[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.
Monday, August 15, 7pm
The Diamond
43 Franklin St (b/w Quay St & Calyer St)
Brooklyn, NY 11222
Join Brewmaster Oliver and his brewing team at The Diamond to sample some Brooklyn Ghost Bottles: rare, mostly bottle conditioned beers not available for sale in the mortal world. We’ll be pouring:
+ Crochet Rouge Rosé (Local 1 barrel-aged on chardonnay and Pinot noir lees)
+ Crochet Rouge Riesling (Local 1 barrel-aged on Riesling lees)
+ Barrel-aged Cuvée Noire
+ Black Ops Late Bottle Vintage 2007
Also available will be a selection of specialty cask and draft items, including Sorachi Ace on tap.
For the past four years, brewmaster Garrett Oliver has been working on a massive project. It’s the ultimate beer collaboration, but it’s not a beer. Published this September by Oxford University Press, it’s The Oxford Companion to Beer, the most comprehensive book on beer ever published, featuring 160 experts covering more than 1,100 subjects. It’s a momentous thing, so Garrett (Editor-in-Chief), Horst Dornbusch (Associate Editor, writer, scholar, man-about-town) and Thomas Kraus-Weyermann (writer and master maltster) hatched a plan. Together, they brewed our next Brewmaster’s Reserve beer, called The Companion.
Thomas created special new floor malts for The Companion, which 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. The Oxford Companion will impart knowledge, while The Companion imparts conviviality. Maybe you really can have it all?
Tuesday, August 9, 7-10pm
City Tap House
3925 Walnut Street
Philadelphia, PA 19104-3624
(215) 662-0105
Join Brewmaster Garrett Oliver on August 9 at City Tap House in Philadelphia to enjoy up to eight Brooklyn Brewery taps. Included in the mix will be The Concoction, our current cocktail-inspired Brewmaster’s Reserve, and vintage Monster Ale and Black Chocolate Stout. Special food pairings prepared by City Tap House will round out this flavorful evening in the City of Brotherly Love.
[A walk in the park.]
After I became even more famous last week, I decided being Host of Happy Hour isn’t enough. I want to be Brewmaster. So I started flipping through technical manuals and discovered something remarkable: making good beer is so easy.
Garrett (shown here annoying me) did not care too much for this conclusion, and insisted quite sternly why it is impossible for me to brew, namely that I’m not even allowed to enter the brewhouse, nor am I equipped with opposable thumbs, plus I’m not strong enough to move kegs and malt bags.
Dog dirt, Garrett. They said the same thing about Rudy, and his beer is damn delicious.
[A walk in the park.]
After I became even more famous last week, I decided being Host of Happy Hour isn’t enough. I want to be Brewmaster. So I started flipping through technical manuals and discovered something remarkable: making good beer is so easy.
Garrett (shown here annoying me) did not care too much for this conclusion, and insisted quite sternly why it is impossible for me to brew, namely that I’m not even allowed to enter the brewhouse, nor am I equipped with opposable thumbs, plus I’m not strong enough to move kegs and malt bags.
Dog dirt, Garrett. They said the same thing about Rudy, and his beer is damn delicious.
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