Jason

The Buffalo Brews Podcast. All right, so from Sherman, Texas, we take the trip to Avon, New York, and then we're going to take the trip just a little bit to the west to what's known as the Aspen of the East, Ellicottville, New York. You are listening to, barely getting started, 11.3. Dramatic pause.

Craig

Yes. Half the time, I don't know if you're lobbing one up for me, or if I'm just like, is this where... There's nobody with the cue card, or not the cue card, but the board, that's like snap, and it's like, all right, now I'm supposed to start.

It's always after... I always tell people, when I do a tasting at Magic Bear, it's a little quiet in the beginning, and then by the time you get to the second or third beer, everybody's chirping up. I just look at them like, yeah, but all I got to do is feed you three beers, and we just did have that seven and a half percenter, and we're going to go to a six and a half, so we always know that that last episode either is going to go long, or be really good, either or, and sometimes both.

Jason

My friends have a tendency to be kind of quiet before things are kind of really getting going, and I'm going to be like, all right, everybody settle down. Shoppers, settle. Settle.

Craig

So you get the... Everyone's got friends that got at least one elementary school teacher, and it's just like, they do a double clap, and then raise their hand, and you're just like, am I supposed to raise my hand? What am I supposed to do?

But it does get everyone's attention. When my hand goes up, your mouth goes shut. Or they just turn the light off on you, and I'm like, all right, am I supposed to be in timeout?

And it's like, all right, settle down now. Settle down. Grown adults in the room here, so.

But all right, since we're barely getting started, and we are series 11, and now we're past the halfway point, and we are drinking dessert, so it has gotten, you know, not difficult, but it's been not as easy to pick beers to discuss. You know, I kind of went through all of my classes. We still have a couple of series I have up my sleeve.

Jason

You have some fun ideas in the tank.

Craig

Yeah, there's... We have to have, like, for some of them to line up, they have to just, we have to record during those times, right? Like, we wanted to...

I do a perfectly pumpkin class, but nobody really wants to hear about pumpkin beers in the middle of the summer. I mean, even though Southern Cheer comes out in August, I don't know. But it's, you know, or Christmas ales, and, you know, we did the warmer winters, which involves some Christmas ales, but those, like, really just indicative holiday pumpkin or that type of stuff, you really kind of need to do it when you're releasing it so it's a cohesive listening experience.

You're not just like, why am I listening about this during, you know, summertime, and he's drinking winter warmers during the summer.

Jason

Fun fact, I actually just finished my winter is here, Spiced Winter, literally three weeks ago I finished it, my homebrew. Oh, your homebrew, okay. Yeah, I literally just finished it like three weeks ago.

Craig

It's like when people talk about red wine for this and white wine for that, or porters and stouts in the winter, it's just, they're good year-round. It's for when the mood strikes you, but, you know, I have some seasonally related kind of thoughts in my head, but when picking beers for this series, it was, let's talk about dessert-style stuff, and enough to make a series and four episodes out of it, and then I've got a couple other lined up where I've also squirreled away the beer, so it's like, okay, I don't have to really rack my brain, we just kind of have the next two series lined up, so we are definitely going to make it 50 episodes, but after that we're going to have to start talking, because it's like, we've mentioned just spotlighting some breweries, and there's a couple ideas I have about doing like a buffalo-themed podcast.

Jason

You know, we haven't done it.

Craig

The Mount Rushmore Buffalo.

Jason

We haven't done a buffalo, you know, because you do like Buffalo by a Billion, and yeah, I think it might be something like when the bills get up and running again here, because we're, I mean, we're, what, days away from the draft, aren't we?

Craig

I mean, spring break's done, that means all of, you know, if you were ever into high school, like I was a high school teacher, like this is it, like you're done, this is home stretch, spring break's over, so it's basically like, you know, cue Justin Timberlake, it's gonna be May, from there, June school's over.

Jason

How long have you been sitting on that one?

Craig

We have a text group going, there's memes out there, but it's gonna be May, but that's every year, one of us texts each other, like May 1st, it's. You heard it here first on, we're recording this on April 22nd. It's April 22nd, no, it's May, which means happy 4th of July, which means summer's already here, I'm already, you know, I've already booked when I'm opening my pool.

Jason

This, if everything stays on track like it should, this episode would actually drop on June the 3rd. There we go. So we're approaching summer.

Craig

It's gonna be June. It's gonna be June, and we're about to drink a porter, everyone's like, oh, why am I drinking porter in June? Because it's dessert time, drink it at night, we're drinking dessert.

So before I continue us on this tangent, you know, it's definitely, yeah, you're gonna be hearing this and then the next one, we're gonna be in graduation time for high school, and everyone's thinking summer, and you know, when you're getting ready for your summer body, what do you want more than a dessert-style porter from Ellicottville Brewing? We're doing a collaboration with them and Platter's Chocolate Factory, so it is a chocolate hazelnut porter. So to me, growing up, it was one of the things I didn't realize, being Italian, that most people did not know about Nutella, and now Nutella is like a staple for many people, but I grew up with Nutella, my grandparents had it, and you know, that's like a core memory, so anything chocolate hazelnut is just like, hey, Nutella and peanut butter sandwiches is what we always had growing up.

Jason

I'm 52 years old, and I could tell you that I have known about the existence of Nutella, or just like, I don't know, finally acknowledged its presence, less than 10 years, I'm not even kidding. Like, I think I was like 44 when I was like, oh, this is a thing, oh, it's like hazelnut peanut butter, oh, okay, with chocolate, okay, I'll try it. And then I was like, oh, I like it.

Craig

That's good. Well, we would do the trifecta, because like, you would have peanut butter and Nutella sandwiches at my grandparents, and my grandparents was nana and papa, so nana and papa, that's what they just made you, and you were like, what is this, because A, it's just different, right? You're used to peanut butter jelly.

Wait, you said peanut butter and Nutella? Yeah. No.

So they would make a peanut butter Nutella sandwich. I thought you just ate the Nutella. They would make us PB Nutella.

So instead of PBJ, it would be peanut butter with Nutella, so you had this like, it was almost like a Reese's peanut butter cup, because like, as a kid, you're not really like, you're just thinking that's a chocolate spread, you're not necessarily thinking hazelnut. I'm a legit unrefined swine. Now here we go, take it to another level, this is like, you know, we just got done with hydras for mortales.

I've never done that before. You want to do the three-headed hydra dragon, or the three-headed beast here. So peanut butter and Nutella was what I'd have from Nana Papa.

And then my mother, you know, their child, obviously, she would carry Nutella every now and then, but it wasn't a staple, right? You always had a jar of peanut butter, and typically there'd be a jar of jelly to go with it. That was a jar of Nutella would go with it at my grandparents, but at home, every now and then my mom would pick up a jar of Nutella.

But when there was peanut butter, Nutella, and fluff, like fluffernutter in the house, that to me was the three-headed, that was the sandwich, like when I was in school and I had that and that would pop up and it was peanut butter, Nutella, and fluff, like that's core memory for me. I just, and on wheat bread, I used to like it on the wheat bread, you know, kind of like the most American wheat bread you can get, nothing of this like whole grain nature stuff now.

Jason

I feel like I haven't lived yet. You gotta try it.

Craig

You gotta try peanut butter, Nutella, fluff, or even, you know, if you think about Nutella, fluff, but doing all three, you know, I haven't, now I think I have to do it, but I've never done all four. I've never had the peanut butter, fluff, Nutella, jelly, but then it gets into what kind of jelly would you use, yeah, but there's some about peanut, because peanut butter and fluff was a fluffernutter, and- I've had that. Yeah, plenty of people had the fluffernutter, but then you go and you had the little chocolate aspect of the Nutella, and you know, now we have a beer to hopefully live up to all of this hype that I'm talking about, because to be honest, I don't believe I have had this chocolate hazelnut.

I had some of the other platters. I had, I really liked, they had an orange chocolate blonde ale, which I thought was pretty darn good, because I do like it when, you know, hazelnut, chocolate, porter, those are things that are going to go well together just by the sound of it. A chocolate orange blonde ale could go one of two ways, just like, you know, when we had that cream ale and that sour IPA, those beers, to me it's harder to get the dessert style flavors with that, because it's more beer beer, whereas porters and stouts, you've got that kind of like coffee-like base tone, and that lends itself very well to desserts.

Like, even when I do chocolate pairings, I'll have people reach out to me, hey, is there going to be a lot of dark beers, because they want to come to the chocolate pairing, but their significant other may not like dark beers, and I'm like, well, I try to not have all dark beers, but yeah, usually chocolate pairings, you know, you lean towards the darker malts. So in this case, I looked on the shelf, I had, again, I was like, I've got a million stouts, a million fruited sours, a bunch of different stuff that could be, you know, drinking dessert worthy. But I wanted to pick a different base style, and I was like, alright, you know, we're going to have the dark stuff, and instead of doing a milk stout and a stout, or doing a this and a that, you know, two types of stout, I was like, oh, look, I have a chocolate hazelnut porter, and to me, that brought on this Nutella kind of memory, and you know, not necessarily a dessert with a Nutella sandwich, but you know, we do see nowadays, Nutella has popped up much more, you know, I can recall it for at least 30, 35 years, but you know, I'm a little Niagara Falls Italian guy, or I was, I'm no longer a little Italian guy, but the Nutella was nothing new to me, and then I just remember when it kind of blew up, and I just looked at everybody going, yeah, you never heard of Nutella, because you know, when you have something, you just think everyone else is doing the same.

Jason

Right. Yeah, they've made some pretty nice notables, like you said, the orange chocolate's really good, I was very partial to the affogato that came out this year.

Craig

Yeah, that was good.

Jason

That was good.

Craig

The only one that, you know, again, it's one of those ones that just wasn't for me, so I don't want to say it's not good, because I'm sure there's other people that would love it, was the peppermint bark one, it was just, mint is tough for me in beers, because it can be so polarizing.

Jason

It can be so over the top, I, was it last season, I think I, no, not this past year, so not 24, but 23, I bought some of it, and it was, and for them, it was a little overpowering for me. I think other people could have liked it, but, yeah, mint's just really tough.

Craig

Yeah, that one was truly a dessert, truly a, could do a five ouncer of it, and enjoy it, but it was one that was like, okay, every, the other one I think of, Southern Tier has this, used to have this thick mint, which was like, the Girl Scout cocaine-y thin mint, but it was thick, which was good, but I used to tempt myself by putting it on draft, I'm like, I'm going to end up with a lot of this mint stout, and it's going to take a long time to sell it.

Jason

Was it Lexington Brewing Company, was it, or the Kentucky brand, is that Lexington Brewing Company?

Craig

I think so, yeah.

Jason

That does the Kentucky, they did a Kentucky virgin, bourbon barrel-aged peppermint porter, and even that one was a little, like, a little much.

Craig

I've tried a few. You've got to like the mint. Mint's one of those that, it just comes right through.

You taste it, if it's done well, it's fantastic, because I did have one, I think Lone Pine, it was like a chocolate peppermint, like candy cane bark, and it was good. It was really good, because the peppermint was subtle, and it was there, but it was not dominant. Here we are, we can't even get started on this beer, because we're just talking about other beers in this series.

Jason

That's okay.

Craig

But they're all dessert beers that we're talking about. Drinking desserts.

Jason

I would implore anybody to be like, what's your favorite dessert beer, if you were to go for one, what do you like?

Craig

What's your message? What do you pick when you know you're indulging, and just want to have a little bit, a little tipple?

Jason

My fridge is not without Mary Jane's Veil from Upstate Brewing Company. It is a hazelnut stout, and it is dessert in a glass for me.

Craig

Nice.

Jason

I love it.

Craig

One thing I did notice when I was pouring this, it definitely pours like a porter. I was looking through kind of like the stream that was coming out of the can, and just a lot lighter in color. When you do have a full glass that I'm looking at now, obviously when it's all consolidated, it's very dark.

Porters are dark. But as I was pouring it, same thing like when you pour from a draft faucet, you can see through it. It was clear when we were pouring it, and it's one of those things where if you tilt your glass and you kind of look through the edge, you do this with wine a lot, and sometimes you're just like, oh, the rim is more of a ruby.

And look at the legs. But same thing goes for beer. Now if I hold this up to the light, you definitely can see that the light shines through it, and you get some red undertones, some red hues, and this is, you know, when you look at it, first thing you would say is black, then you realize, no, no, it's just super, super dark brown.

It does have a nice little beige-ish head on it, and it's kind of just still sitting on the rim of my glass here, but one of those that poured with a nice head, but then, you know, I talk forever, so it definitely dissipated. But we'll do a little cheers, and I'm going to do a whiff and a sip, and we'll go from there. Oh, yeah.

Second whiff, tons of cocoa for me. Hazelnut was one of those, unless it's like super artificial, you're not going to smell a ton of hazelnut. You know, I would expect to taste it a little bit more than I smell it, but I did get like those rich, just like cocoa powder, like hot cocoa vibe when I smelled it.

And then, you know, before I even take a sip, I chose this one because it was a porter as the base style versus a stout, and, you know, I probably, for those of you that have followed with all of our episodes, thank you, but you've probably heard me say things multiple times now. That's okay. Yeah, you know, there's brown ales, porter, stouts, imperial stouts.

If we jump in right at porter and skip the other ones, porter is like, hey, we've got some coffee notes in there. We lose a little bit of the chocolate, but it's still definitely a lot of chocolate from the dark malts, and then that light roast coffee, not too heavy, not too dark. We kind of save that until we get to the stout, which typically has roasted barley in it, and that just pushes it over the roasted edge, and now you're talking a dark roast coffee, borderline espresso, but to me, espresso is more of that imperial stout, so a base style of porter.

We did do a vanilla porter last series with the Perfect Pairing.

Jason

Phenomenal.

Craig

Yeah, that was the standout of those four. They were all good, but that one was definitely a perfect pairing, but, you know, you get these like chocolate notes as is with porter, so, you know, chocolate, hazelnut, porter, you know, at 6.5% as well, it does just kind of lend itself well to what it is offering. Yeah, the most subtle of roast on this.

Now, you know what? We went from a sour IPA to this porter, and the sour IPA definitely had a thicker mouthfeel, and when I was pouring this, and I saw the way it poured in my glass, I knew that this, you know, I wouldn't call this a thin porter, but it definitely doesn't have that like lingering, creamy mouthfeel, and nor should a porter. You know, there's pastry porters out there.

Funny thing is, like, there's imperial porters, which, you know, we can go on quite a tangent, but...

Jason

I think we've had a deep dive discussion.

Craig

Yeah, imperial porter, it's like, oh, you just mean a stout? Like, it's like, no, the recipe's a porter, and we just upped the ABV. I was like, okay, sounds good.

But this is one where it drinks like a porter, which is a little lighter on the palate. Porter, it's a little higher ABV for a porter, it's 6.5. Usually porters, I don't think are... Not that there's not a ton of them out there that wouldn't be, but usually they're more quaffing ABV at like 5.5-ish percent. So adding this extra percent, you know, pushes it towards stout territory, but 6.5% is by no means crazy, but it is, you know, definitely one of those to be aware of if you're used to drinking a 4.5% and now you're drinking a 6.5%, that extra 2% will affect you.

Jason

So this, I don't get the Nutella chocolate nuttiness that you would normally get from Nutella, but I do get a richer nuttiness to it. Like it's definitely... Like if I played with this and I actually added some like raisin or something to this, I can make a nice trail beer out of this.

Nice. Yeah.

Craig

What the... That seems like an episode right there, or not an episode, a series. Trail beers.

Jason

Like trail beers? Well, I mean...

Craig

So what is... So adding raisins. So trail beer, what do you do?

How do you mess with... So you mean when you're brewing or afterwards you're taking a beer and throwing raisins in it and you just...

Jason

Oh, let's see.

Craig

While you're talking... You mean like making a beer? Yeah.

Because I know you're brewing.

Jason

I mean, raisins I think you would have to put into... I think it would have to be...

Craig

No, I'm going off of what you just said. No, I mean, you were like, I could see if I put some raisins in this, it would make a good trail beer. And in my mind, I was picturing you hiking, throwing gorp into a beer and you're just like...

Well, there's the whole... Do you ever see the Pepsi and peanut thing? Where people put peanuts in their Pepsi?

Jason

Yeah.

Craig

And I'm like, I've never tried it.

Jason

But peanuts are different though, because peanuts... So there's peanuts, there's a natural, I don't know what you would say, like a powder or a grit to peanuts.

Craig

Okay.

Jason

That if... Unless, I mean, who's going to rinse their peanuts, honestly, that's just barbaric. But if you were to take peanuts and put peanuts in Pepsi, I get why with the carbonation in Pepsi because it's so high and that coating, that natural fine powdery coating, that's going to infiltrate whatever it is that you're drinking.

And I think that's where that stops. I don't really, you know, I don't know. Because I did spend some time in the South and somebody offered me boiled peanuts.

Craig

I've had boiled. And I'm like, oh yeah, you like your peanuts real wet. It's almost like edamame, you're just like, all right, I have to peel.

It's just harder to peel the peanut. I don't know. Boiled peanuts, to each his own.

Jason

Well, bother.

Craig

No. Well, that's what I mean. I might be the first two beers talking, but you were like, oh, I can see this is a trail beer, just throwing some raisins in.

Jason

No, but definitely. But I mean, going back to the point, not just throwing raisins in it, but I'm actually brewing this beer with raisins because you've got to release the sugars and ferment it and get those flavors. I don't think you would get that from just dropping some raisins.

Craig

Well, yeah, because I was like, that's going to be a good episode, Jason, just, you know, what's in the backpack? You know? You've got a can of beer and he's like, well, you know, it's good trail beer, so I'm going to throw a little, a couple of chocolate chips in this one.

Jason

Maybe beyond series 14, we'll see what happens.

Craig

He's like, I like a little sesame stick in my, uh, my Kolsch. I'm like, oh, all right, trail beers it is. Man, ain't making no sesame stick Kolsch.

Looking at this beer now that I drank about half of it, you can, you could, you know, you could tell I've had a couple of beers now and we always get to this point in the podcast where.

Jason

No, this is a fun episode.

Craig

I like this because we're just bouncing around. You could just, you could see how the color, you know, when I look through to the bottom of my glass, um, it's more indicative of how it hits the mouth feel and, um, I think I could speak to, you know, the difference of this and Nutella. So the flavors of Nutella being chocolate and hazelnut, I think one of the big things missing from what there's a ton of in the Nutella jar is sugar.

Um, this is not a very sweet beer. No. Um, it's more roasty.

Yeah. And you know, you take a bunch of hazelnuts, you'd put cocoa in there and that's what, you know, a traditionalist would probably say for a nice hazelnut chocolate spread. But um, you know, a ton of sugar is most likely added to Nutella.

I can imagine. Cause I always remember Nutella being like this sweet kind of tastes like a Malta Hershey bar with some nuts in it versus, um, this has that nice, just cocoa little hint of roast from like the base style. And then it finishes with a nuttiness, almost like a nice brown ale or just, you know, a nice English style dark beer that has just a little earth like earthiness as well.

Like when I drink this, I almost, you know, I think of the hazelnut, like how it has, you know, most nuts have the skin around it a little bit as well. And sometimes that skin can add like a little bit of tannic kind of bitterness to it. And, um, that has that in the slightest way here where it's like cocoa, nutty, slight earthy, a little bit of coffee.

So, uh, this compared to the other two to me is the least sweet and it, which then I feel like I can drink more of this than the other two. You know, I, I could definitely finish a whole can of peaches and queen. The tears of the goddess was very good, very decadent.

I mean, I would finish a whole can, but a 16 ounce of that.

Jason

And you're just like, okay, yeah, I've had my, but I would be happy to have that in my cooler because I know that I was like, oh, I'm really craving that. Oh, I have another one. You know, I would go in there and get that.

Craig

But then drinking this, it's not like a decadent, a rich dessert. This just has the very subtle, um, nuances that cocoa and like a cacao nib would give you. And then just that little bit of hazelnut in there versus, Hey, I'm a super sweet pastry style beer that I'm going to annihilate you with sugar.

Jason

The two, the two distinct things I get out of this. I get the, the, the roasted molten here. I get the maltiness from it, but the big thing for me is on the finish.

It's that it's the nuttiness and it's not like, again, it's not chocolate hazelnut. It's it's a, it's a nuttiness. And then the cocoa nibs are very subtle for me.

Craig

Yeah. I do think it, it kind of starts like roasty with a hint of chocolate, you know, chocolate's not dominant whatsoever. And what's nice is it does have that hazelnut finish.

Um, and I think that that is, you know, is a good approach to this beer. So another, another very well made, uh, collaboration. Yeah.

Um, I feel like Ellicottville doesn't, I feel like Ellicottville just doesn't get it's, it's rightful, uh, you know, it's dues, so to speak, because it's been around for a while. They make a lot of, a lot of beer, same thing with like Southern tier. I just think it's, they've been around for so long, they've been successful so long that people just kind of forget about it.

I think when we did the Roar Box Vanilla Porter, uh, last series, it was, again, it was one of those, it's like, it's not that exciting because it's been around for a while and it's, it's, you know, not just the brewery, but the beer, same thing, Ellicottville has been around for a while and yeah, chocolate hazelnut Porter sounds great, but it's not something that is going to make me think like, wow, I have to have that right now, uh, especially, you know, depending on when, when I'm looking for it, cause this is more deserty.

It was the first beer of the afternoon. I don't know if this is what I would go for, but Ellicottville, you know, typically when they have something, I feel like I trust that it's going to be a very quality product. I mean the platters outside of that mint one, and again, that's more, I think me, cause the beer was definitely nothing wrong with the beer.

It was just a little too minty for my liking, but the orange chocolate, uh, blonde, the orange chocolate's fun. It was good because it was like, wow, this is orange chocolate because orange chocolate has such its own kind of profile and characteristics and then chocolate hazelnut, you know, not super chocolatey, but definitely evident. And that nice lingering hazelnut and nuttiness where this, uh, this doesn't necessarily have to be a dessert beer.

I am pleasantly surprised at how balanced and smooth this drinks. This would be good to drink with dessert as opposed to the other two beers I feel are dessert in themselves. So I would definitely, um, and I'll probably, you'll probably see me utilize this, um, if it's still available in some of my pairings, whether it be a chocolate pairing, it's just one of those where this would not overpower dessert and, uh, but it's enough to stand up to the dessert, especially if there's some bridging, um, flavors and some good affinities there.

Jason

And I might, and I might be butchering his name, but, um, Pete Kreinheader, correct. Kreinheader I think is his last name. So he's the owner of Ellicottville Brewing.

So they've been around for, since 1995, but the concept for Ellicottville came from a ski trip to Vail, Colorado, which makes it perfect because, I mean, they're literally sitting in the foot of Holiday Valley there in Ellicottville. So I mean, if you're in Ellicottville, you're going to Ellicottville Brewing because beautiful tap room. The food there is good.

It's a beautiful location just to be able to walk around town. It's just off of the main drag, what, two, 300 yards. And, uh, the face of the place is, is, is just beautiful.

Craig

I think they did some revamping too, where the, I mean, granted now I'm going back, I think towards the beginning of the pandemic, you know what, it was actually, I think during the pandemic, it was about probably four years ago, went, um, forgot where I wanted to go. It was, uh, West Rose. It was a restaurant.

I think it's a restaurant there. It's like Hamburg Brewing Company's, the Grange, um, not Hamburg Brewing Company, sorry, Hamburg, the city, village of Hamburg has the Grange.

Jason

You were about to, I thought you were going to tell me something I didn't know. I was like, oh, wait, wait, wait, wait, wait, wait.

Craig

That's the three beers talk in there. Not the, you know, the, um, wanted to go out, check out this West Rose. And then if you're in Alcaville, you just, like you said, you've got to go.

So we, we went and I just remember going, wow, they did a lot too. Cause a lot of times it was this like small little back area and you really just sat in the front, which kind of felt more like brew pub, but they had this really large, uh, outdoor, um, kind of beer garden patio and a lot of just, it really is nice out there.

Jason

They did a nice job. I like to be able to be in the way back underneath the trees. Um, especially if I do like, like if I hike like Boyce, you know, here we are on the hike, you know, uh, like Boyce state park, which is like, I don't know, maybe five or six miles outside of Ellicottville, but I like to come down there and then get in the garden, get under the trees because I've been outside all day.

The last thing I want to do is be out in the sun, but you know, he really brought that ski culture in to their creations. I mean, uh, you know, one of the things I kind of broke down their list, cause they make the platters, black raspberry, blonde. Chocolate raspberry, obviously.

And then the barrel aged, uh, cherry bomb or cherry bomb is quite famous. Their blueberry wheat is practically infamous. I mean, if you haven't had their blueberry wheat, what rock have you been hiding under this past year, they did that ghost pepper infused hot, uh, spicy hot chocolate, uh, stout, which was really good.

Uh, they, uh, just what we just had here, the chocolate hazelnut stout.

Craig

I mean, another one is just, you know, they're known for that blueberry wheat, but I just kicked it not too long ago. The blackberry coach, it's one of those ones you put it on the, the draft board and people are drinking until it's gone. Right.

Jason

Uh, you know, they've, they've done so many things. And then one of my personal favorites this time of year is the, uh, blueberry pancake, so they do the collaboration with, uh, Sprague, uh, Sprague park. They have that, um, I think it's right there at the foot of Erie County forest is there's a, um, uh, um, maple syrup, uh, production right there.

And then it sounds like it checks out.

Craig

Yeah.

Jason

I'm not gonna, um, it might be right at the base there. I might be wrong on that one. Um, as, as to the location, but then recent years, every, it seems like every other year they bourbon barrel age that too.

And I mean, have some of, have some of both.