Category Archives: Photos

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 palette 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!

 

 

War Correspondents At the Brooklyn Brewery

Pete and Steve Featured image

We sat down with Steve to talk about just how interesting and cool the War Correspondent series has been. In his words,

We are filling the room at each of the War Correspondents events. The attendees seem to include aspiring journalists and people who are interested in foreign affairs. I could not be happier. These courageous reporters and photographers deserve a forum to talk about their experiences and their craft.

An excellent recap of Wednesday’s War Correspondents at the Brooklyn Brewery series can be found on the Columbia Journalism Review website. Abraham Moussak took some deep thoughts from our guest, Micheal Kamber, and bullet pointed them for your “review”. Find the insight here.

Vice posted the entire interview with Sebastion Junger, including a wonderful introduction by our very own Lily Hindy. Watch the whole thing here.

For the next interview on September 11th we’ll be talking with Chris (CJ) Chivers, of The New York Times, with photos by Fabio Bucciarelli, the 2013 Robert Capa Gold Medalist and World Press Photo award winner. Join us for the next part in this intense and enlightening look into life during wartime.

Mash Files: Twin Cities

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Lakes, Gnomes, boats, a City rivalry, large communal feasts, outrageous storms, winding rivers, and a castle, no this is not the next episode of Game of Thrones, but the Twin Cities Mash I speak of. Our week kicked off with a dinner hosted by Monica Walch of Dinner on The Farm, on the rooftop of Solera, overlooking scenic downtown Minneapolis, and ended with our Slow Supper dinner hosted by The Brooklyn Brewery team, Jamie Malone of Sea Change and Monica Walch at Soap Factory, cyclical or what?

Our whirlwind week continued at Happy Gnome (our Mash Headquarters) where beer and cheese abounded, and I had the opportunity to get to know some Twin City beer aficionados as well as sample some local brews. Besides being home to a slew of Craft Breweries, Twin Cities has a cutting edge restaurant scene that is borderline incestual, but incredibly delicious. All the young talent of the last 10 years seems to have worked together at one point or another as they trained under their predecessors, and are now operating (or own) the best kitchens in town. I had the chance to work with two of these rising stars who are running great teams, cooking exceptional food, and inspiring those who work alongside them (and me).

Our Local 2 Ways dinner with Landon Shoenfeld, Executive chef, and owner of Haute Dish was one of the best meals I have collaborated on. Each dish not only paired perfectly with the beers selected but had incredible nuances, flawless execution, and were true visual works of art. I have never been in a kitchen where so many chefs seemed genuinely happy to be there, engaged, knowledgeable and incredibly motivated to follow the lead of their Phish loving, easy going leader. Haute Dish was a night to remember, even if the high gravity of the beers consumed made it easy to forget.
Landon is not the only talented chef in town, Jamie Malone of Sea Change not only impressed me (a far easier task), but the folks at Food & Wine, earning herself a place on the list for top ten chefs of 2013 (insert applause here) Jamie may be leading a crazy jet setter life these days ( I can sympathize) but her humbleness, composure, good natured humor, incredible skill, dedication, and mischievous smile make her a great gal to work with and learn from. Slow Supper in a giant art space, langoustine crudo, Sweet bread tortellini, potato pave seared to look like drift wood, Ghost bottles abounding, and a room full of boisterous happy guests, throw in an installation from Nuit Blanche, Stephanie Jarrett (vintage day dreams), and you have one hell of a dynamic eating experience.

Two great meals, boat trips on the purifying waters of Lake Minnetonka, a specialized Found footage Fest, a king sized temperpedic mattress at Castle El Maraghy ( anything feels like a castle compared to my Brooklyn apartment), a stop at The Beer Dabbler to see my main man Joe Alton for all the copies of the Growler, the greatest lightning storm of my life, The sounds of Jonathan Toubin, and riding tandem on a tube with my favorite event producer in the whole wide world, yah you could say it was a great week, Ya-knoow?