Author Archives: Maia

The Story Behind The Story of the BROOKLYN, SWEDEN Song Contest


Well, we did it. The BROOKLYN, SWEDEN G Train Competition is over and done with! You guys made this our most exciting promotion yet, and for that, we’ll keep a virtual barstool open for you here at Brooklyn Bloggery. Some interesting information came out when looking at the back end*, so we thought we’d share it with you:

+ Over 13,000 unique visits to the contest page
+ 14,000 video views
+ Over 2,000 votes cast
+  “I’ll Wait For You (G Train Song)” was the most viral entry, with over 1,200 shares.
+ Facebook was the most successful at getting votes; 700 votes came in through link sharing on Facebook walls.
+ Sharing via email generated more votes than sharing via Twitter.
+ New York state had the most visits (4,349 to be exact), but Texas came in strong with over 800. Turns out the winners, Teen Commandments, are from Texas, so this hometown support really helped give them an advantage.
+ Over 40 different countries viewed the contest including 6 unique views from the Philippines, 3 from Uganda & 1 from Romania.

The takeaway? Should you ever be in an online competition, be sure to bombard your friends and relatives with emails and Facebook posts. Social media, FTW!

*don’t be gross, guys

Tap That Glass: Draft List, Fri July 6th

Below is the roster of beers you can expect to find here at The Brewery on Friday, July 6 (list is subject to change). Beer tokens can be purchased for $5/each or 5 for $20.

DRAFT // 1 token each (unless otherwise indicated)

SPECIAL: Cask of Brown Ale (5.6% abv)

Brooklyn Gold Standard (6.2% abv)
Brooklyn BLAST! (9.0% abv) – 2 tokens
Brooklyn Sorachi Ace (7.6% abv) – 2 tokens
Brooklyn Summer Ale (5.0% abv)
Brooklyn Radius (4.8%)
Brooklyn Lager (5.2% abv)
Brooklyn Dry Irish Stout (4.7% abv)
Brooklyn East India Pale Ale (6.5% abv)
Brooklyner Weisse (5.1% abv)
Brooklyn Brown Ale (5.6% abv)

BIG BOTTLE POURS // 3 tokens each, includes complimentary Souvenir Logoed Stemware Glass

Brooklyn Local 1 (9.0% abv)
Brooklyn Local 2 (9.0% abv)
AMA Bionda (6.0% abv) – 2 tokens
BAMboozle (8.6% abv)
Companion (9.1% abv)

View our complete public hours here.

The Legion Of Osiris is Accepting New Members


Brooklyn Brewery’s exclusive beer club, The Legion Of Osiris, is now accepting a second round of membership applications from only the most discerning of drinkers. Named after an Egyptian god known to stop at nothing to protect the most holy of beverages, The Legion of Osiris seeks to do the same.

The Legion meets every Friday at The Brooklyn Brewery Tasting Room at 5pm, one full hour before the masses shuffle through those famed red doors. All Legion members enjoy robust conversation, tomfoolery, back patting, and a selection of that week’s cask from a members-only dimple mug. On top of that, special guest speakers, rare beer tastings, ice cream socials & more are included in the weeks’ programming.

You, too, can join this camaraderie of connoisseurs. A $75 a year membership fee allows you:

+ Legion of Osiris dimple mug
+ 5pm Friday Happy Hour admission through a secret entrance
+ Invitation to all Brewmaster’s Reserve release parties
+ Position at The Table for the Yearly Assembly of the Legion
+ Contribution to the Legion’s publication, The Almanac of Beer
+ Feelings of Entitlement

Email with the subject line “Legion of Osiris” to receive the Legion’s Form of Registry.

“Beer has dispelled the illness which was in me.” — Late Egyptian, translated by Dr. Kent Weeks

Ask A Brewer | March 28

Dan Moss means business

Every couple of weeks, we’ll be soliciting your brewing questions on Facebook for Brewer Dan Moss to answer here on Here are his answers to Round Three.

Julian Silva: What makes some IPAs really bitter and others sweet and delicious?

Well Julian, there are a bunch of variables that factor into the virtuosity of an IPA.

Generally speaking, traditional examples, such as our East India Pale Ale are meant to be a bit sweeter and we accentuate the malt character by using a higher temperature rest period to stack the odds in favor of slightly more residual body after fermentation. With BLAST!, we mash at a slightly lower temperature, the idea being that all that delicious Maris Otter malt would make the beer syrupy and overbearing if we treated it like EIPA. Malt selection will also affect the finished product and I could go on for pages just talking about the nuances of malt and how to treat the malt to get a particular effect in the finished beer.

The hops are really what make an IPA an IPA. More often than not, the more bitter the beer, the more hops have gone into the brew. There are different ways to add them that affect bitterness differently, but essentially, those really bitter beers and the folks that brew them like to skew the flavors towards the bitter end.

It’s really all about balancing the malt character and hops character, and as long as you stick to our beers, you should find them subtly sweet, yet intriguingly bitter. The perfect combination to bring you back for another pint, am I right?

Emmett Hughes: Can I get your chocolate beer in PA?

Well, Emmett, you can’t get our chocolate beer anywhere, since we’ve never made one with real chocolate. You can however purchase Black Chocolate Stout (we only call it that because it has such an intense dark chocolate character, yet there is no actual chocolate in the beer) at better beer stores near you.

Brent Lengel: If you had your druthers, and price/ logistics were not part of the equation, what kind of beer would you create?

Simple answer to a simple question, I’d create the best beer. The best beer ever.

Josh LaBarge: Any possibility marys maple porter will be continued??

Short answer: No

Long Answer: One can hope, but there are distinct hurdles to overcome such as sourcing the maple syrup ( we don’t want to deprive the pancake eaters of what they desire most…) and keeping up with the demand for our other products like Blast! or Sorachi Ace and the like. Technically speaking, the Brewmaster’s Reserves are a one-time deal.

Amy Lamonica: What’s the best yeast to help dry out the finish on a homebrewed Tripel? I typically use Wyeast Belgian Ardennes yeast for my tripels. I have top notch flavor profile but need to get a bit drier of a finish to make it primo!

That is a damn fine yeast if I do say so Amy, but I’ve had the same problem using it in homebrewed beers. We’ve found that champagne yeast (I use Lallemand EC-1118) will dry out your beer in the bottle without much negative impact on the flavor profile. Hope this helps, let us know how it turns out!

Portersteken: A Swedish brewery (Ängö) recently made en experiment where they brewed a version of their pils with extremely soft water, 20 times cleaner than distilled water. Is that something for Brooklyn to try?

We do like to experiment and push the limits of beer with projects like The Concoction and Manhattan Project where we mimicked two great cocktails (the Penicillin and the classic Manhattan, respectively). Doing a super clean pilsner isn’t exactly our cup of progressive tea, as it were, but we are producing a hoppy pale lager for our newest Brewmaster’s Reserve. Keep an eye out!

Mike Conner How do people in Europe respond to Brooklyn beer? Is there a following?

Well, there is a following. Not to toot our own horn, but Europe loves us. And we love Europe (The Final Countdown!!!) We’ve been sending beer to the UK, Sweden, Denmark and lots of other countries for a long time now, and they keep asking for more.

Steven J Magner: When can I enjoy my favorite beer in Los Angeles? My dad stocks his fridge every time I come to visit the east coast, which leaves me fiending on the left coast.

Well, currently we don’t have plans to distribute that far west. We are, however, available in Texas and Minnesota, if you’re up for a little drive.

Timothy Aivazian: Can I have your job?

Sure, but only if I can keep the paycheck.

Pauly Walnuts: What’s the secret ingredient you put in Brooklyn Beer that makes every brew taste like MORE?

Well, Pauly, we don’t generally let this little secret out, but since you’re obviously infatuated with us (me, really), I’ll spill it…

We put a whole lotta love into every single batch…


Tap That Glass: Draft List, Friday March 9

Below is the roster of beers you can expect to find here at The Brewery on Friday, March 9 (list is subject to change). Beer tokens can be purchased for $5/each or 5 for $20.

DRAFT // 1 token each (unless otherwise indicated)

SPECIAL: Cask of Brooklyn Dry Irish Stout (4.7%)

Mary’s Maple Porter (7.5% abv) – 2 tokens
Brooklyn Lager (5.2% abv)
Brooklyn Brown Ale (5.6% abv)
Brooklyn Dry Irish Stout (4.7% abv)
Brooklyn East India Pale Ale (6.9% abv)
Brooklyn Pilsner (5.1% abv)
Brooklyner Weisse (5.1% abv)
Ama Bionda (6.0% abv)

BIG BOTTLE POURS // 3 tokens each, includes complimentary Souvenir Logoed Stemware Glass

Brooklyn Local 1 (9.0% abv)
Brooklyn Local 2 (9.0% abv)
Sorachi Ace (7.4% abv)
AMA Bionda (6.0% abv) – 2 tokens

View our complete public hours here.

Ask A Brewer | Mar 6

Frank Zappa & his doppelgänger at Bonnaroo 2011

Every couple of weeks, we’ll be soliciting your brewing questions on Facebook for Brewer Dan Moss to answer here on Here are his answers to Round Two.

Michael Berry: Can you offer any direction as to the hopping schedule for Brooklyn Brown?

Sure, we blend Willamette, Cascade, and Fuggle. They are added to the boil in 3 separate additions to optimize the flavors and aromas of the finished product. If you want to brew a respectable clone of Brooklyn Brown Ale, pick up one of our new homebrew kits that Mr. Hindy and Brooklyn Brew Shop have put together. The hop bill is much more straightforward than the one we use daily, but the results are eerily similar and equally delicious!

The Brooklyn Blues Project: So which is it. . . Chicken or Egg?

Well, if the chicken and the egg are both fried, they’d arrive in tandem, preferably on a flaky biscuit. Serve alongside a Brooklyn Lager, and boom! Perfection.

Mike Conner: Do y’all remove krausen and do you think that helps home brewers?

We don’t take any special measures to remove krausen, but we rarely fill our fermenters to the absolute upper limit of their capacity, so much of the dark brown brandhefe (the stuff that you don’t want) sticks to the top and sides of the fermentation tanks. For a home brewer, removing the brandhefe and krausen will definitely help maintain a clean flavor profile. But, if you can’t maintain a sanitary environment, you’re better off letting it settle and the racking the beer off of the spent yeast.

Meghan Cogan: Why is Brooklyn Brewery so amazing? No really … Why is it?! …. looking forward to Mary’s Maple Brunch this Saturday!!!

Well, we have some really amazing fans, including you Meghan! Hope you enjoyed the brunch!

Pauly Walnuts: Do you use any special treatment for the water you use at the brewery (filtering, adding minerals, etc)?

Well Mr. Walnuts, it is absolutely certain that we treat our water very special. As you know, It makes up about 90% of our beer. There are only two things that we do here, that you yourself might also do at home. First, all of our brewing water is passed through an activated carbon filter. That’s really to remove any excess chlorine or debris from the water system (our water supply pipes are basically antiques). When brewing a beer from the English tradition like BLAST! or East India Pale Ale, we like to add brewing salts or Burton salts in order to accentuate the hop character in the finished product.

Daniel Mahon: Could you provide a recipe for a starting point to make Brooklyn Lager at home? I’d like to experiment around that perfection.

Why would you ever want to mess with perfection? I call shenanigans, but will oblige. As per Mr. Oliver’s recipe in the recent December issue of Brew Your Own Magazine:


- 9.6 lbs American 2 row malt
- 14 ozs Munich malt
- 11 ozs 60 L Caramel malt


- 1 oz Willamette (75 min.)
- 0.33 oz Cascade and 0.45 oz Vanguard (35 min.)
- 0.5 oz each, Hallertau Mittlefruh, Cascade, and Saphir (2 min.)
- 0.75 oz Cascade and 1.5 oz Hallertau Mittlefruh are used post fermentation    as a dry hop

We reccomend mashing in the grain to a starch conversion temperature of 156 or higher; This strategy will help to achieve the body and mouthfeel we aim for. Another important element is our 75-minute boil, which may lead to excess color and flavor development if you are working over a very strong, direct flame. After your wort has cooled to 55 degrees, you’re ready to pitch your favorite lager yeast! About 10 days prior to bottling or kegging, add the dry hops.

Hope this helps, and if you need any more advice, just ask!

Brendan McHenry: I know the base malt for Brooklyn Monster is specialty Scottish floor malt, how essential is that for the overall flavor? How might you replicate that flavor otherwise?

Well Mac, the Maris Otter malt we use has its own distinct fruitiness that is almost impossible to replicate. It brings a certain mellow fruity quality that is very distinctive and makes our Pennant Ale, Winter Ale, and BLAST!, the complex creatures that they are. If you wanted to replicate that quality, you might try a combination of lighter crystal or cara malts and a very small portion of acidulated malt.

Till next time…

Eat This: Brown Ale Banana Bread

From Ansley at NYC Food Discovery:

I love banana bread. When I was a kid I liked it with chocolate chips and more recently I’ve been baking dense, fudgy versions. I got the inspiration for this new recipe from Brooklyn Brewery’s Brown Ale. The notes of caramel, chocolate, and coffee are a natural match for banana. Plus this recipe calls for half a bottle, so please give the other half a good home.

The result is a fluffy, complex banana bread with a moist crumb. I use a mix of regular and whole wheat flour so I can feel less guilty about eating this for breakfast.


  •    1 and 3/4 cups flour
  •    1/2 cup sugar
  •    1 teaspoon baking powder
  •    1/2 teaspoon baking soda
  •    1/2 teaspoon salt
  •    3-4 very ripe bananas (I store mine in the freezer once they start to go south)
  •    2 eggs
  •    1/3 cup melted butter
  •    6 oz (half a bottle) Brooklyn Brown Ale


1.Preheat oven to 350 degrees. Mix your dry ingredients (flour, sugar, baking power and soda, and salt) together in a large bowl.

2.Mash up all but one of your bananas. Cut the last banana into coins. Mix together your wet ingredients in a small bowl. (Make sure the melted butter has cooled or it will cook your eggs!) Stir your wet ingredients into the dry ingredients and combine.

3.This makes one 9 x 13 loaf or two smaller loaves. Bake for 45 mins or longer- make sure the middle of the  bread doesn’t jiggle when you remove it from the oven.

After the bread cools, enjoy with coffee, chocolate milk, or of course, a Brooklyn Brewery Brown Ale.

Eat This: Lemon Glazed Cheesecake from Tapped Craft Beer Events

Lemon Glazed Cheesecake, from Creative Culinary

Blogger Jonathan Moxey pours Sorachi Ace at Tapped Craft Beer’s Beer & Dessert Pairing

From Emily & Matt of Tapped Craft Beer Events:

Ever since we started up Tapped Craft Beer Events last January, I’ve been dying for a client to request a beer & dessert pairing event! Finally, this past week I got my wish when we hosted a super fun and educational pairing of 5 beers & desserts for The Williams Club and The Columbia University Club of New York.

I wanted to ensure that we showcased a wide variety of beer styles and dessert types, particularly because our audience was mostly new to craft beer, and having at least one easier-drinking option is ideal. Also, beers in the Brown Ale, Porter & Stout families and desserts in the caramel, nut and chocolate vein are the perfect go-tos, but what some other flavor profiles to keep things interesting and unexpected?

As I thought back to a couple of our beer & cheese pairings for another Williams Club event last year, the idea struck me — Brooklyn Brewery Sorachi Ace and cheesecake! Perfect! To make it extra special, I knew that I wanted to add a lemon spin to the cheesecake.

Since I couldn’t find a bakery that made lemon cheesecake, I whipped up some homemade lemon glaze, using the following super-easy recipe from Creative Culinary. I added it to a nice store-bought cheesecake, but the link above also includes an accompanying cheesecake recipe.


  • 1/2 cup sugar
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1/2 cup water (I substituted 1/2 cup Limoncello for the water but it’s optional. I also ended up adding just a touch of lemon paste color. )
  • 2 tablespoons lemon juice


  1. Make glaze by combining sugar and cornstarch, blending in water and lemon juice until smooth. Bring to a boil, stirring constantly, until thickened. Cook 3 minutes. Chill until cool but not set.
  2. Spread top of cheesecake with lemon glaze. Chill several hours or over­night. Can also be frozen.

One guest commented, “All of the pairings were great, but this one really sings!” It was also the favorite of our event host, Jonathan Moxey.

The acidity and dryness of the beer, due to the champagne yeast and zestiness of the Sorachi Ace hop, cuts (“razor-sharp,” as Jonathan put it) through the rich creaminess of the cheesecake, cleansing your palate and readying it for the next bite. Additionally, the lemon glaze complements the lemon flavor and aroma of the unique Sorachi Ace hop.

And one Brooklyn Brewery beer wasn’t enough for us — the last dessert we served was a beer ice cream float using Black Chocolate Stout and vanilla ice cream. It was a HUGE hit!

Ask A Brewer | Feb 10

Mr. Moss contemplates the meaning of life on the shore of Asbury Park, NJ

Every couple of weeks, we’ll be soliciting your brewing questions on Facebook for Brewer Dan Moss to answer here on Here are his answers to last week’s questions. The next call for submissions will be happening next week, so check in on Facebook to submit your question.

Patrick Boegel: At what stage of the boil do you add Mauritius Sugar to Local 1 and the Honey to Local 2?

Great question Pat. There are a ton of ways to throw some extra fermentables into a brew, but they all have different impacts on the finished product. Basically, if you want to optimize the aromatic qualities of the sugar, adding it as late in the process as possible is best. So, without spilling the beans, we add sugar and honey in the boil and our aim is to optimize the aromatic qualities of both Local 1 and Local 2.

Ian Cann: Hi guys, What differentiates dry hopping from the usual wet hopping, and what difference does it make to a beer?

Hi yourself, Ian! The term wet hopping is somewhat misleading as all additions of hops are wet, since beer is a liquid. Here at Brooklyn, we start adding hops as soon as our wort hits 212 degrees; that sir, is essentially for bittering the beer and balancing sweetness from the malt sugar. The term wet hopping refers to using hops fresh from harvest that have not been kilned. What’s kilning? It’s essentially a gentle drying of the hops to preserve the longevity and aromatics of the flower. Just as dry hopping is intended to enhance the aroma of a beer… Wet hopping does the same, although with some difference compared to dry hopping. The goal for both processes is to enhance the hop aroma of a beer, but wet hopping will ultimately add a “fresh-from-the-field” aroma that conventionally kilned hops don’t possess, as they have been dried out.

Drew Shalian: What’s the best way to get a position in a brewery? I want to become a brewer. Is there a school to get trained or should I just start home brewing?

Homebrewing is always a good place to start, and the homebrew literature available on the market is a great way to learn the process on a small scale. I started out homebrewing myself, but when I decided to make the leap, I went through the American Brewers Guild’s Craft Brewer’s Apprenticeship. It was a six month online/ correspondence course, and the Guild’s network helped me with my apprenticeship planning, which ultimately led to my current job. There are two other major programs in the US that I know of, UC Davis and The Seibel Institute, that have brewing specific educational programs.

Brian Dochney: Hey Dan, Long time fan, first time caller. What makes the BLAST! so delicious if it’s so over hopped? Is it true that Brian Dochney thinks it’s the “Greatest Beer in the World”ᵗᵐ

Thanks for “calling”, Doc. You usually refer to it around me as a big warm hug you can drink, but we’ll go with “Greatest Beer in the World”ᵗᵐ for now. Overhopped? Well, when you use the huge amounts of Maris Otter and pilsner malts that build the big, juicy malt base, you have to balance out that sweetness with something. For us, that something is copious amounts of hops from the US and UK, added at a number of points in the process, both in the brewhouse when we boil the wort, and in the cellar after fermentation.

Kathy Moss: Great can’t wait!

Woo Hoo!  I expect some real tough questions from you…

Jeff Krug-Bräu: Hey guys. I just racked a porter into secondary with some makers mark and some oak. I want to add some nice maple flavor to the beer (maple bourbon barrel porter?) How can I go about this best? Can I bottle condition with maple syrup instead of DME or table sugar?

Hey Jeff! Sounds like a mighty tasty brew you have shaping up. As you may know, we just released our very own version of maple porter called Mary’s Maple Porter. There are a few points in the brew process to add sugars, but if you’re already in secondary and want to try something fairly interesting, using some leftover maple syrup to bottle condition is a great approach and will add layers of flavor that DME and table sugar are incapable of providing.

Jonathan Zornow: For priming, what are the consequences to using plain ol’ table sugar instead of dextrose? Searching on Google gave me mixed thoughts …

Well, those sugars, chemically speaking, are very similar, so broad strokes-wise, the effects of using both sugars will be darn similar. The cidery character generally associated with table sugar (which contains sucrose, mainly) is actually a function of the yeast. If you do use table sugar at any point in the brew (I’ve had homebrewed belgian strongs that have…) don’t go crazy. No matter how much of those neutral sugars (dextrose included) you add, you won’t get much appreciable flavor. Hope that didn’t mix your thoughts any more than Google did.

André Adelar Hommerding: Hey guys, what´s the difference between the English, the Belgian, the German and the American Pale Ale Malt?

We use a variety of domestic and European malts here at the brewery and they all have their own complexeties that they bring to beer. For our Local line, we generally use German pilsner malts because of the light biscuity undertones that result and how they play with the other elements from the hops to the yeast in the bottle. Our Pennant Ale uses the grassy, earthy Maris Otter heirloom barley malt that comes through to support the deeper citrusy hop notes. From Belgium, we use aromatic malts that enhance the malt profile in many of our beers.

If you’re interested in the technical stuff like lab calculated extract potential, color, or protein content, you can probably get a report with that information from wherever you can buy malts from.