Monthly Archives: July 2010

A MODEST MOUSE PROPOSAL

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Last Friday, the Modest Mouse show at E. River Park was cancelled due to rain. Bummer. But, OSA has been working behind the scenes to come up with a backup plan. Hundreds of thousands of documents regarding these plans have just been released by Wikileaks. Below is an exerpt from OSA.

From Open Space Alliance

Yes!  Modest Mouse just confirmed that they will join us again on September 14th.  If you had tickets to Friday’s show, you are welcome to tickets for the September 14th show, or a refund.

If you are unable to attend the rescheduled date, please contact Ticketmaster before August 27th at 5pm for the refund.
On August 29th, Ticketmaster will reissue all tickets purchased online, and by phone, and send new tickets via the original method of delivery.  Tickets purchased in person at the Nokia Theatre Times Square box office and other official outlets can be exchanged in person for the rescheduled show.

As for drink tickets, you may use them at the upcoming MM show, or mail in for a refund:

Open Space Alliance for North Brooklyn
c/o Brooklyn Brewery
79 North 11th St.
Brooklyn NY 11211

Thank you for your patience and understanding while we worked to get the show rescheduled.  And many thanks to Modest Mouse!!!

ROOFTOP GARDEN IN GOWANUS

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Frieda Lim recently invited press and public to her incredible rooftop vegetable garden. Lim grows beets, eggplant, cucumbers, tomatoes and a host of herbs using a technique called “sub-irrigation agriculture.” The plants grow from a shallow tray of earth that is nourished by water wicking through a plastic tube from a plastic tub below. The veggies are delicious, and they were even better when paired with Brooklyn Lager and Pilsner, donated by The Brooklyn Brewery. “Sub-irrigation is a way for anyone to have a fresh box of vegetables for a $20 investment,” said Lim.  Pictured above are Lim, at right, and from left, Barbara Kariya, Ellen Foote and Sabine Hrechdakian. Also attending was Rachel Wharton of Edible Brooklyn magazine.

– Steve Hindy, Founder & President

ON DECK FOR THE BREWMASTER'S RESERVE SERIES IS BROOKLYN DETONATION ALE

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“For about eight years now, we’ve brewed a Brooklyn-style hop monster called BLAST! It’s a robust IPA using both British and Pacific Northwest hops. We haven’t had enough space to brew much of it, but we hear that people really enjoy BLAST! when it shows up. And it’s one of our favorite beers here at the brewery. Well, now we’d like more of you to see our hoppier side. Meet BLAST!’s big brother, Brooklyn Detonation Ale.

It’s a copper-colored pale ale with British malt character, American hop ebullience, Brooklyn attitude and disturbing drinkability. British caramel malts lend richness and depth, while a blend of American hops give the beer a minerally backbone and explosive aromatics (with a special guest appearance by our pal East Kent Golding as ‘The English Aristocrat’).

Brooklyn Detonation Ale is mighty tasty. It probably even gives you fresher breath And whiter teeth, but we can’t prove that part. Nor can we support the claim that it concentrates the mind on life’s better aspects. However, we can guarantee that it’s terrific with pork tacos, Thai food, Indian dishes, burgers, and sharp cheeses. So have yourself some Brooklyn Detonation Ale – after all, isn’t it about time you blew up?”

– Garrett Oliver

Beer Stats:

Malts: British floor malted Maris Otter, German pilsner malt, British crystal malt
Other sugars: First pressing Demerara sugar, Mauritius
Hops: Willamette, Amarillo, Palisade, Sorachi Ace, Simcoe, Cascade and East Kent Golding
O.G.: 21.5 Plato
ABV: 10.2%

WEEKEND O' BROOKLYN EVENTS IN NEW ORLEANS

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The Avenue Pub in New Orleans has been serving up at least 8 Brooklyn taps since Wednesday. See below for even more events, hosted  by Garrett.

From TheAvenuePub.com

Friday July 23rd, 6:30 & 10 pm at the Pub

All the Brooklyn beers on draft PLUS 2007 Vintage Monster

6:30 pm Brooklyn Cask Ale made by Garrett Oliver just for us! East India Pale Ale.

10PM Garrett Oliver visits the Pub Meet the Brewer. We are pouring all 8  drafts, Cask Ale AND we are  breaking open the following bottles for tasting: Vintage  2007 Brooklyn Black Chocolate Stout, Vintage Dark Matter, Brooklyner-Schneider Hopfen-Weisse, Sorachi Ace, Local 2 & Local 1.  Choose 5 of any of the Brooklyn beers for $12 (4 ounce Pours)

Saturday July 24th, 4pm At the Pub

Brooklyn cask made just for us by Garrett Oliver Brooklyn Best Bitter. This is a variation on the ‘English Bitter’ style which is less aggressive than an American or English IPA but a little punchier than an English Pale Ale. Come get a pint or two before heading off to the Boucherie Beer dinner with Garrett Oliver!

Saturday July 24, 8pm - Boucherie

Brooklyn Beer dinner at Boucherie click on link for details.

http://www.boucherie-nola.com

A note on the Brooklyn & Schneider beers: Garrett Oliver, Brewmaster for Brooklyn Brewery and Hans Peter Drexler from Schneider Brewery in Germany collaborated on two different versions of the same style. The Schneider version was brewed in Germany at the Centuries old Schneider brewery and was released in very limited quantities. The Brooklyn version was brewed in the NYC Brooklyn Brewery and was released in Bombers only, again on a very limited basis. As with all collaborations the brewery that brews it is the one that distributes it. We are lucky to have a great relationship with Schneider and their local distributor and we were able to get delivery on the last 6 kegs in the country. We’ve just recieved these kegs and when our supply runs out it’s gone forever. I may cellar a couple of kegs for Octoberfest so what we have won’t last long. The Brooklyn version will arrive with the Brooklyn truck designated for Garrett’s week here in New Orleans.

GOOD BEER AT BAM

Good Beer At BAM is back. If you went last year you know that when BAM opens its doors to the country’s finest brewers and the city’s finest restaurants, dreams really do come true. Food and Beer dreams, that is. This year, we’re being paired with those maestros of BBQ, Fette Sau. I know! Read on for the rest of the details.

From Edible

Wednesday, July 28, 4-8 p.m.
BAMcafe at Brooklyn Academy of Music, 30 Lafayette Avenue, Fort Greene.
$40 (covers admission and all beer and food)

On July 28, Edible magazines, in partnership with the Good Beer Seal, and with the support of Brooklyn Brewery and Stella Artois, celebrate good beer with our second annual sudsy soiree at the Brooklyn Academy of Music.

Driven by the conviction that our great beer town deserves an annual bang-up beer bash we’ll serve up the best brews and, of course, the eats, too. In contrast to the typical overwhelming swill sloshfest, Good Beer at BAM offers an intimate setting for breweries, food artisans, and we who love them, to raise a glass (or few) to the role beer plays in the contemporary culinary culture.

There are still tickets available and we’d love to see you there…

  1. Back Forty, Fire Island: Pork Meatball Sliders with a Smoky Tomato Sauce
  2. Palo Santo, McNeil’s Blonde Bombshell: Squash Blossom Quesadillas
  3. Roberta’s, Captain Lawrence Liquid Gold: Mussel, Ndjua, and Mustard Crostini, Pork Jowl Skewers with Pickled Carrots, The Best of Brooklyn Grange
  4. Brandt Beef, Kelso: Confit of Brandt Beef Cheeks with Caramelized Turnips and Garlic Scapes
  5. Cafe Glechik, Palm: Assorted Vareniki
  6. Co, Magic Hat: Giardiniera-Crushed Tomatoes, Chili Flakes, Fresh Corn, Arugula/ Margherita: Tomato Pulp, Fresh Mozz, Sea Salt, Basil Leaves
  7. Esca, Blue Point: Crudo
  8. Fette Sau, Brooklyn Brewery: Beef Brisket Slider with a Smoked Jalapeno Sauce
  9. Prime Meats, Sixpoint: Weisswurst with Lacto-Fermented Sauerkraut, House-Made Pretzel Chip & Bavarian Sweet Mustard
  10. Gramercy Tavern, Gramercy’s Homebrew: Hush Puppies
  11. Jimmy’s 43, Brooklyn Brew Shop: Piggery Farm Pulled Pork with School House Kitchen Mustard, Pickled Onions on a Tom Cat Brioche Roll
  12. Lucy’s Whey, Saranac Brewery: Consider Bardwell Cheeses
  13. Luke’s Lobster, Peak Organic: Shrimp Rolls: Griddled New England Hot Dog Bun, with Sweet Maine Shrimp, Mayo, Butter and Seasoning
  14. Northern Spy, South Hampton: Fazio’s Rabbit Terrine with Bing Cherry, Arugula, and Frisee Salad
  15. Organic Valley/Whole Foods, Ommegang: Seduction bread topped with Organic Valley Raw Sharp Cheddar Cheese & Rick’s Picks Corn Relish
  16. Orwasher’s, Sixpoint: Breads
  17. Rick’s Picks, Saranac Brewery: Pickles
  18. Sammy’s Roumanian Steak House, Lagunitas: Chopped Liver with Rye Bread
  19. Sigmund Pretzels, Sierra Nevada: Salted, Chili and Gruyere Pretzels
  20. The Good Fork, Abita: Slow Roasted Pork Shoulder with Korean Flavors, Black Rice and Pickled Vegetables
  21. Umi Nom, Cottrell Brewery: Grilled Pork Ribs with Garlic, Ginger, Lemongrass, Oyster Sauce Marinade
  22. The Vanderbilt, Heartland Brewery: House-Cured Beef Jerky

RESISTING THE TEMPTATION TO USE A "HOP" PUN

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Imbibe Magazine did a nice piece on experimental hops and the delicious beers they turn into.  The story goes from England to Boston, West Coast to East Coast. And, here’s the shocker, there’s even a little interview with Garrett. Read on, friends.

From Imbibemagazine.com

Each year, in the lush fields of the Pacific Northwest, dozens of experimental hop breeds are planted, most only identified by a string of numbers like a shadowy government project. These fledgling varieties are often the result of crossing existing strains in hopes of, say, increasing mildew resistance, amping yields or devising unique flavors. Each year, large craft breweries examine these numbered hop breeds not yet in the marketplace, hoping to answer a single question: Can this hop make a great new beer?

Often, the answer is no, but every once in a while, a hop shows serious promise. In this case, the hop is named, it graduates from lab to brew kettle and the experimentation begins. Just in time for warm weather, a handful of new hop varieties have proven their mettle and made their way into a crop of refreshing beers. With notes of earthy citrus, tropical fruit, white wine or floral tea, they’re adding distinct complexity to everything from IPAs to ESBs, and they’re inspiring brewers to craft a whole new style of summertime brews.

(read more)