In this installment of Bear-ly Getting Started, Jason sits down with Craig for the second entry in the “Smoky Sips” mini-series. Broadcasting from Larkinville, the duo dives deep into one of Buffalo Brewing Company’s most unique offerings: the 1976 Grodziskie, a traditional Polish smoked wheat ale affectionately known as the “Polish Champagne.”

Craig shares the story of how brewing this very style led him to meet brewer and Buffalo beer historian John Domrez, and how that connection shaped Craig’s hands-on path toward becoming a Cicerone. Together, Jason and Craig explore the Grodziskie’s origins, its subtle yet distinctive smoked wheat character, and its crisp, low-ABV drinkability that makes it an ideal “table beer.”

They break down the style’s flavor profile, the role of Polish ingredients like Lubelski hops, and why some drinkers lovingly (or not so lovingly) refer to it as the “kielbasa beer.” From pairing ideas—like grilled hot dogs, smoky cheeses, or pan-seared kielbasa—to the beer’s rich cultural history spanning centuries, the conversation highlights what makes this niche style both surprising and memorable.

As the pair wrap up beer two of the four-part series, they cleanse the palate and tease the next shift in smoked malt styles coming in the following episode.

Cheers—and get ready for another pour of smoke when you tune in next time.

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