion. But we don't have the capital. It's gonna take really partnering up with other breweries that have the capital to look at the beer deserts like I'm looking at, and find key places where they can collaborate with brewers to open up breweries that they have equity in. I think equity is the key because if you don't have equity. You're just you're just sitting at the bar and having a good time, which is fine, and maybe we're meeting people and doing some fun things, but I think they have the impact with jobs and opportunity. We've got to find ways for those that really know the business to partner with those that don't have the resources, that have the passion like I do, and to very intentionally look at opening up breweries but include being equity into it. That's I think it's as a fantastic tidbit there. We'll be trying to catch them for the next years. It's just that's just the way it is. Economics just don't allow that. I think you're amazing. We're doing that. I think burries that are doing that now and more of them are thinking about it. So I think that's the key with you. I know you're busy because people want to drink your delicious beer and people want to follow you or find out more about your brewery. How can they do that? Harlan Brewery and Harlem Bruce South. So we have the project, the warehouse we're converting in North Carolina because we couldn't get the property in Harlem. So they can follow us at Harlem, Bruce South or Harlem Brewery, and that's what we're having conversations about. What more, I think there's been a little bit of fear about you know, can I approach a black person about a bury? Is this something that they want to do? Yes, these are real conversations we have to have. We discover how much more we have in common than our differences when we talk, especially with the beer. Beer is very social. You are awesome. Beg You so much. Grow this podcast. You're very welcome. We'll be right back. Grow this podcast. They got were jamming in the background. The music is good, the beers are good, the vibe is good and I'm at one of my favorite tents that I can ever be at. Its frequentum. What's going on? If you guys can please remind the audience who you are? I'm David and me. So what do you guys got? Porn today? Today we have our happy medium. It's our collab with more Talus. We did a nice five point one percent hazy Pale uh, loads of flight totes and a really nice hot saturation. That's awesome. Now, this time today, even though I'm a big guy, I'm sweating. Anybody Cause I'm a big guy, but it's not that bad. It's like what, like high seventies, not like a really hot there. However, Beers like this with the lower a B D s, it's a great drink for a hot day. If you want to drink a bunch of them too, exactly that's we like to drink a bunch of beer at the end of the day, so the more you can drink. See, there is a science in this act. She just explained it. So how are things that frequenting? You guys...

...are blowing up. Everyone's talking about you. We were just talking about you on the way here. How are things at the brewer? It's been awesome. It's really, really been cool. We've been working on production, trying to figure out how to fit more tanks into our space, and the tap room has been killing it. Uh Uh Huh. Coming up on our to your anniversary at the end of August. We're so excited. It should be a fun party weekend. So were pretty stoked about that. Now how do you guys? I talked to a lot of brewers and there's always a lot of awesome collaborations you just talked about here. I did a collap with more Talis out in the Avon area. How did you guys come across each other to do a collaboration and is this something that's common in the craft your world? Um, yeah, literally, so Josh and I were having a conversation. We were having a conversation at more Talus and he brought up some of the stuff that's trending on the west coast, which we're like really nice hop saturated Pale Ales. So I was driving home and I was like, you know, that really peak my interest. So I texted them. I'm like, Hey, you got my attention. Would you want to get down on a collab and he's like yeah, for sure. So we went golfing. Actually, a lot of decisions are made on the golf course, a lot, a lot. So we talked through the beer and it was just a lot of fun just figuring out what we wanted it to be, and then him and Dave came over to the brewery and we brewed it and I'm super proud of it. I love this beer. It's just everything I want out of a Pale Ale, with enough body and enough hop saturation that you get all the flavor that you want. But it's five point one per cent. You can drink it all day and I just had it's delicious. Another question I want to ask you. So, as far as your ideas for the kind of beers that you want to make, how do you how do you decide what you're gonna make, or what's the Vibe, or do you go with what the trends are, what's happening, or or how do you make your decisions there? So, honestly, it's both right. Uh. So, I believe you have to pay attention to what's trending in the industry and I'm proud of everything that we put out. So I put we put our stamp on everything. We don't really discriminated on styles, but we do both right. Like we do our heavily fruited sours, which is a pretty trendy style. Um, but then at the same time we just released a red logger. It's a nerve rut beer. So, uh, we like doing beers for us and for what's trending, and we just like beer. I like that is a great way in that sentence. We just like beer. Are there any cool things happening soon that you might want to tip us off? At for quentum always Um. So, with our anniversary coming up of that in August, we've got a couple of new series that we're releasing which we're super excited about. Still a little bit of brainstorming and process for those, but a new bottle series, a new lagger series. As all I'm gonna say for now. Come alight, five, five, five, girl this podcast. I love you guys. You guys are great. Let or last question, the most important question. Where can they follow you? As there a website, instagram, all that good stuff. All the above. So instagram, it's for Quentum Brewing Co uh, and then our website is for quentum brewing dot com. Awesome, you got. If you have not checked out for quentum yet, the Hell is wrong with you? We'll check them out right now. It's a girl this podcast. We'll be your right back. No problem, we'll be right back. Just to girl this podcast. I'm here at the drink like a girl festival on the lake in Geneva. Beautiful, like perfect day, hi seventies probably, sun is shining, the clouds the water is sparkling. The brewers are amazing today. Speaking of Amazing Brewers, I'm here at the tent for Iron Flamingo Brewery. Who Am I speaking with today? My name is Ben Maro. I'm the head brewer down their part owner, family owned business. We're up here today celebrating this beautiful, beautiful day for some awesome people and for some Great Beers. Awesome. So how long you guys been doing this? We are coming up on our nine year anniversary. Nine year anniversary. So our original locations been coming up on nine years. We just opened a brand new location on market street called the Iron Fremangol Barrel House. Uh, twenty four beers on tap down there. We do a lot of New York state winse, New York state liquors as well, and that's also where we throw a lot of our events, a lot of live music, all sorts of good stuff like that. Man. So you guys are located in Canadigua Corning New York morning. I'm sorry, I wrapped that wrong. So do you guys do food and something that as well as so at our our at our production location, we get in food trucks about five times a week. At our new location, our market Shrot, we have a tiny little kitchen uh for like finger foods, Pretzel Bytes, Uh Deep Fried pickles, stuff like that. Stuff, stuff to keep you keep your thirsty while You keep drinking excellent. So what got you in the craft beer? How did you transition from your standard industrialized like Budweiser Beers until it's more, I guess, flavor, a full culture of craft beer? So we opened up back in the end of two thousand and thirteen, beginning two thousand fourteen, it was all very, very traditional. Uh, I was brought up in a very traditional I learned very traditional brewing styles. That's that's my background and as the years of progressed, everything is came more towards this this big hoppy flavor, all these big fruity flavors. So we we had to evolve with the country. So one of my biggest things is if I'm not working, I'm at home and I'm I'm researching,...

I'm looking, I'm looking what's new, what people like, and then I'm trying to make it my own. So it's researching involved drinking beer hard percent. That's what I'm talking about. So another question, uh, how do you come up with your ideas about the bruise that you the beer that you're gonna make? Like you said, it's that's kind of an evolving environment. Things change all the time. Some things are in seas and things are not. So things are populars and they're not. Do you go at trends or do you stay kind of tried and true to what you know? So for the first couple of years we're open. I was a die hard. I was I was tried and true. Lots of traditional style beers, very traditional brewing. But as the brew industry has grown itself, we've had to evolve, the massive brewing industry. So the big double I p a is the big New England styles, all the big fruited style beers. We've had to evolve to make ourselves so we can make ourselves account and in the and and in the process I've learned a ton Um. We've had research, we've had to do our own things and then we were able to turn those styles and are to make it fit what we like. Excellent. Excellent. Now I asked. I have to. I know what craft brewers and brewers in general right now like. Pills. There's and laggers are kind of the thing, because it's kind of hard to hide anything. That's messed up about that is that your fairy thing to brew and if it is, is it your fairy thing to drink? Also? So I one agree with that. Uh, the lighter style bears. You can't hide anything. I Love I love Clean Beers and the way the industry is going right now with with with how hot forward and and proof for it everything is. It's very, very nice to have a nice, Clean Palette. Um that that. When we first started, that wasn't the first thing I wanted to do. I was a big west coast style. I was. I like that big happiness, but I like that big brewer, that that big bitterness on the back end. But I'm super happy that the industry is slowly moving back towards Clean Beers. I Love Making Clean Beers. They are not easy. Um, yeah, a hundred percent. A little bit cheaper, but obviously it's gonna cost more to keep in the tank for a long time. So yes, I love making Clean Beers, especially nowadays. After your pal it's been overwhelmed. It's very, very nice to walk around one of these places and and and see that people are putting out pills and there's loggers and then they have their own spins to it. Some people got, you know, fruit in them, some people add hops to them. So you're you're able to make it your own, which is really, really nice. All right, now here's the most important question. How can people find you? where? Where's your website or your instagram or whatever, and how can I get ahold you if they want to learn more about your brewery? Most of the most of you can find us at www dot I'm fremingo dot com. We have UH. We also have an instagram page. Uh I am from Ango brewery. We have our second location, which is the Anfromngo Barrel House, which is a market street location in downtown corning. They have their own uh, instagram and facebook page as well. So if you look up one of us, it's it's directly connected to the other as well. So if you find one of us, you'll find the other. Awesome. Hey, great talking to you guys. You guys are doing good stuff. Man, appreciate girl this podcast. We'll be right back. The band has been playing, the beers have been pouring and I'm talking to K too. Now listen, I'm about to interview these two fantastic ladies. I do I want to say this, though. One of the first hours that I've ever had was from K two. I think it's the Blue Rass hour and it's outstanding. So you guys are kicking butt. So let's introduce kate to who am I thinking with today? I'm Amanda Kristen. Now, you guys are awesome. You're looking in Rochester, New York. If you know the specialty of Beers you guys specialized in? Is it like sours? Are you guys? Are you guys all over the board? I would say we definitely specialize in sours. We make such a huge variety of them, but we do have other staples like a New England style I P A and our Hallepeenio freemail. That is definitely one of our staples. Now, you guys also serve a lot of food at your location? Correct? Yes, now, as it's as your standard, like pub food, or is it like you guys go a little deeper? We have. So we definitely have our our chefist Mexican, so he has a nice Mexican uh spot on the menu. So anything from talk goes to Burgers to Putine. So we do kind of have a little bit all over the board. I am hungry now. You know, I noticed there's two so when covid hit. You guys are still doing like a delivery of pickups service, and that like got me through covid. Like I stopped through and I ordered a bunch of k two beers, and you guys are picking up. Do you guys still do the he and is that? How has that kept you surviving and thriving throughout that whole trying time? So we definitely still we continued with the online ordering, so we still do that. So if you wanted to just stop by and pick up your order, you can definitely order ahead of time. Um, but it definitely got us through the pandemic and we were lucky enough to do that because we are a manufacturer, so we can and label right at the facility. So we were lucky enough to be able to stay open and do that. But I would say, like right now, getting us through is just our beer garden. Awesome, awesome. Now, of course, we're at the drink like a girl thus of all. So...

...they're showcasing females and women in the in the craft beer game, and I'm talking to two amazing women in the craft beer game. So let's ask you a couple of questions about that. What got you in the craft beer how did you get from like the micro bloodweiser beers and something like the craft beer realm? I would say, first of all, I love beer. I love to drink. So I would say I started out working in bars all throughout my younger years and then eventually met the craft world and that's where I've stayed. See, for me, I'm a bartender at heart and I love mixing anything and everything. And if you think you can't mix a beer, I'm sad to say you are wrong. You can always mix a couple of beers together. So just the interesting craft beer. The flavors are all over the place. We can do so much with some of our beers. That's insane. All right. So another question. What's your favorite kind of beer to drink right now? If someone will say, okay, you can have any beer in the world right now, what kind of beer would it be? I at bobby stuff. Yes, I do. What about you? I'M gonna have to go with this hour. Yeah, they're both delicious. Now, as far as like, uh, the representation of females and the inclusivity festival like this, how is that? How does that make you feel that it's it's going in that direction where more females and more minorities will be representing this kind of game. Oh, I love it, I really do, because I feel like it definitely, when you think about it, it seems like a very male dominant field, but I am shocked how many women are involved and it is awesome to see. Now here's the most important question of the day for K to brewing. If someone wants to learn more about you, they want to follow you, they want to see what you got. Do you have a facebook? You have a website, you have an instagram? How can they learn more about you guys? Yes, we actually have all of the above, but I would say the best way to learn about us what is to stop into our beer garden and see for yourself. Awesome guys. Thank you so much to take a time to talk to me. Your Beers are amazing. You guys rock it out. Thank you so much this podcast. We'll be right back. I got the lake in the background. You've got some amazing brewers and food vendors and some familiar faces, some of the most awesome people on the planet, and I'm here once again at wild east brewing and I'm talking to my Buddy Lindsay, Lindsay, how are you? I'm doing great. How are you doing? I'm doing well. Another show for you, guys, and again last time we talked, your beers continue to be amazing and you are doing you're killing it out here. How does it feel to be in this environment with these brewers at this kind of festival? It feels great, to be honest. I like supporting everybody that's trying to do great things in the industry, especially Kelly that's trying to shine light on the women in this industry, and I love seeing all the people out here. I feel like it's a different crowd than what I normally see and it's it's really refreshing. Yeah, I feel the same way right because, uh, there's a there's a push here to represent women and minorities too. It looks like it's both kind of representation and that I think it's fantastic, because sometimes it's forgotten that there's still a push to get women and minorities involved in this. But to see so many of you hear and doing your things, it really is. It really is Um you don't see this every day. Uh, it's I hope this is something that's going to continue to grow in the industry that we see more and more at just highlighting the great things again, like you said, that minorities and women are doing in this industry that are often overlooked. So so how are things, by the way? At well, these things aren't going great. It's you know, as you know, we opened up during Covid we're still, you know, we're still working through our growing pains and, uh, you know, constantly pivoting. But things are getting better and better for us. We're uh, we're looking to get our brand up state in central and western New York in the next few months. So you should see more of our brand up here. and Um, yeah, I don't know. Today I've had a lot of attention with our mixed fermentation stays on and people are absolutely loving it. All right, you know, I'm gonna have to drink some of these beers. I mean, yes, I love talking to you guys, but I also like sample in the product. You know what I'm saying. So what do you have on today display for the for the people that are drinking? Well, I'm nearing the end actually, the very last bottle of yeah, when I came in, you came at the right time. We talked a lot about longer. The last time, which is my off menu beer, uh, just released yesterday, so you can try that. But I would like to highlight our mixed fermentation rice says on with honey. It's this was also Asian food, or so an oak food, or it's just it's very palatable. I think some people either see says on or they see honey, or some people have said, oh, it's a bottle, it must be high, a B B. Well, no, it's it's six okay, higher than maybe my three point eight percent Pilsner, but we're still very drinkable, absolutely very drinkable, and I've seen a lot of surprise faces, which is so refreshing to me, and people coming back for seconds and I've gotten a few votes on the best brewery here. No, was gonna say.

Usually when I see you are immediately come say hi to you, but you had such a line that I don't want to come and stop you from pouring what you're doing, so I had to kind of make my rounds. But I'm you know, I'm not gonna skip you, but, but I but you. But obviously if there's a line here, I mean something as good as happening. Oh well, thank you. Honestly, I wasn't even paying attention to the line because I also like to talk to the people about my beer. It's I I don't like the poor and pass, porn pass. I've really everybody has been very engaged here, which is part of what I look for in a high quality festival, that people are interested in what we're doing and what we're all about. That's the only way they're going to remember you and what they're tasting. So I've been really impressed with the crowd here. Me Too, like I said, it's it's amazing for me to walk to a lot of these boots in these tents and to see a representation of women and, like I said, also minorities are here, uh, you know, pouring and drinking and enjoying and it is it is a different feel. I think people have a viewpoint of what they think a Bruf festival is or or beard your career is. I think this changes the narrative a little bit. It does it completely. Has Changed the narrative and even the people coming here there they they know what this is trying to highlight. So I think there's a little bit of extra attention to that and and I guess, awareness of what is true, what they're what Kelly's trying to highlight with these and it is very important, and people are recognizing that importance, that women are recognized enough in this industry for what we do, or we're often outshines Um and I can tell you met my husband last week. He's, by the way, awesome dude. He is my biggest cheerleader and and I tell people so often we I'll mention like okay, I own a brewery or whatever. All eyes will go to him and the conversation goes to him and he's like no, she's the one that owns it, not me, like so it is. There's still a little bit of a battle to fight there, just with assumptions of what beer is and it's causes. Likeness. That helped change that narrative. I think it's great because you're right. I think there's, uh, I don't want to say uh, a man explaining thing that happens, but it kind of is right. When you go to to a brewery, roof festival or even a brewery and a woman comes up as like I want to or Oh, you don't want that, you want to order something sweet or you want to, and that's not always the case and I think that's a terrible narrative. I think it's great that people like you are are the face of the beer and you're explaining exactly what these things are and you are telling people what you have to offer, and I think that's a that's a different, a different focal point on craft brewing. It really is. And I say even when I was developing the business plan for my brewery, I would talk to women a lot, and you the biggest kind of the biggest thing. When they were with a group of people, they were often told what they were to like and sometimes, like I was that creepy person sitting alone at the bar, I would try to talk to some of them and they said, well, I know what I like, but I'm afraid to say it because I'll be questioned. I don't know why I like what I like. So a lot of them just want to understand it more and they want to understand why do they like this, what is it so that they can turn around and woman splain all these men. I'm like, yeah, I like this beer because this, this and this and always matter. Like no, like if you just want the hobbiest beer. Yeah, sorry, got no offense to those, but this is they know what they like, but it's intimidating still and there still is a lot of man splaining and I think just there needs to be again more empowerment and education of like, Hey, I really like this, what's going on with this beer, and to be able to talk to them about it. They learn more. I think coming here and having these kind of events and talking to people like you, there's a big stuff in that direction. I completely agree. I completely agree and I hope to see more of this happening in the future. It's it's a great thing, especially for Um, the underdogs out there. I mean, let's let me say this is solariestpot school. Continue to kick ash. You do a great thing now. If people want to follow you, your Instagram, your facebooks, whatever, how do they do that? Go on Instagram at wildly screwing. We're kind of on facebook, we do a lot on twitter. Um, instagram is primarily where we post most of our stuff. So there you go. Now, listen, I talked more about it's time for me to drink her beer. So I have to. I have to do that. Lindsey always a play your second see talk. Well, of course, Gril this podcast. I would drink some beer and we'll be right back back to the girl this podcast. Here in Geneva, at the treat look at Girl Lake Fest here. Perfect Day for this, like I've been saying all day long, it's like mid Seventies. The Sun has been shining all day. You cannot pick up more perfect day to have a festival near the lake with all these amazing craft brewers. Just speaking of Amazing Craft Brewers, I'm walking around, I see all these shining lights. That this you my attention. And here I am at the tent for the mess is that now said head mast, head brewing from Cleveland and I'm...

...speaking with Dave. Dave, how you doing, buddy? I'm doing well. How are you? I'm doing well. Now you have three amazing beers that you were just playing. If you can tell me a little about those? Absolutely so. Actually, we did bring four beers. One of our beers is over on the draft trailer. It's a Japanese style rice logger. They're wait, oh my, not drinking that right now. Well, it's over on the draft. It's not. It's not underneath this tent. So I don't I don't know what to tell you, but it's a one of our lighter loggers. But over where you're standing right now I have three different beers. Two of them are New England style, I P A s. One of them is a bourbon barrel age stout with a lot of additives to it. So Vanilla, chocolate, coconut and Scotch Bonnet peppers, which sounds weird. I will get one for you in a second. It sounds weird, but just that little bit of heat is perfect. Now, I'ven't. I just tried that and you're right. I thought it was gonna be a punch the face with that scotch bond of pepper, but it's not. It's really light. There's kind of it kind of slightly hits you and it kind of mix and blends well with all the other ingredients. Yeah, I mean honestly, the heat is just more of US subtlety, like you get it a little bit in the aroma, the kind of pepper aroma, and then just that little bit of heat behind that coconut and the Vanilla and the and the lactose. It just that's why it's called island time. It's just kind of that mix of spiciness and tropical fruits and things like that. Awesome. So now, how long have you guys been doing this? So mask headbrewing has been open, uh, five and a half years. We're coming up on six years in January. We are in downtown Cleveland. We are one of two breweries at this fest that are from out of New York. So all of the breweries are from New York with the exception of us and Missing Mountain Brewing, which is out of Acron Ohio. So we traveled the five hours up here. It's been great. It's beautiful up here. We love it excellent. Well, I was talking to a lot of the other brewers here, craft beer industry man and people that are in it and the brewers and and even the patrons. It's a very family oriented environment right. It's very welcoming. I know people think it's very competitive because everyone's trying to do their own thing. But yes, of course you trying to sell your product, but I seem like everyone kind of works together in this thing. Oh, absolutely, I mean we uh even just coming up here. I came up here yesterday. I went to big Alice Brewing, which is here in Geneva. UH, they have other locations in New York, but just I went there last night. The owners welcomed me. We you know, we sat down, we talked, we shared beers together. It's been great and just talking to these other owners and representatives of brewery's here in the New York area. Everybody's you know, we're all in this together. It's all craft beer. Now, speaking of that, because I have to ask you this, because everyone usually starts off and like the macro or the industrialized beer area and they kind of transition into craft beer. So did that happen to you, or did you kind of jump right into craft beer? You know what's funny is I I kind of started with craft beer. I'm coming up on forty two years old, but uh, you look young. Thank you. Thank you. But I started drinking you know, crappier basically right when I turned twenty one. You Know Great Lake Spring Company, which is in Cleveland Ohio, one of the original craft brewing companies from the mid nineties, basically. Uh, so I started drinking their stuff as early as I could and uh, I never looked back. Now I got a couple more questions for you as far as your favorite beer, because I know I talked to a lot of brewers and I know a lot of them are leaning towards like pilsners and laggers right now, but some still do like the like the hoppy or the or the sour of the fruity or even the styles likely having here, which is delicious, which I'm gonna drink this and have a full one because it is really good. What's your favorite kind of beer right now? I'm gonna disappoint you and say laggers. And you know what, and you're gonna hear that a lot from from from us in the brewing industry because, uh, it's a traditional style that Um is kind of making a comeback right now. Like, you know, the I P A s and the hazy I P A s have we're, you know, kind of the thing over the past few years and you're starting to see a lot of breweries move towards those classic light German loggers pills and or things like that. They're just easy to drink, you know, and when and when you work for a brewery and you come to fast exactly, it's like you don't want to drink seven or eight percent hazy I vas all a long face. What disappoint you? But, but, but I love the light sours. Right next to me is K two. I just tried some of their sours. It's amazing. So, uh, you know, I like a little bit of everything. But yeah, pillsner's and logger no. And I and I listen. I agree with it, because one thing to as a brewer, as as a brewer, if you ask new one, it's hard to hide behind things when you...

...do like a pills in or a logger right, you cannot throw extra things on it. It's gonna be perfect and clean exactly. I mean it's it's a very difficult, uh, style of beer to really, you know, hone in and tone down. And you know, I'm gonna give myself a little pat on the back here, but mass tad brewing, we just back in one gold medal for our German Hellis lagger out at the great American beer fest. So we're really trying to like concentrate on our loggers as well as our barrel aged beers, which you're drinking one of those right now. But you know, we try, we try to go over all different styles. And now the last and the most important question. Where can they find you where? Do you have a website on Instagram, twitter or facebook, anything like that? Yes, we uh, we have instagram and facebook. Um, we are only distributed in Ohio, unfortunately. UH, for for New York, as I will say, we do a little bit of distribution in Virginia, but basically just in the state of Ohio. Um. Yeah, so, but you can find us on Facebook, uh, and instagram. And if you are ever coming through downtown Cleveland, we are right there near the theater district, near the theater, near the Ballpark, in the football stadium, so you can come check us out. We do woodfire pizzas. It's a restaurant and brewery all in one. It's worth the TRIPIC CLEVELAND, I think. In my opinion, David, what's your talking to you? Thank you so much, girls podcast. We'll be right back. Hey, Matt Wilson, here at the grilled this podcast. Jim Salmon is off today, so I'm holding it down myself, but it's okay because we are at the drink like a girl. Lake Festival here in Geneva and you could not make a more perfect day for this. Right it's the high seventies, the sun is shining, the lake is like glistening sunshine and the breweries are looking fantastic and the beer is tasting delicious. And I am here at rare form, their tent, here at the brewer, at the festival, and who M' speaking with today? I'm Gregg from are form and I'm Lindsay. Now, first question. What are you guys serving today? We run along with us our practically magic tower. That one got pineapple and passion fruit. In addition, we've got a double ip a called Saturday ton. How long have you guys been in business? We celebrated eight years in Vincent Beck in May. And UH yeah, we're in Troy, New York, just north of Albany. If you've been to the Capitol region you've probably heard of troy. So how would you guys get tied to the street? A girl festival that UH did. Someone reached out to here. So our wonderful organizer, uh, the inimitable Kelly, uh just reached out and said, you know, I like your beer and wh you guys at my festival. So we did the Rochester Bridge Festival and we did the women right Uh with the one in Uh Auburn, Auburn, the Auburn Festival. All right now, number one, I'm I'm creking's delicious right here. So which which beer? Might hear it right now? Right now, you got the practically magic. So that's the rotating tower to Kettle Tower. The first generation had pine apple, I'm sorry, the first generation at coconut in lime, and then the next one had strawberry watermelon, the third one had paraguava and the one in front of you at the Pineapple Passion Fruit. I've noticed that you have cooler sunglasses than I have, so that makes me upset, by the way. UH, so question. We are the girl of this podcast, so we pare food and beer. Do you guys do foolish your brewery also? Uh, we feature wood fired pizza. Um, small menu, but we definitely like to highlight local ingredients in the capital region and beyond. Now, as far as beers go, at your brewery, what's like? What do you think it's the more popular beer right now with brewery? What's the one that's like flying off the shelves right now? Oddly enough, rather than the I pig, which seemed to be invading the entire marketplace, we felt a lot of a Mexican lacquer called Confetti. It's our number one feller. It got rated number seven by vine pair in the country. It's a great New York Corn Uh, just liquid Tortilla chip of a beer. Now you know, it's funny because I was talking to do a few of the brewers and they're saying uh, and I think it's happening to right now and craft beer with brewers. They're kind of going back to like Pilsner's and laggers right because what they're saying it's harder to hide things that are wrong because it's it's gotta be perfect to make those. You can always add more fruit or add more hops to those other beers, but when you do like a lager or Pilser, you really can't hide behind anything. Well, not only into lagger show case of a brewer and actual talent, but it's also like way more refreshing to drink. So we drink for a living and I for one don't want to drink something that, oh, ain't gonna be make me feeling like drunk or like overwhelmed, like my palate tired. I want something Kryft, light and refreshing, and that's what laggers are. I'M gonna get that Tattoo in my back. I drink for a living. That's what I'm that's that's a saying. That's a saying right there. I like that. What do you do for a living? I drink for a living. Oh, I'm sorry, excuse me, sir. So if people want to follow you and they want to they want to learn more about your brewery and stuff like that, where can they find you? You have a facebook, you have a website. Yeah, so facebook would be facebook dot com, slash Ray Form Brewing Co. Our...

...instagram kind of our most popular method of getting in touch of people. Just at rare form, Bruko and UH. If you want to talk to us directly, it's Info at rare for and brewing dot com. All Right, now I'm gonna ask you both the question because you know, if you were to pick your favorite kind of beer to drink right now, what would your favorite kind of beer to be to drink? I love anything, so practically magic is right up my alley. Is Delicious. So what I've been doing this summer and taking our confetti mechnican logger and adding a shot of apperall and then topping it with lemon, and it's so good. I like you. I like you a lot. Mr Girl, this broadcast talk. It's a rare form brewer. You gotta check them out, man. Their beer is delicious. I'm actually celebrating to finish this last beer, so I'm gonna do with that. S Matt Girl, this podcast will be right back. It's not too hot, not too cold, there's water, there's great craft brewers and there's one of my favorite craft Breweris here, located in the AV on location. It is a rising storm. How's it going? Who Am I speaking with today? You are speaking with amy. Now, amy, this choose is why I love your brewery. Number One, the beers are amazing and that's the main reason. Number two, of the names are the coolest names on beer. You guys base him off on hip hop. Uh, just what? What gets you guys to do this? What? What's the concept behind all this stuff? Well, the two head brewers and the two owners, Bill and Jeff, they are the ones that started the brewery and they went to genes CEO back in the day and of course, what did they listen to? Absolutely so they're the ones that are behind everything, all the recipes, all the brewing, the names, everything awesome. Now you guys have been at it for how long now? We are going on our fourth anniversary. Yeah, amazing. And your brewery is really popular because you have such a diverse class of beers. You have everything from like I p a s like sours and everything in between. Um, how are they at the brewery? How are things going over there? Oh, everything is fantastic. I mean, as always, we have fourteen beers on tap right now. We always have our up north trip, our traditional logger. Right now I believe we have probably five New England I P A S, probably five hours and we are at work with some of our own seltzers too to make some other people happy. And there is a stout. That's now. That's amazing. Now, so at rising storm. Uh. Do you guys collabor like food truck or anything like that every once a while so people can have a nice meal with their delicious, tasty beverages? We actually have our own bistro. Look at that own food truck now. Yeah, it's fantastic. Our Chef is top notch. Everything he comes up with is great. You wouldn't know the foods coming out of a food truck. It's it's always um open. Whenever we're open. So it's fantastic. So now I also want to measure. There's a lot of the biers that you guys have at rising storm you can't buy at the stores. You actually have to go to the brewery to get a lot of those beers. Am I correct? Not Anymore. We are distributing. So thank you for saying that. So yeah, you can find us in many of the WEGMANS. Now you work. You guys are awesome. I listen, I love this. I love this. All Right, last question for you guys. If people want to follow you, people want to learn more about you. Do you have a website, facebook, instagramming like that. Yeah, we have all of them. So rising storm DOT COM. And check us out on instagram and facebook as well. By the way, I want to mention I had it was written and it was delicious. So you guys. Right now, you guys are knocking it out of the park, knocking it on the park at Youre the rising storm Evan. Check them out. Girl this podcast. We'll be right back. It's Maat here at the girl this podcast, enjoying a beautiful day at the drink like a girl Lake Fest in Geneva, looking at this beautiful scenery, great beer's good food. It's not a strange day, but I'm speaking with strange bird, and whom I speak was gonna I now Ian. What are you pouring today? We've got our winnebega warrior, which is a West Coast I pa and Nice little throwback to how I P as were about ten years ago. And then we have our bird light, which is appropriately named. You know, you're like, oh, that sounds like bud light. Uh, it kind of tastes like Bud light too, but a very, very heightened version of it. Yes, how long have you guys been doing this? We have been releasing beer for a year and a half, but our tap room and restaurant has only been open for about six months now. That's amazing. Now you guys are already people are talking about you alon. You guys have there's a vibe about strange bird. Why do you think you stand out so much? Well, that's what happens when, three months after you open, you get, uh, voted brewery of the year in New York state. So Hey, if if you got a flaunted, that's what I that's what I've always been taught. Now this is great because I'm about to ship the bird light here and today is not terrible, right. It's probably like high seventies, I would say, but for like a hot day, this is like an all day drinking beer. Oh yeah, it's it's brewed to drink next to water, and you know that's I can see the lake from here. So that was my idea of bringing this one down with...

...us. Bro This is not bud light. This knocks to piss out of Bud Light. This is delicious. It doesn't taste like this. So so how do you guys come up with the concepts of the beer that you guys make? But the our number one rule is we like to make beer that we want to drink, which is, you know, clean, yeast driven, something that you know, everyone can you know, it's very approachable. So it's it's not gonna be polarizing by any means. We I mean well, we'll take our chances, but we we want to make good beer that good people want to drink. Awesome, awesome. Speaking of good people, I've noticed this. I've been I've been kind of involved in this thing. I don't make beer because I stuck at that, but I drink a lot of it and I've noticed that the environment is so welcoming. It's like the craft beer it's like a brotherhood. It's its sisterhood almost. How how welcoming has it been for you, seeing that you're still kind of a newer brewery? I mean the the Monroe County, just even Greater Rochester area has its been amazing for many years. You think, with as many breweries as there are in the in the area, that it would be kind of like a competitive environment and that that is as far from how it actually is that I could say. It's you know, like you said, it's a brotherhood, sisterhood. It's just it's a it's in everyone hood because and you know, let's just say, it's all good in the hood. I like it. You're not a bad personal like talking to you. Hey, so, if people want to learn more about you, they want to find you, they want to try your beers, you got like a facebook or a website or anything that picked that people can go to? Oh Yeah, if you look up a strange bird on any of your social media's, twitter, instagram, facebook, you're just strange bird beer, all one word. You should be able to find us and we're very active. If you got any questions. Hit it hit, hit up our D M S, you know, and you have cooler sunglasses than I do today. So you win that. You win that battle and that that's all my wife. She's my personal designer. Man, you're awesome than just so much strange burger. You gotta try it. I'm telling you, this is the one, the cleanest, the cleanest ones I've tried all day. That's light. It's delicious, man. Thank you so much. Thank you appreciate it, Girl. This podcast will be right back. I'm talking to you talking cursive brewing here at the festival and I'm speaking with Andrew Brews. Now, Andrew, I'm trying a few of these amazing beers here when I just had a crispy girls and tricking at Rubar Bradberry Pie right now. How long have you guys been doing this? We opened our doors in March. Awesome, awesome. So do you specialize in any particular beer or you're kind of all over the board with your beer? I'd say kind of all over the board, but we have, you know, like a traditionals uh, and then you know beer that sells fruited sours and we go I P A S and we also like to make beard Brewers Beers, you know, just have fun experimenting with stuff. So what got you into craft beer? How did you cross over from like the Mackerel Beers or the industrialized beers into the craft beers, the micro beer game? Uh, just, you know, uh, Wegmans pick six UH started started trying different things and uh, you know, found some things I liked uh and and really started going in that direction and just kept following it. Now, what's what's your favorite kind of beer? Drink the beer I'm the beer I'm drinking now. So I know, when it comes to craft beer, with the brewers right now, a lot of them are leaning towards like pilsners and UH and laggers because, I say, it's hot, it's harder to hide things and those like. You can always throw more hops and throw more fruit or whatever into those other beers, but with those, those have to be clean and perfect. Are you kind of on the same page of that? I completely agree. I mean we make some some great I P A S. Uh. We're we're, you know, looking up kind of expanding boundaries on that, like, you know, reaching for for different technology and ingredients techniques on the I P A S, but we really love to make, you know, like Pilsner's coach Cream Ale, uh, beer, flavored beer. That's awesome. That's awesome. So you guys started two seventeen. Do you guys do? Food is up also, or is it just kind of a we do? Uh, we have a faux menu. We have specials every night. Actually, our pub Pretzel Burger was voted top ten in the state by the New York State Beef Council. That's awesome. That's awesome. Do you do? You? I know I talked to a few brewers here and they've worked on that collaborations with other brewers and you guys as well. Are Are you? Are you working on those kind of things a ton. We actually Myer's creek that's here. We just released a beer yesterday with them. We're actually in our year of COLLABS, so we're we're trying to do a twelve different collabs this year. We actually ended up at about fifteen, the biggest one being actually with Myers Creek. We had a twenty beer collaboration for a Ukraine relief beer that we that's that is amazing. That's amazing. Now, as as far as the environment, I've always found that the craft...

...industry is very accepting. It's almost like a brotherhood, sister in everyone hood, you would think in an environment has to be very competitive, but even though there's obviously there's some competitiveness, it's more like a family. Do you feel the same way? You know, like we're all in this together. You know, craft beer is an emergency industry, so we all want each other to be better. We don't want anyone to go to a brewery and be like see, I told you I don't like craft beer. Uh. So, the better everybody is, the better it is for everybody, and that's you know, a rising tide raises all ships, and that's how I'd say about the brewing industry. Is Awesome, awesome. Now, wait, I gotta I gotta sneak her in real quick. Well, well, I'm gonna, I'm gonna jump in. So I am sorry to cut you off now. This has been drink like a girlth festival and you are a female person who's involved with brewing. How does it feel to be brewing and a festival like this, or a person representing the Fessele like this? I am very thankful for the opportunity to to shout out talk concursive the fact that it's a woman in veteran own brewery and it's really nice that they get um opportunities. They give all opportunities to the girls to brew this crispy girls Pilsner that we have that has won an award before. So I'm just very thankful for the opportunity. It's a lot of fun, it's good to network with other breweries around and, Um, I couldn't be happier. It was a great day. Now, what I'm I'm sorry, My name is Candice, Candy Family. No, how long have you been doing this? I've been doing brewery, uh, within the industry, for about over a year, but here within talking cursive for about four months and it's been a great experience so far. Now, what got you to convert from like macro industrialized bruise into like the craft beer realm Um, to be honest, it's just it's a it's the taste, it's the flavor. You can go and you can get these beers um locally and it's it's really like an experience. Um, it's more what I try to tell people that are unaware of the craft beer industry. It's almost culinary. You know, there's a lot to it. There's a lot to it than more than just a blue light in a sense. You know, right, right, all right. Now here's the biggest question of the day. If people want to follow you, they want to learn more about your brewery, they want to try your beers. As there an instagram? Is there facebook? As their a website? There totally is talking cursive dot com. We have, Um, you can follow us on facebook or instagram. We're always posting updated events and things that we have going on within the brewery itself. So always follow us. Now Look at the funny thing is, I've been talking, I've talked to your your guy over here and you and your line does not stopped. People are in your beer, so obviously you're doing something right. Yes, we are. Like I said, we have our crispy girls that has already won an award to begin with, and then we have this delicious Raspberry Rubar Pie, has definitely been a hit today. It's really good. It's really good. You guys are doing amazing things. Thank you both very much talking to me. I appreciate it. We appreciate you. Thank you girl this podcast. We'll be right back I'm telling you, I am having a great time here at the drink like a girl festival here in Geneva on the lake man. Let me tell you something. The brewers are kicking behind here and women are being represented at the drinking girl festival, speaking of which, I'm here with two lovely ladies here at the thin man tent, which I enjoy a lot of the man beer. So what am I making with today? My name is, said, Amanda. Now number one. I was just telling you guys before we got on air, that the Minky boodle is a staple of mine. It's one of the first hours that got me into sours. You guys have been kicking behind for a long time now. You're I'm drinking something today. If someone can explain that to me please, because it's delicious. All right, so we have one of Amanda's friends. It's a lemon Goza M it's a nice tart lemon in the front. We got some vanilla on the back. To our second year doing it, we've released it for pride months. That's awesome. Now, how long have you, as then men, been in business itself? If you know offense, five six years I started. I opened the first thin man tender and then I took over as a manager at the new location. Now, how does it feel to be part of the festival that is representing women, like to drinking a girl's trying to pushing forward the narrative of like inclusiveness and diversity and women and minorities and all that stuff? I'm ecstatic, and this is I'm so proud to be working this. Our brewery as women owned and both locations are women run. So I'm really, really excited to be here. I'm excited that this is even a thing and you guys can ask your beers are all delicious. I've had a lot of them and they're they're amazing. Now, what got you in the craft here? How did you convert from like macro industrialized beer into the craft beer world? That's a good question. I think I was just handed a beer that was out of my comfort zone. I was like, this is delicious. I think I actually started with like one of like maybe the Westbrook Goza.

I was like this is amazing, this is way better than a corona, and then I just kind of spiraled off from there. Yes, yes, now, as far as your favorite kind of beer to drink, because I know brewers have been kind of tending to go to the like the logger pills your thing right now because it's more of a clean thing and you can't really hide behind anything. But but I've heard answers all over the board. What's your what's your favorite? One of you right now? I like imperial stouts. That's when I go to Um. I Love, love a Nice Goza, I love a sour, but if I have to choose, it's usually a stout. What about you? I didn't hear the question. What's your favorite kind of beer to drink? I'm a big Fan. I love all. Have a problem, I like all of them, and maybe I don't know if that's a problem or or a gift, one of the two. I have no idea. It's actually like something that's really really important with like drinking beer is like being super open mind, like open minded and like being able to like try different things and like not hate on like a certain type too, and like they're all different, every single one. Now, as far as the craft beer industry, I know in the beginning and still to this day, a little bit Um as it's still we're trying to get more diverse. We're trying to get more inclusive. We're trying to push the narrative more for women, but it's still more of a man thing. It's still more of a not inclusive all color of things, but I think we're in the right direction. What's your what's your thoughts on that? I mean, I agree. I mean we have a drink like a girl beer festival and the turnout, I was sold as way better than last year's. I was just gonna keep getting bigger awesome. Now, of course, the most important question of the day. People want to follow you, want to find you if you have a website, on Instagram, all that stuff. Oh Yeah, you can follow a thin man brewery on instagram. My name on Instagram is on here for beer. I think I will follow you. I like I like that. I like that. Oh Yeah, you know what, this is the girl. This is the girl this podcast. We do food too. Do you guys do foods your brewery? Oh yeah, so we have two locations. The location that I manage is more like pizza brew puppy. It's uh, we actually have a special right now called freak on a leash and it's Um, it's a street corn pizza and it is delicious. It's absolutely amazing. You have a bunch of specials right now. We just released a new hot sauce with Mickey bootle. It's called Mickey Brutal and it's uh, it's it's delicious. We have like wings with it, we have a pizza. It's it's so good. You have me at hello. You haven't hello, ladies, you guys are killing it. Thank you so much. I appreciate both of you, guys. Guys, you gotta go ahead and try thin man, all their beers is fantastic. Grilles podcast will be right back grill this podcast. Matt Wilson here. Man, we're jamming right now at the like a girl Lake Festival here in Geneva, New York. I want a blast. The music is playing in the background, the weather is perfect, the brewers are doing their thing and I am in front of an Austoin brewery. It's Tin Barn brewing and there's three lovely ladies sitting here. Are Standing here actually any we're speaking with right now. I'm Jamie so. I'm from our original case in down in Chester, New York, which is in our Hudson Valley Um, and we just opened up our second location up here in the Finger Lakes Memorial Day weekend. Congratulations. Now I've sampled a couple of your beers and they're amazing. So it looks like you have a decent variety of differ kind of beers. Do you go to one styler are you kind of all over the board with them? So we specialize in New England style, I P A. So we love a really, really good hazy, hotty, juicy beer, but we also really like our fruited sours. So we do your you know fruited sour. That's Nice, light, got a lot of flavor, but we also then do triple fruited sours, which is that really thick smoothie consistency that everybody's been loving today. Yeah, so you guys have had lines after lines here. You guys have been pouring them off the chain up. As far as your most popular beer today, which one do you think it was? I'm melted GELATO. It is the Blueberry Banana cheesecake and it has been being poured all day long. I spent it. Now. This is a cool event because this is the girl fust of all. So it's showcasing like females and women and the craft beer game as well as the showcasing minorities as well, and I think it's a it's a fantastic way to promote this to a different audience. What's your thoughts on that? Absolutely so. Our head brewer is a female woman brewer, so you don't really see that a whole lot and she has really just taken over and she has made a name for herself and it's fantastic and she really leads my example in that way and you know we love things like that. So now I want to ask because I've always felt like the craft beer community has been very welcoming to people. I know it's it's it's weird for everyone. Everyone's got their own avenue to come in here and it's still you're still competitive, you're still trying to, you know, sell your product, but it seems like even though you're trying to sell your product, everyone's kind of family orientated in this in this environment. Oh Yeah, beer people love beer people. That's one thing I've always sa that you don't really meet many craft...

...beer people, but you don't like so everybody's there to support each other. Everybody wants to be there to help each other. That's why we do collaborations. That's why we do guest taps or tap takeovers or things like that, because craft beer is expanding and it's a really, really new avenue that I feel like everybody is that that that everybody is really excited about. So that's one thing. You come to an event like this and everybody's so happy to be here, especially in an area where it's been predominantly wineries. The beer people are also here and it's great. So we love that. Now the question I asked for you as far as getting into craft beer. I know a lot of people start off like the Macro Industrial Beers and then they finally cross over into craft. Some people jump right into craft. How about yourself? What got you into the craft beer realm of beer drinking? So I had a friend who was super into craft beer and I went to other half actually in Brooklyn for the first time and I was sold and that sucked me in. Started working for Tin Barn shortly after and I know it's funny, I call myself a beer snob because I like I like certain Craft Beers a lot and it's just, you know, it's kind of thrown me into finding what I like and when I talk about hops and what hops I like. That was not me, you know, to three years ago and it is now and it's fantastic. It just took one brewery to really turn me, to bring me into this world. Now. What's your favorite kind of beer drink right now? I my favorite kind of beer at this right now, right now, I love a super, super hazy, citrusy double I P A. I can't even go for a triple I p a with all that juice. Anything with CITR hops in it. You got me to go alright, alright, now let's let's talk about your your brewery. What do you guys do there? Do you do craft beer and food? Do you do just beer? What's the environment at your brewery? So in both low cations we do craft beer. Everything we make in house. So in Hudson Valley we have our brewery down there which we're brewing right I mean you can watch it all getting made, which is awesome. We have food. So down in Hudson Valley we specialized in different pizzas. Up here in the finger lakes we do Taco, street core and Nachos, things of that nature. Beer at both laces we do have some other things for other. You know, not everybody is a beer drinker, so it's nice to reach you know, we do have a selection of wine, cider and things of that nature. We always have live music. We always like that kind of vibe. So it's really just you're going there and you're gonna spend the whole day there and we love that. Now I have to ask this question because I always asked this question. Do you like selters? I do like selters. We make our own selves. Now, okay, now I've had one that I've liked so far. It's it's the body is there in the selter, which is with the selter's usually like almost like water, right, usually, but it doesn't have a lot of heft in it. How would you describe your selter? So our selters are super flavorful. You're also not getting that super artificial tasting. We're using real fruit Um. So in our heart selters that we make you're not getting a clear selter. It's coming out the color of the fruit, which is great. We have one that we brought back a couple of times called gummy bear army and it is amazing. It is amazing. It is super flavorful, but it's again it's gluten free, it's light. People who aren't into beer, they love it, they love to drink it, love to have it, so it's always a nice thing to have and plus it's main in house. So all right, you sold me up. We're we're, we're cool again. We're cool again. And now here's the most important question of this interview. Where can they find a permission about here? Do you have a website? You have a facebook, you have a Instagram, twitter, whatever you guys do. So we have. Our website is Tin Barn Dot Com. We have instagram. It's Tin Barn Brewing for Um, both locations and for our finger lakes location it's at Tin Barn F L X. Listen, you guys are gonna ask. You guys are doing good up. So I appreciate you guys. Think you so much. You gotta check him out. Man, this is an awesome place, Tin Barn Brewing. The Beers are amazing. Kyle's auto allo bobby here. Kyle's awesome I locome. It gets the KYLE staff of approvals to crew this podcast. We'll be right back. The brewers are doing their thing. We're serving all these delicious bears and my partner Jim Sammy could not make it today, but I know he loves war horse brewing, so I had to mix sure I stopped by the war horse tent and I am here at the War Horse Tenn W. must speak with today Chris Ivanzo. Chris, you guys have made some amazing beers. We've got the package with Churchill all that stuff. I guess my friend Jim loves this. What do you got going on today here? So today I'm offering our sweet dreams Vanilla Ky Cream Ale, our blueberry blueberry peach ginger hard cider and our Beer Bros comic book series. New England. I P A. Now you guys make like a ton of different things. What what gives you the ideas to to to venture off into all these...

...different avenues for the craft beer? You know, it's really just it's a it's a collaborative effort between brewers, sales, reps, ownership, everybody. You know, we have, we always have meetings, we throw a bunch of ideas around and eventually we we come to, you know, an agreement on what we're gonna do, but it's really spearheaded by our brewers and our VP of production. They really, really get the get the groundwork laid for us. Fantastic. Now, how long has war horse been around? We've been around since two thousand and eight. We started contract brewing Um with us a small brewery and honeyoy falls, and then we moved to our facility at three brothers winery in the states. Yeah, so which I love three brothers, so I have to try one of these beers. I see Vanilla cake and listen. You know, that's that song, fifty cents. I love you like a fat girl, fat guy, less cake. Now I'm a fat guy and I love cake, so I have to try your Vanilla Cake Creme Ale. Uh. If people want to know more about war horse or fine you or or or or investigate what you guys do. Do you have a website or a facebook or linked that at all? Yeah, just three brothers winery on Instagram, facebook, Um, the website. You can find us at most bottle shops grocery stores in the Rochester, Buffalo and Syracuse area and actually across the state. Now we have distribution between buffalo and the Hudson Valley. Awesome. Now I have to ask you this question because I ask everybody that I talked to. You what's your favorite kind of beer right now? My favorite kind of beer right now I'm a fan of like the lighter beers right now. You know I'm not getting any younger and some of these, some of these bigger beers, man, you know I'm still I still like to be active in sporting you know, I got softball and baseball I like playing. So I'm going with the kind of the lower calorie, more like our American light is an awesome, just everyday crusher. Um. Some of our sours we're putting out right now are incredible, super light approachable now. You know, it's funny thing. You mentioned that. So I've talked to a lot of a brewer's here and a lot of them are going towards like pilsner's and loggers, because they say it's harder to hide like flaws or anything like that when you have a clean, simple beer. Now, also, with the weather, I think when it's warmer, you want to drink something that's kind of an all day drinker, right, like a lighter, a P v. So what's your opinion on both of those statements? So the first statement I find very true. You know, a good logger needs to be super clean, and it is. One thing is you can't hide behind hops or adjuncts. You know, if you know back when I first started brewing on a smaller system and somewhere commercially, you know, if you screw up a stout, hey, let's add a bunch of cinnamon, Vanilla, I don't all we'll make it taste good eventually. But yeah, and then too, just like you know, the lower, lower alcohol. You know, like I can, you know, drink three or four on the golf course or whatever and not have to worry about ubering home or driving home, for God's sake. You know, it's kind of one of those things where the lighter beer, you know, you're not feeling as full. You know, and I see it too a lot on a lot of our accounts, they're going more towards the loggers, the single I P A S, and they're kind of shying away from those big bull double, the heavy double I pa s, the imperials, stuff like that. Listen, I I agree with Jim. I've been a fan of your beer for a while too. You guys do amazing stuff. It's a pleasure to talk to you. I'm excited to drink this cake. One even though I probably should not have any cake, but I'm gonna have it anyways because it's from war horse. Once again. Where can they find you? You can find us everywhere, pretty much. You can if you want to buy our products, if you're in the markets of Rochester, Buffalo, Syracuse, Wagman's, all the small bottle shops, some on premise, you know, bar's restaurants, you can find us at locally. You know we're we're kind of a small guy, but we've got a pretty big footprint. Excellent. Well, let me it's sorry for me to drink beer. So thank you so much. I appreciate you. Thank you. I appreciate it. This podcast. We'll be right back. It would not be a festival if there was not. We be brewing. And of course, conneen, and I'm talking to her again, colleen, we gotta stop, we're gonna get twitchether like this. Why it's actually you're right. I enjoyed. How's it going today? Awesome. It's a beautiful day, like you said, sunshining and everybody's having a good time. So you guys continuously knocked the beer out of the park, which you make. I know this is like your backyard right it is. I am two miles from my brewery right now. So we got to come to the close, you know, events to home and represent. This is probably one of the best neutes you had for the for the festivals. Yes, so which two beers are as the as the ones that we had from last time? No. So today we have our West Coast Iba to forget, me not, and then we have our Belgian wheat beards. At My wits end. That's spice with the Orange Bel it's awesome. Marley is a fantastic dog.

Weather with you know, it's gonna be similar to a blue moon, just butter awesome. Now, I don't know if we we made sure that we meet this available last time. So I want to make sure everyone knows. Where can they follow you? What your website? If you have an Instagram, facebook, all that good stuff? Website is, uh, we'LL BE BREWING DOT com. And then, uh, we are. We we brewing company on both instagram and on facebook, and all of our events, all of our new beers, were actually coming out with three new beers in the next two weeks. So now see, this is why I want to come. Are there any events happening in the future. We are opening our beer garden a couple of weeks. Ten Thou Square foot outside Beer Garden which fall of additional taps, fire pains, all sorts of little dog area. This is why it's good to have friends like Kylee and that's why that's where we're friends calling its water. Of Friends, it's not, we'd be brewing. Check them out there in Geneva, literally like one mile down the street from yours. It's awesome, Kylie. Thank you so much. Thank you so much. See you the next mine. Absolutely girl. This podcast will be right back. We have a new brewery opening in Rochester, New York. Starts Spring the bruise and are speaking with you. Are Speaking with Chris from nine spot brewing. How are you? I'm doing well, crystal, Chris. When is this brewery opening? What's going on? So we have been on this journey ever since seen. We are in the final, roughly three to four weeks of this journey. At this point we are waiting for our walking cooler to show up, but we're lucky enough that we've had beer on tap and a couple of locations all throughout Rochester. Of course, we're pouring here today at the festival and yeah, super excited to become part of this New York craft scenes. Awesome, awesome. So, nine spot brewing, they're gonna be in Rochester. Is there a location where you're gonna BE OPENING UP? Have you divulgion informisition yet? Oh, yeah, absolutely so. If you take Monroe Avenue all the way down to where Monroe Avenue doesn't exist anymore, we are directly in between where strange bird is and the rock is and we form a perfect brewery corridor where you can park at either end walk to three breweries within seven minutes. That's awesome. Now, are you gonna have many specialization type are you gonna be kind of all across the board with compery? So our big thing is it's even where we get our name from. Nine spot brewing takes its name from the nine spotted Ladybug, which is the state insect of New York. Every single thing that we do, from our food, from our beer, from every single thing that you see in the tap room, has a New York story behind it and uses at least New York ingredients in it. So now I'm huge on local and supporting local so that the facts you do on. That is amazing. That's amazing. Now, what kind of are you? Are you gonna showcase food, and what kind of are you gonna showcase? So Um, when my wife moved to Rochester from Buffalo, the first thing she commented on was the difference between food in buffalo versus food in Rochester and how we were roughly seventy miles apart from each other but might as well be in two different worlds. So nine spot brewing. What we are attempting to do is actually give you a snapshot of every Single Regional Food that you want. So there will be beefun wet, there will be buffalo wigs, there will be garbage plates, there will be chicken, riggy's UTICA Greens. Uh, the ice cream Sunday was actually invented in Seneca falls. So if there is some weird little offshoot of a food that you have loved in your travels of New York, most likely it's on our menu. Now you may be hungry and you need to stop doing that, because I'm a big guy and I need to eat on a regular basis. OPHELIA there. That sounds amazing. Now, if people want to learn more about you and find out more about your brewery and what you do. You guys have a facebook or a website or in that stuff. So quite literally, if you go to any social media profile, we have a page on the easiest way is to just start off by doing at nine spot brewing, at Instagram, facebook, twitter, any of those. We are on untapped now as well with our first couple of beers that are out there. But you can also just visit our website at www dot nine spot brewing, all spelled out UM DOT com. So I'm excited about this. More question. I like to ask this, especially people who are the brewers of the owners. What got you to like to transition from my standard industrialized beer? You know what I'm talking about, the big box beers, if you will, into like the Niche of craft beer. So the the old macro to micro conversation here. So here's the thing is that there's a place for macro beer. Um, I will be the first to admit there is nothing better than sitting in a baseball stadium and having a corpse light. But when you want to actually appreciate a beer, if you want to taste the ingredients in it, you want to know a little bit about how that beer was, ate it from farm and to pint. You know, that is...

...something that craft will always be superior at and that's why every single year that you know over the past ten years, craft has chipped away at that macro market percentage a little bit and it's only going to get better. So all, here we go. Last question. Do you like seltzers? I do like seltzers. We will have a seltzer at any given time. So what we're considering doing is actually brewing a unflavored Seltzer, hard seltzer. Will have it on tap and then have a variety of different flavors that you can actually add to that hard seltzer to customize it for what you want at that particular moment. Listen, I like everything that you're doing. I won't hold the Seltzer thing against you. So you're finding grow this podcast. You gotta take them out in Nice spot brewing. They're coming to Rochester, brand new brewery, implementing New York state ingredients until all their stuff. That's what I'm a out and that's what you should be about. took him out. Thank you so much for talking me to I appreciate it. Girl. This podcast we'll be right back. Girl. This podcast, Matt here Jim is off today, so I am holding it down on my own with the rest of the crew at the drinking girl festival here in Geneva at the lake here, by the way, weatherwise for this festival cannot be more perfect, like mid upper seventies, the sun's kind of listening on the lake. This is a perfect day for this. Speaking of Geneva, speaking of brewers of Geneva, one of the very first live podcasts that we did from the actual brewery was at big alice and I chased them around and all the festivals all the time. I am surprised that I think of me yet, but I found them again. It's big here from Geneva, from actually originally from New York City, also the Geneva location, and they're here, you know, displaying some of their best beers here at the festival. Let me get a line up of WHO is here today. I'm CAITLIN. I'm a tap room representative, Kyle Hurst. I've found a cayle a million time, married Kyle's wife. I've talked to Mary a few times, not too so as far as commutes to go, because I've seen you a few of the festivals far and Near. This was gonna be one of the best news for you. Recently, for sure, we're two miles maybe this is great. So as far as the festil goes, how awesome is this? It's a representation of not only this area is beer, but it's still across the state on the lake and also showcases women and in the beer game. I think it's fantastic, because I've always said this, and that's why I appreciate from the from the brewers from New York City very inclusive when it comes to the inner city of the brewers. Was Taking New York and Harlan those areas, and this is this is kind of that environment's very inclusive. Women, minorities are everyone's trying to experience this. How's it you feel that you're a part of the event like that? You know it's it's going to be a part of it and you know, I guess we all own part of that to be agent change and be as as inclusive as we can. So as far as things have gone for Big Alice in Geneva, your brewery is still relatively new, but you've been here for a little bit now. Hard than is going there. They's going great. You know, it's we're a little over a year old. We opened last May and and Geneva just celebrated our nine year anniversity or congratulations. Yes, thank you. Yeah, so we're coming up over nine years old as as a brewery. But up here has been great. In the area has been super welcoming to us and you know, as I look around this event, you know a lot of breweries we've met and from around this part of the state and and some from other states that we just met. So it's kind of great. Now, as far and I know I've asked a few of this question before, but I like to still refresh these these conversations, as far as your thought processes on the kind of beers you make or the ingredients, do you go with like trends or do you go with more of like what you're into at that time? Where is it kind of as a kind of a combination of both? The one thing I'll say we definitely don't do is chase try and probably to our own detriment. Maybe maybe we should do more of that. But uh, you know, for us, we we drink or we brew what we like to drink. Uh, and the next thing about this location, Geneva for us is it gets us really close, you know, to our suppliers. So a lot of our hot farmers are monsters, are our farmers are all in this part of the state. So we're we're able to go and be at the farms or work with our farmers and and know where our Grede is come from. And that's the thing I love about you, guys. I always have like this about you guys. You incorporate a lot of local with the things you do, whether it's local bands, whether it's local food, whether the local gredients and your in your in your beer. You're trying to put that as much forward in your beer as possible. Is that's something you're gonna continue to do and now you're proud of doing that. Yeah, actually, uh, we we put that into our our company's DNA, and it's actually interoperating agreement. Our lawyer refused to put it in. Uh said we were shirking your fudiciary responsibilities by paying more for local ingredients. But that's that's you know, how we out right, how we always want to operate. That's awesome. That's awesome.

Now, as far as the response of people being at your brewery here in Geneva. I know, like you said, you've been here for like a little bit of a year. Um, I've always found that craft beer has been very supportive of each other, even though it's like a it's a it's a compenditive environment, but not at at the same level as other things. It's like a brotherhood, sisterhood, everyone hood. People want to help each other out. They want to see you succeed. Have you felt that here in the SNEVA and the upstate in the work area as well? Yeah, I always say we're competing with each other, not against each other. Uh, and and yeah, it's similar to when we first started. We were such a small brewery that it would have been easy for other breweries to look at us as a joke because they were homebrewers making more beer that we were, you know, and when we moved up here we were more established as a brand, but we were new to the area and everybody you know up here like they reached out before we even open to say hey, you're welcome, how can we help? You made introductions, you got us familiar with everything that's up here. It's great, that's awesome. I I personally sound proud of you guys. You guys are crushing it up here. You're doing you're doing, you're doing a great job. Your Beers are delicious. And here's the most important question of the day. Where can they find Jeff? FACEBOOK? Website, instagram. How do they do that? Here we go. So it's big Alice F L X for the Finger Lakes location, and then down in the city it's big alice brewing. You can follow us on instagram and on facebook. I talked to kyle a bit. Let me talk to the ladies just a second here. Obviously they drink like a girl. Concept here is to promote females in the craft beer industry. Two questions I want to ask both of you guys. Number one, how did you guys getting the craft beer? And number two, how does it, how does it feel to be in a festival like this? Word is representing a bunch of females that are in the industry? Yeah, absolutely so. I started actually with my parents. They were actually getting me into craft beer. The big thing was actually Kelly brought up to me with the fact was that there wasn't many women in craft beer and I said why not? And so when I found out big Alex actually was coming up here, I said I could do this, I could be part of big Alex, con be part of craft beer and everything else. Being part of Big Alice, though, and being part of the actual drink of the girl is so much more, though. It's so is the representative of women and understanding that beer isn't just men. It can be everybody, can be anyone, from a transgender to a sexual to anybody everywhere, and so opportunity for open community and beer itself. That's awesome. And to the miss of course. Well, I got into it because he wasn't into it, but I didn't originally enjoy craft beer at all and I grew into really enjoying it and really loving it and I just enjoy that. Pale grew things, or the hell grew things that I like to drink to like the lighter beers Um and I just think that the evolution of the crap beer world with just minorities and women in general has been really great to see. We need more of it, but it's starting and it's a great place to start and just be part of that. I think. Like I said, I almost I will continue to say this. I think you guys are a big part of that. You guys do that, of course. That narratives very well. It's like I said, that's why I always chaged you guys a wrong, because I'm proba do so. Thank you very much for doing what you guys do. Thank you so much. Thank you. We love seeing you, man, and thank you's a great time and I love forget your beer. What's I gonna do right now? This is the group of this podcast. Will be right back. Hey, Matt Wilson with the girl this podcast. Finally, I've known these guys forever, I've drink their beer forever, but I haven't got a chance to get them on the podcast. Finally, I'm here with three heads. What's going on? Rather that, Matt. Now, who am I speaking with? This is Brian, a K A skip Johnson. So there are three of you and three heads, obviously. So how did you guys come together and make this fun, exciting and Great Beer Brewing Company? Man, that's that's a long story for a short podcast. But you know, basically we're just a bunch of friends from back in the day who got together and you know, we're nothing more than a couple of Yahoo Basement brewers who found some success. That's awesome. So what got you in the craft beer? So how did you convert from like standard industrial beer into the crappier world that? That was actually a Dan off. Yeah, he did all of that, man. I mean he he introduced us to a lot of new beers, you know, back when we were just trying to dabble into things like mstell lights, he was like no, no, no, you need to try this, and ballast point scalpen was one of the first ones, and then La Guinitas I p a was where I was like, Oh, I found it, I found it, and then I discovered browns and things like that and it just went from there. It's awesome. It's awesome. So your location in Rochester, it's a really cool place. You get to hang on, you have live music, uh, you have a pretty much all of your beers are undrafted, a correct here or correct and us we have sixteen taps and they're all made in house. That's awesome. And even the beers that you can't find out the stores there there at your brewery, right correct. See, that's amazing. Now, speaking of a good beer with a good cause, do your Rochester Pride Rainbow Celeryo, by the way, which I'm drinking, is delicious. Help. This help has happened. So you know,...

...honestly, somebody approached US asking if we had any idea of making a beer for the Rochester pride festival that was going to take place, and you know, it kind of seemed like why wouldn't we? So you know, let's make it. How do we make that work? And you know, the guys came up with the idea of using seven different fruits to mimic each color of the rainbow. So you know, we put seven different fruits in there and put it over the top of this hour and launched it for Rochester Pride Fest. Now, listen, I'm not saying this lightly, because this is true. Your your brewery is one of the most warm and welcoming places. Everyone who goes there has a fantastic time and feels welcome. I think you guys doing stuff like this is amazing and showing your support for the roster community Um and and also the fact that you do live stuff. What's your do you have anything big coming up after this festival? We do, but I don't know how much I'm able to release without Jeff slapping me across to face for saying it. But you know, we have a couple of things coming up for this fall when we bring live music back and uh, I think September is going to be a game changer for us. You got you're amazing. All right, last thing, of course, I'm gonna do the plug for you. Where can people find more information about three heads brewery? How can they follow you? Oh, sure, they can follow us on Facebook, they can follow us on Instagram, or they can log into their computer and visit us on the web. Right. You know, I love your band, I love your brewery. Man. Thank you so much for yeah, grillless podcast. Three had brewing finally got on the PODCAST. We'll be right back. It's Matt here, the girl this podcast. Jim is off, unfortunately, so I'm holding down with the grill this crew. They're taking pictures right now, but I'm in front of the Eli Fish Tent here at the drink like a girl Lake Festival man. I Love Elie Fish because I live in the area where they're located and anytime I want to craft beer, that is where I go. Who Am I speaking with today? I'm C J, also known as Beer Brad on instagram. I'm Adam. I'm the brewer from me like fish. Now you guys number one. Talking to you guys here you have award winning beers and also some fantastic collapse with other brewers. Where do you get these concepts for all these delicious beers? Man, honestly, I don't like doing things that have been done. So you gotta at least hit three, four or five layered levels. Usually cocktail inspired. That's where it comes from, because the cocktails not one or to think let's make it a Martini. Other than that, it's gonna have layers to it, and putting layers behind your beer flavors that go together where it all hits. Even the Beers we have today both have four or five six ingredients to build the profiles you even had before. That's fantastic. About the cool thing about you guys, as you're in uh you're like the genesee county area. You'R Batavia Leroy, that kind of central outlines area. There wasn't a lot of craft beer around its you guys showed up and then you guys have made that area on and popping and you were like the light and the highlight of Batavia. How does it feel to to make the craft beer seen alive in that location? Well, being the only brewery in genesee county makes us a stopping point for people who are trying to drink beer, especially if they're on the ninety taking a trip. Good place to stop. Now you guys also participate in a lot of the festivals. It's like we were just talking before we got on the air. I've seen Eli fish tents almost at the majority of the festivals that I go to. So you guys, even though you're located in genesee county, it's like almost all of New York state knows who you guys, do them and what you guys do. Uh, and you're very popular. How did you guys establish your rapport with with everyone around? That's a great question and I don't really know how. I know. I know we've had two Saturdays off in the last six of months and think that stage and I had been at a festival every single Saturday since March. Uh. Other than that, no, honestly, getting really involved in Buffalo bore giks, really involved in flower city appreciation, like just getting hands on, getting another people in the facebook groups and on Instagram who she has relationship with instagram people, like just making making friends with with the drinkers, you know. Alright, alright, Mis Instagram, over here. Let me talk to you real quick. So there was there used to be this thing called Beer Tavia. Remember that? Is that? Is that gone? Is there? Is that coming back? When I moved to Batavia about three and a half years ago, like a month in, that was my first bear Tavia and it was pretty weird and it was my that was it. That was the last fun. Oh Man, there are there's like two thousand, seventeen maybe, I think it was, and there was like two of them and then it was just it was over. So should I'm saying Gennessee County may need a beer festival, and I'm just say any life fishes in genesee county. I'm just saying, I'll just I'll just say keep your Pale. October fift you might have a beer festival in Batavia. You heard it here. This is why we do this. This is exclusive stuff here. There may be something going on. I just say county and on the Fifer you said that's fantastic. So what do you guys got going on here? To. What...

...are you? What are you sampling out here? Come on, instagram, lady. We've got a cucumber sour. It's called Guappy Lush. It's a sleeperhead of the summer. We've also got super vicious fuzz. It's a peach and apricot sour with Vanilla Graham cracker. And then we've got nefarious songs, which is a New England I P A named after a hip hop song. That's so dope at that. I love that title. All right, unless they all you guys are get busy, because people want to drink your beers, which I totally understand. Where can they find Eli Fish? What's the website? And, once again, get your instagrams. All of this stuff too. All right, you can find Eli fish on instagram and facebook at Eli Fish Brewing Co. Um. You can get Eli fish beer in Batavia, New York, at the brewery. We sell cans and bottles to go. You also see it around Rochester and Syracuse, popping up at bottle shops and craftier locations. So yeah, you guys, everywhere. Last thing I forgot. This is the grilled, this podcast where we mesh craft beer and food. Your restaurant it's also off standing. So so what kind of foods do you guys serve there? Because people think bar food right. It's just like chicken fingers or whatever. That's not what you guys do. I mean it is a crowd pleaser, a restaurant. So you are going to find your chicken fingers, you are going to find your sandwiches, your Pretzel Whack. But we also just opened up pizzeria right inside the live fish so come get some Maddie's pizza. Try it out there. Doing some experimental stuff. Yeah, I got my hands on the specials over there. So every week there's gonna be a brand new pie that pairs with our brand new beer release. Getting really creative with that stuff. I think I want to go there right now. We get some pine and food. Grill this podcast. You Wi fish. I love you, guys. Thank you so much. Is Matt Wilson. Griller's podcast. Will be right back. Girl, this podcast staying alive here in Geneva after you drink like a girl Lake Festival. I'm telling you what, if you were to pick a day for this to happen, you cannot pick a better one. The weather is right around the seventies. Like mid seventies area. The Sun was shining all day long. You can see the sun glistening off the lake. The brewers are doing their thing over here. And finally, I'm talking to the woman who made this all possible. It is Kelly guilful, Kelly. What's going on home girls? Hi, Oh my God, thank you so much for coming. It's my boys. Listen, I've seen you a few times with a few festivals. I don't think I've seen you work harder. I know I feel like I lost my breath. I lost my voice, like I can't even talk. I lost my voice. My Feet, I'm sitting here rubbing them on the back of a sneaker right now to massage them. It's real life right now, but I've had so much fun and everybody's been so amazing and I couldn't ask for a better anything. At this point I'm just like, it's amazing. It's now. I think this is one, I saw a unique festival for a few reasons. Number One, the fact that we're on the lake. It is pretty fantastic. Number two, you're showcasing females in this industry. You're showking see women, you're showcasing minorities. You're showcasing a lot of people who, when you think a craft beer, you don't automatically kickoff, and they're here and they're doing their thing and they're putting out a damn good product. Absolutely, absolutely. I'm sure you talked to my girls. Less beauty. Yeah, Dude, yeah, I do. I mean there's there's a ton of women down breweries here, but you know, it's it's it's high caliber, high quality liquid. It's not just about being women known. You know, I feel like when you start putting women and and those categories are those subjects, it's like women, women, it's also like bomb liquid, amazing breweries, amazing everything. I mean, it's less beauty, changed the world for women and Craft Beer. It's insane, like it's bigger than just being a woman. We we have. They have created this amazing culture and liquid and I couldn't be happier. And I'm with you. I remember, I was. I was just talking to some other people. I remember the first time I interacted what you're like a girl. It was during covid and you had your virtual event and I did a pick up in brockport and I remember one of the people that celest was one of the people that was doing, uh, the virtual thing, and I was like, I was like, this is amazing. What's happening here with this virtual fest, and now you're doing it in person. I think this, this is like you have not that's not your first one. You've done a few of them now. So now you are a full fledged festival. And how does that feel? It's awesome. It feels awesome, as tired as my voice and my body is from today, it feels incredible too. Uh. You know, we got shot down eleven days before for be due to Covid, eleven days before our live event due to covid. And Yeah, it's it's crazy. There was a point where I was like, all right, I tried, but this is it. And and you know I'm very determined and hardheaded. I think it's more hardheaded, like can't tell me no. You tell me no, I'm gonna do it ten times harder than and there's no words for it. Like I'm just so happy. Everybody is loving everything and the vibes...

...are good and you know, I make sure I go up to our guests and and our brewers and like have you enjoyed yourself? I hope and you know, everyone's like this is so good and Awesoone, Brad, and I'm overwhelmed with love right now. It's very cool. I think the tournament was great. I think the brewers that showed up great. I've talked to a lot of women here that are doing this and you're right, it's not just about there's women here and that's fantastic. The product is amazing, what they're doing is amazing, what they're making is amazing and I like the fact that there is a not just a representation here, but there's a desire and it wants you and there's also an outcome that's positive with the progress here. Yeah, absolutely, and you know, and and and, like a big message that I keep saying is it's so important to have the opposite sex support women empowerment so we can grow. And how much have you seen that today? You know, of course they came up because our liquid is bomb. Of course I've got a few of them. Yeah, but every single male that walks out here empowers a woman too, and we thank them for that. So we have amazing females out here, we also have amazing males. So thank you. Thank you for listen, you kicked ass out here today. This is this is a fantastic festival. I'm happy that I was able to make it out here. I'm having that I was able to interact with some such great brewers, you know. Yeah, like beer tree here. What's up your tree? No, no, I'm talking to beer tree. So Kelly and I were standing right next to beer tree and Kelly is like you gotta talk to Beertree because that makes some amazing stuff. So I am here talking to beer tree. And what am I speaking with today? Hey, that's how's it going? My name is Brad. Brad, pleasure to talk to you about where now? What are you looking at? Binghamton, New York. And how long have you been doing this? For five years? Yes, awesome, awesome. Now what kind of beers you have on display here today? We have beers with loaded right full of fruit. We have. We have some fruited I P A S, we've got some fruited sours, we've got a double I pa. We make beer. That's, you know, all across the spectrum, back at the back, at the UH, you know, at the brewery. Today we have we're featuring our fruit stop. Awesome, awesome, lakeside freaking bear festival. I love it. Now, as far as festivals go, how how much fun of you had this one? Today? I've had so much fun Christ I'm drinking a Miller late in the middle of our God Dag, God, Dang, crap, crap, crap, he now listen, does Kelly Gilfoil? And then, yeah, absolutely, that barbecue truck is making me feel hungry. I gotta, I gotta imagine it's doing something for you. Huh. Well, yes, I enjoy that good barbecue. As you would imagine, this is this girl this day you don't even know about. She's on the food that we've donestival. So we we get insane. Were got say having a great time. This is awesome, Kelly, on behalf of people like myself who just do a podcast and drink the beer, on behalf of the brewers that are involved in this festival and on behalf of the pictures that are introduced to stuff like this because of you, I want to thank you. Did an awesome job to me. Thank you, Oh my God, you were my heart baby. Thank you so much for anything that you do for all of the community and beyond. So thank you, math oh it's my pleasure, awesome job. I'm so happy I got a chance to come out here, drink, look a girl. How can they? If people want to support you and be a part of this movement, how can they follow you? How can they do whatever? So follow us on Instagram at Jiggling Girl Five K, follow us on facebook at Jiggling a girl, or, you know, come to one of the vestivals and makes you sign up the email list on jiggle like a girl five k dot com. Drink like a girl. Did the damn thing. Today, beautiful festival. The Stud is beginning to kind of calm down here. I've had some delicious beers. Kelly, you are amazing. Make you smart, amazing, as can you look a girl. We are gonna head out. Listen, I had a great sign today. I Know Jim is hitting himself on the behind and missing this. Jim. Where are you at, Jim? Jim, Jim, what are you doing home eating a rib right now? What's your delicious, of course, but it's really good. But I had, I had had a blast. Thank you so much for reviding us here too. Oh my God, it's my pleasure and you're always a guest in anything I do. Darling, all right. WE'RE gonna head out, I'M gonna finish some beers. They're talking about these scrudent things I had to try, and so I'm gonna. I'm gonna do that girl's podcast. We will see you next time. Jim, you missed it. I'm sorry, but I am enjoying myself and I'm gonna finish up with joy myself. We'll see you next time on girl this. Matt Wilson, Take Care.

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