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  • 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 cream...it 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.

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  • 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.

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  • 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.

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  • 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."

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  • 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.

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  • 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!

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  • 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.

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  • 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!

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  • 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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  • Hop of the Month: Sterling

    Hop of the Month, Brew School - June 1, 2015


    Coming from a family of German aroma hops and open pollination, the Sterling hop was born in the U.S. as a replacement for the Saaz hop. Saaz is known agriculturally for its susceptibility to disease and fungus, of which the stronger Sterling is tolerant. Developed in the Northwest, this hop - an alternative to European hops - is a widely popular variety amongst American craft brewers.

    The citric qualities of the Sterling are lemony with a hint of pineapple. Its spicy and herbal aroma gives it a sense of sophistication, while the citrus asserts itself on the palate. The Sterling’s noble hop aroma combined with its smooth bitterness makes it a no-brainer contestant for our June hop of the month.

     

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  • Apple of the Month: Jonathan

    Brew School - May 29, 2015

    A true American classic, the Jonathan has created quite a name for itself. It has parented several different varieties over the years including the very popular Jonagold. Today the Jonathan can be found growing across the globe, but its original roots bring it back to a farm in Woodstock, New York. The Albany Horticulture Society named the apple Jonathan after the man who first introduced the fruit to the horticulture board. Today, the Jonathan is regarded as one of the best flavored apples in the world.

    The Jonathan carries more than just its New York pride. This apple has an exceptional juiciness that makes it perfect for cider-making. With a wonderful balance between sweet and sharp, the Jonathan has high sugar content and low tannins, alongside a slightly spicy flavor. It’s no surprise that the Jonathan has such strong historical ties to some of the original cider makers in colonial America.

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  • 2 O'Clock Tasting: Logsdon Farmhouse Ales

    2 O'Clock Tastings - May 22, 2015

    Mount Hood, Oregon is a region notorious for hop production in the United States (check out our Hops of the Month to see which flowers are from this region!). The Hood River Valley lies between the twin peaks of Mount Hood and Mount Adams in Washington, and also happens to be home to the family estate of David Logsdon, where he farms and brews beer. Logsdon Farmhouse Ales is a small, Belgian-inspired brewery with original partners David Logsdon, his wife Judith Barnes and head brewer Charles Porter. It has now expanded to a co-op where there are no employees, only partners. This intimate company structure translates to their carefully brewed beers.

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  • Recipe: BBQ Beer Wings

    Cooking with Beer, Recipes - May 20, 2015

    Beer BBQ wings
    Drinking beer and eating wings has forever enjoyed its place in the hall of culinary marriages alongside the likes of peanut butter & jelly, fish & chips and bread & butter. Well, we've decided to take this love a step further by soaking our wings in beer–-the biggest beer-wing experience since the duo made their game day debut.

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  • 10 Outdoor Bars in Brooklyn

    Beer List - May 18, 2015

    10 Outdoor Bars Brooklyn

    Warmer days are finally here to stay. We can’t think of any other way to properly celebrate the essence of spring jubilation than with some refreshing brews outside in the sunshine with friends. With summer creeping around the corner, all the outdoor bars and biergartens will be packed in our borough, so we’re here to give you a heads up of where to go and where to drink. You’ll be one step ahead of the game come sweltering June, but for now let’s enjoy the May flowers with a beer in hand.

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  • Hop of the Month: Mount Hood

    Hop of the Month, Brew School - May 15, 2015


    The Mount Hood hop has quite the extended foreign family tree. A descendant of the German Hallertau hop family, Mount Hood is also half-sister to Ultra, Liberty and Crystal hops. The first of the Hallertau triploid breeding program, Mount Hood was released by the USDA in 1989 after being cultivated in Oregon. Its namesake is the Mount Hood volcano just east of Portland. This hop has now become a staple of American craft brewing.

    With a warm and inviting aroma, refined spices and mild sweetness, Mount Hood can also be slightly floral and herbal. This varied range and temperate bitterness allows it to be used principally as an aroma hop in a variety of brews.

     

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  • 6 Beer-based Cocktails for World Cocktail Day

    Beer List - May 13, 2015

    Beer Cocktails from Brooklyn Brew Shop

    A wise man once said that you only need three ingredients to make a cocktail. Historically, recipes rarely included beer in the ingredients list, but at the Brooklyn Brew Shop we think beer should be part of the cocktail club. In honor of World Cocktail Day, we've compiled our favorite beer-based cocktail recipes for a warm summer's day. Check out the list below, and let us know which is your favorite beer-based cocktail!

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  • 2 O'Clock Tasting: Keegan Ales

    2 O'Clock Tastings - May 11, 2015

    Keegan Ales 2 O'Clock Tasting Notes on The Mash by Brooklyn Brew Shop

    The historical town of Kingston, NY is adding another chapter to its culinary past, partially thanks to Keegan Ales' top quality craft beer. Founded in 2003 by Tommy Keegan, the brewmaster purchased a building with a defunct brewery. After a lot of elbow grease and long hours at the ramshackle, the place was up and running with a handful of beers that were sold locally to bars and restaurants.

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