Turkey and Pumpkin Brew: Happy Thanksgiving

In this Thanksgiving-themed episode of the Buffalo Brews Podcast, Jason and Bri settle in for a laid-back conversation filled with holiday nostalgia, brewing excitement, and upcoming events in the Western New York craft beer scene.

They kick off with Thanksgiving traditions—old, new, and evolving—as Bri talks about ditching the classic dinner for a full-on Thanksgiving breakfast featuring a waffle bar and tater-tot casserole. From there, the conversation flows into memories of family gatherings, football, and how holiday customs shift over time.

The pair crack open “I Got Your Six,” the American IPA Jason helped brew at First Line Brewing. They dive into the beer’s veteran-crafted hop blend, its light citrus profile, and the special can artwork featuring the names of the veteran brewers involved. They also recap the First Line Veterans BBQ with Buffalo Bills long snapper Reid Ferguson, plus some favorite finds from local vendors like Q42 BBQ and I Got Your Six Candle Company.

Next, Jason and Bri reveal their next big brewing collaboration for the 2025 Buffalo CollaBEERation Festival, for a video-game-themed beer. 

As the beers keep flowing—including Big Ditch’s new Turkey Trotter Blonde Ale—the hosts wander into running stories: the Buffalo Turkey Trot, Disney races, trail-running surprises, and their own race plans for 2025 (including Tunnels to Towers and the Buffalo Marathon 5K).

They wrap up with early holiday spirit, Deck the Halls plans, Buffalo weather gripes, and plenty of laughter as the season ramps up.

A cozy, beer-filled, holiday-ready episode perfect for Thanksgiving week.

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Transcript

Jason :

The Buffalo Brews Podcast. Thanksgiving week here at the Buffalo Brews Podcast. Welcome turkey, gravy, stuffing, and the pumpkin pie, and we'll have a few of those in this episode.

Bree, how are you now? I mean, everybody kind of got mad at me at work because I wasn't doing a traditional Thanksgiving dinner this year. I'm going to do breakfast.

Okay. Thanksgiving breakfast. I mean.

Waffle bar, tater tot casserole. I like that. Yeah.

Bri:

Yeah.

Jason :

It'll be fun. I don't know. I just, I feel like, I don't know, the people who want to do Thanksgiving dinner, I guess it was like a thing when, you know, a grandparent or whatever would make it at two o'clock in the afternoon, right?

You'd have this full belly and everybody would sit around, turn on the football game. All the dudes would just be out there, like falling asleep. The women would be all cleaning up the kitchen, you know, talking about whatever, and then around dinner time, right?

You'd be bringing out maybe a little bit of leftovers, definitely some pie, whatever. So I don't know. I think once the grandparents are gone, traditions kind of break up and, you know.

A lot of traditions seem to be changing. Yeah. Yeah.

I get where you're coming from. Thanksgiving was never really a big thing for me growing up at all. Yeah.

And once in a while we'd go to my aunt's. I mean, very rarely did we ever do our own at home. It was never a big deal.

And we were not a football household. I mean, I liked to watch it, but it wasn't a thing. There was like, I had to sit in front of the television and watch all three.

Well, I don't know how many games there were back then, but it just wasn't a thing. So we'd go to my aunt's once in a while and, I mean, that was pretty much it. And then obviously, you know, fast forward when I'm married and we make the trip out to whether it was out to Farmersville or out to Elma or, you know, it was like an every year thing.

Yeah.

Bri:

Yeah.

Jason :

We never really had it. It was always like a grandparent thing. Yeah.

So. Yeah. What do we want to crack open here to start?

And then we're going to continue our discussion about Thanksgiving. I mean, I think you should talk about your beer that you helped brew. I guess we should hold that.

We're going to hold that up to the camera there. So that's I Got Your Six from First Line Brewing out of Orchard Park. This is what I talked about at the end of our last episode where I had the opportunity to brew with them.

So this is an American IPA. This comes in, I believe, I think we had this coming in at about 6% when we were done. This was a veteran's blend from Waccamaw hops out in the hop farm out in Washington State.

And it was a combination of Centennial Citra, I think Mosaic. And then there was this experimental hop that they, you know, they haven't disclosed the specifics of. So these four hops came together in this blend and then they made the can label.

The guy that made the can label, again, this was really, was really nice and made this with some of the fellow veterans around Western New York. So I'm going to give this a crack here because you haven't had the pleasure of having it. We were at First Line Brewing a couple of weekends ago and the long snapper for the Buffalo Bills, Reed Ferguson, hosted a veteran's barbecue where we were able to...

You're all poor while you... Try some barbecue from Q42 Barbecue. And there was another group there with the Grills Mafia that we saw a couple of the vendors there.

I got your Six Candle Company was there. And so I picked up some candles, some wax melts. Yes, I'm a wax melt kind of guy.

Bri:

That's OK.

Jason :

You don't have to start the house on fire that way. Right. Look at that.

Yeah, it's a nice color out there. I think it's pretty cool that all of you guys' names are on here. Oh, yeah, that was one of the...

And your rank. I really love that. So Shane and Mike, who are owners at First Line, as well as Russ William, their head brewer, they made it possible where the can included of all of our names on there.

So, yeah. All right.

Bri:

Cheers.

Jason :

Cheers to your beer that you helped make. Hmm. Really good.

Yeah. Yeah. I like the citrus.

I think it turned out good. The citrus notes are really good. You know, not too lightly.

I mean, you can see through it, can see light through it. Definitely light. Yeah.

Mm hmm. So kind of a yeah, like a light straw color to it. Good job.

Good carbonation. Yeah. So it turned out really nice.

Mm hmm. I like it. But yeah, so this is if you want right now, there are cans and it's on draft at First Line Brewing.

Have an opportunity to get down there and say hi to everybody and try some try some of their wares. I remember buying their stuff off the sidewalk during covid. And I started out with their Bitchin Berry or Bitchin Betty Blueberry.

Oh, yeah. The one you like that they pop the blueberries in.

Bri:

Yeah. Yeah.

Jason :

And now I want to say her name is Kristen, who works behind the bar. She's the girl that we always see there. Oh, OK.

She's always helping us out there. She's probably if she's listening, she's going to either correct you or agree. Well, and I'm going to pull that back.

I'm going to pull that up to remember that to make sure I have the right name going forward. But any of the sign boards that they have for each of the the beers that artwork is hers, I found out. Oh, how fun.

I always say how cool it is. She says there's a few of them like their regular rotating beers that are professionally printed and they keep like in a box. Yeah.

But she says the ones that are like the, you know, the one of the special.

Bri:

She does.

Jason :

Oh, that's awesome. Yeah. Super.

So, yeah, we had some we had some good conversation, a packed house there. But it was a it was a good time for, you know, just a great opportunity to say thank you to so many veterans there from every walk of life. I mean, that's cool.

Bri:

Imagine it.

Jason :

You know, I talked to some people who were, you know, active duty senior master sergeants in the Air Force up at Niagara Falls Air Base, some that are, you know, we're stopping in who are master sergeants in the Air Force. One couple of gentlemen that I talked to, staff sergeants in the Army. So, yep, it was a great opportunity.

So we look forward to doing that again at some point with somebody if it's not first line as somebody else. But, yeah, I would love the opportunity to go back and do it. Learned a lot the day that we brewed together.

And I guess kind of spawning off of that, it's OK for us to now talk about where we're going to be brewing for collaboration. We took last year off from from the brewing aspect of it, kind of reset our feet underneath us. And then when we signed back up, we found out that we were going to be a resurgence brewing.

Super excited about that. Yeah. So if resurgence brewing there, you know, there are sit there, there's SITMO IPA is very popular.

There are Logan Berry Witt, Sponge Candy Stout. Well, it's so funny because they're big popular beers are not my favorite. And they're they're one of my like top 10 in the area, you know, favorite places to go to.

But it's so funny because those regular beers are not my favorite beers. Right. And I'm super excited when they make some really cool things like I cannot wait to have the Holidayo because was it like two years ago, two years ago, it was so on point.

I was just like in love with it. It was so, so good. I remember we went back twice to to get them and it was it was much better on draft than it was from the can.

Well, and I right. And I was just going to say, like, I understand people are like, oh, you could go to the store and get it. But I feel like once something is canned and it loses, I don't know.

And some people are like, no, I don't taste the difference. But I think it loses a little bit of its perfection. Right.

A little just a little bit of like the taste, a little bit of like the extra notes that you can, you know, maybe it's the bubbles right coming straight from the tap when you're having a draft beer. But for me, I'm a draft beer girl. Like I would I love going to the breweries to drink this beer.

And obviously we have taken home cans when it's something that's really spectacular, especially when we want to share it or if for whatever reason we missed it on tap, but they did can it. So we grabbed some cans to take home or whatever. But I mean, ultimately, I love to go visit breweries just because I love to have it on on tap.

I want a draft beer. Yeah. I think it tastes fresh and delicious.

There's this year strong cinnamon and toast aromatics balanced with a tiny bit of nutmeg and ginger, sweet, reminiscent of French toast with hints of chocolate and caramel. I can't wait to go try it. So this yeah, this is going to be a lot of fun.

And we crack the so well, we we're going to brew that beer. And it is a video game themed. Yes, we have to come up with some fun like ideas.

I love when people do this to like you think of some ideas. And then when you meet everybody, we did this when we brewed with Wanted Cat. Yes.

And so like everybody was kind of like rolling around some ideas. And then we decided what kind of beer we were going to brew. And then it was so funny because then we were everybody was like popping up with like new ideas.

You know, I feel like when you have some stuff rolling around your head and then when you get to meet the people who you're going to brew with, you figure out what you're going to brew. And then suddenly the ideas you had in your head, like come up with like even better ideas, you know. Yeah, it's cool.

It's fun to think about stuff before you walk in.

Bri:

Yeah.

Jason :

Yes. So we'll find out with, you know, what some of the ideas smaller team for us. I think it's only five of us that are going to be included, which is good.

I like the small kind of it makes for a more intimate setting with one of the top breweries in western New York. And we'll, you know, see if we can come up with a banger for for collaboration that's going to take place in April. The VIP tickets go on sale the day before Thanksgiving.

So I think it was so this would come out on Wednesday. So it would be this morning that they would come out then. So those tickets would come out at 10 o'clock this morning.

The general admission will come out on Friday. And then that's at the powerhouse. And I think they were talking about 40 plus that are participating in this particular event this year.

I like it. It's fun. Yeah.

They have vendors, beers, you know. It's fun. We we've had some great experiences.

We've brewed with Rising Storm. We did when I cat. We also brewed the last beer under the Lafayette brewing flag before they closed.

And then actually, we actually actively brewed that at Pearl Street Brewing and then took the year off. And then here we are resurgence. And then I think that I think we've decided that is going to be it for our brewing.

And then we're going to start working our own collaborations with the podcast. So I think so. Yeah.

So we look forward to it because there's a lot to learn about science that that's involved in brewing. Right. Yeah.

Yeah. But again, 10 o'clock this morning, that's when those tickets go on sale. You go to collaboration beer.

A collab beer, B-E-E-R, collab beer festival dot com. You're saying that. I know it's hard to say it out loud.

You like know it probably if you type it, you type it perfectly. And then when you actually have to say it, because I say that all the time, like when you're talking about the festival, you're like collab beeration because you want to say it as the actual word. But they've obviously, you know, changed it to right for a festival.

Type this in here to beer to the console just to make sure I got this right. Yeah. Collaboration fest at festival collaboration fest dot com.

So that's when those. But yeah, last year was that whole that Hollywood theme that they did before that was professional wrestling, which was just I thought that was last year was professional wrestling. Last year was Hollywood.

Oh, remember all the red carpet stuff that they did and all the movie and television theaters that they had. Yeah, yeah, yeah. You're right.

That was a lot of fun. Yeah, I think I like frequent them. And I feel like I'm going to have to have some sort of like costume situation instead of just a beer shirt this year, then like some sort of we could do some video game.

Like, I mean, when I was younger, the, you know, twenty six hundred from Atari was the coolest thing ever. And I probably played so many games of like Pac-Man and Mrs. Pac-Man. It was ridiculous.

We could probably figure out something Pac-Man. I mean, like something cute to wear. Yeah.

Or, you know, figure out a Buffalo Brews podcast, Pac-Man something. Pac-Man is popular right now. If we create something cool, we'll put it up on the on the website so other people can order it too if they want to.

Yeah, we just yeah, we just a matter of fact, I came out with the the second version of the field operative shirt that for for the I got your six beer. So I wore that at the event and got a couple of compliments on it. That's cool.

That's cool. I like I should probably put out a link to because I mean, sales on those the proceeds would go to veterans, you know, because I get a lot of conversation with veterans one stop of Western New York. So I think that would be a good opportunity to donate to them.

And I don't know, we'll figure that out, get that maybe get that shirt out there for people who enjoy military and beer. You know, so maybe I'll put that I'll have to put that out then. Yeah, I think it'd be fun.

But yeah, I'm not I am not disappointed in this at all.

Bri:

Me neither.

Jason :

It's really good. Really good. I like it.

Yeah, we'll move on because I got a couple more beers on the table here that we'll move on to in a in a few. But yeah, so we did move on from collaboration. What else do we have going that's that's cooking here?

I think we have deck the halls. It's going to be because now we're in the holiday season now. So we holiday.

Wait, no, that's a vacation. I was thinking like Madonna. But she's talking about a vacation as a holiday.

I probably should have saying something like Christmasy. You could just edit that straight out. No, no, it always stays in.

Yeah, but we you know, with everything that's been going, we got, you know, we we had the snow here in Buffalo for like one day and then it was gone by the next day and then we ended up, you know, we're just kind of in these like forties temperatures right now with a little on and off to rain here and there. Yes, I like that. I hate snow.

For whatever reason, I've gotten bit by the holiday bug. Oh, yeah, I'm like, oh my God, I'm not all joyful and triumphant. But you know, it's like joyful and triumphant.

How do you? I just want to know how you can. Can't even look at you right now.

Why? Because I'm just thinking, like, what makes you joyful and triumphant? I feel like we're going to be at the gym at some point in December and you're going to just show up in some ridiculous Christmas shirt, all joyful and triumphant.

This workout is going to be joyful and triumphant. Right. You know, say that, you know, oh, my God.

I don't know. But if this happens, guys, I will totally take a picture and post it to the website because that is ridiculous. Right.

In recent years, I mean, I really haven't. Like Christmas has just fallen on just kind of kind of dull on me. I feel like I always try to be excited about Christmas because my kids are.

Yeah. You know, Kieran comes home on leave and I'm super happy to see him because he's usually at the holiday time. He tries to come home for almost two weeks.

Bri:

Right.

Jason :

So it's kind of like I get this huge, long, you know, time with him. Although this this year, this year, I was super spoiled because he was able to come home and do that rap program. So I had him for like three weeks in the summer.

Yeah. Super spoiled. But yeah.

So I try to get excited because my kids love, love, love Christmas. Yeah. But I don't know.

Yes. For whatever reason, I feel I feel like I'm a little more into it. I think it's just kind of the way that it's been like slowly rolled out to us instead of just like here.

Accept it. Yeah. And maybe because we haven't had a ton of snow.

Like I feel like when what is it? No. When was the really bad snow that we had like around November?

Was it two years ago? And I was like, this sucks so bad. I remember they they had to reschedule the deck, the halls, actually, because the snow was.

Yeah, that was too. Yeah. Because the yeah.

East of here got hammered with. And it was just like I just remember digging and digging and digging and going, it's too early in the season for this. Why, Buffalo?

Why? And I get it that you guys are like this. You know, we live in Buffalo.

It's what to expect. Well, I hate Buffalo. I was brought here as a teenager and somehow I could never escape to leave.

I've tried to fight my way out. Forced to live in Buffalo against her will. I've tried to fight my way out.

Yeah, it's, you know, wintertime around here is I mean, anybody listening from afar, I know we have a pretty strong German following, but I mean, if you're, you know, it's no joke. I mean, look up lake effect snow. Yeah.

If you want something fun to do and a rabbit hole to go down. Right. It is a.

I don't mind. It's a ride. No, it's when it gets crazy feet that I can't dig out of or like I can't drive in or any of that stuff.

Like if it's just going to snow and be pretty, I'm fine with it. I think we're lucky right now. I'm fine with all things considered that the weather is just slowly cooling down over time because I mean, yeah, you know, we know what it's like to experience like effect rain, which is the same phenomenon just with warmer temperatures.

And I'm fine with that. But if I mean, if that right now is warm as those lakes are, if we if pushes over, we're dead. Well, and that's what everybody keeps saying.

And I'm like, or maybe it just doesn't. Well, we've been lucky because it we just the systems don't line up to push that kind of over us.

Bri:

I love that. Right.

Jason :

I love and you know, the long term forecast doesn't seem like it's there. So, yes, thank you. Thank you very much.

All right. I don't mind a little rain here and there. Oh, here, let me take the last shot of this.

What would you like to open? We have you brought a great pumpkin and a big ditch turkey trotter blonde ale. So the turkey trotter is brand new for this season.

All right. So are we doing that one? Yeah, we're going to do that because, you know, we're talking about turkey and, you know, Thanksgiving and stuff like that.

So I figured the turkey trotter blonde ale would be a good addition. I wonder how many of our listeners do that crazy turkey trot. So that's what this was brewed second for a second, guys.

I actually said, oh, maybe we should do the turkey trot. And then Jay told me about the turkey trot. And it's not just a five K, like it's a long run.

It's a five miler. Oh, no, I don't want to do that. Nor do I want to be with like 40,000 people.

What ain't that bad? But the year I did it, it was like 12,000 people. Oh, I don't want to.

I know it took me five minutes to get to the starting line.

Bri:

Yeah, the gun went off.

Jason :

And then it was just like, oh, if I can do that. I don't know. It's I mean, we just talked to our friend Tony, who just did his first Disney race.

Yes. Right. So.

Oh, here, cheers. Let's have a sip. Bad, bad luck if you don't cheers.

Wow. Really just super light and drinkable. You can just yeah, suck that right down after a run.

Yeah. Kind of get it. Yeah, they will have this at the convention center after the race.

So anyways, he just ran his first Disney race and he said, you have to do it, you know, and the way that they did it was they they obviously cap out at the amount of people who can go. And I guess it's super competitive to be able to, like, get in on this thing. They were using four devices to get him one ticket to do this run.

Wow. Yeah. So it was a laptop, an iPad and two phones that they were all clicking to try to get him in for one spot.

Get him in the queue on this run Disney thing. But anyways, they stagger all theirs. So unlike a gun going off where you just said it took me five minutes to actually get to the starting line, a thousand people going at once.

Yeah. So I don't know how many they run. What they call it shoots.

That's the term that they. Yeah, I don't I don't remember how many said that he said caps off for Disney, but I'm sure it's like that something thousands and thousands of people who are doing when I did the veterans race in twenty twenty one because they canceled the twenty twenty race when I didn't. Twenty one.

They did shoots of 50. Oh, OK. Yeah.

Yeah. So like these people go, these people go. Yeah.

Yeah. And I think like I feel like at least if you're going to have that many people running a race, you should do it that way. A race of that size.

Yeah. I mean, I can understand why they would never do that in, say, the Boston Marathon or the, you know, something like that. But yes, for I mean.

But you also told me that they have to have this thing like done and cleaned up by X time. Well, right. So it's it's very rhythmatic the way you do it, apparently.

Right. So, I mean, it is what it is. But yeah, so I decided I don't I don't think I'm ever going to do a turkey track because that's too many people.

It's too much. In the same year, I did the turkey track and the old first ward road run. And they're both, you know, they're both five milers and they're both like ten, twelve thousand people.

I'm good. Yeah, I did them both once and I'm done. I'm not, you know, it's not like I'm running with friends and like, hey, crossing together.

Yeah, it's quite a beer. Just I don't. You're lucky if you go to the finish line and see your friends when you're done before everybody like packs up and leaves.

I mean, I feel like we have only actually us running together. We've only one time gone over the finish line together. And that was probably the Glen Iris this year.

Yes. Yeah, because and only because it was like it. I mean, that was my first trail run since twenty eighteen.

I want to say it was. Yeah. And it was just a matter of, OK, we're going to finish this thing together because I'm not out to impress anybody.

And that was my first competitive trail run ever. Yeah. Like, I mean, I've done my own little trail runs by myself, you know, but never a timed fight.

Correct. I've never like done it where everybody's out on this course and you're trying to do it. And and we did it the day after we ran a five K.

Yeah. So it was interesting that my body was like, what? And then and then I didn't know what I was in for.

Like, there was a lot of things that I was shocked. Like, I didn't realize we're running this, you know. And so now I know.

Yeah. Right. So it's always like your first time is your experience.

Right. Like the first time I ever ran a competitive event was Tunnels to Towers when I did that with you and whatever. Twenty one.

Twenty one. Yeah. Is this your fourth one you did this year?

Yeah.

Bri:

Yeah.

Jason :

So twenty one. So that was my first thing that I had ever done. You know, and I said, I don't how am I going to know where to go?

And you're like, follow the people, you know. But I mean, I had all these like nervous things about whatever. And then you did it and you're like, OK, you know.

Yeah, now I'm good. I can run anything. So this is my first trail run.

So I was like, oh, my gosh, there's like all these ups and downs. And like you think I have this really good stride and I'm doing great. And then you just hit a hill and you're like, oh, what is happening?

Because you can't run a trail hill like you can a road hill. No, it's not the same. So it was weird.

The mechanics are different, aren't the same. It's yeah. Yeah.

So that was the only one we ever have coming in together. Yep. But that's cool.

I mean, and I look forward to it. You know, like I think we've mentioned already on the podcast here. We've got three that we're signed up for for next season.

And that's tunnels. I don't know why. Buffalo Marathon 5K, which, by the way, is the 25th anniversary.

So they're going to do a lot of extras for that, which will be extra special. But now I look forward to that one because it's just it's a nice. I don't know.

It's a nice challenge for Buffalo Marathon. Yeah.

Bri:

Yeah.

Jason :

Marathon 5K. It's it's you know, it's in Tony signed up for the full marathon. Crazy.

Oh, I ain't doing a marathon. No, no good. I didn't have to wait.

How many miles is the marathon? Twenty six point two. Yeah, no, no, no, no.

I did a half. I did 13.1. I did that in 2020. Yeah.

And I had to walk the last mile because my back was trashed. I just, you know, and I train. I feel like I trained really well for that race.

And I you know, it was it wasn't a race. I didn't race against other people.

Bri:

It was 2020.

Jason :

I was establishing my own time. Yeah, because I was supposed to run. So I was supposed to run the Kinzou half marathon.

Correct. Yeah. So it goes over the Kinzou Dam in Pennsylvania.

And then like, you know, it's like the overlook where the the old railroad bed is. Yeah. That was leveled by the tornado years ago.

So it was supposed to be there. Then they canceled it and they were like, well, you know, we could we could credit you for next year. I'm like, I'm not like I trained my butt off for this thing.

Right. For you just, you know, a month beforehand to say no. So I'm like, I'm going to run this thing anyway.

So I trained an extra month or an extra two weeks. I'm sorry. It was two weeks.

And then I ran it in one of the flattest areas I could find, which was North Tonawanda. So I remember I passed your house in NT. I started at my friend Jason's house, which was up near Rui.

I feel like you planned to pass mine because I filled your water bottle. Yes. So you were like planning out your route as to I probably will run out of water by this time because you had that small one that was in your hand.

Yeah. Yeah. But yeah, it was it was just, you know, and it was something to do.

I mean, it's up on my board and that time will stay there forever because that's not getting it ever getting challenged. Well, I mean, you're only getting older. Do we get better when we're older or do we get worse?

Bri:

It depends. I don't know.

Jason :

It depends on fitness levels. Right. Because I mean, that 40K time proved a 40K not that's bicycling, not running folks.

Right. That 40K time I beat by what? Almost two and a half minutes.

And and it was because I was determined when I trained for that. And I feel like I'm a strong cycler. You are.

Yeah. Oh, you beat me every single time at the gym. That's every time.

But, you know, and I know and I'm going to say this because the time's up there. But I know people are like, you know, it's nothing really big. But an hour and 38 minutes was a big deal to me.

Yeah, it was a huge deal because, you know, it's with the terrain that was in Lockport, you know, the hills and such, that's not that's no easy feat for me. I quit doing the Chautauqua Fondo because it was so taxing. And every time I did that Fondo, it was like 85 degrees outside.

Yeah. Every year it was stifling. I mean, you sat and read by the lake while I did it one time.

I come back looking like half dead. And I got a suntan. Right.

I'm good, you know, but, you know, but I would I would do the Niagara Fondo. I would still do it again. I would need to train for it again because I haven't been on a bike in a couple of years, actually, since that since I set that record.

Hilarious. Oh, my gosh. But yeah, I would do it again.

I feel like I mean, I'm down probably 15 pounds since I since I did that race. I feel like I can only be stronger on a bike. We'll see what happens.

I know. I mean, I'm not I'm not going to do it again. You know, I'm not going to plan on any bicycling or cycling events in 26, but we'll give it a shot anyway.

But yeah. OK, so here we have what we got. I don't I know.

We were talking about five K's Turkey Trot. Pour it in my glass or whatever. It's just a nice, easy, clean blonde ale.

Yeah. I could see how they could brew this just for after the run for everybody to have this for sure. Yay or nay?

Coffee, blonde stout or coffee, blonde ales. Wait, you think? Yay or nay?

Do you like them? Oh, I'm going to say nay. OK, because really.

First of all, if I'm going to drink a stout because I'm not a huge stout drinker. Yeah, I want it to be like rich, velvety. Like I wanted to I want to feel like I am drinking something like layered and I don't want to say stouty, but.