Rochester Real Beer Expo 2024

The Grill This team head to the Real Beer Expo at Innovative Field in Rochester NY.  This festival featured 75+ breweries, cideries, kombucha producers, and other craft beverage makers.  and great foods from some of Rochester's favorite vendors. All against the backdrop of Rochester's finest live local musicians. This one you don't want to miss!

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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. Hey, everybody,welcome to the Grill This podcast. Jim
Salmon along with Matt Wilson, andyou guess where we are. We're at

(00:24):
the Rochester Real Beer Expo. Herean innovative field helmed by our good buddy
Will Cleveland. Absolutely, there's overseventy beer vendors here at brewers, brew
masters. It's going to be fantasticand I think that we're gonna enjoy ourselves.
Jim, I'm sure we are.All these festivals that we go to,

(00:45):
there's always several different beers that wenever even thought of. And that's
what craft brewing is all about.It's just it's new, innovative, and
everybody has a different idea. Welove the can art. There's all kinds
of stuff. We're gonna have agreat time. I'm here to Rochester Real
Real Beer Expo. It just rollsoff your tongue, right you say,
it's so smoothie. Jim, there'sI would look at the beer list.

(01:07):
There's a lot of new people thatwe've not tried this year, so I'm
excited to try those, all right. And I guess there's breweries from all
over the state and some from outof state. Yes, that's correct.
That'd be great. So we'll behitting it up, interviewing people and having
a great old time like we doat all these craft beer festivals. Don't
treat too much, Jim, Iwon't. I won't. It's that's why
we had a little teeny glass,right, that VIP glass. I love

(01:30):
it. All right, it's theGirls Podcast. Will be back. Hopefully
talk to us someone soon. Allright, girl, this podcast, Matt
and Jim. We're back. Ofcourse. We're at the Rochester Real Beer
Expo and we are at the SilverLake Brewing Project booth with Tony. Good
job, Yeah I remember, soTony, tell us about your brewery.
What do you do? So we'vebeen opening for about eight years. We

(01:55):
try to offer a little bit ofsomething different. You can get it,
you know, I pas by theus anywhere you want. It's why tonight
we've got a smoked German lagger.We've got a you know, really funky
barrel fromented Flanders. We always havesome saisons on tap and I love laggers,
so that's kind of like the blendof what we tend to have.
It changes all the time seasonally,so we'd like to have fun with them.
Because you, Matt, you alwaysask everybody that we talked to what

(02:19):
their favorite is. He got rightout of the barn with sulger guy.
All right. So I noticed whenwhen I talk to a lot of brewers,
uh, they tend to like laggersand Pilsner's because it's a little bit
more complicated to make actually, andyou really can't mess it. I mean,
if you like with an iperiod,if you could throw more hops at
it. They kind of hide anymistakes. You can't nothing to hide behind.

(02:42):
So at the end of the day, it's like the most refreshing thing
to sit down and chill it with. So understand, I'm sampling horse with
no name. Now this is different. I It's way different, and it's
don't get me wrong, it's wonderful, it's delicious. Tell tell me how
you got to this. So it'sbasic traditional Flanders style. So it's a
mix of a couple of different Saysonyeast. There's some Lactopasolas bacteria and there's

(03:07):
some pedia Coccus bacteria which gives itthat acetic kick to it. And this
was it's based on a pretty traditionalrecipe blend and then this was started and
stainless but finished fermenting in old bourbonbarrels for about eighteen months and that over
that time where it builds all thatacidity from the bacteria. So it's people

(03:29):
think bacteria is scary, but it'sdelicious, you know, well, this
is wonder wonderful, and it's differentbecause we asked the tough questions here.
What does this cost when somebody buysa glass of it? That's a great
question. I just have to priceit and put it on tap next week.
But it's it'll be a small sizedpoor because it's fairly intense. So
you're looking at probably an eight ouncepoor at most, and that's probably six

(03:53):
or seven dollars for that, whichI think is fair to both parties,
you know. So yeah, So, also tell us about your brewery.
Where are you and give us anidea of contact information. You have a
website, Facebook or what goes onat the brew Do you have food and
all that kind of stuff. Actually, here's a good segue for a list
of our events you can take.So we're located just outside of Letchworth State

(04:16):
Park, so it's a perfect opportunityfor a day trip from Rochester or Buffalo.
Go down and see the park,come buys, hang out with us.
We got a nice deck out backwhen it's nice, picnic tables,
you can bring whatever food you wantin. It's a nice place to hang
out. It's very chill, smalltown atmosphere. So yeah, all right,
how about the website Facebook, lockof stuff. It's we are on

(04:41):
facebooks, it's Silverlakebrewingroject dot com.You're asking the old guys to remember how
to do this. Yeah, we'reon Instagram as well, and we do
have a website. It's just SilverlakeBrewing Project dot com. So that's a
good way to reach out to usif you want any more information. So
that's wonderful. Thank you, Tony, Tony from silver Light. No,

(05:03):
we've only had like three different channelsnow, I mean for crying out out.
Well, I've had a long day, so I have an excuse.
Thank you, Tony. Appreciate yourtime and have fun here at the real
The rest are Real brew Expo hereat Innovative Field. Thanks guys, same
to you. This podcast will beright back. Well, of course,
this is Matt and Jim Girl thispodcast. And we're at the Rochester.

(05:27):
This unbelievable real beer brewfest here andthere are so many breweries from other areas
and other states and whatever that wehave never seen before. This has been
so much fun. We're here withRob from Old Thunder Brewing Company. Now,
Rob, tell us where's your brewery? Tell us the history, how
long you been in business, allthat good stuff. So we're in Pittsburgh,

(05:50):
Pennsylvania. Our neighborhood is called blonnOx. We're about ten minutes northeast
of downtown Pittsburgh. We've been openedfor the three years, full production brewery,
tap room on site. Yeah,that's that's our story. That's awesome.
So out of the beers that youguys do, what do you think

(06:12):
is your most popular beer right now? We do a lot of traditional styles.
We brew a lot of logger,so that's one of our, you
know, most popular things. Webrought German pilsner here today. We're serving
it in a traditional German gravity stylekeg. We also brought false Kingdom,
which is our year round I PA, so this is I would say this
is our number one sellar. Butotherwise all the traditional stuff that we do

(06:36):
is very popular. So you've beenthere since the origination of your brewery absolutely,
Yeah, yeah, so you didn't. You didn't wake up one morning
and just say I'm gonna be abeer burer. So give us a sense,
put a personality to it. Howdid you get this far? It's
been a long time coming. Yeah, So it's been something we've been working

(06:57):
on for a long time. That'sawesome. So, out of all the
beers that you do, because Ilike to I like to ask brewers this
question because it always twists live braina little bit, not even out of
your beers, but just beer ingeneral, what's your favorite kind of beer?
Man? It's a that's a loadedquestion every brewery. I mean,

(07:17):
we prefer the traditional beers. Welove lagger, we love English style beers.
As soon as we got into Rochester, we went straight to Genesee Brewer
to drink Genesee beer because that's thestuff that you know, makes us kind
of geek out and makes us happy, you know. So, So what
I hear from brewers is that.I'm sorry, is that a lot of

(07:40):
brewers like laggers and pillsters because they'reactually harder to make because you can't mask
flavor with like more hops or somethinglike that. It's actually more complicated.
And plus, as a brewer,you're drinking all day, it's a little
bit easier to kind of not dieon the shift where you're having pills ers.
Yeah, no, that's very true. I would agree with that.
They're difficult beers to make. Theytake a long time to mature, but

(08:03):
we we love making them. Welove sharing them with people. So do
you have like food at your brewery? And and how's all of that work.
We don't have a restaurant on site, but we work with food trucks
from around Pittsburgh and around Pennsylvania andother states. Come and visit us.
You know, I'm buying chance havea lobster roll food truck. Game.
We don't. We don't have alobster roll food truck. Right out loud,

(08:24):
you need a lobster We even searchingthe world for a lobster roll.
What what the hell? So whatwhat's in the future? You're gonna grow,
You're gonna Why are you here inRochester. Just yeah, I mean
we've got friends up here. Willhas visited our top room multiple times.
He invited us. We were herelast year, we're here this year.

(08:45):
Where to keep coming to it?We love coming up here. That's that's
one. That's all. So themost important question of the day, of
course, is if people want tolearn more about you. Do you have
a website? Do you have likea Facebook or social or whatever? Mean
contact information? Yes, Scott,thank you for simplifying that. Contact information.
Yeah, Old Thunderbrewing dot com.You can find us on Instagram Old

(09:07):
Thunder Brewing. Yeah, and comecheck us out if you're in Pittsburgh.
Well we need a road trip,buddy, Absolutely, I think that's gonna
happen. Let's do it, Gretle. This podcast Matt and Jim. We're
with Robert from Old Thunder Brewing Company. Thanks a lot, buddy, we'll
talk to you again. Thanks somuch. Guys. It's Wool's podcast.
Yeah, we'll be back wrong rightalong here at the Rochester Reel brew Real

(09:33):
Beer Brew Fast. We'll be rightback. Whil's Podcast. Matt Wilson,
Jim Salmon. Here we are atPrison City Brewing Man. They have award
winning IPAs here and they have beendestroying that industry for a while. I
am here with Bob. Bob,what's your job at ipat ipa Wow?
At Prison City. I'm a breweryworker overall, pretty much work and packaging,

(09:54):
do production stuff, just kind ofyou know, do a little bit
of everything. And here am Athonyevent having fun. So so what kind
of beers do you have here today? Take us through it. So we
got the Dark in the Daytime,our American style we made for the eclipse.
It's just a classic not quite Imperialbut seven stout, which is really
tasty, nice and dry, awesometaste. We have the ddH version of

(10:16):
mass Riot, which is our flagshipIPA, so it's just a little bit
more fruity, a little more dank. And we have the Tangerine Wit,
which is just a classic Wit typewheat beer with a little bit of tangerine
on the end of it. Weactually use tangerine to make it. And
then the Super Modified, which isour another hazy IPA that we brought along
for the party. It's a goodtime. That's great. Now Prison City,

(10:37):
I assume the nerves incarcerated people inthat village. The prison is right
across the street from our publication.Yeah, you're not wrong on that.
So I guess the question Jim's tryingto ask is do people start at your
brewery and then end up with theprison across the street later? I don't
think so. No, no,no, it's a it's a family friendly
event. That's a good place formusic. There's kids and dogs running around

(10:58):
all the time at the brewery,and the pub is like the place in
Auburn to go get something to eat. It's the best thing now we have.
I know you got to get back, you gotta line growing here,
but we have had Prison City Beersand our podcast in the studio for many
years. You guys do a greatjob. Just give us some contact information
and then we'll that you get backto work for contact information. Man,

(11:20):
you always read out to the ownerDon and Mark and then Sam the guy
that runs the joint and he makesall the recipes and all the good stuff.
So you know there's Tony and thoseguys. But yeah, just hit
us up in Auburn prison City onInstagram and and all that good stuff.
Best life here is around. Ipromise you that. Thank you so much,
Bob, Yeah, thank you somuch guys, Matt and Jim girls
podcast. Here. We're here aninnovation field which some innovative craft breweries here,

(11:45):
right, how that work out forus? It's great And the Rochester
Real Beer Expo well Cleveland of courseat the helm of this. What a
awesome event. Matt, come on, this is Jim. This is fantastic.
There's so much room for the layouthere. You don't feel crowded at
all when you're here, No,you don't. And I might just go
down there and run the bases justfor the hell of it. You think

(12:05):
that cops would get me and youknow what, we'll see what happens.
Well, I don't want to spillany of this prison city beer, So
Matt and Jim Bill is gott agrill this podcast. We'll be right back.
I'm keeping that in. Hey,welcome back to the grill this podcast.
We're here at the Rochester Real BeerExpo Innovative Field, and we'll Cleveland
here at the helm on all this. It's a great festival so far.

(12:28):
Of course, Matt and I haveVIP, so we get in early.
Right. We're here with Casey fromthirty two Locked thirty two Brewing Company in
Pittsford, New York. Sir,so, thank you for, by the
way, for letting us interview you. So how long have you guys been
doing this? So we've been openfor just over ten years. We celebrate
our ten year anniversary of March.We're right on the canal in Pittsford.

(12:50):
Yeah, it's going great so far. So what do we have here today?
What kind of beer do you have? Yep? So we brought two
different We've got a hard Selter,which is a mixed berry flavor to kind
of do something a little little bitdifferent than the other offerings. Then we
also have an orange pineapple kettle sourthat we aged in an American gin barrel
for the last couple of months.A lot of marshmallow comes through in the

(13:11):
front and a lot of gin andjuniper on the end. I'm going to
have to try that now. Yousaid that I have it right, and
you can taste the gin. Youcan. It's great, but it's not
overpowering. It's a wonderful beer.Got that's great. So do you guys
do food there as well? Wedo not know. We're a taste room.
What we did was, though wecorepair with local restaurants. So we're
right in showing place. There's abunch of great restaurants around us. So

(13:33):
you can come in, you canscan a QR code, order from a
local restaurant. They bring it rightto your table, whether you're inside or
outside. So it's a real goodpartnership with our neighbors. So how cool
is that? Tell me about theSeltzers. It seems like Seltzer's just popped
up a few years ago and nowit's like a crazy Is that working out
really well for you? What's thehistory of Seltzers and where are we going
with it all? Yeah, soit's working out really well for us.

(13:54):
So what happened is the craft beerworld is booming. When a group comes
in, everybody is a craft beerdrinker, some are gluten freeze, some
are not beer people. So we'vealways had wine. Wine's always done really
well well. Then when the latestcraze with selters, we started making one
in house ourselves and it's done reallywell. And what we find is,
one, if someone doesn't want beer, it's a good product. Sometimes people

(14:16):
have a beer or two and thenthey want to finish with something light and
they go to a selter a littlebit lighter, lower in alcohol, flavorful,
toss it on ice when you're inour place and it works out really
well. That sounds great. Soyou said you do wine is also Yeah,
we don't make our own, butwe carry wine for the non beer
drinker if they're coming in. Youknow, in our location there's a lot
of walking traffic, so we getpeople that are looking for us and some

(14:37):
people that stumble upon us. Sowe try to offer something for everybody.
So Casey, you don't wake upone morning and say I'm going to open
a brewery. I mean, youmust have done other things in your life.
What's your background? How did youget to hear it's not beer funny
enough? Started this with a buddyof mine. It started over beers craft

(14:58):
beer enthusiasts chatting saying, boy,I do this, I'd like to do
this, I'd like to do that, And then before we know it,
it's snowballs. And then we startedlooking at property. It became real and
then we were young and dumb,so we jumped in and it's worked out
really well. Yeah, looking backon it was it should have been scarier
than it was, but it workedout. We're having a lot of fun
doing it. Koodoos to being youngand dumb. I mean, I missed

(15:18):
those days. So I like toask the owners and the brewers this question
because it's always a tough answer.I think I have an idea, but
I'm gonna guess anyway. I'm gonnaask you anyways, what is your favorite
kind of beer at this moment?Oh, that's a loaded question. I
really gravitate towards anything barrel aged,whether it's a stout, a wild ale.

(15:43):
I really enjoy spirits too, sowhen I get some of the barrel
complexities mixed with beer, I reallyreally enjoy it. So that's a broad
answer, but anything barrel aged rightnow, I'm in you know, not
to bring a negative into this atall, because this is cool. But
now you've been in business ten yearsat Lock thirty two, so you went
through the hell COVID thing. Sothat must have been a little scary.

(16:04):
One day you're there, one dayyou're not. Right. It was the
unknown was scary for everybody. Itworked out really well for us in the
long run because although our interior wasshut down, New York State allowed us
to put tables outside in a parkinglot that temporary seating turned into a permanent
seating where we dug everything up,put in a pavilion, put an outdoor

(16:26):
fire pit. So a really toughtime turned into something positive for us in
the long run because now we havethis tremendous outdoor seating that probably might not
have happened if not for you know, getting shut down inside and having to
get creative. Now do do youdo beer to go? Can people go
there and actually buy, like,you know, cans of beer and take
it with them. Yes, Sowe had prepackaged six packs, four packs,

(16:48):
and then we also have a crowlermachine, so anything on tap you
can, you can get to goas well. Great. You know,
I go to other states once ina while and they have craft breweries where
there's there's no uh, there's nofit answers or anything. You can just
walk around and whatever you do.When's New York State gonna do that?
I would love that, And especiallyif you know shown place where we are
in the village, there's a there'sa road on either side, so it's

(17:11):
pretty much contained. You can't goanywhere. And I've been saying that for
years. It would be so neatto lift it let people walk around you
know, you're seeing it more andmore in the south and out west.
I'm hoping it comes this way,but I'm still waiting. Yeah, I
was just I was just in Vegasand I was scared because my brother goes,
no, you can just walk aroundwith it. You're you're fine.
I'm like, I can just walkaround with the drink. That seems weird,

(17:33):
but exactly that's great. Well,Casey, I know you're busy.
We'll let you get back to thefolks here. Oh yeah, that's it.
Yeah. So yeah, social mediawebsites. You can find us on
Instagram, Facebook, Twitter, Lockthirty two brew dot com, and you
can reach me directly Casey at lockthirty two brew dot com at any point,

(17:56):
any questions, concerns, anything,I'm your guy. All right,
buddy. Thanks, We'll let youget back to work. Jim Girls's podcast
moving along. Thanks for spanking me. I appreciate girlss podcast. I'm there
with Jim Salmon and our frequent flyerof brew festivals RNDA. How are you
what it do? What it do? I'm fabulous. How are you guys

(18:17):
doing well? Yeah, we've sampledwell seventy five beers. Right, how
about you they've been seventy five.We're getting there. We're getting there.
So you are, and you havebeen a craft beer enthusiast for many,
many years. We've gone to craproos together, You've been at festals with
me together. You actually worked atRowbox for a while, so you know,
you know the ins and out ofbeers. So today, out of

(18:40):
something you tried what is one ofsome of your favorites? Oh my goodness.
There there have been a couple,you know. I started off the
day with Froud. You know,they set the excuse me, they set
the freaking tone. But then Ihad Zombie that we talked about earlier.
And zombie is made by not resurgence, I know, right, So yeah

(19:02):
that was something. See, sonow we're all shook. It helps,
yeah, but also finback never disappoints. Gosh, okay, head at West
Coast, I pa, oh mygoodness, Oh god, what am I
sipping on right now? I gottaliterally look that up and I feel horrible
for doing this. So so Ronda, just to be clear, she's serious

(19:26):
at this. She keeps track ofit of which one she's had in her
phone, so she knows what shecan go later on and buy and that's
of course, this is America andwe're free enterprise and that's what it's all
about, right, got it?It is? And I even stopped at
One Stop Bru Shop because I mean, that's that's like where I go for
my craft beer. If it's notthere. Even Wegman's has stepped up their

(19:48):
game too with Kraft Beer, soI'm like, ah, But then of
course you know there's fifth Frame.Love love love fifth Frame. Yeah.
But what she said about Froth beingbleep of this and standard right was true.
We love Froth brewing. Yeah,as far as so when you talk

(20:11):
about those heavy fruited sours. Tome, there are some very big standouts
Froth, fifth Frame, while RisingStorm gosh a missing one I can't remember.
I know, im I missing.I'll forgive you, I know,

(20:32):
I know. I mean, amI the only one who printed out like
the beer liss and like the maphortallis? Oh yeah, mortalis am I
the only one who printed out likea map? In my my beer list
that I have in my back pocket? I highlighted all my beers and everything
beer nerd oh boy. Nothing wrongwith that? Yeah, there isn't.
And you're not the only one.Some people are really serious about that,

(20:52):
and and that's pretty cool. Mattand I forget stuff one millisecond after we
talked about it, right, Ido want to point out something that I
would do on the West Coast whenI drank was I'd have the pretzel necklaces
when I went to a beer festival. I slack out here on the East
Coast. I don't know what's goingon, but at the I promise you
the next beer festival, I'll haveone. I might even have one for

(21:14):
you too. Well. Anything todo with food, We're in on it,
right, I mean, come on, look at us. Yeah,
yes, exactly, look at us. We love food here, we do
therefore the Grillers podcast. But theother part of it is growing, which
we don't have tonight. But that'syou know, we'll get it back.
Wait, I forgot to ask,where can you find with this podcast?

(21:36):
I believe you can find it oniHeart my Heart, Yeah, Spreaker,
Spotify, Apple, pretty much whereveryou get your podcast. But we would
prefer and so would the bosses thatactually compensate us now and then, much
to their chagrin, on iHeart Butwait, speaker, who's at home buy.

(21:59):
I do believe, I heart.I'm just gonna I heart toatch you
with my my mech ECUs so Rhonda. I mean you you love craft beer?
Do you are are? Do youlike regular beers? I mean what
do you do at home? Doyou have a Jenny Light or do you
do you have craft beer at home? I saw craft beer, all craft
beer. I will say my journeydid start with Heineken, okay, way

(22:23):
way way back in the day.And Heidegen for me was like imported,
right, so it wasn't necessarily likecraft beer, but it set that Tony
saras, I'm not gonna have aLabats I will, I actually do appreciate
a Genesee. I Am going togo over to the Genesee booth and get
a beer, right because that's Rochester'shome growth, you know what I mean,

(22:47):
the rock Yeah, well, Geneseeof course is Rochester, but it's
also a good sponsor here of theRochester Real Beer Fest. And uh so
you know, you can't go wrongwith it. They and and you know,
because we talk about craft beer allthe time, and it doesn't mean
that that Genesee doesn't make great beers. And they have all these new flavored

(23:08):
culshs and mango and whatever they're they'rewonderful. Well, Dungeon, that's true.
The cultures are very great. Also, there there the oldest brewery period
in rochter Hands now. Uh butyeah, I was a Robots is one
of the oldest rappers around period too. Uh. I know. My my
journey into the craft beer game wasAshley Guinness. Guinness was when I first

(23:33):
left the regular pills the logger areaI had. I had a Guinness and
I wanted to try other things afterthat. So what did why did you
get the craft So now we havethis conversation when you when did you switch
the craft beer? You know,as funny she mentioned, uh, Heinigan's
and and I used to like uhHeinegan, and I liked bes and and

(23:56):
uh and I like Becks uh.And then I got in do some other
things like uh, what was itWorthington or Boddington's. Boddington's. Yeah,
those were good. And and thenI met Matt Wilson and it changed my
whole freaking life. Yeah. Yeah, craft beers where it's at. That's
why, and that's why we're here. You don't get the flavors and your

(24:19):
standard beer is that you get herein craft beer, right, and you
got to explain that to everyone.It's like, hey, you want to
get a six pack of bud,but no, let's get you a six
pack of something from Fifth Frame,like an ipa that they do. And
then once I understand that, it'slike, oh, I can drink two
of these, and then as aoh, oh my god, it's a
oh whoa, It's great. It'slike that's what we've been trying to tell.

(24:42):
Yeah, were you bad? Whereyou bad? I'm not surprised that
Ronda brought a lot to the tabletonight. Yeah you are. You are
wonderful. So you're at every festivalwe've been to, I think, right,
yeah, yeah, I love mycraft Bear. All right, Matt
and Jim Girlers Podcast with Ronda.Well are uh, We're gonna move on

(25:03):
down the line and c you meandrink more? Yeah, we're frame Fifth
Frame. How many how many FifthFrame beers you up in the Hall of
Fame. Oh there's got to bea dozen at least. Yeah. All
right, all right, No,we're gonna do that now for this podcast.
We'll be right back to the podcast. We're an innovative field having a

(25:26):
great time. Correct. First ofall, we're having a great time.
And one of my favorite breweries aroundit's fifth frame on Saint Paul and man,
you have made the hall of fameat our at our main studios so
many times with your bath bombs,with all the good stuff that you do.

(25:47):
So I'm talking to Tom right nowfrom fifth frame, Tom, you
are an innovative field. This isa great uh festival. How's the phelly
part of this feels fantastic? Idon't know if you can swear on the
podcast, but you know it,just it feels right at the moment.
No, honestly, great organization,great great people. The evening, the
weather is right, there's a breezein the air, and honestly, you

(26:11):
couldn't ask for a better group ofpeople, be pooring beers. I mean
it's legit now listen, Tom.I don't know if people know this,
but I'm I'm a large guy,so usually when it's hot, I'm sweating
my balls off. Right, todayhas been perfect, right, The weather
has been like a nice breeze,like seventy like on point and we're indoors
sort of kind of and again youbrought it again with the beers that you

(26:34):
have. You do great food,you do great beer, You're in a
great location. How is thing hasbeen for you? Things have been great?
Actually, I mean from one polarbear to another, I totally feel
you. On the weather. Youknow, things have been so well.
Actually, you know in the Idon't know when it's airing, but it
could be within the next couple ofweeks, a month or so. We're

(26:55):
actually opening up a new location.We'll be up in Summerville and run a
quit right right next to the beach. No, So I couldn't be more
blessed. The thing I'm like,what your place is a lot of times
you have places with great food andokay beer or a great beer and okay
food. You guys do both.How did you guys make that happen?
And again you're in Saint Paul downtownRochester, which is a great location as

(27:19):
well. I would say it's aspecial mirapov ingredients to make that happen.
Timing colleagues, magic in a sprinkleof faery dust. So this is like
we're kind of in summer now,this is like festival season. Are you
guys doing some more festivals? Aswell. Yeah, actually we got a

(27:40):
couple lined up here end of Juneup in Wavy Days in Portland. Got
a couple of things happen in EuropeAugust and September. I mean, shit's
popping off. So you know,Weaver beer flows, Fifth Frame flows,
So let's get man. I tellyou what, it's almost like you're a
destination location. Saint Paul's got liketapas and stuff like that. And then

(28:02):
Fitz Frame like, you guys arereally a destination location. Now you've been
a name for yourself and there aresome big monsters of those heavy sours in
this area and you've taken you're almosttaken over that market now, dude,
I mean to meet sure Atapas hasbeen holding it down for over thirty years.
The man never ages, and he'sa fucking Greek. Well he's an
Italian sallion. I mean, sowhat he's done for that area I think
has really done great things for us. Uh, who's a good trust in

(28:26):
the community. I mean, I'mspeechless to Uh, there's a lot of
kind words coming at me at once. So I'm processing as we go.
I mean, I forgot the question. Yeah, I'm just saying that as
far as like there are some monstersin this area who are doing like sours
and those foot sounds very well.But you have you've really come up on

(28:48):
that area and you've almost taken over. I mean, how do you how'd
you manage that? I think everyone'sgot their own twist on the game.
I mean, you know, Rochester, we're very boiled it up for Western
New York. We hold this downon a on a national and international playing
field. We've got some really greatplayers. Uh, there's obviously inspiration.

(29:10):
I think there's a lot of alot of things that come from other regions
of the country. And sure andcertainly from you know, north of the
border with the Canadian boys we're hangingwith right now as well as uh is
Europe. I mean, it's youjust got always gonna keep your eyes open.
You know, you just listen morethan you know you talk, and
it's and just bring back like neverlet the passion die and just keep innovating

(29:32):
and keep pushing forward. Awesome.So my last question for you is that's
a two part question. Tell uswhat we got looking forward to for the
summer, what you guys got goingon, and if people want to learn
more about you what's your socials,your emailing, your website, all that
good stuff. Yeah, I wouldsay the easy part is, you know,
check us out, uh the fifthFrame, brewing, Facebook, fifth

(29:53):
fifth Frame on the IG and theInstagrams. I mean, honestly, it's
the old fashion if you uh justwant to pop in and hit the shoe
leather Express, we love that aswell. But I mean this summer,
this summer is like it's probably beenthe most inspiring summer that I could think
of a recent memory. You know, new beginnings with a new spot up
in Summerville. You know we're stillon Saint Paul. Can't shake that.

(30:15):
But uh, you know what,ironicoit's been beautiful to work with the people,
fantastic. The community is just tightand honestly, like you know,
feeling some love, give it,give it love out. We do that
on a daily basis, like weare doing tonight. But to get it
back, you know, Ironic koitgot my fucking heart. I love you
guys, and I look forward toslinging some beers, some cocktails and some

(30:37):
food with you. Listen. Ilook forward to a new location. I
promise you I'll be there and we'regonna sit down. Yeah, I'm not
lying. We're doing Oh it's on. There's no there's no doubt about that.
Tom, You're the best man.I love you to death, Buddy,
love you brother. All Right,Gross Block Podcast Land stay beautiful.
We'll see you soon. Girls podcast. We will be right back. Give

(31:00):
us podcast. Matt Wilson here atthe Real Beer ex bo At Innovative Field.
Man, it is great. There'sso many great brewers. One of
my favorite brewers because I lived inLeeway for so long, was Eli Fish
because they're in Boctavia and it makessome great beers. And I am here
with Adam from Eli Fish and yougot some spectacular beers showcases in there.

(31:22):
What do you got going on heretoday? Oh? We always bring way
too many beers. We had likenine options to start. We're down to
like four or five options now.I tried to get you with that Ghost
Pepper beer, and I had ahunch you could handle it. Listen,
I keep talking. I am Jamaican. My mom eats fucking colts. Okay,
so I'm fine. So what inspiresyou guys for that beer? Well,

(31:44):
every year I do a Pink Bootsbeer that's like Marguerite inspired. Usually
it's cherry lime. One year wascoconuts and terry blossom and live other things.
And this past year I said,how far can I push it?
And I like spice, like Igrow peppers gardens full of anywhere from Hallopenos
to Carolina raaper. But I figuredghost pepper is like maybe as far as

(32:06):
I could push it in a beer. Yeah, So I figured that as
as far as I can go,and people actually still want to drink it,
right right, Listen, you guyshave won some awards for your beers.
You guys have just really good stuff. And I love the fact that
it's a Batavia because it's right inbetween Buffalo and Rochester, so it's an
easy commute for everybody, and youguys do fantastic beers at that location.

(32:27):
Thanks. We try. We tryto have a lot of variety obviously.
I mean we didn't bring any loggerstoday, but I have five on draft.
That's a brewer right now. AndI don't bring any ip as to
events ever. I let everybody elsedo that. Everyone brings an ipa,
so I'm not gonna bother doing that. So I bring the really crazy sours
another like the fun kettle sourers weal still brought really nice American wild mixed

(32:49):
firm sours, a gin barrel sour. We tried to no one else is
bringing that, so I know Ican bring that and show it off here.
Now. The other thing I likeabout your location is you actually have
really good food. So it's notjust the great beer, because a lot
of breweries have great beer and they'renot like wings of pizza or something.
You have like actual great food.Oh. I appreciate that, and I
have nothing to do with it.I just love to eat it. I

(33:12):
have it every day. I tellyou that. So it's a summer time,
this is like festival time. Andalso a lot of events are going
on. Do you guys have anythinge specially going on there for the summer
at the brewery? Actually, yeah, this is the first year we're having
our own summer concert series. Wegot a new patio in the back,
we got a new stage in theback, and we're gonna have eight concerts

(33:32):
every Saturday late July and August.We brought it actually a bigger budget than
ever before, brought us some bandsin Buffalo and Rochester. We're launching with
shoots the name of this tragedy Hipcover band. They're big in Buffalo,
a couple of their bigger bands andnormal. So we're trying to make it
a real draw, try to actuallyeventize the whole summer. That's Austin.
So obviously this is one of thekickoff events for the summer. There's a

(33:55):
bunch of festivals going on in thesummer. Do you plum on being on
a few or the events of summer? We dialed it back a lot this
year. It's hard to hit somany of these days. But we're here
now. We'll be at Canal Sidein two weeks. We'll be a mortalist
two weeks after that. Uh,that's really it for us. The summer
tell Us is a fun one thatthat's a lu al right, that's the
Luau and I never have been you, neither of ie. That's the one

(34:17):
festival I I've not got to youyet, but I will. I will.
So last question, because this isthe most obvious why Before I get
to that question, I like toask brewers this question usually, what is
your favorite kind of beer? Ooh? I like, No, it's not
that hard. Actually, I likewhen someone's pills ner can surprise me because

(34:38):
I make really good laggers. Buthere I walked around dressed looking for good
pills nurse, and I found oneor two that really blew me away.
Yeah. I most brewers tell methat bilsers and loggers are their favorites because
number one, they're hard to make. Number two, you can't mask anything

(34:59):
that's wrong with it. You can'tthrow more hops on top of it.
It's got to be right. Ifnot, then it's kind of you could
tell them that if there's a mistakethere, that's exactly what it is.
Yeah, it's because it's easy todrink. You can have a bunch of
them if you want to, ifthat helps, But at the end,
from our perspective, it's the hardestthing to do, so pull it off.
It's great, awesome all right.Now, On the no supporting question,

(35:20):
if people want to get a holdof you, guys want to know
what's going on for this summer,how are they gonna hold of you?
What's your socials? Email? Webto sign all that good stuff? Oh?
Eli Fish Brewing Company on Facebook's thebest way to go. We update
daily on there, but we dohave Instagram, Eli Fish Brewing Co.
We have Twitter, Eli Fish BrewingCo. And Eli Fishbrewing dot Com as
well. Listen, love you brewery. You guys have good stuff in p

(35:44):
Tavia Man, Thank you so much. Listen Girl this podcast. I gotta
go find Jim. We'll be rightback. Hey, welcome back to the
Girl This Podcast. We're here withthe folks from Cinderlands. Now, what's
your name? I'm Att Anserm.Yeah, you can't forget that name.
He's met Mats your good names.So are you the owner of the brewer.
I'm the director of sales. Everycompany needs a director of sales.

(36:07):
So tell us what you have heretoday. So Cinmlon's Beer Company is not
distributed in Rochester yet. This isour second time in this festival. We
have three different beers. We haveour most popular Cindy's Hart Mountain Tea,
which is a six and a halfpercent alcohol hard tea. We have our
brand new Little Cinder Watermelon light Logger, which is a watermelon lagger at four
point two percent, hence the watermelonon a table. And then we have

(36:30):
our newest collaboration with High Tower BrewingCompany out of Ohio. The Mango Breaker
is a sour mango double ipa.It's a lot in one breath. It
goes down really easy for eight anda half percent, So watch out for
it. That sounds there's number one. This tea is freaking delicious. I
just think about a hot summer dayand having this. This is fantastic.
Yeah, we sell that tea ondraft in Pittsburgh, West Virginia, eree

(36:51):
Ohio. People love it. Itgoes down super easy on draft port a
little bit over our ice throw lemonWedginary people go eve shit Ford. Now
do you have a brick and mortarstore somewhere in Pittsburgh? We have three
locations. We have our original Sinderland'swarehouse in the Strip District, two story
indoor outdoor space, brewery productions there, full kitchen, have another production facility
in Lawrenceville called a long story shortit's a fooder house. There's a three

(37:15):
and a half barrel brewing system inthe basement. And then our outpost in
Wexford off of Route nineteen is oursmall tap room. Wow. So you
say that you have a kitchen,Now what kind of food do you do?
Is it like kind of beer?For is a big time food.
It's mostly beer food and big timefood. It's a little bit. If
everybody loves our smash Burgers. Wedo a Thursday night wing night for Dollar
Wings. What one more time,Thursday night Dollar Wing Night, Trivia Tuesdays.

(37:36):
Yeah, it's it's a pretty greatkitchen. It's pretty awesome. That's
wonder' that's wonderful. I'm trying thisMango breaker, which is an eight point
five eight point five. You cantell it's eight point five, but it
is awesome. And you like IPA'smattch so you gotta try this. Love
you guys have this team. It'sreally really good. Good guys. I
really appreciate you liking the stuff.We're glad to be here with really to

(37:57):
be an upstate New York. Tellyou thank you. We've got more.
So the biggest question how can peoplereach you? How can they find out
more about you? Do you havea website? Do you have an email?
Do you have a social media?Social media would be just at Sunderland's
warehouse or at Sunderland's Beer for sales. Stuff would be sales at Cinderlands dot
com. We'll be in New Yorkeventually, we're thinking maybe next year.

(38:17):
But that's why we're here just kindof checking everything out. So guys appreciate
it. We'd be honored to bethere for the Grand open What do you
think? Absolutely, we do grandopenings. Matt, thank you very much.
I know you're busy. We'll letyou get back to work. Girl
List Podcast moving along, you're justhaving a Matt Wilson here, grill List
Podcast. We are at the RochesterReal Beer Expo here in an innovative field,

(38:37):
and Matt is going to introduce ournext guest. This is Derek right
here from Three Heads Brewing, oneof my favorite breweries. By the way,
you guys been doing this for awhile. The Kind is When Awards
is one of the best IPAs aroundand now you're here with a few beers.
What do you got on tap today? Hey guys, thanks for pulling
me aside. Here we are pouringthe Sea Breeze Summer. We have the

(39:00):
barrel Age Baltic Porter, and weare introducing the kind Hopped Water, which
is a non alcoholic, tasty,refreshing beverage when you can't go for a
beer. It tastes just like anipa, it really does. Thank you.
I that was pretty much the goal. You know, you you always
want a replacement when you know youcan't be boozing and getting drunk, or

(39:22):
even if you're just hanging out andwant to refreshing little taste of hops.
Well, because I don't want toever miss anything. I had the Baltic
Porter, which is a ten pointfive, which is awesome, absolutely great.
And when I finished that, I'mtrying the water, which is You're
right, it's just like an Ip a that this is really good this
water, Thank you very much.I like I like how you start the

(39:45):
festival off with the barrel age BalticPorter. It's a bold move, but
I like it. Yeah, Iknow right, it's it's a it's a
marathon, not a sprink. Well, Matt and I are innovative because we're
here at innovation field. That's true. You know, you might as well
dive right in, right. Pluswe are professionals. They'll try to set
home. So the thing I loveabout three Heads is you also do a

(40:06):
lot of live bands, so youcan hang out, you can watch a
show, you can have some greatviews, and you usually have a food
truck or something around too, soyou get some food as well. Oh
for sure, for sure. Wewe shut down the venue a little bit
later in the summer, just wheneveryone wants to rock on the patio and
escape the heat and come inside.But I would say probably eighty percent of

(40:27):
the year we have live music.There's always some kind of bite to eat.
We have Freddy's Pizzeri. He's beenhanging out doing wood fired pizzas for
a while. It's a great placeto hang out. Three Heads is at
one eighty six Atlantic Avenue, rightright in the middle of the cultural justic
I just turned around and read iton I thought I was impressed. That

(40:50):
was very pressed for a moment.So you can go to three Heads brewing
dot com and great website. Theyhave everything you need to know there.
But are you there all the time? On there all the time? You
might not catch me on the weekends, but you might also. I'm brewing,
you know, Monday through Friday.But I also like live music and
I come out for that, soyou could probably catch me six days a

(41:12):
week. I would say, allright, Derek, let me ask you
this because we asked the tough questionshere. Matt and I are known for
that, you know, after especiallyafter a Baltic porter, which is ten
point five so materials hops, stuffyou gotta buy. Everybody's talking about the
price of everything going nuts. What'swhat's going on with all that, with
the with the materials to make thiscrap beer. Well, it's it is

(41:34):
tough. I mean, you wantto have really good quality ingredients, so
you have to pay for it.You know, with the inflation over the
last couple of years, it's beentough. But you know, we we
have local options. We get alot of ingredients through wholesalers and distributors,
but any time you look close tohome, there is good offerings for local
malts, local hops. So wetry to do it all. We have

(41:58):
a micro brewer license and a brewerylicense, so we try to use it
all. It's hard, it's verycompetitive. You'd think with more and more
breweries the prices would go down,but we haven't really seen that yet.
So just let me ask you aquestion. So number one, you guys
have been now you're one of thelonger standing breweries around. Now, you
guys have been around for a littlebit. But I like to ask the

(42:19):
brewers all the time, what isyour favorite kind of beer? Oh see,
well it's a tough question for mebecause I think hops and IPA has
got me into this industry. Butyou know, I have an appreciation for
the more delicate styles and the funkyand the weird thing. So a barel

(42:40):
age sour or mixed culture sour.It depends on the mood. But I'm
one that always goes back to hops, I guess, but you know,
I kind of like it all.I've been brewing everything since I was basically
back in college, so I havean appreciation for most styles. Fair enough,

(43:00):
I'll take that answer. So youdidn't You didn't go to college to
be a brewer. What were youstudying and how'd you get into a brewery.
Well, I always appreciated science,and I went to UB University of
Buffalo and I got my bachelor's degreefor environmouth studies. So I did have
my foot in the science doorway.And I lived with a couple of guys

(43:22):
and we kind of, I wouldn'tsay competitively home brewed, but I would
say every weekend, somebody was makinga new brew. And it kind of
started as a hobby turned passion.Then it really just went over the top.
I was brewing all the time,and I got my foot into the

(43:42):
real industry, and from there Ijust kept growing and it took off from
there. So so are any ofthose guys in the brewing business. No,
they didn't make it. No,No they didn't. Last No,
that happens. That does happen.All right, Last and most important question,
how can people locate you? Findinformation about you, find out what's

(44:04):
going on on the weekends, winat what you're doing. We have We
have a good presence on Facebook,Instagram, and I mean you can always
hit our website Threeheadsbrewing dot com.You might hear us on the radio on
CMAF a little bit, but youcan always find us in Wegmans. We
have nineteen two of the stovepipes ata lot of gas stations. Now we're

(44:27):
actually just about to roll out thekind in a nineteen point two. So
there is a lot of opportunity anda lot of bars. You know,
we have a lot of friends inthis town. You can usually find yeah,
you do, and you can usuallyfind the kind on draft. And
because Matt and I are nice,we're not gonna hold that CMF thing against
tom orow. We right, that'sright. iHeartRadio. iHeartRadio dot com,

(44:49):
all right, I heart I hear. By the way, your commercials are
also pretty funny. I love theads. As you guys do are great.
We've had some fun with that.We're gonna keep trying to roll those
out. It's a good outlet forless brewers who are just back there and
now that it's summer, back inthe sweltering heat. So I'm excited.
We're keep your keep your eyes openfor maybe a little kind of hopped water

(45:15):
advertisement coming through the Instagram. Actually, Derek, one more thing. The
last thing I want you to sayis I heart, I heart. You
know. That's perfect man, You'reyou are a company man. They're Matthew
j. Wilson. All right,Matt and Jim girl this podcast. Thanks
Derek for moving on Crews Podcast.Matt Wilson Jim is off somewhere having a
beer or something. But I amhere with one of my favorite people from

(45:37):
one of my favorite breweries. It'sKurt. Kurt, how are you doing
today? This is writing Storm bythe way, I'm good man, Thanks
for having me. Now. Sowe are in the midst of the festival
season. There's a whole bunch checkingoff. You guys are sitting at your
table representing here. What do youguys? Do you know what you guys
have on tap today? Yeah,we got a kettle sour fruit kettle sour.
We have a double ip A withall Citra hops, and we have

(46:00):
a collab that we did with OkayBrewing Company. Their anniversaries next week.
They're releasing it next week. Butwe brought a keg here that's a dry
hot New Zealand pilsner. It's anice light I pa. But it's like
a little not ipa nice light pilsner, a little fruity, little citrusy.
Yeah. I love the flavors.I love those kinds of things. So
you guys are out in app theAvon area with a nice space. You

(46:21):
got a lot a lot of roomfor like live bands and uh, just
hanging out and chilling. Now Iforgot, I cannot remember. Do you
guys do food or you guys dolike food trucks or nothing? Yeah,
we do do food. We havean outdoor food truck right now. We
actually just officially purchased the whole building. It used to be like a custom

(46:43):
wood cabinetry and custom furniture building.So we purchased the rest of the building
and I think March and we're gonnarefurbish the entire building, make more seating.
We're gonna move the kitchen inside.We're gonna have like a approachable but
higher level still bar food, butsome The guy we have as a chef
out there, Bab is awesome.He's is a former butcher. He used

(47:06):
to work in Hawaii at Malli BurnCompany. He has like really awesome,
high level but very approachable food tastes. So we're gonna have some cool stuff
like burgers and whatever, but alsosome like fresh seafood or some fresh vegetable
popular yeah, yeah, yeah,so it'll be cool. We were hoping
to have that open like fall,maybe winter, so it's a big space.

(47:30):
It'll probably easily double the endorse spacewe have. And then all summer
obviously we have like music series andall that stuff. So we got bands
and everybody coming out every Friday atleast, so awesome. So number one,
I expect an invite so I cando a podcast from there with my
mouthful of seafood. I can't waitfor that. So as far as this

(47:51):
summer, do you got you guysgot anything specially going on? Yeah?
We so we do the opp festivalthat we used to run out there,
and while we were in the processof buying the building, it was a
little more complicated because everything had togo through attorneys and whatever. So we're
hoping we can fire up that oppfestival again, which is other people's pints
we used to Yeah, yeah,we use it. So we try to

(48:15):
get everybody in and have a couplecollabs with people, and we'll probably do
that again if we can. InSeptember. We'll probably also have some sort
of anniversary event at the mill inDaisy Flour Mill and Blossom Road there,
so we'll have a festival if wecan at both places. Now, I'm
not sure people are familiar with this. That's why I wanted to kind of

(48:36):
bring this up. The majority ofyour beers are named after nineties hip hop
groups or hip hop songs. Correct, Yeah, most of them are.
I think we were. We dida countdown the other day the Juicy,
the song Juicy at Biggie, Yeah, Biggie. We probably have ten to
twelve songs name after lyrics or wedon't have a beer just called juicy.

(48:57):
We probably should. But yeah,yeah, what are your apreation? Yeah
yeah, I mean you're right,that's kind of simple for an iba.
Yeah, so out of a thisis gonna I hate asking this question.
I have to out of all thebeers you make, which was your favorite.
I do love the Monarch that's arelike all day, not all day,

(49:17):
but always on tap I PA thatwe have at both locations. But
my favorite is probably Liquid Swords.Uh yeah. Yeah. And there's I'm
a big Nelson fan and it's justloaded with like grape, the sort of
wine character Nelson. It's the NewEngland I PA, super hazy, like
just great flavor. That's probably myfavorite. I don't know. We also

(49:42):
have a stout that I really like, uh that I'm pretty sure it's like
coffee chocolate chips, Vanilla Oreo cookiesand that's yeah yeah, and that we
only have put that out one time. I'm trying to make it again.
We'll see what happens. You know, beer beers come and go. Yeah.

(50:04):
No, So here's a funny thing. So a lot of people,
a lot of people have had towrite your storm beers. The ones that
are more popular are your IPAs andlike your sours. Right yeah, so
but you do everything right? Ohyeah, oh, we do everything.
We at the middle we have sixteenSAPs. We and both locations we try
to keep on like two or threeloggers, four or five IPAs, four

(50:25):
or five sours, a stout,a porter. We make seltzers. We
try to make everything for everybody seeand that's why I love what you do
and the fact you have amazing canart. So I have to I think
I asked this before. Did yourconcept of the design of what you do
on the cants come from Wu Tanggland a lot of it? Yeah?
Yeah, I actually almost wore Ijust wore this one. But now shirt

(50:47):
I almost wore was the Wu Tangw but it just says Rising Storm across
it. Uh. The owners lovedlike nineties hip hop that grew up on
it. That was their thing.We play it at both locations. It's
always like a good mix of ninetieship hop or early two thousands hip hop.
We try to name it after thingsthat are from that period. Like

(51:07):
I said, we got how aremany beers named after Juicy? Or it
was written, Yeah, it waswritten or after you know, Mob Deep,
and I mean yeah, Rising Stormquite We used to be Quiet White
Storm. Yeah yeah, yeah,I don't know if I told you.
Maybe I already told you that story. Yeah, I could just guess,
like I could figure these things out. Used to be Quiet Storm. When
we won the brew Livingston, wewere Quiet Storm and Brewing Company, and

(51:29):
there's already a Quiet Storm distilling companyin Atlanta and they sent us a season
desist, so we changed the RisingStorm, but Quiet Storm is well.
Yeah. So obviously you're a fanof nineties hip hop, there's no question
because look at your beers. Yeah. Yeah, another hard question, who
from the nineties your favorite hip hopgroup or hip hop person. I mean

(51:54):
there's big names. There's Tupac,there's Big Ee, there's I don't know
if I could pick it to stayon brand, I mean MoU Tang or
Mob Deep or yeah, yeah,yeah, I'm with you on that.
Yeah. All right. So lastquestion, if people want to find out
what's going on this summer or justwant to hit you up, contact you,

(52:15):
what are some of your socials orwhatever, how can they get ahold
of you? Yeah, we have. So we have two separate socials for
Riding Storm Brewing at the mill andon Instagram and on Facebook, and Rising
Storm Brewing Company, which is thearea in Livonia, Avon. We usually
release beers at the same time atboth locations, but sometimes it'll be a
little different. We try to keepthings you know, if you go one

(52:37):
and you want to go to theother tomorrow. We try to change them
up a little bit. We putwe have music all the time. We
have music on Thursdays and at DaisyFlour Mill on Blossom Road there in Penfield
usually Fridays. In Livonia, wegot all sorts of events and whatever.
We try to change it up alittle bit so it's not just coming and

(52:59):
having a beer. The food's alwaysdifferent. Both of our chefs at both
locations they have they're super keen onlike fresh local. Where can I get
it from? Do I know theperson who's raised the chickens, or raise
the pork, or raise the beef, or where's the grain from for you
know, for the bread and whatever. They know everybody in the industry.
So they're trying to make fresh,local, good, top quality foods,

(53:20):
and I think they're both doing agreat job. I tell you what,
the local aspect I love. Ilove the fact you guys do Niner hip
hop theme things. I really do. There's nothing I don't like about your
brewery. You're one of the morepopular ones run her now too, and
you guys do everything right, andI just I appreciate what you guys do
for the community and also the peersthat you guys served everybody. I appreciate
man. Every every time i'm oneof these events, I end up catching
you and I appreciate hanging out withyou. You're a cool You're a cool

(53:44):
dude. Sorry, I was almostlike cool, that's good. Yeah,
all right, right, it's apod podcast. It's not PBS. I'm
safe. Yeah, No, you'reYou're a cool dude, and I'm happy
to chat with you. I'm happyto have you out at a brewer.
You want to have an event orsomething like, shoot me a message.
It'll be awesome to have you guysout and do like a live podcast.
There's something. If we're gonna havesome big events, some beer tasting or
something, it would be awesome tohave you out there and hang and have

(54:05):
some beers. And you're awesome.I appreciate it. Now. The question
I've always asked, is it becauseI'm a good beer journalist or do I
have a problem? I cannot answer. I mean, am I a beer
brewer or do I have a problem. These are all bellic questions. We're
not gonna ask her them today.You don't have the answers, right Kurt,

(54:28):
I love you, man, It'salways going to see you Buddies.
Grows podcast will be right back manand Jim Grilla's podcast Course Roster, Real
Bear, ex Bow, And weare having so much fun here interviewing some
of the finest breweries in New Yorkand certainly in the world. Uh.
And we are here with Resurgence,one of our favorite breweries. That's very

(54:52):
true. So in our studio wehave a lot of researchers, cans on
our wall of fame, and someof our best beers that we've had.
So tell everyone who you are,where you located, and what you got
going on today. Well, myname is Doug. I'm the sales representative
for the Rochester and Syracuse market.I work for Resurgence and Blackbird's Cider Works.

(55:13):
We're located in downtown Buffalo on ChicagoStreet and we're here having a good
time tonight. We got a coupleof great beers. It's currently the happy
hour here, the VIP hour,I apologize, VIP hour. Every hour
is a happy hour at this thing. We have our tenth anniversary IPA.
It's a six point eight percent alcoholbeer. We're celebrating ten years all through

(55:37):
the month of June, come ondown to the brewery. We've got crazy
stuff going on, like just literallythroughout the month. We also have our
Nocturnal Pvo. It's our dark checkpilsner. You're gonna start seeing this pop
up a little bit more in thefall, but I wanted to bring something
extra special. It's one of mypersonal favorites. Five and a half percent
alcohol. It can be a lawnmore beer. I can't fire beer.
It can be in any time beer. It's fantastic beer. Absolutely love it.

(56:00):
Yes. So, like you said, you've been doing this for ten
years now, and you guys haveexploded. I mean you can find Resurgence
beers almost at any store now.You guys have gotten very popular. What
do you attribute to your popularity?Pardon me? What do you attribute to
your popularity? The quality of thebeer? Easily, quality of the beer,

(56:21):
simo winning the silver medal at theBrewers Cup over in Albany there and
just always having great sours available.And once again I want to reiterate Nocturnal
Pivo the just you take one sipof that, you're not gonna forget our
name. I also want to mentionthat you can only get this currently in
Prowlers and Growlers at AJ's Beer Warehouse. They were happy enough to grab a

(56:43):
sixth dole of that from us justfor the real beer week, you know,
in Rochester. But definitely a tributeour rise to glory. You know,
we had a resurgence in Buffalo,hence the name, and that's been
radiating out to Rochester where you canfind it's just about everywhere in Rochester and
then we're slowly making our way throughSyracuse and hopefully by the end of the
year you can find us anywhere inNew York State. That's awesome. So

(57:07):
by the way, Agies Warehouse andHenrietta a lot of times when we do
our podcast in studio, I stoppedthere. That's working some beers, right,
Yeah, so resurgence. You andI were there when we were in
Buffalo last year. Are you folksgonna be at Canal Side again this year?
Who will be at Canal Side againthis year? Yes? So you'll
see us again? Then absolutely,you won't see me. You're gonna see

(57:28):
the rest of the brew team andthe rest of the fine folks over there.
I cover Rochester. Well, that'sgreat. We need you to cover
Rochester because this beer is wonderful andoftentimes in the studio on our wall of
fame, there's got to be tencans of Resurgence up there, various things,
and we love your can art.Who comes up with all that?

(57:50):
Off the top of my head,I don't know the name off the top
of my head, but we dohave an excellent graphic design team, an
absolutely excellent graphic design team. Someof our canar we have had head people
come in and do like a littlething. I can't name their names off
the top of my head, unfortunately. Oh, feel free to if you're
really interested, feel free to reachout directly to the brewery. They'll have
more answers when it comes to thatstuff. I'm the guy that goes door

(58:12):
to door trying to sell pedal mywares. Well, great, thank you,
I know you're busy. We'll letyou get back to work, oh
real quick. Before we go.Website all that good stuff. People can
find u more informiation about you.Look for us at Resurgence Brewing on Instagram
and Facebook. All that fun stuffright there. Excellent. Thank you very
much, we appreciate it. Thankyou you guys, have a great rest
of your night. Matt and JimGrilla. This podcast rolling right along.

(58:37):
We'll be right back Jim Salmon alongwith Matt Wilson. We have had such
a great time here at the RochesterReal brew Fest beer Fest. Yeah,
it'll be something, yeah, Andwe have tried some of the finest beers
that we've ever tried. Yep.This is a wonderful festival. And I
don't know how many. We talkedto Will a little about a while ago,

(58:58):
and and there's like twenty five hundredpeople here. I mean, there's
a lot of people here and they'reenjoying seventy of the finest brew companies that
we have in New York and surroundingstates too well, Jim. As far
as the diversity of craft beer here, it's amazing. We liked the places

(59:21):
in Pittsburgh, you know, Pittsburghand all over the the not just New
York state, all over the country. There's a lot of different craft beers
here and we've had a great timesampling those. There was a beer that
we tried a little while ago thatthe description of it said it had hints
of leather in it, and I'mlooking at that, and I asked the
guy to explain it and he said, well, I can't really explain it,

(59:44):
you have to taste it. Andwhen I dove into that, it
was a wonderful, wonderful beer.And it just goes to show you that
all of the great craft beers thatwe try over the years, especially on
this podcast, are just products ofeverybody's imagination and it's just wonderful. Oh
I told you this before. I'malways impressed to see how you've grown in

(01:00:07):
craft beer, how you have divedright in and you have tried so many
different beers. Today we had achuck a pudding beer, Jim it tasty
chuck and pudding. The first ofall, I love chalk. Second of
all, I love chocolate pudding,and you put that into a beer.
It was unbelievable and so I can'tyou know. We thank Will Cleveland for

(01:00:28):
being at the helm of this wonderfulRochester Real Beer Fest, and we'll be
back next year, I'm sure.Next up, of course, is June
twenty second at Canalside with the NewYork State Craft Bearers Associations. Thank New
York Drink new York dot com.Get your tickets for that. Matt and
I will be there, of coursedoing this what we do best, right

(01:00:49):
drinking fine craft beer and doing ourpodcast here at grow This. I tell
you what. We are in thedepths of festival season now, and they're
coming and furious, and there's somany festivals of summer. Jim, We're
gonna have some fun this summer.We really are, We really are.
I'm looking forward to it. Andwhen you get a chance to go out

(01:01:09):
in your community and support these craftbrewers, buy local. I mean,
just don't go to the supermarket andbuy your running of the mill, you
know, thirty pack of beer.Right, go out check out these beers
because there are a hundred times betterthan the traditional stuff. And you'll you'll
find some things you don't care for. You'll find things that you absolutely love

(01:01:32):
that you never even thought could bea beer, right, And fruited sours
and you know, like the chocolatepudding. I mean, all kinds of
great things. So make sure youget out in your community and check that
out. That's one thing that youand I both have in common, as
I love to support local. Ialways have and always will. You are
supporting mom and Pops, anybody's littlefrom these craft brewers. And also they

(01:01:57):
change so much better those Matheums Bears, and you know the good part of
this whole deal is we'll be backin the studio next week doing another stellar
craft Beer Brought podcast here on grillList, where we'll be cooking something I
don't know. I have a brisketin the freezer and I just don't know
when that's gonna come out. Matt, don't you tease me, Jim,

(01:02:20):
don't you tease me. Maybe it'llbe oxtail or whatever. You know.
Can we do this right now?Matt and Jim grillst Podcast. We're live
here at the Rochester Real Beer Festivalhere at Innovative Field in downtown Rochester.
We'll be back next week with anotheredition of the grill List podcast