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.
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.
Open your taps and crack your bottles, Nederlanders–Brooklyn Brewery is here!
Back in the 1800′s, Brooklyn was home to brewers from Holland, the Netherlands, Germany and many more countries who came to make beer in the style of their home countries. While those breweries closed long ago due to Prohibition, we’re proud to announce that Brooklyn and Holland are once again joined in beer with the launch of Brooklyn Brewery in the Netherlands.
We kicked things off back on July 17th with a party at Beer Temple in Amsterdam. Brooklyn Lager poured from the taps as happy beer fans shared grilled hot dogs and talked about how excited they were to finally be able to find Brooklyn Brewery at their bars and on their shelves. Check out the list below of bars and shops where you can find Brooklyn Lager on draft or pick up bottles of Lager, East IPA and Sorachi Ace to share and enjoy.
Scores of recipe submissions and tense rounds of tastings have finally come to a head: two Scandinavian amateur semifinalists have been selected to take on all comers in the Nordic Hot Dog Championship at Brooklyn Brewery on September 15. Learn more about them and their crowd pleasing recipes below.
From Norway we have the honor of introducing Dellie Wakeham, also known as Dellie Delicious on her food blog. Her entry combines traditional Nordic flavors with classical hot dog elements, resulting in a dog featuring a soft bun, juicy lamb sausage, crisp bacon, chantarelles and mustard aioli that she describes as the “ultimate hot dog.” You can find her on Instagram @delliedelicious before meeting her at the championships.
Representing Sweden we have Egil Ekbom, barbecue enthusiast and lover of craft beer and hot sauce. His recipe brings together Vässterbotten cheese to add depth to the dog, lingonberry chipotle ketchup and a relish made of the “black gold of the forest,” Yellowfoot mushrooms. Check out his Instagram @egilekbom before the big day.
Dellie and Egil are up against some steep competition on September 15. Professional chefs Fredrick Andersson, Leif Sørensen, Martin Høedholt, Neal Fraser, Paul Backer, Richard McCormick and Sami Tallberg have all been devising their own Nordic hot dog recipes as well, ensuring this competition will be a delicious fight to the finish. Come down, try the dogs and see who is crowned at the Nordic Hot Dog Champion at NORTH Festival.
Autumn is a welcome sight here in Brooklyn after another scorching summer. Changing leaves, breaking out your favorite jacket, not sweating (as much) on the subway… there’s some magic in the changing seasons. With the fall comes Brooklyn Oktoberfest, an old favorite that returns to chase away the humid days and hot nights in favor of light frosts and cool breezes.
Traditional Oktoberfest beers emerged in the early 1800′s, after the first Oktoberfest was thrown in 1810 by Crown Prince Ludwig of Bavaria. We’re a little too far away from Germany to join them under the tents, but that doesn’t stop us from packing Brooklyn Oktoberfest along for our own fall festivities. You’ll see it poking out of coolers and lunch bags in Prospect Park as we skip the leaf peeper shuffle to soak in the last of the autumn sunlight. It’ll fill pitchers across the city during game days, and warm you up after browsing Atlantic Antic and the McCarren Park Greenmarket. Even if there’s no celebrations on hand you can think of, Brooklyn Oktoberfest will help you come up with one to fill the time.
Brooklyn Oktoberfest is a solid companion for rich, cool-weather foods. Put it to work alongside pork dishes, succulent roast chicken, thick cold-cut sandwiches, hefty burgers, or Swiss and Gruyère cheeses. Just like the fall weather, Oktoberfest won’t be around for long so stock up before it disappears.
Brooklyn Brewery’s Dinner Party is a monthly collaborative, multi-course feast with rare beer pairings held at Humboldt & Jackson & dedicated to spotlighting local producers.
Join us at Humboldt & Jackson (located at 434 Humboldt Street, Brooklyn) on Wednesday, September 24 for a the next chapter of our Dinner Party series. Dinner Party No. 3 celebrates Garrett Oliver’s 20th anniversary as Brewmaster of Brooklyn Brewery, where Garrett himself teams up with Chef Andrew Gerson to create the night’s meal. Garrett has brewed beer after incredible beer for us over the years, as well as publishing two books and winning a wide range of awards, including the James Beard award for Outstanding Wine, Beer or Spirits Professional in 2014, but whenever we start with the sentimental history stuff he tends to get impatient, striding off to the brewhouse or barrel rooms to resume blowing past the boundaries of brewing in the pursuit of new, delicious beers. Nothing excites Garrett more than his new projects, some of which you’ll be lucky enough to see at this very dinner.
In addition to his well-known brewing prowess, Garrett is also a passionate cook, has hosted countless beer dinners all over the world, is developing the beer curriculum at the famed Culinary Institute of America, and can be periodically found cooking and pontificating on beer pairings at Brooklyn Kitchen during training for Brewery partners. In the two years since Chef Andrew joined us at the Brooklyn Brewery, he has absorbed Garrett’s food philosophies and years of knowledge into his own cooking. Both Garrett and Chef Andrew are longtime advocates of Slow Food and local food systems, so it didn’t take long for them to find a rhythm with each other. Unfortunately, Chef Andrew’s travel schedule and Garrett’s many many commitments make it rare for them to be in the same geographic region, much less share a kitchen.
This will be Garrett’s first public dinner in NYC this year, so he and Chef Andrew will be pulling out all the stops. It will also be the first appearance of our next Brooklyn Quarterly Experiment, a robust barrel-aged barleywine Garrett has dubbed Hand & Seal that you’ll get to try before the official release. Get your tickets before you lose your spot at the table for this incredible evening.
We’re proud to give a hearty welcome to Weizenhammer, our newest Brewmaster’s Reserve. Like the rest of the Brewmaster’s Reserve lineup, this draft-only strong wheat beer will course through the taps of better bars and restaurants for 3 to 4 months before fading once more into the mists of legend. Grab hold of the Weizenhammer while you can.
From Brewmaster Garrett Oliver:
We still remember well the first time we saw them, the tall glasses of Hefeweizen in the vast Bavarian beer gardens, the summer sun glowing through them under the linden trees. Many years later, here in Brooklyn, our very first batches were Hefeweizens, and we loved them so much that we brewed nothing else for six months. And yet, even as we labored happily and brought much joy to the people, we recalled the legend of even better times. Once, long ago, there was a wheat beer so mighty that event the linden trees bowed in its presence. Known as Der Weizenhammer, this beer brought the warmth and sunshine of summer to its greatest heights and sustained the people as they prepared for a bountiful harvest. For ages, Der Weizenhammer was lost, but now it has been reforged here in Brooklyn.
Brooklyn Weizenhammer stands tall in the glass, radiating a hazy, deep golden hue and raising a pillowy white foam as beautiful as the songs of old. A big, brash weizenbock, the Weizenhammer smashes in with a rush of bold, juicy flavors and a bright zing of hops, then veers to a surprisingly dry finish. Another sip will beckon. Summer tomatoes will soar. Barbecue will be ennobled. Hamburgers will swoon. From spicy Mexican and Asian dishes to rich seafood, the pairings will inspire epic toasts that rattle off the rafters. Come and swing the Weizenhammer.
Style: Strong Weizenbock
Malts: German Pilsner, malted wheat
Hops: Perle, Mosaic
Yeast: Our house Weisse strain
OG: 17.8° Plato
Availability: Early Autumn
Bring your buns to battle with North Festival and Matbloggsentralen’s first-ever hunt for the world’s best Nordic hot dog. Start by submitting your own Nordic hot dog recipe to Matbloggsentralen for the consideration of a crack team of hot dog enthusiasts, Nordic food experts and other intimidating eaters. The five finest recipes will move on to the next round, eventually culminating in the top recipe writer taking a trip to Brooklyn to compete in the Nordic Hotdog Championship on Monday, September 15. The trip of a lifetime and eternal hot dog glory are on the line. Put on those thinking toques and show Matbloggsentralen your best Nordic hot dog.
Brooklyn Brewery’s Dinner Party is a collaborative, multi-course feast with rare beer pairings held at Humboldt & Jackson & dedicated to spotlighting local producers.
Head to Humboldt & Jackson on August 7 at 6:30 PM for the second installment of our Dinner Party series. Dinner Party No. 2 will feature Brooklyn Brewery Chef Andrew Gerson teaming up with Brooklyn Grange co-founder Ben Flanner. Over the past four years the team at Brooklyn Grange have become the world leaders in rooftop farming, tending to over 2 ½ acres of intensive green roofs in New York City that churn out a year-round supply of delicious fruits and vegetables. Their produce is sold in restaurants, groceries, farmers’ markets and CSAs, demonstrating how useful localized urban farming can be to the community as well as the environment.
Chef Gerson has been itching to work with Ben and his gang of funky urban farmers since he first set foot on their rooftops. He is particularly taken with their rogue ground cherries, which transform our Philly-born chef into a regular poet if you ask him about them. Each course will highlight the freshest harvest from the sunniest corners of Brooklyn Grange paired with some of the rarest and most interesting Brooklyn Brewery beers in our cellars for a thrilling culinary experience. Playful microgreens, succulent shiso, sungold and heirloom tomatoes, devilish peppers, opal and Thai basil herbs and more are all clamoring for a place at the table. Buy tickets below and see which ones make the cut.
Who’s That Beer? puts a spotlight on some of the Brooklyn Brewery beers you might not see often, but could still encounter in the wild. Enjoy meeting some of our favorite brews.
Cask-conditioned beer or “real ale” has inspired a generation of American craft brewers, including our own brewmaster Garrett Oliver. While living in London and managing rock concerts in one of his former lives, Garrett was also visiting the local pubs, tasting his way through a vast swath of traditional British ales. The full taste of these venerable brews was enough to change his path, and today we brew Brooklyn Best Bitter in honor of the great cask ale tradition and Garrett’s first “real” pints.
Cask ale is poured from a steel cask fitted with a mallet-driven tap and a hand-powered pump, delivering a beer at a gently cool temperature with a zesty prickle of carbonation. The carbonation arises from secondary fermentation, which uses live yeast added at filling time to both carbonate the beer and impart subtle, complex flavors. Far from being “warm and flat”, it is an amazingly lively drink straight out of the 1800′s.
Available only in casks, Brooklyn Best Bitter is a fine welcome to the world of real ale. We use the heirloom Maris Otter barley variety in our malts, lending the beer plenty of body and a soft, bready flavor. A blend of British and American hops provides a brisk bitterness and a nice floral aroma, while Brooklyn house ale yeast brings gentle orangey fruit flavors. Pumped from the cellar by hand, the beer arrives clear and amber, achieving a special texture and delicate lacing of foam. Perfectly balanced and not too strong, this is a beer to reach for whether you’re facing down a chilly winter day or enjoying a warm summer evening. Brooklyn Best Bitter is great with food or just with family and friends. Some things don’t need changing, and cask beer is one of them.