Festival Season Incoming

Jason and Bri recap a whirlwind New York Craft Beer Day that turned into a full weekend of breweries, great food, and unexpected adventures—from fundraisers and new beer spots to pinball and a close call on the road 😅

They also preview upcoming local beer festivals, including Collaboration Fest, Rails & Ales, and more—perfect for planning your next craft beer outing.

Cheers to beers 🍻

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Transcript

Intro: The Buffalo Bruise podcast.

Bri: Happy Tuesday.

Jason: Happy Tuesday.

Bri: It's a gym day.

Jason: It's a sucky work day.

Bri: Oh my.

Jason: I have a gym day.

Bri: I can't even it's only Tuesday and it's a horrible workday. Monday a horrible workday Tuesday. I'm really scared about. Wednesday brings.

Jason: But but our first day at a brand new gym.

Bri: Yes. First day at a brand new gym. And, uh, yeah. So today, kids, kids, kids. Well, you have to be over twenty one to drink, but drink responsibly. Today we are having a local. What are we drinking in a burner or what is it called?

Jason: N a n a burner. But I still think with the with the.

Bri: Maybe that's why I always want to call it nay burner.

Jason: Yeah. See, they missed the boat on this one. I sometimes.

Bri: I don't.

Jason: Know, but na burner na meaning non-alcoholic. So this is the big ditch brewing Company's non-alcoholic hazy IPA because they're famous for. Hey, burner. Hey, burner. Slow burner. If you like the, uh, Halloween version. Um, I believe they came up with a rocket mule, mule burner and then an a burner.

Bri: Yeah. So this is one of our crickets. This is one of our burner man. Go to beers for, uh, not drinking alcohol during the week while we're trying to build our muscles.

Jason: And we're going to keep it in New York state. Why?

Bri: Because just coming off of New York Craft Beer day.

Jason: Yeah, New York craft beer day. What did you say that in, in your post.

Bri: That, um, I said New York or I said cheers to beers and it was, um, bringing friends together. And then something about how our. I already filled one.

Jason: Oh, this is all mine.

Bri: Oh yeah.

Jason: Well thank you.

Bri: I already made my own before I came down. Nice. But then I realized we probably wanted to crack it on the air.

Jason: Yeah, Asmrs were nice.

Bri: Um, yeah. So our New York craft beer day turned into craft beer weekend.

Jason: Yeah. Bam! Look at these logos. So fun. Very like, what did I tell you? It reminded me of, like, like.

Bri: The seventies baseball.

Jason: Set. Well, the shirts remind me of seventies baseball, and I guess we got to get the top.

Bri: That's okay. Don't spell. Cheers.

Jason: And then. Yeah, the logo reminds me of, um, drive in theaters during intermission, you know? Let's all go to the.

Bri: Oh, yeah. Isn't that earlier? That's like sixties or fifties or something.

Jason: Yeah, something like that. But I love it.

Bri: It's very.

Jason: Cute. It's a great design.

Bri: Yeah. So, um, yeah, we knew we were going to go out and have some local beers on New York craft Beer day. Um, started with a fundraiser over at Brazen Brewing. And as soon as we walked in the door, I, we saw friends we haven't seen since the summer, so it was super excited. So our friends Don and Daryl are, what is it, mug club members club? I don't know all those things that you like sign up for and you're like part of their.

Jason: It's their mug club, but it's called Poor Decisions.

Bri: I knew there was like something they had different. Yeah. But, um, so we found out that that's like their hangout. So anytime we're missing them, we'll just see if they're over at brazen it goes stopping for a beer. There you go. But um, it was super nice. So our stopping for a fundraiser to have like a beer turned into four hours later, right?

Jason: Uh, Western New York beer trail, Tom Whitmarsh, friend of the podcast. And, uh, they, he works with the summit Center and they do work for autistic children, autistic adults. And they were doing a great fundraiser. Place was crawling with people so packed.

Bri: People were parking all the way up Genesee. There was no more parking. And, um, yeah, they were doing great. There were are people coming in to eat that didn't even know there was anything going on. Who I saw done and then went over to see what was what was happening.

Jason: Next thing you know, they're buying. Yeah. You know, auction tickets and yeah.

Bri: So they had what, the basket raffle, the fifty over fifty, the silent auction. And then they had was it just the one prize or two prizes that were a special ticket? It was like the, the.

Jason: one.

Bri: The red.

Jason: Grill. Yeah. I feel like there might have been something else. I don't, I.

Bri: Don't know if.

Jason: That other. I know the girl was.

Bri: Yeah. I don't know what the other thing in the corner if that was too. But anyways, um, then they had this cute little thing that you could pay like two bucks and spin the wheel and win prizes. So it was nice. I thought it was fun. It was a fun little gathering. And you know, I had multiple beers, so it was fun to like we haven't. I don't think we've been too brazen since the holidays.

Jason: No, I think because we had the Cousin Eddie Holiday Ale the last time we were there.

Bri: Yeah. Um, so it's been a bit.

Jason: Yeah, they had a breakaway kolsch that they made specific for that event, which was which was nice. Um, I had the bunny. Oh. What was it?

Bri: It was the. That was the carrot cake. And I actually said to you. Should I have brought my phone? That's fine.

Jason: But it was, um, a little sweet, but I liked it. It was.

Bri: It was good. Yeah. I didn't think it was too bad. Like, you could really taste like it was carrot cake without it being like, um, like a desserty beer. Yeah. Right. Like it was kind of still light and refreshing of a beer, but, you know, you could taste that carrot cake.

Jason: It was great flavor. I mean, you can definitely taste the cream cheese in that.

Bri: Yes.

Jason: That's what I got out of it.

Bri: Yeah. And I think that's what's giving it. It's like a little bit of sweetness there.

Jason: Yeah that's fine. I can take a little cream cheese icing on top of that carrot cake.

Bri: Yeah.

Jason: Um, yeah. So then we had been in contact with Morgan Culhane from Content on Draft. And she also works for, uh, the New York State Craft Beer Commission, or I forget what, what they're actually called, but so she was doing all the promoting for Buffalo that day with a big group of people, right? So she had given me her phone number and so.

Bri: We could celebrate craft beer day.

Jason: Right? So she was like, you know, whenever you you guys are done, you know, let you know, text me and I'll let you know where we're at. And they had just walked into a bright Smith, the new one that they put on Niagara Street on the west side of Buffalo.

Bri: Yes. Which we hadn't been to yet. So I was pretty excited. That's where they were.

Jason: So about about a thirty minute, thirty minute drive to get there from brazen. And then, you know, they had a table. I mean, you know, beers being able to meet everybody around the table. Um, Emily Brooke, I mean, Jessie Smith, who we know from, you know, her work here in Buffalo with different breweries. So she's also a judge for the New York State Craft Beer Awards and a few of the categories. And then the one girl who I have yet to message Morgan and ask her what her name was again, because I can't. The girl with the red hair.

Bri: I can't remember her name. But you know what's so funny is I could tell you like, how old are kids are. I could tell you a lot of stuff. We were having a great conversation, but I totally don't remember her name. But I'm awful with that. I remember I was just telling Josh that over the weekend is if I have something I can connect that person with, I won't forget their name. Right? But if I can't make a connection right away to something I'm gonna forget.

Jason: It's like I say.

Bri: The worst with names.

Jason: I'm great with faces, horrible with names.

Bri: Yeah. For sure.

Jason: Um, I can recognize somebody across the room and say hi and spend the entire conversation with them. Have cannot remember their name to save my life. Yep. That's me. Welcome to my fifties.

Bri: Apparently I.

Jason: Know whatever.

Bri: Yeah. So, um, we had great conversation there. Um, got a couple of really cool t shirts. Thank you guys so much. I loved that you made these shirts. They're really, really cool. And we're wearing them right now trying to face the camera a little bit instead of you same logo. But um, anyways, so they left to, I think go like get dinner and stuff.

Jason: And we. They went to beer Keep down in the Elmwood Village.

Bri: Oh, okay.

Jason: And they thought we were going. To follow them, but.

Bri: Oh well, we were going to be done.

Jason: For old.

Bri: Well right. We were going to be done for the day. And um, you know, we realized as soon as we turned the corner, I'm parked literally in front of mortals, right? So we're like, good hop in there and just have small pores, right? So we did just three small pores. Incredible. As always.

Jason: Talk to Jay for a few minutes.

Bri: Yeah, yeah. Seeing what's up. And um, yeah, I thought it was a good cap to the night.

Jason: Yeah, it was good. Grabbed a little dinner at.

Bri: Oh yeah.

Jason: Pizza plant over on transit. We were going to do it down by the military park, but the bandits were playing.

Bri: We probably should, like, look up, you know, is there a game currently happening in Buffalo? But that's fine. Circle, circle the city and headed back towards home real fast. Why are all.

Jason: These people parked down here? I'm like, oh, bandits game.

Bri: I know.

Jason: I was like, oh, the Sabres don't play until Monday, so.

Bri: Right. Yeah. So actually that wasn't our last beer because then we went over to what is it again? I want to call it Pizza Planet, but that's Toy Story toy store.

Jason: I said the same thing when we pulled in the parking lot. Yeah. Pizza planet. Um, pod City Beer Lab is the name of their brewery.

Bri: Yeah. So I had an apricot beer, which was very good. And then, um, what did you have?

Jason: I had their pilsner, just their basic pilsner.

Bri: And then, um, and then we, I had a pod for the first time ever.

Jason: Yeah.

Bri: Yeah, it was so good. And then I realized, like, I asked if I could hold the menu after we ordered. I realized you could make your own pod. So now I'm excited to go back because I feel like I need to go and put like a nine hundred ingredients. The cooks gonna be like, no, yeah, we, we, we cap it at ten, right?

Jason: We literally cannot put anything more in here, right?

Bri: It just comes out and it's like stretched like my dough is like this thin now because, you know, there's so many things inside.

Jason: I hadn't had one in like ten years, so I, um. Yeah, it was super fun.

Bri: I really loved it. It was kind of like, it reminds me of when, um, we had a calzone before, but it's not a full pocket and the dough was a little different. It was a little crunchier, but lighter, like at the same time. Right, right. So I liked that. Not as thick of a not like a, like a calzone. It's kind of like a pizza dough. And I felt like this was a little bit lighter than it was.

Jason: Yeah. Lighter. And then you got that kind of, um, you know, almost like fresh baked bread on the outside where it's got.

Bri: That almost like crunchy crust.

Jason: You know, that knife scrape that you do that.

Bri: Yeah, yeah. Super good. Yeah. So yeah.

Jason: So yeah, next day, I mean, we, uh, we went down to East Aurora forty two north for the wrap up party for the winter hiking challenge. Yup. Uh, so we, uh, picked up Josh down there and met up with, uh, met up with Jess down there.

Bri: Yeah. And had a couple of beers there while we picked up our completion patches for the winter challenge. Um, what we did the, um, they did the experimental beers, so we did one and two. They don't tell you what is in it. Um, and you vote. So we, um, j had one and I had two. We decided two was the best one. So we had three votes for number two, which clearly you could see was ahead, like probably by ten already. So I think more people are liking that one than the other one. And then we had the, um, what was the thing that we had that was like they did a white.

Jason: It's the white oak borderland.

Bri: Borderland.

Jason: Borderland IPA is that was there.

Bri: Like their regular one? Yeah.

Jason: So this was aged on white oak chips, I liked it. Yeah.

Bri: I thought it was nice.

Jason: It was good.

Bri: So that was a good change. And then, um, yeah, so then we stayed there for a little bit. We didn't win. I was one number away from winning.

Jason: Some.

Bri: Polls. Yeah. Oh yeah. Trying to win some trekking poles.

Jason: Yeah.

Bri: But yeah, so then we left there and, um, Josh really wanted to go to other half because they put out a Sabres beer and he was like, mom, look at this. I have to go have this Sabres beer because he's just super obsessed with sports. So we went and had that, which was good. And then we decided we were all hungry. So we ordered chicken fingers and French fries and their garlic parm ones. Oh very delicious. Pretty garlicky, really good. Pretty garlicky, but very nice. And then played a couple of rounds of pinball because they had a Stranger Things pinball machine.

Jason: Yeah.

Bri: And I was so excited. My whole goal was to put the ball in the mouth, like so I don't even know if people watch the show.

Jason: If you watch Stranger Things. I mean, that was the big thing was they kept shooting the Demogorgon in the face to try to get it to go away.

Bri: Yeah. So if you get the ball in directly in the center in the hole of the Demogorgon, then you know, that's like, that's what you're supposed to be doing, right? And I was so excited that I did it one time. But it was fun. So, um, yeah, so we played a few games of that. And then where did we end up after that?

Jason: We stopped down at, uh, Briar Brothers to talk to.

Bri: Oh, that's.

Jason: Right, talk to Joel. No days off. Joel. Betty. It was it was down there.

Bri: We were just about to, like, just go home for the day after that. And then. Yeah, yeah. Which I'm kind of glad we did because then we had this, they put out a transfusion.

Jason: Transfusion seltzer for the Masters because the masters.

Bri: It was so.

Jason: Good. Literally. Rory McIlroy won the Masters like thirty, thirty minutes after we left.

Bri: Yeah, we were watching it until about six fifteen. They close at six. But you had said they'll stay open until the game's over. Oh, yeah.

Jason: And if you know one thing about Briar Brothers you'll love is they they love a good sports crowd. So, I mean, they're not going to shut the television off when they know there's only fifteen, thirty minutes left of, you know, whatever. In this case, the Masters and their huge Formula one fans, they will open that brewery. I mean, you know, state legal, of course. But they will they will open that brewery at like four in the morning for the whatever the Australian Grand Prix. Yeah. And start serving beer at four a m whatever they're allowed to do. I don't know, like how that works legally. Don't, don't quote me on that, but I.

Bri: But.

Jason: I've, I've seen ones where they've opened, they've opened the brewery like two, three o'clock in the morning.

Bri: That's awesome.

Jason: Because they're such gung ho formula one fans there.

Bri: Yeah.

Jason: So, but yeah. Joel. Joel. I had a conversation with Joel. Um, there will be more of that to come, but I actually just had a reply email back and forth. So we're going to actually be hosting an Empire State wrestling fan night sometime in July at, at Briar Brothers. Um, so we just, you know, get the date figured out, get that coordinated. We've got Empire State Wrestling on board. We've got Briar Brothers on board. It's just a matter of what day it's going to be. Yes. That's all I'll say about that for now. Yeah.

Bri: What did you drink there? Cold IPA.

Jason: The cold IPA. Yeah. Which I've had before. Yeah, it's really good. I mean, I do like cold IPAs. They're just it's just a unique pop of hop flavor, you know, that, uh, you can get pillowy, you can get citrus, you can get, you know, flavor bomb. But cold is just it's a whole different animal. Yeah, yeah. Just that idea of, you know, cold IPA is just like putting the hops, like literally floating them for like thirty minutes into the bath and then just taking them right out.

Bri: And he didn't even give me a sip. He's giving me a look.

Jason: You all the cold IPA. I, I.

Bri: I can't, I can't. It was totally fine. We were enjoying our transfusions. They were awesome. Josh had one too.

Jason: That was.

Bri: Good. He said he was like, oh, I want to come back and have another one.

Jason: Yeah, that was that was super good.

Bri: Yeah.

Jason: Super good. But yeah, it was, uh, the, the day that turned into a weekend. Yeah. Um, what a great time. And then back to Monday. And boy, what a week it's been they said. On Tuesday. Holy cow.

Bri: So thank God I go to the gym to get all this aggression out.

Jason: It was a good day at the gym. I mean, at least, you know, I'm.

Bri: Gonna wake up tomorrow and be like, oh my God, I'm so sore because I feel like I not that I took my anger out, but I feel like I may have like pushed a little further just because you're so frustrated, you're like, all right, I'll do a few more reps. Okay, I'll do a few more sets.

Jason: Hey, we're going to get into the subject matter, the meat of the episode we talked about a little bit over the past couple of episodes that we were kind of bringing to the forefront some of the festivals that are coming up this year, because there's ones that we always talk about going to these festivals. But I mean, it's, it's one of those things where we talk about it after we've already been there, but instead we're going to kind of like put some of the details out there of these festivals that are coming up. One of them is actually just next weekend.

Bri: Mhm.

Jason: So this episode will, we're literally recording this on Tuesday to drop on Wednesday. Mhm. So it will, um, we'll talk about these. There's one that's coming up next, next weekend. I'll give you the details on that. There's some things that are coming up even all the way into the fall. So we'll, uh, we'll get into those. But the first one I want to start off with is collaboration, which we've talked about several times. Collaboration six has a video game theme this year, tomorrow night, actually, we're working on our adjuncts for our beer brewed at Resurgence Brewing, called and called Insert Coin get sour. It's going to be the year of the sours at, uh.

Bri: Which is so funny because it's there's every year I'm like, I wish they would make more sours. And now everybody probably did the same thing I did and said, let's make a sour because there's never a sour. Now everybody made a sour.

Jason: There's going to be easily eighty percent of.

Bri: Which is.

Jason: These.

Bri: Beers are so Crazy.

Jason: Yep. I'll make sure I, uh, you know, get some insulin or something.

Bri: Oh my God.

Jason: Figure out I don't know, but, uh, collaboration six is going to be on Saturday, April twenty fifth. It's at the powerhouse on one forty Li Street in Buffalo. VIP runs from twelve to five. So we have VIP and we'll be in there. Um, you know, we'll be in there fifteen minutes early like we always are schmoozing, but, uh, general admission from one to five. And it is considered Western New York's most unique beer festival. Uh, then I'm gonna pull up the, the, the write up piece of this because it's presented by the Buffalo beer geeks and beer by Coleman. And it's hosted at the powerhouse, which is, um, powerhouses owned by rich, rich entertainment group, same people that own Rich's products.

Bri: MM.

Jason: So the collaboration most, you know, most unique event considered in New York state altogether lovely. It's in Buffalo brings together hundreds of members of the Buffalo Beer Geeks community who develop name and brew a never before made drink. Collaborating with over thirty participating breweries. I am not going to go through the whole list because you can go to the website to to look at it all yourself. Uh. Pores are unlimited, therefore the attendees are not guaranteed pores at all of the collaborations. But I promise you, you're going to be able to get in on a lot of things and try.

Bri: I don't I don't feel like we've ever gotten to a point where stuff has run out. We just I feel like we do small sips and we move rather quickly to make sure that we do have the ability to try as many as possible. And then we circle back to the ones that we really enjoyed.

Jason: And then attendees are asked to vote for their top three collaborations that they enjoyed. And the winning collaborator gets the coveted, uh, Buffalo Beer Geek Championship belt, which is currently held by frequent. Um, I think it's for quantum. Yeah, because it wasn't the skeleton wearing it the last time we were there.

Bri: I'm not sure.

Jason: Yeah, I think it was for quantum.

Bri: But you should probably have known that.

Jason: I think it's for quantum.

Bri: It's not mortalis.

Jason: No, Mortalis hasn't won because frequently.

Bri: Is that the one that I loved the most? And that's why it's in my head.

Jason: Well, they had they made the Miami Vice last year. So remember the controversy because there were two Miami Vice's and the other Miami Vice got voted third place. But they think that people voted at third place because they thought it was the other way.

Bri: Yeah yeah yeah yeah yeah, now I remember.

Jason: But frequenting was definitely the winner. It was. That was a solid beer.

Bri: Yeah.

Jason: Solid.

Bri: I also liked Mortalis. Remember it was making that little sundae super good.

Jason: It's all about being unique.

Bri: Oh for sure.

Jason: Yeah. And then you'll see that again this year. I'm very curious to see what people come up with as far as.

Bri: Yeah. Super fun.

Jason: Yeah. Like the pro wrestling theme, the one year, I mean, there was, uh, you know, like we saw like ladders and championship belts hanging over ladders and, you know, and, and tables that, you know, like it just, you know, photo opportunities, cross merchandise. It's just, they, it's a really fun time for people to have, uh, tickets. There are still some general admission tickets that are available for the event. VIP is sold out, uh, through the ticker ticker app. Uh, but if you go to their website at collaboration, I'm going to spell it out as C o l l a. Then it's beer, B e r a t I o n festival dot com, and tickets are seventy eight sixty. That includes fees and everything, so that's general admission for the entire four hours, one to five p m go have fun. Yeah. There's designated driver tickets available if you you know, because if you feel like you're going to crab, walk out of there, bring a friend, you know.

Bri: Or call an Uber.

Jason: Lots of options available. So, uh, yeah, we have fun at that every year. We've, you know, in the past, like we've talked about, we've brewed with rising Storm, uh, the former one eyed cat, former Lafayette Brewing Company, and then now with, uh, resurgence. So yeah, always a fun time. Next of all that is. That would be coming up here is going to be at the end of this month. That is history on tap or I'm sorry, at the end of next month.

Bri: I think you like skipped some stuff. What about rails and.

Jason: Rails and nails? That's on the sixteenth. Yes. So rails and nails.

Bri: I don't even have the sheet guide.

Jason: Rails and nails is Saturday, May sixteenth. That's going to take place at the Genesee and Rochester Valley Railroad Museum, two eighty two Rush Scottsville Road in rush, New York. I guarantee if you've ever been in rush and you've been along the main drags, you've driven by it and never realized you drove by it.

Bri: We did. And I didn't know until we went the first time. Yeah, right. For sure.

Jason: Tickets there. Now if you go to Rochester train rides dot com, that's where you can get all the ticket information there. So the ticket is good for the entire time with the. So the event starts at twelve and I believe it runs till three p m and then the tickets good for the day and it gets you your train ride. Because there are two levels. There's the lower level next to the museum, and then there's the upper level, where they do all the rehabilitation prefabs and construction up in the garage, up top. So you can get the tickets for the open air car, which we've done before, or you can get it for one of the cabooses. There's two cabooses on the train. And I mean you can't lose with either one.

Bri: It's super fun.

Jason: Uh, the twelve o'clock session is completely sold out. That's the one that we're going to be going to. Now the session means that's when your ticket is good for at the earliest, right? So if you go early your ticket, if you wanted to start up top, you can get right on the train and go up top and start up there. Um, there's all sorts of tickets that are available for the twelve thirty and there are limited tickets for the one o'clock session. So it's, it's definitely worth it forty four dollars fifty two cents for the ticket. That includes all the fees. Again, Rochester train rides dot com Designated driver tickets available as that as well. The museum is fun. The the yard up top is really cool to see. There's like some stationary train cars that are like, uh, they're just, I mean, they're just each of the cars are done up like a museum and you can ride in a nineteen twenty nine authentic caboose up to the top. It's great. A lot of fun. I don't know, it's like, like DeWolfe Brewing that we recently went and visited in Victor. That was the first experience we had. We met them there for the first time. Yeah. Uh, solitude.

Bri: I feel like there's some fun places that are kind of in the other direction. You wouldn't even know until you've done this event to taste some things, right? You know what I mean?

Jason: Yeah, yeah, yeah, it's, it's always a good time that they, everybody's usually got two or three paws. We bump into all sorts of people that we know at this thing. Um, it's about an hour from here and, but it's, I mean, literally out in the middle of nowhere, you know, the railroad museum.

Bri: It's nice because it's smaller. It's not too Overflowingly packed it out and they don't.

Jason: Oversell.

Bri: It. Yeah. And it's outside. And so far, I feel like we only had one time where there were some sprinkles, but otherwise it's been great weather.

Jason: Yeah. Two years ago, I think it was that it rained a little bit up top and then. But the rest of it was okay.

Bri: Yeah. And then it just passed. So, you know, it's Buffalo still. Yeah. Give it a minute.

Jason: Right. Yeah. Give it a.

Bri: Yeah.

Jason: Give it a minute. And then at the end of the month history on tap. That's going to be on Friday, May twenty sixth. We haven't made a commitment on this as of yet. But Genesee County or Genesee Country, I always say county, Genesee Country Village and Museum that's also in rush out. And that's it's actually.

Bri: They're very.

Jason: Close, maybe five minutes away from where um Rails and Ales is, is held. So that's going to be on Friday night, May twenty sixth. That takes place from five thirty to eight thirty p m that is a fast three hours. I, I always feel like it's like you're there and then all of a sudden it's like, oh, it's over already.

Bri: Yeah. And I think it's just because it's spread out? So you're doing a lot of walking and you're curious about things. So you're like checking other things out while you're there. And then, you know, then you're like, oh, we're also having beers. Right?

Jason: Right. So museum members, uh, museum members for the Genesee Country Village and Museum, twenty five dollars in advance, twenty six dollars at the door or general admission for us outsiders, thirty dollars in advance, thirty one dollars at the door. Don't forget your extra dollar there. Right? The the really cool thing about that is they have a working eighteen oh three gravity fed brewery.

Bri: Oh yeah.

Jason: If I mean, it's every, I mean, literally it's they boil, they do the boil using heat from a wood stove downstairs to boil everything. And then they gravity feed it through cold concrete and brass to get the beer down to the temperature that they need before it goes into the barrels. And I mean, it's, it's wild to think that that's how beer was made. But there it is.

Bri: I mean, as the years have gone by, I'm sure they've had to figure out lots of different ways to make beer.

Jason: Absolutely.

Bri: Yeah.

Jason: Um, and then the historians that are there, they give you all of the details. They tell the stories. Mhm. It's great. I mean, if you've ever been in any place like, you know, historic Charleston or.

Bri: Yeah, like this past time, they had like a, what was it called? Like a pharmaceutical building.

Jason: Oh, the apothecary.

Bri: Yeah. Apothecary. Yeah. That was open this time, which was so cool. So we walked in and they told us all about like all these different things they would use, which was hilarious because we would never think to use that stuff now, you know? So it was fun to learn some things. See, here's where we go. This is how you three hours goes by fast. You just explain walking through the brewery. Then we went to the apothecary. Then we got a meat pie.

Jason: Oh, yeah. They they make historical like historical meat pies there. Yeah, yeah.

Bri: We're doing all these things besides, like, tasting beers.

Jason: It says here now that the, the the fact on this one here is, is the in eighteen oh three, circa eighteen oh three, brewery from Geneva, New York, and then portions of Rochester's old N.wright Brewing, which closed in nineteen oh seven. Um, as an early timber framed structure. So the building is from nineteen oh seven. The brewing stuff is from the early eighteen hundreds.

Bri: Nice.

Jason: You go there, you try the beer, the fat ox ale, which is like this, like this American brown, a little smoky. I you know, I don't mind it. I don't mind smoky beers if I'm just going to have them just for this one time. I feel like I always have to have both of these. The other one is the Stocking Hill Ale. That's the wheat ale that you and I seem to enjoy more.

Bri: Yeah, I like that one better.

Jason: So I like to try it. I like to have a little bit of both. I'll taste them both and then, you know, go around and see everybody. Yeah. For whatever it is they're pouring. But you'll find distilleries there. I it's, it's without saying that if talking cursive were there and we go there, we're gonna see the same folks See?

Bri: Well, they come.

Jason: Down from Syracuse.

Bri: I know that's what's so fun about doing these events, though, is because people that you don't normally get to see come into town for these events, right? So you get to just, I don't know, even if it's just a quick five minute conversation, it's just nice to just say, hey, what's up? What's been going on, you know, yada, yada, yada. And, and you know, yeah, that's just how it goes. What do you say? How's your mom and them?

Jason: How's your mom and them? That's right. Um, so that you can elevate your experience there as well. So something that they have done over the past few years that I never knew about until until this past year was they make those salt glazed stoneware steins, and then you can just bring your stein back and just.

Bri: Keep on.

Jason: Just keep using your stein at this event. I didn't know that. Of course. What didn't I buy the last time we were there? A stone glazed stein, so. Right. Yeah. So that's something I might have to, uh, do the other event that they do. Um, because I jump forward to jump back because then this next one I'll will have to cover a lot of. But they do also do the. The Hop Harvest Festival, the vines and vines. We haven't been to that event yet, but that's the one that takes place in like over Labor Day weekend. Oh, because we're always doing something someplace else out of town or whatever. Labor day weekend. So Saturday, September fifth from twelve to four. And that's also in the at the same place at the museum. And then you get to tour the, the brewery. Um, you get to and that one has a lot of the, the cost, the garbed up characters that like really get into gimmick and character. Uh, and then you can go and you learn about, you know, including the, you know, like how the ales were made and like you said, how things were treated medically with the apothecary.

Bri: Yeah, it was cool.

Jason: But they grow their hops right on property. So it's down, down behind the brewery, and then they just turn it into a whole thing. But we haven't been to that yet. You know, we'll see one of these days we'll be able to get to it.

Bri: one of these days. Yeah, maybe.

Jason: But it's a fun time. But that thing they do all day. So that runs from ten to four. Oh. Um. Yeah. They don't I don't know if they have like out of town breweries or. Or if it's just like their thing a local.

Bri: Yeah. Their, their own like, yeah.

Jason: Hey, the village is alive. Shop and, and eat and be merry. I don't, you know. Uh, and then then we'll finish up here with the tap and craft festival, which is. You know, now, I mean, Seth has taken one event that took place in October, and it.

Bri: Is. Of that. Isn't he doing a pickle thing?

Jason: Uh, yeah. There's supposed to be in June. I don't have the information on that for this, but, um, I'm just.

Bri: You just said him and I was like, isn't there a pickle? Yeah, we'll have to bring that up.

Jason: That's sometime in June, like late June. I want to say.

Bri: twenty third.

Jason: Maybe. And that's going to be in Lockport. So I think, uh, because he was, he had some logistics he was going through, but I know he announced it. Um, but you and I will have to look at that later and we'll talk about it. We can talk about it when it another episode here on the podcast. But the Tap and Craft festival started in Oct, in October, and originally it was at the Niagara Falls Convention Center. And the big problem with that was pulling in people from the Southtowns, because that's an hour drive for them to get home. So he went in between and, and recently, the last few years, he's done it at Riverworks. And it's been that's been really fun. I remember Riverworks last year, that was when you called me and you were on your way to camp.

Bri: I almost died.

Jason: And you almost died.

Bri: I almost died, guys.

Jason: Final destination by almost by a flying table.

Bri: So my girlfriend's driving in front of me. Quick story. And we have this grill table. And she her husband. Well, the other girlfriend, her husband strapped the grill table on top of the car. Well, clearly he must not have ratcheted something. Or maybe he didn't do it in four places. To think that when this car is flying down the road, that it might not slip out from under it. So this thing comes literally off there. I see it one second, it's flying in the air and I swerve so it doesn't go through my windshield. And then I'm like, oh my God, the other cars. And then there's a car coming that clearly sees it spinning up in the air so it slows down. It was like, it was like really like a scary slow motion thing that was not slow motion at all. Like. And then the car behind me, just.

Jason: Like.

Bri: That sees like what's happening, it goes into the road. I pull over because I'm like, we can't leave this thing in the middle of the road. Like even if it's broken, like, you know, it'll, it's going to flatten tires and everything. Right? Right. So I pull over and, um, this really nice guy in a truck, like instead of keep going around like people are, he literally stops, which makes all the traffic behind him stop and waits for me to go run out like an idiot to go collect this like grill table that's now in like multiple pieces. But, you know, again, I just don't want to leave it on the ground, you know? So I shove it in the back of my truck and, uh, yeah, but seriously, it almost I mean, that was like, you know, final destination where it would, should just go right through the windshield and kill me. So the funny and it was metal. The funny thing would have going, we were going fifty five miles an hour.

Jason: Yeah, yeah, yeah. Uh, the funny part of that for us, when we were standing in line at tapping craft at Riverworks, was we're standing there and dust in the wind starts playing in.

Bri: As I'm telling you.

Jason: Are we next? Oh, no. I at least have one beer. Come on. Right.

Bri: Oh my gosh. Yeah. So sadly, I haven't been to two tap and crafts now because he changed the weekend to the beginning of the month and I'll never be able to make it.

Jason: Yeah, we'll see what happens down the road. Um there's other going to be other opportunities for us because there are. Now for tap and craft festivals that take place throughout the, the, the, I guess you would say the late spring through the fall. So the first one takes place on May second. Won't be here. Uh.

Bri: Nope.

Jason: That takes place at that's, uh, tapping craft. Fairport. It's called. Okay, so it's going to be at the Iron Smoke distillery. Oh, yeah. Yeah, yeah. You know, so next to the former hopping, bopping bunnies slash trip hammer brewing. Uh, yeah. So they're going to be, uh, there's going to be one there on, on May the second. Now. Uh, first of all, if you're listening to this and you want to go go to tap and craft dot com and it'll have a list of everything that's going on here. Uh, on August the twenty eighth, that's going to be the Ithaca Tap and Craft festival. That one is going to be at the farmers market. They don't hold that at the Ithaca Hotel anymore. Okay. And he was dead set against doing that thing in February Again, you take your life into your own hands, going to that thing.

Bri: It was hard because the snow can be really bad in February.

Jason: Yeah, it's tough going. It's tough driving to Ithaca, especially coming from the West. Yeah, because it's just downhill, downhill, downhill, downhill. Yeah. And then, you know, the year that we went to that, I mean we loved it. It will we.

Bri: Didn't have bad weather.

Jason: No it was just I mean it was it was below zero cold. Yeah.

Bri: It was.

Jason: Very cold. Um, then of course we hiked and, you know, did all kinds of things. But I mean, it was just I'm like, wow, I don't know if I would do that again. It was, it was pretty intense.

Bri: I don't know, I loved seeing Tanakaw frozen.

Jason: Yeah. Right.

Bri: I thought that was awesome.

Jason: So yeah, that's August twenty eighth at the Ithaca Farmers Market again. Go to Tappan Craft dot com to be able to see all of these here. The next one is going to be the Buffalo one. That's the one that you can't go to. October the third at Buffalo Riverworks. Um, we will be I'm sure we'll.

Bri: You'll be there.

Jason: Yeah, probably.

Bri: Buffalo Brew's podcast. Jason will be there.

Jason: Jason.

Bri: Yeah.

Jason: And then, um, we might, we might make, um, we might make. Josh an a in official, um, field operative.

Bri: He'll be on my behalf. My son is representing me.

Jason: I should get him one of the field operative t shirts. He might. He might like that. Be able to report on the things that the things that are going on at the right. So. So yeah, but that what, uh, the buffalo one's great because there's usually about fifty different ones. Distilleries. Cideries. Yeah, there's, there's a lot that goes on there and it's right on that ground floor. So there's plenty of room for everything. And logistically, I think it works a lot better than Niagara Falls too, because when you do the VIP, you know, when they're going to open the floodgate for the general admission so you can just not be there.

Bri: Oh, okay.

Jason: So do everything on the left, move yourself to the right closer to where the seating is for. Perfect for the regular, you know, restaurant, the regular Riverworks crew. And then, yeah, just kind of take it in from there. And then the last one is the one that we might have an actual shot at. Here is November the seventh, the Canandaigua Tap and Craft Festival at the Hotel Canandaigua, which is what do you think about a buck buck ten from here?

Bri: Maybe.

Jason: Maybe.

Bri: So I feel like Canandaigua was closer than going to Rochester. Or is it past Rochester?

Jason: It's past Rochester, but without having to go all the way up the three ninety and shoot up into the city. So it's just like it's literally a straight shot right off the Thruway. Canandaigua right there.

Bri: Oh, okay. Yeah, I just I think it's as far as going to the Finger Lakes.

Jason: Yeah. I feel like Canandaigua is closer to the Thruway than Geneva is.

Bri: Oh, yeah. I feel like it is, too. Probably.

Jason: Yeah.

Bri: Because I feel like when.

Jason: We.

Bri: Like when we come home from the Finger Lakes, I feel like we're not always on the Thruway. And we drive through Canandaigua and we catch the Thruway at Canandaigua.

Jason: Mhm. So the. Yeah, ticket prices, those dates. And if you want to go to those events again one more time, tap and craft dot com, that's that's where you want to go for that. And, uh, yeah, so there's four different opportunities that are coming up. And we were talking about the pickle Festival and he has the information for the Pickle Festival. So the pickle festival, it's the lock tender pickle party, as it's known. So Lock Tender is in Lockport, New York. It's also owned by Seth, who's also who also is the mastermind behind the Tap and Craft festival. So the Lock Tender pickle party that is on Saturday, June twentieth from one to five p m twentieth.

Bri: That was close.

Jason: Lock tender pickle party, sour pastry beer tasting with pickle inspired menu collab beer release with talking cursive of Syracuse, New.

Speaker 4 York. Oh.

Bri: Look at that.

Jason: And live music.

Bri: Love it.

Jason: So that's going to be at their location presented by canter, Wolf and Hall, which sounds like a law firm.

Bri: Sure does.

Jason: Yeah. Nicastro. Yeah. So yeah, it's probably a law firm. Yeah. So join us for the Lock Tender Pickle Party, a full day celebration of everything sour, tangy, briny, and delicious from pastry sours and wild ales to pickle inspired beers and special pickled food. Menu. This is a day dedicated to the bold flavors that sour lovers crave.

Bri: I love it! Yep, I just love pickles. All the pickles, all the pickles and all the olives.

Jason: So it's a ticketed experience. Thirty dollars per person. It features twenty five styles of pastry, sour sour ales and pickled inspired beers. The checkout will give you twelve tasting samples, so the way Seth does it, he usually gives you a card. So when each time that you get your tasting, they mark off the card, you get a commemorative tasting glass. All of the to go beer and food orders for the event are fifteen percent off. And then you get one five dollar one to five dollar draft beer. So that sounds like a fun time, right?

Bri: Yeah.

Jason: Yeah. Uh, they're excited about their debut or their first ever sour collaboration with Talking Cursive of Syracuse, New York. Uh, a chance to try that new release. Quantities will be available to enjoy on draft and take home.

Bri: Perfect.

Jason: Look at that. So yeah, some of the festivals that we like to share that we like to go to and they're, you know, all unique opportunities for you to enjoy in the Buffalo and Western New York area.

Bri: Yeah.

Jason: Uh, do you have a favorite among that, that of everything we just talked about?

Bri: I'm just staring at you because. Not really.

Jason: Oh, you like them all?

Bri: Yeah.

Jason: Festival.

Bri: I just love how I like them all for their own little unique things. I don't know that I could pick something that is my favorite. I just, I mean, I love to go to these events because you run into people you don't even know you're going to run into sometimes, and then you run into people who you know, and you're like, hey, I didn't even know you were coming. So, you know, I think it's fun. I always think it's fun to be able to, you know, try new things and, you know, on some of these things, like the rails and ales, you get to ride a train. The history on tap, you get to wander around like a historical village. Like I love when there's little, little things that go along with it instead of just drinking some beers. But yeah, don't get me wrong. Cheers to beers.

Jason: Cheers to beers.

Bri: So good.

Jason: Yeah, I like that. That's the way we should. We should probably end that right there. You probably got an empty glass tube. Yeah. Yep. Cheers to beers.