Grill This!
Grill This!

Episode 58 · 3 months ago

Live From Roc Brewing Co

ABOUT THIS EPISODE

Roc Brewing has been serving the Rochester community for over a decade and continues to transcend the constant evolution of craft beer to be a pillar in the community. Jim and Matt Sample some of Roc Brewing's amazing liquid and speak with Co-founder Chris Spinelli and Head Brewer Nick Mesrobian. The place was hopping while we were there so we apologize for the crowd noise.  

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 approns and your pint glasses. Get ready to grill this with Matt Wilson and Jim Sam Hey, everybody, welcome to grill list. Jim Sammon here, along with the Great One, Mr Matthew t Wilson, and the tea stands for. We're gonna have a great time. I'm excited. So we're in the place that I wanted to come to you for a while. I know the guys who love this join the Great Gentleman, and I've had your beer, I don't know a thousand times. So I've been one of the stop this place for a long time and we're sitting here right now. We are. We're at rock brewing company, Fifty six South Union street in Rochester, New York. are a wonderful place if even the little things. Plenty of off road park games, you know, all kinds of great things, and we're gonna try some of the finest beers in New York state, which means in the world. And Uh, we have the owner and the founder of rock brewing with us. Please welcome Chris Spanelli. Good morning, good afternoon. Thanks, thanks for having me. I appreciate it. Thanks for a lotting US come edge. What are all these people doing? They're having a great time drinking the finest craft. are at a planet. It's wonderful here. Well, thank you. Yeah, so tonight we uh, we have a local customer, friend Game Army, set up his rock row. Uh. It's an entrepreneur meet up and I just went to local creatives trying to get together and see what else they can do for the city. That's great. That's terrific. The cool thing is I'll see you right here and I'm looking straight ahead at all those tanks. Skill of some two legness spirit. How many of those news you guys? So we currently have six fermenters and too bright tanks and we got a new laudering tank coming in, uh, sometime in October. So we're really excited about that and keep pumping out here for everyone. That's that's wonderful. Now now, Chris, start at the beginning and and and give us the story. Is this the original location of rock brewing? So this is the original location. So when we started we were only six hundred square foot tap room and Twenty d square feet for the whole building. Um. And then during Covid we ultimately took over the entire building and partnered up with apolex memory out of Dundee, and so now we have twenty square foot tap room and about seventy square feet. So so you doubled your size and then something right, and that's that's wonderful. So where we're sitting right now and next to the front window was where the original party brewing Yah. So we're on the original side of the original tap rooms room. That's how many years have you been doing this? So we just celebrated eleven years. That tested because we asked the tough questions here, right, Matt, when did you eleven years ago, when you opened, when did you first know that it was gonna work, gonna be permit and and and what was that like back then? You know, it's it's greatly the thing. So, uh, in May of two thousand and nine, my mother, patty, bought a friend and I a homebrew kit. That started off this whole entire fun adventure that we're on and we've kind of fell in love with it. And then two years later, we opened up the doors here and it's been a long journey and we're still on it and it's exciting. You know, I'm I feel like we've become a big part of the craft beer community and we've had great support from all the local birds, I mean especially general up the roar box help me countless times over the year. And now, you know, we're one of these like staple breweries here, and so you know, it's it's ever changing. The industry is so different from when we opened with about forty buries in New York states about five four now. Uh. So you know, we're just we just keep moving along and keep trying to celebrate and and promote this industry. Well, of course, for you, I know, early on forks up all your brewers. Next, I've had hit that a bar that unfortunates a lot with us. Top of Alice. Bars like that helped introduced craft period to lots too, and that was kind of I saw that brewery, I got a barrow come here and then I saw a craft brewer. It's got a towers from there. Do you think craft beer bars I've got helped watch the businesses, all the craft brewers here, a watching you. Yeah, I mean it's it's very unique experience. Obviously love tap mellet you know, my original business partner and I used to do a bunch of meetings there when we were getting started. Some of our first tastings were there. Uh. It definitely helped create some of this meeting and really introduced people to Great Craft Geer Uh, you know. And also places like genesee brewhouse have done so much for us. They've always been very open to us, helped us out, Um, and there's a very unique community here in rocks here and the brews really have helped each other and there were so many great craft geer bars and I know things chains and and like. Definitely challenging times for everyone, but you know, definitely we...

...have a unique community here and we're lucky to have that's a little so who comes up with the names of all these beers? I Love Them. I got a list of them here somewhere. We'll go over at all, but it's it's uh, it's pretty unique. Who comes up with that stuff. So we have one rule here. Uh, you have to ask Patty. If you're not willing to ask Patty, you can't have it. Patty's my mom in business, partnerself. Put you go. A number of people come up with them, uh Nick and the rest of our Prin team, Connor UH and Tim Uh. They all work together and we kind of come up with names and see what what steaks what doesn't Um. Well, yeah, it's definitely a fun, fun kind of play on words. Awesome. Raising some Hellie's weekend speedo. I don't that's a sour like we love sell we love spos. Yeah, well, I got we I got. We've been speedo for you guys to try it. Okay. So, Logarithm Logger, uh, Louisville, Chugar. He's a great name, great names for Wonderful Beers, and all the informations on your website to at. I should have rocked up exact I guess. And Yeah, that's rock brewing code DOT COM. As much as I try to write everything down, you know. UH, yeah, I'm terrible with enough. So, Um, a lot of kraft breweries, uh, will do food trucks or some of them have, you know, in house kitchens and whatever. I think the name Fingerlekes weenery is wonderful. I think that's that's really cool. How'd that happen? Um, so you know, we got connected with finery out of Um country when, uh, may have two thousand nineteen and we were looking to expand and we needed the food option and we got connected through actually one of my dad's former students, and we just kind of hit it off and it seems like the right time and the right move for us that really take over earned this whole entire building at food because at the end of the day, we we sound experience it, you know, we know what our beer is and we love it and we're great. It's we're proud of it. But like, at the end of the day, you need more than that to just hit people. Come in and really experience what you're what you're telling you, especially with all the great local breweries that we have. Should speaking of brewer. Yeah, are we first? Yeah, absolutely. All Right, Chris, I think it's side for us. All right, heick out the first one you want. Well, the way, girl, those couple fight on spotify, ion art, wherever you get your podcasts. We're also at girl this podcast dot com, looking for a new site to go see our stuff. That uh, like you said that the settle lest a Coupley so volume once and two other website as well. Might also on the Youtube Shadow and we're also on facebook and now instagram. So world this podcast, wherever you were. And the website is a wonderful website. You can read of about all of our sponsors here on the homieu on the homy pair of clinic. Yet I know the WHAM buildings right over here. OUR SPONSORS SENNA SEE FOODS LL C out of Washington state, fresh Alaskan, fresh fist food, sent all around the forty nine states and they sent us, remember that that salmon we had and was awesome. Rich and Senate Wheeler. They own sennasee foods and it. Just check out the website. It's UH, WEFT SENNA C DOT COM. That's S E A, S E N A, s e a Dot Com. We gotta have a ton twister there, but this is the best fish you'll ever have in your life. So order some of it up. They have some great, you know, packages and whatever again, UH SC N A, s e a dot com, sennessee dot com. And H Our folks tipsy light company, they make that. UH, there's one right in front of Chris there. That's that's that's the grill light of your dreams. Like how many times you can't see inside you, that you can't see your steak at night. Right, Matthew, fallen Charles, you want at all? That is a great invention there and we use them at the Salmon ranch. H Matthew uses him on his group. Forty grills you have now. So check this out. TIPSY LIGHTS DOT COM. That's tipsy lights dot Com and uh, welcome aboard to tipsy lights. And of course, The New York State Craft Brewers Association, Paulon and his cruise. We go to those festivals, we do the grill list. We have so much fun and and every time there's one added on. He's up to what would you say, Chris, five hundred four or something there in New York. Roughly, UH, every day they pick month. Today I'm actually on the board with West Central Board number and fall and the team does there. It's amazing...

...and brilliant built this craft beer community. Thank New York. Drink New York is the website where all the festivals are. Matt and I are had enough. The Syracuse coming up in at November nineteeth, November night teeth and uh, and then somebody said we're going to Harlem. They are doing big fun. So there's any excuse for a road trip. So thanks to all they find sponsors of Grill List podcast. All right, so what are we drinking here? What is this? This is actually one of my favorite beers. It is our smash Pilsner, or single malt, single hot pilsner. Be Bohemian Uh Mall Pilsen, mall and check the Sauce House simple, easy, clean, Berry, light, summer prisp beer for summertime. Now it's a great just drinking beer. All right, let's try it out. Well, that's delicious. A little bit of ex serial little tads the hips three years my rejust can this off. So I was telling himself, and it's almost talking to will cleveland. Also of a BOOT BUSTER FOR UM. It seems like a lot of the brewers go. They're going back and forwards, like pills, news and lotteries. For that more clean and Cristal case. I guess those are a little bit more difficult to do than that sours and like the pastry stallats of all that stuff, because I didn't srow more hops to grow more other stuff at you. But you can't really really hide behind you did at the time. You can't hide anything here. If you screw up, it comes down, you know. That's where the difficulty comes in. And this is very clean, very christal. Like you said, you did those little notes of those little hints of the spice. Yeah, that's it's it's it's perfect. This is called smash pills. It's a five point eight. Uh and UH. I love the Canard, Matthew is. There's a guy with a giant sledge hammer. That's me, that is you. It's a little bit of Donkey Cong in the background. Now, now, because I know all this can heart has h has some kind of meaning, right, I mean and and so the guys, the guy smashing is wearing a hat with a p on it. Sil Okay, all right, if we remember donkey colong, the back of the day, drum, that's kind of slick, the burials, the things from dunking in the duck film, the girls. That's great play. I think. The game for hours as yeah, this is as far as your beer do you would just say you specialize in a sitting time of beer or Drinkin a bronze. I'll try, little grew gay. So honestly, as you know, Nick, are our great brewer. Hebrew um good dude. He's great. Um, he really does a lot of different things and we are always open to trying new things. Um, it's kind of our focus, especially for the tap room, is to have something crispy, uh, like the smash pills. They're raising some Hellas, uh, the logarithm. Then we always want to have like some of our more traditional like the wolf ask double I pa is our fast like okay, so big double I pa. That one of we we have pluff boy, our New England style I P A, and then we try to keep a sour on it all the time. So we try to stick in that kind of level. But we we kind of rotate all the time, uh, trying new things, seeing what people like. But you know, it's it's it's kind of let's have some fun and we've let our staff get involved. Like we have a new beer called guilt the thriat coming out and it's a first. Staff members dat up uh, uh five alive, and so we did uh at Dun fogger for that and we just kind of memory of him. That's so, did you? You didn't wake up one day and just say I'm gonna be a craft brewer right, what did you do before. God, yeah, Um, I was. I went to school for Economics, I started economics are I te got my Amba there. I was working in the financial world. Thought that I'M gonna take it all over and be, you know, the next the next big guy in wall state. Realized that brother wasn't for me, uh, and had a job lined up in New York City. And it came home and my mom bought us the home brow kit and I was like, you know, I'd rather stayed here, I'd rather be a part of my city I've grown up, I love and we went forward with trying to build burry and here we are as well, eleven years later. What was the first bury you made? You Remember? So, the first year we did UM, one of the brew kits. It was like a PAL al. Uh, you know, the Basic Mr Brew Kits, you know, Mr Yeah, yeah, and so like we did one of those and it was a Pale Ale and it turned out great. It was fun. It was a unique experience and we went from, you know, Brown once a week to twice a week, taking over my parents house and and ultimately, uh, I'd like to say that...

...with that first brew I wasn't like, Oh, we can do something with this, but I kind of did. You know. We went I went to school for Economics and there was a market for when we opened up. There are only fifties in America. They're currently ten thousand berries and it's exploded. Yeah, that's that's a that's a wonderful story, Um and, and I hate to I hate to turn the tide of the discussion, but in April of two thousand and twenty, you opened the door and you walk in. You were the only person in here. I mean, how what was that whole thing like in comparison to us, say, like what now, where we almost have a full house? And so you said you went from that to this. How was that, Hark, what was that like? So, obviously sat patty's Day, because we're right up from east and Alexander Right, it's traditionally. It was a very busy day for us. Um, it was right then that everyone had the first couple of cases of covid and we were anxious. You know us, we knew we knew some of the people we were first, uh finger actually, who partly screwed up infected, and so all of a sudden we found ourselves we got to shut down and we were in the process of starting the expansion and the about a week there, my contractor walked in and says, so, can I tear down this wall? Uh. So we went for it. So we got very lucky and leg but it was very ear the timing was perfectly yeah, yeah, but it was just the three of us. It was nick, myself and our friend Tim, just hanging out doing prowlers ago, trying to figure out, like, where is the World gonna go in the next couple of months? Our Assistant, herd, had gone to New Zealand to do harverest for a winery and got stuck there and while they were trying to figure out how to get her home, and it was it was very surreal, but we were very fortunate to have a small team here took there of each other and in kind of stare. Well, I remember seeing some of your beer and like some people were doing like virtual uh festivals, virtual proper festivals, and I know they reached out to all all the brewers out it's teaming kids and being a people. A few of those, I was gonna say, all detrimential was that those kind of virtual festivals and also that the beard of gold all detrimentials got to to succeeded and staying a lot these low counting. You know, it was definitely a big part of it. Um, we were we did a few of them. We did a couple of private brands where we did like a beer and beer cocktail Um, and we just kept trying everything. We tried to make sure that the doors would stay open. Uh. We were very fortunate that the finderal government did a lot of plans with popp, the idle loans, Um, we name it. There was a lot of support and we're so fortunate. Obviously there's still a need for actually more of it. I know a lot of places are still struggling to come back because not everyone came back. There's a lot of customers that just don't go out anymore. It's still uncomfortable and still trying to figure out our way back to a new normal. Um. But we were very fortunate to take a minute of all the different programs at the state, the city, the federal pad for us and uh, just keeping important. Well, you wouldn't know it today because there's a hundred or something people in here. It's just wonderful. They're all having a great time. You know, to fries. One of those. They are like spiced up, and there's Garla con. I mean those are awesome. Those are our chilly oil fries. They are probably the favorite of the staff back and then the deep fried cheeze girds are my favorite. UH, they're I wanted you not to drive because they will be back all the time. I haven't open open one of them. Hold on, I know, right, quickly. Those are wonderful. That's a little hut road. I know I have like I only thot step not to give them to me. That's one of the parks taking this girl us on the road. You know, that's really sleep good most of this podcast. Yeah, yeah, well, as as my good friend Dan Jones says, never trust the skinny Brown skinny shot. Yeah, that is really good. So talk to us about the whole supply chain stuff. I mean, is that still a challenge today getting everything you need, or is it starting to get better? Or is it really better? It's still all over the place. So you know, there's a major CEO two shortage in in the CONCLA. You know, we've been very fortunate so far that we haven't been affected. I mean we have seen a price increase, but it hasn't been...

...significant, but I know we'res across the country that have closed because they can't get c o two anymore. and Uh cans were impossible yet for a while. Um, if you're trying to open a brewery right now, getting equipment is so hard to get. Uh Stainless Steel Tags, uh cardboards went up by two three times. You know, we've seen three or four price increases this year from our multipliers and house players. Can we get it? Like? We understand that that's just the reality. But yeah, everyone's been hit. I mean the biggest one we struggled with for a while there because there's a major shortage of truck drives. At one point you couldn't even get people to just bring you the stuff that you fired bought. So it's now I know what met Matt loves. His job on this podcast is to bring the beer. Mine is to do Cook breaskets and reds and stuff. So it works out perfectly perfect. So I'm not sure who pays more. I think maybe he pays more, but it wos Ange. But he ages constantly bringing in rock bears that we try in Obocu. So we love ours. We love your view. Where are they available and and how did you get to that point? The question. So, Um, we we're gonna have a point to interesting journey over the years. Um. So we're in a number of bars and we're starting to get back into bars. UH, post covid it was hard. We had a lot of focus here. We'd haven not focus for sales up. We have a sales up now. So now I'm starting to penetrate back into all of the bars being there being taplines. But WHITEMANS has been a huge support of Whitemans has done a phenomenal job of making our products and a lot of New York citycraft per products available. So you can find we have three skews there. Music Have The web past double I P A, the logarithm and soon to be just all of our lockers would be on that stew and then a rotating stew. Some of the fun stuffing to do. So a lot of Plusson for you too as far as there. So I know when it comes to coy call brules there seems to be more of a mutual respect, uh, because everyone. I got a lot of the businesses and it gets very competitive. We're trying to outdrew or all shine would be the best and the biggest. I don't think everyone wants to be successful with this, but I see what everyone's kind of working the feathery, because we're like a brother sister in the techfoo. What what are you also allow? Yeah, and it's really something you need so that the industry it sound has this very tight knit family and like community. Um. And then there's Rochester. We we are very tight knit at actually, uh, myself and a couple of people, including nick or herber and Joe Blue Stas in Tennessee, helped kind of found what is the five d a pipers, which is nothing that special. It's just a bunch of birds didn't gather drinking and and and connecting and and so it's become something where we do so much together. We work on collaborations. If someone's missing, a hot delivery didn't come in that day and we have an extra box of hot we'll send it overtime. We shared peace. Uh gennessee opened up their labs for us for a number of years to help bring the quality of testing and and quality of beer to everyone. It's really so tightening to the point where I see a bred here every day. There if there's a day that a bird doesn't come through, I'd be surprised. Um. So, you know, we we went up to Albany for the New York State Bird Association conference and they were like, Oh, this is such a great community. And then there's Rochester. Those guys, watch out for them. They love each other way too much. Like. So, as as far as that, you love me, because all I'm always interested in the beer, like the bors and the olders and joy. What do your favorite obviously want? You'RE gonna say World Beers, that got baggers. She's closed to you. But what's your things out? What's your third style of beery? Simply put, I love waggers. I Love I love pilfners, loggers. Um, you know, outside of our our loggers, uh you know, Um, frequent on has done a couple of great, really great loggers. Bird light up the street at Strange Bird Um, Boston loggers still one of my all time favorites, working and logger. Um. But yeah, you're you're gonna hit win me over. I want a logger. Like if I'm out and I want, you know, the local beer, I'm gonna get the Jenny, uh, the Jenny pounders of the original Jenny. I don't want the Jenny Light, I want the Jenny. It gets the so what is in my hand right now? So we just canned off a small run of our halt Aass session I d a Um. We we sent some beers out to JDA. So we had a quick little run of that. But this has been uh in our as series. Uh. So we were gonna start off we had the TAS...

...still a lot of years. You know what's a bit seriously, the as, we really had the bad s I P A uh. We had to change the name because kid rocks sent us a cease and desist. Yeah, really, you know, he sent us the season desist because he has an American Badass beer company. So we got rid of the Badass I P A. Um. How in the world would he find that out? I feel bad for him because I'm sure he's lawyer has sent some interns and said look up, I'm untapped all the beer's name like this, and then send him like a fifty dollars, you know. But that's how yeah, that's how it goes, Um. But then we created our double IPA, which is the wolf ass, which is our number one seller, which I got trademarks. So I'm protected there. And then our triple ideas pig gas, and so we decided for our session I pa, we gotta do the half ass uh. That's how you got the half as. Now you you know I was gonna say. Matthew, you know I P as. You're not my thing. This is an awesome life being. This is really good. Take them up bees you might do your work. Tapu. Yeah, it's perfectly and it's it's again. It's a round five percent. That's very sitresing. That's a fleak. So with I PAS sometimes that hot bipe can be a little too much for people. This is not very smooth that. You Kid it. Are gonna cut it. You get grows away right. It's real. It's a really easy to get old place is perfect for someone like the US. It's the ride up. There's a low by plays, but if you can use them into this, I'm sure you coak is all they lost and like. That's the big thing with Nick's focus is on balance. You know, Um, you can do a lot of different things and you go crazy, little super bitter, but at the end of the day what makes a quality beer is the balance. You need. Taps and bitnerness. You knee tap them all, knee tap like the whole experience. Who Start to change, and that's really what we tried to get this. This is this is a wonder. I could do this all day long. They do. Oh my gosh, yeah, that's good. It's crisp, it's light. Gets lower of in this scheme of things, APD and and it's not still let slipper see taste to it. Yep, it's still there. I guess that you get that light note of the hops about the bitterness, but it's got like all weep better where you're puck in your mouth put it flushes right out. This is this is a very great piece of deer. Thank you. Thank you. How much of this do you make at the time? So we'll us going to do seven to fifteen barrels at a time. Uh. So you're looking at anywhere from fourteen to third pats. All right, that's along with that last year. Um, this one actually moves pretty quickly, so we'll see it moved through. Uh. We try to move this one within a month, because you started to see some dimnitioning of the hops, characteristic. But it moved. It moved quickly. Because it's an easy approachable I p a without too much of a high alcohol. Now do you? I'm sorry, I was gonna just say do you let it run out and then order? They are always another batch of this and the PIP way. We kind of rotate this one through with a couple of different beers. Um, but it's actually becoming very popular to the point where we're gonna work on some can arts signed for it and hopefully may get one of our more regular beers. I will give your ball to us and think you sills some stuff forever. Just take a tag in the corner right. I actually liked the Canard on that one. Just it's a sort of soil early with so you reached something earlier that I felt like the step the fact that you work with your stay brewers association up and Paul Ro I have noticed that will dieblic with A. All the festivals, your your your breweries almost always represented the office, like all the festivals. You're all how would you get the ball with the festivals and how beneficial has not been to you about your your brewery? So I was fortunate enough when the five a, five birds kind of thing we started taking off, when we were rebuilding this community around, you know, supporting each other and working together to make the overall quality of craft here in New York state a big, like roadster, big thing. Um, a seat opened up on the board for the New York stappers Association for the first round of vote and I was ultimately pushed by John earlap and a few other people to go for it and I was elected to the board. And that was someone up on six years ago and all and Um, it's just been an experience where I got to really interact with all different levels of brewery. So from epics Matt Brewing Company out of Plinka to Saranac up in Lake Classid to Brooklyn Bury to community here works to resurgence to yeah, so you know, a different range. Em from Lucky Hares on the board now with me now. Luck has a good stuff. We love their decent good stuff. And so I got connected and and it's been unique experience. UH,...

...some of it comes to some challenges and making sure that we're protected. Like our main focus is educated, protect and promote New York state craft. We actually and so we do everything kind of lobby and make sure that New York State Craft Beer is protected, uh, and that we're building laws and make it more feasible for brews to get started and be successful. Um. The festivals have been a big component of it and we're really excited about this. So we have Um, we have a buffalo, we have bright bubs, we have, yeah, I love right of us. Um. We have UH. We're doing the one down in Harlem now. We used to get the one in Belma and we're we're working on that one. Uh and Albany and U Syracuse and we're really trying to again go across the entire state and give every brewery and opportunity that to shine. Um. And then we also do the competition. So I've been fortunate enough to be the chair of that committee since it started. And Uh, we have the second largest single state competition in the country with the New York State Association Uh Competition, and it is huge. We'll get probably about fourteen hundred entries this year. Um. That's like what JB fews to get fifteen years ago, sixteen years ago. So you know, it's it's a pretty good thing and it's a good way for us to showcase the great quality here that's in New York state and if you win that, you really won something that you can market itself. So strange rod up the street one five medals. Yeah, yeah, yeah, yeah. So Matt and I took grill us on the road to canal side with the festival right there in buffalo a couple of months ago. So much more and uh, there was a we at least set up and we were interviewing the hydride too and craft rowers and so forth. And then one guy comes up to us and yeah, where are you from and all that and we figured it's New York. He drove up from North Carolina because he said there's nothing like because New York State Beers are awesome and the whole community of craft brewers is a superior to many other states. there. We are number two inlet country for Craftburg that's no month to number two. There is nothing like the state and the legislators, the governor, the support over the years SLA, the St Liquor at Thorton have been so huge of helping us work together to create something special that creates jobs, that creates new tourism bringing people to New York state and it's UNREPP I agree that I travel a little bit and have all the creation of what? No, don't, I don't want to. I'm never gonna talk bad about the place. However, we're right. A lot of places like Gosi, I tried. I tried bright beer there. There's no comparison. There's no comparison. But we have a deal. I understand it's it's it's plenty of big deal. Get back to the festival stuff. So John are law and robot brewing in the deal is story than ever. Last the mings already one year. Yeah, they and their other festival has been one of this night is also Um John is very influencer on a lot of lives of the blues here. Um, how the biggest he as far as united and and and and the compatibility with all the bluors of little bit around the restor I think John John Like I had lunch with John Today and and he's such a near and dear friend who has supported me and a number of other local breweries. Is always past his door open to support uh and, more importantly, a lot of brewers have gone crew or by h know we started originally contracting somewhere beer through them, um and I know a lot of birds have moved on to other breweries come back. He really has been point the cement and blue that has built this to meet. He started and and has continued to help build. You know, instead of being competitive, and I'm not talking to you on the word, it's worked hard to make sure that he builds this community. That's that's great. You know, it's time for another bears so and and I was encouraging you to talk to matthew so I could eat the rest of those cries. Those are wonderful, those and those cheese curd things that I absolutely look this is this is our y Ida, the fuck poil. This is a j I d that's gonna have all all the characteristics of the J I da. With that, we all kind of quarrel. Not too better light. Yeah,...

...that's great. It's Uh and it's hazy. It's hazy. Right, you can't see through it like you tagging all the way. I have the way because I love has the ideas I won from your home. All right, that's a I smelled pineapple. Yeah, I hear all the fruits. Yeah, it does more Um, New Zealand specific goring flast. This is head of the glass of you. You get all of those floral notes, you get that sick your st taste as well. That's there as well. Again with the with the hot, the bitterness. It's not over bitter. As as a school is a good, nice balance. Uh, everyone, I think for a minute, with the with the ideas, everyone wanted to go crazy with the hops, right, I want you, I want to put so much hops and bitters because I want your eyes to breathe of courses. But every once, you know, but this is this is drink, and that's the key areas for those extra popping ones. You have a couple of those like you that'll ALP. That's what they're polls this people continues to drink. This is easy too to do. Again, well done alcohol on this this one. Seven point sent oh so look, wonder w it'soks like. It's just like the one pass right at eight point five percent. It doesn't drink like that. So I've had a few people walk up from the like you know, your beer with my ass. I told you that's great. So I wanted to ask you, Um, what I know. New York State is fairly, fairly friendly to craft purps Um, but there's a certain amount of products you have to use for it that are grown and made here in New York, right, and how are they to work with in general? So, uh, in two thousand thirteen the Farm Bergs Act aimntal law, which allowed for a special license that allowed to have a certain level of restrictions for the way that you could open up. Like you have to be at to use New York staying gradients. So we certainly have microvoriate license. Um, we we were before that. Um, a number of breweries. So about half the borders in New York states do have the farm burgers license, and so they need to add this current stage, sixty percent on the hots that they use and sixty percent on the malt that they use in every beers has to be New York staying Um. Like when it first started, it was an uphill climb. Uh, it was about twenty percent them and it was a new industry. To come back. We mused to be one of the number one hot producing regions in the world, but they've all gone away. Uh. We didn't have a lot of malt houses, but now we do. We do have a number of malt houses, we do have a number of hot rivals. Um, Cornell cooperative is working hard to actually create a New York state specific hop that is proprietary to New York state, something that will kind of give us our opportunity to shine. Um, but it's gonna take quive six years too. And so, Um, there are halts out there, there are malts out there, there's the varying levels of quality. Uh, but it's gone leaps and bound bounds over the years and honestly it's just it's it's now getting the glovers and the farmers together and making sure that they're all on the same page and really helping each other, you know, and the farmers are reaching out. So you know, I don't think the State is necessarily ready for the UH and we, as the board worked hard to push that date back a little bit. And and and the farmers wanted that too, because they are not ready. They're try and learn, but like, definitely covid caused a lot of shake ups for them too. So, but they're great. They work with us. We have a farm Berg maybe uh for the board. Uh, and chasing from strong rope down in New York. He he really has taken that on and made something is touching on this sound well. This is a few things about that. And I'll say this. I've always been and I know you are too. We're always about buying over supporting small money pops and the little stuff. Do your against local farmers, and that's good because when you buy like the east or whatever from the local farmers and and that you use it and the bread of the Bakries, it helps everybody, helps the whole community as a whole. Shy All, I know it is tough to put that high amount of New York state stuff in, but I think in my opinion that will also make your beard taste read to us going to another state. So if you're coming from the say Florida, if you're coming from like, I don't know, Washington or whatever, the here there's gonna taste slightly different thing it's gonna taste here because the pops that we use here our diet producing what wasn't all...

...yeah, and and the big thing that we need to continue to pushing forward is giving the money that the Cornell cooperative has to be able to research and continue to grow, like the proper malts, the proper hogs, something special here and and that's the big thing. So we talked about right New York state. We made. We made some of the best beer in the world, the planet. It is undernomably you can go anywhere in New York, stay and find quality craft Beer New York. Do Not Support New York state. I was like, well, let's go to Vermont or let's go to here. No gold like you have great beer here. If you're in Roston New York, you have one of the premier craft beer communities in the world. You have access to crazy beers from amazing breweries and at the end of the day, like we need to just get behind all of New York state and and being in New York are being proud of. That is something that I think we definitely need to see more of and something on the board that we weren't for it a lot because it's on the average across the country. Talking son of the Beers on tapping state or that faith beer. We're five percent. We're one of the worst in the country with the most amount of hurries. You know, Um this belief that great craft beer isn't Um isn't from New York State. Is it didn't? Why? I can admit, like reading make amazing, amazing there's no questionable. It's no Flueshtionabo, you're listening to the girls podcast here on, I heart, spotify, apple sound or wherever you get your podcast. But we're visiting with Chrispinelli. I get your name right, right, Chrispinelli, because I screw up everybody's name. I'm terrible. Even Wilson. I messed up and Wilson, he is the Chris is the owner of rock brewing, uh, fifty six South Union street in Rochester, New York. So yet you want to check it out, you gotta go do a function. I think I'm good. I don't think I need to be up yet. If I have to jump up on what I wanted to ask you, because Matt and I talked to people all the time and we're all excited when a lot of the craft breweries are opening, location number two or location on the train, and he at any of that in your future? So you know right now, probably not. Um, we we are just expanded here. We're trying to get our foot under us here, whether especially all the interloke project filling. Uh. You know, our main focus here. One day, I would love to uh, and that's something from the Farm Brewer Act. So with the farm breweries, they were able to have the satellite locations and now there's been um tool license, which would do the farmer and my comburning license. But we're able to open up fliet locations inside New York state and you know, one day, hopefully, I would love to do that and bring our beers somewhere else create that experience, and that's what I'd love to deal with, creating experience for people. Well, this interlop project is huge. You might need one on the other end. I mean, that's great. A lot of people got to live there. Now I look like a genius. You're listening to the girl list podcast here on Iheart media, apple, sounder, spotify, wherever you get your podcast. Today we were at rock brewing company, Fifty six South Union street in Rochester, New York, sampling some of the finest craft gears in the world, certainly in New York state, what it means in the world, and we're visited and joined by Chris Finnelli, who was the owner of rock grewing. Uh and UH, are you having fun or I'm having a great today hanging out with the guy so much coming in and listen. It's our pleasure. How would I not want it? Comes to one of the greatest grooms here in most of New York who does in a basic job and, like I said, you know I'm going Mick for a long time. I know you profectly good time about. You guys are friends of all. I love you guys as it's always good to see you guys, and in your old element, broachairs. Well, we love it and we're glad to have you guys here and we try to make it a lot of fun and we appreciate anyone who's really trying to help us get behind your stay craft here. Now you're open on Friday and Saturday night till midnight. Right Friday, Saturday. Yet STA okay, the rest of the day. Year closed on Tuesday. We are now open on Tuesday. Okay, Alright, oh, yeah, I mean I mean literally like three weeks ago. Up on Tuesdays we're doing um pop up five rights kitchen and we're gonna Start Doing Bingo at some point, yeah, in the next couple of weeks. So hello, will be cool. And we do trip me on Wednesday night to yeah, you're you're friend. You gotta come, you know what, when you're up to see doing well, let's get that. So I've been camlings, your regular SOT Clod. Just get the listener's idea of the trying of food that you said. Where are somebody? All of each the other. The...

...menu here, both frides are outstanding. I think eat a pome in the half little shoesburgs. Those our freaking pages. So, uh, at Fleck swenrit the kind of specialize in a number of different like the focus is hot dogs and sausages and with different topics and and Burgers with some bore MEA toppings. You kind of slim the menu a little bit post covid and really kind of honed in on like the particulars that people really liked. Um, and so we have a number of different front options. We have a number of different the curds. We also have, uh, a number of different burger options. There it's a carrot dog, there's hot dog, Um, the red and white hots smigels. Yeah, so it's a really unique experience and I highly recommend if you haven't checked out, come visit us. Half a great night. You'll have great food, Break Beers, you get to meet people, collaborate and and and have great time. Man, it's delicious stuff. I was I was just looking over the menu. It's awesome. But so, just to remind only one a tipsy light company. I don't know if we spelled it out. It's tipsy t I P S E E lights dot Com. You gotta do great lights and put them on your hats, put them on your spatch lows. You if you are having a problem till the night. Sometimes if you do like a briskin or something, or it's a cook all day long. So you want to do up early in the morning that they took to see it is dark. You can't see that. These smoke. These lights are fantastic to us that you want to go have and visit tipsy lights dot Com. Tipsy T I P S E lights dot Com. You know, uh Um, I always wear a baseball cap and you do too. whustle time something like and uh, what kind of a hat are you wearing this man? They call us a newsboard. I get it. But those light, those tipsy lights, fit on the brand of that. They sure do. And and they last forever because it's an l e Ed Ye. Then you can replay the battery in ten years and behalfs and I love it because I cook a lot during the winter and s like that works great. I mean, I don't know if you're not from update New York, but you're in the winter, it gets dark real quick, leaves dark and if you're looking for the finest seafood in the world, uh, Senna seafoods is a sponsor of the grill list podcast. They're located in Washington state and you can go back to about three or four episodes and we talked with Senna. She was awesome, she was wonderful. Her husband does most of the fishing, most of the fish that they Sayeah, they're right to Alaska coast right and uh, it's just wonderful to check it out at Senna Sea dot com. All right, so look back to the to the poor and the UTRE. I'm wondering that the layout of the place. It's that sat w was the first beer that you had on tap and the redcent chance people, people, if you could be called the very first little Jew to put off the bunker. You like to see all the cells and then all of a sudden, boom, he took off. So the first ever beer that we sent out in kegs, the first ever beer. Uh, that's actually one of my favorite stories. Um, we had our golden Pale Ale and we delivered it. We got act me to buy it and we're so excited. Delivered it the next day. They put it on. I went back and my beautiful baby face at the time, I go to order my beer for the first time ever and I got I D which amen, great, followed the wall. I was just like, Oh, I owned a I owned the brewery. Here's my ID. But like that just killed the bone when anyone who ever came in here and am about getting idea and I was like, just so know, this happened to me. So you got nothing the second so that was that was our first beer that we we ever sold at the one of our favorites that still comes back regularly. Um, and then the first beer that we ever can was the wolf ass show ID and uh, there's a crazy picture of nick and Josh are Sisson Burr at the time and the cooler just like super excited friends ear to ear, like over the fact that we've just done uh, fifty six cases, which is very small. Right, like that's like with genesee waste, it's just like money still be in the person, right. Oh, yeah, that's great. That you've been races of the shoot. Oh Yeah, so we've been fortunate enough to do collaborations with we we tried to do we've tried to...

...do a beer with every single brewerne roster, uh and we've we've we've pretty much done that, uh, and that's been a big part of what we do, collaborations all the way up to we were very fortunate to do a beer with Boston beer coming Um and we did a collaboration beer with them. Were originally part of the brew of the American Dream Program Um, which is their mentorship and experienceship program where they bring a brewery on uh and give them a gear's worth of mentorship from everyone from Jim Cook all the way down to Martin being Pr Legal Uh. And so we got to beer with them and and I'm fortunate enough and I'm still friends with Jim Today and and can talk to him regularly. And so, yeah, we've gotten to experience bears with everyone. That that's a good things. Now, do you have any beer that's resting in uh Bourbon barrels or anything like that? Yes, yes, we do. So, uh, we started our bare leading program Um a couple of years ago. We we we haven't done a ton. Um. We have a couple that earn tags, but right now we're sitting on uh tsar wars, our Russian imperial it is uh the scene we've run out for our tenth anniversary that we barrely sit uh, and it is now. Um. We did our second batch of it and it's probably gonna sit for thirteen, fourteen months. So the original one was fourteen months and bone man barrels, uh, and then this last batch we did uh, two boneman barrels and two taconic maple whiskey barrels. We're really excited and we're just fun and set. We've done a number of things with black fun Um. We did a couple of Beers uh in New York, New York state selling, and so you know, we've tried to play with a little bit. Now that we have the space to actually do use it. I remember I p a beer at the at the not this year, but last year's Um flower stories boot, even though we were there with me. It was really tasty. It was well, you know what beer was that? I couldn't. It was our star wars. So it was out of the bottle. Yep. So that was our tenth anniversary. We brought it there. We brought a few bottles. We have a few bottles left. We just actually sent some off to competition. So fingers crossed Um and we're hoping to bring maybe them back out, a couple of them for the next release. We only did about four bottles. I hand labeled all of them and I hand numbered all counts. That is so if you want to bottle up, you can be called UN well, I got a couple of extra bottles. Come over and we'll have at I love it. I love it. Are All of the bruise that are in, uh, in the barrels? Are they going to go into glass bottles as opposed to can? Yeah, yeah, so we we do those in glass bottle there. There just a different experience and and we love having them in there. Found so I know because I make wine right and I keep it. It's in my office and we try it every week. So did you guys go to those kegs and out half Wayer at all? Or the barrels for sitting there? We check them regularly. UH, and tasting. I mean of course you got Yah, know, you know there's this video circular, but I've seen uh from a while back from when my buddy nick, who was one of the brewers here, I was trying to I believe it's hat the kid and uh, he got sprayed in the face so bad it was. And every year it read resurfaces on tastebook. Hey, man, I know. Sorry, Nick Snick from rock what are you guys talking about it? What are you talking to? Yeah, I just I just the Brew Studio. Are you talking about the cast? Yeah, yeah, it was good the cast, and I just love didn't you wear a lot of that cast? I have no idea what I'll be up on facebook sometime in the next couple of weeks. One of the runs always circulates that eventually, like in a month or so. You see that popular on facebook. I'm your question. So, Nick, how long have you been here at rock brew? Eight years next, right, really? So, now I know you from tap out. You Love Friends, your your love blode, will work there and then UK there and we hung out. I may have had some beer while on ship. I'm not trying if these are rumors, but what got you into the brewer? How do you how to move into the brewery? ASPA for stuff is big in person. To joint could be on the person who wants to make this stuff work. Release work. I love it. I was a home nework for a long time. Actual it was my backup plan. Um, I finished college shockingly,...

...uh, with a degree in fun, a journal Listening and uh, thank you, and moved back home to me apply for an internship and I was a hunger at the time. HEATHERN's gonna going out forever. WHO's not young? Oh, and Um, as a backup, I applied to ship here and and I was actually, that was twelve years ago, I think, like next week as well. Yeah, that's why I got I got the job ruining and I did not get the internship and I was like, oh sweet, that worked out for you, but now how much do you enjoy dooless? I mean I was just talking to Chris. I'm not. I'm know I'm less on your front, but I'm not just I'm not just plow spot up. Your guys make some amazing peer it's some of it's it's saying the Christmas all look fresh, especially to you. We're talking about your rags and post those and your right Pas, your right PAS that don't have them. Over bitterness to all alcome. You know some of the ipasking you your Eyes Lit, about Your Hud? Yeah, I mean, we could do that really, but you make really drinkable beers. But how do you how do you make that balance? How do you keep that balance? You know, it's like writing a recipe. I guess you know cooking. If you guys know, well, obviously, but I guess I'm a sure way I'm saying it's trial and error. Yeah, have you made stuff that you were like wow, you no, we can't sell that. Said some stuff that, uh, yeah, we've said. We've said beer down the grain. Oh Yeah, Oh, absolutely, that's just part of the deal, right and yeah, but you're trying not to have it happen once. So wait, yea, but I know. I of course I love their eyes. I will say whoever said if you love what you do, you never work a day in your life is a Goddamn Liar. I don't know. No, of course I love this because you're gonna be kind of nuts to do this even and I'm one of the quote unquote, younger guys. When you're talking about the old heads in Rochester. You know, people like Daine have been doing this for I think, exactly eighty nine years. And Uh, I loved and like love. Here is it, and that's like a secluding the amount of time and facts. Still doing this, I guess, shows that you're you're nuts and you you're kind of enjoy it and you're go out for punishments. Well, yeah, well, you heard it from his mouth. Absolute how was the welcome to call this guy? Yeah, what's that? How was it looking for this day Christ do you see how many gray hairs gets lost? That thing was when he walked in that day. Then when he walked in, that was a weird happenstance worked out. It worked out. That's get this work. We're sampling. We can speed up. I can tell you about the weekend. Three now let's tell us about the speed over the room. Although you were speed I'm actually now aren't anything. The weekends we know is Um. The name is not mine. I believe Champell came up with that. Ni Jim our, our beloved Timmy's been working over Um. Yeah, no, it's a we wanted to do a sour IB A and we're like, why not just add a bunch of fruit to it as well, and so he settled on you know, it's about like Tangerine and sounds great, sounds delicious. A persple tried to make it sour and again what we were talking about the balance. We really didn't um bitterness a flash with with sour. So we really tried to balance that out. Did a lot of opera Roma, but not bitterness. Make a sour, make it strong, like crushable. Your Beers are almost all hearing something. That's your your beers are almost all crushable, and that's Fageras, because some of them are strong, which you can't really tell. You could. You could have a like few of them really stand up and people, like worth of the public sneak attack absolutely, like, what do you think? That's the one. Is Weekend Speedo is let me guess. You Guess. I'm going on the seventh. Eight to wow, eight too. But it smelled. Yeah, it's it's really good. Right. You know, I PAS are not my big thing, but the three and I've had here are awesome and I really this one, this one here, is my favorite those other two. So that's great. This is a really good beer. Right. Thank you. Drink with people, do this pot does. For a...

...while I was drinking with Jimmy Glover. He's not a you and and I stole the CAN. All Right, Jim, why don't you scribe that cannon? All right, it says a Tangerine Sour. I P A with Centra, Meridian and Galaxy hops, Brewton, Rochester New York, rock brewing, Fifty six South Union State, Rochester New York, five five cent return on the can and we like to get back. This is a picture of a tangerine with a leaf on the stem and maybe Lake Ontario Shore. It looks like a minion wearing. Took me a minute. On the peach is a thong. I'm might be the oldest guy in this room that. It took me a while and I apologize the phone. No, no, no, no, you were. You were painting the picture. I appreciate. I'm sorry. I like it's I. That's not. That's not not. That is funny. I called this. That's a self portrait. That's great. So how are we doing on time? Everybody you know? Let me take the whip. I'll tell you it smooth. This is grolls. Of course, I heart spotify, apple, wherever you get your podcast. We're ROCK BREWING IN ROCHESTER NEW YORK, sampling some of the finest bearers in the state, which means the world. Yes, thank you. All right. Um, so now either one of you guys growing cooking type guys or yeah, well, my wife is really I eat all of it with reckless, abandoned Um. What does she cook? I mean, oh, man, a little bit of everything. Absolutely want to get team. Oh, she's right behind you outside, um, avoiding the crowd. She's the smart one out there. That's great, because she just plugged my wife's mother too. Yeah, yeah, exactly. They're like, I don't want any. No, do you ever get? I probably shouldn't ask you this and get whatever. Do you ever get young kids coming in here with fake I D S? You know, actually, we're very strict by I game, like we have second team. And again it comes back to remember when I said, uh, I'm willing to question anyone because I got ide or my own beer. Yeah, I was gonna say how do you think I got this job? He does look Kunny, young, good. I mean we had, we have baby babies and we're big babies. I mean it took me covid hiding out for a couple of months actually grow beer, like Oh yeah, oh, yeah, so going back to uh day one here, how'd you wind up with this building? Was that an excellent nerd? Was it just available or what? So we were driving around trying to find a location. We've just left our first walked throughout the place and we were like no, that's not the right place. Driving down the other side of the Interroop, saw this building Florida, ceiling windows, and we're like, I gotta, I gotta talk to US data and we reached out to them. See, Jafs archchecks. They've been great to US ever since. They're still a landlord. They've they've done so much for us over the years. We wanted to be here with them, without them. UH, they thought they wanted a design firm and instead found out that they loved beer, and so they hooked us up and we we've been here ever since. And him every time. He gets him every time. Yeah, and so that's how we end up here and particular, yeah, I mean most of the buildings that you see behind you right now we're designed by C gas, aren't? So I want to ask this gloss it because you know you're trying to get the big scoops here as well on roll this. Is there any new fear? That's it the works, but we could to get a hint to our listeners that who might be working on now. We actually stopped growing beer, all right, yeah, we have um cheese. There's always something new in the works. Uh. So there's this new trend called the cold I p a. what's that mean? I don't know, but uh, it's you know, maybe we ought to nick. Might be good for our roast coming up, and I'm an easy take it. I'll bring my own material too. No. So, Um, you guys have heard of I P L S, Indian pail lockers. Yes, this. So this is not the same. Along those...

...lines. You actually essentially brew a lagger Um and prevented an ale temperature. So you design a recipe around, you know, I p a hop forward, and then you take some Nice Logger East and you prevent it a little higher than usual. Essentially treat it like an ail Um, but you kind of meat halfway with that Ale lagger characteristic of the beer, and it comes out supposedly as a nice crisp, clean, UH super hoppy I p a. that's intensely crushable. Now, for those listen you don't know, the differ's doing ail like a logger. An Ale takes longer to brew. If I'm sorry, lagger kicks. I'm sorry, I got that Flip A. Lagger kicks longer to brew. That's why you see the I pas and the solids come out still quickly, because those come out fast because they're easy to brew. Your pills nerves and your laggers takes some little tall me. So that's why we're talking about the pipers. And didn't get a good old correct that's what you're talking about. Yes, corrects. I should have. I should have led with that. But yes, yeah, it takes three or four times longer usually, and that's usually just a long, long conditioning phase. Right. Yeah, no, you're right. See, I think they thought the drink. Can't you know? He's coming through with us one day. That would be fun. We'll live. We have one more poer that we're gonna try speeding bloggers and stuff like that. This is the LAGARITHM lagger. Uh. It's not as strong as the other ones. It's the only other five point guy, so this is definitely a press. Then he says a smooth, complex, well balance. Jurgen Stall lagger brewed with zooming us. So I'm looking forward to tramples. Matthew Parnett. He's so good at now that's a different color. Now he's poking a hole in the side of the camp. Oh, he's shocking. Oh my God, i Donna saw a good at my time. I have no idea what you're talking about. Problem with you, who goes? You can see right through this breast. Folks are absolutely cheers on the laws. One guys cheers. Yeah, awesome. Oh that's putty. Oh that's from a little bit. I'm gonna say you get that corral. Just gonna say, unless that's King. So that's got a little smoke count to us. Thank you. Not Bad. Guys, appreciate bad. Thank you. Part also remind where we're just about all the time. Can You remind the folks where you are located, at a number that can call you out, and also where they can find you, like on the web, on facebook world, wherever you want in jail, exactly next so are you jails so you can come visit us at Rockerry a black winter at Rockerry, at fifty six south Ew Street, Rochester, New York. We have a thorty car parking lot in the back coming off a Chapman Alley on the Alexander. You can find us a brown town and the Wakeman's Uh tops and a Jays beer warehouse. Here's the world WHO's seven eleven? Were seven eleven? Oh yeah, it's a bit rock beer. AD'l live in the North Witton village for that merchant seven eleven, and that's Um. And so you can find us all around town where we got a new sales rocks out there killing it. Get us back into bars and everything. And then you can find us on Instagram, facebook and twitter. It's rock brewing co all one word and you'll find us. Uh, that's our handle and it's definitely a great time and uh, we we hope we see you here soon. Well, thanks for inviting us. We had a lot of fun and roll US coming on down here. We're rock brewing rock. You guys have been great. Thank you. So make you. Thank you. You know the drill. We'll be back next week. Who knows where we'll be? Matthew, I'll see you in twenty minutes. Yeah, well, that's the biggest lion colleague, the guy with a cocaine over here in twenty minutes. Oh, we're done. Well, we'll see you next week.

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