The world’s #1 amateur cooking competition, the Food Experiments features celebrity judges, creative food themes and the chance for one local chef to win a trip to Brooklyn.

Brooklyn Brewery is flying the winner of each uniquely-themed showdown to Brooklyn for an elite “Back-Of-The-House Pass” including:

+ 3-night stay at The Wythe Hotel (across the street from Brooklyn Brewery)
+ Tasty Tours of our neighborhood’s finest food producers
+ Friday night Chef’s Feast
+ The chance to compete in The Food Experiments Championship at Brooklyn Brewery

Follow the Food Experiments @FoodExperiment, and join the conversation about the Chicago Sausage Experiment via #ChiFoodEx.

SUNDAY, JUNE 10
Attendees: tweet photos of your favorite bite @BrooklynBrewery with the hash tag #ChiFoodEx for a chance to win this homebrew kit. From the Food Experiments: “Cookoff pros Nick Suarez and Theo Peck are excited to present Chicago’s first Food Experiment, an amateur cook off involving Chicago’s finest home chefs. Dishes will range from savory to sweet and will feature a main ingredient. Sharpen your knifes, this is a call to all home chefs looking to be named Chicago’s next cookoff king or queen.  Winners will not only 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. Do you have what it takes to win?”

SATURDAY, JUNE 9
But wait, there’s more! The day before the Sausage Experiment, the Chicago Supermarket Showdown goes off at Mariano’s Fresh Market (333. E Benton Place, Chicago). Come out and watch as seven-time Brooklyn Cook-Off champ, Theo Peck, comes to town to take on one of your own local foodies for bragging rights in a mini cook-off of mini-epic proportions. The not so secret ingredient: Brooklyn Brewery beer.

At the Great GoogaMooga yesterday, a severed pig head wearing sunglasses and smoking a cigarette at The Meat Hook booth was the prize of Justin Rick, our new brewer. Justin was minding his own, sipping beer in the Prospect Park Nethermead, when he heard the cries of butcher Brent Young challenging all to a push-up competition — if defeated, Brent promised to relinquish a freshly cured pig head.

It just so happens that aside from being adept at brewing beer, Justin is also an expert ground pusher. Brent put down a honorable number of push-ups, but it just wasn’t enough to save his head. Watch the competition here, and see below for a shot of the Lord of The Flies style feasting that ensued (eating of the eyeball not shown)…

Brooklyn Radius with Cabot Clothbound Cheddar. Creamy then nutty then sharp, the Cabot Clothbound Cheddar is vastly different from any other Cabot cheddar. Its complexity and sweetness will balance the dry, hoppy aspects of the Radius.

Martin Johnson runs The Joy of Cheese, a series of informal cheese and beverage classes that take place at a variety of Manhattan and Brooklyn venues as well as at the 92^nd St. Y. He is also Cheese, Charcuterie, Beer and Wine Manager for Gastronomie 491, a new market/cafe on the Upper West Side. He blogs TheJoyOfCheese.com.

[Text by Carly Planker and Hillary Lyon]

[Photos by David Schwartz and Carly Planker]

It was the first 80 degree day in Cleveland, Ohio and I was cruising through Gordon Square with a trunk full of beer from Brooklyn Brewery.  We rolled through the west side arts district in Cleveland and it was abuzz with activity.  Excited, we arrived at 78th Street Studios ready to see what all this hype was about.  One young lady arrived promptly at 6 PM looking for some home cooked food and we welcomed her with open arms and a large, empty plate for her to fill.  As more people arrived it became clear that yoga is popular, vegan dishes were aplenty, and everyone favored the delicious Summer Ale.  I had to fend people off the social media darling of the evening, the cheesecake-stuffed-chocolate-dipped strawberries, in warrior one as I went back for seconds.

As the sun set, folks gathered around for the slideshow not quite sure what to expect.  The exciting mix of local and international artists kept everyone’s attention and was the topic of much discussion at the after party.  Local artist David Schwartz took us on a journey down Route 66. Matt Eich showed us an Ohio some of us had never seen before. The quirky slideshow by Liam Tickner was a debate-inducing crowd favorite.  The House on Elwell, a piece by Cleveland expats Daryl Matusak & Willi Wilber echoed the Ohio City landscape next door.

The slideshow ended and the chatting moved outside as we headed to local bar XYZ. Cleveland folks are definitely friendly: two young Episcopalians literally tried to carry me out of the bar as to stop me from returning to Brooklyn the next morning. Local Director, Hillary Lyon, valiantly saved me in Warrior 2. Thank goodness her asanas were strong from her yoga teacher training graduation the night before. After all that vegan food, we ate two hamburgers (of the meat variety) and discussed what was making the burger so delicious. Whether is was the bun or the fried pickle, it was the perfect reward for the work everyone had put in to bring SLPS to Cleveland.  As we careened back to the east side of Cleveland, I took a full, deep breath in and as I exhaled, I thought, Cleveland rocks!

We’re excited to bring you a series of beer and food parties in the coming year featuring our most current Brewmaster’s Reserves, and introducing the latest issues from local chapters of our friends at Edible Communities.

Search for “carousal” on our Events page for a party near you, and enjoy the merrymaking!

Crossing Brooklyn Ferry kicks off tonight at BAM, and between enjoying the bands, DJ’s, quartets, ensembles, choirs and films, we’ve arranged for a special Beer & Cheese tasting in the BAM Café (represented visually below) for all in attendance to enjoy.

Check out the heavy-hitting schedule here, and we’ll see you there.

Brooklyn XXXXX XXX with Fourme aux Molleux. Buttery, sweet, and earthy, this edition of the French classic blue, Fourme D’Ambert, has been rinsed with white wine. Its bold, complex flavors stand up to the deep sweetness of the XXXXX XXX.

Martin Johnson runs The Joy of Cheese, a series of informal cheese and beverage classes that take place at a variety of Manhattan and Brooklyn venues as well as at the 92^nd St. Y. He is also Cheese, Charcuterie, Beer and Wine Manager for Gastronomie 491, a new market/cafe on the Upper West Side. He blogs TheJoyOfCheese.com.

[Text by Maria Teresa Salvati]

[Photos by Tina Remiz, Kitty Walker and Rajan Zaveri]

Wednesday, 25^th April, 2012 the IV edition of Slideluck Potshow London took place at the two-floors trendy gallery in the heart of Shoreditch, 81 Leonard Street.

There was a lot of expectation on this edition; probably because there had been a great deal of build up and many people involved from all around the world. From the London-based curators – Fiona Rogers, who selected the female submissions and Harry Hardie selecting the male entries – to the theme, in which interpreted the idea of Gender and/or Identity; to a further selection, which will be made by Erica McDonald for DEVELOP Tube (NY) and GUP Magazine (Amsterdam); to the food, the drinks and the raffle.

We think all the expectations were matched!  We got so many complements, tweets, Facebook posts and emails by people congratulating for the whole experience. For what was viewable to people’s eyes it all went smoothly and great! However, there has been a lot of preparation and dedication behind the scenes by the core team: Maria Teresa Salvati, Mariona Otero, Tina Remiz and Kitty Walker – who also designed this year’s flyer.

The food was, as always, outstanding! The London crowd never disappoints as far as the potluck is concerned. We had a selection of many cuisines from all around the world, as a confirmation that London truly is a melting pot! And this year we introduced something new, just to have more fun: a food editor.

Regan Maloney awarded the best dish and a runner-up with a hamper and a feature in her blog. The winners are: homemade rhubarb with black pudding tart and Vietnamese spring rolls. And it all looked amazing in the palm leaf plates and eco-friendly tableware kindly supplied by Little Cherry.

The wonderful Brooklyn Brewery beers worked as glue for food, smiles, mingles and a push into the spirit of Slideluck Potshow!

At 8:30 on the dot, the slideshow commenced, and it was outstanding! There was a good mix of emerging and established artists, who interpreted the theme in many different ways: ranging from a literal translation of the ‘gender’ topic, with stories about transgender, like the Mongolian Transgender by Alvaro Laiz or ‘Memories of a boy’ by Paul Amundsen or ‘Jenny Sexy’ by Christine Rose Divito, and more.

Then we presented other slideshows focusing on cultural or personal identity, where the gender was either accidental or not relevant at all,  like Laura Hynd with ‘The Letting Go” and Cristina De Middel with her China story “Made in”, and others.

Our partner, Blurb awarded the best story to Pierfrancesco Celada. A story about loneliness and alienation in big metropolis – ‘Japan: I wish I knew your name’.

Overall, the slideshow was really strong and some of the work was emotional too. We can’t wait to see them published online, so we can share them all with those that didn’t attend!

I want to really thank all the artists that submitted work this year! We had so many entries, and we are particularly proud to donate 20% of the submissions proceeds to support the Firecraker grant, in support of European Women Photographers.

The place was packed – I think we had more then 200 people. So, far the most successful Slideluck Potshow London edition. We are excited about the next one, though we are still recovering!

People left smiling and not empty handed: we gave away lovely SLPS branded bags with loads of goodies in it: a selection of GUP Magazine, Viewbook discounts and much more.

Special thanks to everyone for the support: from our global team, to the volunteers and everyone who came along!

The Brooklyn Gold Standard with Battenkill Brebis. Sweet, balanced and gently herbal, this sheep’s milk cheese is from upstate New York. It’s subtle sweetness will pair nicely with the Gold Standard’s floral aromas and artful bitterness.

Martin Johnson runs The Joy of Cheese, a series of informal cheese and beverage classes that take place at a variety of Manhattan and Brooklyn venues as well as at the 92^nd St. Y. He is also Cheese, Charcuterie, Beer and Wine Manager for Gastronomie 491, a new market/cafe on the Upper West Side. He blogs TheJoyOfCheese.com.

UPDATE // MAY 8 And the winners of the Philadelphia Sandwich Experiment are…

AUDIENCE
First Place / Grand Prize: Jawn / Jawn 2: Return of the Jawn
Second Place: Cow Lick / Get Yer Tongue Around This
Third Place: Briney Floyd / Pimp Crisp

JUDGES
First Place: Sweet-ish Meatball Sandwich / Cat Attacks!!
Second Place:  Jawn / Jawn 2: Return of the Jawn
Third Place:  JAM / Mediterranean Chicken Sandwich

Read a full recap of the sandwichy goodness here.

The world’s #1 amateur cooking competition, the Food Experiments features celebrity judges, creative food themes and the chance for one local chef to win a trip to Brooklyn.

Brooklyn Brewery is flying the winner of each uniquely-themed showdown to Brooklyn for an elite “Back-Of-The-House Pass” including:

+ 3-night stay at The Wythe Hotel (across the street from Brooklyn Brewery)
+ Tasty Tours of our neighborhood’s finest food producers
+ Friday night Chef’s Feast
+ The chance to compete in The Food Experiments Championship at Brooklyn Brewery

Follow the Food Experiments @FoodExperiment, and join the conversation about the Philadelphia Sandwich Experiment via #PhillyFoodEx.

SUNDAY, MAY 6
Attendees: tweet photos of your favorite bite @BrooklynBrewery with the hash tag #PhillyFoodEx for a chance to win this homebrew kit. From the Food Experiments: “Cookoff pros Nick Suarez and Theo Peck are excited to present Philly’s second Food Experiment, an amateur cook off involving Philly’s finest home chefs. Dishes will range from savory to sweet and will feature a main ingredient. Sharpen your knifes, this is a call to all home chefs looking to be named Philly’s next cookoff king or queen.  Winners will not only 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. Do you have what it takes to win?”

SATURDAY, MAY 5
But wait, there’s more! The day before the Sandwich Experiment, the Philadelphia Supermarket Showdown goes off at Whole Foods (500 West Germantown Pike, Plymouth Meeting, PA). Come out and watch as seven-time Brooklyn Cook-Off champ, Theo Peck, comes to town to take on one of your own local foodies for bragging rights in a mini cook-off of mini-epic proportions. The not so secret ingredient: Brooklyn Brewery beer.

[Text by Vladimir Dzintra]

[Photos by Casey Kelbaugh]

Laba diena! Es esmu Vladimirs Dzintra, Latvijas vissvarīgākais foto blogeris un dīdžejs lielas radio parādīt, MaximumFunky bailīgs pie Baltijas jūras vasaras laikā. Lūdzu zvanīt man Vlads.

Es esmu svinēt valsts svētkus Latvijā, un ieradās Amerikas Captiol, Washington, DC. Man bija laba izdevība apmeklēt lielāko regulāru notikumu sestdienas naktī, ka es lasīt par in Washington Post. Tas bija vārds Slideluck Potshow, un es neatceros redzēt tādas lietas Rīgā jebkad agrāk. Zem viena jumta, mēs ēdam miežu un baudīt funny attēlu šovu.

Mums bija vētrains, vējainā naktī, kad es apmeklēju amerikāņu Haunted House Pennsylvania Avenue, netālu kur Premier sēž. Iekšā bija daudz skaistas amerikāņu meitenes, daudz delcious pārtika izgatavoti no rokām un atsvaidzinošu dzērienu no šīs Brooklyn Brewery. Es dzirdēju par šo alus darītavu agrāk, jo mans poļu brālēns, Krzysztof, dzīvo tur blakus. Viņš saka rajons kļūst pilns Giggletossers.

Slaidrādi bija 26 mākslinieki no District of Columbia jomā. Mums bija tik smieklīgi attēli no Amerikas prezidenta kampaņas TJ Kirkpatrick, kas ir iepazinies attēlus vīriešu ar spēcīgu bārdu Christopher McCool un jauki bildes no Svētās zemes, ko Daria Lombroso un interesantas bildes no maza ciema Iowa pa Brendan Hoffman, trakas bildes kā sapnis man bija, kad es apmeklēju īpašas sēņu medniekiem pa Russ McIntosh, un jautri attēlus vīriešu ģērbšanās kā sieviete Eli Meir Kaplan.

Pēc izrādes, es devos uz tuvējo dzeramā namā, 18 grozījumu, un patika vairāk laika ar saviem jaunajiem draugiem. Pēc pāris pāris glāzēm kartupeļu šņabi, man bija konkurss, lai redzētu, kurš bija spēcīgākais kājas ar vienu Āzijas vīrieti un vienu vīrietis ar bārdu. Jums nav nepieciešams laiks, lai man jautā, kas bija visspēcīgākā kāju!

Es satiku jaukus cilvēkus, ļoti patika mans laiks Hill Center, un ceram redzēt citu izklaidi, piemēram, šo – varbūt, kad es atkal apmeklēt laikā novembrī Fotoweek DC. Nākamreiz, es lai mani visvairāk atbilst pelēkie zirņi vai šķiņķi!

You don’t speak Latvian?!  We try Google Translation:

Good day! I am Vladimir Dzintra, Latvia’s most important photo blogger and DJ of major radio show, MaximumFunky on the Baltic Sea during summer time. Please call me Vlad.

I am celebrating National Holidays in Latvia, and came to visit America’s Captiol, Washington, DC. I had the good occasion to attend a most unique event on Saturday night, that I read about in Washington Post.  It was name Slideluck Potshow, and I don’t remember seeing such a thing in Riga ever before.  Under same roof, we eat barley and enjoy funny picture show.

We had stormy, windy night when I visited American haunted house on Pennsylvania Avenue, near where the Premier sits.  Inside was many beautiful American girls, many delicious foods made from hand and refreshing beverage from this Brooklyn Brewery.  I heard about such brewery before because my Polish cousin, Krzysztof, is living near there.  He says neighborhood is becoming full of Giggletossers.

In slideshow there was 26 artists from District of Columbia area.  We had so funny pictures from American presidential campaign by TJ Kirkpatrick, familiar pictures of men with strong beard by Christopher McCool,  lovely pictures from Holy Land by Daria Lombroso, interesting pictures from small village in Iowa by Brendan Hoffman, crazy pictures like a dream I had when I visited special mushroom hunters by Russ McIntosh, and fun pictures of men dressing like a woman by Eli Meir Kaplan.

After show, I went to nearby drinking house, the 18th Amendment, and enjoyed more time with my new friends.  After a couple few glasses of potato vodka, I had a contest to see who had strongest legs with one Asian man and one man with beard.  You don’t have to take time to ask me who had strongest leg!

I met nice people, enjoyed very much my time at Hill Center, and hope to see another entertainment such as this – perhaps when I again visit during Fotoweek DC in November.  Next time, I bring my most satisfying grey peas and ham!

Brooklyn Mary’s Maple Porter with Pleasant Ridge Reserve. Smooth, nutty and concise, this award winning cow’s milk cheese is made in Dodgeville Wisconsin. It’s nutty flavor will pair nicely with the sweet overtones of the Porter.

Martin Johnson runs The Joy of Cheese, a series of informal cheese and beverage classes that take place at a variety of Manhattan and Brooklyn venues as well as at the 92nd St Y. He is also Cheese, Charcuterie, Beer and Wine Manager for Gastronomie 491, a new market/cafe on the Upper West Side. He blogs at TheJoyOfcheese.com.

AUDIENCE
First Place (pictured above): Luck Fortune Golden Mountain Palace Express Takeaway / PORK, PORK, PORK
Second Place: C. Rear / Virginia is for (Dumpling) Lovers
Third Place: Casually Pepper Spray Everything Girls /  Casually Pepper Spray Everything Beef

JUDGES
First Place / Grand Prize: Luck Fortune Golden Mountain Palace Express Takeaway / PORK, PORK, PORK
Second Place: Pork Bun / Char Siu Bao
Third Place: Rickshaw Astley / Ssippi Fried Rice
Honorable Mention: Make it Tso / General Tso’s Ice Cream
Honorable Mention: ….In Bed / Fortune Cookies

The world’s #1 amateur cooking competition, the Food Experiments features celebrity judges, creative food themes and the chance for one local chef to win a trip to Brooklyn.

Brooklyn Brewery is flying the winner of each uniquely-themed showdown to Brooklyn for an elite “Back-Of-The-House Pass” including:

+ 3-night stay at The Wythe Hotel (across the street from Brooklyn Brewery)
+ Tasty Tours of our neighborhood’s finest food producers
+ Friday night Chef’s Feast
+ The chance to compete in The Food Experiments Championship at Brooklyn Brewery

Follow the Food Experiments @FoodExperiment, and join the conversation about The Washington DC Chinese Take-Out Experiment via #DCFoodEx.

SUNDAY, APRIL 22: noon to 3pm The Food Experiments National Tour continues on to Washington, DC with the Chinese Take-Out Experiment at the Rock and Roll Hotel. Attendees tweet photos of their favorite bite @BrooklynBrewery with the hash tag #DCFoodEx for a chance to win this homebrew kit. Judging the experiment will be Mary Kong, freelance food-writer and blogger at Girl Meets Food, and Lauren De Santis, cookbook author and host/producer of Capital Cooking.$10 includes tasting samples and a complimentary Brooklyn Brewery beer. A portion of the proceeds will go towards charities that promote sustainability and local culinary education for disadvantaged children and teens. Buy tickets here.

SATURDAY, APRIL 21: noon-2pmBut wait, there’s more! The day before the Chinese Take-Out Experiment, the Washington DC Supermarket Showdown goes off at Harris Teeter (600 North Glebe Rd, Arlington). Come out and watch as seven-time Brooklyn Cook-Off champ, Theo Peck, comes to town to take on one of your own local foodies for bragging rights in a mini cook-off of mini-epic proportions. The not so secret ingredient: Brooklyn Brewery beer.

For more about the Food Experiments follow @FoodExperiment and enjoy the video below from the 2011 National Championships at The Brooklyn Brewery:

AUDIENCE
First Place / Grand Prize Winner (pictured above): You’re Bacon Me Crazy / Beer, Bacon, & Bean Ice Cream
Second Place: Guisto Gusto / Vesta Porchetta
Third Place: Redneck Scientific / Menage a’ Pork

JUDGES
First Place: Howard Manning / Carolina Triple Trio
Second Place: You’re Bacon Me Crazy / Beer, Bacon, & Bean Ice Cream
Third Place: Bull City Red BBQ / Bull City Red BBQ

The world’s #1 amateur cooking competition, the Food Experiements features celebrity judges, creative food themes and the chance for one local chef to win a trip to Brooklyn.

Brooklyn Brewery is flying the winner of each uniquely-themed showdown to Brooklyn for an elite “Back-Of-The-House Pass” including:

+ 3-night stay at The Wythe Hotel (across the street from Brooklyn Brewery)
+ Tasty Tours of our neighborhood’s finest food producers
+ Friday night Chef’s Feast
+ The chance to compete in The Food Experiments Championship at Brooklyn Brewery

Follow the Food Experiments @FoodExperiment, and join the conversation about the Carolina Pork Experiment via #NCFoodEx.

SUNDAY, APRIL 15: noon-3pm
The Food Experiments National Tour barrels through Durham, NC with the Pork Experiment at Motorco Music Hall. Attendees tweet photos of their favorite bite @BrooklynBrewery with the hash tag #NCFoodEx for a chance to win this homebrew kit. Judging the experiment will be Johanna Kramer, food-writer and blogger at Durham Foodie, Chef Walter Royale, Executive chef and Iron Chef at The Angus Barn, and Kitty Kinnin, host/producer of Mornings and the Sunday Brunch at The River 100.7.

$10 includes tasting samples and a complimentary Brooklyn Brewery beer. A portion of the proceeds will go towards charities that promote sustainability and local culinary education for disadvantaged children and teens. Buy tickets here.

SATURDAY, APRIL 14: noon-2pm
But wait, there’s more! The day before the Pork Experiment, the Carolina Supermarket Showdown goes off at Harris Teeter (500 Oberlin Road, Raleigh). Come out and watch as seven-time Brooklyn Cook-Off champ, Theo Peck, comes to town to take on one of your own local foodies for bragging rights in a mini cook-off of mini-epic proportions. The not so secret ingredient: Brooklyn Brewery beer.

For more about the Food Experiments follow @FoodExperiment and enjoy the video below from the 2011 National Championships at The Brooklyn Brewery:

Brooklyn Local 2 with Spring Brook Raclette. Nutty, buttery, grassy, and just a little funky, this washed rind cheese is made in Reading Vermont. The farmhouse notes in its flavor will pair nicely with the sophisticated sweetness of the Local 2.

Martin Johnson runs The Joy of Cheese, a series of informal cheese and beverage classes that take place at a variety of Manhattan and Brooklyn venues as well as at the 92nd St Y. He is also Cheese, Charcuterie, Beer and Wine Manager for Gastronomie 491, a new market/cafe on the Upper West Side. He blogs at TheJoyOfcheese.com.

[Photos by Jen Plaskowitz and Dan Teran]

[Text by Casey Kelbaugh]

On a lovely spring night in Manhattan, about 300 people squeezed into the free co-working space, Wix Lounge near Union Square for a lively evening of art, food, drink and music.  The occasion was the inaugural edition of Red White & View in New York City.  After a couple years of producing very popular events in Tel Aviv that showcase the works of 5-8 emerging artists with proceeds going to various charities, RWV decided to bring the love to NYC.

An eclectic and international mix of people came to enjoy an exhibition of the works based on the naked body by Alexander Motyl, Andrew Einhorn, Erica Simone, Joana Ricou, Mia Berg, Myles Bennett, with projections by Casey Kelbaugh and Chris Talbott.  Artist Spencer Tunick was the honorary host and food was provided by Shantilly Picnic, Brooklyn Fork & Spoon, Dorian Gray, Alison Eighteen and libations were generously donated by Société Perrier, Forever Young Wines and of course Brooklyn Brewery.

The excitement at Wix was palpable right out the the gate and only gained momentum as the hours tumbled by.  By the time the clock struck 7, a couple hummus and crostini platters were decimated and Joana Ricou had already sold one of her largest pieces.  Though the work tended heavily on representation of the female form, Chris Talbott’s slideshow featuring ten years of pictures of him emerging naked from the woods brought some much needed balance and schlong to the event.

The first RVW managed to raise $3000 for Slideluck Potshow, fostered a great deal of art-appreciation (as well as sales!) and likely got dozens of people laid.  I’m pretty sure it won’t be long before the second edition comes along, but in the meantime, maybe we should call it like it is:  Red White & Brew.

Join these Facebook groups to keep up with Red White & View and Slideluck Potshow!

Brooklyn Local One with Winnimere. Super creamy, mushroomey, and woodsy, this cow’s milk cheese is wrapped in spruce bark and made at Jasper Hill Farms in Vermont. It’s complex mix of distinct flavors will be balanced by the nuanced sweetness of the Local One.

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 Pilsner with Canestrato Madaio. Sweet, buttery and peppery in the finish, this sheep’s milk cheese is made in Italy. It’s buttery sweetness will balance the snappy bitterness and floral aromas of the Pilsner.

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 winners of the Austin Taco Experiment have been decreed! Read a full official write-up of the event here, check out what some Austinintes had to say here (from judge and food writer Addie Broyles) hither (from contestant/judge’s winner Zesty Bean Dog) and thither, and see the results below:

AUDIENCE
First Place / Grand Prize Winner: Sous Me Alchemy / Tacos Amores

Second Place: The Holy Smokers / Grec-Mex Pitatilla

Third Place: Talking Tacos / 512 Pecan Porter Lengua Tacos

Theo Prize For Experimentation: Mary Makes Dinner / Frío Tillo Taco

JUDGES
First Place: Zesty Bean Dog / Smoked Duck Pastrami Tacos

Second Place: The Holy Smokers / Grec-Mex Pitatilla

Third Place: Outer Spice / Jamaikame Crazy

The nation’s leading cook-off organization is bringing back celebrity judges, creative food themes and the chance for one local chef to win a trip to Brooklyn.

Brooklyn Brewery is flying the winner of each uniquely-themed showdown to Brooklyn for an elite “Back-Of-The-House Pass” including:

+ 3-night stay at The Wythe Hotel (across the street from Brooklyn Brewery)
+ Tasty Tours of our neighborhood’s finest food producers
+ Friday night Chef’s Feast
+ The chance to compete in The Food Experiments Championship at Brooklyn Brewery

SUNDAY, MARCH 11: noon-3pm
The Food Experiments National Tour rolls in to Austin, TX with the Taco Experiment. Judging the experiment will be Addie Broyles, food writer at the Austin American-Statesman, Aaron and Stacy Franklin of Franklin BBQ, Virginia Wood, food editor at The Austin Chronicle, and Claudia Alarcon, food writer at The Austin Chronicle and Zagat.com. DJ Jester the Filipino Fist will spin audibles while you savor edibles.

$10 includes tasting samples and a complimentary Brooklyn Brewery beer. A portion of the proceeds will go towards charities that promote sustainability and local culinary education for disadvantaged children and teens. Buy tickets here.

SATURDAY, MARCH 10: noon-2pm
But wait, there’s more! The day before the Taco Experiment, the Austin Supermarket Showdown goes off at Central Market. Come out and watch as seven-time Brooklyn Cook-Off champ, Theo Peck, comes to town to take on Austin chef and food blogger Mary McNally (@MaryMakesDinner) for bragging rights in a mini cook-off of mini-epic proportions. The not so secret ingredient: Brooklyn Brewery beer.

For more about the Food Experiments follow @FoodExperiment and enjoy the video below from the 2011 National Championships at The Brooklyn Brewery:

Brooklyn Pennant Ale with Abbaye De Belloc. Nutty, nuanced and sweet, this sheep’s milk cheese is made in a French Benedictine monastery located in the Western Pyrenees. Its gentle but distinct notes of honey will balance the hop character 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.

[Text by Casey Kelbaugh]
[Photos by Chelsea Dejesus, Chelsea Rominski, Cierra Butler, Tara Robertson and Casey Kelbaugh]

One damp Leap Day evening, a few dozen hardy souls braved the freezing rain and converged at the Gershman Hall of the University of the Arts in Center City, Philadelphia for Philly’s the second Slideluck Potshow.  The space was majestic, the slideshow diverse, engaging and set a fantastic soundtrack – all masterfully coordinated by SLPS Philly Director, Sam Gulino.

I traveled down by bus from the NYC, and after delicately tucking a Roast Pork Italian sandwich from Tony Luke’s into my belly, picked up my two little nephews from school.  We got home and spent the hour preceding the show preparing the best two Tortilla Españolas ever created by a 4- and 7-year old.  That being said, neither those, nor my brother’s Lentil and Walnut salad, were any match for a bunch of hungry art students.

Because of University regulations and the high concentration of minors, we decided to make the event itself “dry”, but that didn’t stop photographer Robin Odland – who’s documentation of Occupy Philadelphia was 7-year old Zach Ryan’s favorite slideshow – from sneaking in a cold bottle of Local 2, which he shared generously in characteristic Occupy form.

Five spirited women from the West Chester Photo Club trekked down to support their comrade Lauren Miller, who made a photo story about another member of the group who spent a liberating day trashing her wedding dress after a recent divorce.  To see a complete list of participating artists, click here.

The show was immediately followed by an afterparty at the nearby Perch Pub, sponsored by Brooklyn Brewery.  A lively mix of photo students, faculty, and regular  Philly civilians gathered around a long table overlooking Broad Street and swapping stories while clinking glasses of Mary’s Maple Porter, E-IPA and Brooklyner Weisse.

It’s good to have a brother in the City of Brotherly Love, but it’s even better to know we have another show coming up on June 16th.  Stay tuned, folks!

Brooklyn Brown Ale with Kunik. Luscious, creamy and fully of vegetal goodness, this super rich cheese is made in upstate NY from goat’s milk with a bit of Jersey cow cream to make that much more creamy. Its bright, intense flavors and sumptuous texture will pair with the complex maltiness 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.

Our venerable master brewer is once again a semifinalist in the prestigious James Beard Awards: “Covering all aspects of the industry—from chefs and restaurateurs to cookbook authors and food journalists to restaurant designers and architects and more—the Beard Awards are the highest honor for food and beverage professionals working in North America.”

Somehow beer gets tucked under the “Wine & Spirits” category, but here are this year’s semifinalists for the category:

Outstanding Wine & Spirits Professional
Sam Calagione, Dogfish Head Craft Brewery, Milton, Del.
Ron Cooper, Del Maguey, Single Village Mezcal, Ranchos de Taos, N.M.
Merry Edwards, Merry Edwards Winery, Sebastopol
Greg Engert, Neighborhood Restaurant Group, Alexandria, Va.
Alex Golitzin, Quilceda Creek Vintners, Snohomish, Wash.
Paul Grieco, Terroir, New York City
Ken Grossman, Sierra Nevada Brewing Co., Chico
Lance Hanson, Peak Spirits, Hotchkiss, Colo.
David Hirsch, Hirsch Vineyards, Cazadero
Manfred Krankl, Sine Qua Non, Ventura
Jim Koch, The Boston Beer Company, Boston
Steve McCarthy, Clear Creek Distillery, Portland, Ore.
Garrett Oliver, Brooklyn Brewery, New York City
Jorge Ordoñez, Fine Estates From Spain, Dedham, Mass.
Virginia Philip, Virginia Philip Wine Shop & Academy, West Palm Beach, Fla.
Neal Rosenthal, Mad Rose Group, Pine Plains, N.Y.
Jörg Rupf, St. George Spirits, Alameda
Abe Schoener, The Scholium Project, Napa
Eric Solomon, Eric Solomon Selections — European Cellars, Charlotte, N.C.
Sean Lilly Wilson, Fullsteam, Durham, N.C.

From Ansley at NYC Food Discovery:

I love banana bread. When I was a kid I liked it with chocolate chips and more recently I’ve been baking dense, fudgy versions. I got the inspiration for this new recipe from Brooklyn Brewery’s Brown Ale. The notes of caramel, chocolate, and coffee are a natural match for banana. Plus this recipe calls for half a bottle, so please give the other half a good home.

The result is a fluffy, complex banana bread with a moist crumb. I use a mix of regular and whole wheat flour so I can feel less guilty about eating this for breakfast.

Ingredients

•    1 and 3/4 cups flour
•    1/2 cup sugar
•    1 teaspoon baking powder
•    1/2 teaspoon baking soda
•    1/2 teaspoon salt
•    3-4 very ripe bananas (I store mine in the freezer once they start to go south)
•    2 eggs
•    1/3 cup melted butter
•    6 oz (half a bottle) Brooklyn Brown Ale

Directions

1.Preheat oven to 350 degrees. Mix your dry ingredients (flour, sugar, baking power and soda, and salt) together in a large bowl.

2.Mash up all but one of your bananas. Cut the last banana into coins. Mix together your wet ingredients in a small bowl. (Make sure the melted butter has cooled or it will cook your eggs!) Stir your wet ingredients into the dry ingredients and combine.

3.This makes one 9 x 13 loaf or two smaller loaves. Bake for 45 mins or longer- make sure the middle of the  bread doesn’t jiggle when you remove it from the oven.

After the bread cools, enjoy with coffee, chocolate milk, or of course, a Brooklyn Brewery Brown Ale.

AUDIENCE
First Place / Grand Prize Winner: Magic Hops / Pork & Grits Under the Influence
Second Place: Beer Belly / Fried Pork Beer Belly
Third Place: Sybarite Pigs / Guava Wheat Lamb Stew

JUDGES
First Place: Sybarite Pigs / Guava Wheat Lamb Stew
Second Place: Gastro Chic / Sweet Charcuterie
Third Place: Sorachi Kolache / Oxtail Kolache

Theo Prize For Experimentation: The Brittle Bakers / Spicy Beer Brittle with Chocolate Stout Ice Cream

The world’s #1 amateur cooking competition, the Food Experiements features celebrity judges, creative food themes and the chance for one local chef to win a trip to Brooklyn.

SUNDAY, MARCH 4: 1-4pm
The Food Experiments National Tour kicks off in the great city of Houston, TX with the Beer Food Experiment. Judging the experiment will be Chris Shepherd, Chef of Underbelly, Adam Dorris, Chef of Stella Sola, and Jenny Wang, Producer of Southbound Foods.

$10 includes tasting samples and a complimentary Brooklyn Brewery beer.A portion of the proceeds will go towards charities that promote sustainability and local culinary education for disadvantaged children and teens. Buy tickets here.

SATURDAY, MARCH 3: noon-2pm
But wait, there’s more! The day before the Beer Experiment, the Houston Supermarket Showdown goes off at Central Market. Come out and watch as seven-time Brooklyn Cook-Off champ, Theo Peck, comes to town to take on one of your own local foodies for bragging rights in a mini cook-off of mini-epic proportions. The not so secret ingredient: Brooklyn Brewery beer.

For more about the Food Experiments follow @FoodExperiment and enjoy the video below from the 2011 National Championships at The Brooklyn Brewery:

The second Slideluck Potshow in Baltimore took place at Area 405 in the Station North Arts District on Friday, February 24, 2012. Photograph by Casey Kelbaugh

King of the Hipsters?  Check.  Director of the Baltimore Museum of Art?  Check.  Seventeen thousand firecrackers?  Check.  Chilean Cornbread Casserole?  Check.  Triple Salted Caramel Cupcakes?  Triple Check.  A slideshow with thirty five local artists?  Check.  A beautiful, diverse, engaged and appreciative crowd of 300?  Check.  A spacious, raw, post-industrial location?  Check.  A rompin’ stompin’ Delta blues band?  Check.  An artist making a 20-foot drawing on a piece of plywood with two blowtorches and a flamethrower?  Check.  An open bar with five kinds of Brooklyn Brewery beers to choose from?  Check.  A fantastic photo exhibition hanging in the front gallery?  Check.  A coat drive to support a local homeless services organization?  Check.  Camera crews?  Check.  A bonfire?  Check.  The Slideluck Global Producer shotgunning beers?  Check.  People with names like Piper, Spoon and Chappy?  Check.  A team of five representatives from the NYC Slideluck office?  Check.  Half a dozen people that road-tripped up from DC?  Check.  An after party with five local rock bands?  Check.  A late night Korean BBQ feast at a place suggestively named Jung Kok?  Check.

Need we say more?  It’s starting to sound like a room full of people from Czech Republic watching their team in the World Cup around here.  Suffice it to say that the Czechs would have little to cheer about if it weren’t for the new SLPS Baltimore Director Piper Watson, our hosts at Area 405, sponsors at ASMP Baltimore, Station North Arts District, the band Swampcandy, SLPS Producer Carly Planker, Assistant Producer Jen Plaskowitz, intern Mesha Bhansali, roadie Dan Teran, blowtorch artist Walker Babbington, exhibiting photographer Jonathan Rosser, Project PLASE Organization, and all of the other volunteers, guests, exhibiting artists.

Charm City, ain’t you just that?

As of this morning, we can now say with confidence that there are few better ways to start a Saturday than maple porter and waffles reinforced by coffee and sides of bacon with toppings including fresh fruit, chocolate spread, whipped cream, powdered sugar and Mary’s own maple syrup on the assist. After our nap, we managed to post a few photos.

Brooklyn East India Pale Ale with Dante. Sweet, tangy, and pleasantly salty, this sheep’s milk cheese is made in the pecorino style in Wisconsin. Its buttery overtones and sweetness 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.

Brooklyn Lager with Landaff. Tangy, crumbly and sharp, this cow’s milk cheese is made in New Hampshire. Its earthiness will pair nicely with the maltiness of the Lager.

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.

Blogger Jonathan Moxey pours Sorachi Ace at Tapped Craft Beer’s Beer & Dessert Pairing

From Emily & Matt of Tapped Craft Beer Events:

Ever since we started up Tapped Craft Beer Events last January, I’ve been dying for a client to request a beer & dessert pairing event! Finally, this past week I got my wish when we hosted a super fun and educational pairing of 5 beers & desserts for The Williams Club and The Columbia University Club of New York.

I wanted to ensure that we showcased a wide variety of beer styles and dessert types, particularly because our audience was mostly new to craft beer, and having at least one easier-drinking option is ideal. Also, beers in the Brown Ale, Porter & Stout families and desserts in the caramel, nut and chocolate vein are the perfect go-tos, but what some other flavor profiles to keep things interesting and unexpected?

As I thought back to a couple of our beer & cheese pairings for another Williams Club event last year, the idea struck me — Brooklyn Brewery Sorachi Ace and cheesecake! Perfect! To make it extra special, I knew that I wanted to add a lemon spin to the cheesecake.

Since I couldn’t find a bakery that made lemon cheesecake, I whipped up some homemade lemon glaze, using the following super-easy recipe from Creative Culinary. I added it to a nice store-bought cheesecake, but the link above also includes an accompanying cheesecake recipe.

Ingredients

• 1/2 cup sugar
• 1 tablespoon plus 1 teaspoon cornstarch
• 1/2 cup water (I substituted 1/2 cup Limoncello for the water but it’s optional. I also ended up adding just a touch of lemon paste color. )
• 2 tablespoons lemon juice

Directions

1. Make glaze by combining sugar and cornstarch, blending in water and lemon juice until smooth. Bring to a boil, stirring constantly, until thickened. Cook 3 minutes. Chill until cool but not set.
2. Spread top of cheesecake with lemon glaze. Chill several hours or over­night. Can also be frozen.

One guest commented, “All of the pairings were great, but this one really sings!” It was also the favorite of our event host, Jonathan Moxey.

The acidity and dryness of the beer, due to the champagne yeast and zestiness of the Sorachi Ace hop, cuts (“razor-sharp,” as Jonathan put it) through the rich creaminess of the cheesecake, cleansing your palate and readying it for the next bite. Additionally, the lemon glaze complements the lemon flavor and aroma of the unique Sorachi Ace hop.

And one Brooklyn Brewery beer wasn’t enough for us — the last dessert we served was a beer ice cream float using Black Chocolate Stout and vanilla ice cream. It was a HUGE hit!

Brooklyn BLAST! with L’Amuse Aged Gouda. Crunchy (both in terms of a crumbly texture and in terms of lots of amino acid crystalization), tangy and sweet, this is a small producer aged gouda matured by Betty Koster in Holland. Its flamboyant flavors and addictive mouthfeel with pair wonderfully with the complex hop mix of the Blast.

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.

[Text by Adrienne Lee]
[Photos by Callie Richmond]

Walking up to Austin’s CTC Garden, you’re invited by an atmosphere that is immediately both comforting and stimulating. The music, greenery, lights and laughs have made a cozy bed in this open-air venue. It’s a funky space, succulent-filled with happy colors, and it was the perfect complement to Slideluck Potshow Austin IV.

Austin’s fourth Slideluck oozed a liveliness different from years past. It even lured passersby who were interested enough to join the party. In the end, some 250 people enjoyed the food, sounds, camaraderie, beer and amazing photographic work on Saturday night.

Old friends caught up, new faces met other new faces, and everyone ate. And we ate it all. SLPS-inspired lasagna. Maple-glazed bacon-covered brussels sprouts. Onion and sun-dried tomato tart. Cookies with dotted with mini peanut butter cups. And to wash it all down, we crushed  350 cans of ice-cold Brooklyn Lager.

It was clear from the beginning of the night that the following few hours were going to be kick-ass. Everyone walked in with a smile — not surprising since Austin is made for friendly greetings and compassionate people.

There was an almost immediate calm once the first piece started. Austin artists clearly respect each other. Curated by Alison Zavos of Feature Shoot, the slide show highlighted 20+ artists, nearly all of which are locally based, their subjects ranging from art pieces to truck drivers, party goers to football players. The entire show exhibited a delicate and fresh balance of sincerity, intrigue and whimsy.

Rather than taking a real “break” for intermission, we further ramped up the group with some sweet raffle prizes, mostly thanks to Austin newbie Lomography. Sure, we had beginning moments of cricket-chirping silence to a few of the called-out ticket numbers — raffles can be a little bit awkward. But momentum quickly picked up and we gave out all the goods to eager winners. There wasn’t a roof at CTC, but we definitely raised it! (Zing!)

We wrapped up the second half of the show, enthusiasm still bursting, and easily morphed into an after party with the night’s second DJ spinning out enjoyably fitting tunes. (One couple on the dance floor really enjoyed the tunes.) When the final marshmallow was melted for the last of the s’mores and the 350th can of Brooklyn beer was cracked open, SLPS Austin IV came to a close, people still holding excited smiles.

The fire, space heaters and booze certainly kept us toasty during the night. But it was the positive, supportive energy emanating from the diverse crowd that really kept us warm. (Everyone nearly forgot it was kind of winter outside!)

With a true community spirit keeping the passionate vibe alive all night, Slideluck Potshow Austin IV just further proved the awesomeness of this loving city and the artistic and creative people who make it what it is.

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.