Skip to Store Area:

  • 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.

    Read More...


  • 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!

    Read More...


  • 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!

    Read More...


  • 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.

    Read More...


  • 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.

    Read More...


  • 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.

    Read More...


  • Ultimate Beer Thanksgiving

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

    Read More...


  • 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.

    Read More...


  • 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.

    Read More...


  • 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.

    Read More...


  • 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.

    Read More...


  • 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.

    Read More...


  • 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.

    Read More...


  • Make Some Beer Book Outtakes: Jester King Brewing

    Behind the Scenes - October 31, 2014

    We traveled to the hill country of Austin, Texas to interview Jester King Brewery, an authentic farmhouse brewery known for making artisanal ales that are full of personality and depth. In our outtake from Make Some Beer: Small-Batch Recipes from Brooklyn to Bamberg, we heard how small European breweries inspired their farmhouse style, their attentive process of only maturing a few beers at a time and fermenting in whiskey barrels.

    Read on for an outtake of our interview with Jester King!

    Read More...


  • 2 O'Clock Tasting: 21st Amendment Brewing

    2 O'Clock Tastings - October 29, 2014

    In 2000, Nico Freccia and Shaun O’Sullivan founded 21st Amendment Brewing in the South Park neighborhood of San Francisco, California. As avid beer enthusiasts, Freccia and O’Sullivan were determined to establish an ongoing celebration of the overturned 21st Amendment to the Constitution (that's the one that repealed Prohibition) and gave their brewery the amendment's namesake to commemorate it.

    Read More...


  • Recipe: Coconut Porter Brussels Sprouts

    Cooking with Beer - October 27, 2014

    Brussels sprouts often get a bad rap, ending up the butt of a joke or the last thing left on someone's dinner plate. We think they deserve a little more credit since they are packed with vitamins and minerals and assume a wonderful texture when cooked. We also love this miniature cabbage's earthy, complex flavors - especially when roasted with shallots, coconut and a little Chocolate Maple Porter.

    Read More...


  • 8 Ideas for the Ultimate Beer Wedding

    Beer List - October 24, 2014

    If your love of beer is nearly on par with your love for your significant other, you may opt to host the ultimate beer wedding. When we tied the knot back in April we toasted with 60 gallons of our own beer including: Jalapeño Saison, Dandelion Gruit, Bourbon Dubbel, Grapefruit Honey Ale, a lavender spiked version of our Bruxelles Blonde and a couple super-fresh, dry-hopped IPAs.

    And while brewing all the beer for your own bash might be out of the question, here are 7 ways to still throw the ultimate craft beer wedding.

    Read More...


  • Make Some Beer Book Outtakes: Full Steam Brewing

    Behind the Scenes - October 22, 2014

    On the cross-country trip we took while writing Make Some Beer: Small-Batch Recipes from Brooklyn to Bamberg, we made a special stop at Fullsteam in Durham, North Carolina - a brewery that aspires to build its own southern beer economy. Fullsteam Brewery utilizes what its community has to offer and in turn educates and returns the profit to improve the lives of North Carolina farmers and agriculture entrepreneurs.

    To the Fullsteam brewers, the fun of experimenting while keeping the integrity of Southern food & farm traditions alive is paramount. Read on for an outtake of our interview with Fullsteam to see what their 300 Mile Vision is, why they love their brewing system and how honeysuckle, persimmons and figs made it into their beer.

    Read More...


  • 2 O'Clock Tasting: Lakefront Brewing

    2 O'Clock Tastings - October 20, 2014

    A favorite of Milwaukee, Wisconsin and the Midwest in general, Lakefront Brewing was founded in 1987 along the Milwaukee River by two brothers - Jim and Russ Klisch. The Klisch brothers have somewhat of a history in the beer world; their grandfather worked for Schlitz and the Uihelin’s! Organic and sustainable beer-making is of central importance to Lakefront. After becoming the first certified organic brewery in 1996, the brothers went even further in 2005 to work with farmers to grow native grain and hops in Wisconsin. Lakefront released the first beer since Prohibition using 100% Wisconsin-grown hops and malt, and in 2012, isolated an airborne 'Wisconsin' yeast strain to make fully local beer.

    Read More...


Items 21 to 40 of 849 total Page:
  1. Previous Page
  2. 1
  3. 2
  4. 3
  5. 4
  6. 5
  7. Next Page