Grill This!
Grill This!

Episode · 11 months ago

Peppers Take Two and Froth Brewing

ABOUT THIS EPISODE

Jim has another take peppers this time stuffed with cream cheese, bacon and shrimp. And Matt brings an arsenal of fruited sours from Froth Brewing.

It's time to take your grilling skills to the next level. We will take you from grilled disaster to grill master. So grab your tongue, your apprins and your pike glasses. Get ready to grill this with Matt Wilson and Jim Salmon. All that, that's sound of a reverse here Tomahawk, about thirty two ounces a Tomahawk. You know. That's my reason. No, not today, so I do must be up today. Well, first of all, hello folks, welcome to grill. This your favorite grilling and craft beer podcast, available everywhere. I hired spotify, apple or wherever you get your po absolutely Jim Sammon, along with a great Matt Wilson, and there's no Tomahawk through and knows no time. However, in the interest of repeating myself, let's also this also delicious. You know. Well, when it comes to sides, we got it down right, I think so. I mean we know, but this year the crop of Hungarian peppers and sweet peppers to a degree, but Chili peppers, Helipinos or whatever, sure are just in abundance, okay, which I love, by the way, and so you can only eat so many and if you freeze them. They're not the same, not at all. Looking with a so anyway, I hacked in there and I did a different this time, but that's what we're having. Okay, they're still wrapped with Bacon. Well, if you wrap it with Bacon, you went. Now these have these have breakfast sausage. Oh yeah, Sharp Cheddar, my favorite kind, cream cheese, and then shrimp wrapped with Bacon, toothpick, salt and pepper, a little bit of you know, what do you call it? Cheese? Yips? Put on the briget. So, so, Jim, did? You mentioned Bacon? Yes, and you mentioned cheese and you mentioned shrimp. Yep. Went, yeah, it's there. So they said this just go to show you not to because we've done peppers before and recently, but but this time of the year, whatever, and I promised you a Briskett and I still working. However, this changes it up with the sausage and whatever. So we'll dive. I'm excited. I'm excited and and I I gotta tell you right away. Okay, and I don't even know if you like this, but I have a special surprise after the peppers for dessert. Okay, not now, I'm I'm already smiling. I'm in tree and we'll find out. I'm intrigued. So do you have for us to drink? Well, I actually went out not, I guess, not too far. But we've been talking about froth brewing. Yeah, that's it's a brewer that we've had, well, I've had before, which is one of my favorite brewer beers and brewers. But you know, they're in Buffaloso, not really as convenient as the other ones are. So, you know, I mushould live, muffle, Mu should live buffalo right. So luckily I was able to get out there and I visit it with Froth brewing and I brought some back for us. Yeah, so yere handy guys. Yeah, so we're going to dive into some of those later on, but first, before we get to those, I stopped at a museum and you know, usually museums have, you know, cool things from history and all that's right. Right, this museum happens to make beer. That's one hell of museum. That's and I know I've been there and I I it's a cool place on earth. I mean it's a unique place. Yeah, well, they'll have to now have to be honest. You know, I kind of hype that up. To be honest, my friend Joel Monico was the one that stopped there and brought this to be. So there hey, but still indirectly. You got it. I still got it ether way. You know, what we say in the radio business is possession is...

...nine tense of the day. So He's one that that let me. I didn't even know that they did beer. Yeah, I annoyed. That's a very interesting place because when you go through there, the people are all dressed in the you know, one, seventeen hundred periods. Yeah, that's and they're making food. The only problem I have with that whole deal is they're making all this food and stuff and they're cooking on hearts and giant vats and whatever and they don't give you any that's a teeth. You can't do that. Yeah, I know, I know. So you want to start off with some historic beer, I do. Let's let's have it. Genesee Country Museum is located in I think Mumford, New York, yea, and they they have great stuff, civil war reenactments, they do really, really cool things and they have what's the name of the brewery there? So the name of the brewery is called GREEB's brewery, but the genesee county country village and museum this is a fat ox Ale. Okay, so fat ox aale is brewed from the next historic recipe, with multi flavors of molasses and brown sugar. Fox lives up to his namesake, a prizewinning ox own ward and fellows of Child Line New York, wing in at three thousand eight hundred and ninety pounds and becoming a national sensation in one thousand eight hundred and ninety. Fat Ox is the pride of the historic village and this is available exclusively at the genesee country museum and it's the only newseum in that it states to showcase recreated working nineteen century brewery. Really, okay, yeah, all right, cool. So, well, yeah, all right, crack death, bad boy, open here. It does listen to this, folks. That's that's hardy. Yeah, so let's take a look at this. So this is only five point five. So it's not a have ederson Ale as as it says. So it's not not going to be fruity or this. This is a your typical beer. Well, well, little darker, a little little sweeter. Yeah, I'm a little bit too that's okay, it's only a tenzero fiftyzero electronic e quit. That's all right. Come on, you know we talked about that before. We've spilled stuff on they keep making things better and better. I do all right, I'm gonna while you're cleaning that mess up. I'm sorry, I don't get mad at me, I just want I'll go ahead and taste this, okay, hmm, I like that beer. All right, me go to shot. You get a not over the top, but you do get a hop. Okay, it's like a nut Brownie. There you go. It's an easy drinking beer, it really is. It's really not bad at all. HMM. That's why I like this podcast. Where else can you do drink fine beer and make millions of dollars? We're filthy rich. Yeah, we're. You got half, isn't that all? I guess this is a good beer. This this is a the CAUN. You can have a couple or a couple of because it's light. It's not very heavy, but it's got a little sweet, a little sweet to it. You know, no one, La Monica, though he would have. That's probably been sitting there for five years and he's just pawned it off on you. But it's really good. It really is good. Yeah, he's a little bit of a well, he's a great guy, but he's he reminds me of Stewie on what is it family got family get well he is, which is a useless TV show. I mean he was the voice of the of the Yeat a green bean or something whatever. I don't know. What we need in the butt. We in the bust around. That's that. You know. If you tell me this isn't a roasting pot. But here's the deal. If you were to put a vest, glasses and a cowboy hat on Joel Monaco, woody from toy story would be standing in front of you. Yeah, I mean a ringer for that. Yeah,...

I can see that. Actually, that gave me say it. I don't I could see that anyway. But what thanks to Joe, even though he roasted him alive. This beer is pretty good. It is. I like. It's not bad at all. Wait, which you see, we got covered up next, but we'll talk a little first and we'll jump until we got going on. Well, I know you've told me a little bit about it, but it's it's any time you're bringing a sour to the table with fruit in it. Most of those that we've had from real craft breweries are insane. It's just very, very good. Yeah. So, so to the mail bag we go. Oh, mail bag, look at that, yeah, which we just invented. Hi Jim, October for you know what. Being in a radio business, I get all these he emails from all these ad agencies. Sure on the country, right, whatever, and these these folks are very serious. Right. Anyway, October fress once again upon us. Octoberfest is and millions of us will be toasting our glasses and celebration with a thousands of breweries, pubs and tap rooms in America where you can get the perfect pint. And we had the perfect pint. I think we've had close let's, but I don't know if we've had the perfect pint. So this guy named Lawn, lawn love. That's long. Love might be an issue right there. But he went out, and I assume it's a he went out and interviewed or analyzed a hundred and eighty of the largest US cities, okay, and two thousand and twenty one best cities for beer lovers. I am intrigued. All right, all right. Number ten, okay, Fort Collins, Colorado. Okay, I can. You know what, because it's the Rocky Mountain area and I know that a lot of great beer comes from Colorado. I even was a member of a beer of the month club that was it had a beers from predominantly that area. Right, it's those beings are very good. Well, I have a little, you know, a little explanation to do. One that used to live in for Collins. That was right. You did tell me that and I'm telling you the rules are different out there. Yeah, the craft it's not like Ford to patch, the New York right, right, right. I mean you can't even go outside of the fence here with a drink. It at a bar N St and in Colorado they have all these open areas, they have games, they have stuff. So their craft breweries are spread out and yeah, it's a wonderful, wonderful experience. Yeah, and and there's a ton of them in for yeah, yeah, that's all right. I remember back in the day there was a place Washington's. When I was out there back in the S, forty nine cent draft. Those days are gone the way. Yeah. Number Nine, Fort Lauderdale, Florida. Have no idea why. That seems odd. Number Eight, Pittsford, Pittsburgh, Pennsylvania. Now that I agree with. Yeah, I mean I bet central yeah, I've been out there. There's a lot of craft breweries, other really good ones. Number seven, Boston, Maine. Mean massages. I'm sorry, but I had two sips your fight. Yeah, Boston, Mass Sam Adams from there. Right, yeah, makes sense. The next one I don't I don't figure at all. Sal Salt Lake City, UTAH. Those makes no sense. And Utah and you know, first thing we flew in a vegas, drove over there and I wanted a nice beer. Right, Yep, they laughed at me. You're on an Indian residence. Number Five, Cincinnati, Ohio. Okay, Cincinnati's a big beer task. So whether one's time to yeah. Number four, Seattle, Washington. I don't want to go anywhere...

...near Denver. Colorado comes in at number three. Now deader. Makes Sense again. Tons and tons are crap. Absolutely, Yep. Number to Portland, Oregon. Now that place that I do not want to go to. But but we don't do apology. I don't get that. I've never you know, I've been around a lot of people a lot of beard because of my life. Done of them really mention that? Yeah, well, number one you're not going to like either, because I have no idea why it's there, and I don't spokane, Washington. Really, that makes no sense. So New York's they didn't make it. No, well, they're down in the list somewhere, but I only had the top. Yeah, everyone rents raise about it now here. But yeah, not to be outdone, they also did the yeah, the different thousand twenty one worst cities for me. Now this what I'm really intrigued to hear. So we'll start to beginning on this one and work our way up. Already. Number One, hundred and seventy one. Virginia Beach, Virginia. Okay. Now that surprises me because that's navy seal deal and the Air Force, all the the airplanes and you know, the military. Yeah, but it's say, I was in the navy and we didn't read quality beer restrict quantities of you. Okay, what I'm saying? All Right, well, Virginia Beach, you know, and they're always in a bar on my favorite. Yeah, SEAL team show. Yeah, next up would be Bakersfield, California. Get that Fountana, California, at one hundred and seventy three. Scottsdale, Arizona, the worst, at one hundred and seventy four. Really, Chesapeake, Virginia at one hundred and seventy five. Huh Laredo, Texas, at one hundred and seventy six. These places must not have any craft brews. I'm thinking they're probably more whiskey or whatever type places. You know what I mean. Well, yeah, okay, now you got my attention back. One hundred and seventy seven is plain no Texas. One hundred and seventy eight is Kansas City, Kansas. Now I'm surprised by that because that's a growing capital of the world. And and what goes better than grilling a steak or ribs or brisket? That's kind of what we do here. I don't get that. One second from the worst is Columbus, Georgia. Huh Okay, and the worst city in the country, all right, for for craft beer lovers, is San Bernardino, California. Now California's more real wine area. To get that, and that's kind of what I thought, but still, I don't know. Yeah, you know, you remember Jim just because they make beer does mean they make good beer. It is true. Now, that's a very good way to analyze that. Yeah, and I know how the Hidy toidy are when it comes to wine. Yeah, Oh no, I'm not gonna do beg craft beer when I can have that five hundred dollar bout that's I was getting. Are you'd beat you to the punch. If you're in Wine County, beers probably way off the spectrum. Yeah, so I don't know. Yeah, well, we like beer here, we do well, and right now we like more be all right, it's Matt Wilson continues. So it's time to break out some of the fun ones now. MM, which means we have to finish off the other one. Yep, we have four glasses here. Maybe I'll go to six at some point. So now one of our favorite beers when we went to was it rising storm? Yeah, those that blue one right, yeah, it was that. What was the name of that? I was up there somewhere. Yes, from looking I can't see it. Red And blue and yeah, Gosh, I can remember. It's up there. I need to work on the wall fan. Yeah, it was sort of like d glasses, right, and I had, I thinky tike take. Yes, yes, yes, ticky ticky. So front brewing also makes a blue one, but it's based off the football team. So, okay, you mean the buffalo bills. You got it, all right. So this is called Buffalo Blue Punch. So it's Blue Raspberry,...

...pineapple, passion fruit, Papaya, Guaba and mango. That's to little six Moors my way. You're going to sort all at out. It right, we'll try. Well, the reason why these are these are part of the liquid lollipop series at Froth makes right, okay, because I usually have a variety of different fruits and whatever in there and they mix it up and it's it comes out to be something just insanely good. Now, what's the alcohol on that? Six? This is six point five. Okay, so slightly above your five. Oh, you know, it's a little, a little higher. Well, finally we get to something a little stronger. Yeah, but this is this is again from frothburry in Buffalo. I went to their brewery. They also serve food. They're actually the foods actually really decent as well. Really okay, nice place. So if you get a tour of the did? I didn't. It was already it was kind of late when we went. Okay, and you know we have Harry had a few. Two by fim we got there. So, yeah, it's first sitting down in this kill me. So there we go. All Right, oh well, that is blue up there we go. Yeah, use your plate, you can, you can. I got other plates there. We can. Matt Wilson Clean Up the table. Yeah, I came right out. All right, it did. So so he I don't know how he knows exactly fifty percent in my glass and fifty percent in his glass. Now look at that, Jim. Reminds me of the wizard of Oz. Does that the city? If it's you ever under the Caribbean? I should have when you're when you're snarkling, and you look, you look down in there and it looks just like just blue, green, beautiful. HMM, I get there's a lot of a lot of the last. Here we go. That's yeah, it's pretty good, is it? That's an awesome they're right there. Now what I like about this? It's a sour, right, it is, but it's not real south. It doesn't. It doesn't pucker you up, but it's not. It's not candy sweet either. No, perfect. This is a very good ballance. Wow, yeah, you could taste the pineapple. I'm surprised that I got any of this. I would have kept us all as a really good beer. Yeah, yeah, now, okay, how much that cost? These are at the that that high end price range. Again, twenty five bucks a four pack. Well, Guy like you that makes millions from Brittle Dick. Yeah, never mind, I love this. This is really good. Again, this is a treat right here. Blue Raspberry, pineapple, passion fruit, Papaya, Guaba and Mingo. And again, the brewery is froth brewing. Froth brewing, fire oph. Wellcome in, Buffalo, New York. Cool boy. That's good. Now, next week in a podcast I'll divulge a little bit of of our smart secrets. I got a chance to speak to one of the brewers and I did interview a record that, so we'll excellent. Will play that next from Froth, from Froth. Excellent, very good, very good. Well, good, yeah, you want on the road? I did. I did. Yeah, that'll be great. Hmm, I like that. That really, really good. That's a really good beer. Now, did your wife like that too? Yes, he try that. Yeep, we we taking a case on. That's all. We liked it so much. Let's see, one, two, three, a case. Yeah, man, what am I doing wrong? Wow, well, we figured we probably went get...

...up there. Got Any times soon as we want to take some home. Don't be spending your house saving money. I still come on, that was funny. It is. That's worth spending some money. Now. Would now, would you buy this guy in a second by this now? Do you have to keep this refrigerated? These you should, okay, anytime you're doing with heavily fruited beers, if you keep them in a warm environment, there shuff their shelf lifs. Not that great. Okay, thank so. You got to try to keep these cool. This is thick. HMM, but it's not the thickest we've had, but it was sack. That great pie that we had was really fair. That was that was. That was like I could I've really good. Yeah, so, anyway, yeah, yeah, this is. This is this is delicious. Hmm, I really like that beer. So, Matt, you can stay like I'm okay the rest of the day. Yeah. Oh, is there more? No, did you get something? Oh, yeah, don't where. We got more. We got other ones. That would be that are going to be pretty decent too. All right. Well, here, I'm not going to take it all. I'll leave you one ounce. What. Thank wait, thank you. Let's see if I left him. Yeah, it's about the ounce in the court. You go up. Well, here's to you. What's your sir? Yeah, there you go. By the way, I forgot to mention I think you already mentioned, though, you can find real this on spotify, I heart, wherever you get your podcast apple. Also, don't forget the seven watch cowboy cooking show available now on Youtube. We are working on the second installation as cool speak exent. That should be out realtively soon. But if you missed the first one, don't you know, don't be behind. Watch that one first before you see the second one. Right. So, yeah, like watching Bonanza, you Gott all right, so I'm I'm gonna Justiss you up. Okay, a couple of these now. I know we've done we've done peppers of those, for those look a little different, but this is completely different. But it just goes to show you that you have to capitalize on the timing of the year right, because because you don't want to miss out on anything, some certain things are in season right, right, right, which makes sense. How these are these will be semi they'll be semi hot. Okay, they won't be too hot, but I'm not no amazing, but enough to I took most of the seeds out, not all of the seeds, but most of them, okay. And these I did not cook in the Chili grow I because I cut them lengthwise like a boat Yep, if you will, and some of them are are like six inches long. So these look really good. You can put a ton of stuff in there. Smell amazing and they're shrimp. See The shrimp, the Bacon and breakfast sausage. MMM, Jim, that's ridiculous. MMM. Now I have to admit the price of Bacon Right now insane. Is Crazy insane. And we go through a ton of baking here because there's a lot of people, you know, stuff going on right, and I usually would buy those big three pro pound bricks of thick bacon. Yeah, you won't. Twenty something's right. Lots. Yeah, so, but the the little man pop places and the institutional places like save a lot or whatever, they have a three fifty nine bacon. M Well, you take it home and you open it up and you realize why it's three and fifteen. That's all chopped up, you know, pieces and whatever. I'm right, most of it's fat. But boy, it sure did work on these peppers.

You know what? All it matters is that it actually comes through. HMM. So now this isn't too hot for you, right? Not For me. No, HMM. Yeah, this is perfect for me. So I realized we did this. We did peppers like I don't know, two, three girl girls ago. There's such a English language. We get there. But, but, and I promise you, these takes a lot different though a brisket is come in your way at some MMM. Listen, I'm not sad about these peppers. I'm we're fine with this here, all right. HMM, I love cream cheese. I do too. It was cream cheese on everything. I like veggie cream cheese, helipinia cream cheese. Anytime you can seal something up and cook it with cream cheese in are you win. And those little stripper like little little curls of joy. They a shrimp. Start out one size and after you cook them there are another size. And these are the true these are microscopic at this point. But I know this is dumb, but the kids when they were going to college and my daughter and her husband walk the Appalachian trail from yes seven months right. That's, by the way, very impressive. It is. It's you know, of course, I watched my car in that. I'm impressed by they used to eat Raman. HMM, and there's a shrimp Raman. And yes, when you pour the boiling water in, there the smallest microscopic shrimp that you ever saw. There's two of them in and they call that shrimp. Right. And, and I'm not kidding, there are core ever mention diameter or in length. Yep. Anyway, I cook these on the on the gas grill, okay, because I didn't want to fire up some some smoke and stuff tonight. I was I'm behind the time. is a busy day to day and you get this. So I hope you enjoy I am enjoying it a lot. You know what. Right, this goes to show you that if you're short on time, the gas gril comes in very hidden right, absolutely, as we talked a lot about poet smokers and charcoal and all the types of other interesting grills. But the gas will still does have a purpose and, like you said, if you want something that's very delicious but you don't have a ton of time to do it. It works absolutely. We are a society that is very busy right now. Yeah, you know, everything's wrong with everything, however, so we have to keep moving and whatever, and gas grow fits into that absolutely. And then you take a day off and you say, you know, no, yess, grow flow down Pelic grail where charcoal were, where, whatever, and we're doing a breasket for twenty one hours. Don't bother me right, yeah, but YEP, and that's that's why I'm just saying it's a great point, because a lot of people, or listen to the PODCAST, including us, have jobs and your jobs will keep you busy. You and, like you said, you don't have twenty one hours that sit down and cook all the time. So, but, but you still want the deliciousness of grilled food, and the gass will works for that. How many people do you know that retired and say I don't know how I ever had time to work? I do, or if you know, I know if you like that anyway. So you can grill any kind of a pepper and stuff it with anything and there's somebody in the room that will eat at all. Now, every once in a while there's somebody that says no, I too dangerous or too high bathroom or whatever. You know, I'll be my wife, but it's just one of those things where you will hit somebody in your orbit and you know, it's like...

I remember once in high school when we are all sitting around in a class and there were twenty of us in the cheacher got up and said there's two of you in here with the same birthday, and we all go there's no way right. Yea. Every time there's somebody with the same birthday in a group of thirty people, that makes sense. That's the same thing with this. You know, there's always somebody there that will eat this. Well, you did, I know you, and I like a little spice, so that this is perfect for me pair as well with this beer too. I already finished, but it that because of the fact that it's a thicker beer and it's sweet. So if you are person who maybe gets a little intimidated by heat, you know a coldrivers like this may help you quell those those those fires, if you will. You know what helps with that is the thickness. Yes, absolutely. And people, when they get burned by a pepper or something, they run right over and get water up and that's a worst yeah, you could get milk. Yep, that would help you. That's a little thicker, or this or wish. Thank you to Frost Brow. So Froth growing JIM is another one of those breweries that we're probably going to have to try to go out there. All right, all right, yeah, what to do that? Yeah, we've been. We've been remissing our personal appearance duties. Yeah, do that. Yeah, we get back out there. That's why I was happy to again next week. We'll play a little, play a little of that too. I really enjoyed my time out at the it was in New York states brew festival, so it was in her states craft Brewery Association. The are the ones that put on the craft beer festival in Buffalo, and it was fantastic gym because there was a lot of the breweries that we've already talked about or visited or or have a lot of experience with. They were there along with Bruce and I didn't even know existed and I've had there's some some one of the people made a warhead shelters nor the warhead candies. They made beers based off of that and it's there's a lot of interesting things that were out here and there was one. I forgot to tell you this. It's all I'll tell you right now. On gridle this. There is a Scottish fellow who had a brewery that's in Buffalo, who was close to you know what, remember we talked about that. That's Sam Adams Beer. That's twenty five percent or whatever it is. Yeah, it's it's I have the thing right, Utopia. Yep, Utopia, twenty eight percent alcohol. YEA, so someone's not. Someone is not that far off from that. We try a beer that was twenty percent alcohol. Really, yes, from the Scottish brewer. And let me tell you something. You could tell. No, Scotchman are drinking. Yeah, I know how that constil alcohol. They do. Well, that's cool. Yeah, it was. It was the cool thing as it was sweet and it did have some flavor to it, but then it, like the harshes of the alcohol didn't hit you right away. You SIP it, you like Oh, this is pretty good, and then bang, boom, there was yep it. Was it too sweet? No, I wouldn't say so. Okay, you know when we had the war Horse Beers and we have the pancakes with Churchill. HMM, it's kind of in that sweet category. Okay, that was not over, no, that's that's all sweet. It's definitely sweet. Okay, cool, wow. And meeting the people by the way of war. I'm so sad that you were because meeting the people from worse was amazing, I'll bet it was. And it told me about the can art and how they got the ideas from Churchill and I guess the one of the original founders has father was like in the military and you know, World War Two, va and all that stuff. So stuff is a great it was so cool them for that. I kept saying I wished, I damn, but I wish to David Jim I can say jimber right. So well, next time. Yeah. Well, now that we know they're in Buffalo,...

I know that they're out there. Will have to just go there and and maybe make them one of our on the road trips as well. So I've been thinking about the fact that you and I ought to be going around cooking basket and ribs and stuff somewhere. That's, you mean, what we do for a little yeah, absolutely, come on, Matt, I mean so. So I started to do some research on some girls we could take. Well, all right, I like this. Now this is one that you could tow behind your brand new jeep. No, yes, all right, it's called the big John Grill. John Welch big. No, he wishes it the big John Grill. It's a six S Dr One hundred and two towable charcoal barbecue grilling rogistory with a fifteen square foot grill. Really. Yeah, it's you tow it behind your vehicle. It's four thousand and seventy eight dollars and fifty two cents. That's not over the top. No, no, I mean for a guy like you has a case of this. Great, that's a sale price. Yep, it's a it's great for corporate picnics, fairs, weddings, carnivals, customer appreciation parties, fundraisers and large catered events. But we're company of to gym MMM, well, about to. We're getting ready to hire our secretary. That's right. Fifteen square foot growing area, rugged construction, acroft, adjustable hitch, which is a good name, and hitches, running lights and fenders slide out Ashpan like you like. Yeah, I do love that six foot single door. It measures thirty one inches wide. Seventy two inches deep. Overall dimensions thirty five by one hundred and two by fifty three. High Shipping Weight eight hundred and thirty pounds. That's a decent real man one year warranty parts only. Okay, well, okay, that's kind of we well, you know, because you don't want somebody bring it back after they flipped it over out on the highway. I just I guess it's a good point. So the big John Grill is a an entry level anybody. It's because it's a charcoal girl right to credit cards for somebody that has two hundred credit right, right, right, right. And you know, big rollers like you and I could get one of each right, so we'd have two of them. Just think I'm a briscuts. We can get in fifteen thirty square feet, right. Are you pushing for my divorced I guess. I guess. Well, no, I'm sure she'd come along. She would, and that does some amazing if if we were to take our grilling abilities on the road, that would be an excellent vessel that to like to cook on. Absolutely I got to work on getting one of YS A. I'm up with it. Big John Grill, that's no idea where you get it, but you know whatever. That's great, though. So anywhere you go, you're you're ready to grow. Yeah, and that's fantastic. And you pull in it three in the morning. That right. You get everything set up, there's a whole bunch of folks out there checking out how you're doing it, you know. Yeah, I mean you could do the hundred different ways of cooking all the stuff. You know, if we ever take up Kelly on that offer, wor she wants us to sell food. Yeah, at one of those festivals. There you go, we pull up with that thing, we're in business that yeah, so all right, so I'll work on getting that. All right, sounds good. Will you say you want to try another beer? Let's Sud let's. I know you have another Shour in there and these fruited hours are crazy good right now. They are just awesome. So I want to so I want to ask your opinion, because I did that before we open this one. So one of the questions I ask all the brewers when I was out there is fat versus staying power. Okay, all right, and it's question. You know. I mean some beers are you know, you start your throw like...

...moth balls or whatever to be. You know, that's just someone trying something silly, right, and and and whatever. That's going to go away. So I asked because fruited hours, the way these are now, are relatively new and I want to I be correct. So absolutely, yeah, I mean two, three years new. That's a most right. Your right, you're right. And so I asked some brewers gym. Some of them are still, you know, old faith or hardcore. I want beer that just like beer brewers. So there's fine, and and they're like, we don't make that kind of stuff. Will make maybe a ghost, which is a really lights hours, like no, but we we don't go into that. And we kind of because a fat right. Others are like it's not a fad. Everyone thought IPAs were fat I pays or have been here for like a decade now. They're the yeah, yeah, so what do you think? Do you think these are going to these have staying power, or do you think that these are going to pass? I think that these have incredible staying power. I think that that eventually people will start making a little bit more of it, Yep, and the price will come down a little bit. I think that's that's best. That's key, I think too. But I'd also think that these are unique beers and once you go there and you have one at you know, at a place like rising storm or whatever, you have one of those and you can't find it anywhere else, you know you're going back there to get up again. That's very, very, very set. I think that's a win. Yep, be honest with you, I'm with you. I think that's a it's a really good selling angle for these brewers because you're right, what you have it there. You know you can't go anywhere else but this place to get it. That keeps you a loyal customer there. I think there's also a little bit of and this isn't right and it's probably not politically correct, but but it I think people think that maybe women like sweeter than men. I think I'm not sure that applies. No, well, you've been to these festivals. Everyone's drinking these right. It's not. It's not just. It's not just what everyone's and I think you're right. I think, then this is just my personal pain. I think once more people are making these and the prices start going down, I think it'll catch on. Yeah, because if you recall I pay her the same thing would I pay? First came out, they were expensive too, and now you can get them decently priced because now everyone's making IPAs. Right. So I'm thinking the same thing. There's only there's only select few brewers. I think he's heavily fruited sours. Eventually people realize that everyone's buying these and they'll start trying to make theirs and then that price will come down and then they'll become more of a normalized beer. I agree. I agree wholeheartedly, speaking normalize, Yep. So we're going on it again. This is out. This is the liquid lollipop series. Okay, I want to also mention that frock does make like IPAs and other beers to they they don't just make these. But this is the liquid lollipop series. This one is blueberry cheesecake. Trying to do to me. This is great, we're going to have diabetes by I can't we yeah, now what a way to go again. This is six point five. All right, again, the flavor is a it's a triple fruited Sour Ale with blueberry and cheesecake. Well, I you like cheesecake, I love chose. So okay, that would make a great cheesecake, and girl this too. By the way, I'm not on the center's couple quickly shows dishes. Wasn't that? That was awesome. All right, we are we go, boys and girls. Yeah, that work just opens up on you. Yeah, that's all right. It's you know, there's no money here. No, no, this be custody. Don't worry about it, I do have that. Oh, that's like a milkshake. It's kind of a explain it here in a little bit. Look at that. That is cool. In here, flying around in the studio, you are a few fruit flies and the fruited sours probably your end. Yeah, I have hard cighter going over in a corner and and some blackberry...

...black raspberry wine, which I'm excited about. Yeah, that's that's cranking along pretty good right now. And so the fruit flies come around every once in a while. Yeah, so what do you saw? This one is definitely thicker than last one. Yeah, this is when it leaves the that residue. Yeah, all right, ready, m absolute cheesecake. Yep. Yeah, this this is I gotta have another ship to analyze here. It's our YEP, it's a little more sour than the first one. I tab it more. Yep, not a lot, and it's not pock or something. No sweets there too. Yeah, and I get to cheese kate and the berries are in the back. The berries are the aftertaste. She it comes first. I love you. Yep, Yep. Yeah, that's really it, like drinking dessert. I don't know if I should say this or not, but the color of it is a little back in, back in the late s throughout the S, a colder is a company that makes bathroom fixtures. Yes, I we have a colder toilet, think or something. Yeah, and and they they had a color that was called raspberry pure a. that's exactly what this is, because as a home inspector, I still go into houses that have been remodeled since then and you see a toilet that's raspberry peer right. Sorry, didn't mean to ruin the all. You see the seeds. Yeah, it's good, wonderful. So what they did was they blended blueberries and and booberries. Have Teeny weeny little seedy. That's really good. I really like that. Oh Gosh, yeah, yes, I would buy this. Yeah, I figured you would. Yeah, I got this is froth brewing. Look at him, buffalo those you who are in the upstate in your carrier about whole time. Terribly far. So and then I not terrible trip. Is it a big brewery or it's big? Isn't? Okay, there's a couple locations, one location, one location at this time. I know they're they're considering growing, but right now it's just they have one. What kind of food did they have their at frothberry man? So I had I was just I wasn't moved for Burger. So I got a burger which was insanely good. They did a lot of a lot of the friar stuff, fried, deep fried pickles, deep fried cheese, curds, call all that stuff. They did that. Their homemade pretzels with their own brandom mustard. That's cool. I got, you know, I got pulp. That menu. There's there's some things that were out of the norm to that were that would that look pretty cool that he said I'm a chance to try. But the food I had there was really tasty actually. Yeah. Well, that's half the battle too, because you can have the best craft beer in the world and if the food is not to your liking and you gotta go have a beer there and then go get food somewhere else and that's that's great. You Win, like I like our friends from robots. You have good beer and good food. Street corn, yeah, sweet corn. That was fried with a little coating on it. Yeah, it was insane. It was safe to keep bringing that up, but that was really good. You both of us had so was that SAM? That was yeah, we both look like wow, what do we eat? This is some of the best. That's something. You know what that's? I'm that's something. was really good. Yeah, was really was. And I I'm not a big fish. I said you're not, but we nod at that. It was a maple and crusted something around. Yeah, it was very good. Yeah, I don't know how John earlovs is that thin, you know, owning the restaurant that makes all that great stuff like that. I'd be five thousand. Yeah, right, that's great. This is a good beer,...

...of very good beer. It's different to look at it, definitely, because you can see it's it's got all kinds of different seeds and things in there and whatever. It's like a milkshake. Well, that's the thing. I think. Think for a person who is not used two beers like this, looking at this, maybe off putting. Well, you know, we're high. We're high on analyzing. H Yeah, here and we we will taste anything. Yeah, well, we already. We are admitted. We're in deep now. We were just no going back first, and that awful. We are indeed. You don't know that. Ye, no matter what it cost you. Oh my God, horrible. Sorry that we do have another one one. We'll get to that in a minute. I didn't want to mention so, one of the one of the brewers out there. They made a seltzer. I think I was telling you about it's so and you know, I'm not really a Seltzer pers okay, but I wish I could. artistal. ARTISTAL is a name of the brewer artistal brewing out out there and fastival. Yeah, okay, and they're known for their beers and I interviewed a couple of the just regular patrons, and he said that's one of the brewers that they go through all the times, right on the corner for him. So the Celtic the mabe was like a warhead Seltzer. So it was like a Sour Seltzer, which was is unique. I don't know if I will, if I love it or not. But it was you. No, no sweetness to it at all. It was straight up so our, you know it, and it made you pucker, you know. So I saw and I guess I wasn't ready for that. When I so I side it wasn't. So, going back the reason why I bring that up, as I want to go back to the question of things that are fads and things that go away. What's your thought on Seltzer's? Do you think that those are I have not had a Celtzer that I liked. Yeah, and there's a ton of them. Sea grims love them a bud wise. Yeah, everybody's making sensor. I want some substance. Yeah, I'm say, I don't know. I mean, you know, the older you get, a less you like change. Yeah, I'll try anything. Go on. Yeah, and that's why I try it to. So the reason why they're popular is because you know their locale right and so so. So, believe me, you and I don't want anything weird looking. Yeah, if you look at me, you understand that that that's not the route that I take. So, no, no, I'm not big on that. No, but so. But in general, though, do you think it's something that's going to be here for a minute, or do you think they're? It's going to kind of died down a little bit, liked the winter time. Is selts really what you want? No, I don't. I don't think so. However, the advertising is being hammered on. That's good point. So point whatever whatever Madison Avenue tells you you want to drink. I didn't think of it that for a certain period of time time you drink it. Right, Yep, and that sells. Would be impounded advertising, right. Yeah, yeah, so I'm not sure that they're get it. Very good pointant. I think anybody and everybody that is trying to lose weight is looking for various ways to still be able to consume alcohol. Yep, and get hammered or whatever they're saying is right. And basically no alcohol goes along with that. No, no, now I think some of the even some of the low car beers are, you know, everything's relative. Yeah, but the Celtzers are advertised that way. We're very, very low, low in anything, you know, and and the lower you get in carbs and sugar and whatever, the crappier the taste ape. Well said, Amen, sir.

I'm sorry. Kind of the way. Yeah, I'll that's kind of was sticking right. I mean when you're eating on a diet and you eat like celery sticks everything. Yes, food, but is it? Is it a stake? No, and you always like stickboard in a celery stick. Right. The only diet that I have ever been able to successfully do is an ultra Atkins Diet. Yeah, you told me, you did tell man. I'm January first of every year for the past ten years. Yep, I I cut out everything but meat. And some of my friends say, Oh, I'm so worried about you, you're killing yourself. And some people go, go, Oh, do that and kill yourself and and then some people say, well, Hans at work. Yep. Well, it's all protein. Yep. And once you eliminate a carbs, you start die. Your body starts digesting itself. Yep, and you lose weight. Yep. There are years when I lost between January first and April first where I lost between thirty and thirty five pounds. I remember went for for me that as a significant amount of where. I remember we're doing that competition and studio for a little before them. Yeah, coronavirus thing happen and it's stupid virus. Thing. But then I know that, coming on April, first grilling season will kick up shortly thereafter, and Hell would it die, you know, because you don't want to do that now. Question I want to ask you then, as because we, you know, we do this amazing podcast grow rights, rights, available everywhere by like I hired spotify and and apple and sounder and everywhere else that you could possibly get a podcast. Yeah, and we have thousands of listeners from all over the world. Yeah, from all I mean countries that I never almised. No, I don't know how they do it in English, but or maybe Americans that live over there listening to it, or they have nothing else to do in the middle of the night and wouldn't drink the universal. Absolutely. So, will you be drinking these when it's absolutely yeah, I like this is a very good beer. Yeah, now is that number two or three? Oh, we got, we got, we got another one. We have one more. Okay, that one, I think, is the one I'm looking forward to the most. I'm formulating an opinion on which one of these you like the most so far. Yeah, and I think I think I know which one it is. But this one I'm really interested. So this one is called again. This is another triple fruited solar. It's Mary and Berry, boys and Berry and grape Mary and Berry. Yeah, we studied that. member. Yeah, we did, didn't we? And I can remember. I have no cannot recall. The problem when you get older is you can't remember crap, and I know I've reached that age. That's I almost forgot what your name was. The we did study that and we read the whole description of what a Mary and Berry was, because there's some other beers that have that. Yeah, and we were we were kind of questioning that right. So for you know, experts like us, we should probably remember. Probably know we able to go to that file, but whatever. All Right, anyway, okay, what opening it over the post is six, point five, Allo, same, same, all kinds. This is point five again, Froth. And, by the way, if you want to see what froth has, because they're they're one of those kind of brewers where if they don't have the same thing all the time, right after, after a few weeks or so, they change everything out. So if you want to see what they have, go to Froth brewingcom again. That's Froth, Fur F our Okh brewingcom go there. You can see what they got going on. All Right, I love this part. Times for Matt Wilson Adjusting the Mike. Oh yeah, there we go with little spillagees stuff. Yeah, you didn't spell anything, Dar. All Right, so you've getting a fresh glass on. That's...

...you're the first lass I had when you first described those. Look at that. That's dark cherry red. Look at that him. Oh my gosh, HMM, I smell. I smell marry and berries. I don't know what they are. I don't remember. It smells good. It doesn't it. I had this one yet. So we're going to find out. Wow, that's really, really, really silly. It's a cross in it's a sour, but it's more like it's more like a Sour Cherry. Yeah, it's it goes right with the sour park goes right with the fruit. Yep, this is perfect. Huh, I don't know, I was I think we might have a tie. Yeah, this is Siously, I will get to that in a little bit. I don't know, jump the gun or anything. By Gosh, Jim, this is another really, it's good. Now you have tried this one before? No, this one I haven't had yet. It's delicious. That is really, really dark that you can't see a thing through that. Nope, and it looks it looks like Cherry. It does. It does like a cross between a light and a dark chair. Looks like you almost have blood in your less. Yeah, but allow, I'm so sorry, gotta go there, but you're absolutely right. I love well, we hit the homer on here. That's bad boy, tell you that. So I'm sorry, I missed that. Yeah, well, this is my friend. I promise you, you and I will make a truck out there. So now here's here's the question of the podcast right here. So last week we had more tellis brewing we did this week we had froth brewing. Bourdalis is low avon area. More Froth is out buffle. Very similar, right, very similar cells of beer. Yeah, you know question, look on you your dowr questions coming. Who which brewer or your picking? Wow, that's a close one. Yeah, I think frost is is got more depth in these fruited sours, but I really do. Yeah, you know, as much as I love Martalis and I really love some of the beers that come out of there, and there's that was oh, that was crazy. Yeah, now maybe the great pie is right up. Yeah, we're that one was that was that one was insane too. Yeah, I think it's tough. Is Stuff. I think just out of the ponderance of volume of different kinds. Maybe Froth very good answers shot, you know. I let me back pedal. And Yeah, that was that was very, very you said that much better. They're almost isn't a brewery that? I don't that's another good point. There is a winery that makes wine that is undrinkable. Really, yes, and I won't, you know, obviously I don't get into we should do all whine episode sometimes. Yeah, we will sow. Should we seriously? Should? We are. We are poised for greatness here on girls. We have been invited to the international craft beer festival in February to do our podcast live from there, that is, and then do and then you and I to be judges. That is able. We are more to come on that. I'm excited about that. That's exciting. Yeah, so you can't now again, I want to remind you that these aren't the cheapest beers in the world. So if you're looking for like...

...a you know, ten dollar or twelve pack or something, your ward looking at towers, for one. So, so, but, but, but, Jim to that. There's a reason for it, right. Yeah, there's a big reason for it. They put the quality, in the time, in the effort into this, right, and all of these fruited ingredients can't be inexpensive. No, say today, every had today's market. You're right. Yeah, I want to now. We talked about this before, but rabbi steaks are up to eighteen something show. That's not yeah, that's not. I'm going out and I'm either going to do one or two things. There's a couple of black angus cattle ranches around here. I'm either going out and shoot my own cows and track it back, Yep, or I'm going to buy a couple of feeder cows and raise them up here, because you can't afford steak anymore. Yeah, I just let him chew to grass here and then you have but you know, it's don't get me start. Yeah, I wid you bring that. I'm so sorry. I was you know, I'm might, I might go in half on a cow with somebody or so. Yeah, there, that's a good idea, as long as you you know, make sure that you you know where it's coming from. Whatever. We've done that before. We used to raise pigs and Turkeys and chickens here at the ranch and there's nothing better than what you know you put into it. Yep, but we never got into the cattle thing and this may push us over the specty that time. Right now, I can get too in the basement. Go Out, I'll go out. You call me over, I'll be here with a knife and fourth rady to go. We have a amish store close to us, okay, in Orleans County, New York, and they have it's interesting. They raise their own cattle, they butcher their own cattle, they have their own meat and every like twice a week to meet counters open. Okay, the stores open every day except Sunday, a great and but the meat parts open and twice, two days a week, and they package ground beef. They make these Halapino burgners and they they have a couple other kinds and that's they wrap their individually rap with Seran rap right, right, and and they're very, very reasonable. And you know where the where they've been. They've had these cows on their farms and so you actually have a better comfort level than going to walmarter whatever. Yeah, yeah, that makes sense. Anyway, hambling on. No, sorry, no, no. So the question that we were going to ask. YEP, out of all the beers you've had today, now I also we had a good beer from that for the museum. Don't forget that. What as well, and not not, if not a for it's our or so normal lot there with good beer, which is a good beer. It's in a different everyone. You could probably tell by listening to us. It's a different category than these beers. It's a good beer, but it's not the same as he's heavily for this hours. Right. So, out of the Beers we had today, which ones you're let's just recap here. The first one we had was was the the blue one, and I can't write. Okay, we go there. It is. Yep, we had the Buffalo Blue Punch, okay, and it was blue and it was delicious. Again, it was blue, raspberry, pineapple, passion fruit, Papaya, guava and mango. And this is again the liquid lollipop series from Froth brewing. Right. You can tell by the can art if you if you look at this, got a nice little lollipop up, all the flavors in there. So, Yep, this is. That was the first one we had. That okay, go ahead, and you talk about that second one. Yeah, was the blueberry cheesecake, right, that's right, okay, and the final one that we had was the marrionberry boys and Berry and grape. Okay, all right. So here's the deal. The Buffalo Blueberry comes in a nine point eight. Yeah, it's really good. It's a perfect beer, I mean perfect. The other two, the Maryon Berry and and the cheesecake,...

Ye, tied at a nine point seven five. So the Buffalo Blueberry is the one that wins, the one in my opinion. What about you? I think I'm trying to think here. I think so. I think. I think the balance of sweet and sour worked best with the buffalo blue. Now, when I say work best, I'm talking about by the littlest, tiniest possible of a margin, because these other two beers are also outstanding. I agree. So, yeah, they weren't bad whatsoever. They were buy all of them and heartbeat again. Right. But yes, I think the buffalo blue was really, really good. So it bothers me, though, a little bit, that you have a whole case of that. That's a win. Froth brewing and Buffalo New York. I'll check it out. Yeah, and the brewery that from the museum. That was really good. It's and also they use the ingredients from the eighteen hundreds, because it come on, that's you can't beat that. You know, there wasn't these fruit is ours. Were Have Ben it back then? Obviously. Yeah, back then they didn't have any preserve yeah, right, yeah, Gosh, that's a tasty group of sours. Here. I'm grilled this. Next Time Matt Wilson will be going around interview and everybody. You're you're heading down to to the south, where you're going to yeah, somebody before. We will touch you up before we go. Actually, yes, so, if you if you were a list if you've been listening to the podcast for a while, you may remember that Jim, myself and our good buddy John Weltch, we were really excited to go down to King Street, South Carolina. We were going to go to this pig pick and festival, which is like the Super Bowl of like of like cookoffs and barbecue, and stupid virus kind of ruin that for us. Yeah, so that, unfortunately, has been canceled. Next year, though, we're on all in a private jet already already set up, but I'm still going to ahead. I figure he's Jim and iron our team here. I'm still going to go out there and do some work and we're going to find some breweries from that area and there's a good food there and we'll we'll bring back some reports on that for you, Jim. All right, perfect. Yeah, that's that'll be great. I I wish that the festival was on and I was looking forward to, yeah, Havin kingstree and checking it all out, watches the cooking teams. Yeah, and hopefully next year we can get back in business on that. I'm sure we will. You know it, it's everything like things like this are temporary. They're paying the butt, but eventually it'll end and we can get back to normal. Eventually. You know, of all the people that I could do this with, you're the most fun, I really seriously. Yeah, and you have almost as many girls as I do. I'm getting clad getting there heavy, to use your pell grow. Yet I still haven't okay, I just haven't had this. I just ye have here also justice under I just haven't had the time because cooking cat, you know, takes time and you know I'm your Mossy. You work at the same real station should I work at, and they can work at at death sometimes. So though. Yeah, well, good for you. You'll you'll get into it at some point and you will have fun. I'm excited and my wife wants me to do it too, because she's she's hung Greek cook the pressure like Jim Cooks. Okay, I'm going to work. It's so much fun. Yeah, and I promise you a brist get coming your way some point. I'm looking for a shop this week too, and those prices are priced to insane. Yeah, tomorrow's my birthday, Oh and my my lovely twenty five birthday. Thank you. I lovely wife gave me a few hundred bucks to go buy a new phone. Uh Huh. What she doesn't understand is I'm buying a brisket with that money because I'm gonna need it all anyway. Be Fun, all...

...right, Jim. Well, guess this time first to get out here. I can't tell you when I've had more fun. This is great. Some Great Beers. You can take home the rest of the coppers with you, because what what? Nothing's going to get home. Yeah, I know, I don't need to know that. Well, we'll be mattle. Be Back next week, YEP, with some great fill in on the festival that he was at in Buffalo last week. Yep, that'll be good. And then on the other side will do the post mortem on him going down there to South Carolina and all that. All will discuss that one more time. We are on spotify, we are on I heart, we're on apple grill this. Look us up, you can find us. WE'LL BE BACK.

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