Author Archives: Caitlin Van Horn

Ask A Brewer | Rob Lemery, Head Cellerman

AskABrewer-Generic-Blog

Once a month, we’ll be soliciting your beer questions on Facebook for a member of our talented brewing team to answer on the Brooklyn Bloggery. This month, it’s Head Cellarman & avid safety-goggle-wearer Rob Lemery. 

I love Brooklyn Brewery Local 1. Is there a clone recipe I can use for homebrewing? – Kjetil R, Norway

First… thank you!  Second, I can’t provide all of the specifics of the recipe, but I can provide some details.  The grist bill is 100% pilsner malt, but we also add demerara and dextrose to boost the Original Gravity to about 18 degrees Plato. The bittering and flavoring hops are German Perle and the aromatic hop addition is a mix of Styrian Golding and Aurora.  We use our house Belgian yeast strain to ferment the beer, we bottle condition with champagne yeast, and have a resulting final ABV of 9.0%.

Local 1 is a Belgian Strong Golden Ale, so doing a little research into the beer style (and other similar styles) should help you develop your recipe. Of principal importance will be a long, low saccharification rest; this will give a very fermentable wort. Local 1 is strong, but also very dry – it finishes in the bottle at about 1.7 ° Plato. With all of these things in mind you should be able to get pretty close to a Local 1 clone.  If not, then we have plenty available here for you to drink! Let us know how you do!

BB_0525_MG_6521

Photo courtesy of Brett Casper

What would be a good food pairing for Winter Ale & Sorachi Ace? – David B, New York

Winter Ale is a toughie, great question! I like to pair sweet with sweet, specifically something robust like a dark chocolate anything, or something with spice notes like cinnamon ice cream or pumpkin pie.  If you are looking for a meal, I would stick with comfort foods and traditional pub fare like bangers and mash or shepherd’s pie.  Both have a nice sweetness to pair with – and a nice earthy spice note to level out – the sweetness of Winter Ale.

For Sorachi Ace I would keep the fare light rather than robust.  The lemongrass notes of the Sorachi Ace hop lends itself perfectly to Thai food, especially curries. Or, if you feel so inclined (and trust me, you do), steam your shellfish in Sorachi Ace as a replacement instead of white wine!

Rob AAB3

How long does it take to perfect a recipe? What’s the process of recipe testing like? – Alex B, Pennsylvania

Recipes evolve to account for seasonal changes in environment, brewing processes, and ingredients so they are never quite “perfect”. Getting close is something that can take a couple of weeks to a couple of months. For the “couple of weeks” scenario, it’s typically a beer style we’re familiar with, have made before, and would just like to tweak slightly.  We can typically nail it on the first try, and it’s only a weeks-long process because that’s how long it takes to make beer!  If we are trying a new style or changing an old recipe drastically, the new recipe can take months to develop. We constantly perform sensory analysis on the beer to discover if the flavors and aromas are what we hoped for.

What’s the temperature you usually dry hop at? Does hopping happen during the final fermentation? How long are the hops in contact with the beer? – Eduardo S, Brazil

There is much debate about dry-hopping these days. We’ve taken our combined wealth of knowledge as brewers as well as published materials and decided on 60 degrees Fahrenheit for our dry-hopping.  At this temperature, you extract the aromatic oils but don’t leech out too much of the grassy, chlorophyll vegetal aromas that we don’t like.  Dry-hopping should occur after fermentation has completed and yeast has been removed.  Yeast cell walls will adsorb the aromatic oils from the hops that we want in the beer, so you want most of the yeast gone by the time you add hops.  We leave the hops in contact with the beer for 5 days – long enough to get what we’re looking for, but not so long that we start getting those grassy notes.

BB_0510_MG_6505 1

photo courtesy of Brett Casper

 

Brooklyn Playlist: Montana Levy of Sharpless

Montana Levy

We’re happy to live & work in a borough with an amazing music scene. Each month, we’re bringing you a playlist curated by a Brooklyn-based artist of the best local music right now. First up, Montana Levy.  

Montana plays guitar and sings in the violent pop band Sharpless, which is part of The Epoch collective. She can be found spending too much time on Twitter at @montanaelliot.

Want to make a playlist for us? Email social@brooklynbrewery.com.

This Week in Beer: The News You Can Booze

This-Week-in-Beer-News

This Week in Beer is an aggregator of stories we thought were important & fun in our world of potables. If you saw something we missed or hate something we listed, let us know in the comments. 

The solution to your radioactive carrot juice? Drink more beer. 

“Cheap gas could give U.S. drivers about $700 in extra cash this year, analysts say. For some Americans, that money is going directly into beer.”

Interactive map time, part two! Do you live in wine country, or beer country?

First We Feast is really coming through on this one: beer & bourbon pairings for your Girl Scout cookies.

Brooklyn Brewery BrooklynBrewery Brooklyn Lager Brooklyn Brewery Mash Garrett Oliver Steve Hindy Brooklyn Lager BrooklynLager Sorachi #GoldDots

Cheese Pairing | Week of January 14th

Cheese-ReadingRaclette-Winter

Brooklyn Winter Ale with Reading RacletteNutty, buttery, grassy, and just a little funky, this washed rind cheese is made in Reading Vermont.  The farmhouse notes in its flavor will pair nicely with the malt character of the Winter Ale.

Martin Johnson runs The Joy of Cheese, a series of informal cheese and beverage classes that take place at a variety of Manhattan and Brooklyn venues as well as at the 92nd St. Y.  He also assists with the cheese and beer programs at West Side Market’s East Village location.  He blogs at www.thejoyofcheese.com.

Brooklyn Brewery Brooklyn Lager Brooklyn Beer Craft Beer Craft Brew

This Week in Beer: The News You Can Booze

This-Week-in-Beer-News

This Week in Beer is an aggregator of stories we thought were important & fun in our world of potables. If you saw something we missed or hate something we listed, let us know in the comments. 

Quiz time: what’s the fastest growing segment of the beer market? No, it’s not sours or DIPAs – it’s non-alcoholic beer.

Wait until you tell your parents you’re going to minor in beer studies.

TIME says craft beer “officially isn’t cool.” Whatever, TIME.

Beer pipeline. Beer. Pipeline.

Brooklyn Brewery BrooklynBrewery Brooklyn Lager Brooklyn Brewery Mash Garrett Oliver Steve Hindy Brooklyn Lager BrooklynLager Sorachi #GoldDots

This Week in Beer: The News You Can Booze

This-Week-in-Beer-News

This Week in Beer is an aggregator of stories we thought were important & fun in our world of potables. If you saw something we missed or hate something we listed, let us know in the comments. 

“Research shows that you reach your “creative peak” when your BAC is 0.075%” and there’s a beer to get you there.

Interactive map time! Find the most highly-regarded beer in your state.

For every new beer that Americans are drinking, there are some very big ones that they aren’t.

What kind of parties are you at where you need slip-resistant mitts for you beer?

 

Brooklyn Brewery BrooklynBrewery Brooklyn Lager Brooklyn Brewery Mash Garrett Oliver Steve Hindy Brooklyn Lager BrooklynLager Sorachi #GoldDots

This Week in Beer: The News You Can Booze

This-Week-in-Beer-News

This Week in Beer is an aggregator of stories we thought were important & fun in our world of potables. If you saw something we missed or hate something we listed, let us know in the comments. 

Welcome to 2014: 1.5 new craft breweries are opening per day, and you probably live less than 10 miles from one.

“Science might have found an answer to over-excited beer in bottles. The secret is magnets.” 

Budweiser, Corona and Keystone topped the list of this year’s most searched beers.” There’s always next year, guys.  

The newest member of the American Homebrewers Association? President Obama.

Brooklyn Brewery BrooklynBrewery Brooklyn Lager Brooklyn Brewery Mash Garrett Oliver Steve Hindy Brooklyn Lager BrooklynLager Sorachi #GoldDots

This Week in Beer: The News You Can Booze

This-Week-in-Beer-News

This Week in Beer is an aggregator of stories we thought were important or fun in our world of potables. If you saw something we missed or hate something we listed, let us know in the comments. And stop trying to correct everyone all the time, it’s unnerving.

Your beer options at thirty thousand feet just got a whole lot better.

Great Lakes Brewing Co’s logo is getting a facelift. 

The craft beer revolution comes to… Starbucks?

Pastoral darling Modern Farmer traces the long history of beer-loving donkeys.

Miller Lite will now deliver to your house if, you know, you’re into that kind of thing. Or whatever.

Brooklyn Brewery BrooklynBrewery Brooklyn Lager Brooklyn Brewery Mash Garrett Oliver Steve Hindy Brooklyn Lager BrooklynLager Sorachi #GoldDots

Where Brooklyn At? On Your Thanksgiving Table.

075_nola_dinnerlab

We’re happy to notice that beer, especially the beer that we make, continues to carve out a place at the Thanksgiving table. Check out what people have been pairing our beers with, below. 

Preprandial sipping: Norm Yow tells the Washingtonian he likes a “mellow brown ale”, like Brooklyn Brown Ale.

Green beans & brussels sprouts: The Kitchn recommends “sprightly” Sorachi Ace in a “large format bottle that’s perfect for presentation.”

Sweet potatoes: Our friends at Brooklyn Brew Shop say Local 2 can “keep up with its sweetness and spiciness alike”, marshmallows or not, while Thirteen recommends Silver Anniversary Lager.

Dessert: Bespoke Post wants you to knock dessert out of the park with Black Chocolate Stout. GQ & Imbibe agree, pairing it with pumpkin pie and a cheese plate, respectively.

Throughout the meal: Bustle thinks Post Road Pumpkin Ale “will appeal to those on the fence about all this pumpkin business.”

Perennial favorite, Brown Ale, will fit right in at your Thanksgiving feast. (Full disclosure, this recommendation comes from brewery rep Andrew Maxson. But we think he knows his stuff.)

And speaking of knowing his stuff? Brewmaster Garrett Oliver recommends Local 2 as the ultimate Thanksgiving all-star.

The Worshipful Company of Brewers, Part X: “Sai Kanifing” by Saidou Ceesay

_DSC0148s

After a slight hiatus, The Worshipful Company of Brewers is back upon us. The charter of this sanctified league dictates that each member of the Brooklyn Brewery brewing team will design and create a batch of his or her own draft-only beer, to be served exclusively at the Brewery Tasting Room until the last drop has been squeezed from the taps.

BEER #10: Sai Kanifing
Style: Smoked Pepper Porter
ABV: 6.72%
Notes: Equal parts smokey and spicy, this is a beer that’s built for cold weather.
Available: Friday, December 5th, until it’s gone.

_DSC0169s

BREWER #10: Saidou Ceesay, Packaging Operator
Born: 
August 22nd, 1969
Started at Brooklyn Brewery: November, 2012
Favorite Place to Drink: With the other brewers on brewery driveway after work.

The Brewer’s Notes:

This smoked pepper porter has a double meaning – named after the town in Gambia where Saidou grew up, it also means “dark pepper”. “In Africa, everything we eat has spice in it, so I finally came down to doing something with spice.” Bought from Union Square Greenmarket and cold-smoked on a grill outside the brewery, jalapenos lend Sai Kanifing a smoldering heat that’s perfect for winter.  

_DSC0177s