Jason: Hey folks, welcome to another episode of the Buffalo Brews Podcast. It is Brews Day and you know what that means? Hey, it means I be your host, Jason Edinger. And thanks again for joining us. Hey, Sunday was my birthday and that's why we didn't do a whole lot at the end of last week. But it was a very good birthday weekend. And as, uh, as I'm hearing from a group of my friends that they have, uh, kind of coined it the hashtag week of Jason, it's far from over, apparently. So this past weekend, on Saturday, I went out with my, uh, tribe members for a little Christmas celebration that we did over at Hatchet hops on Main Street in the city, and while I was there, I was able to take in their excellent IPA. That was a collaboration they did with forty two North Brewing down in East Aurora. I'm a fan of a good IPA, especially a New England like they had. It was very tasty. So we, you know, figure what could go wrong with drinking beer and throwing axes. And as the tribe got together, our, uh, tribe member, uh, mud. But there Janet decided that she was going to basically win the play in bracket and then take the whole tournament. So, uh, congratulations to her. And, uh, I'm sure there's going to be a rematch down the road. So we just came off of a very windy weekend here in Buffalo. And actually the night that we were down there, that would have been Saturday night is when, uh, the real bad winds and flooding were happening south of the city. Even walking around the city, the winds were up around fifty miles an hour sustained, which was quite interesting trying to walk down the street when you're wearing a ball cap. So, you know, turn the ball cap around. Tuck it inside my hood and then hope for the best. So after we left hatchet and hops, we ended up walking down Main Street and we were hungry. So the first attempt was to go into Masuda Chow's, which the girls in the group weren't aware of. Actually, most of the people in the group weren't aware of this mix of kind of eighties Japanese street fare and American fare food. You got the arcade upstairs, the iconic pink staircase that I'm sure you've seen in many photos on social media. And we went in there, but there was no room to eat. So the girls took an opportunity to take pictures in the pink staircase, and then away we went down to Franklin Street, down to dinosaur Bar-B-Que for myself. A little pulled pork sandwich, a little, uh, barbecued rice, some mac and cheese. And then they were also serving the Lieutenant Dan IPA from War Horse Brewing. A war horse I've talked about in previous episodes, is a member of the Three Brothers campus out in the Finger Lakes. And I want to take a moment to to talk about them for a moment. So last week, the Three Brothers campus suffered a loss, uh, as a fire broke out in the bag dare Winery. That's, uh, it's in the back of the campus. If you've visited there before, it's kind of got this, um, Louisiana bayou kind of feel to it back there. A lot of, uh, old antique nostalgia inside. It's located right next to a pond, a couple old, you know, nineteen fifties, broken down pickup trucks. It's got the real feel and it's definitely a place that you would have wanted to take in there, but they, uh, suffered a catastrophic fire there. Thankfully, most of the wines were stored in a warehouse, so they weren't affected. However, they did lose a lot of their nostalgia and the, uh, the store that they had up front. So they have been able to build a temporary tasting room, uh, toward the front of the campus, up near warhorse. Uh, so war horses there, uh, World War two themed, uh, brewery, which is a, it's a must visit as well while you're there, uh, to Erica and the folks out there at three Brothers, uh, I know they're going to recover from this. Well, they're well on their way already. And, uh, make sure that when you're out in the Finger Lakes here over the winter that you stop by, they have a fantastic campus and they have so much to offer, uh, everything from their beer to, uh, so many wine, so many wine selections. And they actually have a house made root beer. That's, uh, that's quite amazing as well. So Sunday being my birthday, uh, one of the things I did was I invited, uh, Sabrina along. Uh, you're going to hear her in this episode coming up. We went to the twelve gate sixth anniversary party, and I was helping out with a little Christmas shopping and in a vice versa. So while we were there, we tried the The Imperial Flamingo, which was in well, which is in Imperial Kettle fruited sour that has cherry, strawberry, pomegranate and raspberry. And we also tried their pudding on the foil, which was this really super hazy double IPA. And it's brewed with Nelson Sauvin and Vic's secret hops. And it had a touch of pineapple and passionfruit notes, and this one was quite unique. I do enjoy IPAs. I do enjoy double IPAs, so this one really hit home with me, I enjoyed this. So this is one I would actually go back to enjoy at a later date as well. So while we were out and about, she had some things she had to pick up at resurgence. So we stopped down there and if you're going to stop at a brewery, you might as well have a little a little of the beverages there to, to partake in as well. So we had the holiday ale while we were there, which is, you know, they had the cinnamon, Uh, it definitely, uh, a spicy and a hint of coffee in there. That was, uh, that was always. It's a really good selection. You don't find too many holiday ales that, um, really hit all the marks. And we're noticing that holiday ales this year, there's a lot of them out there that are featuring coffee. I'm just, uh, kind of finding the common denominator out there. Sponge candy stout was one that I had as well. They used that in their French onion soup. So if you ever got a hankering for soup there, uh, that's made with their sponge candy stout. And then of course, we're both fans of IPA, so we tried the Greenheart while we were there as well. So I come home from there and across my front lawn as a birthday sign with, uh, beers there. That was courtesy of my friend Kenzie. You heard her in the last episode with Western New York Beer Trail. You're going to hear her in plenty of episodes to come. She's going to become pretty much a, uh, a repeat guest host with us here on the Buffalo Brews podcast. So what am I drinking tonight? Well, as a continuation of the hashtag week of Jason as it was put. Uh, Kensi stopped over a little bit earlier tonight, and she delivered some, uh, party balloons and, uh, one of the largest football balloons, uh, that I have ever seen and star balloons that were featured in Denver Broncos colors. Uh, you know, I'm a die hard Broncos fan. John Elway was my guy. Peyton Manning got us to a Super Bowl as well. And Super Bowl fifty against those damned Patriots. And attached to that, there was a four pack of what was called the OGs present who let the boomers out. Uh, it was a pale ale collaboration that was done between Fat Orange Cat Brewing Company and Willimantic Brewing Company up in North Haven, Connecticut, little five point or five point oh ABV, pale ale. I enjoyed this. You know, I, I, I was wondering how it was going to be and I, I quite enjoy this. I'm actually at the bottom of it now. And, uh, you know, this will be something to be able to share with friends and keep a few of my own for the remaining games before we get into the NFL playoffs. Also, last weekend I participated in the seven one six miss that I had brought up on the bonus episode uh, the week before last that took place at riverworks. And you know, thanks to Mary, Fiona and all the works that she does over there at Totally Buffalo and what a great event, you know, vendors on both levels and was able to visit with friends there, Tom Whitmarsh from Western New York Beer Trail. Uh, Tina with Traveling Growler. I finally got the crawler set that I've been talking about that I was going to get here. Uh, they had a great holiday set there that I picked up two glasses and a and a crawler that I'll be able to pair up with my, you know, my Consumers Club membership or wherever I decide that I want to fill up a crawler. Hey, they just finished up the twelve beers of Christmas over at twelve gates. I might go up there and get some more of that gingerbread beer that I had last week, which was, which was really good. We also had a beer tasting that we did, uh, little a week prior to my birthday, a beer tasting and some sabacc if you some of you are listening to the word sabacc, your ears are perking up. You know what that means, but it's basically the fastest two minutes you're going to ever play. It's a card game featured in Star Wars, where basically the winner got the Millennium Falcon from the movie solo. Uh, as part of that tasting, we were able to try out the ultimate, uh, chocolate cake stout from Stoneyard, uh, the oatmeal cookie brown ale that was from forty two North, uh, also with forty two north. We had the Red Army Russian Imperial Stout, which I really, really enjoyed. Rising storm. Uh, some of the beer that we picked out, uh, over there when we started up our collaboration with them, uh, it was, uh, one of theirs called, it was written, which is a mango guava, coconut sour IPA. Uh, every one of those words is heaven. So you put that together and you just have a big fluffy cloud of heaven that's in a nice little IPA there. Uh, Empire brewing came out with a few of their holiday beers. One was a peppermint chocolate stout, which was good, you know, nice, nice hint of peppermint, you know, a good chocolate stout. Enjoyed that. But the one that won me over for the night was their stormy weather, which was a white ale, uh, that has, uh, cranberry and orange peel. I may go back out and get another four pack of this. This was, uh, you know, it was cloudy, very effervescent, crisp, a six point two ABV. But this was this was one that I could really get down on. Uh, really any time I wanted to crack something open. It's one of those ones. I know I use the word summer sipper a lot, but I think I might be able to feature the term winter sipper coming up. And then from the collaboration one point five, I got a few leftovers, but the Dante Inferno, which was an Italian style pilsner up at Brickyard. My friends and I, we nicknamed this the Rafi Beer because the character on the front there looks like Rafi from the league. If anybody ever watched that on FX, a show about fantasy football. Speaking of fantasy football, um, I don't know how many of the fantasy football owners from my league are on here, but it's about to go down. Uh, about to set the league record for most wins in a season about to go thirteen and one. Number one seed in the playoffs. First round. Bye. Not here to brag, but I'm here to brag. I'm playing for destruction this year and I'm playing for that championship belt. So to my old high school quarterback who has that from last year's championship, just keep that warm because we're going to be getting together in the spring for you to thinking to transition that back over to me. I'm just saying. So the collaboration two point oh VIP ticket has been purchased. Uh, that events coming up on February twenty second, it's going to be from one to five p m and that's going to be at the powerhouse, which is that big, beautiful warehouse building down behind Tesla down near South Buffalo. Their VIP tickets are now sold out, but their general admission tickets are still available for fifty five dollars. I posted the links on our Facebook and our Instagram pages, so get in on that because you're going to not only see me and the folks from the Buffalo Brews podcast, but you're also going to be seeing people like Kenzi and folks from the Buffalo Beer Geeks. And why do I say that? It's because Kenzi and I are going to be sitting down next week with Joe Yeager from the Buffalo Beer Geeks, and we're going to be talking about that event. So that podcast will be coming up very soon for you. But for this episode twenty, we're going to talk with Sabrina and Doug. And then the trip that they made back at the end of July down to Biloxi, Mississippi. We did a tasting in August. And of course, then came the hiatus. So this was one of those episodes that has been in the can for a long time. It was great to learn about craft beer and all the great breweries that produce, no matter where in the country you are. So the question I have for you this week is what is your favorite brewery outside of New York State? Head over to our Instagram Story and you'll be able to find that question. Fill in your answer. Submit those answers and we're going to read off some of those on our next episode.

Jason: We're going to start out with Chandelier Island Brewing. Little little smack IPA, little smack IPA.

Bri: So this place we thought was going to be super cool because it was like, well, it was in Gulfport, Mississippi that we drove up to. Okay. Yeah. So this was like, um, you know how they have kind of East Aurora where there's like this older village you can walk through with tons of like cool shops and whatever. Well, that's what this area was. So we were like pretty excited. We're like, oh, this brewery is gonna be like, so cool, right? And we went inside. It was, it was like, not bad. It was a like a regular brewery, one big bar, a whole bunch of beers, a taste or whatever. Tastings were four of them, each like four, um, different ones. And let me see if I have a picture. We tried for completely, each of us tried four completely different types of beers. So we didn't do like multiple IPAs. We didn't do like multiple sours. We didn't do multiple. We tried to have something very different, a very different kind of beer for all of the tastings. I was not a fan. And the the person there. I felt like was sort of like knowledgeable, but not really wanting to talk about beer. Which I don't love. Right? Because you're at a brewery and you're making this beer, or at least you're working there, and you should want to either talk about it or answer questions about it, or help pick out what would be like a good beer for you to try or something. And I felt like he just really wasn't into it. So we tried the little snack, which we're going to drink, which was an American IPA made with Citra hops, which was delicious. Okay, it looks like a little bit of malt in.

Jason: There too, from what I'm seeing.

Bri: Yes. And we did the 890, which was a pineapple tropical like wheat beer. Okay.

Doug: And it sounds better than it tastes.

Bri: It didn't taste anything with pineapple.

Doug: It was very disappointing. Yeah, pineapple was so light in it. It was.

Bri: Yeah. So that was no good. Um, Doug, what else did you do here? The love bug, which I was pretty excited about this. Right. So it says it's a golf sour with passion fruit mango. And it's supposed to be, like, tangy or whatever. Only five IBUs. So you would think, okay, this is going to be like really good and refreshing. No, it was terrible. It was like they didn't mix the appropriate amounts of fruit or something. It tasted, I mean, I don't want to say it tasted sour because it's a sour, but it tasted like rotten fruit. Like it didn't they didn't do it properly, I felt. Yeah. And then, um, what else did Doug do? We have.

Doug: Um. Let me see the beer. Less than ideal.

Bri: Well, I just felt like we had like a saison. We had like, we.

Doug: Tried a little bit of.

Bri: Different things and nothing was good. So this is the little snack and I think it was amazing.

Doug: Oh, I tried that. Um.

Jason: Oh, this is good.

Bri: Right?

Doug: I tried the don't whine a melon. The watermelon sea salt goes positively wretched.

Jason: Uh. Oh.

Bri: Yeah, it was bad.

Jason: It's one thing to have one beer. That's rough.

Doug: I tried lager, I can't remember the name of it. It's Barrier Island or something.

Bri: And it was very just like tinted water. Yeah, it didn't even taste like beer.

Doug: It didn't come out very well. Yeah, but this shark tracker was the other one, the wheat ale. It was.

Bri: Just. Yeah. Also just very blah, bland, no flavor. I was pretty disappointed. Yeah. Um. but this I thought, and I don't want to say like, it's hard to mess up an IPA because there's really bad IPAs out there.

Jason: Oh, I've had some bad IPAs.

Bri: Right? So I can't say like it's hard. You know, it's easier or whatever and or hard to mess it up. But I thought this was amazing. This is the best thing that came out of this.

Jason: Yeah. This is.

Bri: Good. MM.

Jason: This is good.

Bri: I love it. I think it's like a perfect balance. It's not too bitter. I don't think the IBUs are very high on it. Um. Yeah. Sixty nine. So I mean, I guess it is kind of high, but it doesn't like doesn't come off it off.

Jason: Yeah, it doesn't come off that heavy either.

Bri: ABV is six point four.

Jason: Okay. So yeah, if you're down there enjoying that, you know that deep South heat, that Gulf Coast heat like that. I mean, this is, this would be good to use to beat the heat.

Bri: Oh, here's what it says about the name.

Doug: What are you looking for?

Jason: My earbuds. Chandelier Island Brewing is named after the fifty miles of uninhabited islands along the coast of Mississippi. The Chandelier Islands are home to some of the best redfish and speckled trout fishing on the planet. And then there was a little thing on the back of the can here that said Little Smack channel is a safe harbor for an overnighter. Nestled between north and north and between North and New Harbor Islands. Tell me about Lexington Brewing Company and Lexington, Kentucky.

Bri: Well, fun fact, we didn't actually go to a brewery.

Jason: Yeah.

Bri: So we stopped.

Doug: Went to a Kroger.

Bri: We stopped at a Kroger, which is a Wegmans there. Like we have it. I mean, it's better to Kroger. I feel like it's better than like Winn Dixie or something. Right? So it's more like what a Wegmans Winn-Dixie, right? It's like a Wegmans here. So I wanted a Starbucks really bad and we had no knives in the truck to spread Brie on my crostini. You do realize that statement.

Jason: By the way?

Doug: Hashtag hashtag first. So there.

Speaker 5 I was. I was in the I was out in the in the Kroger, and I didn't have a knife in my purse to spread my Brie.

Bri: I'm not kidding you. This is the reason why I.

Speaker 5 Needed a Starbucks real bad.

Bri: This is why we stopped.

Doug: Hashtag first world problems.

Bri: This is literally why we stopped. This is terrible. Recording. So it was the perfect temperature.

Doug: Yet I had nowhere to spread it.

Speaker 5 Is this cave open? So I only eat cave ribbon.

Bri: So? So for real. I was like, dog, you don't have any plans over here? He goes, no.

Doug: So apparently my truck should be equipped with like a whole place setting for five or something, right?

Jason: You know, like a like a like a camper trailer with an outdoor kitchen.

Speaker 5 You know.

Jason: Let me pull the tailgate out.

Bri: Okay, so this is how it happened for real though. So I really wanted a Starbucks. And, uh, we found a Starbucks, we pulled off. We were like, oh, where is this? And then come to find out, it's inside the Kroger. So we go in and I said, great, while we're here, let's get Silverwares to spread my bri on my crostini while I drive.

Speaker 5 Yeah.

Bri: And, uh, and we, oh, and we needed baggies because we had brought, like, a charcuterie situation.

Jason: What to store your crostinis in? Yeah.

Speaker 5 The charcuterie.

Bri: We also brought we also brought a variety of meats.

Doug: You know, charcuterie, a grown up lunch.

Speaker 6 Oh, this is terrible recording you.

Jason: Sound like the most pompous.

Speaker 6 Oh, my gosh.

Bri: I mean.

Doug: As you walk through, Kroger knows is held high looking down on the peasantry.

Bri: So no, for.

Speaker 6 Real.

Doug: With.

Jason: My brand new.

Speaker 6 Gloves.

Bri: But we were walking through Kroger and Kentucky and we're like.

Doug: I walked like Lord Steven.

Speaker 6 Regal.

Bri: We said, why is everything so cheap? Like, because Kentucky's like prices compared to our prices obviously are so different.

Doug: Quite, quite dramatically different.

Bri: Yes. So everything was so cheap or whatever. Well, anyways, so we said, well, while we're here, let's go to the restrooms. And Doug saw some beer sitting up on like a display. So he said, oh, let's go see if they have any good beer or whatever. So we walked over to the beer coolers and we found a pack from this brewery that had three different kinds of beer in the twelve.

Doug: Pack, three different kinds of beers.

Jason: Okay.

Doug: So.

Bri: So you probably don't want all of that in there.

Jason: Oh no, it stays.

Doug: That is.

Speaker 6 Cold.

Speaker 7 It's cold, but legit.

Bri: That's why we ended up stopping in here.

Jason: But I have one follow up question. How is the price of their BRI? Well, we already.

Speaker 6 Bought the BRI.

Doug: We didn't need.

Jason: To get any Kentucky BRI.

Bri: No, we brought it from Wegmans here.

Jason: I feel like it's a wasted story now.

Bri: Well, there was no there's probably no Bri there. It was Kentucky, like everything was so simple.

Jason: Dogging on Kentucky, I wasn't.

Bri: It was beautiful.

Jason: Next thing you know, you see a commercial on TV because. Or are you gonna see it on social media? Because Big Brother is always listening. It's going to be talking about how Kentucky has the finest BRI in all the land.

Bri: I mean, maybe, I don't know. I didn't see any such a thing, but the prices were super low. The people were super nice and Kentucky itself was beautiful. So we never actually went to this brewery. We just kind of read the packaging of a few local breweries, beer that was in the cooler, and this is the one we decided to go to or go with, which was Lexington Brewing.

Jason: We have charismatic golden Pilsner from Lexington. Lexington Brewing Company, which is a nice mix of malt and hop. Yeah, it's quite drinkable.

Doug: Delicious.

Jason: Yeah.

Bri: All right. I think it's great.

Jason: Yeah, it's a good, clean pilsner. Look at that.

Bri: Yeah, it's very light. It's crisp. It's delicious. Can't believe we go off on this tangent of three. You said when you first got there of why they needed it fly llama. Because there was a story.

Speaker 6 I was.

Jason: In the space.

Doug: That their space llamas. Yes. No, it was the two llamas that I think they're like, they're like in their either in their zoo or something. There's something about two llamas that are like part of the like culture of the area. Um, and they have all these paintings of two llamas, like everywhere, wearing glasses wearing. But anyway. And then she said, if you're going to be a llama, you might as well be fly. You might as well be a fly llama.

Jason: Of course.

Speaker 6 And so that's.

Doug: So I said, well, if you're going to do anything, you might as well be fly.

Jason: Right?

Doug: Because I'm pretty fly.

Speaker 6 For a white guy.

Doug: Or a white guy. I was gonna do it in the, the William Shatner version of Pretty Fly for a week. So that was the explanation. I was like, okay.

Jason: Well, what if we put some walking on that? I'm pretty fly.

Doug: Yeah.

Jason: For for white guy.

Doug: And as an aside, don't you just love the bi bi bi commercial with Christopher Walken and Justin Timberlake? Fucking hilarious. Okay. Anyway, the best is when he finishes that whole thing, and then you look over and Timberlake's looking at him like.

Jason: It says on their website that when glasses raise, llamas fly.

Doug: That is true.

Jason: That's it. That's all right.

Doug: Look. Look outside. Let's see if we see a fly.

Jason: That's it. Here we go. We're gonna raise some glasses. All right. What do we got up here first?

Doug: This is fly lager, baby, with two L's.

Jason: Fly lager. Yeah.

Doug: Because Lima has two L's, so fly lager. It's delicious.

Jason: I see what they did there. Oh, yeah. That's good. That's a good lager. Yeah. Yeah. That's crisp.

Doug: That's crisp baby. That's brisk. Never mind. Um but yes it's a it's a very.

Jason: Refined and extremely drinkable. Enjoy. With music and sunshine coming in at four point eight ABV.

Doug: MM.

Bri: Yes, it does say enjoy with music and sunshine. And they even have the state of Mississippi on there.

Jason: I'm liking that all their cans have different like almost like stripe codes on them. So they're seltzers have vertical stripes and their beers have horizontal stripes.

Doug: Well, Jason, you get the keen observation medal for the day. You didn't notice that?

Bri: Didn't notice it at all.

Jason: Well, look at the website, you know, and doing the thing. So tell me. So what was it like inside?

Doug: You know, it's funny. It's a nondescript, like old warehouse. So they just turned into. And the place isn't very big. Well, at least not up front. Are we almost back where they have the.

Bri: I almost missed it. Yeah, okay. Like it said, you have reached your destination. I was like, where's our destination? It literally just looks like an old brown building with a tiny sign that says fly llama. And then you walk in and there's no AC, right?

Doug: So when they open for business, they roll the garage door up.

Bri: Yeah. And there's no hold up. There's no air conditioning in there.

Doug: You walk in there, there's tables, there's the bar. All right. They have ceiling fans.

Bri: Like that's the outside.

Doug: They have for.

Jason: Gotcha. Okay.

Doug: They have four TVs. So it's like it's like no frills sort of. But yeah, for my money, best beer in Biloxi. Fantastic beers. Yeah. Their beers were stellar. Really, really good.

Bri: I feel like I probably could have gotten really drunk there if I had had.

Doug: More time.

Bri: Because I would have felt like I wanted to try every single thing that they had.

Jason: Okay.

Bri: I mean, it was bad enough. We tried. We tried so many beers.

Doug: So we did.

Bri: We tried the Dolores, the Seamus, the Ulama so fat, which I have for our tasting.

Jason: Yo, mama so fat. Oh, you have that for us? Yes.

Doug: Yeah, it's a double IPA. You'll enjoy.

Jason: It. Ulama.

Bri: Karen.

Doug: Karen.

Bri: Oh, boy.

Jason: Well, listen, can you imagine a llama? That's a Karen. I mean, that's right. That's a.

Doug: Hairdo.

Jason: That's a pain in the ass llama right there.

Bri: Brigitte. And then we did.

Doug: What was it? Fly! PA!

Bri: Oh! Fly! PA! I don't know the way she writes this picture. I don't know.

Jason: Maybe it's fly.

Bri: And then. So then there's the. Then we tried three of the seltzers, which we also bought.

Doug: They were the three seltzers that were part of their pack.

Bri: Yeah.

Jason: Okay.

Doug: So we asked to try them so that we could see if we wanted to buy the pack. Nice.

Bri: Yeah. So it was so like the Karen was a kolsch. The Bridget was a Belgian wit. Oh, yeah. Fly fly.

Doug: Fly pa.

Bri: Fly. I like to say it fly fly IPA.

Doug: They did fly.

Bri: Fly for balance and tropical. Uh, they didn't, I didn't try, I didn't try this when it was called again. Like if I want, I would sit and try all of these. But I had some place to be. And it can't be drunken driving fresh. Leila. Which was brewed with New Zealand hops. Then we have the yo mama so fat with has notes of peach, passionfruit and apricot. Then the Dolores is a double IPA with melon, peach, and green tea.

Jason: Ooh, that sounds good.

Bri: Yeah, that was good. They had a turtle cheesecake stout, but it was made with cream cheese, chocolate, caramel and pecans.

Doug: Yeah, we didn't try that one.

Bri: Um, the Seamus was pale and roasted malts served on nitro.

Doug: That was an Irish stout.

Bri: I did not care for it. It tasted like it's roasty.

Doug: Like a like a like a stout, like a Guinness.

Bri: It was. Yeah. It was really.

Doug: Sabrina did not care for that at all.

Bri: Really rich to me. Then they have fruited sour beers. They had a strawberry kiwi. They had a push up pop, which is which was a like a orange and vanilla.

Jason: Yeah. Kind of like a swan struck. Yeah.

Bri: Yep. And then they had, uh, Ramble on Rose, which was raspberry, blueberry and rosemary. They had a strawberry cheesecake sour. And then they had the seltzer series, which we got. They make their own house root beer. And then they had things called root or they had things called beer daiquiris.

Jason: Oh, boy.

Bri: Oh, yeah. I'm telling.

Doug: You.

Bri: If we could have sat there, like, all day.

Doug: Yeah. Yeah. The problem was they didn't open every day till four o'clock, which was when Kieran was getting off.

Jason: Sure.

Doug: Right. In this particular day was his last day there. So he was doing out processing stuff and packing. So we had a little bit more time.

Bri: So the cool thing is, is all those tasting glasses are just five ounces, three dollars.

Doug: So it was kind of like when we went to the church where they're like, you can have as many or as you want. You know, they just come in these little pores.

Jason: Okay.

Doug: So that's nice.

Bri: Yeah. So you didn't have to be like, oh, you have flights with four beers or oh, you have flights with five or whatever. Like this was make your own flight. They just wrote on a napkin.

Jason: All right.

Bri: And that was it.

Jason: So a little factor. I looked up about fly llama. This is this is quite interesting. So, uh, it was founded by a man named David Reese, who is a brew master and an advanced, uh, cicerone. And his one is the only advanced cicerone in Mississippi.

Bri: What's a cicerone?

Jason: So I don't know. We're going to have to look. So. So it's, uh, I'm going to give you the word spelling. You look this up while I read the rest of this. So it's C I c e r o n e. And for all I know, it's probably pronounced cicerone, but. But he's only the only one. Joaquin. Joaquin. Yeah. Yeah. Quinoa. Yeah. Uh, and he's only one of one hundred and thirty nine in the world. So the achievement requires an extraordinary understanding and distinctive expertise of beer, which sounds like they've nailed it here.

Bri: It's a certification program that certifies and educates beer professionals in order to, uh, evaluate the beer experience for consumers.

Doug: Okay, so it's the beer equivalent of a sommelier?

Bri: Yes.

Doug: In wine.

Bri: There you go.

Jason: All right.

Bri: So that's what they must call.

Jason: From from what you said and what your.

Doug: Experience is not only fun, it's educational.

Bri: Are we are we recording? Of course. Oh.

Jason: It's fun and educational, right?

Doug: Yeah.

Bri: Yeah. So that's a fun fact right there.

Jason: All right. No fussing, no mussing and no no no cussing.

Bri: Know what is happening.

Jason: So so, uh, yeah. So the achievement requires extraordinary understanding and distinctive expertise of beer. Okay. And as well as an excellent ability to evaluate and describe flavor. So from what you're describing, they've pretty much nailed this down.

Doug: Yeah.

Jason: As so after earning his brewing degree from, uh, Sibel Institute of Technology in Chicago, he spent several years in the industry working for various Midwest breweries, relocated to Mississippi in twenty fourteen to help open AU. To help open Chandeleur Island Brewery.

Doug: Okay.

Jason: He's excited to have this opportunity to open Fly Llama Brewing and truly express who he is as a brewer.

Bri: Alright, well, the place was cool. It was just their beer was not great at that Chandeleur island.

Doug: Yeah, the place was nice. It might have been one of the nicer taprooms we walked in.

Bri: Which was why I was kind of excited about it. Like I said, it was really pretty.

Doug: It was a nice, like historic part of town. Okay. Like she said, very quaint old school, like buildings. Like like she said, like being on Main Street in East Aurora or the main drag there in Lewiston where it's like quaint shops and stuff.

Bri: Yeah. So cute. Like if I had tons of time, I would love to have just like walked up and down for sure. But it would take you hours because there was so much stuff.

Doug: Okay. Yeah. No doubt.

Bri: And we were trying to vacation a little while. Being there for Kieran. So I was like.

Doug: Yeah.

Jason: Take it.

Bri: In. Right. So you couldn't really. Vacation. Like if you were on vacation. Yeah. You could totally walk all of that, but.

Jason: All right, so now we've got. So now we've got that we need their beers are on point. We know who is responsible for it. Yeah. So you go, you got this kind of nondescript looking warehouse building with a simple sign outside, but you go and you encounter two young ladies, two.

Bri: Cute girls.

Jason: two cute girls.

Doug: That was their hook.

Jason: That's the hook, right? Right. And but you don't remember their names? No. You know, we got you, villain.

Bri: I know. No, I was talking to the one girl and she told me her name, but I totally forgot. I don't know.

Jason: To the.

Bri: two.

Jason: To the two young ladies.

Doug: To their credit to the young ladies were not only cute, they were very knowledgeable. Yeah, they knew their stuff.

Bri: No, they really did.

Doug: They. And they were very friendly. They're like, which is your favorite? Do you like.

Jason: To the two young ladies I'm going to I'm going to tag Fly Llama Brewing when this goes live. And then if you are listening to this, send us a message back, comment however you wish and let us know who you are. Let's make a connection with the Buffalo Brews podcast. You know, maybe we send a little something your way. And then you can give us a little review of what we got going on up here in the below.

Doug: There you.

Jason: Go. Right.

Bri: They were drinking root beer and eating pop tarts.

Doug: They were.

Bri: Okay cool cool.

Doug: Cool cool.

Jason: Cool cool. I feel like we can make that work. All right.

Doug: So the fly lager is good.

Jason: All right.

Bri: Yo, mama so fat.

Jason: Yo, mama's. So this is a fun can. Look at this can. It's got the old school beatbox on it with the brick wall graffiti. Yeah. Run-D.M.C.. This is great.

Bri: And then.

Doug: All these.

Jason: I love the tracksuit.

Doug: Seltzer flavors will blow your mind.

Jason: He's got the watches and got the hop. The hop gold necklace on with the bowler hat.

Bri: It's cute right?

Jason: That's awesome. Okay, well, I'll tell you what. Let's go beer and then we'll go seltzer on the back end. That's what I'm shooting for. All right, all right. Cool, cool.

Bri: So I personally felt this was this was the best IPO that they did.

Doug: She loved loved loved.

Bri: Yeah.

Jason: Look at that. Pouring like a master.

Doug: But not like a cicerone. I.

Bri: I was taught how I was taught how to pour beer since the time I was like.

Jason: four.

Bri: Years old. Joaquin. This is how I have the perfect pour. Four years old. I was pouring a perfect beer for my dad.

Jason: Goku. All right.

Bri: Because he didn't want to have to get up.

Jason: Back in my day, it was Jenny Cream Ale. And if you, uh, retrieved it for dad, your reward. You got a sip?

Doug: Yeah. SIP Ship was a big deal.

Bri: Yeah, I used to have, um, so I had this little juice glass, like. I don't know, they were probably like this big. I don't remember what.

Doug: They were probably a jelly shirt.

Jason: Smuckers, a little schmucker, a little Welch's jar.

Bri: And you know what? It might have been one of those little sample, like whatever jellies that my dad rinsed out and kept with no lid. I don't know, it was the smallest thing. And, uh, but it wasn't like a shot glass. It was like a little glass. Well, anyways, that's what I would get mine in. Okay, so like, all the time when he would make mix strings for my mom, when he would like, have beer, like whatever. I always get the thing was like this big and like this tall.

Jason: You know, where it probably came from? Probably from the Hickory Farms holiday snack packs.

Doug: There you go.

Bri: My parents used to get a lot. Now, like I'm thinking about it. They used to get like that jelly variety set a lot for Christmas.

Jason: Everybody loves jelly.

Bri: Like it was like a strep. Do you remember that when we were little, a strip. And it would be all these different jellies?

Jason: One year, I know.

Bri: So. Oh my God.

Doug: We had already paid for that pool.

Jason: Right?

Bri: Anyways. I'm serious.

Doug: Yo, mama. So fat.

Jason: Oh.

Bri: Delicious.

Jason: Oh, yeah. That's good.

Bri: Now, you can't drink ninety five of these.

Jason: Oh, no.

Bri: But no, you cannot. But it's delicious.

Jason: That's a seven point four. That'll, uh, you might be able to get two in before you catch the kick in the teeth.

Bri: Yeah, well, it's funny, because when we were beer tasting, I. All of the beers I love are so high in alcohol. Oh.

Jason: Most IPAs are like, you know, seven and a half to eight and a half.

Bri: Right? And I'm like, man, I, I probably should drink some water.

Jason: Well, yeah.

Bri: And then I was like, we didn't bring bottled water and I don't want to drink Mississippi water.

Jason: Don't drink. Don't drink Mississippi water. So okay, so for the seltzer part. So we got, uh oh oh, these are names. These are names. So we have strawberry basil.

Bri: Mhm.

Jason: Which sounds great. We got muscadine and we have pineapple.

Doug: Satsuma, Satsuma Satsuma satsuma.

Bri: Okay.

Doug: So we're going to start with muscadine, right? Which is the girls described it as muscadine is a type of grape, I guess. Okay. Down there. And, uh, the girl said it tastes like grape Kool-Aid. And then the one said, more like grape. Uh, pop.

Bri: Yeah. So when you taste this.

Doug: Yes.

Bri: For, uh, Doug and I, we felt like it tasted like.

Jason: Oh, look how clear that is.

Bri: If you had a grape freezy pop, the ones that were in the plastic that used to cut the top off.

Jason: Otter.

Bri: Pops. And if it melted, this is what it would.

Doug: Be in the bottom always. And you'd suck the plastic tube to get all the juice out. That's what this tastes.

Jason: Then you cut the corner of your mouth and you get the otter pop sores.

Doug: Yes, those are badges of honor.

Bri: Exactly. Yeah, that's exactly what this tastes like.

Jason: Wow.

Bri: Right. You feel like you're a kid?

Doug: Yeah. She hit that smell so fun. I tried to taste.

Jason: Oh, my gosh, it's like.

Bri: Doesn't it taste just like it?

Jason: Yeah.

Bri: It's so fun, right? You feel like you're a kid? Yeah.

Doug: It's delicious.

Bri: Instantly young.

Jason: Yeah, it's real fun.

Doug: The muscadine is a must.

Bri: I feel like the sunshine on my face. Like you're a little kid excited to have the freezy pop.

Doug: For sure.

Bri: And because I was in Florida, it was just all melt. Yeah, and it would really taste like this because you had very little ice, right?

Doug: Especially the farther down you went.

Bri: Everything would just be like liquid. The best was those big, tall ones. Do you remember those ones? They were sold in the case, but they were like, you could buy them separately or whatever. Yeah, they were long and fat. Yeah. I used to love, love, love when my dad would bring those home and he would pop in the freezer and we wouldn't even know. And we would just like, surprise, he would come out with the big ones with the top cut off of them because he always had scissors in the garage. So he cut off the top and he would pass them out to us and they would be like, rusty.

Doug: Scissors, cut the top right off. You know, kids.

Jason: Same scissors used to cut the dingleberries off the dog with.

Bri: I mean.

Jason: The pizza with. Like go in and get the monster out of pots. And my dad cut him with the dingleberries shears.

Doug: Yeah.

Bri: Like, I don't even know what you use those scissors for. They weren't. They were the garage scissors.

Doug: Garage, garage scissors does not impart a lot of confidence in the food.

Bri: I can see how we're gonna have to switch this already.

Jason: Just.

Bri: Because I just hit it on the touch.

Jason: A little radioactive material. It's no big deal. It's no big deal. It's cool. It's cool.

Bri: Radioactive material.

Jason: Strawberry, basil.

Bri: Well, I'm a huge basil fan. Like I could just put, like, pinch it between my cheek and gum. Yeah. Do you smell the basil?

Jason: This is good. This is a good.

Bri: So you don't smell the strawberry. You smell like that basil. And it's super.

Jason: Basil. But you get the sweetness of the strawberry in there too.

Bri: I feel like I love basil, so for me.

Doug: It's very, very herbaceous. It really is.

Bri: But I love that because I love basil. I enjoy the herbaceousness.

Doug: You do.

Bri: Look at me, I love herbs, I love herbs and bitter.

Doug: Herbs and bitter.

Bri: I love it. Yeah. Okay, so this is Doug's favorite one.

Doug: Pineapple Satsuma is my favorite.

Bri: So if you're a big pineapple fan, then you will love, love love this. Oh, and there is this other brewery we went to that we don't have beer from. That was one of the most fun breweries we actually went to.

Doug: Yeah.

Jason: Oh yeah. Let's talk about craft advisory.

Doug: So unfortunately, they didn't have anything like to go like really they did individual cans and growlers.

Bri: Well, they did growlers.

Doug: They were they had sixteen ounce cans too. Oh, they would fill from the tap and seal just like a growler. I just was weary about transporting it. I didn't think it was going to make the trip very good.

Jason: Oh that's tasty.

Doug: Yep.

Jason: Yep.

Bri: It tastes just like a fresh pineapple, doesn't it?

Jason: Mhm, mhm.

Doug: So before we go any further with craft Advisor. I have to say, Fly llama is fantastic.

Jason: Yeah. That that. You found a gem.

Doug: Yeah, we.

Jason: Did.

Bri: Right.

Jason: Yeah.

Bri: The beer. They did not have a ton of cans of beers or we would have brought home more beers. Also, um, they only canned like four different beers that they had.

Doug: Yeah. So you got the fly lager and the yo mama so fat, right?

Jason: And that's like, they can.

Bri: Like they had canned the stout, which I wasn't a fan of like they didn't, you know. So, and then like this seltzer pack was like I said, they did all three of the seltzers in one pack. But yeah, I really enjoyed that place a lot.

Doug: I did too.

Bri: And like I said, I would have tried every single thing they had on tap. If we would have had time. But anyways, so let's talk about this craft advisory. Was it Doug?

Doug: Yeah.

Bri: Craft advisory brewing. So we, so we were trying to just Google some places, some breweries around or whatever. And this particular place was in Ocean Springs, right?

Doug: Yes.

Bri: Yeah. So it wasn't too far away from where we were in Biloxi.

Doug: It was down on a street called Government Street.

Bri: Yeah.

Doug: And the best way I can describe this street is think of.

Bri: It was, like, very bohemian vibe.

Doug: Think of how you would you see things like about the French Quarter of New Orleans where the streets are narrow?

Jason: Yeah.

Bri: Super narrow.

Doug: Like, like all the buildings are like, you know, two, three story and they have like balconies and stuff. And like, it's like, it's a very old quaint section of the town. But like she said.

Bri: It would be like.

Doug: Yeah, it's like this, this interesting blend of like, like bohemian artist type things, restaurants and, and these breweries here.

Bri: Yeah.

Doug: And, um.

Bri: I feel like it is almost something out of, I don't even want to say like California because people think like, you know, uppity or whatever, but like it was very bohemian, right? Like it was just like.

Jason: It had the whole.

Bri: Kind of like, kind of like hippie, kind of like, almost like an island, kind of like.

Jason: There.

Bri: You go. Yeah.

Doug: Like almost like a keys type of thing.

Bri: Yeah.

Doug: Because like they had a place because the streets are similar.

Bri: To the Florida Keys and you've been down there. So you know what I'm talking about, how they have those narrow streets with all those buildings, like right on top of each other. Yes, it was similar to that.

Doug: So this area is so like packed with stuff and the streets are narrow and you can rent actually golf carts.

Jason: To.

Bri: Go to all.

Jason: Over. Oh, kind of like Chautauqua Institution like.

Bri: But except.

Jason: For you have to make.

Bri: It tropical. Yeah. Right. Like it was very like that beachy vibe. That's why I'm like, it's more like the key, right? Like more. And that's why I felt like it felt like bohemian, like you just walk around in flip flops and you're just in like short shorts or like a sun dress or like, you know what I mean? Like you're just kind of just chilling and hanging, right? Like that's, that's like the vibe that's down there. They had really cool restaurants, like places to get food, drinks. There wasn't, it was very un city like. It was cool.

Doug: It was very chill. I would have liked that's another place. I would have liked to have spent a little more time. Yeah. But again, none of these places open until like this place opened at two o'clock. Well, Kieran would get off at four o'clock every day, so.

Bri: We couldn't spend like.

Doug: We sat there. We sat there with our flight and we, uh, we talked to the bartender who was a great guy. Yeah. He was from down there where his wife was from, Cleveland. They met when they both worked in Vegas. Did he say.

Bri: Yes?

Doug: Yeah. So then when they got married, they moved back to where he's from in Mississippi. But it was, uh. Yeah, it was a cool guy.

Bri: So the whole thing with his beers are is he's like a mixologist.

Jason: Yeah. Okay.

Bri: Okay. So instead of having. Okay, this was what was really cool. So instead of having like thirty beers. He had ten main beers.

Doug: So he had like a. And then like a base beer.

Bri: Yeah.

Doug: Same thing like you would have a mother sauce in cooking.

Bri: But he had thirty like beers to choose from because he would make them as mixes. Okay, so he took this I p a that he had and he mixed it with pineapple juice and habanero.

Doug: He has a mixture that he makes his pineapple habanero mixture where he takes pineapple juice and um.

Bri: Jarred habanero.

Doug: Jarred like habanero puree. And he mixes it up like a one quarter. He puts like two two tablespoons of habanero in there so that it's like it's not overpowering but the heat is there. Yeah. And then he puts in it's like a pump. So he like.

Bri: Mixes.

Doug: He mixes it. So he like he'll he'll pump it in the glass then just put the IPA in there with it and it combines and it's amazing.

Bri: Yeah.

Doug: It's so good. Rather than ferment it in a tank like that, right? He's like, he's like.

Bri: So you never lost the heat, right? Because it was never in there. Yeah. So that was with.

Jason: So I like, I like the mixologist vibe then because yeah, it's where you could normally just say, okay, I'm going to tap this beer and I'm going to pour this beer. But instead you're like, I'm doing a, I'm doing a mix, but I'm doing it with my beer.

Bri: Right? So his beer was hoppy mic hop face.

Jason: Yeah, that's where that came from. Okay.

Bri: Hopping the cop, hoppy McAfee's. And then he added in this. So that was a beer. Hoppy Marcop faces an IPA, which I had.

Jason: I remember seeing it on the list.

Bri: The plain beer. And then he would mix it with this pineapple habaneros mixture. Then to make this, like.

Jason: Different beer, you know? Yeah.

Bri: Like it was so crazy. So, um, so then he had, like, on his list of seltzers. He had guava, mango, blackberry, uh, some pickle, tangerine, uh, blueberry and something else. I didn't take a picture of that list, but.

Jason: I have the spicy pickle monster beer at home. It's, uh.

Bri: Oh, passion fruit. Because I had the passion fruit.

Jason: Yeah.

Doug: So he has a base seltzer.

Bri: So he makes a.

Doug: Seltzer, a face like unflavored.

Bri: Alcoholic seltzer.

Doug: Seltzer. Yeah. And then he adds the flavoring afterwards.

Bri: But because he adds the flavor afterwards, it's pure guava that he's mixing in with the seltzer.

Doug: This thing has sediment.

Bri: Yeah.

Jason: It's pure.

Bri: Fruit. Passion fruit that he's adding into the seltzer. Okay, so when you're drinking these seltzers, they're out of this world because they taste like the real fruit that you're putting inside of it. You know what I mean? Instead of like lose either losing the taste of the fruit because it just got lost in the, in the like development or, you know, like how we went to the. Yeah. Or how we went to that place where the fruit just tasted rotten or whatever. Like it, there was no way for it to get mixed up in any way, shape or form because you were taking literally the plainness of a good seltzer and adding in whatever flavor you wanted.

Jason: Almost like you were getting a snow cone. You got it. Yeah, I got the snow cone, which is my seltzer. What am I getting a blueberry one? And it was just.

Bri: This pureed blueberry put into a seltzer. It was just it was phenomenal because it just burst with real.

Doug: To.

Jason: Me.

Bri: Fresh.

Jason: I don't think you find that over.

Doug: To me. It was clever as hell the way he did it. I'm like, what a brilliant idea to just have these flavors that you're adding.

Jason: And you just mix.

Doug: It up product.

Bri: And the only thing you get is just a. You get a touch of like the bottom of it at the bottom right, because it won't, it'll, it'll mix, but it won't mix like completely.

Jason: I'm sure it's.

Doug: The same way.

Jason: Yeah. You serve that with a cocktail straw. I'm sure you can get a, you know, if you're mixing a drink.

Bri: Right. And um, and what else was there that he was mixing? He did like a stout like that too, where he made like the basis of a stout.

Doug: It was like a, it was just pineapple habanero stout.

Bri: And he was adding the stuff into the stout to make it have that rich like, you know, caramel, like all the stuff that would make a stout. And now you're flavoring it.

Jason: All right.

Bri: Yeah. It was cool.

Doug: It was it was really ingenious the way he did it.

Bri: Yeah. So I feel like it was he was more of. Yeah, like more of a mixologist coming up with all these crazy ideas of how. And you really have to know how much of this stuff AM I putting in my product? You know, and it was cool too, when you walked in. This place is all his like. Tanks are right up front. Yeah, like you walk in and to the right is just tank. Tank tank, tank. So they're like doing everything right in front of you. Like right there. Bam. You walk into tanks and then you, like, come to the left or whatever. And then it's just one big long bar that you just sit at. And he has tons of like outside seating, but you know, it's Mississippi, so it's a thousand degrees outside. But, um, if you went in the evening or whatever, you might want to sit outside. So he has tons of tables outside, umbrellas, whatever. But sitting inside is seriously where it's at because you can watch this guy, like just do his thing. And it was, it was really cool.

Doug: It was.

Jason: All right.

Bri: So again, you because of that he didn't can really to go stuff you would have to have ordered it you know to like go.

Doug: Yeah exactly.

Bri: Yeah.

Jason: So So the two then we we really highlight in this. So is fly llama, which on social media is at Fly Llama Brewing and then Craft Advisory Brewing, which is at craft advisory on Instagram. So I'm looking at their Instagram right now and there's a, there's a lot of fun to offer and what a unique idea. So maybe something that catches on up here, taking the mixology angle, if it did.

Bri: It would be.

Jason: Awesome.

Doug: To me, it was, it was pure genius the way he did it. He and I were talking about flavor combinations and stuff.

Bri: Um.

Doug: Yeah, it was.

Bri: Just some ideas.

Doug: Yeah.

Bri: And then we started to talk about how food integrates with drinks. And it was, it was really cool, you know, how you make all the different sauces and this is the whole thing is he just loves to create and mix and do and find and, you know, whatever.

Jason: So yeah.

Bri: It was really awesome.