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Grill This!
Grill This!

Episode · 11 months ago

Drink Like a Girl at Rising Storm

ABOUT THIS EPISODE

Jim and Matt are on the road again. This time they stop by Rising Storm Brewery and speak with owner Bill Blake. Kelly Guilfoyle from "Drink Like a Girl" also visits to talk about hosting the first post COVID craft beer festival in New York State on July 31st. Visit https://drinklikeagirl5k.com/ for more details.

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, you're aprons and your pike glasses. Get ready to grill this with Matt Wilson and Jim Salmon. Hey, everybody, welcome to grill this. WE'RE OUT AT RISING STORM BREWING Company and have on New York. Please welcome the great, the Big One, the legend, Mathew t Wilson. Hey, what's going on, Jim? You know what? I always enjoy when we're on location, because the whole point is to visit the breweries and the restaurants in the grilling areas that we love the most. Absolutely. And we're at one of my favorite craft brewers right now. We've tried, I don't know, half a dozen over the past few months, couple of months, of rising storm Bruce, and they're all the good, great. The sours are awesome, the stouts are awesome. Yes, and we're here live. It's great. You know what? Also, we have our resident champion of grill this showing up once again. You know, little foils here, but the girl, she's one of our frequent fire kid stay away I love you and we we know we love you to death. To drink like a girl. That's what you are so cute exit. It's great and we have bill is one of the owners here of a rising storm brewer week the morning, sir, good afternoon, sir, where you have to go an applause are that's her right. There's a ninetyzero people. Well, thank you for having me. It's a pleasure. Bill. I've been a fan of your brewery and your beer and your style since I first found out about it, and I have the Good Kelly credit. I was first made aware of your brewery through one of her online virtual events for the girl I think was your I think it was your first one that you did, maybe the second one I can about and there. That's right. Yeah, yeah, they took it all home. Yeah, one, all of it. Yeah, both times. That's yeah, it's really, really, really awesome. So, Bill, I'm looking at your shirt right now and I see the woostible, you know for from wood saying, and I know a lot of your craft beers that you've named and can have a lot of reference to. Either's something musical or anything else, and hiphop culture can use kind of give me the background on? Yeah, absolutely. I've always been really into music in general. I'm a product of the mid S, being a teenager, and s hip hop music is it for me. Loved it growing up. Always just had such an appreciation for it, in such a love for the music. When we started brewing, my partner and I, probably twelve years ago, started coming up with names and music always just connected whatever I happen to you know, be feeling or thinking or the type of beer we were making. So it made sense to carry through and we open this place up. Excellent, excellent. So you're going on four years now. Three. Were coming up up on three. Oh, come up on three. Open. Yeah, thank you. Do you count Covid as one? Yeah, it was. You rocked out, man. I was so in prets. You guys couldn't even keep beer and stock even during covid. It was in great yeah, we had a wild first few months of covid where we were every week selling out everything we could package up. So that's that's yeah, that's wonderful. So New York state and if infinite wisdom said it's okay to go buy liquor and take it home with you, did that? I mean, is that where we were with that too. Yeah, when we opened out of the gate a few years ago, New York could actually made it okay to drink at a production facility and to take home beer from production facility. So even pre covid it was already in place. It was really the table was set. Thure for us being kind of a year and a half in when we got shut down and everyone got shut down. But but we were poised well for for that, just with the types of beers we were making in our populary had been growing up to that point and then it really just accelerated with that. So I got a question about this location. How did you choose this spot? We're in Avon, which is a location upstate New York for our listeners abroad. So what made you what made this locations pop out for you? That's a great question. I'm wondering that too. Yeah, so we were part of a contest called Bruin Livingston. So the county of Livingston about five years ago had no breweries in it and they went to the State got some grant money, some funding to help attract some breweries in wineries and CIDER. He's into the area. So the county economic development ran a contest started with like a hundred participants. My Partner Jeff and I one one of a few winners of the contest. So we got some state funding to help open and the only stipulation was it was in Livingston County. So at the time we didn't really know where we were going to be right and we were thinking in Genoeseoh, which is a neighboring town here, college town shown to yeah, yeah,...

...and that's where Jeff and I both went to college. So we kind of was obvious. Yeah, very good man. So we quickly realized Geneseo had some really strict zoning sure laws and they were not going to not going to bend them for us. So we just expanded our search into the county and we drove up here. It'll be four years I think in August. We pulled in. It was a sunny day and we pulled in green grass run, for those that don't know, twelve and a half acres of property lost of really expansive plot of land, and we pulled in it was like that's it, that's like you could see we can fit hundreds of people here with no issues of space and distancing and as soon as we saw we're like that's the place. What was this before? The gentleman that owns the building is a furniture designer. Okay, so he still has a few thousand square feet on the other side of the wall there that we have at least own. So in about eighteen months we'll be able to purchase the whole property. But he's downsizing, so he cleared up some space in this room and where our brew houses and we share the space now and ultimately will own the whole thing. This is fantastic. So what's the capacity of your ability to brew here? I mean for the people listening that don't understand the barrel thing and all Ed, just kind of sort that out for yeah, so our system is a five barrel Brew House, which is a hundred fifty five gallons. So each barrel is about thirty one gallons. So in any single batch we can make about a hundred fifty five gallons. We've got ten fermenters and tanks back there, though, so so we can have at any point in time about sixty sixty five barrels in production. So amazing we from when we opened we've doubled the capacity. So we've added more tanks just to meet demand and you have plenty of room to get bigger if you need we do. We got a lot of land to to expand. Plans, plans to expand. Got Very big plans. Say Yeah, no, very question. With all this spatio AB outside, I actually was able to sneak out here, forgot, a couple weeknds ago. Music kind of I was casing. You join the through role and you have a lot of space outdoors. Have you? Have you had entertainment or music acts or do you plan on doing it also here? Yeah, we do. If you notice down the hill there there's a stage. Every Friday night we do live music. So yeah, we all summer long. We run live music every Friday, almost every other Saturday. Dying to have a drink like a girl collab event with them, I just know it. Yeah, we had a band this weekend that was bob's brothers band, for those in the Rochester area familiar, and I think we probably brought five six hundred people in for for the event. It was pretty packed. So we've got sort of an amphitheater feel. The stages down the hill a little bit. You can beat up at the brewery and here music kind of play in this direction. So it works really well. And you can go to the rising storm website, at rising storm brewingcom, and there's a section there and it says live entertainment and there's a list of all the great bands that are coming here all the rest of the summer through August, I guess right. So that's that's wonderful. That's fantastic. Melt, now you know where we do grilling to so we talk. You know, I think food and beer paired like, I don't know, peas and caress right now. I don't know that this absolutely so do you do like food trucks here or yeah, a great question. I love food too, and good for the record, I mean, but you what you look great. So I'll just I work out a lot of I eat whatever I want. That's the key. Oh, that's okay, yeah, that one out. Just pick that out. Advice like that. Write that down. Go to Jim. Yeah, that's right, I forgot that to but yeah, so the first year and a half that we were open, we bring food trucks in. We found real quickly that many didn't want to travel twenty five miles outside of the city they thought it was too far. They didn't know who we were, they didn't know how busy we're going to be, unreliable, total pain to schedule. So after our second summer of being open, right when we hit our our second and or our first anniversary, said to Jeff, my business partner, we're open in our own like we've got a we've got to take this on ourselves. So went out bought a food trailer, brand new trailer, had outfitted. So out back we have all hired a chef. Good. The plan is when we get more space we're an open, fullblown restaurant, but in the meantime we've got a full menu. So we hired on a chef. We've got a great crew that serves up some some awesome dishes. Food is phenomenal here. We're going to do part to this podcast. Yeah, so what? What kind of food do you serve there? I mean what do you what do you make? It's a twist on American classics. I mean we do it's slightly Asian influence to a lot of it, but we do a lot of Poutin's kind of variety through that. We do Burgers, we do sliders, always a couple vegetarian options on the menu. We do kids meals because we are a family friendly establishment. So kind...

...of runs the gamut and we run a lot of specials. This past weekend we did a grilled cod and pineapple on a PEDA with us a lime slaw. We've done slyly lobster and steak. I mean wait, Gim lobster and steaky. Said, yeah, that's first steak, Matt. That's great. So I have to say this because you know all, you could see that this little little sponge from my Chin here I'm perch. So what do we have today? What are we doing? Yeah, what don't we have? That's the question. We are a brewery that that really prides ourselves on a wide variety of styles. We want anyone to come in the door and find grubs and they like what they like. Right, exactly. One has could a preference of what kind of beer the like. So, Yep, exactly, and we have from your basic lagger that someone who only drinks budweiser something might appreciate, all the way to most of what we do, IPA's sours. We do a bunch of different stouts. So right now we're drinking a blackberry's piece of this is ours. It's called Blackberry Peach. It was written. So it was written. Is One of our our Mass Nas. Yeah, yeah, it's one of our Sour lineups that we we regularly have. We have probably thirty variations of this beer. So I wasn't much on on sours and then Matt turned me onto a rising storm. So our forget exactly which one it was. And it was. It was the best, one of the best beer, I beers I ever had in my life and it was a sour. And I said, well, what's next? And then we went to another one, another one, another one, and that's an example how your taice can change. Yeah, absolutely, and then Kelly brought in. Oh Yeah, she brought up Kyle of macause Mac our side, some one of the US when man. Yeah, yeah, the is great. So this, this is. Which one is this now? The Blackberry Peach? That's very that's very it's delicious. Yeah, HMM, which guy over there, weather canty, got so we thought we might crack this one. This is a dry hopped colche. Okay, we did this beer in collaboration with gun hill down in the Bronx. Okay, it's called stay goold. It's an El Dorado hopped colche. Okay. So now, just just for the people listening, when you think Cols, a lot of times people automatically think like the Jenny culture. Don't mean that's like that, that's like the stable. So this is kind of the same category. Correct, yes, but dry hops. You're going to get a little of that hop in that bite. But the thing I love about this club is that I introduced him a rise in storm and gunnhill and then they did a clap together. So there's two beers that are collaboration with them since the virtual dealg proof fast. So that's really exciting. Yeah, that was able to collaborate some upstate in and New York City Breweries and bring them together. So, Bill, how does the collaboration work? I mean what what? What parts of yours versus? What parts of them? And who puts it together? Or are you both put it together? Is that the deal? Yeah, we for this one, since we were talking about in the middle of shutdown still, we have got on a zoom call and we just start throwing ideas around of hey, you know what, what would you like to see? Is there anything that you've been thinking about that you haven't had a chance to brew yet. And and we did two beers with gun hill. Another one is a gin and juice sour. So a little snoop, shout out to snoop. So we didn't we did that one down on their system and this one we did here. So it's really a sharing of ideas. Collaborations are awesome because you get to put together some ideas and things that you might not on your own. Take the leap to do this one, though. We wanted to do a sour, that Jin and juice one, but we also want to do something that was a little more approachable for people that might not like sours, mightnt like eye like IPAs. Jenny definitely brought the Colche to back to cool right. So it's a it's a classic, you know, Germans style of beer that that a lot of people just didn't give any credence to, and then the Ruby Red Colch came out and now it's not a sexy again. Yeah, definitely everyone. Yeah, I even have some nice sweetness to it. So that happened. I was going to say this is this is perfectly balanced, absolutely telling, absolutely corrupt. Yeah, Ye, this is like if you were if you wanted to get into craft beer but you were afraid. This is like entry level craft beer, pretty much. Right on. Yep, that's a very good it's delicious. Yeah, it's really it's light, it's Nice Crisp. I like it. It's very good. Yeah, it's still tastes like beer. This one is five and a half percent right, less. That's about normal. Right. Yeah, that's like fives, like you're standing like Budweiser. That would be like a five to I believe. But this has flavored. But use let's not get it twisted. This taste a lot better, dude. But I know, I know. The reason why we mention that a lot lot to over podcast is some people...

...are afraid of you know, how many? How many can I have? You know? Yeah, and some of you start going on to the stronger IPAs and stuff. All of a sudden you're in that seven, eight get dangerous. Nine, sometimes you and you know you can all you could be sitting down have like three or four of them. Also, you stand up. You're like Whoa, well, that's why all of Limos, that's how you do it exactly. Yeah, this has I'm not real into the IPA real hopy. I mean, I'm not. That's not my thing, but this is this is just a ton of sweeters, the right word, yes, but it has this. It's very summary. You could, you could drink a few of you. Yeah, you know, it's like if you're going fishing or on a boat, you can have a yeah, there's like an all day drink type if you wanted to do right now in this heat. Yep, you gotta find some of those, because if you try to do eight presents or seven percent three, you'll be done in thirty minutes. Fishing for you out of the poet. Have you been plastic? I fishing Salmon River, fishing hume, a phone to the level and I got caught in this world, but as taking all way down the river. So then we are at rising storm out in Avin. They've been in business for three years and they're taking over the craft beer world by storm. No Pun intended. Yeah, very good man. That's absolute. That's terrible. Asu retire from. And of course, this is the Grilles podcast, available everywhere, I heart, spotify and wherever else you get your podcast. It's about an hour long plus or and we're on our I don't know, thirty broadcast something like that I believe so. So we've been having a lot of fun over the last year and this is great to be able to go out and meet the folks like you build it actually built us and and we always want to ask the tough questions. You know, when, when you first decided to jump into this? It's a scary thing, right, I mean, you seem to be a pretty good business guy, so maybe it didn't scare you as much as it would the next guy. or where were you when? Yeah, there's no question anytime you venture into opening your own business, it's scary. There's a lot of unknowns. So yeah, there's there's definitely a fair share of what the heck are we do and we really going to make this work. But at the same time, I'm a I'm a business minded person. I'm confident. I was confident in the beer we were making. In knew we just had to hit it at the right time in the right way, stay true to our brand and and at the end of the day, if you put out good beer, it waits for itself. You'll be okay. So you did they will come. Yes, right, right. Are you happy with New York State? Do they help you? Pretty much yeah, overall, the states been been really supportive. Okay, they I think I'd mentioned earlier sort of the few years ago, maybe ten years ago, and it's just a tasting room. You couldn't do samples, you couldn't sell pints. Yeah, that's it's come a long way to be able, that's, you know, allow us to have a tasting room that we can, you know, bring a lot of people into packaging and selling direct to consumer didn't always exist with a three tier distribution system. So, yeah, the state's been great and, to be honest, during the covid shutdown, they did a pretty good job to quickly adapt to meet the needs. So in New York we got the privilege to be able to ship, yeah, through the mail, which big. We didn't. We didn't do it, but a lot of other breweries took advantage of it and that, you know, it's one of those things that they knew they needed to help the businesses survive and I think they did a pretty good job. Trying to take that back, though, and I don't agree with that. Yeah, yeah, I don't think it's fair. I mean, at least, if you're going to take that perk back, give them a little more time to get on their feet, because people are still getting hurt from yeah, that's the downside. A lot of these things happened like overnight or has a Friday. Here's what it is. I've always thought that there should be the option to do that, and the reason being is, especially in the New York area, there's so many different craft brewers around. Yeah, and sometimes it's typical to get get to all of them. Yeah, so it would be great to have the opportunity to call or order online and have them ship to you, so you can shrive variety of different places and maybe plan a trip to the one that you that you order from. So dud a drink like a girl. You know, Bru Fest Fest always cost state. YEA, yeah, gonna RCH. Let's let's let's how about y'all boys shine right now. We're here for the drink like a girl. So you were, by the way, to give you the give you props, Kelly your you are the first Bruce Festival post cover, post Covid AMC stay, you were the first virtual beer festival in New York state for Covid time too, and now we're the first after so that's really fun. Yeah, we're really soaked about it. It's scary and exciting all at once. You know, you're just not sure...

...how it's all going to work with think got all these restrictions are lifted and everyone's getting vaccinated and it's been working out well so far and I think it's going to be a huge suss. So what can you tell some the data is and what time so or so, if people are interested in where they can get their tickets, yeah, absolutely so. It is on July thirty one. It's from three till thirty. You can get your ticks at. Drink like a girl, kcom. Drink like a girl kcom. We're going to kick it off with a k run, completely optionally. You do not have to run, followed by K craft beer tasting walk where we put craft beer stations on the piers of Seneca Lake. Everything is on the Lake Front, and then that's followed by a beer festival. Have Twenty five went from ten last year. This is a postponed event. Way Wow, there was ten. We have twenty five breweries and they are the top notch in the state of twenty five. Bree tasting me have female musicians, we have beer. Why? MC glast food vendors, merch vendors. We have barbecue. I told you should have came. Yeah, I wanted you to be there. Yeah, well, Matt and I are gonna do the K. Yeah, if I K, means like five Kilowatz B killoots. That's why we understand a lot of exactly. Exactly. Yeah, you'RE gonna come. That wonderful. Absolutely. Yeah, definitely, yes, absolutely, we will be there. Yeah, Sonical Lakes beautiful is you know we're there's some wonderful breweries there in and around that here and also really yeah, we just hit up one. We last time we spoke. Hey, yeah, yeah, no, it's it's to me a lot of fun. So, Mr Salmon, we also come bearing gifts. So, so jim is a if you haven't followed at all, tims are an amazing cook. By the way, the salmon ratch cowboy cooking show is currently in production phases as we speak. Excellent. Yeah. So, well, hopefully relatively soon we will have that available. The original cowboy cooking show is already available on Youtube right now. So if you want to watch the first one that we did, we did brisket. That is so and it was so good. So much time Jim, because I ate all of it so fast I can't remind us what we had in our second show. On the second show we had beef ribs and pork ribs two different ways. We did one in a in a pellate grill and one in a ceramic grill. We did my cooking partner Tim did a Cheesecake Drizzle With Lock Sardo Cherries. What's in a Dutch oven? Oh my God, and that was deserved. We did, we did. I'll put that on that you. You have earned this. Yeah, you'll be on the next to it. We did baked beans, which were with we're not forth the pork belly. Yeah, big baby, kick it up a match. Yeah, absolutely. It had molasses and Maple Syrup and burn and honey and burnt in hungry. You know what's time? We got it. Yeah, you guys, talk a munch yourself and I'll get it right. All right, all right. Well, there is a beer that me's going to do his infamous cracking of. So there's the funny thing again. As I was casing your joint, believe it was a couple weeks ago, I actually these are amazing. I actually I bought a took a four pack of these. These are these are good. I got the red end of the blue. So now my question, and I'm gonna read with this is in a minute. My question is, are both of these stars, because one seems to be a is it a Weiss? Is Is? Yeah, they're two different styles sour. Yeah, one's a Berlin or Weise, which is a classic German style of Sour Th, and then the others a sour IPA, but both are sour beers, slightly different variations to him. So I don't know if you want to do to read it and I will. So this the blue one. By the way, wife love this one. So this is a this is the you guys combined with the Rober and company of this one. Right, Yep, and this is called the D Tiki from a run rising store. So if you remember the old school d glasses where there's one red one blue, that's kind of how which is I think that's again another great concept. So there's a red one and a blue one that come with these. This one is the blue one. Five point five. So again it's a very easy drinking beer. Which one did we do last week? We did the red, right, so this is the blue, which I was going to bring to you anyways, but he provided. Solot took care of this one. So that's smells great, by the way, eating so JIM's already. So here we go. We love this stand by. There's that sound, if you would, sir, I appreciate you. So, Jimm you gotta. If you haven't seen this one, the the cur,...

...watch this. Oh No, it is blue, actually blue. Yeah. So we did these beers, the red and the blue, with Aurora brewing company down on Kyuga Lake and we put them out right before the fourth of July. We want a one red one, one blue one, and we the blue one. So this one has key lime, coconut, pineapple and then Blue Spirit. Blue Spire Allina is what it gives it the color. It's a natural occurring seaweed leg. That's a super food. So it's good for you. Yeah, true story what he says. It's not blue dye. Number three is ha, ha. It is awesome, all natural taste. It doesn't taste like LG's. That would you just said. It's so good. I guarantee it does. It. It's almost it's almost mixed drinkish it. You know what I'm saying? They are like the same, isn't it? Now let's boil this awesome. No, I'm getting certainly getting the coconut, coconuts in the area, but it's it's is that pineapple to right? Yeah, whenever. It's very Caribbean, very probious. Yes, it's delicious. Lactis in this at all, but there's all. There's a little bit, a lot of it. You can taste the the the the mouth, the creepy, the creamy in the Sun. I got that little. It's delicious. This is so, so happy. You actually put natural things to get those colors. You know what's the level on this one? How much alcohol? Is Five and a half percent. Okay, so that's you got a few seas before it's the boat beer. Yeah, this is insane. It really is fishing. So we got a fishing beer, boating beer, building, a deck beer, reber, whatever you gonna do. That's that's accident. That's very good. Now, who comes up with all the stuff? I mean, what do you do? Sit around the table and say let's do this or try this, or how come somebody never did one that was red and blow? I mean, how's IT happened? They kind of stem from like anywhere. Literally, I was walking through the grocery store and saw a pie that looked good to I saw something I tv like. Inspiration can literally comes from all over the place. This particular one, I think I had seen it in use years ago somewhere and thought like that's so cool, like the colors unreal, and we figured we give it a shot. I offered you drink blue beer. Yeah, well, they used to do green stuff. And Yeah, Ros this is a thousand levels above there. That's not this is a podcast. Like I said, that's piss water. Yeah, great, great. So with this collaboration, you guys actually came to each other's breweries, I'm assuming because you were a local round other than we did one here. The red one we did hear. The blue one we did on their system. So we in both of them. We put pineapple and coconut. That was the key core ingredients in each. This one got the key line and the Blue Spear Lena. The Red One got dragon fruit and hibiscus and to give it a really bright, like pinkish red color. I know you guys had that one, but I have not yet. Yeah, we had it actually in studio at Jim Studio. The severer studios and Jim. You could. You could tell the one thing. I've gotten to know Jim Pretty well over the ears. You could tell what it hits his lips at us. There's that look in his eye. You know its it. Bring it out of well, Kelly, for your sick I got a cane handy. What's so? What? We're waiting. Why don't we try some of the some of the meat? Oh Yeah, she bills got this nice things, a pie. so He's a professional. and the interest of full disclosure here, what this is? I go out and I find the lousiest cuts of meat I can I can find and I try to turn it into something that's out of the yeah, right, that's the next thing. That's my thing. So this is a what's called a tender Chuck Roast and I won't tell you where I got it because everybody's in it all the time. It's a big box and whatever. Really. So you take this piece of meat and You Jakarta. You know the Jakard is. It's a it's a Jakardja brand, but there's other ones. It's a it's a device. It has like fifty of these little spines and push down on it tools in okay, so you Jakard to heck out of it. You put a little bit of meat tenderizer on there, you flip it over in Jakarta and little salt and pepper and whatever, and your slow roast it to about one thirty in the middle and the grill and it at a hundred and ninety degrees to two ten or so to finish it off. Now it's this is cold because it's been sitting here for now. Listen, but it you can taste more flavor when it's cold, though. Sometimes. Yeah, so, and it's I cooked it on a pellet grow and we love pellet girls. That's again. I'm not going to be a lady in wait for any go ahead, dip it in the Adju and yeah, now, remembering that there...

...is some membrane in there sometimes. So once in a while you run across a little bit of toughness you just kicked out aside. You keep going, but most of US pretty dark tender. So this, this piece to me, cost like I'm Sarah, this red two, which is also loose. You went in, I did. I'm I'M gonna go in Jim's food first. So how much does the can of the blue cost. We sell a four pack comes with two red and too blue for twenty. Okay, all right, all right. Yeah, we decided to sell them in a mix pack and if you haven't tried it, we could probably grab it. Another can of each. Mixing them together works too. I have not done that. Yeah, that's a great idea. Yeah, how come you didn't think of that, Matt, we should. I don't. I don't know what's wrong. Let's mix them. Are The are your cans available other than here? We do have a few beers that make it out into distribution through your local beer store or some convenience stores. Even a few Wagmans have some of our beerskind some of the stuff like like this. The collaborations are typically smaller batch only available at the brewery. Okay, rising stories to a VIP to have full access to so you're aware. Now. Do you sell growlers here? We don't do growlers. Okay, we do have a crowler machine, which is a thirty two ounce can with that's for us, Matt. By the way, just saying the the reality is we almost everything we make now goes into cans, so there's really not a need to group fill a growler or even a Crowler. The quality of what you get in a can, the the the shelf life of it is so much longer because it's package just better. And Yeah, early on, before we were canning regularly, we would use fill growlers and crowlers. There are quite a few breweries out there that did growlers and then eliminated that because of that or our box being one of them and whatever. So that's a that's pretty cool. Because how long will a can of that last? It's and it should be and it should be refrigerated all the time, right. Yeah, absolutely, we recommend and ask good all of our beer stay cold, stay refrigerated. Every style of beer has a slightly different shelf life just for like best quality possible. But a beer like this, six months down the line I'll probably threels as good as it does right now. Look, if you're being little less sixpences fun, you will have what you get here on on facebook consumed within two days exactly. So what do you think of the meet? That's why I beens a quiet okay, it's it's so tender for a for a tough Chuck Roast. You did a great job and Gon contenderize it yeah, this roast was twelve bucks. Oh Wow, so it's really low. And Yeah, with that, you did. You turn it into something spectacular. I haven't all that. I had to swell. I haven't always been perfect with this, but I'm in the search of the Holy Grail of tenderness, right, and that's my whole goal. On left now. Don't get me wrong, thanksgiving and Christmas time I'll buy a two hundred primary reb and you know, that's where you got to be. But but to experiment with some of this, it's just a lot of fun. Yeah, absolutely, and I urage people that you're going to fail. We've talked about that over and over and over again. You're going to fail and you'll have some that you're embarrassed to feed your family. Yeah, it wouldn't be embarrassed to feed your friends. But enough, enough, craft beer makes everything tastes better anyways. Yeah, but so it's just the red. Yes, this is. This is the red and it's and you'll again, it's another fantastic flavor. Oh, I remember that for yeah, last week. Yeah, and that was really, really again, you can't go wrong with the theours here at rising storm. Now, I also I had a four pact that I got from here to the boys in the hood. HMM. Now again, that's not actually from it. So well should there's a long boys I too, but its also from a movie and that's a straight up IPA which was outstanding. I have a friend who loves, loves IPA, so I want to get that for her to make sure she had a chance to try that. So the fact that you are hitting these, I guess, current Popular Beers right now, because right now the sexy beers are the sours, are the IPAs. Everyone's everyone's into those. So question I asked, I'll ask you that. I ask almost everybhew that I talked to. Sometimes things are fads, you know I'm saying. Sometimes there's a cool thing that kind of it's trendy and then it kind of goes away. Do you think the sours and the IPAS are here to stay, or do you think that's it's there's a trap, that there's a trend leading towards something else coming in the future? I'll start with IPA. I'll say that is absolutely going to stay. Yeah, there it's been the last eight years. I agree with you that it's dominated the even before that. But like the last six, seven, eight years. Even the New England hazy style IPA has been the king dominates the market and it just...

...doesn't seem like it's slowing down. So I don't anticipate that being just a fat. I think sours will. I don't think there are a fat I think they're here to stay. I think one of the things you'll see, and in part of the reason we do some of what we do, like the red one here, we put hibiscus in it. We do a lot with tea's earl gray tea, green tea, the straight just fruit ones. I think you know that they're becoming all they're kind of all over the place. I agree with that. So neither finesse them and they'll get more developed and way more higher caliber as they keep going. I don't think they're going away either. I think I think they're going to just developed in something better and better and better, because everyone's doing it. Sours. The turnover is quite fast on this hour and so it's easy to flip it. But I think if you're really going to stand out like you do, is you do keep experimenting and developing to it being more approachable and more drinkable. I mean, there's a lot of hours that you could drink one or two of then there's hours that you can just drink all day and you're starting to master that technique and I just love rising St I do that. I think that there's hours that you could have one or two of that you're like, okay, if that's enough. Fact, my my face is puckered up, I'm all set here. But when you get to the face with variant, yeah, there's so many now, Jim, but and then, I don't know, I think sours is like an upandcoming thing. I mean, I I think the possibilities are endless on that. Yeah, I think, in my opinion, I think that the surface just been scratched because now, like you said, you there's so many things you can explore in so many directions you can go. And it seems like with sours, and now I'll ask both of you, both you guys this question. As I know, craft beer has been a predominantly male dominated area, but I think the sours are are more inviting for the female culture to kind of bringing him in more. That's just my opinion. Of meressure. That's just female. I think it's also just in general non craft beer drinking. That's yeah, right. People may shy away from beer in general. It could be female, Male, black way, it could be you know, there's a lot of people that haven't even dip their toes into this industry. Right. And you know, I was just with a group of girls that, you happen to be females, but it doesn't need to be females, and I introduced them to this beer and they were like, Oh my God. So for the last three weeks. So like, wait, where do I get it? Oh, it's not ready at is it ready at conidate? And they weren't even craft your drinkers prior. You just gotta find that beer that fits you and then this craft beer industry you can find it again, doesn't matter what you identify as or what race you are. You know, it's just I feel like there's just a stigma about in general, craft beer. Bud Guy, right, yeah, await man's world, claid shirt or whatever. It's like. It's not. Yeah, and so it's pretty amazing. Like it's crazy because my friend who I grew up with, African American, I mean since I was a little, little hot. He hit me up the other days like Hellna know you're in craft beer. I'm like, if you're not paid at Dungeon, to me whatever, and he said a huge pack from Florida, all these craft beers that he loves, and I'm just like then, you know, and he him not even spoke about is like women and black men are not you know, we're a minority in this industry and we really are. Like why, though, and we start talking about it and it's not because the crap your culture doesn't welcome women and welcome different races. I think it's just been known as that and it's kind of like that's yours, this is ours, this is there's, and it's like, Nope, this is for everyone. Yeah, it's introducing I I'm with you. I've had out the opportunity to travel around. I go to a lot of it, like the first fussel that I went to out and pitch at Pennsylvania, and I got a chance to travel to a lot of them, and I think that's what it that's what it is, is that there's people are just aren't aware other and I think what you're doing with the rising storm, you are referencing hip hop. You're wearing clothing that looks like hip hop. That that that I a culture identifies with that. So people who may not have even thought about it, like, what is this he's wearing? mootsing. It's called boys in the hood. This is called it was written, you know, and you know this is called I got five on it. But Man, I know these songs, I know this good and let me, let me try. And all of a sudden now your eyes are open to a whole new world that you didn't know about, because you are using these references of culture to kind of a get the attention of people who may not pay fixt to this. So I think it's a fantastic thing that. That is exact reason why this podcast exists. It's just try to help that and bring all that stuff to light. Absolutely there's nothing better than a woman that's drinking craft beers and stuffing and life is great, exactly correct, and throwing big ASS, awesome festivals. Yeah, to power women. I'm sorry, when's that festival? that it first tickets, ticket sales actually, and in two days. Oh, so the other put this up on soon. We're going to have some available after but yeah, that's kind of the devine. But all the brewers have been so awesome, including raising storm. Like not. Keep it going,...

...keep it going, cal so we're going to try to keep going some of the tasting aspect, but you know what, the run and the K walk with the tasting and such like that, that's all going to close down for sure on the twenty one, but right now, Yep, deadline is the twenty one, that is the thirty one. Get your tickets at drinking girl. KCOM. Drink like a girl. That's right, KCOM bill again, I've been Kelly's. Let me know that you're an award winner. Yeah, Multiple Times over now. Right. Yes, we the last two drink like a girl events. We were voted top beer for the event in the first one was I got five on it. It's an IPA that has five different hops. Jeff and I sat down, we were coming up with the the beer for this event. We just picked our five favorite hops for like, let's go for it, we're going to we're going to pick five of our favorites. We put them in there came out with a really, really good beer. And the second one was the curtains up beer. That was that was your broms. That was I think. I think a tear trickled out my face. That when Jim really fell in love with the hours. Yeah, was one of that. That was one of the Times, probably the one of the Best Beers I've ever had in my whole life. Yeah, he was very I think a tear did Faull? Yeah, I did. I cried. It's a drop's not mar cute to girl, and and and so I obviously asked Bill. You know, I would love for you to be in our live event. It's our kickoff. This event was postponed from March twenty two thousand and twenty, and I was like please, you got y'all got to be there. And actually they were going to be there in two thousand and twenty to begin with. They were an original, and so I was just hoping it was still available. And of course he says, YEA, be there because I have a A. Would you call it? Gimmy, gimme word, Oh, brain chuck. No, no, I gotta title Makes Sense. I'm definitely there. And she get like down with those WWF. Well, you need a trophy or so we got choked. You got choies. But Bill, we had ten brees to start with for this festival in two thousand and twenty ten berries and and and rising storm was one of them. They're twenty five now. That's a which is good for you. That's as so insane. And yes, we have a dope. Trophies. First off, built. Come at those little those good, not little bit heavy crystal trophy is their carve inside. But this one's even cooler bell. You're gonna love it. It's like bomb ass colors. It's even taller. It's all crystals still, but it I think you're gonna love it. I would expect something like the vincul embardo. I'm want to fig sale. Toss it to jeff like that's the same harbor. Look like a Stanley Cup Winder was drinking out of it one day. Let me get to this, but I'll start getting silver and gold. I want to ask Jeff, because we're a little bit about marketing now and then and whatever, what are the hours of rising still? Yeah, whenny open? Sure, so we are open Wednesdays and Thursdays four to ten, Friday and Saturday noon to zero, and then Sunday noon to six. Okay, so we're closed Monday Tuesday open Wednesday through Sunday. Okay, the other days are work days. Wow, that's great. That's great. Chat some Awesome Beers. Yep, thank you. CIERS at all? Or, I mean that's a great question. You have a guest tap coming in or something or going on? So we offer a gluten free option. We offer a CIER or a selter that we make in house, which we have a whole bunch of varieties of. It's called cool water. You know, back to the cool water Cologne days. Oh yeah, now you're going to have to educate it. I'm not idea what any of that Jim Water was a very as a clomat was very popular in the back when I was in high school. If you were cool, you would work cool because you have like your your cheek, like the preferred stock and your chip stuff. Okay, you remember that word true when it was like all one of a date. I gotta get the cool water out. Sure, yes, so that's our line of seltzers to cool water. That's cool. I think rubber. Yeah, we do offer a few CIERS that we have in cans that we that we have a few different flavors of as well. Okay, preferred sliders, you're good. You spick up a food stock, you know's. There's a forty called preferred style, workys time and our travels. You know, talking to various folks that are in your business, there's some people that say I will never ever make a pumpkin beer. Oh, think of that. That there's another good question. Yeah, so one thing I learned early on in life is never say never.

If, like, at the end of the day, we're here to sell beer. Yeah, and if our our fan base is saying, Hey, we want this, we're going to Le do it. Okay. That said, we do make a pumpkin beer. It's called the Gord life and only pumpkin beer in my life I've ever drank that I like, to be perfectly honest. In this is yours goes back pray eight years. Jeff made this originally when we were home brewing and I was always anti Pumpkin beer, no way, and in this one just hit and I liked it. I gave it the name Gord life after kind of twist on the good life, you know, some some lyrics he here sometimes and some hip hop music and it's been every year we make it and it's awesome. It's just a it's a not overly spiced, not overly over, not over the top. It's a manageable but pumpkin beer. Okay, you know, I just I want you write this on all this that this beer sells. Remember, you got this from me. You should make a beer called the purple tape. Remember when we're going what the purple? You should make a purple tape. Just so who telling? Is My absolute favorite. Yes, the purple tape. What? Naturally, sorry, you can tell me about it later. Yes, just want to remind everyone you can find the grilled this podcast if you missed it. If you're the first time you're listening, you're like, well, that's a pretty cool ass podcast. It well, it is, and as and you can find us on iheartcom, spotify, wherever you get your podcast. We're going to Jim SALMONCOM, you're going to inside the margins, RADIOCOM also youtube channel, coming soon with a facebook page. Yet listeners all across all the WHOA. Yeah, yeah, we're doing pretty well. So we're each making about a half a million of pace. We're doing so good. Side Man's going to retire. That's time for me to get a radio. This strot the podcast. That's right. Well, you know, it's too much fun. Yeah, it is, and I don't you've learned a lot since then. We absolutely great people, I tell you. Yeah, you can just keep saying yeah, like Kelly, like like Kelenver. She's so fun. You're just said you are fun. You are definitely very fun. Girl. You're whacked down, you crazy shit, and I think I said I was. I was planning to come out here for a long time. I know Jim and I want to come here and do a podcast or so. We're very happy that we had the opportunity to come here. Yeah, we thank you very much. It is very awesome that to be at at a brow like this and I'm just looking around here and it's you got a lot of space and where your Brew Your Beers over there, and everything looks so good. You Go and you can actually see the fermenters and it's just really dope. Do you people come up to you? Doesn't do tours or yeah, our space isn't that big. It's a quick to her, but aslutely does, everybody wants to know. Yeah, we want to see how it work. We love to take people back there and explain it all and the fermenters. You walk back in the brewhouse they each have a name on them. We let Jeff and I let our kids each name one of these. Who Name that one? Which one? Ella? Ella. That's Jeff's daughter, ellas. Jeff has three girls. I have a son and a daughter. So we just let them put put a name on a tank and any of the named after that. Was that movie with this frozen and it frozen named that? It probably would have been. My daughter is the youngest, Elsa. I know all this stuff. There, Elsa, I you know, this has been a lot of fun. We always like taking girl this on the road. And what are we doing from time there? Buddy, we're good. Or got about. We a little five more minutes. So if we want to ask any lastminute questions here, this would be a you know mine. I don't want to usurp the radio time here. Please go ahead. When people come to craft brewery sometimes there's lots of activities and games and things going on outside on. What's the plan for all that? Yeah, so that's great question. So, as I said earlier, twelve and a half acres, we got tons of space. We have corn hole. We actually have a corn hoole league that's here on Wednesday nights and Thursday nights. Also, each has about sixteen or eighteen teams in it. So we got a lot of a lot of school people here for that. We've got some jumbo Jenga and connect for and we got a whole bunch of games in there. We have so much space. Are Our crowd that comes kind of regularly. They bring their own even pop up tense, they bring chairs, they bring their own games. Yeah, we we're like I think I said earlier, were family friendly. So my kids come, they'll play, bring their baseball stuff and go down and awesome and play baseball. Will come with some friends from their team. The kids can can run out there and play some sports. We have. We got a lot of room. So so you guys are open to people like bringing their own stuff and hanging out and chilling out where they having at a few croppers. Yeah, that that's what we've always been about, being a really accepting, welcoming type of environment...

...where anyone can come and feel comfortable and not feel like, you know, we're snobby about what we do. We're down to Earth people. We're just good, wholesome people that want to make great beer and share it with everyone and we want everyone to be able to come here and hang out and have a good time and enjoy themselves. We can. I can tell this by talking to you. You're very approachable and you will answer almost any question anyone asks, and that's great because, again, like killing was saying, people who are curious about crack, you're horn new to this, they have a bunch of questions ask you. Like just gives a powerhouse and name's calling and she is a magnificent she handles a lot of our tap room manager, colleen, is awesome. She she holds it down. She will make you feel so welcome. There's not a question you can't ask for her she can't answer and I just, I just absolutely love her. I love it. It does. She's so powerful. So if you want to check out rising storm brewery, you can go to rising storm brewingcom. That's rising storm brewingcom, and check it all out. They have sections that I always go to, the about us, yeah, you know, and read all about and it was fascinating, the contest for the grants and stuff. I mean that's that's all the American dream thing. Yeah, you know, it's great. Yeah, you know. It cost way more to start a brewery than we thought, but Oh yeah, but sure, good. Every dollar was helpful, you know, coming from the state in the county, so they were. It was a great, great help to US and, to be honest, more than even the money pushed us to start the business because they wanted it. They wanted it and they helped educate us on running a brewery. So they gave us some education on State Liquor Authority, Federal Taxation, just stuff that you, as a homebrewer, want to get into the business, have no idea how much regulatory, right just business stuff is involved. All you think about is the making beer and that's like, that's about one percent what I do right in everything else is is the stuff that can sumes a lot of time. So you need to know that. In the county, in the state we're also it's the luster. All that. Takes a lot to turn up passion into it. You guys. You guys really have a plan, don't you? You're going to open a brewery and just grill this out back on Matt's The financial backer in that get we get permission from the boss before. Well, we've enjoyed some wonderful, Wonderful Beers here today. I don't want to thank bill, you know, for inviting us out here and this has been a lot of fun. And Kelly, it's just always too much fun. Heaven, you know, just over the top firecracker. And and again it's July thirty one along Sonica Lake. Where do they get tickets? Lake Front? Drink like a girl kcom. Do the girl kcom check out our facebook at drink like a girl and her gee. Drink like girl. Five cake your grilled this podcast where we eat and drink just about anything that was meant to be eaten and drinked. Don't forget. Make sure you check out the grilledness podcast and I hired spotify. Where to get your podcast. Also, don't forget to chew it into the cowboy, the semi ratch cow boy cooking show of able now on Youtube. You One already filmed. We are in production. The next one's the day out soon. Jim semoncom inside the MARGINSERERCOM. What am I missing, Jim? Now you got it all but our gay. We'll see you next time on Grill this.

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