Grill This!
Grill This!

Episode · 1 year ago

The Flour City Brewers Fest

ABOUT THIS EPISODE

Matt and Jim visit the Flour City Brewers Festival and speak to some of the participating craft brewers. We also speak with the man himself, John Urlaub, asbout the sucess of the festival.

It's time to take your grilling skills to the next level. We will take you from grill disaster to grill master. So grab your tongues, your aprons and your pint glasses. Get ready to grill this with Matt Wilson and Jim Salmon. Well, I guess where we are. Are we in a proof festival? Yeah, we hire. We're at the rock city brew fest at the Public Market. Isn't just great? Look at all these people. It ISS jam packed here and we somehow got these visp pestles around our neck. Even know how we work that out. And, by the way, Jim Sammond here, along with the Great Matt Wilson, on Grill List. Now, I I got here about half an hour ago, so I've made one pass already. I've tried five stars, a hundred loggers and you know, I'm only drinking like a half in it. Yeah, I got you. So, yeah, so we got these great back. This is Batt Wilson and it's another road show for us. Now we're coming off of going to robots brewery and now we're at the event that robots put on. As the flower stay group was this is almost full capacity. It's really great today. It is. It's just there's people enjoying everything in there's every kind of craft beer that you could imagine and and who knew that there were this many craft breweries around the Rochester New York area? This is awesome. So we're right at the public market downtown Rochester. I les you walk. Just walked out of studio from my other job, Jim, but I just walked that, walked to took a cub right over here and there we go. Well, there's thousands of people here literally, and it's it's reasonable to it was like forty five dollars a check out and the IP, of course you and I have are seventy five, but it was. It's so cool. Yeah. So, so what are you tricking on right now? Actually? Well, I have a very sour from big ditch brewing actually, and we've tried some of the big ditch craft brewers on girl this over the years and sales managers over there. I happen to do his home inspection. So there's a connection there. Will get him and I grill this. It's pet test. So...

I'm looking at a big beer can wall right here. Shows you almost all the beers from all the thunders that are that are here and you can see it's filled up. So you can literally if this is if you're a person who's not tried craft beer, this is the event for you. Oh, absolutely. Now you and I got to get our pictures taken in front of those stylesand beer cans in Oh yeah, that's gonna happy. Right, yeah, that's gonna Happen. Well, Jim and I can do some more browsing. We'll be back in a moment. This is girl. This on I heart radio, spotify. Where you are to podcast, Jim. Should we seple some more? I think we should. We will be right back. Hey, Jim Samon with Matt Wilson's the girl this podcast. And I know what my buddy cry does. Chris Allry, Buddy, I'm doing fantastics. Good to see you, mat see it too. So how many beer fustivals have you been able to a send since this whole pandemic thing? This is my first one in two years. Last one was this one two years ago. The people, look at all the people. I mean it's it's so amazing. It's so good to see everybody out here again and and a beautiful night. Let's Fantastica what are you poring over here? So tonight we've got our October fest. Then we have a brand new IPA called Saber Tooth Tiger. So just came out. So now, if you could explain the flavor profile of Saber Tooth Tiger, what would you what would you said? So it's a new thing in style IPA, really low and bitterness. It's a it's a IPA, but base IPA is brewed with Asaka and Centra hops, some really nice tropical fruit notes and then the Sabro hops, double dry hops for those guys, gives a really nice herbal component to it. So what is Naked Dove's best beer? I mean, what do you want? What's the what's the most popular beer you guys have? So this time of year our October fest takes over as our number one selling beer. But other than that are amberrel actually is our number one seller throughout the year. Went bowing amber right quickly. Tell everybody where naked dove is. So we're in Canada. Wea Right on five hundred and twenty on the east side of town.

Let's look. Last question. Do you do Pumpkin Beers? That is one line that we have not crossed yet, but just all wants. Chris will be back over the later on. Well, I'm back here with Jim. Jim, we just got beers from a ronic way brewing. What are we trinking on right now? Well, it's called buried alive. It's a fruit sour explodes with blackberries, boys and berries and blueberries set a top, a pleasantly tart neck drop with an alcohol at four point nine. It's awesome. I love it. I think it's delicious. It's very drinkable some nice warm day. This, I think this goes perfect with it's kind of weather. Yeah, it's it's I mean some are still going. Let's not give up on it. Right, and sours are summer, so that's great. Around quite beer company, I'm guessing, is in Aronticoit. Yes, now this is one of the ones I have not visited yet. This is one of the First Beers I've had from wrong quick growing company, to be honest with you. Well, ironically, brewing companies at seven hundred and sixty five tightest avenue in Rochester and they have all kinds of beers and specialty is this great sour. So if you get a chance, stop in. We're at the Rock City Brook Prest, by the way, and they're one of the I don't know, hundred or eighty or whatever it is here. There's a ton of breweries there, buddy, and you can hear the live music in the background. It's like a big summer party right now. Yeah, Grill this boy I got. This is so cool. I mean, why aren't we millionaires by now? Because people haven't gone to spotify. I heartcom, where we get your podcast. Listen to girl thiscom and follow it and seek it out and do whatever else you do on social media. Come on, grill iscom. All right, we'll be back where in a sepple some more. Hey, we're here at Witchcraft Bruise, here at the Rock City broocast. Jim Salmon here along with Matt Wilson. The grilled, this podcast where every...

...week week grill something and we talk Craft Beers and whatever. We're here with Jesse Steeves. Tell us about this gator goose. This is a really, really good hey, I'm glad you like it. So it's a exact gator GOESA as a name. So it's a sports drink goza. I think with the name you can kind of imply which sports drink we may have used for trademark reasons. We can go ahead and we won't say it on the PODCAST. Yeah, we won't. We won't say it, but I think we kind of know what drink it is. But we just essentially took a base Goza and then we added forty five pounds of this sports drink to it. We kind of want to have a little fun. Figure it's going to be a hot day out here. People kind of want something that seems a little refreshing. And you know what's more refreshing? This sports shrinks and Beers. So our are there a Lectra lights of this beer? Also, say that again. Are there a electro lights to this beer? Also? Yeah, if we use it. So it's to see that it'll hydrate. You you know, they see Beers hydrating, but not this one now. But yeah, we so we had fun with it. We just kind of took a Goza base and there in a bunch of sports drink and kind of want to have something a little fun, maybe something that you won't see at every booth here. You know, some people might live it, some people might hate it. It is what it is. But we had fun making it. Well, we both tried it and we really like it. It's a Sour Ale with sports drink mix and it's seven five, seven point five percent alcohol and we love it because of that. So it's a win. Yeah. So, I mean our goes a base probably gave us around five percent. I typically when you fruit a Goza you add a bunch of fruit, but that has water in it, right. It dilutes it, so you kind of get a lower ABV. We added pure sugar from the sports drink. So it the yeast loved it. A date it up and gave us another few alcohol percentage points on that one. All right. So where is witchcraft? Where are we? People want to come and sit on and yere. So we're really small. Three barrel system, one thousand nine hundred Empire Boulevard.

So that's in Webster Baitsoun Plaza specifically. So we're kind of an unassuming spot, kind of tucked away into a plaza next to a few gyms in a pizzeria. But if you make your way out to us, once you get inside, you realize it's a really cool spot. We gotta indoor food truck and we got, I guess had three barrel systems. Are Really Small. Everything we're making his small scale, but we have fun with it and essentially don't distribute, with the exception of like one or two places. So really the only place you can find is coming into the brewery's us. What the stalk bothers sometimes? Yeah, absolutely, a road trip for grilled this. Oh, by the way, you can get grilled this on Iheart, spotify and wherever you get your podcast, right, Matthew let's rout, and also the severn res couble hooker shows a Bible. Now we're back soon. Roll this. Hey everybody, Jim Sammon, along with Matt Wilson. We're here at the Rock City brewfest at public market downtown Rochester. What a great event, packed with people all over the place. We're at the New York beer project both and we're here with and Elford. All right, ben what what is this all about? It so the two beers that we brought today is our West Coast Ipa and also our Vienna logger. So the Vienna logger is a more traditional style German logger. The West Coast is a little bit of a throwback to two thousand and five, two thousand and six. Whenever people are trying to get as much hops as possible into every beer. New York Beer project itself we have two locations, one in Buffalo one in Victor New York. We have a larger brewing system out in buffalo then we have a smaller one out here in Rochester. So how long have you been doing this? Personally, I have been. I was a home rower for about...

...nine years before I went pro then I was I've been a brewer for about five years. What do you love about this? I mean, you get up. Are you one of these people that you know when you go to work you don't work a day in your life? TYPE OF DEAL? Is that as a you're living a dreamer one. Yeah, for the most part. About five years ago I was working in insurance. So you know, I have no complaints at this point. What I like about is it's a combination of basically like cooking and science. So it's a nice combination, you know, using your brain and also using your ideas of how to make things taste good. So any problems with the supply chain and hops and stuff? I mean what's been going on with a virus over the past year and a half with you guys? Yeah, I mean it. There's definitely been some issues in terms of supply for our our raw materials. Our bigger brewing location out and buffalo has been hit a little bit harder than us here in Rochester because they're the ones that are reproducing our flagships and things like that. I usually do five to ten barrel one off, so it doesn't hurt me quite as much. So where are you local located here in Rochester. So we are in Victor, New York, so right outside of Rochester. Now do you guys do like the whole look, first apple here, there's outdoor music, the food trucks is all that stuff. Do you guys incorporate that with you're with your brewery? So our Brew House actually has a gigantic restaurant as well. So we have a massive restaurant location. That's also you know, then we brew all of our own beer as well. So it's a nice spots to stop by. That's been from the New York the beer project. This is great. Thank you for taking the time. I know you're busy. Will let you get back slowly. Cheers. Guys, look just so much. Juf Sam and Matt Wilson. Roll this all right. We're here...

...at what are you called the concession booth paracter Roxady Brooke. AST RIGHT DRINK NEW YORK Association. WHOOFS? All right, so whatso I see there's a bunch of cool things, your t shirts, hoodies. Now what sold the website throat New York York. Your was it about? Did you just play to us? Th Drink New York is the consumer facing campaign for the New York State Brewers Association. We are nonprofit organization that Supports The New York State Craft Beer Age, New York state craft your industry through legislative support, education, promotion, advocacy been we're here today just spreading the word, promoting our New York state craft beer APP, which is free and has a map of every brewery in the state and so on. Some sweet New York state craft beer gear. So there's Matt there's t shirts, hats, mugs, all kinds of cool stuff. Is Really Cool. So how Has New York State been as bars craft breweries and your opinion? Oh, I think we are easily one of where, I think personally, where the best craft beer stay in the country. We're actually number two in number of braries in the country, right behind California. There's over four hundred and eighty license braries in New York State. That's awesome. Well, thank you very much taking time out of your schedule. We appreciate that. Now just look up. Here we go. If you could tell everyone the website they can go to if they want to look up there permission and find the nearest craft brewers to them. Yes, if you want to find craft breweres and learn more about everything near stay craft beer. Visit ww dot think and why drink and wycom. All right, thank you so much. Jim's An and Matt Wilson Hair grow less while we right back. All right, we're back. This is grill as Jim Standon. Matt Wilson. Guess WHO WE HAVE MATT? Oh my God,...

...she's our frequent flyer, one of our best friends in our podcast. That we have in a puppet tour and a beer festible bigger. It's good world. I'm so excited to see these boys here this see you like the happiest verst in the world. How are you guys? So what do you think of this whole deal though? Rock city roofs amazing. Everyone's vibe is amazing, the music's jam in, the beers flowing like. I love the set up. You know, I'm sitting here dissect everything. It is so good all around and I just love it. I'm so happy to be here and see my God, it well, I'll tell you, I'll be honest. I ask you. Looked at the footage from your possible. You're my girlfik. You just very well. You are the first one that good at this year. How's it feel to be able to because you see the numbers are going to get a little bad of him and hold it? You may be, you know, things might be folding. You might have beat that, that time frame where we could have us as a pullin. Know that you've got it in this year. I can't even explain the feeling. I mean seriously, there's this big sense of relief, but then you know how I am like right back at it, but it's so good to know that we did it. Everyone has wonderful feedback. We brought in twelve hundred people. Like I'm still blown away the the love, the beer flow. We had some of the top borees in the seat. They're like it was a it's just amazing. It's amazing, amazing, amazing. Thank you. Thank you, Ka. I just love you guys so much. You know, mad I was just doing a little senses here and there's about fifty percent girls here. Oh, I know, they've all been stobbing. I have my drink like a girl swag going here, like my God, I love your shirt. I'm like no, I love you and we've been talking and passing cars and I'm just just love this of it. Now, Jim and I both were very said I couldn't make it to the yours because I had my daughter's graduation party. So I'm very sad, but Jim and I made,...

...we did a promise. Will be there for next one. We promise. May Be sewing your barbecue. Yes, we can do that. I promise you. I will do that right. I am going to be trying to do like a like that really like to do. I like the barbecue. Are we serious right now? Do I like it? Do you remember our first meet? Do you remember? I couldn't talk during remember, because I was smacking my lips on that rib yea, and man, I'm looking at you like you're not gonna eat all of that out. You want to be honest? I like so. I'm when I first met Jim, I already liked him then when he fled me. I like to be before, because he who meets too. Oh, this is great. where? At the Rock City, Brook prest at the Public Market Downtown Rochester. Jim Sammon, Matt Wilson and our best friend on grill this, Kelly, you'll boiled drink like a girl. Thank you. Thank you. Before I go, Kelly, so far out of all the beers you've tried, you normally you're noman asking wish one was your top five? How about that? HMM, top ten. This is im say. I'm not going to name tops, but I will say there's a and you guys are going to take this is crazy. It's a CIDER. Did you try the CIDER smoothie like more Talis has, but insider version tried that. We'll have to check that out. That's right over here. Did you know this existence? No, I didn't till today, all right, and that is embark M Bark cidery. So check them out. It's insane. They're taking in turning. This is one of their first ones. They've done too then in travel. Go before that, Dude. It's solid and they're just going to make it better and better. To go and joy that boy. All right, we're on it. All right. Thank you, Kelly. It's Jim Sinnett, Wilson Groll, this will be right back. That all right. Matt Wilson and Jim Samon and...

...what's your name? Sir Kadan Davis. All right here. Know, where are you from? Where you work? Who Do you work with? In Bark past sider works and Williamson New York. So what are we sampling today? So you're going to get like twenty drops of very nice. All right, really awfully so. So this is like a hears, like a let's make it work to a CIDER smoothie. Yeah, absolutely, CIDER smoothie, boys, marry blackberry and Raspberry. Very nice. Look how thick that is. Give it a try right here. Oh yeah, he's tipping it. Oh my God, look at them. That is insane, my friend. That's insane. One's going so well. We're very, very patient here on Grill List and we're waiting. We're at MBAR CRAFT CIDER works, right here at the Rock City brokest Jim's Hannon, along with Matt Wilson. You can get the grill this podcast on, Iheart, spotify and wherever. And while he's pouring. Keep going and wherever you get your podcast, this is great. Hey, Jim's annon, along with Matt Wilson, were at the Rock City Brew Fest on at the Public Market and we're hair with the godfather of crap rowing, Rochester, John Airline by buddy. Hey, thanks for coming, guys, we appreciate that. I couldn't miss this. This is one of the best festivals I've been to. I've told you that I've come to one of your first ones here. Used to do it in the area, work out from city in those bars would be back in the day and in the high balls area, and now you're out here at the public market. This is still one of the biggest, one of the best proof festivals in the city. How are you managed to keep getting the interests to getting and you sold down immediately in these hut how do you spark so much interested in his festivals? You know, honestly, and you guys are here, you...

...can look around and see it. First of all, the market is built for a tasting event. It is just a perfect spot. It's right in the city, it's easy to get you lots of parking, but honestly, there's so many new breweries and cramp. Beer is still increasing demand and people are just really into it. They love the festivals and I can tell you from our standpoint we always take a long term attitude, making sure the lines aren't too long. Why are you rushrooms? All the important things with the festival, good food and people just want to come back every year. So we're really, really lucky and we're great to really, really happy to be at the market now. You didn't have this last year, right, and this year, I mean all the things going on with the virus and whatever. It's well attended and and you know I mean you're really hammering at it. It's great. Yeah, we kept the attendance down a little this year just to be safe, and the Nice thing is it's an outdoor event, so we feel pretty safe about and we're following all the guidelines and stuff. But I think people are real happy to get back to form a little bit of normalcy and it's fun specially at a beer fest. I will say this is Jim early or when you walk it or even though it's a scale out of event, it does have that normal feel. You're outside, you're mingling, you see all these great broo vendors and beer makers. Now the question I want to ask you is you see how covid is kind of ramping up again and things again. Are you nervous about what's going to happen in the future? Are you still it's going to go full speed to have what what you're doing? Well, you know, we're going to whatever happens, happens. Nobody knows the future. We always remain very optimistic. You know, if we have to mask again, will mask again. Will do whatever it takes to get past this. But I don't see us closing businesses down. At least I don't see it. You know, things could change, but right now they keeps open. Whatever guidelines they give his will follow them and just keep trudging along till we get past us. You know, Matt and I've been here for a couple hours and we've had some of the amazing beers, all kinds of different things, but we're about to go there and get my favorite beer, which, of course, is rouer box of Scott jail. So thank you so much, buddy. Appreciate Jim, you're a man...

...of good taste. So, John, one last question I want to ask you. What about this festival will stand out? This year because, like you said, you had to scale it down, you have to do a couple things, have to cut some curbs to make it work this year. So what's going to make the stand out the comparison with to all the other vessels you've done all over the years? Well, honestly, Matt, that's a great question, you know. To me the first thing it comes to line is just we did it and honestly, even a week ago, as things were starting to not look so good, we weren't so sure and we had different plans in the beginning, but we about two months ago, eather, let's just do the normal one, a little bit smaller but the same way, and the fact that we pulled it off is a great thing. And next year big and better than ever. And might I be so brave as to say, next year, when the VIP tickets come out, get on that right away. That was a quick cello. I'm very impressed John. Once again, fantastic job. I always love coming as Brew Festivals and obviously will see you soon, I'm pretty sure. Yeah, it sounds great, guys. Thanks for being here and enjoy the rest of the fast. Jim Salmon, Matt Wilson, this is the grill this podcast growing craft brew. We're at the Rock Sidy Brew Fest Right here at the Public Market Downtown Rochester. Will be back a little bit. Hey, everybody, jims Hammond and Matt Wilson, guess where we are? Y Up, we're still at the Rock City broomfest downtown Rochester, New York, at the public market and we're here at the lake drum table and we're with Louie Louie, who were pleasing to meet Your Mountain Super I. I. We've been doing a lot of Craft Beers and we love the Craft Beers. The cool thing that we see what you do with cider. Can you tell us about what you're doing with the CIDER here? Really? So this is a totsy spruce cider. So in the process of fermentation we actually took some of spruce tips and added that to our fermentation to really give it a nice spruce flavor and background and then when you drink it's nice and clean and not too much residual sugar and...

...just finishes on the Palette Really, really nice with that pine finish. Now, do you use a particular kind of apple or what do I mean? What? How do you make that decision. So typically for our apples it comes on basically what we're looking for. We'll, you will try the juice at the apples and kind of think what it's going to taste like after fermentation. For this specific cider we use, I'd a red apples and they just are really nice and compliment the flavor of the pine really well. So how long does it take from the time that you get the apple juice or squish it or whatever you do there, until it becomes clider? It really depends on what the end goal is. If we want just a nice, simple, clean cider, you know, we could typically crank one of those oute a month and a half. Something that we're trying to really develop flavors and stuff into, you know, will slow down to the fermentation and let it go a little bit longer. So of course I want to ask you is what made you want us, you know, because your Brew Beers already. What made you want to do cliders also? So we kind of just want to stick out and be a little bit different from everybody else said at the end of the day, and we really feel like we do our cider making very well. So we're going to try to keep that bad it. We're having a Tulsa Spruce cider from like drum it to five point nine alcohol. It's excellent. Thank you for taking the time little we appreciate absolutely. Thank you very much each other. So evening. All Right, Matt Wilson, Jim Salmon grow this will be right back. All rights. Ben Wilson here with the girl this podcast and I'm here with OSP CIDER works. Now we're at the flower free profess. The thing that I love about this, as you guys are all women. So in a male Donner Field Husle, that's a gill. Have a product out here in the proofess for everyone to try and see. Women killed it right now. It's really great. The owner of this company is female. She's a single proprietor. She's filled this company...

...for five years and she like pries uself and hiring that ass women to like own our product. It's really great. We fit in. We roll with the punches in this mail dominant industry. Yeah, so what made you want to get into this industry? I mean I just genuinely have a love for craft here and I was a tourism major, so like the hospitality part of it from a customer standpoint and then I got into cider based off of police, based off the owner of this company. So so what another question one asked as a whole. hows industry been towards you, as there the been cooler? You have some challenges? or I mean, yeah, like we I mean, all in all the industry has been fair to us. I think it's because we we come in hard, hated and strong, like we come in in Selpha's, and we're not trying to like trying to get pushed around at all. But I you know, I have seen those challenges within other females in this industry, is bartenders and his owners. But it's coming around, it really is. And this, this city, Rochester, like this is a family. This whole industry is a family. So that was your last how us New York stick to to you overall? That's because I know for craft brewers at people love this date because they're very good for craft brewers. So for you, how is the state treated you state? It's been great. I mean, honestly, it was tough with the mandates and all of that, but we work through it, you know, just like everybody else did, and I think that would like with the change of how people go out and how people patron breweries of actually had like a up an uprising sales and all of that. Last question as far as this hold pandemicals, because obviously there was an issue with the pandemic. The things kind of open back up and now we see things maybe going on in a bad direction. How has it been for you? It's been good for us. So for us O, our main brewery is in Livingston County, which is a more rural community in New York state, so we haven't been hit so hard,...

...but our buffalo location has had a completely different situation. So, you know, we're literally just roll with the bunches. We'll see what happens. We just got it, just got a roll of it this well, I preach your topic of Muscroll. This podcast will talk to you suit well. Okay, Jim Sammon and Matt Weilson, here's all last interview of the night at the rocks city brew fast here at the Public Market Downtown Rochester, New York. All Right, Matt, who we with now? This is my buddy nick. He's worth the rock brewing. I'm known nick for a few years more. You you know, I tell you how much local half our service industry. I was a part of it myself, so is my buddy nick nick. What is going on, man? Well, since you're here, everything good, man, everything good. It's always it's great to see Soo. So what is it? So, number one, what do we have today here at the fallerty proofest? All right, so, the new two normal beers that we brought. We brought our scrumtrelescent calls and are Super Tasty and surprisingly light sworts beer. But what what we want to give you right now is our ten year anniversary barrel aged imperial stown. Now, so tell us what makes us ten number one? Ten years a long time. So that's great. Where is special? What's witch stands out about this beer? Well, it was a huge beer. took a long it took it took a while to make. It was a very intensive brewing process. We aged it for a very long time and a lot of luck involved to it came out really well. So all right, well, Jim, I'm gonna try this right now. There, here we go, live on grill this let Jim, here we go. That is insane. God, that's awesome. That is delicious. Dude it yes, I'M gonna go right to sleep. This is excellent. This is one of the better was up out of...

...the evening. This is fantastic. You make me blost me. So if everyone wants to come see you, gentlemen, where's your location working? They find you, what do you do? Let everyone know? Well, Shit, we're right down the street, Fifty six South Union Street, rock brewing. Yeah, I don't want to stay it. We still get a few of these left. We got a bunch of rotating beers on tab that we all make an house. We tell yousome. Now, when we first walked over here, all three of these guys were making a lot of noise, let's say, if we can get him to do it again. All Right, guys, I'm a coming to count three ready. One, two, three, rock bowing, Matt Elson, Jim Salmon here, and this is the end of the Rock City Group. Jeff, I had something so much fun. I want on the road doing these things. Will do one another. One suit. Yep, you can get the grill as podcast on Iheart, on spotify and wherever you get your podcast. Do you know that follow us? Go directly behind us or however the hell that all work? You know we're on it. We're all where, everywhere, and we're out and we'll talk to him next time. Girl, this Matt Wilson, Jip Salmon will see you. Look Sun.

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