Drink Like A Girl Lake Fest 2023

Episode Transcript
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(00:03):
It's time to take your grilling skillsto the next level. We will take
you from grill disaster to grill master. So grab your tongue, your aprons,
and your pint glasses. Get readyto grill this with Matt Wilson and
Jim Salmon. Hey, what's goingon, everybody. It's Matt Wilson here
grill this podcast. This episode isthe Drink Look a Girl twenty twenty three

(00:25):
Lake Fest that was held in Genevaat by Seneca Lake. And let me
tell you, this is one ofmy favorite festivals. Listen. I like
all the ones that I go to, and they're all unique and different,
and they all definitely put the emphasison the beer and the craft and the
people in the community, which Ilove. But this one's unique. This

(00:46):
festival is spearheaded by women. Thisone recognizes women in the craft beer industry,
not only women. It's diverse AfricanAmerican women, white, black,
whatever, you know. So it'sit's great that this one is trying to
push diversity in the craft beer community. And also it is a fantastic thoughtsval.
It's right by the lake, it'sbeautiful, and it's put on by

(01:08):
Kelly Gilfoyle who is the person incharge of Drinking a Girl and Kelly is
also a great friend of the Girl'spodcast, so it was a good time
had by all. I hope youenjoyed the podcast. Before we get into
it, let me go ahead andacknowledge our sponsors Tennessee, Sennase dot com,
se n e a Sea dot com, freshest seafood you can get,

(01:33):
Mike Wheeler and Senna. I tellyou what. They ship these fish packages
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(01:53):
over there. It's it's amazing.You don't want to miss that. Sennase
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(02:15):
see very well. Man, thoseTipsy lights are the best. I put
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They're on Amazon, They're on They'reat Walmart. You can find them anywhere.
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t I p see lights dot com. Also, we cannot forget the New

(02:38):
York State craft Brewers Association, oneof my favorite favorite groups of folks.
I tell you what they put onthe festivals all over New York State.
They are craft beer, you knowfirst all the time, craftier first all
the time. They're always talking aboutit. They're always welding events, and
they want you to travel all overthe New York area and see where the

(03:01):
craft breweries are. And they involvethem in all these unique and wonderful festivals.
We go to each one. Thankyou to Paulyone and the and the
folks there at the New York Citycraft Brewers Association. H think New York
Drink New York dot com Think NewYork Drink New York dot com. Make
sure you check them out. Andalso the Oriyan Cooker. We just got

(03:23):
in the Orian Cooker. It's atthe Seven Ranch right now. We are
waiting to use it for our youknow, we're gonna do another cooking show
and we're gonna use that grill inthe cooking show, so we're looking forward
to it. The Iran cooker isunique. It cooks like it's almost like
if you think of a crock potwhere you have the coals around it and
the stuff is inside. Very similarto that, so you don't really burn

(03:44):
anything and you cook faster, andit's a really cool it's a really cool
looking cooker. Oriyan Cookers, RyanCookers dot com. All right, let's
go ahead and get into the podcast. Jim unfortunately was not there, so
it's just it was kind of justme holding it down. But we still
had a great time. So checkit out. It's The Griller's Podcast at
Drinking a Girl Lake Fest twenty twentythree in Geneva right by Seneca Lake.

(04:09):
Att Wilson, here's the Grill thispodcast, and we are at the drink
like a Girl Lake Festival. It'sa little rainy, But I always say,
if you have some beer in you, you won't care. Later you
won't care. So I'm at oneof my favorite breweries here. They have
a stand here at the festival.Every time I see them, I drink
the beer because I think it's cool. Two reasons why I think it's cool.
Number one, your beer's named afterhip hop songs, which is amazing

(04:31):
to me. That's the best thingin the world. And number two,
your beers are delicious. So whodo I have the pleasures picking with today?
You are talking to Amy. I'mhere with Rising Storm Brewing out of
Lavonia, Avon area. Excellent.I've been there many times. I love
that place. So this festival celebrateswomen in Kraft brewing. You are a
woman and Kraft and Kraft brewing.So how long have you been involved with

(04:53):
Kraft beering and what got you intoit? Well, what got me into
it was the taste of the Kraftbeer. And actually, as far as
Rising Storm goes, I've been theresince almost the beginning, just as a
beer tender, just enjoying my time. It's a second job for me,
so it's just it's a lot offun. So if I'm going to enjoy
the beer, not why why nottry and help sell it as well?

(05:13):
Absolutely? Absolutely so when I talkto you about your favorite kind of beer,
I know that's hard for a beerlover. What's your favorite kind of
beer? I love a good ipa, usually a good hazy ipa. Yeah,
I like a little bite of minetoo, So it's funny. The
reason why I like asking people likeyou about this because there is a lot
of stigma tied to women a craphere right there. They only like the

(05:33):
sweet, fruity beers, and IPAis a pretty, you know, powerful
beer. Absolutely, and I absolutelywas somebody who actually didn't want fruit in
my beer until I started working atRising Storm and they started making their sours,
which I know I may be alittle biased, but I think they
are the best around. I wouldagree they're They're top tier, there's no
question about it. And you're right, I'm not. I know my partner

(05:55):
Jim, who's out here today,he's a huge fruited sour a fan,
and I love them too, ButI was more of like a regular pilzer
lagger. But also I pa sometimesstout guy. But now your fruit of
hours are so good, I can'tget enough of it they are, and
there's always a new one coming outhere. And then Jeff and Bill do
an amazing job and all of ourassistant brewers as well. So is your

(06:16):
I guess it's abanish location. Isthat's your only location? Or do you
guys have other locations? Is not? Actually kind of knew that. I
was kind as a teaser. Yes, So we opened, or we will
be opening. We have bought theold Daisy Flour Mill, so we will
be Rising Storm at the mill.We are hoping to open pretty soon.
We're hoping in a few weeks.It's just you know, working out all

(06:39):
the kinks to get everything running upthere. The place is looking beautiful,
keeping the historicness of it, andit's amazing. It's everybody's going to be
thrilled, and I know Penfield areapeople are extremely thrilled that we're opening another
location up there. I'm gonna haveto go to the location and do a
Willless podcast live there if you don'tmind. Oh absolutely, they would love
that. Excellent listen, this isthe most important part of the podcast.

(07:02):
And you're ready give everyone your socialYou're what they can follow you, how
they give me more information about RisingStorm and your beers. Oh absolutely.
We are on Instagram, we areon Facebook at Rising Storm dot com on
the internet, so check us out. I know I've said this a million
times, but I'll say it again. You are definitely one of my favorite
brewers around. Thank you. You'revery really appreciate that, very very welcome.

(07:24):
Come see Rising Storm and Ab ontheir new location in Penfield, or
if you're listening to this right now, which is probably impossible, come out
to the Drink a Girl five Gamea Lake festival. It's a great time.
Thank you so much for your time. Thank you, have a great
day. You're the same girl thispodcast. We'll be right back. Drink
me your Girl. Lake twenty twentythree. It's a little rainy out today,
but that's all right. It's notstopping the people out here from enjoying

(07:46):
craft beer. It's still a beautifullocation too. And the lake's right back
here. The whole tel I'm init literally is like right there. This
is a great, great experience.So I'm here with Massive Brewing and I'm
talking to you Mike and Mike youhave some great beer, sar. What
do you got going on? Oh? Thanks so much. Uh, yeah,
I've got a Munich style hellas,we've got a Imperial stout age and

(08:07):
bourbon barrels for eighteen months with lactose, vanilla and coconut. We've got a
new England style ipa Hoplcitra Mosaic,and then we've got another new England style
IPA single hop with Rwaka that isamazing. So this is that Ashley is
about showcasing women and craft beer,right. I think that's that's awestome because
you know, there's a lot ofmen that have been doing this forever,

(08:28):
but but it's good to see thatthe women getting get involved being showcased.
I think a lot more women aredrinking craft beer. Now, what do
you think? Yeah, I thinkit's it's it's our most growing consumer base
for sure. Uh. You know, to me, craft beer doesn't discriminate.
Uh. We you know, we'rehappy to drink beer with everybody.
We think Kraft beers for everybody.My wife Liz is our marketing coordinator,

(08:50):
and uh, we love beer.Both of us love beer. So it's
it's really nice. Listen, ifyou both love beer, you're automatically my
friends. All right, That's howthat's how this works in my life.
If you like drinking beer. I'mcool with you no matter what. So
at your location, do you guysdo just craft beer? Do you incorporate
food? What's what? What doyou guys do at your brewery? Yeah,
we have you know, we haveall of our production on site,

(09:11):
and then we also have a restaurantthat specializes in Neapolitan style pizza. We
have some other small play as apps, sandwiches at lunch, but the pizza
is definitely our our main focus onthe restaurant side. And uh, you
know long beer hall style tables,great place before a ball game. Yeah,
if you're ever in Cleveland, stopthem by. I like that,
man. So here's here's here's thetough question. What's the favorite what's your

(09:35):
favorite beer at your brewery? Andthen what's your favorite beer overall? Yeah?
I know U favorite beer overall orvallor vall overall? I would say
the favorite My favorite beer webrew isis Algablock here that our hellis that we've
got on top right now. Ijust had some of that, man,
it's amazing. It's so far.I've only had a couple. Heress a

(09:56):
better, but it's definitely my favoriteright now. Oh, thanks so much,
really, appreciative. Yeah, yeah, it's great. So last thing,
and this is the most important thing. If people want to know more
about you, how can they findyou? Are you on social media?
Do you have a website? Whatwhat can they do to find out more
about about what you do and findout how to get to your location?
Yeah? Instagram, Facebook, We'repretty active on both of those platforms.

(10:16):
Uh, we don't do Twitter.We have a website. Admittedly it's it's
you know, bry not the greatestwebsite, but it'll definitely get you there.
Yeah. What is that website?Mass said, brewing cood dot com.
There you go, Mass said,brewing delicious beer. Good people who
like beer. I like them.You would like them to come see them?
Girl this podcast. We'll be rightback, Girl this podcast. We

(10:39):
are out here at a Girl LakeFest twenty twenty three. The rains beginning
to calm down a little bit.But who cares, right if you have
a couple of crap beers and you'renot gonna care what they're in anyways,
So you should come out here,uh now, because you're gonna miss a
great festival. And speaking of greatfestivals and great brewers, I'm standing right
here at Rusty Nickel. Uh,they are looking at Buffalo and they're here

(11:01):
at the event. And I amspeaking to Joe right, I'm the tap
room manager at Rusty Nickel Brewing Companyin Buffalo, New York. Actual,
Joe, pleasure to Mitya. Ihave had your beer before. It's delicious.
What are you pouring here today?We have a Tripleberry Sour which comes
in at five point eight percent onthe ABV. It's made with blueberry,

(11:22):
strawberry and raspberry. And then akicking Back is our session IPA very drinkable,
very crushable four point eight on theABU. It's made with Citra and
Galaxy hops. So really easy,easy drinking beer. Excellent, excellent.
So what brings you to this event? Because this event is show kicks you
women and craft beer. And obviouslyyou are a guy, so when I

(11:46):
am also a guy, but Ireally do support the cause and I do
support encourage women to interact and beinvolved in the craftier community. So are
actually we got some some injuries onthe team. Our One of our brewers,
her name is April and she's actuallyhead of the the Pink Boot Society
in Western New York. Yeah,she was a car accident recently. Yeah,

(12:09):
yeah, yeah, so hopefully shewould have been here under better conditions.
So yeah, but this is agreat event. It's been on my
radar for a while, so Ikind of I told the management, we
need to get out here and bepooring at this one. So man working
at Russy Nicols tough. There's peopleon injury a reserve out there. It's
crazy. It's coming to work.You know. She had to get the

(12:30):
get the beer going. So that'sawesome. Though. Listen, so here's
an important question. I think it'smost important for everyone I talked to you.
If people want to learn more aboutRusty Nikola, how can they find
out? Are you guys on socialor you've got you have your own website?
Sure, absolutely. Rusty Nickel Brewingdot com is our website. You
can find us on Instagram, onFacebook. We're looking about ten minutes outside

(12:52):
of downtown Buffalo. So we gota great patio. It was rated the
second best patio. Yeah, it'sall political though, and in western New
York, but great space events orjust you know, your neighborhood little brewery.
So we offer a lot to uhto the to the customers. That's
awesome. So this is the girlthis podcast. We can buy and craft

(13:13):
beer and food, brilliant food usuallyin our podcast. Do you guys do
food too? We have a small, little limited menu. Yep, yep,
I'm sure coonery boards, nachos,that sort of stuff. Our focus
is beer, but you know yougotta offer a little something for people to
put in their bellies. Listen,I love the god chacruity your board,
man, I'm not I'm not liningit. Good stuff. Yeah, all
right, it was a pleasure.Now I'm gonna try one of your beers.

(13:35):
I want to try. Let's dothat triple Berry sour. That yeah,
that brilliant and wise. Yeah,let me let me first out of
chug this do Listen, I donot recommend you check. Yes, I
do chug whatever you got. It'sokay. If you want to do a
shotgun, who cares. I'm notgonna stop you from doing it. All
right, there you go, youhurt me, drink live Matt, thank

(13:56):
you. So here we go.Absolutely delicious, absolutely delicious. Oh that's
great, excellent, excellent. There, So sitting it one more time.
We should be in Weigman soon.Yeah, getting the Tripleberry sour along with
our slice of Havens and Peril Cremo. Yeah, so keep keep yourself posted

(14:18):
on that. Well, my father'sname is Joe, so Joe is a
great name. So it's a pleasurebeating your family name. I can't shake
it. So grill Less Podcast,We'll be right back. Grillless Podcast,
Matt Wilson. We're at the drinklike a girl, Lake Fust twenty twenty
three. Jim Samon is not heretoday, so it's just myself doing it.
Listen, the rain was kindly youknow, people got a little word

(14:39):
about the rain when I first started, right, but it's it's it's kind
of bypassed now, so it's gettinga little bit better. Plus, like
I always say, if you haveenough beer, you don't care anyways.
Eventually, So I am standing hereat one of my favorite brewers. They
make some awesome beer. They're outof Buffalo. It's Resurgents Brewing. And
what's your name, sir? Myname's Doug, Doug Kelling. I just
started with the company about three weeksago. I'm the Rochester and Syracuse sales

(15:01):
rep. If you need anything forme, I'm sure you can find my
information on our website. That's agreat way to introduce you to I want
that, so tell me, man. I know, I like to ask
people how they got involved in craftbeer because a lot of people still drink,
you know, the regular standard nackrow beers out there, which is
fine, nothing wrong with that,but there comes a point when you start
you kind of creep over the craftbeer side, and then once you creep

(15:24):
over the craft your side, youkind of stay there. Usually you never
you never go back. So whendid you get into craft beer? I
got into craft beer? I thinkgosh, I think it was like twenty
three or twenty four. Actually,I'm gonna be no, I was like
twenty two. I'm sorry. Ithought you were like seventeen. Yeah,
thanks, I'll be thirty. I'llbe thirty in a couple of weeks.
No, my brother in law actuallykind of got me into it, and
he wasn't my brother in law atthe time, but we started hanging out.

(15:46):
We went to like started going tocraft beer festivals just like this one,
and I slowly acquired a taste fori Pas. I hated him,
hated him, hated him, andthen all of a sudden, I'm like,
wow, I really like this now. And then I started a job
with Wegmans as a meat cutter,and I wouldn't stop talking about craft beer.
So they just threw me in thecraft beer at another Wegmans I was.
I ran one of the beer shopsthere for four years, and now

(16:07):
I am happily in a very verylucky job with Resurgence. That's awesome.
You know, that's funny. Yourstory is so similar to mine. I
know what I got in graph fora long time ago. So you've heard
of robots, right, No?I never No, I've heard everyone had
so no Why so they're one ofthe first craft breweries around Rochester and they're
one of the big the first festivalsever back in like the early two thousands.

(16:30):
I went to one of the firstfestivals and I hated IPAs at that
time, like the hip basis suck. And all of a sudden, one
day I had to sit and Ilove these These are the best things ever.
Just clicked. It's crazy, it'scrazy. So Resurgence is big.
Everyone kind of knows you guys now, and you guys make some amazing beers.
You are in Wegmans, You're ina lot of the stores. As

(16:51):
far as the beer, that's sellingthe most at your at your locations.
What do you think right now?The consumer likes so the consumer is always
really going to enjoy like a nicehazy I PA. I see a lot
of beer nerds going back to likeWest Coast styles and loggers. I myself,
I'm a big logger and pilsner guy. Just something like really like a
Chrispy boy. We call him ChrisChris. Love them, love them.

(17:14):
You know. It's something I candrink like six of them while I'm doing
yard work all day and I canstill stand at the end of the day.
That's the thing too, right,And plus for the summer, they're
perfect, right because you're you're onthe boat, or you're cut your lawn
or you're outside just chilling. Youput up like eight of them. You're
like, I'm all right. Wealso have really been pushing our line of
sours we have are on the Teais my personal love that that's my favorite
lately cut like carbonated on Palmer's.It's like it's phenomenal. The bad thing

(17:38):
is it tastes gonna have like elevenof them. I stand up, but
I can't walk anymore. Yeah,Well, we've we've all been in that
situation about four. You know,it's one of my favorites. Was It
really is delicious. So as faras we surg you, So you guys
have any events coming up or inany big things planned coming coming sooner?
Are you guys just kind of chillingright now? We always have something going
on at the brewery. I don'tknow anything off the top of my head.

(18:00):
Again, I just started a fewweeks ago. I'm still getting used
to the culture with these guys.But we do have some big stuff coming
down the pipeline over like the nextlike by next year, you'll be hearing
some stuff. We're gonna be relaunchingsome classic brands. We're like, we're
right now. We're pushing our greenHeart Hazy New England's nowns delicious. By
the way, it's an absolute crusher. Like I said earlier, I think
I had like six of them inone sitting the other day wait at home.

(18:22):
We are now officially friends, bythe way. I like that.
I like that. Add me onFacebook, ad me on Instagram. There
you go, by the way.I speaking of which, if someone wants
to know about Resurgence and they wantto follow resurgence, are you on Instagram.
Are you on Facebook? Do youhave your do you have your website?
We are on all of the above, so as at Resurgence, Yeah,
I'm like ninety nine percent sure.If not, I mean, if

(18:44):
you just google Resurgence you'll find itall of them. That is definitely true.
Give you my card, serio questions. This is how things, This
is how we start things, man, this is all partnerships formulate, you
know what I'm saying. Actually,I do have one last thing to say.
Resurgence actually just acquired Blackbird Cider.They have been a long time buyer
of Blackbird Citer from Scott Donovan atDonovan Orchards in Barker, New York,

(19:06):
and we are now taking over thatbrand. All the fruit is going to
be the same, It's coming fromthe same orchard, it's made the same
way. We have the same cidermaker. But they love the brand so
much that they were like, youknow what can we buy this from you?
I know Scott's going to be doingsomething a little bit more tame or
like just at at his own location, just something like a little bit more
artisanal citer And he's always going tobe a friend of the brewery. And

(19:30):
I just want to, you know, people to know that it's a blackbird.
Citer is going to be the samequality under the Resurgence label. That'll
still be called Blackbird. That's awesome. And I do love a good heartsider.
Too familiar with black I am absolutelyI drink a lot too much.
Yeah, I've I've talked to people. I'm okay, all right, long
as I'm at home, it's I'mfine. You know. If I'm out

(19:52):
and about like today, I'll befine. Listen, a good day for
me thanks to my good friend Kellygilfoil So. She got me help,
gook me up. Maybe I paidfor it. But the hotel that's right
around over there somewhere you can justwalk from here. That's perfect. I'm
not gonna go anywhere after this.I can just walk right to my hotel.
I'm a happy man. Awesome.I'd like to hear that that's a
good person. It was a greatperson speaking of it before I let you
go. I forgot to mention thisis important because this festival is about female

(20:17):
influence in Kraft beer. Right,so we are showcasing a lot of female
brewers, salespeople, whoever's involved theindustry that a lot of them are here
right now representing and I think,in my opinion, that's huge. Number
One, I don't think I thinkraft beer is for everybody. I always
have thought that. I think anyone, anyone who wants craft beer should be
able to just get it and enjoyit. Number Two, It's great to

(20:38):
see the women in this festival,and I think that they're a growing population
at Kraftier. Oh yeah, absolutely. I was raised I was raised by
a single mother, like my dadis in the picture, but my mom
definitely would like I lived with mymom. I've met a lot of great
ladies in the industry, and actuallyKelly is one of my oldest industry friends.

(20:59):
I met her when I started atWegmans as a beer seller and we've
been friends ever since. And Ihave nothing but respect for all the ladies
in the industry. I'm always happyto be a part of any of these
types of events. You're a gooddude. I try researchers, check about
follow them on Facebook, Instagram,go to researchers dot com. I tell
you, man, some of thebest beers around that freaking on the team

(21:22):
man is money. I'm telling you. I think by when I get home
tonight. I'm probably gonna have atleast two of them before I go to
bed. It's a good dude,I know. I don't say it is
what it is girl this podcast.We'll be right back. Well, you
know, when I wear the hothat, that means that I'm drinking beer
at a festival. And we areat the Drinking a Girl Lake Festival twenty

(21:45):
twenty three. It's a beautiful location. Number one. Number two, it
was raining, but I didn't carebecause I knew I would be drinking,
so eventually you don't care anyways,But the rain has seemed to kind of
let up now and we're kind ofin a good spot. So I'm standing
in a tent with one of myfavorite brewers. Man, I'm telling you,
they have since they came out,they've been blowing up and just kind
of rising up every every year.It's Strange Bird out of Rochester, New

(22:08):
York, and I'm with Ian andEllen. Ian and Ellen, how you
guys doing today? Oh it's it'sa beautiful day here next to Ceenecal like
Jacob Plan. Yeah, Damp butunbothered, you know what, that's my
that's my new tagline, Damp butunbothered. I'm a big dude. I'm
always sweaty, so damp, butunbothered, you know what I'm saying.

(22:29):
So obviously, this festival showcases womenand craft beer, which I think is
fantastic because number one, I like, I'm a big fan of diversity,
inclusion and all that good stuff.And number two, I think women are
are growing in the industry. Ithink there's more and more women that do
love craft beer, and not onlylove it, I want to participate in,
be involved in it, even workin the industry. What do you
think? I agree wholeheartedly. Andit has been really exciting to come onto

(22:52):
the production side and see how manywomen are here, how many women are
stepping into roll, and how excitedthey are to be in craft here.
I agree with that. I agreewith that. So how long again have
you guys been open? I wouldclosing in on two years now at the
tap room, but we've been sewingbeer for a little over too. Yeah,
yeah, I thought so, Ithought so. So how are things

(23:15):
at the brewer down in Rochester?We can't slow down like full steam ahead.
I mean, you can set yourwatch to us being busy on a
Saturday. That's awesome. That's awesome. I love that. I've seen kind
of you guys grow throughout the time, and you guys are just getting bigger
and better and doing and doing morethings. Do you guys have any events

(23:36):
or anything like that coming up soon? Next weekend? We are pouring in
another festival out at Lincoln Hill.Joe McBain, Yes, good old Rochester
beer guy. And we have ourour Hop Bear Dinner coming up in late
August. So wait, wait,I say that one more time, but

(23:57):
slowly and centraally, please Hop HopBeer Dinner. Boom. Nailed it,
nailed it, nailed it. Thatsounds great. So the kind of food
that you guys serve as strange bergWhat kind of food do you guys do?
Elevated but accessible? We have anexcellent smash burger, We do pizzas,

(24:17):
chicken wings. Our specials rotate weekly, including smoked meat. It's fresh
produced salads from Bolten Farms. That'sawesome. Last thing at letch you about
this festival. So you guys poureda lot of festivals. I go to
a lot of festivals too, Uand I love allall I love all of
them, and the most festivals thefocus is on the beer and the and

(24:41):
the brewers and the quality of thebeer. This vesseval is on that.
But also it does it stands outbecause it does focus on like women in
the crappier street? Is this isthis festival a little bit more spush because
of that? Yes, And asa woman who just moved on to the
production side less than a year ago, it feels a little special to be
celebrated there, he goes, Ilike that. Look at that. Give
a little little little ship. Youthink what you said? That? All

(25:03):
right? So now it's time forthe last and most important question. If
people want to follow you on socialpeople want to find your website. People
want to know what you guys areup to. How do they do that?
Oh it's strangebirdbeer dot com at strangeBird Beer Instagram, Ian at strangebirdbeer
dot com. Do you want toemail me? I got all the strange

(25:25):
bred info you need. That's strangeright there. It's a little strange strange
Strange birdbrewing out of buy hometown,Ribster, New York Man. You guys
are the best. I always appreciatetalking to you and it's a pleasure to
meet you too. Absolutely grillsspot yeah, oh I like it. Grillless Podcast.
We'll be right back, grill LessPodcast. We are in Geneva at

(25:48):
the Drink Like a Girl Lake Festival, Seneca Lake right behind this beautiful location.
It's kind of raining a little bitearlier, but the rain's kind of
let up. And like I said, anyways, even if you if it
did rain, who cares. Ifyou drinking enough beer, it doesn't matter.
It doesn't matter. So I'm embarrassedto say that when Drinking a Girl
launched this beer, I was invitedto be there for that and I was

(26:08):
obligating to something else, so Imissed it. So this is actually my
first time drinking the Drinking a Girlbeer from Talking Cursive, and I am
standing in front of the Talking Cursivetent here at the festival, and I'm
speaking with Patty Brooks. Patty Pleasure. Number one, your brewery's awesome,
so I appreciate you. And numbertwo, this festival celebrates women and craft
beer, so it's your time toshine. I think women are important.

(26:33):
I think diversity and craft your periodis important. And I think that there
are more and more women getting intobeer and drinking more and getting behind the
scenes and doing work. What doyou think about that? I think that
you're absolutely correct. There's a lotmore women in the industry. And we
even have a beer that's been producedby women and brewed by women, Recipe
and everything, Chrispy Girls. Youhave to try that one next see.
I like her already. We're aftera good start. So tell me what

(26:56):
got you into craft beer, becauseI know a lot of people start with
mackerel. Be right, you sithere, you're sending home, you're the
cores or a bud or a bator whatever you're drinking, and then there's
that one point where you try itand you crossed over to the craft beer
world. So when did that happenedfor you? So my husband and I
loved I'm a beer girl anyway.I've always liked beer forever, and we
started brewery hopping when breweries became,you know, started popping up everywhere.

(27:19):
We had such great fun. Wewould travel away to like Vermont and Maine
when that was kind of the brucescene, and just had a great time.
Every vacation was around breweries and brewing. So we decided to start brewing
ourselves, and every weekend we wouldhomebrew and we kept brewing and all of
a sudden we started getting awards forour beer and here we are. So
yeah, it was just the loveof beer and craft beer specifically. I'm

(27:42):
sorry I introduced you guys incorrectly awardwinning talking cursive here as you look at
a girl. That's amazing. That'sa great story. So if I asked
you what your favorite kind of beerwas, what would you say? So
it does change a little bit,but for the most part, I do
like American ipa kind of in betweenthe bitter side, the balance of bitter

(28:03):
with a juicy not super hazy,but kind of in the metal. See.
I like hearing you talk about abeer because you obviously know your stuff.
At number two, there's a I'venoticed a while ago, and it's
beginning to change a little bit now. But there's always that stigma like women
want sweet fruity beers, but nomore I talk to women, that's not
the case. A lot of themlike IPAs or pilsners, or laggers or

(28:26):
even stouts porters. So what doyou think about that stigma? Do you
think do you think that's a dumbass stigma? I don't think. I
think there's some truth to it.I think that the like a sour beer
or a fruited sour beer is goodfor somebody who really doesn't like the beer
flavor of a beer. But Inot really wanted to have a fruited sour.

(28:48):
I can have a taste, butI like beer. But I also
like very traditional styles. We havea Scotch ail or you know. Yeah,
so traditional styles are wonderful too.I it's just nice to be diverse.
I agree, I did a longtime ago. I didn't experiment at
my house where I think. Thegood thing about fruit sours is what your
says. Correct. If you're tryingto get someone who is not into beer

(29:11):
at all to get into craft beer, those fruit of sours are a really
good gateway to kind of get inthe cross into this new world because they've
never had anything like that back thatbefore. Yeah, and it's not such
a beer forward flavor. It's somethingthat reminds them of a cider or a
wine something like that. You'd besurprised how many folks at festivals in the
summer look for a dark beer.We find that when we bring a dark

(29:33):
beer to a festival, that's whatpeople come back for. So it's nice
to see those traditional styles, stillholding their own. You know, dark
Beer is my name in college.So here's the most important question of the
day. If people want to knowmore about Talking Cursive, where to find
you, what you guys are doingin your events. Are you on social
Do you have your own website?We do have our own website talking to

(29:56):
cursive dot com. We do alot of social media as well. We're
right in downtown Syracuse, across fromthe iconic Niagara Mohawk Building, so pretty
easy to find, right on NearyBoulevard and near the Dinosaur Barbecue. You
guys do make amazing beer. Andit was a pleasure talking to you today.
But my pleasure grill this podcast.We will be right back. It's

(30:17):
Matt Wilson there, Grill this podcast. Jim is off today, so you
just get me. I'm sorry,you gotta deal with it. So we
are at the Tricklier Girl Lake Festout here in Geneva, Sonaca licks right
behind us. It's a beautiful location. It was raining before, but listen,
I'll take the rain over hot assy five degrees any day of the
week, so I'm cool that therain's kind of let off anyways, So

(30:38):
I'm in front of one of myfavorite beer tents. I see them all
the time. It's Community Beer Worksand I speak with Lindsay. Lindsay,
how are you today? Doing well? So this event is unique because I
go to a lot of the festivalsand listen, the focus is on craft
beer, which you should be right, I mean, that's what we're doing.
But not only does this festival focuson craft craft beers, focuses on

(31:00):
women in the industry, the brewers, the bartenders, people behind the scenes.
So this is a way to letthe women shine in the craft beer
community. So this is a specialevent to be Yeah, I'm super excited
to be here. When I foundout about it, Vandra, one of
the brewers, and I figured wherethe perfect ones to come out, and
so we drove up from Buffalo.Today we're gonna hang out in Geneva and

(31:22):
drink some good beer and have alot of fun. So you drink beers,
we're already friends. That's that's themost important part. Number one.
Number two, I like to askthis question because a lot of people start
off drinking mackerel beers and at onepoint something crossed them over into the kraft
beer scene. So how did youget into craft beer. So my older
brother is actually four years older thanme, so he crossed that bridge a

(31:42):
little bit before I did, andhe just was like, try this beer,
try this beer, try this beer. And eventually I was like,
Wow, that's so much better thanthe blue light I've been drinking at bars.
So I just switched over, andthen I started working at another local
brewery in Buffalo, and then Icame the Community Beer Works for the first
time and fell in love. SoI've been here since. That's funny.

(32:04):
My my goche beer when I waslooking college and younger was like Labatt,
Labatt Blue. That kind of thingtoo. It's kind of funny, but
yeah, craft beer is an amazingflavor. So if I were to ask
you what kind of beers is yourfavorite, or what style of beer is
your favorite, what's style would thatbe? Right now? It's a lot
of the wild ailes. I likepilsners a lot, and then some of
the sours are pretty good, awesome. You know. The funny thing,

(32:27):
I asked this question a lot too. There's always been this stigma about women
liking the fruited sours or sweetie beers, but it turns out that's not really
the case, a lot of womenlike the pilters or even i pas or
styles of stuff. So what's yourwhat's your experience with that? Yeah,
I mean usually it's the guys thatare drinking all the fruited hours and the
girls are ordering the pilsners. Frommy experience, boring beer. But I

(32:49):
mean, if it's good, I'mgonna drink it, So it doesn't really
matter what style it is. IfI like it, I like it.
The one thing I do like aboutthe fruited sours is people who aren't in
the craft beers. It's a nicegateway beer to get you into the craft
beer scene because it's something like younever had before. Yeah, I totally
agree. I mean some some ofthem are just wonderful. You get all
of that fruit, it's like draget a smoothie, and then you get

(33:12):
a little bit of a buzz offof it. You can't beat that.
Who does not like a buzz?Who's not? You know? The way
I use interviews is like at buzzfirst, because I'm funnier when i'm you
know, intoxicated. So as faras the craft beers seen and how it's
blown up in the Upstate New Yorkarea, and you've seen it probably uh
you know, when you've probably gotinto it was probably doing all right for

(33:32):
the skyrocketed. Uh, there's alsoselters now see they are kind of blowing
up. Do you guys, doyou like the selter stuff? Oh?
Yeah, I love Seltzers. LikeI said, if it's got a buzz,
I'm probably going to be involved.You are friends with We're getting even
closer and closer every time you talk. So here's a good question, and
probably the most important question. Peoplewant to know more about Community Beer Works.
How do they get a hold ofyet? What's your social what's your

(33:54):
website? All that good stuff.Our Instagram is at community beer and our
website is Community Beerworks dot com.And we're right by the Peace Bridge in
Buffalo. So if you're ever downthere, come hang out, you'll find
us awesome. Do you guys dofood there? I forgot to ask that
question. Oh yeah, we doa ton of really good food. We
have burgers, we have a porchchnitzelthat's on the menu that's really good,

(34:16):
and everything's made in house. Ourguy Mack, he does a great job
with it. Awesome. Lizzie,you said you were kind of nervous.
You'd awesome. Thank you The GrillssPodcast. We'll be right back Grillness Podcast.
Seneca Lake is behind me right now. We're in Geneva. It's the
drink Like a Girl. Lake Besttwenty twenty three. And let me tell

(34:38):
you something. There is a groupof folks that I always bump at you
almost at every festival. Number One, they do amazing beers. Number two,
they're great people. And number three, this got Kyle that I talked
all the time. He's a lotof fun Kyle. What's up, brother?
How you doing? A man's gonnasee you the sea. Sure,
it's funny. We keep bumping intoeach other at festivals. Well, it's
a good place to be bumped into. It's very good, very true.

(35:00):
So this festival stands out. It'skind of a unique one, right,
This one kind of highlights women inthe craft beer industry. And we both
of us weren't a lot of festivalsand the focus is always on the craft
beer, which it still is today. But there's more of a note of
inclusivity and diversity in this one,which I think is a nice thing too.
Yeah, I think anything that callsattention to that and is great.

(35:22):
And you know, we know thatwithin our industry we lack those things.
You know, we all are tryingto be as you know, inclusive as
we can and try to promote diversity, and you know we have a long
way to go, but you knowthis, this event is really a great
step towards doing that, especially highlightingwomen. Well, I do, I
do think this though. I thinkyou're great too. I don't think the

(35:42):
beer care. I don't think thebeer cares who drinks it. Definitely not
And I don't care who drinks thebeer exactly. That's my point too.
So you guys do amazing beer.Uh, your location has grown and grown,
You've been doing more and more things. Number one, you have a
New York City location, which isamazing too, and now the one that's
out here, Uh, you've beenblown up. Also. How how much

(36:06):
fun has it been to see yourlocation that you've open out in this area
explode? You know, It's it'sbeen really really cool because when we started
in Queens ten years ago, we'rea little tiny, you know, brick
building, thousand square feet. Weadded a space in Brooklyn about four years
ago, and I would said,oh, we can do everything. We
can't do in Queens. We're doingin Brooklyn, and then we came up

(36:27):
to Geneva and we have you know, two and a half acres and we've
got all of the space. Soso we've got apple trees, We've had
some cherry trees. This here we'regrowing somewhere on ingredients. So we had
Allapanios coming in for Alapanier eye sweetpotatoes for a Swoopotano farmhouse. We're talking
about doing an ap me area.But like this is the stuff that like
kind of is really excited that wewe couldn't do in New York City and

(36:49):
and the people up here and weyou know, we met some great farmers
and supporters that the Farm Bureau isreally supportive of. Cornell has been great.
Uh you know, it's so it'sit's probably here the excitement, Like
I'm really excited about what we're ableto do, you know as a brewery
as as a farm brewery. Likewe've always supported farmers. It's it's really
nice to do some of it ourselves. Right, No, I think that's
awesome. And I you know,one of the funny things that I always

(37:10):
talking about one of my friends notthat long ago, you know, we
started we did grow this podcast fora while just in the studio, and
then we started we should go onthe road doing it. I believe you
were like our first or second onthe road. Uh interview, you'll get
it. Yeah, and I don'twant those A couple of years ago I
think it was. Yeah, itwas two years ago. Leave me up
to this event. Yeah, Andyou guys have been amazing since then.

(37:31):
You've always supported us to every timeyou see us, you give us a
friendly hello. Jim. Obviously it'snot here to me, it's just me,
but it's still it's amazing to seethe love that you gave us,
and it's been reciprocated because everyone lovesyou. When you guys are growing and
growing. I think you know,this industry is full of great people,
passionate people, and you know wefind our own level right like you gravitate

(37:52):
towards people who share you know,passions, interests and just people are good
people. And you're definitely that man. Man. See, that's why I
like Kyle and this why light Kyle. So what are you guys poring today?
By the way, so today we'vegot two beers we're poring. There
are we most recently can. Wejust can a few days ago, so
super fresh our Queensbridge IPA, whichis I don't like use the word flagship,

(38:13):
but it's it's probably our flagship IPA. Can we keep on year round.
And then we have a rotational fruitedsour series. So this one is
our Buried Delight, which is blueberries, strawberries, blackberries, and raspberries.
So that's another thing. I meanthis when I say this, You're not
just a great brewery and a goodlocation. Your beers are actually free freaking
delicious, you know, thank you. It's it's you know, one of

(38:36):
the things I'm most proud of it. And like when I when I mentioned
the berries and the stuff that wedo, like we use real ingredients and
you know, there are brewers whomake making great things with with flavors and
extracts and things. But but butwe're we're using really grades. Like I
said, I peop were trying togrow some of them ourselves and whatever we
don't go. We try to souruce as close to home as we can.
Now, all right, I'm gonnado this is this is almost a

(38:57):
behind the scenes, in front ofthe scenes things. We were just kind
of joking on a little bit.Most of the brewers and I talked to
they really like the Pilsners and theLoggers or something like that. Well you
happened in us. I'm holding anddrinking and one of our pills that are
right right now. So so thoseare the two beers were pouring I just
talked about. But what I'm drinkingis I love you man, So so

(39:20):
you are a brewer, so wasright now now you're now you're like the
guy. But saying is we didn'tstart winning awards until I stopped brewing.
I enjoy it. It was homebrewingwas my passion which led to us opening.
But it turns out I'm not thatgreat at it. I don't believe
that. But so I'm gonna askyou now, so why do you think

(39:42):
the I already know the aster this, But why do you think the Brewers
gravitate towards like the Pilsers and theloggers or something like that, Christie boys,
if you will. Yeah, SoI think it's a couple of things.
Uh. One, like, youknow, we're you know, we're
in it for the session, forthe long haul. You know, we're
you know, we gotta make itthrough a whole festival or a whole day
and as brewers be doing it.But also you know, if I go

(40:05):
to a brewery, usually that's thefirst thing I order, is is their
pills or their hellas, their calls, because there's nothing to hide behind.
So there's there's not a bunch ofadjuncts, not a bunch of hops,
fruit and anything, because and Iknow if they can execute that, I'm
not worried about anything else. I'mgonna have that day because I'll know the
rest will be great. So thisis the thing I don't think we mentioned
a lot on this podcast. It'sactually harder to make those than the IPAs

(40:28):
and the fruit of stars because youcan throw more ip from more hops the
IPAs or from more fruit that kindof hide whatever mistick you made. But
you really can't hide anything when you'remaking a crispy boy. Yeah, you're
right, And actually my eyes werekind of open. Garrett Oliver at Brooklyn
Brewery was the first person I hate. I love him, by the way.
Yeah he's a great guy. Uh, but he's the first person I
heard say that was you know thatthere is nothing to hide behind, and

(40:50):
yeah, it's it's your basic ingredientsand either you execute it or you don't
like like you can hide flaws anda really hobby ipa or a or extra
fruit. You know, the smoothiesand those are all great styles. There's
nothing wrong with that, but it'sjust there's you can there. There could
be a flaw there that you wouldn'tdetect because it's everything else is so far.
But like I said, you startstart with whatever is the cleanest,

(41:13):
and those are actually the hardest tobrewis as you said. And and if
they if your brewery does that,well you may not like everything else.
But it's not gonna be because it'sbad or it's flawed. It's because it's
just not your preference. So you'rehurting it first on this. But I
don't again, we don't really touchthat sell you a lot. But that's
like I said, I've talked toa lot of brewers. That tends to
be the truth. Everyone that Italk to say, yeah, man,
I don't really I mean I likethem, but I really district the pills

(41:35):
heers and like the cultures and stufflike that. Yeah, there, you
know, And there's a reason it'sthe number one selling beer in the history
and America is they're they're good todrink. Like we all have, you
know, kind of some rooted feelingsabout about the big guys in the industry
doing it, but we all likedoing our own versions and they're some of
them are pretty damn great. Thereis no question in my mind if you
have a craft pills there or acraft culture, it knocks the mackerel beers

(42:00):
out of the park. Well.Yeah, And the reason the big boys
tell you to drink their beer icecold is because the cold, the colder
beer is, the less you cansmell it or taste it. Right,
So if you don't like when wheneveryou're drinking, get that thing as cold
cold as you can, and thenit could be the coldest tasting beer you've
ever had. Right, coal isa glacier I run off or whatever you

(42:22):
Tella. You're awesome. I lovetalking all right, last question, man,
you guys, actually two more questions. You guys got any upcoming of
bens that you want to talk orwe're done? Girls? Spot you though?
Do you have any upcoming your benchyou want to talk about that's going
on in Geneva location? Uh?You know, so it's we kind of
just have ongoing events throughout the summerso we do music every Friday and Sunday,

(42:42):
you know, kind of year round. We do the music. It's
Friday Sunday over you know, throughthe summer, you know, Fridays year
round. And uh yeah, weyou know, don't have anything else major
going on. I said, we'refocusing kind of on our craft at the
moment. You're trying to do growsome of the ingredients, uh, expand
our our tap room and in Geneva, we're kind of you know doing some

(43:04):
some redecorating in our our new citylocations and looking at some producer rebranding and
introducing some different things. The taproom experience is changing. Uh so you
know, we're trying to you know, figure out what that is next and
hopefully bring that to to our guestsand as as we all do you know,
daily And there's the most important question. If people want to follow you

(43:28):
stay updated on what you're doing.Do you have social website and all that
good stuff. Yeah. So forfor our main brewery in New York City,
Brooklyn, it's just Big Alice Brewing, you know, Instagram, Facebook
and the Fingerlakes. It's Big AlasBrewing FLX. Dude, you know,
I love you man. You're amazing. You always give give a great,
great interview, and I promise wewill drink beers later together. I'm looking
forward to it girl, this podcast. We'll be right back, all right.

(43:52):
So I'm standing here at a festivalcalled the Dupliker Girl Festival. That's
the Lakes twenty twenty three. I'min front of a stand where I'm looking
directly at the lake behind me.Cyclics right behind right in front of me
actually and if they breweries that actuallySHU not tried before? Watershed Brewing Company.
And I'm speaking with Ken. Howyou do it to you? Bud

(44:12):
good? How are you not yourbad? So? How long you have
you guys been doing this? Weopened the doors June tenth, just like
a month and a half ago.We had our grand opening last weekend,
way beyond all expectations, and we'rehere today and it's been great so far.
Ah. So that is why Ihadn't not talked to you as you
for because you guys knew to thegame. That's awesome. So do you
guys specialize in any type of beers? Do you guys kind of do everything?

(44:34):
We got We got a pretty goodrainbow, we got pilsners hazy IPAs
sours. We've got some stouts.We're gonna have another dessert stout later this
year. We got a nice,nice quarter on nice sweet quarter for people.
Everything is going well, that's anice rope. Well runned a beer
grouping right there. I like that. So tell me what got you in
the craft beer. I know alot of people start out with the macrol
beers and then there's that one pointin life where you kind of finally jumped

(44:57):
the ship and crossed over into craftbeer. Right, what happened? How'd
you get into it? Man?I actually I have never really liked the
macros I always seriously. I mean, I when I was younger rolling rock.
You know, that's a craft,you know, yangling things like that.
Sam Adams was craft at the endof the day, you know,
absolutely back in the day. Yeah, So that's I mean. And then

(45:20):
you know, you start getting intohome brewing and stuff like that, and
that's all you want to do,is you just want to do all the
kinds of things that no one elsecan get anywhere else. So that's awesome,
man, that's awesome. So asa person in the in the in
the industry, I know a lotof folks. Uh, you know,
the fruited sours, the IPA isreally popular. But I hear that people
that work in the industry, thebrewers and and the guy's been the scene,
it's more pills, nerves and coleshsand loggers and stuff like that.

(45:44):
Is that Is that true? Yeah? Well you should ask Joss that question
because he's the guy. He's theone doing all the brewin Josh, Welcome
to the Growth Podcast. How youdoing, Buddy, good good? So
I'm gonna I'm gonna throw a questionat you. So again, I hear
a lot of you know, alot of the popular beers like the I
Pas happy fruit to sours, butthe brewers kind of on the on the
low, Like like I was justtalking to my buddy Kyle over there from

(46:06):
from Big Alice, and I wastalking to him when you got what a
you got in the back. Soit's not what he's forming for the people
in the back. I got oneof my pilsers in the back. So
is that the case? Do brewismostly like the pilchers and laggers and the
culture and stuff like that. Yes, most brews would tell you that they
would prefer to brew nothing, butPilsners and Laggers for the rest of their
life. It's not It's not thecase for me personally. I love a

(46:28):
good pills there, but I'm reallygenerally always a coffee style, like you
know, occasionally like something uh sweet, like a smoothie sour or like a
dessert style. That's kind of myjam. Yeah, I like everything.
I'm kind of that way too.I like the whole board. I think
the fruit of sours are a goodway to introduce people into craft beer who
don't really like the taste of beerbecause it because it tastes like like a
wine or a dessert or something.But if you're a real beer head,

(46:50):
you like the stouts, you likethe like the I pas oh I peers
are everyone likes that pisthing, he'sgot that bite. But you also like
the Laggers the Pilsers too. Oh. Absolutely. Yeah. To me,
there's a beer for just about everyday and every mood. So I don't
know when people tell me they don'tlike beer, I'm like, there's a
beer for everyone, Like, Idon't think you've tried enough yet. Yeah,
exactly, there's a beer for everyoneout there at every moment. So

(47:14):
now moving moving down the line.So this, this, this festival is
highlighting women and the craft beer industry. Right, this is all about women
in the craft beerdustry. So wehave a woman working with Watershed right now.
What's your name, Lisa? So, Lisa, what got you into
craft beer? My husband Ken hasbeen a homebrewer for a long time,
and uh so, I guess he'shelped me expand my palette a bit.

(47:37):
I didn't used to be a beerdrinker, but five or six years ago
got started. So uh kind ofan IPA girl. But but but yeah,
expanding my palette a bit. Soso she sees half owner, not
just working here. She's not onlya class she's a president, right like
that the commercial right. So thefunny thing I mentioned this too before,

(47:59):
all out of the stigma with femalesdrinking as they say, oh all the
girls want the heavy furd of soursand sweetie stuff. So seeing a woman
who's in the industry who likes IPAsthat that right there says a lot to
me. That's great. It justit just it just recognized the involved the

(48:19):
involvement of women in the industry.Number one, I think they're a big
customer if they love the beer.Industry is blowing up because of women number
one. Number two, they're greatat making beer also, so it's good
to be recognized for that. Yeah, So here is I'm gonna ask you
two important questions. Number one,do you guys serve food at your brewery?

(48:42):
We do via food truck right now. We're working on some renovations,
so food will be coming shortly insidethe building, all right. And number
two, because you're newer, ifpeople want to know more about you,
are you guys in a social doyou have an internet? Do you have
a website? All that good stuff? Website is Watershed Brewing FLX dot com,
Watershed Brewing FLX on Facebook, WatershedBrewing FLX on Instagram. There you

(49:04):
go. That's that's all I gottasay about anything. Right there. Listen,
you guys make good beer. Ilike what I just had right there.
You guys are amazing. Keep doingwhat you do, representing women like
you and the guy here who likesthe coffee stouts and the guy over here
who likes everything. It's a Grillerspodcast. We'll be right back. I
am looking at Seneca Lake right now. We are at the Drink Like a
Girl Lake Festival twenty twenty three,and let me tell you it was kind

(49:30):
of rainy. Earlier. People kindof were like, I don't know what's
gonna happen. The rain is lotup. The festival is as booming now
anothering a great time. And Iam here at tin Burn brewing with Emma
and Jamie and jam I forgot theend. Damn it. No, right,
this is old age kicking in righthere. So this festival is recognizing

(49:53):
women in craft beer, which isunique because I go to a lot of
festivals and obviously the beer is alwaysa star. But recognize women and the
inclusivity and diversity, that's kind ofthe cool thing. So how do you
guys feel about this festival in particular? I think this is all by the
way. I think it's great.It's pretty cool to see how many people

(50:13):
actually are girl brewers are owned bygirls, Like that's it. That's so
cool. And now, Jamie,I mean I think too, being here
last year and really that was thefirst experience I had really seeing how many
women owned, women led breweries thereare. It's a super super cool thing.
It feels super empowering to be apart of it. I think that's

(50:35):
kind of the movement right now too, which is really really great. But
it's really exciting to have that likesupportive group. And you know, you
got the little girl Gang brewery thinggoing on and it's really cool gang Gang.
Yeah, so listen, I thinkit's awesome. Number One, women
have been involved in beer and makingbeer for a very long time. It's
just now they're going to recognize forit. And number two, they're one

(50:58):
of the most important customers I thinkit be and the beer game as well,
right, I mean, I thinkit's really cool. Even like our
brewer at home and she owns thebusiness, like she started off in a
completely different field and then just startedbrewing at home and now she created this
whole business where we're in two differentlocations and she's making new beers every single
week. Yeah, so it's reallycool to see. You know, we've

(51:19):
got something for everybody. It's notjust your or run in the midll you
know, logger pillsn or whatever.There's a lot of creativity I think that
gets thrown into our beers. Itcould be kind of like a woman's touch
kind of thing where we're really welike to expam it, we like to
do different things, you know,so, and I think it really stands
out in her beers with how popularthat they are. So it's been really

(51:42):
great watching the business grow and bloomand the beer's change and it's awesome.
So how many years have you guysbeen in business? Now? I know
I've talked to you before. Howlong have you been doing this? So?
How has your business grown? Sowe started in twenty twenty during COVID,
We literally opened up during COVID andand our original location in Chester started
out with tents outside in a parkinglot and now we are here. We

(52:07):
have two locations, one down inDundee still our original in Chester and really,
you know, seeing our name outthere and in different festivals and you
know, distributed into different places,it's super super cool to see how it's
grown, the changes that have madehow popular it's become. You know,
to go somewhere and say, ohyeah, I work for Tinbarn Brewing and

(52:28):
people know what that is and theyknow what that means, and I think
that's super super cool. So much, so much has changed and just it's
really positive. Well, how aboutyou, what's your experience at Tinman and
how is that How has that influencedyou by seeing it growed the way it
has, So I started going out. Well. I started going to Tin
Barn as a customer during COVID becauseI was like, the only place to

(52:50):
go that was open because it wasa parking lot. And then I was
like, everybody's like happy here andthe beer is good, I might as
well get paid to be here,So I started working. I started working
there, and then it just keptgrowing and growing, and like, I
met so many people through it.And now we're in two locations. And
I'm lucky enough to live in Chesterbut go to school in Rochester, so

(53:10):
I get best of both worlds whereI get to do this and then I
also go home and work tomorrow.So listen, anytime you get paid and
there's beer involved, you really can'tcomplain. That's why I love my job
too. So question I want toask you guys, do food at your
location? Yes, we do sodown in the Hudson Valley, we specialize

(53:31):
in different types of pizza. Weactually just opened up a new section called
Burgers behind the barn where we're nowdoing smash burgers up here. Our menu
is always changing. In Dundee,we started out with tacos. Then in
the winter, we went to likea warmer mac and cheese type of thing.
So we have lots of different foodoptions. We have lots of different

(53:51):
options too within our food, glutenfree, vegan, whatever it may be.
Yeah, So there's I mean,there's a lot of different dietary needs
and we try to really meet everybodyand you know, kind of see what
they're feeling, what they need,what they like, and cater to that
to really make it more of likean inclusive type of business and an inclusive
type of kitchen. Number one.Inclusivity is supported to me at number two.

(54:12):
I like all food. So whateveryou guys got going on, it's
great. So if someone were toask you, how can I get more
information about your brewery? Are youguys on social? Do you have a
website? What would your answer be? So we do. We have an
Instagram account and we have one forour Chester location it's at Tin Barn Brewing,
and then we have one that catersto just our Fingerlicks location that's at

(54:36):
Tinbarn FLX. We also have awebsite that has our food menus, our
beer list, our live music forboth areas, and that is at Tinbarn
dot com. And there's a lotthat you can find there different pictures of
the location, so there's a catchall for all of it. We also
have a Facebook page as well forTin Barn Brewing and all of the information
is also there as well. Awesomelast question for both of you ladies,

(55:00):
as far as the importance of womenin the industry. If there's a woman
out there who just got into craphere and they're loving the whole scene and
they're kind of thinking about getting involvedin it, what would your advice be
to them. I would say,just do it, jump right in,
find out what you like. Really, that's really how I started. I
mean I went to Other Half inBrooklyn and had no idea what that meant

(55:23):
or you know, what anything was, and I fell in love with all
the different types of beers. Wherenow I can actually look at a beer
listing and tell you what the kindof hops are. I was not that
person, like that's crazy. SoI would just say to anybody, don't
be intimidated. I know, sometimeswhen something new is in front of you,
you don't really know where to start. I would say, start wherever

(55:45):
and start as soon as you can, because it's a really really cool thing
to get into see now talking toyou today, reminding me how awesome you
are. So thank you so muchfor you taking your time talking to again
today. I appreciate it. Youguys do amazing stuff and keep doing what
you do. Okay, you thankyou so much. This is Tin Barn
Brewing. They make great beers.I'm about to have actually right now,
I'm almost trying to fruit sour.Here we go. It's pretty damn good.

(56:08):
And Jim Salmon, you're missing TinBarns excellent fruited sour. So shame
on you for not being here.Chrillo's podcast will be right back. I
tell you what, when you goto these lake festivals with like a girl,
the scenery is awesome and there's noway you can beat this. You're
drinking at an event where you gotSeneca Lake right behind you. Uh,

(56:30):
it's you got a life ban overhere. It's excellent. And we are
showcasing women in craft beer, whichis very important, I think. So
we are at Destination unknown, whichis usually where I am mentally, and
I am speaking with. My nameis Chris Candiano and this is my wife,
Jennifer. Hi. So Chris andJennifer, tell me about your your

(56:53):
your your brewery. How long haveyou guys been in business and what do
you guys specialize in? So celebratedour eighth end versary. Our main location
is on Long Island and Bay Shore, and we have a second location that's
a farm in Warwick, New Yorkin Orange County. We run the gamut
on styles. We like to focuson a lot of traditional styles but have

(57:15):
fun and do all the experimental stuffas well. Yeah, I mean we
really focus on seasonal styles as well, so we love to like push the
envelope a little bit on seasonals.Right now, we have our white Kiki
wheat and what you're tasting is ourpanicle out of Ear. So we do
like fun events around our beers too. So this we had a pig roast
in July. We do that everyyear to celebrate national Peanicle out of Days.

(57:37):
So coming up in the fall,we do a pumpkin nail and just
really like to like highlight the seasonseasonality of things as well. So it's
a grills this podcast, right,so we do we have we blend grilling
and craft beer. And you saidpig rolls and I cried a little bit
teer drop. It's I love pigRos. You guys are doing everything great

(57:58):
right now. That makes you happy. So I believe everyone starts out in
craft beer in the macro area,right. You usually start off your first
beer is like a La Bat ora Cores or a bud Wise or whatever
it is. Eventually you crossed overin the craft beer. So my question
for both of you guys is whatmade you cross over into the craft beer

(58:21):
world? Speaking the Bat, thatwas my college drinking beer. I went
to Oswego, so I went tothen brock Word. All right, so
you you drank a lot of thebats, sure, as as I did.
Actually, speaking Oswego, when Iwas there in early two thousands,
there was a probably the only craftbeer bar around. It was called the

(58:42):
Raven. So me and my buddieswould cross l bats all day. And
I found this place. And backthen kraft beer was traditional. Yeah,
I mean it was you know,Sam Smith, it was Belgians. You
know, the craft beer in Americawas pretty small. So Magic had number
nine staring about a palo and nextsome kind introduced me into the world of
everything other than you know, LebattMiller, Coors, budd and that set

(59:06):
me on my crab beer journey,like starting with Belgians and English ales and
just seeing what you know, there'sa million other things out there other than
crap, you know, macro beer. Just being honest, Yeah, listen,
I still drank it every night,you know, ten cent pictures.
But uh that that that really showedme how how big the crab beer world
is. So what about you?I just joined him for the ride.

(59:29):
We've been together for twenty something years, so when he started brewing at home
and we had to do a lotof research and development. So we just
started driving around trying new beers,tasting his homebrews, and it's it's a
it's gone from there awesome. Soswitching topics just a little bit. So
obviously most craft beer festival to starvethe festival is craft beer right, and

(59:52):
it still isn't as fussible too,But this also is important because it's it's
about inclusivity and diversity and also welcomingwent women into the industry, which I
believe there is a huge market,a huge customer A number two. I
also think that they do very wellin this industry. So I think it's
a great event to actually highlight andshowcase what women do absolutely. You know,

(01:00:12):
we've been working with Kelly from DrinkingLike a Girl for a bunch of
years now. You know, Jenis integral in the brewery. She she
basically runs the show and keeps everybodyin check, you know, and our
assistant brewer is actually female. Youknow, it's it's nice to see that
the diversity in the industry has reallycome front and center. And uh,
you know, we had a speechearlier. You know, when you think

(01:00:35):
of a scientist, what do youusually think of? You know, when
you think of a brewer, Iusually think of You know that that's changed
in the past, you know,five ten years. So you know,
it's it's a it's a skilled trade, and you know, it's it's great
to get diversity in these skilled trades. What about you, seeing that you
are said woman in this in thisindustry, wish what are your thoughts on
that. I think it's really coolthat like we all just play together.

(01:00:59):
You know, it's like it's anit's a fun field, and voice can't
have all the fun. You know, girls gotta have some fun too.
But it's nice. I respect allthe women that I meet in the industry
and more than likely where the onesholding down the ship and you know,
and steering it a little bit andkeeping everyone in check. But it's,

(01:01:20):
uh, it's great to have thatcollaboration the mail or female. You know
what they say in households, thedads always have the phone with the kids,
but the moms really hold it down. You know what I'm saying.
That's kind of the same and myface is got the same way in this
indusry. And you're right, Ithink I think when Kraft Beer first started,
there was that stigma where it's likethis bearded dude with the flannel shirt
that's the rest running the ship.And it doesn't look like way anymore.

(01:01:42):
I agree with you one hundred percenton that, absolutely not. And uh,
we had this conversation a few daysago. You know, like it's
an industry about people. You know, it's great people, regardless of who
they are, what you look like, where you come from. And that's
what you got into this industry.Right. It's fun out there, you
know, like digging ditches all day, we're brewing beer. It's it's a
lot of work. It's hard work. You guys all know that, but

(01:02:06):
you know it's a community of greatpeople. Yep, it's alf about like
the experience, and like a lotof people want to go places with their
families, and what does a familylook like. It's you know everyone,
you know aunt's, uncles, cousins, mother, father, you know,
parents, So providing an experience forthe entire family. So like most breweries
are family oriented and just wanting toprovide an experience where people can come,

(01:02:29):
say, hang out and feel comfortable. And I've interviewed the beer before and
the beer told me it doesn't carewho drinks it. Yeah, yeah,
I can attest to that as asipping one right now. And that's plush.
You guys are right. The socialaspect I think of craft beer is
really cool, right because there area lot of these people do when you

(01:02:51):
work or your your paved, yourdriveway or whatever you're doing, it's that
social. It's just you doing work. Right, this industry, even if
you work in it, it's avery social vironment. You meet people,
you'll learn about people, you becomefriends, and it's a community that's very
open and arms are open. AndI think, in my opinion, I
don't think diversity is intentional or lackof eversity's intentional. I just think it's

(01:03:17):
the word has to get out tothe right people too. Yeah, we
have like it's just a space forpeople to come right, like and it
doesn't matter who you are, youknow, we want to bring it.
A lot of breweries are now bringinglike food in to make it a well
and doing pairings, you know,like it's and that's where we have so

(01:03:37):
many different things. So like wehave just in front of you an Italian
pilsner, a wheat ale, anda science telling like peanut cloud of beer.
Like people different people would love eachone of these beers in a different
way and think about how they coulddrink them in their own space or in
our space, pairing them with foodor drinking them with friends and family.
So we always like think of whatwe would do with You're like a pilder,

(01:04:00):
You're gonna crush all day, You'regonna gonna go on a boat.
And then you know, with ourpeanut clouds, we want to do a
pig rose. So we think aboutthe experience that the people are having when
they're drinking our beer. So that'spart of like our destination unknown too,
It's like where are you, whatare you doing? Most of our beers
are related to things that we've doneas husband and wife, like trips we've

(01:04:23):
been on to Hawaii or wherever.Parties like food, we like to eat,
we like to experience different foods.So we want to bring that to
people through our beer and then throughthe experience of the tap room. So
I think, man, woman,black white doesn't matter, just the experience
that we want to share with people. You said pig Rose twice, So
now you're now you're so he wasmy friend first, Now you're my friend.

(01:04:45):
I guess event that we just did. So it's like still in my
head like pigro swigs. Well,no, so now you guys are both
like my best friends now because pigroSe mentioned twice. I'm excited. I'm
excited, happy, I'm listen.I'm there, man, I'm there.
So let's get back to the beerstuff and then we'll the social stuffle in
a minute. So, as faras beers, so this is I've talked
to a lot. I've been doingthis for a while. I've talked to

(01:05:08):
a lot of breweries, a lotof brewers, a lot of everything.
And it turns out although the frontsellers of craft here are like the IPAs
and the fruited sours like that themajority of brewers enjoy like pilsners and coolshes
and laggers. Is that do youfind out to be true too? Absolutely?
I mean, at the end ofthe day, we're all drinking beer

(01:05:29):
pretty often, right, So ifif you want to stay in the game
and you know, and not passout on the floor and not blow out
your palette, you know, mostbrewery workers will will say the same thing.
You know, we're drinking we're drinkinglaggers, pilsnersklsh's some of the lighter
styles. Yeah, Chris Chrispy Boys, and we're we're definitely seeing you know,

(01:05:53):
the trend moving back to more traditionaland cleaner styles, which is great.
It's fun to experiment with hops andfruits and and all this crazy stuff.
But you know, even from abusiness standpoint, you want someone to
hang out for one more beer,you know, so I'd rather push the
lighter you know, five percent alcoholstuff. Yeah, and uh, like

(01:06:14):
like Jama staying earlier, Like pairingwith food, you have a nice clean
style, pairing with some good food, barbecue, you know, big rolls,
big roles. That's what I'll saying. Well dead it will say it
again. I don't care, soyeah. I mean yeah, even for
us, we have a pretty eclecticboard. We have twenty taps and uh,
three or four of them are alwaysa logger, you know. So
it's uh you know and uh,we all have our secret. You ask

(01:06:36):
any brewer here what they're like secret, you know, beard a drinking,
the walking is for us, it'syou to the clubs. No, that's
funny. I'm really good friends withKyle from Big Alice, and every time
I go, what do you gotin the cooler? Like that's that're not
pooring? That's always a pillser likelike, yeah, I gotta build up
again. That's what I'm talking about. So another last question and then we'll
talk about your social stuff. Whatwe'll staying on this topic all soul.

(01:07:00):
What I've heard from most brewers isthat Pilsner's colcious loggers are actually more difficult
to make because you really can't hideby mistakes with those kind of beers.
Is that you find out to betrue too? Yeah? Absolutely, the
U Yeah, you can't just throwa ton of hops at something. I
hope it tastes good, you know, it definitely shows, you know,
the brewers technique experience in a cleanstyle there's nothing to hide behind, which

(01:07:24):
is also it's it's great for industrywide. You know, like these people are
now being forced to kind of makethese traditional beers again. So like what
kind of brewing chops you got,you know, make me something clean,
make me something traditional. And thepeople in October for our October fests that
we do and we say, yeah, so all the breweries that come to

(01:07:45):
October fests have to brew a traditionalGerman styles, which is typically a logger
or a fest beer or something.So those are those are challenging, and
you know, it's nice to seewhat local craft breweries can do on different
scales and like the the way thatthey take those different traditional styles and what
they do with them. So that'spretty cool. Yeah, it's funny because

(01:08:06):
if you drink a Pilsner or calshor logger or Belgian or whatever, it's
a very simplistic flavor, but it'sso complex at the same time. Rights
that's why I think it's it's great. Last question, I see you got
folks that want to actually lucky here. I'll talk to you soon. Last
question I want to ask, andthis is the most important question of course.

(01:08:27):
If people, uh, that's mypersonal question, that's not so last
question. If people want to knowmore about you, they want to follow
you, if they want to findout what you guys are doing. Do
you have social do you have anInternet website? Do you have all that
it's not that's shows you meet yourage? And do you have the interwebs?

(01:08:49):
Yes, we do. We haveactually two Instagram accounts at Dubco Underscore
and at Subcoe Underscore Acres to representour two locations. And then our website
destination unown beer company. We're onFacebook, We're on TikTok, so yeah,
you can find us on all themedia's silly and otherwise surprisingly enough,
your Google destination unknown. We popup first. You don't just get lost

(01:09:14):
somewhere. That's great, that's greatDark Web, you finally find our site.
Listen, we were great friends untilyou told we don't have any more
pick from the pig rolls. Sonow now we got some beef. Well
to work that out. Now,you guys have been great man, it's
great to talk to you guys.Listen, your beer is good and you
guys are doing great stuff here andit's a pleasure to meet you guys.

(01:09:34):
Cheers, thanks for having us niceto meet. Thank you girl this podcast.
We will be right back. I'lltell you what. When you look
outside and you see a lake rightby you for a podcast or a festival
or anything, you're having a greattime. The rain is let up Streetlick
a Girl twenty twenty three Lake Festivalout in Geneva, Centecle Lakes right there.

(01:09:54):
This is amazing and one of mybest homies in the world. Who
I see it Almost every freaking beerevent is here again. It's my homie
time Gilmoreford Sloop. Ay are youdoing brother big man? I love you.
I love you right to death.Man. So you do make it
to a lot of festivals and youare well known and you have one of
the best I pas in the world, I believe. So how how is

(01:10:17):
this? How do you guys keepgoing and doing these festivals and keep going
at the face that you guys aregoing at. I try to make it
to every festival because I think peoplelove to see us here. We create
a party when we're here, andI think people enjoy that. It's not
just the mundane here, here's thebeer that we're making. And as far
as how we keep going this,well, it's the brewers. It's our
beer, it's the liquid. Itis consistently awesome. Every single beer we

(01:10:42):
put out is amazing. So you'vebeen. So I've known you for years
and you've been involved in crap beerfor a long time. I don't know
if I've ever asked you this question. Listen, the first I'm asking this
question. Almost everyone starts out drinkingmacro beer, right, Almost everyone starts
with a bat or budwise or coresor whatever you are, and then there
becomes that point where you kind ofcross over into the craft beer. When

(01:11:02):
did it happen for you? Ithappened I think my junior year going into
senior year. That summer was Saranakpale ale and it was we were we
were following uh grateful dead one oftheir one it was either Further or the
other ones or something like that,and we were just cranking down a ton
of saranac and it was like,Oh, this is what beer can be

(01:11:24):
like. And you know that saranacone of the foundations of craft beer in
our area. Just uh, theybrought a lot of people to see what
beer doesn't have to be just yellowfizzy water. So again, you've been
You've been in the game for awhile, either bar attending or working for
a company or whatever. You've beendoing this for a long time, and

(01:11:45):
I've seen you in the game fora long time too. We both like
a large variety of kinds of beersand stuff and flavors and and whatever.
What I know you, I knowyou represent Sloop, but so I'm not
gonna ask your brand, But whatstyle of beer is your favorite? That's
a that's a loaded question. Idon't have a favorite style of beer.
I think I love every single styleof beer. I think there's a time

(01:12:06):
and place for every style right nowtoday, I really like uh loggers,
longers that do not finish suite.They're finishing crackery, biscuity, you know,
the great great American loggers. Absolutelyabsolutely. I still love hazy IPAs

(01:12:28):
to death, and I drink oneat least every day. We're almost on
the same page. I'm kind ofa logger pilzer purist, but I also
love IPAs. There are a lotof people who say they're getting sick of
the hazy IPAs. I say,Boo and hazy Ibas are here to stay
and they are going to crush forever. I still love them. I drink

(01:12:49):
them all the time. And you'reright, man, every time I see
you, instead of doing my jobproperly, I end up partying with you
for like forty minutes or an houror two hours, and I'm like,
oh wait, I gotta do ajob. I gotta leave for a minute.
I want you to stop doing yourjob and come over and party with
me all the time. I thinkwe have a blast and we knock it
out. And I think that's whenpeople come here to do. It's yeah,

(01:13:10):
we're trying new beer. Yeah we'rehaving but it's a party. I
don't I think people shouldn't forget aboutthat. It's a party and let's come
and have a good talk. Iagree with that too. And here's so
here the thing that's the best alittle different, right, because this is
highlighting women in craft beer, whichI think is a very cool thing because
I think the number one they havea lot of influence craft heer, and
number two they are a growing customerin this industry. Absolutely, And uh
so what I did for this event, I made a women's playlist and right

(01:13:34):
now Janet Jackson's lang and uh andand you know what, there are a
lot of women owned breweries. Thereare a lot of women brewers. We
have a lot of women in ouroffice that do a lot of control behind
the scenes that people don't see.They're not out in the forefront so much
with us, but they do alot of great work for us. And

(01:13:54):
we also do an internship program whichhighlights women and people of color and it's
a it's a order program. It'sthree months long, and then they go
on to run a brewpop in California, they go on to start their own
pickling company. It's it's a fantasticprogram that we do. It's called Grounded
Roots Number one. That's amazing.I'm awesome. I'm gonna tell you something.

(01:14:15):
If you don't know Tom Gilmore,he's one of the friendliest people that
you'll ever meet. You'd like tohave an image stow uphold. Don't say
that you like to have a goodtime. And that's why you're very friendly
too. And I love you todeath. Now you do you kill it
with sloop man. I love you, Matt that I enjoy what I do
and I think that helps all outa lot. All right, So now
here comes the marketing sales pitch thatI always up there at the end.
If people want to follow you toTom and your socials and internet stuff,

(01:14:40):
can you please provide that sloop brewingon all the socials. Thomas J.
Gilmore on Facebook, t jg UnderscoreIvy on Instagram. You're amazing, man,
keep doing what you're killing it outhere. Thanks Matt, you're killing
it. I love it. Ilove your death. We're gonna part you
a little bit. Grill this podcastswill be right back. Grill this podcast.
We are at the drink like agirl. Lake. That's twenty twenty

(01:15:01):
three. Seneca Lake is right there. You can you can actually walk to
it from here. And there's somefantastic brewers out here. This festival highlights
women. So it's a unique festivalbecause the beer is almost always the front
runner of the festival, which isstill isn't this festival too, But it's
also recognizing women in their involvement inthe beer community. Speaking of women and
their involvement and the beer community,here's one. Now. Now I forgot

(01:15:26):
your new tag name because I knowit used to be beer Brad, but
now it isn't. Now it's cJubai, but my name is c J.
There you go, So you've beendoing this for a while. You've
been in the craft beer game fora little bit, so today is about
women and craft beer. So whatdo you think makes this festival stand out?
I love that this festival celebrates women, celebrates women who make beer,
who drink beer, because I don'tthink that beverages should be gendered. Beer

(01:15:51):
is not a man's drink. It'san everybody drink, and I just believe
that beer is for everybody. SoI love this. Yeah, I recently
interviewed, interviewed, interviewed beer andbeer said they don't care who drinks it,
So that's I totally agree with youon that. And I like the
fact that this this festival highlights inclusivityand diversity and inclusion is a great message

(01:16:12):
behind just strick in the beer.So as far as your brewery is not
yours, but that you're part ofit, I guess. But your brewery,
you're in a perfect location, right, So you're between Rochester and Buffalo,
and there's a nice story behind yourbrewery as well, so I think
you guys do and your food's amazing, so it's a great location to get
great beers. Oh, I appreciatehearing that. I just focus on the

(01:16:36):
beer. But I'm glad that thefood is as good as it is too.
We eat it all the time.But it's the variety of the beer
that we do that we try tokeep you coming back at least something new
every week and available in cans togo every week. And yeah, it's
just a nice meeting ground between thetwo cities. Yeah, and you guys

(01:16:57):
are award winning two by the way, you've you've won awards for some of
your beers, which is amazing.So as far as so, I've talked
a lot of brewers, and Iknow the biggest like sellers right now are
like IPAs and heavy food sours somethinglike that. But the brewers tended drink
more of the crispy boys, thelaggers, the pilsners. Do you find
that the truth too? Absolutely?I mean, you can only have so

(01:17:19):
many footed sours, so many IPAs. But one of our favorite seasons is
coming up, and that's October Festwhere Eli Fish throws a great October Fest.
We've got a fooder, so anoak tank at Eli Fish. So
today we're serving the Vienna Lager outof that fooder and it is just crisp
and delicious, crispy boys. Theywould call it, well today krispy girls,

(01:17:42):
right, yeah, today it couldbe a crispy girl. So how
many years now has elif Fish beenopen? I know it's been a while
because I remember you guys elif Fishwas sponsoring the Batabia Beer Fest a while
ago and that was I don't knowwhat twenty seventeen, ors like that.
So you guys have been open fora little bit now, right, Yeah,
that was even before we were open. We've been open for five and

(01:18:04):
a half years now. Our fifthanniversary was in March. But yeah,
those beer fests we were just indevelopment. Still, that's awesome. So
how has business been at if there'ssince then, have you guys just seen
a steady increase on what's going on? NonStop? Yeah, we keep growing.
We have more seats now because wetwo hundred and fifty wasn't enough seats.

(01:18:25):
We have a patio that's open now, so an extra shoot fifty sixty
seats outside. People. People justwant to drink outside, so now you
can do that with us too.Excellent. So see jack question for you.
If there's a woman out there whowas thinking about getting involved in crack
beer, they want to brew,they want to bar Chend. They just
want to be involved in the sceneitself. What advice would you give to

(01:18:45):
them. I would just say,get out there, start drinking the beer,
find out what you like, andjust make it known that you want
to be involved. And beer isone of the most accepting communities. It's
getting better every single year. We'vegot a lot of room to grow.
But I would say, just getout there, get yourself a seat at
the table, and we welcome you. That's awesome. The cooling most she
travels a lot. You get toif you follow her on her on her

(01:19:08):
Instagram, you see all of hertravels and all the funch She asked,
any upcoming travels coming up with you. The next place we're headed is Boston,
So some good craft here in theNew England area, and I'm excited
to try some of those IPAs.That's awesome. And of course the last
question, which is the most importantone. If you have any socials,

(01:19:28):
websites and all that stuff, howcan they find Eli Fish. Sure they
can find Eli Fish on Facebook,on her Eli Fish Brewing Co. Instagram
at Eli Fish Brewing Co. Andis that it? Do we have a
Twitter? I don't know. Wemight have a Twitter and you can find
Eli Fish in Batavia on Main Streettoo. Do you want to come out

(01:19:49):
and visit? Excellent? Last thingwe're gonna do. Everyone grab her last
escort years here. There you go. This is a tricking eventage girls.
There you go on here. Guysare the best, always up talking.
Do you see Jay? You're awesome. I always love and love Eli Fish.
You guys make amazing beer and doamazing things. So thank you so
much. Cheers, cheers, GrilllessPodcast. We'll be right back. Well,

(01:20:11):
it's not a brew festival unless Isee we be brewing there. If
I see we'd be brewing there,it means I'm at the right spot.
Grillss Podcast. We are at DrinkLike a Girl lake Fest twenty twenty three.
The lake is literally right behind you. Pscho, lake is right there.
You guys are pouring some amazing beerstoday. The rain finally stopped,
so everything is as much better.And I got my two people, my

(01:20:35):
favorite people in brewing pretty much.I see you at every single festival.
So here you are again. How'sit going awesome? How are you doing?
I'm doing very well? So whatare you pouring today? We are
boring our Belgian wit at my woodsEnd. It's a Belgian brewed wood sweet
orange peal and coriander. And thenour gray mus candy, which is a
chocolate sea salt and carl awesome.By ways, Collie and Dan, we'd

(01:20:59):
be brew that I'm talking to Joynow, I should always start with that
I'm professional. I usually do whenI did, not this time, I
think s I got it this time. So this festival is unique, right,
because it's unique because the beer isalways the star of all the festivals.
But this also highlights women in theindustry. This is actually putting women
up front and recognizing the stuff thatthey do in the craft beer industry.
Yes, yeah, it's great,EPI. So you are said women in

(01:21:23):
one of these festivals here. Youeven do this for a while too.
Is it a nice time a festivalthat kind of recognizes what women do in
this industry? Yes, because allof them are just most events are just
normal beer events. And so thisis particularly the only one in New York
State that focuses on women. That'sawesome. So I don't know if I've

(01:21:43):
ever asked you. I know I'vetalked to you a hundred times, but
what got you actually into craft Whatmakes you transition from like the mackerel beers
into craft beer. My brother toldme I drank too much in college and
I should try to make beer myselfto save money. That is the best
answer I think I've ever heard,so fun So I know I've asked,

(01:22:05):
I may best before I know alot of the beers that are up front
usually that people like the s topour or the customers like a lot are
like your high pas and your fruitedsours. But the brewers tend to like
different beers, right, the brewerstending like Pilsners and Colts and Waggers.

(01:22:26):
Like the Pilsers are more technical,and we drink all day, so we
need something lighter, you know,right A me hired to make two D.
The Polsers are more technical the brewwhen compared to a stout and stuff.
We use a lot of ad jumpsin our beers, so our stouts
and those are all fun. Butwe like particularly, we like brewing,
like you know, the Pilsers thehappiest. The Belgians not. The funny

(01:22:51):
thing too, is I know thatyou guys look about this event. It's
right in your backyard. We're amile away from our tap room right now?
How how awesome is that? It'sawesome? Man, I love Geneva
and I loving him in beer festedGeneva and promoting that's the lake behind us.
It's just it's it's something you don'tsee anywhere around here. And then

(01:23:13):
the fingerlakes something special, you know. So here's the most important question for
me. You guys hanging out tonightto party a little bit after party at
our place? Oh that's I mean, we's only a mile away. We
can party there. In word,no other tap room around here is open
that lake. The last question,the most important question. If people want
to follow you on soulcioal or yourwebsite or they want to know more about

(01:23:36):
you, how can they find youwhere you located? Definitely follow us on
our Facebook page, weby Brewing orInstagram. We're always putting a daily updates
on there. Another place check outour website weby brewing dot com.'re
always listening to different events and stufflike we have on there. And if
you're ever in the Geneva, we'reright up through a exit. Perfect place

(01:23:59):
to come check out and start eitherat the end or the beginning of your
beer brew tour, and I'll tellyou we got a little many award winning
brewis that we've done the last coupleof years. It's a stop that you're
not going to regrat. You guysare always awesome. I always have to
talk to you guys. You guysare amazing people. And your brewery rocks
the house all the time. Thankyou, Thank you guys. Kyleeen and

(01:24:19):
Dan awesome people, great brewery.We be brewing Grillers podcast. We'll be
right back. So I'm standing atthe Other Half Brewery tent, and while
I'm looking at the two gentlemen atthe tent, I'm looking at the beautiful
lake right in front of us.We are on Seneca Lake, Geneva.
This is the dreet looking Girl LakeFestival twenty twenty three. Let me tell

(01:24:41):
you something. You cannot pick abetter view for a festival that's involving beer
and also it's highlighting the women inthe craft your industry. So I'm talking
to the folks at Other Half Brewing. I've always at their beer and it's
always going to talk to these guys. And I forgot your name a right
stuff. You could please tell peoplewho you are. Peter Van hound from
other hand. So other half isin the building, are not in the

(01:25:02):
building. We're all side actually,and you're at this fussival that is highlighting
women in the craft beer industry.To me, it's very important because I
think women a lot of women workingit and we don't even know about it.
Number two, I believe women area big customer. They are a
lot of women are now enjoying craftbeer. Yeah, And I feel like
it's something that's like come of craftbeer. And I would say the last

(01:25:26):
decade is the inclusion of a lotmore people in the craft beer scene.
In a hole, just like craftbeers for everybody kind of thing, Like
it's something that everybody can feel welcomein. Something everybody can like get the
foot in the door and if theychoose to, if they want to find
it and see the art side ofit or see it more as like a
party and social gathering side. Ithink it's for everybody. Yeah. I
know, last time I interviewed thebeer, the beer doesn't care drinks it.

(01:25:48):
Yeah, right, So what gotyou in a craft beer? So?
I know what Usually one I talkto folks or even myself, everyone
kind of starts out like the macrobeer, right, and then there's that
one something that helps you jump theship again as the craft beer, and
then you kind of stay there.So what got you in a craft beer?
I mean, something that's really memorablefor me personally is that I was

(01:26:09):
bruined beer since I was able tostir the pot with my parents. My
dad's always been a homebrewer, sincehe lived up in Rochester in his apartment
with his buddies. They were theguys going to the like early craft beer
stores, buying the small rigs anddoing it. And like as soon as
like he had me, anytime Iwas there and he was doing it,
I was also participating in it.And I took that to college too.
I went down to Ithaca College,and just like with my friends and I

(01:26:30):
that I moved in with the apartment, we were always bruin beer, like
trying the new beer, especially likewhen we actually turned twenty one and could
like access these places where people arelike doing the thing and like meet these
people, and especially like I grewup eight minutes from where other half Candego
is now today, So like Icame home from college and was like why
not, So you are actually youprobably kind of skipped the whole mackerel thing

(01:26:56):
then, because you were already froma young age into craft beer. I
mean, yeah, I'll say Iwent to high school. Like you know,
everyone tries like beer at a certainage, and like who knows what
beer was your first, but likeyou know, something just strikes you when
it like actually tastes good. It'slike it's different. I always talking about
I've never had a beer in highschool. That's I will not admit that

(01:27:17):
on this podcast. I started drinkingthe day I turned twenty one. Say
I did either, I say,everyone went to everyone goes to high school.
Everyone goes to high school. Yeah, yeah, right, we are
the slammer, both of us alwayslegally drank beer. We did not have
our first bear till the day weturned twenty one. Right, Yeah,
agreed, I brewed, but Idid not consume any of it. My
dad did all the judging, andit was by his facial expressions if we

(01:27:41):
did good or not, you're you'reyou're a good civilian to human being,
sir. I appreciate that. Yeah, so do you guys do food at
your brewery? Yeah? So justrecently, as of last October, I
believe we opened up a food truckat Other Half in the Fringer Lakes location,
just sort of broadening our spectrum interms of the services we're offering to
people. We're now doing our ownwine, we're doing our own coffee.

(01:28:03):
We're just sort of making Other Halfmore of just that ipa or just that
smoothie side experience. We're making itso it's something that everybody can come to,
family, friends, you can haveevents there too. It's a whole
experience. It's not just you comein and grab your four pack. You're
there for the whole day. You'rethere for the half day. And like
especially like shout out to our frontHalf staff just like really knowing the stuff.

(01:28:25):
Like they're working with the brewers.I'm working with the brewers so that
when we come to these tasting events, we know what we're talking about and
we're just like actually truly representing theproduct. Awesome. So here's the hard
question that I ask people working industry, what's actually I get a lot of
similar answers. So at your brewery, what's your favorite beer? And overall,

(01:28:46):
work's your favorite style of beer?Two different, two very separate.
My overall favorite Other Half brew thatwe do is hot Showers. I don't
know what it is, just everytime we do it, I don't know
if it's the way Brooklyn makes it. I don't know if the way we
make it. That beer every time, that Citra and Emerald combination just always
hits for me. My favorite stylethat we do is definitely our mixed fermentation

(01:29:11):
project with all of the like differentvarieties that we can produce. The fact
that it's just literally the air ofthe finger Lakes that's fermentating, fermentating and
like just creating these beers is justlike truly remarkable, and I think it's
a real signature thing that stands outas Other Half finger Lakes as a separate
identity. All right, here comesthe most important question of this interview.

(01:29:34):
If people want to know more aboutOther Half, how can they find you
on social How can they find youon their website? Do you have stuff
for people to look out for sothey can know what you guys are doing?
Yeah, definitely check us out onInstagram would be my go to Other
Half Brooklyn Other Half finger Lakes.We have different locations too, in Philly
and DC, Buffalo, all differentlocations around all of New England, So

(01:29:59):
you can check those out on Instagramand yeah, regularly posting beer drafts,
events, musical performances at pretty muchall of our locations in the Finger Lakes
and in Brooklyn. All right,actually, let one more question. Will
you drink with me? Yes?Cheers, cheers. Here we go.
Now I feel right now, otherbrewing man, thank you so much.

(01:30:20):
I appreciate you. Thank you,thank you, thank you. Griller's Podcast.
We'll be right back. So I'mstanding here looking at the beautiful Seneca
Lake at this Drink Like a GirlLake festival. This is the Girls Podcast.
We are at the Drink Girl Festival. We're having a blast. We're
seeing a lot of cool people,a lot of cool brewers. And again,

(01:30:42):
as you know, most of thebeer festivals, the star of the
show is always gonna be the craftbeer, and this festival it is also,
but it's also highlighting women in thecraftier industry. So that's a cool
thing. And speaking of women,I am standing with two women at Dispatch
Brewing who are in bald in craftBeer. We're talking to Colleen and d

(01:31:03):
How you guys do it today?Wonderful, awesome. So the first question,
and by the way, Dan's inthe corner. I want to talk
to him in a minute too.We have to represent the guys also.
So the first question I like toask is there's you're always is a point
where people drink like regular beer,right, like your macrol beers, your
Budweisers, your cores, your batwhatever, and then something hits you and

(01:31:26):
then your transition into that craft beer. So what got you, Colleen first
into the craft beer scene? Hedid? Dan dead? I was I
was the gateway drug without a doubt. That's amazing. Yes, I appreciate
that. What about your dud?It was dand that's amazing. So how

(01:31:54):
long have you guys have been drinkingcraft beer? Do you think it's a
guess that would age me. Listen, I don't know if you've noticed the
gray my beard. We're all ingood company here, We're fine. You
know, I don't have any hair. Were ten twelve years. I think

(01:32:14):
at this point we've been at leastat least ten to twelve years. So,
like I said, so this eventhighlights women and craft beer, and
obviously you are said women and craftbeer. So do you enjoy the fact
that this festival recognizes women and putsthem at the forefront because you know,
I've always said this as a kid, your dad is the fun one.
They always take you out, youplay sports, you do whatever. But

(01:32:35):
mom actually is the one that actuallyholds it down, right, So that's
kind of the saving in the beershI think as well. I absolutely I
supported one hundred percent as owners.Both D and I are part owners of
Dispatch Brewing, So we want tosupport as much as we possibly can.
And it's wonderfully be part of thiscommunity. Come on, you got more

(01:32:56):
than that. I actually think it'sactually a great way to actually, you
know, look at it, like, how many women are out there behind
the scenes working their butt off,trying to make a living, trying to
support their family. And then nowwe're actually out here telling me everybody in
the world hear us were that's awesome. So I'm gonna now, I'm not
bothered Dan yet, so I'm gonnabother Dan. I means bust are working.

(01:33:20):
So, Dan, how long hasyour brewer been open? So we've
been open for about two years now. Yeah, we've we started the brewery
just because we wanted to give aplace for a dispatch. Dispatch Brewing is
part of the first responder stuff.Give them a place to come in and
relax, meet the public in anine men situation, and and have a
good time. That was respectful,by the way. I appreciate that.
I'm I'm a Navy veteran, soI appreciate what you don't. I appreciate

(01:33:44):
that. But what you're doing isimportant, I think as well. So
because you're the gateway drug for thesewomen, I'm gonna have to ask you,
now, what guess you winscraft beer? I just got tired of drinking
the same old thing. I mean, I was drinking my grandfather's paths with
the ribmen. I was a refrigeratorwhen I was a kid, and so
drinking something different. I mean,I had a couple of friends of mine
that were drinking craft beer, andMagic Hat number nine was my first one,

(01:34:05):
and that's started from there. Soas far as craft beer, it's
kind of blown up. It's reallybig here now, especially I'm staying in
New York Area in New York City. Every all the New York area is
really big. New York right nowhas over five hundred and eighty different craft
areas. Isn't amazing because back inthe nineties it was like ten Yeah,
right, Yeah, like when youhad you gotta go searching. You don't

(01:34:26):
have to searching. You can't speaka dead cat without hitting one. Now,
So I'm gonna I'm gonna go downthe line if I were to ask
you what your favorite beer is,favorite favorite beer, favorite style of beer,
what's your fairst s tell of beer? Style of beer? IPAs?
All right, Kylie, what's yourfairst style of beer? I'm changing.
I went from an IPA, butI'm heading towards the stouts. All right,
de what's your favorite kind of beer? Reds? Oh? I respect

(01:34:50):
on that answer. I like that. I like that because I kind of
go back and forth. I loveIPA's, but I also like the traditional
pilsterers and lockers too as well.Yeah, I'm a half of Wisens Colchis.
I'm kind of in that deal sobeing a German, so I kind
of like that kind of stuff.So so at your at your brewery,
do you guys do food and stuffas well? So we do have it.
We don't do it our personally.We have a business in our same

(01:35:13):
building to pizza shop, Max Pizzeria, and they do a great job doing
pizza, wings, hamburgers, hotdogs, everything. So all right,
so here comes the most important question. I'mna ask all you guys if someone
wants to follow you on social mediaor if our website or learn more,
would you guys do how do theydo that? So we have a Facebook
page at Dispatch Rowing and we alsohave Instagram Dispatch Rowing, so either one

(01:35:35):
of those platforms you can follow usand to see all of our just bath
with a bee and uh if youwant to see any of our our events
is that we're going to We havemusic every Friday Saturday Night's all on our
Facebook and our Instagram. So Dad, I want to ask one more question.
I'm I'm freestyling now, this iswhat I do. I know,
right, you have a few beers, just do what you want and it

(01:35:55):
doesn't matter anymore. Yeah, Sohow many festivals have you been involve But
this this a newer thing you guysare doing. Are this, uh something
you've been doing for a while.So we've opened up for two years.
So last year we did one itwas a festival of Park and Walworth and
then this year we've done up.We think we're a S five five now
this year, so we're gonna begetting getting back into it. We have
went. I have some employees.We can let them kind of control the

(01:36:17):
tap room and where we can cando this and meet other people and get
our name out there. So listen, all three of you guys are fun
people. So we're gonna do withcheers to end this interview. Oh no,
wait, wait, we're gonna holdon for colling. Are we go?
There? We go? One,two, three cheers. Thank you
so much. You guys are awesome. You guys do a good job,

(01:36:40):
and your beer is tasty. Bythe way, you guys do a good
job. Grillers Podcast. We'll beright back. So it's a unique brewery
that I've only had a few beersfrom, but the beers I've had have
been amazing. Plan B Farm Breweryis here at the Trick Look at Girl
Lake Fest twenty twenty three. Sotwo things are cool. Uber One we
stand here, which the lake rightin front of us. Number two,

(01:37:01):
this event highlights women and craft brewing. And right here that's a table full
of women and craft brewing. Sowhat's your name? My name is Emily
Watson. Emily, how long haveyou been? How long have you been
involved in Kraft Beer? So I'vebeen running and owning planby from brewery for
the last ten years. Wow.So I remember Kelly bringing it to the
studio one time and it was deliciousand it was unique. So what's the

(01:37:26):
secret behind the magic plan B.So we have a farm and all the
ingredients that we grow there become beer, and all of the yeast is cultivated
from our raw honey and our honeycomb. So that's what actually is creating the
alcohol is what the bees are collecting. That's awesome. So here's the thing.
A lot of festivals highlight the beer, which there's the boss do and

(01:37:49):
even this festival still has alights abeer. But also this is representing women
and the kraft beer industree, whichyou happen to be a woman in the
Kraft beer street. Two questions Numberone, how awesome is it that you're
finally getting recognized for the work thatyou guys do. A number two,
what got you in the craft beerBecause there's always that ship jump right where

(01:38:11):
you're in the mackerel beer, likea Bloodweiser or labat or whatever you're into,
eventually you jump over to the craftbeer world. So how would that
happen? You know, I started, I actually started homebrewing with my partner,
and I think that once you understandhow the sausage is made, you
become more passionate about it. Andwe just started brainstorming. You know,

(01:38:34):
beers are made from ingredients and yes, that are collected from all over the
world. What would it taste likeif you made a truly regional beer in
America? And so that was ourgoal. It was an it was an
experiment. It was an experiment thatwent from a homebrew into a professional business.
So it was just an experiment andwe learned so much along the way,

(01:38:57):
and we kind of tried to opendoor to new possibilities of what a
regional craft American beer could be.And how's it feel to be recognized in
this platform today because you're because I'msure as you are aware of, most
of the time, people have thatstereotypical energy of what a craft brewer is,
right, a big burly dude withthe beer and the flannel on.

(01:39:18):
But that's not always the case,right, No, it's not. I
mean, there's a lot of womendrinking beer, and I think it's nice
that they're shining a light on notonly that people that women are interested in
craft beer and that they have excellentpalettes, but that we're also behind the
scenes brewing the beer, selling thebeer, marketing the beer, and we're

(01:39:39):
a part of the culture. Yeah. I've always said it's funny, even
like when you're growing up, yourdad's always like the fun one that picks
you out and you're playing, you'rethrowing a football and you're doing stupid stuff,
but your mom's always hold it down, right, That's kind of how
it is like a beer world aswell. I'm definitely holding it down,
that's for sure. I run thebusiness exactly though. This what I'm saying.

(01:40:00):
Usually that's how it is in households. Mom runs everything there, right.
So also what I like about Kellyand what she does with these kind
of festivals as she really does focuson university inclusion all that kind of stuff.
And like I said, there's nothingwrong with any of the other festivals.
I love them. I go toall of them. I do a
podcast about all of them, andthey hire the beer. But this highest
more than just a beer. Sure, it's different. It's yeah, it's

(01:40:21):
a different spin. It's a differentperspective. I mean, having different voices
involved representing an industry is really important. Yes, so how long have you
guys been in business? It's thisis our tenth year. Crazy, congratulations.
What are you guys pouring today?So today we're pouring our barn beer,

(01:40:41):
which is our staple. It's representationof our of our wild aile which
we cool ship every single one ofour our wild ailes. And then I
also have our ash, which isa dark farmhouse which I don't think you
see as often, and it's aIt's a really nice balanced beer between the
chocolate made notes and the sort ofbright estuary notes that come through the fermentation

(01:41:04):
process. So I love the Ilove how you break down the flavors and
the palates of the beers that yourbrew. Because there's also a stigma when
it comes to women and craft beerI believe is that, hey, you
gotta give them the fruity, sourstuff and that's all they want. It's
not the case, is it.No. I mean we're dynamic, you
know, beings that like a lotof different things. And you know,

(01:41:27):
I think farmhouse is appropriate for anice sunny day when you're sitting on a
farm. And then you know,sometimes you want a crisp, clean lagger
when you're having maybe a lobster rolland so it's you know, it's it's
like the culinary world. You don'teat the same thing every day. You
don't drink the same beer every day. You drink a different beer for the

(01:41:49):
different mood that you're in. That'sI like that. That's a perfect breakdown.
So if I were to ask youwhat your favorite style of beer is,
what would your answer be. Ihave to I have to go with
my home I mean, I haveto go with wild ales, things that
are funky, permented with just youknow, multiculture, not monoculture like,

(01:42:14):
just like something that's going to bevery diverse and have layers of subtle complexity.
Yes, that's awesome. Do youguys are food at your at your
brewery? We do. We havea relationship with a local Italian deli called
Rossi's and they make charkudrii for usand sandwiches, and so we're kind of
showcasing there are also a culinary youknow, favorite in Poughkeepsie. That's awesome.

(01:42:40):
All right, here comes the mostimportant question of the interview. If
people want to learn more about yourbrewery and they want to follow you on
social media, how do they dothat? It's Our website is plan b
Farm Brewery dot com and we areon Instagram plan By Farm Brewery. We're
in Facebook. Yeah, check outour calendar. We got a lot of

(01:43:00):
cool stuff going on on the farm. We have music, yoga, food
trucks, a lot of cool stuff. You guys are awesome by the way.
You guys make amazing beer. Andyou're awesome. And now that I
hear more of your story, itmakes me appreciate you guys more so.
I appreciate talking to me today.Thank you so much. I really appreciate
it. Last thing we have todo. I don't ever leave a interviewee

(01:43:20):
without drinking with me. So pouryourself a glass is something and meat too,
and we are going to drink togetheron this podcast. You too,
I see you looking. Give yourselfup in a drink. We're all drinking.
Give a glass of social Yes,cheers, here we go. Cheers
guys. Congratulations, rest podcast.We're drinking right now. We'll be right

(01:43:40):
back. Well, So there youhave it. Drink like a girl.
Lake Fest twenty twenty three. KellyGilfoyle putting on another amazing festival. She
is awesome and a great friend ofthe podcast. Didn't get a chance to
interview or she was really busy runningaround, but we're hanging out afterwards,
and like I said, I loveseeing her. I love this festival because

(01:44:00):
of the fact that it does talkabout diversity and inclusivity, and that's important
to me, and I think itshould be important to everyone. You know,
we all sometimes sit in our ownlittle bubble and we all see life
as we see it just around us. But it's always good to see it
through other eyes sometimes and see whyit's important to other people to feel included
and things like this. So thisis an important festival and I enjoyed myself

(01:44:26):
and we'll continue to support Drink witha Girl. All right, Well,
time for us to get out ofhere. We have more festivals planned down
the road. We'll be all overthe place in New York, hopefully even
further. Make sure you reach outto us if you have any questions about
grilling, about craft beer, aboutship, about myself. We always love
hearing from you. Info at grillthis podcast dot com. That's info at

(01:44:50):
grill this podcast dot com. That'show you get a hold of Gym and
myself. If you have any comments, questions, or suggestions for the Griller's
podcast, and also don't forget tofollow Jim and myself. Jim Salmon dot
com is his website, and alsoyou can follow him at Jim Salmon,
follow me on Instagram, on xwhich was used to be Twitter, and

(01:45:13):
on Facebook and all my socials prettymuch as at Radio Matt Wilson. At
Radio Matt Wilson, and listen.Jim and I both really appreciate you for
listening to this podcast. Thank youfor supporting us, thank you for believing
in what we do. And alsothank you to the brewers and the venders
and the bartenders and everyone in theindustry that does what they do to make

(01:45:38):
craft beer such a wonderful thing.I'm Matt Wilson for Jim Salmon. We'll
see you next time. I'm agrill. This podcast

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