Category Archives: Festivals

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!

Mash Files: Chicago Edition

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Chicago Mash

All Mash Cities have a certain charm, but Chicago is the city I had the most trouble saying goodbye to. Diverse neighborhoods bleed into each other ripe with unique and delectable restaurants serving fall inspired dishes with a laid back feel. I haven’t experienced this concentration of incredible eating locales in any other city but the one I reside in. The array of talented chefs that grace this town are not doing anything incredibly different than other cities we have visited along the Mash, but they are doing it consistently, creatively  and  collaboratively across the board. The “Shi” is an artistic metropolis with a true neighborhood feel, offering as many cultural perspectives as The Bean (Cloud Gate) itself. Steel bridges connect this lakeside city and add as much character as the myriad restaurants we frequented.

Lake Michigan provides a gorgeous city backdrop, but it also creates the brisk winds and chilling temps that make Chicago one of the coldest cities in the country. I think the chefs there understand this better than others and truly value the short growing season, preserving the rich bounty for the cold months to come, and honoring the fresh ingredients in a simple, yet sophisticated manner. The network of chefs that I encountered was truly inspiring, and everyone seemed to know everyone creating a culinary community that spans many bridges.

Slow supper prep at Found restaurant reminded me of Chris Sheppard’s kitchen (at Underbelly, Houston), with more preserves and pickles then I could imagine. The walk in refrigerator boasts a rainbow of pickled produce that could have easily been an installation at the Museum of Contemporary Art. Packed Mason jars abounded like the preservation kitchen at Blackberry Farm, as captivating as the amphitheater and BP Bridge in Millennium Park, by architect and artist Frank Gehry. Nicole Pederson might be a pickle queen but she sure knows her way around rabbit rillettes, and presses a mean goat pate that tastes of barnyard and pistachio, a perfect accompaniment for one of our Ghost Bottles of Crochet Rouge Riesling. Combined with pickled sausage, fresh made mustard, and sweet but tangy plum butter. This course and many others demonstrated the typical style of many of the chefs we encountered, with a full understanding of local ingredients and a playful, yet traditional approach.

Small Bar’s rabbit pate, marmalade, and parsley salad also accented the nuances of Crochet Rouge Sauvignon Blanc, expertly prepared by Executive Chef Justin White.  Ghost Bottles graced the tables at both of our meals, but  Carnegie Special 175th Anniversary Porter was most appropriate in capturing the essence of our 1883 World Fair Slow Supper feast, and a perfect accompaniment to the dramatic reading by Paul Durica, author of Chicago by Day and Night, as well as the delectable poached pear and sponge cake it was served with.

Our week of Mash events melded perfectly  with the intoxicating energy of Chicago, from its many farmers markets, artistic and thoughtfully designed green spaces, diverse neighborhoods, talented chefs, and impressive architecture. From Longman and Eagle, to Lula café, Nightwood, Fat Rice, Little Goat, there were more great restaurants then I could imagine, or find time to eat at. Whether sitting in a hole in the wall Mexican place on the east side, dining on Randolph street, or out in Evanston you can be sure that Chicago’s food scene will leave you satiated, smiling, and extremely impressed. I just hope your stay is longer than mine. I am in agreement with my cousin Ari, Chicago may be the greatest city in the country, at least four months out of the year. I hope your larders are packed for the remaining eight months. Stay warm Chicago, can’t wait to see you next year!

New York Comic Con 2013

NYCC 2013 edited

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.

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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.

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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.

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.

The Brooklyn Defender Returns @ New York Comic Con, Rises from The Brewery 9/21

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Grab your capes! The New York Comic Con is almost upon us. And like last year we are celebrating by reimagining our very own Superhero inspired brew. The liquid portion of the Brooklyn Defender was designed by Brewmaster and certified Sci-Fi geek Garrett Oliver, the logo by vintage DC Comics logo designer Milton Glaser, and the hero himself by Cliff Chiang. We’re thrilled to have Cliff design the Defender this year, we’ve been admiring his design work for years, and his Wonder Woman run has been on our pull list every week. Cliff has given us a darker more contemporary Brooklyn Defender, willing to brave any bar to defend against his gallery of rogues the “Foam Jobs”.

On Saturday, September 21 from 8:30pm – Midnight, in league with New York Comic Con, we’ll be launching The Defender here at The Brooklyn Brewery Tasting Room. Open bar and swag giveaways. Costumes encouraged! Space is limited, so RSVP to reserve a spot. This party is for 21+ only.

Aside from pouring here at The Brewery, during New York Comic Con (Oct 10-13) some kegs of The Defender will find their way to the following bars (while supplies last — call ahead to confirm):

PINT NIGHTS – Take home a limited edition Brooklyn Defender pint glass when you order the beer (while supplies last). Raffling 4 3-day passes to New York Comic Con at each event.

9/24 – Barcade Brooklyn (388 Union Ave  Brooklyn, NY 11211), 5pm

9/26 – Pony Bar UES (1444 1st Ave. at 75th St. New York, NY 10036), 7pm

10/1 – Pine Box Rock Shop (12 Grattan St  Brooklyn, NY 11206), 8pm

10/3 – Flying Pig (70-28 Austin Street, Forest Hills NY, 11375), 7pm

10/7 – Owl Farm (297 9th St  Brooklyn, NY 11215), 7pm

10/10 – Beer Culture (328 W 45th St  New York, 10036), 7pm

COMIC CON SPECIALS, 10/11 – 12 – Local Bars, New York Comic-Con Specials

Pony Bar West (637 10th Ave  New York, NY 10036) –Take home a limited edition Brooklyn Defender pint glass when you order the beer (while supplies last).

Beer Authority (300 W 40th St  New York, NY 10018) – Happy Hour 11-7, $14.95. After 7:00, $19.95. Brooklyn Defender & burger with bacon, onion rings, pepper jack cheese and BBQ sauce. Purchase of the combo comes complete with a limited edition Brooklyn Defender commemorative pint glass, yours to keep (while supplies last).

NY Beer Company (321 W 44th St  New York, NY 10036) – The New York Comic Con Combo

Chef’s special Chipotle Black Bean Burger & a 16oz Pint of Brooklyn Brewery’s limited release Brooklyn  Defender for only $15. Purchase of the combo comes complete with a limited edition Brooklyn Defender commemorative pint glass, yours to keep (while supplies last).

Burger Description – Southwestern spiced black beans mixed with rich chipotles, Serrano peppers & a 4 cheese blend topped with roasted tomatoes, shaved red onions, baby arugula & pickled jalapeños. Finished with melted Colby jack cheese on our homemade bun.

Read more about The Defender below:

The bars of this city need a defender. After years of neglect and false advertising the taps are running muddy with thrifty ideas and cheaper imitations. The “Foam Jobs” are still running amok. You know who they are. Skunk, their “beer turned bad” leader, controls too much of the cities stores. Thin Body, with his frail listless frame, fills bar patrons everywhere with disappointment. Adjunct, with his giant corn costume, replacing any good done by proper breweries with sickly sweet dishonesty. The supervillain group Bureaucracy, infecting their beers with bland tasteless recipes. The Marketeer and his henchman, Propaganda, continue to fill the eyes and the ears of the public with lies and distractions allowing for inferior beers to fill the landscape. Their television addled half dog, half frog, Mascot, constantly searching for approval and waitresses.

The “Foam Jobs” days are numbered. Stalking the shadows waiting to strike the tasteless substitutes that invade our taste buds everyday, the Brooklyn Defender fights with rich complex flavor. Using the the finest German and American dark malts, he brings a strong body to every glass and fight. Finished with the finest American hops, flavor awakens the people’s dulled tastebuds. The Brooklyn Defender strikes, quick and strong, avenging all of those who have been spurned by the “Foam Jobs” and their like.

Retconned into a darker and deeper back story just like our favorite contemporary comic heroes. The Defender strikes fear into the heart of those who would forget the virtues of true beer. And when they look to him for a funnel of flavorless fizz, he will look back and say, “No.” With a dark malt visage that creeps out of the shadows and a powerful hoppy strike to finish his opponents, The Brooklyn Defender is not the beer these people deserve, but the beer they need, right now.

BROOKLYN, SWEDEN vol. 2 ANNOUNCED

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We’re pleased to announce the triumphant return of BROOKLYN, SWEDEN, our festival of Brooklyn for the Swedish set. Last year we rocked Scandinavia with a killer lineup of Brooklyn bands at Debaser. For our second go around we’ve decided to diversify the diversions and bring Stockholm a mashed up marquis of Brooklyn bands, food, film and art. Here’s the full schedule, and get your tickets here:

Thursday 22 Aug:
Debaser Strand:
Doors 17.00 BBQ Blowout + DJs: Fingers on The Pulse

Doors 19.00
Found Footage Festival 19.30
My Debaser Band: Humfree Bug Art 21.15
My Debaser Band: For BDK 22.15
Live Curfew: 23.00
DJs: WWDIS

Friday 23 Aug:
Debaser Slussen: Outside 15.00 – 03.00, Inside 22.00 – 03.00
Outside: DJs Karl + Vlademar 15.00 – 20.00
Outside: Debaser All Stars 20.00 – 03.00
Inside: DJs Pelle Höök + Friends
Inside: Designer Drugs 00.00
Inside + Outside: Nuit Blanche

Debaser Medis:
Doors 21.00 – 03.00
DJs: B-Line, Def
El-P 23.00
Debaser Strand:
Bar Brooklyn: Doors 17.00 Vänner & Bekante 22.00 – 03.00
Venue: Doors 19.00 Azure Blue DJ session (TBC) + DJs Fingers on the Pulse

Saturday 24 Aug:
Debaser Malmö: Doors Outside 17.00, Doors Inside 22.00
Designer Drugs + DJs (inside + outside)

Debaser Slussen: Outside 15.00 – 03.00, Inside 22.00 – 03.00
Outside: DJs Christoffer “138″ Röstlund & Pink Punk 15.00 – 20.00
Outside: Gustav Sundh & Daniel Bech 20.00 – 03.00
Inside: DJs Roller Derby
Inside: Lydia Lunch 23.00
Inside + Outside: Nuit Blanche

Debaser Medis: Doors 15.00 – 03.00
Bio BFF Movies 15.00 – 22.15
Venue: Afterparty Doors 21.00 DJs 22.00 HNNY + SVMK + Yours Truly + Frank & Ilker + DJ WWW

Debaser Strand:
Bar Brooklyn: Doors 17.00 DJs Viktor Johnsson & Friends 21 – 03.00 + Marky Ramone 23.30
Venue: Doors 22.00
Night Train Soul Clap Dance-Off med DJ Mr Jonathan Toubin 22.00 – 03.00

Sunday 25 August
Bio Rio: Slideluck

Debaser Strand:
Bar Brooklyn: Doors 17.00
Brooklyn Sweden Closing Party: DJs Ami & Friends 19 – 23

MUSIC - Oddball hip-hopper El-P, the legendary punk of Lydia Lunch, EDM dudes Designer Drugs and Soul Clap & Dance-off from Mr DJ Jonathan Toubin.
COMEDY - The accidental thriftstore genius of Found Footage Fest.
ART- Local film & photography paired with food & beer from our pals at Slideluck.
FILM - Bike madness from Bicycle Film Festival.
FOOD – House Chef Andrew Gerson has prepared beer pairings and menu’s for all of our events:

Brooklyn Sweden Debaser Menu courses to be offered Thursday – Sunday:

Brooklyn Companion Ale
Picadillo Stuffed Calamari, Herbed Yogurt
filling: ground lamb/beef, raisins, onions, peppers, jalapeno, green olives,cumin

Brooklyn Local 1
Duck Breast, Corn Puree, Shaved Zucchini Salad or roasted vegetables

Brooklyn BLAST!
Fried Jasmine Rice, House Kimchee, sunny up egg

Brooklyn Local 2
Roasted Lamb chop, potato pistachio and cinnamon foam

Brooklyn Sorachi Ace
Scallop, melon, ceviche with achiote emulsion

Brooklyn Silver Anniversary Lager
Debaser Chiliburger

Brooklyn Monster Ale
Debaser Veggieburger

Brooklyn Brown Ale
Steak Sandwich

Black Ops
Gorgonzola Cheese Cake,  Hazelnuts

Brooklyn Black Chocolate Stout
Rhubarb and roasted jalapeno crumble, vanilla

The Calexico Brunch Menu:

Brooklyn Black Chocolate Stout
Brioche French Toast Strawberry Compote, Minted Whipped Cream

Brooklyn Sorachi Ace
“The Lower East Side” Family style plate of Gravlox, onions, tomato, capers, cream cheese, rye or pumpernickel, toast

Brooklyn Brewmaster’s Reserve Scorcher #366
Calexico Huevos Rancheros

And finally, the BBQ Blowout Menu:
Pulled Pork, Carolina vinegar sauce  OR BBQed vegetables
Kale and cucumber slaw (vinegar based no mayo)
or roasted potatoes
Corn on the cob with herbed butter

BROOKLYN, SWEDEN Song Contest Winner!

Brooklyn Sweden Song Contest Winner

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…

Noni Culotta and Massimo Sammi: “Coney Island Boy” 

Hat tip to all who participated, a lot of heart and soul went into these submissions, and a special thanks to our finalists: Mary Westlake, with “Coney Island”, Matthew Meyer and his song, “Saints and Friends”, “Coney Island” by Pete Wire, “Wonderwheel” by The Grand Pantrymen, the rockin’ “Freaks & Mermaids” by Sister Anne, “Coney Island” by The Alex Mallet Band, “You Can Do It At Coney Island” by Abby & Chris, Ray Dafrico and the Shanghai Gesture with “Coney Island Eyes”, and for the second year in a row, Ross Brunetti with “Dreamland”.

They are all still on our rotating playlists here in the main office. Thanks again to everyone who voted and keep an eye and an ear out for our BROOKLYN, SWEDEN coverage in the upcoming weeks.

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!

 

 

Grillstock UK – Meat, Music, Mayhem, Brooklyn

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It’s official! Our friends in the UK have discovered the beauty of pulled pork and BBQ sauce.

This summer Brooklyn Brewery was at Grillstock, currently the UK’s only homegrown BBQ festival. Grillstock took place in Manchester’s Albert Square which was quite a unique setting for a BBQ festival. Nothing like tearing apart some ribs while standing on a cobble stone square surrounded by 19th century neo-Gothic buildings and historical monuments. There were some unexpected surprises including a late DJ set by Huey Morgan from the Fun Lovin’ Criminals which jumpstarted a breakdance circle starring a really enthusiastic BBQ fan in a hot dog costume.

When there were no bands playing there was plenty to entertain. They held several eating competitions including a chili pepper eating contest, which became difficult to watch when the scotch bonnets came out. BBQ competitors came from all over the globe to compete in the “King of the Q” BBQ competition. There are four rounds of chicken, ribs, brisket and pulled pork that all teams must cook. The BBQ competitors were so dedicated they camped on site the entire weekend so that they could cook their meat round the clock.

Now I will wave my Brooklyn Brewery flag and mention my favorite part of Grillstock which was the beer. The bars were busy selling pints of Brooklyn Lager, Sorachi Ace, Brown Ale, Summer Ale, and EIPA. This was our first time ever selling Brooklyn Brown Ale and Summer Ale on draught in the UK. The custom Brooklyn Brewery bars made me feel at home with a wall made out of beer cases, picnic benches, a photo booth, good music, and the second best bar staff on the globe.

Over two weekends Grillstock attracted about 10,000 attendees and over 30,000 pints of Brooklyn Brewery beer was sold. To say it was a success would be an understatement. I am already looking forward to future Grillstocks and can’t wait to see what happens with the flourishing BBQ culture in the UK.