As 2013 comes to a close, we will be celebrating the end of our Silver Anniversary in comfort. It’s been a busy year and quite frankly, we are exhausted! There is nothing we want more than to hang out with our friends, drink a few beers, listen to some tunes and watch clips of great party scenes. We’ll be throwing a party on Tuesday, December 31 to ring in the New Year with our friends from Nitehawk Cinemas providing the reel, DJ SeekTen spinning the ‘soundtrack’ and all of you wonderful people providing the dialogue! The beer will be flowing and Nitehawk will also be providing tasty snacks. In addition, there will be a chance to win a great raffle prize from both Brooklyn Brewery and Nitehawk. Even if you don’t win the raffle, you still get to take home a souvenir Brooklyn Brewery glass! The party will start at 9PM on New Year’s Eve and will end at 1:30AM with last call at 1AM. Tickets are $100 per person and are very limited…get yours quickly.
Buy tickets here. Check out the beer & food menus below. See you there!
+ Sorachi Ace
+ Greenmarket Wheat
+ Silver Anniversary Lager
+ Local 1
+ Local 2
+ Truffle Butter and Citric Salt Popcorn
+ White Chocolate and Peppermint Popcorn
+ Hummus with Pita Chips and Veggies
+ Nitehawk’s Famous Spicy Beef Jerky
+ Local NY Cheese and Cured Meat Platter curated by Murray’s Cheese
+ Steak and Guinness Pie
+ Chocolate Cake and Pistachio Cream Napoleon
It’s that time of year again. The weather gets colder, party invites go out, presents get bought…and people don’t want to work as much. As such, please note the following schedule changes:
+ Saturday, December 7th: CLOSING EARLY, Noon – 5pm. The last tour will be at 3pm.
+ Tuesday, December 24th: CLOSED
+ Wednesday, December 25th: CLOSED
+ Thursday, December 26th: CLOSED
+ Tuesday, December 31st: CLOSED (Keep an eye to the website for our party info!)
+ Wednesday, January 1st: CLOSED
Make sure to stock up on Brooklyn this holiday season and have the best and safest time possible.
Friday night I had the honor to speak on the Beer and Comics Panel at New York Comic Con. The panel was created and moderated by Matthew Waite, and joined by Ben Abernathy of Madefire, and C.B. Cebulski of some small publisher no one’s ever heard of. We illuminated many of the interesting parallels between our two worlds so for those who couldn’t join us I wanted to write a brief recap. It will probably be too long. I love these things.
Both comics and beer have long storied histories. We here at the Brooklyn Brewery always bring up how the Ancient Egyptians had passages on drinking beer, and those passages of hieroglyphics were some of the first sequential art. The act of creating something for a consumer to experience is an art regardless if it’s something to taste or something to read. Art and beer have gone together for as long as time can remember but the modern incarnations correlations are almost creepily similar.
Both industries have their “Big Two” which came from decades of consolidating other brands, until the 80’s when young upstarts started showing up with more adult and experimental fare. The ’90’s exploded with new breweries and publishers, leading up to the ’00’s where it’s not surprising anymore to see multiple publishers fighting for shelf space with the Captain Americas and Wonder Womans; your local beer aisle probably looks just as diverse. Breweries and comics are getting hyper local with a comic shop producing their own comics for the local markets, or a couple of homebrewers only creating one batch to sell out of their apartment. The experimentation has gotten so popular that one of the big two has started emulating the independent and craft styles, while the other is slowly trying to compensate by rebooting their message to a fresher more contemporary look, in both industries. Both industries are in the middle of a renaissance.
Few industries have the three tier distribution system or specific locations to browse and purchase that week’s latest shipments. Comic book shops and bars are staffed with a cultish elite that are uber-informed and are more excited about the rare limited releases than the standard brands that they constantly have to stock. The public can name most of the big players in the industry but there are worlds of info we could still teach them. Hopefully, Brooklyn Brewery will be the first brewery to open a movie studio because that seems to be going pretty well for the comic book industry.
We talk a lot about how a good beer should be a story with a beginning, middle and an end. You’d better hope a comic does. We’re both products that go through multiple phases and people; you do the best work you can to your part of the process and then send it on, hoping for an amazing outcome. Whether you’re brewing a beer or producing a comic you have the lowest bar of entry in almost any creative industry. With under a hundred dollars of equipment you have the capability to make a product as well crafted as the best stuff on the shelves. The collaboration and checks and balances at the larger scale producers is an equally beautiful ballet. The variety and subtlety that can be executed in either are innumerable.
In every Con or Beer Festival panel there’s always one thing I hear over and over: There is nothing stopping you from creating either. Do it. Stopping thinking about it or dreaming about it or saying you don’t have enough time. Just start doing, making, creating. If you’re no good, with practice you will get better. Take your passion and make it your life. You and the marketplace will be better for it.
Check out all of our pictures from NYCC on Instagram under #defendbeer, and check out our store for Defend Beer Pints, shirts and screenprints signed by Cliff Chiang himself.
CMJ Music Marathon 2013 is this week and nothing goes better with unorthodox time signatures and interesting sound clip loops then a delicious glass of Brooklyn. Check out the events we’re lovingly providing beer to below.
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:
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.
Yes, the votes are in, and CNN is calling it. Yes, we have confirmed, there is a clear winner. With 95% of the counties reporting, we can now with confidence tell you the results. The winner of the BROOKLYN, SWEDEN song contest, who will be flown to Sweden to join us for our three day celebration of beer, food, and music, in Stockholm. The music video that took the contest, and our hearts, is…
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!
We sat down with Steve to talk about just how interesting and cool the War Correspondent series has been. In his words,
“We are filling the room at each of the War Correspondents events. The attendees seem to include aspiring journalists and people who are interested in foreign affairs. I could not be happier. These courageous reporters and photographers deserve a forum to talk about their experiences and their craft.”
An excellent recap of Wednesday’s War Correspondents at the Brooklyn Brewery series can be found on the Columbia Journalism Review website. Abraham Moussak took some deep thoughts from our guest, Micheal Kamber, and bullet pointed them for your “review”. Find the insight here.
Vice posted the entire interview with Sebastion Junger, including a wonderful introduction by our very own Lily Hindy. Watch the whole thing here.
For the next interview on September 11th we’ll be talking with Chris (CJ) Chivers, of The New York Times, with photos by Fabio Bucciarelli, the 2013 Robert Capa Gold Medalist and World Press Photo award winner. Join us for the next part in this intense and enlightening look into life during wartime.