Category Archives: Beer Dinner

Dinner Party Prep w. Ryan Miller, Jeff de Picciotto, & Andrew Gerson

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Brooklyn Brewery’s Dinner Party is a collaborative, multi-course meal series with rare beer pairings held at Humboldt & Jackson, dedicated to spotlighting local producers.

Between bites of mole-hozon brownies and radishes dipped in a hummus-style hozon dip, we spoke with Brooklyn Brewery Chef Andrew Gerson and his partners in culinary crime: Ryan Miller and Jeff de Picciotto. Ryan and Jeff are product development chef and project manager, respectively, at Momofuku’s Kaizen Trading Company (which is where the magic happens, provided by “magic” you mean “fermenting legumes”). As Dinner Party No. 1 draws closer, the chefs have been working at an increasingly fevered pace.Luckily, between menu revisions and recipe testing, they had a few minutes to talk bonji, hozon, and the collaborative process. Check out the interview & menu below.

Brooklyn Brewery: Can you tell us a little bit about your personal cooking philosophies and how you merged them to throw this Dinner Party?

Ryan Miller: Our main goal at the lab is to investigate culinary traditions that involve fermentation. They’re things that take a lot of time to produce strong and interesting flavors, so we’re not necessarily your normal kitchen. It’s a lot of prep, and a lot of waiting, and trusting the fermentation process to do its job.

Andrew, the menus you create during The Mash focus a lot on fresh, seasonal cooking, so how does that style interplay with the really deliberate process that the Lab works with?

Andrew Gerson: It’s hard to consume all of the bounty of what you have available in any given season, so preservation in all of its forms is really important. How you do that, whether it’s through using the ingredients when they’re freshest, pickling them, fermenting them, or curing them, it’s all kind of the same. You still honor those ingredients.

Can you walk us through how Dinner Party No. 1 came to be? What’s the process of planning a meal on this scale like?

AG: I would say it started with a conversation. The point of Dinner Party is to highlight local producers and to share their products with our guests. The very first thing we did was come here. I really geeked out, and got to try tons of bonji and hozon and different experiments from the lab.  So we came in, we tried a bunch of stuff, and then we started brainstorming. I know we all had a few ideas coming to the table. There are some dishes that come more from this kitchen, there are some that come a little bit more from me, but overall it’s a pretty even collaborative meal between the four folks here that run this kitchen every day, and myself.

You guys ever butt heads at all?

AG: What I think that’s nice about this is that there isn’t ego. It’s not like “this dish is mine!” and “this is my component!” It’s like, hey guys, let’s try this together. What can make this work? We’ve done two taste tests, and today is our third. If something doesn’t work, it doesn’t matter whose it. Let’s put forward a dish that we’re all proud of that represents the products that we’re using. And so far, it’s been pretty good.

Jeff de Picciotto: And not only has Andrew and the Brooklyn Brewery team been able to try our products, but we have been able to go over to the Brewery, see their processes, try their beer, and then see how those pair with the hozons and bonjis specifically.

AG: I see a longer relationship here, and I think so much of what we do at the brewery every day is about collaboration with the folks in our neighborhood. It’s really exciting and humbling to be able to work with these dudes and gals.

Do you find yourselves leaning towards a certain region or cuisine when you’re cooking with bonji and hozon?

RM: That’s the great thing about having two products that haven’t really existed before. They have flavor profiles that haven’t existed. It’s allowed us a range of styles. The menu for this dinner actually goes from cacio e pepe to a mole. Those are pretty far from each other, geographically. It’s not supposed to be fusion, though.

AG: There’s no fusion here. You’re taking flavor profiles that may be reminiscent of Asia or Europe or wherever, and you’re creating something that is its own. I hate the word fusion. People are always asking what style of food you make, and my answer is that I make good food with things that I have around me. There’s inspiration from different regions, but I think it’s a unique menu in that it’s capturing those flavors wherever they fall.

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So since Kaizen products are so new, how are you introducing them to the public?

RM: I think for the general public, it’s going to have to be a very educational process, just as it was for craft brewing. It took a while for craft beer to really take hold, and now it’s in every bodega, which is great. I hope that at some point, we’ll get to that level.

JDP: It’s sometimes hard for people to wrap their heads around a miso paste made from a different ingredient or soy sauce with something that’s not soy, but, really, it’s just a spoonful away. Once they have that first taste it really opens up their mind. A lot of it has to do with just tasting.

RM: We say that it adds a backbone to any dish that, with vegetarian products, you wouldn’t have. If you’re going to sauté some vegetables and add a little hozon to it, you won’t really miss the meat. You won’t want bacon, you won’t want chicken stock. I focus on that aspect.

Like those rapturous Eater reviews of the chickpea hozon ramen!

AG: Right. The bonji & hozon also provide, as far as our foodsystem goes, an easier alternative. It’s not just eat your tofu, eat your tempeh, eat your vegetables. Animal protein production is really destructive, mostly, and what we’re doing is a great way to support that change to a more vegetable and fruit based diet, which we could all benefit from.

What do you want people leaving this Dinner Party to walk away thinking?

RM: I want them to walk away knowing that the culinary heritage in the states is really young, but we really are starting to develop and come into our own, whether it’s craft beer or fermented pickles or east Asian ferments. Miso and soy sauce are just the beginnings of what we can create here in the states that rivals some of the best products imported from Japan. Hopefully everyone sees how easy it is to incorporate these things into your cuisine and up your game in the kitchen.

AG: For us, the goal of Dinner Party is to highlight and collaborate with really cool makers, so I want people to leave this dinner talking about Kaizen, and talking about what restaurants are using this product and where they can get more of it. Kaizen and Ryan value a lot of the same things I do, and it’s exciting to find and work with people nearby who love what we love. I want our guests to leave satiated and full and content and slightly drunk and having a good time. That’s the goal.

 

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Dinner Party No. 1 sold out quickly, but tickets for No. 2, happening August 7th with Brooklyn Grange, will be available soon. Keep your eyes on the blog, or follow us on Twitter for more details.

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The Brooklyn Brewery Dinner Party

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Led by our fearless, recently Bearded Brewmaster, Garrett Oliver, Brooklyn Brewery has long believed that good beer and good food belong together at the dinner table. In the 26 years we’ve been brewing, we have been lucky enough to collaborate with some of the finest minds in the culinary world for over 900 beer dinners around the world. For the last year and a half, The Mash has allowed us inside some of the most interesting kitchens in the world to create more than a few memorable meals. But we’ve never had a place of our own. It’s with this in mind that we’re launching our Dinner Party series, headquartered at the American tasting room Humboldt & Jackson a stone’s throw from The Brewery here in Williamsburg. Once a month, our Chef Andrew Gerson will design a 5-7 course meal that features creations inspired by the unique ingredients and talented producers found in our local community. Chef Gerson will put his head together with artisans, fishermen, innovators and craftsmen and approach each dinner with a fresh menu that will pay homage to our local food system and-of course-make for a thrilling meal. Thrilling, rare and experimental beers will be paired to each course. Expect selections from the depth of our cellars and the far reaches of our innovative streak.

We’re kicking this thing off in serious style with Ryan Miller, Product Development Chef for Momofuku’s Kaizen Trading Company & The Culinary Lab, for Dinner Party No.1. The Lab is a research kitchen founded by Momofuku in 2010, dedicated to the exploration and understanding of our culinary traditions, applying traditional East Asian fermentation techniques to ingredients from all over the world to create savory sauces and seasonings. As an outcome of this extensive experimentation, Kaizen Trading Company was founded to showcase the results of their continued research. Soon after rolling out their first hozons and bonjis, not only has the Momofuku family of restaurants adopted these flavorful superpowers but so have some of the most famed kitchens in NYC (Eleven Madison Park, Alder, Estela, Thirty Acres, to name a few). Chef Gerson has been geeking out over at The Lab over the past few weeks, returning to The Brewery inspired and ready to cook. The menu is still coming together but we can tell you that our inaugural effort will not disappoint.

Join us for Dinner Party No. 1 on Wednesday, July 16th at 6:30 pm. Tickets are $85 and can be purchased here.

BLAST! HATH BEEN BOTTLED

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We at Brooklyn know that since putting it in bottles, Blast! has been flying off of shelves & out of bars. While we’re not surprised, we do want to share the wealth and make sure everyone gets to try this decidedly robust IPA. In addition to using our Beer Finder to locate your beer, stop by any of the events below and you’re guaranteed to have a Blast!

5/24 Guided Tasting at Shoprite Cedar Knolls (NJ)
5/24 Guided Tasting at DeCicco’s Cornwall (NY)
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/24 First Taste @ The Party Source (KY)
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/30 Guided Tasting @ Keystone (OH)

6/27 Guided Tasting at The Noble Grape (IL)

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NYC Beer Week Returns

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Now under the direction of the New York City Brewers Guild, the 6th Annual New York City Beer Week happens February 21 – March 2, and will bring together 16 NYC craft breweries, nationally & internationally renowned breweries, over 100 venues with more than 300 events, celebrity chefs, and acclaimed restaurants for the premier craft beer spectacle of the year. We’re proud to be a founding member of this organization, so we planned a few fun evenings:

Opening Night Bash @ Vanderbilt Hall in Grand Central Terminal
7pm, Friday, February 21
$75 Tickets Available Here

A spectacular setting for New York City’s premier craft beer spectacle of the year, the New York City Brewers Guild hosts its Opening Night Bash at the iconic Vanderbilt Hall in Grand Central Terminal featuring rare and obscure beers from 30 breweries from NYC and friends around the region and across the country.

The $75 ticket gets you unlimited samples from your favorite breweries, with some of the finest food vendors NYC has to offer providing light snacks through the night. We’ll be bringing Hammarby Syndrome & 1/2 Ale.

The Brooklyn Brewery Mash Bash with Dinner Lab @ The Brooklyn Brewery & Brooklyn Bowl
8pm, Saturday, February 22
Sold Out; Tickets For Soul Clap & Dance Off Nationals Available Here

Brooklyn Brewery Chef Andrew Gerson and Dinner Lab Dinner Lab Chef Brandon Byrd come together for the first time since their collaboration during Mash New Orleans to create a multi-course beer feast with Mash Chef Hiyaw Gebreyohannes.

Guests can expect pairings of Brooklyn Brewery’s most popular beers, rare brews, and some added surprises to complement each dish dreamt up by the evening’s culinary stars. The experience will be illuminated by projection artists Nuit Blanche New York.

Immediately following Mash Bash will be The National Championships of Mr. Jonathan Toubin’s Soul Clap & Dance Off, next door at Brooklyn Bowl (open to all Mash Bash Dinner Lab guests). At each Mash stop during our 2013 tour we crowned a different Soul Clap winner and we’ve brought them in from all 11 cities to see who will rise above the Brooklyn fray. A portion of proceeds will help support Slow Food USA, co-founded by Garrett Oliver.

Brooklyn Tap Takeover & Tasting @ Top Hops
6-8pm, Wednesday, February 26

We’re bringing out our best at Top Hops for a tap takeover. Sample our newest Brewmaster’s Reserve, Hammarby Syndrome, and our first ever Brooklyn Quarterly Experiment, Wild Streak, alongside past Brewmaster’s Reserves and perennial favorites. We’ll even be raffling off 6 bottles of a highly whispered about beer that doesn’t exist at the end of the night. Check out the beer list here.

NYC Brewer’s Choice
6pm, Wednesday, February 26
$65 Tickets Available Here

NYC Brewer’s Choice returns on February 26 from 6-10pm as a featured event of NYC Beer Week. This year’s event, which will be held for the first time at The Wythe Hotel here in Williamsburg, has an all New York focus. More than 16 NY state brewers, including our own Garrett Oliver, will be on hand to pour and discuss some of their most special beers, all of with will be served alongside a loving food pairing provided by some of the city’s best restaurants. Jeff O’Neil of Peekskill Brewery will deliver the keynote address.

Cold Comfort: Lagers in the Historic Nassau Brewery Lagering Caves @ The Historic Nassau Brewery
1-5pm, Saturday, March 1
Sold Out

Join Josh Bernstein, author of The Complete Beer Course and host of the NYC homebrew tours, as he hosts Cold Comfort: Lagers in the Historic Nassau Brewery Lagering Caves. These caves have remained largely untouched and unseen since their 19th century hay-day, but on March 1st, you can descend, partake in pretzels, and learn about the history of the former brewery. We will be pouring Brooklyn Silver Anniversary Lager,  Brooklyn 1/2 Pils, and Brooklyn Lager.

Brooklyn Tastings
Sample new releases Wild Streak & Hammarby Syndrome.

The Sampler
234 Starr Street, Brooklyn
6-8pm, Wednesday, February 26

Hops & Hocks
2 Morgan Ave, Brooklyn
6-8pm, Thursday, February 27

Stinky Brooklyn
215 Smith Street, Brooklyn
7-9pm, Thursday, February 27

Brunch Finale @ Houston Hall
12pm, Sunday, March 2
$15 Tickets Available Here

After a long and relentlessly enthusiastic New York City Beer Week complete with revelry, comradeship and delicious beer, you know need a more relaxed setting. Celebrate the awesomeness by coming to a meet-some-brewers closing brunch at Houston Hall! Beer selections from each brewery member will be available along with an all-you-can-eat brunch buffet. Your ticket includes one beer plus the buffet.

 

Garrett Goes to Pittsburgh

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Brace yourself, Pittsburgh: Garrett Oliver is coming to town, and he’s bringing a whole lot of rare beer with him. You can catch Brewmaster Oliver on Friday the 10th at Pittsburgh’s Industry Public House, where he’ll be hosting a Beer Dinner and pouring a few non-existent beers.  If you’re going to Brew ‘N Chew on Saturday, the 11th, you’ll see him slinging crab cakes during Session 1’s cooking demo. During Session 2, he’ll team up with Chef Kevin Watson from Savoy to bring festival-goers mac ‘n cheese sandwiches. If that’s not enough, keep your eye out for book signings of The Brewmaster’s Table, and the meet-and-greets happening in the last hour and a half of each session.

Even if you can’t make it to the Brew ‘N Chew, check out Garrett’s interview with Pittsburgh Today Live on Friday the 10th, from 9-9:30 am!

NORTH X BROOKLYN

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In 2003, Brooklyn Brewery started selling beer in Denmark. Ten years later, Scandinavia is home to Brooklyn’s fastest growing fanbase. The Brewery’s involvement in the North hasn’t been limited to just sales. Our Brewmaster Garrett Oliver has done beer dinners at Noma, AG and American Table.  We’ve produced two Brooklyn music and arts festivals in Stockholm, brewed collaborations at various Scandinavian breweries, and are in the process of building the New Carnegie Brewery, a joint venture with Sweden’s oldest trademark, Carnegie.

Thusly, it made perfect sense to get involved in New York City’s first Scandinavian food festival, NORTH. NORTH’s inaugural programming of unique dinner parties, collaborations and classes is seriously impressive. We’re getting hungry just thinking about it. Here’s where you’ll find Brooklyn Brewery throughout NORTH:

Aamans-Copenhagen Goes Helsinki, Oct 4th & 5th
Finnish chef Sasu Laukkonen of Chef & Sommelier and Carl Frederiksen of Aammans-Copenhagen cook alternating courses to compete for your tastebuds. Brooklyn Brewmaster Garrett Oliver has paired beers to three of his favorite courses. Sorachi Ace, Ama Bruna, Greenmarket Wheat star. For full menu and tickets click here.

New York Goes Oslo, Oct 3rd & 4th
Fredrik Berselius’s nordic influences shine at Aska, across the street from The Brewery. For this mean, Garrett is sending beers that reflects Aska’s nordic roots, but also its focus on local collaboration. The exquisite menu will include Nordic collaborations of our own, including Carnegie Special 175th Anniversary Porter and our Sinebrychoff project, Two Tree Porter. This dinner is Sold Out.

Master Classes in New Nordic Cuisine, Oct 5th & 6th
Taste Lounge is the social center of the International Culinary Center and with the Norwegian Seafood Council will be presenting classes in the heritage and preparation of New Nordic Cuisine from some of the most talented Scandinavian chefs in the world. Brooklyn Brewery is providing Oktoberfest and Lager for all the students and chefs working up their knowledgeable thirsts. For a list of full classes click here.

It’s a busy week in Tennessee, September 23rd – 29th

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Tennessee is the epicenter of music and whiskey. We humbly offer beer.

Knoxville
Monday 9/23, 6pm: Beer Dinner @ Sunspot
Tuesday 9/24, 6pm: Bacon 5 Ways @ The Market in Maryville
Wednesday 9/25, 4pm: Beer Tasting @ Downtown Wine and Spirits
Thursday 9/26, 5pm: 17 Tap Takeover @ Suttree’s High Gravity Tavern

Memphis
Wednesday 9/25, 5pm: Beer Tasting @ Cash Saver
Thursday 9/26, 6pm: Beer Pairing @ Local Downtown
Thursday 26th – Sunday 29th: Gonerfest

Mash Files: Boston

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Mash Boston reaffirmed my love for bodies of water.  This sounds strange but bays, oceans, tributaries and the beauty they encompass set a perfect backdrop for our week of events.   My past Boston culinary experiences were limited to super carnitas burritos at Anna’s Taqueria when I would visit an old girlfriend during college. Things have changed quite dramatically over the last ten years, and great restaurants are popping up all over offering interesting riffs on traditional New England cuisine along with many other styles of food.  I had one of the best clam chowders of my life at Island Creek oyster bar, New England of course, none of that tomato malarkey.

I was able to gain a new respect, and perspective on aquaculture and the vital role it plays in New England life.   The Atlantic Ocean, its tributaries, and the many rivers that lead into it have long been a source of sustenance, income and leisure, for New Englanders, playing a vital role in the areas evolution.  Much of our week was focused on maritime activity or its byproducts.  A small detour from our seafood centric meals was our Local Two Ways dinner at Poe’s Tip Tap Room with Chef Brian Poe, and many happy hour events at Stoddard’s Pub.  If you think I am busy you should check out Brian Poe, juggling three restaurants with the expert skill and precision of a veteran circus clown (the talented ones that hurl multiple flaming bowling pins effortlessly, while telling jokes). Brian and I prepared antelope tips and kangaroo tartar with a pistachio and yuzu gremolata.  I don’t know about you, but I have never eaten, let alone prepared kangaroo in my life, needless to say it was a night to remember, and as  I hop from city to city it is a flavor I will hold onto and savor.

We were back to the sea the next morning as we headed out of Boston towards Duxbury bay, home of Island Creek Oyster Co.  We arrived nursing hangovers that would make a college student proud, and were met with the sweet salty air of the ocean and Chris Sherman the Vice President of ICO, and one of the most knowledgeable, well spoken, and  downright enjoyable people I have met in a while.  Our trip began in the hatchery where oysters are bred, reared and transferred to holding tanks below the docks where they spend their first six months of life.  The algae lab is the most essential part of this process.  Multiple strains of algae (oyster feed) are grown in tanks and tubes of various sizes and pumped into the tanks that house these growing prehistoric creatures.  We boarded a small boat and headed out to the oyster beds that dot the bay, protected by a large half moon strip known as Duxbury Beach, and boarded the floating house where oysters are sorted into three different grades.  The passion and expertise of these rugged oyster farmers, and savvy business men, have made these oysters a coveted mainstay at Thomas Keller’s Per Se, French Laundry, and many other fine dining institutions across the couomtry.

Lowell’s Boat house, the oldest active boat house in the country was the setting for our Slow Supper dinner with Chef Marc Sheehan of Brasstacks (a local pop up restaurant concept). Marc honed his skills at Blue Hill, under Dan Barber before taking over some of Boston’s best kitchens.  I was thrilled to put out plates that mirrored the flowing history of the Merrimack River and work with such a young and talented chef whose historically relevant and technical approach to cooking left our guest begging for more.  Quahog bread and Black Ops pretzels where paired with Silver Anniversary Lager, and the boisterous conversation and glass clinking echoed far across the river just feet from the long wooden  planked  communal table constructed for our dinner by master boat maker and teacher Graham McKay of Lowell’s boat shop.

Our week culminated in a cyclical manner with our Togather event featuring Erin Byers Murray, author of Shucked, Chris Sherman, and Graham McKay discussing the waters that have shaped their lives, careers, and outlooks.  My sea legs felt much sturdier after absorbing bits of their passionate conversation that flowed effortlessly like the Merrimack, or the tides of Duxbury Bay.  All hands from our week of adventures were on deck for this memorable event. Sipping Brooklyn Summer Ales, and slurping oysters felt more like an outing with old friends then a literary reception. Boston I can’t wait to set sail for your waters next year. Ahoy Mattie’s!

 

 

It’s a busy week in The Research Triangle, July 26 – August 2

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The more you know.

Chapel Hill/Durham
Friday 7/26, 11am: Beer & Food Pairing @ Wooden Nickel Pub
Friday 7/26, 4pm: Cheese Pairing @ Sam’s Quik Shop
Saturday 7/27, 7pm: Beer Dinner @ Tyler’s Taproom
Sunday 7/28, 5:30pm: Brooklyn Brewery/Carolina Brewery Collab Beer Dinner

Raleigh
Wednesday 7/31, 6:30pm: Beer Dinner @The Raleigh Times
Wednesday 7/31, 9pm: Tap Takeover @ The Architect
Thursday 8/1, 4pm: Cheese Pairing @ Tasty Beverage
Thursday 8/1, 6m: Tap Takeover & Food Pairing @ Busy Bee
Friday 8/2, 5pm: Tap Takeover @ The Oxford