NYSBA Festival At Buffalo Canalside 2024

Matt and Jim visit the Canalside Craft Beer Festival which brings together more than 50 breweries from every region of the state offering enthusiasts, both novice and seasoned, a rare opportunity to relish in unique and award-winning beer. The guys try new styles, flavors, and brands, and meet the masters behind the craft you love! The festival also brings live music, a food truck rodeo, vendors, and live wrestling by Grapple Pro.  Make sure you check this one out!

Become a supporter of this podcast: https://www.spreaker.com/podcast/grill-this--5704761/support.

Episode Transcript

(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. Hi, everybuddy,Jim Salmon here along with a great Matthew
T. Wilson. Today. Thist stands for Canalside in Buffalo. We're

(00:25):
here with the We're here with theNew York State Craft Brewis Association. Think
New York, drink New York.And this is one of our favorite festivals.
Canal Side's wonderful. And we're hereat the Fuenton Brewing Company tent and
Matt take it away. So thisis the Frequatsam booth here, and yes,
this is one of our favorite vesselsbecause it's outside, it's right by
the water. You cannot beat thisvenue. And every year we company we

(00:48):
have a blast. And I likethe fact that we're starting off right at
for Quantum. So please tell uswho you are, what beer you got,
what's going on? Sure? I'mDavid, my wife and I own
for Quentum. I have a asalar Ipa with strawberry. It's our Natural
Flavors series. It's a rotating solaripa series that we do with a single
fruit. And then I have ourGet Pitted part of our Weekend Warrior series.
It's our fun light lagger series.Twelve ounce cans. Cans have a

(01:11):
shotgun hole in the label we encourage. So that's a fun series for us
because we like sometimes quality and quantity, so it's an easy one four percent
A little bit of citrus fruit.Really really great David, we're friends because
the fact that you made a shotgunnable beer in the can, that's fantastic.
So tell us about the flavors inthese beers and how you came up

(01:34):
with the concept. Sure, sothe lightlogger, I'm a big citrus fan,
but I didn't want normal citrus.So I actually did a rice lagger
for collaboration a Buffalo festival where wework with Buffalo beer nerds and they basically
come up with ideas, and wedid a jasmin rice lagger with calamancy.
It's a Filipino lime they call it. It's a really pithy orange citrus.

(01:57):
So it has a really really greatcitrus character, little bit of sweetness and
a nice piffiness that makes it refreshing. So that's where we let that be
the star of the show. TheMandarin just to add a little more sweet,
the pink grapefruit, same thing,little bit of bitterness to make it
nice and crispy, and it's justan all around great beer. That's fantastic.
Obviously we're in the summer season now, so it's the perfect I'll let

(02:21):
you up some people out, Soit's a perfect kind of beer for summertime,
right. Usually in the summer youwant easier drinking beers, you want
lower ABV. So you can kindof have a few on that call to
day if you're on a boat,if you're cutting your lawn, or if
you're just shot gutting beers. Soeither way, you know, I wanted
to ask you because we often inour studio when we're recording episodes of Grill

(02:46):
List, we have parentum beers thatwe just absolutely love him, and Matt
is responsible for bringing the beers.I'm responsible for doing the grilling right.
So I might have a brisket hebrings into beers in these little coolers,
and I always go nuts when hebrings one of your beers because one of
our passions is fruited sours. Sojust because we always ask ourselves, how

(03:07):
do you get it this like pulpyor what do you call it? How
do you get it this way?Sure? So it's actually fruit. So
our thing is we don't put anythingthat's not a real ingredient in there.
Every once in a while we'll playaround with some things, but ultimately our
other fruit, it's our series iscalled just Fruit because it's beer just with

(03:27):
fruit, and it's just fruit.There's nothing else. There's no lactose ever
in any of our beers or anyother kind of stuff like that. So
really the body that you're talking aboutand that mouthfeel is coming from a lot
of fruit. It's really really highquality fruit pure that we use. That's
fantastic. I have to ask thisquestion though, because when you do do

(03:51):
it like Hewett, you do oryou don't really do what additive it's actually
just fruit. That's gotta be ata little pricey to do that kind of
stuff. It is definitely the mostexpensive beers that we produce with the least
margins, but it gets people inthe door and people are really excited about
it, and it's a fun thingto do, and I stand behind all
of our beers. But that's areally really cool flagship series for us.

(04:13):
Well, because we're kind of inthe advertising business a little bit. Where
are you located? Do you havea website, Facebook page? Contact?
Do you have food there? Tellus about your physical brick and mortar location.
Sure. So our main brewery isin Canadagua. We have a tap
room there and we're right on MainStreet, two fifty four South Main Street.
You got to drive right by usto get to the lake if you're

(04:33):
heading that way. And then wealso just open our second location, our
tap room here in Buffalo. It'sat two twenty five Louisiana Street. Really,
it's the corner of Republican Kentucky.Two twenty five Louisiana Street's a very
very large building. But we're superexcited to be here in Buffalo and happy
to be part of this community.So both places, we have our pizzas.

(04:55):
It's a chabbata crust and we havea few different options, and then
we have pretzel, pretty standard brewerystuff, and some popcorn that we curate.
Awesome. I think I made apromise to you that would come out
to Countanagua. I'm gonna keep thatpromise. I definitely gonna does you again
at Conyanagua. Great. You know, it's it's always fun for us to
come and visit these festivals because weget to talk to folks like you who

(05:18):
are actually the people on the groundmaking it happen, you know, So
we really appreciate that absolutely, David, you are the man. I'm always
happy to see you and continue doingall these great things that you're doing.
You thanks very much. Always ahuge fan. Love seeing you guys.
So Matt and Jim girl As Podcast, We'll be right back. Girls Podcast.

(05:40):
Matt Wilson, Jim Salmon. Weare here at the New York State
Craft Wards Association think New York NewYork dot com Canalside Brewfest, and there's
a wrestling match going on right behindme right now, which is nuts.
There's a guy wrestling at chick.I don't like that. So we are
here with forty two North Brewing Companywith Dan. Now, tell me about

(06:01):
your brewery and also how you endedup here at this amazing festival. Wow,
fantastic question. So you know,we've been around for about eight years
now, almost nine, and youknow We're tucked away in East Aura,
but it's a great little spot forindoor outdoor. We do a lot of
music. We enjoy being outdoors.That's why we did a collub in New
York State Park for one hundredth anniversary, because you know, let's drink beer

(06:23):
and enjoy the nature we have aroundus. But you know, being behind
Bedler certainly has a little fun foreveryone there. But yeah, I made
my way here because I appreciate localbeer. And you know, if you're
not going to a place and drinkinglocal beer, what are you doing?
I agree? I agree. NowI'm trying this soul Shine Golden Loggers really
crisp. It's kind of low onthe ABV, so you could drink it

(06:46):
all day on the boat or whatever. This is a wonderful built beer.
Tell us about it. Well,you know, after having a week of
like one hundred degree heat index,this is exactly what we needed today,
right. But you know, firstoff, the beer itself is named after
an Alman Brother song, because whynot again, we want to bring music
and we want to do things likethat. But it's a golden lagger with

(07:08):
a touch of tangerine, just enoughto cover up the lagger back end at
four and a half percent, andwhether it's a hot day being out on
the boat, being here. Frankly, right now as the sun creeps up
on us, it's great. Butyou know what, it's great in the
middle of January too, as we'reas we're watching the Bills and their glorious
march to the Super Bowl. Right, Yeah, there's nothing I can say

(07:29):
to jinx them because they do itthemselves. So let's let's roof for the
still come. Didn't we have asuper party at your house? Lest believe
we did? Yeah, and youwere wide awake the whole time. So
we're visiting with the folks from fortytwo North Brewing. Now, tell us
about where you are and do youhave food? Give us a little because
we're kind of an advertising business.Website, contact information when you open,

(07:54):
all that kind of stuff, soyou can go to forty two North Brewing
dot com to get all the information. Of course, we're on face Book,
Instagram, the tiktoks, all theall the fun socials. Right,
but you know we're in East AurraWell, actually we have two now coming
three locations, so we still breweverything out of East Raurer. We're open
Tuesday through Sunday, Tuesday, Thursday. Tuesday through Thursday we open at four.

(08:16):
Friday, Saturday Sunday we open atnoon and then Fat Bob's is our
food there, and we just openeda second location on Main Street next to
Shay's, across the street from TownBallroom, same hours as what we have
in East Aururra. Fat Bob's isour food there as well, but it's
a brand new flag for them calledQueen City b Stro and they get to
experiment and do some fun things that'snot barbecue. And then coming soon in

(08:39):
the fall, we got a thursdStot come to Skinny Alets because why not
bring the noise to the East.You know, I'm surprised Matt you didn't
ask him what his favorite beer isthat he makes, So he stole my
question because I asked that one allthe time. I like to ask the
folks who work up the breweries becauseobviously has Jim kind of alluded to no

(09:00):
one just lands in craft beer.You kind of find your way to craft
beer. So I guess I'll doa double edge question. What got you
into craft beer? And now thatyou're here, what's your favorite one?
Wow? This is deep banter,how'll try to keep short. So I
landed in Kraft Beer because well,I really I love for beer, which

(09:20):
is something interesting to say. Butmy first job when I was a kid
at family parties was to keep thecooler stock when I was about nine years
old for my uncle's And we've comea long way from drinking ov but you
know, I just I really enjoyedbeer. There's something about the flavor,
something about the communal aspect of itthat I really like. And you know,
I went to school and I gota biology degree, and I ended

(09:41):
up working at Consumers for six yearsbecause you know, I needed a job,
and while I worked at pharmacy inbetween, this just made me happier.
So I ended up doing tasting.It's got a sales job long ago,
now twelve years ago, which,man, do I feel a little
saying that, But you know,it's just something that I enjoyed the passion
of and I've really appreciated this beinga part of the local scene. My

(10:03):
favorite beer short answer is free.You put it in front of me,
I drink it. However, Iam I am an oddball where even on
the daylight today, man, giveme a good porter give me a good
porter style leg. I want thatdepth of flavor. I want that richness.
And I'll tell you what. Ifyou can take a hot cup of
coffee today, you can have acold dark beer too. So give me
the silum porter and let me havefun. But you know what today,

(10:26):
beer leg Soulshine is everything you're gonnaask for. Four and a half percent
light, easy drinking, keep youhydrated, kind of. Hey, everybody,
you gotta check out forty two NorthBrewing Company forty two in East Aurora,
New York. Check it out.Thanks a lot. We appreciate your
time. You know you're busy,You're stacked up with people here, so
we'll let you get back. Mattand Jim Grill this podcast. We'll be

(10:48):
right back. Matt and Jim hereGrills Podcast firing up here at the Canal
Side with the New York State CraftBrewers Association, Think New York Drink,
New York dot Com. One ofthe best festivals going. It's a beautiful
day. There's a thousand people outhere, and I don't know how many
breweries fifty sixty, seventy or whatever. And we are here and I just
had some hop water and we're visitingwith Ben here, and we're gonna let

(11:13):
him tell us all about his brewery. Hi, Ben, think thanks for
visiting. Thank you guys so muchfor stopping by. So Ben, tell
us about your breweries and the stuffthat you got today. Now, I'm
very curious about the hot water thatJim just slammed, so it's obviously pretty
good. So tell us about whatyou got going on today and your breweries
as well. Absolutely. Yeah.So I am one of the brewers for

(11:35):
Pearl Street Brewing Company and River Worksfor In Company, both part of the
pro Street family of breweries. ParStrate is the oldest brewery still operating in
Buffalo. So we're out here.Yeah, we have our hot water.
It's called Hellafresh and it's something where, you know, non alcoholic options.
People are looking for that a bitmore, and so we decided to bring

(11:58):
that on. It is very simple. It's a carbonated water with a hop
extract and some citric acid to preserveit, keep it nice, keep that
hop notes fresh. We use citrinmosaic hops in it, and it's a
great alternative, especially when we're outhere at this beer festival. It's eighty
five degrees hot as heck. Andso it's a nice for fresher, a

(12:20):
nice little change of pace. Awesome. I like that too, because it's
like you can have an actual beer, then you can take a break from
the beer by having the hot waterand they get into another beer. Now.
I had the hop water, andhe's absolutely right. It's crisp,
clear, and it has a wonderfultaste. Now, what did you have
sabers Edge? I did because Isaw it here that this is a gold

(12:41):
number winner, so I wanted tohear more about this as well. Yeah,
sabers Edge is. It's an olderrecipe. It's been around for well
over a decade as an offering fromPearl Street. However, a couple of
years ago we decided to reformulate it, modernize it a little bit, and
we were rewarded by last year whengold at the New York Craft Furs Conference

(13:03):
for the best double IPA in NewYork State. I got a test with
this, Jim. It's one ofthe best I've ever had. IPAs can
be a little overbearing sometimes, especiallydoubles. This is so clean, so
crisp. It's a seven point five, I believe, but I feel like
I can fire like nine of theseback to back, which is kind of
dangerous, but it's really really good. Yeah, And like I told you

(13:26):
earlier, you know, the greatway to go is that you can kind
of pair up these two products.You get your seven point five percent IPA,
follow it up with the hot water, and you're just going all day
all right, that way, Idon't die. And we're talking with men
from Pearl Straight Brewing. Now,tell us a little bit about Pearl Straight
Brewing. You have food where youlocated? Maybe a little website, Facebook

(13:46):
action, that kind of thing.Yeah. Absolutely, we are on pretty
much all social media's Facebook, Instagram, wherever you want to find us.
For both Pearl Street and River Works, we operate both of those. Pearl
Street and both of them have wehave food options, you know, your
kind of typical bar food for sure, and Riverworks has a ton of events,

(14:07):
concerts and stuff. Pearl Street we'reuh started getting into patio season.
We've got a great patio, greatbrunches out there, and you can find
us at Pearl Street Grill and Brewery. No hold on, I got this,
Yeah, you know, Pearlstreetgrill dotcom and Buffalo Riverworks dot com are

(14:28):
where you can find us online.Awesome. We have to check that out.
Matt. I just spotted a lobsterroll truck, so we need to
check that out. Huh you saylobster roll. I say, let's go
there we go. Hey, Ben, thank you very much. We know
you're busy. People are stacked uphere to try your great stuff. I'm
gonna have some more hot water ifyou don't mind. I appreciate it.

(14:48):
That's been from Pearl Street Brewing.We'll be right back. Matt and Jim
grill this podcast. Hi everybody.Jim Sannon along with the Matthew T.
Wilson. We're here at Canalside inBuffalo, New York with the Crap Brewers
New York State Craft Brews Associations,thank New York Drink new York dot Com.
We're here with Rob and Tracy,patrons of this wonderful, wonderful festival.

(15:09):
Well, first of all, let'stalk to Tracy because well here's first.
You have to you know how thatworks. So why are you guys
here? Is this something you dooften or what's the deal. Honestly I
saw this on Facebook a couple ofweeks ago, and I was like,
you know what, we both loveto try different beers and figure why not?
All right, let me ask youthis. Are you VIP or are

(15:30):
you just regular entry? Oh no, we're VIP. Okay, so now
I can talk to Now we cancontinue on with the rest of this.
All right, So what kind ofbeers do you like, Tracy? I
could pretty much do a lot.I like. I don't drink coffee,
but I can do stouts, Ican do certain IPAs. I like a
lot of the flavored stuff. Ican pretty much do anything. You like

(15:52):
fruited sours and stuff too. Yes, okay, yes, all right,
I knew that. Now, Rob, this is the grill this podcast,
so you know, the the brewingpart of it is, you know whatever,
and we're here and we celebrate thesefestivals all the time. But are
you a grilling guy? I lovegrilling. Grilling is the best thing to
do on Earth. There's nothing betterthan grilling food. So let me tell

(16:15):
you something. I saw Rob withthis bourbon mix It better T shirt.
I knew for a fact right then. He was a grilling guy. He
was a drinking guy. He wasa guys guy. All right, So
I want so Rob, let's getinto it. You tell me about your
amazing ribs and brisket. So yousaid you could. You could take Jim
and I and ribbon brisket. Igot anybody, there's no My friends won't

(16:36):
go to restaurants to get brisket orribs without me. Nope, you never
had robs, ribs or brisket andthe story we got them all. I'm
better than all of them. Whilewe got you here. I mean,
take us through one of your briskets. You know, not the hour and
a half version, but give us, give us a short version. How
do you do your brisket? Thereis no short version for brisket, my

(16:56):
friend, there's no You can't dothat. There's no short version. It's
all salt and pepper, only simple, easy little oys you want to side
for. Everybody wants to dip itin, they can do what they want.
Mine doesn't need it and never needsit, but my friends do it
anyway. So, now, doyou prefer smoking your brisket on wood or
charcoal or accommodation of bolt? It'sdefinitely would it's one percent. I have

(17:18):
a fifty five gallon drum smoker.Start with the charcoal, get it going,
feed do it. It's a mesquitand hickory all day, ten twelve
hours, depending on the size ofthe brisket. End of story, it
goes all right. Let me askyou this, do you trim it?
You have you have to trim itquarter inch of cab or less done it
and fat cab up goes down.So if you can't tell it by the

(17:47):
background wherever rustling that's going on rightbehind us. Okay, all right now
now because I want to boil this. Now what temperature? I go two
fifty minimum, get up to threefifty at the end at Christma to barkat
real hard Chrispy good to go.Get your burnt tips in. You gotta
getr burnt tips in, right,you your burnt tips. You ain't grilling?

(18:07):
All right? So how long didyou rest your brisket? Two and
a half to three hours in acooler wrapt He knows me, yeah,
you know, he knows what you'retalking about. That you've passed the test.
You know what you're talking about.I don't lose cooking competitions. I
don't lose. That's great. We'revisiting with Robin Tracy. They're hanging out

(18:29):
here at this wonderful canal side acramp brew Festival with New York State Cramp
Brewers Association. Those two guys backthere beating each other. This guys,
man, there's growing, there's tricking, and there's ass whoopings up and the
other at the same time. Well, none of these guys are very good,
so we'll just keep watching her Podcat. You guys are amazing. You

(18:49):
guys are cool. I appreciate you, guys. Look you so much,
Thank you so much. We reallyappreciate you. She did say he's only
allowed two bourbos, so it's allgot man, Jim Gardless podcast. We'll
be right back. Hey, everybody, Jim and Matt here. We're at
the Canalside Craft Beer Festival with theNew York State Craft Burrs Association. Are

(19:11):
we having fun or whatever? Wejust watched two guys and a woman beat
each other to death in the freakingthing, right, I mean, how
cool is that we're here at oneof our favorite breweries, Froth Brewing,
and we're here with herm. Heyherm, How you doing good? Good?
I see you guys. So youguys do a lot of different beers,
but I think what puts you onlike the the elevated path of success

(19:36):
was those unique fruit sours. Man, they were when they came in.
You were one of the first todo those really thick, heavy fruited sours.
You've kind of transitioned to a lotof stuff now, but that puts
you on the map. How's itfeel to be known by that? And
how's it feel to be venturing offinto other things as well. It's funny
because we first started, we didn'teven want to do fruited saleries, and

(19:56):
we tried it and it's we couldn'tkeep it in the house anymore. So
it's u It's fun getting to doother styles that we enjoy doing now,
but we still have to make thefruit it so ours. People love them.
But so I like to ask thebrewers all the time because brewers drink
different sometimes in the actual public.I've been told by a lot of brewers
that their favorite drinks the beers arelike laggers and pillsters. So I want

(20:18):
to know your opinion. What's thebeer that you kind of go to most.
I'm an I t a head forsureff I ahead, I do like
Laggers and other stuff, but itas all day that's what I go to.
So we do our podcast in thestudio most of the time, and
I'm responsible for cooking. MAT's responsiblefor the beers and he often brings the

(20:40):
latest state of the art Froth brewingstuff and when he does, I'm really
excited because we love these fruit andsours that you do. Now back to
that a little bit, how doyou how do you do that? Just
is do you make the beer firstand then add the fruit? And how
does it work? Without giving usall the top secret stuff, yesretty much.

(21:00):
You make a base hour and thenwe'll just add in fruit pure mattering
by what it is, and thenwe just run a big sheer pump pretty
much and that it motifies it makesit into one and that's pretty much how
it's done. Though, it's justa lot of freud. So my question
I'll get back to. I'm sorry, Jim. My question is because you
use actual like real fruit purees andstuff, that's gotta be costly for you
guys. Absolutely, That's why they'rea little more expensive than the most spears.

(21:22):
But they have to be because it'sexpensive to make. You know.
Herm's the first one that we askedto actually told us how it work.
So tell us where Froth is,Uh, what what are your hours?
Do you have food there, youknow all the information maybe the website,
Facebook and all acts. Suff Yeah, we're at Military and Skilling, so

(21:44):
we're on the border of like Riversideand Black Rock. Full menu, full
kitchen to all our own food.We're open Friday to Sunday until eleven,
open it in eleven to eleven,and then Thursday Wednesday we're open to eight
o'clock. You know, the funnyfigure is last time I came here,
not last time. I think acouple of years ago when I came to
one of these festivals, I stoppedat Fraud afterwards. Uh, and I

(22:08):
just think, obviously gonna get aburger because I heard they got got pretty
good burgers. Berger was delicious,and then I left like a case of
frot beer too, because I havea problem and I need to address this.
Well. I do believe that's thewhole idea behind it. Right,
you have a great brewery. Andthanks herm. I know you're busy.
We'll let you get back to yourfolks. Here where Matt and Jim.
We're at the New York State Craftburs Association here at Canal Side. Do

(22:30):
you have any other questions? Areyou good? No? Arm You're pretty
freaking awesome. I appreciate you takingthe time, man, appreciate it.
Thanks, guys, we'll be back. Stay with us. This is the
grill List podcast. While we're back, and of course we are at Canal
Side with the New York State CraftBurrs Association Jim Sammond along with Matthew T.
Wilson and the tea stands for wellright now, Iron Tug Brewing Brewing

(22:56):
where here was we're we're here withthat well we specialize in this. Uh,
we're here with Zach who is ownerbrewer. Well okay, oh really,
okay, great. You know,one of the cool things about this
whole festival and all of the festivalsfrom the New York State Craft Brewers is

(23:17):
we get to meet the people likeyou that actually make the stuff, make
the mistakes, make the you know, the whole deal, which is wonder
that's what the folks want, youknow. Yeah, wow, you know,
and we most likely will ask yousome of those. But so what
do you have here today? Sowe got a little bit of everything on
tap. We have our new ourNew England i PA Fathom Lines. That's

(23:40):
our year round flag Shap beer.We have a short leave sour series,
which on draft we have the PineappleUpside Down Cake. We also have a
canport of the Strawberry Shortcake, bothsours. Uh, we have the Blueberry
Cobbler sour ofs and then tug Layare a light American logger tug Light and
if you ask nicely, maybe acan of bearle AT's barley wine. Well
we're a talk later, off offoff my mout so trug light sounds dirty,

(24:03):
but anyway, we'll get it.We'll get we'll get yeah, we'll
get out. We'll get into thatlater. So you guys are actually really
known for some of your quality.I pas right, you're kind of really
well known for that inruit it sours, it's ours, right, and you
looking in Rochester. So how longhave you been doing this? And what
what specifically that you with your craftbeer man. So this is actually my
tenthier in the industry. Thank you. Now. I started at custom ber

(24:27):
Crafts and Honey Falls. I wasthere for five years and when it closed,
I was the last head brewer wentdown with that ship, no pun
intended, of course, with IronDog. I went out to Twisted Rail
for about three years after that inGeneva and then a little over two years
ago, came out here and abunch of friends that are like, we'd
love to have you in the city. I've always been around Rochester and just

(24:47):
never lived there, and uh itwas a great opportunity for me, great
opportunity for the brand, and uhyeah, just super happy I came over
made this move. It's uh wonderful. Now you look like a fairly young
guy. You don't wake up onemorning and say I want to brew beer,
right. You don't wake up onemorning and say I want to brew
beer, right? What's your background? I mean before that, so,

(25:07):
I bart ended for a long time, was really into craft beer, and
like I ran a craft cocktail andbourbon bar. But yeah, I always
curated a nice ten tap twelve tapsystem and got my favorite beers on tap.
Sam Adams, you know, twentyyears ago, got me into beer.
Yeah. And then I had anex girlfriend, Bobby, a homebrewing

(25:27):
kid. I started at a brewerybefore I ever even got to use it,
and the rest is history. Iactually brewed professionally before I did my
first homebrew badge. She should havestuck with him. Probably, Hey,
you don't like beer, you don'tlike me. That's Okauz, he's very
successful. Right now, you don'tlove that? What do you think of
me? Now? Right? Hey, I'm approximately one man. I'm a

(25:52):
so I know a lot of myfriends. So I used to be a
bouncer, a tub, a malletand down sound up off of Yeah,
off of Gregory Street, thank you. And a lot of the folks who
were patrons or work there are nowbrewers themselves. So I'm the reason why
we go up. Is that kindof how it happened with you? Where
you were at a bar or justhanging out, You're like, this shit

(26:14):
is good, and I want toFirst, honestly, I got really lucky.
I was doing odd jobs after Ibartended. I was landscaping and doing
all sorts of stuff, and Iwas like planting a penny saver, ad
to be a delivery driver and abottlely lying guy, and worked my way
up from the bottom. I literallystarted day one just packaging beer, delivering
beer around Buffalo, Rochester, hoppingin the van loading kegs all day.
And that's why my back's awesome.And then yeah, I just worked my

(26:37):
way up. And I mean Derekthe head brewer now at three DS and
Casey as well. They were myfirst brewers and bosses. And day one
they asked what I wanted to do, and I looked him in the eyesset,
I want your job. And withina couple of months they knew they
meant I wanted to get to wherethey were. So every time they moved
up, I moved up. Andyeah, now I have like a hundred
of the best friends in the worldall the time. Yeah, it's like
this really wonderful, beautiful industry.We all hang out with each other,

(27:00):
we all talk to each other ona regular basis. You get to do
this a couple of times a yearand kick back. It's fantastic. There's
no question that craft brewing is awonderful community. You guys help each other
out, you know, if youneed a bag of hops or whatever the
thing is. Tell me, I'mwith a lot of hops. I help

(27:21):
everybody out. I love it.But give me my hops back. So
tell me how'd you come up withIron Tug? What's happening? So that's
actually from the original owner, KeithOwens. He was a Navy man and
he worked on a tugboat after hiscareer in the military, and he would
like leave for a couple of weekendsa month. He would brew beer during
the week and run the business.And and unfortunately he got some health issues

(27:45):
so he had to get out ofthe business. And there's some regulars and
people that would go there that showedsome interest and purchased it, kept it
going, and they went through abunch of ads and flows for a few
years, and then it came alongand kind of brought it back to where
hopefully once and hopefully it can bea little bit better and you know,
still kind of pay homage and andkeep original to the roots. You know,
it's like, yeah, we're inRochester, there's no tug boats anywhere,

(28:07):
but but no, it's you know, it's a tip of the captain
Keith. You know, he startedsomething great and we're not going to change
that now. And you know,just keep keep the good beers in the
quality and it's a variety going.And yeah, where is Iron Tug Brewing.
We're three seven to one Park Avenue. We are parking Oxford, right
next to Half Fight, right nextto Schuber's Liquor, like Magnolia's Deli all

(28:30):
that that corner their Redfern. It'sright in the central located downtown spot.
It's fun, it's awesome, beautiful, beautiful location, walking, driving,
no matter what, it's park Caven. You can't park. There's no parking
spot. It's terrible. It's terrible, but you'll find it, you'll figure.
I remember several tickets I got downthere. Yeah, dollar tickets all
day to bring a negative into Irontalk. But what what do you have

(28:53):
food there? And give us awebsite, Facebook, Instagram, the whole
deal or what it's Iron tug Brewingat Iron Tug Ring Argotugbury dot com.
We uh, we have small bitesthere, little pizzas, mott sticks,
pretzels, you know, popcorn machineall the time. But we're also,
like I said, around all theserestaurants. So we have red Ferns of
Egan Restaurant on the corner, Shiono'sPizza across the street, Magnolia's. We

(29:15):
keep their menus in our tap room, so people can order food from our
tap room, bring it over.We're welcome to bring outside food in all
everything. Everything's on the table.That's wonderful. That's great. And and
uh, maybe I remembered his name, zuck Zack. Yeah, well I'm

(29:37):
you know, when you get myages. Zack, You've been great,
buddy. There's lots of people stackedup here. We'll let you get back
to work. Zack from Iron TugBrewing. Uh, thank you. Matt
and Jim. Where are we guys? This is Uh, I'll see you
go. This is Zach allerx Sidefrom The Girls Podcast. Matt and Jim

(29:57):
will be right back. Matt Wilson, Jim Salmon. Here were with Meghan
and Justin? Who are patrons hereof this great craft beer festival here at
Canalside? The New York State CraftBeers Association hammering it out tonight? Wonderful,
wonderful. There's got to be sixtyseventy eighty craft breweries here, I

(30:22):
know the host over fifty five.So, Meghan, what are you like
in here? I mean, areyou a beer craft beer fesionado? Yees?
So, I like I'm kind ofa weird anomaly in the fact that
I like the latest of light,of the darkest of dark. I am
non denominational with my beer choices asa female. I live that life.
Yeah, I know you do.So you don't. What are some of

(30:45):
the best beers you've had here?Do you like fruited sours or what's your
deal? Right now? I'm kindof into just a basic logger, like
I'm going old school with it.Yeah, so, but yes, I've
been into Hazy's in the past andsours. I do like fruit is sour.
But yeah, I'm in the loggers. What about you? Justin?
What uh what did you have todaythat kind of you know, stood out

(31:07):
again? I have to go outwith Meghan here. A beer is a
beer, A lgger is a logger, you know, a cold one from
first line? I mean they getfantastic, absolutely, just a nice,
crisp, clean all right. Sohow long have you guys been married?
Four years? All right? No, no, wait a minute, Matt
relaxed a little bit because I gottaI gotta boil this. I gotta boil

(31:30):
this down. Who does the cooking? Megan? Really? Are you a
grilling person? Or is the grilling? She does the grilling. She's really
good at it. All right?So justin, what do you do for
a living? I mean, youknow, just give us all right,
Well, how's that working? No, I'm just kidding, I'm all right.

(31:52):
So so you do all the cookingright pretty much? How come you
don't like the cooking or grilling.I don't mind it, but she's she's
become like she's yeah, there itis, she's much better at it.
All right, So what kind ofgrills do you have? We actually,
okay, so fun storry, she'sa really nice like all standles steel grills

(32:13):
have some time. Yeah, soyeah, we got it from BJ's on
sale where BJ's a wholesale member.All right, we need a counsole.
We need it. We need tocouncol here a little bit. First of
all, charcoal is the way togo or what. So you need a
charcoal grill. Second of all,you need a pellet grill, So go

(32:34):
out and buy a Louisiana Black Label, a twelve hundred h pellet grill,
the official grill of the grills pocketright, like Matt and I have.
You need a ceramic grill, whichis a Komodo Joe or a big Green
Egg whatever you want that allows youto cook briskets and whatever. And then
you need the thirty six inch blackstonegriddle. So you have about I don't

(32:59):
know, fifteen thousand dollars worth ofYeah, come on check right now.
Let me write the check right now. So I have one thing like I
looked into the Blackstone. We almostdid it. But I'm sorry I have
to say this, but Weber makesa flat grill that is a much better,

(33:20):
more rust resistance than Blackstone. Well, okay, let me tell you
why that's not true. Oh herewe go. Well, no, first
of all, all right, firstof all, it's Weber. It's not
Weber. All right, that's actuallytrue too, And I gotta tell you
this. And the Blackstones, theyalso sell what's called a silicone mat that

(33:45):
goes down over it. And thesilicone matt allows you to not have to
clean that grill a fraction of thetime. We use it on our propane
grill. We use that. Youuse that exact matt on a propane grill,
all right, So whichever one youpick, I mean, the whole
griddle world is kind of fun.You can cook peppers and onions and forty

(34:08):
hot dogs and forty cheeseburgs or whatever, and you can clean it. You
still gotta clean it. You stillhave clean it. Do. But but
when you put those silicone mats downon there, the rodent, the spider
webs and all that other stuff doesn'tget there exactly, and all those juices
and all those flavor stain your meat. I will go a little further and

(34:31):
listen if you number one, gascarsare fine, but you gotta go like
smoker level. You know what I'msaying, because that's slow and slow tenderizing
cooking. Right there. I gottaget there. I gotta get there,
baby steps, baby, has eitherone of you cooked a brisket. No,

(34:51):
that was always my uncle's job.But now my older brother's taking that
on. And I actually gave hima smoker not too long ago, so
I'm hoping that's coming soon. Cookinga brisket is the holy grail of grilling,
all right, So you need tofigure that out. Low and slow
and trimming and the sauce and allthe rubs and stuff you put on there,

(35:15):
and you you know at charcoal's thebest. The best brisket we ever
cooked at the Salmon Ranch was theone that by accident when we were filming
the Salmon Ranch Cowboy Cooking Show.Yes, and Matt, I couldn't keep
you away from it. Almost halfthe brisket myself. Let me ask you,

(35:36):
what is the best wood pellets orwood to use? Like you have
apple, you have cherry, Imean you have a lot of wood that
you can actually like use to likesmoke meat. That's an excellent question.
Well, the big the big bagsthat are fifteen bucks of pellets are a

(35:58):
blend of whatever they have, right, you never know what's there and you
know they cook quickly and whatever.I'm partial to cherry and mosquite mesquite eggs.
Yeah, mosquite adds a whole differentdeal to it. Not everybody likes
it, but cherry certainly is wonderful. If you pick one wood, oh,

(36:22):
cherry, whatever it is, youwill wind up with a better cook
than the competition blend. That's whereI maybe like an upbringing my last names
would, so it's easy to like. I love cherry. I love cherry
for smoking purposes, for fires,for anything. So to know that that

(36:43):
cherry is like you're more of ago to a mesquite that would I would
want to use more of an actualwood than a palet. I agree.
I think cherry wood's the best forbrisket in my opinion too. And Jim
said it perfectly. That blend doesn't. I mean, it's good, but
it doesn't. The cherry just hasa more distinct flavor and a little even
a little sweet is atted to withthat cherry would not to mention it goes

(37:05):
well with the cherry bourbon barbecue sauce. Are the salmon ranch cherry bourbon barbecue
sauce and salmon ranch trailed us?Rob, you win well? Okay,
you guys having fun here? Yes, absolutely, Megan and Justin justin here
at the woody Woody from from fromtoy story Woody. Okay, come on,

(37:30):
hitty stump grinding. What do youstump grinding? Okay, all right,
he's he's in the marketing business.I uh, we need a stump
grinder. We need a tree guyeverywhere. So I have several tree guys
for you. And so a littlequick story. So the name of my
business I was a woody growing upthrough high school. My grandfather was an
arborist in the Tanawana ken Moore area. He was a woody. So that's

(37:52):
the name of my business, woodystump grinding in homage to him. So
do you have high you know,high tech equipment to grind no stumps?
Yeah, I have a very nicetrack driven some grinder that leaves a very
low print on your on your lawn. So he's not gonna like tear up

(38:13):
anything. It's gonna make it niceand easy for you guys. All right,
So that's controlled by a remote controlthing, right, this is actually
controlled by me, like I actuallyrun the the forward and backward and the
the the blade side to side.So it's just much easier on your your
lawn. You're looking at me likehe's a company man. Right, that's

(38:34):
all right. I'm gonna tell youa secret. He does a radio show
called the Home Pair Flick. Hetalks about this kind of stuff all the
time, all the time. Guys. Thank you. They spent a lot
of pros festival here at Canal Sidewith the New York State Crappers Association.
Matt Wilson, Jeff Sammon. We'llbe back with more more thing go bills.

(38:57):
I'm with that go bills. Uhokay, Jim said it. We'll
be read back for this podcast.Matt Wilson, Jim Salmon. Here your
State Craft Worts Association. We areat the Canal Side York dot Com Festival
here and at this festival, Ijust watched a wrestling match. Jim's wonderful.

(39:19):
It was absolutely great. They werefighting a woman once and it was
great. Don to who do youhave here? So I'm talking to one
of the wrestlers, Coops here.Coops, what's going on, my friend?
Nothing motion. I just came outof a match. I'll say it.
I wrestled a female. When Ilost. You know it happens.
She she outed me, she gaveme a choke clam and you know that
does it? So listen, howlong have you been wrestling, Coops?

(39:40):
I've been wrestling for five years now. I was on twenty eighteen out of
Here, Buffalo, New York atGrapplers Anonymous. I trained a bit with
doctor Tom Prisher, a former wcoach, and Cain, the current mayor
of Knoxville. Awesome. So isyour goal to get to WWE? Here?
I mean, come on now,right, my goal is either WWE

(40:01):
or aw I've lately been doing alot of work with aw stuff, though
I don't mind either. You know, whoever offered me a contract, I
was gonna say, I think yourgoal would be the champion of the world
wherever you go. I just wantto be shaping anywhere I go. Man,
I think I think I got whata tank? Hey, hey,
I want to be champion, Butas long as I'm getting paid, you

(40:22):
know, fair enough answer? Nowwhat I wanted to see is Matt you
in there with him seriously and thenand then he would have beat you like
a drum I would have I can'teven think about it. Listen. I
like to make friends with the wrestlers, not be the victims of the wrestlers,
if you know what I'm saying.If you ever want to try it,

(40:44):
oh mag oh, I think wehave some ring time after the show
if you want to try and getin there. Hey, I think we
got them, We got some faith. You're the man, buddy. Thank
you very much. Good luck inyour career. I know you know it's
tough to break into all that,but good luck to you and we appreciate.
Hey, I want but I'm gettingfree beer to make up for it,
Coops. Last thing I want toask you if people want to follow

(41:06):
you, no more about you thereabout follow your journey in wrestling. How
do they do that? I'm onInstagram? Uh koob k u b e
s Underslash Pro. It's also thesame thing for it's my faith books going
to be just tooth professional wrestling,and then Twitter will be kubiak Eric Underslash
Awesome. He needs to get toTikTok too. Yes, seriously, I've

(41:30):
been thinking. I've been thinking aboutit, but I don't know. I
need I need them big. Ineed some big stuff to get you know,
get them popped on there. Well, now here's the deal. This
is a GRILLSS podcast. We werewhere we phoned. We're while, we're
from Rochester, but we have overone hundred episodes and we're big time,
right, I mean we have limosand ship. So now here's the deal.

(41:54):
You gotta check this out, right, you go, go, you
man, I'm not done, samit Jim. Then now here's the deal.
Uh, you go to iHeart,Spotify, speaker wherever you get your
podcasts and check this out. We'rehere for you. And and if we

(42:15):
remember his name when we do ournext girl Liss podcast in the studio,
we will make this. We willdiscover this young man and make him huge.
How's that? You know what?If we can get him to the
studio, I got him. Wegot this here you go, I mean
the studio. I'm more than oneto come down there, man, and
you know, like shoot the ship. You know. All right, this

(42:37):
Matt and Jim GRILLSS podcast fairly nonsenseright now, but we're right into it
here at the Canalside with the NewYork State Crepbers Association. We're visiting with
Koob who is fighting in uh inthe ring over there and uh he lost.
I can't stand it. All right, we'll be right back. Well,

(43:00):
of course, Jim Salmon here withMatthew T. Wilson and the T
stands for Southern Tier Brewing Company.No, I'm just kidding you, but
we're here with Terry from See.I told you I wouldn't, I would.
I appreciate you having my back onthat Southern Tier Brewery. Brewing is

(43:22):
one of our favorite because we doour grill List podcast in the studio frequently
and we love to sample and reviewsome of the wonderful specialty beers that come
out of that brewery. You guysare awesome. Yeah, I mean it's
if we actually have full flavored beerswith the Imperial series Pumpkin coming up in

(43:44):
the fall, while like a Blackwaterseries as well as full flavored bears.
So and then we're coming out withsome good ibas, right. That's our
that's our mainstay, that's our flagship. So of course we're here at the
canal side with the New York Statecraft Burs Association. So what do you
have here today? You're sampling?So we are sampling juice Jowlt, which

(44:06):
is a juicy ipa six point eightpercent, it's a second year in.
And then we have our such aFog, which is our hazy ipa and
that's six percent and that's new forus this year. And then also from
our distillery, we have orange crushand believe me, what I tell you
is crushing it today. All thesepeople are loving it, being so high.
They want something refreshing. So that'sall we got today. Yeah,

(44:30):
I kind of went there too becauseI've had I've had all these IPAs before
and the great the juice sjolts thatdo have that very heavy citrusy almost orange
pineapple, whatever you want to callit, to taste to it. So
I was kind of curious when Isaw this orange crush you pley something.
It's actually very flavorful, it's verydelicious, it's super good. And this
is actually new for us this yearas well. It's eight percent and it's

(44:52):
it's just taking market by storm rightnow. So now, how much of
this have you sampled today? Weare most two cases in and we're only
two hours in No, I meantyou personal, that'd be impressive. You
guys say two cases on your own, that's impressident. Come on, myself
already had a can, but Iput a four pack down last night after

(45:13):
graduation. So yeah, awesome,great, that's great. Well, tell
us about Southern Tier Brewing. Whereare you? Where are the various locations
are one? Uh, do youhave food? Because we're a little bit
you know in the marketing business websiteInstagram, what's that other one? Oh?

(45:34):
Yeah, the TikTok and make yousell at always say that, and
the Facebook. Right there we go. We're originally from Lakewood, New York,
which is down towards Jamestown. That'sour mothership, right, they do
all the brewing. We also havea tap room here in Buffalo at seven
Scott Street, right around the cornerwhere we are today. We have a
tap room in Cleveland, Ohio.Pittsburgh, PA. We also have a

(45:58):
tap room there, and then weoh go down to Charlotte. We have
some beers down in Charlotte as wellin North Charlotte. So the food wise,
the food is spectacular. I can'ttell you how many people come up
into me and say the food's awesomeover there. So glad you took over
the spot, you know, soeveryone everyone's loving the food. My favorite

(46:20):
food over there are the wings andthey actually have a hot honey shrimp.
As an advertiser, it's so good. Wow, that's great. Now,
weren't we going to South Carolina forsomething? We're going to South Carolina for
the Pick and Festival. That's right, Whole Hog barbecue. Yeah, I
forgot about that. I'm sorry,so lovey. So how's this festival working

(46:42):
out? You have ten people deephere a little while ago, right,
Yeah, No, everyone's liking it. I mean they're coming up. They're
like, oh, we're strush.What's that? What's that? There's got
a lot of curiosity going on today. We're probably gonna run out of that
before the end of the day,and then they're gonna have to drink the
beer. That's great. We're visitingwith Terry from Southern Terror Brewing. Anything
else you want to ask her?What am I forgetting to ask? Come

(47:06):
on, ah, you guys areawesome. That's wonderful. Matthew, I
appreciate on there for Jim Matt andJim Girls podcast. We'll be right back.
Stay with Us, Matt Wilson,Jim Salmon. Here we are at
the canal side New York State craftBrewers Association Beer Festival, one of my

(47:28):
favorites to go to because the sceneryis fantastic. You got Navy ships,
you got water, you're outdoors.It's beautiful out here, it absolutely is.
And of course the New York Statecraft Brewers Association. Every time we
go anywhere, there seems to bewe be brewing from Geneva, New York.
It's try, am I wrong?There? You go? So right
now we have Dad and Colleen sittinghere, got a line of folks at

(47:52):
their booth here. That means youguys got awesome beer as always. How
you doing? Colleen doing well?So what you guys got going on today?
We have our Cashmere but you haveit's a New Zealand double ipa with
cashmere and citra hops. Then wehave our at my wit'side in the Belgian
and our pilsner. The bills go, bills go bills, and Bill's a

(48:13):
bills are building a new stadium that'spretty much done now. So I drove
by we be brewing the other day. I didn't have time to stop my
loss right, you're in Geneva,New York. Tell us about your brewery.
How long have you been there?All that good stuff? Do you
have food website, social media,Instagram, tech talk, all all the

(48:35):
good stuff. Yeah. So we'relocated in Geneva seven ninety six Preemption World,
right in the town of Geneva.Uh. We have a ginormous tlf
room uh with a kitchen, andwe're getting ready to open up our outside
beer garden. That's right. Thisis summer since you guys are probably doing
live music and all hepsicas though backopening right now and in the next month.

(48:58):
We plan on having a spanning ourtap room with a ten thousand square
foot beer garden, so an outdoorbar, a lot of huge space to
play yard games and that type ofstuff. We got a lot of cool,
exciting beers, including cream al comingout and a lot of cool chocol
IPAs for the summertime. So withthe hot weather, how has it been

(49:19):
for it? Because this has beenfreaking hot the last few years. How's
how's it bit for you guys?How's it? Oh? Well, if
you're a brewer and you work inthis type of weather, it's it's God
forbid it's like working in the rainfor us. But you know, you
just push through and you just witchfor you know, more cooler summer days,
and especially on hot days like thistoday, Alger definitely sets kind of

(49:42):
sets you on a new cool level. So you know, So, Jim,
I don't I see Darren with wethair. I'm bald, so I
just have a wet head. Well, yeah, you both suffer in a
different way. So so Colleen,Now you guys are located, you know,
hose to the Finger Lakes obviously,So what type of folks come up

(50:04):
there? I mean you're open weekendsand during the week, I mean tell
us about food and all that kindof stuff. So we're open six days
a week. We're closed on Tuesdays, and we have a variety of food.
We have salty red pizzas, pretzelblights, popcorn nachos, and she

(50:27):
used a bunch of little Finger foodsthere. Why are the anti Tuesday over
there? I don't understand. Well, we're leans a day off, you
know what. Fair enough? Youknow, Matt and I are in search
of lobster trucks, right, andwe want lobster rolls, don't we?
We do, I know there's onethere, but it's outside the thing,

(50:47):
so I gotta go out and checkthat out. That's what we said.
We're like, oh, it's outside, you can't even go suck, right
we be Brewing is one of ourfavorite favorite brewers. We see you guys
all the time, these craft Burrfestals. I know you're busy. We'll
let you get back to work.Matt and Jim Groll this podcast. Thank
you, Colleen. We'll be rightback. Hello, buddy, Jim Salmon

(51:08):
here along with Matt Wilson. We'rea course at Canalside with the New York
State Craft Brewers Association, and thisis one of our favorite festivals of the
year. We're here with Paulione,who's the executive director of this wonderful organization.
Look at all these people. Thisis wonderful. Buddy. I've heard

(51:31):
you say that about every festival you'vebet at, So it's all right,
it's okay, but I'll take it. Yeah. Well, thanks, Like
this is our fifth year here andsixty New York State breweries, and but
you know, this year we didsomething a little different. We had wrestling
this year. I don't know,like we entertainment value. It's not enough
anymore to have sixty breweries. Wegot to kind of ramp up the entertainment

(51:54):
value, and I think I thinkthe wrestling sort of did it. What
did you guys think of the wrestling? Well, the funny thing is we
went outside the venue for a littlebit to do something, and people outside
of the venue were standing by thegate watching the wrestling matches. That right
there, it's all you something.Not the folks inside. The people outside
were also interested in this. Yeah, yeah, it was it just entertainment

(52:16):
value. It's like if you wereto like use a Major League Baseball analogy,
it would be like the minor leaguesof professional wrestling. They do this
because they love it. Maybe theymove up the ranks and sometime. But
I just feel like it also breaksup the drinking, like people, you
know, go and they hang outand all of that. So, yeah,
it was fun. I tried somethinga little different. So Paul,

(52:37):
on your Behalf, we interviewed acouple of the uh couple of the Rescue
Wrestling. It was wonderful. Theone guy wants to break into WWE,
you know, I mean, comeon, that's where it's at, right
buddy. Yeah, I mean,so thank you for sharing that, because
that's what I felt like they weredoing. Like they really take it seriously

(53:00):
and it's fun to watch. Imean, really, come on, ye
it is. It's ertimy value isoff the shame again. A great participation
by a bunch of of the brewersaround the state. A lot of the
award winning brewers are here too.I'm always flabberg acid when I come here.
I forget how beautiful the venue is. You got the ships in the

(53:21):
background, the water, you gotsome of the best craft brewers in New
York, which means, in myopinion, the world, and everyone just
seems to be having a fantastic time. Well, here's the most important thing
which I never I always failed tomention. We're a nonprofit trade association for
craft beer and this is a fundraiserfor us, right, Like you know,
there's a lot of shitty laws outthere that we have to fight against.

(53:44):
It will hurt these breweries. Thisraises money for that, and then
this festival, like you know,we also give money to PUNTS, which
is a pediatric cancer for kids,so we try to get back there.
So this is a fundraiser. It'snot a typical beer festival where it's like,
you know, we just want tomake my with like this really helps
the industry. You know. Thething that that that I like the most

(54:05):
about this is there's so many peoplehere and there's so many breweries here that
you get to sample one of everything. I mean there's sours, there's loggers,
there's porters, there's there's there's Yeah, though I love that that water.
Let me interview the interviewers. Allright, So you guys have been

(54:27):
to a lot of these what trendsare you seeing? Like? You know,
every year you come to these sortof things and you've do a bunch
of different festivals as well. Whatare you seeing more of or what do
you like that's different? I mean, you're doing these a lot. So
I don't know about you, Jim, but I noticed there's trends in the
beer industry. Right. So atone point, I pays were the king

(54:47):
of everything. There's still kind ofour way up there. Then sowers were
the king of everything. Uh,then there seems anything come back to pillars
and loggers a little bit. Youknow. So I love watching the trends,
which is I really enjoy because youdo you kind of have an idea
of what's happening in the industry.But you know, not really certain until
you go out and you ask thepeople and they're like, you know what,
the weather's hot. I want somethingthat can drink all day long.

(55:10):
I want to locker. I wantto pillster. Then it's cold, I
want a porter. I want toI want to stout. Some people like
stouts and quarters during the summer.Jamaicans. I'm a Jamaican at background,
they love porters during the summer.They don't care. So I just like
to look and see what the trendsare. I don't like to see what
the brewers are drinking, because that'simportant to me. The brewers almost are

(55:32):
future tellers. They tell you whatmight be coming in the future. Lightloggers,
like that's what I'm a lot ofa lot more than than Iba is
still rule a lot of fruited beerhere. It's great, but there's a
lot of like five four and ahalf percent cols is like, that's kind
of what the brewers drink. It'slike sort of an all day refreshing beer.

(55:53):
So well, you know, Ilove these fruited sours, and we
have our favorite beers. For wentona Martalus Froth all these great companies and
then Matt, you and I havetalked to breweries we've never seen before.
It's been so much fun. There'sall kinds of great beers here that that

(56:16):
we didn't even think of. Andthat's what craft brewings all about. You
never know what you're gonna get becauseyou're only limited by your own creativity.
Yeah, for sure. And Ithink we got to get the gen zers
into craft beer a little bit more. Yeah, I think that, but
they will, hopefully they'll all comealong. But yeah, I mean it's

(56:37):
there's the great thing about I lovethe wine industry, but wine's made of
like just grapes, you know,and then that that joke. But I'm
telling you, I don't know howmany different styles of beer that are here.
And if you don't like it,then pour it out and try something
else. That's a that's see,that's a good point. That's the great
things about these festivals. I getit when you go to a brewery,
maybe there's not something you like there. I understand that there's so many of

(56:59):
so much at a festival, youwere bound to find something that you were
like, you know what, thisis actually pretty good? Yeah? Yeah,
And that's The great thing about afestival in general is right, if
you don't like it, pour itout. You're not going to offend anybody
here. There's dumb buckets and dumpit out and try something else until you
find something you do like. Well, I get that, but rarely do
mat and I pour it out.That may be a problem. We'll talk

(57:22):
about that later. That's why youguys are legendary. You guys have been
more of these festivals. You know, food trucks and and there's some great
uh people selling all this stuff herewhatever. This is a wonderful craft group
festival. Thank you, thank youso much for inviting us. We love
coming here. You know this,this whole canal side thing is wonderful and

(57:42):
everybody loves coming here. There's gotit. I don't know how many people
are. There's thousands of people.Yeah, yeah, I mean it's great.
But it's movable, like you knowwhat I mean, like you care,
yeah, yeah, which is reallyimportant to us as well. And
and again all of this is goingto raise money, and all of the
money that we raise for this,we'll go back to the industry, you
know, support local. And Iknow that might sound like hokey and cheesy,

(58:02):
like, well, everybody says supportlocal. These are small family run
breweries that are taking They already workeight days a week and they're here on
a Saturday at a time they probablycould be off to do this to support
and then. So, I mean, it's just it makes my heart pull.
Yeah. You know, Matt andI do the Girls podcast. We're

(58:23):
in one hundred and twenty five episodesor so. We've had so much fun
and we're in the studio pretty muchevery week. We would love to have
you and Yeah back in the studiowith us and maybe some craft brewers like
we had John Urlob with us andall the legends of craft brewing. We'd

(58:45):
love to have you back. Youguys have the best job because not only
you're doing the beer, but thefreaking food. So the people listening to
this that are doing like this isbeer centric. If you haven't really watched
the other grill this podcast, thefreaking foods, that's breaking food. I
mean, you guys are do anamazing job, and the seasonings and all

(59:05):
of that is amazing. Like Iforgot to tell you, Matt. Next
up is red lobster pork sausage andcheddar cheese. Biscuits and there it's a
thing right next up on the NextGrill podcast that's ridiculous. Last thing I
want to ask you, Paul,because I know you're you're busy, you

(59:27):
gotta that going on, but doyou have any info on the next festivals
that are coming up? And howcan people learn more about what you guys
are doing. You gotta go tothinky Drinking y dot com for our festivals.
We like we cover everything from Buffalo, We're in Rochester, We're in
Syracuse, we're in Albany, we'rein Long Island, and these are just
all New York state breweries. Soif you go to think NY Drinking White

(59:50):
dot com, you can find outwhere all of our festivals are and when
they are, so that would bethe best thing. And those festivals support
New York state crap here perfect.What's up next next is Flower City Brews
Fest Rochester. Big one, that'sa big one, and it's in a
Friday in August, and I don'twant to give the wrong date, but
it's in a Friday and August.Yeah, it's a Friday in August,
which makes it really unique in asense. And it's a farmer's market there.

(01:00:13):
And by the way, Flarer Citybruce Fest thirty years this year.
It's the old Tap New York.You know, always claimed to be it
Tap New York. I'm so sadthat's not that's a whole other topic.
It's not happening anymore. But thirtyyears it's the oldest, longest running beer
festival in the state of New York, the Flower City bruce Fest Rush,
New York is a craft beer city, There's no question about it. And

(01:00:36):
guess what we'll be there with thegrill. Hold on, hold on already,
I'm sorry. Will you guys bethere? Yeah, I'm thinking that
we will. Matt Hell, thankyou very much for visiting. We appreciate
it. BROTHERERS podcast Matt and Jimpau leone the executive director. Some guy,
Yeah yeah, some guy from theNew York State Craft Bus Association.

(01:01:00):
Me right back. Who's podcast?We are in Buffalo, Jim at the
Canal Side Craft Brewers Festival, puton by New York State Craft Brewers Association,
Think New York Drink New York dotCom nine Spot Brewing. Well,
you can't do a festival interview withoutnine Spot right, Come on, Well,

(01:01:22):
let's see who we have. Sonine Spot, by the way,
located in Watch, New York doingamazing beers here. So here we go
again. I know we've talked afew times, but we always have to
reintroduce you to our audience. Sowho are you, where are you located?
What do you guys do? Somy name is Chris Nathnagel, my
wife Marina and I we own NineSpot Brewing, and you know, vice

(01:01:44):
versa. I absolutely love seeing youguys out here. There is nothing I
love more than going to a festivaland seeing your lovely faces. So you're
too nice. No, actually you'rebeautiful, handsome ass gentlemen. Thank you
like we are. Thank you somuch. We appreciate it. So you're
number one. Your brewery is amazing. You guys do great food. You

(01:02:07):
guys have hosted things like there's awoman's event that you guys that over there,
I think a while back. Ohyeah, we did an event for
international women in brewing Day. Youknow, one of the big things about
nine Spot is that we want everyoneto feel welcome in our tap room.
You know, one of the weirdestthings about craft beer in general is that,
you know, it tends to I'mnot gonna say exclude certain communities,

(01:02:30):
but that's not who we are,you know. We want everyone to be
able to walk into our tap roomand feel as if it is, you
know, a second home for them. So here's delicious. By the way,
Hey, thank you. I meanthat's the most important thing. But
yeah, well because we can.Where is nine Spot Brewing? What tell
us a little bit about the brickand mortar area? Do you have food?

(01:02:52):
Do you? I mean the wholedeal a website, Facebook, Spotify,
what's the other one? Tattoos?Oh yeah that no, you call
it the tech talk that's not showingas at all. And the Facebook,
the TikTok and the facebooks we talkto, the myspaces, the my space.

(01:03:14):
Yeah, we're on geo cities rightnow. So no, So we're
at one ninety mon Row Avenue.We are, you know, smack dab
in the middle of a pretty anice craft bears good. Yeah. So
we're about a forty second walk awayfrom our good neighbor, Strangeberg. We're
about a minute and a half walkfrom Fatty Beer Company. So it's the

(01:03:36):
type of place you can park andreally take in the whole Rochester beer scene,
you know, as you were justmentioning. We do have a pretty
eclectic menu. We try to highlightall of the specialty foods that are all
across upstate New York, not justup sam sorry, but also down as
well. But you know, it'suh, it's gonna be a unique experience.

(01:03:58):
We like to say that we're warm. We're more corner bar than we
are breweries. So we encourage everysingle person to stop down and see us.
So, now I haven't been there, Matt, have you? I
haven't. I've been there several times. Actually, is that near where the
spring House was? No, sowe are actually like Kitty corner to the
Museum of Play. If you knowwhere, yeah, if you know where

(01:04:20):
bug Jar is, if you knowwhere Marshall Street is, we are right
in that wheelhouse right now. LikeI said, I've been there several You
need to go there too. It'sactually a great place. Wait a minute,
you didn't tell me when you weregoing on the war. Wait a
minute, you you Rodent. Sometimesit was a spur. I was just

(01:04:40):
in the area with a spur ofmoment, marship it was sorry, right,
well, we're heading there, right, Yeah, we'll do a live
broadcast. Sometimes you like so yeah, now that would be fun because we
take the Grills podcast on the roadconstantly. We're almost available, but we're
rarely free. But but it isa tattoo billions of people. So it's

(01:05:04):
all I'm good. I had Ihad a question that I lost it.
I see that's old age too.That's all right, free old guys.
Just hours into a beer fish,I got I got it. So Chris,
I always talked to him and everyoneelse. I talked to you.
When you land in craft beer,that's not normally like where you start when

(01:05:26):
you drink beer, right, mostof us start with mackerel beers that kind
of find her way into the craftbeer industry. How did that work for
you? So I'm actually gonna tella funny story here. Back when I
was in college, I moved intomy dormitory my freshman you know, orientation
weekend, and my parents actually,at the end of moving everything into my
dorm room, they said, Iam They They said that they were going

(01:05:49):
to be completely ignorant if they thoughtthat I was not going to enjoy beer
while I was at college. Sothey took me every single weekend to beer's
of the World, and they taughtme how to drink off of all the
wonderful things that I was able toactually get off the shelves there, And
they said to me, they said, we would rather you enjoy this than

(01:06:13):
spend forty dollars on a four packof you know, Schlitz in a seven
to eleven parking lot. And soI learned how to drink on the best
stuff that was out there. Itwasn't until years later that I could kind
of backslide my palette a little bit, and you know, stuff like Honey
Brown, JW Dundee Honey Brown andCore's Light. Those were my go tos.

(01:06:34):
But so I was incredibly lucky thatI grew up on the spectacular stuff
like you see that's going on inNew York right now. So, okay,
that's actually a good way to doit. It's wonderful. That's a
great story about it. They cando an underage drinking, however, that's
kind of the way to do it. So the views are the people on
this show who not represent blah blahblah blah blah. Oh that's that's well,

(01:06:58):
wait a minute, I don't wantto shift this for I heart I
do, that's right. I apologize. I Thank you, buddy. This
has been great visiting with you.I appreciate that. Matt Man, Matt
and Jim right, I mean thisLes Grill, this podcast. Uh.
We're here with wait a minute,nine spot, No, that's it nine

(01:07:18):
spot and we're having too much funhere at the canal side with the Rochester
no bubbalo. Let me let metalk about this. The New York State
Craft Brewers Association think New York,drink New York and and we love this
festival. This is our best,one of the best that we love going

(01:07:42):
to. Uh, and you knowwe're gonna come back here every year to
help these folks promote craft beer,which in New York State the best beers
in New York means the best beerssome of them in the world. So
it's it's it's wonderful. So thanksfor visiting with us. We appreciate it
and I look forward to seeing youguys every single time that we are here

(01:08:04):
as well. Absolutely, wos podus, thank you. I appreciate that.
Jim Sammon along with Matthew T.Wilson. We'll be right back,
or maybe not. This might bethe end of the Grell Left Podcast.
I can't tell you. Matt whenwe've had more fun. The New York
State craft Brewers Association has outdone themselves. There are so many craft breweries here

(01:08:30):
at Canalside in Buffalo. This isone of our favorite, absolute favorite craft
beer festivals. They've done a wonderfuljob here. We've interviewed a countless craft
brewers. And that's the thing youget here. It's the people doing it
right. I mean, it's thepeople selling the stuff, it's the people
actually making it. It's the ownersof the craft brewery that makes it so

(01:08:55):
much fun for here, for ushere at Canalside, think New York drinknew
York dot com. You get tobuy tickets to the craft beer festival that
you will absolutely love right on theirwebsite. Jim, I know I say
this a lot, and I knowwe say it maybe too much, but
you and I both since the dayI met you, we've always been into

(01:09:15):
small business. We've always liked tosee mom and pops thrive right, and
that's what craft beer here in NewYork State. It's about as small little
locations that you know, like you'vetalked about before, that they've they've went
to their garage one time, theytried some at home brewing, and now
they got brick and mortars, andnow they got patrons. And this festival
supports those kind of brewers absolutely.And we've preached forever by local, buy

(01:09:43):
local. Even during the pandemic,we were saying, go whatever you gotta
do to buy some craft beer,take it home or whatever, some food
or whatever. And now we don'thave any of that anymore. So head
out to your local craft brewery andI'm sure they're members of the New York
State Association of Craft Brews, andget out there and get it done.

(01:10:06):
Support local, have great food,have great craft brews. Jim. When
we take grill this on the road, especially when it's festivals, I really
it's one of the most fun thingswe can do. And this we're in
the we're in the peak of festivalseason. We still got more coming up.
Oh, we absolutely do. TheFlower City Craft brew Festival is coming

(01:10:28):
up here pretty quick in the firstpart of August. That'll be down at
the Regional Market at or not theRegional the public Market in Rochester, New
York. It'll be so much fun. We will have a great time there
and you know, join us ifthis is by local is huge and when
it comes to craft brewery, nobodydoes it better than the local craft breweries

(01:10:51):
that you have here in the Rochesterarea. They do it well. New
York State does this, you know. I know everyone's got some issues with
New York State. This is oneof those that you write him. The
craft parentistry here is great and I'mhappy that you are a part of it.
We are a big part of it, and we love doing it.
Now. We'll be back in thestudio next week doing some wonderful, wonderful

(01:11:13):
we cook it grilling. I don'tknow, maybe chicken wings. I have
a brisket in a freezer, sowe might be pounding that and we'll do
some great craft bruise brought in tothe studio by the great Matthew T.
Wilson. I love doing it,Jim. I love doing this and I
cannot wait to the next episode forthe grill This podcast. We'll be back,
folks. Stay tuned for the nextepisode of The Grillers podcast.