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Grill This!
Grill This!

Episode · 9 months ago

Grill This Visits Rohrbach Brewing

ABOUT THIS EPISODE

Jim and Matt take the show on the road to Rohrbach Brewing on Buffalo Road to and speak with owner John Urlaub. They talk beer, festivals, and food!

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 Dr a frinds and your pike glasses. Get ready to grill this with Matt Wilson and Jim Salmon. We are on location again him and I am excited, man. It's I'm always happy to be robock. I was not. I was not that long ago. I was downtown at robots. Now, where are we, Jim? We are at the Rowbock Brewing Company on Buffalo Road in Rochester, New York, and we're here with John Rlock, who formed, who founded roar bocks craft brewing back in one thousand nine hundred and ninety one, and we refer to John As like the Godfather of craft brewing here in Rochester New York. Thanks for visiting with us, thanks for coming over. Guys, we appreciate your being thanks so much, John. Like I said, General Lobb is one of my favorite people I've I've had the chance to talk to him a few times now. And Number One, your beers are classic beers. Some of your beers are some of the most revered beers in this area. Number two. I think I talked to you about this before, your craft beer festival. It's one of the first and biggest festivals in this area, and so the first question I want to ask you is, is it coming back? It is. Yeah, we sorely miss the fact that we couldn't do it last year where we started in ninety five, actually, sign aburg gardens. Yeah, it's moved around. We were at high falls, Weird Frontier Field and now we're at the public market. Wow, it's really the venue that we found that it's just perfect for this and we were going to bring it back in a little different format, but everything seems to be slowly getting back to normal. So be a little smaller, but it'll feel just the same and actually, for the folks that can get tickets because it will be smaller, I think it'll be a lot of fun because it'll be it will just be a little bit more intimate. Okay, okay, so where's the where's the location? Now it's you said, it's IT'S A it's at the Rochester public market. Excellence. That's close to our other location, but it's perfect. It's you know, the vendors that set up on Saturday morning it's the same thing, but the brewers are doing it, people get to sample and it's it's a perfect venue for it really is. By the way, Jim Sammon's here. Jim, hello, my friend. How are any chance to go into the road? I love it. Yes, that's now, John. I was a couple years ago my wife and I took one of these Viking cruises down the Danube River, okay, and there was a town in Germany called roar box and I remember saying to Diane, isn't that there's a brewer, a craft Brian Rochester? And then I was reading a Bayou here and it's that's what it's named after. Yeah, actually, way back when, before beer, I was a film guy. I was a Kodak look at through. I lived in robot really outside Heidelberg. Yeah, yeah, very nice. It was great. So everybody all wants to know how you got started, and every time we take this about podcast on the road it's an it's one more interesting story upon one more interesting story. So how did you do this? I mean what what possessed you to get into the craft brewery business way before it was really as popular as it is not. Yeah, yeah, well, thanks for the question. I have told the story a few times, but I'll repeat it again if your math is good. Ninety one is thirty years when we first started. I don't know if I mentioned this t before, Matt, but I look back at the records and I kind of remember this to when our license was issued. We were the hundred and forty second active brewery in the United States and there's close to nine thousand right now. So it was pretty early on. But I was lucky because I lived in California for a while, went up to San Francisco and this is really before craft beer was even in California. Wasn't very popular right. You almost couldn't get it, but anchor steam was one of the first, and that was after drinking pretty much domestic beers through my college years and all the rest. Anchor steam was just so different and so delicious. And then I got transferred to New York City and went to the Manhattan Brewery, which is one of the first pubs in the country right and shortly after that off to Germany, which is still to me, you know, the capital of beer of the world and plenty of quality control I did over there, and when I came back I knew. As much as my time with Kodak was great, it wasn't what I wanted to do for career. I really wanted to go out on my own and craft beer seemed to be the thing and there was nothing in Roch sure at the time, so we were off and running. We can move into the German house and kind of the rest is history. You're speaking with John Arlab, the founder or of roar box, out here in gates, sort of gates right. We're a little for an outside of Gates and also downtown Rochester by the public market. John, I like you, as you have told me. That's three for so now that you've seen craft beer come as far as it has and it's evolved, a lot of different people are doing it. What's your thoughts on direction of the industry is that? Do you see just growing bigger...

...and bigger, or are we at its peak right now? What's your thoughts on the industry right now? Well, I remember, Matt, it wasn't long ago the industry folks would say if we could only get to ten percent market share, that would be unbolted us. Probably eight or ten years ago, but that would we didn't think we'd ever reach that and I think we're close to twenty while still means that there's eighty percent out there and I think people are being very creative very unique. Everybody has a different model. I don't know that everybody can wholesale, but you know there might. They're still could be a lots of berries at wholesale and do really well on the shelves of Wagman's and Beers the world and Aj's and the like. But a lot of these smaller places are just neighborhood. You Know Breweries right that are very unique to the neighborhood and you know, locals becoming a neighborhood, not just local Rochester. So I think there's lots of room to continue to grow and I think we will continue as long as we're creative and innovative and we still make Quality Beers. Long everybody's making Quality Beers, will get our fans come at us. So do you get other craft burrs that are maybe just getting started call you and say what do I do? Or you know, tell me the mistakes so I don't make all of the mistakes everybody else honestly, all the time and I love it. I just it reminds me of me thirty years ago, and that's a you know, that was a good that was a good sighting time. It sure was cool. So we've been here ten minutes and nobody's offer me. Yeah, I think we might as well just get right into it. So let's let John Pick which one we try for just a bunch on the table. I'm so excited, I really I normally wouldn't start with a flagship, but the Nice Art Scotch jail is our hi, talk me into it. Yeah, yeah, new gym would. Yeah, I this is still one of my favorite state absolute very much. There's that sounds yeah, you know, I don't get another one. There it is. I really hope, guys, I don't know if you know this for a fact or not, but I hope the listeners are enjoying a beer too. Certainly would make this little broadcast more interesting. Yeah, cheers, it says. Yeah, so this is so I wanted to mention this way. Is that good? That's my favorite. Yeah, it's still is. It's got like every single flavor that you'd wanted a beer. It's in there. I was going to say this because you made a good point. With a lot of Craft Beers, for a lot of the smaller brewers, you actually have to go out to the brewery to get their beer, which is it's just cool because it's part of the experience and everything as well, which is fantastic. But the cool thing about your beers because you're so well known now you're not just that a couple of stores. You're at Wakemans, you're at tops, you're at all the big stores, you're at the small stores, you're at the craft beer stores. So I think in my opinion, that means that that kind of puts you on a different plane than a lot of the other brewers because you're such a well known name that people all automatically want to carry your beer at their markets. It looks like yeah, met, thank you. That's being very kind. But you know, it's funny. You do have to earn that. You always have to earn yourself space and people don't realize it's but in New York it's actually you know, a lot of supermarkets, if you're potato chips shore, you kind of buy yourself space. You can't do that. The liquor sthority won't allow you to do that. So if you have good shelf space or if you're at even on premise. We call it on premise. So if you enjoy a plant of beer in a bar or restaurant, you have to earn those tap mantals by making sure that itselves right. We just got to try to keep the quality up and you know, I appreciate your comments, but it is nice, but we are still a small company. We're still very local. We're throughout the state, but we're not even outside of New York state right last time I get in Ohio or Pennsylvania, not really, and I'm okay with that. To we want people to visit our area and enjoy right, the local folks have to Jim, look at this area, looking at this because is beautiful. So there's a little hot farm out there. Yeah, asn't there pretty cool? So so where are we exactly? Because I'm looking, because Jim is right, I'm looking right out of a little hot farm, which is which again makes me want to drink more, because I'm looking at the far so is this a new addition to this area, because this is this is really nice, or just first time I've seen this? Yeah, no, mad it is. We just kind of finished it up. We worked on it over last winter. We built the barn specifically for our barrel aged beer projects, you know, because our flagship is a scotch chail. We had plenty of Hoppier Beers but this one tends to be a little bit sweet. Multi are certainly some hops, but that's not the star. Doesn't the punch in the face right through it, does it? So we've always kind of felt that directionally we're kind of more of a malt place and honestly we teamed up with iron smoke in fairport the distillery and then make some great whiskies and Bourbon and we the first one. We did, of course, with Scotch Chail, but we've got an imperial Scotchail that was barrel aged and even though we're here in this space and ours only a few barrels, actually the ones behind you have a Belgian triple and they're in wine barrels. So we're going to do a lot of really cool things we didn't have the space for so we built the barn to do it and the hops have been there for a while then. They're beautiful. I wish I'd known about before I was looking for a hot farm. I guess the pictures that I would have. I would have smock over here with points. First thing I said to Matt was help me get one of those barrels in my truy. So I...

...noticed one of the barrel's airs from two thousand and eighteen or something. I mean, how long do they sit there? You know that was probably a wine that was aging in there. So we we don't have to age that long. So usually we're going to try to use them right after the whoever the first person that's the winery, the distillery. We're going to try to put some product in right after that. I get. Okay, yeah, we are row bocks. Course, now here in your dates, beautiful day we hear the planes, helicopters wine. But you know what, that's so much fun. Grill this on Iheart and spotify and wherever you get your podcast, anywhere in the world right and you never know what you're going to get. There's a Chinook helicopter and you can't make it up. They'll great. So you know, I run interrupt going out. Chinook is a kind of hop to really really say. I don't know if I have any in the hop guard. We got Chinook everywhere. So you were mentioning but about your beers. Now, you are right. There's a lot of there's there's a lot of delicious craft beer out there, obviously, but there are some that. Are you right that that kind of going that that Gimmick area, you know what I mean, where there it's a playoff of something or or whatever, which and there's no I'm not criticizing that whatsoever, but it seems you're still you're true and try to actually trying to get the best flavors possible in your beer. You're not trying to go with a just a cool look and hope that that catch you. You want to look to be there. It's a quality of but you also want the taste to be there as well. That's what it seems like to me. Yeah, I think you're right, mat but because it's so competitive, and it is, there's a lot of ours there. Yeah, and that's good because it raises the bar. Everybody has to do a little bit better to make sure that they're competing. It's still is most important. What's what the liquid is right, and and then it's marketing. Are there some of the beers that are only available at the two stores or pretty much everything's available? Well, in other places yet. Jim, that's good question, but I'll just go through the series really quick. Scotchails in our classic lineup, Vanilla, Porter, blueberry, highland, railroad streets, space kitty. Those are classics all year around. We have got all those, by the way, this mother. Thank you. The multiple mouths, I might add glad and the seasonal procs to the ones that come out every year. Yeah, like October fast. I think we're going to be cannon October festoon and we have a Christmas beer, you know, and then we have just what we call our neo tarret series and Neo Tarret series, I think we have some o the Fuzzy, which is a peach IPA. That's kind of a one release. Sometimes we bring it back, but it's our innovative side, unique. And then, Jim, to answer your question, we also have a week called a small bead series, and the small bead series are brewed out here at Buffalo Road in our small seven barrel system. It's really just available to ur about locations. Cool all right. Now, the first time that I met you was down at the culinary center three or four years ago and a friend of mine and our wives got together and they bought us this. Attending this craft beer festival down there and you know, I went up to you. You were actually there. I mean it was really cool and we were talking about things and and I was walking around and talking to a bunch of different guys and Gals that do Craft Beers and we got talking about Pumpkin Ale. Ha Ha, why, that says rush. I will never brew a Pumpkin Ale. Would you? What do you think about that? Before I think got probably I lied. Ha Ha, great, well, because that's a sat yeah, everyone does pumpkindale every day. They do, but it was funny we didn't when it was really, really popular. That started wighing a little. Maybe give on a try. We do imperial walk. That's it's called a great pumpkin after our friends at Charlie first works. Now that that's that's a fair it's fair. It's fair because Pumpkin is as big a lot of people like that Pumpkin spice thing. Yeah, I know some people think it's it's so pre killed, but I like it. It's a another funny story I'm kind of related. Jim Cook at Sam Adam said he would never put his beer in a can and of course yeah, you know, we all never, never, saying never. Yet it's never say never. It's right. So what is Jim Holding out there? We have imperial Scotch Ale aged in Oak, iron smoke bourbon barrels. This one is for you, Matt. It's ten percent. Oh and it's one pint parting glass series. Yes, we call all of our barrel aged stuff parting glass. I don't know if you know parting glass. No, it's clean. please. Yes, Scottish saying that it's the last drink or libation that you served to your guests before they go home. It's a slow sipping. It's a way of saying, you know, thank, thanks, was not by things. Okay, that's interesting. Parting glass. So that's the reason why it's ten percent to probably, I guess, shipping beer. Yeah, don't. You don't, you don't, you don't slam these. Well, if you can hear this that we're had, I...

...got a little bit again. We are at row box here out in gates and also, while Jim is pouring quick plug, you can go ahead and check out the semi ratch cowboy cooking show that's available now on youtube everywhere. Also, we are in the midst of making our second one. We've already filmed it. It's in production. That should be out pretty soon. And of course you can find this podcast anywhere. spotify, I heart radio, wherever you get your podcast. We're pretty much there. Go ahead and taste this. I'm ready. Are you a Bourbon drinker at all? I am. Bourbon is my middle name choice. The beer show it is and and it's remarkable. Though then I don't like heavy bourbon aged beer sown. This is this wonder this is this is wondering, wonderful, this is really good. The Bourbon part is not. The barrel is not overpowering. Yet it's a little bit on the I don't want to say maybe sweet isn't the right word, but it's not. It's not hoppy, it's not no rights. That's very smooth. It is very, extremely smoothing. You know, the multi flavor kind of stands up to that. It balances out that Bourbon and just a little bit. You just kind of stip on that. It's pretty tasty night. Yeah, really can't take credit for it. Joel will is our brewer out here buffalo road. He worked for for a wild head down south to chase after his wife and he's actually on the kind of maturity they just had their understood. Congratulations, by the way. Yeah, so and and Joel, when he was down a deep river brewing, his deal was barrel aged beer. So he's got a lot of experience. He's going to do any special things. So this is a first try and it's not. This is amazing really. I was by SLATSES got blowed up by this now because we ask the tough questions. heare on grill this. How much is that bottle? It is nine hundred and ninety nine. I think maybe ninety nine oss not bad, to be honest with you too. Yeah, it's a little bigger. Five hundred million leaders. It's not even really in the stories yet. The first batches we want to make sure we got right and we're just selling it here ro about. No, okay, and it's probably almost gone. We didn't have a lot to first batch, but there's some more out, we think probably after this Belgian triple in the wine barrels, the next one after that, which might be a repeat of this, because people really love it. Yeah, this is a vente. Will be available in the stores. That's great. You know, Jim, you bring up a pretty good point. With Craft Beers, and it's to be expected, I guess. Usually there they cost a little bit more than your industrialized beers. Right, what they cost morning, like your budweisers, your cores or whatever, you whatever your drink. That that's industrial lives. That's actually not too bad of a price for a barrel age beer. I've seen some of the craft beers that have in the same category go for much more than that. So that's that's that's great that you can offer something like that not an unreachable price. Yeah, well, that it's always been our intent. It is a little expense. It's a little of course. Of course barrel's right. We're doing smaller batches and stuff, but that it's some of them are in seven hundred and Fifty Milli leaders to that's five hundred milliar, which is really for a strong beer. That's plenty. Yeah, and you really almost should share that. If you have to ask the price then you can't afford it. Well, always ask the price. It's all about the liver and value. Exactly like it. Once you're hooked on something, it's what you go for. So one of the things that has popped up recently, and we had this discussion before we went on the air here is that sours seems like that has really really come on and what Matt usually asks everybody is, you know, what do you think? I'll stay, what do you think I'll go? I'm pretty sure ipaser here to stay. There's no question about what do you think about sours? I mean what what's your opinion on that? Because there's hours popping up all over the place. Yeah, I don't know if it was. You know, there's just this basic trend as far as flavors and fruity and you don't Seltzer's have done really well. I mean the Nice thing about is our is it truly is a beer. I think it might either get some of the folks that are drinking seltzers back. We did that with our rottle or two, and I would explain that to you later. But I think they're there to stay. Sometimes you'll see a little blip because they're really popular and then people gravitate back to something that's a little bit more traditional. Sure, but I think you know, a sour has been around forever. These are not that unique. It's just that the brewers are making unique into flavors. They flavored and right quality of what they do. So I think, you know, I have no crystal ball, but I think the around us stay. Yeah, it's good point, Jimmy and John. I was doing some a little bit of research. I check these things every much, well, because I'm a geek sort of, and I saw that sales and Seltzer's actually began to fall. So the trend. Now this is just my opinion and I want to ask your opinion if you're if there's a trend. I think selters are more of the trend. I do...

...agree with you, I think. I don't think solers going to go away. I think certain kinds of hours maybe in and out, but sowers in general, I think, are here. Seltzers, I don't think they're going away, but I think the extreme popularity of selters may begin to decline while these sours kind of elevate and kind of take over that category. What's your opinion on that? Yeah, I definitely agree and I think it's it's kind of unique to with the celtzers. They seem to do a little bit better what I call it off promise, not in the bars and restaurant. Yeah, because a little cans you're out on your boat, you're out in the backyard, I guess barbecuing or whatever, they tend to do a little better. But when you come back into a social setting like a restaurant or a bar, they don't think to do that well. And I think the brewers, because they did gain so much market share there, come up with unique ways of getting people back to beer and, in a sense, away from self. Yes, so who? Who Comes up with all these unique names? Good question. Somebody's gotta be the genius here, right. It's a team of genius. Usually I'm the one that says no, that's too crazy. Okay, I'm the old guy in the group. Yeah, so I think we should try maybe one more and I'm looking at some food over there. Of course this is grilled this and we we could buy the the beautifulness of food and beverage. And getting to your point to John, I think, Jim also the reason why the saltzers don't do as well and as social setting is because beers tend to pair better with food. Saltzers don't really pair with food. Seltic just a light that you know if you're outside it's hot, you want something that's really light. Saltas great, but if you're getting like a stick dinner, Seltasn't really go at that. You know what I mean? I totally agree with that too. And because with beer there's such a variety of flavors, it's so broad. Even with wine it's a little tighter red wines. You can have a different D to cabaret and a peanut a Wirre, but it's still close. Beers are so broad. Yeah, it's the same thing for you talking about the in the big, big brand beers. YP They just don't stand up to food as well. That's one of the things done so well with crafters. So many different flavors and even if you have a real flavorful dish, you know, a barbecue dish or some of lots of flavors going on, the beer can really stand up. Yeah, I agree absolutely well, you know this is grilled us, by the way, just letting you know. On I heart, on spotify, on sounder, I'm everywhere you get your podcasts and we love horsing around here. We're out of roar box craft brewing and that is Buffalo Road Sir. Rochester, New York, beautiful place. You kind of a you walk in there. It's kind of a Woodsy Bar, which is my know, I love it and if you've ever seen pictures of the Salmon ranch, you could tell this is. This is definitely a gymist style. You should see what just got delivered. Oh my gosh. So again the cool thing about robots to is they do offer food. I don't know a few of the breweries don't, which is fine, I don't I'll go to it. They have food trucks, right, and there's nothing wrong with that, but I know that that they there, but they took pride in the food of this orfer as well. So that makes it really cool to come out here. You get the full experience. Jim Right, you don't just get the beer, get the food too. This is a great meal. That, yeah, right right in front of me. Now this is well, this looks reat this is looks this looks in say we should let John Explain what this is. Well, hope the chef is coming back, but I know that on the salmon he marinated it and then he smoked it and finished it off in the grills. So he really you know, it's three different ways to make sure that you get all that flavor and there stuff. Now I'm thinking. You guys are usually usually red meat on the show. Or No, we wanted we will know what we do. We do a lot of everything, like we had a CEVICH A, shrimp, Sevich a right on the last A. Yeah, we we do anything. Yeah, is it all on area that was once alive? Yeah, probably you. We love seafood. We do a lot of grilling, briskets, ribs, pork and and be ribbs. We do labster, scallops, clams, we you name it. Me Doings better on a grill. All right, absolutely, and the Nice thing about that, SAM, is Steve. Steve cooked it slow and the smoker you really, really low temperature, and then with the sauce and he should be coming back out here. I'll feel, really feel you. That is so good. It's nice. Now I was thinking maybe the rottler with that. You know, absolutely, it will pair perfectly with that, Sam John, if you could, actually, I'll do it while you're prepare this. So this is this is funny. Before I even I knew that we were coming out here, but you know me, I have a problem with waiting for stuff. So I saw there. Yes, you do. I suck less. I have some friends to tell me when things come out,...

...you know, they're like, oh, yeah, this is how you have to go get it. So I heard about this, so I immediately went to the store and bought it because I even though I knew I should have waited, I'm like no, I'm going to try this. Literally good, it's delicious. Tell us, tell us about that. Yes, so the story be we can tell stories on the pop. So right, sure, I could say anything we want. This is my story. Edit it out if you don't like. I'M A AD producer. I'll take care of it. Yeah, it's right. Or don't look it up. I might be wrong. No, I'm pretty sure I'm right. But you know, in Germany, so this is a German style beer. The Germans pretty much like to enjoy beer no matter what they're doing. So there was a group of riders that would stop at pubs for a for a their pint, but they didn't like the the higher alcohol because the hot back on their bike. Sure, so what they basically did is they took either a Hellas, I think it was, a Hellus, which is a southern German light style beer, and they mixed what they call lemonade. But lemonade to the Germans is seven up or sprite or somethinging mixed it to make it lighter. So a roddler is really very similar to an English shanty, lower and alcohol about four percent. And then we're probably going to bro this is we call rattle on, kind of after the LAD Zeppelin. Sure little play there. We're going to bring it out each year just with different flavors, and this year's kind of grape fruit, java or guava and a orange. It's really nice, but it's really light. It's a nice light summer beer. In a way we're talking about the self. Yeah, you can usually over here that has that Nice Brudy light flavor, and that's exactly you beat me to a John. That's exactly what I like about this is because it's summertime right now, right, and today it's close to eighty degrees right, so it's a warm day and on a warm day summons is Heavier Beers. I don't what you want on a very warm day. You want something white that's you can be outside and enjoy yourself. And this I would drink this eighteen times over assultz or any day of the week, because this is still a beer. He said, at the taste of a beer, but it's light. It's a low alcoholic content, so you can have a few of these if you wanted to, and that you know, not worry about too much. This is like a it's almost like an all day drinking beer here, and I enjoyed these, these kind of beers. Is a very nice the thing about beers too, is very social. So if you're going to sit down with some friends and spend some real time, you're going to have a few beers. Yep, not bad to have a roddler so that you don't always have to drink the parting glass. Right, you're what it done, right. Yeah, you are right, though. That's a Germans love their beer. They do absolutely forgot some for good ers when we are over there then. So I'm looking at it's at the table and I'm looking at all these different kinds of beers and and you mentioned a few on the space kitty and vanilla porter and all the other great stuff that you have here. I know the sales kind of talks to you as the which one you're going to continue to manufacture, but do you taste it and then in your mind set, this is going to be one of the ars, this is going to be one of our Sentry Beers. This is the way I taste. Is I can tell this is going to be one of the ones, or do you just kind of wait to see what the public thinks about it? It's definitely what the public thinks about it. That's there are customers. You know, I'm there are certain beers that we have that are not really to my flavor right, but people love it. It's like Scotchya. We never set out to have a multib you know, Scottish style beer, beer flagship. It's just we made a real good one and it has turned an now, do you have a favorite scotch? Yeah, yeah, but when Jim told me that I knew he was a man of good taste. Yeah, Scotch jails is one of my favorites. I have three robots favorites of mine. Scottch oil, the vanilla porter. I just something about it. I just love and the Space Kitty. Except this I like IPA. So space kitties is fantastic. Thanks, Matt. Not to change the subject, but I have in front of me a we're about. This is a big one. To what size is this? That's a girl as that. When you grow out a crowd prowler stakes. You figure prowlers, thirty two ye and it's thirty two. Yeah, thirty thirty two ounce and this is a five percent and it's called tropical shade sour. So this that we were talking about sours. So this is the this is kind of on the on the other side we're talking about. So before we get into this, I got a question for you, John, and I know not on this show, but I think another thing I've asked. I've done this. I've asked the same question to you before, but I'll ask you it again. So there's there's a couple different kinds of sours, right. There's a there's this sours where those heavy fruited sours, those thick fruited sours that that you know take a lot of weird fermenting that they do with that, and then there's like your kettle sours. So you generally when you do stours, you stick with the kettle. Am I correct? That is correct. I mean when you're we're doing it all on the same brewery and to ferment with, you know, the sad sour as you described it could hurt your Gar Tam riders and I think honestly, the breweries that really focus on those true sours that are through fermentation. It's it's a...

...unique operation and they like to do it and they do it really well and we know what we do well and what we don't. We but the kettle sours can be really fantastic. Yeah, absolutely, we do more kettle sus. Okay, all right, so I'll tell you that that's salmon. I'M gonna awesome. I'M gonna get out that the no, it's just available right here in the restaurant. Well, it's one of our specials. Steve kind of put it together for you guys today. So it happens to be the special for the weekends. So tonight probably better rush right over to R that's great. And Hmm, was really good in the corn, the corn. I know he'd the sauce on the corn he made with Scott jail really so any grilled the corns where you had any time of year, right, you got to have a little bit of corn. Look at this corn. This is insane. Okay, all right, describe this. I've never had corn like this ever. This is ridiculous. No, it's so it's so good, though it's it has like a batter on it. Yeah, Oh my God, deep fried corn you got, just so everybody knows in the Audi's the chef was out here earlier. I said I'm awake cause we weren't ready. I hope he comes back Mans. So it's sae. I want to intervie food here's great, because they keep me out of the kid yeah, and this is the guy I want to ask how to Cook Prim Rip Bread. Yeah, wow, now this is insanely great days so far everything is good. I do want to I do want to get I do want to try that kettle sour yet up? Yeah, yeah, kettle sours are sowers in general. I almost struggle with the fact that I have a hard time with being wrong. So for years I said never, yeah, not, you know whatever, and and then you brought me to the table. Yeah, now I would I have to admit I was really yeah, Jim isn't want to admit it. I even told them when we first started doing this podcast. I think we're closer at thirty two episode now. I told them I bet you all I'll find some slowers. This your like is now no, I want there's no way you'll find and I it's got to be at least like five or six. He's like, okay, so secretly, whenever you show up at a studio, when we do our normal girl list right when we're not on the road, I'm very happy when you bring it out and and he usually brings a robot beer to yeah, I do. And this is good. This is really good. Again, very light, which is again for summer. Great. And I feel bad because if it sounds like I'm knocking on selters and I'm not knocking on selters. If you enjoy seltzers, nothing wrong that, and there's some very good. I've had seltzers. They're not terrible. It's just an I prefer. I prefer craft beer over seltzers. I always have and I probably always will, and I prefer to expen like this, this kettle sour, which is still light and summary and fruity over, just like a carbonated water, like a splash or something. You don't be again, it's not that I'm not disrespecting some hours and selters at all. It's just that I think there's not this. They're not very complicated, that there's not much to it, right, and they can be a little sweet. Yeah, later than this. Yeah, right, yeah, these are Nice, Nice, Nice Beers. Yep, now we're bucks. Started out at the old German house downtown. I remember going. Yeah, it's true. You know when I've been on Wah am for thirty something years and we had a so you're a youngster. We had back in the old days when used to have Christmas parties, we had a Christmas party down there and I remember and when I was a youngster, my kids, my kids, my folks, would go down near to the German House and whatever. So you guys were there for quite a while though. Right. Yeah, for first ten years we were there, okay, and then we actually open this though, a few years in. So we ran both for a little while and then, oh, so you had this and and then went to the other one. No, no, that you were right, Jim. The German house was the first row about, okay, and then a few years like we open there. In one hundred and ninety five we opened out here Buffalo Road, and then after ten years down there there, we decided to just focus on things here and we opened the downtown, the dreg research with me, Railroad Street, more than ten years ago. Well, it thousand and eight. I feel old. I feel like I was yesterday, but you're ready like yesterday to meet. But it was good and the German house is a grass space and it really worked out great for so this is the first one I went to. I after I went to I don't think it was your very first craft, your fast with the flower, but it was but the first, second flower sweet brews fest. I was when you're still downtown, back down, I can't remember, back where the all those all those bars and clubs were right there, high falls, that area where you guys are down there. Yep, I remember. My friends...

...a yeah, their robots actually is out in gates and I went out here and I fellow, Oh the ship is walking in. Goodness, you guys. So many questions for you. THIS IS CHEF Steve Burn. He's the creator here. So cool, you are the man. All right, Steve, had a seat right here, closer to beach. Right, we're sharing a microphone there. How are you doing, buddy? Good? How are you all right? So just give us the dirty second. Who You are? Me? Yeah, I'm just a poor soul. That come on, you gotta be. I've been around the business for about forty years. So yeah, okay, cool. Getting ready to retire with Jarn soon. So so what did you bring? What did you cook for us today? They tell us it is a bourbon cured salmon. Okay, and basically, if anybody's unfamiliar of how to cure a salmon, it's like creating locks. Okay, take equal parts of kosher salt and sugar and usually add a flavor to it. For this dish I used a dried New Mexico ground chili just to give it a little bit of an earthy flavor, and then you usually add a hard liquor to it. We used iron smoke bourbon and you mix that in a bowl until it feels like coarse wet sand. Pick the salmon overnight, take it out, rents it off, give it a cold smoke. That means you put it on a very low smoker and generally I put like a package of ice between the fire and the meat to keep it so that it doesn't right cook all the way through and give it only a thirty minute smoke, because salmon takes smoke on. Knew there was Bourbon, and then we chary grill it and finish it with a sweet chili sauce. It's amazing. It's amazing. Some of the best fish up that. Now, Gemini, we have to ask you. This cord is off the sharks. Awesome. What did you what did you do to this pool? I do that. I want the top secret part. There is basically just a I roll it in corn starch, put a stick in it and I take beer batter mix, or how was mix, and add a can of Scotchail to it and deefry it and that's that's it. It's it's kind of an Iowa state fair thing. HMM, too, batter and FRY corn. So is it immersed in inside, in the oil, or is it unds just a little? It's deep fried. Okay, straight up deep fried like a corn dog number one. You want an out? Friends, I have never tasted that horn. This is this is awesome. Yeah, it's insane. It's totally insane. By the way, roar box buffalo road. Yeah, right now. How long give you been a chef? Well, I started cooking in one thousand nine hundred and eighty. Okay, so doing it for a while, pretty much. Yeah, better pen and beaten around for a bit, you know, man. So did you go to one of those high priced Culinaryan colleges or did you learn this sing from your grandmother? I mean, how did you how did you become you? I I started out washing dishes and decided that being behind the cooks line was where it was at. Yeah, but then I went into the Coast Guard, okay, and became a cook. So I had training through the US Coast Guard and once I finish my tour there, I went to good old MCC. I'm almost sure that this corn did not show up on a coastguard ship. Now, I was in the navy and I we never hany like this before, so that's been tastic. You do what you do, an amazing job. My friend so was Seutatians. This is awesome. Man. I'm always asking Matt when we're on Wham what he did in the Navy and how the food was. I don't think he's ever told me the truth, but well, you know the well need. Some of those guys don't eat that bad. No, I was a radio men while I was in the navy, but we had kitchen. Everyone has kitchen duty. So I did kitch. I did KPDUTY for ninety days and I was actually worked in the kitchen for the officers. So so I did. I stuck some good food of you once in a while. Great. Yeah, they better than the air. Yes, they do. Yep. So do you hear a row bocks? Are you the creative guy that comes up with some of the specials you're going to do and whatever I mean? Do you come up with that? Yeah, for the most...

...part, but I like to collaborate with my staff. I like them to have an input on it and sometimes they have a better idea about making something than me, and I'm all open for that. That's the mark of a good leader right there. Now question for equal for both you guys. So this location, this is more where you would sit down and have a meal. The other location, I know you serve food, but that has more of a bar atmosphere. What I be accurate to say that? Yeah, I would definitely say so. And this is the restaurant, for sure, Matt, and I would say downtown is is a tasting room. Okay. For us, really the key is that that beer and food go really well. Agot we got that would fire, peep, and that's why you're on this podcast right. It's not just frenzels out of a bag right now. It's really nice right but Steve, this salmon is awesome. Yeah, I mean, yeah, it really is. Yeah, no, puny to take it. Yeah, thank you all right. Thank you, chef. We appreciate Shit. Brill this where we we pair craft beer and food, and it was done amazingly today. I have no complaints. It's funny. We were talking to John earlier during the week or couple weeks ago, and he kind of let us know how to time that. This is what we're to do, and I love I love see fools. I don't know, is that bit are really broke up? This perfect. This is perfect. Let's let's tell John the truth. All right, he sends the email and says, my chef wants to do you this great salmon. So not being any any you know, because we're red meat, we are, and so we never say no. This kick out out of the old heart outside standing today. Ye, so well done, guys, well done all that. The chef came out because he's the man. Yeah, I can't take any credit. So that the you of the that's so great. So the cool thing about again, robots is that if you are out in the city and you just want to kind of taste some beers and see what's going on. You can walk downtown and you can stop into the location there on railroad. I have a few beers. You have a got it. Your rights, not just pretzels, because I did eat a meal. Well, was there last time to food. There's great. But here, if you want to bring your family and sit down at the table, you know, and enjoy the Craft Beers, enjoyed a nice openness of this area and also have like a dinner style meal out here, you have. So you have two great options for this. Do people come up to you and say, Hey, can I have a tour of the whole brewing thing to people do that all the time. That's so much fun. Yeah, we love it. We love but now do you do so? Yeah, you do a sour. Can you do our CIDER? We haven't actually know. I'm in a dire you know, to be honest with you. We kind of stick to it's just like we talked about seltzers and I know Matt said You know, we're not putting them down. They're really not, but it's also not who we are. There's libraries. They are doing it and they make great seltzers if you're into that. Yeah, but we know we're a brewery and we have great relationships. I most we blackbird CIDER, so it's really good down and Lakeville. They do a great job. So there's so many good local ciders that we just make sure that we offer it and we off always offer New York state, but we don't do it ourselves. Excellent actually, and of course I don't know where we are time wise, but I always stood will always want to ask everybody that were that we're talking to, what is New York state like to work with now on Craft Breweries? Are they the friend have has it been? Are they very supportive or could they improve in areas? Or what's New York state like? It's it's like you're sending all right, we went this whole podcast without this is about grilling another. Yeah, you know, honestly, I have to tell you, I love your job, but it's not. Everybody tells you this and it's really true. It is hard to do business in New York. Yeah, yeah, I have to tell you that, relative to other states, New York has been very friendly to crap beer. Yeah, let's here and all the beverage they really have. We go around a national, you know, association meetings and stuff and everybody is jealous of New York state. Now we tell him try to do business here. It's all different, different story. That's a whole different show. But they're really very supportive. But we've been lucky and that's why we've grown so much and there's so many great breweries and and you know, New York State is unique. People think of it outside of here. I we all know how agriculture is. In my mind is king absolutely norman. You could argue finance because of New York City or whatever, but people outside the country or in the rest of the country don't realize that we live in a great like me of the Culinary Institute of America, which is one of the finest schools in the world for for Culinary Arts. So we've got lots of shafts that the fingerlakes, the wineries, the agriculture. We're in a very...

...unique, cool place. Somebody has said this to me too. You you go out to nap, a great wines is really fun, but when you're in the finger lakes you're overlooking the lakes. I mean that's the one thing I got to tell you. NAP is a very pretty place, but it's not I don't think it's any prettier than here. Yeah, we get a lot of good things going out. Yeah, far the governor and others if supported. Yeah, as I say, for as far as corect beer goes, because I think you're absolutely correct. If you look at the craft beer industry, New York state is has been good for craft beer. You're right. Other things are probably questionable, but the craft beer distry itself, I know there's they support people who want to upstart businesses in craft beer. That's a good thing. I did what I ask your question because I had to think about this all week. A few months back I was working on a pallet a project for at the college I was doing and I also put that out as a show as well, and I you let me come down and talk to you at the railroad location, which I appreciate, by the way, so thank you for that. That was still like right in the midst of covid sort of, and that things are opening up a bit at that time, but not as open as it is now. So my question is now that we're kind of open, I know there's still some stipulations, but we're pretty much open now. Have you is this their start difference and how things were then and how things are now as far as this is this reven doing everything else. You know, we have different elements of the business, but the restaurant, honestly, is really coming back strong. I think we are very lucky in our area to because I think the vaccination rate is pretty hot. Yeah, people feel comfortable. Fortunately, even with kind of going back to normal, the numbers are still looking pretty good. So I have to be honest with you. The restaurant is back to almost prior to or night two thousand and nineteen. We're doing better. Awesome, that's good. Be Great, that's good. Be In. The brewery is a little off yet. You know, some of the places downtown, the more popular places with the kids that would be open later at night with the big crowds, they're not back. There really not some of the bigger venues. You know, baseball is back, but we missed the early days, but they're I guess they're going to extend the series of the season. So really, all in all, things are really really getting back on track. That's good to hear. So how how scary was that? I know in March of two thousand and twenty I went out to Colorado to visit my brother. Yeah, and I went on Friday. On Saturday the world shutdown and I had our time even getting back. I mean how what was going through your mind that week? Yeah, I don't we've been doing this, though. You know, you probably heard it a million times. No one knew what to expect, what the next morning was going to bring. But the governor shut us right down. I remember I was working Friday night and they limited the seating and you had a space some thing. Said, you know, we can live through this, and I think by Monday he said it's done. Yeah, you're gone, you're done. You know, we and I was. You know, you worry about a lot of yes, we're very, very lucky. We've been here for a long time. We're very conservative. We were not living on the edge anymore, which a lot of places are, because there are a lot of our else we did for years because that's just how you start your business, what it is. So I felt good, but I felt really bad for the staff to we employ a lot of people here and I didn't know how they were gonna survive. We No, we knew anything other than we had a look every day and just say, well, look, how can we make the best of what's thrown at us? And things would change really fast to which was hard. You know, the governor was so well, now you can open up or you can and you do it the next day and they shut you down again. You, sir, food deserved. Yeah, always stop. You know, I don't know John Very well, I've only met him a couple times, but I can bet you that everybody that works here loves working for this guy. Yeah, I think I had a chat at the course again when I was when I was downtown. I talked to a couple of the staff member was there. They love it there. They love what they do. It's what I like about it too. It's a very you have a very diverse group of people, men, women, Different Cultures. Everyone loves it there and IT'S A it's so welcoming to be in that environment and that's a again, that's another reason why I love your bruises. You come in there, you see people of everything in there. There's Great Beers and you just want to hang out and talk to people and that's a great thing about what your your brewery. Yeah, thanks very much. You guys are being very, very kind, but I'm glad the chef is gone because he may disagree, not thinking I had. I'm kidding, Maddie, you gonna eat your corn trying to run a show. I'm a dip to it, I promise you that. Well, thing to is, you guys know beer is fun, that it is the worst l you know, love you know describing new beers. Every week. We got new small bat stuff coming out and it's citing and customers are exciting. I have to tell you too. We I was a East cider. I grew up in Penfield. I live in the city now. All right, I really wasn't a West sider and I didn't know it, but we found this building. It was it was closed for years. It was a right price. Would we named a lot of money. Best thing that ever happened. I mean, I have to tell you, guys, not...

...try to say anything about because I love where I grew up to on the east side, but I love the West. I love the customers. Our staff is great. This is we're very, very lucky out here. We really are, of course, so we're getting close to me. We still have a little time off, but because we I even call you one of the godfathers. Are Crap her here, even I even I've coined you guys this. So the uppercomers who are newer or just coming out or have been here for maybe a couple years, what kind of advice would you give them to to become a mainstay like you are? You know, it kind of goes without saying, but they really really. Quality is so key now because it is so competitive. If you're out there and putting in an okay product, you're not going to survive. You got to find and ways. It doesn't always have to be unique. It can be Jim, you and I were talking a little bit about it can be a traditional beer, but it's gotta be really good. If you're going to make a pills or make a good make it clean, make it crisp, finish just the way that it should be. And I think not to you know, think beyond that. Grow one step at a time. You know, get your fan based up, maybe open the doors, offer a little bit of food or have a great tasting room. Have you know, people that are passionate about what you do. You know, we grew our business just by I really just wanted to be I didn't want to be in the food service business. Right. I'm glad I am now. I love it staff, but it's not what I want to do. I just want to brew beer. But I think, boy, three years ago, I'm knock on Wegmans Orton, like it's just great package, really gonnas a hit the road kid. We brought people in and said, listen, have your fish fry, but try the Scotch ail with it and you hope, yes, it's go a little bit of time right and you grow. Yep, we'll tell you one thing. You have one hell of a chef here. Yeah, absolutely. You know, while we're still gotta like about six U of six some of this slough, you brought one of these out and this one I haven't tried yet. Okay, so this is the peach double a new than IPA, so thissen IPA, which, again, I know Jim's not a huge IPA guy. I'm an IPA guy. You get the hint of that peach and you get the the volume of the of the IPA still there. So you got that happy happiest to it. Not, it's not. It's not crazy happy, but it's happy enough where it's they're like an IPA. But you got the peach. This is really good. Wouldn't you? Wouldn't this one come out? How this a point five, by the way. Is it okay? Yeah, I'll try it. Yeah, okay, bringing out all the big guns today. Yeah, you know you, as I describe that I'm not a big real hopy beer type guy, IPA guy, but you brought some of of some IPAs to me and said look, you gotta try this, and one of them, I forget which one it was, in myself. Yeah, wonder. Yeah, this still met. Ask Answer your question. This is one of the NEO teris here up. So it's only been out of maybe four weeks or so, or three weeks, and US OUR NEO tarrats run a couple months and then we'll have a new one. We gotta Bananas Foster, which out of a Colesso good here on that that's really it's pretty nice. So what do you think, Jimmy? I like it. Yeah, got a little bit of peach. Any time we use fruit, and we do use fruit flavors and stuff on occasion, is we try to use real pures. So that's real natural fee and we try to also make it a hint. It's just like when you're cooking you know you just I love that this is just a little touch of it. It's not like it's not overbearing, right, really want to taste like peach Sodo or anything like that. It's just like when you're cooking with any kind of spice. It's just about enhancing it and I hope that that's what the fuzzle goes, which is just a little bit of peach that kind of build. Yeah, it is. Yep, you know, I wanted to ask you this question about growlers. Now, I know that at one point roarbock sold lots of growlers and whatever, and at some point you decided you were going to eliminate that and go to cans. So what was that decision like and what what drove that? Well, actually, the growler was it was the smaller retailers or were asking for rowback beer. We had no way to other than have people come in and enjoy a point at raw box. We weren't in the we weren't in the wholesale business. The only way we could do it, we didn't have any equipment, was to fill the growlers kind of by Hannon and sell it to beers of the world or wherever right. And so that was out of necessity, but it's a big package him. It just wasn't wasn't right. And when we moved into the you know, we had more space. If you were to look at the brewery that was back here and back in the day before we open railroad street, it was too small for a canning line. So when we move downtown, that was part of the whole reason. Let's do a canning line. Let's make sure that we can offer something that's in a more serve, you know, single serve size. Sure, plus it last longer. Yeah, yeah, once you open at growler up, I would always tell my wife, whether she liked it or not, a kind of had a goat se not going to be good tomorrow. So okay, so I buy a four pack of RAW bocks Scotch ail here, how long can I expect? It has to be refrigerated. Correct, it really does. Okay, we put ninety days on it just because, okay, craft beer fresh is so good that we just we expect that. But...

...the beer we've tasted or way beyond that. As long as it's cold, right, and it'll last longer. But honestly, if you're not going to drink it in three months, wait to buy it. Yeah, you get some fresh stuff. And we're the size that we are. We were at twenty barrel brewery. So Scotch jail were through three batches every week. So if you look at at the cans of wagon and every is right, it's turn. We don't do it once a month, right, it's every week. We make Scottya, we make space kitty every week. Some of the other ones are every other week, but it's always fresh. Thanks that. We got little time left. So one last thing I wanted to mention before we get out here. Jim As as the same thing that we started off with, the flower city brewers. fessible. When is it? When can people start buying tickets for it? Thanks, thanks for asking. Man's coming up? We're getting ready for it. is about a month away. It's going to be on Friday August twenty, starting at six o'clock. The VIP's actually went on sale Monday and, as always, they sold out here last than a half now they always do. We always minds about that's my fault. I A peloty. You know. It's it's a small number. We let people in earlier. We try to do some special things, but honestly, the general admission tickets are great and there's we are very, very passionate about making sure that we think long term, that everybody has a good time, there's not huge long lines and there's not any issues with other than we want people to go there, have fun, talk to the Brewers, experience all that craft beer has to offer. And those tickets are available right now. and honestly, because it is a smaller event and this is not like a warrior anything, but if you really are interested in going, try to jump online and grab those tickets. I think the the general admission tickets are more than half gone. Wow, wow, it's a popular festival. I says one of that's one of the first, of the longest. Lastly ones. So everyone's billy. How many? How many brewers do you have involved with this one? You know, normally we're seventy plus. Wow, but we decided to switch. You know, gears was going to be a much smaller event. It sounded like it was good, but everybody wants to get back to normal. So we only made the decision a few weeks ago. Yeah, so it's probably gonna be about half side. How get I think we have about forty brewers still decent, decent. A lot of the brewers are still kind of coming out of the pandemic. Yeah, and, as you guys all know, staffing stuff, so it's really tough going to balance the number of people we let in with the number of breweries we have. So they'll still be a great experience. Excellent. Website is well roarer boxcom or box with an US right, and then flower city brew fast is for the brewers. Fast, excellent. Thank you, Jim Oh man. You know I'm comfortable. I've had a lot of great food about here on Buffalo Road and some Awesome Beers, including the imperial Scotch Ail. Check that out and stop out here and get a bottle of that. Cool robots and dates, robots downtown on railroad. All the food and drinks that you, I would you'll ever need. Also, don't forget Jim Simoncom inside the margins. RADIOCOM PLAN US on facebook. Grill this. We're also on Youtube. Severn rents cobu cooker show. What did I missed you? I don't think you missed the thank thank you, John. Thanks so much for coming out. We appreciate you. Had A great time here at row box, Buffalo Road. See you next time on grilled this.

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