Have you ever thought to yourself, “Gee, I’d like to visit Brooklyn Brewery, but I need to save all my money to support my local film society”? Well now you can kill two birds with one charitable stone by bidding on our item in the Provincetown Film Society’s Black Friday Auction.
If you win our lot you get to come hang with us at the Brewery and learn about our history and beer first hand. The two person package includes a VIP tour of the Brewery, a 1-night stay in a local Williamsburg hotel, a $100 gift card towards dinner in Brooklyn, and a whopping 1-year supply of our beer (12 cases).
Plus the proceeds from the auction go on to support the Provincetown Film Society, a wonderful organization that supports local artists and runs the annual Provincetown International Film Festival. It’s an incredible chance to both support the arts and get a behind-the-scenes look at our Brewery in one fell swoop, but you’d better act fast because the auction closes on December 3rd at 10PM.
Beer gets along with everybody. Pretzels, wings, you name it. But there are only two who can truly call themselves Beer’s best friends: Beef and Cheese, and they go way back. Like, Ancient Mesopotamia back.
We’re celebrating this ancient friendship with tastings at Whole Foods in and around NYC over the next few weeks, and we’ve teamed up with Mighty Organic and Organic Valley to complete the gastronomical dream team.
Mighty Organic will be slinging the beef with their 100% grass-fed Mighty Bars in both Bacon & Apple and Sea Salt & Cracked Pepper. They’re protein packed, paleo-friendly, and they don’t mess around. Organic Valley will be cheesing it with their small-batch Grassmilk Raw Cheddar and Raw Sharp Cheddar. Their cheeses are also 100% grass-fed, and Brooklyn beer would be too if beer came from cows. We’ve paired our Winter Lager and our classic Brooklyn Lager to help balance out the beef and cheese ballet.
So drop by any of the tastings listed below, and we’ll introduce you to the three tastiest friends around.
Summer romances, Hugh Jackman’s tenure as Wolverine, and Oktoberfest: three wonderful things that sadly must come to an end one day. In order to properly honor the world’s best beer festival, we’re sending it off in style with the good folks from the Ginger Man.
Join us on October 3rd, the last day of Oktoberfest, at all Ginger Man Texas locations for our Oktoberfest Send Off. Starting at 6PM if you order a stein of Brooklyn Oktoberfest you get to keep the wonderful stein glass it comes us. And trust us, these are some awesome, gigantic steins worthy of a Norse god. Unfortunately the glassware is limited, so be sure to arrive early if you want to imbibe like a Bavarian all year long.
So swing by, raise a stein, and let’s bid farewell to Oktoberfest until next year–we’re already counting down the days. Prost!
Our Buster Beer is back in its 5th iteration to once again join the good fight with Ales for ALS, which unites over seventy breweries from around the country to help find a cure for ALS (Lou Gehrig’s Disease). This year’s beer is made from a special blend of Citra, Loral, and four other experimental hop varieties from Yakima Chief-Hopunion. Each participating brewery makes their own unique spin on the blend, and proceeds from pints sold are donated to ALS TDI, a leading research and treatment organization.
Several of us here at the brewery have personal ties to the fight against ALS, so this project carries a special weight for us. With that in mind we set out to make the best version of Buster Beer yet, and you won’t be disappointed: Buster Beer V, named for Lou “Buster” Gehrig, is a citrusy and refreshing saison perfect for soft breezes and warm summer nights. But be sure to move quickly if you want a taste. Buster Beer V is only available in our Tasting Room, and only on tap for a very limited amount of time. Raise a glass and help us fight this terrible illness.
As the summer draws to an end and fall begins to creep in, we’re taking after the yellow-bellied sapsucker and heading South for warmer weather. That’s why we’re teaming up with Little Woodrow’s for the fall at all of their Austin locations. This means that from September-November you’ll be able to find our seasonal beers featured on tap at all five locations:
We’re pouring our Oktoberfest for all of September and October, just in time for jacket weather. Once November rolls around and things get real chilly, we’ll switch to our Black Chocolate Stout to keep you warm and fuzzy. And if you’re really lucky you just might run into us and walk away with a free pint glass.
Brush your teeth and put on your dancing pants Go:teborg because it’s party time. Beer Mansion is coming to Gothenburg Friday, September 1 and Saturday, September 2 from 6-10 PM with rooms upon rooms of beer, music, beer, food, beer, tech, surprises, gadgetry, straight-up good vibes, and in case you were worried just a bit more beer. Every ticket receives:
+ Free rein in the Mansion for one night
+ An array of beers from our sister breweries Nya Carnegie and E.C. Dahls, plus Dugges Bryggeri, Beerbliotek, O/O Brewing, and Stigbergets + Revolutionary food from Brooklyn Brewery Chef Andrew Gerson as well as the Nya Carnegie Food Truck, Little Meats, and more + Other wild, weird, and delightful surprises including cocktails by Stranger, the Anatomy of a Beer, and so much more
This year Beer Mansion has brought beery waves of delight to Brooklyn, London, Paris, and Philly, and we’re thrilled to come to one more of our favorite cities in Europe to keep things rolling. Get your tickets here and come hang.
While we’d love it if the only beer you ever drank was from Brooklyn Brewery, there’s much more great craft beer out in the world waiting to be discovered. And there’s no better place to see and taste the breadth of the craft beer scene than the 5th London Craft Beer Festival taking place August 4-6.
Join us at the historic Shoreditch Electric Light Station for three days of beer-filled fun. As you explore the former power station-turned premier circus school we’ll be pouring our top lineup of beers alongside over 45 other amazing craft breweries.
Since good food makes great beer that much greater, the festival also has pop-up kitchens from some of London’s finest restaurants and chefs to keep you fueled up for more good times. The fine folks of LCBF have also lined up gotten some killer musicians to get your toes tapping as you’re tasting. You can see the full schedule of musicians below.
So whether you’ll join us for one session or stay for the whole festival, be sure to pick up your tickets here.
What used to be a poor mans lunch, (Oysters and farm house saison), has become a decadent snack . Sorachi Ace is a likely companion for the sweet flesh of the West Coast Kumamoto oyster, picking up on the citrus caviar (finger lime) accompaniment. Sorachi also balances the ocean-like salty brine of local Blue Point Oysters, and the apple mignonette they where topped with, making it an ideal pairing for East or West Coast oysters, and a lazy afternoon with friends.
[Flatbread Spring Salad from Slow Supper @ Cylburn Mansion.]
After a great weekend in Philly with my family I hopped into the car with Meg, our Event Producer, and my partner in Mash voyages, and headed for Baltimore. Hersh’s Pizza was our first stop on this rainy evening, but a tour of the kitchen and the 950 F Italian wood-fired pizza oven warmed us right up. After meeting Josh, Chef and Owner of Hersh’s and sampling some of his great pies, I was eager to start cooking the menu we collaborated on for our Local 2 Ways dinner. Charm City stood up to its name as the skies cleared on Tuesday, and the Baltimore Mash hit the ground running with the speed of a lookout boy from HBO’s The Wire. Max’s Tap House, just a block from the harbor, provided a perfect Mash HQ. We sat outside sipping cask ales before heading off to Birroteca to try another modern Italian take on the pizzeria. After living so many years in Italy, it is always nice to find good Italian food in a new city. (continued below)
Birrotecca may be known for its pizza, but the confit calamari and the house-cured meats were out of this world. I have never had calamari as tender in my life. The Duck Prosciutto was like stepping into a Peking duck house with subtle notes of star anise, so good I changed our Sunday Slow Supper menu to feature it as one of the courses. Another menu adaptation occurred when I tasted the passion fruit buddino. My mouth went wild with the most amazing puckering tartness, followed by a smooth tropical sweetness; I knew we had to incorporate it in our dinner.
Early the next morning I headed back to Birroteca to meet up with Executive Chef Cyrus Keefer, the mastermind behind these dishes, along with Aja Cage the buddino goddess/Pastry Chef. We tweaked the menu, adding some local ginger to the dessert (candied and as a cookie), and planned to meet at the market on Sunday morning to get vegetables for Slow Supper. Then it was off to Hersh’s to prep with his team for Local 2 Ways. I was excited to cook for a group of family members and 45 other guests all seated upstairs in the private dining room. Many beers where paired with an outstanding array of food, from pizza with to crab sformato paired with Sorachi Ace. For a glimpse at the whole menu check out BrooklynBreweryMash.com. As my mother praised her son to anyone who would listen, guests mingled and stayed long after their last sips of Brooklyn Black Ops.
After saying my goodbyes to the team at Hersh’s, we boogied over to Metro Gallery to catch the Soul Clap & Dance Off with my buddy Jonathan Toubin on the ones and twos. I can safely say that Baltimore hipsters could give our Williamsburgians a run for their money. Many a dancer was left in the dust, sipping Summer Ale as their consolation, as number 11 shimmied his way to the top securing himself a roundtrip ticket to New York to compete in the Soul Clap and Dance-off Finale. Follow me on vine to catch a glimpse of those dancing skills and some super duper outfits.
I knew Baltimore had some great restaurants but I was in for a treat at Chaos Cooking when I found out it was hosted by the executive chef of Moonshine Tavern. John and his lovely lady had a roof deck that overlooked the stadium with the harbor in the distance and a kitchen fully equipped to handle the chaos that ensued. Chefs and amateurs alike doled out delicious dishes and john made racks of lamb with parsnip puree and a rich demi-glace that left us all fighting over the last chops. We sipped Brooklyn and broke bread with new friends until late in the evening.
Saturday was the highlight of my trip as I headed over to the 15th Annual Kinetic Sculpture Race, one of the wildest events I have ever seen. Riders in crazy outfits took to the streets in giant whimsically constructed vehicles for a 13 mile race combining water, mud, hills and other obstacles. I watched these crazy creations hit the water then headed for The Wine Source for a cheese and beer pairing.
The Cylburn Mansion could have been a set from the Adams Family with the beautiful Nuit Blanche installation casting ghost like shadows on the walls. Instead it became our Slow Supper space. Tucked away in the Arboretum the Cylburn estate is a city landmark that inspired a meal rich in Baltimore history. Cyrus, Aja and I prepared a menu paying homage to the local bounty of Baltimore and the surrounding area. As the band played, and representatives from Slow Food Baltimore, the center for a livable future spoke, glasses clinked, and lights flickered in this old mansion a midst the background of beautiful Japanese maple trees, we almost forgot we were in a bustling city. Needless to say, it was a charming way to end our BmoreMASH.