Author Archives: Tim Rozmus

Sorachi Ace’s New Suit


Brooklyn Sorachi Ace has been a beloved beer since its debut as a limited edition Brewmaster’s Reserve back in 2009. It was the first time that the rare Sorachi Ace hop had been featured in a beer, and people went wild for it. The lemongrass-and-dill hop aroma, the lively, citrusy body, and the whiplash-dry finish of our flashy new saison quickly became the most-shouted order at our Tasting Room. It wasn’t long before we welcomed Sorachi Ace to our lineup full time, both on draft and as one of our prized big bottle releases.

Sorachi Ace has continued to gain discerning disciples since those heady early days, inspiring obsession, taking reviews to poetic heights and converting masses to the way of the Sorachi Ace hop. Through all the hubbub, one question kept popping up and growing louder and louder: why wasn’t this beautiful beer in 12oz bottles?

You talked. You shouted. I personally raised a protest right in our offices. And now, our requests are finally fulfilled: Brooklyn Sorachi Ace is now available in 12oz bottles.

Whether you’re new to the world of Sorachi Ace or you’ve been one of the faithful for years, these new bottles are a game changer. Grab a four pack from the store and introduce it to your friends. Order a bottle at the bar and immediately find yourself the best-looking person in the room. You can even take the four pack directly home from the store and be the best looking person in your own house. We’re happy to bring Sorachi Ace to a new, handsome era for all.

If you haven’t come across our dashing new Sorachi Ace four packs yet, search here for some help. Let us know how much you enjoy the new bottle with a post, Tweet or photo and enjoy Sorachi Ace’s new suit.

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National Lager Day Goes Global (to Finland!)


We’re sure you’ve already begun your National Lager Day festivities (and if you haven’t, get started.) It’s a day to rejoice for all the crisp, smooth goodness a well-made lager can bring to your life. Not to mention appreciating Brooklyn Lager, our first beer ever and still our flagship.

As you enjoy your observatory Brooklyn Lager or crack open your other favorites, take a moment to send a toast to our friends in Finland as they celebrate bringing Brooklyn Lager on draft to their country for the first time. The Finns have been drinking plenty of bottled Brooklyn Brewery beers over the past few years, but we’re thrilled to add even more to their taprooms and restaurants.

From New York to Finland and beyond, happy National Lager Day, no matter which nation you call home.

In Finland and thirsty for a Brooklyn Lager on draft? Find it at these fine establishments, with more to come:

  • Ravintola Skogster
  • Namaskaar Bistro
  • Maja
  • Grotesk Ravintola
  • Mr. Don
  • Gloria Ravintola
  • Bull Bar & Grill
  • City Hospoda Ravintola
  • Kallion Seurahuone
  • Hemingway’s Rovaniemi
  • Rblu Vaasa Hotel O’Maleys
  • Fondis Ravintola
  • Beer-Hunters Panimoravint
  • Konttori Olutravintola
  • Tartan
  • Molotow Bar & Cafe
  • Vanha Monttu
  • Pub Simon
  • Bar K
  • Public House Pivo
  • Paapan Kapakka
  • Passion Tampere
  • The Old Bank
  • Sture Ravintola
  • Sling In Bar
  • O’Haras
  • Cup & Pint
  • Rantakerttu
  • Karjalantalo/Kerubi Kultt
  • Never Grow Old
  • Baker’s Tempo
  • Brygga Baari
  • Hrh Ravintola
  • Three Beers
  • Kuja Bar Bistro
  • Wanha Posti
  • Telakka Ravintola
  • Paino Baari
  • Mallaskukko Ravintola
  • Olutravintola Jano
  • Woolpack Ravintola
  • Graali
  • Klubi
  • Havana Bar & Coffee
  • El Jefe Ravintola
  • Kohina Baari
  • Linko Ravintola
  • High Level Bar
  • Le Bonk Music Hall
  • Tavastia Ravintola
  • Ravintola Wanha Tappi
  • Kirjankauppa Ravintola
  • Fellows Bar
  • Milli Miglia
  • Harald Pub
  • Ohranjyva Ravintola
  • Lab Bar
  • Walters Pub Tyrvaa
  • Palaveri Cafe Bar
  • Oliver’s Corner Rovaniemi
  • Harry’s Ravintola
  • Oluthuone Pekko
  • Kaijakka
  • Naantalin Kylpyla Keskusv
  • Alvar
  • Pippurmylly
  • O’Leary’s Forum
  • Oluthuone Leskinen
  • Corner’s Pub
  • Surakan Baari
  • U2 Pihlis
  • Uusi Portti Ravintola
  • Salhojankadun Pub
  • St. Michael
  • Pikilinna Pub
  • Anton Cafe
  • Iltakoulu Ravintola
  • Sillansuu Olutravintola
  • Public Corner Keskustori
  • Green Door Pub
  • Opus K
  • Seurustelurav Kaskenkatu1
  • Ukko-Munkki Ravintola
  • Kokomo Tikibar & Room
  • Cosmic Comic Cafe
  • Oljenkorsi Ravintola
  • Bar 9
  • Aussie Bar Tampere
  • Pastor Ravintola
  • Toolon Savel Fin Bistro
  • Roska Tampere
  • Sointu Music Bar-Cafe
  • Kuka Bar
  • Sitko Pizza & Bar

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Tasteful Debate: Chang vs Oliver

Brooklyn Brewery Brewmaster Garrett Oliver and restaurateur David Chang at the 2014 James Beard Awards

Brooklyn Bloggery is mostly a place for high fives and like-minded thinkers, but every now and then it’s good to stir the pot. And so we bring you the first installment of what’s certain to be a rarely recurring column: Tasteful Debate.  Trailblazing NYC restaurateur David Chang and our own Garrett Oliver got us started in the public theater of GQ. To review, Chef Chang wrote an article simply entitled “My Name is David Chang, and I Hate Fancy Beer,” which started off strong and escalated quickly:

I have a tenuous relationship with the epicurean snob sets. Cheese snobs are okay, except for the delusional ones who proclaim America’s artisanal cheeses are as good as Europe’s. Wine snobs are pretty great, because they give me delicious wine. Sometimes they get worried when I want ice in my white wine, but what are you gonna do? I tell them I am a large man and I overheat. Coffee snobbery is just foreign to me; I don’t drink much coffee, because there is this great stuff called Diet Coke that has plenty of caffeine. It’s really refreshing, and I don’t need any tattoos to make it or fake Italian words to order it.

Beer snobs are the worst of the bunch. You know the old joke about cheap beer being like having sex in a canoe? I will take a beer that’s “fucking near water” every night of the week over combing out my neck beard while arguing about hop varieties. (Read more here.)

This came as a loud, clear shot against many of the people who enjoy good food and good beer, including dishes from Chef Chang’s restaurants. Brooklyn Brewery Brewmaster Garrett Oliver was one of those within range and fired back with an open letter days later entitled “My Name is Garrett Oliver, and I Hate Crappy Beer”:

Dear Dave,

I’m a little worried about you. I mean, it was funny for a while. Like the time you told me in your restaurant how much you loved crappy beer. And then you told me in your other restaurant how you wanted the shittiest beer you could find. And the time one of your lieutenants asked me to make you a Momofuku beer, and that “Dave wants it to be ‘really bad, just like Tecate.’” And then you walked up to me at our mutual friend’s wedding a few months ago and said, “You’re really gonna hate to hear this, but…” I stopped you: “Let me guess…you wish that delicious cocktail was a terrible watery beer, right?” You looked a bit crestfallen. All this time I thought you were being, you know, spirited. As your column in this month’s GQ makes clear, you’re not joking at all.

C’mon man, give it a rest. You want us off your lawn? (Read more here.)

Garrett’s letter concluded with an invitation to Chef Chang to visit us at the Brewery. Hopefully we see him soon– we’ve got some exciting new projects on tap that we’d bet Chef Chang could find room in his heart for.

Have a topic you’d like to see argued about on a craft brewery blog? Email with the subject line “Tasteful Debate”.

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Celebrate The Greenmarket Cookbook with Hyatt Union Square New York and Brooklyn Brewery

Greenmarket Wheat Blog Header

We’ve been working with our friends GrowNYC, operators of the New York City Greenmarkets and their GrowNYC program for some time to source local ingredients for our beer. We’ve been able to successfully release our Brooklyn Greenmarket Wheat as a result of this collaboration, a refreshing wheat beer made from 70% New York State grains and hops from our Technical Director Mary Wiles’ family farm located just outside of Syracuse, New York. Part of the proceeds of the beer go towards funding GrowNYC’s diverse programming, supporting education, farmers markets and other agricultural efforts dedicated to strengthening New York State’s small farms. Now, we’re excited to announce that the Union Square Greenmarket team have released their first cookbook and made us a part of the festivities.

With the launch of The Greenmarket Cookbook, we’ve teamed up with the Union Square Greenmarket, GrowNYC and the Hyatt Union Square New York to put together a destination package celebrating the Greenmarket’s work and the occasion of the cookbook launch. When you book a stay with this package at the Hyatt, you’ll find your room stocked with a copy of The Greenmarket Cookbook, a $20 credit to the Greenmarket, a Hyatt Union Square New York tote bag, a guide with more information on the GrowNYC initiative and a limited edition 750 ml bottle of Brooklyn Greenmarket Wheat for your very own. Make your reservations today and we’ll see you at the market.

Quadraceratops Lives


Brace yourself for Quadraceratops, the burly new addition to the Brooklyn family. This 9.9% Belgian Quadruppel-style ale is thick with flavors of black cherries, toasted caramel and dark stone fruit that warm you from the inside out as each sip thunders down your throat. As part of our limited, draft-only Brewmaster’s Reserve series, you’ve got just a few months before Quadraceratops goes extinct for good. Be sure to track it down before it gets away.

“Belgium’s Trappist ales and their secular offspring are some of the most rewarding beers in the world to pair with food. Their complex flavor gives you many reference points to work with in seeking harmony with a wide range of dishes,” says Brooklyn Brewmaster Garrett Oliver in The Brewmaster’s TableSo go ahead, order a glass with dinner. Or, if you’re hunting Quadraceratops in Brooklyn, we recommend cornering it at our Dinner Party No. 5 with The Cellars at Jasper Hill on Thursday, November 11 at Humboldt & Jackson.

After his first taste of Quadraceratops, Brooklyn Brewery Chef Andrew Gerson knew it would be the perfect partner for some Jasper Hill cheese: “The rich buttery blend of a slightly aged brie like Jasper Hill’s Moses Sleeper is going to be enlivened by the sweet fruit notes in Quadraceratops, The complexity in this beer will harmonize incredibly well with the subtle properties of Moses Sleeper, and quite a few other cheeses.”

More on Quadraceratops from Brewmaster Garrett Oliver can be found here.

The Legend Returns: Black Chocolate Stout is Back


The wait is over: Brooklyn Black Chocolate Stout is back on the scene, heading to bars and stores near you.

We’ve already heard from some Brooklyn Brewery fans in the field who have found Black Chocolate Stout (or BCS, as its disciples call it) in their neck of the woods. Tag your haul on InstagramTwitter or Facebook with #BCSFound and let us and your fellow beer faithful know where you picked it up. After all, if they can buy their own they won’t ask for any of yours.

This legendary American imperial stout was Brewmaster Garrett Oliver’s first project at the Brooklyn Brewery. Midnight black and packed to the brim with rich dark chocolate flavors, Black Chocolate Stout can be enjoyed fresh or cellared for years. It’s the sort of beer you remember long after you finish your stash and haunts you until the next release.


The Hunt for Hand & Seal: Ohio Edition


By now you already know that our third Brooklyn Quarterly Experiment, the notable barleywine-style ale Hand & Seal, has been released into the wild. A good many of you are likely out right now, scouring the shelves and calling bottle shops to hunt down this limited release. Unfortunately, the deck is stacked against some of you: the proud – but beleaguered – beer faithful in the great state of Ohio.

Despite the ongoing efforts of brewers and enlightened politicians in the state legislature, beer cannot be sold in Ohio if the alcohol content is above 12%. As Hand & Seal bubbled away in the tanks we did our best to explain this to the yeast, but they proved to be poor listeners. When the beer finally came out of the barrels at 13.3%, we realized we had blown past that limit and wouldn’t be able to share this creation with our friends in Ohio. It upset us so deeply that we were forced to have a few bottles of Hand & Seal to ease our pain. (Hey, we said it was a limited release. We never said why.)

Ohio, you’ll have to travel a bit, but we hope you can track down a bottle. When you find it, try to remember that good things come to those who cellar, but we’ll understand if you drink it right away. We don’t hesitate to say that it’s worth it.

All Rise for Hand & Seal


The Brooklyn Quarterly Experiment is a small batch of specialty beers that reincarnates every three or four months. These are beers we spend altogether too much time on in an effort to reach something transcendent. Released in terribly small quantities, if seen in the wild these 750ml bottles should be approached while armed with care and an open palate.

Limited quantity. Unlimited possibility.

For Q3 2014, we are pleased to introduce Hand & Seal. In celebration of Garrett Oliver’s 20th year as Brewmaster here at Brooklyn Brewery, he and the Brooklyn brewing team put their heads together to create a massive yet surprisingly smooth barleywine. It’s delicious right now, bringing the rich complexity and assertive sweetness that barleywines strive for to the palate, but the true beauty of the liquid, as with all of our BQE releases, will come to bloom as the bottle ages over time. Flavors will blend and deepen, the sugars will dry out and you’ll find yourself in awe in the presence of brewing magic that stretches back for generations. Pick up one to celebrate today and a couple for occasions down the road. Future you will be grateful. Check out our beer finder to track it down, and read the full story from Garrett below.

Want to get your First Taste before anyone else (plus an open beer bar, breakfast from Ovenly, and the opportunity to buy a second bottle)? Get your tickets here.

From the Brewmaster himself:

In the 20th season of his reign, the year Anno Brooklynius 26, our Brewmaster brought forth a new wonderment for the People. Barleywine-style ale, once the exclusive drink of the British nobility, would be produced anew in Brooklyn. Linking together their twin brewhouses, the Brooklyn brewing team toiled a great many hours to create the most robust beer they had ever produced. Then it was set to rest for months in casks of Bourbon oak, and finally re-fermented in the bottle.


The result is one of the richest, tastiest beers to ever emerge from our brewery. The deep flavors of floor-malted Maris Otter barley shine through layers of vanilla, coconut, toast and floral notes given by aging in Four Roses bourbon wood. Hand & Seal is complex without being perfumey, subtly sweet without becoming cloying. Its naturally gentle carbonation suits a contemplative drink. The size of the bottle connotes a spirit of generosity, for it is an ale to be shared with friends and family.


At dinner you will find it a fine partner to pates, game meats and sausages and a wonderful accompaniment to cheese. And if your evening should involve much laughter around a fireplace, all the better. Hand & Seal is ready to enjoy now, yet good things shall also come to those who cellar it.


Hereupon witness both our Hand and our Seal, both of them demonstrations of our promise that this fine ale shall be worthy of your table and all the brilliant times that you bring to it. So say we all.

And the NORTH Fest Nordic Hot Dog Champion Is: Chef Neal Fraser


After a long, hard night of sampling as many delicious dogs as possible at the NORTH Fest Nordic Hot Dog Championship, the people have crowned Chef Neal Fraser as their one true champion. Congratulations, Neal!

Chef Fraser competed along with ten other chefs in the Brooklyn Brewery Tasting Room, making it the best-smelling room on the East Coast at the time. Noted amateur chef semifinalists Dellie Wakeham and Egil Ekbom were also on hand to throw down, but in the end, Chef Fraser overcame what he described as a “tough corner position” in the room to charm the crowd and take the prize for the night.

Inspired by a recent trip to Norway, Chef Fraser decided he wanted to create a hot dog that was “clean, crisp, direct, and made with the history of the Nordic people.” To do that he spurned conventional hot dog meats and built his using a mix of traditional Scandinavian fish. 50% halibut, 25% scallops and 25% salmon filets were mixed together with egg whites, cream, salt and thyme to create his rich, satisfying base, topped with home-made sauerkraut and mustard. The dog nestled in a bun custom baked for Chef Fraser in Los Angeles and shipped to Brooklyn, creating a globetrotting dish worthy of Nordic Hot Dog Championship glory.

If you missed the Nordic Hot Dog Championship, we understand why you’re upset, but we don’t have any leftovers. Fortunately, NORTH Festival is still going strong until Friday, September 19, so you can still get your Nordic food fix. Catch us at the Nya Carnegie Beer Dinner with Chef Billy White and Chef Andrew Gerson tonight at the NORTH Pop-Up space, or stop by one of the other great events all over the city.

Grain to Glass: Welcome Brooklyn Greenmarket Wheat


This is as local as local beer gets.

Brooklyn Brewery has always been proud to be a New York operation. In the 1800s, New York State was a massive brewing center, producing both raw materials and popular beer for years. Grains from upstate farms, hops from central New York and Long Island and the naturally balanced water found in the area made their way into countless local breweries, including 48 in Brooklyn alone. In Brooklyn Greenmarket Wheat, we wanted to pay homage to the agricultural bounty that shaped early brewing in New York, and celebrate the small farms active in our area today.

We teamed up with GrowNYC’s Greenmarket to source the grain for this project. They linked us up with North Country Farms in Watertown NY, which provides 70% of the grain used in Brooklyn Greenmarket Wheat. All of the hops for the beer come from a small family farm outside of Syracuse, NY. That was simple to source, since the farm is owned by Brooklyn Brewery Technical Director Mary Wiles (as those of you who recall Mary’s Maple Porter may remember), who grew up there. Our Bavarian yeast and New York State water completed the recipe, producing an unfiltered beer full of light fruit flavors and a zesty palate. It’s a utility player with food, able to accompany anything from fresh salads to grilled meat without being overwhelming.

Brooklyn Greenmarket Wheat will be available first in four packs, starting this Saturday at the Union Square Greenmarket. Four packs and draft will spread and enter other markets, so be sure to ask when you’ll be able to grab yours at your favorite local bar, market or bottle shop. GrowNYC’s Greenmarket will receive a portion of the proceeds of Brooklyn Greenmarket Wheat to continue their mission of supporting small farms, education, farmers markets, and other programs aimed at reviving New York State’s grain industries. It’s a New York beer from New York farms, and we’re proud to be sending it to you.