Category Archives: Uncategorized

The newly bottled Brooklyn 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.


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.

Hope you followed one of these pairing posts yesterday. At least try them with leftovers.

Science is the best.

I’m against website sound effects but Taps would be appropriate. Double entendre intended.

Our friend, and new father, Joshua Bernstein gives The Week 7 surprising facts about beer.

In happier news New Belgium and Patagonia have teamed up. So where does that leave us? Marmot? LL Bean? Poler Stuff?

A wonderful showing of craft beer congeniality.

I might have had too much tryptophan and taken a wrong turn on google, but if you’re ever in Istanbul. Craft beer in Turkey.

Also of note, the holidays are coming up so if any of you generous folks want to get me something.


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.

What delicious company to be in.

And what wonderful advice to heed.

We’re not able to speak to the liquid, (I swear we left our address on this website somewhere *Hint Hint*) but Signature Brew has some good taste in music.

Dyckman Brewing Co., Queens Brewery & Other Half Brewing joined the NYC Brewers Guild.

A Brooklyn Bar raised its weekend drinking age to 25.

Amsterdam is taking its clean streets initiative to a new level.

Hello Brokelyn, We love you. Come visit!


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.

Our friend Chuck, fighting the good fight.

Gobble Gobble

Yuengling is having a hard month. Seriously.

Ladies who Lager.

Robot Fight!

It’s the most wonderful time of the year. (Cheers to Saveonbrew for the work they do.)

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

Mash Files: Pittsburgh


Mash Pittsburgh was deliciously nuzzled between two amazing meals, a dinner at the soon to open Butcher in The Rye, and a collaborative fall dinner at White Oak Farm, with five of the cities culinary juggernauts. The week began in the kitchen making perogies with Chef Richard Deshantz owner of meat and potatoes, and Nine On Nine. Richard opened the first Gastro Pub in Pittsburgh and is playing an integral role in revitalizing downtown Pittsburgh’s culinary scene. Downtown is transforming slowly, but outside of the city center Pittsburgh’s neighborhoods like the strip, and Lawrenceville (where you can enjoy the 40 taps at Industry Public House, or the recent brews at, Hop Farm Brewery a dinner at Cure, the Firehouse Farmers Market, or fill your sweet tooth at Mon Aimee chocolate shop), are setting the tone for the rest of the city.

Butcher in the Rye, this Mad Hatter ode to J.D Salinger is the most interesting restaurant space I have seen this year. At this downtown locale Clock Work Orange meets your favorite hunting lodge, where Stanley Kubrick and Jack Nicholson (think The Shining) would happily meet for bourbon’s and an excellent small plate meal. Butcher boasts one of the largest bourbon collections in the country, and with a an upstairs bar-lounge with barrel aged pre-mixed cocktails on tap will prove to be one the finest drinking institutions in the Pittsburgh area. Rich designed and built the restaurant himself, and never has a restaurant reflected the true nature of a chef more. From the bunny paws that lead to a butchered rabbit on the floor to the tattooed arm that leads you towards the bathroom, boasting the coolest locks I have ever seen not a single detail has been overlooked. This attention to detail carried over into the dishes we created, and paired with a fall worthy selection of our beers.

One of the things that makes Pittsburgh unique is the amount of Chef owned and operated restaurants. Our Sunday Dinner at White Oak Farm boasted three of the city’s top chefs and budding restaurateurs. Each owns all or part of their establishment and run their kitchens with passion, enthusiasm and respect for their ingredients, and their staff. From charcuterie made with heritage breed pigs (Justin Severino, Chef and owner of Cure), to ingredients harvested from her own farm (Kate Romane, Chef Owner of E2), or serious artisan sausage skills, beak to testicle cooking, and creator of the best parsnip soup I have ever eaten (Keith Fuller, Chef and owner of Root 174), I was deeply impressed by these chefs, and honored to share a grill with them on one of the nicest fall days of the year. I will drink homemade moonshine with those crazy folks anytime!

Working a farm dinner with David Cross‘ twin brother Justin Severino is always fun and the banter was as entertaining as the food, and as dry as colorful as our Brooklyn Brown Ale punch. Cocktails provided by bartender  and owner of Acacia, Lynn Falk, and an array of Brooklyn beer kept our jokes quick and punchy, and made for a much more receptive audience. Adam Milliron  snapped photos as over 80 guests enjoyed family style plates that welcomed their beer parings. Kriek, part of our Brooklyn Ghost Bottle Series melded perfectly with a kimchi sausage, and black bean fermented rice, funk met funk head on, and the rounded bourbon barrel accents softened the tartness of the cherries and subdued the depth of heat and acidity from the kimchi infused sausage and black rice.

The camaraderie, humbleness and level of knowledge being passed down in Pittsburgh kitchens from seasoned executive chefs and owners to the younger generation of talent will ensure that Pittsburgh continues to grow and evolve in a culinary capacity. Food writers like Hal B. Klein, and photographers like Adam Milleron are documenting the food, flavors, beers, cocktails, farmers, butchers, brewers and culinary faces of Pittsburgh, forging a vital link with a public eager for industry growth. Combine these folks with the role that Slow Food and other organizations are playing and you have a town poised for explosive culinary growth. Pittsburgh was once famous for its steel, coal, and pig iron, but now its heritage pigs and cast iron skillets are drawing the crowd.

Mash Files: Chicago Edition


Chicago Mash

All Mash Cities have a certain charm, but Chicago is the city I had the most trouble saying goodbye to. Diverse neighborhoods bleed into each other ripe with unique and delectable restaurants serving fall inspired dishes with a laid back feel. I haven’t experienced this concentration of incredible eating locales in any other city but the one I reside in. The array of talented chefs that grace this town are not doing anything incredibly different than other cities we have visited along the Mash, but they are doing it consistently, creatively  and  collaboratively across the board. The “Shi” is an artistic metropolis with a true neighborhood feel, offering as many cultural perspectives as The Bean (Cloud Gate) itself. Steel bridges connect this lakeside city and add as much character as the myriad restaurants we frequented.

Lake Michigan provides a gorgeous city backdrop, but it also creates the brisk winds and chilling temps that make Chicago one of the coldest cities in the country. I think the chefs there understand this better than others and truly value the short growing season, preserving the rich bounty for the cold months to come, and honoring the fresh ingredients in a simple, yet sophisticated manner. The network of chefs that I encountered was truly inspiring, and everyone seemed to know everyone creating a culinary community that spans many bridges.

Slow supper prep at Found restaurant reminded me of Chris Sheppard’s kitchen (at Underbelly, Houston), with more preserves and pickles then I could imagine. The walk in refrigerator boasts a rainbow of pickled produce that could have easily been an installation at the Museum of Contemporary Art. Packed Mason jars abounded like the preservation kitchen at Blackberry Farm, as captivating as the amphitheater and BP Bridge in Millennium Park, by architect and artist Frank Gehry. Nicole Pederson might be a pickle queen but she sure knows her way around rabbit rillettes, and presses a mean goat pate that tastes of barnyard and pistachio, a perfect accompaniment for one of our Ghost Bottles of Crochet Rouge Riesling. Combined with pickled sausage, fresh made mustard, and sweet but tangy plum butter. This course and many others demonstrated the typical style of many of the chefs we encountered, with a full understanding of local ingredients and a playful, yet traditional approach.

Small Bar’s rabbit pate, marmalade, and parsley salad also accented the nuances of Crochet Rouge Sauvignon Blanc, expertly prepared by Executive Chef Justin White.  Ghost Bottles graced the tables at both of our meals, but  Carnegie Special 175th Anniversary Porter was most appropriate in capturing the essence of our 1883 World Fair Slow Supper feast, and a perfect accompaniment to the dramatic reading by Paul Durica, author of Chicago by Day and Night, as well as the delectable poached pear and sponge cake it was served with.

Our week of Mash events melded perfectly  with the intoxicating energy of Chicago, from its many farmers markets, artistic and thoughtfully designed green spaces, diverse neighborhoods, talented chefs, and impressive architecture. From Longman and Eagle, to Lula café, Nightwood, Fat Rice, Little Goat, there were more great restaurants then I could imagine, or find time to eat at. Whether sitting in a hole in the wall Mexican place on the east side, dining on Randolph street, or out in Evanston you can be sure that Chicago’s food scene will leave you satiated, smiling, and extremely impressed. I just hope your stay is longer than mine. I am in agreement with my cousin Ari, Chicago may be the greatest city in the country, at least four months out of the year. I hope your larders are packed for the remaining eight months. Stay warm Chicago, can’t wait to see you next year!

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.

The huge news we’ve got down our spines this week is the purchase of Boulevard Brewing Company by Duvel. We wish them all the luck in the Belgian world.

~Read about the acquisiton here. Notice the part where we get called a success!

~Shutdown is over, but Food Republic used a great image for this article.

~Bank of America profiled us in their Partnering Locally series.

~Steve had a lot of press this week.

~Our friends at Kelso have nice cans.

~I can’t tell if Huff Post gets it or not.

~A Buzzfeed post where we might actually learn something.

~This is the most disappointing map I’ve ever seen.

~Pittsburgh here we come.

And if you haven’t seen it, this makes me want to re-imagine all of our labels just to get on the list. Maybe a Brooklyn “B” dancing around the can?


This Week in Beer: TTB Breakdown Edition


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.

The big story this week is the TTB breakdown. If ever there was a time for a beer summit, this would be it, we’ll host.

~Our very own Carla Villa on the story.

~With an even more indepth look here.

~We hope our bretheren at Pyramid Brewing stay strong.

~Because who needs people.

~But sometimes dreams do come true.

~And of course there might be some sort of group meeting going on in Denver.


MASH Files: DC


The District of Columbia might be the Nation’s Capital, but with such a vibrant Ethiopian community it is also the epicenter of Ethiopian cuisine in the US. Chef Hiyaw Gebryohanness, founder of Taste of Ethiopia was a perfect Slow Supper DC ambassador. I learned about the history and culture of Ethiopian cuisine, as we prepared modern riffs on Ethiopian classics. My Injera-baking compatriot expertly demonstrated the proper way to make an authentic one hundred percent teff crêpes (an ancient grain and staple of Ethiopian cuisine). The three day fermentation process yields a tart and sourdough-esque batter that is griddled on a hot plate until bubbles form on top and is slid off with a hand woven reed mat to join the steaming stack. Injera is the tastiest utensil I have ever encountered, and it served that purpose in 3 different iterations throughout our 6 course meal, a crisp chip for berbere guacamole, a perfect spoon for a rich and spicy chicken peanut Stew (Loze Wet), and a sweet version  to scoop up the last bits of Cardamom Honey wine Pudding.

We got a chance to see some of Hiyaw’s family and friends  at other Ethiopian restaurants around the city as we quested to find a few bottles of the homemade honey wine, Ethiopia’s answer to mead, a super potent but delicious drink. Over sixty  guest filled the cozy second floor loft at  Studio 52 to break bread the Ethiopian way, with a family style meal paired with Brooklyn big bottles, eye inspiring projection candy from Nuit blanche, and comic book inspired menus and place mats from local artist and illustrator Elizabeth Graeber.

Ethiopia may have been the inspiration for Slow Supper but it was Modern American with a new world Italian flair that graced the tables at Local 2 Ways. A Scallop crudo paired with Sorachi Ace started the meal off right. House cured Charcuterie and Foie Gras torchons welcomed the delicate fruit flavors and malt balance of Local 1, our golden Belgian Farmhouse ale. High gravity bottles abounded throughout the meal, to the last sips of Black Chocolate Stout that accompanied a warm and rich chocolate brownie with house made salted caramel ice cream. The new Match Box location is a serious addition to the 14th street corridor which boasts a slew of new eateries, watering holes, and funky places to be entertained after a long day on the hill (that’s Capitol Hill to those of you unfamiliar with the political lingo).

I did not have the pleasure of encountering any politicians, but I did get to hear the diplomatic comedic rants of those two hilarious buddies of ours Nick, and Joe as they waxed poetic about current issues in the world of VHS. Found Footage found itself at a super secret speak-easy theater called Warehouse Theater that I had trouble finding, until I realized the employees only entrance was just a silly ruse. DC, you get me every time.

Backdoor politics and backdoor theaters may be the norm here, but Glen’s Garden Market where Togather was held is a welcomed addition to the local DC food scene, where your neighborhood co-op meets event space and bar. Get your shopping done while enjoying a pint and maybe learn something too. I sure did, as Tracie McMillan author of the The American Way of Eating discussed the economic realities of our current food system with food writer and co-author of The Founding Farmers Cookbook, Nevin Martell. Nothing like an Oktoberfest and some intelligent discussion to end a rainy evening, especially if the meal you had beforehand was at Little Serrow ( my new favorite Thai spot).

We may have missed the cherry blossoms, but all in all DC Mash was a Capital success!

The Newest Brooklyn Brewery Is New Carnegie


For more up-to-date information on the New Carnegie Brewery check out their website here.

Earlier in the year you were made privy of our plans to build a new Swedish brewery. Now we bring you an update chock-full of current developments on what’s surely a groundbreaking project. It’s worth noting that what we’re talking about here has never happened before. This isn’t just your run of the mill brewery expansion. Along with our Swedish partners, Brooklyn Brewery is building and operating the very first European brewery to employ an American craft beer perspective and heritage. At the same time, this brewery is a decidedly Swedish project, built by and for Swedes and anyone else lucky enough to be in Stockholm. We couldn’t be more excited.


[Eric Ottaway, Fredrik Vogel & Garrett Oliver w/our new gear]

As previously reported, Brooklyn Brewery, in partnership with our importer, Carlsberg and a group of Swedes who have long dreamt of helping restore Stockholm’s brewing tradition*, is creating a new line of beers — a new brand — called Nya Carnegie. The brewery is currently under construction in an old light bulb factory in the Hammarby Sjöstad neighborhood of Stockholm’s sea port.

We’ve been getting a lot of questions about our endeavor so what follows is a quick rundown of what’s been happening lately in Stockholm.

  • The Name: Nya Carnegiebryggeriet or New Carnegie Brewery, if, like most people in the world, you’re not a Swedish speaker. The DNA behind the name is pretty cool. Carnegie is one of the oldest registered trademarks in Sweden and belongs to its most beloved beer, Carnegie Porter. It’s a classic Baltic Porter, one that we’ve long admired**. A couple of years ago you might recall that Garrett & Co traveled to Sweden to collaborate on a barrel aged version of Carnegie Porter for their 175th Anniversary. (Meanwhile we’re all excited about our little 25th birthday.) Now owned by Carlsberg, Carnegie is poised to be reborn in the name of craft beer as Nya Carnegiebryggeriet .
  • The Beer: Under Brooklyn Brewmaster Garrett Oliver, our Swedish brewing team will develop a line of year-round, seasonal and special one-off beers bearing the Nya Carnegiebryggeriet mark. One can expect trademarked Brooklyn excellence that gives equal nods to traditional brewing methods, new ideas, Nordic ingredients and a Swedish accent.

approximatation of goodness

[Nya Carnegie beers might look something like this]

  • The Brewing Team: Garrett and GM Fredrik Vogel have hired a crack team of Stockholm brewers for the mission of making the very best beer possible. Our head brewer in Stockholm is Anders Wendler, a graduate of Sweden’s Lunds University.  Anders, who holds a brew master certification, has worked at breweries in the Ukraine, Germany and Sweden since the early 1990s. Despite his professional status, Anders somehow also won Sweden’s “Best Home Brewer Of The Year” award. Sounds good so we’re not asking questions. The Swedish brewing team of four is training in Brooklyn and will work with our Brooklyn brewers on an ongoing basis. The goal is for members of both brewing teams to be able to travel to each other’s breweries, fostering an ongoing exchange of ideas and methods.


[Head Brewer Anders Wendler at Nya Carnegiebryggeriet]

  • The Logo: It’s no secret that we take logos seriously. The development of NCB’s mark was taken doubly serious. A product of the Swedish design firm POND and constant & annoying feedback from ourselves & our Swedish partners, we feel extremely proud to place the ending result next to our own, iconic logo.


  • The Rest: well there is still lots more to reveal (and plan!). We aim to have beer ready for the public on draft and in bottles by January, 2014. Around that time the brewery will open for tours. The NCB Tasting Room has plans for a kitchen that will treat visitors to a tight menu of pairing-friendly, in-season nourishment. Our new brewery will mostly brew NCB beers but every now and then one of our Brooklyn-based brewers will visit to brew one of our favorite specialty recipes from our Brewmaster’s Reserve line. Worry not, Brooklyn Brand beers will continue to be brewed in New York. 

We’re beyond busy putting together the remaining pieces. Check back soon to see how we’re doing.



*Not unlike in Brooklyn, Stockholm once had a proud brewing tradition that was decimated by consolidation, wars and general disrespect for beer. Fortunately, there is now a comeback brewing that we’re proud to join the ranks of.

**Even before the anniversary porter project, Brooklyn Brewery distributed Carnegie Porter when it operated the Craft Brewers Guild during the 90s. It was one of our favorite beers to sell alongside our own.