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  • Hop of the Month: Crystal

    Hop of the Month, Brew School - August 28, 2015

    The USDA’s Hallertau hop triploid breeding program produced quite the American ancestry of hops. Among them include the Mount Hood hop and one of its half sisters, the Crystal hop. Out of all the siblings, Crystal is the most pungent. Created in 1983 in Oregon, this hop is most widely used in the U.S., but it can be found in English and German beers as well.

    The scents of a forest are comparable to how Crystal smells. With pungent floral, woody and green tones, these natural earthy aromas make Crystal distinct from other descendents of the Hallertau hop. Its low alpha acid rating set the stage for idyllic aromatics. Despite its spice and fruit notes scaling more to the mild side, Crystal is still spicier than its parent the Hallertau. Continue celebrating this July with this hop that was born and raised in the USA.



  • 2 O'Clock Tasting: American Craft Pilsners

    2 O'Clock Tastings - August 24, 2015

    Pilsner Tasting

    In the world history of beer, pilsners are relatively recent. The light, universal style first became popular in the 1830s, engineered by a Bavarian in the German town of Pilsen. The primary source of the innovation was the use of bottom-fermenting yeasts, which yielded a livelier, more consistent beer than the traditional top-fermented brews. The combination of these yeasts with Pilsen's soft water, paler malt, and the market explosion of cheap, mass-produced glassware resulted in the pilsner becoming the new gold standard of light beer.

    American craft pilsners are interesting, hybrid brews, with substantial variation. In this tasting, we try four pilsners from breweries across the U.S., from central California's Firestone Walker to Stratford, Conn.'s Two Roads Brewing.

    Though each brewery adds intriguing details to set its pilsner apart, all four adhere to a sense of pastoral simplicity, finding the most compelling traits in nature's smallest details.



  • Beer Brewing 101 With Brit + Co and Brooklyn Brew Shop's Erica Shea

    Beer News Mashup - August 21, 2015

    Beer Brewing 101 Online Class on Brit+Co

    We were recently invited to San Francisco to create an online class with our friends at Brit + Co., lovers of makers and all things craft. Beer Brewing 101 is now live with our very own co-founder and owner, Erica Shea as your guide, here to walk you through the step-by-step process of making beer.


  • 2 O’Clock Tasting: River Horse Brewing Company

    2 O'Clock Tastings - August 18, 2015

    River Horse Brewing

    To say that the owners of River Horse Brewing Co., Chris Walsh and Ben Bernabeo, appreciate a local craft brewery is an understatement.

    While working finance jobs on Wall St. in 2007, the two then-"suits" with a hankering for craft beer decided to leave their white collars behind and funnel their money into the then-floundering River Horse, a brewery that opened in 1996 in Lambertville, N.J. and was losing its steam 11 years later. Read More...

  • Apple of the Month: Ashmead's Kernel

    Brew School - August 14, 2015

    With an intense flavor and high aromatics, the Ashmead’s Kernel is for ardent apple admirers. They are true to not judging a book by its cover, for its outside appearance is drab and lumpy with brown speckles. Not so appetizing aesthetically, but certainly appetizing on the palate. It is said that in 1700 a Dr. Thomas Ashmead of Gloucester, England was the first to plant the seed, or “kernel,” of this tree. Although this apple is native to the UK, it is one of the few varieties that successfully flourished in North America as well. As a great cider apple that is good for winter storage, we are thankful for its emigration.

    Ashmead’s Kernel has a pear drop flavor and a balance of sweetness and tartness. There is even a nuance of spice and nuts which additionally makes it a delightful dessert apple in addition to it being great for cider. The Ashmead’s Kernel never really took off as a commercially produced apple, giving it heirloom treatment.


  • 2 O'Clock Tasting: Saint Somewhere

    2 O'Clock Tastings - August 10, 2015

    Saint Somewhere

    Somewhere in Tarpon Springs, Florida, Saint Somewhere is brewing. The nanobrewery, which has been run solely by its founder and lone brewer, Bob Sylvester, since its inception in 2006, has come a long way since the initial brewdays in an industrial park. Currently, Saint Somewhere has spread its distribution reach to 43 states, as well as a few international destinations. Yet, after nearly 10 years and sizable growth, the brewery is still just as it was in the beginning.


  • 4 Beers for #IPAday

    Beer News Mashup, Beer List - August 6, 2015

    4 Beers to try for IPA Day

    If there is a leader of the current craft beer renaissance, it is the IPA. There isn’t even a question about it. Every year, new predictions are made as to the next big trend in craft beer, and every year, they are wrong. It seems as though nothing can beat this powerfully bitter brew. The IPA is a global market force - it’s popular, it’s here to stay, and it has its own international holiday (poetry unintended).


  • 2 O'Clock Tasting: Transmitter Brewing

    2 O'Clock Tastings - July 30, 2015

    Transmitter Brewing on The Mash

    New York's nanobrewing climate is sizzling. With brand new micro- and nano-breweries cropping up across the boroughs, standing out is a serious challenge for many brewers.

    This hasn't been the case for Rob Kolb and Anthony Accardi, co-founders of Transmitter Brewing. At their six-barrel operation out of Long Island City, Queens, Transmitter has quickly generated a loyal local following—after opening their doors just over a year ago in April 2014, the two brewers have produced over 35 different farmhouse-style ales and continue to add to their portfolio.  Read More...

  • 5 Beer Ice Cream Recipes for National Ice Cream Month

    Beer List, Recipes - July 27, 2015

    5 Beer Ice Cream Recipes from the Brooklyn Brew Shop

    If you were on the internet at all this past weekend, you probably discovered that July 19th marked this year's iteration of National Ice Cream Day, that happy time when Americans forget their differences and sprint for the nearest ice cream shop in search of deals and giveaways. We can't blame them; who doesn't love free ice cream? Like, free stuff is good on its own. When that free stuff is ice just doesn't get much better than that.

    We realized it does get better, though, for two reasons: first, National Ice Cream Day kicks off National Ice Cream Month, which is an idea we can get behind; and second, the holiday just turned 21! Since it can drink now, we've compiled a list of recipes for some of our favorite beer-based frozen treats, so you can celebrate this National Ice Cream Month in style.


  • 2 O'Clock Tasting: Central Waters Brewing Company

    2 O'Clock Tastings - July 24, 2015

    Central Waters Brewing on The Mash

    With roots tracing back to an old, brick building in Junction City, Wis., Central Waters Brewing Company (now located in Amherst, Wis.) can evoke a sort of rags-to-riches story. The space, which used to be a barbershop—and before that, a Model-A Ford dealership—was purchased in 1996 by Mike McElwain and Jerome Ebel, two friends with some serious  beer-making plans. After two years of planning and countless hours of cleaning and renovation behind them, Central Waters opened its doors in 1998 with a makeshift brewing system made of modified dairy equipment to produce its very first batches of beer.


  • Apple of the Month: Dabinett

    Brew School - July 20, 2015

    Discovered by William Dabinett in England’s renowned Somerset region during the early 1900s, this wild cider apple is often used in the production of local ciders. While the Dabinett has thrived in areas southwest of England, nowadays you can find it in America along the East and West Coasts.

    Yellowish-green with spots of red and a greenish-white flesh, the aromatic Dabinett brings to the table ample amounts of sugars perfect for fermentation. Together with its bittersweet flavors and high levels of tannins, this cider apple is great for both single-varietal ciders and blending. Look for the Dabinett coast-side during very late harvest seasons.


  • 2 O'Clock Tasting: Trillium Brewing Co.

    2 O'Clock Tastings - July 17, 2015

    Trillium 2 O'clock Tasting

    Trillium Brewing Co. is an inspiring love story that tells the tale of brewers and the town they brew in. For the past two years, husband and wife, JC and Esther Tetreault have brewed local beer in the Fort Point Channel neighborhood of Boston, Massachusetts.

    Their brewery captures Boston's palettes with native ingredients and artisan practices, balancing modern-day expertise with beers the company says "might have been made today, if a centuries old beer culture had naturally evolved in New England."


  • Seven Ways to Make Summer Wheat Beer

    Brew School - July 13, 2015

    Summer Wheat Variations

    Summer is all about trying new things and mixing it up--bonus points if you’re trying and mixing new beer recipes. Something to put on your bucket list this month is a brewday with our Summer Wheat, a light, crisp and refreshingly spicy beer that’s ideal for these sticky summer months.


  • 2 O'Clock Tasting: Three Floyds Brewing (Part II)

    2 O'Clock Tastings - July 10, 2015

    The saga of our tour de Floyds continues with the second part of our 2 O’Clock Tasting. See what we tried from Three Floyds Brewing last time in our Part I post. Our lineup this time continues to feature the brewers’ unique and unorthodox beers, from a buttery Berliner Weisse to a sour cherry pie in a bottle to a special collaboration brew with Mikkeller. Like any good chef, the use of the finest ingredients is what really makes Three Floyds go above and beyond for their beers, striving to make ales and lagers that are different, flavorful and memorable.

    Having made a name for themselves in Munster, Indiana, the three Floyds (brothers Nick and Simon, and their father Mike) and their beer have become popular all over the U.S. in the craft beer community. They have continued expansion of their brewery and brewpub, where their shtick of producing eccentric brews that are “not normal” continues to reign with truth and has led to beer fans rejoicing and asking for their beers.

    We couldn’t get enough of what the Floyds have to offer, so we ended up trying a total of seven of their beers in between our two 2 O’Clock Tastings. If you’ve tried any of these beers in either our first tasting or this one, tell us what you think in the comments below!


  • Brooklyn Brew Shop at Smorgasburg

    Beer Events - July 1, 2015

    Brooklyn Brew Shop at Smorgasburg-TheMash

    We are excited to announce that starting this Sunday, July 5, Brooklyn Brew Shop will have a booth at the Brooklyn Bridge Park Smorgasburg! Located on the waterfront at Pier 5, Smorgasburg boasts over 100 booths peddling culinary delights from all over the city. Over the last 4 years, the weekly April-November event has become known as one of New York's most daring and diverse food experiments.


  • 7 Recipes For a Beer-Fueled Summer

    Cooking with Beer, Recipes - June 30, 2015

    The Ultimate Beer Burger The Ultimate Beer Burger

    We’ve picked 7 of our favorite recipes – from delicious ice pops to grilled mains– to kick your beer-fueled spread into full gear. Gather your friends and fire up the grill in celebration of long summer days!  Read More...

  • 2 O'Clock Tasting: Saint Arnold Brewing Company

    2 O'Clock Tastings - June 24, 2015

    Saint Arnold Brewing on The Mash by Brooklyn Brew Shop

    Founded by homebrewing enthusiasts Brock Wagner and Kevin Bartol, Saint Arnold Brewing Company has operated out of their hometown of Houston, Texas since the 1994 inception. The brewery is named after Saint Arnulf (Arnold), the patron saint that, as legend tells, divinely provided beer to the parishioners of Metz who brought the saint’s remains back to their resting place. The brewery has attempted to follow its namesake by filling Texas with its own craft beer scene. With their new facility capacity being 100,000 barrels per year, it's safe to say they've done just that. Read More...

  • Apple of the Month: Gravenstein

    Brew School - June 15, 2015

    The Gravenstein is a seasonal specialty to say the least, making it a wonderful candidate for our June apple of the month. This apple originated in Denmark in the late 1600’s and made its way to the U.S. via German migrants in 1790. Soon afterwards, the first orchards were planted in California where the Gravenstein flourished. It now prized as a West coast apple, particularly for its baking abilities and apple cider vinegar production.

    It makes an excellent cider apple, too, for it is rich with juice and highly aromatic. The Gravenstein offers both sweetness and tartness, as well as hints of honey. There are setbacks to the glorious Gravenstein, however. It is only available in season, which lasts a short period of time from mid to late summer. These apples do not store well, and with a shorter shelf life make it harder to ship. Their hyper seasonal delicacy lends itself to specialty single-varietal batches. So if you’re grappling for some Gravensteins to get some cider brewing, now’s the time!


  • 2 O'Clock Tasting: Three Floyds Brewing (Part I)

    2 O'Clock Tastings - June 11, 2015

    3 Floyds on The Mash

    There are few names so well known throughout the craft beer community as Munster, Indiana's Three Floyds Brewing. For the past 19 years, the three Floyds behind the infamous brewery (brothers Nick and Simon, and their father Mike) have been leading force in spearheading the well-established Midwest/Chicagoland brewing scene. And they have the numbers to prove it: at the beginning in 1996, Three Floyds brewed 300 barrels, but in 2014, it was more 40,000. Currently, they're even fighting Indiana legislature to change the current hold law that caps most brewery production at 30,000 barrels to 90,000. Read More...

  • Recipe: Hop Honey

    Cooking with Beer, Recipes - June 9, 2015

    Hop-infused honey

    Taking a cue from chili-infused hot honey and our overall beer-mindedness, we got to experimenting with our own honey infused with hops. Citrus-packed varietals (like CentennialCascade and Chinook) add a bright zing and light bitterness that rounds out the honey's super-sweetness.

    We've been slathering it on cornbread, savory waffles and used it in the sauce for a batch BBQ Beer Wings. With a 10 minute cook time (plus another 10 minutes for cooling) and so many hops to choose from, we foresee this being a cupboard staple for years to come.


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