Grill This!
Grill This!

Episode 49 · 1 month ago

NYSBA Festival Canal Side Buffalo 2022

ABOUT THIS EPISODE

Jim and Matt hit up the NYS Brewers Festival in Buffalo Grill This style. The guys speak to organizers, brewers, festival patrons like Meg from Southern Tier Brewing, Matt and Emily from 12 Gates Brewing, Josh from Westshore brewing; Festival Patrons like Gary and the Hammer, John from Maryland and Homebrewers Jeff and Cindy; and festival organizers like Chloe and Executive Director Paul Leon. They also speak to the ticket winners of the Grill This giveaway Luke and Sherri! These are only some of the great folks Matt and Jim chat with. Check it out!

It's time to take your grilling skills to the next level. We will take you from grill disaster to grill master. So grab your tongue, your aprons and your pint glasses. Get ready to grill this with Matt Wilson and Jim Salmon. Matt and Jim here grill this lie that can outside Buffalo. What a beautiful setting, beautiful weather. Oh Man, it's people are just started to come in. We see people walking around get their samples. It's fantastic. I have a big glass of something here that was to don't even know what it is, but it looks delictenly. Sure does. What's a taste like? Matt Wilson, sample and everything within sight. Taste the door. Taste like heaven, Jim, does it really taste like that? Thank you. We there's so many breweries here. Our friends are big alice, big ditch, brick yard, beltline, Hamburg, destination unknown. Then observe my gass, Yep, because you seep run company, community, community beer works. They're all over, and Hamberg's here. We Love Hammer, Hamburg. Yeah, yeah, I can't. I can't imagine the better venue for craft beer. Trying and it's been experimenting with different things. All that and the food trucks. Rows of people walk a little food. Yeah, it looks looks great, Tom it smells terrific. The food trucks are lined up behind us here, I know, and I'm going out and hunt me down labster roll there is, and we'll have to have that. Dad. I'll tell you that. The New York state brewers are so siations really got this down. It's so popular, absolutely flying in from all over to be part of this festive. They are, and the cool thing about this too, was we were able to give away some tickets to this day. Yeah, we're going to interview our winners really soon. Oh, I want to come here. I know they're happy guy, to be able to be part of this craft beer experience. I certainly have. I'm already we we're only what twenty minutes, and I enjoyed myself. Yeah, absolutely. You know what I just done on me, Matthew, that we're just sitting here and nobody knows who we are. So we are the brill this exclamation point podcast. That's right. We are available on spotify, I heeart, wherever you apple, Google, where we get your podcast. You could also go to brow this podcastcom you could find us right there. You can listen to all our episodes. You see the semi Ranch Cow Bay looking show on the website. Yeah, everything's there and we're pushing while. We're pushing a hundred episodes, believe so. And then do this for a little bit now, couple, a couple of three, and and we're having a great time today. And this what we're going to do today is interview as many of these craft brewers and hear their stories as we possibly can. Absolutely and a while we're sampling some of the finest craft beer in the world. So yeah, I'm I'm looking forward to this. I'm excited again. We otherwise, Jim, you cannot pick up one perfect to know this is absolutely perfect. And everybody back out. Not a mask in site. Everybody have a great time here, Ye, at the New York State brewers festival here at can outside buffer and in person the crowd is already thickting. So I know it's going to get really nice and really awesome and really soon. There's a Oh, there's a mask, it's on the ground. Yeah, this is girl. This will be back. It's Matt and Jim. We're here at the Craft Brew Festival here Canal side, Buffalo, New York. Beautiful Day, hundreds of people finally out here. Yep, so it's a good time. It's a perfect day for this craft beer, food trucks. We have one of the patrons of the festival sitting here with us. So what's your name, sir? My name is Keith. Now I'm originally a for Rochester, New York. I live in virgin right now. Okay, Yep, I know exactly where burned up I'm from. I'm from Le Roy. So I'm okay, all right, I'm right. One thousand nine hundred and thirty three, right out of the corner. That's let's look right near to liberty pumps. Yeah, yeah, I'm yead, about a quarter mile, not even away, and that's that tested. So are you a correct here enthusiast? Yeah, I'm all a whiskey enthusiast, but I'll yeah, I'm craftier anything. That's homebrew and I'm good. Oh, excellent, that's not cool. No, no, you love grilling. We were talking about a little bit of ago. But if you don't like the profit, you like to stuff with the charcoal in the water. If you're going to cook poker and you might as well pull your gask stove outside. I just don't see the point. So good for you. I we like you, we LE. I'm always been a charcoal guy and always will be. Water Charcoal, YEA, and I'm not even into pellets too much. Right the argument is that they cook faster, but that's not the point of a smoke in it's low and slow and slow and so so I don't understand why they want to speed it up right now. So what do you what do you like doing the most? Bris get ribs. I'll smoke anything from macaroni and cheese. Christ it's I love this, guys. We smoke cheese anything, and yeah, everything's on the table. I'd love brisquet low. Yep, I really want to smoke a pig, but covid kind of put a damper on that. So hopefully in the next year I want to do that. Yeah. Well, let me ask you this question. If you ever heard of the Salmon ranch cowboy cooking show? Yes, I have said, yeah, and I've actually I watched the if you guys watched the it's on that discovery handled the moonshine. No, I...

...love there weirs. Yeah, and they combine the smoke and with make a moon sign. That's fantastic. Now you gotta do it with charcoal. You gotta do it with Wood. Always slow and various types of smoke and wood. What's your favorite type of wood? Chimpy US hickories usually my go too, but I'll use anything. I got a stack of Jerry Apple Hickory Mesquite my house. It is a son of a craft to get charcoal. Yeah, everybody's sold out a charcoal. I don't know, lie. We were having a shortage, I guess. So now I want to ask you, because I've talked to Jimimal it's a few times. I always say doing whole hog with the Holy Grill about absolutely absolutely. Have you ever attempted it before, and would just be your first try? would be my first hole hog. Okay, I've done big pieces of meat, but nothing like that. I'm talking I want to do a twenty, eight to forty hours small. That's what we're talking about. Absolutely now you're talking. YEA, and I want to be able. I want to be awake for the whole thing. How do you like the croclands itself too, like the crispy stand, all the stuff, all day. I'm don't vote. There's everything about smoking, from the two to three days to a week beforehand. Get up laddy and planning it right, and to me to just set up propeine one and walk away, basically with my wood one. I gotta be on it right. We got to pay attention. You gotta be on that thing. Now that marijuana's legal, I get to enjoy that. Take a little whiskey and slow yea and smoke. You can't make it up. That's Ben Test. And then you gotta have the Radio Gun with some blues music to set it up. One more question, because I like to ask everyone who's a barbecue enthusiast this. Are you huge on like the barbecue sauce? Are you warm of the matural flavor of the meat or the other rubbeture from the meat? Um, I'm I look at all. I'd make my own barbecue sauces. I make my own robs, so it's a whole. You know, it all depends when everybody's into that day right, but I'll do anything. It doesn't matter. That's what it's just. It's the smoking process. I'm starting. Well, thanks a lot for visiting. All right, thank you, servank. You sitting down talking. Well, this podcast, were right back. Hey, guess what, Grill. That's we're back and we're here with Kevin Matthew and he wants to talk about smoking. Oh, see, now that assume he means me. No, not to hell. If you want to talk cigars, I will know. We do now. We do look a good cigar. Yeah, we'll go. That's absolutely yep. So, Kevin, are you smoker guy? I mean get? What do you yes, I have four smokers. Do you really? What kind you have? What brings? Well, I have a trigger, okay, I have I have an old not Brinklin, but it's a it's an upright propane. Okay, I have to charcoal smokers. Bad is really cool. Good for you. Now what do you like doing? I just get ribs, the whole thing or what? Yes, okay, that's great. So if you were too smoke the perfect meat, what would that meat too? I know it's tough. That's a tough on that that that depends on the whim of week. That is absolutely the writing that's actually going to answer to. I do. You know, I don't know about you, but when I get up in the morning I'm thinking what food am I making today? Well, yeah, it's like if you're gonna smoke, it's like, all right, what do I have in stock? Is it something I want to do? Do I want to me and I I'll smoke anything. Yeah, yeah, I mean hamburgers. Yeah, yeah, absolutely, sausage, I love that's Christmas is always smoked Polish sausage that morning. No, no, there you go. No, no, I want to ask you this. Do because we are at the news to the CRAPPERUS, so she is possible here in Buffalo. And I see that you are sampling some craft beers. Do you like to are a craft beer with you? A barbecueter smoke meat? I do. I do. When I'm eating I'm more of about the smoke than I am the drink, but I do. I will care and, to be honest with you, we have one refrigerator in our house. That's the refrigerator part. Yeah, almost totally the you know what, your bike kind of guy. Leave. Jim has a fear of those kind of back. Now, Kevin, let me ask you this before we let you go. Do you do you have a ceramic grill, a smoker? No, I don't. Hit I'm looking for an egg okay, to get an egg. Okay, Yep, but that is that's that's going to be. Replace one of the charcoal with the ceramic, because room you gotta. It's kind of like got I only have I have probably three four hundred square feet of deck. There's...

...only so much room I could get. Well, on our last episode of grills, we we did a little bit of a test between the big green egg and the Komoto Joey did yeah, I've seen the I've seen the two of them. The the big green egg obviously a really good grill. Yep. The Komodo Joe came out a little bit higher on the accessor reason that flow through technology for for the smoking party, right, but they're both actually girls, so you could go wrong with you. But you have to add that to your clock. Absolutely for ruct yeah, I think. I mean I've got to what I like to call my arts units. Those are the those of the yeah, yeah, there, that's about that. One of them I think I'll I'll release to the curb side. You know, yea once a year we release watch. That's g absolutely correct too. All right, Kevin, thank you for taking the time go back and enjoy some fine craft beer. And hit the food trucks. I will thank you for having robust will be right back. All right, welcome back. If Brill this. Of course. We're here at Canal side with the New York State Brewers Association. What a festival is. Hundreds and hundreds of people. Matthew Proud is definitely getting more lively and more good, and everyone's Vibert happy. I'm enjoying myself. Yeah, we're an hour and a half in and everybody's got beer in him. Right, that's right. So we're here with seth and leave them Niva. All right, I got by many of the first thing that goes is my hearing. Yeah, so what are you doing here? We're drinking lots of beer, and you mentioned lots of people are here. They're getting in more beer. All right, now, you like craft beer, I mean that's why you're here, right, okay, all right. So right, I have to ask, of course, what kind, what sty war beers your favorite? Wow, I'm in heaven. There we go. I can't do the higher alcohol stuff because I'll be on my face. There there no steth. Yes, we were, yeah, we're we just have to adjustice we go. So what do you guys do for a little. I'm a psychologist. You got any kidding? We're we're in trouble. To it. You think you're in trouble. Now he's a psychiatrist. Oh the trouble. Now here in trouble. Our kids are really in trouble. We've never interviewed us the psychiatrist before. I can't let this go by. I mean, you don't wake up one day and say I'm going to be a psychic psychiatrist, right. I mean, how did that he really all started with the dream. We met in the psych word. This very really, that's awesome. We work together really. Oh, you weren't in there for treating. All right, well, we won't tell anybody. Your turn. You mets, and it's like, quote quote, Psyche. Well, I hope you have but you both have a great time here at the festival. One more question for you, seth, though. Did you bring your prescription pad with you? You guys were great. Thanks for coming in a visit with us here on Grill list. Will take a quick one back on the other side. All right, welcome back to grill list. Look at all these people drinking some of the finest beers in the world. Man, it's a great turn. I mean, you ask for more perfect go ussel to happen. I'm so happy about the all the great yewers of trilog good. Here we're here with Josh who is the owner and had brewer. That's too jobs of West shore brewing, a little more than two. So you know, one of the things we like to do on Grill List is get the whole back story right. So tell us. How do you get into this? How long you been in business? What drove me to this? Okay, but we are actually coming up on our five year anniversary. Actually, July first is actually five years. Congratulations, but it's you know, there everything that has happened over the last couple of years. It's been a little bit of sure sold. No, I actually got into brewing my wife bought me a home brewing cake coming up on like ten years ago now, and then it grew up and I was at brewery sales rep and I wanted to get in. I was like dope, I want to hold my own place work for myself. And originally I was not supposed to be the brewer. I was going to be like the sales guy and the distribution coordinator, and then I realized I like brewing more than I like doing all those other stuff. And you know, here we are five years later. I distributed three different markets and we're still going with me being the brewer. That's so cool. Now, where you looking, we are out in Clarence on root five. Looks like that very end of clearance, right before you get to the antique and sure, right, okay, all right, but I asso, I had to question all the time. I have to ask it yet because everyone has a large variety of different years of these crap your USSEL. You have the soars, I feel, and stouts. Now, all the...

...stouts. Neither the summer usual, but what I've had a hundred and five. But every time I talk to her brewer, most of the time they enjoy a logger or Pilsner, because it's hard to hide mistakes when you make a logger pilsner. Now, as a brewer, do you feel the same way? Absolutely, yeah, and like we make all those styles, like I got fifteen different beers on right now, ranging from sours to fruit weeds. We got to make them have fun. Three Different Hazy IPAs, American IPA and German loggers are my favorite. Yeah, yes, so let me ask you this, because you know, you're a craft brewer, you know what you're doing. You've been in business five years. Yet you kind of understand the whole thing. New York State is going nuts on weed, right. Will there be a weed beer? I don't really know, and I will say some of that stuff and knowledge is above my pagorade. He's just getting like that's where it's getting to, this stuff that, like I let other people decide that first. I'll jump on that like that becomes a thing. That's great, great. Well, you know, I mean everybody wonders because all of a sudden that stuff shows up and everything. Yeah, yeah, so what's your favorite beer? That was by the specially of what I mean. Yeah, or, of course, in general. You your favorite style to drink? Hang your favorite beer from your brewer? Oh, style to drink? My favorite style is Mars and so, like, I'll tell her first log I. Those are my absolute those are those are delicious. Of Dark loggers I love as well. So liked Uncle Schwartz bears, that I love, but we make some really some white bears that I actually employed, like my green fire, which is like my staple. Ipa a little bit Dank, little bit cteressing, easy drinking, not much over six percent, right, right, but those of those are probably my favorite. So what it's like hot like this, those heavy like the eights and nine's probably not the wisest choice to do. Yeah, I'm actually like, I look right now and I looked on our board the other day, I'm like fourteen beers on it. They're like ant of them are. Some five percent, right's awesome. Yeah, all they person right. Yeah, like, because we got one that's really blown off the tap room right now called fresh and squeeze, and it's like supposed to be like a your most style meat. Yep, like touch of orange, touching bob on, a touch of tea, read all that stuff, and it's like forty and light drinking and crisp, and that's everybuddy wants. I'm happy that, like a lot of the bigger beers are started to come back down and like loggers and this lighter stuff is really starting to be the company again, right, riding for the styles, because that's what we love to drink it. Yeah, we happen to be able to make him. Yep, I've went cool. You know, I you know you've been a business five years. So you were in it, you know, two and three quarters years, and then all of a sudden covid how scary was at it? and Oh there was. There's a couple of weeks where I got together with like five other brewers and who's like, well, we're going out of business. Yeah, I will say we had a tremendous amount of local support in that where I started selling more beer to go than I ever had before at any time. I'm seeing people I've never seen before, like I was selling and it was hard because, like, cans were like home. Every brewery went to canny. We couldn't get cans I had. Thank God I had like friends here in the community that were like will sell you our extra ones, because I'm really small, so I was able to get some. But it's funny because it's like it's been five years but it's almost like three different businesses. It was like they're beginning when we had like bands all the time and I brewed once a week and just put the beers out over are like our tap room, bar to holy grab. Everything's Hanning and prowlers and distribution sales, and now it's like a mix of bolt and now I'm like ruined three days a week and doing all this other stuff. So thankfully we came out on the other side like still still. That's why I'm going gradulation. Thank you, though, things like this, like beer festivals. How happier are you see these back where people are interacting with people, because beer is so social, right? Yeah, and this one in particular, like the New York brewers association to such a great job and like helping, like, you know, really champion for all the berries and buffalo like an Albany and with the lawmakers and really promoting the industry. And like this one, they've done a great job in bringing breweries from like all over the area. So, like I'm seeing a lot of people that I've known that I've seen a festivals all this time around here, and they're like, Oh man, did you see that that firs here? I've wanted to try them. They're out in Long Island and like they're doing the same thing and bringing buffalo berries out to like Alby Syracuse. You would have cut like all these different festivals. So No, like this one is one's one of my favorites and it's just don't like and thank God we got a perfect dame for it. This lost look at all the right. This is awesome. Well, Josh, thanks for taking the time. I see the lines building up over there. That's my fish for work for you. That's West charbor and and Clarence. Check it out. Thanks a pretty all. I we're fresh off pound a couple of sausage of a food trucks that...

...we did here work build where canal side with the New York state crafts. Of course that's a forty time. We've said that and we're having a great time. Was that craft here festival and we're here with Ben from a row brewing. How about? Hey, good. So what do you do there? I'm the elite. Okay, awesome. All all. You've been doing about over at a or for only about six months, but proventionally grand about six years. So how is there was a good rule I was ever going. I'll that it was incunnable the buck up. Everyone was able to compo. So we live in sort of the finger lakes regions, so we're very tourist season dependent. So it's seeing everything open up in the summertime with people coming in and a couple expansions on the location there the summer. So where is or burn? It's on the east side of Kuga Lake, about thirty minutes north of Africa. I've had to answer this question about ten times. Today's got it down now. What? What? What kind of beers you guys do? You guys do pretty much all styles of thee. Yeah, yeah, that's it. That's one thing that I loved about the idea of going to a wars. We try to do all styles, everything from classical. We definitely specialize and EAZY IPAs, a lot of fruited sours. The were really big on loggers and really hit in the West Coast IPAs, which is sort of my background. So awesome. Everybody likes IPA, right. Yeah, now I tasted one you had here this morning. Fruit on the brains. That, yeah, your brain on fruit grain, a fruit. I had two words right out of it. That one's awesome. Yeah, yeah, so that was a sort of an inspiration. We do a lot of fruited hours there and I was like thinking about this drink I had constantly out in the West Coast and I've collaborated with the owners and we together came up this idea to make this very tropical rooted sour. Yeah, mine up large globs NICs solves delicious. Yeah, it's it's getting when very quick today. So now now I always asks question. It's almost all the brewers, we grows. I know when it comes to brewing a lot of brewers say they prefer to Brew Hills, ners and loggers because you can't mask any mistakes with those. Do you feel the same way with that high yeah, definitely. I mean it's it's to a sense like I feel like, sure, you can dry up something and maybe cover up a problem, but all styles are hard to create if your processes and sound. So and I think there's a little more intricacy with those lighter styles where you, yeah, you can't hide quite as well, but I think, I think every style is hard if you unless you come with a sound process. You know, I always ask every head brew of this question. Are you the eighty hour a week guy or, you know, the forty hour? We do our best to keep everybody to forty hours and you know, work on that work life balance. But I mean for me, I'm that's why I'd rather be a most days anyways. You know. So it's what I'm passionate about, what I like doing. So it's now do they serve food at a Roy Do? Yeah, we got a smoker. We got a great kitchen or spot. But yeah, so smoker. Yeah, we do a lot of smoked foods. We have a wood fired oven and then we are currently expanding the kitchen as well. So I don't know what's going to come out of that, but I'm super excited to see. Yeah, that's great. I would imagine ribs, Brustcud. Yeah, we're iny. Do. We got smoke chicken wings constantly. Now specialty pizzas every single weekend. So I'm always bringing a pizza home. So you know. So how big of our brewery is? Are How many barrels are? We're doing about we're a five barrel system, so we're producing a little over five barrels generally every time. We grew but set up with mostly ten barrel tanks. So every time we brew, especially in our busy season, we're keeping it everything full as much as we can. Like there's a never a tank empty for more. That's great. Well for you, and it seems like because everybody's back in business and the masks are gone and the restrictions are gone, that I mean look out there. There's hundreds and hundreds of people hammering some Great Craft Beers. Yeah, it's good too. It's good to experience it again, that's for sure. I was going to say, yeah, it was very social. So couple people experience the beer, not just by themselves, but showing that be spruce. Yeah, it's very important. Yeah, I agree. I mean that's a big part of why I do what I do is looking out in the tap room on a warm day on upstate New York summer. You know it's been a long day. You look out you see a tap room full of people smile and drinking your beer. It's a good experience. Now, I asked this question to somebody else this morning and I didn't. I didn't get an answer. So and and and then I've got maybe I shouldn't answer this, but with with New York state being well, we'd friendly. Yeah. Well, will there be a weed beer someday? Oh, I mean there's already...

...people doing that. So yeah, yeah, yeah, maybe not here, but yeah, it's already in the works. So whoever wants to jump on that train first, more bar to it. All right, well, it's coming. Yeah, certainly will. Good, Matt, you have any weed with you? No, not. I weep the fifth to well, we really appreciate you coming in bed. Thanks Lot. Thank you, guys, so much for amazing girls. We'll be back right Bob. I can't tell you when I've had more fun. We're here at Canal side and buffalo just hammering it around with the New York State brewers festival here. Beautiful Day, lots of people, hundreds of people. Yeah, the sun is shining. You cannot ask for better, brighter, Sunnier, warm day. For those you know, we're here with John. Good afternoon. How are you good? And so where are you from? You all the way up from Maryland to the to the craft roof festivals New York? Yeah, so you your craft beer guy, obviously. All right. So what's your favorites? Was it the try that you like fish premararily? Really, do you like fish out of the period? You're not that far from my micup the word. Yeah, I know it's right around the point. Yeah, yeah, love those guys. Oh, how welcome to doing the proper for a while. Isn't that when it always starts? Pretty much? Yeah, yeah, there you go. There you go. What do you do for a living? What buttistics really, but Justice? Yes, logistics yes, you know, every time I ask people what they do for a living and somebody says something like that their FBI or CIA, whatever. Now do you know? So we do grilling and craft. Do you care that? You do like to grill, you or do you like to eat grill food at least? Yeah, that's well. So what do you think here? What you had? Lotton? Yeah, great, team, great, five. Yeah, if bought like a close yeah, like walk more DC. It's like, yeah, the potomousness is not here. It's real. About have you been through in the other New York Skate club or association with group? Thus, so this is your police one. Put this because of the first nine. Okay, okay, so far you're in your statisfied. Excellent. That's well, he has can be from all the way up from Maryland. You're right. So how far from Washington DC? I mean about a good always like a half hour train ride. Really, wow. Well, I think it's like a compter train to it really got top of well, you know, I can't. We've never interviewed anybody from Maryland, because that's wonderful. Well, thanks, thanks for taking the time. Appreciate it. Right, God, drink some beers. They don't tells them was of a good have you been over the food truck? Yeah, yeah, yeah, we have to. Why are we over? Put us in the rock spot. Should be by the food. All right, John, thanks a lot, buddy, really listen. But all I welcome back to Grill as Jim Salmon here, along with Matthew t Wilson, and the tea stands for terribly hot. Yeah, literally, they're a no faithful. Thankful for this. Was a great outcome in a great days. This is this is perfect. You know, it's you could not asked for a Sunnier Bloor Day for an outdoor festival. So I'm after to be sitting this kind of addition. You Go. We're here with Paul Leone, who's the executive director of the New York State Brewers Association. This is a wonderful festival. Look at all these people. Yeah, it's Nice. I mean canal side is great, Buffalo's great, really good beer drinkers here and it's good to be outdoors. Every anybody wants to be out back, outdoors, and it just gets a great venue. So this is our third year here. Yeah, no, I this is I know for me this is the first time I went to a New York State Craft Words Association fustival was in Buffalo. I believe it was a year or two ago. I remember a long was button. I Love Them. You just see all the school the ships out there, yeah, and up the food trucks under your outdoors and such a great things. I think this is awesome. Your turn out once again is pretty fantastic. Yeah, this festival's growing every year, which is great. You know. I mean we and it's again we we do that. Our festivals are unique because, as you guys know, it's just all New York beer and just all strictly New York State Breweries. There's five hundred and four of them now and and that's a lot of breweries, but sixty four of them are here. So that's a lot of a lot of beer. That's a lot and it's a great way we do these things. Like we're here in Buffalo, you guys are in Belmont Right, and so it which is great that that there are breweries that come from down stay to hear that Buffalo. I Pep Brooks and buffalo can't get...

...and when we were down in Long Island with you guys last time, you know, they the Buffalo brewers were like in people down there like, oh my gosh, buffalo beer. You know, it's great. You mix it up, I think. I'm my opinion. I'm not. I've tried craft your all over about the country, but New York state has got some very innovative, very creative it's a it's a it stands out as far as the creativity and even the can are. I really am happy that I'm part of them, just here in your state and part of the experience of your comer stood Croft beer right now. You guys know this. New York states a big state, right, and so every region of New York state is different, right. Long Islands different than the New York City outs, a valleys different, you, north country, finger lakes. They all have their own kind of swagger and they all do things their own way and that's what they you get the diversity you like in the beers and how they brew things and with their influences. We interviewed a gentleman here a few minutes ago that drove up here from Maryland, Yep, just to come to this fast, it's true, but really. Yeah, and he's lying. No, and we watched him. He went, he went out everything made like four rounds around here. He loves the beer and he's coming to every New York staker who said he did this s got of beer where he's from. That we're definitely better to Maryland, my friends and Maryland. Kidding, but no, awesome. So, as far as big back outdoor, slightly girt, and I know we always talk about this when colvid head, everything kind of slope down a little bit and you Comor to do the festival, I guess how's it feel? It had because beers absolutely a social thing, right. How was it? The beat back doing your thousps? Everyone's interactively treat each other. Again, I love it and, like you know, I'm going to go back to the uniqueness of our festival is that, you know, volunteers don't pour the beer, the brewers do, and and I just, you know, looking around right now, which of course anybody listening to this can't do, but I can tell you that there are a lot of a lot of people that are just happy, they're smiling and what's unique about our festivals, and reason why we're having to talk so loud because of where we are, is that there's a lot of talking going on and the reason why there's talking is because they're asking about the beer, because they're talking to the brewers right you know, you guys have your pick of the litters they could to pull the brewers right now, because they're all here, which is which is great and and that's really what I mean. To me, it's the best part about it. What is this beer? Oh really, where are you from? You know, it is talking to them about stuff and it gives the beer more character, in my opinion. I don't you guys feel the same way? It's I agree that I have made some great friends from from different brewers of all across bring now there are a few people that I already knew and now people that's just growing. I have become more friends with when people are I love that everyone is so willing to share their experience, how they came up, all they through. It's great to talk about their beer, but I like it all they came to be. I have as it sideways better. Yeah, so I have a great question for you. Last time I messed us up. I have are have a great question for you. So when you get that, you talk to Brewers, ask them what they did be for this. If you don't do it already, you probably already do, because they all yeah, because it. They all have these. You know, I was an engineer. Oh, I was in sales man. It is like people had lives before this that were nowhere near as interesting of their lives are now. That's just this spilled up pasture, I think. Yeah, I know. My wife bought me one of those starter homebrew kids, you know, goes plastic little tikes, talking about and I really enjoyed the experience of just doing that and I'm never going to be a craft brew, I'll tell you right now, but it still was fun to do that. I understand all. You could become passionate about doing that. Did they do it? You guys just drinking? Yeah, exactly. Yeah, there's an idea right there. I'm that's coming to our festivals and make sure and take care of yeah, though, you guys super do. You guys are very kind to as we appreciate. You've letting US bring our portable studio here. Of course, around with we've interviewed and I don't know ten of different couples that have gone through and they all have a different story of, you know, why they're here, what they'd like and all US great. Absolutely. No. Yeah, it's a lot of web. So if you guys gotten out, what have you? What? Have you discovered anything today? Yeah, now, wow. Okay, so I've got a few different beers. I should have had a tw different beers, but it's frame is come up and coming now. They do a lot of things. They have great food, they're on safe Paul Street, Rock Streets York and when it comes to the sours game, in my opinion it was it was frod and more callous. But those dens out a little bit. There's braves kind of coming right in Margot right now. So, yeah, frame does get and they do a fun thing every year with Fifth Hammer. Yeah, yes, brewers are so creative and they got, you know, they get together with frame out of you know, Long Island City, and you know, they get together and they collabbed on a beer and everybody hat a star wars fans, and it was called revenge of the fifth yeah, which makes sense because it alwas right. Yeah, excellent. Absolutely. Yeah, it's all good. Yeah, and I have one mottele of it's all about Paul, no...

...better called or better call and my in my cooler at home. Yeah, that was a that was a fun one time beer. Unfortunately, I can get it but but they brewed that for me because of Covid it's like that. The brewing industry done that for me as a thank you. But I wanted to give a shout out to rare farm brewing out of Troy, because they brewed it and it's not going to be called better, called Paul Anymore, but it's be called Troy Light. Troy New York's gonna keep that. Recipes. I look for Troy L's tastes. Let's get taste beer. Yeah, that was a great yeah, it was good. Well, if you guys enjoying yourselves? Yeah, umps. Are you guys going to do bright vibes? I think so. I think, though. We're worked about we're still working on a schedule, but I think Solf I'll see why that. Yeah, I'll take his money right. got a free space in camp there. Oh, Bro, there's an idea. Yeah, yeah, three hundred Acre farm and Syracuse brightbvies beer and music festival. It's not just it's from twelve noon until thirty at night. Oh, just, and we have six bands all day. It's up. There's a beer festival in there. There's artisans, there's ex throwings, there's fireworks at the end of the night. I'm telling you, you want to be there, all right. So now where's your vis to? Yeah, we'reking, we'll find get information and bright but right a bright vibes festivalcom and then it's going to be at heritage, Heritage Hill Brew House and Pompey, which is just south of Syracuse, the highest point in and that area. It's so high that he's on top of a hill that you can see Lake Ontario and a clear day. I'm syracuse like it's in telling you, guys your great music and in the great beer and great venue and if you need to take a nap, go back to your tent through your Harv and there you go. I'm doing I'm thank you, Paul. We appreciate it. Thank you. So mustall. Absolutely lovely. Man. Grill list will be right back. Of course, this is grill list. Everybody knows that anyway. Right, man, absolutely, you've been here all day and joy some great beers and enjoy the weather, to joining the vibe of every one being to that tusadate for this. You know, we're here with MEG and she is one of the supreme commanding sales direct individuals at southern terrible. Yes, yea, which we have many times. We had had southern Tier Beers on a grill list. That the pleasure your sampling. Many something to it's probably the bust and her suction. I have other take that. Thank you. I'm happy to be here talking with you guys. So what do you do exactly? For something too. So for me I am at our Buffalo Locan here at seven Scotch tree, Buffalo, New York, and my goal is to promote our new beers coming out and also to bring people inside the building. We have a huge event space, so many different needs can be met and accommodated, and we also have our own buffalo brudless that you can only get at our location. So I tried to also try to promote that out. And what are some of the Beers you have there? Awesome. So it gets updated often, especially seasonally. Right now we have the hazy double IPA. It's delicious. I do not to put out another brewery here, but I do love big ditches he burn. That's that's very popular. Woman's taken over a lot of buffalo. I'M gonna step up and say I think the double hazy IPA could really give it a round. Yeah, yeah, but on top of that we have a new to x series out as well. We just released it this month. It is going to be a double hot IPA series. So you get the two X IPA and there you also get the too exters to experimental in what we're testing out here today, the two x hays at the craft gers hostile. So you can get that over in the tent to. That's awesome. That's awesome. How long has something turben doulingness? I know they they've I've seen them lots of stores all over the upstate. You don't feel especially all want the Sun Tribo lingless. So something tear has been around because the early S, I want to say often started in or so. And Yeah, and since then he's expanded. Vindamink he is the founder of southern tterbrewery. He also has since started the southern Tier Distiller and company. On top of that has collaborated with artismal brewing ventures. So southern tier not only is under the same portfolio, well, it is under the artismal brewing ventures pert folio. As BULDERC which is known for their CIDERS, Victory Brewery, which is a heavy IPA presence, and six point. So yeah, so we have a huge portfolio, from ciders to a six different brands of whiskey. And then, of course, you know, are known IPAs, all that good stuff that you know from southern trbrewery. Absolutely, we like whiskey too, don't whisky is also good. Yeah, ever had the Pumpkin whiskey? I Don' know exactly. Know, Oh, I'm gonna recommend that. It is...

...good pumpking. It's originally brewed from what we're known for, our pumpking Ale, but that whiskey has aged and our pumpkin barrels too, so I really pumpkin taste. WHOA, that's soundsome. Where can people get information of website? Then ultimate big learn more. Yeah, you can go to Southernterberycom STBC beer dot come. You can learn more about us there. You also can book events with us through that website as well. We boughtalo location. Would love to host you find anything coming to awesome, you know, grill. This goes on the road. We'd love to go to southern tier. What wasn't it? Yes, undercent? Well, Meg, thanks for stopped by. We appreciate it like so much bread. Good luck to them, right. You know, Matthew, this is always one of the more fun times for me. Yeah, when we get to talk to one of the supreme commanding officers here at the New York State Craft Brewers Association. And, of course, just for the forty time, we'll remind you where we are. Canal side and Buffalo. This what a festival is. Hundreds and hundreds of people here having a great sun, joining the finest Craft Beers in the world. Please, welcome to grill this the wonderful chloe. How are you doing? Well, there's so many people here, so many great beers. Yeah, you, I was going. I was telling you all day. You can pick up a more perfect pay for this. It's beautiful outside the slot of shining, the skies bloom and nothing that you want more than Nice Hot Sunny Day, ice cold craft beers. Perfect. Oh my gosh, I mean we did order this, so now we really looked out. This is definitely like the big winner for Craft Beer Festival day. Can't beat it. Now, let me ask you this. Yet there's this is like super over the top, a tender. So how do you you guys must be well connected to everybody, right. I mean come and everybody's here in the whole state. We are really fortunate that there are over five hundred breweries and near say and tons of enthusiasts and it's a really tight knit community. So when you bring a lot of breweries together like they all breweries from every corner of the day traveled here today. We have over sixty of them from as far as Long Island, Green Part Green Part Harbor Brewery drove all the way from long lighte island to come to this fust. We've got local breweries here in Buffalo, but this beer community, they come together, they put on the festival and then the enthusiast show up. So you put the two together and that's when you get a big party like this. Yeah, see what I were talking we talked to a guy from Maryland who came all with from Maryland and tend to be a discussible I think you're right. The thing that I have liked about the news graptar association is that they travel all over the state, so you get interest from everyone all around and that you get followers, a kind of this goal wherever you guys are at and no matter where, where what, whether it's buffalo or Albany, a long island or Syracuse, everyone starts to know each other and they get familiar with this to make kind of follow each other around. Yeah, absolutely, it's definitely contagious. You know, once once you start getting into the beer world, all your friends around you will right away. Yeah, especially because there's a beer for everyone out there these days, even even gluten free, and I a years are coming up. But yeah, I will say, though, it's great to hear we've got people coming from other states to visit New York because even though New York state is number two in the country for number of breweries, we are actually we behind in consumption of alcohol for capita. So New Yorkers are actually not drinking it up. Beer brew locally. I'll work it on it. Yeah, that's right there. I are trying to remedy that thing you can do if you're listening. Please, if you are a New York state drink New York state beer, because I don't support these five hundred berries that are here. And when you go to a barber, if you barginder, are you running any kind of bar like, make sure you're serving New York beer and you offer that up. Well, the gentleman that drove up here just for this festival from Maryland said there's nothing like this down there in the Washington area. Yeah, that's where you would think. That's a crusts right. Lest must be a lot of stuff search down there in Washington. Come on. So this is great to us. Obviously we do brilliant food and you got the food trucks out there. s just sloppy. Hammer a sausage, which you shouldn't do like the way I it was probably very bad for you, but it was the vicious that a combination pretty food and beer and you can't be beat. I had a GYRO. All right, I think it might be pronouncing that round, but Euro gyro. It was delicious.

The food trucks are great. You got you got to get the base layer down. If you're going to drink, there's who knows how many get their sixty here, the trolling three beers age of beer. Now there's some great accessories that are available over at the drink New York. Thank me our drink New York move there some hats and all kinds of cool things. Uh Yeah, yeah, we've got a great merge program you can get yourself from New York state craft beer swag. The proceeds, just like the proceeds from this fastible, all support our mission from the New York sapers association to support the craft, your industry through advocacy, education and promotion. So when you buy a t shirt, you buy a festival ticket, you're supporting that mission and you're drinking for a cause. That's wonderful. Well, thank you so much for taking the time. What. Oh, yeah, so what? That's July nine. Rights also like a festival. That's look pretty much all day, night long. My corrupt. Yeah, it's not not. We Love Our graffers festivals, New York stay crappers festival. Right vibes is our take hat taking a different approach at beer festivals and we're really making it experiential. So there's music all day long, we have locally and nationally renown acts and we've got like ax throwing, keg throwing. It's all at Heritagel, Syracuse. July nine, check it out. A break vibes FESTIBALCOM and that's right. Like a bright tape, a beer bright take be our it. Look. Know, why would you throw a perfectly good Kig. I would throw a perfectly good keg. It's an art, but y'all got to start working out. It's called Drinking Beers, double fisting wan drink to drake. Work your muscles, beer muscles. There you go. Yeah, I think we've both have about that's chloe from the New York State crappers and social thank you so much for visiting. Were always awesome to see ye appreciating here and supporting the unwares be amy. Appreciate everybody listening for Supporting Craft Beer. You guys rock. Thank New York. Drink your thanks. We'll be back that are list right back and now live from canal side in Buffalo, New York. The New York State Craft Brewers Association Taken Away Matt Wilson Squirrel this podcast, Matt Jimier, and I'm lucky. I'm not wearing Italian sausage on my shirt, so I'm very happy about that. First of all, lots of good food here. It's a great food. So we have our ticket winners. We hold a contest online on our facebook page and our ticket winners are here. It's Luke and Sherry. First of all, welcome and second of all, gratulations. Thank you. So, are you guys big fans of craft beer and grilling? Yes, I am. That's perfect. Really. Okay, cool. So what kind of craft or do you like and what kind of meets do you like to cook on the girl? Interesting question. I typically like darker beer with a little bit more of the Ale Flavor. Sure, okay, a lot of you ABA's. You're awesome to yeah, yeah, excellent. It's far as grown. Man, if it's meat, it's always fun to cook. But I made some six stakes in Tacohawk steaks plus with this almahawks steaks. Pretty Awesome. That's been so you must be either a doctor or a lawyer to form. I was vacations. Oh the she's make a loan. We Love Tomahawks. So much fun. Now, Sherry, what about you? Are you're a year into the craft bruise. Are you pretty much the food person? Okay, so who does the Cook? He does? Okay, all right, I would say luke. You Win. My wife has not cooked a meal. I was literally yeah, in thirty five years, not one single meal. Wow. Yeah, every time I've done it, Jim. It's Jim on the grill or on whatever he's doing, and she's there. You the rest of now become friends with your wife. She most the lawn, which works. Okay. I do all the cooking and if I want primary of for eight days in a row, I get it because I'm go one do it. I mean arguments with that. Yeah, so we do all types of really smoking, appropriated role pellet, smolker, charcoal, whatever. What's your favorite method of cooking? So for our charcoal, but I haven't mentioned in the pillasts. Yeah, the chuckle is best flavor. There's two things you need to get, Luke and and share. You don't have to listen to this. A good palet stove.

We recommend the Louisiana L LG Black Label series. They have a six and eight, a hundred and one, twelve hundred and twelve hundred is a big so you can get a whole bunch of stuff in there. If you've cooked for a lot of people and you need a ceramic smoker, yes, either a Komodo Joe or a big green hitfory eggs, one of the one of those two. I've heard that before and can argue with it. Get any food of eight other yeah, and and it's you know, the the Palet thing allows you to cook because the whole bunch of different pellets and things, it allows you to cook with different flavors, much more controlled and time. Then it goes right to your phone and you know we're all busy and that's a good way. But when you're cooking on a Komodo Joe or the pig green egg, nothing, nothing compares to them. Yeah, and it's just low and slow and there's a bunch of different sizes and whatever. So you need to pry that moth out of your wallet. And you're not wrong. They're not cheap. With another little earth yea. So since your video you probably got a chance to trial a variety of the prom heers, as any of them stuck exte suck, I'll to you. So far, are you going to put your drink you're like, wow, this is the one of the bust things I've had, or are you still kind of thinking your walms? There's some good ones. I mean souther jeers always one too. Yeah, just has the troll bere. Yeah, who's the other one? Oh, yeah, sure, I know you're not a huge spiritual to. Have you tried any of it these at all? So I tried tell of the thirty one, but they're a little too sour for Mendy and eating like sugar. Have you try bit frame? You? Yeah, we're gonna send you in their bath over. A fifth frame is like that, but it's sweet. You'll love it. Was Love It. It's got like pulping all like a whole finger. There's a guys, like a dook orange juice summer. Yeah, it's wonderful and there's a there's a bunch of other ones around, but you know, you never know just because of the color of it. You don't know until you taste it. So that is true, because I got hanging up, one turned red and I was like, Hey, guys, thanks a lot for visiting with us. We appreciate it. Was Thank you, congratulations and yeah, congratulations for basically, you're welcome, grow this be right back. Hi, everybody, girl us. We're back and we were talking with Jeff about what he likes to do, because we already covered it with Cindy, and I forgot what I was going to say. Cindy likes loggers and red ailes. Now, okay, stuts and ready dolls. All right, I got half of it right. You're close and and Jeff likes. I honestly like to do a little of everything, but I probably focus on IPA in something like the Scottish al although Scott That's look. Now, so you've so you've brewed these styles of beer. Sear white, absolutely, that's right. Yeah, which what kind of beer that you've bled to be the most difficult? We challenge you to do. It's one of those a lot of the times the hardest ones are what you think are the easier ones, that the lighter beers, the coulches and those things that are very unforgiving because if you make a mistake there's no hiding it. I've I have found that with some of the like the Scottish, it doesn't take much to push it over the edge if you're adding a little smoke or make a little too multi right, right, right. Yeah, I totally was the one that. Now do you bottel them, or do you can them, or do you keep them in the five gallon bucket? How do you do it? So I bottle. I have not set up two kegs. So I spend a whole lot of time at the bottling bucket and a hose is in Philly each one and cap each one. I have not yet been set up to keg. On the other hand, Jeff has. Yeah, so I spent many years bottling and finally decided that I was going to take the easy way out and start keging. Right. So you have a big walking cooler. Well, you should say that we move to this area, courtland, New York, from Western Colorado and Kansas City, Missouri, back in August and I had a beer closet and two beer fridges and he had a beer closet and wonder fridge and we now have four beer fridges. Okay, well, good for you. Some Pos serious family right there at all. It's a slight addiction, but it's a right addiction. Yeah, I would say of session. Okay, so hold brewers. You also try other craft brewers. What are some of your favorite cropt brewer companies right now that that you look to frequent Karen here in western New York for in general, you...

...know, okay, well, being from Portland, one of our one of our big mainstays is on cobrewing over in tully. They've got some wonderful beers, great people. Back home we were Mug club members and I'd been with a brewery called transparent brewing in grand view, Missouri from the day they open. In fact I knew the brewers he was just making his plans to start the brewery. So they've got a place in my heart. We're about in the Colorado. Did you live? I was living in western Colorado. So gunnison, crest, debut area. So if you go high Alpine brewing, soul craft, trust latrows. Like Colorado has a ton of craft brewing. Oh yeah, everyone thinks Denver. And you know, if you look at the rectangle we're on the western side, all over the front range, Greeley, fo cons lovely and they all have great craft. Yeah, not gonna argue with that. But so in the Cortland area, where three blocks away from courtland brewing, but on co Heritage Hill, crits, hopshure down towards ITHACO, they all have a really good beer. So I think I can speak for both of us that we have that these folks, Cindian Jeff are the most right into homebrewing of any people we've ever had. was probably said to say yeah, we're ready to carry she's like you homebrew, you have to go because oh the place where they say too yeah. Well, fortunately we have a way of fixing news. You guys are great. Well, we appreciate you stopped by the visit with us. Thank to both of you. We loved it great. Oh, enjoy the beer. Off went testic. I think I fixed the micro see, it's not rocket science. There you go. Thank you so much for it. Will this. We will be right back scary in the hammer. Right. I Harry. He's the hand are of the haven. Yeah, so, how long have you guys been drinking craft beer? I don't know. It's from the bottle, I think. Yeah, I thinks it since you were like tiny little babies. I would say, probably since like I don't know, probably like two thousand and seven. I think it's probably when I started getting craft beer. Yeah, I think we grew up on blue light. No, no, here's that funny. Everyone mentions the blue light. I was telling I was just telling Jim with the longer when I was in college, what I actually had like Le Bat Blue Blue or Le Bat ice. I thought I was like, I'm out drinking some classic beer. Oh yeah, because you're graduate from like Bush and like switchmont liquor and something like that. Yeah, so, but yeah, you're right that and I thought it was in Portam's from Canada. Oh Yeah, the Black Bat ice and black bottle, like that's classes attack, you know. Yeah, it's like that's that's the past. Right. So what got you to transition from like industrial beer ins of craft? Why Don you started like farmers markets and stuff like that? I think early on can be beer works is the first. Yeah, local one that yeah, starting to pick it up. But I also get around at the New York City also with you watching the shoul lot of crafts buffer and just starting to blow up. So, yeah, now what in New York City's kind of fun right now. Yeah, yeah, just kidyon. There's a lot of craft breweries in New York City, right. Yeah, I mean even here to there's a couple of yeah. So what about the different types of things, like sours and stuff like that? You guys like that stuff or dabble in the sun? I like the sours. I say whatever, man, just like let's let's try everything we can. I like the sour plot that goose is like I have a fan of everything. So okay, that's good. Yep, no, what you do? You tend to drink most off are you? Are you a logger or bills? There a stout IPA. I would say primarily a hills. You're kind of guy like. Yeah, I mean I I do like the craft bears, but I also tend to kind of go back to those very drinkable kind of pills, that type of beer. Yeah, especially when it's eighty one where is a hundred ten gars outside. As I don't know all these fruits, so I got to keep putting a different flavor. You have like blueberry, banana, other great grandsberry. Hey, it's summer eils, you know, I love it. And colsers to when you do the Coltures, we do a you could. You can do like the pine apple and the grape fruits. So yeah, I'm with I'm with the like summary Beers. These guys and gals are only limited by their own imagination. I mean there's tons of stuff you can write. What do you guys do for a limbit? I would at a commish counts. Okay, cool, and I work for a park. I do maintenance of Park. You had that ranger look to you kind of look. That's what I said. Your head's top. Now. Are you guys frequent...

...festival goers or is this one of your first lessels? Are Are you been doing this for a little bit. I'm in. For me, that's been allows. I've done a beer festival and that's second. Like there's definitely way more variety. Yeahs, like hey, it was there, you gonna Stout, you got this and all of a sudden, now I'm going back to here. Festivals took a little camp of pandemic and mouse on them, like wow, there's like every single kind of claim. You can whatever you want to sell there. Right, yeah, I haven't seen a single mask interesting, right. Yeah, yeah, I same way, though. I mean I feel like you know, since two thousand and twenty, I probably haven't been too many, too many festivals. It has been. It's been fantastics, really fun to want to go too. Awesome, awesome. Now final question, and I like to ask everyone this as far as if you're going to, because we do grilling, all right, we do. We do get your heads with a brothers podcast. If you were to pair of meat with a beer, what would be your favorite meat to pair with a peer or with what beer meat common issue would you say is the best for you? I'm gonna say, you know, your traditional pilsner or something really sessionable like a light IPA with a you know, a rack of ribs. I'm a big fan or like ribs. I Prat the rolling roofs. So recently I did I did a brisket. It just took way too long. I smoked to brisket and they probably took about thirteen hours and it wasn't worth that. Where you can go to like I mean it was fantastic. Don't get me wrong, I will grows all out of when you can go for like a four hour smoke on a rack of ribs, like have some beers in your bodies in the backyard. Like that's a wind to you can't go wrong with that. So like a sashionable IPA or just a light logger, a pills, there is where it's at. For me, awesome, love it, love it. I was actually thinking ribs. To you can't go on with ribs, but for me like a porter or Scotch chail with some ribs. Yeah, you got a had some like a like a little bit heavier, little stronger. There you go. You can get that like Las Barbecue half. We've been known to, about halfway through, open up the ribs and put them in some red rows and paper, some foil and poor porter over. Yah, can't you can't lose. That's for beer. Almost over. Yeah, that's right. Well, thank you, guys. Appreciate you coming in and enjoy the festival and, you know, have at it. appreciated. Bring your job, no problem. Ember, Matt and they are carrying a hand on that. Let's get him the farmer. That's Jim Still. This will be reading. Thanks. We've been here at this crap beer festival here can outside and Buffalo, with a New York State crappers association and I don't know, five or six hundred other people. We met here a couple hours and what a great time everybody's having. Me On the crowd is amazing. It's a perfect beautiful day and the Cold Beers on a hot day you can't beat it. It's wonderful. We're here with Matt and Emily from trop twelve gates brewing. Yeah, that's hard to say, guys. How are you? Guys doing good? I remember you. That's your last time because you made a beer that was spectacular. I was so delicious that I want to drink a bathtub fully. I remember. I don't remember the exact beer. I don't remember. That was good. I've ever one. So how are you guys enjoined the best one and what's up? What's the newest beers that you guys are doing right now? This has been fantastic. It's a great day out here. We're a little worried because it's, you know, nine degrees. Yes, but the shade has been helping. Thank God they haven't corned down the you know, the sky. Yeah, yeah, I five and you know what? So, so today we brought our new beer. We did a Clab with Eli Fish. I love you. I tell on the tables them. We did a tropical fruit explosion. So back in the winter we did and I've bring the first. I've got it right here. Oh, look at that. Have a Seid if you wants, I might. Do not ask me to tell you the exact fruits that are in there. There are so many open boxes. It's a list. Scurris delicious really. Yeah, it's pretty tasted. Yep, we seeing as we are trapped here at this broadcast. Maybe we could arrange a free delivery. I can schedule a drive. That got you guys? Sorry, man, I need to get that out of the way. It's okay. So, I mean, like I said, there's our second collab that we've done. We did earlier one the can arts looks just like fruit gushers. You can find that in awful awesome that is hard to miss about. Aside from that, we've got our chocolate banana half of Eisen foot on. Now with that, a lot of times I get people being like, Oh, this is dark. Why is this dark? And I'm like because I use real chocolate. So it is. A half of it is a banana forward half of Eisen. The chocolate adds the darkness to it. And then on top of...

...that I've got our award winning bronze metal from New York state to hazy IPA. It's called Moonlight fogs with the Holy Trinity of hops, basically Citro, mosaic and Simcoe. So now, Miss now, Matt, you're the head brewer at twelve gage. That's correct. What what does that mean? Is that eighty hours a week? So that means I've got assistance that do most of my room. Mrs Melt, your was real chalcolate. No, I've got great guys that are helping me out and just the whole team is fantastics. I mean I'm making the schedule, I'm letting them know, hey, this is what we want to brew. We're about to run out of something. We've got a threw this. I'm basically doing all the hop ordering, the green ordering, making sure things flow nicely for the entire team. Basically. Well, how old is twelve keys? But that at this do you know? We're coming up on seven years, into seven and where? Where are you? We are right by the Buffalo Airport. It's off ear heart drive, which is off of Whirley by ECC north, but it's a nice Allo and like industrial complex area. So I mean we've got a couple companies that are frequently there. Thankfully, Google maps, if you type in twelve gates, the pin is right on top of our place. So you can't miss it nowadays. Okay, reckon, there's a little hard to miss, hard hard to find. Sorry, now I'm at out of that airport all the time, so now I know what I need to do before I fly. We got right next to it. You can't miss a fly. Well, this is brill this. And we do we do grilling foods. You guys have food at your little fish as well? We do. Yeah, we have a small kitchen. We specialize in, you know, like flat bread pizzas. We have some twelve inch pizzas as well. We've got delicious sandwiches, you know, the pretzels like everybody else. It's all cheap and delicious. You can't honestly have not a good time there. So of course we have to ask you. Some people know. If they want to look you up, find you, you know, see what you're doing. You have a website. It's pretty sure it's twelve gates brewingcom. I'm not a frequent typer in off the website. I Google everything. So if you type in twelve gates growing company, yes, on Google, it will bring you to our website. We've got the FACEBOOK, twitter, instagram, all the good stuff. Emily and Andy. Dad to any of that. None come singing from five to eleven tonight. But you're a server there. Right, I'll walt you been doing that a little over a year. Have you've been enjoying being us over there is the enjoying drinking the craft here there is all that pretty cool. Yeah, US. I've learned to love so many different kinds of beer now from being there. I was very like simple before, but now my palet has grown Ip a drinker. Now she's A. Yes, there you go. Well, thank you, guys, for stopping by this girl this will be back after this real this yours. We have had such a great time here today at Canal side and buffalo happening. That's been a blast. We've got a lot of great rock beer. The food ears that awesome to it really has. And and we have met for new friends here. You know, every time we do one of these New York state craft from festivals, we need a whole bunch of new growers and then we see him on down the line. It's so much fun. I tell you what, one language says universal here. Everyone's any star language there. And food. Oh wait a minute, girl, this we do right where we are head. I heart spotify, sounder, apple or wherever else you would get a podcast in the world. Yeah, like us, friend US, fall in love with us. You know, however, I had at least tech guy. But however that happens, get a Sam right to your phone every new episode. Yeah, this is what will be another awesome on. I could thank Paul, we all and and fully and everyone else at the new State Proper Association for what doesn't be a part of this. bestials been awesometack right. And next week, guess what's that's it. There will be another edition of the drill last podcast. We don't stop there, we go see you next time on real this.

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