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Finding Balance with Tripel Burner

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Our latest Brooklyn Quarterly Experiment is Tripel Burner, a strong Belgian-style tripel ale brewed with licorice spices and aged in white wine barrels. Believe us, this isn’t the gummy, bottom-of-grandma’s-purse licorice you might remember. The beer is chock full of warming spice, with notes of fig, oak and cinnamon that will make you realize why licorice has been treasured for so long.

Licorice spices go back to ancient China, where they were prized for medicinal purposes. Medicine at the time was focused not only on the physical organs and structures of the body as balancing energy throughout the body’s systems. This energy was collectively referred to as “qi.” The chief “organ” dedicated to balancing qi was the Triple Burner, a sort of spiritual water wheel dedicated to taking in, processing, and distributing energy throughout the body. Taken as a tonic, licorice spices were believed to encourage “natural sweetness and a light, joyful presence.”

What does that mean for you today? Well, who wouldn’t want to be light and joyful? Still, somehow we think you might not be the type to believe in balancing your qi. But it sure couldn’t hurt to try, and there’s no better way than with beer. Join us for the official release party in our Tasting Room on Monday, August 29, or keep an eye out at your local bottle shop. Be quick when you see it: like all of our Brooklyn Quarterly Experiments, Tripel Burner will be a very limited release.

The Weekly Sixer: August 26

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Meet Mirella Amato: Mirella is one of only 11 Master Cicerones in the world. Originally an opera singer, she is now a Toronto-based author and beer consultant, helping the beer world at large continue to define itself and open more doors to new drinkers. Long story short, she’s a badass, and a craft beer champ. Cheers, Mirella!

Mexican Women Take The Craft Beer Reigns: At the core of Mexico’s burgeoning craft beer scene are a handful of women, battling back tides of bland beer and testosterone alike to push beer forward in their native country. Five industry leaders spoke with Munchies recently about the challenges of their industry, how gender shapes their experience, and what’s next for Mexican craft. Crack a beer and enjoy this look into their industry.

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Insert Theme Music Here: Taking a page from beloved classic and infallible scientific source Jurassic Park, brewers at Fossil Fuels Brewing Co. are set to release a saison brewed with a 45 million year old strand of yeast isolated from a sample of amber. The team has been working on the beer since the yeast was first isolated in 1992, and you can get on the waiting list for $40 here. Jeff Goldblum was unavailable for comment.

Heroes Become Villains: Police in Salamanca, NY are searching for a beer thief who lifted two eighteen-packs of Budweiser from a store while dressed in a Batman costume and a Captain America mask. There’s a lot to unpack in this story, but our most burning question is what happened to the cowl on the original Batman outfit? We’re hoping the origin story comes out soon, but we probably won’t bother with the sequel.

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Some Scientists are Buzzkills: A team of scientists have recommended that beer be watered down or reduced in strength before hitting the market in order to curb problem drinking in America. Let’s be straight with this one: this is absurd. It’s a slap in the face to brewers, condescending to beer drinkers, and a monstrously wasteful effort aimed at shaming the oldest tradition in human history. Yes, there are inherent problems in some levels of alcohol consumption, but let’s focus on helping those people instead of dumbing down a noble liquid. We have plenty more to say on this topic, but none of it is polite, so we’ll stop here.

But Scientists Are Still Buzzkills: Alright, we won’t stop completely: another study this week re-affirmed the long-held truth that most citrus and other fruit wedges in bars are frankly pretty filthy. Pointing the finger at poor hand-washing practices and food-handling measures at many bars, some scientists are saying you should skip the garnish, depriving yourself of an important element of the drink. But wait! The saving grace is Dr. Philip Tierno, PhD, a professor of microbiology and pathology at NYU School of Medicine, who consulted with Delish for their report. Dr. Tierno backs up the dangers of garnishes, but also says he still gets them unless he sees unsanitary practices, saying, “You have to pay attention.” We salute Dr. Tierno for his common sense and dedication to a good drink.

Tap That Glass: August 26

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There are few more enjoyable times of the year as an adult than back to school. Memories of good times had, discount prices on the good pens, and– most importantly– a firm reminder that when you’re not in school, summer lasts as long as the warm weather does. It almost makes up for the whole growing-up-in-an-increasingly-terrifying-world, thing, right? Right. Have a beer.

Our tap list is below, but there’s always a chance it’ll change so be sure to check our board and ask your bartender to see what’s new. Beer tokens can be purchased for $5 or 5 for $20, which is one of the best deals in the city.

Draft | 1 token each (unless indicated)

Cask Offering | 1 token

Brown Ale (5.6% ABV)- Our rich, smooth, and pleasantly roasty classic Brown Ale. Originally a limited release, this has been a brewery favorite for over twenty years. See what the fuss is about. You’ll get it.

Bottle Pours | 3 tokens each (4 tokens for Brooklyn Quarterly Experiment pours), includes a complimentary Souvenir Logo Glass.

Local 1 (9.0% ABV)
Local 2 (9.0% ABV)
Sorachi Ace (7.6% ABV)
Ama Bionda (6.0% ABV)- two tokens
Black Chocolate Stout (10% ABV)
Brooklyn Quarterly Experiment: Wild Streak (10% ABV)
Brooklyn Quarterly Experiment: K is for Kriek (10.1% ABV)
Brooklyn Quarterly Experiment: The Discreet Charm of the Framboisie (7.3% ABV)

Mash Files: Cheers to Chef Danny Espinoza

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Chefs Danny Espinoza and Andrew Gerson during one of their first Mash events together.

Brooklyn Brewery Chef Andrew Gerson spends lots of time on the road with our Mash Tour. In the Mash Files, we pass Chef the mic so he can check in with his experiences and stories from around the world. This month, we talked to him about cooking alongside his good friend, Chef Danny Espinoza.

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L-R: Chef Andrew Gerson, Chicago artist JC Rivera, Chef Danny Espinoza, and Chef Jhoana Ruiz. Danny and Jhoana just tied the knot last month!

The Brooklyn Brewery Mash tour is all about community, collaboration and working with our friends. Over the years I have had the pleasure of working with Chef Daniel Espinoza on our Mash tour many times in Chicago and beyond, from our first partnership with the now-defunct Dinner Lab to our most recent trip. After many long dinners and later evenings I have gotten to know this “chollo” well, and most importantly have had the chance to savor his mind-blowing food.

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Danny is one of the most accomplished chefs I have ever worked with, transforming his grandmother’s Michoacan cuisine into conceptual dishes that pay homage to both his Mexican culture and his fine dining roots. (Plus, the man can drink me under the table, which makes for enjoyable evenings.) We have spent years discussing his dream of opening Anomar, an elevated love letter to his grandmother and the food he grew up eating. Now, Anomar is slated for a fall opening. To see my friend and chef I admire achieving his dreams is something that fills me with pride, admiration, and often a full stomach.

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I have watched Danny grow from a confident chef with great culinary skills to someone who can lead a kitchen while uniting traditional flavors and new ingredient combinations to create a cuisine all his own. Last year I got the chance to cook with Danny’s mother. We talked about her family’s long culinary history, and how a woman who spent her early years rolling tamales for the family business in Michoacan struggled to create a life for her children in Chicago.

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The Espinoza family dinner table.

Over plump flavorful, and airy steamed rounds of Masa drenched in a pork salsa rosa– more reminiscent of gnocchi than their traditional stuffed counterparts– I learned about the difficulties of integrating into the societal fabric of Chicago, of raising kids in the tough and underserved neighborhood of Echo Park, and how proud a mother can be of her son’s achievements. Danny defied the odds of his rough-and-tumble community rising up the ranks in great restaurants. He developed his love and passion for food into a career that allows him to ultimately express himself and who he is. His food is real, steeped in tradition, and wholly Chicago.

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And again: Danny can party.

In a city full of Latin charisma where it is hard to find a bad taco, Danny’s cuisine is a reflection of his family, his creativity and his desire to craft visually stunning dishes packed with awe inspiring flavors that are genuinely delicious. Chicago already knows Mexique, Rick Bayless, and others who have elevated Mexican cuisine, but now it has Daniel Espinoza to take it to a whole new level. I’m just glad he still has time to get a drink with me after service.

The Weekly Sixer: August 19

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star wars tr-8r baton twirl

That One Song, Over and Over: A pop-up cantina modeled on the famed Star Wars location will open in Hollywood, California this year, just in time for Rogue One theatergoers to get good and enthusiastic. The best and strangest part of the story is how clearly unlicensed the whole operation is– wading through their descriptions give the swamps of Dagobah a run for their money. Best of luck to this delightful idea, and to the team of Disney lawyers currently crunching the overtime to shut this down.

Dogfish Gets Fishier: Dogfish Head and the National Aquarium have announced an official partnership and beer together to advance marine conservation and people who like good beer. The beer is dubbed SeaQuench Ale, a session sour brewed with lime juice, lime peel, black limes, and sea salt. No word on if the beer comes with a tiny umbrella, but we have high hopes.

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Paging Kanye West: A few of Stillwater Artisanal’s hip-hop-themed beers made the press rounds this week. Shout outs included their recent “I Miss The Old Kanye,” a 23-flavor, Dr. Pepper-esque concoction including juniper, prunes, plums, star anise, cloves, and Brettanomyces, as well as their Drake homage Hopline Bling Berliner weiss and Kendrick nod Moneytree$ IPA. If it sounds like a gimmick, go try one. To borrow from Mr. West, Stillwater are OG and will be respected as such.

And For The Folks At Home: For those of us without a mogul’s budget, Vinepair has put together a helpful guide to building your at-home well bar without destroying your budget. Nothing says you have your life together quite like welcoming guests to your home and being able to offer them an array of cocktails, mixed drinks, and straight-up decent liquor. You could also try being a responsible human being, but that makes for lamer parties.

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Farewell, Frog: The Times Square outpost of the infamously kitschy Señor Frog’s closed this week, leaving legions of people in Midtown with one fewer garishly lit place to party. This news coming on the heels of ABC cancelling The Muppets Show proves that 2016 is just as tough for frogs as the rest of us. Rest in balloon-animal-festooned peace, Señor Frog. We hardly knew ye.

Goodbye, Palace Cafe: We were also heartily disappointed to hear about the closure of Greenpoint staple Palace Cafe. The landmark dive will close after service on September 3, ending an 85-year run as home to a beautiful bar, stoic regulars, and fair odds of fresh Irish soda bread. Palace Cafe will be missed dearly, and we can only hope another bar attempts to take up their mantle for the good of the neighborhood.

Tap That Glass: August 19

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It feels like we finally made it through the heat wave here in Brooklyn. Unfortunately, that also signals the last few weeks of Summer Ale on tap. We know. We know! Hey, put that brick down. Unfortunately, the seasons march on, and drag us along for the ride. Make sure you get your Summer Ale fix sooner than later. And it could be worse– at least we have Oktoberfest to look forward to!

Our tap list is below, but there’s always a chance it’ll change so be sure to check our board and ask your bartender to see what’s new. Beer tokens can be purchased for $5 or 5 for $20, which is one of the best deals in the city.

Draft | 1 token each (unless indicated)

Cask Offering | 1 token

No cask this weekend, sorry! Better luck next Friday.

Bottle Pours | 3 tokens each (4 tokens for Brooklyn Quarterly Experiment pours), includes a complimentary Souvenir Logo Glass.

Local 1 (9.0% ABV)
Local 2 (9.0% ABV)
Sorachi Ace (7.6% ABV)
Ama Bionda (6.0% ABV)- two tokens
Black Chocolate Stout (10% ABV)
Brooklyn Quarterly Experiment: Wild Streak (10% ABV)
Brooklyn Quarterly Experiment: K is for Kriek (10.1% ABV)
Brooklyn Quarterly Experiment: The Discreet Charm of the Framboisie (7.3% ABV)

Popping Bottles for Paris Mash

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Get ready, Paris: The Mash Tour is heading your way. We’re in Paris from September 14-17 with plenty of events, parties, shows and more. Plus, we’re establishing our headquarters for the Paris Mash at The Brooklyn Brewery Pop-Up Bar. From Tuesday, September 13 through Saturday the 17, stop by 28 Rue Saint-Ambroise 75011, grab a beer and hang out with us.

Hit the taps for Defender IPA, our Brewmasters Reserve Bel Air Sour, and the Tasting Room-exclusive Worshipful Company of Brewers release, Lacto Futura. You’ll also find big bottles of Local 1, Local 2, and Sorachi Ace, the OGs of our big bottle lineup.

Each day will also feature a different Brooklyn Quarterly Experiment from the lineup, from the uproarious The Discreet Charm of the Framboisie to the elusive Black Ops. And who knows, there might even be an experimental bottle in there somewhere. The only way to find out is to show up.

Check out the full Mash schedule below, and keep an eye on the Mash site for tickets as they become available. We’ll see you there, beer in hand.

Thursday, September 15: Free Show with Petite Noir. That’s right, free. Just RSVP and let us know you’re coming.

Friday, September 16: Beer Mansion. A beer festival like none you’ve ever seen. Expect plenty of beer, food, music, and lots more for less than the price of dinner.

Saturday, September 17: République Neighborhood Immersion. Explore Paris from République to Bastille with a handy guide to the best spots.

Saturday, September 17: Dinner with Friends at Septime. Brooklyn Brewery Chef Andrew Gerson joins the celebrated Septime crew for a one-night-only menu featuring some incredible beers.

The Weekly Sixer: August 12

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cinderella birds wake up

Pumpkin Season Nears As Trends Drop: Brewers Association Chief Economist Bart Watson pointed out that Google Trends for pumpkin beer searches are off to a sluggish start this year. This could possibly reflect an overall fatigue with the fall favorite that began to emerge last season. Personally, it’s so hot out that we’d rather have our pumpkin like our coffee: in ice cream.

And While We’re On Ice Cream: Prohibition nearly ruined American beer and spirits forever, but not every part of it was bad. Put down your torches and consider this argument for ice cream’s explosive popularity in the wake of the 18th Amendment. Ice cream enabled brewery facilities to stay in running shape, kept breweries themselves afloat, and cemented sweet, delicious ice cream in the American psyche. Sure, archaic laws from the period still make the booze business a headache in every state, but at least we have ice cream to pick us up.

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Above Average on Great American Struggles: It’s a tale as old as time, if time was in grammar school when Tupac and Biggie were feuding: does your career path lead to a dead-end grad school, or a commercially doomed craft brewery? Above Average points the documentary lens at one of the most misunderstood voices in America today. Good luck, and give thanks that you were raised better.

The McConaughaissance Continues: Treasured American actor and Lincoln addict Matthew McConaughey announced a new career direction this week: creative director for Wild Turkey. The company initially approached him to be their celebrity spokesperson (now Mila Kunis), but he returned the offer in kind to be their creative director. After what we can only assume was a hearty shrug, McConaughey came on board to help tell the story of the brand. We have no idea what half of this means, but if we get to keep watching McConaughey hang out with barrels, full steam ahead.

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New Neighbors!: We’re excited to welcome Interboro Spirits and Ales to Williamsburg. The new outfit started distribution this week, and aim to open their tap room some time in September. You can find their first two beers, Bushburg and La Dee Da Dee, at accounts in Manhattan, Brooklyn, and Queens. Best of luck to our new friends, and thanks for joining in on the American Dream of a chicken in every pot and a brewery on every corner (or whatever that guy said.)

And Now, South Korea: South Korea is in the midst of a craft beer explosion, with a renewed national focus on quality and taste driving innovation throughout the region. Tickets there might be expensive, but after a read through what they’re working on you just might find yourself looking up flights. Go ahead, it’s Friday– is anyone else even left in your office?

Tap That Glass: August 12

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If you ever start yearning for change, here’s a tip: don’t start with your regular karaoke song. Get a haircut, clean your room, try a new food, sure. Those are simple and rewarding. Quitting your job and vanishing into the countryside isn’t really that difficult with the proper mindset. But don’t change up your karaoke roster until you’re good and damn well ready, practiced, and poised to move. Trust us on this.

And no, we don’t have karaoke in the Tasting Room this weekend. But you should always know your regular song.

Our tap list is below, but there’s always a chance it’ll change so be sure to check our board and ask your bartender to see what’s new. Beer tokens can be purchased for $5 or 5 for $20, which is one of the best deals in the city.

Draft | 1 token each (unless indicated)

Cask Offering | 1 token

Best Bitter (5% ABV) It can be a challenge to truly call something the best. What defines “bestness,” armchair philosophers ask? In this case, it’s because the beer is delicious, silky and soothing, and we’re right. Quiet your brain and enjoy. Created by Eric Brown.

Bottle Pours | 3 tokens each (4 tokens for Brooklyn Quarterly Experiment pours), includes a complimentary Souvenir Logo Glass.

Local 1 (9.0% ABV)
Local 2 (9.0% ABV)
Sorachi Ace (7.6% ABV)
Ama Bionda (6.0% ABV)- two tokens
Black Chocolate Stout (10% ABV)
Brooklyn Quarterly Experiment: Wild Streak (10% ABV)
Brooklyn Quarterly Experiment: K is for Kriek (10.1% ABV)
Brooklyn Quarterly Experiment: The Discreet Charm of the Framboisie (7.3% ABV)