Author Archives: Caitlin Van Horn

Brooklyn Brewery x The Bowery Presents: A Night on the Town Giveaway

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Brooklyn Brewery & The Bowery Presents want you to have a great Saturday night, and we’ve got the giveaway to prove it. Up from grabs are 10 Tasting Room beer tokens and two tickets to The Antlers on Saturday, July 26th.  You and your +1 can kick back with some beers on us during Public Hours from 12-8pm before heading over to Webster Hall for the show.

On tour for their newest release, Familiars, The Antlers have been garnering critical acclaim left and right. As Pitchfork says, “Against all odds, [The Antlers have] become one of the most interesting indie rock bands working, and the stately beauty of Familiars is the latest satisfying effort from a band that continues to reward those listeners who give them the attention their elegant, secretly weird music deserves.”

Sound like your kind of night? Entering is easy: Follow both Brooklyn Brewery & The Bowery Presents on Instagram, like the event photo, and you’re in the running. Contestants must be 21+ to enter, and winners will be announced this Thursday, July 24th. Happy Instagramming!

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Live from Pittsburgh: The Craft Beer Revolution

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Craft Beer Revolution Live presents our discussions with brewers across the country about the rise and risk of the craft beer industry. Each city will be posted here on our blog as well as our Soundcloud page. Taste with your ear buds.

On June 22nd, the Mash rolled into Pittsburgh, city of 400+ bridges and more than a handful of breweries. Brooklyn Brewery’s co-found & president, Steve Hindy, sat down to at the Church Brew Works to discuss his latest book, The Craft Beer Revolution with local heroes of brewing from the Church Brew Works, Hop Farm Brewing Company, and East End Brewing Company, moderated by Douglas Derda of Should I Drink That? Check out an excerpt where the brewers explore the oft-contentious world of gypsy brewing, or listen to the whole discussion, below:

Douglas Derda, “Should I Drink That?”: Well, back in the early days, Sam Adams caught some heat for winning an award while they were listed as a contract brewer with Pittsbrugh Brewing Company, which is very close to our hearts, and very close in location – almost directly across the street, at the time. Today there are still breweries that are contracting. […]People think of you guys working in breweries and pounding out your recipes, but then there are these other guys contracting out their recipes so other people are actually making them. Do you think that makes them less of a craft beer company or brewery?

Steve Hindy, Brooklyn Brewery: Well, we were strictly a contract brewer for the first seven years of our existence. […] I think without contract brewing, we wouldn’t have been able to get established and eventually build our brewery in Brooklyn. So, I’m not one to throw stones at contract brewers, having been one myself. I think there are a lot of great beers made by contract brewers.

In Matt’s generation, the new generation of craft brewing, there are a lot of people who are very upfront about not wanting to open a brewery, but wanting to make great beer. Now they’re called gypsy brewers, and there’s not so much of a stigma attached to it as there used to be. Jim Koch and I have fought over a lot of things, but I was always sympathetic to his comment that “if Julia Child cooks a meal in your kitchen, is it your meal, or is it Julia child’s meal?”

Scott Smith, East End Brewing Company: To me, the distinction comes back to what’s in the glass. I can have a beer that’s made by a small brewer that might have corn or rice as an ingredient – we brewed our cream ale with six-row barley and corn, which are generally ingredients frowned upon in craft  beer circles because those are the garbage ingredients that the big guys use. But the reality is that you can make flavorful beer from them.

I have a hard time attaching [the “craft beer” label] to a specific set of ingredients, to if you own the building or the equipment that’s used to make the beer. I’m more concerned with what’s in the glass. What does it taste like? That defines a craft beer for me. Or how many barrels you brew – that’s another arbitrary number.

Sean Casey, Church Brew Works:  Brewing is capital intensive. It takes a lot of money to buy equipment.  […] I can tell you, one of the trends that’s going to be happening is […] mobile canning lines. These guys come in, they have a small twenty-foot box truck and a big load of cans, and they sit there and package the beer at these smaller brewpubs that really can’t put in a bottling line and may not have a canning line. The purists are going to start discovering that there’s a lot of canned beer out there that’s packaged on other people’s equipment. The concept of “what is contract brewing?” is splitting hairs.

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Dinner Party Prep w. Ryan Miller, Jeff de Picciotto, & Andrew Gerson

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Brooklyn Brewery’s Dinner Party is a collaborative, multi-course meal series with rare beer pairings held at Humboldt & Jackson, dedicated to spotlighting local producers.

Between bites of mole-hozon brownies and radishes dipped in a hummus-style hozon dip, we spoke with Brooklyn Brewery Chef Andrew Gerson and his partners in culinary crime: Ryan Miller and Jeff de Picciotto. Ryan and Jeff are product development chef and project manager, respectively, at Momofuku’s Kaizen Trading Company (which is where the magic happens, provided by “magic” you mean “fermenting legumes”). As Dinner Party No. 1 draws closer, the chefs have been working at an increasingly fevered pace.Luckily, between menu revisions and recipe testing, they had a few minutes to talk bonji, hozon, and the collaborative process. Check out the interview & menu below.

Brooklyn Brewery: Can you tell us a little bit about your personal cooking philosophies and how you merged them to throw this Dinner Party?

Ryan Miller: Our main goal at the lab is to investigate culinary traditions that involve fermentation. They’re things that take a lot of time to produce strong and interesting flavors, so we’re not necessarily your normal kitchen. It’s a lot of prep, and a lot of waiting, and trusting the fermentation process to do its job.

Andrew, the menus you create during The Mash focus a lot on fresh, seasonal cooking, so how does that style interplay with the really deliberate process that the Lab works with?

Andrew Gerson: It’s hard to consume all of the bounty of what you have available in any given season, so preservation in all of its forms is really important. How you do that, whether it’s through using the ingredients when they’re freshest, pickling them, fermenting them, or curing them, it’s all kind of the same. You still honor those ingredients.

Can you walk us through how Dinner Party No. 1 came to be? What’s the process of planning a meal on this scale like?

AG: I would say it started with a conversation. The point of Dinner Party is to highlight local producers and to share their products with our guests. The very first thing we did was come here. I really geeked out, and got to try tons of bonji and hozon and different experiments from the lab.  So we came in, we tried a bunch of stuff, and then we started brainstorming. I know we all had a few ideas coming to the table. There are some dishes that come more from this kitchen, there are some that come a little bit more from me, but overall it’s a pretty even collaborative meal between the four folks here that run this kitchen every day, and myself.

You guys ever butt heads at all?

AG: What I think that’s nice about this is that there isn’t ego. It’s not like “this dish is mine!” and “this is my component!” It’s like, hey guys, let’s try this together. What can make this work? We’ve done two taste tests, and today is our third. If something doesn’t work, it doesn’t matter whose it. Let’s put forward a dish that we’re all proud of that represents the products that we’re using. And so far, it’s been pretty good.

Jeff de Picciotto: And not only has Andrew and the Brooklyn Brewery team been able to try our products, but we have been able to go over to the Brewery, see their processes, try their beer, and then see how those pair with the hozons and bonjis specifically.

AG: I see a longer relationship here, and I think so much of what we do at the brewery every day is about collaboration with the folks in our neighborhood. It’s really exciting and humbling to be able to work with these dudes and gals.

Do you find yourselves leaning towards a certain region or cuisine when you’re cooking with bonji and hozon?

RM: That’s the great thing about having two products that haven’t really existed before. They have flavor profiles that haven’t existed. It’s allowed us a range of styles. The menu for this dinner actually goes from cacio e pepe to a mole. Those are pretty far from each other, geographically. It’s not supposed to be fusion, though.

AG: There’s no fusion here. You’re taking flavor profiles that may be reminiscent of Asia or Europe or wherever, and you’re creating something that is its own. I hate the word fusion. People are always asking what style of food you make, and my answer is that I make good food with things that I have around me. There’s inspiration from different regions, but I think it’s a unique menu in that it’s capturing those flavors wherever they fall.

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So since Kaizen products are so new, how are you introducing them to the public?

RM: I think for the general public, it’s going to have to be a very educational process, just as it was for craft brewing. It took a while for craft beer to really take hold, and now it’s in every bodega, which is great. I hope that at some point, we’ll get to that level.

JDP: It’s sometimes hard for people to wrap their heads around a miso paste made from a different ingredient or soy sauce with something that’s not soy, but, really, it’s just a spoonful away. Once they have that first taste it really opens up their mind. A lot of it has to do with just tasting.

RM: We say that it adds a backbone to any dish that, with vegetarian products, you wouldn’t have. If you’re going to sauté some vegetables and add a little hozon to it, you won’t really miss the meat. You won’t want bacon, you won’t want chicken stock. I focus on that aspect.

Like those rapturous Eater reviews of the chickpea hozon ramen!

AG: Right. The bonji & hozon also provide, as far as our foodsystem goes, an easier alternative. It’s not just eat your tofu, eat your tempeh, eat your vegetables. Animal protein production is really destructive, mostly, and what we’re doing is a great way to support that change to a more vegetable and fruit based diet, which we could all benefit from.

What do you want people leaving this Dinner Party to walk away thinking?

RM: I want them to walk away knowing that the culinary heritage in the states is really young, but we really are starting to develop and come into our own, whether it’s craft beer or fermented pickles or east Asian ferments. Miso and soy sauce are just the beginnings of what we can create here in the states that rivals some of the best products imported from Japan. Hopefully everyone sees how easy it is to incorporate these things into your cuisine and up your game in the kitchen.

AG: For us, the goal of Dinner Party is to highlight and collaborate with really cool makers, so I want people to leave this dinner talking about Kaizen, and talking about what restaurants are using this product and where they can get more of it. Kaizen and Ryan value a lot of the same things I do, and it’s exciting to find and work with people nearby who love what we love. I want our guests to leave satiated and full and content and slightly drunk and having a good time. That’s the goal.

 

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Dinner Party No. 1 sold out quickly, but tickets for No. 2, happening August 7th with Brooklyn Grange, will be available soon. Keep your eyes on the blog, or follow us on Twitter for more details.

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The Brooklyn Hip-Hop Festival: 10 Years Running Giveaway

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The Brooklyn Hip-Hop Festival returns this summer for its 10th year of bringing hip-hop to the people. Since its first year, Brooklyn Brewery has been a proud sponsor, lovingly and exclusively providing beer, and now we’re celebrating ten years of all-day jams with ten days of ticket giveaways.

This year, the festival moves from Brooklyn Bridge Park to 50 Kent, and spreads out over four days, from July 9th-12th. The lineup includes Raekwon of Wu-Tang Clan, Jay Electronica, Cj Fly of Pro Era, Cyhi The Prynce, with host Uncle Ralph McDaniels & co-host Torae. DJ Rob Swift will be on hand to curate a special 10th Anniversary Set. Get your tickets here.

Starting Monday, June 30th, we’ll be giving away a pair of tickets per day.  The fine folks at @bkhiphopfest will be posting one photo a day from Hip-Hop Festivals of years gone by – you tell us what year it happened, and the tickets are yours. Follow @brooklynbrewery on Twitter for updates when a new photo is released each day. See you there!

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The Mash goes to Washington DC, June 1-7th

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When the Christian Heurich Brewing Co. in Washington DC closed in 1956 (after being open for 84 years), if would be another 55 years until DC Brau opened, and the city had its own brewery once again. With the beer scene burgeoning (even the White House is brewing), we’re happy to bring the Mash tour to the Capitol. See below for some highlights of all the food and happenings we’ll be throwing in the Capitol, May 31st – June 7th. For full event info and tickets, check out the Mash website here.

Brooklyn Beer Here
May 31st – June 2nd, Brooklyn beer specials, new and special offerings, giveaways and info on all things Mash. Click here for all Brooklyn pouring locations outside our big events. Locations include: City Tap House & Whole Foods.

Dinner on the Farm with Chefs Andrew Gerson, Hiyaw Gebreyohannes & Patrick Dinh
Sunday, June 1st, 3pm, $55, Georges Mill Farm. We pair with some of the best culinary talent in the city to throw a dinner party right at the source, on the farm.

Mash Beer Brunch & Mash Pass Giveaway
Sunday, June 1st, 11am, Jack Rose Dining Saloon, everyone’s favorite meal featuring a special dish paired with a Brooklyn beer, using Jack Rose Dining Saloon’s delectable brunch menu. Each order of the Brooklyn Brunch special puts you in the running to win two VIP tickets to all of the ticketed DC Mash events.

Craft Beer Revolution with Brooklyn Brewery, Atlas Brew Works & DC Brau
Tuesday, June 3rd, 7pm, $6, Atlas Brew Works, After twenty-five years in the industry, Steve Hindy takes a look at the people behind the modern renaissance in craft brewing. Join us for a panel discussion on what it takes to start a business focused on the greatest libation known to man.

Brooklyn HA HA: NYC Stand-up with Josh Gondelman & Jeff Maurer
Tuesday, June 3rd, 6pm, $6, RedRocks on H Street, The most celebrated stand-up comedians and television writers have moved across the East River to the new capital of comedy, Brooklyn. On tour we’ll have Josh Gondelman and a variety of our favorites performing  with local comedians for a night of guffaws, hardy-hars, and general tomfoolery.

Mash EDU: Beer & Spice, Making Nice
Wednesday, June 4th, 6pm Free with RSVP, The Coupe Chef Andrew Gerson leads you on the spice road to beer-pairing nirvana.

Found Footage Fest
Thursday, June 5th, 8pm, $12, E Street Cinema, A hilarious comedy event that showcases footage from videos that were found at garage sales and thrift stores and in warehouses and dumpsters across the country.

Slow Supper w/ Dinner Lab
Friday, June 6th, 7pm, $65, Surprise location, We’re partnering with Dinner Lab to take fine dining where it’s (literally) never been before. Join us for a once in a lifetime dining experience.

Mash EDU: Homebrewing Edition
Saturday, June 7th, 2pm, FREE with RSVP, 3 Stars Brewing Co, Learn the ins and outs of making mankind’s favorite beverage from the comfort of your own home,

Mash Bash with The Men, Passing Phases & Heavy Breating
Saturday, June 7th, 8pm, $5, Rock & Roll Hotel, What is a festival without music? To cap off the Mash we’re throwing a raucous Bash, featuring our favorite bands from Brooklyn, the local scene up-and-comers, and of course, beer.

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BLAST! HATH BEEN BOTTLED

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We at Brooklyn know that since putting it in bottles, Blast! has been flying off of shelves & out of bars. While we’re not surprised, we do want to share the wealth and make sure everyone gets to try this decidedly robust IPA. In addition to using our Beer Finder to locate your beer, stop by any of the events below and you’re guaranteed to have a Blast!

5/24 Guided Tasting at Shoprite Cedar Knolls (NJ)
5/24 Guided Tasting at DeCicco’s Cornwall (NY)
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/24 First Taste @ The Party Source (KY)
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/30 Guided Tasting @ Keystone (OH)

6/27 Guided Tasting at The Noble Grape (IL)

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Your Brooklyn Brewery Guide to SXSW

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Combining film, interactive, and music festivals, SXSW is one of the premier arts festivals in the country, and we here at Brooklyn Brewery didn’t want to be left out of the fun. In addition to our Countryfication party, we’ll be at six others events throughout the week, and we hope to see you there. Check out the details below:

3/8: Makers Night, hosted by BKLYN1834, lets you get up close and personal with a 3D printer (which will be making Brooklyn Brewery swag throughout the night) while you listen to music from Boxcar Bandits.

3/12: Brixton Agency & Run For Cover Records Showcase takes over the Liberty for a double-header showcase.

3/12: SXSuds Tunes & Brews Fest at Whip In is for lovers for beer and music. Have a beer while you catch some music from Lollipop Records & Burger Records.

3/13: The Liberation SX 2014 brings four independent labels (Gold Robot, Small Plates, Inflated, & Father/Daughter) to The Liberty from 7pm-2am.

3/14-15: Music by the Slice is a two-day music extravaganza with over fifteen bands. All beer sales during the event go directly to Urban Roots, so drink up.

3/15: Brooklyn Country Cantina at Licha’s Cantina promises two outdoor stages full of Americana, country, and roots music from 11am-2am.

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Brewmaster Oliver in the Bluegrass State

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If the first alcoholic beverage that comes to mind when you think of Kentucky is bourbon, well, you’re not alone. While we know the good people of Kentucky know their way around a mint julep, we’re also pretty sure they dig craft beer, especially when it’s being poured by Brewmaster Oliver. On February 14th and 15th, Garrett will be bringing all his expertise (plus a whole lot of beer) to the Bluegrass State. Check out the entire schedule, below:

February 14th
5-6:30pm: Mini Tap Attack/Meet & Greet @ Pazzo’s Pizza Pub. Pazzo’s will be running five lines of Brooklyn beer, and Garrett will be hanging out to answer all you beer questions.

7-8:30pm: Beer Dinner @ The Village Idiot. This event, led by Garrett and featuring some very special brews, is perfect for a Valentine’s Day dinner (or, you know, treating yourself). 

9pm: Book Signing & Tap Attack @ The Beer Trappe. The Oxford Companion to Beer is the definitive guide to beer, and not only can you get your hands on it, but you can even get Garrett to sign it while you sip on some Kriek.

February 15th
10am-5pm: Craft Writing: Beer, The Digital, & Craft Culture @ University of Kentucky. The speakers of this event are a stacked group–Garrett, Teri Fahrendorf, Mitch Steele, and more–and they all want to teach you how to write about craft beer. Oh, did we mention it’s free and open to the public? Don’t miss out.

6-9pm: Tap Attack & Book Signing @ Liquor Barn Towne Center. This is your chance to say hey to Garrett, and get our latest release, Wild Streak–we know it won’t be staying on the shelves long, so get it before it’s gone!

Garrett Goes to Pittsburgh

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Brace yourself, Pittsburgh: Garrett Oliver is coming to town, and he’s bringing a whole lot of rare beer with him. You can catch Brewmaster Oliver on Friday the 10th at Pittsburgh’s Industry Public House, where he’ll be hosting a Beer Dinner and pouring a few non-existent beers.  If you’re going to Brew ‘N Chew on Saturday, the 11th, you’ll see him slinging crab cakes during Session 1’s cooking demo. During Session 2, he’ll team up with Chef Kevin Watson from Savoy to bring festival-goers mac ‘n cheese sandwiches. If that’s not enough, keep your eye out for book signings of The Brewmaster’s Table, and the meet-and-greets happening in the last hour and a half of each session.

Even if you can’t make it to the Brew ‘N Chew, check out Garrett’s interview with Pittsburgh Today Live on Friday the 10th, from 9-9:30 am!