SPEAKER_01 0:07

The Buffalo Bruise Podcast. You are listening to Barely Getting Started, part of the Buffalo Brews Podcast. I am Jason here with Craig, and we are in the final episode of series 14, and we're talking about Paler Pints. We have been on a journey, a journey around the country, and a journey in history, going back to some of the origins, the original days of craft brewing. But now we get to bring it full circle. We get to bring it back home, and we get to talk about something a little more unique to round out this series.

SPEAKER_02 0:41

Yeah.

SPEAKER_01 0:41

Let's go for it.

SPEAKER_02 0:43

Absolutely. So bringing it home to Rochester is what Jason is alluding to there. So we're back in New York State and very close, just off uh you know the throughway there. But taking the Pale Ale style and then just throwing a wrench into what we've been doing to now offer or you know, show an offering of something that falls, so to speak, in this category, but is very different, right? So to recap what we've gone over without any of the breweries or whatever, we we had an American ale or an Americanized bitter, which was kind of like an English pale ale or an English bitter, very light, very akin to a lager, easy drinking, not a ton of hop notes to it, but enough to balance the malts, but really no yeast flavors and citrus or fruit-like esters and spicy phenols. Then we took the American version of a pale ale with all the West Coast. It was even called a West Coast Pale Ale style sea hops with some tenile in there. Uh actually that had cascade and it was um you know very grapefruit and a nice little bit of pine bitterness and resin to it. Nothing uh super intense, but enough to say, like, oh yeah, this is definitely a different style, and that's where the American style came in, and then we enjoyed a blonde or also known as a golden ale, which is kind of like all right, the American craft beer movement with this American Pale Ale and other um craft beers has kind of set hold in the early and mid-90s, and now you have a craft beer scene going on in the uh late 20th century. But you have beer drinkers that weren't necessarily ready to dive headfirst into that, but you know, definitely curious to see what the all the hubbub was. So the Blondale is kind of like that transition gateway into craft beer where it's got vibes of a lager, yet drinks with a little bit more artisanal craft kind of flavor profile to it. So we had a nice uh light beer with some uh big barley and malt notes to it. Nothing, you know, nothing too malty that would make you think it was an amber or brown ale, but enough to let you know that this wasn't a uh simple American lager. And then now we're gonna try a beer where they are pronouncing the yeast notes because we had a little bit in the last beer that golden ale had like a little bit of fruity ester to it, and one of the things that you try to suppress in lager production is any yeast-derived flavors, uh, mainly speaking, fruity esters, whether it's apple or a little pear, or the spicy phenols, so kind of like clove from your Hefeweizen, or a lot of other um Belgian-style beers have a lot of uh ester and phenol production in their beer making process and the beer, the yeast strains that they use. So we are bringing it back home, uh, so to speak, in New York and Rochester, with Strangebird, a multi-award-winning brewery, but they're known for having both traditional as well as you know, American IPAs and really good lagers, but they they have a lot of Belgian influence, and we're gonna drink a Belgian pale ale. So it's kind of like throwing a wrench into what we had. The first uh, you know, two out of three beers we had were pretty similar with uh easy drinking ales, pale in color, and then we had the American pale ale, which was a little darker but focused more on hop flavor, aroma, and bitterness. Now we have uh and again it's one that I don't know if I ever pronounced correctly, it's dehela or de gila. So how do you say it? Do you say the D-E H E L E?

SPEAKER_01 4:43

I would say Gila, yeah, because in um uh like a like a Flemish Dutch dialect. It's I would yeah, probably. De Gila? De Gila, Dehala is what I would say.

SPEAKER_02 4:54

Yeah, so De Gila, Belgian Pale Ale, another straight 5% beer. So the other Belgian pale ale that comes to mind, and and Jason and I went on a tangent off the microphone about brewery omagon. They um have Rare Vos, which is a Belgian ale and often labeled as the Belgian pale ale. You pour it, it it is another one of those, kind of like the American pale ale we had, it's definitely darker, a little bit maltier just by its um visual presence. When you look at it, you're like, well, I think I'm gonna have a beer that has a little bit more bread crust flavor to it than a super light um white bread. But here, what we should now have is a lot of yeast notes. And that's the major difference. You have Belgium that had the Trappist beers, and if you really want to dig deep, we call back to our uh blissfully Belgian or our first series, I think we did the Belgian and Trappist beers.

SPEAKER_01 5:49

Yeah, that's uh that's a fun one because that's now been released on YouTube now, so it's it's getting a little play over there. That's what about three years ago now? Yeah.

SPEAKER_02 5:57

At least two plus for sure. The Belgian beers, you know, you have table beers, you had the darker multier stuff with your double and your quadruple or your Belgian dark strong elm. Then you had some of the sweeter, higher ABV stuff with the Belgian golden strong or your triple, and then there's obviously the wit beer and the Belgian wheat style beers.

SPEAKER_01 6:19

They have these days we're gonna really have to talk about the tree.

SPEAKER_02 6:22

Yeah, it's it is quite the tree of styles, and you know, some styles have some overlap in flavor, but a lot of them it's just this is still all beer, and it's like, well, it is a malt-derived beverage. Like people ask me what's the difference between a beer and malt liquor. I'm like marketing. Umig or more alcohol and it's a little bit more bang for your buck. Where you know, beer, if you ask a German what beer is versus ale, um, you'll have one interpretation. Versus if you ask somebody that's going to a gas station just to pick up a couple of tall boys what beer versus ale versus malt liquor is, you're gonna get another answer. And it's just, you know, some of it's gonna end up being, well, you know, it's called malt liquor because it doesn't have enough XYZ in it to be called a beer. And it's just to me, it's it's not distilled, right? If it's distilled, it's a spirit. And if it is grain-based, it's typically beer, right? If it's apples, it's cider, and if it's grapes, it's it's uh wine, and if it's honey, it's mead, but when it's derived from grain and it's not distilled, it's beer. So in this case, we have a Belgian pale ale, and the Belgians are like, okay, we see what's going on in England, we see that there is a market for standard strength ales, you know, that are lighter in color, easy drinking, right? And this is kind of their take on it, and the the big differentiator between the English pale ales, and this, you know, this this existed probably before the Americans picked up, you know, before America was brewing beer, so to speak. So the big difference is the yeast, right? And that's kind of the case for Belgian beers in general. When someone tells me they don't like Belgian beers, and I'm always curious as to why, because in my head it's immediately, well, you don't like yeast-derived flavors.

SPEAKER_01 8:16

Right. And that that that's the only thing I can ever think of.

SPEAKER_02 8:18

Yeah, and it's and it's it is much different. Which is the one thing I like about it. Yeah. Yeah. So, you know, if you think of craft beer being an artisanal product that offers something different than the mass-produced beers, when you look at the world and the cultures of beer, that's what the Belgians really offer us, right? The Germans were very clean cut. It's four ingredients of Reinheitsgebot. The English brewing, it's like we got lighter beers, they're mild. We got beers that have a little bit more hops, we call them bitters. And then we've got the porter, because it's named after dock workers that really liked a darker beer, and uh when it got bigger and more powerful, it was a stout porter, and now it's a stout. So they have a lot of um very just kind of straightforward things where the Belgians and the yeast and you know how you treat that yeast with your fermentation temperatures brings out or suppresses some of those yeast-derived esters and phenols. So it really kind of stands out in the world of beer, is like there's it's it's different. You know, there are a lot of English beers that are similar to German beers, and then the American beers are basically our interpretations of other beers that uh the world was brewing. But then you've got Belgian beers, and that's why Belgian's its own culture. You got the German beer culture, which includes a lot of like the Czech Republic, and then you've got your English beer culture because they've got all their kind of styles, and America kind of feeds on all of them. But the um the big difference, especially when people talk about Belgian beers and oh, I like it or I don't like it, the big nuance is hey, the yeast. Right. And you know, the only other place that um is well known for that, I think, is in Germany with the Hefeweizen. Right? Hefeweisen, you mainly have two really big flavors, and usually you define whether you like that Hefeweisen or not based on if it's balanced or more one way or the other. And the one way or the other is the yeasty uh ester um isoamylacetate, which is the banana-like. It could be so banana that some people call it like circus peanuts, it could be a little subtle where it's just like a hint of banana. And then you have this um 4 VG, I think, 4 vinyl guicol. It is the uh clove-like spice that comes of beer. So half a weizen is banana and clove. If you like it more banana-y, go with this half. If you like it more clovey, go with this half. If you like it really balanced, go with this half. And that's kind of what you're playing with is these yeast notes, because you're not getting that in many other German beers. Well, with the Belgian beers, you're getting that with a lot. And one way I can kind of describe it is two styles that are very similar: uh the Belgian Golden Strong, something like a Duval versus the Belgian triple, which is a Trappist, meaning uh a monastic beer brewed by monks or on the premise of a monastery uh under the supervision of monks. Very similar beers, the color, the flavor, the ABV, but I believe the Belgian Golden Strong uh leans a little bit more towards the hop and phenol profile, or sorry, I think hop and ester profile, where a Belgian triple leans a little bit more into the ester. I think it's the triple definitely has a little bit more spice to it, so a little bit more phenol, where the Belgian Golden Strong Al is a little bit more malt forward and has some light esters to it. But if you had the beer side by side, like what's real difference? They're both like eight and a half, nine percent, they're both light gold, they're both very, you know, foamy heads, and you know, it's whether or not you want more spice, less spice, and obviously each brewery that makes that style is gonna have their take on it. And the Belgian beers really go um across the board with how they're producing their beers, and it's not as easy as American or in Germany, where if it says a Hellas, you you have a good idea of what it's gonna be. If it says an American pale ale or a West Coast Pale Ale, you have a good idea what it is. You can get a Saison in Belgium and it could be totally different ingredients. You can get you know different Trappist beers, and each one has its own nuance. A little bit of similarities, but totally different, and that's uh that's part of the culture. They're more about going along with just making it the way they want to make it, not going towards how they think it should be. It's more about how they feel it should be. And with that, I'm gonna crack open and we're gonna try this fourth and final beer of this season of paler pints with the Dehella Belgian Pale Ale from Strange Bird Brewing Company. Strange Bird. It's got pills, light Munich, and biscuit malts, and those things are from Belgium. Very low LIBU with 20 IBU. So definitely a lager or light pale ale style um bitterness profile.

SPEAKER_01 13:23

Nice. The callback on this one here, it's uh you don't have to go back that far. So you have to go back to the the first episode of series 12, and we were talking about uh this is the one where we were talking about um I think it was like different style. What uh the all right, you know what?

SPEAKER_02 13:40

Something notably niche. Notably niche. Something like that.

SPEAKER_01 13:44

And the funny thing is I have this this list up on my my phone here, notably niche. Uh so this is a uh it was a heliophile, which was a Keller Kolsch. Uh probably the only one I will ever see in my life. Yeah. And um, and then if uh to know anything about Strange Bird, we just had the New York State Craft Beer Awards just not even two weeks ago, and they won five medals, so they uh that definitely the highest count in Rochester. Yeah, they're bringing home. Well deserved, great food, amazing atmosphere, unique beers, you know, clean, uh just uh uh whatever your flavor is, they have it there. Uh I mean you you you're not gonna go without and saying, Oh, I can't believe they don't have this on there. The problem is though, is when they brew things, they run out of it because there's just it's a rotating door of people that just go through that place.

SPEAKER_02 14:39

Not only is the the brewery slash tap room super busy, they distribute a lot of beer. You know, it's it's one of those where the name carries a quality standard with it. Um and it it what it ends up being is like with a lot of good breweries, it's whether or not the beer they're brewing is your style. They'll have a beer that is your style, but it might not be all the beers that they're brewing because they have a vast array versus you know a brewery that's you know, if you're an IPA person and you're going to a place that has 15 IPAs on tap, that place is meant for you and you're meant for that place. And that's why there's the uh you know the coexistence and that and is in involved there. Whereas same thing if you're into fruited sours and go to a place that makes a lot of fruity beers, or if you want a place that has all Belgian beers. Here's a place that started off. I think the original Taplas had three or four different types of farmhouse ales and Saisons or uh all these Belgian-influenced beers, and then I say unfortunately, due to the market and what people you know consume en masse, they have shifted to a little bit more lager and IPA focused. But there's always going to be that sleeper, always gonna be that little gem on the draft list of the Belgian triple or a Belgian Golden Strong. Yeah, they do some German style beers, some Czech-style lagers. Um, they do a lot of stuff with barrel fermentation, and and a lot of the beer is can fermentated, just can conditioned. Thank you. That's what I'm that's what I'm looking for. Can fermented. I mean can conditioned, secondary fermentation happening in the can and bottle.

SPEAKER_01 16:17

Some of the things they have right now, they're they do an abbey ale with pomegranate in it. This is that's on tap right now. Belgian Golden, they have uh the Belgian triple, let's see, Belgian single, they have uh Imperial Saison, they have the uh the De Hela that uh we're trying right now. They the bird, the bird, uh there's the bird light, and then they have a bird light uh mango pea lime right now. Yeah, they always have one that's a flavor.

SPEAKER_02 16:44

They do a lot, yeah.

SPEAKER_01 16:45

Fresh hopped IPAs, they got hazy double, white IPA, which you do not see very often.

SPEAKER_02 16:52

I think we did that either IPAs for days or notably niche. I don't know.

SPEAKER_01 16:55

Yeah, it was one of them.

SPEAKER_00 16:56

Um we did uh monkey kung fu or something, I think. Uh yeah, from yeah, yeah, I think that was it from Griffin. Yeah, yeah.

SPEAKER_01 17:04

I don't know. One of these days another award winner from a few weeks ago.

SPEAKER_00 17:07

Yeah, they got they had a lot of Oregon High Five, yeah. Oregon High Five.

SPEAKER_02 17:12

Yeah. So if we go back to this beer, now we're we're back to should have saved a side-by-side with that gigawatt from alternate ending. But two beers we tried were definitely lighter and more clear. This one, again, I could see a little light uh difference when I like as in like physical light, a rail light.

SPEAKER_01 17:32

It's very similar to that gigawatt.

SPEAKER_02 17:34

It's very similar to Jigaw. Jigawatt was a little bit more opaque, but I can't see my finger through this beer, but I can see a little flicker in the light when I'm like waving my finger up and down against the side. Uh just like all the other beers, nice head retention, still a little foam sitting on top, even though we've been talking for about five, ten minutes. But it is definitely, you know, not amber, not as dark. I was talking about that rare voss that looks like an amber owl versus just a pale owl, but still in that pale category, right? We're still this is past yellow, it's definitely gold, it's not as dark or a rustic gold as that gigawatt was, but very, very close. If I had some left and could put a full glass next to a full glass, we would see that it's probably a shade different, but for the most part, uh very similar. So I'm expecting it to uh have a similar maltiness, but obviously being a Belgian pale, and then we're gonna take a whiff in a second, it uh should have a lot more of the esters and phenols. So again, esters being a little bit fruity, so I'm looking for like a little bit of pear, maybe a little white grape, um, could be a little um apple, but uh then a little bit of spice, you know, whether it's some coriander and and brings a little citrus in itself or a little bit of um nutmeg or you know, definitely always a little bit of clove in there. So a little snip, a little cheers to finish us off, and then take a nice there's that Belgian yeast that I enjoy. Oh yeah, definitely, you know, and some people don't know how to like place it. Sometimes it has a little, like I say, a little medicinal, right? Like it's got that slight, you know, definitely nothing like a recola or robotussin, because those are very powerful. But that's what I mean by like almost like herbal in its spiciness, where it's just got a few things going on. So a little final cheers, final cheer session in the season. Really nice carbonation, right? Crisp, crisp on the tongue and palate. A lot of foam sticking to the glass, very, very clean glass and very well uh well-made beer with you know, foam is kind of like the proteins getting trapped in the carbonation and then sticking on our glass. So definitely there compared to the first three beers we had, uh, meaning the yeast profile, um, spicy, a little fruity. And when I talk about fruity, I'm not saying, oh, it tastes like there's berries in here. It tastes like that. It's just kind of like that sweetness and pom fruit, meaning like apples and pears, where you know you take a bite, it's not green apple or you know, ton of fall-like apple flavor. It just has that sweetness that you get with an apple. Um, but it has more of like a pear-like note to it when it comes to it. Something a little more fleshy. Yeah, and exactly. Um, sometimes a little apricot, um, not not quite peach, because peach seems to be so uh you can distinguish it very easily. The uh apricot sometimes just gives it that like jammy, slight fruitiness, um, without it being can't really put your finger on it, but no, you know that there's a good compliment for Belgian beers.

SPEAKER_01 20:49

Yeah.

SPEAKER_02 20:49

And a little spice, and and this this side of it is like, oh yeah, kind of like a blue moon where hey, there's something different about this, but people, you know, most uh beer people that enjoy beer but that aren't into it, into it, like they're not dissecting what they're drinking. They just like, oh, I like it, it tastes different, which good. Drink what you like, right? Um, and one of the big reasons is because there's these yeast notes to it, and it provides a totally different uh drinking session. You know, you're you're drinking something that doesn't fall in line with, hey, it tastes like grain with some hop. This you're you're thinking of grain because that's going to be indicative of how light and dark and how uh sweet versus toasty versus roasty the beer is, but then it doesn't have very much any bitterness to it. The balance kind of comes from the spiciness of the uh yeast. So you're not not drinking a beer that um is gonna it it it will challenge your taste buds if you're not used to it because it's different, but it's easier to accept, in my opinion, than some. That doesn't like a bitter beer. Right. With that West Coast Pale Ale, if you're not a fan of a little bit of pine and resin, which some people love to death, you know, I kind of can, you know, I I kind of make it some parallels to that. Where if you don't like the yeast-like flavors that are in this beer and in Belgian beers in general, you probably aren't going to like this beer because it is definitely a Belgian beer. Or uh, you know, Belgian influenced in its flavor. But if you you know, same as if you don't really like that hoppy bitter profile, you probably would not have liked that West Coast Paleo. You should stick to the something cold or the uh you know the first beer we had in the um Elk Artist. But this is something nice, you know, something to uh take a little divergence off of what we were doing. So if we kind of think back again, the trail that we have taken as I wet my palate before I go on another little rant. You know, how did we get here? We started with an American interpretation, uh, you know, calling it an American bitter, but basically taking like an English Pale ale. Then we showed what the Americans did it when they were using American ingredients, which uh the hops are much more citrus and pine and resin forward, and that was the American Pale ale or West Coast Pale ale. Then we decided to go to something a little bit more approachable um to kind of just show you the the sign of the times. Because as the American Pale Ale and Kraft breweries were growing, you wanted to widen your audience, so you had the blonde ale or golden ale, which was kind of the gateway or in between for a lager drinker to start trying a little bit more nuanced ale's, and then we have something that's kind of totally against the grain with this Belgian-style pale ale. So all within the same family, all paler pints. However, this now offers something different. And having a Belgian beer, even you know, typically it's like a wit beer, or even if it's a Hefeweisen and it's a German beer, it's it's something different than the other stuff on your tap list, and different as in it's still pale. You know, obviously there's a difference between a brown ale and a pale lager. It's the difference between when you're drinking a stout and something of much lighter in color, and that's easy. It's easy to look at and know the difference, it's easy to anticipate that. But when you have just pale colored beers, and maybe there's uh dark beer on there, and maybe there's uh sour beer, but there's a few different lager types and a few different pale ale types, now you've got a quite the diverse tap list, diverse offering. And to me, throwing something on there that's little Belgian influenced like this, it helps to really cover your basis of what people like out there and and what you can do. Like, you know, having uh 20 tap lists and ten of them being these types of beer, you better be a destination brewery that is known for their Belgian beers. Right. But having like one of these on, especially as like a seasonal or something that rotates, it's just providing something that broadens the scope of who's gonna come to your place and enjoy your beers.

SPEAKER_01 25:27

That's right.

SPEAKER_02 25:28

And I wanted to throw this in there. I mean, like I was telling you in the first episode of this series, you know, a lot of these beers, it's like I just don't know where else to place them. They're a pale ale because they're a light-colored ale. Um and that's what this is. Now I could obviously put this in the Belgian shelf because it is a Belgian style beer. Sure. But I typically like to only put actual Belgian imports in there or more just straight up Belgian styles. Now, this is a traditional Belgian pale ale style, so it could fit pretty well there. But to me, it's pale ale. And when you're looking at the pale ale shelf, you better make sure you read the can and see what you're getting into. Because this and kudos to strange bird, like this is called a Belgian pale ale. Right. And if you're purchasing this and you're not asking yourself, well, what's the difference between a pale ale and a Belgian pale ale? And if the shopkeep can't tell you, well, it's going to be a lot more yeast-derived flavors, then they're not the greatest shopkeep. Right. Um, so this is one of those ones to kind of show you the the vast variety that there is in pale colored pints of beer.

SPEAKER_01 26:37

It's it's a way of the to bring it back around to the paler pints, and you know, it's uh, as I alluded to in the very first um very first minute of the first episode, is the most crushable series to date. Uh everything under 5.2%, easy drinking. Um, you know, as we wind down here, this last episode, I always like to talk about what you're doing here at Magic Bear because it's uh it's always been a pleasure to be able to do these series with you. But as we get to record here in this space, and thankfully, whatever thunderstorm moved through, we never heard it. So rainy day here in in Buffalo. But what's going on? This episode will probably come out the week before Memorial Day weekend. Okay, so talking like mid-Maych and right in the right time frame of mind to know what's going on. All right.

SPEAKER_02 27:28

So to give you some reference, today is the last day of March. Um spring is kind of sprung because I did see 67 degrees on my dashboard. It's um plenty of rain, so we're getting into the April showers. Yep. So typical things that you're always gonna see from Magic Bear. We'll have some collaborations coming out. So if we're talking about May, you've probably missed the March collaboration. There might be some of my April collaboration left. And you're gonna hear it here first because I haven't posted anything. I did a teaser today, actually. But in April we're gonna be to the future again.

SPEAKER_01 28:01

There we go.

SPEAKER_02 28:02

See that? No, 1955. Uh, we are releasing, I think the first collaboration, or you know, they're not in Western New York too much anymore. Uh Bones and Barley is gonna be the end of April. Uh actually, it's gonna be May 1st. Um, but I'm doing a we did a collaboration with Brindle House for three years straight. And Brindle House changed ownership, it's kept the same brewer, so same uh our same brewery setup and brewer, so very similar beers but with a little bit different vibe. But Bones and Barley, we're doing a triple berry tart. We used to do a boysenberry tart with Brindle House, so a fruited sour should be a lot of fun, so keep your eye, that should still be on tap. Uh, later in May, we'll be releasing a different fruited sour with our friends over at Mortalis. So we'll have a um a demi hydra called demi-bear, and it's going to be uh a tasty berry pista lemon pistachio berry crumble. So two um interesting sours coming out back to back.

SPEAKER_00 29:09

Nice.

SPEAKER_02 29:09

So those are gonna be the collabs that you might be able to get your hands on or taste, and they're most likely draft uh only and exclusive to Magic Bear. We'll have our classes, so keep your eye out for classes being posted. Um, two of the big things I do want to bring to your attention, because we always offer a great beer, whether for here or to go. We have an awesome and award-winning trivia night. We've taken both first and third places in different years, along with taking third place with this podcast, the Magic Bear Run Club and Euchre Nights or Euchre tournaments, uh, some weekly activations we'll be adding to our trivia. We are doing that the week after Easter. So early April, we're going to be launching a Tuesday run at 6 p.m. So if you get here, start running at 6 p.m., we'll be offering what we call our post-run perks. So some really cool discount specials and perks for anyone that's taking a part of the run, whether you're walking, running, uh, but just a nice social gathering. That's also, we had enough interest and enough people helping us out that we want to do a Saturday afternoon run. So that's gonna be every Saturday, so every Tuesday at 6, and every Saturday at noon, you will have early access to Magic Bears facilities. We won't be open for business yet, but we're gonna make sure the door is unlocked by 11:30 so that you can get in, run to the restroom, grab a beverage, do what you need to do, stretch if it's raining a little bit and you want to just uh save a couple more moments of being dry. But we're gonna have both of those launching, and then Wednesdays we will have Euchre night. So a Euchre tournament, free to play, no partner necessary. It is you can go to our website, www.magicbearbeer.com. There's a tab for Euchre night, and it has our house tournament rules, so to speak. So it's not necessarily telling you how to play Euchre. You should know how to do that or you should start practicing. It's it's I think it's gonna be uh a nice Wednesday hump night tradition here at Magic Bear. A lot of people, whether you've been playing Euchre your whole life or just getting into it, very fun four-person game that uh our house rules and basically our tournament play, it'll explain it to you on our website, and then obviously we'll go over it uh when we're starting our league up. But yeah, every Wednesday you'll have the opportunity to come play and socialize. So that'll end up meaning that we have Run Club Tuesday, Euchre on Wednesday, Trivia on Thursday. Friday is kind of reserved for special events like our collaborations as well as some of our Magic Bear beer classes and tastings. Saturday you'll have your run club again. Sunday we kind of keep that open as well because we get a nice tour bus in the summertime. So there's always something going on here at Magic Bear and excited to bring you those two new weekly offerings uh actually starting next week. So if you're hearing this mid-May, we'll hopefully have ironed out any kinks. If there are kinks, or you will uh have already joined us for a run or a euchre tournament, and we'll be looking forward to you the following run or tournament.

SPEAKER_01 32:24

Yeah. Where do we find you on social media?

SPEAKER_02 32:26

So Instagram is my main go-to, and that pushes right over to my Facebook. So Instagram we're at magic bear beer, which is also the website. You just put a dot com at the end. And then Magic Bear Beer is the Facebook page as well. But uh, you'll see us when we turn blue when you tag us at just Magic Bear Beer Seller. But I will post on our grid. So main posts will pretty much go out a week or two before events, and then continue to push that via stories and all the way up until the date of to keep you up to date. So if you want the in the now, what's going on, check our stories on either Facebook or Instagram. If you want to take a look at a broader picture, make sure you're scrolling down our page and on our grid as well as our feed on Facebook and Instagram. And then if you just want kind of a synopsis, an overview, like 30,000 foot of what Magic Bear has to offer, there's always our website, which again is at www.magicbearbeer.com. Obviously, you can learn a lot of fun stuff from this podcast. And these podcasts are basically based off of classes that I do host here. So you can check us out at classes and all sorts of other fun beer-centric events.

SPEAKER_01 33:49

Uh whether it's uh whether it's this one here, we're talking and talking about paler pints, and we're going, uh, it could be let's talk loggers, UK in a day, IPAs for days, sour power, shout for stouts, get the most of prost. Uh, and of course the OG, which is blissfully Belgian, uh 14 series uh complete. And uh we've got uh uh so many more things that we can expose the listeners to in great beer around uh around New York, around the country, and around the world. So if I've I've always enjoyed doing this with you, and I look forward to many more cheers.

SPEAKER_00 34:29

Oh, absolutely.

SPEAKER_01 34:30

Yeah, yeah.

SPEAKER_02 34:31

I mean, you know, from three years ago till now, I mean, I I this was something that uh thank you for helping out. Um or not helping out, I'm hoping to help you because I don't have the time, energy, or effort to do all this. I mean, Jason comes up, he sets up like he's been here forever. He um is a wizard on uh all these dials and makes sure that we sound good. I just make sure we have some good beers to drink and hopefully some good content for you to listen to. And I have been wanting to do it, and we did it. We did a thing, and we're close to 60 episodes now, and would love to hit that century mark at a hundred and just keep on, keep it on. And yeah, you know, hope to hope to have you keep tuning in, and please at any time come in and see me to talk beer. We've always got something going on. Check us out at any of those socials, and um, you know, just look forward to sharing a beer, or at the very least, just saying hello.

SPEAKER_01 35:28

Keep joining us for education in beer. You have been listening to series 14, Paler Pints of Barely Getting Started, part of the Buffalo Brews podcast. I am Jason Eniger, and uh he is Craig Altobello, and uh there's only thing one thing left to say, and that's cheers.