Category Archives: Steve Hindy

Live from Pittsburgh: The Craft Beer Revolution


Craft Beer Revolution Live presents our discussions with brewers across the country about the rise and risk of the craft beer industry. Each city will be posted here on our blog as well as our Soundcloud page. Taste with your ear buds.

On June 22nd, the Mash rolled into Pittsburgh, city of 400+ bridges and more than a handful of breweries. Brooklyn Brewery’s co-found & president, Steve Hindy, sat down to at the Church Brew Works to discuss his latest book, The Craft Beer Revolution with local heroes of brewing from the Church Brew Works, Hop Farm Brewing Company, and East End Brewing Company, moderated by Douglas Derda of Should I Drink That? Check out an excerpt where the brewers explore the oft-contentious world of gypsy brewing, or listen to the whole discussion, below:

Douglas Derda, “Should I Drink That?”: Well, back in the early days, Sam Adams caught some heat for winning an award while they were listed as a contract brewer with Pittsbrugh Brewing Company, which is very close to our hearts, and very close in location – almost directly across the street, at the time. Today there are still breweries that are contracting. […]People think of you guys working in breweries and pounding out your recipes, but then there are these other guys contracting out their recipes so other people are actually making them. Do you think that makes them less of a craft beer company or brewery?

Steve Hindy, Brooklyn Brewery: Well, we were strictly a contract brewer for the first seven years of our existence. […] I think without contract brewing, we wouldn’t have been able to get established and eventually build our brewery in Brooklyn. So, I’m not one to throw stones at contract brewers, having been one myself. I think there are a lot of great beers made by contract brewers.

In Matt’s generation, the new generation of craft brewing, there are a lot of people who are very upfront about not wanting to open a brewery, but wanting to make great beer. Now they’re called gypsy brewers, and there’s not so much of a stigma attached to it as there used to be. Jim Koch and I have fought over a lot of things, but I was always sympathetic to his comment that “if Julia Child cooks a meal in your kitchen, is it your meal, or is it Julia child’s meal?”

Scott Smith, East End Brewing Company: To me, the distinction comes back to what’s in the glass. I can have a beer that’s made by a small brewer that might have corn or rice as an ingredient – we brewed our cream ale with six-row barley and corn, which are generally ingredients frowned upon in craft  beer circles because those are the garbage ingredients that the big guys use. But the reality is that you can make flavorful beer from them.

I have a hard time attaching [the “craft beer” label] to a specific set of ingredients, to if you own the building or the equipment that’s used to make the beer. I’m more concerned with what’s in the glass. What does it taste like? That defines a craft beer for me. Or how many barrels you brew – that’s another arbitrary number.

Sean Casey, Church Brew Works:  Brewing is capital intensive. It takes a lot of money to buy equipment.  […] I can tell you, one of the trends that’s going to be happening is […] mobile canning lines. These guys come in, they have a small twenty-foot box truck and a big load of cans, and they sit there and package the beer at these smaller brewpubs that really can’t put in a bottling line and may not have a canning line. The purists are going to start discovering that there’s a lot of canned beer out there that’s packaged on other people’s equipment. The concept of “what is contract brewing?” is splitting hairs.

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War Correspondents at the Brooklyn Brewery Announces 2014 Lineup


War Correspondents at the Brooklyn Brewery has announced its 2014 lineup of speakers. Featured journalists this year include NPR’s international correspondent Deborah Amos, independent journalist and author Scott Anderson, Pancho Bernasconi and Sandy Ciric of Getty Images, Philip Gourevitch of The New Yorker, Susan Meiselas of Magnum Photos and journalist Sebastian Junger.

The series benefits the nonprofit organization RISC (Reporters Instructed in Saving Colleagues), which provides free advanced first aid training to independent conflict reporters, photographers and filmmakers. RISC was founded by Sebastian Junger after the deaths of photojournalists Tim Hetherington and Chris Hondros in Libya in 2011. Brooklyn Brewery co-founder Steve Hindy, who was a foreign correspondent for The Associated Press in the Middle East during the early 1980s before starting the Brewery, will interview most of the guests this year.

The series kicks off on May 22 with Deborah Amos, a veteran Middle East correspondent, member of the Council on Foreign Relations and the author of two books on the region. Currently international correspondent for NPR, Amos has also worked in television with ABC’s Nightline and World News Tonight and the PBS programs NOW with Bill Moyers and Frontline.

Marking the centennial of the start of World War I, on June 17 the series will feature Scott Anderson, author of Lawrence in Arabia: War, Deceit, Imperial Folly and the Making of the Modern Middle East. Anderson has covered conflicts throughout the Middle East as well as Northern Ireland, Chechnya, Sudan, Bosnia and El Salvador, among others.

On July 16, Pancho Bernasconi and Sandy Ciric of Getty Images will discuss their work on the late photojournalist Chris Hondros’s book Testament, which was posthumously released in April 2014, three years after he was killed in a mortar attack by Qaddafi’s forces in Libya.

Marking the twenty-year anniversary of the Rwandan genocide, Philip Gourevitch, author of the award-winning book We Wish To Inform You That Tomorrow We Will Be Killed With Our Families: Stories from Rwanda, will speak on September 17.

On November 19, Sebastian Junger will interview award-winning photographer Susan Meiselas of Magnum Photos. Meiselas, who was one of Tim Hetherington’s mentors, is best known for her coverage of the insurrection in Nicaragua and the documentation of human rights abuses in Latin America.

All events begin with a beer reception and slideshow of photographs, and end with a book-signing by the featured speakers. The series debuted in 2013 and packed the house for each event.

Tickets are $25, include one beer, and can be purchased at

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Food Book Fair Back For A 3rd Year

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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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Of Beer & Art: Brooklyn Brewery At 25


And so ends our 25th year. And after all the lessons learned, and beers drank, we reflect on how Brooklyn has become culture.

Brooklyn and art, like Sonny and Cher, or celery and peanut butter, they will always be more delicious together. As the Manhattan art scene pushed its way into the boroughs Brooklyn’s embrace of cheaper rents and bigger spaces gave rise to a culture of anti-heros and fine graffiti that would take the art world by storm. When we started making beer in Brooklyn it was to evoke a time when manufacturing plants and industry filled these streets. These days manufacturing is coming back slowly but surely to Brooklyn but I would argue that production never stopped, it simply changed from steel to culture.

For our Silver Anniversary we went back to our original Lager recipe and bottled a refermented double bock version to commemorate.  Throughout the years, some of the friends we’ve made have risen to artistic fame. We could think of no better way to celebrate our 25th anniversary than to partner with Fred Tomaselli, Roxy Paine, Joe Amrhein and Elizabeth Crawford, all of whom agreed to contribute art to grace the labels of a Silver Anniversary Lager.


There’s no telling what the next 25 years will bring, though with the inspiration of the borough we love and the continuous innovation of the beer we make. I’m sure there will be plenty to reflect on and celebrate.

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WATCH THIS: Steve Hindy on The Exchange

Rueters The Exchange 7-11-13

Steve Hindy in an adept and efficient interview that hits all the high points talks to Anthony Currie of Reuters’ “The Exchange.” It would seem our neighbors across the pond don’t have too high an opinion of Lagers. We hope that Brooklyn Lager in England is proof that a good flavorful Lager should be dark, very dark, indeed.

Watch the interview here.

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.

Beirut to Brooklyn: The Origins of Brooklyn Brewery

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Today we joyously introduce the first release in a series of videos produced by our friends at Transient Pictures exploring the people and stories that make Brooklyn Brewery. As 2013 marks our 25th year of making beer, there’s no better person to kick things off than Brooklyn co-founder & president, Steve Hindy.

Most craft brewers had a life before beer. Steve Hindy covered wars and assassinations for The AP in the Middle East. Along the way, he met American diplomats in bone-dry Islamic countries whose only source of beer was home-brewing. War correspondents are a resourceful lot, and Steve brought that resourcefulness to starting a brewery in Brooklyn.

Celebrating 25 Years of Brooklyn Beer

Silver Anniversary Wallpaper

25 years ago, two neighbors threw caution to the wind, quit their respective day jobs as a reporter and a banker, and founded Brooklyn Brewery. The road to success was paved with many challenges, but today The Brewery’s award-winning roster of beers is distributed in 25 states and 21 countries, and the neighbors, Steve Hindy & Tom Potter (before and after pic below) are two happy campers: Tom has moved on to found the NY Distilling Company, and Steve still sits in the chair at the brewery.

Read This: “Candlelight. Fine Food. Waiter, the Beer List!”

Servers at Tribeca Grill

Yesterday, Eater NY posted a flashback article from January 1993 on the food scene in NYC. And the second line? Flo Fab’s report on a wild new trend: beer programs in restaurants. Brooklyn Bloggery hasn’t quite been around since ’93, so we pinged Steve for his thoughts:

“Back in the early 90s, we were busily trying to establish a beer culture in New York City through our distribution company, The Craft Brewers Guild,” Steve reminisces. “I did my first beer dinner at Windows on the World, atop the World Trade Center, in 1992. We did hundreds of such dinners over the next few years, and we continue to do them to this day. This article by highlighted some of the beer dinner pioneers, like Alan Harding at Nosmo King (the first No Smoking restaurant in NYC).”

We look forward to reporting on how food writers regard beer in 2033. Speculation is already circulating about anti-gravity pours and the effects of space travel on hops…