Author Archives: Tim Rozmus

Shack is Back!



Burger fans, rejoice: Shake Shacks original Madison Square Park location is back in action, and our limited-edition Brooklyn Shack Phoenix is along for the ride. The esteemed burger joint has finally risen from the ashes of a seven-month renovation and has been enthusiastically welcomed by legions of Shake Shack devotees.

To celebrate the grand re-opening, Shake Shack is throwing a party featuring a limited-time only ParkBurger topped with Jasper Hill Farm raw cow’s milk cheese sauce, giveaways of model Shake Shacks, and the introduction of Brooklyn Brewery Shack Phoenix. Shack Phoenix is an unfiltered kellerbier, brewed with Bohemian pilsner malt and snappy German and Czech hops that accompany the new ParkBurger perfectly. It’s our way of saying congratulations to our friends on the rebirth of their flagship location.

The ParkBurgers and Shack Phoenix won’t last forever (and may not even last the weekend), so get over to Madison Square Park as soon as you can and take part in the celebration with us. It’s perfect weather for a burger and a beer.

Brooklyn Exports and You

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Louvre bikes 2015

While clicking around on our handy Beers page, you may have noticed that some of our beers are only available in a handful of charming but far-flung nations. Yes, it’s true: there are some countries that stock Brooklyn Brewery beer that cannot be found anywhere else in the world (apart from occasional appearances in our Tasting Room or at special Brooklyn Brewery events.) Before anyone gets upset and musters a beer-raiding invasion, hear us out on why we’re offering some of these beers in certain countries. You can book a peaceful vacation after reading if you’d like, but no warfare.

We’ve been shipping beer internationally since 1989, when a flamboyant Japanese entrepreneur began paying us in cash advances to ship beer via air freight to Tokyo. We’re excited to continue introducing excellent beer to passionate beer drinkers around the world today. However, there can be barriers to shipping, stocking and purchasing beer in these countries that can make getting beer to thirsty fans abroad nearly impossible. We hear from these poor, beer-deprived people every day through emails, letters, social media or when they make the trek to our Tasting Room in Brooklyn. It seemed to us that we should help them out.

The beers listed as export-only are specially designed to meet the needs of these drinkers in their native lands. In some cases, a beer may be so popular that we release it around the world. Our beloved 1/2 Ale was originally introduced in Sweden so that beer fans could find a tasty beer in a supermarket, which Swedish law limits to under 3.5% alcohol by volume. Today, our session saison quenches thirsts around the world. We can’t meet every need in every market, but if we can find a way to help spread beer to those who want it then you can bet we’re going to do it. If Winter Ale, American Ale or another export-only beer isn’t available near you, try visiting the country listed or check in at our Tasting Room to see if we happen to have one of these beers on tap.

Mash Files: London 2015


03.05.15 Brooklynn Beefsteak-017

While he’s on the road or in the kitchen, Chef Andrew Gerson is always investigating the cultural and culinary landscapes of the cities around him. The Mash Files are snapshots of each city on our Mash Tour in Chef Andrew’s own words. Read about Chef Andrew’s experiences with traditional and innovative Indian food while in London, then check our Mash site for when he’ll be in your neighborhood.

Over the last twenty years, Indian food has become as ubiquitous in Britain as fish and chips, or a good pasty. On this year’s Mash tour stop in London, I set out to trace the roots of Indian cuisine and see how modern Indian food was being interpreted and integrated into the vast array of local eateries.

Naan in the oven

Whether you are visiting the rows of curry houses on Brick Lane or venturing far West into the heart of Southall for Punjabi fare, you will find a lot of similarity in London’s Indian offerings. Indian cuisine in London has not developed much since the first tandoori restaurants opened in Southall in the 1960′s. It almost feels like the food cooked by Indian immigrants there today is a throwback to that bygone era, an India of older times.

TKC grill

Our trek out to Southall reinforced this idea as we spoke to the owners of Chaudhry’s TKC, founded in 1964 as one of the first Indian restaurants in Southall. When they first arrived in Southall, the community was largely Hindu and Sikh from the Punjab/Pakistan region. Since then it has diversified to include many other religions (especially Islam) and nationalities (Polish, Turkish, Somali and more.) The neighborhood has morphed with the times and varying cultural integrations, but the menu has continued to rely on traditional Pubjabi dishes making heavy use of the tandoori cooking technique. The TKC family has grown with the neighborhood as well. Today, Chaudhry’s sons and cousins also operate Tandoori Express and Jalebi’s Junction, serving a variety of Chaats (snacks) and the famous jalebi, a deep-fried wheat maida flour batter formed into pretzel-like shapes and soaked in sugar syrup.

Temple Kitchen

The community of Southall is largely centered around two Sri Guru Singh Sabhas, the Sikh temples of Southall. Established in the 1950s on the site of a former dairy farm, SGSSS is now the largest Gurdwara outside of India. Each day the communal kitchen, staffed entirely by volunteers, feeds about 1,000 guests who come to eat, socialize, and pray at the temple. The meals are free or donation-based for all visitors.

Andrew sitting in Temple

We were welcomed in to the kitchen to find about twenty middle-aged men and women working as one to prepare the daily offerings of house-made yoghurt, paneer, fresh griddled chapattis, dhal, vegetable curry, mitha dahi, and endless cups of masala tea. The food is typical of the Punjabi region, where many of the temple’s worshipers emigrated from. The serenity of the temple and its faithful were incredible to witness as I sat cross-legged on the floor and ate my meal in silence, only broken by the smiles and slightly quizzical glances of the other worshipers.



It wasn’t until I stepped foot in Benares to interview owner and Chef Atul Kochnar that I experienced a fresh, modern take on Indian cuisine in London. Chef Atul, the first Indian chef to receive a Michelin star, began his culinary career in India before moving to London in the 90′s. His cuisine is based on spice and flavor profiles from all regions of India, but relies heavily on local British ingredients. I was blown away as course after course pushed the boundaries of what one traditionally considers Indian food.

Cheers with Atul

Over a bottle of Brooklyn Sorachi Ace, Chef Atul and I discussed the impact that Britain has had on his development as a chef and how it has inspired his food. What I found most interesting was that young Indian chefs are now journeying to London to work under and learn from Chef Atul. As much as I enjoy a good curry and some crisp, pillowy Naan bread to accompany it, I am always inspired by chefs who are reinventing their traditional foods and utilizing local ingredients in their innovative dishes. The food in any country is constantly evolving, and Chef Atul is on the cutting edge of expressing what Indian food can be around the world.

Hitting the Road for Philly Beer Week



Every year, Philly Beer Week steps up and asserts itself as one of the greatest beer-centric weeks around. This year the celebration runs from May 29 through June 7, including countless events featuring a brewery list you can’t beat with a stick. You might even run into a gleeful pack of beer drinkers from the Brooklyn Brewery who make the trek to Philly every year to join in on the fun.

We’re scouring the cellar and emptying the warehouse for this week-long beer fest. Join us at the events below and find rare beers, verticals, brand-new swag to take home and a sudden sense that you’ve been adopted by that gaggle of Brooklyn Brewery folks. Don’t be alarmed by their enthusiasm; we’re just excited about all the beer.

Friday, 5/29: Send the Beer, Keep the Mets at Finn McCool’s

Monday, 6/1: Fried Chicken with KQ BBQ at Prohibition Taproom

Tuesday, 6/2: Brooklyn Night at Industry Bar

Tuesday, 6/2: CANibalization at Bar

Wednesday, 6/3: Cage Match at Alla Spina

Thursday, 6/4: Brooklyn Night at Good Dog Bar

Friday, 6/5: Brooklyn Tap Attack at Time Restaurant

Saturday, 6/6: Brooklyn Rare Beer Happy Hour at Heritage


Your Mother’s Day Gift Guide

2014 Ev Sekkides


bart simpson blackboard

Alright, so you procrastinated and now you’re scrambling for a Mother’s Day gift like some kind of jerk. Not to worry, my desperate friend: I’ve done some combing through the Brooklyn Brewery store on your behalf and hand-selected some eminently gift-able items below. Whether your mother is a die-hard beer geek, a casual beer fan or a cagey supporter of your “tasting hobby,” we’ve got the goods to make her day bright, and maybe even win you the coveted Favorite Child title (or, y’know, not.)

If all else fails, get a haircut and call more often. Those tend to be pretty permanent installations on any parent’s wish list.

hop pendant


Hop pendant necklace, $58If your mother is the one cutting ahead of you at the bar for the latest big IPA, give her a hop she can keep close to her heart throughout the day. The pendant is pure silver, measures just under 1″ high and comes suspended from an 18″ sterling silver chain.

summer ale tee

Summer Ale tee, $25 (Dom not included): While the shirt is being modeled for our store by Brooklyn Brewery Accountant Dom Cassone, our Summer Ale tee is a warm-weather fashion staple for any Brooklyn beer fan. Your mother will love the soft cotton feel and bright colors of one of our most popular shirts.


Brooklyn Brewery Snifter, $8: Doesn’t your mother deserve the finest in fancy-pants glassware? Our snifter glass is the perfect vessel for tasting beers and looking good doing it. Plus, if your mother isn’t the biggest beer fan, she can use the snifter to hold other beverages, small flowers, candies and more! How thoughtful of you.

If you’re strapped for plans, why not check out the Untapped Fort Worth Festival in Texas this Saturday, or RadioLoveFest here in Brooklyn (featuring Brooklyn Brewery co-founder Steve Hindy discussing Brooklyn as a brand with Leonard Lopate) on Sunday? Or plan ahead and book a Small Batch Tour with us for the next time she comes to town?

Good luck with the rest of your Mother’s Day planning! And hey, give her a call.

Big News from London’s State of Craft Beer


Last week, Brooklyn Brewery co-founder Steve Hindy brought together some of the top minds in the London beer scene for a State of Craft Beer discussion as part of our 2015 Mash Tour. Our friends at First We Feast were on hand to record the evening for our brand new State of Craft Beer podcast series, which brings every city’s discussion straight to your ears. British beer fans packed the Beavertown Brewery, many expecting there to be some friction over CAMRA’s continued brusque handling of the new wave of craft brewers setting up shop across the country. While that friction turned out to be nonexistent, no one was disappointed by the big news that dropped during the conversation.

panel and crowd

Roger Protz, revered beer writer and CAMRA activist for many years, informed the crowd that the infamously stubborn cask ale defenders at CAMRA had decided to relax their stance on craft brewers and welcome them to the fold. This is a surprisingly progressive move considering the generations of staunch advocacy for traditional British “real ale” to be the most important member of the UK beer scene. “This is not a battle between cask and keg, but between good beer vs. industrial beer,” Roger Protz said to Steve. CAMRA will still have a heavy focus on advancing cask ales, but it is nonetheless a major unifying step for beer lovers across Britain.


L-R: John Holl, Logan Plant, Roger Protz, Steve Hindy, Jasper Cuppaidge

The craft brewers at the panel also came with a big news for the craft sector. Logan Plant of Beavertown Brewery and Jasper Cuppaidge of Camden Town Brewery announced that craft breweries from around Britain had decided to come together and form a new brewers’ association to span the U.K. In 1980, the Society of Independent Brewers was founded with the same goals in mind, but Jasper criticized the group as being too slow to act. The new group, dubbed United Craft Brewers, will “promote and protect the interests of British craft breweries, their beers and the community of beer enthusiasts.” The group hopes to be organized and operational within the year.

So how does the UCB define craft? What did Steve have to say about CAMRA’s shifting position and the UCB following the footsteps of the American counterpart, the Brewers Association? You can catch the entire discussion today on the Brooklyn Brewery and First We Feast podcast State of Craft Beer. Listen in, subscribe, and follow us around the world as we learn about beer throughout our 2015 Mash Tour.

From BK to MA: #BostonMash Tickets On Sale Now


We’re big fans of Boston here in Brooklyn. Both are seaside cities, awash in great food and delicious beer, packed with talented artists, and we both lay claim to some of the best sports teams in the country…though we won’t go too far into that last part. We’re bringing the Mash back to Boston this year with a full roster of shows, meals, parties and beer. Get your tickets for the events below before they fill up.

Thursday, June 18: State of Craft Beer
Presented with First We Feast, Brooklyn Brewery co-founder Steve Hindy will lead a discussion on the ever-changing beer industry with Jim Koch of Boston Beer Company and Samuel Adams, Dan Kenary of Harpoon Brewery, Rob Martin of Ipswich Ale Brewing and the Massachusetts Craft Brewers Guild, and John Holl of All About Beer MagazineGet tickets.



Thursday, June 18: Found Footage Festival
Joe Pickett (The Onion) and Nick Prueher (Late Night with Dave Letterman) bring their latest compilation of the strangest video clips they could find in bargain bins, dumpsters and corporate training facilities across the country. Get tickets.

Friday, June 19: Secret Supper with Dinner Lab
We team up with our old friends at Dinner Lab to bring you a beer dinner like no other. The food is delicious, the beer is rare, and the unique location is a secret until the last possible second. Tickets on sale soon.



Saturday, June 20: Animation Block Party
The largest animation festival on the East Coast comes to Boston with a hand-picked selection of animated shorts. Meet local artists and discover animation that ranges from funny to strange, beautiful and emotionally moving. Tickets on sale soon.

Saturday, June 20: Brooklyn Beefsteak
Don an apron and paper cap and forget about the utensils at this old-style steak-centered feast. There’s beef, beer, and highly encouraged bread stacking, all accompanied by the sweet sounds of the Susquehanna Tool & Die Co. Here more from the Brooklyn Beefsteak team right here. Tickets on sale soon.

Sunday, June 21: Mash Edu: DIY Dinner Party with Chef Andrew Gerson
Combine a cooking class, beer tasting and dinner party with Chef Andrew Gerson and Athenos. Chef Andrew will walk you through the preparation of a delicious from-scratch meal and the beers to pair with it before everyone sits down to a delicious family-style meal. Get tickets.

Can’t make it to these events? Check out our full list of non-ticketed ones and come hang out with us all over Boston.

Mash Files: NOLA 2015

Andrew on the Farm


While he’s on the road or in the kitchen, Brooklyn Brewery Chef Andrew Gerson is always investigating the culinary and cultural landscapes of the cities around him. The Mash Files are snapshots of each city on our Mash Tour in Chef Andrew’s own words. Read Chef Andrew’s thoughts on authenticity while he was in New Orleans below, then check our Mash site for when he’ll be in your neighborhood.

The tight-knit Vietnamese community in New Orleans has remained predominantly on the East side of New Orleans, but its cuisine has begun to spread across the river and into the kitchens of some of the city’s most talented chefs. One of those chefs is Michael Gulotta, Chef and owner of Mopho Restaurant, where the flavors of the Mekong Delta seep seamlessly into those of the more familiar Mississippi Delta. After a long honeymoon in Asia at the start of this year, I was excited to get down to New Orleans, meet Chef Gulotta and further explore the influence Vietnamese immigrants have had in the food culture of NOLA.


Chef Gulotta was quick to point out the similarities between the two delta regions in terms of land, climate, aquaculture, and the lasting influence of French cuisine. There is much more in common here than just the crust of a good banh mi and the roll of a fully-dressed po’ boys. Both of these deltas are also epicenters of thriving seafood industries home to many crabbers, fishermen, shrimpers, boat builders and other craftsmen. All of these parallels and similar natural offerings have attracted many Vietnamese immigrants to the Crescent City in the last 50 years.

Farmers Market 4

Many of the folks once employed as fishermen have taken to farming as a source of income and a way of reconnecting to the produce of their homeland. If you wake up super early on a Saturday morning and drive across the US 11 span towards Slidell, you can find a selection of these ingredients spread out between the yellow lines of a shopping mall parking lot. Along with a bunch of old ladies that made me feel as though I had been transported to the markets of Saigon, I recognized many of the same ingredients I had encountered in Vietnam, including dried gulf shrimp, fish herb, fresh turmeric, and dried, fermented fish. I also encountered a monster straight out of my nightmares: a beast of an creature called an alligator gar, with the head of a crocodile and the body of a carp.

Danny on Farm

This market, along with the VEGGI Farmers Cooperative Farm operated by Daniel Nguyen (pictured above) located across from the Vietnamese Catholic Church, seems to be the center of the Vietnamese community here in New Orleans. The only clue that it exists to outsiders are the foreign words listed on the signs of a handful of nearby strip malls, within sight of Chef Highway.

The MoPho Dish

As I travel the world cooking, drinking and collaborating with talented chefs, local farmers, artists, brewers and craftsmen, I have started questioning the notion of authenticity and how it is used to shape one’s culinary vision. What is an authentic dish? Is it based on local ingredients and paying homage to historical preparations? Or does it have more to do with the person cooking the food? Is the dish more authentic when your Vietnamese grandmother makes it, or when a white guy raised in the Mississippi Delta and classically trained in French-Creole cooking and inspired by his local Vietnamese community dishes it out? Should it transport you to a different land, or resonate with where you are?

I admit I don’t have the answers, but I am sure enjoying the conversation. One thing I do know is that if one looks at the myriad of cultural influences at work in what we call “traditional” New Orleans cuisine, then the food of Chef Gulotta at Mopho is as authentic a part of New Orleans as gumbo and brass ensembles on second lines. So pass the nuoc pham and a pair of chopsticks, and I’ll slurp that clam sauce with this annatto seed beignet until there’s nothing left.

The MoPho Dish3

E.C. Dahls Joins the Brooklyn Family


Welcome to the Continuing International Adventures of Brooklyn Brewery. In our last episode, just over a year ago, we teamed up with our friends and importers at Carlsberg to open Nya Carnegiebryggeriet (NCB) in Stockholm, Sweden. NCB is our first sister brewery and its launch was the first time any American craft brewery ever entered into such a venture abroad. Today we’re proud to announce that we’re getting the gang back together once again to welcome E.C. Dahls Brewery in Trondheim, Norway into the Brooklyn Brewery family.


The historic E.C. Dahls Brewery, Trondheim, Norway

We’re excited to be part of a new era in brewing at E.C. Dahls. Founded in 1856, Dahls has been a treasured presence in Trondheim for generations, and its traditional pilsner is a household name there. We’re dedicating ourselves to preserving this storied history while infusing the new venture with the spirit of brewing creativity and innovation that have become hallmarks of Brooklyn Brewery around the world. The new E.C. Dahls will blend American and Norwegian culinary cultures to create new beers that we’ll enjoy brewing and we believe Norwegian beer fans will enjoy drinking.

This is far from our first journey to Trondheim, of course. Brewmaster Garrett Oliver has regularly gone out of his way to visit during his many travels. Between the streetscapes of the seaside city, the thriving Scandinavian food scene that Garrett has followed for more than a decade, and the wonderful local appreciation of Brooklyn beer, it was always pretty easy to be enthralled with Trondheim. A couple years ago, Garrett hosted a beer dinner with local restaurateur Roar Hildonen, and the two quickly bonded over Roar’s great food and stellar Cognac collection. Roar became a fast friend and will now join us in leading the kitchen of the planned E.C. Dahl’s Tasting Room.

“The new E.C. Dahls will celebrate the great tradition of Dahls and bring the brewery and its portfolio into the thriving world of craft beer,” said Garrett.  “Norway already has a great beer scene, and we’re really excited to become an even more active part of it.” As in Stockholm at NCB, there will be no Brooklyn brewed in Norway but visitors will be able to have some Brooklyn in the Tasting Room.


Garrett Oliver, Roar Hildonen, Alexander Skejefte, Eric Ottaway & Søren Brinck

Roar currently oversees To Rom og Kjøkken (Two Rooms and a Kitchen), one of Trondheim’s finest and most popular restaurants. His personal flair and energy will guarantee that our Tasting Room will serve distinctive dishes to pair with E.C. Dahls beers, and his well-honed sense of the restaurant scene assures a strong team environment behind the kitchen doors. During one of the planning dinners for this project, Roar locked the twenty or so attendees into one of his smallest cellars to emphasize how close everyone needed to be for the new brewery to thrive. Needless to say, the lesson stuck with everyone.

We’re going to be building furiously behind Dahls’ iconic facade as we put in a new brewery, a restaurant and a center for brewing culture. We’re expecting the new E.C. Dahls Brewery to be fully up and running some time in the summer of 2016. There are quite a few plans in motion, but we’ll keep you posted on our progress online. In the meantime, you may want to start setting aside some weekends next summer. A new member of the Brooklyn Brewery family means that we’ll be throwing one hell of a party.

ecd x bb