While visiting Seattle on his recent tour in support of The Oxford Companion to Beer, Brewmaster Oliver (pictured above giving props to to the east coast) ran into a few familiar faces, namely the family of Brooklyn Brewery Operations Manager Karl Knoop. And although Karl’s father is wearing a shirt, his son has been seen in Williamsburg on at least one occasion wearing a barrel:
Come on. It’s too perfect for the beer lover in your life to ignore. Now available for purchase exclusively at The Brooklyn Brewery Company Store is the BROOKLYN BOX SET, featuring 1 copy of The Oxford Companion to Beer signed by Garrett Oliver, and 1 750ml bottle-conditioned version of The Companion Ale – this special Companion Ale bottle is only available as part of the BROOKLYN BOX SET.
The BROOKLYN BOX SET is $80.00, and can be obtained only in person at The Brooklyn Brewery (79 North 11th Street, Williamsburg, Brooklyn, NY 11249) during our public hours.
With 160 experts covering more than 1,100 subjects, The Oxford Companion to Beer is the most comprehensive book to yet be published on the subject. To accompany the book, Garrett Oliver (Editor-in-Chief), Horst Dornbusch (Associate Editor) and Thomas Kraus-Weyermann (writer and master maltster) brewed our current Brewmaster’s Reserve beer, called The Companion Ale. Made with 55% new floor malts from Weyermann Maltings, The Companion is brewed in an old style called “wheat wine”, a wheat-based equivalent to barley wine. The floor malts give this beer a juicy malt character of considerable depth, 55% malted wheat gives it a surprising lightness on the palate, while our house ale yeast lends a gentle fruitiness.
Now available for purchase exclusively at The Brooklyn Brewery Company Store is the BROOKLYN BOX SET, featuring 1 copy of The Oxford Companion to Beer signed by Garrett Oliver, and 1 750ml bottle-conditioned version of The Companion Ale – this special Companion Ale bottle is only available as part of the BROOKLYN BOX SET.
The BROOKLYN BOX SET is $80.00, and can be obtained only in person at The Brooklyn Brewery (79 North 11th Street, Williamsburg, Brooklyn, NY 11249) during our public hours.
With 160 experts covering more than 1,100 subjects, The Oxford Companion to Beer is the most comprehensive book to yet be published on the subject. To accompany the book, Garrett Oliver (Editor-in-Chief), Horst Dornbusch (Associate Editor) and Thomas Kraus-Weyermann (writer and master maltster) brewed our current Brewmaster’s Reserve beer, called The Companion Ale. Made with 55% new floor malts from Weyermann Maltings, The Companion is brewed in an old style called “wheat wine”, a wheat-based equivalent to barley wine. The floor malts give this beer a juicy malt character of considerable depth, 55% malted wheat gives it a surprising lightness on the palate, while our house ale yeast lends a gentle fruitiness.
Tuesday, 25 October, 9:30-10:30pm
The Bricks
1327 East 7th Avenue
Tampa, FL
Join Brewmaster Oliver at The Bricks in Tampa to enjoy $4 pints of Brooklyn Lager, in addition to Brooklyn Brown Ale, Brooklyn Oktoberfest, Brooklyn Pennant Ale ’55, Brooklyn Black Chocolate Stout 2011, Brooklyn BLAST! and bottles of Brooklyn Local 1, Brooklyn Local 2 and Brooklyn Sorachi Ace.
The passing of the seasons can be a bit tough, particularly that whole warm sun diminishing into cold snow thing. But still, it’s hard not to appreciate those hearty meals that come from hardy wintertime kitchens. Especially when they’re paired with beer.
CraftBeer.com went to brewmaster/chef Garrett Oliver for insight on the perfect four-course beer dinner for when the weather outside might be frightful, and here’s what he had to say:
Garrett Oliver’s Simple Four-Course Beer Dinner
by Garrett Oliver
This summer, while hanging out at the beach, lounging in the sunshine and hurling Frisbees across parks, you have to admit that you didn’t think much about the kitchen. Sure, the morning coffee came from the kitchen and the fridge was in there too, keeping your beer cold and the salad crisp, but that was about it. Now that the weather’s turning colder, most of us will give up the grill and re-embrace the kitchen, the stove, big iron pans and the things they can do… Read more
[Fred R. Conrad/The New York Times]
We are thrilled to be finding a bevy of positive press in response to The Oxford Companion to Beer, a new reference guide on our favorite beverage edited by Brooklyn Brewery Brewmaster Garrett Oliver. Read more for a sampling, and check back for incoming additions:
[Courtesy of an Internet page called Eater.]
Garrett Oliver insightfully points out that the recent surge in the popularity of craft beer does not signify a new trend or fad, but rather a return to normality. Myself, and many others I’ve spoken with on the subject, believe there is an analogous relationship between craft beer and Cats on The Internet, namely that Our rising online prowess is a result of the canine being seen for what it really is: an inauthentic, less dignified version of the feline. Beer drinkers and animal lovers deserve, demand, and are receiving better.
This is not just my opinion. The venerable New York Times food critic and craft cat aficionado Sam Sifton is known to have used the preferred pet as the voice of his most honest reviews. A sampling has been republished here by Eater.
[The Companions: Editor-in-Chief Oliver and his new book.]
Brewmaster Oliver left Brooklyn today and will not return for three weeks. During the days to come he’ll be visiting a handful of beer-loving cities (listed below) to support his latest literary effort, four years in the making: The Oxford Companion to Beer. With 160 experts covering more than 1,100 subjects, it is the most comprehensive book to yet be published on the subject of beer.
Denver, CO
Sep 29–Oct 2
San Francisco, CA
Oct 3–Oct 4
Portland, OR
Oct 5
Seattle, WA
Oct 6–Oct 7
Twin Cities, MN
Oct 8 — Oct 10
Chicago, IL
Oct 11–Oct 13
Cleveland, OH
Oct 14
[Yunhee Kim for The New York Times]
The Minimalist himself, Mark Bittman of the New York Times, gets complex with Garrett on using beer as an ingredient.
“I learned how to drink beer with food (beyond hot dogs, Indian food and the like) from Garrett Oliver, the brewmaster of New York’s Brooklyn Brewery and editor in chief of the soon-to-be-published “Oxford Companion to Beer.” So it seemed only natural, when I found myself cooking with beer more often, to ask Garrett how to determine what’s best.”
For the whole piece and Mark’s recipes go here.
Here’s to hoping you haven’t reached your article limit for the month.
[Yunhee Kim for The New York Times]
The Minimalist himself, Mark Bittman of the New York Times, gets complex with Garrett on using beer as an ingredient.
“I learned how to drink beer with food (beyond hot dogs, Indian food and the like) from Garrett Oliver, the brewmaster of New York’s Brooklyn Brewery and editor in chief of the soon-to-be-published “Oxford Companion to Beer.” So it seemed only natural, when I found myself cooking with beer more often, to ask Garrett how to determine what’s best.”
For the whole piece and Mark’s recipes go here.
Here’s to hoping you haven’t reached your article limit for the month.
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