Category Archives: Mash Files

The Mash Gets Weird In Austin, November 15th-22nd


We’re all for keeping Austin weird – a city that has such booming craft beer, food, and live music scenes is a testament to just how great weird can be. For second year in Austin, we’re bringing what’s next and what’s weird in food, film, music, books, and beer.

Saturday, November 15th
Eat, Drink, & Learn w/ Chef Andrew Gerson, Central Market Westgate: Make your grocery run a little more fun – learn beer & food pairings you can easily recreate at home.

Guided Tasting, WhichCraft Beer Store:  Brush up on Brooklyn Brewery new releases and old favorites including Hand & Seal, Black Chocolate Stout, Local 1, & Winter Ale. 

Sunday, November 16th
Dinner on the Farm, Simmons Family Farm: Odd Duck chefs & Brooklyn Brewery chef Andrew Gerson present a family-style farm dinner with plenty of craft beer, farm tours, and local artisans.  

Easy Sunday, Easy Tiger: Screen-printing, raffles, food pairings, beer, and live music is a Sunday we can get behind. 

Monday, November 17th
Winter Tap Takeover, Liberty: Cold weather means cozy favorites like Black Chocolate Stout & Winter Ale.

Tuesday, November 18th
The Craft Beer Revolution, Austin Beerworks: Brooklyn Brewery Co-Founder Steve Hindy joins speakers from Black Star Co-Op, & Austin Beerworks for a rousing discussion on the past, present, and future of craft beer, Moderated by Caroline Wallace of BitchBeer. 

Austin Mash Rarities Night, Flying Saucer: Vintage BMRs and new BQEs come to Flying Saucer. 

Wednesday, November 19th
Mash EDU: Beer & Spice, Making Nice, School House Pub: School is in session. Wednesday’s lesson is on how to craft the perfect beer & food pairing.

Brooklyn Ha Ha ft. Josh Gondelman & Jesse Popp, the Grackle: Austing & Brooklyn comedy scenes collide with Brooklyn comics and local openers.

Thursday, November 20th
Found Footage Festival, Alamo Drafthouse – Ritz: Relive the good, the bad, and the bizarre of the Golden Age of VHS.

Friday, November 21st
Slow Supper w/ Dinner Lab: The location is secret, but what we do know about this pop-up multi-course beer dinner is that Chef Andrew Gerson is sure to impress with inventive pairings.

Saturday, November 22nd
Mash Bash w/ Marnie Stern, Feral Future & Ghetto Ghouls, Gramps: End Austin Mash on a high note with a free show, local bands. and video art.

Mash EDU: Homebrewer Edition, Brew & Brew: Learn the art of creating mankind’s most versatile beverage in the comfort of your own hom. 

The Mash is Goin’ To Miami 10/25 – 11/1


We agree with Will Smith when he says that Miami is the type of town where he could spend a few days. Between the great food & burgeoning craft beer scene, we’re excited to be going back to Miami for the second year in a row for #MiamiMash. Check out the schedule below, and get in the Miami groove:

Saturday, 10/25
Eat Drink & Learn, Whole Foods Coral Gables, free: Chef Andrew Gerson will be at Whole Foods teaching you beer & bite pairings that are easy to create at home.

Sunday, 10/26
Mash Beer Brunch & Mash Pass Giveaway, Lou’s Beer Garden: Fuel up for a full week of the Mash with Brooklyn beers & Lou’s brunch menu. Nothing says Miami like brunch by the pool.
Dinner on the Farm
, Paradise Farms, $55: Join us on the farm for a picnic-style, family-friendly dinner with live music and free-flowing craft bee.

Tuesday, 10/28
Craft Beer RevolutionJohnathan Wakefield Brewing Company, $6: Johnathan Wakefield Brewing Company (founder Johnathan Wakefield), Abbey Brewing Company (Founder and Brewmaster Raymond Rigazio) Biscayne Bay Brewery (Co-Founder Jose Mallea), Miami Brewing Company (Owner Peter Schnebly), & Saltwater Brewery (Head Brewer Dustin Jeffers) join together to talk the past, present, and future of craft beer.

Wednesday, 10/29
Mash Edu: Beer Mixology, Abbey Brewing Company, free: Take your beer to the next level – with booze. Learn the craft of craft cocktails.
Brooklyn Ha Ha, Lucali, $6: NY comedians Doug Smith & Yassir Lester join Miami comedian Lisa Corrao for a night of laughs and, of course, beer.

Thursday, 10/30
Brooklyn B-Sides & Rarieties, Abbey Brewing Company: Get your fill of old, rare, and discontinued Brooklyn beers.
Found Footage Festival, O Cinema Wynwood, $12: Relive the good, the bad, and the bizarre of the Golden Age of VHS tapes.

Friday, 10/31
Slow Supper w. Dinner Lab, Secret location, $60: Dinner Lab chef Lulu Chustz joins Brooklyn Brewery chef Andrew Gerson for a multi-course Beer Dinner in a top-secret location.

Saturday, 11/1
Mash Edu: Beer & Butchery, The Butcher Shop, free: The Butcher Shop teaches you how to pair beer with butchery-focused small plates.
Mash Bash w. Marnie Stern, Gramps, free: End Miami Mash on a high note with a free show from Marnie Stern.


The Mash takes Boston: October 11-18th


Brooklyn Brewery Mash is hopping to Boston October 11-18th for a week of food, beer, music and the very best carousing. New England is no stranger to good beer; craft beer has been booming from Boston to Portland for years with veterans like Boston Beer Company and newer-comers like Pretty Things Beer and Ale Project all making their home along the 95 belt. See below for some of the highlights of all the events we’ll be throwing, and be sure to check out the Mash website here for full event info and tickets.Check out the lineup below.

Brooklyn Beer Here
Saturday, October 11 - Sunday, October 12th: Kick off the Mash with pairings, and beer brunch and tasting event with Chef Andrew Gerson.

Dinner On the Farm with Chefs Carolyn Johnson and Andrew Gerson
Sunday, October 12th, 3pm, Verrill Farm$55Head to Verrill Farm for a family-style farm dinner made by Chef Andrew and Chef Carolyn Johnson of 80 Thoreau with farm tours, Brooklyn beer, local food, live music, and games.

Craft Beer Revolution with Boston Beer Company, Cambridge Brewing Company, Harpoon Brewery, Pretty Things Beer and Ale Project & Brooklyn Brewery
Monday, October 13th, 9:00pm, Harpoon Brewery, $15
Steve Hindy is joined by local heroes of brewing to discuss all things craft beer.

Mash EDU: Beer & Spice, Making Nice
Tuesday, October 14th, 6:30pm, Gordon’s Fine Wine & Liquors, $15: Learn the art of pairing beer and food with Brooklyn Brewery Chef Andrew Gerson.

Brooklyn Ha Ha
Tuesday, October 14th, 7pm, Improv Asylum$8New York comedy comes to the Philly with Josh Gondelman, Jesse Pop & Sean Sullivan.

Found Footage Festival
Wednesday, October 15th, 9pm, Coolidge Corner Theatre, $12Relive the Golden Age of bizarre VHS tapes by watching them in all their lo-res glory.

Slow Supper with Eat Boutique’s Maggie Battista
Friday, October 3rd, 7pm, The Uniun, $65Chef Andrew teams up with Maggie Battistafor a multi-course beer dinner & pre-view of Maggie’s new cookbook with live music.

Mash EDU: Homebrewer Edition
Saturday, October 18th, 12pm, Hopsters, $25Experienced homebrewers teach you how to make beer from the comfort of your own stove. Try your hand at the kettle and a couple weeks later take your bottles home.

Mash Bash with Merchandise and Lower
Saturday, October 18th, 8pm, Great Scott, FREE: The Mash ends on a high note with Merchandise, Lower, and even more Brooklyn beer.

Brooklyn Brewery Brooklyn Lager Brooklyn Beer Craft Beer Craft Brew


The Mash takes Philadelphia: September 27th – October 4th


Brooklyn Brewery Mash is hopping to Philly September 27- October 4th for a week of food, beer, music and the very best carousing. The city of brotherly love has an intimate affection for good beer. Once known of the “cradle of American libation,” Philly is home to the first and largest city-based beer week. See below for some of the highlights of all the events we’ll be throwing, and be sure to check out the Mash website here for full event info and tickets.Check out the lineup below.

Brooklyn Beer Here
Saturday, September 27- Sunday, September 28th: Kick off the Mash with pairings, and beer brunch and a rare beer tap attack.

Dinner On the Farm with Chefs Mitch Prensky and Andrew Gerson
Sunday, September 28th, 3pm, Green Meadow Farm$55Head to Green Meadow Farm for a family-style farm dinner made by Chef Andrew and Chef Mitch of Supper with farm tours, Brooklyn beer, local food, live music, and games.

Craft Beer Revolution with Yards, Forest & Main, Barren Hill, Brooklyn & Joe Sixpack
Monday, September 29th, 6:00pm, Yards Brewing Company, $6
Steve Hindy is joined by local heroes of brewing to discuss all things craft beer.

Mash EDU: Beer & Italian Cheese with Emilio Mignucci of DiBruno Brothers
Tuesday, September 30th, 5pm, Vetri Ristorante, ticketsItalian cheeses are numerous, diverse, and rich in both taste and tradition. Who better to help us taste our way through Italy’s finest than Chef Adam Leonti, chef di cucina at VetriEmilio Mignucci, third-generation owner of Philadelphia’s most lauded cheesemonger, DiBruno Brothers, and Brooklyn Brewery Chef Andrew Gerson.

Brooklyn Ha Ha
Tuesday, September 30th, 8pm, Fergie’s Pub$6New York comedy comes to the Philly with Josh Gondelman, Jeff Maurer & Chip Chantry.

Found Footage Festival
Thursday, October 2nd, 7:30pm & 10:00pm, Johnny Brendas, $12: Relive the Golden Age of bizarre VHS tapes by watching them in all their lo-res glory.

Slow Supper with Dinner Lab 
Friday, October 3rd, 7pm, Secret TBA location, $60Chef Andrew teams up with Chef Chris Bailey of Dinner Lab Philly for a multi-course beer dinner with live music in a pop-up location.

Mash EDU: Homebrewer Edition
Saturday, October 4th, 2pm, Philadelphia Homebrew Outlet, $6Experienced homebrewers teach you how to make beer from the comfort of your own stove.

Mash Bash with Delicate Steve 
Saturday, October 4th, 8pm, Underground Arts, free with RSVPThe Mash ends on a high note with Delicate Steve, Banned Books, Needle Points & Drone Ranger.

Brooklyn Brewery Brooklyn Lager Brooklyn Beer Craft Beer Craft Brew


The Mash takes the Twin Cities: August 9th-16th


As home to the United States’ second-oldest family run brewery (which also happens to be the largest & oldest brewery in Minneapolis), the Twin Cities are already firmly entrenched as a craft beer bastion. Beer-friendly legislature meant an 81% increase in breweries between 2011 and 2012, and between that and the amazing time we had there on the Mash last year, of course we wanted to go back. Check out the lineup below.

Brooklyn Beer Here
Saturday August 9th – Friday, August 15th, varied locations: All week long during the Mash we’ll have cooking demos, beer pairings, Tap Attacks, and the chance to grab a limited-edition Mash apparel collab.

Dinner On the Farm w/ Haute Dish
Sunday, August 10th, 3pm Luster Lands Organic Farm$55Head to Luster Lands Organic Farm for a family-style farm dinner made by Chef Andrew and Haute Dish with Brooklyn beer, local food, live music, and games.

Craft Beer Revolution
Monday, August 11th, 6:30pm, Fulton Brewing Company, $6: 
Steve Hindy is joined by local heroes of brewing from Fulton, Schell, and Urban Growler to discuss all things craft beer.

Brooklyn Ha Ha
Tuesday, August 12th, 7pm, Nomad World Pub, $6New York comedy comes to the Twin Cities with Matt Koff, Jesse Popp, & Michael Lehrer.

Found Footage Festival
Tuesday, August 12th, 8pm, Fine Line Music Cafe, $13Relive the Golden Age of bizarre VHS tapes by watching them in all their lo-res glory.

Mash EDU: Beer & Spice Making Nice
Wednesday, August 13th, 7pm, Kitchen in the Market, $15Learn the art of pairing beer and food with Brooklyn Brewery Chef Andrew Gerson.

Summer Feast & Soiree w/ Chef Thomas Boemer
Thursday, August 14th, 7pm, Secret TBA location, $75Chef Andrew teams up with Thomas Boemer of Corner Table for a multi-course beer dinner with live music in a pop-up location.

Mash EDU: Homebrewer Edition
Saturday, August 16th, 2pm, Northern Brewer, free with RSVPExperienced homebrewers teach you how to make beer from the comfort of your own stove.

Mash Bash
Saturday, August 16th, 8pm, Amsterdam Bar & Hall, free: The Mash ends on a high note with Marnie Stern, BNLX, and Pink Mink.


Mash Files: Pittsburgh 2014


I never thought I would say this, but Pittsburgh really has this Philly boy over the moon with its incredible culinary scene.

Our first Pittsburgh Mash was great, but this year was bonkers, bubbly, fermented, and delicious. There is a magic strip in this town of many bridges, winding rivers, and Steelers fans that, for me, symbolizes the positive growth of Pittsburgh’s culinary scene.

There are tons of great spots in Pittsburgh like Richard DeShantz and Tolga Sedvik’s restaurants e2, Legume, root174, and Acacia, just to name a few. Some of the best can all be found at the end of Butler Street - Cure Restaurant, Wild Purveyors, Allegheny Wine Mixer, Pusadee’s Garden, and the studio of food photographer Adam Milliron are all neighbors in this little corner of Pittsburgh. I could have spent my whole trip on this end of Butler Street gorging myself on house-made charcuterie, drinking great wine and beer, slurping authentic Thai noodles, gazing at Adam’s photographs, and talking foraging and fermentation with my buddies at Wild Purveyors.

I spent hours with Cavan Patterson and his team at Wild Purveyors tasting various spoonfuls of shrubs, fermented mushrooms, foraged mushroom-infused salts, and other delicacies hidden in the outlying lands around Pittsburgh. Cavan’s fervor for the finer, foraged things in life and how they can be transformed and enhanced through natural processes reminds me of the energy surrounding the pursuits at  Kaizen Trading Co at the Momofuku Test Lab here in New York City. Needless to say, my larder is full of fine delectables that may make their way onto the tables at our Dinner Party events soon to start this month, courtesy of our fine friends in Pittsburgh.

I had the pleasure of cooking with Justin Severino of Cure and Kate Romane of e2 for two great events. As always, I was blown away by these two and the flavors they coax out of ingredients. Both of these from-scratch chefs have an amazing ability to highlight local ingredients in new and inventive ways while still holding fast to tradition. Justin Severino, charcuterie master and funnier doppelganger of comedian David Cross, is one of my culinary heroes. His sous chef Nate is one of the young stars to watch out for in the next few years. I was lucky enough to hang out in the Cure kitchen throughout the week, and I can only hope that some of their genius and comical approach to life and food rubs off on me.

If not, I’ll have to roll my way down Butler Street in the hope that some of the magic of Pittsburgh sticks.

Brooklyn Brewery BrooklynBrewery Brooklyn Lager Brooklyn Brewery Mash Garrett Oliver Steve Hindy Brooklyn Lager BrooklynLager Sorachi #GoldDots

Mash Files: Stockholm 2014

dinner on the sweden

Combine leading design and conceptual food artist Emilie Baltz, a defunct nuclear reactor buried 40 meters under ground accessible only by a rickety old freight elevator,  a chef with a crazy propensity for absurd dinner parties, a waitstaff garnered in lab coats, and you get a seven course sensory adventure that challenges the very notions of our modern dining culture. This Slow Supper dinner series grappled with the notion of Energia, and I can’t think of a more appropriate stage. It may be the drastic change in weather, the shear amount of moving water, or the fact that it never quite gets dark, but Stockholm has an energy that is palpable.

It is a quiet intensity like the slow rocking of the waves as the ferry pulls up to Hammarby Sjostad to drop you off at the New Carnegie Brewery, or the smell of cut grass mixed with the sea air that surrounds Saby Gard Farm, the location of our Dinner on the Farm. I may never be able to put in words what it feels like to walk the streets of Stockholm, bite into a cold smoked head of shrimp, and take a forty minute drive into the countryside, where I am convinced hobbits and fairies go to make love, dance, sing,and have picnics. But I can say for sure that this place is magical. A place  to relax and be quietly inspired, an inspiration that creeps up on you without you even noticing, like the scent of lilac blossoms, and the countless tulips that dot the streets.

I have visited Stockholm a few times over the past year but I can truly say I fell in love with the city on this trip. It may have been the friendships that we have been developing, the relationships with chefs that I can now count on to help me source for a dinner and provide us a set of hands when we are in the weeds (thanks AG), or simply knowing I can go to Akkurrat and peruse the cellar with Sten, drink late into the evening with CC ( one of our gracious bartenders at NCB), wax poetically with Chris one of our NCB Brewers, or experiment in the kitchen with Billy White and his gifted team in the NCB kitchen.  Stockholm has really become a home away from home for myself and our Brooklyn Brewery team. A city that welcomes us with open arms, glasses filled with delightful beer, and food fit for a hungry viking tribe. A few more trips like this and I can go to Valhalla a happy man.

Mash Files: Chicago 2014


On the Mash tour this year, we have invited diverse groups of inspiring people to break bread with us around the table for an event we call Family Meal. This five to six course meal (depending on how ambitious I am feeling) is about bringing together some of the folks that make up the dynamic culture of each city we visit. This mix of chefs, entrepreneurs, artists and craftsmen makes for an exciting evening of collaboration, and conversation based on innovation and the preservation of local food tradition.

This event is one of the most enjoyable of the tour for me because I get a chance to cook and eat with my peers who inspire and drive me to continue the work I do to preserve local food systems and promote the values of craft beer and good food. In Chicago, our table was graced by the Chicago Dinner Lab team, the folks from Dark Matter Coffee, Chicago Honey Co-op, Co-op Sauce, Crumb bread, and one of my favorite Chicago haunts, Untitled. Cooking for a room with such discernible tastes can be daunting, but a few Brooklyn Brewery Summer Ales help to calm the nerves. I wish we had a bigger table so we could have invited all our new friends like the gang from Bang Bang Pie & Biscuits, West Loop Salumi, Letherbee Distillery, and chefs like Nicole Pedderson and Jared Wentworth, but sadly our Air B&B had some space limitations.

I rarely get to serve food and sit and eat with my guests, but this event allows for just that. One of my pet peeves with the restaurant industry is the disconnect between chef and guest, but Family Meal allows me to interact with people while they enjoy their meal, and give feedback that helps to improve my pairings and dishes.

We ate and drank late into the evening, and by the end new friendships and potential future collaborations had been established, along with the realization that Claire Dietzen of Dinner Lab really loves pink Starbursts and can consume a whole pack in a matter of seconds. Standing on the back deck among a sea of conversation and clinking glasses, I felt a true sense of satisfaction, and a reaffirmation of what we are doing on this crazy Mash adventure. This dinner party truly encapsulates the essence of the Mash: collaboration, pleasure, discovery and good people coming together to celebrate. If the rest of our family meals are half as memorable as this one I will be a happy man.

Brooklyn Brewery Brooklyn Lager Brooklyn Beer Craft Beer Craft Brew

Mash Files: New Orleans 2014


The polar vortex may have kept our growing season at bay, but it did conveniently make the Super Sunday parade fall during the New Orleans Mash tour, which for me is an acceptable trade off. The Mardi Gras Indians took to the streets, second line bands behind them, dancing their way through throngs of onlookers in their dazzling suits.  For the second year in a row I have had the pleasure of being one of the many spectators in this brilliant showing of African American tradition mixed with Native American culture.  Big Chiefs, Spy Boys, Wild Men, musicians, hundreds of suit clad children, and thousands of onlookers made up the procession. There may not be another Sunday tradition as interesting and dynamic as this one.  the history of the Mardi Gras Indians can be traced back as far as the 1850′s, and what was once a bloody and  violent gang like encounter has now become a peaceful and music filled day of wonder.

The parade ebbed and flowed like a snake almost oscillating, with an energy that was palpable. A few drinks didn’t hurt, as I grooved my way through the excitement snapping photos and screaming encouragement, as mothers, children and even big chiefs chanted along the parade route with a mix of shit talking and poetic hymns, lost in a cloud of barbecue smoke. Food vendors line the streets running the gambit form makeshift grills to full rigs with huge smokers bellowing.  Hot oil bubbles away as fish and shrimp get fried on their way to meet open buns  smothered with all the po-boy fixings.

The craftsmen, showmanship, focus and dedication at this event is unmatched. A desolate neighborhood becomes a cultural melting pot, a beautiful mix of races, socio-economic classes and smiling faces all coming together to honor and celebrate a rich history that is as distinctly New Orleanian as the crawfish boil. The links between the food culture of New Orleans and the rich history of the Mardi Gras Indians is ripe with similarities. New Orleans is famous for its mix of indigenous flavors and dishes combined with the techniques ingredients and traditions of those that colonized, settled, and became a part of the social fabric of this dynamic city. There is nowhere else in the United States where so many cultures mix together to form such a strong, proud and unique identity. Music, food and good spirits run through this city like the rivers and bayous that contribute to its rich food heritage. This liquor town is slowly becoming a craft beer haven as more and more attention is being paid to the practice of good beer. And if this attention is anything like the concentration it takes to build a Mardi Gras Indian suit, then bead by bead we will see a vibrant craft beer culture develop over the next few years, with all the gallantry and frills fit for a Big Chief.

Mash Files: Nashville


Nashville may be the center of the country music universe, but its food and beer scene is making long cowboy-booted strides in a very positive direction. A new generation of chefs, brewers, artisans, farmers, and restaurateurs are creating dynamic spaces that capture the spirit of the south with a new Americana feel. Chefs like Brandon Frohne of Masons are reaching back to their Appalachian roots cooking historic driven food with a modern flair, while the folks at Dinner Lab are redefining the way people eat and interact with chefs, other guests and their surroundings at their secret pop up events all over town. New restaurateurs and bar owners are transforming neighborhoods like Germantown, 12 South, and East Nashville into hot destinations to relax with a beer, cocktail, or a great plate of food.

I had the distinct pleasure of Dining at Rolf and Daughters (again) for a taste of perfectly executed rustic pasta  incarnations, while our modern meal at Catbird Seat left me mesmerized. The young visionary duo behind Catbird Seat, the Goldberg brothers (not the goalie from Mighty Ducks, but I think a QUACK is in order anyway), have expanded their mini empire again and now have a serious bowling alley in there ensemble. As much as I love the lanes I would rather sit in the dimly lit speakeasy, The Patterson House, tucked below Catbird Seat sipping the finest cocktails I have ever imbibed. Even after a full detailed description of their makeup by my Buddy Drew Hargrove who crafts the spherical ice cubes I still could not wrap my head around their construction, but that did not stop me from stirring one around in my empty glass with the glee of a toddler for the better part of an hour. From honky tonks to fine dining these brothers are doing it right and creating platforms for talented chefs to shine and spaces for young up and comers to learn their craft.

The Goldbergs and Chef Trevor Moran are not the only folks pushing the culinary envelope and sharing what makes Nashville unique. Farmers like the folks at Green Door Gourmet at Hidden Valley Farm are educating young folks about farming practices. This second generation family farm boasts a beautifully renovated barn and a green house bursting at the seams with seedlings ready to hit the ground once this silly weather gives way to spring. Tim and Dylan at Carter Creek Greens are challenging the possibilities of what a farm can be. Tucked into a downtrodden warehouse strip of the city, Carter Creek Greens is growing micros for restaurants and collaborating with chefs to grow exactly what they are looking to feature on their menus and garnish their dishes with. I spent over an hour trying different batches, like tangerine lace, mustard greens, daikon radish, and red vein sorrel, pulling them straight from their grow medium and tasting their pungent flavors. I may just be a sucker for tiny seedlings that hold all the flavor and potential of what a plant can be in one tiny morsel, but I totally geeked out, and ordered a bunch of seeds and can’t wait to get my first crop of Tangerine Lace in a few weeks.

Beer geeks and average drinkers alike have something to cheers to these days as fourteen new Breweries have opened in Nashville over the last three years. This could not have happened without the help of the old guard. I had the pleasure of listening to a panel discussion with the leaders of the Nashville brew scene (the founders of Blackstone, Yazoo, and Jackalope) along with our very own Steve Hindy. As they discussed the tumults of starting a brewery, their commitment to craft, and the growing Nashville beer scene I could not help but trace similarities between them and all the other craftsmen, artisans and artists  I had met in my Mash Nash week, it was passion, perseverance, and joy. Everyone seems to love what they are doing, proud to provide a service to their fellow Nashvillians, and excited for the future. Nashville is a slow paced, but happening  place to relax and appreciate the simple things in life like good people, good food and good beer.

Brooklyn Brewery Brooklyn Lager Brooklyn Beer Craft Beer Craft Brew