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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.


  • Hard Cider Tips

    Brew School - March 4, 2015


  • 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.


  • 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.


  • 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.


  • 2 O'Clock Tasting: Olvalde Farm & Brewing Company

    2 O'Clock Tastings - February 18, 2015

    The Olvalde Farm & Brewing Company from Rollingstone, Minnesota, honors ancient brewing traditions & cultures through their farmhouse ales. Additionally, the traditional brewery focuses on the flavors of fermentation (cereal grains, honey, tree saps) - over herbs & spices, which are used only as complements. Their unfiltered ales are warm conditioned and some are modern reinterpretations of ancient brews - or even named after extinct wild bulls. The small yet promising brewery has only been open since 2011 and we're looking forward to sampling what else they have coming our way! Until then, here is our 2 O'Clock Tasting where we sampled two of Olvalde's fine brews - a Belgian strong pale ale and an imperial stout porter!


  • Pints for our Presidents

    Beer List - February 16, 2015

    It’s not so secret that most of our Presidents love beer. President Obama has even set up a brewing system at the White House to produce his own honey ale (with honey from the on-site apiary), so if he ever stopped by Brooklyn Brew Shop we’d probably pour him a glass of our Grapefruit Honey Ale.


  • 13 Friday the 13th Beer & Film Pairings

    Beer List - February 13, 2015

    Before heading to the bar tonight, remember that it's Friday the 13th, so besides squeezing past some drunk frat guys and their dates, you'll have all sorts of ghouls and goblins to contend with as you head up to the taps. Pressing up against a soggy mummy. An overly talkative and evil leprechaun drunk on Guinness. And don't even mention vampires. Running into them at a bar can really suck.

    That's why we've compiled a list of 13 great beer and scary movie pairings to make sure the only black cat crossing your path tonight is your own. So grab a beer, curl up on the couch, and get ready to have some nightmares.


  • Valentine's Best Beers for Two

    Beer List - February 13, 2015

    Love is definitely in the air this month, and we’re proud to admit our love for beer. But it’s no secret that we like to share our love on Valentine’s Day with a special someone, and what says romance more than splitting a bottle over candlelight? In addition to your favorite beers, here are our favorite 750 ml bottles that fit the Valentine’s mood.


  • 2 O'Clock Tasting: Moody Tongue Brewing Company

    2 O'Clock Tastings - February 11, 2015

    Chicago is rife with exciting breweries these days, and Moody Tongue is another addition to the Midwest city's stable of booming beer producers. Defining its style as 'culinary brewing', Moody Tongue seeks to reveal the connections between beer and cooking. Jared Rouben, the creative and technical talent behind the new brewery, has degrees from Washington University in St. Louis and the Culinary Institute of America in New York. Prior to moving to Chicago to start working in beer, Rouben worked in the kitchens of Michelin-starred restaurants.


  • Apple of the Month: Kingston Black

    Brew School - February 9, 2015

    Medium sized and dark red, Kingston Black is an English bittersharp cider apple. Discovered in the 19th century, the Kingston Black is primarily grown in the West Country cider-producing regions of England. Praised for its balance of sweetness, acidity and tannins, it is often considered one of the best single-varietal cider apples.

    Although most ciders are produced using a blend of juices from different apple varieties, single-varietal ciders can be just as interesting and complex. Each apple variety is different in flavor and chemical composition. Terroir - the growing region and soil composition - also plays a major factor in influencing apple flavor. When making a hard cider with a single varietal, the cider can highlight both the specific characteristics of the apple and the nuances of the terroir.

    Before blending with the Kingston Black, use it to produce a single-varietal cider. Exploring single-varietal ciders allows you to study the character of a specific apple and what it adds to a blend.

  • A Valentine's Day Menu for Beer Lovers

    Beer List - February 6, 2015


  • 2 O'Clock Tasting: J.W. Lees Harvest Ales 2011

    2 O'Clock Tastings - February 4, 2015

    J.W. Lees is all about cask beer. Based in North Manchester, the sixth-generation family business is known for their critically acclaimed English barleywine ales. The four we sampled were essentially the same 2011 Harvest Ale to begin with - but when aged in different barrels for four months, each flavor changed drastically. Whether it was a balanced vanilla or smokey scotch, the ales all around were 11.5% ABV and had a similar copper shade in appearance. Read on for more of our tasting notes with J.W. Lees!


  • Recipe: Stovetop Beer Mac and Cheese

    Cooking with Beer, Recipes - February 2, 2015

    Some dishes seem like they were invented just to be experimented with (re: add beer to) - and we think mac and cheese is the perfect blank canvas to get creative! When we developed our Beerchamel recipe, we knew the logical next step would be to prepare one of our favorite comfort foods with it.

    Instead of using powders or concentrates, or grating 10 blocks of cheese, using Beerchamel will cut your prep time in half and double the creaminess of your sauce. In addition to Beerchamel, you can add just about anything to make this mac your own - chiles, mushrooms, greens - really, just about anything.


  • 2 O'Clock Tasting: Borealis Fermentery

    2 O'Clock Tastings - January 30, 2015

    Ken Thiemann of Borealis Fermentary is your modern day 'beer brewing badass.' A near-death fall and a four year construction process did not even yield the one-man-show from his determined goal - to share his love of Belgian style ales with the North Shore of Minnesota.

    Between the Borealis brews' taste and the architecture of his brewery, Thiemann is heavily influenced by the Netherlands and Belgium. He built his straw bale brewery 'literally by hand' surrounding the shores of Lake Superior and it is one of the few in the United States. He almost did not finish the process - by falling 30 feet off of his roof head-first. He miraculously managed to survive and continued on the constructing process, until the fun part - the brewing!


  • Video: How to Bottle

    Brew School - January 28, 2015

    We know you've been waiting - your beer has been, too! Bottling properly is just as important as brewing, and we've put together this video to help you through every step. Sanitizing your equipment is always important, and make sure you've got a capper and caps on hand if you don't have swing top bottles. You're just a couple weeks away from delicious beer - beer that you made by hand. How cool is that?

    Before you bottle, re-read your instructions, and if you aren't sure about how to proceed, just email us your questions! We're available via Facebook, twitter and Instagram, too!


  • Ultimate Beer Super Bowl Spread

    Beer List - January 26, 2015


  • 2 O'Clock Tasting: Indeed Brewing Company

    2 O'Clock Tastings - January 23, 2015

    Started by three former college roommates Rachel Anderson, Nathan Berndt and Thomas Whisenand in 2011, Indeed Brewing Company is a rapidly growing brewery based in the heart of the arts district in Northeast Minneapolis. From lavenders and dates to hickory-smoked peppers and Mexican honey, Headbrewer Josh Bischoff leads a program that is producing fascinating, complex beers with high-quality ingredients.


  • Recipe: Beerchamel

    Cooking with Beer, Recipes - January 21, 2015

    One of the "mother" sauces of France and Italy, béchamel has been around for what seems like ages. Made from a roux of butter and flour mixed with milk, it's the base of several classic sauces - such as Mornay, a cheese sauce - and is used in a great variety of dishes like lasagna, gratins, soufflés, and one of our favorites, mac and cheese! Our take, aptly titled Beerchamel, adds flavor complexity to the sauce and makes the perfect addition to your favorite comfort foods, whether hoppy, nutty or slightly sweet. It's the key to making your mac super smooth and creamy!


  • Apple of the Month: Braeburn

    Brew School - January 16, 2015

    First discovered in New Zealand in the 1950s, Braeburn revolutionized the apple industry by being the first commercial apple with a depth of flavor that rivaled old classic varieties. At their best, Braeburns are top-notch tart dessert apples. Crisp, sharp and refreshing with strong apple flavors, Braeburns carry a balanced sweetness and occasionally hints of pear drop flavor. Braeburns are are most delicious after picking. Some growers and supermarkets offer premium tree-ripened Baeburns from time to time; seek these out.

    There are two major downsides to Braeburns. First, poor quality control - Braeburns are grown throughout the warm apple-growing regions of the world and also store very well. This means that quality and flavor can vary wildly as they arrive in different countries at different times of the year. Secondly, Braeburns are difficult to grow organically. Apple varieties like Topaz have been developed to be more disease resistant and share many of the same characteristics which make Braeburns so tasty.


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