Dessert time is dedicated to enjoying the sweeter things in life, and nothing says sweet like your classic diner float. Crowned with huge scoops of ice cream and your favorite soda, it's pretty unsurprising to see kids in movies lined up at the diner counter, jumping at the prospect of imbibing this sugar rush. Well, consider our lambic float the grown-up version of your favorite diner treat, hitting that perfect balance of "sweet-but-not-too-sweet." Simple and delicious, the lambic's sour bite helps temper the vanilla's sugar overload. The result? A mellow sweetness crowned with an airy dollop of float foam, perfect for ailing those childhood memories and cooling off during hot summer days.
2 O'Clock Tastings - March 23, 2015
Founded in 1997 in downtown Asheville, North Carolina as the Celtic style pub Jack of the Wood, Green Man has subtly reinvented itself over the years. From its humble beginnings brewing in converted dairy tanks to opening its own taproom in 2005, Green Man has most recently focused on becoming a full-fledged craft brewery.
Early American agriculture paved the way for producing new crop species, some intentionally and scientifically and others effortlessly through Mother Nature. The Galena hop is a wonderful combination of the two: a cross between the Brewer’s Gold hop and open pollination. Developed from the USDA breeding program in Idaho in 1968, this all-American hop was released to the market a decade later. It is prized for being an excellent high alpha variety which is perhaps why it is the most widely grown hop in the U.S.
The Galena is used primarily as a bittering agent in beers, widely producing clean and crisp bitterness. It has medium aromas of spice, blackcurrant and citrus. The Galena is a friend to others, for it blends well with other finishing hops.
With the drinking festivities of St.Patrick’s Day, you will want to make sure you have plenty of delicious grub to keep you going. We’ve paired some of our favorite beer-filled recipes with our Brooklyn Brew Shop beers!
2 O'Clock Tastings - March 11, 2015
Working at desks by day and brewing beers by night, friends Michael Oxton, Mike O'Mara and Rob Burns transformed their apartment brewing gigs into their new daytime jobs in 2012. Night Shift Brewing was founded in Everett, Masachusetts from the trio's wild experimentation and ceaseless imagination. This assembly of friends is not afraid to take the risk of employing very unorthodox ingredients. From hibiscus flowers to habaneros to pink peppercorns, they offer a lineup of truly individual brews.
Beer List - March 9, 2015
St. Patrick’s Day calls for kissing willing Irish, wearing green and – of course – drinking beer! Our Oatmeal Stout makes a great go-to pint, as well as the Quarterly Brew Club exclusive Magnum Red, but if you have yet to brew – fear not. With so many great craft stouts and red ales out there, you're bound to find something that suits you. While stout has long been the go-to staple for the day’s festivities, try mixing things up this year with any of these five St. Patrick’s Day-worthy beers. Let us know which of these beers lead you to the pot of gold in a comment below.
Brew School - March 6, 2015
The Winesap is a renowned American heirloom apple, despite the lack of information regarding its exact heritage. It is said to originate from the Eastern U.S. with documentation of its popularity in New Jersey in the 19th century. The Winesap has always been a popular apple for cider production and has made a comeback in the United States within the past few years due to increased interest in heirloom varieties.
The dark red skin of the Winesap apple is almost an allusion to its namesake – its wine-like flavor. With an exceptionally juicy flesh of a creamy yellow hue, the Winesap is prized for being a cider-producing apple. It’s also highly aromatic, with notes of baked apple, cedar and strawberry. The Winesap lends its characteristic spicy wine-like flavor and has an admirable balance between sweetness and tartness. It is used mostly as a single-varietal in cider production.
Brew School - March 4, 2015
2 O'Clock Tastings - March 2, 2015
Founded by Bryan Greenhaden in Chelsea, Massachusetts (although nowhere near Mystic River or Mystic, Connecticut), Mystic Brewing is known for its New England-focused beers and ingredients. Gleaning inspiration from Belgian brewing tradition and pre-industrial beer making practices, Mystic incorporates different technique revivals in their process from yeast hunting, dichotomous brewing, and gradient mashing.
2 O'Clock Tastings - February 23, 2015
Richmond, Virginia is known for its ham and Duke's Mayo, but Strangeways Brewing is making a name for the city's craft beer. Started in May 2013, the brewery boasts 25 beers on tap at all times and features their year-round offerings as well as the Migration (Seasonal) series, Woodman (Barrel-Aged) series, Annihilation (Boldest Concoctions) series, and Curiosities (Experimental) series. Neil Burton, founder of Strangeways, brought on Mike Hiller, who started at Richmond's Legend 20 years ago and owned Bavarian Barbarian, to head up the brewing program.
The daughter of a German and American hop, Magnum is known primarily for its high bittering value. It was first bred in 1980 by the German Hop Research Institute in Hüll, Germany. Now the Magnum is cultivated in the U.S. but is mostly limited to sparse plantings in the Pacific Northwest.
With subtle aromas of black pepper, nutmeg and a touch of citrus, Magnum is valued for having a very clean aroma, and is thus a fairly versatile hop used as a bittering base. It is generally accepted for use in ales and lagers. You’ll find the Magnum lending its bold bitterness in our Magnum Red as part of the first quarter of 2015’s Quarterly Brew Club.
2 O'Clock Tastings - February 18, 2015
The Olvalde Farm & Brewing Company from Rollingstone, Minnesota, honors ancient brewing traditions & cultures through their farmhouse ales. Additionally, the traditional brewery focuses on the flavors of fermentation (cereal grains, honey, tree saps) - over herbs & spices, which are used only as complements. Their unfiltered ales are warm conditioned and some are modern reinterpretations of ancient brews - or even named after extinct wild bulls. The small yet promising brewery has only been open since 2011 and we're looking forward to sampling what else they have coming our way! Until then, here is our 2 O'Clock Tasting where we sampled two of Olvalde's fine brews - a Belgian strong pale ale and an imperial stout porter!
Beer List - February 16, 2015
It’s not so secret that most of our Presidents love beer. President Obama has even set up a brewing system at the White House to produce his own honey ale (with honey from the on-site apiary), so if he ever stopped by Brooklyn Brew Shop we’d probably pour him a glass of our Grapefruit Honey Ale.
Beer List - February 13, 2015
Before heading to the bar tonight, remember that it's Friday the 13th, so besides squeezing past some drunk frat guys and their dates, you'll have all sorts of ghouls and goblins to contend with as you head up to the taps. Pressing up against a soggy mummy. An overly talkative and evil leprechaun drunk on Guinness. And don't even mention vampires. Running into them at a bar can really suck.
That's why we've compiled a list of 13 great beer and scary movie pairings to make sure the only black cat crossing your path tonight is your own. So grab a beer, curl up on the couch, and get ready to have some nightmares.
Beer List - February 13, 2015
Love is definitely in the air this month, and we’re proud to admit our love for beer. But it’s no secret that we like to share our love on Valentine’s Day with a special someone, and what says romance more than splitting a bottle over candlelight? In addition to your favorite beers, here are our favorite 750 ml bottles that fit the Valentine’s mood.
2 O'Clock Tastings - February 11, 2015
Chicago is rife with exciting breweries these days, and Moody Tongue is another addition to the Midwest city's stable of booming beer producers. Defining its style as 'culinary brewing', Moody Tongue seeks to reveal the connections between beer and cooking. Jared Rouben, the creative and technical talent behind the new brewery, has degrees from Washington University in St. Louis and the Culinary Institute of America in New York. Prior to moving to Chicago to start working in beer, Rouben worked in the kitchens of Michelin-starred restaurants.
Brew School - February 9, 2015
Medium sized and dark red, Kingston Black is an English bittersharp cider apple. Discovered in the 19th century, the Kingston Black is primarily grown in the West Country cider-producing regions of England. Praised for its balance of sweetness, acidity and tannins, it is often considered one of the best single-varietal cider apples.
Although most ciders are produced using a blend of juices from different apple varieties, single-varietal ciders can be just as interesting and complex. Each apple variety is different in flavor and chemical composition. Terroir - the growing region and soil composition - also plays a major factor in influencing apple flavor. When making a hard cider with a single varietal, the cider can highlight both the specific characteristics of the apple and the nuances of the terroir.
Before blending with the Kingston Black, use it to produce a single-varietal cider. Exploring single-varietal ciders allows you to study the character of a specific apple and what it adds to a blend.
2 O'Clock Tastings - February 4, 2015
J.W. Lees is all about cask beer. Based in North Manchester, the sixth-generation family business is known for their critically acclaimed English barleywine ales. The four we sampled were essentially the same 2011 Harvest Ale to begin with - but when aged in different barrels for four months, each flavor changed drastically. Whether it was a balanced vanilla or smokey scotch, the ales all around were 11.5% ABV and had a similar copper shade in appearance. Read on for more of our tasting notes with J.W. Lees!
Some dishes seem like they were invented just to be experimented with (re: add beer to) - and we think mac and cheese is the perfect blank canvas to get creative! When we developed our Beerchamel recipe, we knew the logical next step would be to prepare one of our favorite comfort foods with it.
Instead of using powders or concentrates, or grating 10 blocks of cheese, using Beerchamel will cut your prep time in half and double the creaminess of your sauce. In addition to Beerchamel, you can add just about anything to make this mac your own - chiles, mushrooms, greens - really, just about anything.
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