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  • Apple of the Month: Northern Spy

    Brew School - April 17, 2015

    The Northern Spy might just be the most versatile apple of them all. It has acted as an aid in a lot of rootstock research within the United States. Great for desserts, pies and savory cooking as well as juice and cider, it is no surprise that the Northern Spy has become one of the most popular apples in the U.S., especially in New York. This antique apple variety originates from the 1800s and produces a fairly large tree, with apples that are great for winter hardiness and long storage. So, even though it’s April, we can enjoy Northern Spies for months after the harvest (especially if it’s in a delicious cider!).

    This apple is known for its cider-quality flavor, with slight notes of pear and sweetness, despite the bitterness to its bite. Northern Spies have less tannin and more acid than their European counterparts, making it great for lighter style ciders.

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  • Recipe: Shrimp & Sausage Beer Gumbo

    Cooking with Beer, Recipes - April 15, 2015

    Shrimp and Sausage Beer Gumbo

    The heart of our gumbo is the slow-cooked, dark rue that requires a half hour of constant stirring (but the biceps workout will just build up your appetite!)

    Our take on the official state dish of Louisiana is teaming with shrimp and andouille sausage and gets it's rich beer-base from our Chestnut Brown Ale (although any malt-leaning brew works fine). Imparting its nutty and additional maltier notes, the beer works hand-in-hand with the smokey andouille sausage and our creamy roux base to give the gumbo a warm, hearty taste.

    Although we opted against adding okra, the gooey Louisianan gumbo staple can be added at your tastebuds' discretion.

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  • Hop of the Month: Ahtanum

    Hop of the Month, Brew School - April 13, 2015


    Charles Carpenter didn’t know the legacy he was to create when he planted his first rootstock in 1869 in Yakima County, Washington (now home to the American Hop Museum!). The Ahtanum hop is full of just as much history as it is flavor. The Ahtanum hop is an American hop born and raised, it is commonly seen in American ales, pale ales and lagers.

    Due to its low to moderate alpha acid content, the Ahtanum has moderate bittering qualities and is primarily used for its aromatic properties and addition of flavor. It has strong notes of grapefruit and other citrus, as well as floral aromas and tones of pine and earth. We’ve teamed up with BrewDog to bring you their Punk IPA which features these historic hops.

     

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  • King Gambrinus Day

    Beer News Mashup - April 10, 2015

    Every year on April 11, beer enthusiasts around the world raise their glasses in honor of King Gambrinus, the late 13th century king of Flanders and "patron saint of beer." Admittedly, these titles are misnomers, as Gambrinus was neither a king nor saint. Rather, he's credited in the history books as the first person to brew beer with hops. Before hops, beer was still made, but with different herb and bark combinations (think: ivy, mugwort, black henbane, juniper berries, and caraway). Once hops were added (which act as natural preservatives) the beers kept longer and hop-less beers (known as gruits) went out of fashion.

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  • Recipe: Spent Grain Mississippi Mud Brownies

    Spent Grain Chef, Recipes - April 8, 2015

    Spent Grain Mississippi Mud Brownies
    We can go on for hours describing how much we love Mississippi Mud brownies: how the oodles of chocolate and marshmallow strands spread gooey-ly as you tear them apart, how chewing on one is like swimming in a bath of rich chocolate and pecans, how...we're guessing you get the picture?

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  • 5 Beers to Toast National Beer Day

    Beer List - April 6, 2015

    21st Amendment Cans

    On April 7, 1933 the Cullen-Harrison Act was signed into law by President Franklin D. Roosevelt which legalized the sale of beer. The official end of all alcoholic prohibition in the US would be signed in December of the same year, but we think it says a lot about the American beer-drinking public that beer got it's own repeal 8 months early.

    In order to properly celebrate, here are 5 craft beers with nods to prohibition to toast National Beer Day. Cheers to being able to buy, sell and drink beer… and, of course, make your own! Read More...


  • 2 O'Clock Tasting: Baxter Brewing Company

    2 O'Clock Tastings - April 3, 2015

    Located in the Lewiston/Auburn community in Maine, Baxter Brewing Co. is the first brewery in New England to can all of its beer. With a focus on sustainable brewing Baxter uses 50% post-consumer recycled aluminum cans, wind power for their electricity as well as redistribute their spent grain to feed local cattle and compost their discarded hops.

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  • Recipe: Beer Mac & Cheese Waffles

    Cooking with Beer, Recipes - April 1, 2015

    Waffles are fantastic. There's no question about it. And when they're savory (i.e. chicken and waffles), they're even better (in our opinion). So we asked ourselves a question. How does one make the ultimate savory waffle? The answer was clear and incidentally packed with cheese. We looked in The Mash archives, rediscovered our gooey, smoky, uber-easy, and super-cheesy Stovetop Beer Mac & Cheese and it came to us. Let's make waffles out of mac & cheese. We did, and the resulting waffles were insanely delicious.

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  • Just Released: BrewDog Punk IPA Beer Making Kit

    Beer News Mashup - March 31, 2015

    http://brooklynbrewhsop.com/punk-ipa-beer-making-kit

    Brooklyn Brew Shop has joined forces with James Watt and Martin Dickie of Scotland’s globally renowned brewery BrewDog to create a new, beautifully designed and user-friendly Beer Making Kit. Craft beer fans will now be able to recreate BrewDog’s most iconic beer in their own kitchen using the Punk IPA Beer Making Kit.
  



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  • Recipe: Lambic Float

    Cooking with Beer, Recipes - March 25, 2015

    Lindeman's Kriek Lambic Float
    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.

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  • 2 O'Clock Tasting: Green Man Brewery

    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.

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  • Hop of the Month: Galena

    Hop of the Month, Brew School - March 18, 2015


    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.

     

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  • Food and Beer Pairings for St. Patrick's Day

    Beer News Mashup, Cooking with Beer, Beer List - March 13, 2015

    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!

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  • 2 O'Clock Tasting: Night Shift Brewing

    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.

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  • 5 Beers for St. Patrick's Day

    Beer List - March 9, 2015

    5 Beers for St. Patrick's Day

    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.

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  • Apple of the Month: Winesap

    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.

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  • Hard Cider Tips

    Brew School - March 4, 2015


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  • 2 O'Clock Tasting: Mystic Brewery

    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.

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  • 2 O'Clock Tasting: Strangeways Brewing

    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.

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  • Hop of the Month: Magnum

    Hop of the Month, Brew School - February 20, 2015

    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.

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