July 18, 2024 • 47 mins
A party and a craft beer festival all in one! Jim and Matt experience the Mortalis and Swiftwater Luau for the first time. This year's event was “right near da beach” at the Roger Robach Community Center with 55+ breweries in attendance with a beachfront destination. Food Trucks, Belly Dancing, a Burlesque show, live music and more. Jim and Matt speak with Brewers, festival goers and take in the scenery. You definitely don't want to miss this one!
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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 tongs, your aprons,
and your pint glasses. Get readyto grill this with Matt Wilson at
Jim Salmon. Hey, everybody,welcome to this edition of the grillst Podcast.
Guess where we are, Matthew,I don't know, but we're in
a beautiful location. I see waterbeverages around me. That's a win,
(00:27):
right. We are at a Luaufestival put on by Mortalis collaboration with Mortalis
and Swift rod Or Brewing, andwe've been here fifteen minutes. We've already
had some of the finest beers onthe planet. It's ridiculous, Jeff.
These this festival as a little higherprice, but there's a reason for that.
These beers are out of the worldhere right here, and it's a
(00:51):
beautiful, beautiful day. We're hereat Ontario Beach Park at the Robot Center
here and there's craft brewery set upall over the place. So we're gonna
we're gonna hit them. We're gonnatry to get some interviews. Although there's
a thousand people here. Matthew,that's true, and I've noticed you are
wearing the proper attire for this festival. Well, every once in a while,
(01:11):
the plan comes together. I wentto Cosmo Mexico once and this is
my cosmeo share what do you youknow? A little while? It's perfect
right there you go, So we'rediving into. We were just at Iron
Tug Brewing and I got I havea blueberry sour, which is very good.
You have the pineapple version. Ido, yes, okay, And
(01:32):
they're both great, And there's justa ton of breweries here and I can't
wait to dive right in. We'vealready stopped by the Mortellis booth by the
way, and I forgot what thebeer was called, but my goodness,
was that delicious. It was veryvery good. And cornicopia Cornicopia constellation or
something like that it was. It'sjust like drinking fresh squeezed fruit juice with
(01:55):
alcohol and it's just wonderful. Yeah, it's like a smoothie. But you're
right, the sun is out,no clouds were by the beach. You
can't really get a better day thanthis, gym. I love it when
we walk into a festival and fortypeople go running up to you and go,
there's Matt, There's Wilson, MatthewT. Wilson, and the tea
stands for tremendously popular. That's becauseI'm large. Jim, Well, you
(02:19):
do have a point. You can'tmiss you, and that's why I like
picking you out of a crowd.So, but everybody in the craft beer
world knows you because you're just rightdialed into it. Now. I love
this. It's a great industry andas you can tell by today, these
are delicious liquids that we're drinking today, very good. So we're what we're
gonna do next is go around andsee if we can pick up a few
interviews from maybe some breweries that wehaven't talked to in the past, and
(02:45):
we'll be right back with more ofyour Grillless podcast. Absolutely Matt and Jim
here grillss podcast. Of course.We're here at a giant luau with Mortalis
and Swift Water Brewing, and we'reat the Beer Tree brew from Johnson City,
New York. We are, andwe're drinking a delicious beer right now
too. We are, and wehave Jackie and Trevor. You got it.
(03:06):
I can't believe it. So tellus a little bit about your brewery.
We are located in Johnson City,New York. We have two other
locations in Binghamton and in Port Craneas well, but all of our brewing
is done in Johnson City. TrippyTropics is one of our most popular beers
in the summertime. Could drink athousand of them by the beach. So
(03:28):
the Servesa Mexican Lager four point fiveabb you were in the Mexico sure too,
right? Yeah? And and youhave a little uh what do you
have to put on the rim ofthe glass there? What is that to
have? To have it in alime? That comes to the lime too.
It's like a spicy Yeah, it'sreally good. I love it on
my margaritas. So cream ice creamice cream? That's great. So what
(03:51):
do you two do for Johnson City? What what's your jobs? H bartend
and serve awesome? How long haveyou guys been open a half years now?
But our first location was what twentysixteen? We started in Port Crane,
New York. That was the firstlocation. The og we call it
the farm. We are location inJohnson City was prime COVID like, couldn't
(04:15):
go outside your house for longer thanthirty minutes twenty twenty one, and now
we are still killing it here intwenty twenty four. Awesome, Awesome.
I'm thinking we need a beer treehere in Rochester, don't you. I
think so too. We've been pushingfor it. We've been pushing for it.
We love it up here, welove it. Well, it's a
whole bunch of people in line,So we'll let you get back to work.
Thank you. Jack Trevor from BeerTree brew Johnson City, New York.
(04:40):
Matt and Jim grill this podcast.We'll be right back, all right,
Welcome back to grill Us, Mattand Jim here, and we're of
course at the luall collaboration between Mortallisand swift Water Brewing. What a great
time we're him. We just Matt, we just watched belly Dancers. We
did Yeah, I I almost saidsomething in approach. We're here with a
(05:03):
couple of guys who are just takenin the festival. Guys, tell us
your names, what you do,and why you're here. I'm Michael Roach.
I actually have multiple jobs, soI mean, I won't get into
it, but I have a lotof jobs. But this is my first
time out here. My friend invitedme out, so just trying to enjoy
(05:24):
it. My name's Ian Taylor.I am an ultrasoundtech. I've been a
fan of Mortalis since basically the middleof covid Is when I found them,
and any big festival they have locally, I try to come to it.
It's always, you know, topnotch beers, top notch company. Never
met a grumpy person while they're here, so you know, it's always just
(05:45):
a really fun time and you know, sometimes the sun's a little much,
but we make it work. I'lltell you what I like this festival because
it is unique. Most of thefestivals that can are just an open grass
field or something like that, ormaybe indoor sometimes, but this is an
indoor outdoor right by the beach withamazing Pierce ball over the place. Yeah,
yeah, I really liked that.I came here, like I love
(06:05):
Equilibrium. They got a nice stand. Fidens is my place. So anytime
you can go and get Fidens anywhere, you gotta kind of run to it,
you know what I mean. Likeit's a nice atmosphere out here.
They don't let you on the beach, but at the same time, I
can still see it, so youknow. You know, in my job,
I always ask people what they do, and when they tell me all
(06:26):
we have multiple jobs, they're usuallyFBI, d I, d EA or
or US marshals. Right, youlook like a US marshal, So we'll
give you. So what kind ofwhat kind of beer is your favorite?
What are you enjoying here today?I'm an IPA guy singles, doubles,
triples. I like to taste barrelages and stuff because they taste great.
But at the same time, Ican't be walking around that sloppy, you
(06:49):
know what I mean? Sure,I mean I could. You're right,
You're right. And I remember wedid the Mortel what was it, the
second or third anniversary party. Idrank barrel ages all day and it was
a sloppy thing it was, andit hurt the next day, So you
know what you got. Sometimes yougotta put in that work though, you
know what I mean? Yeah,yeah, Like I said, I've been
(07:11):
coming here every year. It justgets better and better every year. I
love the hazy IPAs as well.They're my favorite. But barrel age stouts,
barrel age sours are really fun totry, you know. They got
plenty of water all over to makesure you don't pass out, which is
nice. They got the ac goingthis year, which I think this is
the first year with air conditioning,so you know, being able to duck
in, cool down, then goout and find a find a new beer
(07:33):
you've never tried, a brewer you'venever even heard of. You know,
you might find some that you reallylike and wouldn't have found otherwise if you
weren't coming here. So, so, what did you guys think of the
belly dancing? I mean, I'veseen him every year here. It's always
just, you know, a funshow to watch. You know, they
do a great job. He's doingthe politician thing. I like it.
(07:55):
What about my response? We walkedup and I saw it and I was
like, hey, is this happening? He goes it most definitely is happening.
I believe Jim's are the same thingworse than me. That's great,
Thanks guys, we appreciate it.Matt and Jim girl this podcast. We're
here with Mortalis and swift Water righton the beach here in Ontario Beach Park.
(08:18):
We'll be right back with more grills. There we are, Matt and
Jim we're at the Luau put onby This is a craft beer festival put
on by Mortalis and a collaboration withSwift Water Brewing. And we've had I
didn't realize this. There's breweries fromall over the country, Las Vegas,
Colorado, everywhere. It's been great. Yeah, this is a very unique
(08:41):
festival. Number One, it's notall New York, so you're right,
there's a whole bunch of folks everywhereat this festival. Number two. I'm
looking at you and behind you isthe lake. This is it's amazing.
This is Ontario Beach Park. Now. I've been here in a while and
it's huge. It's the beach hasgot to be three hundred feet wide and
(09:03):
the whole thing just filled with sandand thousands of people out there having a
great time. And of course we'rehaving a better time because we're at the
Mortalis with Water Luwell right here atthe Roger Roebuck Community Center, and we
decided to step inside for a minutebecause this eighty five degrees out and you
know, of course we're not hydrated. I mean we are sort of,
(09:26):
I guess, but yeah, it'sa warm day. It's a beautiful day.
But you know, standing in thesun after a whild just see a
little bit. So you come in, which is fantastic. They have indoor
and outdoor, so that's fantastic.You can be outside and join the view
and the breeze and the sun,or you can come inside and get some
air condition. You can also trustedgears. Now I have to give a
shout out to our buddies at Mortalisbecause Derek just got that fruited sour thing
(09:50):
dialed in like nobody else. Andit's funny because we're going around, we're
trying. Some of them are veryclose, but no, Cigar Talis is
right up there with those fruited saladsours. If you've fruited salad, I
said, right, yeah, metoo. But if you have never tried
one of those, they're a littlebit on the upper side price wise,
(10:13):
But a more Talis fruited sour isthe best I've ever had in my life.
That's the thing. Because you're right. You can buy a hamburger or
you could buy a steak, rightand Mortalus would you buy a steak?
Now, burger's are litle cheaper thansteaks, but you can steak because it's
a lot different and better than myhamburger. There you go. And I
am so lucky when we do grilllist in the studio because frequently you hit
(10:35):
it hard with more talis fruited sours. So we're good. Of course,
you're responsible for bringing me the beverageand I'm responsible for the cooking. And
I don't have to do that todaybecause we're going down and have chicken wings
or whatever we're having. That's true. They got crab picks and everything.
And you're right. You have avery big responsibility because you have to feed
a very large man. That's true. And I'm all into it, believe
(10:56):
me. So all right, Mattand Jim, we're at the luwaup On
by Mortalis and swift Water Brewing willbe back a little bit. Stay with
us Bromis Podcast. Matt and Jimhere at the Luau by swift Water and
Mortalis. Man, it is anawesome vibe here. We saw some Pelly
dancing. There's a band playing rightnow. Jim and I have tried amazing
(11:16):
beers today. We have We've there'ssome state of the art beers here.
We're here with Chris from Barreled SoulBrewing and that's in Sako, Maine.
Yeah, I would expect there wasa lobster sitting here with what there's no
lobster favorite favorite beers here? What'sthat? So there's no music set loud,
there's no lobster favorite favorite beer frommain here a lobster. Now,
(11:37):
we haven't done that yet. Yeah. We did bring our Goals, which
is made with sea sal and wedie. We're like, could we do
this with lobser? But now that'sa that's too much. Yeah. So
how long have you guys been opening? Ten year? It's our ten year
anniversary this month actually, so yeahnext week. Yeah, well congratulations you're
the brewer owner, co owner,co owner and ahead of the brewing operation.
(12:01):
Yeah so yeah, yeah, soyou you were around during COVID and
all that fun time, right that? Yeah, got through that? Good
for you. Where whereabouts is yourbrewery located. It's in Saco, Maine.
It's about twenty minutes south of Portland, you know, so it's southern
Maine coastal town. So are thereDo you specialize in any particular beers?
(12:22):
Are you gotta do a lot ofdifferent things. We specialize in barrel aged
beer. Yeah, so barrel toolsand am that comes from. We ferment
a lot of our beer in woodand then we age a lot of beer.
You know, we got like threehundred barrels going right now, and
we're a small operation. We dolike twelve hundred barrel beer barrels a year,
but we got three hundred barrels.You're kind of always in rotation.
(12:45):
So yeah, so what did youbring here to this festival today? What
do you what are people sampling?So two barrel aged beers. One is
a Goes So that's our ghost baseat Asian Tequila barrels and then we do
it. It's a series we callspeakeasy series and this is that we do
cocktails essentially with them. So thistequila Sunrise, So we took a tequila
barrel age Goes, added some orangeand some pomegranate grenadine, and then the
(13:09):
other one is a barley wine.So that was age twenty months in George
dickl bourbon barrels that came in atsixteen percent. It's pretty potent. Yeah,
and that's barley wines is one ofour loves too, and so we
kind of specialize in that and sowe wanted to bring that here to kind
of show that people that tequila somewiseis awesome. By what I had that
it was delicious. That's very good. I can hardly stand up, but
(13:31):
no, it's it's excellent. It'svery good. So you is you have
a brick and mortar store. Iassume you have food and all that kind
of stuff too. Yeah. Yeah, we have a food truck. Yeah,
so we have our tap room andthen we have a food truck does
like smash burgers and loaded tater tots. And then our production facility is about
a mile up the road. Werea house space where we do all the
(13:52):
brewing and barrel aging. All right, So, because Matt and nine are
a little bit in the enter aintmenadvertising business, give us some contact information.
You have Facebook or you have awebsite and all that good stuff.
Oh yeah, Berrelsols dot com.Yeah, you can see us there in
Instagram, Facebook, Yeah, wegot all that. Yeah at Barrel's Holes.
(14:16):
I'll tell you what your brewery isawesome of your peers awesome. So
we appreciate your time. Thank you. I appreciate that. Yeah, yeah,
thanks Chris, Matt and Jim Grill. This podcast we'll be right back
after the music. Matt and Jim. Of course, we're with Mortalis and
swift Water right here on the beautifulshore of Lake Ontario at Ontario Beach Park
(14:37):
for a giant luall. There's thousandsof people here and we're here with Sina
and Jesse. See I told youI wouldn't remember. So what do you
guys? Are you having fun?First of all? Oh, absolutely a
lot of fun. This is ourthird time here, three years in a
row. I love it. Man. They do everything better here than most
(15:00):
festivals I've been to. You know. They have plenty of water, they
have variety, they have entertainment.It's on the beach. I mean it's
perfect. Man now saying that he'sdoing really good for a guy that doesn't
talking much. All right, Sowhat kind of beers? What's your favorite?
I mostly like hazys, but likein the summer, I think the
sours are perfect, and I knowmore Talis swift Water they encourage berries to
(15:22):
bring out the sours and they usuallydo a great job at that, so
I stick to the sours in thesummer. Hazeys and stouts are a little
too heavy, you know, ninetydegrees or whatever the hell it is today.
Yes, i'd a hot day.I'll have your work a little tough.
I understand that. How about youtoo, what are your favorite kinds?
I mean, because Jesse is sucha beer guy, I became a
(15:43):
beer person too. But I reallylike sour beers. I do like hazys,
but they have to be like madereally well. But I am a
lightweight, so this is a littlea little too much. But I apparently
I still manage myself every year everytime I come to a beer fest.
So this is this is like yousaid, you've been here multiple years.
(16:06):
Just look your third year, right, So I'm assuming you've gone to other
festivals also, So how is thisone? Well, I mean, it's
obvious how it stands out. Butjust tell me what you like about this
festival versus other ones. I thinkjust a variety, Like they bring entertainment,
like not many festivals have bands orDJs. It's just a beer fest,
you know. Again, they havea theme. I love that they
(16:26):
have a theme because a lot oftimes it's there's really nothing going on.
There's nothing to look forward to here. It's like a lu al vibe.
There's flying shirts, there's all thelays going on. I mean, it's
just so much fun. They havea little inflatable pool filled with water.
Just having a theme I think isawesome. And then of course the venue
is perfect. Now what'd you thinkof the belly dancing? The belly dancers.
(16:51):
It's entertaining. I'll just leave itat entertaining. Find it again.
It's unique. No other place I'vebeen to belly dancers, so I'll give
you that it is unique. Imean, surprisingly, I'm the one that
wants to watch the belly dancing morethan he does. He's like, I'm
ready for beer. It wasn't entertaining. We stopped to watch a couple of
(17:12):
them. That's great. We alwayshave fun. One of the things that
we do is most of our podcastsare recorded at our broadcast studio, and
Matt's job is to bring the beerand I do grill ribs or brisket or
whatever, and I provide the food. So whenever he shows up with more
Tallis sours, you know that they'rethirty bucks of horror back plaus and they're
(17:36):
gonna be state of the art,unbelievable sours. And you know, I
feel, you know, that's justI agree with you one hundred percent on
that. Yeah. Absolutely. Here'sthe people here, Like if you've ever
been to Mortalists, they're all wonderfulpeople. I mean they treat you super
well. They're very friendly. Imean, he can't beat it. That's
a great vibe. Uh. Sothey were they're in the Richmond, but
(17:57):
I heard them moving out of theRichmond. Now, yeah, we're ruining
my day here. Yeah, I'msorry. I'm sorry because we went there
last night. So that's great.Well, guys, I know you're busy.
We'll let you get back to drinkingat carts and checking out those great
beers. Matt and Jim grill IsPodcast. We'll be right back. This
(18:18):
is Matt and Jim iHeart Podcast.No, yeah, we are in ihear
grill Is Podcast here at the OntarioBeach Park with Mortalis and swift Water for
the annual Luau Beer Craft Beer Festival. And we're here with Pete from Barntown
Brewing from West to Moyes, Iowa. All the way from Iowa. Pete
(18:41):
tell us a little bit about yourbrewery, how long you've been in business,
and we always liked the good stuff, like how you survive the virus,
well, we've been around since twentyseventeen and luckily to us, we
got our canning line in October ofnineteen, so that's how we got through
COVID, which was a blessing forsure. But yeah, so we've been
(19:02):
around for a little over seven yearsand we've kind of really gravitated toward the
gluten free sours seltzer based sours.These two beers that we tried, the
the barrel Age Peanut Butter and Jellyand the Shane's Trail Blazer, which is
a I guess a take on trailmix. We're world class beers. They're
(19:26):
wonderful, now are you? You'rethe owner And of course we love more
Talus here in Rochester and they havethe finest fruited sours on the planet.
These are they're they're different than afruited sour, but they are the chaste.
When you say peanut butter and jelly, that's what we that's what we
taste. So how did how'd youget there? So a lot of our
(19:48):
stuff are just based on foods.We're also a restaurant as well, and
so so Shane, for instance,on this one's one of our brewers and
so I kind of give these guysan open book to do whatever they want,
have some fun. And so he'salways been wanting to do a trail
mix, and so he wanted tocall it trail Baser mix. So basically,
we took chocolate graham, but wetook graham extract so it's gluten free,
(20:12):
rested it on cocon nibs with somecherry juice, some cranberry juice,
and some grape juice. And sothat's what you got there. With the
barrel aged we've been doing the peanut, butter and jelly thing for a while
and just for our we had afestival last month and for that we did
a barrel age version where we tookthree different barrels. We did Templeton rye
(20:37):
and eating oak and gosh, whatwas last one oak and eating in a
russell's reserve and we let him restfor about fourteen to sixteen months, different
months for each and then blended themall together, rested on roasted peanuts and
threw in some concor grape juice forit. And so that's our PB and
(20:59):
J. So usually when Jim andI go to festivals, there's a lot
of New York State brewers there there, because obviously we're in New York,
So what what brings you all thatwe out here? So I got to
know Rossi and Danielle with going toother festivals around the country, and so
they were at Art Festival last monthand so here we are today. So
yeah, they've been a great They'reamazing hosts, those guys. So it's
(21:21):
been great. So give us anidea. Well, first of all,
I want you to tell us aboutgives us some contact information so people can
reach out when they're going through Iowanand so forth. But what does a
four pack of the barrel Age PBand J cost? I mean, what
what can people expect to pay forthat? So we single cans and they're
(21:41):
seven bucks a can, and thennormally our four packs are around twenty bucks.
So we do a lot of heavilyfruited stuff. That's kind of kind
of our gig. So we're inWest of Mooine. You can find us
at Barntown Brewing dot com and thenTwitter, Facebook and Instagram. So awesome,
Right, real quick, could youhow did you do food to your
restaurant? What kind of food doyou guys do? What are you specialize
(22:03):
in? So We have a bunchof different stuff. We do ramens sometimes
we were known for our smash burgers. But again, just like the food
or the beer, we like tokind of experiment and do a lot of
different things. But I can't ourmain stays are smash burgers. Now,
I know in New York where wesupport the New York State craft Brewers Association
(22:26):
heavily, and we're we go toall those festivals and so forth. And
there's what is there this week,Matt, five hundred and twenty craft breweries
in New York? What you Iguess, just us being from New York,
we don't know anything about Iowa,and we wouldn't think that i was
a big craft brew state. Butis it going on there just like it
is here? Not quite as muchwe about one hundred and twenty, but
(22:48):
yeah, yep, yeah, Imean it's it's a nationwide thing. I
know people think craft brew, theythink a lot of California, New York
and stuff like that. But Iknow that it is growing and there is
a, I guess, a desireto have it in more places because the
flavors like this you cannot get withyour standard macro breweries. Sure, sure,
(23:08):
yeah, and that's you know,there's everybody makes an ipa, everybody
makes the loger, everybody makes youknow, an amber or what have you.
We just wanted to do something tonot only have fun but explore,
but also try and stand out ina different way. So that's where all
these have come from. Well that'sPete from bar Town Brewing in Des Moines,
Iowa. And I gotta be honestwith you. Whenever I can buy
(23:30):
Iowa corn, I do. Yeah, yeah, yeah, we got some
good corn there for sure. Yougot a line going here, buddy.
We'll let you get back to work. Thanks a lot, appreciate it,
Goo. This podcast will be rightback Matt. Jim here g this podcast.
We're at the Luau with more withwhere Talis and swift Water, Ontario
Beach. This is an amazing day. But I want to pull you aside
(23:52):
for that, Jim, because Iknow we're enjoying this vessel right now.
But last week we did something prettyawesome too. We did we went to
Batavia Downs Gaming and Hotel Fortunes FortunesRestaurant and I had I'd been there a
couple of times and I wanted youto experience this. We ate large and
fine. You had a striped steak, blackened a little bit with with some
(24:18):
uh crumbly blue cheese on top,and you had smashed garlic potatoes. I
had a Delmonico steak, which wasbigger than mine. By the way,
well back to years just for aminute. Yours was medium, all right,
my Delmonico. I ordered medium rare. And both of our steaks at
Fortunes Restaurant, but Tavia Downs werecooked perfectly, Jim. They were.
(24:42):
I mean when you say perfect,I mean they were perfect. The color
and both of our steaks were exactlywhat you want to be for those cooks.
Absolutely, and then we had uhand you had the smashed garlic potatoes.
I had to baked potato and loaded, you know, of course.
And then at the end, well, first of all, we had I
(25:03):
had a dry vodka martini dirty dirty, which means twice olive juice. And
you you had some knob creek meat, right, and we enjoyed that.
And then we had some wonderful Joshcabernet along with our steaks at Batavia Downs
Fortunes Restaurant. But by the way, you go to Batavia Downsgaming dot com
(25:27):
and you can you know, there'sa link right there to Fortunes. Uh.
Reservations are suggested. The hours areright there. And then our waitress
Olivia came around and she said,would you guys like dessert? What did
we say, Jim? Well,you looked at me like, well are
we doing dessert? And I go, Matt, they have Crimberlet, which
(25:51):
is my favorite non the planet,right? And then you had you had
a cake. I did so.It was a pistache over cut to pot
That's what it was. That's whyI couldn't remember what it was. You
you mowed that down like a likea combine. It was Jim. It
was so good. It was sogood. And I could have eaten three
of those crim Brolet's right, Anda great time was had by all.
(26:15):
It's reasonable for fine dining. FortunesRestaurant, Batavio Downs, Gaming a hotel.
You don't want to miss this.Check it out. You want to
do something special for somebody in yourlife. Fortunes Restaurant, Batavio Downs is
a wonderful place to do that.Uh. And Jim got the check.
So if you want to take meagain, Jim, I'll let you get
the check again. If you wantto well, it's because I love you.
(26:37):
So you know how that goes,right? Yeah, Matt and Jim
grillst Podcast. We're here at ofcourse, the Luau More Tallis and swift
Water here down on Lake Ontario atLake Ontario Beach Park, and we'll go
around and check out some more craftbeers. We'll be right back. Hey,
everybody, Matt and Jim. Thisis the Grillest podcast here on ihearten
(27:00):
Apple Speaker, Spotify wherever you getyour Spotify. Did I say that?
You're right? And we're here withMortalis and swift Water. Yes, I'm
getting to it, relaxed. We'rehere at the Craft Beer Festival with Mortalis
and swift Water, a collaboration atOntario Beach State Park. And guess who's
here? None other than Genesee Brewery. So we have I forgot their names,
(27:26):
Eric, Eric, I don't know. See I don't remember those things.
Eric and who Ryan? That's it. I knew that Eric and Ryan
from from Bryan Bryan. Okay,let's back upright. No, we're not
editing this either. No, we'renot Eric and Brian from Genesee Brewery.
Now, obviously Genesee Brewery has beenaround for sevent years. I mean,
(27:52):
and it is you guys are puttingout even though you're a big brewery,
you're putting out some unbelievable right now. The cols is the various. We
love all that stuff. So whatdo you have here today? Today?
We're sparting our ruby red coolsh asit's been popular for the last seven years.
Beside that, we've got the thevery new mango peach colsch that's the
(28:14):
newest in the specialty line. We'veslushified those things. We've added some lemonade
to that mango peach to bring amango peach lemonade slushy here. We've got
the ruby red Paloma that we've beenbringing for the last few years in the
slushy form. Outside of that,we've got a Genesee vanilla coffee that we've
chosen to dumb into that slushy machinetoo, just to see what would happen.
(28:37):
That's going pretty well, actually,people seeming to enjoy it. But
now, man, outside of that, you know, a little bit of
Jenny light, a little bit ofwater. We're having a good time.
Excellent, so the goodly well Jennytoo, as Jenny is not really heavy
with the ABV, so it's agreat all day especially in this kind of
weather. Was sunny and hot andyou're by the beach. You can have
Jenny all day today and you didit in slushy form, which is freaking
(28:59):
amazing. Yeah, I mean Jenny, especially at that lower ABV level summertime
pressure. Man like to drink fiveor six FM at the beach. Sun's
beaming down, everybody's having a goodtime here. I mean, this festival
is very heavy with stouts and likebig ibas, So we were on it
to coming with something a little lowerABV, a little bit more refreshing,
something that you can just drink clearpalette a little bit and then just keep
(29:22):
going around. So what do youtwo do at Genesee Brewery. What's your
main job. I'm Brian. I'mthe brewing quality supervisor, so I oversee
all the prepackaging, chemistry, microbiology, and our sensory departments. So I
and I am Eric Wallace. Iam the brewing supervisor, So I am
(29:45):
essentially the top of the brewing sideof the operation in terms of, you
know, everything from taste testing tanks, giving them the okay to make sure
they're good to release and then allof the brewing operations basically from raw material
to putting the tanks, you know, putting in the beer into polished tanks,
carbonating it and getting it ready andgo for backaging, averaging between awesome.
(30:07):
So apparently we went right to thetop of Genesee brewing here right,
So well, all right, well, okay, the President's probably up there
somewhere. But do you guys evergive like tours of the brewery so people
can I mean to the good stuffLike Gorilla's podcast, we get into the
craft breweries and the meat and potatoesof it, and people show us and
(30:30):
all the stuff. Do you everdo that? I mean, to be
real with you, we are alarge scale production facility and honestly we do
not open a lot of that tothe public. What you can do if
you're in Rochester and you would liketo experience what Genesee can offer from a
brewing perspective, head over to thebrew house, the Jenny brew House.
There's a micro brewery there that wedo a lot of our pilot brews from
(30:52):
Dean Jones runs that over There isa big base of Genesee beer in that
craft market. If you would,and you can go to or that you
can go see what we have tooffer on that side of things. But
from a large scale, you know, we're a manufacturing facility and we don't
let a lot of people go roamingthrough it. Yeah, that makes sense.
I was gonna say, like,if you're going to Pepsi or cope
(31:15):
it, don't lose you do.Let's you in there either. But yes,
your actual that facility is amazing.And you also do food there too,
right, yes, we do.So. The other thing that Brian
didn't mention is if you do goover to the brew house, we do
have live webcams of the production facilityso you can see what's happening in the
actual facility. It's just a safetyissue of having people over in the actual
(31:38):
brewery, so we have live webcamsthat show what's going on at any given
time. All right, we're herewith you guys from Genesee Brewery. Guys,
I know you're busy. You gotto get back to work here.
Thanks a lot, we appreciate it. And this is the grill List podcast
on iHeart, Spotify, speaker Apple, wherever you get your podcast. Matt
and Jim will be right back.Girls podcast. We are on Tario Beach,
(32:01):
Lake on Taro Beach, at theMortalis and swift Water. Luaw,
I tell you this is a differentkind of festivals. It's awesome. It's
right by the beach. I meanyou literally can walk at the beach from
here, and there are some amazingbrewers who actually have very great themed beers
for like the summertime. Speaking ofwhich, one of our frequent flyers this
(32:22):
podcast a guy who I actually doadore because your beers are always amazing.
We prequite him back in the building. Then, how you doing. I'm
doing really well. Thank you forthat. I'm flattered and I adore you
guys as well. We love youman. So the beers you have today
are always number one. They're alwaysdelicious. You have great beers, So
tell me about the beer that youhave today, and also about the festival
(32:44):
itself and how unique the specialist comparedto the other ones that we go to.
Sure so, for this area,this is by far the best festival.
Honestly, it might be the bestfestival I've ever poured at period.
Every year I'm always blown away thehospitality and the fact that they have volunteers
that'll come help you and come aroundand pick up your dumb buckets, refill
your spray bottles. It's second tonone in my opinion. And today we
(33:07):
brought Lououth theme lightlagger called Let's louOut. It's a hibiscus, watermelon and
lemon light lagger, which is infairly start contrast to what I knew a
lot of people would bring to thisfestival. So I figured we bring something
light and refreshing for people to getin between those thirteen sixteen percent barrel aged
outs that I knew were going toshow up. We did bring a heavily
(33:29):
fruited sour as well, because youhave to and people love them, so
we thought it was fun to doLouout theme light lagger this year. Absolutely,
and again you're right, Jim andI have already had some of those
really heavy beers. Yeah, havinga seventy percent beer when it's like eighty
eighty five ninety degrees outside is alittle rough. Yeah, they love that
in Florida. And I can't wrapmy head around that personally because that's not
(33:51):
what I want to drink when isthat hot. But for this festival,
it's incredible. The brewers and thequality of brewers that they get here is
pretty fantastic. Well, Matt andI always try to hit every one of
the craft brew festivals we can getto in but most of our broadcasts are
recorded at the broadcast studio and Matt'sjob is to bring the beer and mine
(34:13):
is to grill brisket and ribs andstuff. Right, so I provide the
food, but when he shows upwith for Winton bruise and especially those fruit
Is sours, which we both love, Mortalis too. I mean, you
guys got it going on. Imean, I don't know how you do
it, but it's just absolutely someof the best beers on the in New
(34:34):
York, which means the world.I really appreciate that. I'm very flattered,
so thank you. So now oneof that I remember a lot,
but sometimes I forget. So howlong have you guys been doing this?
I can't remember how long you guysbeen in business. So actually, our
four year anniversary is coming up atthe end of August, so in the
next month. So it's been alot of fun. We have some fun
stuff planned. Bottle releases every dayFriday, Saturday, and Sunday, so
(34:58):
we're really excited for that now becausewe're a little bit in the advertising to
this, tell us where you're located, website, Facebook, all that kind
of stuff, and the food andtell us about what it's like at the
brick and mortar wenton. Sure,So in Canadagua we have two tap rooms
now we have one opening Buffalo inthe old First War. That's been really
(35:20):
fun being part of that Buffalo beercommunity. And our actual production facility is
in Canadagua where we have a taproom and we have a really nice outdoor
patio which I promise it will giveyou a hundred times there and I will,
I promise, and I'll see youthere someday. I really believe it.
I do. But yeah, wehave a few food options. Both
places do our chibauta pizzas, pretzels, Buffalo does corn dogs, Canadagua does
(35:45):
salt bread. So there's stuff foryou to hang around and keep drinking beers.
All right, give us up yourcontact information, website and all that
good stuff. Sure, it's frequentumbrewingdot com. And then if you look
us up on social media Instagram,Facebook, it's for Quentum Brewing either Underscore
Flex or Underscore Buffalo. So awesome. I guess said, man, it's
(36:07):
always going to see you. Youguys do an amazing job. Keep it
up. I know I'll see atanother festival for sure, and always a
pleasure to see you guys. Awesome, awesome. Can I ask one more
tough you know what? You made? One more tough question? How did
you come up with that name?What does it mean? I mean,
I don't know what it means ormaybe you've told me before, but I
(36:27):
had so many crap beers in meand I didn't realize. But give me
a sense for that. Yeah.Sure. So ultimately it's Latin so frequentum
as a regular occurring gathering. Sowe wanted our space initially to be somewhere
that people would come hang out,have good vibes. And the word frequency,
I'm a little bit of a nerd, is derived from the word fre
(36:47):
quentum, so high energy, goodvibes, vibrations, frequency, Frequentum.
Yeah, I heard frequent and forquentum, So I definitely understand that.
That's great. Well, I knowyou're busy. We'll let you get back.
Thanks a million, Dave. Weappreciate it. I appreciate you guys.
Keep doing all you do. Imean I'm not gonna stop. Are
you to stop? No, Well, I'll stop when I go to sleep.
(37:10):
Matt and Jim Grills Podcast. We'rehere at the collaboration between Mortalis and
Swift Water Brewing, right down here, right on Lake Ontario at the Ontario
Beach Park. We'll be right backwith more Grill List Crews Podcast. Matt
Wilson, Jim Salmon, My goodness, I've had a blaster here today,
Jim. The breeze from the lakeis fantastic when you got out towards the
(37:34):
back. I saw belly dancers,I saw burlesque. I drink a lot
of great beer. I've talked toa lot of great for people. This,
my friend, is one hell ofa festival. I just love especially
the belly dancing. And there's aband playing up there. This is one.
This is a great, a wonderfulparty. This How many people have
(37:57):
we interviewed that said this is theirabsolute favorite of all time? Craft Grow
Festival? Seriously, I mean yeah, And we've been to a lot of
them. So we're standing here withthe guy who helped put this together,
Paul. Again, this is oneof a lot of people's favorite festivals because
it's so different than your typical festival. It is it's Rochester's only destination craftier
(38:20):
festival. What we have to doto get this set up on the beach
and at this destination requires a tremendousamount of work a tremendous team, which
we have. I love them allso big shout out to the Mortalis and
swift Water team to make this happen. And being the fact that this is
down at the beach is so muchdifferent than a festival that held at like
(38:44):
a parking lot or at Abury.It's very, very different. And this
this gives us an amazing opportunity tobring this to these people. And we
were blown away by the attendance thisyear. I can't wait for next year.
We've already got bigger design for nextyear, and I can't wait to
have you guys back for next year. Obviously, we'd love to be back.
(39:04):
We're right in it. Matt andI go to a lot of crap
beer festivals. I know you guys, and I got to tell you most
of it's in New York State,and we love New York State and the
New York State Craft Burgers Association.But what I really enjoyed. Here was
beers from all over the country,I mean, from Iowa and Maine and
Coloradowa. How do we do it, I'll tell you how we do it.
We do it by developing real humanconnections, real relationships with these people.
(39:30):
We attend their festivals, We travelall over the country. We make
friends with these people. They areour brothers, our sisters, and they
will travel for us, and itmeans everything to us that they come here.
So we make sure that we takecare of their hotel, their beer,
all of their accommodations, their food, everything that they need. Because
(39:50):
if they're happy, you guys aregoing to be happy. And that's what
matters to me and our and thepatrons that attend this. So and the
atmosphere tell you something. There's onlytwo fests. There's only one other festival
that I can compret us to you. I went to a festival in Pennsylvania.
It was called the Fresh Fest.They've kind of dismantled that now,
they've kind of gone through. Butit's like a block party, you know
what I mean. And that's kindof the atmosphere here is. This is
(40:13):
not like a beer festival, likea party. It's like you know what
I mean. It's a big party. Yeah, one hundred percent on that.
And I'm super excited this year becausewe have some old school people,
some new school people. This isan incredible opportunity for anybody in Rochester or
the surrounding areas to try beers fromso many of the relationships that we built
(40:35):
over the course of five six years. Now we're celebrating our six year in
business this this August. And mostof the time people ask like, why
don't you guys throw an anniversary party. Guess what, this is our anniversary
party. Putting this together with swiftWater and doing this this is so much
better than an anniversary party for us. This is where we pull out all
the stops to make sure everyone hasan incredible time. Of course, we
(40:59):
would be miss if we didn't saythat Mortalis has the fruited sours the best
on the planet. I mean,we love those fruited sours, appreciate and
and and uh, you know,Matt and I do We record this podcast
groll list at as at the studiomost of the time, and when he
shows up with Mortalus fruited sours,I'm always really right into it, you
(41:21):
know. It's great. You seethe smile from ear to ear whenever you
get in. That's great. Ilove hearing that. And Paul I promised
that Matt will edit out him callinghim calling you Derek. Listen. Derek's
awesome too though. It is amazing. Actually, Derek is so good that
we put it in charge of runningall our volunteers. So yes, listen
(41:44):
man. Number one, Uh,your anniversary as my birthdays in August.
That's that's right, awesome number two. I have had so much fun of
the special I really have. It'sit's like I said, Jim is right.
I've gone to as I don't knowhow many. I've been to a
lot of festivals, but this onestands out as top to me. This
is one of the best ones I'vebeen see. So great to hear that,
(42:06):
man. Seriously, it means alot to us. Means lots of
the people that are here and spendspend their money here. Money. We
know money site right now with alot of folks inflation's crazy. The fact
that they chose to give us ashot and come here and try this means
a lot to us, It reallydoes. I hope we delivered for these
people well that's wonderful, Paul.We know you're busy. We'll let you
(42:27):
get back to work. Thanks alot, buddy. We, of course
Matt and Jim Grilla's podcast will beright back. This is Matt and Jim.
Of course we're here at the Mortalisswift Water collaboration. Luau if you
will here at Ontario Beach Park anduh, you know I enjoy the the
uh I don't know what you callhim, bloopers where you called the guy
(42:47):
that runs the whole thing Paul did. Yeah, if I opened, I
would have done the same thing.Listen, I do the editing. So
you may not hear this in thatpodcast. Here the best that ever lived,
but this fast. I mean,we've been to a lot of them
and they're all fun, but thisis different. This is pretty cool.
I mean, I've had some beersfrom around the country. Of course we
(43:09):
love New York State, don't getus wrong. But it's just wonderful to
taste beers from like Florida and Coloradoand Maine. And I asked the guy
from Maine, I said, doyou have a lobster beer? And he
said I'd never had lobster. Helives in Maine. That's crazy. His
beer was great. His beer waswonderful. So we had a great time,
(43:31):
seem I tell you what. Andyou're right. You and I have
since I don't know how many yearswe're doing this podcast. Now we've we've
had to do I don't know,maybe a one hundred festivals when we've done
a lot. Yeah, we've donea lot, and this one does stand
out. It does, and Ican't wait to come back here again this
year. Upcoming is the of coursethe rock Flers City for Your City Craft
(43:52):
Beer Festival at at the downtown therewhat do you call it? Yeah,
thank you at the public This iswhat happens when you get old. That's
all right, that's that's one ofour favorit onest me break public Market and
uh you know Roarbo's putting that onJohn Urlab and we're gonna be at that
one. That'll be so much fun. Uh. These festivals are great.
(44:12):
You and I come and horse around. We meet new people every time.
Uh and and you know Paul wasright, it's about the relationships. Uh.
So we'll uh, we'll definitely beback to this festival. Jim.
I'm so happy that they asked usto come here, uh, and and
cover this one because like you said, uh, it is about building relationships
and also for you, you andI because we've tried I don't know how
(44:35):
many New York State beers, somany New York certers, we've tried to
actually go outside of our area andhave other breweries in this location for us
to sample. That was that wasspecial. It was very special, and
we you know, we enjoyed everyonewe had there was. There was some
really unique The peanut butter and jellyones that was. I mean, we've
been hunting that forever. And ofcourse next week we'll forget what parial,
(45:00):
but you know whatever, and it'sjust so much fun. We've had a
great time today. So Jim,I know when we first started this you
were already into craft beer, butnow you're really into it. So for
the folks listening at home, howmuch would you recommend this festival? I
would recommend this is to put thison the calendar the minute you hear when
it is next year, and youcan go to mortalis their website and whatever.
(45:22):
I'm sure they'll have that up soon. And you know, when they
start selling tickets, you can havegeneral emission. You can have media passes
like we had, or or youcan have a VIP thing so and and
which gets you a bottle or twoof wine, or you know, a
fancy barrel and food and food andstuff. So it's great. Just whenever
(45:45):
it comes up, make sure youget ticket as soon as possible. One
more question before we go. Soyou know, we go to a lot
of vessels and this one does itcosts a little bit, but do you
think it's worth the price? Idefinitely do, I definitely do. This
is a fun time And for me, I love craft beer. I just
(46:06):
love it. And for me,it's the diversity of it. And this
is a whole nother avenue that openedup for you and I because there's beers
from all over the country instead ofjust New York State. Don't get me
wrong, we love New York Statebreweries. And I asked the guy from
Iowa. I said, we havefive hundred and twenty here in No Yarn
and he goes, well, we'reone hundred and eight. You know,
(46:28):
we're working on it, but youknow, but it's just fun. So
we've had a great time here.We'll definitely come back, and it's definitely
worth it. And one more shoutout to Batavia Downs and gosh, I
forgot the name of It's called theFortunes Restaurant. And you should have seen
wilson Na gnaw through that cake.That was really good and that steak was
(46:50):
world class. So if you geta chance to go to Batavia Downs Fortunes
Restaurant, get some reservations, andtake somebody to care about there, then
you will have a fine dining experience. Well, I know we have to
drive home, so I think it'ssign for us to wrap it up.
Buddy. There you go. Mattand Jim the grill Is Podcast Live,
ending it up right now from themore Talus and swift Water collaboration Luau here
(47:14):
at Ontario Beach Park, right onLake Ontario. We'll see you next week
for another edition of the grillst Podcast
It's time to take your grilling skillsto the next level. We will take
you from grill disaster to grill master. So grab your tongs, your aprons,
and your pint glasses. Get readyto grill this with Matt Wilson at
Jim Salmon. Hey, everybody,welcome to this edition of the grillst Podcast.
Guess where we are, Matthew,I don't know, but we're in
a beautiful location. I see waterbeverages around me. That's a win,
(00:27):
right. We are at a Luaufestival put on by Mortalis collaboration with Mortalis
and Swift rod Or Brewing, andwe've been here fifteen minutes. We've already
had some of the finest beers onthe planet. It's ridiculous, Jeff.
These this festival as a little higherprice, but there's a reason for that.
These beers are out of the worldhere right here, and it's a
(00:51):
beautiful, beautiful day. We're hereat Ontario Beach Park at the Robot Center
here and there's craft brewery set upall over the place. So we're gonna
we're gonna hit them. We're gonnatry to get some interviews. Although there's
a thousand people here. Matthew,that's true, and I've noticed you are
wearing the proper attire for this festival. Well, every once in a while,
(01:11):
the plan comes together. I wentto Cosmo Mexico once and this is
my cosmeo share what do you youknow? A little while? It's perfect
right there you go, So we'rediving into. We were just at Iron
Tug Brewing and I got I havea blueberry sour, which is very good.
You have the pineapple version. Ido, yes, okay, And
(01:32):
they're both great, And there's justa ton of breweries here and I can't
wait to dive right in. We'vealready stopped by the Mortellis booth by the
way, and I forgot what thebeer was called, but my goodness,
was that delicious. It was veryvery good. And cornicopia Cornicopia constellation or
something like that it was. It'sjust like drinking fresh squeezed fruit juice with
(01:55):
alcohol and it's just wonderful. Yeah, it's like a smoothie. But you're
right, the sun is out,no clouds were by the beach. You
can't really get a better day thanthis, gym. I love it when
we walk into a festival and fortypeople go running up to you and go,
there's Matt, There's Wilson, MatthewT. Wilson, and the tea
stands for tremendously popular. That's becauseI'm large. Jim, Well, you
(02:19):
do have a point. You can'tmiss you, and that's why I like
picking you out of a crowd.So, but everybody in the craft beer
world knows you because you're just rightdialed into it. Now. I love
this. It's a great industry andas you can tell by today, these
are delicious liquids that we're drinking today, very good. So we're what we're
gonna do next is go around andsee if we can pick up a few
interviews from maybe some breweries that wehaven't talked to in the past, and
(02:45):
we'll be right back with more ofyour Grillless podcast. Absolutely Matt and Jim
here grillss podcast. Of course.We're here at a giant luau with Mortalis
and Swift Water Brewing, and we'reat the Beer Tree brew from Johnson City,
New York. We are, andwe're drinking a delicious beer right now
too. We are, and wehave Jackie and Trevor. You got it.
(03:06):
I can't believe it. So tellus a little bit about your brewery.
We are located in Johnson City,New York. We have two other
locations in Binghamton and in Port Craneas well, but all of our brewing
is done in Johnson City. TrippyTropics is one of our most popular beers
in the summertime. Could drink athousand of them by the beach. So
(03:28):
the Servesa Mexican Lager four point fiveabb you were in the Mexico sure too,
right? Yeah? And and youhave a little uh what do you
have to put on the rim ofthe glass there? What is that to
have? To have it in alime? That comes to the lime too.
It's like a spicy Yeah, it'sreally good. I love it on
my margaritas. So cream ice creamice cream? That's great. So what
(03:51):
do you two do for Johnson City? What what's your jobs? H bartend
and serve awesome? How long haveyou guys been open a half years now?
But our first location was what twentysixteen? We started in Port Crane,
New York. That was the firstlocation. The og we call it
the farm. We are location inJohnson City was prime COVID like, couldn't
(04:15):
go outside your house for longer thanthirty minutes twenty twenty one, and now
we are still killing it here intwenty twenty four. Awesome, Awesome.
I'm thinking we need a beer treehere in Rochester, don't you. I
think so too. We've been pushingfor it. We've been pushing for it.
We love it up here, welove it. Well, it's a
whole bunch of people in line,So we'll let you get back to work.
Thank you. Jack Trevor from BeerTree brew Johnson City, New York.
(04:40):
Matt and Jim grill this podcast.We'll be right back, all right,
Welcome back to grill Us, Mattand Jim here, and we're of
course at the luall collaboration between Mortallisand swift Water Brewing. What a great
time we're him. We just Matt, we just watched belly Dancers. We
did Yeah, I I almost saidsomething in approach. We're here with a
(05:03):
couple of guys who are just takenin the festival. Guys, tell us
your names, what you do,and why you're here. I'm Michael Roach.
I actually have multiple jobs, soI mean, I won't get into
it, but I have a lotof jobs. But this is my first
time out here. My friend invitedme out, so just trying to enjoy
(05:24):
it. My name's Ian Taylor.I am an ultrasoundtech. I've been a
fan of Mortalis since basically the middleof covid Is when I found them,
and any big festival they have locally, I try to come to it.
It's always, you know, topnotch beers, top notch company. Never
met a grumpy person while they're here, so you know, it's always just
(05:45):
a really fun time and you know, sometimes the sun's a little much,
but we make it work. I'lltell you what I like this festival because
it is unique. Most of thefestivals that can are just an open grass
field or something like that, ormaybe indoor sometimes, but this is an
indoor outdoor right by the beach withamazing Pierce ball over the place. Yeah,
yeah, I really liked that.I came here, like I love
(06:05):
Equilibrium. They got a nice stand. Fidens is my place. So anytime
you can go and get Fidens anywhere, you gotta kind of run to it,
you know what I mean. Likeit's a nice atmosphere out here.
They don't let you on the beach, but at the same time, I
can still see it, so youknow. You know, in my job,
I always ask people what they do, and when they tell me all
(06:26):
we have multiple jobs, they're usuallyFBI, d I, d EA or
or US marshals. Right, youlook like a US marshal, So we'll
give you. So what kind ofwhat kind of beer is your favorite?
What are you enjoying here today?I'm an IPA guy singles, doubles,
triples. I like to taste barrelages and stuff because they taste great.
But at the same time, Ican't be walking around that sloppy, you
(06:49):
know what I mean? Sure,I mean I could. You're right,
You're right. And I remember wedid the Mortel what was it, the
second or third anniversary party. Idrank barrel ages all day and it was
a sloppy thing it was, andit hurt the next day, So you
know what you got. Sometimes yougotta put in that work though, you
know what I mean? Yeah,yeah, Like I said, I've been
(07:11):
coming here every year. It justgets better and better every year. I
love the hazy IPAs as well.They're my favorite. But barrel age stouts,
barrel age sours are really fun totry, you know. They got
plenty of water all over to makesure you don't pass out, which is
nice. They got the ac goingthis year, which I think this is
the first year with air conditioning,so you know, being able to duck
in, cool down, then goout and find a find a new beer
(07:33):
you've never tried, a brewer you'venever even heard of. You know,
you might find some that you reallylike and wouldn't have found otherwise if you
weren't coming here. So, so, what did you guys think of the
belly dancing? I mean, I'veseen him every year here. It's always
just, you know, a funshow to watch. You know, they
do a great job. He's doingthe politician thing. I like it.
(07:55):
What about my response? We walkedup and I saw it and I was
like, hey, is this happening? He goes it most definitely is happening.
I believe Jim's are the same thingworse than me. That's great,
Thanks guys, we appreciate it.Matt and Jim girl this podcast. We're
here with Mortalis and swift Water righton the beach here in Ontario Beach Park.
(08:18):
We'll be right back with more grills. There we are, Matt and
Jim we're at the Luau put onby This is a craft beer festival put
on by Mortalis and a collaboration withSwift Water Brewing. And we've had I
didn't realize this. There's breweries fromall over the country, Las Vegas,
Colorado, everywhere. It's been great. Yeah, this is a very unique
(08:41):
festival. Number One, it's notall New York, so you're right,
there's a whole bunch of folks everywhereat this festival. Number two. I'm
looking at you and behind you isthe lake. This is it's amazing.
This is Ontario Beach Park. Now. I've been here in a while and
it's huge. It's the beach hasgot to be three hundred feet wide and
(09:03):
the whole thing just filled with sandand thousands of people out there having a
great time. And of course we'rehaving a better time because we're at the
Mortalis with Water Luwell right here atthe Roger Roebuck Community Center, and we
decided to step inside for a minutebecause this eighty five degrees out and you
know, of course we're not hydrated. I mean we are sort of,
(09:26):
I guess, but yeah, it'sa warm day. It's a beautiful day.
But you know, standing in thesun after a whild just see a
little bit. So you come in, which is fantastic. They have indoor
and outdoor, so that's fantastic.You can be outside and join the view
and the breeze and the sun,or you can come inside and get some
air condition. You can also trustedgears. Now I have to give a
shout out to our buddies at Mortalisbecause Derek just got that fruited sour thing
(09:50):
dialed in like nobody else. Andit's funny because we're going around, we're
trying. Some of them are veryclose, but no, Cigar Talis is
right up there with those fruited saladsours. If you've fruited salad, I
said, right, yeah, metoo. But if you have never tried
one of those, they're a littlebit on the upper side price wise,
(10:13):
But a more Talis fruited sour isthe best I've ever had in my life.
That's the thing. Because you're right. You can buy a hamburger or
you could buy a steak, rightand Mortalus would you buy a steak?
Now, burger's are litle cheaper thansteaks, but you can steak because it's
a lot different and better than myhamburger. There you go. And I
am so lucky when we do grilllist in the studio because frequently you hit
(10:35):
it hard with more talis fruited sours. So we're good. Of course,
you're responsible for bringing me the beverageand I'm responsible for the cooking. And
I don't have to do that todaybecause we're going down and have chicken wings
or whatever we're having. That's true. They got crab picks and everything.
And you're right. You have avery big responsibility because you have to feed
a very large man. That's true. And I'm all into it, believe
(10:56):
me. So all right, Mattand Jim, we're at the luwaup On
by Mortalis and swift Water Brewing willbe back a little bit. Stay with
us Bromis Podcast. Matt and Jimhere at the Luau by swift Water and
Mortalis. Man, it is anawesome vibe here. We saw some Pelly
dancing. There's a band playing rightnow. Jim and I have tried amazing
(11:16):
beers today. We have We've there'ssome state of the art beers here.
We're here with Chris from Barreled SoulBrewing and that's in Sako, Maine.
Yeah, I would expect there wasa lobster sitting here with what there's no
lobster favorite favorite beers here? What'sthat? So there's no music set loud,
there's no lobster favorite favorite beer frommain here a lobster. Now,
(11:37):
we haven't done that yet. Yeah. We did bring our Goals, which
is made with sea sal and wedie. We're like, could we do
this with lobser? But now that'sa that's too much. Yeah. So
how long have you guys been opening? Ten year? It's our ten year
anniversary this month actually, so yeahnext week. Yeah, well congratulations you're
the brewer owner, co owner,co owner and ahead of the brewing operation.
(12:01):
Yeah so yeah, yeah, soyou you were around during COVID and
all that fun time, right that? Yeah, got through that? Good
for you. Where whereabouts is yourbrewery located. It's in Saco, Maine.
It's about twenty minutes south of Portland, you know, so it's southern
Maine coastal town. So are thereDo you specialize in any particular beers?
(12:22):
Are you gotta do a lot ofdifferent things. We specialize in barrel aged
beer. Yeah, so barrel toolsand am that comes from. We ferment
a lot of our beer in woodand then we age a lot of beer.
You know, we got like threehundred barrels going right now, and
we're a small operation. We dolike twelve hundred barrel beer barrels a year,
but we got three hundred barrels.You're kind of always in rotation.
(12:45):
So yeah, so what did youbring here to this festival today? What
do you what are people sampling?So two barrel aged beers. One is
a Goes So that's our ghost baseat Asian Tequila barrels and then we do
it. It's a series we callspeakeasy series and this is that we do
cocktails essentially with them. So thistequila Sunrise, So we took a tequila
barrel age Goes, added some orangeand some pomegranate grenadine, and then the
(13:09):
other one is a barley wine.So that was age twenty months in George
dickl bourbon barrels that came in atsixteen percent. It's pretty potent. Yeah,
and that's barley wines is one ofour loves too, and so we
kind of specialize in that and sowe wanted to bring that here to kind
of show that people that tequila somewiseis awesome. By what I had that
it was delicious. That's very good. I can hardly stand up, but
(13:31):
no, it's it's excellent. It'svery good. So you is you have
a brick and mortar store. Iassume you have food and all that kind
of stuff too. Yeah. Yeah, we have a food truck. Yeah,
so we have our tap room andthen we have a food truck does
like smash burgers and loaded tater tots. And then our production facility is about
a mile up the road. Werea house space where we do all the
(13:52):
brewing and barrel aging. All right, So, because Matt and nine are
a little bit in the enter aintmenadvertising business, give us some contact information.
You have Facebook or you have awebsite and all that good stuff.
Oh yeah, Berrelsols dot com.Yeah, you can see us there in
Instagram, Facebook, Yeah, wegot all that. Yeah at Barrel's Holes.
(14:16):
I'll tell you what your brewery isawesome of your peers awesome. So
we appreciate your time. Thank you. I appreciate that. Yeah, yeah,
thanks Chris, Matt and Jim Grill. This podcast we'll be right back
after the music. Matt and Jim. Of course, we're with Mortalis and
swift Water right here on the beautifulshore of Lake Ontario at Ontario Beach Park
(14:37):
for a giant luall. There's thousandsof people here and we're here with Sina
and Jesse. See I told youI wouldn't remember. So what do you
guys? Are you having fun?First of all? Oh, absolutely a
lot of fun. This is ourthird time here, three years in a
row. I love it. Man. They do everything better here than most
(15:00):
festivals I've been to. You know. They have plenty of water, they
have variety, they have entertainment.It's on the beach. I mean it's
perfect. Man now saying that he'sdoing really good for a guy that doesn't
talking much. All right, Sowhat kind of beers? What's your favorite?
I mostly like hazys, but likein the summer, I think the
sours are perfect, and I knowmore Talis swift Water they encourage berries to
(15:22):
bring out the sours and they usuallydo a great job at that, so
I stick to the sours in thesummer. Hazeys and stouts are a little
too heavy, you know, ninetydegrees or whatever the hell it is today.
Yes, i'd a hot day.I'll have your work a little tough.
I understand that. How about youtoo, what are your favorite kinds?
I mean, because Jesse is sucha beer guy, I became a
(15:43):
beer person too. But I reallylike sour beers. I do like hazys,
but they have to be like madereally well. But I am a
lightweight, so this is a littlea little too much. But I apparently
I still manage myself every year everytime I come to a beer fest.
So this is this is like yousaid, you've been here multiple years.
(16:06):
Just look your third year, right, So I'm assuming you've gone to other
festivals also, So how is thisone? Well, I mean, it's
obvious how it stands out. Butjust tell me what you like about this
festival versus other ones. I thinkjust a variety, Like they bring entertainment,
like not many festivals have bands orDJs. It's just a beer fest,
you know. Again, they havea theme. I love that they
(16:26):
have a theme because a lot oftimes it's there's really nothing going on.
There's nothing to look forward to here. It's like a lu al vibe.
There's flying shirts, there's all thelays going on. I mean, it's
just so much fun. They havea little inflatable pool filled with water.
Just having a theme I think isawesome. And then of course the venue
is perfect. Now what'd you thinkof the belly dancing? The belly dancers.
(16:51):
It's entertaining. I'll just leave itat entertaining. Find it again.
It's unique. No other place I'vebeen to belly dancers, so I'll give
you that it is unique. Imean, surprisingly, I'm the one that
wants to watch the belly dancing morethan he does. He's like, I'm
ready for beer. It wasn't entertaining. We stopped to watch a couple of
(17:12):
them. That's great. We alwayshave fun. One of the things that
we do is most of our podcastsare recorded at our broadcast studio, and
Matt's job is to bring the beerand I do grill ribs or brisket or
whatever, and I provide the food. So whenever he shows up with more
Tallis sours, you know that they'rethirty bucks of horror back plaus and they're
(17:36):
gonna be state of the art,unbelievable sours. And you know, I
feel, you know, that's justI agree with you one hundred percent on
that. Yeah. Absolutely. Here'sthe people here, Like if you've ever
been to Mortalists, they're all wonderfulpeople. I mean they treat you super
well. They're very friendly. Imean, he can't beat it. That's
a great vibe. Uh. Sothey were they're in the Richmond, but
(17:57):
I heard them moving out of theRichmond. Now, yeah, we're ruining
my day here. Yeah, I'msorry. I'm sorry because we went there
last night. So that's great.Well, guys, I know you're busy.
We'll let you get back to drinkingat carts and checking out those great
beers. Matt and Jim grill IsPodcast. We'll be right back. This
(18:18):
is Matt and Jim iHeart Podcast.No, yeah, we are in ihear
grill Is Podcast here at the OntarioBeach Park with Mortalis and swift Water for
the annual Luau Beer Craft Beer Festival. And we're here with Pete from Barntown
Brewing from West to Moyes, Iowa. All the way from Iowa. Pete
(18:41):
tell us a little bit about yourbrewery, how long you've been in business,
and we always liked the good stuff, like how you survive the virus,
well, we've been around since twentyseventeen and luckily to us, we
got our canning line in October ofnineteen, so that's how we got through
COVID, which was a blessing forsure. But yeah, so we've been
(19:02):
around for a little over seven yearsand we've kind of really gravitated toward the
gluten free sours seltzer based sours.These two beers that we tried, the
the barrel Age Peanut Butter and Jellyand the Shane's Trail Blazer, which is
a I guess a take on trailmix. We're world class beers. They're
(19:26):
wonderful, now are you? You'rethe owner And of course we love more
Talus here in Rochester and they havethe finest fruited sours on the planet.
These are they're they're different than afruited sour, but they are the chaste.
When you say peanut butter and jelly, that's what we that's what we
taste. So how did how'd youget there? So a lot of our
(19:48):
stuff are just based on foods.We're also a restaurant as well, and
so so Shane, for instance,on this one's one of our brewers and
so I kind of give these guysan open book to do whatever they want,
have some fun. And so he'salways been wanting to do a trail
mix, and so he wanted tocall it trail Baser mix. So basically,
we took chocolate graham, but wetook graham extract so it's gluten free,
(20:12):
rested it on cocon nibs with somecherry juice, some cranberry juice,
and some grape juice. And sothat's what you got there. With the
barrel aged we've been doing the peanut, butter and jelly thing for a while
and just for our we had afestival last month and for that we did
a barrel age version where we tookthree different barrels. We did Templeton rye
(20:37):
and eating oak and gosh, whatwas last one oak and eating in a
russell's reserve and we let him restfor about fourteen to sixteen months, different
months for each and then blended themall together, rested on roasted peanuts and
threw in some concor grape juice forit. And so that's our PB and
(20:59):
J. So usually when Jim andI go to festivals, there's a lot
of New York State brewers there there, because obviously we're in New York,
So what what brings you all thatwe out here? So I got to
know Rossi and Danielle with going toother festivals around the country, and so
they were at Art Festival last monthand so here we are today. So
yeah, they've been a great They'reamazing hosts, those guys. So it's
(21:21):
been great. So give us anidea. Well, first of all,
I want you to tell us aboutgives us some contact information so people can
reach out when they're going through Iowanand so forth. But what does a
four pack of the barrel Age PBand J cost? I mean, what
what can people expect to pay forthat? So we single cans and they're
(21:41):
seven bucks a can, and thennormally our four packs are around twenty bucks.
So we do a lot of heavilyfruited stuff. That's kind of kind
of our gig. So we're inWest of Mooine. You can find us
at Barntown Brewing dot com and thenTwitter, Facebook and Instagram. So awesome,
Right, real quick, could youhow did you do food to your
restaurant? What kind of food doyou guys do? What are you specialize
(22:03):
in? So We have a bunchof different stuff. We do ramens sometimes
we were known for our smash burgers. But again, just like the food
or the beer, we like tokind of experiment and do a lot of
different things. But I can't ourmain stays are smash burgers. Now,
I know in New York where wesupport the New York State craft Brewers Association
(22:26):
heavily, and we're we go toall those festivals and so forth. And
there's what is there this week,Matt, five hundred and twenty craft breweries
in New York? What you Iguess, just us being from New York,
we don't know anything about Iowa,and we wouldn't think that i was
a big craft brew state. Butis it going on there just like it
is here? Not quite as muchwe about one hundred and twenty, but
(22:48):
yeah, yep, yeah, Imean it's it's a nationwide thing. I
know people think craft brew, theythink a lot of California, New York
and stuff like that. But Iknow that it is growing and there is
a, I guess, a desireto have it in more places because the
flavors like this you cannot get withyour standard macro breweries. Sure, sure,
(23:08):
yeah, and that's you know,there's everybody makes an ipa, everybody
makes the loger, everybody makes youknow, an amber or what have you.
We just wanted to do something tonot only have fun but explore,
but also try and stand out ina different way. So that's where all
these have come from. Well that'sPete from bar Town Brewing in Des Moines,
Iowa. And I gotta be honestwith you. Whenever I can buy
(23:30):
Iowa corn, I do. Yeah, yeah, yeah, we got some
good corn there for sure. Yougot a line going here, buddy.
We'll let you get back to work. Thanks a lot, appreciate it,
Goo. This podcast will be rightback Matt. Jim here g this podcast.
We're at the Luau with more withwhere Talis and swift Water, Ontario
Beach. This is an amazing day. But I want to pull you aside
(23:52):
for that, Jim, because Iknow we're enjoying this vessel right now.
But last week we did something prettyawesome too. We did we went to
Batavia Downs Gaming and Hotel Fortunes FortunesRestaurant and I had I'd been there a
couple of times and I wanted youto experience this. We ate large and
fine. You had a striped steak, blackened a little bit with with some
(24:18):
uh crumbly blue cheese on top,and you had smashed garlic potatoes. I
had a Delmonico steak, which wasbigger than mine. By the way,
well back to years just for aminute. Yours was medium, all right,
my Delmonico. I ordered medium rare. And both of our steaks at
Fortunes Restaurant, but Tavia Downs werecooked perfectly, Jim. They were.
(24:42):
I mean when you say perfect,I mean they were perfect. The color
and both of our steaks were exactlywhat you want to be for those cooks.
Absolutely, and then we had uhand you had the smashed garlic potatoes.
I had to baked potato and loaded, you know, of course.
And then at the end, well, first of all, we had I
(25:03):
had a dry vodka martini dirty dirty, which means twice olive juice. And
you you had some knob creek meat, right, and we enjoyed that.
And then we had some wonderful Joshcabernet along with our steaks at Batavia Downs
Fortunes Restaurant. But by the way, you go to Batavia Downsgaming dot com
(25:27):
and you can you know, there'sa link right there to Fortunes. Uh.
Reservations are suggested. The hours areright there. And then our waitress
Olivia came around and she said,would you guys like dessert? What did
we say, Jim? Well,you looked at me like, well are
we doing dessert? And I go, Matt, they have Crimberlet, which
(25:51):
is my favorite non the planet,right? And then you had you had
a cake. I did so.It was a pistache over cut to pot
That's what it was. That's whyI couldn't remember what it was. You
you mowed that down like a likea combine. It was Jim. It
was so good. It was sogood. And I could have eaten three
of those crim Brolet's right, Anda great time was had by all.
(26:15):
It's reasonable for fine dining. FortunesRestaurant, Batavio Downs, Gaming a hotel.
You don't want to miss this.Check it out. You want to
do something special for somebody in yourlife. Fortunes Restaurant, Batavio Downs is
a wonderful place to do that.Uh. And Jim got the check.
So if you want to take meagain, Jim, I'll let you get
the check again. If you wantto well, it's because I love you.
(26:37):
So you know how that goes,right? Yeah, Matt and Jim
grillst Podcast. We're here at ofcourse, the Luau More Tallis and swift
Water here down on Lake Ontario atLake Ontario Beach Park, and we'll go
around and check out some more craftbeers. We'll be right back. Hey,
everybody, Matt and Jim. Thisis the Grillest podcast here on ihearten
(27:00):
Apple Speaker, Spotify wherever you getyour Spotify. Did I say that?
You're right? And we're here withMortalis and swift Water. Yes, I'm
getting to it, relaxed. We'rehere at the Craft Beer Festival with Mortalis
and swift Water, a collaboration atOntario Beach State Park. And guess who's
here? None other than Genesee Brewery. So we have I forgot their names,
(27:26):
Eric, Eric, I don't know. See I don't remember those things.
Eric and who Ryan? That's it. I knew that Eric and Ryan
from from Bryan Bryan. Okay,let's back upright. No, we're not
editing this either. No, we'renot Eric and Brian from Genesee Brewery.
Now, obviously Genesee Brewery has beenaround for sevent years. I mean,
(27:52):
and it is you guys are puttingout even though you're a big brewery,
you're putting out some unbelievable right now. The cols is the various. We
love all that stuff. So whatdo you have here today? Today?
We're sparting our ruby red coolsh asit's been popular for the last seven years.
Beside that, we've got the thevery new mango peach colsch that's the
(28:14):
newest in the specialty line. We'veslushified those things. We've added some lemonade
to that mango peach to bring amango peach lemonade slushy here. We've got
the ruby red Paloma that we've beenbringing for the last few years in the
slushy form. Outside of that,we've got a Genesee vanilla coffee that we've
chosen to dumb into that slushy machinetoo, just to see what would happen.
(28:37):
That's going pretty well, actually,people seeming to enjoy it. But
now, man, outside of that, you know, a little bit of
Jenny light, a little bit ofwater. We're having a good time.
Excellent, so the goodly well Jennytoo, as Jenny is not really heavy
with the ABV, so it's agreat all day especially in this kind of
weather. Was sunny and hot andyou're by the beach. You can have
Jenny all day today and you didit in slushy form, which is freaking
(28:59):
amazing. Yeah, I mean Jenny, especially at that lower ABV level summertime
pressure. Man like to drink fiveor six FM at the beach. Sun's
beaming down, everybody's having a goodtime here. I mean, this festival
is very heavy with stouts and likebig ibas, So we were on it
to coming with something a little lowerABV, a little bit more refreshing,
something that you can just drink clearpalette a little bit and then just keep
(29:22):
going around. So what do youtwo do at Genesee Brewery. What's your
main job. I'm Brian. I'mthe brewing quality supervisor, so I oversee
all the prepackaging, chemistry, microbiology, and our sensory departments. So I
and I am Eric Wallace. Iam the brewing supervisor, So I am
(29:45):
essentially the top of the brewing sideof the operation in terms of, you
know, everything from taste testing tanks, giving them the okay to make sure
they're good to release and then allof the brewing operations basically from raw material
to putting the tanks, you know, putting in the beer into polished tanks,
carbonating it and getting it ready andgo for backaging, averaging between awesome.
(30:07):
So apparently we went right to thetop of Genesee brewing here right,
So well, all right, well, okay, the President's probably up there
somewhere. But do you guys evergive like tours of the brewery so people
can I mean to the good stuffLike Gorilla's podcast, we get into the
craft breweries and the meat and potatoesof it, and people show us and
(30:30):
all the stuff. Do you everdo that? I mean, to be
real with you, we are alarge scale production facility and honestly we do
not open a lot of that tothe public. What you can do if
you're in Rochester and you would liketo experience what Genesee can offer from a
brewing perspective, head over to thebrew house, the Jenny brew House.
There's a micro brewery there that wedo a lot of our pilot brews from
(30:52):
Dean Jones runs that over There isa big base of Genesee beer in that
craft market. If you would,and you can go to or that you
can go see what we have tooffer on that side of things. But
from a large scale, you know, we're a manufacturing facility and we don't
let a lot of people go roamingthrough it. Yeah, that makes sense.
I was gonna say, like,if you're going to Pepsi or cope
(31:15):
it, don't lose you do.Let's you in there either. But yes,
your actual that facility is amazing.And you also do food there too,
right, yes, we do.So. The other thing that Brian
didn't mention is if you do goover to the brew house, we do
have live webcams of the production facilityso you can see what's happening in the
actual facility. It's just a safetyissue of having people over in the actual
(31:38):
brewery, so we have live webcamsthat show what's going on at any given
time. All right, we're herewith you guys from Genesee Brewery. Guys,
I know you're busy. You gotto get back to work here.
Thanks a lot, we appreciate it. And this is the grill List podcast
on iHeart, Spotify, speaker Apple, wherever you get your podcast. Matt
and Jim will be right back.Girls podcast. We are on Tario Beach,
(32:01):
Lake on Taro Beach, at theMortalis and swift Water. Luaw,
I tell you this is a differentkind of festivals. It's awesome. It's
right by the beach. I meanyou literally can walk at the beach from
here, and there are some amazingbrewers who actually have very great themed beers
for like the summertime. Speaking ofwhich, one of our frequent flyers this
(32:22):
podcast a guy who I actually doadore because your beers are always amazing.
We prequite him back in the building. Then, how you doing. I'm
doing really well. Thank you forthat. I'm flattered and I adore you
guys as well. We love youman. So the beers you have today
are always number one. They're alwaysdelicious. You have great beers, So
tell me about the beer that youhave today, and also about the festival
(32:44):
itself and how unique the specialist comparedto the other ones that we go to.
Sure so, for this area,this is by far the best festival.
Honestly, it might be the bestfestival I've ever poured at period.
Every year I'm always blown away thehospitality and the fact that they have volunteers
that'll come help you and come aroundand pick up your dumb buckets, refill
your spray bottles. It's second tonone in my opinion. And today we
(33:07):
brought Lououth theme lightlagger called Let's louOut. It's a hibiscus, watermelon and
lemon light lagger, which is infairly start contrast to what I knew a
lot of people would bring to thisfestival. So I figured we bring something
light and refreshing for people to getin between those thirteen sixteen percent barrel aged
outs that I knew were going toshow up. We did bring a heavily
(33:29):
fruited sour as well, because youhave to and people love them, so
we thought it was fun to doLouout theme light lagger this year. Absolutely,
and again you're right, Jim andI have already had some of those
really heavy beers. Yeah, havinga seventy percent beer when it's like eighty
eighty five ninety degrees outside is alittle rough. Yeah, they love that
in Florida. And I can't wrapmy head around that personally because that's not
(33:51):
what I want to drink when isthat hot. But for this festival,
it's incredible. The brewers and thequality of brewers that they get here is
pretty fantastic. Well, Matt andI always try to hit every one of
the craft brew festivals we can getto in but most of our broadcasts are
recorded at the broadcast studio and Matt'sjob is to bring the beer and mine
(34:13):
is to grill brisket and ribs andstuff. Right, so I provide the
food, but when he shows upwith for Winton bruise and especially those fruit
Is sours, which we both love, Mortalis too. I mean, you
guys got it going on. Imean, I don't know how you do
it, but it's just absolutely someof the best beers on the in New
(34:34):
York, which means the world.I really appreciate that. I'm very flattered,
so thank you. So now oneof that I remember a lot,
but sometimes I forget. So howlong have you guys been doing this?
I can't remember how long you guysbeen in business. So actually, our
four year anniversary is coming up atthe end of August, so in the
next month. So it's been alot of fun. We have some fun
stuff planned. Bottle releases every dayFriday, Saturday, and Sunday, so
(34:58):
we're really excited for that now becausewe're a little bit in the advertising to
this, tell us where you're located, website, Facebook, all that kind
of stuff, and the food andtell us about what it's like at the
brick and mortar wenton. Sure,So in Canadagua we have two tap rooms
now we have one opening Buffalo inthe old First War. That's been really
(35:20):
fun being part of that Buffalo beercommunity. And our actual production facility is
in Canadagua where we have a taproom and we have a really nice outdoor
patio which I promise it will giveyou a hundred times there and I will,
I promise, and I'll see youthere someday. I really believe it.
I do. But yeah, wehave a few food options. Both
places do our chibauta pizzas, pretzels, Buffalo does corn dogs, Canadagua does
(35:45):
salt bread. So there's stuff foryou to hang around and keep drinking beers.
All right, give us up yourcontact information, website and all that
good stuff. Sure, it's frequentumbrewingdot com. And then if you look
us up on social media Instagram,Facebook, it's for Quentum Brewing either Underscore
Flex or Underscore Buffalo. So awesome. I guess said, man, it's
(36:07):
always going to see you. Youguys do an amazing job. Keep it
up. I know I'll see atanother festival for sure, and always a
pleasure to see you guys. Awesome, awesome. Can I ask one more
tough you know what? You made? One more tough question? How did
you come up with that name?What does it mean? I mean,
I don't know what it means ormaybe you've told me before, but I
(36:27):
had so many crap beers in meand I didn't realize. But give me
a sense for that. Yeah.Sure. So ultimately it's Latin so frequentum
as a regular occurring gathering. Sowe wanted our space initially to be somewhere
that people would come hang out,have good vibes. And the word frequency,
I'm a little bit of a nerd, is derived from the word fre
(36:47):
quentum, so high energy, goodvibes, vibrations, frequency, Frequentum.
Yeah, I heard frequent and forquentum, So I definitely understand that.
That's great. Well, I knowyou're busy. We'll let you get back.
Thanks a million, Dave. Weappreciate it. I appreciate you guys.
Keep doing all you do. Imean I'm not gonna stop. Are
you to stop? No, Well, I'll stop when I go to sleep.
(37:10):
Matt and Jim Grills Podcast. We'rehere at the collaboration between Mortalis and
Swift Water Brewing, right down here, right on Lake Ontario at the Ontario
Beach Park. We'll be right backwith more Grill List Crews Podcast. Matt
Wilson, Jim Salmon, My goodness, I've had a blaster here today,
Jim. The breeze from the lakeis fantastic when you got out towards the
(37:34):
back. I saw belly dancers,I saw burlesque. I drink a lot
of great beer. I've talked toa lot of great for people. This,
my friend, is one hell ofa festival. I just love especially
the belly dancing. And there's aband playing up there. This is one.
This is a great, a wonderfulparty. This How many people have
(37:57):
we interviewed that said this is theirabsolute favorite of all time? Craft Grow
Festival? Seriously, I mean yeah, And we've been to a lot of
them. So we're standing here withthe guy who helped put this together,
Paul. Again, this is oneof a lot of people's favorite festivals because
it's so different than your typical festival. It is it's Rochester's only destination craftier
(38:20):
festival. What we have to doto get this set up on the beach
and at this destination requires a tremendousamount of work a tremendous team, which
we have. I love them allso big shout out to the Mortalis and
swift Water team to make this happen. And being the fact that this is
down at the beach is so muchdifferent than a festival that held at like
(38:44):
a parking lot or at Abury.It's very, very different. And this
this gives us an amazing opportunity tobring this to these people. And we
were blown away by the attendance thisyear. I can't wait for next year.
We've already got bigger design for nextyear, and I can't wait to
have you guys back for next year. Obviously, we'd love to be back.
(39:04):
We're right in it. Matt andI go to a lot of crap
beer festivals. I know you guys, and I got to tell you most
of it's in New York State,and we love New York State and the
New York State Craft Burgers Association.But what I really enjoyed. Here was
beers from all over the country,I mean, from Iowa and Maine and
Coloradowa. How do we do it, I'll tell you how we do it.
We do it by developing real humanconnections, real relationships with these people.
(39:30):
We attend their festivals, We travelall over the country. We make
friends with these people. They areour brothers, our sisters, and they
will travel for us, and itmeans everything to us that they come here.
So we make sure that we takecare of their hotel, their beer,
all of their accommodations, their food, everything that they need. Because
(39:50):
if they're happy, you guys aregoing to be happy. And that's what
matters to me and our and thepatrons that attend this. So and the
atmosphere tell you something. There's onlytwo fests. There's only one other festival
that I can compret us to you. I went to a festival in Pennsylvania.
It was called the Fresh Fest.They've kind of dismantled that now,
they've kind of gone through. Butit's like a block party, you know
what I mean. And that's kindof the atmosphere here is. This is
(40:13):
not like a beer festival, likea party. It's like you know what
I mean. It's a big party. Yeah, one hundred percent on that.
And I'm super excited this year becausewe have some old school people,
some new school people. This isan incredible opportunity for anybody in Rochester or
the surrounding areas to try beers fromso many of the relationships that we built
(40:35):
over the course of five six years. Now we're celebrating our six year in
business this this August. And mostof the time people ask like, why
don't you guys throw an anniversary party. Guess what, this is our anniversary
party. Putting this together with swiftWater and doing this this is so much
better than an anniversary party for us. This is where we pull out all
the stops to make sure everyone hasan incredible time. Of course, we
(40:59):
would be miss if we didn't saythat Mortalis has the fruited sours the best
on the planet. I mean,we love those fruited sours, appreciate and
and and uh, you know,Matt and I do We record this podcast
groll list at as at the studiomost of the time, and when he
shows up with Mortalus fruited sours,I'm always really right into it, you
(41:21):
know. It's great. You seethe smile from ear to ear whenever you
get in. That's great. Ilove hearing that. And Paul I promised
that Matt will edit out him callinghim calling you Derek. Listen. Derek's
awesome too though. It is amazing. Actually, Derek is so good that
we put it in charge of runningall our volunteers. So yes, listen
(41:44):
man. Number one, Uh,your anniversary as my birthdays in August.
That's that's right, awesome number two. I have had so much fun of
the special I really have. It'sit's like I said, Jim is right.
I've gone to as I don't knowhow many. I've been to a
lot of festivals, but this onestands out as top to me. This
is one of the best ones I'vebeen see. So great to hear that,
(42:06):
man. Seriously, it means alot to us. Means lots of
the people that are here and spendspend their money here. Money. We
know money site right now with alot of folks inflation's crazy. The fact
that they chose to give us ashot and come here and try this means
a lot to us, It reallydoes. I hope we delivered for these
people well that's wonderful, Paul.We know you're busy. We'll let you
(42:27):
get back to work. Thanks alot, buddy. We, of course
Matt and Jim Grilla's podcast will beright back. This is Matt and Jim.
Of course we're here at the Mortalisswift Water collaboration. Luau if you
will here at Ontario Beach Park anduh, you know I enjoy the the
uh I don't know what you callhim, bloopers where you called the guy
(42:47):
that runs the whole thing Paul did. Yeah, if I opened, I
would have done the same thing.Listen, I do the editing. So
you may not hear this in thatpodcast. Here the best that ever lived,
but this fast. I mean,we've been to a lot of them
and they're all fun, but thisis different. This is pretty cool.
I mean, I've had some beersfrom around the country. Of course we
(43:09):
love New York State, don't getus wrong. But it's just wonderful to
taste beers from like Florida and Coloradoand Maine. And I asked the guy
from Maine, I said, doyou have a lobster beer? And he
said I'd never had lobster. Helives in Maine. That's crazy. His
beer was great. His beer waswonderful. So we had a great time,
(43:31):
seem I tell you what. Andyou're right. You and I have
since I don't know how many yearswe're doing this podcast. Now we've we've
had to do I don't know,maybe a one hundred festivals when we've done
a lot. Yeah, we've donea lot, and this one does stand
out. It does, and Ican't wait to come back here again this
year. Upcoming is the of coursethe rock Flers City for Your City Craft
(43:52):
Beer Festival at at the downtown therewhat do you call it? Yeah,
thank you at the public This iswhat happens when you get old. That's
all right, that's that's one ofour favorit onest me break public Market and
uh you know Roarbo's putting that onJohn Urlab and we're gonna be at that
one. That'll be so much fun. Uh. These festivals are great.
(44:12):
You and I come and horse around. We meet new people every time.
Uh and and you know Paul wasright, it's about the relationships. Uh.
So we'll uh, we'll definitely beback to this festival. Jim.
I'm so happy that they asked usto come here, uh, and and
cover this one because like you said, uh, it is about building relationships
and also for you, you andI because we've tried I don't know how
(44:35):
many New York State beers, somany New York certers, we've tried to
actually go outside of our area andhave other breweries in this location for us
to sample. That was that wasspecial. It was very special, and
we you know, we enjoyed everyonewe had there was. There was some
really unique The peanut butter and jellyones that was. I mean, we've
been hunting that forever. And ofcourse next week we'll forget what parial,
(45:00):
but you know whatever, and it'sjust so much fun. We've had a
great time today. So Jim,I know when we first started this you
were already into craft beer, butnow you're really into it. So for
the folks listening at home, howmuch would you recommend this festival? I
would recommend this is to put thison the calendar the minute you hear when
it is next year, and youcan go to mortalis their website and whatever.
(45:22):
I'm sure they'll have that up soon. And you know, when they
start selling tickets, you can havegeneral emission. You can have media passes
like we had, or or youcan have a VIP thing so and and
which gets you a bottle or twoof wine, or you know, a
fancy barrel and food and food andstuff. So it's great. Just whenever
(45:45):
it comes up, make sure youget ticket as soon as possible. One
more question before we go. Soyou know, we go to a lot
of vessels and this one does itcosts a little bit, but do you
think it's worth the price? Idefinitely do, I definitely do. This
is a fun time And for me, I love craft beer. I just
(46:06):
love it. And for me,it's the diversity of it. And this
is a whole nother avenue that openedup for you and I because there's beers
from all over the country instead ofjust New York State. Don't get me
wrong, we love New York Statebreweries. And I asked the guy from
Iowa. I said, we havefive hundred and twenty here in No Yarn
and he goes, well, we'reone hundred and eight. You know,
(46:28):
we're working on it, but youknow, but it's just fun. So
we've had a great time here.We'll definitely come back, and it's definitely
worth it. And one more shoutout to Batavia Downs and gosh, I
forgot the name of It's called theFortunes Restaurant. And you should have seen
wilson Na gnaw through that cake.That was really good and that steak was
(46:50):
world class. So if you geta chance to go to Batavia Downs Fortunes
Restaurant, get some reservations, andtake somebody to care about there, then
you will have a fine dining experience. Well, I know we have to
drive home, so I think it'ssign for us to wrap it up.
Buddy. There you go. Mattand Jim the grill Is Podcast Live,
ending it up right now from themore Talus and swift Water collaboration Luau here
(47:14):
at Ontario Beach Park, right onLake Ontario. We'll see you next week
for another edition of the grillst Podcast
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