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.
We’re pleased to announce the latest member of our limited Brewmaster’s Reserve line, Fire & Ice. Like all Brewmaster’s Reserve, this draft-only liquid body warmer will make her rounds at your better beer bars and restaurants for 3 or 4 months and then fires will smolder and ice melts, so get this beer while you can.
What separates us humans from the other animals? Some people say that it’s music, or language, or the use of tools. But birds can sing beautifully, dolphins can practically write novels and chimps fashion hammers.
So perhaps…it’s fire? The smell of wood smoke scares every other animal on earth, but we humans love it. And as the weather grows colder and the days shorter here in Brooklyn, we smile as we start to catch that familiar whiff of a neighbor sparking up a fireplace. That aroma transports us to good places – barbecues, sitting around campfires, lounging with the family at the holidays.
Most beer was once smoky and we think smoke is still delicious. Brooklyn Fire & Ice is a robust porter that wraps beechwood smoke around a silky core of oatmeal and roasted malts. Wood is cut in the beechwood forests surrounding Bamberg, Germany, and our maltsters use it to dry their smoked malts, which form the basis of this beer. Together with a blend of roasted malts, it creates a beer that is gently smoky and beguilingly chocolaty, with notes of coffee and caramel.
Fire & Ice is delicious by itself, but it’s a rock star at the dinner table. Those roasty-smoky notes are great with steaks, chops, chicken, stews, chili, lamb, and even chocolate desserts and ice cream. Why do we call the beer “Fire & Ice?” Because…
When the world gives you darkness and Ice We put a Fire into your glass and give you warmth and light
Why yes, actually we are poets…
Style:Smoked Oatmeal Porter Malts:British Pale Ale Malt, Bamberg Rauchmalz (Smoked Malt), British Crystal Malt, Rolled Oats, American Roasted Malts. Hops:Willamette, Fuggle, and East Kent Golding Yeast:Our own Brooklyn House Ale strain Alcohol by Volume:7.2% Original Gravity:17.5 Availability:November – February Format:15.5 gal kegs; 5.2 gal kegs
We’re pleased to announce the latest member of our Brewmaster’s Reserve line, Cuvee La Boite. Like all Brewmaster’s Reserve, the draft-only La Boite will make her rounds at your better beer bars and restaurants for 3 or 4 months and then be gone, most likely forever, making way for Garrett’s next line blurring creation.
Lior Lev Sercarz’s spice shop in New York City is called La Boîte (pronounced “la-bwat”), which simply means “the box.” Only the stuff in Lior’s boxes is not so simple. There’s a reason he is known in kitchens around the world.
There was a time in Europe, hundreds of years ago, when spices were worth their weight in gold. Time hasn’t dimmed the evocative power of spice, but many of us don’t really understand what it can do.
Lior is sometimes called “the spice whisperer” or the “the spice wizard,” but he prefers to be thought of as a chef (he spent years cooking with renowned chef Daniel Boulud) or even a spice therapist. When our brewmaster encountered Lior’s transporting, impressionistic spice blends, he knew that a kindred spirit had to be blending them. Once the two of them met, they started dreaming up beers by the dozens.
For now we bring you Cuvée La Boîte, a Belgian-inspired beer in the “Grand Cru” style, subtly infused with Lior’s unique blend of Mishmish N.33 (lemon, saffron, crystalized honey), fresh kaffir lime leaves, and rare Espe- lette peppers from the French Pyrénées. In his book The Art of Blending, Lior compares making a spice blend to organizing a party. He asks “whom do you invite?” Well, we invite you, of course!
Style:Spiced Grand Cru Malts:Two-row Canadian Barley Malt, un-malted hard winter white wheat Additions: Tremblay Apiary Wildflower Honey, La Boite’s Mishmish N.33, lemon peel, fresh kaffir, lime leaves, Espelette peppers, untold mysteries Hops:Perle Yeast:Our house Belgian strain Alcohol by Volume:8.2% Original Gravity:17.9 ̊ Availability:August – November Format:15.5 gal kegs; 5.2 gal kegs
Yes, the votes are in, and CNN is calling it. Yes, we have confirmed, there is a clear winner. With 95% of the counties reporting, we can now with confidence tell you the results. The winner of the BROOKLYN, SWEDEN song contest, who will be flown to Sweden to join us for our three day celebration of beer, food, and music, in Stockholm. The music video that took the contest, and our hearts, is…
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.
Brooklyn Scorcher #366 is a very tasty summer pale ale featuring a hop so new that it doesn’t have a real name yet – right now it’s just called “HBC 366”. But this hop does have parents. Jason Perrault of Perrault Farms crossed the Warrior variety with a “wild” hop back in 2001. Jason says “The brilliant coloration of the leaves combined with a nice growth habit and exceptionally formed cones with abundant lupulin (the repository of all those aromatic oils), resulted in a strikingly beautiful plant.”
Working with the legendary hop breeder Gene Probasco, Jason took cuttings and started growing dozens of plants with fellow grower John I. Haas. Tom Nielsen, hop guru with our friends at Sierra Nevada Brewing, helped them figure out that this new hop was indeed delicious in beer. By 2009, the Smith family of B.T. Loftus Ranches were growing some too, and today “HBC 366” occupies about 1.2 acres of land in the Yakima Valley of Washington.
And here it is! Brooklyn Scorcher #366 is a hoppy pale ale that’s dry, minerally and fruity on the palate, snappy in the center, and bursting with the citrusy, piney notes that make our new pal 366 so special. It’s got as much hop character as an IPA, but at only 4.5%, Scorcher #366 is eminently sessionable, so you can hang out with it all summer. Scorcher #366 loves lobster, shrimp, and crayfish, but will snarf your nachos and fish tacos without the slightest hesitation. Scorcher #366 prefers charcoal but doesn’t hate on propane. Scorcher #366 is not a snob. Scorcher #366 will have another burger and a hot dog.
Malts: Pale Ale Malt and Crystal Malt, England Hops: Willamette (bittering), and introducing HBC #366 (aroma) Yeast: Brooklyn House Ale yeast OG: 10° Plato ABV: 4.5%
Availability: May-July Format: 15.5 gal kegs; 5.2 gal kegs
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.
Lots of people ask us, “How do I become a brewer”? There’s no simple answer, but a really great place to start is by making your own beer. In fact, a large majority of professionals started out as homebrewers.
Along with Harpoon Brewery and Backlash Beer Co., the folks from Bostonia stopped by Brooklyn Brewery recently to talk with Brewmaster/BU Alum Garrett Oliver about his craft and how he went from college kid to pro brewer. Turns out all these beer careers have roots in homebrewing (and vice versa if you’re a science professor). But don’t worry, you don’t have to have studied at Boston University to make beer. In fact, if brewing in your abode sounds fun but you’re sans paraphernalia, we got you covered.
On Bloomberg TV’s “Taking Stock“, host Pimm Fox had “halal” on the brain when it came to guessing who his mystery guest was last week. To be fair, one of the clues was: “Islamic laws were the catalyst for my guest to learn his or her craft.” Watch the full clip here.