Category Archives: Photos

Pic of the day: A Relaxing Day for Satchmo

Satchmo

Not a pic everyday, simply the pic we’re talking about today.

Wearing a permanent fur coat can be a real burden on these hot summer days. Luckily for our friend Satchmo in Brooklyn Heights, his family Charlotte, Adam, Lila and Sophie are well stocked on cold Brooklyn Lager. We received this picture of Satchmo beating the heat by curling up around the chilly bottle from family friend Benjamin Smith, who seems to have snapped the picture just as Satchmo was settling in. The rest of the family will have to find their own refreshment-it doesn’t look like Satchmo is willing to share.

Brooklyn Brewery Brooklyn Lager Brooklyn Beer Craft Beer Craft Brew

Pic of the day: All About Lesley

All-About-Lesley

Not a pic everyday, simply the pic we’re talking about today.

Brooklyn Brewery National/Sales Chain Manager and mountain man John Boegel sent us today’s picture of his cousin-in-law LTC Lesley Watts.  LTC Watts is currently serving in her third overseas deployment as the Commander, Clinical Operations with the 3rd Medical Deployment Support Command with headquarters in Camp Arifjan, Kuwait.

Her responsibility as Commander, Clinical Operations is to provide general surgical, medical, dental, ambulance, behavioral health, preventive maintenance, and veterinary support to Army units serving in 13 countries in Southwest Asia and to civilian populations. In the course of her deployment she will travel to all of her Units in each of these countries to provide care and present educational seminars to civilian professionals and foreign military personnel. Her travels thus far include Afghanistan, Qatar, Kuwait and Jordan.

LTC Watts proudly carries her Brooklyn Brewery Pennant Ale t-shirt wherever she travels. Most of Southwest Asia is “dry” and alcohol is forbidden, which is a particular challenge to such an ardent fan of Brooklyn Brewery. The t-shirt keeps her close to family and reminds her that, soon, she will be in Brooklyn.

The newly bottled Brooklyn BLAST!

12oz-Blast

Ladies and gentlemen, your favorite beer is now in bottle form.

The first beer launching from our brand new bottling line here in Williamsburg will be Brooklyn BLAST!, our decidedly robust IPA, that I contend to be the greatest beer, ever. Now available in take home 4-packs and gently yet fiercely rolling out to a store near you over the next month. Try to be patient. BLAST! will soon be yours.

bb_blast_4pk_HR smudge

Brooklyn BLAST! has been bouncing around our halls since its introduction as a Brewmaster’s Reserve in 2005. Our long running but not widely shouted answer to those palate-obliterating West Coast IPAs, BLAST! is a balancing act of piney & fruity notes with a sturdy malt foundation.

It’s bold.

It’s big.

It’s Brooklyn.

Who knew we’d enjoy such a kick to the face.

#BLASTOFF

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

Pic of the day: Ruthy’s Mom Up North

Ruthy's-Mom-Beer

Not a Pic everyday, simply the Pic we’re talking about today.

Our tasting team member Ruthy Mirsky, leader of the band Syvia, sent us this,

“…had to share this with you. My mom got so excited about finding Brooklyn that she had to take a photo. She’s up in Svalbard in Northern Norway–a tiny town where they don’t let people walk on the outskirts of town because of the threat of polar bears…supposedly they outnumber people: 3,000 polar bears to 2,000 townspeople. :)”

Smiley face indeed, Ruthy. Smiley face indeed.

Pic of the day: Rob @ Oktoberfest

Rob Lemery Oktoberfest

Head Brewer Tom Villa and Head Cellarman Rob Lemery headed over to Riedenburger Brauhaus to collaborate on a new brew and found time to visit a small woodsy beer gathering. Feel free to sing along:

Ich lieg gern im Gras und schau zum Himmel rauf.
Schaun die ganzen die Wolken nicht lustig aus?

Und Fliegt ein Flieger vorbei,
dann wink ich zu ihm rauf.
(Kinder: “Hallo Flieger”)

Und bist du auch noch dabei,
dann bin super drauf.

Und ich flieg, flieg, flieg, wie ein Flieger
bin so stark, stark, stark,
wie ein Tiger
und so groß, groß, groß, wie ‘ne Giraffe
so hoch uoh-oh-oh
und ich spring, spring, spring immer wieder
und ich schwimm, schwimm, schwimm
zu dir rüber und ich nehm, nehm, nehm dich bei der Hand weil ich dich mag
und ich sag:
Heut ist so ein schöner Tag – la, la, la, la, la!

Mash Files: Boston

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Mash Boston reaffirmed my love for bodies of water.  This sounds strange but bays, oceans, tributaries and the beauty they encompass set a perfect backdrop for our week of events.   My past Boston culinary experiences were limited to super carnitas burritos at Anna’s Taqueria when I would visit an old girlfriend during college. Things have changed quite dramatically over the last ten years, and great restaurants are popping up all over offering interesting riffs on traditional New England cuisine along with many other styles of food.  I had one of the best clam chowders of my life at Island Creek oyster bar, New England of course, none of that tomato malarkey.

I was able to gain a new respect, and perspective on aquaculture and the vital role it plays in New England life.   The Atlantic Ocean, its tributaries, and the many rivers that lead into it have long been a source of sustenance, income and leisure, for New Englanders, playing a vital role in the areas evolution.  Much of our week was focused on maritime activity or its byproducts.  A small detour from our seafood centric meals was our Local Two Ways dinner at Poe’s Tip Tap Room with Chef Brian Poe, and many happy hour events at Stoddard’s Pub.  If you think I am busy you should check out Brian Poe, juggling three restaurants with the expert skill and precision of a veteran circus clown (the talented ones that hurl multiple flaming bowling pins effortlessly, while telling jokes). Brian and I prepared antelope tips and kangaroo tartar with a pistachio and yuzu gremolata.  I don’t know about you, but I have never eaten, let alone prepared kangaroo in my life, needless to say it was a night to remember, and as  I hop from city to city it is a flavor I will hold onto and savor.

We were back to the sea the next morning as we headed out of Boston towards Duxbury bay, home of Island Creek Oyster Co.  We arrived nursing hangovers that would make a college student proud, and were met with the sweet salty air of the ocean and Chris Sherman the Vice President of ICO, and one of the most knowledgeable, well spoken, and  downright enjoyable people I have met in a while.  Our trip began in the hatchery where oysters are bred, reared and transferred to holding tanks below the docks where they spend their first six months of life.  The algae lab is the most essential part of this process.  Multiple strains of algae (oyster feed) are grown in tanks and tubes of various sizes and pumped into the tanks that house these growing prehistoric creatures.  We boarded a small boat and headed out to the oyster beds that dot the bay, protected by a large half moon strip known as Duxbury Beach, and boarded the floating house where oysters are sorted into three different grades.  The passion and expertise of these rugged oyster farmers, and savvy business men, have made these oysters a coveted mainstay at Thomas Keller’s Per Se, French Laundry, and many other fine dining institutions across the couomtry.

Lowell’s Boat house, the oldest active boat house in the country was the setting for our Slow Supper dinner with Chef Marc Sheehan of Brasstacks (a local pop up restaurant concept). Marc honed his skills at Blue Hill, under Dan Barber before taking over some of Boston’s best kitchens.  I was thrilled to put out plates that mirrored the flowing history of the Merrimack River and work with such a young and talented chef whose historically relevant and technical approach to cooking left our guest begging for more.  Quahog bread and Black Ops pretzels where paired with Silver Anniversary Lager, and the boisterous conversation and glass clinking echoed far across the river just feet from the long wooden  planked  communal table constructed for our dinner by master boat maker and teacher Graham McKay of Lowell’s boat shop.

Our week culminated in a cyclical manner with our Togather event featuring Erin Byers Murray, author of Shucked, Chris Sherman, and Graham McKay discussing the waters that have shaped their lives, careers, and outlooks.  My sea legs felt much sturdier after absorbing bits of their passionate conversation that flowed effortlessly like the Merrimack, or the tides of Duxbury Bay.  All hands from our week of adventures were on deck for this memorable event. Sipping Brooklyn Summer Ales, and slurping oysters felt more like an outing with old friends then a literary reception. Boston I can’t wait to set sail for your waters next year. Ahoy Mattie’s!