Grill This!
Grill This!

Episode · 1 year ago

Drink Like a Girl

ABOUT THIS EPISODE

Kelly Guilfoyle from drink like a girl stops by with award winning beer to sample. Plus, weJim's delicious beef ribs are on the menu! 

It's time to take your grilling skills to the next level. We will take you from grilled disaster to grill master. So grab your tongue, you're a friends, and your pike glasses. Get ready to grill this with Matt Wilson and Jim Salmon. Hello everybody, and welcome to grill. Last Jim Salmon Hare along with a mighty man. There he is, Matthew t Wilson. Hey, and the t stands for triple anything, food and craft beer. How are you, buddy? You know I'm doing well. You know what. We're tapping on a day that, by the way, today, is national beer day. Yes, it is. Today is fastional beer day, so it's perfect. Today the weather outside is gorgeous and, of course, every time I come here, Jim, I'm excited because it means I'm going to eat and drink something delicious. So we have great stop playing for today. We could cut some beef ribs and we're going to dive into some really serious craft beers here. This absolutely now we have a special guest. You want? You want to do the introduction? Sure, sure, so. I attended a virtual event a few, I think a year or so back, drink like a girl. And it was a virtual event right when the pandemic was happening, and it was fantastic because at the time I was trapped in the house. All the beer events that were happening were canceled. I was like what am I going to do, and then this event came and it saved you saved me. please. Welcome from drink the girl. K It's Kelly. Thanks for thanks for coming in and man, I see you came strapped. There's a bunch of beer. So, Kelly Gilfoil is is the well, yeah, I mean you know, in the interest of full difficult last name, Kelly Gilfoil invented this concept called drink like a girl. Yes, and so we thought this was a wonderful thing to have her in and explain the whole thing. And of course it's started right when the wheels came off to your so figure. We'll talk to you about that and so give us take us back to the beginning. We'll see idea around drink like a girl. That's so cool. Thank you. So why have about? God, out twenty six years in the service industry and I spent most of my adult life in New York City and I helped up in Yankee stadium and toil wine, and then I opened Barclay Center, where I was Jay z's private bartender, or so I wow, served all the culebs. Oh, cool, fun. Now there's a show and it's exactly right. And then I kind of wandered into Harlem's I worked in the heart of Harlem at Red Rooster with Marcus Samson, who's a world renowned chef, as well as the capital theater. So when kind of got me back to my roots. I'm born and raised in Geneva. We move back here, me meeting, we meeting me, my daughter move back here about three years ago now. And when I moved first I helped open a brewery and I was the head bartender, you know, building the logistics in such at the tap room. But then I moved on did both and I was the on premise sales rep. so in that industry I found that I'd see one to two women every two to three months and the men thought they dominated it. And so I've always wanted to do some sort of event management company, but it wasn't until that I came up here and became the IM premise sales wrap that I was like this is what I'm going to do. Yeah, so she's cool. Yeah, I'm going to take back this whole game that y'all think you own. Man and I created drink like. That's amazing. It's amazing. Now, just happened to be the the coronavirus popped up right around the time you had your first events. Be Ready to go, hitting the road. where? Tell us about where it was going to be and and then a little bit about it. And then what happened? Yeah, so we did a I did a large city event in Geneva, flx, octoberfest in September two thousand and nineteen. But the real launch, the one I really want to do, was drink like girls. That that was January two thousand and twenty. We launched it and the event was supposed to be on March Twenty eight two thousand and twenty in Geneva, and ten days before we were not divided the like. NOPE, we're shut out. So what it was was a k run around Seneca Lake followed by a craft beer tasting walk. Okay, well, you got our attention. Yeah, and I'm sure running part. Yeah, exactly. Set down the streets of Geneva and we're to put for craft beer stations along the route. So you go to each station and throw back a five once poor and you go the next one. And then afterwards was this huge craft beer party. You'd have women performers, ten brey craft beer tasting, beer and wine by the glass, food trucks just on and on, non stuff, and we had these awesome, powerful women that were kicking...

...off each of those events. So we had Melissa Johnson, who was a five time Olympic trial qualifyinger, fire qualifier from Rochester. Wow. So she's kicking off the K and then we had the brewer from Christ iron who's in the LGBTQ community, so she was kicking that off, and then the first president of Hobart W Smith, first female president for Hobart W Smith, was kicking off the afterparty and obviously a few Maale artists. So yeah, that it. We had over five hundred. We had five hundred and fifty registered participants when we were going to hit about eight hundred and fifty when we got shut down. Oh Man, that's so. What did you wind up do when you went virtual to a degree? Or first thing we did is we did a hundred K and ninety days or less for the hundred anniversary of women's right to vote, and we gave a portion of the proceeds in all direct donations to the brewer the most registrants. So they ended up being it was a nationwide event. We had thirty nine states, a hundred and fifty different brewery. That's amazing. Yeah, and the brewery took home twenty three hundred to go towards their tipstaff or brewery needs you to covid nineteen. So that was our first virtual okay, and then we created the first ever virtual beer festival in New York. State and drink like your girl kind of finally got what it really off the ground. Yeah, now Matt called me one day and yeah, an he goes, you, I just picked up this, this package of beers and stuff from the stoneyard brewing there in black boys and he goes, you gotta Chuck Out, just drink like a girl. Think it's really cool. Yeah, it was really it was really fun. Just even the pickup was fun. I think I enjoyed just picking up the beer and the virtual event. What I liked about it is I for I've done a few different virtual events and some of them. Are you just watch videos and you know they playing music or whatever? This event you got to interact with the actual brew masters and some of the and the and the beer makers and other people who were making food and all types of people who are involved. You got to type questions and they would answer them directly. So that was great enough. I noticed you would a variety of different participants, male, female, minority. How did you get all these people to get involved with this? You know, just honestly, just doing my research and trying to fit that bill that we like to fit with women, women empowerment obviously, obviously brewers and beer. So just hitting up people, whether it was even instagram messaging, like Hey, what do you think of this and let's get on a call, and people like yeah, I really love that. So I mean it was just not working. Her personal persuasive personality that's now got. I'm just gonna say I'm just very lucky that people support drink like er girl, like you're just like excited about it and I am too. So it's like yes, thank you well, and a whole bunch of other levels. We're on board absolutely. So you know how you go to somebody's for you go to a friend's house and you've been there fifteen or twenty minutes or whatever, and you finally you say, I've been here fifteen or twenty minutes, nobody's offered me a beer yet. Well, Oh, it's that time. It gets it going. So we have obviously we have some parent we got food and we'll get into that in the minute because, Jim, I want you to talk about what you made, right, and let's go ahead and start off with the beer. Now you have award winning Beers with you today. Am I correct? Oh, I'm so excited. What't you tell us? What? What we got today was our first one up. All right, so the first one up we're going to try is the winner of the curtain up event. So we did the DEALG curtain up backyard roofs. That's the third in our virtual series and it's funny because rising storm was part of our last one and they also won. I love all these store cool they did there. I got five on it. Yes, that's all. It's not serious. It's represent a song. Yes, and there's five different hops in it. Yeah, so this one they ended up doing sour IPA. So the base recipe for the curtain up. Beer is in New England, IPA, okay, by gun hell brewing. So the brewers are allowed to do whatever they want with it, and they decided to do you a sour and in that they threw in Tangerine, pineapple and blueberry, and that sounds good. It's a nice day too. Was Perfect. Oh well, wait, before you do that, are you guys are certain like yeah, you gotta. Here we go. It's No fun if you're going to a little on you. That's great. Now, where are these breweries located? Rising storms and Avan. Okay, okay, but I think I say have I that my family out there? So havanes, the lady right there, just making sure you want me to. Absolutely, if you don't mind, I will. Yeah, well, we'll start off with the so we're drinking this first. The color, by the way. Yeah, so that's like a gosh, it's like a like a roon almost color. Right. So we're drinking our first beer this morning out of our drink like a girl beer glass. Yeah, Kelly Bron, thank you very much for his glasses...

...to this is very awesome. Now go ahead, I want you, Jim, to give that as smell before you tasted here. We go folks. You love this, girls. That's what we're here for. Hang on a second. Wow, yeah, wow, that is Christ which one is this again? Rising store? Okay, that's that's that's the losses here. It's so approach. Wow, just in a crazy amount of flavor in there. It's phenomenal brew because we ask the tough questions here. What's the alcohol on this? It is a six five. Okay, so it's right where we want exactly. So there. When we talk about craft beer, we always say when you pick up like a for people who haven't jumped in a craft beer yet, we think like a budweiser or core's your standal in dustrial beer. Those are usually sat around five percent. Craft, good craft beers usually are a little above that right, and at six to seven percent range you start getting that ten and higher. That's what you know. Your yeah, you're you're playing a big game there, so you got to watch out. But yeah, this is you can have a few of these. Maybe it wanted two or even three. It's very light tasting for a summer day. Like or not spring you like this? This is very it goes well with the with the with the environment and the atmosphere. Of outside and Crisp and it's not overpowering really. It's just all the flavors are very light. But it's quite a big boy for as hour is it really are typically four and five, so for sour to be a five really is, okay, very big, and it's because they use that New England Ip bast to. It's so easy drinking. Yeah, it's you know, you can't, you can't feel it. You know, some of the some of the Higher Strength Beers, you can tell that it's a higher strength beer. This is like you're going to glass lemonade. Almost you what you'd have no idea to two things. First of all, we could drink yeah, all day. I'll pass it. This why you guys are helped me build a deck in the summer or so something. You know. I mean it's it's that smooth and I think this is the best hour I've ever had. This is got to be here's mad yeah, incredible. Yeah, that's an incredible beer. You the first beer you knocked out of the park up the BA. Where will I find this one rising storm? Okay, in the house, you have to go there. Okay, all right, when we get very exclusive beers in our lineups. Okay, a lot of the breeze. Do you do that for? And that's a wonderful guy. I have to agree with Jim. This is got to be one of my topsaurs. Absolutely, Guy's. It's a it's really, really good. Do we like hard seltzers? It's a great question. I like hard SELSA's and I'm trying to lose some pounds. You don't need to lose. Come on, Darling. Thank you so much. Look, look where you're sitting here. Yes, exactly five, I wake up in the morning and it's bracing. Raise my covid. You know, the first thing I think about when I wake up in the morning is food. Yeah, I think about food all day long. I go shopping for food and then I come home and I cook food and SUF that's so we're not worried about wait here. Speaking of food, this is this is the girl this podcast. So we have to get into the food portion as well. So, Jim, what have you prepared for us today? First of all, hot right here on girl, this is be frips. MMM, and I rubbed them down. Are you just the first time I ever use this? A buddy of mine gave me. It's some mesquite flavored cactus dust. It's from everglit. It's called everglades cactus dust from everglade foods in Florida, and it's an interesting semi spicy sweet. Okay, okay. So, but when I cooked these ribs, we had some of them last night and it's not spicy. It okay, spiced itself away. Okay, so we'll get to that here in a second. Also this week. Do you like jerk? I do. I want and I did want to talk to you about that because I have a Jamaican heritage. All right, so I do a lot of jerk and and we do ox tails and do all types of great druge. You making recipes. Jim Set me a text. Was It the other night? I can't remember to day it was. He's like look, I'm making it jerk shrimp. Yeah, and I was like Spicy, Oh, yeah, yeah, okay, I just tore them up in New York. So so he and Harlem and I just like yeah, anyway, sorry, that knows good. So I and, and I hate to admit this, but I was watching, you know, because I have to have facebook for business, right. I mean I just but, but I, but I troll some people. So anyway, so I'm looking almost on this recipe popped up for spicy shrimp jerk and I had never cooked anything jerk in my whole life, right, and I didn't even know what it was. So I went shopping for the ingredients and it took me a while to find it, but I found a package of Jerksy easthing. Yes, shrimp,...

...pine apples, onion, red pepper, green pepper and a cut up Alipino, a little bit of oil. You toss it in there and then you dumped the jerk seasoning on it and then you put it four hundred and twenty five any oven for about fifteen minutes until the shrimper opake. You know, it was awesome. Drilling a little, everybody. It was really good, and I not that I'm going to go over the board and switch everything I eat, but this was wonderful. Yeah, and and I'm now. I'm now I'm onto some more ox tails and whatever. So, yeah, mortal coming. I love jerk. I every spring summer I usually go heavy on the jerk wings, which I'm preparing to make. Hopefully builtill be soon. But yeah, I've had jerk shrimp. I've heard jerk steak, the the the shrimp look amazing. I was at I was a little upset that I was not here hearing about I'll just reach this over to you. You can grab a rib. Wow, look the size of these bad boys. He's like, well, right, are ribs. You know, this concept I've had, and I've been yelled at before about it, is to take a piece of meat it isn't just really, really over the top expensive, right, and turn it into something you'd want to eat absolutely, and this is an example. This smells amazing, by the way. So you know, you can try that and see. Now there is a little bit of because all I like to live a leave a little fat and folder it off. Yeah, Jim, every time I've been pressed. HMM. So, I don't know. There's knives there too. I grilled. I don't need nives. Yeah, MMM MMM, wow. Yeah, yeah, so what do you think it has? The bike? Yep, would say. You always have to be able to pull it. I can't just that's delicious. Yeah, it's that TESTA. How did you? How did you make this? You know, it's all right. There's a tune rize happening right. Each time I cook ribs I do it differently, and this time I left them. Sometimes I'll even cut them individually first before I cook them. Right, this was on a rack, so I cooked four racks. I rubbed it down with a what's that stuff that you had a brain freeze here a minute. The tenderize your meet tender. Okay, okay, and and I rubbed it down with that. And that gives it a little bit of salt, but not over the top salt, and there's that chemical in there that breaks down to college in a little bit. So then I put a little pepper on it and I smothered it with this mesquite flavored cactus dust, which has a little bit of heat, not over the top. But the key to this was I cooked it in one of those Komoto Joe's on charcoal us and I threw in some peacan would chips. I say, you could taste the smoky in it. It's so good, man, one of the better best beepers have had recently. Yeah, amazing. Yeah, now, you would not tell me the truth, would you? Uncle? You know, you've known me now for a while. You know so far there's Day's been very good. And just so that you know, because I care about your whole family. I have a rack of these for you to take home. Now let's see. It's all that. There's reason why you become friends with this guy's so I think it's probably time to try another beer. I think. I think it's time towards this swift water, just because it's it is a pal El's from the curtain up initiative, but I think it would wash so nicely with this. Let's do it. I'm here. Yep, so while you're first, go right ahead. So now I wanted to I want to mention all of that curtain up of that. That was the support local theater stuff, wasn't it? Or my incorrect on that? No, you're right. So it started bites you out of work actors in New York City. Who you know? They were creating the six pack combining Broadway with craft beer. So the first beer they did was for with Hamilton. Right. Oh, wow, they're very popular. Okay, so they can bind Hamilton with gun hill, who's the creator of this base recipe. That was the first of their six back and their six beer was supposed to be done in two thousand and twenty, but the kind of so they decided to do a charity beer and that's where this started. So portion the proceeds go to any local live performance industry or cause and or the actors fund, which is a nationwide charity that helps actors or any or usher's or anybody involved in from the...

...smallest the backhand stages to the producers, finance things are a fun things. So they can help pay their rent, they could help with rehabilitation, they could help with just anything that's related to what they need, and so they can apply for these funds, and so that's how this all started with the current up. So it's really cool to see the local breweries giving it to high school, you know, music departments or, you know, donating guitars with it or whatever. So we decided to give it to the capital theaters, which I worked after five years, and I don't know if you've ever been to the capital theater, but it's one of the best music venues. It's only like two three hundred people that could fit in there because sound is amazing. You get right up and close to your favorite artist and it's the dead headed world. So Phil Lesh works tightly with them, and Brooklyn Whoop Bowl, which is kind of spanned across the country. So Phil is there constantly. So it's a lot of dead heads and it was one of my favorite places to work because the people just read. That's amazing and that's why I like events like this as because it you support community and local the breweries, the arts, every people who are involved in the food and service industry. The August support by events like this and I think that's really important, especially during covid when everyone was going to hurt, and you know so right. Yeah, we also did the battle of the breweries best. So we had artists from all over the country join our virtual group. That where the events are thrown and for the first two weeks prior to the event, these artists from all over the country would perform and you had to vote on who your favorites are. So they also got a portion of the donations to winners. They were actually both at at the end, both being out of New York, but it was really cool to see these guys who are like really like fine tune to like they're rough in it, but you could tell they're so talented right now, and we actually got the winners were one and one of that, so it was really cool. That's great. That's great. So what's the name of the beer we're going to taste here? This is swift water. Okay, I've Rochestre and they decided, with the New England IPA based recipe, they were going to create a hell logger, which is really nice break from all these New England's that you get in this pack, because it's New England based a recipe, IPA. Right. So I think this molt would be beautiful with what you got going on. Okay, all right, let's go to shot. Here we go. Okay, now, Yep, and this does definitely taste them all. Yeah, and this goes very well with the smoky of this metactly. Kelly paired that, man, I mean she that was on purpose. You know so well. You know what, on this podcast it's very normal for us to talk with our mouth fulls. Don't feel bad. Yeah, we've been violating net row for thirty years on a radio or Cho Gum, okay, well, or whatever. And the old gate and no days, it was you can't smoke cigarettes, when my gosh. Well, yeah, that's true. In New York. That just became a whole hell of a lot easier way for we be I'm somebody will come up with that, I'm sure. Well, Ma, it's coming. It's very expensive beer and you probably won't be able to move after have that one. I'm assuming team in the cup. Let's you got my interest, though. So another question about the event. So the virtual events, if you have that, pickups at like, for example, we talked about the brewery and brought port and a couple of locations. When things open back up, do you plan on having big live events again or and are they going to be primarily in this area, or do you want to expand into other areas? Is, around the country? So the goal always always was to start an up state where my roots are, and travel across the country. Right. So, yes, we are going to go all over the country. woul drink like a girl Nice. We already have states and cities are very excited about it. So it's a matter of time and covid calming down or getting in check per se to do so. But it yeah, that's that's the plan. Like we're going to go all the way through the United States with this bad boy and or girl over. Can we go with you? Yes, that that love really any excuse for our road trip. Will Travel, will bring food. We got to will cook. Yeah, no, definitely, that is the goal and that's what we're going to do. It obviously just had to get put on hold temporarily. We got to get that first event that people are excited for and signed up for under our belt and then we can start, you know, running. Yeah,...

...so, you know, I never even asked and that was one of the first question I actually had. Now we know that you're you're pretty much the founder, in the end, the organizer of the events. So is it just you? Do you have other people you work with it? And if you, if so, how did you all be in collaborate to do this? Yeah, so, technically I'm a one woman show. Okay. That said, if I didn't have the supporters, I had even friends, brewers, three owners, influencers, but, most importantly, the volunteers, I can never do what I do. I bounce ideas off of people constantly and also, like I said, those volunteers, like these people are just signing. They don't even know what we're about. Well, they know we're about, but they don't know me. They've never met US like, and I also like to say, my fifteen year old daughters also, you know, kind of an important person in all this because she puts up with everything. That's definitely, definitely bored. Can't wait it to start hiring and building this team even more. But yeah, I mean I have some very close people that are big supporters and I'm constantly working with but in terms of actual there is a one woman show right now. Sure, if you expand, obviously you might collaborate with more people. Know, we're already in the works of it. We're already in the works of it. Excellent. Have you. Have you ever been to some of the bigger events in the Rotchter area? There's the real beer expo, there's the one from robox of flower. So you brewers fast. Think there's another one that I'm missing. I know there's another big one, but I know the one for robox has been around here forever, the one that the type of mallet actually kind of introduced the real beer expert with Joe mcbain. That what yeah, I do too. He's got one of my one of my old friends. We've already talking about doing things. Yeah, so, and that's that's you. You you're kind of going where I'm going. You were consider collaborating with those kind of events and making like one very big event for Roch g yeah, a, are creating a new awesome right, right, yeah, no, absolutely, this guy's limit. Like I'm ready. I mean, and I always say we because there is a weed, even though it's technically me if there's a wee involved in this. So like, yes, absolutely, we cannot wait to just explode on that level and throw these huge events. And, like I said, I focused on Geneva because I was born and raised a sure, sure, but I'm ready. Syracuse, I'm ready, Rochester, I'm ready, NYC, I'm ready. You know, just keep going, Charleston, like, down south, whatever. You know. And one of my good friends now is less beauty, the first African American females to own a brewery in the United States, Harlem Brewing, and she's like, let's go to North Carolina. We yeah, this whole set up. So we have a lot of things in the works. Yeah, I remember, sounds worth. She was actually on the first virtual event, I believe, I'd see, I can't remember. Yes, and she volunteered on third. Oh Wow, that she's awesome. She's also was involved with I went to I think I told you the one I went to in PA, the freshest, the very first freshest. She was involved with that one also. So yeah, it's a yeah, she's great. Couple of quick things, if I could. Absolutely this is the grillst podcast, available on Iheart and wherever else you get your podcasts pretty much everywhere, right, spotify, you know whatever, and we'd be honored if you check us out. And how's that whole thing work? Matt You you like us? Are you? You follow us? Your follow us? If you like her, follow us on the heart APP or whatever app you use for your podcast. They will all make we download to your device and you'll be able to listen to these at your leisure. That makes it very easy for you. Also, you can go to Jim salmoncom inside the march's radiocom there there as well. So however you want to get that, you can do also, isn't there a food a cooking show? That's also that we did. Yeah, that's so much fun, so much fun. Episode two, three and four in the works. By the way, the Salmon ranch cowboy cooking show is up on Youtube. Yep, wherever you get your youtube, and all you do is type in a salmon ranch cowboy cooking chip and it is thirty nine minutes of so much fun. It's it was a great time and you know we're we're right into it, so it'll be fun. So check it out if you haven't already. Absolutely all right, sock back over to you, Kelly. So obviously we do a we do food here as well. Do you collaborate and you said that you do have like food vendors that participate. That that you had planned. So so do you talk to food veticus? I know with the package that we picked up you had snacks included. Do you do you plant an expanding on that, maybe actually having like food recipes or whatex? I know you had some people on your live events to are you rtual? That's too that she showed how to prep meals along with with the with the beers. Yeah, so it's funny. I mentioned that we did the flex octour of us. We did a German garbage plate. That sounds one. It's so good. I...

...created from scratch and asked Amazing Greens out of airport. If y'all don't know them, check them out. They're amazing. Grains amazing as well, and so they they put together this dream I had of a German garbage plate, proctor best, and it was fantastic. I'm all about dude. yeaholutely, you're so, are we. Well, what was in it? So there was the red cabbage, there was two different links, there was potato salad and there's something I'm it's as the sauce. That goes. Okay, the neat sauce or whatever, and not not to me sauce. It was like a Rhet anyways, it doesn't matter. It was absolutely delicious. It's sold like crazy and we actually sold out. But those are the kind of things I want to bring to the events, for sure. Like I would love to do a costom ten that I've created, a we've created, but it's a lot of work. So I'm very into let's find some fine food. So I know you guys love ribs. Obviously. Yes, yes, we do. So rusty pig out of Geneva was one of my vendors for a drink like a girl. He is fantastic. If you've never done it, he was. Ever had him before? He was just a regular chef at a regular pub, right, and he created this whole cool stuff. Yeah, so good uncle, sanely delicious. So things like that for sure. And as for the virtual events, you know Sam bulks set something. bulks is like such a talented female chef in the finglakes region. So I had to reach out to her and she was awesome to be like yeah, heck y'all go, you know, your event and show them how to make pretzels and the cheese and incorporate beer and recipes. So yes, food is very important. I was just saying to Jim before I got here in my father is he went across on road with a twenty foot bed, with a smoker and a griller and he cooked a whole pig and eighty rack. He help me do that. Come on, he's a rib judge and he called it fingerlaking good. And so he's retired now, but he you know food, food is so important. A tyran. Well, we up in my eye right now that don't cry plumbing, you know, sick. He had everything of this thing that's in our future. But yeah, no, it is right, whole hog. I got to do it. Something still tearing. He doesn't do it anymore. It sounds amazing. Yeah, it's really cool. So what I want to do is now we focus, obviously because we are in the upstate New York area. We focus thought on our local brewers, right, and our local vendors and whatnot. However, we like to also expand and try things from across the country because we have listeners from everywhere. I think you said Germany. Well, now, it's funny you mentioned that. We have we have listeners in Mexico, Ireland, Austria, Germany and the Philippines. Let's do you know? That just goes to prove to you that you can drink like a girl in every country. Yeah, it's it's it's the it's the language that everyone listens to, is food and beverage, right. So, yeah, so I now I told you. I told you about Jim, about this gym. I think I was just telling you about this earlier. Kelly, I joined craft beer kings and they send you craft beer from around the country. So usually when we do this, I'll bring and I'll stop at one of our local brewers or stores and I'll grab something local so we can talk about that and also I'll try to being at least one that's from somewhere that's not local. So I have one. So, if you allow me to get up, all the credit for it yeah, this is a part I love because we get to try beers from all across the country to and and Matt's right. We like local because that's really important. And the last year they have struggled so hard to try to keep going, you know, and all these great brewery, craft breweries that we have in the Rochterry, like knuckle head and the one you like. They're on Empire Boulevard. That's K to right. Yes, I love Kates and just great places that need our help. But every once in a while. Yes, so you have all right. So this one is out of eight bit brewing. They are in California, it looks like. And this one is called Mario Tart and I know it's. Why do you think I always come here? Here, there and all the meat. There's another one in there. No, we talk. Yeah, we talking. Also, I don't want to get the stuff on this board. Yeah, but the second we're done with grills, manill, not that right down, trust it went to the marrow, but more off there's going to be. It's very good idea. So this is called Mario Tart. Now, if you've ever...

...played video games, it's a very popular game called Mario Kart. Right. So this is kind of based off that. Even has a look of the of the Mario Kart hurt like speedway there. So it's called clodic coastline. It's a kettle sour with coconut, pineapple and Mingo, and this is a six point five. Yeah, okay. So you know Kettles Verse Barrels. They take twenty four to forty hours and barrels can take eight to nine months. Oh Wow, really they do. That's adding the thest in there, the bacteria needed in order to make it into a sour. They manually add it. When they do barrel, that bacteria actually comes from the barrel. It cell right. That's probably why you get that broaden taste, because it's whatever it was, spur, what are you? But it definitely is that bacteria that creates that sourness and it takes, you know, like I said, minimum the eight months. When a kettle they could do in two thousand four forty Twa. That's awesome, and that did annoyed a minute. She knows her be she does mom this. I told you. So Ibo was a huge fan. Yeah, all right, so I we give us a try, Guy, hey, we love it. Here it is now you know how to maximize that. So out you got that going. That's all right. I think there's some of my shirt. I believes we're professionals at open gush at. You know what, this is so fun and I can't even believe they pay us for this. You know. Well, I can smell the pineapple and I can smell the cut. You said, coconut, right. Yeah, okay, and there's Mingo one, and I believe as well. I don't smell the mango, but mangoes. I don't know. What does mango smell like? Mingo, it's got crushed up orange or something. Right, it's kind of a weird hybrid fruit, but you can it's definitely a unique taste. Mengo. Here we go. I like that. I like that. It's got a it's got a bite. Yeah, it does. It's not as smooth as the one that you brought us through, Ward winner. No, nothing to smell. That was that was. When I have another one of those? That one was my last one I wanted to share with you. They that was that one was good. This is not bad, though. This is pretty good. Yeah, I like it. Yeah, you know, of course we're or we're very discriminate. Girl. This right, this is at the level of like do you love it or do you hate it? This is like it's all right. I mean that's good. Yeah, good, let us. Is there what? lactose? LACTOSE creaminess? Yeah, I come across the country. There's probably some kind of preservative thing in there, right, or it does not say so. I have no idea. It does say you should not do this when you're pregnant. That's pretty well. You and I don't have to worry about that. Wow, YEP, but again, it is a sour, Sour Yep, and this is eight hundred and eight bit brilliant. You're right. You can definitely tell this is a hour. It's definitely got that sour bite to it. The first hour that you gave us was so smooth. Swift water, swift water, that was DA. That was awesome and everything you want to know. Yeah, I mean I just well, you know, we don't. We don't like to not like something right, and I wouldn't pour this out by any mean no for that. But but it's in the five range, where the other ones in the tender. See, that's the thing, especially that's at that was a tough one to follow if you're doing slour. So that one was so good. Well, now, good point. There's Matt Wilson Right there trying to explain it. Yeah. So, no, you're right. If you would have this first rum, that's okay, and then you would have that. You Wow, you were wild, but the first one, this was gonna like. Now do you? Are you a grilling type of Gal or? I mean, I just I can't stand up to my dad. Like I said, he's like the master. So right, well, do. You must have learned from them. I did. You have girls, and thanks sir. I don't. I still live in an apartment and bring it, you have a balcony. Yeah, no, I mean, I've definitely grilled, but I am I leave that to my dad. Well, whenever I have to grill something, I always call him, and even if I want to do a grilling kind of feel in house, I always call him, so he has an answer to everything. He's actually figured out how to create the best rib in a air friar. I did. I've not done that yet. Yeah, I am done that either. Taking him twenty tries and he's like I finally figured it out. That's the problem with Air Friars. You ruin about eighty the food before you gotta figure the air fire one out right. That's true. Yeah, I feel like I don't need to be an experts I just did. How do I well, the truth be told. Now, Jim See, my wife can make some pretty decent things, but yeah, when I'm the one that girls, she won't. She won't touch the grill. Two things before...

I forget. There's another microphone in here. So anytime you want to come back and bring somebody that owns a craft brewery with you or or something that you know could help you promote grill. Yeah, you know, like her drink like a grill drink. Like how much alcohol was the sounds like we need a new event. So yeah, I mean we're we're right on board. Be a lot of fun. We have a lot of characters. No, yeah, we love characters. Yeah, you know, I'm glad you're but so what's do you have anything coming up soon? So currently we are about to launch. So I said, I did the hundred K and ninety days of less for the hundred verse. Every one's right to vote. So everyone's demanding it to come back. So we're going to do an annual one. So it's a hundred and first year of the women's right to vote now right. So we're doing a hundred K nine days of lass and the brewery with the most residents will receive that donation. Aside from that, yes, I'm working on that live event. It's tricky. It's tricky because it's yeah, we still know exactly what your candy can matt. You can't have five hundred people as long as you covid us all of them, which is quite insane to figure out as a small but but furthermore, we have more than five hundred participants already, so we really technically can't even do it yet. So we are working on that diligently. But been in talks with Geneva because we really do want to do it in Geneva because that's where it would originally was supposed to launch. Right. But aside from that, give the states down south. They're pretty leaning it and we're talking more. But I really am set on doing that Geneva event before I do anything else. Yeah, yeah, I think, I think right. Our supporters and participants really deserve to get that kicked off before I go and wander off. So I agree. Under off it's gonna Wander and you're not a wander. But I agree with people. People here, everyone who I've talked to who who's part of the brewers brewers report or Sellis was out of that. You participated your events. They talked very highly of you. So I think they would be very happy to have the event here. And I think I can speak for Matthew that when you do get that real live presentation up and running and festival scheduled and whatever, we will take grill this right we will do a road show, we will do it right there. Yeah, well, you like common be a food vendor and sell your awesome room. That's a lot of work. We do have enough girls for that, do I do hopefinitely that that would be fun. Yeah, I went to a festival last year. Just know, it's year before, I guess, because everything was closed last year. Yeah, and the guy that was there with ribs got there in the morning at like nine o'clock, right he was, and there was billions of people there and he was out of ribs by like too in the afternoon, you know, and I thought to myself, I can never be that guy. That's tough, you know. It's a good testimony to his ribs. But you gotta, you just gotta. You know, it's one of thost things that that it's you spend all day doing and it's gone quick. But you know what, if it's if you sell out quick, you can enjoy the of that, then much best, I guess. Yeah, Free Beer. You guys are pre beer forever, no bad, you know. You know. I don't know if I should say this or not, but well, I'll do it anyway. Now we've tasted, yes, I knew, I knew you were going with this type of piece of the other one. We've tasted a sour. We've tasted an Ipoh yeah, and another shower started for reporter. Or there a porter? Is there a dark beer in the deal? Or No? Okay, all right. So why do we go light dark and then heavy dark? Okay, so this next one, next one is destinate, destination, unknown brewing. They're at a long island. They were our last stop on our six stop tour. So we curs. We traveled across the state. We went from buffalo to Rochester, to Syracuse, to Westchester to Queens New York to Long Island in two weeks time. For him, on this event DLG curtain out back. Your proofess. So this was our last stop. Cool, wow, I fell in love with a UBCO. So this is a nitro Espresso Coffee Stout. It's a five point for a BB. Hold on, let me do it. I'm going to you got you got it on my eye. Much, much better, guys, and now far four again. That's not insane. So, yeah, it's flavor. So it's dark though. Look at that man yeah, Manhattan special, something I asked Y'all before we went live if you've ever had and a Manhattan special is a small bottled drink that's an espresso drink that you...

...can get everywhere in New York City. I drink regularly, every morning. So when I went there and they're like, oh, yeah, we got this mix. It's kind of like a Manhattan special, I was like yes, please, so you're going to get a huge shock of caffeine in this bad boy just being heard for. But does it hurt right now? Even know? Now, wait a minute, here we go. No, wow, yeah, I like that. That's good. That is really good. I like that too. Now I'm a coffee drinker. Are You telly? Yeah, okay, I am. What I need to be. Okay, yeah, it's, but it heads. It tis Harry. It's like a coldbrew wubbles. Yeah, you know. Yeah, yeah, but it has alcohol. Yeah, we win man's the wind rigular. This is not bad at all. Yeah, it's got some lactose in it, so it's a little bit of the cream you're getting. That's the creaminess. Okay, actos typically gives it more of a little bit. Right. Yeah, right, right. The lactos supposed to playoff like like you put creamer in your coffee and sort of right. Well, I like that. That's really good actually. Now, is there a caffeine rating on this? No, probably not. Right, all, I all I was told there it was like be prepared to have a Calfe, you know, caffeine shock. I'm like, okay, but I might so good beer drinker. So this is a very tasty beer, though. Yeah, this is one. Last week we were talking about a particular beer that I liked. Yep, I really liked it, but I probably wouldn't go out and buy it myself. We did, but I said, you know what, I would buy this and put it on a shelf because I'd want to take this to give it to some of my friends and say hey, try, this is really right. Right, yes, so that, I think, that's where this is all every yeah, that's a great yea, which we go on levels of you know, I got to run on, buy it right now, versus I'll never buy it again, versus that was good, versus I'll buy it, but I'm going to have it back there from one from when I'm ready to have it, if I want to give it to the people. I don't think we've ever had a beer here that we wouldn't buy. I mean we wouldn't buy again at all. I don't think we have come because we've not tasted cores, Bud light. You know, that's what's a great question. Seem that you've been doing craft beer so long and I've been drinking crapper forever now to I know Jim as as well. Do you ever go back to the occasional cores or budweiser or keystone or whatever else they have out there? So it's similar to the cellser answer is when I'm like all right, come on now, girl, it's time to cut those bounds, I might grab a light one, but it's it's more I'd rather get a salt because it's just a tease. Yeah, yeah, Yep, but once you once you've experienced a whole craft beer, and there's hundreds of thousands, so many of them now that that you just I look at it as a waste to go back to the other sun. I don't know. You know, the flavors are so insane now it's hard to go back to the slow, the water down, stale generic beer. It's impossible to actually have that as a thing for sure. Like I said, listen, females, we are girls still, you know, and we can drink their crap out of all this stuff. There is a balance in order to be sexy and intelligent with craft beer and I love the balance. So yeah, I mean I might grab on a little light and I don't really want to. Maybe just to kill it. Actually, I'd probably for for over Miller light, if I'm right, cutting calories right that to kill her a quick but no, yeah, you can't. There's no flavoring. I'm just trying to figure out how we're going to do this again next week without her. This is definitely been awesome. I can't we got a little bit of time left. A couple other questions that I wanted to ask. As far as drink, the girl goes now again. You've mentioned a lot that women haven't really been until recently. Recently I've seen an uptick, but women haven't really been big in the craft beer actually not. minories haven't really either. It's been kind of a single out game. But it looks like it's opening up a little bit more. Do you think I's just just because they're unaware of it? Or I mean the craft your community is predominantly white. I mean it is. Even when going from, you know, Craft Cock telling and working in these great places have a diverse crowd, to bartending at a craftbury and upstate, like I would see two black people in a year. Like I'm just like what is this? And I knew both of them because they're from my hometown, or they were. My basketball coach was one of them in college. So it I personally just was like what the Hell's going on here, like and I don't know exactly. I don't know if it's just because it's a foreign thing that is like so separated, or if it's I don't think it's that people I haven't seen...

...any like race. Isn't it like any race? Yeah, I was gonna say I have not. I've been, I've been to a lot of CRAPP your events. Yeah, and it does seem it's just something that is escaped people for some reason. I don't know why. It's just like they don't know about it and I don't know why is it? Oh, craft beer, I just drink heineken or something you likes more than just I Hadek and there's some cool stuff, but if you haven't tried yeah, and that's kind of what I really want to get out there. You know, not just with women, of course, inclusion and women and like yes, there is growth, there's growth in many aspects and I was like, oh, but there's so many female about beer tenders and I'm just like that's not the craft beer world, though. There's so many aspects. Yeah, so with women, obviously that and and being Seneca falls is down the street. They started this. Why? Why is this not happening strong? Yeah, really, like it's insane to me. So seeing all that and, you know, and really emphasizing International Women's Day and I created a whole that around it and the mayor of Candego came out blah blah, like it was all so fulfilling, but inclusion with race is something that I will definitely keep pushing for constantly. And it I don't think it's because race is not included. I think it as something that needs to bond together and figure out together. And I think the black culture, the Spanish culture, you know all that. My mother's from Brazil. She came here and she couldn't even speak English, right, you know. So like inclusion is super important to me in that aspect. And then even I wrote horses as a kid and it is all white community, right, and then I went to Catholic school, all white community, and then I went to public school and I had all these friends were mixed culture. Didn't think anything of it, and I brought these pictures to my horse people, who are all white community, and they said some really bad things and I was just like that kind of what put a battery in my back between my mother and and and all the culture. I put a battery of the back to always have inclusion and anything I do. So I decided to do the same which your other girl like. There is no reason why our culture should not be coming together all cultures, not our but all all, sure, for it's Brazilian or it's African American, or it's a Nigerian or it's Columbia, what have you. And so I believe that the craft your community wants that and I believe that it's just trying to figure out how to combine the two. Yeah, it's tricky. Now, you know, you don't give your Garrett aliber he is the brute headdrew Maaster of Brooklyn Brewery, and so he spoke at the fresh festival, fresh Festi out in Pennsylvania, and he said he he's an Africanamerican mail he said that he didn't even know what craft beer was, but he ended up being like a stage manager for like a rock band or something, and he they toured in Europe and in Europe craft beer had already exploded before, you know, they were doing before we were doing over here, and they're like hey, tried this beer. He's like what, what the heck is this? This is delicious. And then he came back to the states and he said he was angry. He's like, why were we not doing this right? So he said, you know, that's a really good point. I think that every culture has their own foods and their own things that you're used to. Yeah, and you know we always try to ride all let's do, try to look for the good and people you know, obviously, but I'll tell you one thing. I don't think there's anything wrong. was like when I go to a barbecue festival and I see the big black guy there with the pulled pork, I know that that is where I'm going to go first because because there's part of that is part of red. He grew up with it. You know it's going to be delicious. Yeah, and believe me, I follow you around. Wherever you are, there's really good food and drink. Well, yes, I have known to eat very well. And Yeah, so other soul started black as beautiful. Yes, I remember that and I actually have a black people of glass at home. So yes, yeah, I mean it's just phenomenal. Ever talking and they actually were supposed to join the current now and there's their schedule gotten insane. But yeah, I mean it's I hate there needs to be more and I know the the craft beer people want more and it's just about, like you said, introducing yeah, you can't induce somebody with like overly hot, huge night New England Ipam like this is craft beer. Like it's not. Yeah, like there are hopheads and it is to those people. You know, that's sour beer you gave us. That's a good one. That's a great way to introduce somebody. I gotta take a picture of that candy. Let's know, like it's just like they're but there's so much of it you'll find something you love. I totally agree. All right, we only have a few minutes left, so just before we get out of here, tell tell everyone where they can get ahold of you if they want to email you, reach out to you in order to find out more about what Greek with a girl is, the events in the future, what if they want to be they want to participate in the events or whatever else. I thank you. So, drink like a girl kcom is our email and you can email me directly at Kelly at drink like...

...a girl kcom. We are on facebook at drink like a girl. We're on instagram drink like a girl kcom. I you know we're going to answer all the messaging and DM's and PM's and all the good stuff, so hit us up, and definitely brewers, I mean brewers, breweries, volunteers. Y'All are making this happen and this is everyone's company. It's not just ours, it's everyone's company, and you guys have created drunklier ground. Thank you for all the support. Absolutely I'll up some information, maybe on my website as well, about that. And don't forget that you can listen to this podcast on I heart and wherever else you get your podcast. This is grilled, this exclamation Mark Right, grilled this and episode nine or ten. Would you yes? Like ten? You're right. That's a big commitment, buddy. And also, if you'd like some first class entertainment, the Salmon ranch cowboy cooking show is on Youtube. You just type in Salmon Ranch and it comes right up and it's thirty nine minutes of, you know, a little bit of comedy and a little bit of straights as it's great food, so it's all good. Was Great. Yeah, Kelly, I can't tell you how amazingly awesome it was to have you here today. We definitely have to get your back to do this now. You're welcome anytime. We do this everyone, you know, every week and it's too much fun. Keep you guys great beers. We we're not going to say no to that. You got me at the backpack when you came in eating these ribs. All right, don't forget. You can find grill this up. I heartcom. Where were at your podcast but a Jim salmoncom inside the margins. RADIOCOM tell you've been amazing. Thank you so much, Jim. Any last words now? Buddy, we're good. We'll see you next week for another grows.

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