Grill This!
Grill This!

Episode 57 · 3 months ago

Flour City Brewers Fest 2022

ABOUT THIS EPISODE

One of the biggest and most recognized craft beer festivals in and around Rochester NY is the Flour City Brewers Festival. And this year the festival was held in full capacity Matt and Jim bring the festival to you with interviews from the brewers, the festival goers and the man behind the festival, John Urlaub from Rohrbach. It's the next best thing to being at the festival. Check it out 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 tongue, your aprons and your pint glasses. Get ready to grill this with Matt Wilson and Jim Salmon. Hey, Matt, Jim Salmon here along with Matt Wilson. We're at the flower city brewers fast. It has returned for two thousand twenty two. We were here last year. We got here on time today and there's millions of people here. Jim, it's already kind of packed. It's beautiful outside and I already have a beer in my hand. Well, we'll have to remedy that right directly. But we're at the Rochester public market where the folks from rear roar bocks, John earlob and his cruise put this on every year. It took a couple of UH years off on the virus and everything, and we're back full, full blown. Here it's the flower city brewers fast. Now, of course, by the time you listen to this podcast, we will have missed it. So what you do is you go to roar bocks DOT COM and become an insider. They'll send you all kinds of cool uh uh notices and whatever so you can make sure you get this and all the other festivals. I love it. There's a train going by. That's right. Well, because we're as we're at railroad street where the train goes by. This is where the public market is. And, Jim, this is probably the biggest craft beer festival of the year in in the Rochester area. So you're right. If you're if you're missing it right now, make sure you become an insider. There's fifty plus UH craft breweries here. You and I are gonna try every single one of them, if some of the finest uh, you know, Craft Beers in the in the state of New York, obviously certainly in Rochester, and which means the world. So Uh so we're gonna win here. Uh. Just a shout out to some of the sponsors here. Of Grill is sennessee foods. Oh did we have fun with that or what? That fish that you made wasn't that was some kind of crusted fish, right. Was Potato encrusted salmon. It was the lists would have thought, and it came from Senna. See, they're out there in Washington, the state of Washington. All their fish, uh that they fish it right in the ocean there off Alaska and they ship it anywhere in the forty eight states of the United States of America like they did with us. It comes all in dry ice and just ready to go, as fresh as you could be. Taste like the sea out in Alaska's if it was delicious, it was wild called Alaskan seafood, salmon, Halibut, sable fish, which which was a sleeper and that was wonderful, shrimp, crab and and uh anything else that you would want in the seafood. Or now you go to Senna Sea dot com. That's S E N A, s e a Dot Com. You can order right there. They always have different types of of seafood and different size boxes and so forth that you can get. We're gonna try them all here on grill list. Last time you made that fish, I think I inhaled it. It was gone so fast by the time you blinked it was over. Matt, you're you're known for in handing food and some of the other UH sponsors here of grillers podcast, of course, Ruar Bockx UH craft brewing. Here. They put on this festival knuckle head and Webster New York, the Comodo jokes series of grills, ace hardware, aces energy. Uh, we have uh Tom Walls and bill grays, which are a local here in Rochester New York. Delicious, finest food you can get. Of course, Hag and orange market, the official supplier of the growing part of the Grill and Bay and the craft beer aisle. So yeah, thanks to all our sponsors and welcome aboard. Send US see, send us see, dot com, order some fish, get a ship right to your house. It's fresh Alaskan fish. Man, it's crazy now and the other thing too, we'll get into talking about more about send us see, but Um, the folks do most of the percentage of the fish. They fish it themselves. So you know it's fresh. I mean right off the boat, fresh, frozen is packed in dry ice, which is so cool, and it winds up right at your house. Yeah, and if you, if you get a chance, if you look back a few episodes, you can see the interview we did with Senna, uh, Senna Wheeler right, I believe the name was, and she did an amazing interview. She talked about everything about being out on the sea, fishing, the food that getting the fish fantastics. Will check it out. It's a few episodes back here on grill this PODCAST DOT COM. There you go. Okay, you know what, it's time for you and I to embark on what we do best here, uh, and on the Grill List podcast, and let's go out and interview all these Craft Beers. That's right, the tea stands for thirsty. Today at the public market at the Flower City brewers fast. How could I've forgotten that? Will be right back. Hey, we're here at the beer pass uh table. Here we're here with the owner, apparently right. Hello, hi, I'm Taylor. Yeah, I run beer pass, so I'm a little familiar with beer pass. I know this is a great way for people to go out to different bars and breweries and you...

...offer like some sort of program where they can get a free beer. Is that correct? That's exactly right. So we partner with local bars, restaurants, breweries, wineries, a lot of our partners are here today. Um, and with our APP you can discover these places, learn at the bottom and go in and get a free point every day. Wow, that sounds great. Now tell us. How does it? How much does it cost? How does it all work. It's a subscription. It's seven a month, which is the price of nearly one point nowadays anyway. So for the price of one point a month you can go use this every day and discover some really cool local places. This is great because if you're a person who was just getting into like craft beer or something, this is the way or an incentive to get you all at the different places that try different things, because you get a free beer at these new places that you might be that you might venture out too. Exactly right. Yeah, it's it's not only gets the new crafts beer enthusiasts involved, it gets someone new to Rochester involved too, because if I don't know where to go for good bar barbecue or what fired pizza or a bowling alley, we've got them all on beer pass. So if I don't know where to go for lunch or dinner that night, I can flip open to the beer pass APP and know that anywhere I go at least I'm getting a free pint out of it and I'm probably discovering a really cool new joint. Now, do you have a website where people can go read about it, or do you just want them to go on their phone and find the APP at all everything. So they can go to beer pass APP DOT com. They can find us at beer pass rock on facebook and instagram. Awesome. Now I know there's a lot of breweries inside roster in a round. Are you focused predominantly in Rochester or do you go a little further than Rochester? We launched in Rochester in the fall and then we just launched buffalo in May. Um a very good friend of mine whose brainchild this is. They originally started in Prague, of all places, with while they were living in Prague, and then we got together to launch it here and they're currently working in Milwaukee. So eventually we're kind of spreading the idea, but predominantly western New York right now in the finger lakes. Well, that sounds wonderful and you have a great table here set up at the Flower City Brew Fest and I'm sure everybody's gonna stop buying check it out. This is a wonderful idea. We Love Free Matthew, we sure do, and we also love food and beer and you promote food and beer. So that's a win in my in my book. Yeah, Matt Martin, absolutely mine too. Thank you so much for your time. We appreciate it and good luck today. Have a great festival. Thanks very much, great you have fun. Thank you so much. Grow this podcast. We'll be right back. You know where we are right now, Matthew. We're what's the name of this brewing are? It's upstate brewing company. There you go, upstate brewing company. So we're trying some really cool beers here. It's a Japanese rice slagger and we're speaking to Taylor and Cavin from upstate brewing. Taylor, how are you today? Good. It's a quick question. How long have you guys been doing this? Um, we've been open since two thousand eleven. All right. So what do you do there? I'm tapper manager. I've been there since two thousand nineteen. So would you say that your specialized in any beers? Are you kind of all around the board with the Beers you do? I would say generally we specialize in I P A S, but lately we've been branching out into sours loggers and they've all been pretty clean. So whereabouts his upstate brewing company? We're located on Lake Road in Elmira, New York. That's great. Is Uh? Is it a brewery where people can go down, sit down and get food and beer and everything too. So we have different food trucks every day of the week and then we're family friendly and dog friendly as well. Saw The question. I know we're talking about different beers and there's sours and styles and laggers, pilzers and everything, but it seems like, uh, sours tend to be popular in the summer, but with the brewers, the loggers and pillars pilzers are popular. Have you noticed that as yes, absolutely. Um, we do a hell's logger and a Mexican lagger throughout the year and those both do really well whenever they're out. Yeah, so so you two are engaged? Yes, so it's cabin right. Yes, sir, and can how long have you been working at at the brewery? I just fill in, but her and I've been together for about six years. She's been there for almost four, so maybe four. That's great. Congratulations. Now you obviously you live in Elmira. Right, we live in corning. It's about a twenty minute drive from Amira but worth it absolutely. Love my job all right. Now, siding for the most important question, Jim, well, they do have. I'm I'm not gonna know the one you're talking about, but they have a they have a glass company down here in corning, right. Yes, Um, corning, corning glass. Yes, so the most important question is, do you have a website? Do you have like an instagram or facebook? How can people follow you if they want to learn more about you? Yeah, so upstate brewing DOT COM. Um In instagram is also upstate brewing.

And then we also have a flx location coming up in the near future. Not yet, but yes, in the works. Will that be in and around where the other one is? Somewhere? Um, it'll be in the walk ins area, Watkins Glenn. Oh, excellently. That's a great place. Yeah, well, thank you for taking the time to spend with us. We appreciate it. Yes, thank you very much. All Right, the upstate brewing company. Check them out. We're at the Flower City Brew Fest. Matt and Jim, we'll take a quick breaking me right back with more of grill this. Matt and Jim here at the grill this podcast and we're for the lucky hair brewing company. Stand here at the Flower City brewers fest. Sim What are you drinking? I have the fruited salad. They call it. fruited kettle sour four point six. It's wonderful. And I have the smoked uh Lagger, named after the brewers there. Is Delicious. And who am I speaking with right now? I'm Dustin. I'm the assistant lucky hair. Now, Dustin, how long have you guys been doing this? We have been around for almost six years, just over six years. High. Like yeah, where is lucky hair? Lucky hair, we're looking in Heckey hecknory, New York, which is on the east side of Senate in the lake, about ten miles north of Watkins Glen. Awesome. How do you come up with the concepts for these kind of beers? We just like to have fun. We do lots of crazy stuff. We just want a gold medal this year for a beat says on. So we just we just like to have fun see what tastes good. That's wonderful. Now the smoked lagger. How does that get smoked? Um, so you smoked h you smoked barley. So there's they have different varieties of different types of smoke. So they'll be like Mesqui or cherry. We Use Cherry for this one. Now do you guys also do food at your location. Yep, we have a burger stand at our location, like Burgership. We love all kinds of food and Burger. Yeah, absolutely so. So you said, uh, that lucky has been around for about six years. Ye, I'm sorry, just you stopped the beer in my face that it's so delicious. Now, do you what you say? You specialize in any particular beers or do you? Are you guys kind of all over the board? We're all over the board. We're known for our flagship, I p a Falcon Punch, but we always have a humongous variety on our tast list. I have drinking so much Falcon Punch in my life I think I'm made out of it right now. So that's it's a really good beer that you guys have done there. Um, if people want to learn more about you, is there like a facebook website or anything like that, they can. You can just search lucky hair brewing company. Lucky airbrewing dot com is our web page. You can look us up on facebook, instagram, twitter, I think. Yeah, and you know Seneca Lake, anything down there. There's all kinds of brewers. It's a wonderful thing. You get a limousine or whatever and just hit them all right. Yeah, well, you guys are. They're knocking out. You're still doing great beers and I always love visiting and talking to you guys. Thank you. Thank you. All right, we're lucky hair brewing. We'll take quick break and be right back with more of grill. List. Where at the flowers city brew fest? Is this fun or what? Absolutely grilled? This will be right back. Hey, welcome back grills. Here we're at the Flower City Brew Fest and we're at the black button distilling. We won the lottery, Matthew, I know, we we, we do a lot of craft beer. We don't come across with all the liquor or distilleries, but this is fantastic and we just sampled some delicious stuff today. Okay, let's find out who these folks are. What's your name, sir? My name is Charlie and this is cassie Hi and and you just showed us, Um, a bourbon cream that I have never tasted before. That is awesome. Tell us about it. We use our eighty four proof, uh four Grain Bourbon. We sent to a crewery in Batavia. They mix it up, they sent it back to us, we bottle it and we present to our fans out there. You can have it in your coffee in the morning, over ice cream at night, all day, you can drink it all day long. That's that's awesome. So you guys are right here on Railroad Street. We're in the pull up market, by the way, at the flowers tape brewer's fast. How long have you guys been here? How long you guy has been doing this? Ten wait, there's a big side. It's as sealbry ten years, ten years as of June. he just said something about putting this over, uh, French toast or pancakes or something. Some milk for your French coast with the Bourbon cream comes out there at cream burlet, they call it, Burns off, and it's delicious over ice cream. Next it with a little orange soda for our creeps a go or a little root beer for a root beer float. Come on down to five Gray Road Street and see the other drinks we have. There we go. We're a black button distilling. What's the other bottle there? That's our four Green Bourbon. Oh awesome. So what's the proof on that? Wow, and that I was. I was just saying I had a sample of that. It's so smooth. It's one of those things that would kick your because you would not know that, as strong as it is, it's...

...a smooth as silk. You'RE gonna get very smooth tasting over ice or neat, however you'd like to try it. That's wonderful. Well, we're we've very much enjoyed this. We did for the last question. We asked the most important question. Is there a website? Is there a facebook or whatever on the back of our coasters is all our information go to? UH, thing is black button dot com. They got recipes on there. They'll show you the specials. Sign up on the website and they'll send you letters all throughout the month of what we have on specialist sounds wonderful. Black Button distilling DOT com. And this is grills. Went to flower city brewcast Brew Fest. We'll be right back. All right, we're back the flower city Brew Fest. Jim and Matt were at Battle Street brewery with the hat brewer. What's your name, sir, Jason Fox. Now, Jason, you have some delicious beers on Taperton. Can you tell us at about those? Yeah, so today we brought one of our cream mails. It's UH, my base creamil recipe. I've added Real Oregon Blackberry Perade to it to give it a nice purple color a nice flavor. It's about five point three percent that. We also brought our hazy I P A. It's a New England style. I P A dry hop twice. I actually dry hopped at last Thursday and then dry hopped it against Saturday kegged it yesterday. So it is the freshest I P A here today. Man, that is fantastic. That's great. That's why we love talking to the people on the ground at the brewery right. I mean making that happen absolutely. So question for you because we're talking to the brewery here. I know there's a lot of different popular beers during the summertime. Summer sours are are kind of popular. Lockers, pilsners, heafe's, they're they're they're all popular, but it seems recently the brewers have gone back to like lockers and pilsners. That's their favorites. If you notice that trend as well? Yeah, we absolutely have. I'm a huge fan of cream ail. I grew up on Jenny cree mail, so I do a whole line. I got a honey cream ail coming out the fall. But yeah, I've also done I did a Mexican logger this year I did a my box. I have an October fest coming out. So we always have at least two or three loggers on tap at the brewery. Um, and it's yeah, there's been a real push for old school styles, Clean Beers, well made beers, and it's right up my alley, you know, when I think about all the cream mail that went over these lips when I was a kid. Right and this, I'm telling you this Tony Brook Cream Ale blackberry is awesome, absolutely great. Where is your brewery? It's in Dansville, New York on Battle Street. I you know. I worked on Dansville at the college up there for a while, so I yeah, I know you're at the location. Got Another, another brewer question. So a lot of burrs tell me that the loggers and the pilseners like the cream males. They're more of a challenge because you can't hide behind any flaws. Is that is that? Is that true too? Yeah, that's absolutely true. With a big hazy I P A or some of the other beers, all the sours, you can really hide a lot behind that, but when you're making a beer it's as clean and clear and crisp as a logger, it's gonna show everything. The other thing is it takes a lot longer to make the loggers are October festige for seven and a half weeks and I would have let it go longer but I had to get it on tap. So you know, I always like asking this question. Uh, and you, you, you know, you seem to really know what you're doing here, but you don't wake up one morning and say I think I'll brew beer right. No, I started back in nineties seven at the original CBS. I was a head brewer at CBS from two thousand one to two thousand eleven, did a ton of brewery consulting and then started up with these guys two years ago. That's fantastic. So another question along the same lines. When did you decide that you wanted to kind of go away from the Industrialized Beers and get more into the craft beer industry? So, I mean it was, it was it was a craft suit. Getting out of college back in the nineties craft beer was just getting started. So I had a psychology degree coming out of genesee O and it was either do that or I had an opportunity to be the first assistant brewer at CBS. Good Choice. Yeah, nobody knew at the time that it was gonna do anything, but I'm like, you know what, I'm gonna try it, I'm gonna see what happens. And you know, however, many years later, here we are. So I'll tell you we're on the other side. We're lucky, on the other side of your life decision. That's that's wonderful. So you guys have a website, social media. How can folks get Ahold of you? Yeah, so it's battle street brewery DOT com. People can reach us there. You can reach US AT INFO AT BATTLE STREET BREWERY DOT COM or just call a brewery, leaving message. You are awesome with talks to you. You really know your stuff. You could do this for a long time and we appreciate your beers are delicious. We appreciate it. Thank you very much. I appreciate the opportunity. All right, this is grill less. Where at the Flower City Brew Fest? Back with more? Well, of course we're still at the Flower City Uh Brew Fest here at the Public Market. It's August, Nineteenth Right Matt Wilson, Jim Sammon here and uh, we're at the Lily Bell needs both here and I'm trying. Let me see if I...

...can get this straight. wasteing away, man, go live. Chili's salt five point and I'm doing a black hole, Black Rasmos e. let me tell you something. We're talking to what's again? Joe Marshall? Joe, you have made some amazing stuff. How do you come up with the with the thought process of making these meats? So it's actually collaboration. My wife and I own the medary and then we also have an assistant mead maker. I would say between the two of us, my wife and I, we come up with most of the flavors and then kind of figure out. My job is really to figure out how to make them work and how to make them happen. So mead, obviously, is honey. Do you do the whole be thing too? We did so we we had hives and then we wanted to be our own, you know, honey source, but then we realized that's another career and so we don't do that and now we leave it that we make the meat, we leave the you know, the the honey production to the beef farmers. So, yeah, is it a special kind of honey that you use? I mean the most most Americas, when you see me, do you think okay, honey, but you have no idea what what it comes from? There's all kinds of honey right. Oh, absolutely, yeah, there, there's there's hunter. It's maybe thousands of varieties of honey. We use mainly Western New York. Wait, we get our honey from Rochester. We're located outside of Buffalo, so we got our honey from Rochester in the buffalo and then from Niagara County down to the P A state line. We really try to keep it local for a few reasons, but mainly because we're a small local business and we want to support other local businesses and beekeepers are even like a hobbyist beekeeper. We can buy his honey or we can buy honey from another larger beef farm. And then also we just know that, like if you're drinking our meads, our honey is western New York, like you're tasting the honey from western New York. I mean there's really a ton of other varieties you can get from all over the country, but you know, with ours, you know where it's coming from. We know we love local. Talking only bell meads up here at the public market faltary brewery. For us, we love local stuff and this is fantastic. How long have you guys been doing this? So we started and we sold our first bottle in October. Open our tap room in September, seventeen. So almost five years of the TAP room, six years making me and selling it. Now do you have a physical location? Eleven West Main Street in Lancaster? Yep, yeah, that's where our tap room is. So we have twenty taps there. We have a small plate kitchen patio seats about thirty, inside seats about forty. Um. Yeah, you know, just be you're it's almost like people will describe our tap room like a coffee shop meets a brewery. So it's just it's got its own vibe in its own field. We also have a small a wonder o brewery that I co owned till brewing and then we put beers on tap from them plus from any other local, Um, you know, western New York brewery that we can. We love to keep it on tap when we can. Matt, there's a bee flying around me because number one, we are doing needs were two. I'm wearing a bright yellow shirt. That probably doesn't help a lot either. Listen, I want to I want to say this, and Jim and I both love local. We love having things with local ingredients and small business. So if people want to get ahold of you, people want to call you, they want to visit you, you have a website, you have a phone number in that stuff. Absolutely. Yes, I mean our our website, Lily Bell meads DOT COM. We are on facebook, instagram, twitter, getting into Tiktok as soon as I figure out how to make ten second things interesting. But Um, yeah, absolutely, at our website. You'll find out you we have live music every Friday. We do. I mean we try to make it really fun, Karaoke, all sorts of different things around open Mike Nights, like always on our out we always post it on our social media as we gave everything up to date. You can find out anything you need from there. All Right, let me let me ask him how you came up with the name Lily Bell meads. Sure, so it's now our daughters. So my wife and I have two daughters, uh, Lily Anne and Lilianne rose and Violet Bell. So we took the well, I said we took. My mother in Law said just take her first name in her middle name. Let me saying that's awesome. is now listen, you're talking to the next Tiktok Star right here. Jim said, yeah, yeah, what what is Tiktok? Come Ony, go ahead. Like you so much. We appreciate talking to you. That was Joe Marshall. He's the owner of Lily Bell meads and it's a it's a really awesome the beer I'm drinking now is uh, it's got a southwest bite to it. It's awesome. So again, Lily Bell MEADS DOT COM there located eleven west Main Street in Lancaster. Check it out when you're down that way. That was a place. So much a youtub guys, thanks so much for stopping by. Excellent grills podcast. We'll be back. Malt and Jim here at the grill best podcast at the flower step brower's festival at the public mark get downtown...

...in Rosta New York man. We were having a blast, aren't we? Jim, you know what we're here? Yeah, we are. We're at K two brewing, which is at twelve one Empire Boulevard. It used to be an antique store and these folks, and now it's what we love. Matthew, sure is. And we are talking to one of the people at K two. If you can remind the folks who you are, pleased. I'm had brew Adam Keith at Kt Rois Gerin, and you guys are drinking lemonade Cookie Gill Scouts Sur I P a. Now this beer is delicious and I've gotten so many beers and kates too. You have some unique flavors. How do you come up with all these player profiles? And one of our own is kyle is a bit of eccentric, like he likes to sit down like two. Am like, all right, what flavors CANNA come up with? And they challenges me to make him up. He's like here's what thing, here's what we can do. So that's how it works. Now K two has been there what, maybe five years or so. descemble me a fifth anniversary. So yeah, right, right. So how did you? How did you get through the pandemic? We struggled, not gonna lie, but same as everyone right, but we did what we need to do, like we sold the goobers. Like, luckily we already had distribution bewers out there already. We write wisner and write braverage. So we pushed it out and we did what we need to do. Like now. You guys also held a nice food line there as well. You serve food. You do pairs with the beers. Uh, how did you come up with the like the cooks or the shouts that do the food at your brewering? We have a good raceship with him, right. So they called some good ideas. Were calling some good ideas. Like it's all a partnership at the end of the day. We need to work together and figure it all out. Right. So, so we're visiting with Adam here at K two brewing. Now how did you get into brewing? I mean you didn't wake up one morning say I'm gonna be a brewer. So I used to work to the old toad in downtown Rochester. I've been there maybe time. I know I know USI as I had chef and then, you know, city for a couple of years. Whereas sales sky be about a rout chester and Kat you're looking for some help in sales, like brewing and stuff like that. I do a little bit. So I just learn it from there. So another question want to us. So now in the State's Craft Beers, obviously kicking off it's it's a huge thing. I know in Europe it's it's always been kind of big. Were you ever involved with Mackerel Beers? Are you ever a macro or industrial beer fan or you immediately drawn to craft beer? Uh, to grow up with like it was all about macro. It's always on the TV, like what's the best be you gonna DRINK? Like a Budwiser, a Colin, a Colsberg, like the first being on drinks what you see on the TV all the time. And then you start to learn a little bit and it's like all I oh, cospy, a craft Dale, like what's the next thing like? And then you find what you like and you keep going from there. Well, how do people get Ahold of K do brewing? You have a website, social media, you go all of it. So you website, social media, we do online sales, wearing most wakeman's in the Rochester Buffalo area. So yeah, top room as well. So as you do. All right, so a question for you as a brewer. Now I've asked a few of the other brewers right now. The trend with brewers is that they like to do like loggers and Pilsner's, because they say it's it's harder to hide behind stuff with those. Are you in that same boat or do you like still everything kind of? But OK, two, we're very lucky in fermentation space right now, so we've got to make everything's quick as we can, like we only have ten tanks and we've gotta distribute out to all the Rochester, all the buffalo so everyone, we do to turn around, thanks around, like. Eventually we'd love to be able to take our time and as maybe as we can, but right now it's got to be production wise. So well, we both bendicade too and we love it. That's a great place. You do a flight or whatever your thing is down there. It's great. That's wonderful beer. Thank you, guys. You know I love you. Man. Yours to do. Man. All right, grill is, we're at the Flower City Brew Fest Here With Adam from Kate two. We'll take a quick one back on the other side. Welcome back. Where at the Flower City Brew frests here at the Public Market Downtown Rochester, New York. Second year firing it up again. We're with some legends here. First of all, we're stone yard brewing and then we have will cleveland here with us, right, Matthew. Yes, we got the Sultan of beer here, will clean himself, and we also have one of my favorite brewers, uh, Stone Yard brewing. Used to when I was in the Brockway area. I used to you guys all the time. There's a pleasure. What's your name, sir, Jeff Osbarn and nobody calls Me Jeff Everbody Calls Me Oz Oz. Pleasure to have here and we'll also will I'm sure you have had a lot of Stone Yard Beers. What is your thought on the part these guys put I mean, I mean to be to be fair, Oz was a groom in our wedding, so you know. So I can't really say anything bad about him. I mean, I'm mind but um no. But I mean like when when Oz...

...was brought in, like the elevator shaft and like when they opened, you know, to an apparel system, like it didn't make any sense what they were doing and they were pumping out these just incredible beers, like I remember, like the stewed Russian imperial stout like that. Do Stop, like Oh man, it was just and when we want to talking about like some of the beers he did with McCann's meats, Um, you know, there there might have been a beer. They head hamming it, but Um, that happened. That happened. But I mean just they've been pushing amble for six or seven years now, which is so cool and, like you know, one of the huge reasons why Rochester has become like this beer destination because we have exciting places like stone nerd like, how cool is that? I agree that the flavors that you guys come out with, it's insane. You have some of the most unique flavors that people can try and the and the beer ship. This one we have is a chocolate custard stout with vanello wafers. Now, now, tell us, tell us about this. How'd you come up with this? So we've done the collaboration with abbots for a while now, the chocolate almond custard stout, and I was like, it's the first year back of the or the Flower City brewers best and I was like we gotta like send it, you know, make something super exciting, super different. Let's get dumb. Yeah, let's get some up the funny thing, too, is sometimes, when you have these unique and outrageous beers, uh, the flavor can be a little off, a little harsh. It's so smooth. How do you blome it so well? Oh, that's that's all the magic up here. I don't know. That's uh, it's a lot of we do a lot of tasting. We do a lot of trial and error. Uh, it's more trial than error, for sure. We do a lot of a lot of tasting, but we do our best to make sure what we put on the can or on the label or on the tap handle, that's what you're gonna taste in your glass. All right, because, uh, we're in the advertising business. Where is don't? You are brewing company. So so don't. Your Brewery Company currently has note half room, but we are distributed throughout New York State, uh, pretty much anywhere great beer sold. You know, I was gonna say. I understand that location is not there, but the beer is still available and that's important because the beers are outstanding. And I remember one of the very first group festivals that I went through was a virtual broof fest. I think it was groop like a girl and uh, and they had your stuff. They were at your location, at your stuff, and I tell you, you, and I think it was like a sugar cookie or something ridiculous, you're not going. You're not gonna at the park too. What was that? Im sorry, the sugar like. I think it was like a sugar cookie beer that you guys did or something like that. I can't remember. Probably probably the sticker dood all stick. It was delicious. So I'm just saying, how do you come up with those kind of ideas when those comeing at those flavors? I mean, like I said, there's these days crappy areas just to throw things at the wall hope they stick and you gotta execute well, though. That's really what keeps your name surfacing. I would also say like as approaches beer, like he's got that really great engineer brain. So even when he's like doing like weird and goofy and dumb stuff, he's still thinking about like how can I get this to be balanced, like how can I make sure I'm tasting this flavor, like how can I make sure this flavor pops? Like so even when he's doing something dumb, there's like there's intention behind it, which is just what amazing me about this guy because he can just like he can do like stuff you shouldn't be able to do and beer and then just execute it perfectly. So, UH, well, CLEVELAND, every thirty seconds you're you're analyzing some crap beer from somewhere. Do you ever go home? I mean so our our our our kid just turned one. So the thing is I don't leave home. Um, you know, like it's like a six thirty curfew, you know, since bedtime seven o'clock now. Um, you know I'm not. I'm not out past the sun being sun being down. So Uh, you know, it's it's been such a fun, fun ride, you know, for like I've been able to write about beers now for the last nine years. Um, it's just and and then you come to a fib like this and you see all your favorite people and just what a what a rewarding and amazing community we having Rochester. So I was gonna ask both these guys a question and it's gonna be in regard to this roof festival, because you're right, Um, we we go to a lot of differentroof Essivlals for this podcast. This is one of the mainstay roof esselals. Right. They've been around with the nineties, I believe, flowers state roof festival right and they're still doing it hard and a lot of brewers still participating this as a brewery yourself and will, as well as a person two, participates in this. Why do you think this, this roof festival in particular, is so popular? I think it's important to the Rochester community that we we really put on a really great show. Rocesters such a strong brewing scene that you want to bring your best and you want to impress people and you want people to have a great time, and I think that's really important. I think that's what this festival is about. And this festival is just so special too, because, I mean, first of all, you know they've been at like four or five venues. You know, they were high falls, there were different spots in frontier field, UM, and then since they've been like at the public market for the last five or six years. Like this is such a perfect venue because, you know, it's just it encourages people to spread out because there's so much space. Um, you know, it doesn't like I mean there's probably like what three thousand people here,...

...but you don't it doesn't feel crowded Um. But what I love about this festival is that, you know, it's the brewers who are pouring their beer. So, like you get to talk to the people that actually made the beer. You know, a lot of festivals to go it will be volunteers, it'll be um, it'll be like, you know, representatives from, you know, the distributor or sales reps, but you can actually talk to the people that made the beer. Like I'm sitting here with us and we're talking about like what makes this beer so goofy, and like you don't get to have that, that personal connection anywhere else besides like this festival, honestly, and that's what I love about this festival. So will, I love reading your columns and stuff. Where can people get you? So I just started a newsletter through substack and you go to Cleveland Prost Pr Ost. So Cleveland sheers, CLEVELAND PROST DOT SUBSTACK DOT COM. You still do a great job, man. I still love reading what you do, and that really means a lot, man, because I love and appreciate what you guys are doing. You know, just sharing the good vibes. Hey, guys, thanks for visiting with us. We appreciate it, grill less, we're at a flower city brew fest. We'll be back real quick before we go. Where can they find you? If you're online? If a facebook, you have an instagram. Where can they follow Stone Yard? Oh Caw, yeah, we have all the above. I'm terrible on social media, but we do our best. I got a few lovely, lovely humans running that stuff for me now. So we have follows at Stone Yard Brewing Company on facebook. I think it's stone yard brewing on instagram. Uh, we got a twitter out there. It's you like. Just find us, we're out there. That's wonderful, that's great. All right, grill ass, we'll be back. Stay with us. Well, Jim, thanks to your connections, we're standing inside the V I p area of the flowers brewers fest. Well, we are V I P S Jim Sammon here along with Matthew t Wilson. T stands for v I p. Oh wait a minute. So what are you getting the V I P here at the Flower City, Uh Brew Fest? I guess it's some additional unique beers that aren't anywhere outside number one. The robot tent to set up right there. So in order to get to that you have to be here in the period. That's kind of cool, all right. And then Hamburg brewing is over here with a Berry Berry smoothie, which I'm all over. And also, I bet you, eventually the man himself, general, I'll probably walking around in here. Yeah, and we'll have to say hi to him, and he's always uh, a good interview and he tells us all about what's going on in a BR world. You know, we love that. And plus, that's also there's a nice shade over here. Yeah, this is nice. It's a beautiful day out here and and there's hundreds and if not thousands of people here and the line to get in here is still out you know, all the tickets are sold and and it's still there's a hundred people out there waiting to get in. This is a wonderful brew fest. Now, Jim, this is the second one since covid has kind of UH, calmed down, and it seems like everyone is just all out and having a great time. Yeah, this is great that that whole mess is over with and and we're sampling some of the finest bruise in the world right here. This is awesome and you're right when you say best in New York, which is the world. That's accurate. New York State is one of the best areas in the world to get craftier. Actually, I got that whole statement out of a John Wayne Movie. He's getting ready to go after somebody has stole this grandkid right and and uh, you know, there's some other guys trying to talk him out of it, and he said these are the best marksmen in the world in Texas and that meets the world and Wayne says the hell would you for girl? This podcast, you can find us on I heart, spotify, apple, wherever you get your podcast. Grill this PODCAST DOT COM. Seven retch couple cooking show available now one and two on Youtube and also on our website at grill this podcast dot com. Jim Jim Inspect at all DOT COM and MP grill this PODCAST DOT COM. So how you can contact us and we're gonna Hammer This v I p section. We'll be back with MAR here. Stay with us. It's grill this. You're hammering the Maty box. I just did too. We're at the V I P ten here at the Flower City Brufes and of Course v I P to be a pay a little more, but you get something great crackers and cheese plates and whatever. It's a lot of fun. Yeah, we had it's fruit, olives, crackers, cheese meat. It's a stury little sturry box. Then it comes with your v Ip per just so if you think about doing this next year. I understand vpp might be a little expensive, but she it's worth it. Yeah, and it's constantly sold out. So what we're doing here in V I p? We're trying what's called a peacemaker. It's a blueberry Graham cracker plus vanilla. Uh. It's six point five uh a B V. and you haven't tried it yet, go ahead now. I just have Ye. Now it's a little it's bitter, but it's got a good flavor to it. It's got an actullent flavor. But there's you've been taste it all in there, though. I get the Graham cracker. Yeah, it's very complex. Yeah, and that's the thing. A lot of times when you get like the fruited sours that have been making like pies and cakes, that crust elements missing, you get the flavor of the Graham cracker, a crossing there.

This has summer beer written all over it and of course it's the roar bocks, peacemaker, Blueberry Graham cracker plus finale, six point five. Now, is this booth available to the regular people with General Admission? Good question, Matthew. You know, I'm not a lawyer, so I don't know the answer to all the questions. The answer is no. This booth is actually inside the V I p area. So if you wanted to try these beers that we're talking about, you'd have to give v I p. and that's the thing about vp is it opens up a whole opportunity to try beers that they are not available to the main audience here. What what I was driving at there is can you get it in a supermarket? That? I don't know the answer, nor do I. I think you might have to go to one of the two roar back locations, which is fine because there's great food at those locations as well. Oh, yeah, we know that. That that corn we had. That that sweet corn we had that was roasted and I don't know what it way. It was awesome. Yeah, that's a great place. Yeah, and this festival. Again, we jim and I talked about this one a lot because this is one of the better festivals that roster has. This is one of the best in Rochester, without a doubt, and the public market in Rochester right downtown is a wonderful place to have that. So that's the thing. You're right. It's in the book market in the city downtown, so it's accessible to everybody. Around this area you have all kinds of food trucks whatever, and there's over fifty crap breweries here, which we're gonna head out, unfortunately, out of the V I p area and interview some more crap brewers. Wait, you mean we're gonna leave the shade and the Specialty Beers and the shot the Tory box and everything? Well, there's a hundred feet long. Maybe we'll walk the whole hundred feet before we go out grill this podcast. We'll be right back. All right, welcome back. This is grill less flower city brewers. Now, just in case you thought send this podcast, nobody ever listened to it. We have an awesome fan grill list here with us at the festival. What's your name? Mike Sisson. All Right, Mike. So how long you've been listening to the girl list? Since Day, episode one, I believe, and I've gone back and listen to some of the old ones when you've had the sips. So we're gonna get that back conversation. So you were obviously a craft news fan and a growing fan. What what kind of beer do you like the most? Um, so you guys have convinced me I should try the Foodie I P A S, and I'm telling you, I never wanted to try them. And then you guys like, like the last episode you were talking about this couple, the couple. One was like ten point one, one was ten point two, one was that point. was like, I gotta try those I P A and so some of the beers here tonight are awesome, especially there's a lot of sours out there, fruited hours, some great I P A s and some awesome stouts. We had a chocolate stout over here a minute ago. I absolutely awesome. Yeah, no, let me ask another question. As far as the food that you've heard on girl this which one in treats you the most? Uh? So, I love when you talk about pork belly, but I'm waiting to tie Jim Sauce. That's awesoming exactly so that Cherry Bourbon barbecue sauce is coming to a market near you. Very soon, as soon as I've seen it in store, I'm gonna buy it. Jim. So, all right, because we asked the tough questions here. Who Do you like best on that podcast? ASWER that question? I'm not answering that. As far as this festival goes, because I know, I'm sure you've been to a few feer festivals. Where do you think of the Flower City Bruce Festivals? Oh, it's great. So I remember coming to the first one and I was like, I don't like a lot of the different sites and all that, but it's it's a great festival. So good for John Olam. It's a great local exactly. So, so you do realize, oh my goodness, a hundred million people not to me. Listen to this right exactly, listen to your podcast. I love you, guys. We appreciate that. That's real kind of you. Thank you. We appreciate it. I'll tell you what I wou we freak some more beers. What do you say, Chaz? There you go, gre less, flower city. Where are we from? Flows down. That's a little public markets downtown roster. We're having a good time and we'll be back. Girl this we're here at the public market the Flower City brewers. CUSS, we're downtown Rochester. Let me tell you something. Jim, one of my very brewers and also right in my nook of the woods. I try to see them all the time. When we see them on a broof us, it's Eli Fish, the award winning by the way, Elie Fish Brewing. Now they're located in I'm thinking Batavia. That's what yeah, we've been there. My wife and I love that brewery. Eli Fish is awesome. They have some of the Best Beers in the world and of course, we have never be like fish. Please interus something defencing John...

Major. I'm one of the brewers in the owner now, John, not only the are your stetomone beers awesome, you've done some amazing collapse as well at your brewery, award winning and both unds. How do you keep coming up with all these excellent ideas and flavor profiles? I'M NOT gonna take credit for it all. I got a head bird, Adam Burnett, who's taking, uh, taking the reins from me in the last two years and he's uh, he's running with it and he's kicking ask doing it excellent. You know, I would love to take grill this on on the road in Eli fish here. Can we do that sometimes? Do, please do? Yeah, so we will have to. Like I said, Eli Fish is, is it Shennessee, cally's only brewer still? Yeah, yeah, really, the only craft brewering, the only one, and it's amazing. I remember when uh you guys launched. There was beers Havevia and you guys were a huge part of that and I went to Beer Tavia and I went from Rutavia to Eli fish and I played corn hole and I ate some great food and have some Great Beers. You. You're a legacy in Batavia because you're in between Rochester and Buffalo. How happy he's gone. I've been going for fish. Fantastic. We can't complain. I mean we're thirty five minutes from either city, so we get a little bit of mix between everybody and it's it's just been good, just been real good, because Matt and I are somewhat in the advertising business. Where where are you located? What's the website? How do people get Ahold of you? If you've never heard of Eli fish and want to come visit for the first time, the best way to get ahold of us is on Social Media Eli Fish Brewing and uh, we're right down Tom Batavia one on nine main street. All right, so tell us about the beers that you have here at the festival and also I want to ask you about some of your collaborations and some of your award winning beer. Yeah, so right now, on top we got our Belgian golden strong owl with passion fruit, seven and a half scent. Basically tremendous, tremendous blonde Belgian. Everybody's loving it. Tonight we have a five and a half, actually almost six percent food or aged Braggett that we did with Lily Bell meats out of Buffalo. That's going over great. And UH, on the end we got our dry hops sparkling water, zero percent alcohol, just sparkling water. It's awesome. Bell whist the last clap that you've done, or what's the what's the most popular clap that you guys got going on right now? When we were gonna do our hundred, fear, our hundred brew we collad with Kate Two and we made a birthday cake Um Sour. That is still our highest, our fastest selling beer in the tap room. You know, we just interviewed the guys from Kate to and the guys from Uh uh, the medary Eli. Yeah, freak out. I think it's great that you guys all kind of get together and you collaborate on all these various things. That are awesome. That's the best way we get to know each other, because we're all working so hard every day that we don't get out and socialized like we do here. So getting together and having a collab day is a good way to get to know each other. You know, I'll tell you what to the good things, Jim as, every proof vest that I go through, or a lot of them, I go to, I see you there. You were always representing. Oh Look, look, let's sticking up. What who? What's going on? Of course we got in the beer bread. I remember beer. Bred are you guys? Are Going, guys, and we're just talking about Eli fish and how amazing it is and how how awesome you guys are doing, and the fact that we see you with all these festivals. You're a participant in all your festivals. Is it? Is it is it? Is it competitive? And this poster is it more of a freship? We're brotherhood here. It's not competitive, it's it's exhausting, it's in the craffeer industry. It's collaboration over competition. Nobody's competitive. They're all friends. They share ideas. Yeah, she summed it up. Let me redeem myself, Lily Bell Mead. Yeah, exactly. Uh. One more question, and I asked before and I'm gonna ask again. I know, like I said, I was a big fan of Beer Tavia. Do we have anything like that coming up and the horizon again for genesee county it's been it's bear Tavia on this year or no, there's no bear tavias. We're throwing our own in October. October feet. Yeah, that's about it. Oh, wait, hot, so we got we got two festivals. October fest is September ten in Jackson Square behind the Eli Fish. October fifteenth, you heard it first. We're throwing the WET hot festival. You can go to two simultaneous festivals, Saint Spot, one in Brooklyn, one in Batavia. Here we go. We're here with the folks from Eli Fish. What a great place. Check it out if you've never been there. And but me in New York grills flower city broadcast. We'll be back.

One thing. We're here at the flower city broadcast. We're not drinking budweiser, Bud light, lime lobats, Heineken or anything. We're drinking some of the finest Craft Beers on the planet. Uh, here at the Flower City Brew Press, at the Rochester Public Market, here in downtown Rochester we are. And listen, I have a friend of mine. I'm on this guy for five years, probably. Uh, just like me, started out drinking the Mackerel Beers. Now he's out here drinking some of the Best Craft Beers in the world. It's my good buddy, my homeboy, Barry know. So what's going on, burry? Hey, thanks, Matts, a pleasure, man, pleasures they having me out here. I'm having a good time to drinking different beers from different beer breweries. I love it, man. Now, how long have you been drinking beer? Berry? Man, we're going back to I would have to say it was born in so what kind of beers you gravitate towards? Like, like like? Do you like the sours? Do you like the the I P A s loggers? Like? What do you like? But usually I'm a light berry drinker. So usually when I go to uh, a microbrewery, I try to drink like a pilsner or just like a light larger or something like that. Some once in a while I'll do October fast, depending on how I feel, and I'll try to do an I P A, but maybe wondered, so I pas and that's my limit. All right, enough of this. You gotta need dirt on Matt. We don't. I have a lot of dirt, but we don't have enough time. Well, come on, you gotta have some. Come on. I knew Matt before he was in the navy. I knew Matt a very like. Gosh, that was back in the bad matt days. Right, yeah, oh, that's too funny. Well, I'm not. Okay, WHAT STAYS IN VEGAS? Listen, Berry and I have at a lot of beer, Pong and love. We've got a lot of beers in our time and those beers are horrible toll that we played with. That's why, that's why you swam build an anniversary or something like that. That's great. This guy's been in front of my for a long, long, long time. That's can you live here in Rochester? Yes, I do, yes, I do right now. Marry. How many beer festivals do you think you've been to? You know what Matt Truthfully, I think this might be my only third festival. I've ever been that before, to tell you the truth. Yeah, yeah, so I'm trying new things, though, because usually, usually, I know, she said Heineken earlier and use hide. He gets my goat Tocro. Actually, I really do being out here. I'm fortunately drink different things. That's why I like it, because I'm able to try a different, different type of beer. It's out here. Now. You have a front of yours here. I want to. I saw her sneaking and she's trying to hide. What's your name now, Laurie? Are you trying much of the crap heres out here too? I'm trying at the CIDERS. Oh, you're a CIDER person. All right enough, fair enough, I get that. I like you know, sighters are one of my favorites too. One of the things I love about this festival is that I'm a people watcher and there's one of everything here. I mean every single individual you ever thought of on this planet is here at this festival. So it's so much fun. Very true, very true. I'd have to agree with you. Well, last question. Out of all the Beers you've tried here today, what's your favorite one? If you, if you can recall? Oh, that's a tough one. I have to go with I went to rock grewery earlier when I first got here at uh they had like a larger there and I was like man, that larger stands out to me, you know, two hours later since I've been here at this brewery. So I might have to go back over there before I exit the building and try one more sample of that. We had that logger and next Tuesday or we're gonna be there next Thursday, Thursday at six o'clock, rock rock doing the grill. This live from rock brewing. Yeah, perhaps you just stop by, Barry. Maybe I will. You might, you might get an appearance by me. All right, all right, well, Barry, you know what. Always gonna see you, man, I will put him up to you. That's another story about put him up. Like I can't, can't the balls. So over here we're gonna run into the rest of match out here. That's my man. We're crawling B nuts. That's call them. What B nuts? Oh my God, this is a family. It's a family podcast. Here, grill less, we're at the flock, we're at the flower city brewer fest. Stay with us, we'll be right back prove this podcast. We're here at the public market the flowers three brewers fest, and I can't let Kyle from a big alice escape without me talking to him for a little bit. Kyle, are you doing, buddies? It's always good to see the man. I'm doing great drinking beer. It's always good, man. So I see you. What all the festivals, you're not in your downtown roster, pult mark, this is another big...

...one. How's the best of I've been for you today. It's been awesome that. The crowd here is Great. This is an awesome venue for for a beer festival, for sure. I think so too, man. That's the heart of the city. UH, big crowd. What are you serving today? Are are serving out today as far as your beer? So we got two beers today. We got our New York state fills, are hundred percent New York state ingredients, and our four Berry Sour. It's called Berry delight with strawberries, blueberries, blackberries and strawberries. That's a lot of berries. It has a lot of berries. It's a delight that apple. have to try one it met before I go. How's everything going on going for you in Geneva. It's going great. You know, summer is is summer in Geneva and we're on the wine trail and uh, you know, it's it's great partners the wine and beer this time of year. Absolutely. Now, as as far as the beer goes for you, are you still kind of is there a more popular beer right now during this summer hot season, or are you kind of still rotating the what you got on the menu? So we do pretty steady rotation. We got a few beers that we do year round and some seasonals. We try to mix in as many one offs as we can and uh, we're actually working right now on packing up a bunch of our barrel age beers. So we should have a study release coming kind of throughout this winter. Barrel age stuff. Awesome, awesome. And finally, one more question. Any big things happening at the brewery coming up soon? Big things happening at the brewery coming up soon. So we're actually hosting the New York state brewers associate x month. Some meeting for that. Uh, you know, we expect Labor to be a big weekend for us and uh, you know, the students come back at Hobart. You know students. We'll be dealing with that rush to awesome. Carl, you know I always love seeing you. Man. Remind the folks where they can find you. Uh, I'm sorry, on on on the website or your social how can we find so we're big ellis brewing dot com, social media. We're big ells brewing and big Ellis Brewing flx for the figure the man. You know what, Buddy, all right, love you, Matt Oh, you're right back. Girl those podcasts. We'll be right back, girl less. We're back at the Flower City Brew Fest. We're at Fifth Frame Brewing Company. You know, what I want to know is how you came up with fifth frame. What does that mean? Now we are here with John Mervin. That's a great question to start with, Jim. So how did you how did the name fit frame come up? Come to you? Fifth frame is a it's a bowling reference. So originally, out of the gate everyone, like all of us, we had everything. Everything bowling tied us all together. I mean I boss that was three years old. Other guys just had a lot of bowling influence of their life. So when you look at it, it's like beer. The beer frames don't as the fifth frame so if we were all at the lanes right now, radio social or L and M, and we were rolling, you know, it doesn't matter what you going. You had going into it that fifth frame. The lowest score buys the next round. So it's the beer frame. Got It. Well, Fifth Frame St Paul, Downtown Rochester. Number One, your beers are amazing, outstanding. You have a decent variety. Your sours are often to your heavily first hours phenomenal. Number two, your food. It's spectacular. Now we are a grilling and a craft beer podcast. We do with food and craft beer. You have the perfect marriage downtown. How did you come out? How did you come up with the whole concept? It was, I think it was, I don't know, lightning in a bottle, a lot of foresight. I feel really bad because we've got a lot of people high us that think that we're still boring. So so from a concept wise, I mean it's kind of like think about it in a couple of ways. You you read the space, you're paying, you're paying for the time sixty five. So you want a concept that kind of, you know, satisfies a program for the first half of the day. Coffee, food, you know, breakfast, Sandoz and and coffee program but then you want to carry it over, obviously, to the beer. So you know, food has always been in our blood. It's always been the jeanes at DNA beer. Obviously by the focus, you know, and you know that doing the boom booms that we that we we're known for. We've added to UH. You do oh lace now, which is basically we do a foemy with a shot of espresso in there and it's a whole thing. If you're if you're a letter Kenny Fan, you know what I'm talking about. Everything is better in L A. Yeah, so we're a craft beer and and we're a CRAF, a craft beer and a barbecue grilling podcast. Right. My deal is the grilling. Matt's is the beer. So when he shows up with fifth frame, bruise and and we have them in our studio and whatever, we love him. You should see the look on his face. He loves fifth frame. It's one of his favorite breweries on the earth. It's a very sweet words, very kind. I appreciate that. With that face, though, we gotta talk about that face. That is one handsome right there. I appreciate that. So one thing I love about fifth frame as they're on a beer as guys. If you guys are in line for fifth frame,...

...there's no more beer left. I mean, I'm being honest. That's where I wanted to talk about. As your beers are so good, people stead in line for empty boots because you was sold out so fast. How does that make you feel, that your beers are that popular? It's it's nice. I mean, you gotta come at it from a humble perspective, and I mean it's nice. It's you're you're making, you're making liquids and juice that people want and and you're getting respect for it. So I mean it's it warms the heart, and so it's it's really nice. Well, of course we're at the Flower City Brew Fest and you know, you know which breweries are the best when there's twenty, five or thirty people in line, right, I mean, and there's you know, there's a dozen of those here, but that's fifth frame is one of them. That's the truth. Fifth frame is up there and when you go there, there's a line and then when you go there back, the beer is gone. That tells you that people enjoy your product. Now, how long are you guys? But I remember one day I went down town, I worked down to him for a while and I was walking around and I saw fifth frame that I was like, Oh man, I remember this. You should be something else. How long have you guys been at in St Paul Location? This year two is the year of the fifth, so we're gonna be celebrating our fifth anniversary in December. Excellent, excellent. Now, what do you think to this thing? I know you guys do the bath bombs and all that stuff. Are the bath bombs your top line right now? Bath bombs, pay bills, bath bombs? Uh, you know, it's because it's like slutty fruit juice, you know, creat great, great, you know, but it's like you said, you know, a little bit earlier. It's like it's nice to be able to walk into an establishment and not just be pigeonholed and do one or two different things when you're rocking sixteen different taps and you've got, you know, a cadre of Uh, you know, smoothie s evenly fruit, a smoothie sours, got pastry stouts, you got your you got double stuff, triples, you know, hazies for days and then, you know, we we got three Luca side bulls that we're rocking uh, all of our crispies off of, and we're just we're gonna release something soon. We're working on a little little thing, but very longer centric and it's uh, it's kind of Nice because we can, you know, you can bring your mother, bring your friend, bring your sister too, and uh, and everyone's got different preferences, so we can kind of, you know, satisfy. It's it's all about hospitality. Like Day one you said about food and the beer. Hospitality has always been something that has been ingrained at US too. So being able to make people happy and serve, serve you what you want, like so when I can't tell you how many of those bath bombs we've we've consumed on Gril less and loved, absolutely, loved every one of them. Absolutely. I'm now listen, you are spectacular. Your your brewer spectacular and people want to learn more about your brewery or want to follow you. You have a website, you have on Instagram, you've any of that stuff? Oh yeah, we do the socials on the on the instant space. Uh, you know, fifth, fifth frame brewing on the face of space. You know, obviously fifth frame brewing co on facebook and our our website is a fifth, Fifth Frame Dot Dot Co. All Right, Matthew, we might have to wrap this up, buddy. I think so. Hey, pleasure talking to you and gentlemen, thank you so much. You're too kind to keep doing what you're doing. We love you. Thanks a lot. Grill. This podcast. Flower City Brew Fest. We'll be back in a little bit. Groll, this podcast. Jim Samon, Mett Wilson, Hey, we're here at Mortalis. There's seventy people in line here. This must be one of the Best Beers on the planet. I'll tell you what. The sours that you guys making, everything else you guys do are amazing. We're here with one of the guys from more tells. What's your name, sir? My name is Paul. Paul. Listen, I've been to more teals many times. It's a smaller joint, but you guys put all some great stuff there. Thank you so much, man. Really appreciate that. We really try super hard to bring something, uh, a little bit off the beaten path to what we do now. What do you do there? I'm the CEO. This is the thing was hiding old time. I loved you man with you over there. That's excellent. Normally, uh, you know I I try to do a little bit of talk time and stuff like that, for sure. So I'm one of the founders. No, I do love you guys, because one of the reasons why I did I tell this at the time. There's a lot of festivals, with a lot of gatherings, and you guys are very particular about which ones you guys attend, because you guys are so well loved and respective and your beers. Lines for your beers and they sell out. How do you guys come up with what you do and why do you think you're so popular? Um, a lot of I can't take all the credit. A lot of it came from Red Bull. Red Bulls started out with their viral guerilla marketing and we sort of followed their path. Early on, when we were starting out, I would brew a lot of beer, homebrews, with Dave, my partner, and we would just deliver these beers all over the city for free, no cost, just like red bull would deliver all their products to the x Gamers for free, no cost. All we wanted was a little feedback. By the time we opened up our doors, NAV on. We...

...had a nice line and a nice following, which is really huge. Uh. It's it's actually very fortuitous for us to be here at the market today because we are coming to the market, hopefully before the end of the yes, we are going into the there's a black lives matter building over there and that is going to be our future home. You're here first long for a long, long time. We plan on making this our home for a long time now. We UH grills podcast, is a craft beer and brewing and I do the barbecue and the grilling and and Matt, it's his job to supply the various Craft Beers, beers that we uh broadcast live from the Salmon ranch broadcast studio out in New Orleans County. And all the time he's all excited because he goes to mark Tallis more Tallis with his with his wife, and he comes back with these awesome sours which we love, and it's just like you should see the look on his face when he goes to Martell US every time. He's so excited about it. And then we review them and and they're always awesome. Yeah, UH, normally we hate we hate looking at reviews normally because it's uh, every one of these cans has a little piece of us out there and uh, it's hard to take criticism sometimes, but it also makes your product better and better and better. So we definitely listened to that criticism. We listened to the good reviews as well as the bad reviews, and we take it all in and try to make a better product. So listen, you should be proud of what you accomplish at Martelis as as I was telling Jimmy, for there were, there's a there's a there's a bunch of prepperers, now that I've exploded, since since the whole two thousand, I guess right, and I'm sure you know that. And your brewery is still on the tip of everyone's tongues because what you do is so unique and so different and so flavorful. I went there a few weeks ago. I have a beer slushy. It was ridiculous. I go there, I go they're kind of incognitant. I don't I try to draw out of touch to myself. I just try to go there and try stuff and sneak out with something. But you guys do something. Now we know who you are. So now hearing on me in trouble. But the things that you that you guys make, and every time gym is right. Every time I bring it to the studio and we have it, it's like a party in our mouths every time. Thank you so much. Did you guys get to try any other very anniversary beers? That that's strawberry mind flare we released in the dark Serberus. I think I have the dark servers at home. Fantastic, you're holding on. I didn't. I didn't bring it. I didn't bring I didn't. Right, you just called me out, but that's also to be quiet. Did you guys get to try any one? We did that strawberry when I had it's insane. So if you got some chunkies in there, that's actually next least quick fun. I knew it. That is exactly what that is. And UH, sometimes it dissolves pretty well other times, you know, when you're dealing with food ingredients, like we put Um, we put pumpkin loaves in our beer. We put coffee cakes in our beer, like whole coffee cakes. You know, we've always found that the best way to achieve the flavors that you're looking for is to use the actual items. No, matter the cost, no matter the complexity, no matter the challenge behind it, it is always the best way to get what you're looking for. Our starburst beer. Yeah, the guys hate that when they got unwrapped. You know what we would really like? We're pushing a hundred episodes of grilled us. So we're we've been around a couple of years and we've one of the things we love to do is grow to go to various breweries, set up our broadcast studio and do a live broadcaster. We would love the broadcast live from mortality. We love to have you. That sounds great. That sounds one in September. Septembers love. You heard it here in September and we'll do a live grill this right for mortality's great. Why don't you hit me up? I'll give you I'll give you my email offline and uh yeah, no problem. One more question. Now, when I go to Avon, there are two brewers that I stop at. It's more Talus and it's rising storm, and I know you guys have actually worked with right storm before and and right and and I am sitting here listening to the music plan and I see that you guys have a similar background and styles, because rising storm has their their beers damned after a lot of hip hop songs, and I see you guys with the jerseys on and playing hip hop. It's fantastic. Is there a lot of influenced there as well? Uh, yeah, I just sort of what I grew up with, man, I mean, you can't, you can't take it out of me. You know it is. It's in me. So, you know, city city born and raised. So somehow we wound up with the CEO of more Talus. We win, Matthew. No, I Guta said you guys, in my book there's a there's a few upper echelon of beers that I that I try. You guys are definitely at one of them. There's no question about...

...it. Means the world to us. We're just trying to create a really amazing experience for everybody here. So all right, we're at the this is grill list. We're at the Flower City Brew Fest. Well, they back. We're I forgot before we go. If people want to reach out to you that they want to learn more about your beers, do you have a facebook, website and the instagram? Gram is where it's at, baby. Uh, we got a huge following on instagram. Love to make it bigger. That's where all of our info is. So more talus brewing. We'll be right back. Well, this all right. We're back at the flower city brew freest. At least I got the name right this year and we're here with John R black, the guy that puts us all together. Congratulations, this is wonderful. Well, guys, thank you for being here. I appreciate it. You know, we made you say that name after you had quite a few beers. So that was the reason I'm catching him a little earlier in the best John this I was talking to a lot of people and people are very fustal because you've been doing this since the nineties. You've been at multiple locations, you've been at Uh Front your field, you've been at high falls, you've been here for the last six years. This is the most relatable. Some people think this is the best hustle of roster. How do you keep it so popular? You know, I think that, to start out with, that this venue is perfect. It's set up for sampling. You know, really the farmers would come in here on public market days and set their stulf up and we just throw the brewers where the farmers go and everybody comes up. It's perfect and I love the fact you know, I'm kind of a I love what's going on with the breweries along the finger legs and the rural settings. Love it, but I kind of think that breweries are kind of urban and I like having a festival in the city where people can uber to or walk to, very diverse crowd and we just keep trying really hard to make it better and better. You know, everybody we talked to here today, John said that this is a wonderful thing that you do and and you know, competition being one thing, but everybody getting together and all the thousand different types of beers here, this is just wonderful. I mean and Nick and they all love the fact that you put us together every year. This is the the beer fest here in Rochester every year. Thank thank you very much. Yeah, I mean what we try to do too. People who really care about craft beer want to come and talk to the brewers and we try to make sure that it's really special for guests to come in and attend the festival. But we really wanted to be fun for the brewers so that they don't send staff for the know, nothing wrong with the sales guys, but we want the brewers here and they do come and they have a great time. We make sure that we put them all together and they can commit together and just kind of have fun. So it works out pretty well. Now, John, I also want to mention this, because you mentioned this and you're absolutely correct. The fact that this is downtown Rochster, the fact that you're at the public market, the fact that this is accessible to pretty much anyone in the roster area. I think that's huge because if you wanted to take part in the brew festival, it's so easy to get here and it's one of the bigger ones in Rochester. So I think it's a very not only a great festival, but it's a significant and important one. Well, thank you. Yeah, you know, I'm a little UH biased here, but I agree. No, no, it's really it's great and it's fun and we got the pavilions and stuff. The Nice thing about this, this event too, is that it is pretty spread out. It doesn't feel like it's crowded, but it's not too spread out where you don't you know that there's some people here and everybody's having fun. Now we also, uh, we're earlier we were talking about going to roar bocks Um brewing dot com, where you can set up for being inside member and get emails to what's going on. So in case they're listening to this in a couple of days and they missed it, and then get on the list for next year. and Um, Matt and I wallowed inside The v I P section. I mean we you know the crackers and cheese and and you know the Great Beers that you're getting the V I P section. That was that was wonderful. You have a Jim. You bring up a good point, because the V I P cells out really fast. We really keep the numbers low and it really would then a couple of hours usually it's gone. You gotta be on that insider list. So you know when the tickets are gonna go for sale and jump out of right away. And we hope that the v I P experience is good. They get in an hour early, special little areas, some special beers and stuff and it's fun. Now, one of the things I've always liked about you, John, and I've mentioned this many times, I'll mention it again. It's it's so it just seems so inclusive. At this special it just seems everyone feels comfortable and it's happy to be here and everyone's welcome to try every beer and the brewers are happy and the pictures are happy and you put it in a place where you make it accessible to everybody. Are All those things important to you? Oh Yeah, for sure. I mean beer. Really, I look at beer and enjoying beer is a very social thing. Right, we're all here. The three of us are here with three thousand of our best friends. How many breweries are here tonight? We got, you know, vendors. Wise it's probably eighty and I think that I think about sixty of our breweries, but we got cider and we got some wineries and a few other smaller vendors. You know, it's really too bad that you guys are only on radio,...

...because I really wish that your listeners could see the shirt you're wearing. Jim has one with beer all over, and Matt, you couldn't Miss Mad at all. My wife has a sense of humor. UH At at my birthday right, uh, shirt with beer all over. You know, my wife calls me a buble. It's all good. Well, thank you very much for letting us come and talk to you know, everybody here. We've interviewed, I don't know, twenty different breweries and talk to people making food and, uh, you know the various types of folks here and and it's so much fun and this is a wonderful, uh festival here in New York. The weather is perfect, the mask are gone. You can't get any better than this. Well, we really appreciate what you guys do to keeping beer in front of mine. The show is great, it's very informative, it's fun and we appreciate you being here. Cheers, guys. Serus. I appreciate that. He's got a thick when we'll it's on her love, the man behind the flowers brewers festible right here at the public market downtown roster. He's been doing it forever. It's a great God, it's a great festival. I'm so happy to be here. Grill is, we'll be back. Stay with us. Well, Matthew, we've had another great grill list podcast live here at the flower city brewfest. John Ir love and his folks did a wonderful job here. This is great. There's three thousand people here, uh, sixty vendors at at least sixty breweries with some of the finest beers we sampled tonight. This is just an awesome event and you know, if, again, if you haven't, uh, you know about it, go to roarbrocks brewing DOT COM and sign up being insider. They'll send you emails and tell you when these festivals are and the roar box is a great place. Two locations, UH, here in Rochester and just a win. We'll be back here next year for sure. Jim. This is still the best, in opinion, broof festival in Rochester, hands down. Well, you get brewers that don't even go to the normal roof festivals to participate in this one, and there's a reason for that. RLA puts on a fantastic festival. The v I P section, as Jim was like more earlier, is the best. Yep, YOU'RE gonna get the food, the beers are this is amazing. That's always we we have a great time every every year, Jim. We do. And everybody likes the the a little bit of v I p. So just, you know, break out the moth out of your wallet or person and Get v I P nkets tickets next time and UM, coming up this Thursday we'll matt and I will be doing our podcast Girl List live at rock brewing in downtown Rochester at six o'clock. So if you want to stop buying and see the Great Matthew t Wilson, the tea stands for Ranna Sairis, uh, we'll be there right yes, we love doing the lives. It's one of our favorite things is being in the locations all the places that we get the beer from. And Uh, I think the tea stands are thirsty for him and myself or there will have some great beers well, have some great food. I think we'll have a great time. Don't miss one episode of the Grill as podcast. It's available on, I heartened, spotify and apple and sounder and wherever you get your podcasts. And Uh, grill this podcast. Dot Com right. And also we have special thanks to Senas Se uh for being our sponsor again. Great, great, great food, great fish, great seafood. The the encrusted Timo Russa Fish Sho mad a salmon was fantastic. We Love Sena Se and they have a whole bunch of recipes on their website at Senna see dot com. Send US see DOT com. Order up some fish. It's shipped all around the forty eight states, right to your house. Threats Uh, and you will love it. Send US see. All right, I think it's time for us to get out of here. Buddy it is. We'll be back next time for another episode. You guessed him grill. This S.

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