The Brooklyner Weisse with Evalon. Smooth, balanced and gently herbal, this firm goat’s milk cheese is made in Wisconsin. It’s subtle sweetness will pair off beautifully with the brisk lightness of the Weisse.

Martin Johnson runs The Joy of Cheese, a series of informal cheese tastings held at several venues around Manhattan and Brooklyn; he blogs about cheese daily at www.thejoyofcheese.com.

Brooklyn Radius with Salvatore Smoked Ricotta. Rich, richer, and richest without being part of the 1%, this homemade Ricotta is made by two women in Brooklyn. Its luscious texture and gentle hints to smoke will pair wonderfully with the leanness of the Radius.

Martin Johnson runs The Joy of Cheese, a series of informal cheese tastings held at several venues around Manhattan and Brooklyn; he blogs about cheese daily at www.thejoyofcheese.com.

The sweet smell of baking (with eye candy in tow) came wafting over the wire of the World Wide Web last week courtesy of food blog CookBakeLove. Featured are homemade Oreos with chocolate beer ganache, but not just any old chocolate beer mind you. Not just any chocolate beer at all.

UPDATE As of the posting of this news, no one has yet baked us any of the aforementioned goodies. Until then…

Brooklyn Brown Ale with Mt. Tam. Luscious, creamy and fully of vegetal goodness, this triple cream cheese is made from cow’s milk in northern California. Its bright intense flavors and sumptuous texture will pair with the complex malt-iness and hoppy flavors of the Brown Ale.

Martin Johnson runs The Joy of Cheese, a series of informal cheese tastings held at several venues around Manhattan and Brooklyn; he blogs about cheese daily at www.thejoyofcheese.com.

Brooklyn Lager with Wilde Weide. Intense, sweet and crunchy, this aged gouda is one of the best from Holland. There are caramel overtones in both that should serve as a platform for many other compatible flavors.

Martin Johnson runs The Joy of Cheese, a series of informal cheese tastings held at several venues around Manhattan and Brooklyn; he blogs about cheese daily at www.thejoyofcheese.com.

Brooklyn XXXXX XXX with Jasper Hill Winnimere. Dense, goopy and funky, the Winnimere is a bark wrapped washed rind cheese made in the winter at Jasper Hill in Vermont. It’s big flavors will pair well with the bourbon-esque sweetness of the XXXXX XXX.

Martin Johnson runs The Joy of Cheese, a series of informal cheese tastings held at several venues around Manhattan and Brooklyn; he blogs about cheese daily at www.thejoyofcheese.com.

Brooklyn Pennant Ale with Sweet Grass Dairy Green Hill. Creamy, rich, and vegetal, don’t tell your favorite Francophile, but southern Georgians are making a great camembert style cheese. Its lettuce-y bit will pair nicely with the toasted malt of the Pennant Ale.

Martin Johnson runs The Joy of Cheese, a series of informal cheese tastings held at several venues around Manhattan and Brooklyn; he blogs about cheese daily at www.thejoyofcheese.com.

Brooklyn Local 2 with Hudson Red. Buttery, aromatic, and savory, the Hudson Red is made by Twin Maple Farms in Ghent, NY. It’s barnyardey aroma and root vegetable flavors will make a great match with the honeyed sweetness of the Local 2.

Martin Johnson runs The Joy of Cheese, a series of informal cheese tastings held at several venues around Manhattan and Brooklyn; he blogs about cheese daily at www.thejoyofcheese.com.

Brooklyn Paper gave the newly launched Smorgasbrewery a bit of love in a recent roundup (“Finally, food at the Brooklyn Brewery) and Bill Roundy did us a solid with an amazing illustration of our Tasting Room in action. Would you look at all the detail?! We’ve got Monster prowling for dropped morsels, the wall of cases behind the food vendors, Hollywood renowned Dan Bittner behind the bar, and even an accurate draft list.

Brooklyn Monster Ale with Ardrahan. Aromatic, buttery and highlighted by overtones of pitted fruit and Irish whiskey, this washed rind cheese from Cork, is intense on the nose and subtle on the palette. It will pair nicely with the robust malt and caramel flavors of the Monster.

Martin Johnson runs The Joy of Cheese, a series of informal cheese tastings held at several venues around Manhattan and Brooklyn; he blogs about cheese daily at www.thejoyofcheese.com.

Brooklyn Sorachi Ace with Tomme Dolce (photo: sfgate.com). Smooth, buttery, and gently sweet, this firm goat’s milk cheese is from Soyoung Scanlan of Andante Dairy in Petaluma, California, one of America’s very best cheesemakers. The cheese is rubbed in plum brandy and plum preserves. Its subtle hints of sweetness will offset the light hops of the Sorachi Ace nicely.

Martin Johnson runs The Joy of Cheese, a series of informal cheese tastings held at several venues around Manhattan and Brooklyn; he blogs about cheese daily at www.thejoyofcheese.com.

Brooklyn Winter Ale with Grayson: Fudgey in texture, a little barnyard-ey in aroma, and slightly sweet in flavor, this cow’s milk cheese is from Meadow Creek Dairy in Galax Virginia. Its complex blend of farmhouse flavors will pair nicely with the maltiness of the Winter Ale.

Martin Johnson runs The Joy of Cheese, a series of informal cheese tastings held at several venues around Manhattan and Brooklyn; he blogs about cheese daily at www.thejoyofcheese.com.

Brooklyn BAMboozle with Red Hawk: Superduper creamy, yet tangy and more than a little barnyard funk, this cow’s milk cheese is from California. It’s rich texture will balance the dry complexity of the beer, and the funkiness will bond with the gentle sweetness of the BAMboozle.

Martin Johnson runs The Joy of Cheese, a series of informal cheese tastings held at several venues around Manhattan and Brooklyn; he blogs about cheese daily at www.thejoyofcheese.com.

[photo of Forme D'Ambert courtesy of Bedford Cheese Shop]

Brooklyn Black Chocolate Stout with Forme D’Ambert: Buttery, earthy, and peppery, this oft overlooked French blue will entice lovers the blues and newbies with equal ease. Its earthy and peppery notes are a good match for the implicit sweetness of the stout.

Martin Johnson runs The Joy of Cheese, a series of informal cheese tastings held at several venues around Manhattan and Brooklyn; he blogs about cheese daily at www.thejoyofcheese.com.

[Images by Casey Kelbaugh]
[Text by Dan Teran]

We emerged from the Chinatown metro station in downtown DC after a fun-filled four-hour bus ride down from New York City.  Arriving at the residence of Francis Kim, one of the local Slideluck Potshow directors, we encountered a young lady with two Tupperware containers full of chocolate chip cookies.

We asked if she was going to a potluck, thinking that everyone in DC must be en route to Slideluck Potshow DC VI, and was surprised to find out that she was just going one at “Maria’s apartment”.  Who knew DC was such a potlucky town?  Hoping to maybe get a freshly-baked cookie out of the exchange, we inquired further, only to find out that she had bought the cookies at Costco and then transferred them to Tupperware to give the appearance of home-cooking.  Wow, that’s clever, we exclaimed.  And lame.  We shared the elevator for another couple floors and an awkward guilty silence hung in the elevator like an egg fart.  Wow, DC, we knew you were dirty, but not that dirty.

Cookie Monster was getting off the elevator and we said, “Hey have a good potluck.”
And she responded, “Thanks, you too.”

We ignored some of our NYC friend’s suggestions to “check out Starbuck’s” while were down there and focus on some of Washington’s cultural wonders.  For the 4th year in a row, we collaborated with FotoWeek DC to bring our unique mix of a multimedia slideshow and potluck dinner to the good people of DC.  We curated a show of about 30 artists, primarily DC-based, and rolled into town with no less than 30 cases of Brooklyn Lager, Brooklyn Brown Ale and IPA.

There were no shortage of Dockers or earnest political opinions, but among the 250 or more folks that attended, was a lively and diverse mix of people.  And no more was that more accurately reflected than in the potluck dinner – sesame bok choy, cauliflower and cashew salad, mac n’cheese cups, an olive and orange salad, chocolate pumpkin bread – too name a few dishes.

The slide show was comic at times, sexy at others, and of course, challenging and hard-hitting in many cases.  Our DC peeps don’t care for fluff.  Nor do they care for Costco cookies packaged in Tupperware.

One of the benefits of teaming up with FotoWeek was that they had a number of exhibitions mounted in the space – including the finalists for Pictures of the Year International and the World Press Photos of the Year.  The afforded the opportunity for Slideluckers to wander the cavernous and carpeted ex-Borders Bookstore, cold beers in hand, to check out some mind-blowing work.  One particularly investigative couple – who looked like they may ridden on their fixies all the way from Williamsburg – were delighted to unearth the repetition of a Gabriel Garcia Marquez quote captioning two different works, practically right next to each other.  Awkward!

After the slides had stopped and the last drop of Brooklyn Brown had found a belly, a spontaneous Sunday night after party coalesced around the corner at the 18th Street Lounge.  Yet another pleasant surprise, this place was packed, with multiple floors eliciting fierce dance moves and a large deck for 50 or more Slideluckers to recount and discuss the evening’s program into the wee hours of the night.

Once again, Washington, DC, you made us proud to be American.

[Annie Novak wheels greens on her Brooklyn Brewery cruiser.]

Cornmeal Cayenne Butter Cookies
from Annie Novak, farmer, Eagle Street Rooftop Farm and founder, Growing Chefs: Food Education from Field to Fork

I’m not going to be ashamed: I love Martha Stewart. Martha makes me feel ashamed when I make the sloppy switch between baking powder and baking soda, and parentally proud of my 99% germination rates when sowing springtime seeds. Don’t let her love of terrariums fool you: Martha Stewart is a badass.

When I started farming for Keith Stewart in upstate New York many years ago, a well-pawed-through copy of the cookbook “Martha Stewart: Cookies” was the literary salve to my frostbitten fingers. Since the nearest grocery store was a good thirty minute drive into town, many were the nights we farm apprentices made hard sourdough loaves and dreamed of the glorious day when we’d have enough Ronnybrook (as we nicknamed butter) to make “Macadamia maple sticky bars” and “Fresh peach drop cookies.” Years later I came across “Cookies” at The Brooklyn Kitchen and snapped it up, biking home to begin fulfilling long-tendered fantasies of Martha-cookies for breakfast, lunch and dinner. But as I pulled out the Ronnybrook and refined sugar, I realized something weird: my palate had changed. In eight years of local farming, I wanted something more than just a sweet treat.

One recipe caught my eye: the cornmeal thyme cookies. I’ve since taken the recipe and modified it to celebrate another great end-of-season crop: peppers. We grew a lot of hot peppers this year at the Eagle Street Rooftop Farm in Greenpoint, Brooklyn. The peppers do botanically great in the arid greenroof soil. My cayenne peppers (a variety called “Andy”) dry to a beautiful bright red and are easily crushed into hot pepper flakes. The cookies that resulted were buttery and sweet, with brilliant red speckles. For a final touch, I added butterscotch chips. A zinger-slinger like this treat deserves a good beer to go with it. On the golden day that Martha and I sit down for a few Brooklyn grown Cornmeal-Cayenne Butter Cookies hot out of the oven, I’d pair it with a cool Pennant Ale ’55 from Brooklyn Brewery.

Ingredients
+ 1 3/4 cups all-purpose flour
+ 1 teaspoon baking soda
+ 1 cup stone-ground yellow cornmeal
+ 1/2 teaspoon salt
+ 8 ounces (2 sticks) unsalted butter, softened
+ 1 1/4 cups sugar
+ 2 large eggs
+ 3/4 cup butterscotch chips
+ 2 tablespoons (if not more!) freshly dried cayenne chili flakes

Directions
1. Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper; set aside. Whisk together flour, baking soda, cornmeal, and salt in a medium bowl.

2. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy, about 3 minutes. Mix in eggs, 1 at a time. Add flour mixture; mix on low speed until just combined. Mix in butterscotch chips and red pepper flakes.

3. Using a tablespoon or a 1 1/2-inch ice-cream scoop, drop rounded balls of dough onto lined sheets, spacing them 2 inches apart. Bake, rotating and switching positions of sheets about halfway through, until pale golden, 10 to 12 minutes. Transfer cookies, on parchment, to a wire rack. Let cool completely.

Pairing
Brooklyn Pennant Ale ’55

The Companion with Tomme De Savoie: Buttery, earthy and herbal, this classic French cow’s milk cheese is what the French mean when they just say “Tomme.” Its elegant, grassy flavors will pair nicely with the subdued fruit of The Companion.

Martin Johnson runs The Joy of Cheese, a series of informal cheese tastings held at several venues around Manhattan and Brooklyn; he blogs about cheese daily at www.thejoyofcheese.com.

Thursday, November 17, 7-11:30pm
.HBC Berlin
Karl-Liebknecht-Straße 9
Berlin, Germany

From Slideluck Potshow:

You are invited to join us for the first ever SLIDELUCK in Europe! For SLIDELUCK Berlin, attendants will enjoy a curated slideshow from some of Berlin’s best artists while dining by candlelight in one of our city’s most interesting art spaces. Tacos Berlin will do the cooking and Brooklyn Brewery will be in town with beer.

What is SLIDELUCK? SLIDELUCK POTSHOW was founded in Seattle, Washington, USA and is a non-profit organization dedicated to building and strengthening community through food and art. SLPS operates multimedia slideshows combined with potluck dinners in about forty cities around the world. But since Berliners and potlucks don’t always mix, we’ve opted for a SLIDELUCK.

For SL Berlin we’ll be featuring a slideshow of emerging and established Berlin talent as well as artists from around the world. Past contributors to SLIDELUCK POTSHOW include: The Guggenheim Foundation, Chuck Close, Elliott Erwitt, Shepard Fairey, Elinor Carucci, Martin Schoeller, Alec Soth, Lauren Greenfield, Edward Burtynsky, Martin Parr, Bruce Gilden, Nina Berman, Bruce Davidson and many others.

Brooklyn Local 1 with Mont St. Francis: Meaty, soft, and aromatic, the Mont St. Francis is a washed rind goat’s milk cheese from Capriole Farms in southern Indiana. Its array of gamey flavors will pair nicely with the fruity and slightly sweet overtones of the Local 1.

Martin Johnson runs The Joy of Cheese, a series of informal cheese tastings held at several venues around Manhattan and Brooklyn; he blogs about cheese daily at www.thejoyofcheese.com.

[photos by Heather Gallagher]

Last night at The Brooklyn Brewery, we welcomed AMA Bionda to the U.S. market with Italian flare and fare (the former provided by the Amarcord Brewery; the latter by Betto). AMA Bionda is brewed in Italy specifically to be paired with the culinary delights of its motherland — we look forward to enjoying this new beer with our friends and favorite dishes.

See more photos of the party from Beertography here.

Brooklyn East India Pale Ale with Marieke Aged Gouda: Tangy, smooth and sweet at the finish, the Marieke is made by Dutchfolk living in Wisconsin. Its overtones of butterscotch and caramel at the finish will nicely offset the hoppy finish of the EIPA.

Martin Johnson runs The Joy of Cheese, a series of informal cheese tastings held at several venues around Manhattan and Brooklyn; he blogs about cheese daily at www.thejoyofcheese.com.

Tuesday, November 8, 6-8pm
The Brew Garden
904 North McMullen Booth Road
Clearwater, Florida

Pints of The Concoction are just $3, and samples of Emmi Cave-Aged Gruyere Cheese will be paired with The Companion. Bottles of Local 1 and Local 2 will also be available.

Brewed by Amarcord Brewery in the small medieval town of Apecchio, Italy, AMA Bionda is a beer made specifically for the Italian dinner table. Designed by Brooklyn Brewmaster Garrett Oliver, AMA Bionda is a golden beer with a soft but complex floral and fruity character, born of aromatic malts, three types of hops, Italian Orange Blossom honey from Sicily, and water from springs that date to Roman times.

Here at Brooklyn Brewery, we love to vacation in Italy, and we got to know the folks at Amarcord when we started selling Brooklyn beers there. Amarcord is one of Italy’s great new microbreweries that are brewing beer with distinctive Italian accents, producing their range of beers in Apecchio, a small medieval town surrounded by the Appennini Mountains (Mount Nerone) and close to the Adriatic coast. They introduced us to the great cuisine of the Marche Region, and we decided to collaborate with them on a line of beers that would be worthy of the Italian table. Ama Bionda is the first in the line. It is perfect with seafood dishes, pesto, pizza and tomato sauces. Ama means “loves” in Italian, and AMA Bionda loves Italian food as much as we do.

Post Road Pumpkin Ale with Calcagno: Brisk, floral and sweet, Calcagno is a sheep cheese made in Sardinia and aged by the masters at Casa Madaio. It’s buttery start and salty finish will pair nicely with the pumpkin-ey overtones of the Ale.

Martin Johnson runs The Joy of Cheese, a series of informal cheese tastings held at several venues around Manhattan and Brooklyn; he blogs about cheese daily at www.thejoyofcheese.com.

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

Books? We love ‘em. Steve Hindy wrote one; Garrett Oliver wrote one and edited another; and our culinary-culture loving friends over at Edible have cooked up a DIY guide to recreating the best of Brooklyn’s delectable delights in your own kitchen:

“Celebrate Brooklyn’s best, with the most delicious dishes from the borough’s top food sellers and makers, movers and shakers. Edible Brooklyn: The Cookbook takes you on a photo-packed, tasty tour of one of America’s most diverse locales and its gastronomic pleasures. In addition to finding mouthwatering recipes, you’ll meet the people who create this edible goodness, take a close-up look at the institutions that make Brooklyn an epicure’s delight, explore food-fabulous, ethnically diverse neighborhoods, and get edible tips, plus information on obtaining the ingredients.”

Yep, it’s true. A reincarnation of SmorgasBurg, the popular “Brooklyn Flea Food Market”, is coming to Brooklyn Brewery starting Sunday, December 4 and running until March. Needless to say, we are quite excited to welcome the local artisans into our home.

Eater reports:

On Sunday, December 4, the Brooklyn Flea and Brooklyn Brewery will launch SmorgasBrewery, a mini version of the Saturday food fest Smorgasburg. A rotating cast of five Brooklyn Flea and Smorgasburg food vendors will set up shop in the Brewery’s Tasting Room on North 11th St. from noon – 5 PM. The partnership should run until March 2012.

The Companion Ale and Swiss cave-aged Gruyére are close… well… companions.

Check back all this week leading up to the big event for Experimental Profiles in Courage on the contestants.

[Brooklyn All-Stars Erin Evenson & Christopher McCreight]

Meet Erin Evenson & Christopher McCreight, they are team New Lapskaus Boulevard! They are committed not only to updating the edible traditions of Brooklyn’s Norwegian-American community, but also to rocking your world. If preserved fish, root vegetables, lingonberries, and brown goat cheese are your thing, then they’re your team.

What was their Favorite Experimental Moment? It had to be serving homemade reindeer hot dogs to Chef Wylie Dufresne and his WD-50 team.

UPDATE :: Tuesday, September 20

And the winners of the Food Experiments National Championship 2011 are!

Audience 3rd
Tacoistas – Carnitas Morselito

Audience 2nd
Righteous Burn – Righteous Irish Breakfast

Audience 1st
Andrey & Sara – Steak and Eggs

Nick Prize
John Husby(The Hustler) – Pastrami on Wry

Theo Prize
Strom and Mom – Ice Cream Sandwich

Judges 3rd
Raspberry Eggplant – Chocolate Thai Green Curry Cake

Judges 2nd
Flavors, Amplified – Steak Tartare Cones w/ Mustard Ice Cream

Judges 1st | National Champions
Serious Business – Taco Version 2.0

Go here to view photos by Vicky Wasik from Metromix.

Sunday, September 18, 1-4pm
The Brooklyn Brewery
79 N11 Street, Brooklyn NY 11249
$35 | entry includes all food samples and unlimited beer

Transportation Alternatives Bike Valet will be onsite for safe bike storage during the event.

From The Food Experiments:

The Food Experiments culminate its 2011 multi-city tour with The Food Experiments National Championship. After Nick and Theo launched their first national cookoff tour this year with Brooklyn Brewery as the Presenting Sponsor, they are coming full circle bringing the Food Experiments back to Brooklyn, along with the winners from each stop, for the championship round.

The Food Experiments hit such foodie heavens as Austin, New Orleans, Washington DC, Philadelphia, and Boston. Each city’s audience winner has been flown to NYC courtesy of Brooklyn Brewery to compete against Brooklyn’s ultimate home chef all-stars hand picked by Nick and Theo. The only rule of the day is to create, “The Perfect Bite.” After the dust has settled, only one champion will emerge victorious and secure for themselves “Culinary Glory.”

Chefs will be provided with Whole Foods Gift Certificates.

You could say we’re pretty “Keene” on this pairing.

Brooklyn Brown Ale and Vermont Shepherd cheese have at least two things in common: they’re both award-winners, and they love sharing a table. They also have the same zodiac sign, but who cares, right?

[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.

Brooklyn Black Chocolate Stout was Garrett Oliver’s resumé to The Brooklyn Brewery (he got the job). One might not imagine this rich, strong, chocolaty beer to be a great accompaniment to cheese, but try it with Stilton and the good times will roll.

The saintly Brooklyn Local 1 and “the heavenly” St. André are very good friends. When you next entertain guests, be sure to invite both.

The Concoction, our current Brewmaster’s Reserve, is an ale brewed with peat smoke malt, lemon, ginger and honey. As was illustrated by Gramercy Tavern’s delectable country pate at Good Beer at BAM, The Concoction pairs wonderfully with a number of foods. Try it with a dish featuring goat cheese (or perhaps better yet, spicy Thai noodles with grilled shrimp).

With Oktoberfest season on the horizon, it’s time to start taking your future more seriously. Pair Brooklyn Oktoberfest with Gruyère for an autumnal delight (and enjoy this Brooklyn beer’s new packaging in the process).

For a pairing delight, unwrap some Ardrahan from Cork, Ireland and pop the cork on a bottle of Brooklyn Local 2.

Brooklyn Sorachi Ace and Coach Farm goat cheese match so well together we had an event based around the duo. The perfect summer snack pairing.

[photo © Nathan Rawlinson]

Aside from simply being delicious, our recent beer dinner at Eleven Madison Park, one of the best restaurants in the world, is a testament to the developing notion that great food and great beer are born for each other. We’re glad to find that we are in growing good company when it comes to this once-radical concept.

Read here for a great write-up on the EMP beer dinner from Food & Wine. Photos from Nathan Rawlinson live on this page, and a video by Christian DeBenedetti is housed here.

Having a house party? Get yourself a case of East India Pale Ale and a wheel of Montgomery’s Farmhouse Cheddar, sit back and relax.

[photo by Winona Barton-Ballentine]

Lemon Curd Tart with Local Blueberries
from Erin and Agatha of Ovenly

Pate Brisee

1 ¼ cups all-purpose flour
½ teaspoon salt
1 ½ teaspoons granulated white sugar
½ cup (1 stick, 4 ounces) unsalted butter, cut into 1-inch pieces and frozen solid
¼ cup ice-cold water

Place ¼ cup water in freezer for ten minutes before working on the dough.

In a food processor, pulse flour, salt, and sugar a few times to combine.

Add the butter and process until the mixture resembles coarse meal (about 10-15 seconds). With machine running, pour ¼ cup water in a slow, steady stream, through the feed tube, until the dough just holds together when pinched.

Turn the dough onto your work (it will be crumbly) surface and gather into a large lump. With the heel of your hand, press dough onto work surface until it holds completely together. Flatten into a 6-inch disc, cover in plastic wrap, and refrigerate for about at least ½ an hour.

Preheat oven to 400.

After the dough has chilled, place it on a lightly floured surface and roll the pastry into a 12-inch circle. (Keep lifting up and turning the pastry as you roll to keep it from sticking – reflour surface as necessary). Fold the dough in half and gently transfer to a 9-inch tart pan with removable bottom. Press sides into pan and, using your rolling pin, scrape off any overhanging dough from the pan. Refrigerate the pastry 30 minutes.

Prick dough with a fork, line with parchment, and then fill with dried beans or pie stones. Bake for 20-25 minutes at until the edges are golden and the crust is cooked through.

Lemon Curd

3 ounces (¾ stick, 6 tablespoons) unsalted butter, cubed, and softened for 10 minutes at room temperature

¾ cup sugar

2 large eggs

2 large egg yolks

2/3 cup fresh-squeezed lemon juice

3 tablespoons grated lemon zest

In a large bowl, beat the butter and sugar with an electric mixer until light yellow and creamy. Add eggs and yolks one at a time, beating after each addition. Mix in the lemon juice on low (it will look curdled).

In a non-reactive (stainless steal or enameled) saucepan cook the mixture over low heat until it smooth. Increase the heat to medium and cook, stirring constantly, until the mixture thickens to the point that it coats the back of a spoon – about 15 min. Don’t let the mixture boil or it could burn to the bottom of the pan.

Remove the curd from the heat and stir in the zest.

Pour into baked pastry shell and let cool in a refrigerator until set (about two hours).

Blueberry Thyme Topping

2 tablespoons lemon juice
1 teaspoon cornstarch
1 tablespoon (½ oz) butter

1 quart blueberries (preferably farmers market sourced)
¼ cup sugar
1 tablespoon honey
2 teaspoons fresh thyme

In a small bowl, mix cornstarch and lemon juice until thick and smooth. Set aside.

In a saucepan, melt butter and then toss in blueberries, sugar, honey, and cornstarch mixture. Cook over medium heat until blueberries release their juices and the sauce is thick – about two or three minutes.

Remove from heat and stir in fresh thyme.

Let cool to room temperature (about 30 minute) in the refrigerator and then top tart with blueberries. Let cool another 30 minutes.

Serve with a dollop of fresh whipped cream.

Pairing: Brooklyner Weisse

Monday, July 18, 5-8pm
Whole Foods Bowery
95 East Houston St
New York, NY 10002
(212) 420-1320
Free

On July 18, we’re teaming up with the folks at Coach Farm to pair Brooklyn Sorachi Ace and Coach Farm goat cheese. The event will be led by Brooklyn Brewmaster Garrett Oliver and a member of the Coach team. Come sample the delights, hear from the producers, and be sure to grab some of the deliciousness to go to repeat the goodness at home — in addition to Big Bottles of Sorachi Ace, there will be growlers of both The Concoction and Brooklyner Weisse.

Roasty with notes of caramel, Brooklyn Brown Ale pairs delightfully with the rich, sweet Abbaye de Bel’loc.

[UPDATE 7/6/2011 :: Event is Sold Out]

Tuesday, July 26, 6-9pm
Brooklyn Academy of Music
30 Lafayette Avenue
Brooklyn, NY 11217

From Edible:

Join us for Edible Brooklyn and Edible Manhattan’s 3rd annual Craft Beer Soiree, Good Beer! Good Beer features over 20 craft beers and partners them with over 20 of the city’s best restaurants.

Saturday, July 9, 7-11pm
Eagle Street Rooftop Farm
203 West Street (b/w Eagle & Freeman)
Brooklyn NY 11222

From ESRF:

The Eagle Street Rooftop Farm presents “SEEDSTOCK!” a concert benefit on Saturday evening, July 9th. Five great bands, one great rooftop farm. Brought to your ears by BroadwayStages, Brooklyn Brewery and the green thumbs at Growing Chefs. Info and updates at RooftopFarms.org and at Eagle Street Facebook.

Wednesday, July 6, 6-9pm
Brooklyn Brewery
79 N 11th Street
Brooklyn, NY 11211
$15 | buy tickets here (free for homebrewers bringing their own beer to share)

From the City Chicken Project:

Kegs and Kluckers will be fun and delicious event for urban chicken keepers, aspiring urban chicken keepers, homebrewers, chickens, and the people who love them. This fun-filled event will include home-brewed beers, delicious local fare, Egg Olympic Games (at 8 o’cluck, yes we said “cluck”) and appearances by NYC chickens. This is also a great chance for homebrewers (who generate a byproduct called spent grain) and chicken keepers (who can feed their chickens spent grain) to make connections to help create a more efficient and sustainable food system in NYC.

Read more and purchase tickets here.

Brooklyn Pilsner is brewed from the finest German two-row barley malts, with Perle and Hallertauer hops providing a crisp, snappy bitterness and fresh, floral aroma. Try it with cheese from a goat, or by itself under the summer sun.

Époisses is from Burgundy and Local 2 is from Brooklyn, but they just love sharing a meal.

And the winners of the Boston Pie Experiment are:

Nick/Theo Prize: Butter Love > Palatial Plum Pie

Plucky Assistant Award: Hungry Monkeys > Ooey Gooey Butter Crunch Pie

Judges 3rd: The Skinny Beets > Cubano Pie

Judges 2nd: Bourbon Banana Cream Pie

Judges 1st: Gee Point One Four > Pissaladière

Audience 3rd: Wine Among Friends > Attack of the Killer Tomato Pie

Audience 2nd: La Pelle à Tarte

Audience 1st: Pissaladière

Congratulations to all the contestants for a truly delicious, pie-tastic event. We’ll be seeing Pissaladière (the first ever winner of both the judge and audience first place) in Brooklyn for the Food Experiments Championship.

Sunday, July 31, 12-4:30pm
Middle East
472 – 480 Massachusetts Ave
Cambridge, MA 02139
(617) 864-3278

Having hosted delectable amateur chef cook-offs in Austin, New Orleans, Washington DC and Philadelphia, The Food Experiments makes the penultimate stop on its National Tour in Boston for the Boston Pie Experiment. This is the last round of the competition before the winners from all five cities are brought to Brooklyn to compete for the National cook-off title.

From The Food Experiments:

Cook-off pros Nick Suarez and Theo Peck are excited to present the Boston Pie Experiment, an amateur cook-off involving Boston’s finest home chefs. Dishes will range from savory meat pies and quiches to traditional sweet pies. You’ll see the likes of Boston cream pie, coconut cream pie, American apple pie, some mean meat pies and always some experimental pies. As long as there’s some kind of pie crust, you know it will represent. You may never look at pie the same after attending the Food Experiments. Anyone can compete! Anyone can attend! And anyone can win! Sharpen your knives America, this is a call to all home chefs looking to be named the next cook-off king or queen of Boston.

Wednesday, June 22, 7-10pm
Rulis International Kitchen
2900 N Mesa, Suite K
El Paso, TX
$60/person

At Rulis International Kitchen we’re hosting a beer dinner that features Brooklyn Pennant Ale, Pilsner, Local 1, Local 2, Summer Ale and Main Engine Start. The pairings are a surprise, but we guarantee they’ll be delicious.

Local 1 is one of our most diverse beers, pairing well with a variety of foods and cheeses. Try our first bottle-conditioned beer with Explorateur, a soft cheese named after Explorer, the first U.S. satellite.

Saturday, June 18, 12-6pm
Smith Street
Carroll Gardens/Cobble Hill
Brooklyn, NY

From Brooklyn Based:

Drink, shop, brunch. Next Saturday, June 18, we’re inviting you to do all three on the cheap when our roving, summer-long block party sponsored byBrooklyn Brewery comes to Carroll Gardens/Boerum Hill. During The Total Smith St. Immersion from noon to 6pm, you’ll find specials at over 20 shops, bars, and restaurants on Smith St. (and a bit of Bergen), including complimentary cups of beer all brewed here in Brooklyn: Brooklyner Weisse at 61 Local, East India Pale Ale at Angry Wade’s, and The Concoction (a new special ale brewed with peated malt, lemon, ginger and honey!) at Bar Great Harry. You’ll also find the Brewery’s brand-new cans of Summer Ale at Gowanus Yacht Club. [NOTE: Don't forget to tip your bartenders!]

Not only is the immersion a chance to sample a few styles of Brooklyn Brewery beer, it’s also an opportunity to explore great shops, bars and restaurants in a neighborhood that’s not your own. We lined up plenty of incentives for you, including specials like 30% off at Home & Haven and complimentary bottles of Local 1 during brunch at The JakeWalk. (A detailed list of the 20+ deals is below.)

To be a part of this all-day bar, shop and restaurant crawl, you’ll need to pick up a free immersion card at one of two participating shops: By Brooklyn (261 Smith St.) or Brooklyn Tattoo/Urban Folk Art Gallery (99 Smith St.) starting at noon on June 18. There will only be 500 in circulation, so appoint a responsible friend to pick up yours if you can’t get to Smith St. early. (They go fast!)

More details and deals HERE.

Beer with breakfast? Yep, you bet. Weisse is particularly good with goat cheese omelets (throw in some Granny Smith apples to bring the pairing up a notch), so prepare to bring brunch to a new level.

A brewer, a salesman and a marketer walk into a museum. What happens? They’re surrounded by 144 craft beers at SAVOR, a first rate beer-and-food pairing experience produced annually by the Brewers Association and held in 2011 at the gorgeous National Building Museum in Washington, D.C.

Brooklyn Brewer and Lab Manager Tom Price, Brand Manager Junior Acevedo and Communications Coordinator Dan D’Ippolito (not to mention Steve Hindy) all converged in our nation’s fine capital to pour Local 2 (paired with grilled flank steak) and Sorachi Ace (paired with hot peppered salmon) amidst scores of America’s top breweries similarly sampling their food-paired wares.

Between pouring and popping corks, we managed to snap some photos. And between SAVOR and sleep we paid a visit to Honest Abe, TJ and Obama’s humble residence.

SLIDELUCK POTSHOW Milan III
Thursday, June 9, 7-11pm
MAGE
Viale Italia 548, Sesto San Giovanni (MI)
Milan, Italy
Phone: +39 0229518893

FREE | Anyone can participate with a contribution of food or beverage to share with all.

SLIDELUCK POTSHOW London III
Saturday, June 18, 7-11pm
SNAP UK
Wimbourne House, 151-155 New North Road
London N1 6TA UK

Tickets: £5 | go here to purchase advanced tickets

Sunday, June 5, 12-4pm
World Cafe Live
3025 Walnut St.
Philadelphia, PA 19104

Audience Award

1st Place#5 PhondoodyThe Philly Dip Shits
2nd Place #9 Cat Attacks Butternut Squash Grilled Cheese
3rd Place#8 Unconstitutional Ravioli

Judges Award

1st Place#10 The Notorious Pie.Ro.Gi
2nd Place#3 Kasey EspositoSummertime Savory Cheesecake
3rd Place#16 Alyssa LeesStrawberry Rhubarb Cannoli

Nick & Theo Award

#9 Cat AttacksButternut Squash Grilled Cheese

Plucky Assistant Award

#8 Unconstitutional Ravioli

Cook-off pros Nick Suarez and Theo Peck are excited to present the Philadelphia Cheese Experiment (an official Philly Beer Week event), a cook-off involving Philly’s finest amateur chefs. Dishes will range from savory to sweet and will push the culinary boundaries of cheese. We’re talking homemade cheese, mac n’ cheese, cheese sandwiches, cheese puffs, cheese pie, cheese in everything! Gruyere, Parmigiano, Gorgonzola, Mozzarella will all be represented. You may never look at cheese the same after attending the Food Experiments. Anyone can compete! Anyone can attend! And anyone can win! Sharpen your knives America, we are looking to crown the next cook-off king or queen of Philadelphia.

The winner will not only receive cash and achieve culinary glory, but will get a trip to Brooklyn, NY to compete in the National cook-off title, the super-bowl of cook-offs held at Brooklyn Brewery.

+ Attendees will sample all cheese dishes and entry includes a Brooklyn Brewery beer!
+ All chefs will receive a $50 Whole Foods Gift Certificate to help with costs, and six will be awarded a Le Creuset Fondue set.
+ A portion of the proceeds will help support a local Philadelphia charity.

Professional judges of the Cheese Experiment are Tony Luke Jr. from Tony Luke’s, Emilio Mignucci of DiBruno Bros. and Maria Valletta of SipsBitesandSites.com.

AFTER-PARTY
Once the powdered cheese settles and the winner’s have been anointed all cheftestants and their adoring fans are welcome to join Brooklyn Brewery for the famous Food Experiment After-party at City Tap House, 3925 Walnut Street. On tap will be:

+ Brooklyner Weisse
+ Brooklyn Summer Ale
+ Vintage Black Chocolate Stout!
+ and definitely not anything called Brooklyn Black Ops

Things are going to get real.

Wednesday, June 29, 6-9pm
But tickets HERE

From Edible:

In celebration of Edible’s Eat Drink Local Week we are teaming up with The Brooklyn Brewery, Blue Bottle, Brooklyn Winery and Mast Brothers Chocolate for a night of local food tours and beers. $15 gets you a tour of one of four businesses and a gathering at the Brewery for beers afterwards.

Tour options include:

+ The Brooklyn Brewery
+ Blue Bottle Coffee
+ Brooklyn Winery
+ Mast Brothers Chocolate

Event will take place on Wednesday June 29th. Tours will begin at each business at 6:30pm. Once your tour concludes head over to The Brooklyn Brewery for a post-tour gathering starting at 7:30.

Is it just a coincidence that our Pennant Ale ’55 is decorated in blue, and pairs wonderfully with the blue-bespeckled Gorgonzola Dolce? Well, yes, but you really will love the combo!

We are thoroughly enjoying the newly canned Summer Ale, and hope you are, too. If you really want to enjoy this beer, serve it with a Brooklyn Brewmaster Burger (topped with Swiss or Gruyère).

["Celestine" by Remi/Rough]

Deadgood @ Clerkenwell Design Week
Tuesday, May 24-Thursday, May 26 | London

“See more Deadgood stuff at Clerkenwell Design Week from the 24th – 26th May 2011. We’re on stand SH2 at the Farmiloe Building, 34 St. John Street, London, EC1M 4BE. Come and join us for a nicely chilled bottle of beer, courtesy of our very kind friends at Brooklyn Brewery in New York. You know it’s going to be Deadgood!” Read more here.

Selected Moments’: An Exhibition by Remi/Rough & Stormie Mills
Thursday, May 26 | Newcastle

“Remi/Rough and Stormie Mills have been traveling all over the world together for well over a decade now. This show is a narrative of some of those travels together. This body of work will be comprised of ten original artworks, all created on site at Unit44 during the week leading up to the unveiling. Accompanying this collection of collaborative artworks will be a large scale mural addition to the White Walls project here at Hoults Yard.” Read more here.

Sideluck Potshow
Saturday, June 18 | London

“That’s right— SLPS is returning to London for the third time and you are invited to join us at SNAP! We are talking about a slideshow and we are talking about a potluck dinner. The evening begins with a couple hours of mingling and dining on the home-cooked delights of those who attend, and then the lights are dimmed, the crowd is hushed, and a spectacular slideshow commences. This years slideshows will be curated by Yumi Goto. This year the theme is: “multiculturalism works”!” Read more here.

2 Salads
from Harry Rosenblum of The Brooklyn Kitchen

Spring is when the greens come in and we remember why it was worth waiting through the dark months for delicious local produce. A poached egg makes the salad either decadent as a starter or filling as a light meal. Make a bunch of the crispy onion bits, trust me.

Salad #1 [pictured]

Ingredients:

+ Mustard Greens
+ Roasted Asparagus
+ Poached Egg
+ Crispy Onion Bits
+ Grapefruit
+ Shaved Pecorino

Instructions:

[1] The greens are easy, just a brief rinse and they’re ready to go.
[2] Drizzle the asparagus with olive oil and salt, roast on a sheet at 375 until tender.
[3] Fry minced onion in butter and then roast in oven until dark brown.
[4] Cut grapefruit into bite sized pieces, remove skin and pith.
[5] Poach a fresh egg.
[6] Top all with Pecorino.
[7] Eat.

Pairing: Brooklyn Pennant Ale ’55

Salad #2

Ingredients:

+ Pea Shoots
+ Brooklyn Brine Pickled Fennel Beets
+ Lancaster Chevre

Instructions:

[1] Rinse the pea shoots.
[2] Cut the beets into pieces.
[3] Add chevre.
[4] Add an egg if you want more protein.
[5] Eat.

Pairing: Brooklyn East India Pale Ale

[Go here for more great recipes.]

Summertime in Brooklyn has come early. So make a salad with Feta, grapefruit and fresh mint, and enjoy it with a Brooklyn Summer Ale. Right now.

Sunday, May 15, 12-3pm
Rock and Roll Hotel
353 H St. NE
Washington, DC 20002
(504) 529-5844

After serving New Orleans a mighty brunch, Nick Suarez and Theo Peck continue The Food Experiments multi-city national tour with a stop to our Nation’s Capital in mid-May. This time the theme is one of the greatest words in the non-English language: Taco.

From The Food Experiments:

Cook-off pros Nick Suarez and Theo Peck are excited to present the D.C. Taco Experiment, an amateur cook-off involving D.C.’s finest home chefs. Dishes will range from savory to sweet and will highlight the almighty taco in all shapes, sizes and forms! Someone may even be brave enough to create their own homemade Choco Taco! You may never look at another taco the same after attending the Food Experiments. Anyone can compete! Anyone can attend! And anyone can win! Sharpen your knives America, this is a call to all home chefs looking to be named the next cook-off king or queen of D.C.The winner will not only receive cash and achieve culinary glory, but will be flown to Brooklyn, NY to compete in the National cook-off title, the super-bowl of cook-offs held at Brooklyn Brewery. You, along with our professional judging panel choose the winners!? Do you have what it takes to win? Are you experimented…?

Get your experimental tickets here.

Wednesday, May 18, 8-10pm
The Brooklyn Brewery
79 N11 St (b/w Berry & Wythe)
Brooklyn, NY 11211

From Edible:

Featuring mini-lectures from:

+Keith Cohen ~ Orwasher’s Bakery (Including a mini-video about the bakery and a quick tutorial about bread making)
+ Matthew Tilden ~ SCRATCHbread (Includes a lecture on How To make….)
+ Alfred Milanese ~ Martin’s Handmade Pennsylvania Dutch Pretzels (Includes a mini-video about Martin’s Pretzels followed by a talk covering a brief history of pretzel making, issues of “home” pretzel making and instruction and insights on rolling and twisting a pretzel)

But tickets HERE.

Add some Local 2 to your life! And multiply with Taleggio.

Our flagship beer, Brooklyn Lager, pairs well with a multitude of munchies. So don’t be surprised to find Gruyère in perfect harmony with your favorite American Amber Lager.

The British Cheese Association voted Quickes cheddar the cheese of the year in 2009, but we’ve always know that this delightful dairy tastes even better paired with Brooklyn East Indie Pale Ale.

Wednesday, May 18, 7pm
Ruvo
105 Wynn Lane
Port Jefferson, NY 11777
(631) 476-3800
$65pp + Tax + Gratuity

From Ruvo:

Learn How to Make 5 Regional BBQ Sauces & Enjoy A Night Filled With Barbequed Meats, Summer Salads, Brooklyn Brewery Beers, Ruvo Wines & Live Blues Band.

If you don’t think a brown ale can pair well with cheese, try Brooklyn Brown Ale with Ossau Iraty and think again.

Thursday, May 12, 6:30pm
Chatham Bars Inn
297 Shore Road
Chatham, MA 02633
$95 Per Person
A portion of the proceeds will benefit the Needy Fund of Cape Cod and Children’s Hospital of Boston

From Chatham Bars Inn:

Join us for this five course beer dinner hosted by Chatham Bars Inn Executive Chef Anthony Cole and Garret Oliver, renowned brewmaster of the Brooklyn Brewery and author of The Brewmaster’s Table: Discovering the Pleasures of Real Beer with Real Food. Call 508-945-0096 for reservations.

Pork Belly – Chicharron Carnudo
Sea Salt, Lemon
w/ Brooklyn Sorachi Ace

Pan Seared Sea Scallop
Roasted Corn, Wild Mushrooms, Tomatillo Coulis
w/ Brooklyn Local 2

Roasted Garlic Gnocchi
Lobster, Crispy Citrus and Fresh Peas
Truffle Butter
w/ Brooklyn Local 1, Original Assay 2006

Stout Braised Beef Short Ribs
Roasted Root Vegetables
w/Brooklyn Brown Ale

Baked Mocha Custard Tart
Salted Pretzel Ice Cream, Peanut Butter Anglaise
w/ Brooklyn Black Chocolate Stout

Saturday, April 16, noon-10pm
Bierkraft
191 Fifth Ave
Brooklyn, NY 11217

From Bierkraft:

Come and help us celebrate the opening of our beer garden! Yes, you will enjoy delicious craft beer and our sandwiches with sunshine! To celebrate the opening of the backyard we will be pouring delicious cask ales from our favorite breweries and shucking oysters all day! Don’t miss it!

Tentative lineup (more or less finalized)-

+ Ithaca Flower Power
+ Great Divide Espresso Yeti
+ Kelso Oyster Stout
+ Blue Point Pale Ale
+ Brooklyn “Blast!”
+ Greenport Harbor Ahtanum IPA
+ Lagunitas Hairy Eyeball
+ Green Flash Hop Head Red
+ Sierra Nevada Style King Ghidorah
+ Captain Lawrence also TBA

Welcome to Friday Cheese Pairing, your guide to matching Brooklyn beer with cultured milk. Let the deliciousness begin with a classic duo: Local 1 and Brillat-Savarin.

]]> http://brooklynbrewery.com/blog/food/friday-cheese-pairing/feed/ 0 http://brooklynbrewery.com/blog/events/guactacular-2011-the-bell-house-may-8/ http://brooklynbrewery.com/blog/events/guactacular-2011-the-bell-house-may-8/#comments Thu, 07 Apr 2011 15:56:15 +0000 Dan http://brooklynbrewery.com/blog/?p=3104 Continue reading →]]>

Sunday, May 8, 5-8pm
The Bell House
149 7th Street
Brooklyn, NY 11215
$15 / $18 at the door
Get tickets HERE

From Nachos NY:

Alphabetically
Avocados from Mexico will be in full force bringing the Avocados from Mexico Taste Mobile and providing all of the avocados for our competitors.
Brooklyn Brewery will be giving you a beer for attending.
Foodspotting is helping us create a scavenger hunt at the event.
Frito Lay is giving us so many bags of Tostitos chips.

Looking to compete? Email Rachel@NachosNY.com. And do it quick, spots are filling up quick.

Wednesday, April 27, 8-11pm
West 3rd Common
1 W3rd Street
New York, NY 10012
RSVP to chefdavidscottwalker@mail.com

Join Manhattan Brand Manager Patrick Donovan at West 3rd Common on April 27 for a Four Course Beer Dinner. Menu below:

Reception
Brooklyn lager

1 st Course
Crawfish and Grits, fudge farm bacon, chives
w/ Brooklyn East India Pale Ale

2nd Course
Braised Hampshire Pork Belly, rainbow chard, great northern beans ,jalapeno corn bread
w/ Brooklyn local 2

3rd Course
Cheese tasting (St. Nectaire, Red Dragon, Landaff)
w/ Brooklyn local 1

4th Course
Cherries Jubilee
w/ Black Chocolate Stout

Wednesday, April 27, 8-11pm
The Brooklyn Brewery
79 N11 Street
Brooklyn, NY 11211
$5 admission includes one free beer, $4 brews afterward. Panelists will be sampling food and Red Hook Lobster Pound will be selling lobster rolls.

Event Link HERE.

From Brooklyn Based:

Brooklyn is home to every food business possible. Artisan pickles, jerky, cupcakes, kimchi, jam, chocolate, mustard–whatever the condiment or gourmet treat, someone here is attempting to perfect it. But how profitable is the artisan food business?

We’ve invited some of the most experienced specialty food entrepreneurs in Brooklyn–Anton Nocito from P&H Soda Co., Allison Robicelli of Robicelli’s, Kelly Geary of Sweet Deliverance NYC, Susan Povich of Red Hook Lobster Pound, Bob McClure of McClure’s Pickles, and Chris Parachini of Brooklyn Grange/Roberta’s–to tell aspiring artisan food moguls how hard it really is to pay the rent with small-batch food.

Rolling in Dough or No? is our third Business and Pleasure event, a series of freelancer-centric workshops and networking opportunities hosted by Brooklyn Brewery.

Wednesday, April 20, 8-10pm
The Brooklyn Brewery
79 N11 Street
Brooklyn, NY 11211
$15/person (includes 1 Brooklyn Beer & food from the Meat Hook)

From Edible:

Join us for another edition of Edible Pursuit (this time the theme is MEAT!). All questions provided by Animal Welfare Approved and MC’d by our own editor Gabrielle Langholtz! Tickets only $15 and include one free beer and a meaty morsel from The Meat Hook. Additional beers only $4.

Prizes from SlantShack Jerky, Roni-Sue’s Chocolates, Brooklyn Cured, Marlow and Daughters, Heritage Foods, The Brooklyn Brewery and Dub Pies.

Tickets Here.

Tuesday, April 19, 7-9pm
Ducali Pizzeria & Bar
289 Causeway Street
Boston, MA

Next up at the Ducali Brewers’ Night is The Brooklyn Brewery. Brooklyn Summer Ale and Brooklyn Brown Ale will be tapped and paired with Ducali’s top rate pizza and Italian fare.

If great beer and food aren’t enough to fully entice you, we’ve added a little bonus: buy a pint, keep the glass. Go ahead, be our guest!

Kith and Kin :: starring Midwest Brand Manager Mike Maraghy
1119 West Webster Avenue
Chicago, Illinois 60614
(773) 472-7070

Branch 27 :: starring Brooklyn Brand Manager Carla Trejo-Springer
1371 West Chicago Avenue
Chicago, IL 60642
(312) 850-2700

House made mini corn dogs
w/ Brooklyn Summer ale

1st Course
Scallop ceviche, cilantro, kumquats, picual Spanish extra virgin olive oil
w/ Sorachi Ace

2nd Course
Artichoke gnocchi, braised duck leg, fresh peas
w/ Brooklyn Lager

3rd Course
Pork belly adobo, frisee watercress salad, watermelon radish
w/ Brooklyn Brown Ale

4th Course
Cherry chiffon trifle: chocolate stout crème, chocolate covered cherry
w/ Black Chocolate Stout

UPDATE 5/5/2011 :: Check out some great pictures of this dinner courtesy of On Tap.

Monday, May 2, 7-9pm
Old Ebbitt Grill
675 15th Street NW
Washington, DC
Cost: $40

On May 2 in our nation’s great capital, Chef Robert McGowan and Brooklyn Brewery General Manager Eric Ottaway will host a beer dinner at Old Ebbitt Grill. Take a preview of the menu here and below:

Mango Glazed BBQ Chicken Kebab
couscous and grilled spring vegetables
w/ Brooklyn Pennant Ale ’55

Chipotle Spiced Bay of Fundy Sea Scallops
arugula and a citrus vinaigrette
w/ Brooklyn Summer Ale

Chimichurri Marinated Skirt Steak
charred pineapple salsa and Cuban rice
w/ Brooklyn Brown Ale

American Farmhouse Cheese Sampler
w/ Brooklyn Local 1

Monday, April 18
RoCCA
203 Rock Road
Glen Rock, NJ
Cost: $79

Join us at RoCCA Italian Restaurant on April 18 for a beer dinner from Chef Craig Levy paired with Brooklyn Brewery beer:

Soup
Mussel & chorizo chowder scallion, pepper, crustini
w/ Summer Ale

Appetizer
Pork dumplings w/ carrot, cucumber, chili lime sauce
w/ East India Pale Ale

Salad
Mixed greens, pecans, blue cheese, balsamic vinagrette

Entrée
Spiced BBQ halibut, Jicama & Apple slaw
w/ Local 1

Dessert
Choclate, cherry, almond bread pudding
w/ Black Chocolate Stout

Friday, April 8, 7pm
Swedes Inn
1301 Kings Highway
Swedesboro, NJ
856-467-2052
$40 plus tax and gratuity

On Friday, Kramer Beverage & Brooklyn’s own Mike Ferry will host a beer dinner at Swedes Inn in south NJ. The dinner will feature finely crafted beers from Brooklyn Brewery paired with a meal prepared by Chef Eleaine Seagrave.

Here’s the menu:

Guava BBQ Glazed Baby Back Ribs
w/ Brooklyn Brown Ale: the best qualities of classic English brown ales with an American accent of a firm hop character & roasty palate, 14 IBU, 5.6% ABV

Fried Calamari, Cod, Haricot Vert, Mushrooms & Zucchini
Lightly dusted & fried, served with avocado cream sauce and a chipotle remoulade
w/ Brooklyn East India Pale Ale: deep golden beer brewed from British malt & dry-hopped with a blend featuring East Kent Goldings, 16 IBU, 6.9% ABV

Hoisin Glazed Ham & Cheese Sandwich
Granny Smith Apple, Gruyere on Challah Bread with sweet & spicy cucumber salad
w/ Brooklyn Local 2: European malt & hops, Belgian dark sugar, raw NY wildflower honey & Belgian Yeast, 100% bottle-fermented  9.0% ABV

Marinated Pulled Chicken & Red Curry Macaroni & Cheese
Topped with crispy panko bread crumbs
w/ Brooklyn Main Engine Start: rare (only 10 kegs shipped to So. Jersey) a dry, unfiltered Abbey Singel-style ale like Trappist monks made for themselves, 6.2% ABV

Dark Chocolate Donuts
Filled w/ a Brooklyn Ale Dulce de leche glaze & drizzled with caramel

Her Porky Deliciousness won our hearts at Howlin’ Wolf in New Orleans, last Sunday. What’s Porky Deliciousness, you ask? It’s simply pepper jelly and steens glazed pork belly with smoky sweet potato grits, cane vinegar salad and praline bacon wrapped shrimp. So Amy won, so what. Wellll, she not only walked away with an all expenses paid trip to Brooklyn for the Food Experiments Championship in September but she also garnered the following prizes:

$150
-$100 Gift Certificate to Emeril’s Restaurant
-Chinatown Gold Medal
-Le Creuset cookware
-BK Slate Beverage Coasters
-Free meal at Curbside Truck

Look for a full write-up soon. To view all the winners and their dishes go here.

At every Food Experiment we throw on the current tour, Nick & Theo make the hard decision and spend an entire Friday eating their way through each city’s cuisine culture. Austin provided enough Tex-Mex, straight up mex and BBQ to last a lifetime. New Orleans perhaps raised the bar.

From TheFoodExperiments.com

“When in Rome” goes the famous saying. We therefore started our New Orleans food crawl at the famous Cafe du Monde, where we met the lovely Colleen Rush of Neworleans.com. Although Theo and I are a little embarrassed to say this, this was not the first to the mecca of fried dough and chicory coffee on our short trip, but was probably our 7th. The coffee is smooth, with just a hint of chicory bitterness, and it pairs perfectly well with the piping hot beignets topped with an obscene amount of powdered sugar. Our clothes are still dusted with the remnants of our numerous visits.

(read more)

Saturday, April 30, 1-3:30pm
Royale Night Club
279 Tremont Street
Boston, MA

Bacon. Beer. Enough said! The Boston Bacon & Beer Festival celebrates two of life’s finer perks, featuring bacon-based dishes from local purveyors and beer from The Brooklyn Brewery, Blue Hills Brewery, Sam Adams, Cape Ann Brewing Company, Clown Shoes Brewing, Harpoon Brewery, Long Trail, Magic Hat Brewing Company, Mayflower Brewing Company, Mercury Brewing Company, Narragansett Beer, Notch, Peak Organic Brewing Co., Pretty Things Beer & Ale Project, Shipyard Brewery, Smuttynose Brewing Co. and Wachusett Brewing Company.

Get your tickets here.

Hark! The Food Experiments are about to investigate the local, amateur cooking talent of The Big Easy. This Sunday, Sunday, Sunday we present the non-pro chefs of New Orleans for The Brunch Experiment. Nick & Theo are gathering NOLA’s most dedicated experimental amateur chefs for what’s sure to be a helluva heckuva time. Tell your friends and get your tickets here.

From The Food Experiments

You may never look at brunch the same after attending the Food Experiments. Anyone can compete! Anyone can attend! And anyone can win! Sharpen your knives America, this is a call to all home chefs looking to be named the next cookoff king or queen of New Orleans.

The winner will not only receive cash and achieve culinary glory, but will be flown to Brooklyn, NY to compete in the National cookoff title, the super-bowl of cookoffs held at Brooklyn Brewery. You, along with our professional judging panel choose the winners!

Do you have what it takes to win? Are you experimented…

Thursday, April 21, 7:30pm
The Brooklyn Brewery
79 N11 Street
Brooklyn, NY 11211

Long a proponent of beer’s superiority over wine when paired with cheese, Garrett is joining forces with the cheese maestros of Murray’s for a one-time class here at The Brewery.

From Murray’s Cheese Shop

Over the bridges, through the tunnels- Murray’s is hitting the road! We’re heading to Brooklyn Brewery and bringing stellar cheese with us. Join pairing masters Liz Thorpe, Murray’s Vice President, and Garrett Oliver, Brewmaster at Brooklyn Brewery as they create masterful marriages of beer and cheese. Taste through amazing craft beers, expertly paired with handcrafted artisan and farmstead cheeses, plucked from Murray’s caves at peak ripeness. This is one event you’ll want to break out the MetroCard for.
PLEASE NOTE: This event takes place at Brooklyn Brewery, 79 North 11th Street, Brooklyn, NY 11211.

Class sign-up is here.

Friday, March 18, 7 pm
Craftsteak
350 Trolley Line Boulevard
Mashantucket, CT 06338
$120 per person (tax & tip included)

From Craftsteak:

Acclaimed chef Tom Colicchio’s Craftsteak experience begins the moment you enter the striking dining room, fashioned from Brazilian Walnut, bronze, leather and steel. The menu is equally impressive, boasting an extensive array of steaks, including Corn-Fed and Grass-Fed Beef as well as various cuts of Wagyu Beef from Japan. A mouth-watering selection of fresh fish and shellfish is, of course, always available.

Buy tickets HERE. See the menu below:

Cured Salmon, Heart of Palm, Smoked Egg, Pickled Romaine
paired w/ Sorachi Ace

Braised Stonington Lobster, Sunchoke, Sea Urchin, Fennel Marmalade
paired w/ Local 1

Roasted Duck, Duck Brodo, Keiwa Kumquat, Pastina
paired w/ East India Pale Ale

Confit of Pork Belly, Maitake Mushroom, Parsley Root, Banyuls Syrup
paired w/ Local 2

Corned Beef Cheek, Brussel Sprout, Potato-Truffle Pierogi, Caraway
paired w/ Brown Ale

These are Cheese
paired w/ Monster Ale

Guanaja Chocolate Tart, Vanilla Malt Ice Cream & Cacao Nib
paired w/ Black Chocolate Stout

Wednesday, March 9, 6pm
Rats
Grounds for Sculpture
18 Fairgrounds Road
Hamilton, NJ

Join us for “Beer Maker’s Dinner” featuring Brooklyn Brewery President Steve Hindy at Rats Restaurant (and sculpture garden) in New Jersey.

From Edible:

It’s been a long time since city food trucks sold only soft serve and Good Humor.  Sure, you can still get ice cream, but the jingle has been replaced by tweets and the King Cones have become decidedly more cosmopolitan, like the Van Leeuwen Artisan Ice Cream vanilla made with organic bourbon and Tahitian vanilla orchids from Papua New Guinea.

To celebrate the best of the Brooklyn fleet, on March 23rd, Van Leeuwen will join Souvlaki Gr, Mexicue, Jenn-N-Outlaws Fish Fry Truck and Rickshaw Dumpling Bar at Edible’s Food Truck and Beer Pairing Dinner at Brooklyn Brewery on N. 11th Street in Williamsburg.

The trucks will stay parked outside, but the vendors will bring their fare inside for a 5-course tasting menu with beers from the brewery, all for just $40. Souvlaki Gr is Greek (check their amazing bifteki sandwich, the Greek equivalent of a hamburger); Mexicue is a marriage between Mexican and BBQ (think BBQ brisket made with a Mexican rub); Rickshaw is dumplings; Jenn-N-Outlaws is catfish po-boys and other Southern-style foodstuffs and last but not least is the ice cream.

Get your tickets HERE before they sell out!

Sunday, March 13, 12-4:30pm
Club DeVille
900 Red River
Austin, TX 78701
(512) 457-0900

The Brooklyn Brewery is officially psyched to take  The Food Experiments on the road for a multi-city tour. Nick, Theo and The Brooklyn Brewery are poised to find the best amateur cooks in the country, one city at a time. The winners from FX’s travels to Austin, New Orleans, Washington D.C., Philadelphia and Boston will all be flown to Brooklyn for an “All-Star battle of epic proportions” in September. The deliciousness will kick off in the great city of Austin, TX on Sunday, March 13.

From The Food Experiments:

Cookoff pros Nick Suarez and Theo Peck are excited to present Austin’s first ever Pork Experiment, an amateur cookoff involving Austin’s finest home chefs. Dishes will range from savory to sweet and will feature our favorite ingredient – Pork. Sharpen your knifes, this is a call to all home chefs looking to be named Austin’s next cookoff king or queen. If you think you have what it takes to make mince meat out of the competition, sign up here.

Saturday, February 26, 7:30-10:30pm
3rd Ward
195 Morgan Ave.
Brooklyn, NY 11237
$10 at the door

From Slideluck:

Slideluck Potshow is proud to start 2011 right by teaming up with 3rd Ward for an old school evening of food, art, friends and fun.

We will be presenting a slideshow of artists nurtured by the rich soils of Bushwick. And instead of a potluck dinner, there will be an old-fashioned Chili Cookoff!  So join us in a funky warehouse for a hearty bowl of goodness and a frosty cold beverage from Brooklyn Brewery.

February 14-17
MexiQ
37-11 30th Avenue
Astoria, NY 11103
(718) 626-0333

The Brooklyn Brewery pairs up with MexiQ in Astoria from February 14-17 for a 5-course tasting menu, including a free growler fill. Featured beers include Pennant Ale ’55, Brown Ale, Winter Ale, Black Chocolate Stout and BLAST!

Click here for a larger menu image.

Saturday, February 12, 2pm
RedStar
37 Greenpoint Ave
Brooklyn, NY 11222
(718) 349-0162
Free

From RedStar:

“On Saturday, February 12th at 2:00 pm, Greenpoint’s RED STAR will once again host the 2nd Annual “BEST WINGS IN BROOKLYN COMPETITION” where twenty of the borough’s best purveyors will “throw their wing into the ring” in pursuit of cash prizes, borough bragging rights, and a whole heck of a lot of attention.

This event is FREE to the public, with FREE WINGS all afternoon, beginning at 2:00 pm. After an entire afternoon of sampling, Brooklyn Borough President Marty Markowitz will crown the winners that evening. Last year’s defending champs, SUPER WINGS NY of Crown Heights, got challenged to a Food Network “THROWDOWN!” by Bobby Flay – and they beat him too! Perennial neighborhood favorite BONNIE’S GRILL from Park Slope joins the fray for the first time, as does new kid on the block BUFFALO BOSS, from Downtown Brooklyn, whose prime backer is the one and only Shawn “Jay-Z” Carter, rumored to be attending the festivities in order to help “drum” up support for the cause.

A portion of the proceeds from the 2nd Annual “BEST WINGS IN BROOKLYN COMPETITION” will be donated to THE FOOD BANK FOR NEW YORK CITY, which provides 400,000 free meals a day for New Yorkers in need.

More info is available at www.TheBestWingsInBrooklynCompetition.com”

And… Brooklyn Lager and IPA available on tap.

Thursday, February 3, 6-10pm
The Brooklyn Kitchen
100 Frost Street
Brooklyn, NY 11211
(718) 389-2982

From Brooklyn Kitchen:

Join us in partnership with the Brooklyn Grange Farm for the Second Annual Meatball Slapdown. This year will be bigger, badder, and better than last year. With a fantastic panel of judges including the Franks of Frankie’s Spuntino (winner’s of last year’s Slapdown), Amanda Hesser of Food52.com, Ted Allen of Chopped, Garrett Oliver of The Brooklyn Brewery and Amy Eddings of WNYC. And an amazing lineup of meatballs from:

Fatty ‘Cue
Lupa
Vesta
Best Pizza
Bamonte’s
Stuzzicheria

Served with bread from SCRATCHBREAD and beer from The Brooklyn Brewery.

All proceeds go to fun these two great local food education projects: The Brooklyn Kitchen and the Meat Hook’s new Classrooms in the Kitchen program which will bring 20 NYC public school classes through the shop to learn about meat and take a hands on cooking class; and The Brooklyn Grange Farm’s new City Grower program, which will bring students up on the roof, to see the farm and learn about urban agriculture and all it has to offer.

Over the last two decades, the block on North 11th St b/w Berry & Wythe in Williamsburg, Brooklyn has been transformed by local businesses, beginning with The Brooklyn Brewery in 1996 and ending just this past Tuesday with Mable’s Smokehouse. And of course let us not forget about Beacon’s Closet, KCDC Skate Shop, Sound Fix Records, Whiskey Brooklyn, the Counting Room and Brooklyn Bowl. Mable’s, the newest member of the team, is a must-do for Southern-BBQ afficianados, and meat lovers in general (take a look at the menu below). What better to enjoy your Ribs, Brisket and Hot Links with than beer from The Brooklyn Brewery? Nothing. Except maybe Cole Slaw, Collard Greens and Creamy Mac n’ Cheese.

Mains
Sandwiches (includes 1 side, small cup of slaw, pickles & jalapeños)
Pulled Pork
Chopped Beef Brisket
*Veggie BBQ Sloppy Joe

Platters (includes 1 meat, 2 sides, small cup of slaw, pickles, jalapenos, sliced onion & Wonder Bread)
Pulled Pork
Beef Brisket
St. Louis Ribs
Schwab’s Oklahoma Hot Links

DeLux Platter (choice of 3 of the above meats, choice of 3 sides, slaw, pickles, jalapenos, sliced onion & Wonder Bread)

Sides
BBQ Baked Beans
Cole Slaw
Bet’s Best Potato Salad
Collard Greens
Old South Cornbread
Creamy Mac n’ Cheese
All Day Green Beans
Borracho Beans
Fresh Corn Off The Cob

Rotating Late Night Bar Snacks
Velveeta & Ro-Tel Queso Dip
State Fair Frito Pie
Pulled Pork Sliders
House Made BBQ Corn Nuts
Pulled Pork and Brisket Tamales

Desserts
Various Homemade Pies

Thursday, January 27, 6-9pm
The Brown Derby
96 Main Street
Poughkeepsie, NY
845.452.3232
$25 per guest

Slow braised duck wing with a bing cherry sauce
paired w/ Brooklyn Winter Ale

Smoked bbq beef brisket pizza with caramelized onion
paired w/Brooklyn Local 2

Roasted poblano pepper and lobster busque
paired w/Brooklyn Local 1

Butterscotch brulee doughnut
paired w/Brooklyn Monster Ale

Tuesday, January 25, 7pm
Monk’s Cafe
264 South 16th Street (@ Spruce)
Philadelphia, PA
Cost: $65
For tickets, call 215.545.7005

From Monk’s: “We’ve been honored to host Garrett Oliver for a few dinner over the years.  This dinner will have Brooklyn Brewery founder, Steve Hindy, on hand to discuss his startup back in 1987. Steve is an interesting man, a former Middle Eastern correspondent, business man, beer lover, and all around good guy. Here’s the menu. As always, beer & food subject to change:

TRIO OF BROOKLYN LOCAL 1
AMUSE TRIO
2006 Local 1 – Scallop Ceviche
2009 Local 1 – Braised Short Rib w/asian slaw
Wild 1 – Salmon Cake w/orange, soy ginger sauce

BROOKLYN SORACHI ACE
CHICKEN CONFIT SPRING ROLL
lemon basil sauce

BROOKLYN LOCAL 2
GNOCCI & SWEETBREADS
exotic mushroom sauce

2003 BROOKLYN BLACK CHOCOLATE STOUT
PORK LOIN MOLE
candied sweet potatoes

2001 BROOKLYN MONSTER BARELYWINE
CHEESE
w/dried apricot compote

2009 BROOKLYN BLACK OPS
BREAD PUDDING
w/hard whiskey sauce

Hidden Treasures from the Cellar :: Vintage Beers from Brooklyn Brewery
Tuesday, January 25
Back Forty
190 Avenue B
New York, NY 10009
212.388.1990

Seatings:  6:30pm, 7:00pm & 7:30pm
Cost: $80 plus tax & gratuity or $103 all inclusive
Tickets available online only through Brown Paper Tickets HERE

Reception
Brooklyn Local 1

First Course
Flash Fried Red Maine Shrimp
- Grilled Pineapple, Lime, Jalapeño Salt
paired w/ Brooklyn Sorachi Ace

Second Course
Housemade Cotechino
- Lentils, Confit Fennel, Anise Seed
paired w/ Brooklyn Wild 1 (Brett Yeast)

Third Course
Braised Pork Shanks w/ Rye Chop
- Mushroom Risotto, Madeira
paired w/ Brooklyn Monster Ale 2003

Dessert
Chocolate Cake
- Sour Cherries, Chipotle
paired w/ Brooklyn Black Chocolate Stout