April 18, 2024 • 48 mins
Last winter, Jim and Matt attended the NYSBA Festival in Syracuse at the Landmark Theater. They had a blast and had interviewed some amazing brewers and patrons at that festival. Unfortunately, there was an equipment failure. The guys thought they lost all of the interviews. Turns out they didn't! Matt was able to salvage interviews with Froth Brewing, WeBe Brewing, Big Alice Brewing, Rare Form Brewing and the Executive Director of the NTSBA Paul Leon. Toss in Matt sampling beers from Brindle Haus and Resurgence and we have a full episode. So here it is, a very special lost interview episode of Grill This!
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Episode Transcript
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(00:03):
It's time to take your grilling skillsto the next level. We will take
you from grill disaster to grill master. So grab your tongs, your aprons,
and your pint glasses. Get readyto grill this with Matt Wilson and
Jim Salmon. Yeah, every timethat intro comes on, I get excited
(00:24):
because I know I'm gonna drink somethingand we're gonna have fun and all that
good stuff. Hey, good evening, morning, afternoon, whatever time you
may be listening to this. It'sthe Grill This podcast, and this is
Matt Wilson. Jim Salmon, myco host, is not feeling very well
today and we have a big eventon Friday, so we felt best that
(00:46):
it would be best for him torust up for this episode. So that's
good though, because we will beat the big event that I will tell
you about later on and we willbe recording there too, So you'll be
getting two podcasts. But I thoughti'd give you one, I knows,
but well, since we put oneup and I want to hit one up,
so you guys didn't miss out onsome of the stuff that we're doing.
So let's get into it. Ihave a couple of craft beers I'm
(01:08):
going to try today. I'm gonnado one pretty soon and one towards the
end of the episode because I gotsome special audio I'm going to share with
you on this podcast today. Beforewe get into anything, let me go
ahead and recognize our sponsors. Wealways are happy to talk about Senna Seafood.
(01:29):
Sendesse dot com the freshest seafood thatyou can find that's actually frozen.
Right. So Senna and the Wheelersthey go out and they fish and they
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(01:49):
other fish. We smoked it andcooked it in different ways. It was
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(02:15):
I gotta shout out Tipsy lights Man. Those things always come in handy Uh.
If you're like me and you cooksome long cooks, sometimes you have
to start really early or you're cookingreally late into the evening, and when
it gets dark, it's hard tosee the stuff you're cooking. And that's
why I use Tipsy Lights. Iput it right on my ball cap when
I'm cooking, and I can seehow done my steak is, how done
(02:38):
my brisket is, how done mypulled pork or my pork shoulder is.
It's the best they'll thing, andthey sell everywhere. They're at Amazon,
they're at Walmart, but you cango to Tipsy lights dot com Tipsy spelled
t I P s e E lightsdot com. It's a great company,
but a small business, and they'redoing great stuff with those lights. And
last, but not least, ThinkNew New York Drinknewyork dot Com one of
(03:01):
my favorite sponsors, of course,because I'm a craft beer enthusiast and they
put on some of the best craftbeer festivals around. We've been to Sarahcuse,
Albany, Long Island, Buffalo,so they do some great, great
events. Go to Think New YorkDrink New York dot com for the latest
events that we put on. Wehave some local ones in the local Rochter
(03:23):
area that'll be happening. Also,Buffalo coming up soon as well. For
dink New York, Drink New York, so Think New York, Drink New
York dot com. Or you canalways go to the Grilless podcast website grillesspodcast
dot com. We have that informationthere as well. All right, just
wanted to get that out of theway before we got started. So I
don't know if you remember, butwe, Jim and I did go to
(03:45):
the Sarahcuset Craft Beer Festival put onby the New York State Craft Roots Association.
Guys from Think New York, CDRICKNew York. We were there and
we had an amazing time. Wetalked to so many great people, and
Jim and I thought those were probablysome of the best interviews we ever did.
But equipment failed sometimes, and wehad a pretty bad equipment failure and
(04:06):
we lost almost all of those interviews, and I was so upset that we
weren't able to make an episode withthat show. But I did some working
around. I found the little SDdrive where I was trying to save stuff
on and I was able to rescuea few of those interviews. So on
this show, I'm going to goahead and play the lost interviews from the
(04:28):
Syracuse Festival last year twenty twenty threeat the Landmark Theater in Syracuse. Great
festival and some great craft that wetried. So I was able to actually
save I believe one, two,three, four, five interviews Big Alice
Froth Brewing, Rare Forum, Brewing, we Be Brewing, and of course
(04:53):
the great Paul leone of the NewYork State Crappers Association, the executive director,
if I may say, of thene yorkh Craft Brewer Association. So
I was able to rescue those interviewsand they will be on this episode and
I'll be playing those for you veryshortly. But first, so, I
have a friend of mine, hername is Pam Seatech, and I work
with her. I also work inhigher education, I know I've mentioned that
(05:14):
before on this on this podcast andalso on the radio when I'm doing the
news, and she works with mein the and and you know at Study
Brockport where I work, and sheis a big fan of Brindle House Brewing
out in Syracuse, I'm sorry,Syracuse, out in spencer Port, New
York. Brindle House Brewing is oneof her favorite one. She goes there
(05:36):
all the time and she's been givingme a few of those beers. From
brindle House. We did try onecouple episodes ago and it was fantastic,
So I'm gonna I was saving thisone. We were supposed to try this
one a few times and our Friday, our Wednesday, we usually meet up
on Wednesdays for a podcast, andwe've been kind of missing each other for
the podcasts, so I'm gonna trythat one today. You know, the
(05:59):
theme for this really right now,Eauce, for the episodes the interviews that
we're gonna play later, is youknow, it's spring right now. Summer
is kind of around the corner.I know, sometimes with the weather that
we see outside, we don't believethat, but summer is around the corner.
So the beers I'm trying today kindof have that warm summer vibe to
them. So this one, againfrom brindle House Brewing is black raspberry waffle
(06:24):
cone sour. I was I wassaving this for Jim, but I don't
wanted to have it in my fridgeforever because you know, the flavor made
change and I just got over actuallygetting some bad food and got sick,
so I don't want to get sickagain. So I'm going to do this
now because I know I don't wantto wait till it gets not so good.
So again, it's black raspberry wafflecone sour. It's a letter ABV
(06:47):
four point seven, which is great. That means you're not going to get
you know, trashed having this,and you can have a couple of them.
So I do appreciate that we're goingto try right now. So thank
you Pam for this beer. Bythe way, So when you go ahead
and get this an open all right, so let's give it a taste to
what we got going on. Wow, that is delicious. So sours go
(07:15):
two ways for me, three ways, I guess. I'll say they're either
extremely pucker your face sour, sosour that it'll not make you want to
drink sours again. And I knowJim has encountered a few of those,
and that's why he wasn't a fenat hours before. There's those intermediate sours
where you're like, yeah, that'sa good sour and it's not too sour
and you get the flavor. Andthen there's those, you know, extreme
(07:39):
fruity. They're almost like milkshake soursthat like look like fruit smoothies almost.
So this one is right in themiddle. It's not too sour. It's
got definitely a sweetness to it.It's not like thick, you know,
like fruit smoothish, but the flavordoes come through. I can taste of
black raspberry and I even get thatwaffle cone in the back when when I
(08:01):
when I you know, finished thebeer off. So this is the delicious
beer. Thank you very much,Pam. Again, this is from Brindle
House in spencer Port. I've notactually been there yet, so I'm making
plans to go out there. Jimand I want to do a broadcast there
and we'll get out there and we'llhang out and try some more of the
beers there, because this one isdelicious and I can I can easily see
myself sitting outside and finishing off thisentire can. So yeah, we're gonna
(08:24):
enjoy this one while we play therest of these injuries. So, like
I said, we were out inSyracuse for a phenomenal festival thrown by the
guys at New York That the guys, the whole crew at New York State
Craft Brews Association in Syracuse at theLandmark Theater in Syracuse, and we saw
a bunch of our friends that we'veencountered over the years, and we saw
(08:46):
a bunch of the brewers that havebecome our friends over the years. And
we saw some new brewers that wethat we didn't get a chance to talk
before, and some brewers that weliked that don't go to festivals at a
lot of times, and they werethere. But again, the audio got
kind of damaged and I wasn't ableto put together the podcast, but I
(09:07):
was able to rescue some of thefootage. Here again it's from Big Alice
Brewing. Froth Brewing. Now,Froth Brewing is one of the ones I'm
talking about. They weren't really involvedin going out in participating participating in the
festils for a while because they weredoing so well on their own they didn't
really need to be part of thefestivals. And now they're they're coming into
(09:28):
the family and I love that,and they're great brewery and their beers are
so good. So Froth Brewing ison this one rare form brewing, which
we love, we be which weget almost at every festival. I love
the folks that we be Brewing andalso the executive director of the New York
State Craft Brewers Association, Paul Leon. We were able to rescue those and
(09:50):
I will play those shortly before Ido one more mention. So I was
telling you that we are going tobe at an event on for I.
That's why Jim decided to not doit today, just to kind of save
himself for that event. It's theWine at Center Ice sponsored by Wegmans,
which is an event put on myHoly Childhood. So it's going it's for
(10:13):
a good cause. But if you'veever been to this event, this this
event, man, it's amazing.It's all types of it's all types of
food and drinks, and there's araffle and there's a live band that's there,
and I believe we have some personalitiesthat are going to be m seeing.
I'm not going to give away whoit is yet, but Jim and
I will also be there, andit's just such a great time and you
(10:35):
get the sample as much as youwant, as much food as you want,
as much beverage as you want,and it's fun. They always do
a good time, and it's againit's for a great, great cause for
Holy childhood, so don't miss it. Friday. VIP tickets are six at
open the doors at six pm.Ruggar tickets are at seven. I believe
(10:56):
it goes till nine and it's alwaysa fantastic time and it's always jam packed
in there, and it's full ofjust fun people and fun food and fun
things to do. And Jim andI will be broadcasting there also on Saturday.
It Skips on the Ridge seventy fifthanniversary. Seventy five years for Skips
on the Ridge. I think thatdeserves an applause. There we go and
(11:20):
those that place is awesome. Themeat that they have at Skips o the
Ridge is fantastic. And Jim andI and also the Salmon Ranch Foods Department,
but they're gonna be there. We'regonna also be you know, talking
sauce and making that available for youto sample and buy. So stop on
out Skips on the Ridge. We'llbe there from tent Tal two on Saturday
(11:41):
ten Tal two on Saturday. Skipson the Ridge, Good times, man.
I love that place. I lovethe food. So we got the
Wine Center Rice on Friday and Skipsof the Ridge on Saturday. So if
you want to come out and seeus for those events I really employ you
to do. So, okay,we're gonna go ahead and get into those
lost interviews again. This is fromthe New York State craft Brewers Association Festival
(12:03):
in Syracuse at the Landmark Theater.Jim and I were there in joy.
So we're at the top floor Ithink here at the Landmark Theater in Syracuse
at the New York State craft BrewersAssociation Festival. A wonderful festival, one
of our favorite ones. Just thislocation is beautiful, by the way,
beautiful. Jim. Absolutely, we'vebeen here twice now. We came here
(12:24):
last year and right now we're arare form brewing and we're talking to Kevin,
who is I'm guessing the brewer,right, Yes, that's track.
Yes. So we've had a lotof different beers here, peanut butter,
ip a, apple stuff, ciders, but we've not had a beer with
beats in it today. So we'redrinking a beat ipa. How Kevin did
(12:48):
you come up with that concept?Well, actually, we used to do
an IBA called SETSI beats like amusic beat beats, and people kept asking
me are there beats in this?And I was like, well, music
beats, but not beats. ThenI thought, I'm gonna do it with
beats, just to throw everybody off. So we did it like three four
years ago with beats and we've beendoing it ever since. And the other
one we don't really do that oftenanymore, so it's when we do it
(13:09):
now, we do it with abeat. One actually pretty delicious, Regie,
this is a very unique I Pa. You know me, you're you're
mister I Pa, And I likethem when you tell me that they're really
good, and this one's awesome.I really like this, I Pa,
this is great anything with beats.And of course I like beats. I
mean, you know you anytime Ican eat beats. But that's does that
(13:33):
really get put into the into themix or is it an extract? How
does all that work? No,we get beats from a farm near us,
and then we we chop them upand get them. We put them
in there agent with the beats,and it had like a fruit punch with
a little earthy note tone to theend of it. And it's like you
get the fruit characteristic of the beat, and you get earthiness that balances the
(13:54):
bitterness for it, and it's itcomes out really nice, really balances both
things out. And yeah, it'slike a fruit punch. I agree.
I was gonna say a lot oftimes do I appears you get that hop
right and then the hops kind ofoverpower everything. Sometimes this kind of knocks
down hop level a little bit downfor you, smooths it out little sweetness,
but not extremely sweet, just likeenough to balance everything. It's really
(14:15):
good. Now, how long doesit take to brew a batch of this?
Just like a normal batch? Wedo as we do it, like
as we're doing a dry hop,we'll dry hop, we'll put the breeching
before we do it, and aterminal gravity, so before we get to
our final gravity, we'll put thebeats in it and then we'll put the
dry hops in it after that.And I suppose it doesn't last long because
(14:37):
people go they love it, right, Yeah, it goes really quick.
I forgot. Do you guys dofood at your location too? Or do
you guys just do beer? Wedo pizza pizza. Now, whereabouts is
rare Form located? And what's yourwebsite? Because we're a little bit into
marketing here, Troy, New York, Radformbrewing dot com. Awesome, how
far from Vermont. Are you tenten miles? Okay, it's not bad.
(15:03):
Yeah, that's pretty cool. Soyou pull people from all over the
place. I s both absolutely,that's great. This is a really good
beer. What other beers do youhave here tonight? So we have a
double decocted Munich Dunkle that we didwhich is really really nice. We have
our Mexican style Logger which is alsoreally popular for us, and a crass
porter as well. That's a goodbeer. I think it's great. That's
(15:26):
great. So what do you thinkof this festival? There's a billion people
here. I love this festival.I've been part of the board for the
Bird Association. I've been here foryears. Last year is one few that
we missed, but it's one ofIt's such a beautiful venue. It's busy,
but it's broken up so you kindof see like multiple different levels and
layers of it, and it's kindof like taking a little trip, you
(15:50):
know, like you're upstairs a littlebit, you go the stage for a
little bit, go to the lobbyfor a bay, you go to the
basement, and then you're ready tostart making another round. You know.
It's it's great. Yeah, there'sno question and this is a world class
facility, this landmark it is.And we said earlier downtown Syracuse is beautiful
number one itself and this building isnot just historical, it's beautiful. Jim
(16:12):
so Kevin predict the whole craft beerthing over the next ten years, growing
and growing and growing and growing,right, Yeah, I think. I
mean there's gonna be there's always gonnabe some growth in there. Where that
growth is, we're still trying tofigure out, I think. But I
think the main thing is just continueto make great beers and that'll do the
(16:32):
best. I agree with that,Yeah, I did. And because I
love asking people this. So youdidn't wake up one morning and say I'm
going to be a craft brewer.So give us a short version of your
history. How'd you get to here? Actually it's a pretty funny story.
So when I was in high school, I went to visit one of my
brothers in college during summer and Ibid to a class to go with him
(16:56):
to see what college was like.So I was seventeen, uh Pitts a
chemistry course. The professor came inand this is in Colorado, and he
had a backpack on his coffee,came down said it, you know,
the appitheaters, like we're gonna gothrough this process today, that this chair
equals this, this chaerir this,these butts equal this, my coffee mug
equals this, and kept kind ofbeing like boom boom moving things around.
(17:18):
At the very end of it,he pulled a beer out of his backpack
and put it on the things,like we just made beer today, and
I was like, wow, Inever ever thought about making beer. I
always thought about fighting someone to buyit for me, you know, at
seventeen years old. Yeah. Sothen we rushed out that weekend and started
(17:38):
brewin beer and they've been brewin sincenineteen ninety four now. So that's a
great story and it's fair. Andyou guys make amazing beer and you have
good staff too, so you guysdo well. Kevin, thank you so
much for taking time out of yourschedule. I know you're busy. Everybody's
waiting to talk to you and tryyour beers and stuff. Uh, thank
you very much. We appreciate it. Thank you guys. Oh, it's
(17:59):
pleasure always. Yeah, Matt andJim moving on, We'll be right back.
Well, you know, Jim,since we've been doing this podcast,
there is one table that I prettymuch see at every single festival, no
matter where we are, no matterwhat it is, it's always we be
brewing. We be brewing. Howmuch do we love? We be brewing?
(18:21):
They're always a great interview, They'realways fun, and Colleen herself is
always awesome. Speaking to Colleen here, she is, Hi, what else?
How's it going good? So whatthis is our nineteenth meeting? Maybe
stuff like that? So again,Jim and I have been talking. This
Landmark Theater is beautiful. This isan awesome location to do this festival.
(18:45):
What do you think of this location? To turnout and and the exceptional brewers
that are participating in this The turnoutis always phenomenal. But hands out,
this is the best venue. Everythinginside here is beautiful. I agree,
you know, I love your beers. First of all. So I'm I'm
trying a New England double IPA.Tell me about that. So that one
(19:08):
is our juicy citrusy double. Ipa about sixty five pounds of hops and
in that year, tuck's a punchat eight point six too. Yeah,
oh yeah, so you have eightpoint six percent IBus. So it's nice
and smooth, but it's nice andcitrusy for you so you don't get the
(19:29):
bitter bite to it. Absolutely,Yeah, Matt and I signed a contract
about two years ago that we don'tdrink anything less than eight point five nine.
I mean no, no, Idon't know if I've served you anything
lower than that. That's true.Luckily, I'm not what you call spelt,
(19:49):
so I can handle animal strong beers. Twelve percent that you were drinking,
that's true, So remind me we'dbe brewing. How long have you
guys been doing We have been openfor about five and a half years now
right in Geneva, and we've beenhaving fun the whole freaking time. We
actually just did a big expansion.We have a beer garden in the back
(20:14):
and opened up a little more airinside our tap room to make it a
little bigger. So that's awesome.That's awesome. So, Jim, they
survive with the whole pandemic and everything. Right, So you get up every
morning and you go to work,and you're the brewer, you're the owner,
you're the everything. Right, Yeah, I sure do. You have
to get up work in the back, threw the beer and then run our
(20:37):
taproom a night. So and youguys, I keep seeing pictures. You
guys actually have very good food.You some pizza, you some great things.
What kind of food do you guyshave there? So we have some
finger foods, but then we haveour specialty item is probably the salty bread
pizza. It's like a plant breadpizza. Awesome, delicious. It looked
great, It looked great. Now, I know this is a dumb question,
(21:00):
but you don't ask no questions.If we should know this, but
are you You probably already do.Where is web? We are right on
Preemption Road in Geneva. I didknow that. I know you did ten
minutes off of the Thruway exit fortytwo. We are the first brewery we
will hit in Geneva. And there'sseven of us in Geneva. So you're
(21:21):
like, you're also in the winecountry too, right, Wine country,
beer country, Beer country is takenover, but yeah, it's definitely wine
country. Also the trails out thatway. Every once in a while,
there's a craft beer festival in Genevatoo, right, So we actually just
had one for all of the SenateLake breweries we have. We have a
little I don't know how to sayit, kind of click thing all the
(21:48):
Senecal Lake Breweries. We get togetheronce a month and we collaborate on different
things. When we call ourselves theslobs where the Senecal Lake Order of Brewers.
So we actually two weeks ago hada big beer fest for that and
then we'll have another one come spring. So that's awesome. That's great,
And we've probably interviewed you over theyears more than anybody else. Weave it
(22:14):
and you're so much fun because you'rebubbly, you're right into it and we
get the whole true deal from you. So absolutely, that's so cool for
us. I agree. I honestlyget bummed if I'm in an event and
I don't see you guys. That'swhy I call you guys before. That's
true. We do go a lot. We do go to a lot of
events. Yes, we do.We do well, Thank you, colle
(22:36):
appreciate it. Nice hoking you guys. We be Brewing with website, uh,
socials all that stuff, all right. Website is www dot webebrewing dot
com or our Facebook is just webe Brewing Company, and then Instagram is
also we be Brewing Company. BabyBrewing. Yeah, we're back, Matt
(22:56):
and Jim. You'll be drinking.I'd be drinking. We be, we
be drinking. We be all right, Matt and Jim, we're moving on.
We'll be right back. So youknow, Jim, we're here at
Landmark Theater in Syracuse for the NewYork State craft Brewers Association Craft Beer Festival,
one of our favorite festivals in theworld, and Froth Brewing. Jim,
let me tell you, one ofthe first fruited sours I've ever had
(23:21):
was from Froth. Look, Iwas here for not here, but I
was at home for one of thoseCOVID type, you know, festivals,
and their beer was packed in that, and my god, was one of
the best bers ever had. I'vebeen locked in ever since. So I'm
excited to see Froth Brewery here atthe Landmark Theater in Syracuse. Now,
(23:41):
before we get started with Will herefrom Froth Brewing, I gotta tell him
that whenever we do a grill Listpodcast, every three or four episodes,
there's a Froth beer in that thatwe're And you should see this face on
Matt when he comes in here,because he's got this grin from side to
side because he knows there's a lollipopor whatever from Froth that he just absolutely
(24:04):
loves absolutely, So will please tellme Froth Brewery about twenty nineteen, you
guys kind of came up. Whatmade you do what you guys are doing?
Well, twenty nineteen rolled around andall my bosses, the owners,
decided to start up the brewery,and you know, I came in a
(24:26):
few months later on. That's whenwe started the liquid Lollipop series. And
once that liquid lollipop series started,that really got the ball rolling. And
let me tell you, it's snowballedfrom there quicker than any of us could
have ever imagined. And we're superhappy about that, and we're proud of
it. And we've worked really hardto get to where we are today.
But when you guys tell me thatyou throw liquid lollipops on when you do
(24:48):
your grill this podcast like that,I love that. I love that for
me, I love that for us, I love that for you guys,
Like I'm happy that you found Frothand you love Froth so much, but
you guys loving it it's the exactreason we do what we do. So
I'm happy about that sea of fameit is we have in the studio.
We have this giant shelf up therewith all of the beers that we loved
(25:14):
the best. And and you guys, there's gotta be a dozen uh lollipops
over the time. Now, tellus what again. I know we talked
about this before, but what's thedifference between the naked and and the a
the other one the liquid lollipop.That's that simple liquid lollipop six point very
viscous, super thick Smovie style beer. And we wanted to find a way
(25:37):
that we could have that same flavorpunch with a less viscous, thinner beer.
And that's how Naked Lollipop was born. The naked we centrifuge. Uh.
And with with that centrifuge, youcan take out a lot of the
things that make it thicker and uhand it'll create that that thinner, less
viscous products. And what's nice aboutthe naked it is that it's seven point
(26:00):
two percent ABV, so it packsa little more punch, but you don't
lose any of the flavor that youget from the liquid lollipops. It's nice,
you know, because you have thethick six point five and then you
got the thin seven point two,So it's a little bit of everything.
For everybody. You know what Imean. I like that. It's it
brought into the audience to have that. Yeah, so why I like that.
Also, I call it a tease. I call it because the real
(26:25):
goodness is those thick lollipops. Soyou're like, oh, you like these,
come to our brewery and get totaste a real deal exactly. And
that's that's what we try to achievethere with those liquid lollipops, is we
want you to come to our breweryand experience it the way that we meant
for you to experience it. Wewant you to sit down at the brewery,
you know, meet our staff,talk to our bartenders. We're all
(26:47):
very knowledgeable. It's a close,close knit little family. We run that
that brewery with four guys on theon the Bruce side. So you know,
it's a labor of love then andwe we love doing what we do
and we're gonna continue doing what wedo. But uh, yeah, we
want you to come in try thosethose liquid lollipops. But you know,
we're there's there's something for everyone,you know what I mean. Our IPA
(27:10):
game is killer. You know,we got two loggers on draft at all
points. You know, we gotour amber logger, we got our pail
logger. We have two pillsners onright now. I mean, you're gonna
come into Froth and you're gonna findsomething that you like, no matter what
you like, you know, Andthat's we're big on that. You know.
We play to everybody and anybody.You know what I mean, don't
discriminate. Come on, let's goabsolutely. You know, in case we
(27:33):
forgot, We're in the advertising business, so we like to tell everybody where
you located, your website, youryour what are your hours? Is there
food there, all kinds of goodstuff. So fill us in on all
that. Well, I'm gonna stophim for it. The food is on
point. I was there. Iwas at Froth Brewing. After I tasted
(27:55):
the first beer, I drove theBuffalo and went the Froth Brewing and I
sat there and had a meal atlike four froth rooing beers. And I
tell you what, your burgers areon point. Your food's on point.
So tell us more about that.Yeah, no, absolutely, So.
Located on seven hundred Military Road rightin Buffalo. We're open Wednesday through Sunday,
(28:17):
eleven am Wednesday through Friday, SaturdaySunday we're open. I'm sorry.
Friday and Saturday, we're open untilmidnight. Sunday we close at six,
but yeah, close Monday and Tuesday. Yeah, come on in. You
know, I have some food,I have some drinks, enjoy the company,
you know, and then we comehave some Froth because that's what it's
(28:37):
all about. Right there. Ishould have known that you were gonna be
the you were gonna be the bestspokesperson for Froth Brewing. I tell you
what, It's amazing when you havehad something you never had before. Right
So, I drink a lot ofip as, a lot of Loggers pills.
There's Porters stouts, sours, youknow. I had like a Brooklyn,
(28:59):
one of the little Brooklyn light likesours. And then you, guys,
man, when you I had there'slike a lot of lollipop and there
was like fruit, like heavy fruitin there. And I was like,
oh my am I drinking as smoothie, but I'm getting a buzz. It's
weird. It was one of thebest things I've ever tasted. It was
a good experience, and I wasI loved you guys ever since. And
(29:19):
then I went to your brewery andthey had food that was really good too.
I'm like, this is this isamazing. Oh yeah, it's it's
it's it's the perfect combination. Andyou know with the uh with the smoothie
styles, it's just it blew upso much quicker than we than we ever
thought it was going to. Andyou know, we have we have all
of our fans and all of ourour customers to thank for it. And
(29:41):
without those guys, without you guys, you know, we wouldn't be here
where we are today. And youknow, we're very lucky and we're very
fortunate in that in that way,but on the other side of the coin,
we've worked very hard to get towhere we are today. And uh,
you know, you got to patyourself on the back, and you
got to give credit where credits due. But uh, you know, we
we we love what we do,and we do what we love and we
ain't gonna stop anytime soon. I'lltell you that. Well. Congratulations,
(30:03):
well for making some of the bestbeers in the world, and we appreciate
you spending time with us tonight hereat the beautiful Landmark Theater, theater thea
de you know people in uh yeahtheater and with the New York State Craft
Brewers Association. Thank New York Drinknew York dot com. Check it out.
There's festivals all the time. Thenext one's down in Albany. Maybe
(30:27):
we'll see you there, and uhwell, we wish it very best at
Froth Brewing. Thanks for visiting withus, absolutely, man. My pleasure
is a pleasure to meet you guys. And I just want to give a
shout out to to my bosses overat Froth because those guys are absolutely amazing.
You know, you don't It's notevery day you get to find somebody
that you know, you do justabout anything for you know, I feel
(30:49):
like I work for a family,not for a business. I forgot to
ask. I want to make surewe have to said, website, socials,
all that stuff. Yeah, Frothbrewingdot com. Come check us out
or on Facebook, Instagram, FrothBrewing. Come follow us, give us
a call, give us a email, you know anything, man, just
come see us, man, drink, drink some of our beer. That's
what we're here. Thanks for hookingus up with these beers too. We
(31:11):
appreciate it. Thanks a lot,buddy. All Right, Matt and Jim,
we're moving on almost to the endhere, buddy, We'll be right
back Matt Wilson and Jim Salmon,or the other way around. I'm Jim
Salmon and he's well. Matt Wilson. We are finishing up tonight at Thank
New York, Drink New York,the New York State craft Brewers Association Craft
(31:33):
Beer Festival here at the beautiful LandmarkTheater in downtown Syracuse. Thank you to
the folks Paul Leone and his greatstaff for putting on another awesome, absolutely
awesome craft beer festival. Here.There's almost sixty craft breweries and we interviewed
as many as we could. Idon't know ten or twelve of them,
(31:55):
and you're gonna hear some really tothe heart stories throughout the you know,
and and it's just wonderful. Sowe think the great people in the in
the city of Syracuse have made thisarea a great craft proof venue throughout lots
of great shops and restaurants. Andif you haven't been to downtown Syracuse in
(32:17):
a while, check it out.It's it's great. Now. Matt and
I will be on the road herein January towards the end. I forget
what the date is, but we'regonna be down in Albany for another craft
beer festival. We love any excusefor a road trip, right, I
think it's Jim, You're You're absolutelyright. This is another fantastic we got.
We got a chance to sit downwith a talk to and there was
(32:40):
a legend in the craft beer gamewho was giving some advice and stories,
and we tried some of the bestbeers in the planet and we really have
and I tell you what, youcan't beat this venue, Jim, this
venue is beautiful. Absolutely this Idon't know how old this is, but
it's one hundred and something years old. And and for those of you that
(33:01):
aren't here tonight, you should be. But up on the stage is twenty
craft breweries. Out in the lobbyis another twenty up above. In the
balcony's another twenty down below, andthe other one is another thirty. And
it's just so much fun. Andone of the people that we haven't seen
yet is our buddy with the squirrelsuit at at Buried Eggcorn. We gotta
(33:23):
go hunt him down. So that'sour last assignment here. But folks,
we had a great time. Andwhen it comes to checking out craft beer,
if there's something maybe that's out ofyour wheelhouse, completely out of anything
you would do. Go to ThinknewYork, Drinknewyork dot com and check it
out the next festival. You willnot be disappointed, especially if you're like
(33:45):
good beer. That's not institutional beer. You know, it's some of the
best beers in the state. NowI'm not kidd yet, which means the
best beers in the world. Sojoin Matt and I. We're always here.
Hunt us down. You can't missme. I'm you know whatever,
And you really can't miss math MatMatt's as he's the best. He's the
(34:07):
best podcast partner in the history ofthe world. You know what. I
was looking for this guy because hehas to be on this podcast. Sorry.
And I want to say what youguys, what wisdom was coming out
of these mouths, because there's alot of it. Two things I was
saying. Number one, the LandmarkTheater is one of the most beautiful venues
(34:30):
you could have for this festival.It's it's historic, it's beautiful, it's
unique. And number two, thatFred talk was amazing. Paul Fred Matt
is one of those guys. Imean, you think about it, there
are there are only two family ownedbreweries that have been in existence in the
United States since pre Prohibition. TheMats are the second oldest family run brewery.
(34:51):
You know who the first is thatcome on Tennessee. No family run?
Oh family run? Oh George,you guys know yingling, Yes it
was, Yes, he's right,family. Yes, So the Mats are
number two, eighteen eighty eight.Think about that. So Fred's fourth generation
and just to hear him talk andthe wisdom and all of that is really
just a treat every time. Sothat's why we added it this year.
(35:13):
That's awesome. So, Paul,I'm glad you're here because I had a
couple of questions I want to askyou, though, Well, we do
this all the tide, so we'refine. So Kraft Peers is a weird
industry, right, So it wasn'tlike non existent for a while and then
it blew up and it went down. Now it's back up. Now it's
kind of like stagnant, right,It's kind of like that straight line,
(35:37):
and some breweries are kind of beginningto fall to the wayside. However some
are still flourishing. It's a weirdIt's a beautiful industry, which I love,
but I think craft beer is anamazing product. What's your thought because
you are right in the middle ofall this, what's your thought process on
the industry right now? I wouldn'tuse the word stagnant, Okay, So
(35:59):
what I would say is that we'rein a new reality. And I say
this to in all every talk thatI do. The thirteen percent growth,
ten percent growth, five percent growthevery year was never sustainable for any business,
right you think about that? Andso the craft beer industry is sort
of in a normal pattern. It'sjust like a It's just a business now,
right. It's not the new thing. It's not the shiny toy.
(36:21):
So here's what you're gonna see.For everybody out there that freaks out when
a brewery closes, here's what you'regonna see. Some brewers you're gonna close,
some brewers you're gonna open, somebreweris you're gonna expand, and some
are gonna retract. And that's wherewe are as an industry. It's just
like any other business at this point. And there are so many people ready
to write about the demise of craftbeer. Oh my gosh, this plays
(36:42):
closed. We've had a few closingslately, and then like the next day
you'll see an article about a breweryexpanding somewhere or a new brewery opening,
and that's gonna be that's our newreality. I No, I agree.
I don't think it's I don't thinkthe craft breweries are in danger at all.
I really don't, not not evenleast. But I just think that
we have. For a minute,it was it was the newest thing in
(37:02):
the world, and I'm like,oh my god, this is a fantastic
experience of new stuff. But nowthere's so many. Now people are trying
to figure out which wasn't like anddon't like, and then that kind of
happens, and like, just likelike department stores, right there are some
that are going to flourish or somethat are not, and that I think
that's where we are as well.And you know what else we have.
We've got cannabis now, right,and we've got ready to drink cocktails,
(37:24):
and we've got Seltzer's, and we'vegot THHC beverages like there's so the market
is crowded, right, you know, And that's kind of what you're seeing.
So even at this festival and atall of our festivals, it's not
just beer anymore. So we've gotdistilleries here, We've got you know,
we should add wineries at some point, like we get calls. It's just
a new reality that we're in rightnow. And that's great, you know
(37:45):
it just it's good. It's notjust enough to make great beer anymore.
You've really got to do more toget people into the tap room. And
but the beer gets better and better. You guys do these things all the
time. What do you think ofthe beer? I think beers. I
think it's awesome. I had somebeers that I hadn't even thought about tonight,
the peanut butters and the various soursthat we tried. And there were
(38:06):
some I pas and I'm not anI p A guy, but there were
some I p as that were thesmoothest, juiciest I pas that I've ever
had. So, you know,we had a great time here tonight,
and we want to thank you uhfor inviting us, and and UH we'll
be we'll be at as many ofthese as we can get to you you're
required to be here. And forthose that are listening to this podcast,
(38:29):
I I I you know, Matt, you guys are here. Man jimm
Er at all these and and Iuh so, I listened to all the
podcasts on a really long road tripand they're so fun to listen to.
And it really is a doc Youguys are documenting history in a lot of
ways by being here, you know, I mean, you really are.
There's a lot of brewers that you'retalking to, and you're you're capturing a
(38:49):
moment in time at all of thesefestivals. And it's a treat to have
you both here. That's that's honorable. That that that to hear from us.
And I'm sure Jim's let's say thesame thing. I think the last
thing I want to you know,I have a friend here from the craft
beer background and also now part ofK two. Right, that's right.
So we have a corol officer,my high school friend, Tim Castleman.
(39:13):
Yeah. Yeah, so so Ialways told Paul because I always envied what
he did, you know, whenhe came in and gotten the beer.
I said, that's when I retiredfrom the state, which I was able
to do last year. That's whatI want to do, is uh is
working beer. And I was ableto have that those guys, those guys
made that possible for me. ButPaul has also made it possible for me
(39:34):
to come and see you guys,meet all the brewers. It's been it's
been a great treat for me.Rib It's horrible, it's horrible, such
hard work. You make a strictbeer that's tests the worst. Now,
the last thing I want to mentionyou, and I mean this, and
I mean this because because Paul,you're not just the executive director of the
craft beer industry, you're also afriend. And and I do appreciate yours
(39:55):
a friend. Uh, we arestill and I and I know it's a
it's a weird conversation to have.We are still working on it and improving
the diversity of craft beer. Westill are working on that, and and
we still have you know, there'sa there's the means, and there's a
few of us out there, butwe still need more of us out here.
And I know that, and Ido think there's an honest effort to
(40:16):
make that happen. I think theword isn't out enough. I don't think
it's because people don't like it.Who are or who are not in different
Uh, we're not in the usual. I guess people that you see at
crab crab festivals. I just thinkthey don't know about it. I think
there's not there's there's a there's athought process that champagne and Hennessy and all
(40:39):
that kind of stuff is still theway to go. But that's also kind
of a stereotypical, serious, typicalthing to say. I just think that
it's just not known because any timeI've ever introduced anybody, I mean,
I don't mean anybody of race,career color to this industry. They like
it, anybody everybody does. However, I mean, really, when you
(41:00):
walk into a brewery, you oranybody people of color, and they don't
see anyone that looks like that,it's like, Okay, I don't I
don't feel welcome here really like youknow. And and so it's a challenge
for us, uh you know,I said, it's the middle aged white
guy to figure out, uh,to figure out, how do we make
the craft beer welcoming to everyone?And you know, and so how do
(41:22):
we how do we do that?And I need help doing that and we're
working on it, but we needto do a better job. We're ambassadors
of it. Me and Jim areboth out probably helping that. I think
we could do that. We haveopinions on everything we do. Paul,
thanks a lot for visiting with us. We appreciate it, and thanks for
inviting us to this great festival.Matt Wilson and Jim Salmon here at the
(41:43):
Great Landmark Theater with the New YorkState Craft Brewers Association. Thank New York
Drink New York dot com. Checkout the next festival and join us there.
How's that? I think? Ilove you guys. I'll love you
back. And congratulations the Holy NewMom and the Crap Your Industry Gross podcast.
Yeah, we're done, we'll beback. Stay with us. So
(42:06):
there you have it, the lostinterviews from Syracuse, the New York State
Craft Brewers Association, Think New YorkDrinknew York dot com. We were at
the Landmark Theater there and we hada blast. I'm telling you we had
a blast. And the funny thingis you could tell that those interviews were
kind of towards the end of thefestival. Yeah, we were rare formed
(42:30):
by that time. You know,you sample, We're responsible. We don't
drink a bunch, right, we'renot slamming beverages. But you sample for
about a couple hours or so,it catches up to you and you start
feeling it, and you could tellwe were we were feeling it. But
those are great interviews. I wantto think we'd be brewing Froth brewing,
(42:51):
rare Form brewing, Big Alice,and of course the great Paulione, the
executive director of the New York StateCraft Brewers Association. By the way,
make sure you listen to that interviewfully with Paul, because I know a
lot of people, because you know, recently in a beer industry, a
few of our favorite brewers had toclose their locations and people get nervous when
(43:14):
that happens, and they're like,what's the state of craft brewing. Well,
Paul explains that in depth in thatinterview, and I'm so glad he
did, and I can't thank youenough. Paul. You're a great friend
and you do a great thing forthe craft beer industry. So I have
one more beer here that I'm goingto try before we end the podcast today.
(43:36):
It's from one of my favorite brewers, Resurgents. We've interviewed them one
hundred times too in our podcasts.So this is greetings from Tropical Staycation sour
Ale. Grittings from Tropical Staycation sourAle, So let's see. This beer
takes you to a tropical vacation jamfull of pineapple, tangerine, mango,
(43:58):
passion fruit, banana, and milksugar for a tropical fruit explosion. It's
tart, sweet, smooth, andrefreshing. Sounds to me, excuse me,
sounds to me a lot like apina colada almost right, but in
a beer. So I'm excited totry this again. Like I said,
we're going on the vacation themes,right, summary themes, warm weather feelings,
(44:23):
that's what that's kind of what we'redoing here with these two beers.
So let me go ahead and giveus one try. I still got it
all right, here we go.By the way, this is a five
point oh abv ABV five point ohabv, so it's still one of those
beers that's kind of the same strengthas your standard Lagger pilsner. So it's
(44:44):
not one of those like ten twelvebig boys. This one. You can
still have a few and not bedead. All right, here we go,
give me one moment. I'm gonnagive this a sip. M wow.
So the same as the other beerfrom Brindal House. It's one of
those sours that's not like the thickmilkshake or smoothie showers sours. It's more
(45:09):
right in the middle. There's asweetness to it. It does have that
pina colada flavor to it. It'sdelicious. It's absolutely delicious, and it
tastes like a vacation. It does, it really does. So it's another
great great beer Resurgence Brewing again.This is called Greetings from Tropical Staycation sour
(45:30):
Ale. I definitely two beers Irecommend you try. All Right, Well
that's all we got today because Isaid it's gonna be a short one for
me because we have a big eventgoing on on Friday. We will be
there from six till nine. Again. It's at the It's whine at Center
Ice at the ice Plex by mccIt's put on by Holy Childhood. It's
(45:53):
gonna be a great time. Viatickets get you in at six. Standard
tickets get you in at seven.Unlimited foods sampling on womened drink sampling,
all types of food vendors. Justgo to the Holy Childhood website they get
they have information on this. I'lltry to put a link on our face
on our website to grillerspodcast dot comand also again, the seventy fifth anniversary
(46:15):
of Skips on the Ridge is onSaturday, and the Grilledes podcast team will
be there as well as Salmon RanchFoods will all be there from ten till
two, So come check us out. Say hi, you know, buy
some meat because the meat there isfantastic. And you know, I got
to say this, Go ahead andbuy some sauce because that's what we do.
(46:35):
Sauce and rub. We got bothof those and they're delicious. We
use them on everything, and Ihave to do this because they tell us
to. This is grill this podcast. You can find us on iHeart,
Spotify, Spreaker, Apple, Google, wherever you get your podcasts. You
can catch every single episode that we'vedone since day one. We've Jim and
I have of course, are employedby iHeart, So if you want to
(46:59):
go to iHeart, we'd love that. But if you don't, you don't
have to. We're on all podcastsformats, so make sure you check us
out catch up on any episode thatyou missed. Jim, I hope you
feel better. I love your brother. I also want to send a shout
out to my friend John Welch.I know John Welch. And he is
involved with Felix Cannabis company. They'redoing a big event, I believe on
(47:22):
Saturday for twenty I mean that's kindof a fitting date for that, right,
So Saturday four twenty Felix Cannabis.Stop out and say hi to John
Welch, who is the voice,the big voice guy here at the Girl
This Podcast. Hey, it's beenanother great episode. I'm glad we found
those tapes. Thank you so much. We love all the folks in the
crappier industry. They are great friendsof ours. Paulion and you are the
(47:45):
best. Keep doing what you do, Jim, Sam and my Man feel
better. We will be back onFriday from the ice Plex for WHYU Center
Ice Girl This Podcast. We willsee you next time. Yeah. The
characters in the Magist
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 and
Jim Salmon. Yeah, every timethat intro comes on, I get excited
(00:24):
because I know I'm gonna drink somethingand we're gonna have fun and all that
good stuff. Hey, good evening, morning, afternoon, whatever time you
may be listening to this. It'sthe Grill This podcast, and this is
Matt Wilson. Jim Salmon, myco host, is not feeling very well
today and we have a big eventon Friday, so we felt best that
(00:46):
it would be best for him torust up for this episode. So that's
good though, because we will beat the big event that I will tell
you about later on and we willbe recording there too, So you'll be
getting two podcasts. But I thoughti'd give you one, I knows,
but well, since we put oneup and I want to hit one up,
so you guys didn't miss out onsome of the stuff that we're doing.
So let's get into it. Ihave a couple of craft beers I'm
(01:08):
going to try today. I'm gonnado one pretty soon and one towards the
end of the episode because I gotsome special audio I'm going to share with
you on this podcast today. Beforewe get into anything, let me go
ahead and recognize our sponsors. Wealways are happy to talk about Senna Seafood.
(01:29):
Sendesse dot com the freshest seafood thatyou can find that's actually frozen.
Right. So Senna and the Wheelersthey go out and they fish and they
get this fresh caught fish out inAlaska on the lake out there also in
the Bearing Sea. We had abox shipped to us some great salmon and
(01:49):
other fish. We smoked it andcooked it in different ways. It was
delicious. So what they do isthey catch it. It's fresh, they
caught fresh, and they immediately cryopadfreeze it up and ship it to wherever
you are. So I definitely importantI encourage you to try this because you
won't find any tastier fish. Sendencdot com, s e n A s
e A dot com, sennesc youknow all your fresh seafood. Also,
(02:15):
I gotta shout out Tipsy lights Man. Those things always come in handy Uh.
If you're like me and you cooksome long cooks, sometimes you have
to start really early or you're cookingreally late into the evening, and when
it gets dark, it's hard tosee the stuff you're cooking. And that's
why I use Tipsy Lights. Iput it right on my ball cap when
I'm cooking, and I can seehow done my steak is, how done
(02:38):
my brisket is, how done mypulled pork or my pork shoulder is.
It's the best they'll thing, andthey sell everywhere. They're at Amazon,
they're at Walmart, but you cango to Tipsy lights dot com Tipsy spelled
t I P s e E lightsdot com. It's a great company,
but a small business, and they'redoing great stuff with those lights. And
last, but not least, ThinkNew New York Drinknewyork dot Com one of
(03:01):
my favorite sponsors, of course,because I'm a craft beer enthusiast and they
put on some of the best craftbeer festivals around. We've been to Sarahcuse,
Albany, Long Island, Buffalo,so they do some great, great
events. Go to Think New YorkDrink New York dot com for the latest
events that we put on. Wehave some local ones in the local Rochter
(03:23):
area that'll be happening. Also,Buffalo coming up soon as well. For
dink New York, Drink New York, so Think New York, Drink New
York dot com. Or you canalways go to the Grilless podcast website grillesspodcast
dot com. We have that informationthere as well. All right, just
wanted to get that out of theway before we got started. So I
don't know if you remember, butwe, Jim and I did go to
(03:45):
the Sarahcuset Craft Beer Festival put onby the New York State Craft Roots Association.
Guys from Think New York, CDRICKNew York. We were there and
we had an amazing time. Wetalked to so many great people, and
Jim and I thought those were probablysome of the best interviews we ever did.
But equipment failed sometimes, and wehad a pretty bad equipment failure and
(04:06):
we lost almost all of those interviews, and I was so upset that we
weren't able to make an episode withthat show. But I did some working
around. I found the little SDdrive where I was trying to save stuff
on and I was able to rescuea few of those interviews. So on
this show, I'm going to goahead and play the lost interviews from the
(04:28):
Syracuse Festival last year twenty twenty threeat the Landmark Theater in Syracuse. Great
festival and some great craft that wetried. So I was able to actually
save I believe one, two,three, four, five interviews Big Alice
Froth Brewing, Rare Forum, Brewing, we Be Brewing, and of course
(04:53):
the great Paul leone of the NewYork State Crappers Association, the executive director,
if I may say, of thene yorkh Craft Brewer Association. So
I was able to rescue those interviewsand they will be on this episode and
I'll be playing those for you veryshortly. But first, so, I
have a friend of mine, hername is Pam Seatech, and I work
with her. I also work inhigher education, I know I've mentioned that
(05:14):
before on this on this podcast andalso on the radio when I'm doing the
news, and she works with mein the and and you know at Study
Brockport where I work, and sheis a big fan of Brindle House Brewing
out in Syracuse, I'm sorry,Syracuse, out in spencer Port, New
York. Brindle House Brewing is oneof her favorite one. She goes there
(05:36):
all the time and she's been givingme a few of those beers. From
brindle House. We did try onecouple episodes ago and it was fantastic,
So I'm gonna I was saving thisone. We were supposed to try this
one a few times and our Friday, our Wednesday, we usually meet up
on Wednesdays for a podcast, andwe've been kind of missing each other for
the podcasts, so I'm gonna trythat one today. You know, the
(05:59):
theme for this really right now,Eauce, for the episodes the interviews that
we're gonna play later, is youknow, it's spring right now. Summer
is kind of around the corner.I know, sometimes with the weather that
we see outside, we don't believethat, but summer is around the corner.
So the beers I'm trying today kindof have that warm summer vibe to
them. So this one, againfrom brindle House Brewing is black raspberry waffle
(06:24):
cone sour. I was I wassaving this for Jim, but I don't
wanted to have it in my fridgeforever because you know, the flavor made
change and I just got over actuallygetting some bad food and got sick,
so I don't want to get sickagain. So I'm going to do this
now because I know I don't wantto wait till it gets not so good.
So again, it's black raspberry wafflecone sour. It's a letter ABV
(06:47):
four point seven, which is great. That means you're not going to get
you know, trashed having this,and you can have a couple of them.
So I do appreciate that we're goingto try right now. So thank
you Pam for this beer. Bythe way, So when you go ahead
and get this an open all right, so let's give it a taste to
what we got going on. Wow, that is delicious. So sours go
(07:15):
two ways for me, three ways, I guess. I'll say they're either
extremely pucker your face sour, sosour that it'll not make you want to
drink sours again. And I knowJim has encountered a few of those,
and that's why he wasn't a fenat hours before. There's those intermediate sours
where you're like, yeah, that'sa good sour and it's not too sour
and you get the flavor. Andthen there's those, you know, extreme
(07:39):
fruity. They're almost like milkshake soursthat like look like fruit smoothies almost.
So this one is right in themiddle. It's not too sour. It's
got definitely a sweetness to it.It's not like thick, you know,
like fruit smoothish, but the flavordoes come through. I can taste of
black raspberry and I even get thatwaffle cone in the back when when I
(08:01):
when I you know, finished thebeer off. So this is the delicious
beer. Thank you very much,Pam. Again, this is from Brindle
House in spencer Port. I've notactually been there yet, so I'm making
plans to go out there. Jimand I want to do a broadcast there
and we'll get out there and we'llhang out and try some more of the
beers there, because this one isdelicious and I can I can easily see
myself sitting outside and finishing off thisentire can. So yeah, we're gonna
(08:24):
enjoy this one while we play therest of these injuries. So, like
I said, we were out inSyracuse for a phenomenal festival thrown by the
guys at New York That the guys, the whole crew at New York State
Craft Brews Association in Syracuse at theLandmark Theater in Syracuse, and we saw
a bunch of our friends that we'veencountered over the years, and we saw
(08:46):
a bunch of the brewers that havebecome our friends over the years. And
we saw some new brewers that wethat we didn't get a chance to talk
before, and some brewers that weliked that don't go to festivals at a
lot of times, and they werethere. But again, the audio got
kind of damaged and I wasn't ableto put together the podcast, but I
(09:07):
was able to rescue some of thefootage. Here again it's from Big Alice
Brewing. Froth Brewing. Now,Froth Brewing is one of the ones I'm
talking about. They weren't really involvedin going out in participating participating in the
festils for a while because they weredoing so well on their own they didn't
really need to be part of thefestivals. And now they're they're coming into
(09:28):
the family and I love that,and they're great brewery and their beers are
so good. So Froth Brewing ison this one rare form brewing, which
we love, we be which weget almost at every festival. I love
the folks that we be Brewing andalso the executive director of the New York
State Craft Brewers Association, Paul Leon. We were able to rescue those and
(09:50):
I will play those shortly before Ido one more mention. So I was
telling you that we are going tobe at an event on for I.
That's why Jim decided to not doit today, just to kind of save
himself for that event. It's theWine at Center Ice sponsored by Wegmans,
which is an event put on myHoly Childhood. So it's going it's for
(10:13):
a good cause. But if you'veever been to this event, this this
event, man, it's amazing.It's all types of it's all types of
food and drinks, and there's araffle and there's a live band that's there,
and I believe we have some personalitiesthat are going to be m seeing.
I'm not going to give away whoit is yet, but Jim and
I will also be there, andit's just such a great time and you
(10:35):
get the sample as much as youwant, as much food as you want,
as much beverage as you want,and it's fun. They always do
a good time, and it's againit's for a great, great cause for
Holy childhood, so don't miss it. Friday. VIP tickets are six at
open the doors at six pm.Ruggar tickets are at seven. I believe
(10:56):
it goes till nine and it's alwaysa fantastic time and it's always jam packed
in there, and it's full ofjust fun people and fun food and fun
things to do. And Jim andI will be broadcasting there also on Saturday.
It Skips on the Ridge seventy fifthanniversary. Seventy five years for Skips
on the Ridge. I think thatdeserves an applause. There we go and
(11:20):
those that place is awesome. Themeat that they have at Skips o the
Ridge is fantastic. And Jim andI and also the Salmon Ranch Foods Department,
but they're gonna be there. We'regonna also be you know, talking
sauce and making that available for youto sample and buy. So stop on
out Skips on the Ridge. We'llbe there from tent Tal two on Saturday
(11:41):
ten Tal two on Saturday. Skipson the Ridge, Good times, man.
I love that place. I lovethe food. So we got the
Wine Center Rice on Friday and Skipsof the Ridge on Saturday. So if
you want to come out and seeus for those events I really employ you
to do. So, okay,we're gonna go ahead and get into those
lost interviews again. This is fromthe New York State craft Brewers Association Festival
(12:03):
in Syracuse at the Landmark Theater.Jim and I were there in joy.
So we're at the top floor Ithink here at the Landmark Theater in Syracuse
at the New York State craft BrewersAssociation Festival. A wonderful festival, one
of our favorite ones. Just thislocation is beautiful, by the way,
beautiful. Jim. Absolutely, we'vebeen here twice now. We came here
(12:24):
last year and right now we're arare form brewing and we're talking to Kevin,
who is I'm guessing the brewer,right, Yes, that's track.
Yes. So we've had a lotof different beers here, peanut butter,
ip a, apple stuff, ciders, but we've not had a beer with
beats in it today. So we'redrinking a beat ipa. How Kevin did
(12:48):
you come up with that concept?Well, actually, we used to do
an IBA called SETSI beats like amusic beat beats, and people kept asking
me are there beats in this?And I was like, well, music
beats, but not beats. ThenI thought, I'm gonna do it with
beats, just to throw everybody off. So we did it like three four
years ago with beats and we've beendoing it ever since. And the other
one we don't really do that oftenanymore, so it's when we do it
(13:09):
now, we do it with abeat. One actually pretty delicious, Regie,
this is a very unique I Pa. You know me, you're you're
mister I Pa, And I likethem when you tell me that they're really
good, and this one's awesome.I really like this, I Pa,
this is great anything with beats.And of course I like beats. I
mean, you know you anytime Ican eat beats. But that's does that
(13:33):
really get put into the into themix or is it an extract? How
does all that work? No,we get beats from a farm near us,
and then we we chop them upand get them. We put them
in there agent with the beats,and it had like a fruit punch with
a little earthy note tone to theend of it. And it's like you
get the fruit characteristic of the beat, and you get earthiness that balances the
(13:54):
bitterness for it, and it's itcomes out really nice, really balances both
things out. And yeah, it'slike a fruit punch. I agree.
I was gonna say a lot oftimes do I appears you get that hop
right and then the hops kind ofoverpower everything. Sometimes this kind of knocks
down hop level a little bit downfor you, smooths it out little sweetness,
but not extremely sweet, just likeenough to balance everything. It's really
(14:15):
good. Now, how long doesit take to brew a batch of this?
Just like a normal batch? Wedo as we do it, like
as we're doing a dry hop,we'll dry hop, we'll put the breeching
before we do it, and aterminal gravity, so before we get to
our final gravity, we'll put thebeats in it and then we'll put the
dry hops in it after that.And I suppose it doesn't last long because
(14:37):
people go they love it, right, Yeah, it goes really quick.
I forgot. Do you guys dofood at your location too? Or do
you guys just do beer? Wedo pizza pizza. Now, whereabouts is
rare Form located? And what's yourwebsite? Because we're a little bit into
marketing here, Troy, New York, Radformbrewing dot com. Awesome, how
far from Vermont. Are you tenten miles? Okay, it's not bad.
(15:03):
Yeah, that's pretty cool. Soyou pull people from all over the
place. I s both absolutely,that's great. This is a really good
beer. What other beers do youhave here tonight? So we have a
double decocted Munich Dunkle that we didwhich is really really nice. We have
our Mexican style Logger which is alsoreally popular for us, and a crass
porter as well. That's a goodbeer. I think it's great. That's
(15:26):
great. So what do you thinkof this festival? There's a billion people
here. I love this festival.I've been part of the board for the
Bird Association. I've been here foryears. Last year is one few that
we missed, but it's one ofIt's such a beautiful venue. It's busy,
but it's broken up so you kindof see like multiple different levels and
layers of it, and it's kindof like taking a little trip, you
(15:50):
know, like you're upstairs a littlebit, you go the stage for a
little bit, go to the lobbyfor a bay, you go to the
basement, and then you're ready tostart making another round. You know.
It's it's great. Yeah, there'sno question and this is a world class
facility, this landmark it is.And we said earlier downtown Syracuse is beautiful
number one itself and this building isnot just historical, it's beautiful. Jim
(16:12):
so Kevin predict the whole craft beerthing over the next ten years, growing
and growing and growing and growing,right, Yeah, I think. I
mean there's gonna be there's always gonnabe some growth in there. Where that
growth is, we're still trying tofigure out, I think. But I
think the main thing is just continueto make great beers and that'll do the
(16:32):
best. I agree with that,Yeah, I did. And because I
love asking people this. So youdidn't wake up one morning and say I'm
going to be a craft brewer.So give us a short version of your
history. How'd you get to here? Actually it's a pretty funny story.
So when I was in high school, I went to visit one of my
brothers in college during summer and Ibid to a class to go with him
(16:56):
to see what college was like.So I was seventeen, uh Pitts a
chemistry course. The professor came inand this is in Colorado, and he
had a backpack on his coffee,came down said it, you know,
the appitheaters, like we're gonna gothrough this process today, that this chair
equals this, this chaerir this,these butts equal this, my coffee mug
equals this, and kept kind ofbeing like boom boom moving things around.
(17:18):
At the very end of it,he pulled a beer out of his backpack
and put it on the things,like we just made beer today, and
I was like, wow, Inever ever thought about making beer. I
always thought about fighting someone to buyit for me, you know, at
seventeen years old. Yeah. Sothen we rushed out that weekend and started
(17:38):
brewin beer and they've been brewin sincenineteen ninety four now. So that's a
great story and it's fair. Andyou guys make amazing beer and you have
good staff too, so you guysdo well. Kevin, thank you so
much for taking time out of yourschedule. I know you're busy. Everybody's
waiting to talk to you and tryyour beers and stuff. Uh, thank
you very much. We appreciate it. Thank you guys. Oh, it's
(17:59):
pleasure always. Yeah, Matt andJim moving on, We'll be right back.
Well, you know, Jim,since we've been doing this podcast,
there is one table that I prettymuch see at every single festival, no
matter where we are, no matterwhat it is, it's always we be
brewing. We be brewing. Howmuch do we love? We be brewing?
(18:21):
They're always a great interview, They'realways fun, and Colleen herself is
always awesome. Speaking to Colleen here, she is, Hi, what else?
How's it going good? So whatthis is our nineteenth meeting? Maybe
stuff like that? So again,Jim and I have been talking. This
Landmark Theater is beautiful. This isan awesome location to do this festival.
(18:45):
What do you think of this location? To turnout and and the exceptional brewers
that are participating in this The turnoutis always phenomenal. But hands out,
this is the best venue. Everythinginside here is beautiful. I agree,
you know, I love your beers. First of all. So I'm I'm
trying a New England double IPA.Tell me about that. So that one
(19:08):
is our juicy citrusy double. Ipa about sixty five pounds of hops and
in that year, tuck's a punchat eight point six too. Yeah,
oh yeah, so you have eightpoint six percent IBus. So it's nice
and smooth, but it's nice andcitrusy for you so you don't get the
(19:29):
bitter bite to it. Absolutely,Yeah, Matt and I signed a contract
about two years ago that we don'tdrink anything less than eight point five nine.
I mean no, no, Idon't know if I've served you anything
lower than that. That's true.Luckily, I'm not what you call spelt,
(19:49):
so I can handle animal strong beers. Twelve percent that you were drinking,
that's true, So remind me we'dbe brewing. How long have you
guys been doing We have been openfor about five and a half years now
right in Geneva, and we've beenhaving fun the whole freaking time. We
actually just did a big expansion.We have a beer garden in the back
(20:14):
and opened up a little more airinside our tap room to make it a
little bigger. So that's awesome.That's awesome. So, Jim, they
survive with the whole pandemic and everything. Right, So you get up every
morning and you go to work,and you're the brewer, you're the owner,
you're the everything. Right, Yeah, I sure do. You have
to get up work in the back, threw the beer and then run our
(20:37):
taproom a night. So and youguys, I keep seeing pictures. You
guys actually have very good food.You some pizza, you some great things.
What kind of food do you guyshave there? So we have some
finger foods, but then we haveour specialty item is probably the salty bread
pizza. It's like a plant breadpizza. Awesome, delicious. It looked
great, It looked great. Now, I know this is a dumb question,
(21:00):
but you don't ask no questions.If we should know this, but
are you You probably already do.Where is web? We are right on
Preemption Road in Geneva. I didknow that. I know you did ten
minutes off of the Thruway exit fortytwo. We are the first brewery we
will hit in Geneva. And there'sseven of us in Geneva. So you're
(21:21):
like, you're also in the winecountry too, right, Wine country,
beer country, Beer country is takenover, but yeah, it's definitely wine
country. Also the trails out thatway. Every once in a while,
there's a craft beer festival in Genevatoo, right, So we actually just
had one for all of the SenateLake breweries we have. We have a
little I don't know how to sayit, kind of click thing all the
(21:48):
Senecal Lake Breweries. We get togetheronce a month and we collaborate on different
things. When we call ourselves theslobs where the Senecal Lake Order of Brewers.
So we actually two weeks ago hada big beer fest for that and
then we'll have another one come spring. So that's awesome. That's great,
And we've probably interviewed you over theyears more than anybody else. Weave it
(22:14):
and you're so much fun because you'rebubbly, you're right into it and we
get the whole true deal from you. So absolutely, that's so cool for
us. I agree. I honestlyget bummed if I'm in an event and
I don't see you guys. That'swhy I call you guys before. That's
true. We do go a lot. We do go to a lot of
events. Yes, we do.We do well, Thank you, colle
(22:36):
appreciate it. Nice hoking you guys. We be Brewing with website, uh,
socials all that stuff, all right. Website is www dot webebrewing dot
com or our Facebook is just webe Brewing Company, and then Instagram is
also we be Brewing Company. BabyBrewing. Yeah, we're back, Matt
(22:56):
and Jim. You'll be drinking.I'd be drinking. We be, we
be drinking. We be all right, Matt and Jim, we're moving on.
We'll be right back. So youknow, Jim, we're here at
Landmark Theater in Syracuse for the NewYork State craft Brewers Association Craft Beer Festival,
one of our favorite festivals in theworld, and Froth Brewing. Jim,
let me tell you, one ofthe first fruited sours I've ever had
(23:21):
was from Froth. Look, Iwas here for not here, but I
was at home for one of thoseCOVID type, you know, festivals,
and their beer was packed in that, and my god, was one of
the best bers ever had. I'vebeen locked in ever since. So I'm
excited to see Froth Brewery here atthe Landmark Theater in Syracuse. Now,
(23:41):
before we get started with Will herefrom Froth Brewing, I gotta tell him
that whenever we do a grill Listpodcast, every three or four episodes,
there's a Froth beer in that thatwe're And you should see this face on
Matt when he comes in here,because he's got this grin from side to
side because he knows there's a lollipopor whatever from Froth that he just absolutely
(24:04):
loves absolutely, So will please tellme Froth Brewery about twenty nineteen, you
guys kind of came up. Whatmade you do what you guys are doing?
Well, twenty nineteen rolled around andall my bosses, the owners,
decided to start up the brewery,and you know, I came in a
(24:26):
few months later on. That's whenwe started the liquid Lollipop series. And
once that liquid lollipop series started,that really got the ball rolling. And
let me tell you, it's snowballedfrom there quicker than any of us could
have ever imagined. And we're superhappy about that, and we're proud of
it. And we've worked really hardto get to where we are today.
But when you guys tell me thatyou throw liquid lollipops on when you do
(24:48):
your grill this podcast like that,I love that. I love that for
me, I love that for us, I love that for you guys,
Like I'm happy that you found Frothand you love Froth so much, but
you guys loving it it's the exactreason we do what we do. So
I'm happy about that sea of fameit is we have in the studio.
We have this giant shelf up therewith all of the beers that we loved
(25:14):
the best. And and you guys, there's gotta be a dozen uh lollipops
over the time. Now, tellus what again. I know we talked
about this before, but what's thedifference between the naked and and the a
the other one the liquid lollipop.That's that simple liquid lollipop six point very
viscous, super thick Smovie style beer. And we wanted to find a way
(25:37):
that we could have that same flavorpunch with a less viscous, thinner beer.
And that's how Naked Lollipop was born. The naked we centrifuge. Uh.
And with with that centrifuge, youcan take out a lot of the
things that make it thicker and uhand it'll create that that thinner, less
viscous products. And what's nice aboutthe naked it is that it's seven point
(26:00):
two percent ABV, so it packsa little more punch, but you don't
lose any of the flavor that youget from the liquid lollipops. It's nice,
you know, because you have thethick six point five and then you
got the thin seven point two,So it's a little bit of everything.
For everybody. You know what Imean. I like that. It's it
brought into the audience to have that. Yeah, so why I like that.
Also, I call it a tease. I call it because the real
(26:25):
goodness is those thick lollipops. Soyou're like, oh, you like these,
come to our brewery and get totaste a real deal exactly. And
that's that's what we try to achievethere with those liquid lollipops, is we
want you to come to our breweryand experience it the way that we meant
for you to experience it. Wewant you to sit down at the brewery,
you know, meet our staff,talk to our bartenders. We're all
(26:47):
very knowledgeable. It's a close,close knit little family. We run that
that brewery with four guys on theon the Bruce side. So you know,
it's a labor of love then andwe we love doing what we do
and we're gonna continue doing what wedo. But uh, yeah, we
want you to come in try thosethose liquid lollipops. But you know,
we're there's there's something for everyone,you know what I mean. Our IPA
(27:10):
game is killer. You know,we got two loggers on draft at all
points. You know, we gotour amber logger, we got our pail
logger. We have two pillsners onright now. I mean, you're gonna
come into Froth and you're gonna findsomething that you like, no matter what
you like, you know, Andthat's we're big on that. You know.
We play to everybody and anybody.You know what I mean, don't
discriminate. Come on, let's goabsolutely. You know, in case we
(27:33):
forgot, We're in the advertising business, so we like to tell everybody where
you located, your website, youryour what are your hours? Is there
food there, all kinds of goodstuff. So fill us in on all
that. Well, I'm gonna stophim for it. The food is on
point. I was there. Iwas at Froth Brewing. After I tasted
(27:55):
the first beer, I drove theBuffalo and went the Froth Brewing and I
sat there and had a meal atlike four froth rooing beers. And I
tell you what, your burgers areon point. Your food's on point.
So tell us more about that.Yeah, no, absolutely, So.
Located on seven hundred Military Road rightin Buffalo. We're open Wednesday through Sunday,
(28:17):
eleven am Wednesday through Friday, SaturdaySunday we're open. I'm sorry.
Friday and Saturday, we're open untilmidnight. Sunday we close at six,
but yeah, close Monday and Tuesday. Yeah, come on in. You
know, I have some food,I have some drinks, enjoy the company,
you know, and then we comehave some Froth because that's what it's
(28:37):
all about. Right there. Ishould have known that you were gonna be
the you were gonna be the bestspokesperson for Froth Brewing. I tell you
what, It's amazing when you havehad something you never had before. Right
So, I drink a lot ofip as, a lot of Loggers pills.
There's Porters stouts, sours, youknow. I had like a Brooklyn,
(28:59):
one of the little Brooklyn light likesours. And then you, guys,
man, when you I had there'slike a lot of lollipop and there
was like fruit, like heavy fruitin there. And I was like,
oh my am I drinking as smoothie, but I'm getting a buzz. It's
weird. It was one of thebest things I've ever tasted. It was
a good experience, and I wasI loved you guys ever since. And
(29:19):
then I went to your brewery andthey had food that was really good too.
I'm like, this is this isamazing. Oh yeah, it's it's
it's it's the perfect combination. Andyou know with the uh with the smoothie
styles, it's just it blew upso much quicker than we than we ever
thought it was going to. Andyou know, we have we have all
of our fans and all of ourour customers to thank for it. And
(29:41):
without those guys, without you guys, you know, we wouldn't be here
where we are today. And youknow, we're very lucky and we're very
fortunate in that in that way,but on the other side of the coin,
we've worked very hard to get towhere we are today. And uh,
you know, you got to patyourself on the back, and you
got to give credit where credits due. But uh, you know, we
we we love what we do,and we do what we love and we
ain't gonna stop anytime soon. I'lltell you that. Well. Congratulations,
(30:03):
well for making some of the bestbeers in the world, and we appreciate
you spending time with us tonight hereat the beautiful Landmark Theater, theater thea
de you know people in uh yeahtheater and with the New York State Craft
Brewers Association. Thank New York Drinknew York dot com. Check it out.
There's festivals all the time. Thenext one's down in Albany. Maybe
(30:27):
we'll see you there, and uhwell, we wish it very best at
Froth Brewing. Thanks for visiting withus, absolutely, man. My pleasure
is a pleasure to meet you guys. And I just want to give a
shout out to to my bosses overat Froth because those guys are absolutely amazing.
You know, you don't It's notevery day you get to find somebody
that you know, you do justabout anything for you know, I feel
(30:49):
like I work for a family,not for a business. I forgot to
ask. I want to make surewe have to said, website, socials,
all that stuff. Yeah, Frothbrewingdot com. Come check us out
or on Facebook, Instagram, FrothBrewing. Come follow us, give us
a call, give us a email, you know anything, man, just
come see us, man, drink, drink some of our beer. That's
what we're here. Thanks for hookingus up with these beers too. We
(31:11):
appreciate it. Thanks a lot,buddy. All Right, Matt and Jim,
we're moving on almost to the endhere, buddy, We'll be right
back Matt Wilson and Jim Salmon,or the other way around. I'm Jim
Salmon and he's well. Matt Wilson. We are finishing up tonight at Thank
New York, Drink New York,the New York State craft Brewers Association Craft
(31:33):
Beer Festival here at the beautiful LandmarkTheater in downtown Syracuse. Thank you to
the folks Paul Leone and his greatstaff for putting on another awesome, absolutely
awesome craft beer festival. Here.There's almost sixty craft breweries and we interviewed
as many as we could. Idon't know ten or twelve of them,
(31:55):
and you're gonna hear some really tothe heart stories throughout the you know,
and and it's just wonderful. Sowe think the great people in the in
the city of Syracuse have made thisarea a great craft proof venue throughout lots
of great shops and restaurants. Andif you haven't been to downtown Syracuse in
(32:17):
a while, check it out.It's it's great. Now. Matt and
I will be on the road herein January towards the end. I forget
what the date is, but we'regonna be down in Albany for another craft
beer festival. We love any excusefor a road trip, right, I
think it's Jim, You're You're absolutelyright. This is another fantastic we got.
We got a chance to sit downwith a talk to and there was
(32:40):
a legend in the craft beer gamewho was giving some advice and stories,
and we tried some of the bestbeers in the planet and we really have
and I tell you what, youcan't beat this venue, Jim, this
venue is beautiful. Absolutely this Idon't know how old this is, but
it's one hundred and something years old. And and for those of you that
(33:01):
aren't here tonight, you should be. But up on the stage is twenty
craft breweries. Out in the lobbyis another twenty up above. In the
balcony's another twenty down below, andthe other one is another thirty. And
it's just so much fun. Andone of the people that we haven't seen
yet is our buddy with the squirrelsuit at at Buried Eggcorn. We gotta
(33:23):
go hunt him down. So that'sour last assignment here. But folks,
we had a great time. Andwhen it comes to checking out craft beer,
if there's something maybe that's out ofyour wheelhouse, completely out of anything
you would do. Go to ThinknewYork, Drinknewyork dot com and check it
out the next festival. You willnot be disappointed, especially if you're like
(33:45):
good beer. That's not institutional beer. You know, it's some of the
best beers in the state. NowI'm not kidd yet, which means the
best beers in the world. Sojoin Matt and I. We're always here.
Hunt us down. You can't missme. I'm you know whatever,
And you really can't miss math MatMatt's as he's the best. He's the
(34:07):
best podcast partner in the history ofthe world. You know what. I
was looking for this guy because hehas to be on this podcast. Sorry.
And I want to say what youguys, what wisdom was coming out
of these mouths, because there's alot of it. Two things I was
saying. Number one, the LandmarkTheater is one of the most beautiful venues
(34:30):
you could have for this festival.It's it's historic, it's beautiful, it's
unique. And number two, thatFred talk was amazing. Paul Fred Matt
is one of those guys. Imean, you think about it, there
are there are only two family ownedbreweries that have been in existence in the
United States since pre Prohibition. TheMats are the second oldest family run brewery.
(34:51):
You know who the first is thatcome on Tennessee. No family run?
Oh family run? Oh George,you guys know yingling, Yes it
was, Yes, he's right,family. Yes, So the Mats are
number two, eighteen eighty eight.Think about that. So Fred's fourth generation
and just to hear him talk andthe wisdom and all of that is really
just a treat every time. Sothat's why we added it this year.
(35:13):
That's awesome. So, Paul,I'm glad you're here because I had a
couple of questions I want to askyou, though, Well, we do
this all the tide, so we'refine. So Kraft Peers is a weird
industry, right, So it wasn'tlike non existent for a while and then
it blew up and it went down. Now it's back up. Now it's
kind of like stagnant, right,It's kind of like that straight line,
(35:37):
and some breweries are kind of beginningto fall to the wayside. However some
are still flourishing. It's a weirdIt's a beautiful industry, which I love,
but I think craft beer is anamazing product. What's your thought because
you are right in the middle ofall this, what's your thought process on
the industry right now? I wouldn'tuse the word stagnant, Okay, So
(35:59):
what I would say is that we'rein a new reality. And I say
this to in all every talk thatI do. The thirteen percent growth,
ten percent growth, five percent growthevery year was never sustainable for any business,
right you think about that? Andso the craft beer industry is sort
of in a normal pattern. It'sjust like a It's just a business now,
right. It's not the new thing. It's not the shiny toy.
(36:21):
So here's what you're gonna see.For everybody out there that freaks out when
a brewery closes, here's what you'regonna see. Some brewers you're gonna close,
some brewers you're gonna open, somebreweris you're gonna expand, and some
are gonna retract. And that's wherewe are as an industry. It's just
like any other business at this point. And there are so many people ready
to write about the demise of craftbeer. Oh my gosh, this plays
(36:42):
closed. We've had a few closingslately, and then like the next day
you'll see an article about a breweryexpanding somewhere or a new brewery opening,
and that's gonna be that's our newreality. I No, I agree.
I don't think it's I don't thinkthe craft breweries are in danger at all.
I really don't, not not evenleast. But I just think that
we have. For a minute,it was it was the newest thing in
(37:02):
the world, and I'm like,oh my god, this is a fantastic
experience of new stuff. But nowthere's so many. Now people are trying
to figure out which wasn't like anddon't like, and then that kind of
happens, and like, just likelike department stores, right there are some
that are going to flourish or somethat are not, and that I think
that's where we are as well.And you know what else we have.
We've got cannabis now, right,and we've got ready to drink cocktails,
(37:24):
and we've got Seltzer's, and we'vegot THHC beverages like there's so the market
is crowded, right, you know, And that's kind of what you're seeing.
So even at this festival and atall of our festivals, it's not
just beer anymore. So we've gotdistilleries here, We've got you know,
we should add wineries at some point, like we get calls. It's just
a new reality that we're in rightnow. And that's great, you know
(37:45):
it just it's good. It's notjust enough to make great beer anymore.
You've really got to do more toget people into the tap room. And
but the beer gets better and better. You guys do these things all the
time. What do you think ofthe beer? I think beers. I
think it's awesome. I had somebeers that I hadn't even thought about tonight,
the peanut butters and the various soursthat we tried. And there were
(38:06):
some I pas and I'm not anI p A guy, but there were
some I p as that were thesmoothest, juiciest I pas that I've ever
had. So, you know,we had a great time here tonight,
and we want to thank you uhfor inviting us, and and UH we'll
be we'll be at as many ofthese as we can get to you you're
required to be here. And forthose that are listening to this podcast,
(38:29):
I I I you know, Matt, you guys are here. Man jimm
Er at all these and and Iuh so, I listened to all the
podcasts on a really long road tripand they're so fun to listen to.
And it really is a doc Youguys are documenting history in a lot of
ways by being here, you know, I mean, you really are.
There's a lot of brewers that you'retalking to, and you're you're capturing a
(38:49):
moment in time at all of thesefestivals. And it's a treat to have
you both here. That's that's honorable. That that that to hear from us.
And I'm sure Jim's let's say thesame thing. I think the last
thing I want to you know,I have a friend here from the craft
beer background and also now part ofK two. Right, that's right.
So we have a corol officer,my high school friend, Tim Castleman.
(39:13):
Yeah. Yeah, so so Ialways told Paul because I always envied what
he did, you know, whenhe came in and gotten the beer.
I said, that's when I retiredfrom the state, which I was able
to do last year. That's whatI want to do, is uh is
working beer. And I was ableto have that those guys, those guys
made that possible for me. ButPaul has also made it possible for me
(39:34):
to come and see you guys,meet all the brewers. It's been it's
been a great treat for me.Rib It's horrible, it's horrible, such
hard work. You make a strictbeer that's tests the worst. Now,
the last thing I want to mentionyou, and I mean this, and
I mean this because because Paul,you're not just the executive director of the
craft beer industry, you're also afriend. And and I do appreciate yours
(39:55):
a friend. Uh, we arestill and I and I know it's a
it's a weird conversation to have.We are still working on it and improving
the diversity of craft beer. Westill are working on that, and and
we still have you know, there'sa there's the means, and there's a
few of us out there, butwe still need more of us out here.
And I know that, and Ido think there's an honest effort to
(40:16):
make that happen. I think theword isn't out enough. I don't think
it's because people don't like it.Who are or who are not in different
Uh, we're not in the usual. I guess people that you see at
crab crab festivals. I just thinkthey don't know about it. I think
there's not there's there's a there's athought process that champagne and Hennessy and all
(40:39):
that kind of stuff is still theway to go. But that's also kind
of a stereotypical, serious, typicalthing to say. I just think that
it's just not known because any timeI've ever introduced anybody, I mean,
I don't mean anybody of race,career color to this industry. They like
it, anybody everybody does. However, I mean, really, when you
(41:00):
walk into a brewery, you oranybody people of color, and they don't
see anyone that looks like that,it's like, Okay, I don't I
don't feel welcome here really like youknow. And and so it's a challenge
for us, uh you know,I said, it's the middle aged white
guy to figure out, uh,to figure out, how do we make
the craft beer welcoming to everyone?And you know, and so how do
(41:22):
we how do we do that?And I need help doing that and we're
working on it, but we needto do a better job. We're ambassadors
of it. Me and Jim areboth out probably helping that. I think
we could do that. We haveopinions on everything we do. Paul,
thanks a lot for visiting with us. We appreciate it, and thanks for
inviting us to this great festival.Matt Wilson and Jim Salmon here at the
(41:43):
Great Landmark Theater with the New YorkState Craft Brewers Association. Thank New York
Drink New York dot com. Checkout the next festival and join us there.
How's that? I think? Ilove you guys. I'll love you
back. And congratulations the Holy NewMom and the Crap Your Industry Gross podcast.
Yeah, we're done, we'll beback. Stay with us. So
(42:06):
there you have it, the lostinterviews from Syracuse, the New York State
Craft Brewers Association, Think New YorkDrinknew York dot com. We were at
the Landmark Theater there and we hada blast. I'm telling you we had
a blast. And the funny thingis you could tell that those interviews were
kind of towards the end of thefestival. Yeah, we were rare formed
(42:30):
by that time. You know,you sample, We're responsible. We don't
drink a bunch, right, we'renot slamming beverages. But you sample for
about a couple hours or so,it catches up to you and you start
feeling it, and you could tellwe were we were feeling it. But
those are great interviews. I wantto think we'd be brewing Froth brewing,
(42:51):
rare Form brewing, Big Alice,and of course the great Paulione, the
executive director of the New York StateCraft Brewers Association. By the way,
make sure you listen to that interviewfully with Paul, because I know a
lot of people, because you know, recently in a beer industry, a
few of our favorite brewers had toclose their locations and people get nervous when
(43:14):
that happens, and they're like,what's the state of craft brewing. Well,
Paul explains that in depth in thatinterview, and I'm so glad he
did, and I can't thank youenough. Paul. You're a great friend
and you do a great thing forthe craft beer industry. So I have
one more beer here that I'm goingto try before we end the podcast today.
(43:36):
It's from one of my favorite brewers, Resurgents. We've interviewed them one
hundred times too in our podcasts.So this is greetings from Tropical Staycation sour
Ale. Grittings from Tropical Staycation sourAle, So let's see. This beer
takes you to a tropical vacation jamfull of pineapple, tangerine, mango,
(43:58):
passion fruit, banana, and milksugar for a tropical fruit explosion. It's
tart, sweet, smooth, andrefreshing. Sounds to me, excuse me,
sounds to me a lot like apina colada almost right, but in
a beer. So I'm excited totry this again. Like I said,
we're going on the vacation themes,right, summary themes, warm weather feelings,
(44:23):
that's what that's kind of what we'redoing here with these two beers.
So let me go ahead and giveus one try. I still got it
all right, here we go.By the way, this is a five
point oh abv ABV five point ohabv, so it's still one of those
beers that's kind of the same strengthas your standard Lagger pilsner. So it's
(44:44):
not one of those like ten twelvebig boys. This one. You can
still have a few and not bedead. All right, here we go,
give me one moment. I'm gonnagive this a sip. M wow.
So the same as the other beerfrom Brindal House. It's one of
those sours that's not like the thickmilkshake or smoothie showers sours. It's more
(45:09):
right in the middle. There's asweetness to it. It does have that
pina colada flavor to it. It'sdelicious. It's absolutely delicious, and it
tastes like a vacation. It does, it really does. So it's another
great great beer Resurgence Brewing again.This is called Greetings from Tropical Staycation sour
(45:30):
Ale. I definitely two beers Irecommend you try. All Right, Well
that's all we got today because Isaid it's gonna be a short one for
me because we have a big eventgoing on on Friday. We will be
there from six till nine. Again. It's at the It's whine at Center
Ice at the ice Plex by mccIt's put on by Holy Childhood. It's
(45:53):
gonna be a great time. Viatickets get you in at six. Standard
tickets get you in at seven.Unlimited foods sampling on womened drink sampling,
all types of food vendors. Justgo to the Holy Childhood website they get
they have information on this. I'lltry to put a link on our face
on our website to grillerspodcast dot comand also again, the seventy fifth anniversary
(46:15):
of Skips on the Ridge is onSaturday, and the Grilledes podcast team will
be there as well as Salmon RanchFoods will all be there from ten till
two, So come check us out. Say hi, you know, buy
some meat because the meat there isfantastic. And you know, I got
to say this, Go ahead andbuy some sauce because that's what we do.
(46:35):
Sauce and rub. We got bothof those and they're delicious. We
use them on everything, and Ihave to do this because they tell us
to. This is grill this podcast. You can find us on iHeart,
Spotify, Spreaker, Apple, Google, wherever you get your podcasts. You
can catch every single episode that we'vedone since day one. We've Jim and
I have of course, are employedby iHeart, So if you want to
(46:59):
go to iHeart, we'd love that. But if you don't, you don't
have to. We're on all podcastsformats, so make sure you check us
out catch up on any episode thatyou missed. Jim, I hope you
feel better. I love your brother. I also want to send a shout
out to my friend John Welch.I know John Welch. And he is
involved with Felix Cannabis company. They'redoing a big event, I believe on
(47:22):
Saturday for twenty I mean that's kindof a fitting date for that, right,
So Saturday four twenty Felix Cannabis.Stop out and say hi to John
Welch, who is the voice,the big voice guy here at the Girl
This Podcast. Hey, it's beenanother great episode. I'm glad we found
those tapes. Thank you so much. We love all the folks in the
crappier industry. They are great friendsof ours. Paulion and you are the
(47:45):
best. Keep doing what you do, Jim, Sam and my Man feel
better. We will be back onFriday from the ice Plex for WHYU Center
Ice Girl This Podcast. We willsee you next time. Yeah. The
characters in the Magist
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