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  • Best of 2014: Spent Grain Chef Recipes

    Spent Grain Chef - December 19, 2014

    Every year, as we brew more beer, we're left with more spent grain to test in recipes! We perfected our method for transforming spent grain into flour years ago, and have been making our own flour ever since. From Grapefruit Bars to Mexican Wedding Cookies, spent grain adds a warm, nutty and complex flavor to to your favorite breads, pastries and desserts.

    Spent grain is one of our favorite ingredients. Finding ways to make delicious treats out of something that most brewers throw away is a challenge we embrace. These are our favorite Spent Grain Chef Recipes of 2014:

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  • 2 O'Clock Tasting: Deschutes Brewery & Goose Island Brewery Class of '88 Belgian Style Strong Ales

    2 O'Clock Tastings - December 17, 2014

    In celebration of their shared 25th anniversary, five craft breweries are working together to brew commemorative beers for the Class of ’88. Deschutes Brewery in Bend, Oregon and Goose Island Brewery from Chicago, IL, have each brewed their own versions of a Belgium Style Ale, and features a recipe that the two breweries concocted together. The recipe includes Mt. Hood hops, Pilsner malt, Michigan Riesling and Oregon Pinot Noir grapes, and an aging process in Muscat barrels. We tried and compared these two beers for this week’s 2 O’Clock Tasting, and even with a similar recipe, the two beers were very different.

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  • Apple of the Month: Golden Russet

    Brew School - December 15, 2014

    The Golden Russet apple was first discovered in the mid 19th century in upstate New York. A dull yellow gold with a creamy white flesh, this apple is prized for its rich, nutty flavor and its versatility in cider making. Both intensely sweet and acidic, the Golden Russet not only makes an excellent base for blending with other apples, but is also one of the few apples that can stand on its own in a single-varietal cider.

    For a time, Golden Russets were widely available commercially. They fell out of fashion for several decades, but the resurgence of craft cideries has breathed new life into this variety. Look for Golden Russets at road-side stands and farmers markets around the country.

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  • Best of 2014: Cooking with Beer

    Cooking with Beer - December 12, 2014

    We don't just like making and drinking beer - we love cooking with it too! When added to your favorite appetizers, entrees, and even desserts, beer adds a whole new level of flavor and complexity to standby recipes. It can also inspire you to try something new - like swapping wine for beer in mussels, taking a hoppy approach to cocktails or adding some stout our porter to homemade ice cream.

    We have way more fun cooking with beer when we also have a beer in hand, so pick up a few bottles and try your hand at our five favorite beer-infused recipes from the past year:

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  • Hop of the Month: Progress

    Hop of the Month, Brew School - December 10, 2014


    Originally developed by Horticulture Research International at the UK's Wye College, the Progress hop was created to replace the Fuggle hop, which has had a history of weakness towards the hop disease Wilt. Despite showing a higher resistance to Wilt, Progress proved susceptible to other hop diseases, and never actually replaced the Fuggle hop. The plant itself is tall and has a cone that looks similar to the Fuggle cone, but is more open.

    This hop is dual-purpose with bittering abilities and is known to impart earthy and citrusy flavors, as well as sweet berry and juniper, and is sometimes described as spicy.

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  • 2 O'Clock Tasting: Hard Ciders from Bordatto Etxaldea, Sidreria Sarasola, Virtue, and Domaine Dupont

    2 O'Clock Tastings - December 8, 2014

    With the release of our Hard Cider Kits this fall, we have been on a mission to show people that a glass of hard cider can be every bit as complex and exciting as a pint of beer. Cider has a rich history; from the orchards and pubs of the English countryside, to the sagardotegi of the Basque region of Spain, cider makers have developed strong traditions using local apple varietals and wild yeasts to produce fascinating ciders that celebrate the terroir and character of their land.

    At our tasting table this week, we flew in a flight of ciders from cideries across the globe. We tasted Basandere and Bassa Juan from Bordatto Etxaldea, located in the Basque region of southern France; Sarasola Sagardoa from Sidreria Sarasola, located in the Basque region of Spain; The Ledbury from Virtue, located in Michigan; and Dupont Reserve from Domaine Dupont, located in the Normandy region of France. Read on for our tasting notes, and leave a comment to let us know what you think!

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  • Apple Blending Basics For Hard Cider

    Brew School - December 5, 2014


    The craft cider industry is booming - most orchards can’t produce enough cider apples to meet the current demand! As a result, most cider makers in the states use the same apples that you can find at your local market. By blending apples with different characteristics, cideries craft juice with the sweetness, acidity and tannins required to produce a great hard cider. We love going to local farmer's markets and finding new apples to experiment with in our Hard Cider Kit - nothing is more thrilling than finding a new varietal that could elevate our next batch.

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  • 2 O'Clock Tasting: Odell Brewing Company

    2 O'Clock Tastings - December 3, 2014

    While working on our second book, Make Some Beer: Small-Batch Recipes from Brooklyn to Bamberg, we had the opportunity to meet and work with craft breweries across the country. Odell Brewing Company graciously opened the doors for us to their tasting room in Fort Collins, Colorado. We shared drinks with Brendan McGiveny (Head of Production) and Doug Odell (the original co-founder) who inspired our Oatmeal Raisin Cookie Stout recipe.

    Founded by Doug, Wynne and Corkie Odell in 1989, Odell Brewing Company was one of the first microbreweries to open in Colorado. In what started as an after-hours side project, the brewery has developed a full-fledged barrel aging program. From Belgian ales aged in new American oak, to imperial porters aged in spent Fernet barrels, Odell is producing fascinating and innovative barrel-aged beers. We managed to snag four bottles for our tasting table - Woodcut No. 5, Woodcut No. 6, The Meddler and the Fernet Aged Porter. Read on for our tasting notes and leave a comment if you’ve tried any!

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  • Join Us at the Union Square Holiday Market!

    Brew Trips & Fests - December 1, 2014

    We're really getting into the holiday season, and nothing gets us more in the spirit than the opening of our booth at the Union Square Holiday Market! Whether you are just visiting the city for a few days or NYC is where you call home, you can find us at the Market everyday until Christmas Eve. We'll have our stylish, easy-to-use Beer Making Kits and Mixes - from Jalapeño Saison and Grapefruit Honey Ale to our Evil Twin Bikini Beer Collaboration Kit - as well as our brand new Hard Cider Kits and Refill Packs for all your brewing wants and needs.

    Our booth is located at the SW corner of the market, right across from Arancini Bros, who are selling delicious, Nutella-filled rice balls(!). We can't wait to see you there!

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  • 2 O'Clock Tasting: Goose Island's Bourbon County 2013

    2 O'Clock Tastings - November 24, 2014

    Every year on Black Friday, eager beer lovers wake up with a crazy glint in their eyes. Shadowing delivery trucks from stop to stop or queuing up outside liquor stores at the crack of dawn, they wait with baited breath for some of the most widely anticipated beers of the year. Black Friday means one thing and one thing only: the release of the year’s Goose Island Bourbon County series.

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  • 2 O'Clock Tasting: Birra del Borgo

    2 O'Clock Tastings - November 21, 2014

    We took a trip overseas for this week's 2 O'Clock Tasting (ok, not really, but bear with us) to none other than Birra del Borgo Brewery between the hilly regions of Lazio and Abruzzo in Borgorose, Italy (in the province of Rieti - it's just 70 kilometers from Rome). Birra del Borgo Brewery was founded in 2005 by Leonardo Di Vincenzo who, originally just experimenting, fell in love with brewing while studying biochemistry at university. By 2009, Birra del Borgo was thriving, and Leonardo opened a larger production facility to house his expanding brewery. Birra del Borgo has several year-round beers, seasonal selections and a series of experimental beers - and is a huge part of Italy’s growing craft beer movement.

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  • Apple of the Month: McIntosh

    Brew School - November 19, 2014

    Discovered by John McIntosh, a farmer in Ontario in the early 19th century, the McIntosh apple thrives in the climate of the Northeast and achieves its best flavor in colder apple-growing regions. Most production is centered in New England and in Quebec and Ontario.

    Bright crimson with a pearl white flesh, the McIntosh has a simple direct sweetness with tart, refreshing acidity and a hint of red wine flavor. The taste of the apple fades rapidly after picking - for best results, pick your own or buy them from your local farmers' market.

    When introduced to yeast, the character of the McIntosh changes. Most of the apple's sweetness goes away, leaving behind a subtle acidity and a delightful aroma with a hint of a red wine. McIntosh apples will bring a lovely nose to your finished hard cider.

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  • Ultimate Beer Thanksgiving

    Spent Grain Chef, Cooking with Beer, Beer List - November 17, 2014

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  • Recipe: Hard Cider Pudding

    Cooking with Beer - November 14, 2014

    Beer-filled desserts are a staple at Brooklyn Brew Shop (see Peanut Butter Porter Ice Cream Cake, Spent Grain Spent Grain Macarons and more for examples). We love the complexity that beer lends to crust, chocolate and any sort of sweet. Since we debuted our new Hard Cider Kit this fall, we began experimenting with hard cider in the kitchen, too! Pudding seemed like a great place to start, and this version is spectacular (and simple). It's thick and velvety with butterscotch and apple notes - irresistible to stray spoons on the counter.

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  • Introducing Apple of the Month

    Brew School - November 12, 2014


    The renaissance of craft cider making in the States has revitalized interest in heirloom cider apple varieties. Cider apples are different from the crisp and juicy sweet dessert apples you find at the supermarket. Cider apples are spitters - tart and bitter. However, the sourness that keeps these apples from being an everyday snack staple often translate into a refreshingly tart and full bodied cider.

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  • Recipe: Beer Brined Turkey

    Cooking with Beer - November 10, 2014

    There's a tried and true ritual to cooking a full turkey, whether it's as the centerpiece for a hearty dinner party or a full-fledged holiday spread at cousin Marge's. The process of brining, basting and roasting feels almost ceremonial, and the way the scent fills up a room, or a whole house, is really something to remember. We think adding beer into every part of the process really makes it showstopping.

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  • Hop of the Month: Admiral

    Hop of the Month, Brew School - November 7, 2014

    Living up to its name, the Admiral hop is strong, useful and commanding. First released in 1996, this hop was created from breeding the Northdown and Challenger hops, both of which are known for their bittering qualities. The combination of these two hops created the high alpha acid, very bitter Admiral hop.

    Admiral has very subtle aromas, pleasant and typically English, but what this hop is known for is its bittering abilities. This hop has to be carefully measured when added to beer because it can be easily overpowering. In addition, the hop imparts a citrusy and herbal flavor, and is most at home in English-style beers and all sorts of Pale Ales.

    The Admiral hop is currently used by many commercial breweries for strong IPAs, APAs, BPAs, and more.

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  • Recipe: Pumpkin Beer Ice Cream

    Cooking with Beer - November 5, 2014

    Pumpkin beer is synonymous with fall and autumnal vibes, and the options for drinking a bottle seem to be endless these days - spicy and strong, earthy and subtle, just plain pumpkin-filled. Pumpkin beer is a divisive style, but there's no denying it's here to stay. Since we've been experimenting with ice cream lately, we figured it was worth a shot to try a pumpkin beer version of our favorite year-round treat. It turns out that combining these two things is a very, very good idea.

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  • 2 O'Clock Tasting: Alchemist

    2 O'Clock Tastings - November 3, 2014

    In 2003 husband and wife duo John and Jen Kimmich opened Alchemist Brew Pub in downtown Waterbury, Vermont. Alchemist is different then most breweries for multiple reasons, but they are probably best known for only producing one regular beer - the almighty Heady Topper. Starting out with a 7-barrel system, Alchemist continued on its path to beer glory until the pub was hit by Hurricane Irene in 2011. It was at this time that the team built a separate cannery off of Vermont 100. The cannery produces Heady Topper, as well as cans that are only sold from a once-monthly exclusive truck sale. You'll wait in a line that wouldn't be out of place during peak New York brunch hours, and the cans go fast! Read More...


  • The Monster Mash: 10 Monstrous Halloween Beers

    Beer List - October 31, 2014

    We were working in the brewery late one night, when our eyes beheld a hoppy sight. For our beer from its carboy began to rise, and suddenly, to our surprise...

    We'll spare you the rest. But even if we get a little excited over some holiday music (just wait 'til Christmas) we still know our beer, so we're here with our timely Halloween list of ten monstrous beers. Though each one was inspired by the stuff of children's nightmares, these beers would be monsters any time of the year, each weighing in with at least 8% ABV. How well they pair with fun size candy bars, we leave to you to find out.

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