Buffalo Brews Podcast
All things brewing around Buffalo, Western New York, New York State, and beyond. We talk craft beer, wine, history, places to go, things to do and much more. Appreciate new experiences and explore the many facets of life has to offer with us… at the Buffalo Brews Podcast.
Buffalo Brews Podcast
For Wine and Monsters
Jason and Bri open with a recap of the Buffalo Marathon 5K and the push to the Tunnel to Towers 5K coming in September. Then a visit to one of the most unique beer festivals in Western New York and a review of Rails and Ales at the Rochester & Genesee Valley Railroad Museum. We haven't featured wine in a minute and no better day to highlight than National Wine Day with visits to 21 Brix and Mazza Chautauqua. We wind up the episode with our first visit to Monster Beach Brewery & Tiki Bar and we WILL be back. This episode features our homebrewed Intergalactic Hop Star DIPA.
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Jason:
On this episode of the Buffalo Brews podcast, we're going to be talking about things we've been doing, including, but not limited to, the Buffalo Marathon 5K and Memorial Day weekend. And we had a lot of fun over that three-day weekend.
Bri:
I already forgot about it. Just kidding.
Jason:
You haven't forgot about it. You forgot about it.
Bri:
My bum still hurts. Why does your butt still hurt? From the 5K.
Jason:
From the 5K? You did really good on the 5K.
Bri:
Thank you.
Jason:
Yes. I wanted to do much better. But you did like a two or three minute improvement.
Three minutes. Three minutes and like four seconds. That's great.
Bri:
Yeah.
Jason:
That's great. I did a little sliver of improvement, but I mean, going back to the Tunnel to Towers 5K, I, what was that, two, almost two and a half minutes, maybe a little over two minutes for me.
Bri:
Yeah.
Jason:
And then, so I got a couple more seconds I shaved off on the Buffalo Marathon 5K. So then, after we get some hikes out of the way, back into the training and back toward the Tunnel to Towers coming up in September, I'm hoping to get this sucker under 42 minutes. We're going to see.
Bri:
Well, maybe if we'll stop raining and being so cold, you might be able to actually go for one run a week. This is ridiculous.
Jason:
So yeah, the morning of the 5K.
Bri:
I'm just happy it didn't rain on us. That's all I can say. It was brisk.
It was cold. I started off the running gloves. I've never had to do that in May.
Jason:
I remember last year it rained just as we finished the 5K.
Bri:
Yeah, but we were done. It was actually not even just when we finished, I think it was when we came out of the building from the health expo that goes on afterwards. I don't know.
Unbelievable. Well.
Jason:
And this weather is just- We got through it. Yeah. But yeah, we had a fun time with that, but before we talk about what we did after, what we should be doing is talking about what we're doing now, because we got to keg- Is drinking our beer.
Yes. So, there's a little bit gone off of here. The head's gone down because we had to deal with some phone things.
It's fine. Cheers. That's okay.
Cheers. We are drinking, what'd you name it?
Bri:
I don't remember.
Jason:
Intergalactic Hopstar. It's a space hopper, double IPA, 7.0 ABV, and hoppy, bitter, definitely citrusy. It's really good.
Bri:
I forgot I named it after the beast he was for Intergalactic Planetary. I'm going to break out into song. That's okay.
Everybody else just did. They're all singing it right now. You can sing it.
You can sing it. We just can't play it.
Jason:
Then YouTube will be all like, wah, wah, wah.
Bri:
That's fine. I know everyone's singing it in their head right now.
Jason:
Yeah, but 7% double IPA, this thing had been sitting in there for quite some time, so it's got some nice- Well, it's funny because we kept having to put it off because our lives are so busy, and we're like, next week, next week, next week.
Bri:
Oh, now we're going to go on vacation next week, next week. So I don't know. Turned out good waiting, I think.
Jason:
Yeah, it was well worth the wait. I think what we're going to do is do some more cold fermentation with some of these beers and just let it ride. Yeah.
I mean, the Spiced Christmas Ale, the Winter is Here, it was good, but I felt like we might have tapped that a little early. And for whatever reason, the carbonation wasn't there.
Bri:
Probably because it was too early. I don't know. This one had a long, nice bath.
I don't know. I don't know. Yeah.
I remember- I just think of when you're relaxing and chilling and doing your thing. You know what I mean?
Jason:
At first pour- That's what it was doing in there. At first pour, there was a lot of foam there. So definitely you had the right temperature.
There was a lot going on in that gig. Yeah. So, yeah, but we enjoyed that.
And going back to that day, what do you think the key was to us having some strong 5K times? Was that our time in the gym?
Bri:
I mean, you seem to think so. Okay, this is what happens to me. I hate running.
And so I just want to get it over with. And the same thing happens when we're on a hike and I'm over it and I want to be done. I go way faster.
So I feel like what happened was, is I got to a point during that race that I was like, I want to be done. And I just pushed super hard because I was like, the faster I run, I know this is crazy, the faster I run, the faster I'll be done. Okay.
Jason:
That's a good- Right?
Bri:
And I literally, when Tony caught up to us and he, I said, where am I running to? Because my thing never tells me. I don't know how many miles I've gone.
I don't know the path. Like tunnels, I know exactly where we are. Same thing all the time.
I don't know the Buffalo Marathon. So he said, do you see that up there? The big, whatever, what is that?
The big monument or whatever?
Jason:
Yeah, monument in the middle of the city square.
Bri:
He's like, as soon as you see that, you're going to make a left and the finish line's right up there. So I saw it and I was like, I'm over it. And I just took off.
Just took off like a shot. And I just remember my chest hurt. I was dizzy.
I was seeing spots on the ground.
Jason:
That's how you do it.
Bri:
That's how you do it. I literally pushed to like crazy.
Jason:
Cross that finish line like you just did the Boston Marathon.
Bri:
I know, and it's just a five kick. But I'm not a runner. I'm not a runner and I hate running.
Jason:
I hate it too. It's the worst.
Bri:
I don't know why we keep doing it. It's just the swag. Well, the swag.
And I actually feel quite good afterwards. I feel a sense of accomplishment.
Jason:
It was great.
Bri:
I did feel great. So I think that's why people do it. And then obviously I do tunnels even if I don't do a great time.
I just do it for the reason. So I'll be doing that. Even when I'm old and I can only walk it.
Yeah.
Jason:
You'll be one of those one hour walkers.
Bri:
Yeah, like if they still have it going on, I'll be like one of them moms back there with their stroller. And I'll just be power walking back there.
Jason:
I don't know. Some of these moms with strollers. I don't know how many moms with strollers passed me during this Buffalo Marathon.
Bri:
They did. I did not see a single mom with a stroller pass me. You got to get faster, Jay.
Jason:
Got to pick up the pace. I don't know, but I was happy with my time. The gym seems to be paying off.
So we'll keep pushing and see if we can get under 42 for tunnels. I think you can.
Bri:
I want to see a 3. A 3? Yeah, like 39 minutes.
39? 38 minutes. I see that time.
Jason:
That's my 38. 38. 38 is my personal best ever.
We'll get to 39. That was in 2020.
Bri:
39.55. Wow. Just get it to start with a 3, man.
Jason:
Hey, 3 seconds is an improvement for me, so I'm just going to keep pushing. All I know is I came around that corner, and I was like, are you a jerk for passing 8 people when you crossed? But for some reason, I had a strong finish.
I felt like I came across the finish line for a change. I came across really strong, didn't come out of breath like I normally do.
Bri:
Well, it looked like death, and the pictures proved it.
Jason:
The pictures weren't good this year. Oh, they were awful. No, it wasn't really good.
Bri:
All right. That's okay. Can we skip to the best part of the day?
Jason:
I know. Like, we literally get back home, change, and then we meet back up, and where are we off to? Rails and ales.
Rails and ales. At the Rochester and Genesee Valley Railroad Museum in Rush, New York. It's about an hour from here.
So literally, home, change, in the car, and heading to a festival.
Bri:
Yeah, and I was pretty excited because we had a 12.30 ticket, and I thought maybe we wouldn't be able to get in until 12.30, but we just drove straight away out there after we were drossed, and we got there at noon, and yeah, so the 12.30 is just, you can't get on the train. To go up top. Until 12.30. Right. And so I kind of get that because there's only so many people who could fit on the train, so I get it to say like, okay, your train ride can be at 12, your train ride at 12.30, your train ride at 1. So I was kind of glad we got there a little earlier, not because we didn't know this. So we could just get our glasses and start sampling.
Jason:
So the time it took us to get through the line, by the time we got through, it was almost time where we could use the ticket, but of course, we do a lap down below, what, maybe eight breweries downstairs? 16.
Bri:
1, 2, 3, 4, 5, 6, 7, 8, yep, and then the two end things. Yeah.
Jason:
Yeah.
Bri:
Isn't that funny that I, like, I don't know. I couldn't tell you the names because I'm the worst with names, but I can totally picture where everybody was. Then the pretzels here, and then the beer pass people there, and the hot dog guy there.
Right.
Jason:
Yeah, we had some new places. We never visited Tubtown Brewing from Bath, New York. They were there.
Jessie from Queen City Quality, she was pouring with Iron Tug. You just stare at me. Yeah, I just, I guess it took me a moment, I guess I'm remembering the position of everybody, but she was pouring with Iron Tug, so it was good to see her.
Of course, we saw Otto, who was getting everybody on and off the train, and Otto was the one who kind of got us turned on to this event. So it was great to be able to take on this, and your favorite was the pale ale from Watershed.
Bri:
They're out of Geneva in the old bottomless location. Yeah, of course, it's out in the Finger Lakes. Finger Lakes, everything I want is far away from here.
We go to all these great places. Where's that an hour from here? Where's that Finger Lakes?
Where's that far from here? It's all right. That's all right.
Jason:
But it's a great location, and for a lot of those guys, it's not that far of a drive to come down, because they, maybe an hour for them to get home, too, if that, maybe. But, you know, it's a great location. So they've got some, they have vintage trains on site, they do refurbishment, they do some purchases as well, but we had the opportunity when we finally made the trek up top, we rode in a 1926 vintage caboose, and you were like a kid at Christmas.
Bri:
It was fun. So at first I was like, no, I want to be on the other one, and I said, you know what, we always went on that one. So it was fine that it was full, and we got to go on the other one, and it was really neat.
I'm like, oh my gosh, look at this little table you can sit at. We sat across from each other on the train, kind of like what you see on TV. I didn't think that was a real thing, but apparently it is.
Jason:
It's a lot of fun.
Bri:
I haven't been on a lot of trains to know what's reality and what's TV.
Jason:
When you go up top, they have a, I guess a warehouse where they do the refurbishment of some of the engines. They have a Lehigh Valley passenger car there. They have a vintage locomotive up there that they're working on, and they have some old like streetcar style train cars up there too that look like they, I don't think they've done much in the last year.
They seem like they look the same as last year, but they've got some new things that they're working on in there. Then the main yard has, I mean, just different cars that they've purchased, old refrigerator cars, old passenger cars, old caboose cars, and you can just walk through them. A lot of history, a lot of plaques, a lot of reading material inside, which is really cool.
We got to see our friends from Talking Cursive in Syracuse. Same guy all the time. I know.
Recognizes us.
Bri:
Pours us a delicious beer.
Jason:
Yeah, and we had some great, they had some nice liqueurs that they were, like a fire cinnamon, and then the apple that we ended up getting, so be able to mix them together or have them separately, that was a good purchase. Some cider up there as well.
Bri:
Some seltzers.
Jason:
Yeah.
Bri:
I feel like it's a good amount of, for as small as it is, it's not huge, it's not oversold, and I feel like- They cut the tickets off, which is good. It's a perfect amount of different things. A little bit of cider, a little bit of seltzer, more beers than anything, but it's beer.
It's rails and ailes. I really liked it. Yeah.
I think it's super fun.
Jason:
Yeah, Faircraft Brauhaus that we saw there as well. I was actually going to pull up the list itself because I feel like there's a couple of key players in there that I'm missing. Yeah, so for the lower part was Dublin Corners, Iron Tug Brewing, which we talked about, Irondequoit Beer, Strange Design, so more on them in another episode, Tubtown, and then Watershed, like we talked about.
Up top, they had Northridge Distillery, that's where we got the apple and the fire. That was really good. Faircraft Brauhaus, like we said, Sager Brew Works, which we've got to get out there and get that lilac wheat beer.
Bri:
That's Saturday's plan. Yep. I was going to say that.
Jason:
Seed and Stone Cider, and then Stone Yard Brewing, which is actually Sager Brew Works and Stone Yard are in the same building, so they join forces and they make knockout stuff. The UNYHA Homebrewers was there, but I didn't try what they had. I don't either.
No, I just, they seemed like they had a pretty good crowd around them, so I didn't look to get in there. And then Rising Storm had some things off to the side there. I had my Rising Storm sweatshirt on, which they recognized, so that was nice.
But it's always a great event, and that area there in Rush, in a couple weeks we have History On Tap that we're going to go to. I think that's already like next Friday. Yeah, and the weather looks good.
Bri:
Thank God. Well, I hope it doesn't change because, you know, the weather looked real good for camping and then it was not. So, just saying, cross your fingers, and your toes.
Jason:
Yeah, so it's a great time, and then we'll be out at the Genesee County Museum, what do they call it, the Homestead Museum or wherever that is out there for History On Tap, so it's right in the same area. They're like miles apart from each other. Yeah, I think we passed it actually to go to the Railroad Museum.
It's a lot of fun out in that area, and they do some really cool off-the-cuff things, which I enjoy. So, well, enough about that because then we, as we got through Saturday, we ended up on Sunday going to College Lodge to go hiking, so we were trying to really get in deep in the Western New York Summer Hiking Challenge, so we hit the College Lodge Trail, good three miles, terrain, you know, it was a good time, nice day out.
Bri:
All because I said, it's National Wine Day, we should go somewhere to hit some winery.
Jason:
Yep, so we couldn't figure out if it was going to be Geneva or if we were going to do Chautauqua.
Bri:
Right.
Jason:
And we'd never done Chautauqua. I haven't done Chautauqua in many moons, and I don't think you had either.
Bri:
No, so we figured hike and hike for our wine instead of hike for our beer.
Jason:
Hashtag hike for your wine. Right. So yeah, we finished College Lodge, kind of spit out onto Route 20, and just down the road was 21 Bricks.
Bri:
And I am so looking forward to going there again. I really, really liked that place. Those wines were awesome.
Jason:
I think I put the 21 Bricks sheet in front of you there of what we had, but there was some really great things that we tried there. Yeah, I've seen their wines places and didn't know what to think, didn't know what to expect, but there we were and what a great time.
Bri:
Right. And it was funny because a lot of times I'm not a huge, like, I don't like Niagara wines because they're very sweet. And so I was like, well, you know, kind of like Johnson Estate, they're on the sweeter side.
I don't know if they make anything new. I haven't been there in forever. Right.
But I thought, well, maybe they'll be all on the sweeter side down there. Nope. Not at this place.
They had dry, semi-dry, sweet beers, slushies, you name it.
Jason:
They had- What a beautiful location too.
Bri:
Yeah. And the place was packed.
Jason:
Yeah.
Bri:
It was a gorgeous sunny day. They have lots of outdoor seating.
Jason:
And then- They had an outdoor art show because there was an art trail going on that day. Just a beautiful location. Like you said, the place was packed.
Bri:
They had outdoor seating, couches, tables, a huge bar. You can do like a curated tasting where they'll do, you know, talk to you while they're pouring or you could do your own tasting that they had put together. That's what we did.
So we did a, what did we do? A dry and a semi-dry, I think we did. Yeah.
I'm looking at the charts now. Yeah. So we did their Pinot Noir, their Cabernet Sauvignon, their dry Riesling, their Sauvignon Blanc, their semi-dry Riesling, something called a Marquis, which was interesting.
That was the one that was tasted like fresh pineapples. That was interesting because that was, wasn't that when it was, it was like a canned wine too. Yeah.
Jason:
Yeah.
Bri:
So that was kind of cool and a little different, but a fun taste. And then we did a Berry's Blush, which was like, that was the one that tasted like strawberry wine, but not overly sweet again. Right.
It was really good. And then.
Jason:
Strawberry is so in the season.
Bri:
And then the Berry's Red, which was the one with the blackberry that tasted like camp.
Jason:
Yeah.
Bri:
Yeah.
Jason:
Yeah. Really great place. They're right on, right on route 20, I already looked at it.
It's a, it's like new number, who dis? So I guess he's changing. No, it moved.
Oh, son of an unnamed goat.
Bri:
I don't know that you're getting a text. I always.
Jason:
I thought you were pointing because I was getting a text.
Bri:
No, you can't see that.
Jason:
Jeez Louise. What is this?
Bri:
I don't know what happened.
Jason:
All right. Well, yeah. For you listening right now on YouTube, you're staring at my ceiling.
So let me, let me take a pause for the cause and fix this. We'll just come up with a, we'll just come up with a plan then. All right.
So yeah, if that happens. Hey, that's the magic of every video recording. If it happens to die and I hear that sound again, I'll know what to do with it.
Yeah. Okay. So where were we here?
Bri:
College Lodge. We went to 21 Bricks and then I named off the stuff that we had to drink.
Jason:
So West Main Street, they're in Portland, New York. And then from there we went down the way, probably about eight, eight, 10 miles down into Westfield down to five and 20. So five and 20 is New York state's only winery, brewery, distillery in one.
It's the only one. They make some great stuff. We've gone on and on about Rye Whiskey Deja Vu because it's a must.
Bri:
And their cocktails are amazing. So I feel like, so what we did was a little wine tasting there and then we had two cocktails. And for me personally, I'm still, they win me over with these cocktails.
Jason:
They do a great job. Do we have the blueberry? What was it?
The lemon?
Bri:
We had the one made with the, both of them were made with the dragon fly jellies.
Jason:
Okay.
Bri:
Yeah.
Jason:
Yeah.
Bri:
Let me see. And they were delicious. One was like a lavender with, was it lemon and lavender?
Jason:
It was lemon. It was lemon and lavender. I'm actually trying to look it up here, but they have a weird cocktail menu on their website here.
We should, there it goes. Yep. That's it.
So we're going to get creative folks. I feel like I'm on a radio show now. Look at this.
Bri:
You're the host. Cool. All right.
Well. And I'm the interview. Hello.
Right.
Jason:
So tell us about the time. Yeah. Okay.
Bri:
So you can edit all that I guess.
Jason:
Yeah. We'll figure out how to splice that together. Yeah.
Yeah. So, okay. Five and 20 brewing.
Yeah. We had the opportunity, tried cocktails outside. There was a band.
Yeah. There was, yeah. It was a really good time.
Bri:
It was nice. And again, beautiful day. So it was nice outside.
Jason:
Yep. So we had some of the wine flight from Maza, Chautauqua Cellars. Not bad.
Bri:
Yeah. It wasn't bad. It just wasn't my cup of tea.
Jason:
Yeah. A little on the sweet side for me. Right.
Not my cup of tea either.
Bri:
Yeah.
Jason:
And I wonder if as you get closer to the PA line, I wonder if like some of the fields are like that. It's just producing sweeter grapes.
Bri:
We'll have to start doing some Pennsylvania wineries to see.
Jason:
Yeah. The Chautauqua Wine Trail runs from about Silver Creek all the way into Northeast Pennsylvania. And I mean, the closer you get to the PA state line and then even into Northeast, like you drive through Northeast and there's grape vineyards everywhere.
So it'd be interesting. We'll have to do that one of these times and do a little, you know, Northwest Pennsylvania wine touring.
Bri:
A little less beer, a little more wine.
Jason:
Right. That's okay. And then after that, we got the, we got a great idea.
And I like the way that you tell this story about how it came to be, because we didn't want to like wine tour all over Hell's Half Acre.
Bri:
Oh yeah.
Jason:
And we wanted to head back home. But there was one brewery. You know why?
Bri:
Because I love wine. Don't get me wrong. But even when we do events in the Finger Lakes, I drink wine and then I need to drink beer.
Like I can't just drink wine, wine, wine, wine, wine, wine, wine.
Jason:
That's when you were like, where can we go for a beer?
Bri:
Like if you think about it, even when we go to the wine event that we like at Christmas, right? What do we do after we're done for the day? We go get a brewery or we go to a brewery, get a beer.
All right. Yeah. So I always got to mix in the beers.
So yeah. So we ended up, you were talking about this monster place.
Jason:
Yeah. So the old Ellicottville Brewing Company, what they used to call EBC West. And it was in the village of Fredonia.
And it was this two-story structure that was there. Now Fredonia is a college town for people who know the State University of New York at Fredonia. And then I think it was originally there to kind of appease the college crowd because Fredonia really didn't have a brewery, but we also know that dive bars are a big thing in Western New York.
So I feel like some of the dive bars around Fredonia were getting a lot more of the attention. Right. And EBC didn't thrive there, which is okay because they have a number of locations.
They have obviously the main campus in Ellicottville, Little Valley. They have one in Bemis Point that's really cool. We'll have to check that out someday.
I've never been there since they changed it to Ellicottville Brewing. But this one here, then it was when they were done with this, this was sold to a gentleman. Names escape me.
I don't... Did I put his name here on the sheet? Oh, Rob Turley.
Rob Turley used to be the head brewer at Community Beer Works many moons ago. Has like a 10, 15 year history of brewing in Buffalo. So he is the COO.
He's also the head brewer there. And then he is in a partnership with two other people there. So they created Monster Beach Brewery Antiqui Bar and what a fun atmosphere that was.
I mean, I'm going to let you just kind of go at it because you have a better visual description of it.
Bri:
I mean, it was a small place when you walked in, it was just like one side to the left was a few tables and then the bar and you could go upstairs. We didn't go upstairs. She said, they're still working on a lot of stuff.
So there's just, you know, monster kind of like cutouts and whatever. And eventually it'll be like a bigger, better themed kind of thing. So we did see on the menu that they did these tiki drinks that they charged you for the tiki glass.
Jason:
Like a deposit.
Bri:
Yeah. And when you returned it, the deposit came off of your bill. And we were like, why?
Why is it $30 for this thing? Then she starts bringing them out and lines them up on the bar. There's so many different ones.
There was at least a dozen. It's crazy. And she's like, I could pull out more, but these were just the ones in front.
And they're like heavy duty, like cool tiki cups. So they make this, I don't know, what was it like 20 do you think drinks on this menu that you can get in the tiki glass? Like there was a lot of different choices for it.
And then they had some super fun beers. Super fun beers. So what was the beer that I had?
Do you remember?
Jason:
Did I write that down?
Bri:
No.
Jason:
I did not do that. And I'm going to go in.
Bri:
But I just remember that it had something that was just like super spectacular. And I was super curious about it because I had never heard of such a thing. And I was like, what is that?
And I tasted it. And I was like, I want a hundred of these beers.
Jason:
Let's see here. Drink. Let's see.
Yeah, because they had a very interesting IPA there.
Bri:
So they also have a fun menu because they have their regular menu and then they do a monthly menu. So every single month there are different things that are going to be on the menu for you to be able to have. So you could go once a month if you wanted to, if you had to, you know, because for us it's like a drive out to Fredonia.
But you'll never get bored. It's not like, oh, yes, I'll have the burger and fries.
Jason:
The Miracho Bay IPA, which is a multi-sweet West Coast with notes of orange, grapefruit peel, pine needle, hints of cannabis, brewed with Cascade Centennial CTZ hops for some dankness. And then they said it was a drinking experience that Gilman would love. And then they had the spinoff of that.
Let me see if that was on here because it was like this, like, you know, with a little extra on it. Let's see if it's still on our menu here. Oh, here it is.
Jekyll Serum No. 2, the Thai IPA.
Bri:
That's what I had.
Jason:
And then it was the it was this IPA, but they conditioned it with mint, basil, orange peel and lemon grass.
Bri:
That's what I had because I was like, why is this so interesting, delicious? So I tasted it, of course, because, you know, something that weird you're like, hmm, do I go for it? And then I tasted it and I was like, I literally want to drink a hundred of these.
It was so fresh. It was so good. Oh, my gosh.
When you want places to be local so that you can run up and get this beer again, you're sad that it's so far away.
Jason:
They've since they do a monthly menu change all the time, but we ended up having some of the some of the wings. What else?
Bri:
Yeah, they had like a special wing, which was cool, which we were like a little should we try it? Shouldn't we try it? Should we try it?
And then we're like, yeah, let's go for it. Right. Remember?
Because it was something really like strange. It was. I can't.
Oh, my gosh. We really need to take notes. Like, why aren't you putting these notes in your phone?
What we're eating? What we're drinking? Well, we're just so excited.
Jason:
We're busy. That's the one thing.
Bri:
We're so excited. We're sitting there.
Jason:
But apparently our memory is shite.
Bri:
Well, because we're old now. Well, but anyways, and then we had bloated fries because, you know, I love French fries and if we're going to have a day full of drinking, then French fries have to be included in that day. Right.
Jason:
You know, and for the month of June, they're they're changing a few things up. So they have some Brazilian cheese bites on there. You can have a side of their house beer cheese.
They're doing a crab Rangoon. Let's see what else they got here. They got a house pickle, bulgogi, loaded fry, which is marinated ribeye and house made aioli.
See, it's just fun stuff. A lot of Asian influence that they do.
Bri:
And I like it. And that was what the wing of the like the May was. It was something, you know, of that effect.
Jason:
And Monster Beach, you know, again, it's like in the spirit of like 50s drive in monster movies. Yeah.
Bri:
And they said they're just going to do even more. So I'm really excited to see, like, as they really develop the space, you know, and they had like the one TV here was playing like old like monster movies and it was pretty cool.
Jason:
You know, if a fun video for for listeners and viewers, if you wanted to go because our tick tock account at Buffalo Brews podcast, yes, that is a thing. No, we don't go crazy with it because, you know, it's just an exercise in humor, I guess we're we're attempting. So one of the things that we did was when we were at the what is the name of that place at five, five, five, five, dying in theater, drive in theater.
Bri:
So you said in the cars.
Jason:
Yeah.
Bri:
Yeah.
Jason:
So we were there's literally this two minute video of us just narrating Mystery Science Theater 3000 style of a, you know, just a