Author Archives: Tim Rozmus

Seoul Food: Shake Shack Opens in South Korea

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Last Friday, lines in Seoul wrapped around the block in the popular Gangnam district as hundreds of South Koreans waited to be among the first to snag a Shake Shack burger in their country. According to Eater, over 600 people had lined up by ten in the morning– a full hour earlier than the restaurant was due to open. We salute the people of Seoul for their commitment to Shake Shack, because, well, whillikers. That’s a hell of a line, especially on a weekday morning.

The new Shake Shack features the classic Shackburgers and Shack-cago Dogs, along with specialty items like a Red Bean Milkshake and some new custom concretes. They’ll also feature local breweries and, of course, yours truly on the taps with our Shackmeister Ale. We’ve been shipping beer to South Korea for a few years, but we’re thrilled to see Shake Shack and Shackmeister continue to spread the burger and beer gospel worldwide.

In addition to the usual benefits of delicious food and beer, the Gangnam Shake Shack will continue the Shack mission of Stand for Something Good by donating 5% of Shack Attack concrete sales to Vision School, a local charity that provides a safe haven for low-income children. They are also working with the Hasang Braille Library to create Braille menus for burger-lovers in need.

The next time you’re in Seoul, stop by and see what our friends are up to. We’re sure they’ll be busy, but you can never go wrong if you’re waiting for burgers and beers.

The Weekly Sixer: July 22

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AB/SABMiller Keeps Swimming: The Department of Justice approved the looming AB/SABMiller merger this week, clearing the way for the $101 billion deal to move forward. The Brewers Association also issued a statement, praising the DOJ for implementing measures the BA championed including ending the Voluntary Anheuser-Busch Incentive for Performance Program and taking steps to limit the coming monolith’s influence on distributors. The BA and most people with a loose grasp of economics still think the merger is a bad idea, but these measures will go a long way towards preserving a more level playing field for beer.

What Does A Calorie Cost?: The Beer Institute, a trade group including massive breweries including AB, Heineken USA, and more, has announced a three-year program to roll out nutritional labeling on their beers. The NPR article here charts out the calorie counts of some of your most and least favorite beers, from the limpid Bud Select 55 at its namesake 55 calories to our very own pride and joy Brooklyn Black Chocolate Stout at an unashamed 320 calories. But here’s the thing about calories: they only count if you give a damn. Choose your beer by what’s good, and save the passive-aggressive fat-shaming for re-watching Mean Girls.

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And Now, Something We Like: Now that we’ve gotten all that angst out of the way, let’s turn to something that gives us joy: Threes Brewing. Brewmaster Greg Doroski and the crew have recently started releasing cans and bottles of their excellent beers, from the gently-reworded SFY (nee Superf*ckingyawn) to the highly relatable I Hate Myself. The well-traveled Niko Krommydas stopped in to the brewery on behalf of Edible Brooklyn this week to give readers a peek into the brewhouse. Once you’re done reading, remember you can pre-order Threes’ beers online right here.

Stop Breaking Corks: Few things will make you look like a bigger uncultured dunce than breaking the cork while opening a bottle of wine. Fortunately, sommelier Courtney Schiessl of Marta has rounded up some handy tricks for you to help up your wine opening game. Not one of them involves buying boxed wine instead, but hey, we like your style.

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You’re Already Not Cool Again: Just in time for Tales of the Cocktail this week, Liquor.com published a surveyed list of sixteen “overrated” cocktails, according to top bartenders from around the country. If you thought you were suave for ordering Old Fashioneds, three of the bartenders would disagree. On the other hand, two bartenders– and us– highly recommend just drinking what you please, as long as you’re not caught in a rut. Remember, guilty pleasures can be something you just enjoy if you’re willing to look people in the eye and announce your love of tiki drinks.

Packing Up Campbell: New York landmark Campbell Apartment will close at the end of July, ending an era of top-shelf drinks in a high-class, architecturally remarkable space. The space will be taken over by nightlife icon Scott Gerber, who has already announced that they’ll be relaxing the semi-formal dress code to make the space more welcoming. We’re all for comfort, but now it feels like we wasted a lot of money buying those fancy hats.

Tap That Glass: July 22

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There’s a lot to be said for being well-informed. But once you have a heaping helping of information, often as not you need some serious escapism to balance things out. That’s why there’s beer! Come grab one with us and we’ll help you straight-up pretend nothing is wrong. Seriously, we have props and costumes and the whole bit.

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)

New York Icons with Chef Andrew Gerson

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Last week, Eater published a who’s-who list of the most iconic dishes in New York City. While we all had some pretty strong opinions (mostly relating to snubbed local taco trucks), we turned to our own Chef Andrew Gerson for the most important question of all: Which beers go with these dishes?

We know this list is a little high-budget to check off all at once, but remember, these are icons. They won’t be fading any time soon. Check out Chef Andrew’s recommendations and a few of our notes below, and keep in it mind the next time you’re looking to treat yourself.

1. Peking Duck at Peking Duck House with Local 1.

2. The Black Cod with Miso at Nobu with Wild Streak.

3. Bagel and Lox at Russ & Daughters with Greenmarket Wheat. Yes, there’s lots of incredible bagels and lox in this city. And yes, that’s nice, but Russ & Daughters has the cred to back it up.

4. Pastrami on Rye at Katz’s Delicatessen with Brown Ale.

5. Bone Marrow at Blue RIbbon Brasserie with American Ale.

6. Falafel at Mamoun’s with 1/2 Ale. Don’t forget about the pastries while you’re there.

7. The Superiority Burger at Superiority Burger with Brown Ale. Burgers and beer form a sacred combination, even when the burger in question is made without meat.

8. A Plain Slice at Joe’s Pizza with Brooklyn Lager.

9. The Veal Parm at Carbone with Local 1.

10. Pierogies at Veselka with Summer Ale.

11. Pork Buns at Momofuku Noodle Bar with Blast!

12. Pollo al Forno at Barbuto with Insulated Dark Lager.

13. The Chargrilled Burger with Roquefort Cheese at The Spotted Pig with Black Chocolate Stout. If you’re feeling a little less indulgent, don’t forget that you can find our cask-only Brooklyn Best Bitter at The Spotted Pig too.

14. The Tuna Tartare at Gotham Bar and Grill with Sorachi Ace.

15. The Hundred-Layer Lasagna at Del Posto with Local 1. We can’t confirm the actual number of layers, but we’re up for a field trip to find out.

16. The Shackburger at Shake Shack with Shackmeister. Don’t forget our pro tip for handling the line at Madison Square Park, either: grab a Shackmeister from the C-Line, then drink it while you’re waiting to order on the regular line. Time it right and you should have a free hand in time to order another with your burger.

 

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17. The Chicken for Two at The NoMad Restaurant with Le Poulet. We make Le Poulet exclusively for this dish, and when you see and taste it for yourself, you’ll understand why.

18. The Oyster Pan Roast at Grand Central Oyster Bar with Scorcher IPA.

19. Mutton Chop at Keens Steakhouse with Local 2.

20. The Chicken Hash at 21 Club with American Ale.

21. Combo Over Rice at The Halal Guys with East IPA. Fair warning: the hops here are going to punch up the spice, so go easy on the red sauce.

22. Fusili with Octopus and Bone Marrow at Marea with Local 2.

23. Pasta Primavera at Le Cirque with Pilsner.

24. Recession Special at Gray’s Papaya with Defender IPA.

25. Black and White Cookie at Glaser’s Bake Shop with Black Chocolate Stout. Accept no vending machine substitutes.

26. Soup Dumplings at Joe’s Shanghai with Blast!

27. Porterhouse at Peter Luger Steak House with Brown Ale.

28. Pizza at Di Fara Pizza with Brooklyn Lager.

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29. The Hot Beef Sandwich at Brennan & Carr with American Ale.

30. Totonno’s Pizzeria Napolitano with Summer Ale.

There you have it, the full list of what to eat and drink. Of course, everyone will have their exceptions– literally any sandwich at Casa Della Mozzarella on Arthur Ave, for example– but this is an excellent primer for the most revered dishes in New York City.

We’re Heading to #PhillyMash

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Our 2016 Mash Tour is headed towards one of the East Coast’s finest beer cities: Philadelphia. Join us August 25- 28 for a whirlwind of food, beer, music, beer, art, beer, beer, parties, and a little more beer for good measure. Tickets are on sale now on our Mash site. Check out all the events below, and start planning your weekend. Oh, and before you ask– yes, that really is a beer festival in Mt. Pleasant Mansion.

Thursday, August 25: Dinner with Friends at Bing Bing Dim Sum. You and your friends are invited to dinner our way– the full menu to try, a table covered in great beers, and plenty of seconds for everyone. Our Chef Andrew Gerson is teaming up with the Bing Bing Dim Sum team to bring you a sumptuous shared feast featuring Bing Bing’s famed Asian-foods-with-Jewish-twists. Get tickets here.

Friday, August 26: Timberland Presents Twin Peaks. We’re teaming up with our friends at Timberland to bring you a free concert featuring the fuzz-rock of Twin Peaks, with opening sets by Philly heroes TJ Kong and the Atomic Bomb and Palmas. Save your ticket money for beer instead and come stomp along. RSVP for free here.

Saturday, August 27: Beer Mansion at Mt. Pleasant Mansion. Mt. Pleasant Mansion is already well-known as one of the most beautiful and historic houses in Philadelphia, but fewer people know that the grounds were once host to a massive beer garden. We’re bringing in tons of beer from ourselves and some Philly friends, music, games, food, and more– all for $20. Beer geeks, architecture geeks, and people who just like a great party, this is your calling. Get tickets here.

Sunday, August 28: Fishtown & Northern Liberties Neighborhood Immersion. Round out the weekend with us and Timberland by exploring some of the most vibrant neighborhoods in Philly on the cheap. Your $25 ticket comes with lunch at a local hotspot, beers at a handful of bars, and heaps of deals, discounts, and classes that will take you across Fishtown and Northern Liberties. Get tickets here.

 

The Weekly Sixer: July 15

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Time to Travel, New York: In an impressive move that’s equal parts public service and travel advertisement, Brew York has mapped out all 275 active brewing licenses in New York State. New York State has been a leader in brewery growth for the past few years, and seeing all those beer destinations spread before you is enough to make anyone want to hit the road. Just remember, quitting your job to travel only works out for people with friends in publishing.

Another Word From New York: Or, to be more precise, the New Yorker. The publisher and home of the most frustrating paywall on the Internet published a thorough and approachable history of sour beer last week, tracing the modern craze back to the earliest days of beer. It’s a terrific read, but be sure to do it all in one sitting or you’ll run out of visits for Shouts and Murmurs.

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A Fine Time for Feline Wine: Denver-based Apollo Peak winery has released a wine you can share with your cat. Alcohol and grapes are both notoriously bad for cats, so the concoctions are made with red or white beet juice and spiked with catnip for a pleasant buzz. If you’re wondering what kind of person would willingly spend money trying to get a cat to drink with them, then we guarantee you don’t understand cat owners.

Yes, There’s a Pokemon Go! Story: Even if you’ve been living in a cave, you must have heard about the explosive spread of Pokemon Go! this week. The app now has more active users than both Twitter and Tinder, driving geeks of all stripes to the streets to fumble with their phones in the pursuit of strangely named creatures. Technically that describes Twitter and Tinder too, but trust us, it’s different.Test your knowledge of Pokemon and craft beer names with this fun quiz, and remember to organize your apps.

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Cheers, Steve Dresler: Sierra Nevada’s longtime brewmaster Steve Dresler announced that he will be retiring next year, openly surprising the hell out of craft drinkers everywhere. Steve has helmed Sierra’s development for over 30 years, and he will be sorely missed and repeatedly toasted for his inspiring work. Happy retirement, Steve!

Go Outside and Be Nice To People: Look, the news we cover here is pretty lighthearted fair. Most of the news in the rest of the world is not. To extrapolate Bill and Ted, be excellent to one another, and spread beer.

Tap That Glass: July 15

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Of all the great weekends to visit us and ignore the heat with a few beers, this is an excellent one. We’ll be pouring our latest Worshipful Company of Brewers release, a sour lager dubbed Lacto Futura by our lab manager and microbiologist Drew Bombard. It’s pretty unbeatable as a summer beer, but we highly recommend fact-checking that against a few other taps.

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

Area 291 IPA  (7.5% ABV) A bold, aromatic, and downright beautiful IPA crafted for Whole Foods. Brewed with experimental HBC 291 hops, recently dubbed Loral, for a floral, fruity and peppery aroma. 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)

Eastside “Meats” Eastside

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Brooklyn Brand Ambassador Rachael Weseloh is heading to Edinburgh from July 21 through 24 for a long weekend dedicated to great beer, smoked meat, and beguiling curries. We know Thursday typically isn’t a true weekend day, but trust us: with beer and food like this on the line, it’ll count.

Start off on Thursday, July 21 at Salt Horse as Rachael teams up with Twelve Triangles Head Baker Emily Cuddeford for an inside look at the art and science of fermentation, the magical force that brings us both beer and bread. We’ll have ten beers on tap to try including our new Bel Air Sour and the sought-after Serpent we brewed with Thornbridge, so come ready for adventure. Get your tickets here.

On Friday, head to V Deep as we prepare to join forces with Reekie’s Smokehouse. We’ll start things off with a tap attack featuring some barbecue-ready beers including Brooklyn Lager, East IPA, Summer Ale, American Ale, and the fabled Lord Sorachi. Saturday will bring a bit more heat, as Reekie’s favorite smoked meat staff stops by to prep some of their favorite curries for you.

Finally, Sunday is coming at you with a double header. Meet Rachael at The Boozy Cow for a full lineup of all-star cans and the culmination of a week-long special on their mighty Beer BBQ Brisket Burger. Then, head back to V Deep to see Reekie’s in its full glory with the Bombay BBQ Curry Cook-Off. The menu is stacked, the beers are wondrous, and tickets are going fast.

We can’t promise that you’ll be ready to face Monday well-rested after the parties we have planned. But we will promise you an unforgettable weekend dedicated to some of the finest, most indulgent meals around. Come say hi to Rachael and stock up on good memories instead of sleep– it’ll be worth it.

Welcome to Herring Season

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Your explorers, International Marketing Coordinator Joe Soriero and Copywriter Tim Rozmus, in a surprisingly well-mannered moment. Photo: Molly Cichy

We’ve all been studying up on our Norwegian knowledge to prepare for the opening of our newest sister brewery, E.C. Dahl’s, in Trondheim, Norway on August 4th. It’s been a lot of fun, since our preferred research method has primarily consisted of listening to heavy metal and reading about Nordic history. At least, that’s how International Marketing Coordinator Joe Soriero and I like to study. But one thing kept eluding us: true Norwegian food.

Nordic food in general isn’t hard to find in New York City. From Claus Meyer’s Great Northern Food Hall and Agern in Grand Central Station, to Michelin-starred restaurants like Aquavit and Luksus, it’s arguably easier to find fine Scandinavian food in New York than in a good percentage of Europe. But for the deepest-rooted and most Norwegian food in New York City, you need herring. And for the best herring, you’re looking for Russ and Daughters.

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When you hear most people lament the heyday of “old New York,” it’s a fair bet that they’re talking about CBGB. The true “old” New York is still alive in places like Russ & Daughters, where foods made popular by the city’s first immigrant booms still reign surpreme. The white-coated staff there have been serving up cured fish, traditional baked goods and half-forgotten Old World groceries since 1914.

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When Joe and I visited the original Russ & Daughters shop on Houston Street on a hot Sunday evening, the shop was buzzing with people on a first-name basis with the fishmongers behind the counter. The energy and the trays of food displayed in their pristine white cases were enough to work up a serious appetite. Throw in the fact that we had only consumed coffee that day in an effort to really enjoy ourselves, and we were a dropped crumb short of making a scene. We quickly repaired to the Russ and Daughters Cafe around the corner on Orchard Street to find and consume as much herring as possible.

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Fortunately, our excursion happened to fall during herring season. We could lie and say we planned this carefully, but we were honestly surprised to find a special menu celebrating the season waiting for us. We ordered the Herring Fix, and well, scroll back up and look at the thing.

We were totally unprepared. Four herring, split along their backs, arrived with lines of diced vidalia onions and cornichons to stuff inside. The whole assembly was conducted in a slightly sweet challah hot dog bun and accompanied by intensely herbal glasses of Linie Aquavit. Armed only with egg creams and a full day’s worth of hunger, we dived straight in.

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Our hunger was no match for the bunned onslaught. The cool, silky herring was punctuated with bursts of sweet acid from the onions and pickles, tailing off into a faintly smoky and pleasantly fishy taste. The Linie proved to be more than enough to tidy up the lingering flavors, in the same way that a jet engine could help dust off your television. The earthy punch of the liquor made you gasp slightly, tickling your sinuses and watering your eyes so that each sip looked like a bad acting audition.

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This presentation was more of an experience than a meal, and Joe and I were nearly silent as we enjoyed the fish and grappled with the aquavit. We left the Cafe deeply satisfied and enamored with Norway in general and herring in particular. Our meal, while far from traditional, built quite a case for the flavors of Norwegian food. We spoke about the thrilling prospects of the new E.C. Dahl’s kitchen, and our own potential visits there. Would they serve their herring on buns? Which beer from their lineup would they pair? Should we wait for an invitation, or just show up?

While we walked, we realized that we had forgotten a key step in our meal: dessert. Armed with the patience of the well-fed, we joined the line at Morganstern’s to cap off our adventure with a cone of their justifiably famous black coconut ash ice cream.

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From there we parted ways, shaking hands with fingers still reeking of herring. Thanks to our journey, we feel fully prepared to welcome E.C. Dahl’s to the family, and we can’t wait to eat with them.