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Dinner Party No. 5: The Cellars at Jasper Hill


Brooklyn Brewery’s Dinner Party is a collaborative series dedicated to spotlighting local producers and rare beer pairings held at Humboldt & Jackson. This month, we celebrate terroir and all things dairy with The Cellars at Jasper Hill.

In the world of beer and food pairings, one of the simplest and most recognized is the classic beer and cheese. Just about everyone knows that for each beer there is a cheese and for each cheese there is a beer (or beers). We even run our own series of suggested pairings.

For our fifth Dinner Party on Thursday, November 13th, we’re collaborating with a producer we’ve long admired: Jasper Hill Farm. Jasper Hill is a working dairy farm with an on-site creamery in the Northeast Kingdom of Vermont. Their operation is simple and hyper-local: six producers, six herds, twelve cheeses. Jasper Hill’s work isn’t finished once the cheeses are made, however. An underground aging facility maximizes the potential of cheeses made by their creamery, as well as those of other local creameries. Leftover whey from the cheesemaking process is fed to their heritage breed pigs, who roam the woodlands beyond the cows’ pasture. As you can see, the beautiful cheeses Jasper Hill both produces and finishes are one of the truest representations of terroir.  Paired together with some of our best and brightest Brooklyn Brewery beer, this meal will fill your mind as well as your stomach with a greater appreciation of what dairy can do. You’ll leave ready to pair beer & cheese on your own.

Joining us for the evening is Monger Liaison Molly Browne. Molly honed her culinary skills in the lively Denver culinary scene, where she was introduced early (and often) to the excellent craft beer native to the Rocky Mountains. She’s a Certified Cheese Professional, former competitor in the Cheesemonger Invitational, and all-around cheese dynamo. Our own chef, Andrew Gerson, is all about keeping things playful as well as delicious. Between he and Molly, diners can expect each course to be an exploration into the wide world of dairy and cheese. Prepare for an adventure, caseophiles.

Tickets for this dinner are $85 and it’s not a huge room, so reserve yours quickly.

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Dinner Party Prep: Sustainable Seafood 101 with Sea 2 Table & Island Creek Oysters


Brooklyn Brewery’s Dinner Party is a collaborative dinner series dedicated to spotlighting local producers and rare beer pairings held at Humboldt & Jackson. This month, we celebrate sustainable seafood with Island Creek Oysters and Sea2Table. Don’t forget to buy tickets.

If you haven’t been eating fish from local waters dogfish, tilefish, and squid, you’ve been missing out. Lucky for you, the seafood experts from Sea2Table & Island Creek Oysters are bringing an embarrassment of local-seafood riches to Humboldt & Jackson for Dinner Party No. 4. Andrew Gerson (Brooklyn Brewery), Hannah Grady (Island Creek Oysters), Daniel Del Coro & Sean Dimins (Sea2Table) discuss below what you might see on the menu, and why you should care where your seafood comes from.

Caitlin: Andrew, what can we expect from the menu?

Andrew Gerson: We want the menu as soon as possible, but it’s subject to change with what the fishermen are bringing in. I hate that idea that there is a set menu and we’re sticking to it – there are fishermen going out every day and they’re catching what they catch.. I’m happy to work with whatever’s coming in and is awesome. We’re flexible enough to highlight that.

C: Hah, okay. So, Sean, how did Sea 2 Table get started?

Sean Dimins: We were on a family vacation, I think in like 1996 or so. I’m one of five kids, and my parents would take us on what we thought were really whack vacations. We weren’t going to Club Med – they would just get frequent flyer miles and go to very strange places.

C: Like where?

S: Like Mayan ruins in Central America that I did not climb up as a kid. We ended up in a really amazing fishing village called Charlotteville in Tobago. It had something that was uncommon in the Caribbean which was a really vibrant fishing community. Most of the Caribbean is fished out, but these guys all fish in open wooden pirogues with bamboo outriggers and everything they caught was hand-lined, hand over hand.

So we went out fishing – I had the best day fishing of my life.We caught maybe 400 pounds of fish in a 22ft boat out on the open seas with no electronics or gear or anything.  I was psyched, but the dude I went out fishing with – Ratface – was pissed.  Because all the other fishermen did really well, there was no market for his catch. That day my dad had the idea that if we could get the fish off of Tobago to our home town of New York City, chefs would absolutely love this hand-lined fish, the fishermen could get a better market, and we could start a family business.

I left and took the concept to Alaska, for a business called Alaska Wild, where we figured out how to ship with FedEx and expanded out from New York to around the country. We’ve been rolling since. Now we work with 38 different fishing communities round the country. We’ve figured out through packaging, logistics, and information flow how to turnkey these docks to give them better markets. Where they would usually drop it onto a dock to ship it to a wholesale market, we’ve figured out how to do direct sales to chefs.

C: What’s the positive impact that comes from that?

S: The easy one is that we pay more. That’s why people work with us. We provide better value than what they’d get selling in their local markets or to sell to decentralized markets like the Fulton fish market. Maybe one you can’t measure is that they now have a connection. The same way a chef wants to know where his food comes from, fisherman seeing where his fish actually goes to. Seeing the chef’s name on every box of fish and getting pictures back to him of what’s being done with his catch, there’s this intangible pride that is really an incentive there. For how long did they just blindly sell into markets and were dictated pricing? Now they actually get to name their price and know where the fish goes. We get the guys who care, and the best fish, because those are the guys that handle their fish better than anyone. They know where it’s going,

C: Is there a similar germination story for Island Creek?

Hannah Grady: Skip [Bennett, founder]’s father was a lobsterman in Duxbury Bay, and then Skip decided to try his hand at oysters. The first few years, he was delivering and doing all of it. He was dropping the first bags off with chefs at the back doors of restaurants in Cambridge. Over time, chefs would visit the farm and we started creating relationships with them.

Obviously a lot changed in New York when he and Thomas Keller met, but we really try to collapse the distance between the farmer, the chef, and the table and make it as short a distance as possible and one that’s established with a lot of care. Every time we give a new oyster to a new person they get a one sheet that talks about who the specific farmers are and their family and their story and their efforts for grow and all those different details.

It’s funny – we have a farmer who’s a lawyer in New York and he grows these oysters called Nausets from the Cape that are awesome. His name is Stuart Miller. And whenever he takes a client out to dinner he’ll call me and go “Where did my Nausets go this week?” and it’s really nice to be like “They’re at the Breslin, they’re here, they’re there” and know that he can call me any time on my cellphone and I can tell him where they are so he can so see what his oysters look like on the plate somewhere.

C: Does it alter your cooking when you feel this close to products & producers like that?

A: Definitely. To know the difference between good quality is great, but there’s also a sense of terroir. The scallops coming from this bay because of these tides or the tilefish from this region versus that region – that has an effect. To me, it’s about flavors, but it’s also about honoring a place. There’s such a lack of value in our food system right now that to remind people that this specificity exists is important. And it makes me want to cook more and explore more of these local producers.

C: I think that idea of “lack of value” can really resonate with people in the beer industry, because for so long beer was just a sixpack of whatever from wherever. People are starting to get the idea that you should care where your beer comes from and how it’s made, for a variety of reasons. Is there a similar shift happening in seafood? And why should people care more?

H: Yeah, definitely. The nomenclature for different oysters is a very complicated and troubling subject. There’s no real baseline or ownership of nomenclature. It’s not regulated right now, and it’s an issue that a lot of oyster farmers and restaurants are encountering and trying to navigate. So for us to be able to go one step further than just saying “This is a Peter’s Point,” we can say “This is Farmer X’s Peter’s Points. These are his oysters.” It’s really important to us to connect people as much as we can and to bring chefs up to the point. There’s a lot of added value in making it not just an exchange but a relationship that’s reciprocal and is fostered as much as we can.

S: All of us make choices every day on where we decide to spend our money. We all obviously care about food – we spend more money, as a generation, on food than anyone ever has. So why don’t we direct it to places where it can have the most positive effect? If you just buy blindly from commoditized markets or even through decentralized wholesale markets, you don’t know where your money is going to go – probably not to the intended pockets. If you know where your fish is coming from and you can collapse the distance between them, chances are you’re going to have a greater effect. And that’s a really reassuring thing to me.

C: What are some local fish or oysters that we should be eating but aren’t?

S: I’ll take them all. NY, NJ, and LI right now , do excellent shellfish. They’re good for the water, they’re good for you. But a new-found favorite of mine from here to Cape Cod about twice a year is squid. It’s almost like eating insects. We don’t do it much, but we should. My favorite is grilled. You know when you get one dish and you bring it out to every party you can with different people because you know you really nailed it? I get really good local squid – it can be fresh or frozen, it freezes really well – with just some olive oil, salt, and pepper. Grill them up, get a nice char on them throw them in a salad with some cannellini beans with pepperoncini, salt, pepper and good olive oil. It’s – It’s –

A: What season are you getting them in?

H: You just sold me there.

S: That’s a good salad and it’s really easy to make and everyone is very impressed. Plus, it’s cheap. Squid isn’t $20/lb, or $10/lb. It’s like $4-6.

H: I’m a big razor clam girl. We work with 5 different harvesters so those 5 are the only ones who pull them for us. You can’t bring an extra pair of hands. We had them this week because we had the full moon & negative drainer tides, so we’ve been pulling them up all week. I think they’re an amazing creature to begin with – I love how temperamental they are according to the tides and the weather and if there’s too much rain – they’re sensitive to all that which, for me, makes the experience of eating them so much sweeter. I know that one man went out at dawn and wrestled those bad boys out with their hands. If you flash grill them for a second with lemon juice and chili pepper – they have an amazing texture, and I love the battle. They’re these clams that everyone was like “nah” on for so long.

A: For me, these days, I’ve been getting in to East Coast urchin. I didn’t realize for such a long time that there was so much urchin around here – Maine and a little further south. Different coloration than the pacific but really good flavor. Urchin for me – my new jam.

Daniel Del Coro: I would say bluefish – it’s another one of those emotional connections. I grew up going on these party boats with my dad and my brother, and we would just get in these schools of bluefish and bag ‘em for hours and hours, then go home and stock the freezer. That’s one of my first taste memories of seafood. Now, from a more intellectual side, I like it because it’s not a very forgiving fish and it takes some nuance to work with it. But I think that’s important because good food isn’t always easy. You have to know what it is to be able to pay respect to it and have it taste really good.

Oktoberfest Returns


Autumn is a welcome sight here in Brooklyn after another scorching summer. Changing leaves, breaking out your favorite jacket, not sweating (as much) on the subway… there’s some magic in the changing seasons. With the fall comes Brooklyn Oktoberfest, an old favorite that returns to chase away the humid days and hot nights in favor of light frosts and cool breezes.

Traditional Oktoberfest beers emerged in the early 1800′s, after the first Oktoberfest was thrown in 1810 by Crown Prince Ludwig of Bavaria. We’re a little too far away from Germany to join them under the tents, but that doesn’t stop us from packing Brooklyn Oktoberfest along for our own fall festivities. You’ll see it poking out of coolers and lunch bags in Prospect Park as we skip the leaf peeper shuffle to soak in the last of the autumn sunlight. It’ll fill pitchers across the city during game days, and warm you up after browsing Atlantic Antic and the McCarren Park Greenmarket. Even if there’s no celebrations on hand you can think of, Brooklyn Oktoberfest will help you come up with one to fill the time.

Brooklyn Oktoberfest is a solid companion for rich, cool-weather foods. Put it to work alongside pork dishes, succulent roast chicken, thick cold-cut sandwiches, hefty burgers, or Swiss and Gruyère cheeses. Just like the fall weather, Oktoberfest won’t be around for long so stock up before it disappears.

What’s Inside:
Style: Märzen/Oktoberfest
Malts: Bavarian Heirloom Munich Malt, Pilsner Malt specially malted for Brooklyn Brewery in Bamberg
Hops: Hallertauer Perle, Hallertauer Mittelfrueh
Yeast: Lager yeast
OG: 13.7° Plato
ABV: 5.5%
Availability: August-October

Garrett Oliver Takes His Place At The Table(s)

Brett Casper Garrett 1 Low Res

Our Brewmaster Garrett Oliver has had a busy year, from winning the James Beard Award for Outstanding Wine, Beer or Spirits Professional, to training the brewers at our new sister brewery Nya Carnegie in Stockholm, to designing new brewing courses at the Culinary Institute of America. For the first time this year, you’ve got two chances to catch Garrett in his element at dinner in New York City. Grab your tickets today and get a chance to see the Brewmaster, hear about the new beers and projects he’s working on, and admire his hats.

-Nya Carnegie Beer Dinner with Chefs Billy White and Andrew Gerson @ NORTH Festival: On September 18th at the NORTH Festival Pop-Up, Garrett will join the diners at our Nya Carnegie Beer Dinner. Chef Billy White from Nya Carnegie and Brooklyn Brewery Chef Andrew Gerson will be teaming up to re-create the pairing menu Chef White has created at our sister brewery in Stockholm. This is the first, and maybe the last, time beers from Nya Carnegie will be available in the US, so Garrett will step up as the man behind the recipes and brewer training to discuss the beers, the pairings and perhaps some of his adventures in Stockholm.

-Dinner Party No. 3 With Garrett Oliver: Garrett will collaborate with Brooklyn Brewery Chef Andrew Gerson on September 24th for our third Dinner Party to create a menu celebrating his 20 years with the brewery and his ever-expanding roster of experimental beers. A number of new Ghost Bottlesbeers so rare they almost never see the light of daywill be on hand to illustrate some of Garrett’s most exciting new work and pair up with some of Garrett and Chef Andrew’s favorite foods to make. Brand new beers and the man who dreamed them up make this a can’t-miss evening for all fans of Brooklyn Brewery.



[Text by Andrew McFarland]

[Photos by Casey Kelbaugh]

The nation’s capital has long been home to one of our most active teams, but the people behind SLIDELUCK DC IX raised the bar once again! Falling on the first day of summer, this show was fittingly themed for the Solstice. Attendees celebrated the longest day of the year with an Aquarian vibe. Ladies donned floral wreaths and everyone partook in some child-at-heart play – blowing bubbles and dancing their way into the summer night. By midnight, the scene almost resembled the Woodstock-esque banner supplied by Lance Rosenfield and Ashley Morton.

Members of the Global team brought some Brooklyn love to Brookland, the Northeast neighborhood where DC IX took place. Lance, our longtime Austin director and recent Washingtonian, did a tremendous job leading his fist Slideluck in DC alongside Ashley Morton, Erika Nortemann, Nadia Hughes, Meghan Dhaliwal, Allison Shelley, Gina Martin, and Stacy Gold.

The solstice theme carried well into the slideshow. Dominic Bracco II’s series on Mexican fishermen, and Robin Moore’s micro-documentary on conserving crocodile habitats along Jamaican beaches definitely supplied some summer vibes. Other photographers such as Gabriella Demczuk and Ron Toole addressed the idea of light and darkness in their work. The potluck also represented some fine summer essentials – blueberry pie and a kale, coconut salad.

Be sure to check out all of the slideshows here on our website and some of the portraits taken by Meghan Dhaliwal on the Slideluck DC Instagram. As always, thank you to our global sponsors – Brooklyn Brewery, Sandbox Studio, and Viewbook! Thanks also to our local sponsors, Monroe Street Market and National Geographic Creative, and to Edgewood Arts Building for hosting us!


This Week in Beer: The News You Can Booze


This Week in Beer will be an aggregator of stories we thought were important or fun in our world of potables. If you saw something we missed or hate something we listed, let us know in the comments. And stop trying to correct everyone all the time, it’s unnerving.

Blue moon of Kentucky keep on shining, Garrett is coming back to talk on everything Brooklyn Brewery and beer writing.

Did everyone watch the Wild Streak video? What’s the wildest thing you’ve ever done?

We consider this one of the greatest honors we’ve ever been bestowed. Brooklyn Sorachi Ace paired with Girl Scout’s Lemonades.

I probably will never want a jellybean flavored beer, so I’m glad Jelly Belly went this way with it.

With the Winter Olympics starting among complaints and sudsy protest it’s important to remember that the Russian craft beer scene is alive and well.


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

This Week in Beer: The News You Can Booze


This Week in Beer will be an aggregator of stories we thought were important or fun in our world of potables. If you saw something we missed or hate something we listed, let us know in the comments. And stop trying to correct everyone all the time, it’s unnerving.

NYC Opening Night Bash tickets went on sale. The fanciest place you’ll ever drink a Brooklyn, probably. Maybe not. I don’t know your life.

Minnesota gets organized for one more day of beer sales!

A robot tongue can taste beer and identify it by style and brand. Ciccerone Level 3?

Ice Fishermen need beer too, you guys. For shame, FAA.

The Superbowl commercials are coming folks. And though we don’t have the budget the big guys do, we want to know what your favorite beer commercials are. My vote is for all of these.


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

This Week in Beer: The News You Can Booze


This Week in Beer will be an aggregator of stories we thought were important or fun in our world of potables. If you saw something we missed or hate something we listed, let us know in the comments. And stop trying to correct everyone all the time, it’s unnerving.

This week we introduced our new line of limited release bottle series. Happy New Beers Eve everybody!

BBC spends sometime examining the Brooklyn Sweden lovefest. <3 you, Hammarby.

Draft Mag gives New York 10 bars, 5 in Brooklyn, on their best American beer bars 2014 list.

The new beer hall, Berg’n, by the people behind Smorgasburg and Brooklyn Flea will have a Garrett curated beer list.


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

This Week in Beer: The News You Can Booze


This Week in Beer will be an aggregator of stories we thought were important or fun in our world of potables. If you saw something we missed or hate something we listed, let us know in the comments. And stop trying to correct everyone all the time, it’s unnerving.

We’re going to take a holiday breather from our usual news round up to help out all those lost Scrooge’s with a final holiday gift. If you don’t know what to get the already beer obsessed, we’ve scoured the interwebs for what we consider to be the rarest and most interesting holiday gifts this season.

I don’t know if this is real or not, but The Home Bruery is well worth the trip if you have the clams for it.

Something on the more affordable side, I thought this would be a nice addition for any man cave. Get more art in your life, man cave!

This was a great listing by CBB, arcade games and beer mix so much better than real fighting and beer.

And my personal favorite, for those nights when you just don’t trust yourself, or those Saturday afternoons at home where you want to see just how far you can go, The Breathalyzer Watch.


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