Category Archives: Beer Dinner

Bringing Blast! to the People

Blast Off Listings 2

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!

4/11 Guided Tasting at Grassroots Market (FL)
4/16 Beer Dinner at Elysian Cafe (NJ)
4/17 Guided Tasting at Hills Market Downtown (OH)
4/18 Guided Tasting at Northwest Wine & Spirits (OH)
4/19 Guided Tasting at Savor Growl Columbus (OH)
4/25 Guided Tasting (& Food Pairing) at Giant Eagle Market District (PA)
4/26 Guided Tasting at Shopper’s Vineyard (NJ)

5/24 Guided Tasting at Shoprite Cedar Knolls (NJ)

Brooklyn Brewery Brooklyn Lager Brooklyn Beer Craft Beer Craft Brew

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

Garrett Liguria

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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

Mash Files: Twin Cities

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Lakes, Gnomes, boats, a City rivalry, large communal feasts, outrageous storms, winding rivers, and a castle, no this is not the next episode of Game of Thrones, but the Twin Cities Mash I speak of. Our week kicked off with a dinner hosted by Monica Walch of Dinner on The Farm, on the rooftop of Solera, overlooking scenic downtown Minneapolis, and ended with our Slow Supper dinner hosted by The Brooklyn Brewery team, Jamie Malone of Sea Change and Monica Walch at Soap Factory, cyclical or what?

Our whirlwind week continued at Happy Gnome (our Mash Headquarters) where beer and cheese abounded, and I had the opportunity to get to know some Twin City beer aficionados as well as sample some local brews. Besides being home to a slew of Craft Breweries, Twin Cities has a cutting edge restaurant scene that is borderline incestual, but incredibly delicious. All the young talent of the last 10 years seems to have worked together at one point or another as they trained under their predecessors, and are now operating (or own) the best kitchens in town. I had the chance to work with two of these rising stars who are running great teams, cooking exceptional food, and inspiring those who work alongside them (and me).

Our Local 2 Ways dinner with Landon Shoenfeld, Executive chef, and owner of Haute Dish was one of the best meals I have collaborated on. Each dish not only paired perfectly with the beers selected but had incredible nuances, flawless execution, and were true visual works of art. I have never been in a kitchen where so many chefs seemed genuinely happy to be there, engaged, knowledgeable and incredibly motivated to follow the lead of their Phish loving, easy going leader. Haute Dish was a night to remember, even if the high gravity of the beers consumed made it easy to forget.
Landon is not the only talented chef in town, Jamie Malone of Sea Change not only impressed me (a far easier task), but the folks at Food & Wine, earning herself a place on the list for top ten chefs of 2013 (insert applause here) Jamie may be leading a crazy jet setter life these days ( I can sympathize) but her humbleness, composure, good natured humor, incredible skill, dedication, and mischievous smile make her a great gal to work with and learn from. Slow Supper in a giant art space, langoustine crudo, Sweet bread tortellini, potato pave seared to look like drift wood, Ghost bottles abounding, and a room full of boisterous happy guests, throw in an installation from Nuit Blanche, Stephanie Jarrett (vintage day dreams), and you have one hell of a dynamic eating experience.

Two great meals, boat trips on the purifying waters of Lake Minnetonka, a specialized Found footage Fest, a king sized temperpedic mattress at Castle El Maraghy ( anything feels like a castle compared to my Brooklyn apartment), a stop at The Beer Dabbler to see my main man Joe Alton for all the copies of the Growler, the greatest lightning storm of my life, The sounds of Jonathan Toubin, and riding tandem on a tube with my favorite event producer in the whole wide world, yah you could say it was a great week, Ya-knoow?

Charleston Tour

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We swayed into the Palmetto state on Monday and arrived in Schvitz city for a week of food, beer, brewery tours, and general merriment. My first stop off the plane was the cozy little bottle shop, Beer Exchange. I arrived to find Sarah of Goat.Sheep.Cow, Cheese Shop dolling out a Honey goat Gouda paired with Local 1, the perfect combination to begin my Charleston culinary adventure.

Charleston has always been recognized for its quiet historic streets, war relics, and Cannons and artillery pointed out to sea, symbolically protecting its peninsular coastline. The true soldiers here are the chefs, restaurateurs, and brewers who not only protect, but also foster a local food system with a valor that only a southern gentleman could muster. And believe me this is not an assumption, I tried a pretty significant cross section of the restaurants that make Charleston one of the most vibrant food capitals I have been to. Charleston has a particular balance of Southern inspired cuisine mixed with great fusion spots, crafting local ingredient forward menus with a southern sensibility like, Xiao Bao Biscuits, Two Boroughs Larder, Husk and the Butcher and Bee. If it sounds like I am listing places it is because I am, we ate our faces off trying to work through all the recommendations we received. Figs Italian inspired menu was a perfect meal from start to finish, and seven of us worked our way through the entire thing. Throw in Liberty Tap Room, Tattooed Moose, The Glass Onion and you have a serious food scene mixed with southern hospitality, great beer, and a true sense of community.

I had the opportunity to eat at all of the Places mentioned above but the real highlight of the week was cooking with Todd Garrigan at Craftsmen Kitchen and Tap Room. Todd and I created a menu inspired by his cuisine, and perfectly paired with our beers. Duck Ham, a Mallard riff on southern cured ham melded perfectly with the deep cherry flavors of Our Kriek (Ghost Bottle). Guests drank Sorachi Ace alongside seared Head on Shrimp and sautéed vegetables as a typical June Monsoon poured through town. As the rain pounded down its sound was lost amongst boisterous conversation, great food, and flowing beers.

Wednesday was a much anticipated Charleston brewery tour where we got a chance to visit local legends like Westbrook, Holy City, and the ones who started it all, Palmetto Brewery. After three hours of meandering around town in the sweltering heat before our tour started, I was ready for a cold beer. Our tour guide and drinking companion from Brews Cruise explained that Charleston had a rich brewing tradition, but the reemergence of breweries after prohibition was slow to take hold. They may have started late in the game but these brewers are not messing around, and If my Lost bag ever arrives I will have some delicious bottles to remember my new friends by. We ended the day at Holy City, sitting around the bar in a large open garage and patio equipped with darts, a pool table, corn hole, and a full view of the Brew House just feet away. If it sounds like all we did was eat and drink your wrong, we sweated too, which is kind of like exercise, so I don’t feel so bad about our culinary pursuits.