Author Archives: Caitlin Van Horn

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

Brooklyn Brewery Brooklyn Lager Brooklyn Beer Craft Beer Craft Brew


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.

Brooklyn Brewery x Shake Shack x The Bowery Presents: Rocktober Concert Pass Giveaway


We’re teaming up with some of our favorite neighbors, Shake Shack & The Bowery Presents, to make your October especially rocking with a Rocktober Pass Giveaway. The pass gets you: two tickets to each of The Bowery Presents shows below, a $50 Shack gift card, a Small Batch Brewery tour on 10/29, and 18 beer tokens to use in the Tasting Room.

10/12: Generationals, Music Hall of Williamsburg
10/18: Zeus, Mercury Lounge
10/23: RAC, Terminal 5
10/29: Streets of Laredo, Mercury Lounge

Want in? Of course you do. Follow The Bowery Presents, Shake Shack, and Brooklyn Brewery on Instagram, like the contest photo, and tag a friend! (Must be 21+ to enter.) We’ll announce the winner on 10/9.

Dinner Party Prep: Get to Know Your Ghost Bottles w. Garrett Oliver & Andrew Gerson


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 Garrett Oliver’s 20th year as Brewmaster at the Brooklyn Brewery.

Between Brewmaster Garrett Oliver’s time in the brewhouse and Chef Andrew Gerson’s travel schedule (three Mash cities in a month? Sure!), it’s hard to find them in the same city, let alone the same room. Luckily, they both carved out half an hour to sit down and discuss the upcoming Dinner Party No. 3, and the Brooklyn beers made for the brewers’ enjoyment that rarely see the light of day: Ghost Bottles. Made mainly for the brewing team’s own enjoyment, Ghost Bottles are only brought out for very special brewery events. Read on to learn more about these elusive beers, and make sure to check out the menu below.

How important is it to have things like Dinner Parties and Ghost Bottles to stretch creatively?

Garrett Oliver:  I think it’s tremendously important, and it drives the future of the brewery. I love the beers that we make on a day-to-day basis, but you can look at it like being a musician: it’s not very interesting to recycle your greatest hits, even if your greatest hits are great.  You know, right now, we’re aging out over 100 barrels of beer on sediment from natural cider fermentations. These are things that are experimental, and we’ll see if they work. Part of what I do is dream up various things, see whether they can actually be carried out on the single barrel level, and then try to see if they can actually get that through the process of the brewery and have it emerge as something you’ll be very proud of in public. Part of what we’re doing creatively is not just flavor, but it’s also figuring out how we can manage to do this on a scale where you can actually go to a shop and buy it.

Andrew Gerson: It’s building on your knowledge. It’s the same in cooking as in brewing – you learn the basics, and then that creates a platform where you can be creative and express yourself. If you tasted the food I was cooking two years ago, before The Mash, and if you taste what I’m doing now with the influence of probably 60 or 70 different chefs and many different restaurants, it’s night and day from the food I was cooking. It’s different opportunities and experiences that allow you to be more creative. I think we get bored. Very few people want to do the exact same thing every day. I find it stifling, and I think Garrett does as well.

Can you walk us through some of the Ghost Bottles attendees will be trying?

G: We’ve been aging beer in mezcal bottles – that’s the San Luis del Rio – which I just poured for the mezcal producers last night and totally blew their minds. And they said they’re going to get me more barrels, and I’m like, great!

We’ve also got K is for Kriek. The name is really a play on how it’s not a Belgian kriek at all.  It’s 10.3%, it’s aged in bourbon barrels, it does have a sour sharpness and a lot of cherry characteristics, and it’s inspired by something from Belgium, but it’s very much its own thing. We originally made it for ourselves as a Ghost Bottle, where we had about six barrels or so that we would bring to dinners and things. It has culinary abilities that, for all the beers that we have, are really different. That was certainly a driver to give it wider availability. It’s going to be part of our BQE series – I don’t think there’s any way to do Kriek at the Brewmaster’s Reserve level. If you go ask Molly Browning, our barrel-master, whether or not we could turn out a few hundred barrels more – it’s just a ridiculous amount of handwork to turn out that beer.

How did you two work together to create a menu like this?

A: This opportunity was really a chance to taste through all the new Ghost Bottles that we have. Garrett and I sat down on a beautiful afternoon drinking these Ghost Bottles and then I went straight back to the desk and came up with the menu concept. This is the official menu, but as we’re cooking and as we’re playing, this menu will morph to what we actually serve on the night of.

G: I don’t generally look to influence the menu. I look at it like a set of problems – how am I going to bring the noise with what’s being put in front of me? And I like the chef to have fun and do whatever the chef wants to do unless I see a dish where I can’t figure out what to do – like if the dish is crusted in Szechuan peppercorns, which make your tongue and your palate go numb, there’s almost nothing you can do with that. But that’s pretty rare. Usually, I’m going to look at the 30 beers we have available – some available to the public, some not – and see what do I think is going to work.

A: This dish  – braised whole rabbit, duck fat potatoes, rabbit liver mouse – that came from kriek. What did I want to eat with kriek after trying it? We did a version of it for the first time in the Carolinas and it works with a few other beers, but [with Kriek] it’s like that ultimate pairing. It’s like the Sorachi Ace and scallop crudo dish we’ve done at previous dinners. Sometimes you just nail it on the head. For San Luis Del Rio, we’re doing duck breast, smoked watermelon gazpacho, pickled watermelon rind, and seared avocado. That beer spoke to me. There are times you make a dish and then you pick a beer, like Garrett said, and it either has a harmonious aspect or a contrast – it cuts through fat or cuts through heat – but then there are times when the beer informs the food.

So what is lamb floss?

A: We’re taking lamb belly, and we’ll cook it out for eight or nine hours, slow, pull out all the fat—

G: Like ropa vieja style.

A: Yeah, and then you hit it really hard in the pan or like fry it, and it pretty much becomes like floss. We made it by accident the first time – just left it in the pan, like “Oh no, you’re burning the lamb – oh, you made the lamb perfect!”

I want to ask you some quick questions before you go. Don’t think too hard. Andrew, I want you to give me a beer that you think describes Garrett, and, Garrett, I want you to give me a beer that you think describes Andrew.

A: I think, for Garrett, it’s San Luis Del Rio. It combines a love for all beverages, especially cocktails. It has that smoky depth and sophistication, and Garrett is a very sophisticated man. And it’s based in traditional styles but is also very innovative. And that’s Garrett, to me.

G: Andrew’s definitely Sorachi Ace. He’s kinda crowd pleasing, everybody likes him when they meet him, he’s bubbly, there’s no reticence about his character. There’s a cleanness and sharpness and brightness of attitude that we always see from Andrew.

Give me your favorite classic beer & food pairing.

G: Ooh, classic. It is hard to beat a witbeir and a moules frites.

A: Mine’s a brown ale and a burger.

Last one: what do you think makes a Dinner Party great?

A: Guests!

G: That’s what I was thinking too. It’s all about the guests. If you have the right guests, you can just pop some popcorn and watch a movie. But when your guests come to see you, get the hell out into the dining room and have some fun.


Garrett Oliver Takes His Place At The Table(s)

Brett Casper Garrett 1 Low Res

Our Brewmaster Garrett Oliver has had a busy year, from winning the James Beard Award for Outstanding Wine, Beer or Spirits Professional, to training the brewers at our new sister brewery Nya Carnegie in Stockholm, to designing new brewing courses at the Culinary Institute of America. For the first time this year, you’ve got two chances to catch Garrett in his element at dinner in New York City. Grab your tickets today and get a chance to see the Brewmaster, hear about the new beers and projects he’s working on, and admire his hats.

-Nya Carnegie Beer Dinner with Chefs Billy White and Andrew Gerson @ NORTH Festival: On September 18th at the NORTH Festival Pop-Up, Garrett will join the diners at our Nya Carnegie Beer Dinner. Chef Billy White from Nya Carnegie and Brooklyn Brewery Chef Andrew Gerson will be teaming up to re-create the pairing menu Chef White has created at our sister brewery in Stockholm. This is the first, and maybe the last, time beers from Nya Carnegie will be available in the US, so Garrett will step up as the man behind the recipes and brewer training to discuss the beers, the pairings and perhaps some of his adventures in Stockholm.

-Dinner Party No. 3 With Garrett Oliver: Garrett will collaborate with Brooklyn Brewery Chef Andrew Gerson on September 24th for our third Dinner Party to create a menu celebrating his 20 years with the brewery and his ever-expanding roster of experimental beers. A number of new Ghost Bottlesbeers so rare they almost never see the light of daywill be on hand to illustrate some of Garrett’s most exciting new work and pair up with some of Garrett and Chef Andrew’s favorite foods to make. Brand new beers and the man who dreamed them up make this a can’t-miss evening for all fans of Brooklyn Brewery.