Category Archives: Food

Cheese Pairing | Week of May 19th

Cuvee-Noire-Panteleo

Brooklyn Cuvee Noire with Pantaleo. Dry, floral and herbaceous, this goat’s milk cheese is from Sardinia. Its distinctive flavors will mesh nicely with the sweetness of the Belgian stout.

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 www.thejoyofcheese.com

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Brooklyn Brewery Hits the Pits: Return to Grillstock 2014

grillstock fest dates

Ah, Grillstock: a double-whammy festival of “meat, music and mayhem” that has attracted a massive following in the UK in recent years, drawn to its boisterous crowds, endless music, delicious meats and general celebration of all the good things in life. Brooklyn Brewery is proud to be returning to Grillstock this year to slake your deepest thirst, and we’re bringing a bit of hometown style with us. Our fabled Brooklyn Brewery tap truck will be on hand, and for the first time ever we will be setting up our own marble-topped bar and an entire second stage featuring acoustic blues and “Brooklyn hillbilly tunes.” We’ll be pouring a bottomless supply of Brooklyn Lager and Brooklyn Summer Ale on draft, and will feature a “flash sale” of a single keg of either Brooklyn Brown, Brooklyn EIPA or Brooklyn Sorachi Ace. Check out the full festival event posts below, put on your meat-and-beer drinking hat (you do have one, right?) and meet us at the bar.

Grillstock Bristol
Grillstock Manchester

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Cheese Pairing | Week of April 7th

Lager-Frere-Fumant

Brooklyn Lager with Frere Fumant. Gently smoky and buttery, this sheep’s milk cheese is from upstate NY. Its smoky flavors will pair nicely with the malty overtones of the Lager.

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 www.thejoyofcheese.com

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Read This: New York Times Goes Inside Chefs’ Fridges, Finds Brooklyn Beer

Read-this-new-york-times-magazine-fridges

(Photo by Eric Helgas)

The New York Times Magazine did a photo expose on 11 of New York Cities’ top chefs’ refrigerators. It allowed us to take a glance deep into their souls as we peruse their personal stores, trying to catch a glimpse of what inspires their genius. A congratulations goes out to Bryce Shuman of Betony, Einat Admony of Balaboosta, and Jody Williams of Buvette. (though maybe the credit goes to her girlfriend) These progressive chefs had the foresight to have Brooklyn brews in their fridge, ensuring them as purveyors of good taste and assuredly wonderful hosts. As much as we love Maysville, we need to have an intervention for Kyle Knall. And as for Amanda Cohen— we will party with you any time.

Hopefully, when the New York Times reaches out to us for photos of our beer fridge we’ll have food from some of these fantastic restaurants on our shelves.

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Cheese Pairing | Week of March 31st

Wild-Streak-Andante-Minuet

Brooklyn Wild Streak with Andante Minuet. Buttery, silken and smooth, this triple crème goat’s milk cheese is from California. It’s richness and balance will complement the complex flavors of the Wild Streak nicely.

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 www.thejoyofcheese.com

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Cheese Pairing | Week of March 17th

DIS-Doddington

Brooklyn Dry Irish Stout with Doddington. Tangy, brash, and ever so slightly sweet, this raw cow’s milk cheese is made in England. Its combination of bright flavors will pair off nicely with the roasty qualities of the Stout.

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 www.thejoyofcheese.com

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Food Book Fair Back For A 3rd Year

fbf post pic

The Food Book Fair takes over a spring weekend, April 24-27th, at The Wythe Hotel with all things food and literary. Last year’s Food Book Fair was an acclaimed success; highlights included Foodieodicals, which will return this year, and The Resource Fair + Pitch Competition.

Bringing together more than 20 events, 200 books, and over 60 visionaries, you can count on this year’s fair to build on years’ past with events like The Brew Pub, The Food Book Slam & The Table of Contents: To Kill a Mockingbird Dinner. And although we’re biased, we expect that Food + Social Entrepreneurship, a discussion with our own president & co-founder Steve Hindy, will be pretty top notch as well. Check out the list of events we’ll be part of below. And prepare for your mind and belly to be well sated by fair’s end.

Pitch Competition: Food + Enterprise
Wythe Hotel Screening Room, April 25, 3:30pm
$15, tickets here.

Fledgling food businesses this one’s for you; think shark tank for sustainable food.

Opening Night: Food + Growing + Music
Wythe Hotel Screening Room, April 25, 6pm
$25, tickets here.

The fair’s opening night party will feature an interactive installation and live music.

Foodieodicals: A Foodie Zine Fest
Wythe Hotel Screening Room, April 26, 12pm
$5, tickets here.

Food + Periodicals = Foodieodicals. A festival within the fair celebrating creative food publishing, featuring more than 20 of our favorite inspiring food publications

Tables of Contents: To Kill a Mockingbird
Egg Restaurant, April 26, 7pm
$100, tickets here.

Inspired by the novel, this southern dinner will feature wine and Brooklyn Brewery beer pairings.

Food + Social Entrepreneurship
Wythe Hotel Screening Room, April 27, 2pm
$15, tickets here.

Steve Hindy, Brooklyn Brewery Co-Founder and President, will take part in  a conversation about launching and leading socially conscious businesses.

Brew Pub
Wythe Hotel Main Event Hall, April 27, 2pm & 6pm
$30, tickets here.

Brew Pub (Reprise), in which artist Eric Steen invites 20+ NYC homebrewers to share their normally private passion with the public

Umami: Talk + Tasting
Wythe Hotel Screening Room, April 27, 5pm
$50, tickets here.

A tasting event focused on umami with biophysicist Ole Mouritsen and veggie-forward
chef duo Chez Jose

 

 

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Cheese Pairing | Week of March 10th

Pilsner-Ossau-Iraty

Brooklyn Pilsner with Ossau-Iraty.  Slightly grassy with distinctive overtones of honey and buttery throughout, this classic sheep’s milk cheese is from the Basque regions of France.  It’s gentle sweetness is balanced with the dryness of the Pilsner.

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 www.thejoyofcheese.com

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Cheese Pairing | Week of March 3rd

Wild-Streak-Battenkill-Brebis

Brooklyn Wild Streak with Battenkill Brebis.  Smooth, balanced and distinctively sweet, this raw sheep’s milk cheese is made at 3 Corner Field Farms in upstate New York.  It’s subtlety will balance the wild yeast strains of the Wild Streak.

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 www.thejoyofcheese.com

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Countryfication @ SXSW

Countryfication

SxSW is upon us! That great boondoggle of a tech / film / music conference in Texas is back and we’re already on our way. For the last couple of years, one of the ubiquitous topics to around SXSWi is “Gamification“. Web programmers, manufacturers and marketers ask themselves, “How can we engage everyone in a fun way that will keep them coming back for more?” “How do we incentivize the experience of being a consumer so people get excited?” Insert some question about “millennials” and the “internet” and “demographics”, and you can call it a day.

Here at Brooklyn Brewery, we respond to such questions by returning to one of our core competencies:  throwing parties, year after year.

This year, we ask you to take a break from all your data crunching and outside-the-box tech brainstorming. Take off your wearable tech and come enjoy “Countryfication”, a strategic mix of barnyard animals, rural cookout games, beer, and Texas. We’ll be providing free beer from 2pm – 3pm.  Food 52, a community of home cooks that hang out online and in real life, will be on hand for a homemade cornbread swap. The Tiny Tails To You team are bringing a petting zoo and some “gamified” animal attractions so there will be plenty of opportunities for behavioral research that you can take back to your office recap meetings after the festival.

Here’s the skinny, y’all:
~One free hour of beer (2pm-3pm)
~Tiny Tails To You Petting Zoo (2pm-5pm)
~Chicken Shit Bingo
~Tortoise Vs. Hare Race (this is an actual animal race and not the name of a band from Bushwick)
~Live music from Leo Rondeau and Silas Lowe
~Cornhole
~Food 52 Cornbread Swap
Jeni’s Splendid Ice Creams will be scooping up the good stuff—with Honey Cornbread Gravel on top.
~After Party with DJ Jester the Filipino Fist, 6pm – 10pm

Come hang out with us, and this guy, March 9th. RSVP here.

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