Author Archives: Maia

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.

Drink This: Beer Cocktails

(Left to right: The Brady Brunch, Thyme Is On Our Side, The Brooklyn Squall, Pearallel Lines)

In the not too distant past, I was asked to participate in the “Beer Cocktail Brunch Off” at the East Village establishment Jimmy’s No. 43. I can’t say I was particularly thrilled at this prospect. Every beer cocktail I had ever had was not very good. Beer is so delicious on its own! Why mask the awesome flavor of beer with juices and syrups? I’ve always been a sucker for a challenge though, so I accepted.

With the help of my dear friend, the distiller & zineman Chris Elford, we spent a day slaving over a juicer, jiggers, and quite a few bottles of beer. Our entry to the Brunch Off, “The Brooklyn Squall” (a variation on a Dark & Stormy), didn’t win, but we came up with four recipes that made us both begrudgingly admit beer cocktails can be quite tasty.

The Brady Brunch
2 oz Marmalade syrup (1/2 oz OJ, 1 oz grapefruit juice, 2 teaspoon marmalade)
3 oz Brooklyn EIPA (or another English style IPA)
Garnish with an orange twist 

Thyme Is On Our Side
Rosemary & Thyme Tea (Boil 1 cup of water, add 3 springs of rosemary & 2 springs of thyme. Steep for 5 minutes)
Add 1 oz tea to 1 oz fig jam
Add 2 oz fig syrup to 8 oz Brooklyn Winter Ale (or another Scotch Ale)
Garnish with a spring of thyme

The Brooklyn Squall
1 oz ginger syrup
1 oz fresh lime juice
4 oz Brooklyn Brown Ale (or another Brown Ale)
1 oz Brooklyn Black Chocolate Stout to top (there is no substitute)
Garnish with candied ginger 

Pearallel Lines
Poach pears in 24 oz apple juice, 1 tablespoon apple cider vinegar, 2 tablespoons agave & 3 dashes of liquid smoke for 20 minutes
Puree pears with 4 oz of poaching liquid – strain
Add 2 oz pear juice to 8 oz Brooklyn Black Chocolate Stout
4 dashes tiki bitters 


Sledding in Prospect Park, January 1967, V1990.2.39; Donald Nowlan Brooklyn collection, ARC.120; Brooklyn Historical Society.

From Brooklyn Historical Society:

 This photo shows sledders in Prospect Park, January 1967. Equipped with the wood sleds, plastic discs, and pieces of cardboard, hundreds of winter revelers of all ages flock to the hills of Prospect Park every year. When Prospect Park opened in 1867, it provided a free and accessible public space for Brooklynites to congregate, exercise, and play in the heat of summer and the chill of winter. Today, Prospect Park remains one of the most popular sledding sites in Brooklyn.

To see more photos from BHS’s collection, visit their online image gallery.



[Abraham & Straus, ca.1895, v1972.1.611; Early Brooklyn and Long Island photograph collection, ARC.201; Brooklyn Historical Society.]

From Brooklyn Historical Society:

The end of November also marks the beginning of the holiday window displays in New York. This photograph captures an elaborate window display, which appears to be made entirely out of handkerchiefs, at Abraham & Straus department store. The ornate building, located at 422 Fulton Street, became the flagship location of A&S in 1885, and is now a Macy’s store. The three-story arch that once formed the entrance to the building has since been filled in, but other original art deco details are still visible.

In addition to this photograph, BHS has an archival collection about Abraham & Straus from 1865 to 1995. The majority of the items date from 1964 and 1965 and were compiled by Abraham & Straus employee Juli Daves in preparation for the store’s centennial celebration. These items include newsletters, a history of Abraham & Straus, news clippings, and correspondence between Juli Daves and Mrs. Kenn Stryker-Rodda, Archivist at the Long Island Historical Society (later the Brooklyn Historical Society), regarding research for the centennial. Other materials in the collection include store directories, souvenir shopping bags, employee newsletters, various printed ephemera, and a catalog dating from 1886, when the store was known as Wechsler & Abraham.

To see more photos from BHS’s collection, visit their online image gallery.