Author Archives: Caitlin Van Horn

This Week in Beer: The News You Can Booze


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.


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


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.


BREWER #10: Saidou Ceesay, Packaging Operator
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.  




The Mash Gets Weird In Austin, November 15th-22nd


We’re all for keeping Austin weird – a city that has such booming craft beer, food, and live music scenes is a testament to just how great weird can be. For second year in Austin, we’re bringing what’s next and what’s weird in food, film, music, books, and beer.

Saturday, November 15th
Eat, Drink, & Learn w/ Chef Andrew Gerson, Central Market Westgate: Make your grocery run a little more fun – learn beer & food pairings you can easily recreate at home.

Guided Tasting, WhichCraft Beer Store:  Brush up on Brooklyn Brewery new releases and old favorites including Hand & Seal, Black Chocolate Stout, Local 1, & Winter Ale. 

Sunday, November 16th
Dinner on the Farm, Simmons Family Farm: Odd Duck chefs & Brooklyn Brewery chef Andrew Gerson present a family-style farm dinner with plenty of craft beer, farm tours, and local artisans.  

Easy Sunday, Easy Tiger: Screen-printing, raffles, food pairings, beer, and live music is a Sunday we can get behind. 

Monday, November 17th
Winter Tap Takeover, Liberty: Cold weather means cozy favorites like Black Chocolate Stout & Winter Ale.

Tuesday, November 18th
The Craft Beer Revolution, Austin Beerworks: Brooklyn Brewery Co-Founder Steve Hindy joins speakers from Black Star Co-Op, & Austin Beerworks for a rousing discussion on the past, present, and future of craft beer, Moderated by Caroline Wallace of BitchBeer. 

Austin Mash Rarities Night, Flying Saucer: Vintage BMRs and new BQEs come to Flying Saucer. 

Wednesday, November 19th
Mash EDU: Beer & Spice, Making Nice, School House Pub: School is in session. Wednesday’s lesson is on how to craft the perfect beer & food pairing.

Brooklyn Ha Ha ft. Josh Gondelman & Jesse Popp, the Grackle: Austing & Brooklyn comedy scenes collide with Brooklyn comics and local openers.

Thursday, November 20th
Found Footage Festival, Alamo Drafthouse – Ritz: Relive the good, the bad, and the bizarre of the Golden Age of VHS.

Friday, November 21st
Slow Supper w/ Dinner Lab: The location is secret, but what we do know about this pop-up multi-course beer dinner is that Chef Andrew Gerson is sure to impress with inventive pairings.

Saturday, November 22nd
Mash Bash w/ Marnie Stern, Feral Future & Ghetto Ghouls, Gramps: End Austin Mash on a high note with a free show, local bands. and video art.

Mash EDU: Homebrewer Edition, Brew & Brew: Learn the art of creating mankind’s most versatile beverage in the comfort of your own hom. 

This Week in Beer: The News You Can Booze


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.

Finished your time sheet? Have a free beer.

Someone really wanted almost 10,000 six packs of High Life.

“100% of the tested German beer brands contained samples of plastic floating around inside the sealed bottles. “

Lucasfilm doesn’t really dig beer puns. Their loss.

Craft beer has arrived. Right on the cover of the New Yorker.

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

Dinner Party No. 5: The Cellars at Jasper Hill


Brooklyn Brewery’s Dinner Party is a collaborative series dedicated to spotlighting local producers and rare beer pairings held at Humboldt & Jackson. This month, we celebrate terroir and all things dairy with The Cellars at Jasper Hill.

In the world of beer and food pairings, one of the simplest and most recognized is the classic beer and cheese. Just about everyone knows that for each beer there is a cheese and for each cheese there is a beer (or beers). We even run our own series of suggested pairings.

For our fifth Dinner Party on Thursday, November 13th, we’re collaborating with a producer we’ve long admired: Jasper Hill Farm. Jasper Hill is a working dairy farm with an on-site creamery in the Northeast Kingdom of Vermont. Their operation is simple and hyper-local: six producers, six herds, twelve cheeses. Jasper Hill’s work isn’t finished once the cheeses are made, however. An underground aging facility maximizes the potential of cheeses made by their creamery, as well as those of other local creameries. Leftover whey from the cheesemaking process is fed to their heritage breed pigs, who roam the woodlands beyond the cows’ pasture. As you can see, the beautiful cheeses Jasper Hill both produces and finishes are one of the truest representations of terroir.  Paired together with some of our best and brightest Brooklyn Brewery beer, this meal will fill your mind as well as your stomach with a greater appreciation of what dairy can do. You’ll leave ready to pair beer & cheese on your own.

Joining us for the evening is Monger Liaison Molly Browne. Molly honed her culinary skills in the lively Denver culinary scene, where she was introduced early (and often) to the excellent craft beer native to the Rocky Mountains. She’s a Certified Cheese Professional, former competitor in the Cheesemonger Invitational, and all-around cheese dynamo. Our own chef, Andrew Gerson, is all about keeping things playful as well as delicious. Between he and Molly, diners can expect each course to be an exploration into the wide world of dairy and cheese. Prepare for an adventure, caseophiles.

The menu includes:

Fried Moses Sleeper brie bites
w. Quadraceratops

Jasper Hill cheese board: Harbison, Oma, Winnimere, Landaff, assorted jams & preserves
w. Wild Streak

Maplebrook Farms burrata, bruleed persimmons, pomegranate, purslane
w. Sorachi Ace

Braised pork and winter squash stew, crispy pork, Alpha Tolman fonduta
w. Post Road Pumpkin Ale

Seared lamb loin, ricotta gnocchi, whey-brown butter reduction, pistachio gremolata, cranberry gastrique
w. Local 2

Bayley Hazen Blue ice cream, poached pears, shortbread crumble
w. Cuvée Noire

Tickets for this dinner are $85 and it’s not a huge room, so reserve yours quickly.

Ticket Button

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Dinner Party: Fall Series Announcement


After three months of collaborating with local innovators like the Momofuku Test Lab, Brooklyn Grange, and our own Brewmaster Garrett Oliver, we’re pleased to announce that the fun isn’t stopping any time soon: Dinner Party’s fall season is underway. Our upcoming dinners include:

No. 4: Thursday, October 24th:
Sea To Table & Island Creek Oysters bring to the table local, sustainable, and under-the-radar fish and shellfish from the waters off of New York and Massachusetts.
Tickets: $85

No. 5: Thursday, November 13th:
The Cellars at Jasper Hill explore every facet of what dairy can do, including whey-fed pigs, creamline milk, and cave-aged cheeses.
Tickets: $85

Tickets become available on our blog & Eventbrite page. 


This Week in Beer: The News You Can Booze


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.

Brewmaster Garrett Oliver has some tough love for David Chang.

New York City now has 20 breweries – that’s twice as many as this time last year, with enough room for all.

Dan Paquette of Pretty Things Beer & Ale Company stirred up some controversy with his allegations of pay-to-play bars, and now state regulators are investigating his charges.

The London Beer Flood happened 200 years ago, releasing 9,000 barrels of porter into the streets.

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

The Mash is Goin’ To Miami 10/25 – 11/1


We agree with Will Smith when he says that Miami is the type of town where he could spend a few days. Between the great food & burgeoning craft beer scene, we’re excited to be going back to Miami for the second year in a row for #MiamiMash. Check out the schedule below, and get in the Miami groove:

Saturday, 10/25
Eat Drink & Learn, Whole Foods Coral Gables, free: Chef Andrew Gerson will be at Whole Foods teaching you beer & bite pairings that are easy to create at home.

Sunday, 10/26
Mash Beer Brunch & Mash Pass Giveaway, Lou’s Beer Garden: Fuel up for a full week of the Mash with Brooklyn beers & Lou’s brunch menu. Nothing says Miami like brunch by the pool.
Dinner on the Farm
, Paradise Farms, $55: Join us on the farm for a picnic-style, family-friendly dinner with live music and free-flowing craft bee.

Tuesday, 10/28
Craft Beer RevolutionJohnathan Wakefield Brewing Company, $6: Johnathan Wakefield Brewing Company (founder Johnathan Wakefield), Abbey Brewing Company (Founder and Brewmaster Raymond Rigazio) Biscayne Bay Brewery (Co-Founder Jose Mallea), Miami Brewing Company (Owner Peter Schnebly), & Saltwater Brewery (Head Brewer Dustin Jeffers) join together to talk the past, present, and future of craft beer.

Wednesday, 10/29
Mash Edu: Beer Mixology, Abbey Brewing Company, free: Take your beer to the next level – with booze. Learn the craft of craft cocktails.
Brooklyn Ha Ha, Lucali, $6: NY comedians Doug Smith & Yassir Lester join Miami comedian Lisa Corrao for a night of laughs and, of course, beer.

Thursday, 10/30
Brooklyn B-Sides & Rarieties, Abbey Brewing Company: Get your fill of old, rare, and discontinued Brooklyn beers.
Found Footage Festival, O Cinema Wynwood, $12: Relive the good, the bad, and the bizarre of the Golden Age of VHS tapes.

Friday, 10/31
Slow Supper w. Dinner Lab, Secret location, $60: Dinner Lab chef Lulu Chustz joins Brooklyn Brewery chef Andrew Gerson for a multi-course Beer Dinner in a top-secret location.

Saturday, 11/1
Mash Edu: Beer & Butchery, The Butcher Shop, free: The Butcher Shop teaches you how to pair beer with butchery-focused small plates.
Mash Bash w. Marnie Stern, Gramps, free: End Miami Mash on a high note with a free show from Marnie Stern.


Dinner Party Prep: Sustainable Seafood 101 with Sea 2 Table & Island Creek Oysters


Brooklyn Brewery’s Dinner Party is a collaborative dinner series dedicated to spotlighting local producers and rare beer pairings held at Humboldt & Jackson. This month, we celebrate sustainable seafood with Island Creek Oysters and Sea2Table. Don’t forget to buy tickets.

If you haven’t been eating fish from local waters dogfish, tilefish, and squid, you’ve been missing out. Lucky for you, the seafood experts from Sea2Table & Island Creek Oysters are bringing an embarrassment of local-seafood riches to Humboldt & Jackson for Dinner Party No. 4. Andrew Gerson (Brooklyn Brewery), Hannah Grady (Island Creek Oysters), Daniel Del Coro & Sean Dimins (Sea2Table) discuss below what you might see on the menu, and why you should care where your seafood comes from.

Caitlin: Andrew, what can we expect from the menu?

Andrew Gerson: We want the menu as soon as possible, but it’s subject to change with what the fishermen are bringing in. I hate that idea that there is a set menu and we’re sticking to it – there are fishermen going out every day and they’re catching what they catch.. I’m happy to work with whatever’s coming in and is awesome. We’re flexible enough to highlight that.

C: Hah, okay. So, Sean, how did Sea 2 Table get started?

Sean Dimins: We were on a family vacation, I think in like 1996 or so. I’m one of five kids, and my parents would take us on what we thought were really whack vacations. We weren’t going to Club Med – they would just get frequent flyer miles and go to very strange places.

C: Like where?

S: Like Mayan ruins in Central America that I did not climb up as a kid. We ended up in a really amazing fishing village called Charlotteville in Tobago. It had something that was uncommon in the Caribbean which was a really vibrant fishing community. Most of the Caribbean is fished out, but these guys all fish in open wooden pirogues with bamboo outriggers and everything they caught was hand-lined, hand over hand.

So we went out fishing – I had the best day fishing of my life.We caught maybe 400 pounds of fish in a 22ft boat out on the open seas with no electronics or gear or anything.  I was psyched, but the dude I went out fishing with – Ratface – was pissed.  Because all the other fishermen did really well, there was no market for his catch. That day my dad had the idea that if we could get the fish off of Tobago to our home town of New York City, chefs would absolutely love this hand-lined fish, the fishermen could get a better market, and we could start a family business.

I left and took the concept to Alaska, for a business called Alaska Wild, where we figured out how to ship with FedEx and expanded out from New York to around the country. We’ve been rolling since. Now we work with 38 different fishing communities round the country. We’ve figured out through packaging, logistics, and information flow how to turnkey these docks to give them better markets. Where they would usually drop it onto a dock to ship it to a wholesale market, we’ve figured out how to do direct sales to chefs.

C: What’s the positive impact that comes from that?

S: The easy one is that we pay more. That’s why people work with us. We provide better value than what they’d get selling in their local markets or to sell to decentralized markets like the Fulton fish market. Maybe one you can’t measure is that they now have a connection. The same way a chef wants to know where his food comes from, fisherman seeing where his fish actually goes to. Seeing the chef’s name on every box of fish and getting pictures back to him of what’s being done with his catch, there’s this intangible pride that is really an incentive there. For how long did they just blindly sell into markets and were dictated pricing? Now they actually get to name their price and know where the fish goes. We get the guys who care, and the best fish, because those are the guys that handle their fish better than anyone. They know where it’s going,

C: Is there a similar germination story for Island Creek?

Hannah Grady: Skip [Bennett, founder]’s father was a lobsterman in Duxbury Bay, and then Skip decided to try his hand at oysters. The first few years, he was delivering and doing all of it. He was dropping the first bags off with chefs at the back doors of restaurants in Cambridge. Over time, chefs would visit the farm and we started creating relationships with them.

Obviously a lot changed in New York when he and Thomas Keller met, but we really try to collapse the distance between the farmer, the chef, and the table and make it as short a distance as possible and one that’s established with a lot of care. Every time we give a new oyster to a new person they get a one sheet that talks about who the specific farmers are and their family and their story and their efforts for grow and all those different details.

It’s funny – we have a farmer who’s a lawyer in New York and he grows these oysters called Nausets from the Cape that are awesome. His name is Stuart Miller. And whenever he takes a client out to dinner he’ll call me and go “Where did my Nausets go this week?” and it’s really nice to be like “They’re at the Breslin, they’re here, they’re there” and know that he can call me any time on my cellphone and I can tell him where they are so he can so see what his oysters look like on the plate somewhere.

C: Does it alter your cooking when you feel this close to products & producers like that?

A: Definitely. To know the difference between good quality is great, but there’s also a sense of terroir. The scallops coming from this bay because of these tides or the tilefish from this region versus that region – that has an effect. To me, it’s about flavors, but it’s also about honoring a place. There’s such a lack of value in our food system right now that to remind people that this specificity exists is important. And it makes me want to cook more and explore more of these local producers.

C: I think that idea of “lack of value” can really resonate with people in the beer industry, because for so long beer was just a sixpack of whatever from wherever. People are starting to get the idea that you should care where your beer comes from and how it’s made, for a variety of reasons. Is there a similar shift happening in seafood? And why should people care more?

H: Yeah, definitely. The nomenclature for different oysters is a very complicated and troubling subject. There’s no real baseline or ownership of nomenclature. It’s not regulated right now, and it’s an issue that a lot of oyster farmers and restaurants are encountering and trying to navigate. So for us to be able to go one step further than just saying “This is a Peter’s Point,” we can say “This is Farmer X’s Peter’s Points. These are his oysters.” It’s really important to us to connect people as much as we can and to bring chefs up to the point. There’s a lot of added value in making it not just an exchange but a relationship that’s reciprocal and is fostered as much as we can.

S: All of us make choices every day on where we decide to spend our money. We all obviously care about food – we spend more money, as a generation, on food than anyone ever has. So why don’t we direct it to places where it can have the most positive effect? If you just buy blindly from commoditized markets or even through decentralized wholesale markets, you don’t know where your money is going to go – probably not to the intended pockets. If you know where your fish is coming from and you can collapse the distance between them, chances are you’re going to have a greater effect. And that’s a really reassuring thing to me.

C: What are some local fish or oysters that we should be eating but aren’t?

S: I’ll take them all. NY, NJ, and LI right now , do excellent shellfish. They’re good for the water, they’re good for you. But a new-found favorite of mine from here to Cape Cod about twice a year is squid. It’s almost like eating insects. We don’t do it much, but we should. My favorite is grilled. You know when you get one dish and you bring it out to every party you can with different people because you know you really nailed it? I get really good local squid – it can be fresh or frozen, it freezes really well – with just some olive oil, salt, and pepper. Grill them up, get a nice char on them throw them in a salad with some cannellini beans with pepperoncini, salt, pepper and good olive oil. It’s – It’s –

A: What season are you getting them in?

H: You just sold me there.

S: That’s a good salad and it’s really easy to make and everyone is very impressed. Plus, it’s cheap. Squid isn’t $20/lb, or $10/lb. It’s like $4-6.

H: I’m a big razor clam girl. We work with 5 different harvesters so those 5 are the only ones who pull them for us. You can’t bring an extra pair of hands. We had them this week because we had the full moon & negative drainer tides, so we’ve been pulling them up all week. I think they’re an amazing creature to begin with – I love how temperamental they are according to the tides and the weather and if there’s too much rain – they’re sensitive to all that which, for me, makes the experience of eating them so much sweeter. I know that one man went out at dawn and wrestled those bad boys out with their hands. If you flash grill them for a second with lemon juice and chili pepper – they have an amazing texture, and I love the battle. They’re these clams that everyone was like “nah” on for so long.

A: For me, these days, I’ve been getting in to East Coast urchin. I didn’t realize for such a long time that there was so much urchin around here – Maine and a little further south. Different coloration than the pacific but really good flavor. Urchin for me – my new jam.

Daniel Del Coro: I would say bluefish – it’s another one of those emotional connections. I grew up going on these party boats with my dad and my brother, and we would just get in these schools of bluefish and bag ‘em for hours and hours, then go home and stock the freezer. That’s one of my first taste memories of seafood. Now, from a more intellectual side, I like it because it’s not a very forgiving fish and it takes some nuance to work with it. But I think that’s important because good food isn’t always easy. You have to know what it is to be able to pay respect to it and have it taste really good.