Jason:

The Hopped Up Network is an ever-growing group of independent beer podcasts dedicated to providing insight into our local craft beer communities, including Buffalo and Western New York. As podcasters ourselves, we understand the struggles of reaching the wider audience once we've captured that friends and family market. So we've got our ever-growing group of subscribers out there, and the Hopped Up Network helps us to draw those listeners to us.

If you can listen to the Buffalo Brews podcast right on their website, go to hoppedupnetwork.com. And it's wine time.

Bri:

Wine time.

Jason:

Yo, yo, yo.

Bri:

Was there a song? Huh? Wine time, wine time, wine time.

I don't know.

Jason:

Oh, now I see you bringing up... I'm bringing up songs and music again. Wine time.

Bri:

Probably not. Probably something I just made up in my head.

Jason:

It might be. It might be. So we are talking about the, we're going to be talking about the Deck the Halls event, and sort of in the format of people who love wine tours.

Bri:

Yeah, Seneca Lake.

Jason:

What was the first wine tour you ever remember going on?

Bri:

Cayuca.

Jason:

Was it Cayuca?

Bri:

Mm-hmm.

Jason:

Cayuca. And then you also did the Hollow Wine Tour in Niagara, right?

Bri:

Oh, yeah.

Jason:

Did you do that first or did you do Cayuca first?

Bri:

I believe I did that first because I did Cayuca after COVID and this, the other one was way before COVID.

Jason:

Okay. I am going to let you...

Bri:

I always forget about that one in Niagara County.

Jason:

Yeah, the Hollow Wine Tour is kind of different now because it used to be you jumped around to all the different places, but what they didn't like was you get these buses of like these 21, 22 year olds that were just obnoxious, unfortunately.

Bri:

And I guess that's why I kind of forgot that was a wine tour.

Jason:

Yeah. So I think the Hollow Wine Tour has become more of a one location thing now. Yeah, we were kind of one and done with that after that year.

So we started taking our booties east. I've had two experiences on the Cayuca Wine Trail, not so much for events, but for tours in general. But this is the second year that we've been at the Deck the Halls event, which is wonderful.

This was the 30th year of the event. So you're talking about 19 wineries over three days and you just kind of do it at your own pace and you take in experiences and you try not to be an older couple who tries to knock it out on in one day like that one couple we bumped into.

Bri:

They were clearly in their 60s and they did the entire thing in a day.

Jason:

They were crushing it. I don't know what they're putting IVs in their arm.

Bri:

I mean, I feel like I could probably do it in a day also, but I don't I don't want to. Right. I want to experience and take in everything, the food, the drink, the atmosphere.

So part of Deck the Halls that I love, too, is everything's so decorated and it's festive and people are in a festive mood and people are wearing cute outfits. And, you know, I don't know. I think it's a huge I think it's a huge success because of all of that.

So it's eating, it's drinking, it's, you know, trying different places that you would maybe normally never try. It's everybody's, you know, decorated for the holidays. People are dressed for the holiday.

I don't know. I feel like it's just like a combination of everything is what makes it so great.

Jason:

Yeah. It's and it's a good time. I mean, it's one of those opportunities when I go to places and try wine.

I want to be able to talk to people about what they're making. I want to learn about things. Lord knows we learned enough.

Bri:

And I feel on this, there are people who have time to talk to you and then there's other people who are just pouring.

Jason:

Yeah. There's some places.

Bri:

So that is kind of the downside.

Jason:

I remember last year there was one part of the day that was so busy. Like you were just like in tasting and out. And I hate that.

I feel like I'm just like part of the everybody that's coming in.

Bri:

So there's a lot of I don't know. Do you want me to just get into this? I don't know what you want me to say.

But I feel like for me, there's I dislike very much the times that I go into a winery and they just say, do you want to? Are you going to go dry or sweet? And that's it.

And now I have no choices. I can only pick dry or sweet. And then I'm poured that according to what I like.

Well, what if I wanted to try like two dries over here or something? Yeah. And like a sweet over here.

So that is kind of one of the things that I don't like that certain wineries do. You know, they really just kind of trap you into this is what you're getting. And then there's one person who's going down the line who's just pouring whatever you chose, dry or sweet.

Jason:

Right.

Bri:

You have no idea really what you're drinking, except for what may be listed on the paper, you know, or if they have a second to answer one tiny question. Otherwise, you know, some of them are just pouring and pushing and pouring and pushing.

Jason:

Right.

Bri:

So that's a little aggravating. But I feel like, you know, all in all, we especially this year, I feel like had a lot more talking, explaining.

Jason:

I think so.

Bri:

You know, even though the event was completely sold out. Right. And there were still some wineries that were doing it the way, you know, just push go, push go.

Jason:

But, you know, well, I know we got out there. We got out there. It's about a two hour drive to where we were heading to, which was Wagner Vineyards, Wagner Brewing, which is a favorite of ours.

I remember we went in there. We had to wait for friends. So it was.

Bri:

We said, no problem. We'll have beer. Yeah.

Why not start drinking beer before a wine trail?

Jason:

I love it. Just came off the episodes with Magic Bear for barely getting started. And we had just talked about the Doppelbach.

Bri:

Yeah.

Jason:

And I had it. I had their Doppelbach at Wagner, which was which was really good. You know, Wagner Vineyards.

I mean, it was a fun tasting. It's a great atmosphere there to begin with, no matter what you're doing anyway, because I always like their tank room the way it's because their wine and their beer tanks are kind of in the same spot.

Bri:

Yeah.

Jason:

And so it's it's just like this big area that's kind of like along the hallway and it just goes back forever when you're looking at it.

Bri:

Yeah. You can peek in and see what's going on. If anything.

Jason:

Yeah. Yeah. So, you know, the rain, you know, there was there was a fair amount of rain for the weekend, but it was all right.

We lucked out in some spots. So it's better than five feet of snow. Exactly.

Friends join up and then we end up heading north to start before we went south because we went up to Idle Ridge, which was a brand new location for this year. Beautiful little campus up there. It is cute.

Yep. Yep. And, you know, what a great first visit.

And we were talking about like so the so the Deck the Halls is a food pairing and wine tasting. So you get a food pairing that usually goes with whatever they're offering first. And then you can enjoy usually three or four selections after that.

Bri:

I really like when a winery does that when they say we're making a food or dessert and this is what we're going to pour to pair with it.

Jason:

Right.

Bri:

That means they really put some thought into what are we going to make that is great with one of our wines that everyone will sample besides what you may choose or what they're what they're pouring for you. Yeah. I like that.

Jason:

Yeah. Like so that that Wagner, they were they had a creek chicken crostini, which was, you know, it was good. So but when we went up and we were talking earlier about that, you had a favorite food and you had a favorite dessert.

Like our favorite dessert was like very early on. Oh, yeah.

Bri:

In the event.

Jason:

But we didn't know it was going to be our favorite dessert.

Bri:

No. Because.

Jason:

We tried so many things.

Bri:

We had to like have all of the days of trying.

Jason:

So what what did we end up having when we when we went to Idle Idle Ridge?

Bri:

Oh, we're jumping back over there. Yeah. So they had a super fun.

Make your own s'more. And it wasn't just any s'more. They had these like little tiny I don't even know what they were like little propane.

Like what was in that?

Jason:

It was just a little tabletop fire pit. It was like it was so it was probably a gel. Yeah.

Yeah.

Bri:

So you can make your marshmallow as dark as you wanted it yourself. And they gave you skewers to put your marshmallow on to toast your marshmallow. That's cute.

And then you put it with this ready for it. Not chocolate, but vanilla fudge fudge.

Jason:

Yeah.

Bri:

And I think that's what pushed it over the top. Then you have the marshmallow in with that like delicious fudge with the graham cracker. And it was just it was phenomenal.

Jason:

So not only do they make their own wine there, but they make their own fudge. It's incredible. Yeah.

Yep. So their holiday s'more was, you know, and then there's other desserts that we'll actually talk about in this.

Bri:

Yeah, but that was my favorite.

Jason:

But that was the favorite that we found out in the end was going to was ended up being our favorite because it was just so unique. It was a fun experience. And what again, what a great little place.

Bri:

And I kind of really enjoy when I can play with my food, honestly, right, where you can kind of make it yourself.

Jason:

That's a legit.

Bri:

They just give you all of all the ingredients and then you can do your own thing. Yeah, I love that.

Jason:

Then the other new one that was on the trail for this year, we went up to Boundary Breaks, Boundary Breaks Vineyard. I liked what they did with their tank room because they kind of did a horseshoe shaped tasting room in there. And then they had two projection televisions that were doing like Yule log fireplaces up on the wall.

Bri:

Oh, yeah. And then you had told the story about how the person thought that somebody's house was on fire. They had a hundred inch screen with that on it.

Jason:

They had a Yule log and somebody called the fire department on somebody. Yeah.

Bri:

Oh my goodness.

Jason:

And then they fire go there. It's like, yeah, there's no fire assist. And they couldn't figure out where the place was because they didn't see any smoke.

So they went to there. It's like, where do you see? He's like, it's happening right over there.

Yep. Well, lo and behold, it was a giant screen television. They were doing a Yule log for the holiday.

Yeah. Oh, my gosh.

Bri:

Yeah. So anyways.

Jason:

Yeah. But, you know, they were they were they were a fun experience there. Yeah.

I think the food pairing there was the was that the corn chowder?

Bri:

Yes. Yeah.

Jason:

I got it.

Bri:

Possibly.

Jason:

I was going to say, you know, I have the list here. So yeah, it says, yeah, corn chowder.

Bri:

So I'm not a soup fan.

Jason:

You don't say.

Bri:

So every place that offered soup, I do try it.

Jason:

You tried butternut squash soup the other day and you were like, this is revolting.

Bri:

That is so gross. I thank God I did not put a whole spoonful in my mouth. Horrifying.

Jason:

We started working our way back south. We were at Kaywood Vineyards, which we liked a lot last year because we learned about the history of the place. It's beautiful.

Yeah. It's a yeah, it's a fun it's a fun little place. I felt like that was one of the places we were kind of in and out.

Nothing against the guy, but it was like one of those like he really wasn't talking about anything really.

Bri:

I feel like it was just because it was so incredibly busy. I think they were busy.

Jason:

Very busy.

Bri:

Because if you think about the first time we went and we were it was only us and another couple who were there. And then he was full of knowledge.

Jason:

Yeah.

Bri:

Yeah. I mean, different person. But still, this is this is my this is what I'm talking about, though.

When I say like sometimes when it gets busy, they don't have enough people doing it. So I feel like that's when you end up just getting kind of pushed.

Jason:

Yeah. And then they had the they have that really good vanilla port cherry.

Bri:

Yeah.

Jason:

That we like to put ice cream.

Bri:

They did let you try whatever you wanted.

Jason:

Yeah.

Bri:

There. So that was good. It was good.

Jason:

It wasn't like, you know, it's such a great old building. It's got a spiral staircase right in the middle of the tasting room. And their view is so pretty.

Yeah, it's really nice. Yeah, that's really nice. So we had a little change in a change in our schedule that happened a couple of days before the event, because we were going to continue and head south along Seneca Lake.

But we got we got tickets to the ravines, winery, tree lighting, which was in their barn location all the way up in Geneva. Now, we're we're almost in we're we're almost in Watkins Glen, 50 minutes away.

Bri:

We're almost in Watkins Glen. And we got to drive all the way to Geneva up the west side of the lake. So what you do, you don't think the Finger Lakes are so big until you do this.

Jason:

You know, well, thank God Shannon's in the backseat like a soccer mom handing out snacks, you know, so crazy. But yeah, we get all the way up to ravines. And the what was the it was the Maximilian wine that was really good red wine.

Bri:

That is. Yeah, it's very, very good. Yeah, the Maximilian was good.

I also loved the bubbly that they were offering. That was like a white wine. Yeah, close to as close as you could get, they said, to a brute champagne.

Jason:

OK, I didn't get four glasses. I didn't get the tree lighting on video because they did it so fast. We were eating.

I didn't even have a chance to pick up my phone.

Bri:

And they were like, and the tree. Right. We're like eating food going, oh, oh, the tree, the tree.

We completely missed it.

Jason:

But, you know, some people brought their little wiener dogs running around saying hello to everybody.

Bri:

So it was a fun time. So it was a wine club event.

Jason:

Yeah.

Bri:

So it was coined. There wasn't a lot of people that were there, you know, for the price. They had food, a little bit of food, but we could drink until our hearts content.

Right. So where did we go after after that event? The I don't want to say it wrong, but it's the barbecue place.

That's like the rusty, rusty pig. I was right.

Jason:

Yeah, you were high five.

Bri:

I thought, dude, I am never right with names. I make up stuff all the time.

Jason:

That's right. That's right. Yeah.

Yeah. Rusty pig, which we had been there before.

Bri:

Yes.

Jason:

So it was all crazy trying to get there because they had the streets closed down for the first Santa Claus.

Bri:

Yeah. So they had that and they had like these horse drawn carriages. And Santa came down in the sleigh.

And it was the whole thing, which we didn't know. But it was fine. We just parked a couple of blocks away doing horse drawn wagon rides.

Yeah.

Jason:

All the all the families.

Bri:

So it was fun.

Jason:

Yeah. So, yeah, we went there, had had a couple of had a couple of beers at some really good barbecue.

Bri:

Yeah. They they wouldn't let me make up my own dinner, which was a little sad.

Jason:

No substitutions. No substitutions. I don't like that.

Can I do this? No substitutions.

Bri:

I know.

Jason:

Well, can I do this?

Bri:

Can I reduce this down to this?

Jason:

No reductions.

Bri:

She was like, you cannot change anything. And I said, fine, then I would like this taco plain.

Jason:

Don't let it deter you from going.

Bri:

The food is now the food is really good.

Jason:

I think it was just like one of those things where they just don't do substitutions, which is fine.

Bri:

Yeah. Well, you know, sometimes I like to make up my own stuff like it's my kitchen or something, you know. Yeah.

But whatever. That's all right.

Jason:

You tried to own the place. You found out that you can't talk everybody into anything.

Bri:

So it's fine. Yeah. All right.

Can we take a little time out and and pour that?

Jason:

Yeah. Let's do a little bit of a little pour ski here. What do we got?

Bri:

We have an apple bomb. I don't know.

Jason:

This is the so this is hard cider. This is warhorse brewing out of the three state three brothers, the state's wineries. Do you want me to do it by the microphone?

Oh, yeah, you can if you want there. Look at that. Oh, my SMR for you there.

And yeah, so they make an incredible they make incredible ciders. They're really known for their beers, especially their Churchill series. They really make some great things.

But if you go to their bombshell series, which all of them, the artwork is incredible. All like forties inspired pinup girls. This one is the fall spice.

The just the right amount of tart, the fall spice. Thank you. Which we already had because we took this to our little Veterans Day weekend camping get together with the tribe.

Bri:

It's delicious.

Jason:

Yeah, I like that one. I like that one a lot. And then we also have their holiday their holiday one over here, which that would be our last stop.

Bri:

I mean, we can hop to talking about them right now.

Jason:

But I mean, yeah, that's fine. I mean, we can make a whole conversation about right to us. We're just going around talking about different people anyway.

So let's jump to the end here because it was our very last stop before we had.

Bri:

It was. But the reason why we leave it is because for us, it's probably our favorite like campus. And I want to call it that because there's what, three wineries?

Jason:

Yeah, there's three wineries in a brewery. I forget the one that's the the main one on the top of the hill.

Bri:

Right.

Jason:

I always forget that one.

Bri:

Yeah. And I don't have like a brochure.

Jason:

That's the one that's got the high end wines in it.

Bri:

Yes. So that's in kind of like a separate building up on a hill. And then what bag there?

Jason:

Bag there. That was the one that was the one from the fire two years ago that burnt down and it's now been rebuilt.

Bri:

And they have sweeter wines and really fun things.

Jason:

If you ever want to shine, if you want to do some fun gifts for people, get yourself some wines from bag there and give those to your. Oh, yeah. They are sweeter and dessert wine people.

Bri:

And they all have fun names and skirt lifter. Yeah, it's super cute. But yeah, so we did a tasting.

So they gave us three tickets to be able to do tastings anywhere we wanted to. So we did one of them and we shared a tasting out there, which was good. We had a little bit of their moonshine, which I never had before.

Jason:

Yeah. And moonshine was good.

Bri:

Yeah.

Jason:

I mean, as far as moonshine goes, I mean, I haven't had much experience with it.

Bri:

It was a little light your fire more than other moonshines I've had. But, you know, that's fine. Sure.

That's fine. Sure.

Jason:

Is it now like moonshine versus our Siberia and our Serbian friends from the camping trip? Gosh, that stuff was like fire. That was so it was a pear moonshine.

It was Serbian moonshine. It was all pear on the nose, but it had absolutely no flavor. It was just gasoline.

Yeah. It didn't taste bad. It was just like just drinking gasoline.

Correct. Like and it was smelled like pears, though smelled like pears. And it was hot.

That's all I remember. Hot.

Bri:

So then we went to we came back to the main building where the brewery is.

Jason:

Right.

Bri:

And then we.

Jason:

Oh, this is the part where I get a Alexa stop timer.

Bri:

We're recording at home.

Jason:

Yeah. So we're not in the Mount Fortress podcast studio because we're in the we're actually in my living room because it's decorated for Christmas. And a lot of the stuff is just combobulated in the podcast studio.

So we decided to sit here and there's brownies in the oven because why not?

Bri:

All right.

Jason:

Yeah.

Bri:

Well, I'll talk.

Jason:

OK, I'm going to mute myself and then you talk.

Bri:

All right. So then we went to the next winery that is in the building with the brewery, which, again, I'm not really sure what it's called, but there we had multiple wines which are all on the sweeter side also, but surprisingly good. And also wine slushy.

So I think it was like berry pomegranate was the flavor that they had for the wine slushy, which was literally so sweet. It almost made your mouth pucker. So we had that.

And then we went next door to have beers because, you know, we can't just drink wine. So we went next door to War Horse and instead of beers, this time is a couple more minutes on those. OK.

Instead of beers this time, we went with some ciders because they had out the holiday cider. Oh, very nice. Which is how we are now back home with some.

Jason:

Right.

Bri:

So the same as how we were falling in love with the with the fall cider that we're drinking right now. It was the what is that one called? Exactly.

This is the holiday punch. Holiday punch. Yeah.

What does it say? It says holiday punch. Is there anything on the back?

You're like looking at it.

Jason:

So I thought maybe they said first impressions can be misleading. You might expect sweet. But with regular exploration, you find something more adult.

Apple bombshell. Well, that's the regular description.

Bri:

Ha ha ha. They are so funny. So they don't really say anything.

Well, it was good. I feel like it was no. OK.

Well, I feel like it tasted very much like Christmas cider. Right. So like what you would expect kind of like cranberry, you know, type of taste.

Right. That kind of when you say, oh, my gosh, it tastes like Christmas. I think that's what you said.

Jason:

Yeah.

Bri:

Well, I mean, it does for me.

Jason:

It does for me.

Bri:

It was like tastes like Christmas. So I love when things taste like the holidays, like when there's like mint stuff or whatever. So.

Right. Anyways, from there, after we spent like two hours there, we had to just take our just take our time.

Jason:

But that was our last stop on on Sunday. Yeah. For sure.

Yeah. And I guess if I if I jump back up the list here where we were. I know before we ran off course.

That's all right. I mean, the problem is, is we just love it. After we were done at Rusty Pig, I think we think we drove all the way back.

It was that we didn't go to Big Alice, right? Big Alice was Saturday night.

Bri:

Big Alice Brewing. Yeah, maybe. Yeah.

Jason:

So I think we went all the way back because it was like because the one big old Airbnb.

Bri:

No, it wasn't because we when we were coming back from Geneva, we passed Big Alice, I think. And I was like, oh, my God, is that Big Alice? And then we backed up.

Is that the same night? Yeah. I don't know.

Jason:

But anyways, we ended up going to Big Alice. Well, I'm going to go pull these out of the oven and you can hit it. You can hit up.

You can hit up our good friends at Toast when we went in on Saturday morning.

Bri:

Oh, my gosh. Why do I have to be the only one? You don't want to say anything nice to Mike and Jane.

So Saturday morning to start our day, we went to go stop by Toast to bring them some of our I don't even know what did you name it?

Jason:

It's the Olaf, our our original mead that we made to share, because Mike is actually one of our men, our our mead mentors. So he helped us get the right yeast and everything that we needed to brew it. So, yeah.

So Mike was so we wanted to bring him, him and Jane a bottle for them to enjoy.

Bri:

We were super excited about it.

Jason:

By the way, friends of the podcast Toast Winery.

Bri:

So, yeah. So we want to end up going early so we could bring them that and then just be able to catch up and say hi. The last time we were out of the Finger Lakes, our son got married, so we weren't able to see them then.

And there was just so many new wines that had come out that we haven't had taste yet. So it was awesome. We were just visiting for a while and checking the place out and wine sampling.

And, you know, that's when you always have to say, can I have a box? Because that's how many bottles of wine are coming home with us.

Jason:

That's how it always works out with them. And it's nice because, well, so Brittany.

Bri:

Yes. High five.

Jason:

Jersey. I got it right. Jersey.

Jersey. She's from New Jersey. And she's always she's always helping them out.

So, yeah. So Brittany was was she said, you guys look familiar. We like and you lightened your hair and she's like, no, I didn't.

Bri:

Right. And we're like, oh, all right.

Jason:

But yeah, so so they gave us some extra tastings of some different things that we had our eyes on.

Bri:

Yes.

Jason:

I feel like Mike's like, you know, Emperor of Rome when it comes to us being in there is like, go ahead, give them what they want.

Bri:

I know. But it's fantastic because then that way, you know, exactly what you want to buy and whatever. I mean, yeah, obviously, you know, now we won't be there because the snow.

I mean, I just don't like I don't feel comfortable driving that far.

Jason:

When the winter will figure out another time. We got invited out for a for a nice tasting. And, you know, I really love the time that we got to really learn about winemaking, you know, going back in there and tasting Chardonnay off the pigtail and asking so many questions and getting so many answers.

So I go like months before it was even bottled. So but for us, it's always the love stone. We love the love stone.

Bri:

Yeah.

Jason:

The dry the dry rosé Pinot Noir.

Bri:

Let me just say whatever rosé they make is perfect. It doesn't matter. It does.

Jason:

They've got the best game.

Bri:

I really do.

Jason:

And they do.

Bri:

And people will say like, oh, it's just rosé wine. No, you can taste rosé at every single winery up and down all of the lakes and every single rosé will taste different. It's going to taste different.

And for me, I have never had a rosé at toast that I didn't love.

Jason:

What can we say about the rosés from the different tastings? As I know, Fulkerson had the rosé Syrah, which was really good.

Bri:

Everybody kind of mixes it a little different here and there. And I kind of love when they they get a little I don't know what you want to call it. A little fun.

Yeah, I guess. Right. Because you can whatever goes, goes.

But instead of just saying, oh, well, we know this would go great together, you know, like who is doing the science behind it? There's a science. Who is saying like, oh, maybe if we put a little bit of this and a little bit of that and, you know, whatever and however they put it together.

But sometimes it really works. But yes, there was there's was a rosé Syrah, which was good.

Jason:

I mean, I think for as far as that tour went was probably a nice second place in our in our mind. It was different. I'd never had a rosé Syrah.

Bri:

Me neither.

Jason:

I was.

Bri:

That's why I was like, I need to taste this. Yeah.

Jason:

So but but but toast winery, if you're looking for a I'm not going to say unique, but because it puts it in a class of its own. But I mean, a great a consistent.

Bri:

Consistent. That's what I would like to call them, because really every single time they put out new wines, they're just fantastic, you know. And I mean, I know I've probably talked about them so much.

Obviously, we had a whole podcast, a whole conversation with them. But I mean, I I literally was at that winery just like a few weeks after it had first opened, because I was like, oh, what is this new place? Let's let's pull it and see what's going on here, you know.

And and they just had a few wines because that's that's right when they still had the kiss my ass. And yeah. And I was like, this is something, you know, and I just kept going back and like I would you know, I would know and hear and see on Instagram and whatever, like what was coming out and you know, and I was just getting more and more excited to try these new things and just watching like how many more and more and more and more and more was being released.

It was just it was spectacular. And it's always just so good. Here's what I would say to anybody.

Jason:

If for anybody who's going to go to Watkins Glen and they're going to let's say they're going to go hike Watkins Glen State Park Gorge and they want to do things like breweries and wineries, they're only about 10 minutes up the west side of the lake from Rockstream and right up in Rockstream. Yeah. And it's an experience.

It's a it's a conversation. You learn about things.

Bri:

You can literally do it on your way home.

Jason:

Yeah, you can. Yeah. I mean, if you're coming back to Buffalo, you got to go up the west side of the lake anyway.

Yeah.

Bri:

You're passing it by.

Jason:

I can't can't say enough about stopping in to see them and what they have to offer there. Just like Arnold Schwarzenegger is really fantastic.

Bri:

Oh my gosh.

Jason:

It's a horrible Schwarzenegger. It's getting better.

Bri:

Oh my gosh.

Jason:

But yeah.

Bri:

And they're just building and expanding and it's just going to get bigger and bigger and better and better. They told us some some fun news.

Jason:

I don't think that's our news to share.

Bri:

That's fine. It's just very exciting.

Jason:

There's some new things that are.

Bri:

You know, maybe maybe this summer we can we can do another little chat and we can talk about all the new things, the things that have changed, things that are in the works. Yeah. Love it.

Jason:

Yeah, they're fun. And then and.

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