Photos Courtesy of Maverick Inman

Our week of cultural happenings gets off and running with this agrarian dining experience. Through roaming culinary events, Dinner on the Farm works to connect people back to the land and to the farmers and artisans who are making our communities a better place to live. There will be lots of deliciousness, interesting neighbors and enough beer for all.

Meet the Makers

Enjoy Brooklyn Brewery beer and local delicacies by Craft Kombucha, Lulu's Ice Cream, & Radius Pizza. Tickle your brain with the mind expanding articles of The Intentional, and look for Chef Andrew Gerson's interview in their next issue.

Farm Tour

Get to know your Georges Mill farmer, and learn how your food is grown on a private tour with Molly Kroiz.

Feast

Savor a family style meal created by Brooklyn Brewery Chef Andrew Gerson, Chef Hiyaw Gebreyohannes and Chef Patrick Dinh.

Merriment

Spend the afternoon with friends and family playing classic backyard games, and listening to live music from Jake & the Burtones.

Family friendly.

We first connected with Dinner on the Farm founder Monica Walch while producing last year's Slow Supper in the Twin Cities. She has since joined our colorful cast to create unique local food experiences designed to celebrate farms, chefs and food entrepreneurs who are dedicated to good, sustainable food for the 2014 tour.

A portion of the proceeds benefits Slow Food DC.

See the Dinner on the Farm menu and the stories behind the rest of our collaborators below.

Passed Appetizer

Fried injera, burberry goat, split peas

Dinner

Kale, white miso vinaigrette, golden raisins, shallots

Roasted root vegetables, honey, herbs

Cheese board, Mostarda, berry gastrique

Injera (ethiopian flat bread)

Saffron rice

Marinated skirt steak, carrot-ginger puree

Dessert

Strawberry rhubarb compote, sorrel whipped cream, scones

Beers

Brooklyn Lager, Brooklyn Summer Ale

Brooklyn Brewery Chef Andrew Gerson brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew supports local food systems in communities across the country. Hired by The Brewery in 2013, Andrew demonstrates and embodies Brookln Brewmaster Garrett Oliver's philosophy on beer and food. Chef Andrew also has powerful hands. Come see what they can do.

Born in Djibouti East Africa to Ethiopian parents, Chef Hiyaw Gebreyohannes was raised in Toronto where he spent much of his childhood in the kitchen learning from his mother’s culinary expertise. His work in Manhattan as General Manager of West African restaurant Zereoue inspired Hiyaw to travel to Ethiopia, Ghana, Ivory Coast, South Africa, Kenya and Egypt to explore his roots – an impactful journey that gave way to Taste of Ethiopia, Hiyaw’s company specializing in modern Ethiopian cuisine. Hiyaw’s inventive fare has been featured in The New York Times, Food & Wine, Every Day with Rachael Ray among other notable publications.

Chef Patrick Dinh has headed the kitchen of one of the country's most enduring and popular restaurants, Tuscarora Mill, for twenty-two of its thirty years in business. Before that, he worked under Jeremiah Towers, of Chez Panisse. The self-taught chef describes his cuisine as "global", and is committed to keeping his menus evolving and inventive

Georges Mill Farm Artisan Cheese is a small, family owned farm in Loudoun County Virginia. They make artisan cheese on a seasonal basis using milk from their herd of Alpine dairy goats. The dairy is located in an historic bank barn that has been in their family for eight generations, and the Georges Mill goats graze over 15 acres of pasture. The pasture is supplemented with high quality grain and hay, and the staff are committed to producing cheese of the finest quality and connecting consumers to their food. Georges Mill believes strongly in the power of real food, and in the need for a strong local agricultural economy and community.

"One of the things that makes Dinner on the Farm truly special is that it really manages to capture that classic romantic feel. You can easily hunker down on a blanket with a significant other and just take in the scenic farm view or you can bring the entire family for a good old-fashioned community-style get together."

-- CityPages, Minneapolis

Photos Courtesy of Brittany Purlee

This pop-up dinner party, hosted in a unique, non-traditional location, embodies The Mash. In each city we visit, we bring together some of our favorite people to create a memorable meal and moment. Our partner for the tour is the incomparable, members-only, Dinner Lab, whom we first met in New Orleans, last year. For this year's Mash, Dinner Lab is releasing half of each Slow Supper's seats to the public. Brooklyn Brewery is excited to share Dinner Lab's unique dining experiences with our Mash cities.

The curated evening brings people together around a common table to share cuisine crafted by Brooklyn Brewery Chef Andrew Gerson in collaboration with Dinner Lab Chefs paired with Brooklyn beer styles both familiar and rare.

A portion of the proceeds benefits Slow Food Chicago.

Brooklyn Brewery Chef, Andrew Gerson, brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew demonstrates and represents Brewmaster Garrett Oliver's philosphoy on beer and food. Andrew is currently travelling his way around the States, collaborating with some of the country’s most innovative chefs, like Marcus Samuelson (NYC), Chris Sheppard of Houston’s Underbelly, from Sea Change in Minneapolis Jamie Malone, and Paco Roberts of NOLA’s Dinner Lab. During The Mash tour, Andrew has picked up new culinary ideas and shared his own from Stockholm to Las Vegas and everywhere in between, bringing you farm-to-table cuisine steeped in regional flavors, with a dash of Brooklyn fortitude sprinkled in for good measure.

Born and raised in Chicago, Chef Daniel Espinoza is now Dinner Lab’s Chef de Cuisine in his hometown. Growing up, Chef spent time giving back to the community tutoring middle schoolers in Sembrando El Futuro (SELF) program, and volunteering as a caseworker for the Office of Juvenile Justice and Delinquency Prevention. After earning his culinary arts degree at Kendall College, Chef Daniel worked at Carmichael’s Chicago Steak House. It wasn’t long before Chef started seeing stars--Michelin stars, that is: in addition to his time at Mexique in Chicago, Chef traveled to France and completed a stagiaire at Bistro des Saveurs Castres. Chef Daniel is happy to be back on his old stomping grounds with Dinner Lab.

Dinner Lab is a membership-based social dining experiment that unites undiscovered chefs with adventurous diners who are looking for something different from the traditional restaurant experience. Whether it happens on the roof of an abandoned building, the floor of a paper mill, or inside a motorcycle dealership, we believe that good people, good food and good drink are the only elements paramount to a memorable meal.

To learn more about DinnerLab and to become a member, visit DinnerLab.com.

Get tickets here, and check out the menu below.

Reception

Summer Ale Cans

Brooklyn Summer Ale – 5.0% ABV A modern rendition of the “Light Dinner Ales” brewed in England. Premium English barley malt, gives this light bodied golden beer a fresh bready flavor. German and American hops lend a light crisp bitterness and a citrus/floral aroma.

Citrus marinated cobia, spiced chicharron, lemon curd, pickled tarragon grapes

Brooklyn Sorachi Ace – 7.6% ABV A classic saison, cracklingly dry, hoppy unfiltered golden farmhouse ale featuring the rare Sorachi Ace hop. 100% bottle re-fermented.

Smoked melon soup, braised pork belly, chipotle & marshmallow

Brooklyn Wild Streak – 10% ABV A Belgian-inspired golden ale aged in second-use bourbon barrels & re-fermented with the wild yeast strain Brettanomyces. 100% bottle re-fermented.

Egg in a jar, roe, smoked trout & roe, creme fraiche, rye croutons

Brooklyn Local 1 – 9.0% ABV A Belgian- inspired golden ale Forged with barley malt and hops from Germany, aromatic raw sugar from Mauritius and yeast from Belgium. 100% bottle re-fermented.

Grilled baby lamb chops, cauliflower cous cous, roasted brussel sprouts, anchovy compound butter

Brooklyn Local 2 – 9.0% ABV A Dark belgian inspired ale, with raw wildflower honey. The beer emerges with a mahogany color, dry fruity palate and complex aromatics. 100% bottle re-fermented

Dark berry shortcake with buttermilk whipped cream, citrus gel, Mast Brothers chocolate

Brooklyn Black Chocolate Stout – 10.0% ABV Our award-winning rendition of the Imperial Stout style, featuring a luscious deep dark chocolate flavor from three mashes of specially roasted malts.

”You get to have a 100% unique evening, never to be repeated again. You will meet new people, try new dishes, and enjoy a space never before dined in.” - Nashville, Nashville Guru

......HEROES .......

*Thêm hero Batrider vào phe Scourge [chi tiết bên dưới]

*Thêm hero Tauren Chieftain vào phe Sentinel [chi tiết bên dưới]

*Lightning Revenant (Razor): Reworked [chi tiết bên dưới]

* Medusa: thay Chain Lightning bằng 1 skill mới Mystic Snake [chi tiết bên dưới]

* Medusa: ulti Purge thay bằng skill Stone Gaze [chi tiết bên dưới]

*Netherdrake (Viper): Frenzy thay bằng skill Nethertoxin [chi tiết bên dưới]

* Rogue Knight (Sven): thay skill Toughness Aura thành Warcry [chi tiết bên dưới]

*Slayer (Lina): skill Ultimate thay bằng skill[chi tiết bên dưới]

* Twin Head Dragon: Autofire thay bằng skill Liquid Fire [chi tiết bên dưới]

* Troll Warlord: thay ulti Rampage bằng skill Battle Trance [chi tiết bên dưới]

* Rogue Knight: skill mới hoạt động như Stormbolt [chi tiết bên dưới]

* Morphling: skill mới của Mor hoạt động như skill Adaptive Strike [chi tiết bên dưới]

* Crystal Maiden: Frost Nova đc thay bằng skill tương tự Crystal Nova [chi tiết bên dưới]

* Phantom Assassin: thay Blink Strike thành skill Phantom Strike [chi tiết bên dưới]

* Ogre Magi: đc làm lại cơ chế hoạt động Multicast [chi tiết bên dưới]

* Sniper: thay Scattershot bằng skill Shrapnel [chi tiết bên dưới]

* Troll Warlord: thay Fervor Aura bằng skill Fervor (hoạt động như skill passive cũ của Beastmaster)

* Beastmaster: thay Beast Rage bằng skill Inner Beast (hoạt động như attack speed aura của Troll)

* Anti-Mage:ulti Mana Void làm lại cơ chế gây damge (bi h deal splash damge cho các unit gần target đó)

* Silencer: đc làm lại ulti Last Word để thấy đc animation canceling và silence sau khi đc cast

* Treant Protector: đc làm lại Eyes in the Forest [chi tiết bên dưới]

* Admiral: giảm base agility từ 18 -> 14 và gain agility theo lv từ 1.7 -> 1,3

* Axe: base armor giảm 1 điểm từ 2.8 -> 1.8

* Bane Elemental: đc nâng cast range skill Enfeeble từ 800 -> 1000

* Bristleback: đc nâng gain intelligence mỗi lv lên 0.6

* Bristleback: đc nâng góc nhận damge từ 90 -> 100

* Bristleback: passive Quill Spray giờ giảm từ 300 -> 250

* Broodmother: đổi armor của Spiderling từ medium thành normal và gây damge cho tower đầu tiên từ 50% thành 100%

* Crystal Maiden: giảm Brilliance Aura theo lv từ 0.75/1.5/2.25/3-> 0.5/1/1.5/2

* Dark Seer: đc nâng Vacuum tầm cast từ 600->800

* Dark Seer: Ion Shell giảm cooldown từ 15 -> 7sec

* Dark Seer: skill Vacuum ko còn wa đc magic immunity

* Dark Seer: skill Vacuum bị delay sau khi cast 0.3sec

* Death Prophet: skill Witchcraft ko còn tăng thêm movement speed nữa

* Geomancer: damge của skill Proof giờ là từ 60/80/100/120-> 50/80/110/140 theo lv

* Invoker: skill Alacrity đc kéo dài hơn từ 6 -> 8sec

* Keeper of the Light: đổi skill mana leak khi hết mana sẽ ko còn stun mah thay vào đó là slw trong 2sec và slow 60%

* Keeper of the Light: bạn sẽ ko còn bị mất kiểm soát hero nữa khi bị knocked back bởi skill Blinding Light.

* Lifestealer: bỏ mini stun của skill Open Wounds khi cast

* Lion: skill Voodoo (hex) sẽ giảm thời gian bị biến hex từ 1/2/3/4 -> 1.25/2/2.75/3.5 sec theo lv

* Lone Druid: đổi ability của Spirit Bear sẽ là lv1 có Inventory, lv2 có Return, lv 3 có Entangle, lv 4 có Demolish và Spell Damage Reduction

* Lone Druid: đc tăng range melee từ 100 -> 150 khi biến True Form

* Lone Druid: skill Rabid sau khi cast sẽ buff lên cả 2 ko cần target 1 trong 2 nữa

* Lone Druid: sẽ bị mất One khi biến True form

* Lone Druid: các phép bi h sẽ tăng duration trên Spirit Bear bằng với hero

* Lord of Avernus: giảm cooldown skill Death Coil từ 6 -> 7sec

* Lord of Avernus: sẽ có Mark of the Abyss buff ngay hit đầu tiền ko còn ở hit thứ 2 nữa

* Luna: tăng range cho aura Lunar Blessing từ 300 -> 900

* Magnataur: skill Reverse Polarity giảm cooldown từ 120 -> 120/110/100 sec theo lv

* Magnataur: đc cải thiện attack animation

* Magina: giảm base strenght từ 21 -> 16

* Naga Siren: giảm size hero từ 24 -> 8

* Naga Siren: giảm thời gian cast skill Mirror Image

* Naga Siren: skill Mirror Image cooldown từ 50 -> 40 sec và mana cost từ 85/105/130/150 -> 70/80/90/100 theo lv

* Necrolyte: chỉnh lại skill Heartstopper Aura từ 0.5/0.75/1/1.25% -> 0.4/0.6/0.8/1% theo lv và range từ 700/800/900/1000 -> 1000

* Obsidian Destroyer: skill Astral Imprisonment giảm cooldown từ 20 sec ->18/16/14/12 sec theo lv

* Pandaren Brewmaster: buff damage cho skill Immolation của Fire Panda từ 10/10/30 damage ->15/30/45 damage theo lv

* Pugna: skill Life Drain đc nâng range lên 50 và cast raneg đc nâng lên bằng với max raneg (khi hút)

* Rhasta: skill Voodoo giảm duration từ 1/2/3/4 to 1.25/2/2.75/3.5 sec theo lv

* Rogue Knight: đc nâng % damge cleaving của skill Great Cleave từ 10/20/30/40->20/30/40/50 % theo lv

* Sacred Warrior: bỏ viêc giới hạn skill Burning Spears

* Shadow Fiend: lượng armor bị giảm của skill Presence of the Dark Lord đc nâg lên từ 1/2/3/4->2/3/4/5 armor theo lv

* Shadow Priest: giảm skill Shallow Grave cooldown từ 80/60/40/20->54/40/26/12sec

* Silencer: giảm duration của ulti Last Word từ 1/2/3/4->0.75/1.5/2.25/3sec

* Slardar: đổi damage type skill Slithereen Crush thành damage vậy lý (Physical type)

* Spectre: có lại vision cho skill Spectral Dagger

* Spirit Breaker: nâng AoE của skill Empowering Haste và thêm 2% bonus movement speed

* Stone Giant: skill Craggy Exterior sẽ thêm armor 3/4/5/6 theo lv

* Stone Giant: skill Craggy Exterior sẽ tính trên unit có attack range thấp hơn 300 chứ ko dựa chủ yếu trên dạng hero melee nữa.

* Templar Assassin: đổi duration 20sec và cooldown 23sec của skill Refraction thành 17sec cả duration và cooldown

* Templar Assassin: đổi spill range skill Psi Blades từ 80/160/240/320 -> 320 và attack range bonus từ 50/100/150/200->40/100/160/220 theo lv

* Templar Assassin: skill Refraction bi h là instant cast ko còn delay cast skill nữa

* Terrorblade: đc bonus 20 movement speed trong lúc biến Metamorphosis

* Tinker: ko còn refresh đc Black King Bar

* Troll Warlord: đc làm lại skill Blind, miss từ15/24/33/42 -> 20/28/36/44% theo lv và cooldown giàm từ 8 -> 15/12/9/6 sec

* Twin Head Dragon: sửa lại cooldown skill Ice Path từ 0.5/1/1.5/2->0.8/1.2/1.6/2 sec

* Undying: giàm base armor 3 điểm từ 6 -> 3 armor

* Undying: skill Tombstone ko còn ra zombies để dánh những units đứng trong fog nữa

* Ursa Warrior: sửa lại skill Overpower từ 100/200/300/400% IAS trong 5 hit thành 400% IAS trong 3/4/5/6 hit

* Vengeful Spirit: nâng gain strenght mỗi lên 0.5

* Vengeful Spirit: nâng skill Command Aura range từ 450->900

* Vengeful Spirit: buff skill Wave of Terror lên 1 ít và gây1 lượng damage nhỏ 25/50/75/100. Giảm bớt AoE của skill từ 350->300

* Vengeful Spirit: bi h có base attack time bình thường (1.77 -> 1.7sec)

* Windrunner: giảm base attatck time từ 1.6 ->1.5sec

* Zeus: cooldown skill Arc Lightning bi h có thể sử dụng ngay sau khi cooldown xog thay vì chờ cho nó đi hết số creep. Cooldown tăng lên từ 2sec -> 2.5 sec

Former Fitger's Brewery, 600 East Superior Street, Duluth, Minnesota. Duluth's first brewery was started by Sidney Luce in 1857. Luce built his brewery a block and a half from this site, and utilized a small, clear brook which later was known as Brewery Creek. His brewery grew, and in 1881 Michael Fink purchased the brewery. Fink built a new, larger brewery on the present Fitger's site. Fink's Lake Superior Brewery soon hired a new brewmaster, a young German named August Fitger who graduated from one of Germany's premier brewing schools. Within the year, August Fitger owned half of the brewery. Then, in 1884, Percy Anneke bought into the brewery and became Fitger's partner. The brewery was renamed the A. Fitger & Co. / Lake Superior Brewery.

Beer production continued for forty years, until Prohibition (1920 -1933). Fitger's stayed alive by turning out new products such as soda pop and candy bars such as Fitger's Flapper, the Fitger's Spark Plug, the Five Cent Fitger's Nut Goodie, the King Bee Nougat, and Fitger's Skookum. After the repeal of Prohibition, Fitger's resumed brewing beer, and business boomed during the 1930's. Production was up to 100,000 barrels a year by 1940. During this time, the Brewery also produced Silver Spray Champagne, advertised as "The Best Mixer In A Crowd." The Beerhalter family purchased the Brewery in 1944, and operated it for the next quarter century. Fitger's Brewery closed its doors on September 30, 1972, ending 115 years of brewing on the shores of Lake Superior.

The Fitger's Brewery Complex was re-opened in September of 1984 with a 48 room hotel, three full service restaurants, and a retail center. In 1995, a group of prominent Duluth business people purchased the Complex, and continue as the driving force behind all positive improvements at Fitger's, which include the construction of fourteen luxury suites, new dining options, and the beautiful Lakewalk Access. The Fitger's Brewhouse is once again brewing beer on the premises.

Photos Courtesy of Brittany Purlee

This pop-up dinner party, hosted in a unique, non-traditional location, embodies The Mash. In each city we visit, we bring together some of our favorite people to create a memorable meal and moment. Our partner for the tour is the incomparable, members-only, Dinner Lab, whom we first met in New Orleans, last year. For this year's Mash, Dinner Lab is releasing half of each Slow Supper's seats to the public. Brooklyn Brewery is excited to share Dinner Lab's unique dining experiences with our Mash cities.

The curated evening brings people together around a common table to share cuisine crafted by Brooklyn Brewery Chef Andrew Gerson in collaboration with Dinner Lab Chefs paired with Brooklyn beer styles both familiar and rare.

A portion of the proceeds benefits Slow Food Chicago.

Brooklyn Brewery Chef, Andrew Gerson, brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew demonstrates and represents Brewmaster Garrett Oliver's philosphoy on beer and food. Andrew is currently travelling his way around the States, collaborating with some of the country’s most innovative chefs, like Marcus Samuelson (NYC), Chris Sheppard of Houston’s Underbelly, from Sea Change in Minneapolis Jamie Malone, and Paco Roberts of NOLA’s Dinner Lab. During The Mash tour, Andrew has picked up new culinary ideas and shared his own from Stockholm to Las Vegas and everywhere in between, bringing you farm-to-table cuisine steeped in regional flavors, with a dash of Brooklyn fortitude sprinkled in for good measure.

Born and raised in Chicago, Chef Daniel Espinoza is now Dinner Lab’s Chef de Cuisine in his hometown. Growing up, Chef spent time giving back to the community tutoring middle schoolers in Sembrando El Futuro (SELF) program, and volunteering as a caseworker for the Office of Juvenile Justice and Delinquency Prevention. After earning his culinary arts degree at Kendall College, Chef Daniel worked at Carmichael’s Chicago Steak House. It wasn’t long before Chef started seeing stars--Michelin stars, that is: in addition to his time at Mexique in Chicago, Chef traveled to France and completed a stagiaire at Bistro des Saveurs Castres. Chef Daniel is happy to be back on his old stomping grounds with Dinner Lab.

Dinner Lab is a membership-based social dining experiment that unites undiscovered chefs with adventurous diners who are looking for something different from the traditional restaurant experience. Whether it happens on the roof of an abandoned building, the floor of a paper mill, or inside a motorcycle dealership, we believe that good people, good food and good drink are the only elements paramount to a memorable meal.

To learn more about DinnerLab and to become a member, visit DinnerLab.com.

Get tickets here, and check out the menu below.

Reception

Summer Ale Cans

Brooklyn Summer Ale – 5.0% ABV A modern rendition of the “Light Dinner Ales” brewed in England. Premium English barley malt, gives this light bodied golden beer a fresh bready flavor. German and American hops lend a light crisp bitterness and a citrus/floral aroma.

Citrus marinated cobia, spiced chicharron, lemon curd, pickled tarragon grapes

Brooklyn Sorachi Ace – 7.6% ABV A classic saison, cracklingly dry, hoppy unfiltered golden farmhouse ale featuring the rare Sorachi Ace hop. 100% bottle re-fermented.

Smoked melon soup, braised pork belly, chipotle & marshmallow

Brooklyn Wild Streak – 10% ABV A Belgian-inspired golden ale aged in second-use bourbon barrels & re-fermented with the wild yeast strain Brettanomyces. 100% bottle re-fermented.

Egg in a jar, roe, smoked trout & roe, creme fraiche, rye croutons

Brooklyn Local 1 – 9.0% ABV A Belgian- inspired golden ale Forged with barley malt and hops from Germany, aromatic raw sugar from Mauritius and yeast from Belgium. 100% bottle re-fermented.

Grilled baby lamb chops, cauliflower cous cous, roasted brussel sprouts, anchovy compound butter

Brooklyn Local 2 – 9.0% ABV A Dark belgian inspired ale, with raw wildflower honey. The beer emerges with a mahogany color, dry fruity palate and complex aromatics. 100% bottle re-fermented

Dark berry shortcake with buttermilk whipped cream, citrus gel, Mast Brothers chocolate

Brooklyn Black Chocolate Stout – 10.0% ABV Our award-winning rendition of the Imperial Stout style, featuring a luscious deep dark chocolate flavor from three mashes of specially roasted malts.

”You get to have a 100% unique evening, never to be repeated again. You will meet new people, try new dishes, and enjoy a space never before dined in.” - Nashville, Nashville Guru

Photos Courtesy of Brittany Purlee

This pop-up dinner party, hosted in a unique, non-traditional location, embodies The Mash. In each city we visit, we bring together some of our favorite people to create a memorable meal and moment. Our partner for the tour is the incomparable, members-only, Dinner Lab, whom we first met in New Orleans, last year. For this year's Mash, Dinner Lab is releasing half of each Slow Supper's seats to the public. Brooklyn Brewery is excited to share Dinner Lab's unique dining experiences with our Mash cities.

The curated evening brings people together around a common table to share cuisine crafted by Brooklyn Brewery Chef Andrew Gerson in collaboration with Dinner Lab Chefs paired with Brooklyn beer styles both familiar and rare.

A portion of the proceeds benefits Slow Food Chicago.

Brooklyn Brewery Chef, Andrew Gerson, brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew demonstrates and represents Brewmaster Garrett Oliver's philosphoy on beer and food. Andrew is currently travelling his way around the States, collaborating with some of the country’s most innovative chefs, like Marcus Samuelson (NYC), Chris Sheppard of Houston’s Underbelly, from Sea Change in Minneapolis Jamie Malone, and Paco Roberts of NOLA’s Dinner Lab. During The Mash tour, Andrew has picked up new culinary ideas and shared his own from Stockholm to Las Vegas and everywhere in between, bringing you farm-to-table cuisine steeped in regional flavors, with a dash of Brooklyn fortitude sprinkled in for good measure.

Born and raised in Chicago, Chef Daniel Espinoza is now Dinner Lab’s Chef de Cuisine in his hometown. Growing up, Chef spent time giving back to the community tutoring middle schoolers in Sembrando El Futuro (SELF) program, and volunteering as a caseworker for the Office of Juvenile Justice and Delinquency Prevention. After earning his culinary arts degree at Kendall College, Chef Daniel worked at Carmichael’s Chicago Steak House. It wasn’t long before Chef started seeing stars--Michelin stars, that is: in addition to his time at Mexique in Chicago, Chef traveled to France and completed a stagiaire at Bistro des Saveurs Castres. Chef Daniel is happy to be back on his old stomping grounds with Dinner Lab.

Dinner Lab is a membership-based social dining experiment that unites undiscovered chefs with adventurous diners who are looking for something different from the traditional restaurant experience. Whether it happens on the roof of an abandoned building, the floor of a paper mill, or inside a motorcycle dealership, we believe that good people, good food and good drink are the only elements paramount to a memorable meal.

To learn more about DinnerLab and to become a member, visit DinnerLab.com.

Get tickets here, and check out the menu below.

Reception

Summer Ale Cans

Brooklyn Summer Ale – 5.0% ABV A modern rendition of the “Light Dinner Ales” brewed in England. Premium English barley malt, gives this light bodied golden beer a fresh bready flavor. German and American hops lend a light crisp bitterness and a citrus/floral aroma.

Citrus marinated cobia, spiced chicharron, lemon curd, pickled tarragon grapes

Brooklyn Sorachi Ace – 7.6% ABV A classic saison, cracklingly dry, hoppy unfiltered golden farmhouse ale featuring the rare Sorachi Ace hop. 100% bottle re-fermented.

Smoked melon soup, braised pork belly, chipotle & marshmallow

Brooklyn Wild Streak – 10% ABV A Belgian-inspired golden ale aged in second-use bourbon barrels & re-fermented with the wild yeast strain Brettanomyces. 100% bottle re-fermented.

Egg in a jar, roe, smoked trout & roe, creme fraiche, rye croutons

Brooklyn Local 1 – 9.0% ABV A Belgian- inspired golden ale Forged with barley malt and hops from Germany, aromatic raw sugar from Mauritius and yeast from Belgium. 100% bottle re-fermented.

Grilled baby lamb chops, cauliflower cous cous, roasted brussel sprouts, anchovy compound butter

Brooklyn Local 2 – 9.0% ABV A Dark belgian inspired ale, with raw wildflower honey. The beer emerges with a mahogany color, dry fruity palate and complex aromatics. 100% bottle re-fermented

Dark berry shortcake with buttermilk whipped cream, citrus gel, Mast Brothers chocolate

Brooklyn Black Chocolate Stout – 10.0% ABV Our award-winning rendition of the Imperial Stout style, featuring a luscious deep dark chocolate flavor from three mashes of specially roasted malts.

”You get to have a 100% unique evening, never to be repeated again. You will meet new people, try new dishes, and enjoy a space never before dined in.” - Nashville, Nashville Guru

This building next to the ICC I knew that I just had to come back for to get some decent shots. Once I had my books I knew that it was called / is called the Brewmaster's House.

It is opposite Brindley Place and is next to the ICC.

The Brewmaster's House of 1816, repaired in 1983 - 84 by Remo Granelli for the Birmingham Conservation Trust. Built as the owner's house and office of a small brewery. Almost symmetrical three-bay facade with hipped roof. Typical Birmingham lintels on consoles. Doric porch with open pediment. At the rear a former cart shed with cast-iron columns and slate roof with beautiful diminishing courses. Glazed in and extended by the City Architect, 1989.

From Pevsner Architectural Guides: Birmingham by Andy Foster.

7 Birmingham - British Listed Buildings

ST PETER'S PLACE

1.

5104 City Centre B1

No 7

SP 0686 NW 32/22 29.3.78

II

2.

Circa 1800 house. Brick, hipped slate roof with deep flat eaves. Two storeys;

3 bays widely spaced. Central panelled door with fanlight flanked by Tuscan

columns supporting a broken pediment and 2 windows with hoods on brackets.

First floor with 3 similar though narrower windows. All windows boarded up.

Listing NGR: SP0606486756

Photos Courtesy of Brittany Purlee

Our week of cultural happenings gets off and running with this agrarian dining experience. Through roaming culinary events, Dinner on the Farm works to connect people back to the land and to the farmers and artisans who are making our communities a better place to live. There will be lots of deliciousness, interesting neighbors and enough beer for all.

Meet the Makers

Enjoy Brooklyn Brewery beer and local delicacies by featured artisans including Chicago Honey Co-op, West Loop Salumi, Crumb Bread and Edible Chicago.

Farm Tour

Get to know your Growing Power farmer, and learn how your food is grown on a private tour with Gillian Knight & Tyres Walker.

Feast

Savor a family style meal created by Chef Nicole Pederson of Found, Chef Jared Wentworth of Longman & Eagle and Brooklyn Brewery Chef Andrew Gerson.

Merriment

Spend the afternoon with friends and family playing classic backyard games, and listening to live music by The Golden Horse Ranch Band.

Family friendly.

We first connected with Dinner on the Farm founder Monica Walch while producing last year's Slow Supper in the Twin Cities . She has since joined our colorful cast to create unique local food experiences designed to celebrate farms, chefs and food entrepreneurs who are dedicated to good, sustainable food for the 2014 tour.

A portion of the proceeds benefits Slow Food Chicago.

See the Dinner on the Farm menu and the stories behind the rest of our Nashville collaborators below.

Passed Appetizer

Gunthorp farms with yard bird, fried hot sauce, high life gel, ranch farce, charred tropea onions, dill pollen

Main

Meatballs with jerusalem artichoke puree, syrup and chips

Grilled perch

Sides

Herbed sourdough focaccia with roasted cippolini onions

Hearty green leaf salad with miso vinaigrette, shallots and toasted pecans

Carrot and Harissa salad with frisse, pumpkin seeds and cilantro

Grilled beets with prairie fruits and farm goat cheese

Dessert

Strawberry short cake with biscuits, strawberry jam, rhubarb sauce and sorrel whipped cream

Beer

Brooklyn Lager, Brooklyn Summer Ale

Brooklyn Brewery Chef Andrew Gerson brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew supports local food systems in communities across the country. Hired by The Brewery in 2013, Andrew demonstrates and embodies Brookln Brewmaster Garrett Oliver's philosophy on beer and food. Chef Andrew also has powerful hands. Come see what they can do.

Longman & Eagle Chef Jared Wentworth has four years of Michelin stars and twelve years of Executive Chef experience to back his work at Longman & Eagle, as well as his newest restaurant, Dusek's. Wentworth, despite his unwavering devotion to foie gras, believes food should be accessible and affordable to all--hence Longman & Eagle's famous $3 whiskey selection. Wentworth's menus focus on seasonality and sustainability, and all taste really, really good with beer.

Found Kitchen Chef Nicole Pederson spent time in Mash-alum Marcus Samuelsson's kitchen at Affinia and Danny Meyer's Gramercy Tavern before moving on to C-House, where she operated as Executive Chef. Now at Found, Pederson focuses on pure flavors, simplicity, and seasonality in her cuisine, as seen in Found's produce-centric menu.

Growing Power's Iron Street Farm is a 7-acre site on Chicago’s south side that produces local, healthy, and sustainable food year-round with a focus on serving, training, and engaging vulnerable populations. Growing Power aims to transforms communities by supporting people from diverse backgrounds and the environments in which they live through the development of Community Food Systems. These systems provide high-quality, safe, healthy, affordable food for all residents in the community. In 2013, Growing Power trained and employed over 300 at-risk youth in urban agriculture and community food system development.

edible Chicago connects readers with our city’s unique food culture.

Chicago Honey Co-op has formed a long term relationship within the community with emphasis on education, healthy eating and awareness of the natural environment.

Crumb baker and owner Anne Kostroski uses organic flours from Illinois, Wisconsin and North Dakota, cheeses from Wisconsin and best of all, the amazing seasonal produce found here at the Midwest farmers markets.

West Loop Salumi is the first Illinois USDA certified salumeria and uses Midwestern meat, including heritage Berkshire hogs from family co-op farms and whole-milk-fed heritage hogs from Wisconsin.

"One of the things that makes Dinner on the Farm truly special is that it really manages to capture that classic romantic feel. You can easily hunker down on a blanket with a significant other and just take in the scenic farm view or you can bring the entire family for a good old-fashioned community-style get together."

-- CityPages, Minneapolis

This building next to the ICC I knew that I just had to come back for to get some decent shots. Once I had my books I knew that it was called / is called the Brewmaster's House.

It is opposite Brindley Place and is next to the ICC.

The Brewmaster's House of 1816, repaired in 1983 - 84 by Remo Granelli for the Birmingham Conservation Trust. Built as the owner's house and office of a small brewery. Almost symmetrical three-bay facade with hipped roof. Typical Birmingham lintels on consoles. Doric porch with open pediment. At the rear a former cart shed with cast-iron columns and slate roof with beautiful diminishing courses. Glazed in and extended by the City Architect, 1989.

From Pevsner Architectural Guides: Birmingham by Andy Foster.

A Grade II listed building.

7, St Peter's Place B1

Listing Text

ST PETER'S PLACE

1.

5104 City Centre B1

No 7

SP 0686 NW 32/22 29.3.78

II

2.

Circa 1800 house. Brick, hipped slate roof with deep flat eaves. Two storeys;

3 bays widely spaced. Central panelled door with fanlight flanked by Tuscan

columns supporting a broken pediment and 2 windows with hoods on brackets.

First floor with 3 similar though narrower windows. All windows boarded up.

Listing NGR: SP0606486756

This text is from the original listing, and may not necessarily reflect the current setting of the building.

First floor windows with Matthew Hall in it.

Photos Courtesy of Brittany Purlee

Our week of cultural happenings gets off and running with this agrarian dining experience. Through roaming culinary events, Dinner on the Farm works to connect people back to the land and to the farmers and artisans who are making our communities a better place to live. There will be lots of deliciousness, interesting neighbors and enough beer for all.

Meet the Makers

Enjoy Brooklyn Brewery beer and local delicacies by featured artisans including Chicago Honey Co-op, West Loop Salumi, Crumb Bread and Edible Chicago.

Farm Tour

Get to know your Growing Power farmer, and learn how your food is grown on a private tour with Gillian Knight & Tyres Walker.

Feast

Savor a family style meal created by Chef Nicole Pederson of Found, Chef Jared Wentworth of Longman & Eagle and Brooklyn Brewery Chef Andrew Gerson.

Merriment

Spend the afternoon with friends and family playing classic backyard games, and listening to live music by The Golden Horse Ranch Band.

Family friendly.

We first connected with Dinner on the Farm founder Monica Walch while producing last year's Slow Supper in the Twin Cities . She has since joined our colorful cast to create unique local food experiences designed to celebrate farms, chefs and food entrepreneurs who are dedicated to good, sustainable food for the 2014 tour.

A portion of the proceeds benefits Slow Food Chicago.

See the Dinner on the Farm menu and the stories behind the rest of our Nashville collaborators below.

Passed Appetizer

Gunthorp farms with yard bird, fried hot sauce, high life gel, ranch farce, charred tropea onions, dill pollen

Main

Meatballs with jerusalem artichoke puree, syrup and chips

Grilled perch

Sides

Herbed sourdough focaccia with roasted cippolini onions

Hearty green leaf salad with miso vinaigrette, shallots and toasted pecans

Carrot and Harissa salad with frisse, pumpkin seeds and cilantro

Grilled beets with prairie fruits and farm goat cheese

Dessert

Strawberry short cake with biscuits, strawberry jam, rhubarb sauce and sorrel whipped cream

Beer

Brooklyn Lager, Brooklyn Summer Ale

Brooklyn Brewery Chef Andrew Gerson brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew supports local food systems in communities across the country. Hired by The Brewery in 2013, Andrew demonstrates and embodies Brookln Brewmaster Garrett Oliver's philosophy on beer and food. Chef Andrew also has powerful hands. Come see what they can do.

Longman & Eagle Chef Jared Wentworth has four years of Michelin stars and twelve years of Executive Chef experience to back his work at Longman & Eagle, as well as his newest restaurant, Dusek's. Wentworth, despite his unwavering devotion to foie gras, believes food should be accessible and affordable to all--hence Longman & Eagle's famous $3 whiskey selection. Wentworth's menus focus on seasonality and sustainability, and all taste really, really good with beer.

Found Kitchen Chef Nicole Pederson spent time in Mash-alum Marcus Samuelsson's kitchen at Affinia and Danny Meyer's Gramercy Tavern before moving on to C-House, where she operated as Executive Chef. Now at Found, Pederson focuses on pure flavors, simplicity, and seasonality in her cuisine, as seen in Found's produce-centric menu.

Growing Power's Iron Street Farm is a 7-acre site on Chicago’s south side that produces local, healthy, and sustainable food year-round with a focus on serving, training, and engaging vulnerable populations. Growing Power aims to transforms communities by supporting people from diverse backgrounds and the environments in which they live through the development of Community Food Systems. These systems provide high-quality, safe, healthy, affordable food for all residents in the community. In 2013, Growing Power trained and employed over 300 at-risk youth in urban agriculture and community food system development.

edible Chicago connects readers with our city’s unique food culture.

Chicago Honey Co-op has formed a long term relationship within the community with emphasis on education, healthy eating and awareness of the natural environment.

Crumb baker and owner Anne Kostroski uses organic flours from Illinois, Wisconsin and North Dakota, cheeses from Wisconsin and best of all, the amazing seasonal produce found here at the Midwest farmers markets.

West Loop Salumi is the first Illinois USDA certified salumeria and uses Midwestern meat, including heritage Berkshire hogs from family co-op farms and whole-milk-fed heritage hogs from Wisconsin.

"One of the things that makes Dinner on the Farm truly special is that it really manages to capture that classic romantic feel. You can easily hunker down on a blanket with a significant other and just take in the scenic farm view or you can bring the entire family for a good old-fashioned community-style get together."

-- CityPages, Minneapolis

Had an absolutely amazing 4th of July yesterday with family and friends. I hosted a small informal dinner party at my apartment. We had grass-fed beef hot dogs on homemade hot dog buns topped with homemade zucchini pickles. We had a side of potato salad with brewmaster mustard and bacon plus a green salad with balsamic/fresh oregano/garlic scape dressing. A peach/blueberry buckle, apple cider donuts and brownies were devoured for dessert - an All-American meal if there ever was one!

Dinner was followed by a short stroll to the waterfront where we found a patch of grass, watched the sun set on the gorgeous Manhattan skyline, and then took in the Macy's fireworks show over the Hudson River. Just spectacular!

The Spaten brewery was founded in 1397, by a brewer or tavern keeper, not by monks. It changed hands over the centuries. The Spatt family, which owned the brewery in 1622-1704, gave the name, which stuck.

Spaten's rise, like many of Munich's large breweries, rise began in the early 1800s. Hofbräumeister (court brewmaster) Gabriel Sedlmayer took it over in 1807. His family has directed the brewery since then. The G.S. initials in the logo are his.

Spaten means spade or shovel, and the logo has a malt shovel. This beer mat is in the shape of a spade. The logo was designed in 1884, and is basically unchanged since then. Spaten's advertising slogan, "Lass Dir raten, trinke Spaten" (here's good advice, drink Spaten), came in 1924, and is still used. This side of the Bierdeckel has the slogan.

Spaten merged with Löwenbräu in 1997. It is now part of the InBev brewery group.

Photos Courtesy of Ben Droz

Twenty-five years into running one of the top craft breweries in America, Brooklyn Brewery co-founder Steve Hindy looks back with his fellow craft beer comrades to discuss the circumstances and ambitions that allowed a handful of individuals across the country to challenge one of the largest corporate dynasties in American history. Steve's new book Craft Beer Revolution tells the story of hundreds of groundbreaking breweries and how they fundamentally changed humanity's favorite beverage. Throughout 2014, Steve is hitting the road discussing the industry he loves with the craft beer leaders of every city The Mash visits. Speakers in Washington DC include:

Justin Cox, Founder & CEO of Atlas Brew Works, is a graduate of Vanderbilt University and the George Mason University School of Law. After completing a Presidential Management Fellowship with the Federal Government, he founded Atlas Brew Works focused on providing the District of Columbia and surrounding areas with fresh craft ales and lagers in the traditions of the old world and the new. Justin is a founding board member of the DC Brewers Guild where he serves as Secretary.

Will Durgin, Head Brewer of Atlas Brew Works, is a graduate of Worcester Polytechnic Institute in Worcester, MA where he studied Biology and the UC Davis Master Brewer’s Program. He formerly worked for Pyramid Breweries in Portland, OR and Telegraph Brewing in Santa Barbara, CA. He left Oregon in 2012 to found Atlas Brew Works with Justin Cox, where he is currently Head Brewer.

Brandon Skall, CEO of DC Brau, opened DC Brau with partner Jeff Hancock in 2009 to fill a glaring void in the local beer market. With extensive experience in the beverage industry, Brandon took the reins as CEO to handle the sales and business side of the brewery. DC Brau, brewed within the city limits, is available city-wide for both beer nerds and recreational beer drinkers alike to call their own.

Jeff Hancock, Brewmaster of DC Brau, was acutely aware of the empty tap handle or store shelf where a local beer ought to be found in his city until the opening of DC Brau in 2009. As Brewmaster, Jeff has leveraged his extensive experience in the commercial brewing industry to helm the day-to-day operations. Prior to opening DC Brau, Jeff apprenticed at Franklin’s Restaurant and Brewery in Hyattsville, Maryland, and brewed at Grizzly Peak Brewing and Arbor Brewing companies, both in Ann Arbor, Michigan, and at Flying Dog Brewery in Frederick, Maryland.

Chris Van Orden, moderator & co-editor of DC Beer, While his native North Jersey will always hold a dear place in his heart, Chris gives Philadelphia all the credit for his craft beer conversion. During his six plus years in the City of Brotherly Love, his book-learning was supplemented by extracurricular schooling from the local powerhouses: Victory, Yards, Weyerbacher, Sly Fox, Nodding Head, Dock Street, Monk’s, Jose Pistola’s, SPTR, the list could really go on for quite some time. He made his way to DC in 2008, fell in with a cadre of like-minded enthusiasts, and now makes beer pilgrimages on a regular basis with his loving, indulging wife. He tweets @csvanorden.

Steve Hindy is co-Founder, Chairman and President of The Brooklyn Brewery, one of America’s top 25 breweries. A former journalist, he became interested in home-brewing while serving as a Beirut-based Middle East Correspondent for The Associated Press. Back in the states as Newsday’s assistant foreign editor in 1988, he began brewing his own beer and persuaded his neighbor, banker Tom Potter, they should quit their jobs and start a brewery. Hindy is a member of the Board of Directors of the Beer Institute and The Brewers Association. He is a director of Brooklyn’s Prospect Park Alliance, chairman of the Open Space Alliance for North Brooklyn, former chair of Brooklyn’s Tourism Consortium and a former member of Community Board 1. Hindy also serves on the Board of Transportation Alternatives and the Alcohol Beverage Manufacturer’s Research Foundation. He lives in Brooklyn with his wife, Ellen. With Potter, Hindy co-authored Beer School: Bottling Success at the Brooklyn Brewery, Forward by NYC Mayor Michael Bloomberg, published by John Wiley & Sons. His second book, The Craft Beer Revolution: How A Band Of Microbrewers Are Transforming The World’s Favorite Drink was released in the spring of 2014.

Photos Courtesy of Brittany Purlee

This pop-up dinner party, hosted in a unique, non-traditional location, embodies The Mash. In each city we visit, we bring together some of our favorite people to create a memorable meal and moment. Our partner for the tour is the incomparable, members-only, Dinner Lab, whom we first met in New Orleans, last year. For this year's Mash, Dinner Lab is releasing half of each Slow Supper's seats to the public. Brooklyn Brewery is excited to share Dinner Lab's unique dining experiences with our Mash cities.

The curated evening brings people together around a common table to share cuisine crafted by Brooklyn Brewery Chef Andrew Gerson in collaboration with Dinner Lab Chefs paired with Brooklyn beer styles both familiar and rare.

A portion of the proceeds benefits Slow Food Chicago.

Brooklyn Brewery Chef, Andrew Gerson, brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew demonstrates and represents Brewmaster Garrett Oliver's philosphoy on beer and food. Andrew is currently travelling his way around the States, collaborating with some of the country’s most innovative chefs, like Marcus Samuelson (NYC), Chris Sheppard of Houston’s Underbelly, from Sea Change in Minneapolis Jamie Malone, and Paco Roberts of NOLA’s Dinner Lab. During The Mash tour, Andrew has picked up new culinary ideas and shared his own from Stockholm to Las Vegas and everywhere in between, bringing you farm-to-table cuisine steeped in regional flavors, with a dash of Brooklyn fortitude sprinkled in for good measure.

Born and raised in Chicago, Chef Daniel Espinoza is now Dinner Lab’s Chef de Cuisine in his hometown. Growing up, Chef spent time giving back to the community tutoring middle schoolers in Sembrando El Futuro (SELF) program, and volunteering as a caseworker for the Office of Juvenile Justice and Delinquency Prevention. After earning his culinary arts degree at Kendall College, Chef Daniel worked at Carmichael’s Chicago Steak House. It wasn’t long before Chef started seeing stars--Michelin stars, that is: in addition to his time at Mexique in Chicago, Chef traveled to France and completed a stagiaire at Bistro des Saveurs Castres. Chef Daniel is happy to be back on his old stomping grounds with Dinner Lab.

Dinner Lab is a membership-based social dining experiment that unites undiscovered chefs with adventurous diners who are looking for something different from the traditional restaurant experience. Whether it happens on the roof of an abandoned building, the floor of a paper mill, or inside a motorcycle dealership, we believe that good people, good food and good drink are the only elements paramount to a memorable meal.

To learn more about DinnerLab and to become a member, visit DinnerLab.com.

Get tickets here, and check out the menu below.

Reception

Summer Ale Cans

Brooklyn Summer Ale – 5.0% ABV A modern rendition of the “Light Dinner Ales” brewed in England. Premium English barley malt, gives this light bodied golden beer a fresh bready flavor. German and American hops lend a light crisp bitterness and a citrus/floral aroma.

Citrus marinated cobia, spiced chicharron, lemon curd, pickled tarragon grapes

Brooklyn Sorachi Ace – 7.6% ABV A classic saison, cracklingly dry, hoppy unfiltered golden farmhouse ale featuring the rare Sorachi Ace hop. 100% bottle re-fermented.

Smoked melon soup, braised pork belly, chipotle & marshmallow

Brooklyn Wild Streak – 10% ABV A Belgian-inspired golden ale aged in second-use bourbon barrels & re-fermented with the wild yeast strain Brettanomyces. 100% bottle re-fermented.

Egg in a jar, roe, smoked trout & roe, creme fraiche, rye croutons

Brooklyn Local 1 – 9.0% ABV A Belgian- inspired golden ale Forged with barley malt and hops from Germany, aromatic raw sugar from Mauritius and yeast from Belgium. 100% bottle re-fermented.

Grilled baby lamb chops, cauliflower cous cous, roasted brussel sprouts, anchovy compound butter

Brooklyn Local 2 – 9.0% ABV A Dark belgian inspired ale, with raw wildflower honey. The beer emerges with a mahogany color, dry fruity palate and complex aromatics. 100% bottle re-fermented

Dark berry shortcake with buttermilk whipped cream, citrus gel, Mast Brothers chocolate

Brooklyn Black Chocolate Stout – 10.0% ABV Our award-winning rendition of the Imperial Stout style, featuring a luscious deep dark chocolate flavor from three mashes of specially roasted malts.

”You get to have a 100% unique evening, never to be repeated again. You will meet new people, try new dishes, and enjoy a space never before dined in.” - Nashville, Nashville Guru

4 Squares Weekender near the canal in Brindley Place.

#Bham4Sq

6th to 8th September 2013.

Much more busier than it usually is around here!

Broad Street beyond and the Symphony Hall Footbridge.

Sherborne Wharf tourist boats below on the right!

This building next to the ICC I knew that I just had to come back for to get some decent shots. Once I had my books I knew that it was called / is called the Brewmaster's House.

It is opposite Brindley Place and is next to the ICC.

I almost didn't get these shots. I put my camera away when I went over the Symphony Hall Footbridge (Brindleyplace Bridge). I came back and took them shortly after going to the shop. Brewmaster's Bridge to the left of the Brewmaster's House (NIA behind).

The Brewmaster's House of 1816, repaired in 1983 - 84 by Remo Granelli for the Birmingham Conservation Trust. Built as the owner's house and office of a small brewery. Almost symmetrical three-bay facade with hipped roof. Typical Birmingham lintels on consoles. Doric porch with open pediment. At the rear a former cart shed with cast-iron columns and slate roof with beautiful diminishing courses. Glazed in and extended by the City Architect, 1989.

From Pevsner Architectural Guides: Birmingham by Andy Foster.

A Grade II listed building.

7, St Peter's Place B1

Listing Text

ST PETER'S PLACE

1.

5104 City Centre B1

No 7

SP 0686 NW 32/22 29.3.78

II

2.

Circa 1800 house. Brick, hipped slate roof with deep flat eaves. Two storeys;

3 bays widely spaced. Central panelled door with fanlight flanked by Tuscan

columns supporting a broken pediment and 2 windows with hoods on brackets.

First floor with 3 similar though narrower windows. All windows boarded up.

Listing NGR: SP0606486756

This text is from the original listing, and may not necessarily reflect the current setting of the building.

Batch 19 is a beer that is brewed by a craft beer division of Coors. It is supposed to be like of beer before Probhibition, which began in 1919. Is is based on a pre-1919 recipe found in a Coors cellar a few years ago. The beer was introduced in a few cities around 2010, and distribution has expanded since then. Alcohol content is 5.5%, higher than mass market beers.

While based on pre-Prohibition era beers, it does not necessarily replicate them. Brewing methods (even for smaller breweries) and varieties of ingredients have changed since them. A Coors brewmaster said:

"We didn’t have the same yeast, or the same hops or the same malt. Literally those ingredients have passed into history to be replaced with more modern versions. We tried to recreate best as we could the recipe that they made back then using modern ingredients ... We think it truly represents what they would have made and drunk before 1919 when Prohibition put an end to brewing."

The beer mat is designed to look old and worn, even when brand few. (Souvenir of 1919?) The imperfections around the edge are identical on both sides.

I drank Batch 19 on draft at Sarasota Ale House. Batch 19 is marketed and priced as a craft beer. I have not seen it in my local Publix supermarket.

Photos Courtesy of Brittany Purlee

This pop-up dinner party, hosted in a unique, non-traditional location, embodies The Mash. In each city we visit, we bring together some of our favorite people to create a memorable meal and moment. Our partner for the tour is the incomparable, members-only, Dinner Lab, whom we first met in New Orleans, last year. For this year's Mash, Dinner Lab is releasing half of each Slow Supper's seats to the public. Brooklyn Brewery is excited to share Dinner Lab's unique dining experiences with our Mash cities.

The curated evening brings people together around a common table to share cuisine crafted by Brooklyn Brewery Chef Andrew Gerson in collaboration with Dinner Lab Chefs paired with Brooklyn beer styles both familiar and rare.

A portion of the proceeds benefits Slow Food Chicago.

Brooklyn Brewery Chef, Andrew Gerson, brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew demonstrates and represents Brewmaster Garrett Oliver's philosphoy on beer and food. Andrew is currently travelling his way around the States, collaborating with some of the country’s most innovative chefs, like Marcus Samuelson (NYC), Chris Sheppard of Houston’s Underbelly, from Sea Change in Minneapolis Jamie Malone, and Paco Roberts of NOLA’s Dinner Lab. During The Mash tour, Andrew has picked up new culinary ideas and shared his own from Stockholm to Las Vegas and everywhere in between, bringing you farm-to-table cuisine steeped in regional flavors, with a dash of Brooklyn fortitude sprinkled in for good measure.

Born and raised in Chicago, Chef Daniel Espinoza is now Dinner Lab’s Chef de Cuisine in his hometown. Growing up, Chef spent time giving back to the community tutoring middle schoolers in Sembrando El Futuro (SELF) program, and volunteering as a caseworker for the Office of Juvenile Justice and Delinquency Prevention. After earning his culinary arts degree at Kendall College, Chef Daniel worked at Carmichael’s Chicago Steak House. It wasn’t long before Chef started seeing stars--Michelin stars, that is: in addition to his time at Mexique in Chicago, Chef traveled to France and completed a stagiaire at Bistro des Saveurs Castres. Chef Daniel is happy to be back on his old stomping grounds with Dinner Lab.

Dinner Lab is a membership-based social dining experiment that unites undiscovered chefs with adventurous diners who are looking for something different from the traditional restaurant experience. Whether it happens on the roof of an abandoned building, the floor of a paper mill, or inside a motorcycle dealership, we believe that good people, good food and good drink are the only elements paramount to a memorable meal.

To learn more about DinnerLab and to become a member, visit DinnerLab.com.

Get tickets here, and check out the menu below.

Reception

Summer Ale Cans

Brooklyn Summer Ale – 5.0% ABV A modern rendition of the “Light Dinner Ales” brewed in England. Premium English barley malt, gives this light bodied golden beer a fresh bready flavor. German and American hops lend a light crisp bitterness and a citrus/floral aroma.

Citrus marinated cobia, spiced chicharron, lemon curd, pickled tarragon grapes

Brooklyn Sorachi Ace – 7.6% ABV A classic saison, cracklingly dry, hoppy unfiltered golden farmhouse ale featuring the rare Sorachi Ace hop. 100% bottle re-fermented.

Smoked melon soup, braised pork belly, chipotle & marshmallow

Brooklyn Wild Streak – 10% ABV A Belgian-inspired golden ale aged in second-use bourbon barrels & re-fermented with the wild yeast strain Brettanomyces. 100% bottle re-fermented.

Egg in a jar, roe, smoked trout & roe, creme fraiche, rye croutons

Brooklyn Local 1 – 9.0% ABV A Belgian- inspired golden ale Forged with barley malt and hops from Germany, aromatic raw sugar from Mauritius and yeast from Belgium. 100% bottle re-fermented.

Grilled baby lamb chops, cauliflower cous cous, roasted brussel sprouts, anchovy compound butter

Brooklyn Local 2 – 9.0% ABV A Dark belgian inspired ale, with raw wildflower honey. The beer emerges with a mahogany color, dry fruity palate and complex aromatics. 100% bottle re-fermented

Dark berry shortcake with buttermilk whipped cream, citrus gel, Mast Brothers chocolate

Brooklyn Black Chocolate Stout – 10.0% ABV Our award-winning rendition of the Imperial Stout style, featuring a luscious deep dark chocolate flavor from three mashes of specially roasted malts.

”You get to have a 100% unique evening, never to be repeated again. You will meet new people, try new dishes, and enjoy a space never before dined in.” - Nashville, Nashville Guru

Bottles of batches 1000 and 1001 from Nøgne Ø in Grimstad, Norway, at Dr. Jekyll's Pub in Oslo.

For their 1000th batch, after ten years in the business, Nøgne Ø co-founder and brewmaster Kjetil Jikiun wanted to do something special. Inspired by Arabian Nights aka 1001 Nights, he decided to brew two similar spiced ales, as batches 1000 and 1001, where the only difference would be the malt. So on July 18, 2013, he brewed a pale version as batch 1000 and on the following day a darker version, as batch 1001. The two beers, both at 10% abv, was released together, in a special 2-pack, in November 2013. Thus, it was just natural that I ordered both together for this tasting.

#1000: Poured a hazy, golden amber color with no head to speak of. It smelled a bit like warm sake, with that subdued fruity sweetness, but with a strange sawdust note. It had full bodied mouthfeel with a smooth, oily texture. It tasted very Belgian to me, with notes of ripe fruits and that typical Tripel-like spicy yeast character. A delicious beer.

#1001: Poured dark brown with no head either. Aroma was dominated by roasted malts, almost like a dry stout. Mouthfeel was full bodied with a flat, oily texture. The taste was sweeter than #1000, with a strong caramel note, but balanced nicely with the big roasted character of the beer. It finished half dry with a lingering roasted aftertaste.

To me, the sweeter batch 1001 also seemed simpler and not as easy to drink as batch 1000, so my vote goes to the latter.

Trivia: The bottle of batch 1001 lists its ABV at 10.01% :)

Photos Courtesy of Maverick Inman

This pop-up dinner party, hosted in a unique, non-traditional location, embodies The Mash. In each city we visit, we bring together some of our favorite people to create a memorable meal and moment. Our partner for the tour is the incomparable, members-only, Dinner Lab, whom we first met in New Orleans, last year. For this year's Mash, Dinner Lab is releasing half of each Slow Supper's seats to the public. Brooklyn Brewery is excited to share Dinner Lab's unique dining experiences with our Mash cities.

The curated evening brings people together around a common table to share cuisine crafted by Brooklyn Brewery Chef Andrew Gerson in collaboration with Dinner Lab Chef Jacob Cureton paired with Brooklyn beer both familiar and rare. New Columbia Distillers will be providing their Green Hat Gin, and artist Elizabeth Graeber will be making commemorative souvenirs for attendees.

Brooklyn Brewery Chef Andrew Gerson, brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew demonstrates and represents Brewmaster Garrett Oliver's philosophy on beer and food. Andrew is currently travelling his way around the States, collaborating with some of the country’s most innovative chefs, like Marcus Samuelson (NYC), Chris Sheppard of Houston’s Underbelly, from Sea Change in Minneapolis Jamie Malone, and Paco Roberts of NOLA’s Dinner Lab. During The Mash tour, Andrew has picked up new culinary ideas and shared his own from Stockholm to Las Vegas and everywhere in between, bringing you farm-to-table cuisine steeped in regional flavors, with a dash of Brooklyn fortitude sprinkled in for good measure.

Born in Alabama, Dinner Lab Chef Jacob Cureton currently lives and works in the city of New Orleans. Trained at the Culinary Institute of America and the Culinary Institute of New Orleans, his past restaurant experiences include The Range, (San Diego), Johnny V’s, (St. Marie), Cuvee, Emeril's Delmonico, and Stella! (NOLA).

Dinner Lab is a membership-based social dining experiment that unites undiscovered chefs with adventurous diners who are looking for something different from the traditional restaurant experience. Whether it happens on the roof of an abandoned building, the floor of a paper mill, or inside a motorcycle dealership, we believe that good people, good food and good drink are the only elements paramount to a memorable meal.

To learn more about DinnerLab and to become a member, visit DinnerLab.com.

Get tickets here, and check out the menu below.

Intro beer:

Brooklyn Summer Ale – 5.0% ABV Brewed with English barley malt, providing a golden beer with a fresh bready flavor. German and American hops lend a light crisp bitterness and a citrus/floral aroma.

Summer Ale Cocktail

Green apple & scallop crudo, brown butter gel/ apple jus

Brooklyn Sorachi Ace – 7.6% ABV A classic saison, cracklingly dry, hoppy unfiltered golden farmhouse ale featuring the rare Sorachi Ace hop. It tastes like sunshine in a glass. 100% bottle re-fermented.

Duck breast, slow cooked duck egg, ramp puree, white asparagus,

Brooklyn Wild Streak – 10% ABV A Belgian-inspired golden ale aged for several months in second-use bourbon barrels, giving it a soft, round character infused with a balanced oak flavors. 100% bottle re-ferment with a blend of priming sugar, Champagne yeast and the wild yeast strain Brettanomyces providing a wonderfully complex earthy funk.

Rutabaga & Charred Eggplant, pan-seared black eye peas, chevre crumble, fried basil

Brooklyn Silver Anniversary Lager – 8.6% ABV A 100% bottle re-fermented version of Brooklyn Lager brewed to Doppelbock strength to commemorate our 25th anniversary. 100% bottle re-fermented.

Grilled lamb chop, cauliflower couscous, citrus brussel sprouts

Brooklyn Local 2 – 9.0% ABV Combines European malt and hops, Belgian dark sugar, and raw wildflower honey from a New York family farm. The beer emerges with a mahogany color, dry fruity palate and complex aromatics. 100% bottle re-fermented.

Orange Curd, charred lime & avocado sherbet, cream gelee, graham crumble,toasted coconut flakes

Brooklyn Cuvée Noire – 10.6% ABV A Belgian Stout brewed with Mauritius sugar and orange peel, aged for six months in bourbon barrels, and then 100% bottle re-fermented.

Photos Courtesy of Brittany Purlee

This pop-up dinner party, hosted in a unique, non-traditional location, embodies The Mash. In each city we visit, we bring together some of our favorite people to create a memorable meal and moment. Our partner for the tour is the incomparable, members-only, Dinner Lab, whom we first met in New Orleans, last year. For this year's Mash, Dinner Lab is releasing half of each Slow Supper's seats to the public. Brooklyn Brewery is excited to share Dinner Lab's unique dining experiences with our Mash cities.

The curated evening brings people together around a common table to share cuisine crafted by Brooklyn Brewery Chef Andrew Gerson in collaboration with Dinner Lab Chefs paired with Brooklyn beer styles both familiar and rare.

A portion of the proceeds benefits Slow Food Chicago.

Brooklyn Brewery Chef, Andrew Gerson, brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew demonstrates and represents Brewmaster Garrett Oliver's philosphoy on beer and food. Andrew is currently travelling his way around the States, collaborating with some of the country’s most innovative chefs, like Marcus Samuelson (NYC), Chris Sheppard of Houston’s Underbelly, from Sea Change in Minneapolis Jamie Malone, and Paco Roberts of NOLA’s Dinner Lab. During The Mash tour, Andrew has picked up new culinary ideas and shared his own from Stockholm to Las Vegas and everywhere in between, bringing you farm-to-table cuisine steeped in regional flavors, with a dash of Brooklyn fortitude sprinkled in for good measure.

Born and raised in Chicago, Chef Daniel Espinoza is now Dinner Lab’s Chef de Cuisine in his hometown. Growing up, Chef spent time giving back to the community tutoring middle schoolers in Sembrando El Futuro (SELF) program, and volunteering as a caseworker for the Office of Juvenile Justice and Delinquency Prevention. After earning his culinary arts degree at Kendall College, Chef Daniel worked at Carmichael’s Chicago Steak House. It wasn’t long before Chef started seeing stars--Michelin stars, that is: in addition to his time at Mexique in Chicago, Chef traveled to France and completed a stagiaire at Bistro des Saveurs Castres. Chef Daniel is happy to be back on his old stomping grounds with Dinner Lab.

Dinner Lab is a membership-based social dining experiment that unites undiscovered chefs with adventurous diners who are looking for something different from the traditional restaurant experience. Whether it happens on the roof of an abandoned building, the floor of a paper mill, or inside a motorcycle dealership, we believe that good people, good food and good drink are the only elements paramount to a memorable meal.

To learn more about DinnerLab and to become a member, visit DinnerLab.com.

Get tickets here, and check out the menu below.

Reception

Summer Ale Cans

Brooklyn Summer Ale – 5.0% ABV A modern rendition of the “Light Dinner Ales” brewed in England. Premium English barley malt, gives this light bodied golden beer a fresh bready flavor. German and American hops lend a light crisp bitterness and a citrus/floral aroma.

Citrus marinated cobia, spiced chicharron, lemon curd, pickled tarragon grapes

Brooklyn Sorachi Ace – 7.6% ABV A classic saison, cracklingly dry, hoppy unfiltered golden farmhouse ale featuring the rare Sorachi Ace hop. 100% bottle re-fermented.

Smoked melon soup, braised pork belly, chipotle & marshmallow

Brooklyn Wild Streak – 10% ABV A Belgian-inspired golden ale aged in second-use bourbon barrels & re-fermented with the wild yeast strain Brettanomyces. 100% bottle re-fermented.

Egg in a jar, roe, smoked trout & roe, creme fraiche, rye croutons

Brooklyn Local 1 – 9.0% ABV A Belgian- inspired golden ale Forged with barley malt and hops from Germany, aromatic raw sugar from Mauritius and yeast from Belgium. 100% bottle re-fermented.

Grilled baby lamb chops, cauliflower cous cous, roasted brussel sprouts, anchovy compound butter

Brooklyn Local 2 – 9.0% ABV A Dark belgian inspired ale, with raw wildflower honey. The beer emerges with a mahogany color, dry fruity palate and complex aromatics. 100% bottle re-fermented

Dark berry shortcake with buttermilk whipped cream, citrus gel, Mast Brothers chocolate

Brooklyn Black Chocolate Stout – 10.0% ABV Our award-winning rendition of the Imperial Stout style, featuring a luscious deep dark chocolate flavor from three mashes of specially roasted malts.

”You get to have a 100% unique evening, never to be repeated again. You will meet new people, try new dishes, and enjoy a space never before dined in.” - Nashville, Nashville Guru

Photos Courtesy of Brittany Purlee

Our week of cultural happenings gets off and running with this agrarian dining experience. Through roaming culinary events, Dinner on the Farm works to connect people back to the land and to the farmers and artisans who are making our communities a better place to live. There will be lots of deliciousness, interesting neighbors and enough beer for all.

Meet the Makers

Enjoy Brooklyn Brewery beer and local delicacies by featured artisans including Chicago Honey Co-op, West Loop Salumi, Crumb Bread and Edible Chicago.

Farm Tour

Get to know your Growing Power farmer, and learn how your food is grown on a private tour with Gillian Knight & Tyres Walker.

Feast

Savor a family style meal created by Chef Nicole Pederson of Found, Chef Jared Wentworth of Longman & Eagle and Brooklyn Brewery Chef Andrew Gerson.

Merriment

Spend the afternoon with friends and family playing classic backyard games, and listening to live music by The Golden Horse Ranch Band.

Family friendly.

We first connected with Dinner on the Farm founder Monica Walch while producing last year's Slow Supper in the Twin Cities . She has since joined our colorful cast to create unique local food experiences designed to celebrate farms, chefs and food entrepreneurs who are dedicated to good, sustainable food for the 2014 tour.

A portion of the proceeds benefits Slow Food Chicago.

See the Dinner on the Farm menu and the stories behind the rest of our Nashville collaborators below.

Passed Appetizer

Gunthorp farms with yard bird, fried hot sauce, high life gel, ranch farce, charred tropea onions, dill pollen

Main

Meatballs with jerusalem artichoke puree, syrup and chips

Grilled perch

Sides

Herbed sourdough focaccia with roasted cippolini onions

Hearty green leaf salad with miso vinaigrette, shallots and toasted pecans

Carrot and Harissa salad with frisse, pumpkin seeds and cilantro

Grilled beets with prairie fruits and farm goat cheese

Dessert

Strawberry short cake with biscuits, strawberry jam, rhubarb sauce and sorrel whipped cream

Beer

Brooklyn Lager, Brooklyn Summer Ale

Brooklyn Brewery Chef Andrew Gerson brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew supports local food systems in communities across the country. Hired by The Brewery in 2013, Andrew demonstrates and embodies Brookln Brewmaster Garrett Oliver's philosophy on beer and food. Chef Andrew also has powerful hands. Come see what they can do.

Longman & Eagle Chef Jared Wentworth has four years of Michelin stars and twelve years of Executive Chef experience to back his work at Longman & Eagle, as well as his newest restaurant, Dusek's. Wentworth, despite his unwavering devotion to foie gras, believes food should be accessible and affordable to all--hence Longman & Eagle's famous $3 whiskey selection. Wentworth's menus focus on seasonality and sustainability, and all taste really, really good with beer.

Found Kitchen Chef Nicole Pederson spent time in Mash-alum Marcus Samuelsson's kitchen at Affinia and Danny Meyer's Gramercy Tavern before moving on to C-House, where she operated as Executive Chef. Now at Found, Pederson focuses on pure flavors, simplicity, and seasonality in her cuisine, as seen in Found's produce-centric menu.

Growing Power's Iron Street Farm is a 7-acre site on Chicago’s south side that produces local, healthy, and sustainable food year-round with a focus on serving, training, and engaging vulnerable populations. Growing Power aims to transforms communities by supporting people from diverse backgrounds and the environments in which they live through the development of Community Food Systems. These systems provide high-quality, safe, healthy, affordable food for all residents in the community. In 2013, Growing Power trained and employed over 300 at-risk youth in urban agriculture and community food system development.

edible Chicago connects readers with our city’s unique food culture.

Chicago Honey Co-op has formed a long term relationship within the community with emphasis on education, healthy eating and awareness of the natural environment.

Crumb baker and owner Anne Kostroski uses organic flours from Illinois, Wisconsin and North Dakota, cheeses from Wisconsin and best of all, the amazing seasonal produce found here at the Midwest farmers markets.

West Loop Salumi is the first Illinois USDA certified salumeria and uses Midwestern meat, including heritage Berkshire hogs from family co-op farms and whole-milk-fed heritage hogs from Wisconsin.

"One of the things that makes Dinner on the Farm truly special is that it really manages to capture that classic romantic feel. You can easily hunker down on a blanket with a significant other and just take in the scenic farm view or you can bring the entire family for a good old-fashioned community-style get together."

-- CityPages, Minneapolis

Full Sail Brewmaster John Harris at BC Hop Farms. Article Here

Photos Courtesy of Maverick Inman

Our week of cultural happenings gets off and running with this agrarian dining experience. Through roaming culinary events, Dinner on the Farm works to connect people back to the land and to the farmers and artisans who are making our communities a better place to live. There will be lots of deliciousness, interesting neighbors and enough beer for all.

Meet the Makers

Enjoy Brooklyn Brewery beer and local delicacies by Craft Kombucha, Lulu's Ice Cream, & Radius Pizza. Tickle your brain with the mind expanding articles of The Intentional, and look for Chef Andrew Gerson's interview in their next issue.

Farm Tour

Get to know your Georges Mill farmer, and learn how your food is grown on a private tour with Molly Kroiz.

Feast

Savor a family style meal created by Brooklyn Brewery Chef Andrew Gerson, Chef Hiyaw Gebreyohannes and Chef Patrick Dinh.

Merriment

Spend the afternoon with friends and family playing classic backyard games, and listening to live music from Jake & the Burtones.

Family friendly.

We first connected with Dinner on the Farm founder Monica Walch while producing last year's Slow Supper in the Twin Cities. She has since joined our colorful cast to create unique local food experiences designed to celebrate farms, chefs and food entrepreneurs who are dedicated to good, sustainable food for the 2014 tour.

A portion of the proceeds benefits Slow Food DC.

See the Dinner on the Farm menu and the stories behind the rest of our collaborators below.

Passed Appetizer

Fried injera, burberry goat, split peas

Dinner

Kale, white miso vinaigrette, golden raisins, shallots

Roasted root vegetables, honey, herbs

Cheese board, Mostarda, berry gastrique

Injera (ethiopian flat bread)

Saffron rice

Marinated skirt steak, carrot-ginger puree

Dessert

Strawberry rhubarb compote, sorrel whipped cream, scones

Beers

Brooklyn Lager, Brooklyn Summer Ale

Brooklyn Brewery Chef Andrew Gerson brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew supports local food systems in communities across the country. Hired by The Brewery in 2013, Andrew demonstrates and embodies Brookln Brewmaster Garrett Oliver's philosophy on beer and food. Chef Andrew also has powerful hands. Come see what they can do.

Born in Djibouti East Africa to Ethiopian parents, Chef Hiyaw Gebreyohannes was raised in Toronto where he spent much of his childhood in the kitchen learning from his mother’s culinary expertise. His work in Manhattan as General Manager of West African restaurant Zereoue inspired Hiyaw to travel to Ethiopia, Ghana, Ivory Coast, South Africa, Kenya and Egypt to explore his roots – an impactful journey that gave way to Taste of Ethiopia, Hiyaw’s company specializing in modern Ethiopian cuisine. Hiyaw’s inventive fare has been featured in The New York Times, Food & Wine, Every Day with Rachael Ray among other notable publications.

Chef Patrick Dinh has headed the kitchen of one of the country's most enduring and popular restaurants, Tuscarora Mill, for twenty-two of its thirty years in business. Before that, he worked under Jeremiah Towers, of Chez Panisse. The self-taught chef describes his cuisine as "global", and is committed to keeping his menus evolving and inventive

Georges Mill Farm Artisan Cheese is a small, family owned farm in Loudoun County Virginia. They make artisan cheese on a seasonal basis using milk from their herd of Alpine dairy goats. The dairy is located in an historic bank barn that has been in their family for eight generations, and the Georges Mill goats graze over 15 acres of pasture. The pasture is supplemented with high quality grain and hay, and the staff are committed to producing cheese of the finest quality and connecting consumers to their food. Georges Mill believes strongly in the power of real food, and in the need for a strong local agricultural economy and community.

"One of the things that makes Dinner on the Farm truly special is that it really manages to capture that classic romantic feel. You can easily hunker down on a blanket with a significant other and just take in the scenic farm view or you can bring the entire family for a good old-fashioned community-style get together."

-- CityPages, Minneapolis

Photos Courtesy of Brittany Purlee

This pop-up dinner party, hosted in a unique, non-traditional location, embodies The Mash. In each city we visit, we bring together some of our favorite people to create a memorable meal and moment. Our partner for the tour is the incomparable, members-only, Dinner Lab, whom we first met in New Orleans, last year. For this year's Mash, Dinner Lab is releasing half of each Slow Supper's seats to the public. Brooklyn Brewery is excited to share Dinner Lab's unique dining experiences with our Mash cities.

The curated evening brings people together around a common table to share cuisine crafted by Brooklyn Brewery Chef Andrew Gerson in collaboration with Dinner Lab Chefs paired with Brooklyn beer styles both familiar and rare.

A portion of the proceeds benefits Slow Food Chicago.

Brooklyn Brewery Chef, Andrew Gerson, brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew demonstrates and represents Brewmaster Garrett Oliver's philosphoy on beer and food. Andrew is currently travelling his way around the States, collaborating with some of the country’s most innovative chefs, like Marcus Samuelson (NYC), Chris Sheppard of Houston’s Underbelly, from Sea Change in Minneapolis Jamie Malone, and Paco Roberts of NOLA’s Dinner Lab. During The Mash tour, Andrew has picked up new culinary ideas and shared his own from Stockholm to Las Vegas and everywhere in between, bringing you farm-to-table cuisine steeped in regional flavors, with a dash of Brooklyn fortitude sprinkled in for good measure.

Born and raised in Chicago, Chef Daniel Espinoza is now Dinner Lab’s Chef de Cuisine in his hometown. Growing up, Chef spent time giving back to the community tutoring middle schoolers in Sembrando El Futuro (SELF) program, and volunteering as a caseworker for the Office of Juvenile Justice and Delinquency Prevention. After earning his culinary arts degree at Kendall College, Chef Daniel worked at Carmichael’s Chicago Steak House. It wasn’t long before Chef started seeing stars--Michelin stars, that is: in addition to his time at Mexique in Chicago, Chef traveled to France and completed a stagiaire at Bistro des Saveurs Castres. Chef Daniel is happy to be back on his old stomping grounds with Dinner Lab.

Dinner Lab is a membership-based social dining experiment that unites undiscovered chefs with adventurous diners who are looking for something different from the traditional restaurant experience. Whether it happens on the roof of an abandoned building, the floor of a paper mill, or inside a motorcycle dealership, we believe that good people, good food and good drink are the only elements paramount to a memorable meal.

To learn more about DinnerLab and to become a member, visit DinnerLab.com.

Get tickets here, and check out the menu below.

Reception

Summer Ale Cans

Brooklyn Summer Ale – 5.0% ABV A modern rendition of the “Light Dinner Ales” brewed in England. Premium English barley malt, gives this light bodied golden beer a fresh bready flavor. German and American hops lend a light crisp bitterness and a citrus/floral aroma.

Citrus marinated cobia, spiced chicharron, lemon curd, pickled tarragon grapes

Brooklyn Sorachi Ace – 7.6% ABV A classic saison, cracklingly dry, hoppy unfiltered golden farmhouse ale featuring the rare Sorachi Ace hop. 100% bottle re-fermented.

Smoked melon soup, braised pork belly, chipotle & marshmallow

Brooklyn Wild Streak – 10% ABV A Belgian-inspired golden ale aged in second-use bourbon barrels & re-fermented with the wild yeast strain Brettanomyces. 100% bottle re-fermented.

Egg in a jar, roe, smoked trout & roe, creme fraiche, rye croutons

Brooklyn Local 1 – 9.0% ABV A Belgian- inspired golden ale Forged with barley malt and hops from Germany, aromatic raw sugar from Mauritius and yeast from Belgium. 100% bottle re-fermented.

Grilled baby lamb chops, cauliflower cous cous, roasted brussel sprouts, anchovy compound butter

Brooklyn Local 2 – 9.0% ABV A Dark belgian inspired ale, with raw wildflower honey. The beer emerges with a mahogany color, dry fruity palate and complex aromatics. 100% bottle re-fermented

Dark berry shortcake with buttermilk whipped cream, citrus gel, Mast Brothers chocolate

Brooklyn Black Chocolate Stout – 10.0% ABV Our award-winning rendition of the Imperial Stout style, featuring a luscious deep dark chocolate flavor from three mashes of specially roasted malts.

”You get to have a 100% unique evening, never to be repeated again. You will meet new people, try new dishes, and enjoy a space never before dined in.” - Nashville, Nashville Guru

Photos Courtesy of Brittany Purlee

This pop-up dinner party, hosted in a unique, non-traditional location, embodies The Mash. In each city we visit, we bring together some of our favorite people to create a memorable meal and moment. Our partner for the tour is the incomparable, members-only, Dinner Lab, whom we first met in New Orleans, last year. For this year's Mash, Dinner Lab is releasing half of each Slow Supper's seats to the public. Brooklyn Brewery is excited to share Dinner Lab's unique dining experiences with our Mash cities.

The curated evening brings people together around a common table to share cuisine crafted by Brooklyn Brewery Chef Andrew Gerson in collaboration with Dinner Lab Chefs paired with Brooklyn beer styles both familiar and rare.

A portion of the proceeds benefits Slow Food Chicago.

Brooklyn Brewery Chef, Andrew Gerson, brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew demonstrates and represents Brewmaster Garrett Oliver's philosphoy on beer and food. Andrew is currently travelling his way around the States, collaborating with some of the country’s most innovative chefs, like Marcus Samuelson (NYC), Chris Sheppard of Houston’s Underbelly, from Sea Change in Minneapolis Jamie Malone, and Paco Roberts of NOLA’s Dinner Lab. During The Mash tour, Andrew has picked up new culinary ideas and shared his own from Stockholm to Las Vegas and everywhere in between, bringing you farm-to-table cuisine steeped in regional flavors, with a dash of Brooklyn fortitude sprinkled in for good measure.

Born and raised in Chicago, Chef Daniel Espinoza is now Dinner Lab’s Chef de Cuisine in his hometown. Growing up, Chef spent time giving back to the community tutoring middle schoolers in Sembrando El Futuro (SELF) program, and volunteering as a caseworker for the Office of Juvenile Justice and Delinquency Prevention. After earning his culinary arts degree at Kendall College, Chef Daniel worked at Carmichael’s Chicago Steak House. It wasn’t long before Chef started seeing stars--Michelin stars, that is: in addition to his time at Mexique in Chicago, Chef traveled to France and completed a stagiaire at Bistro des Saveurs Castres. Chef Daniel is happy to be back on his old stomping grounds with Dinner Lab.

Dinner Lab is a membership-based social dining experiment that unites undiscovered chefs with adventurous diners who are looking for something different from the traditional restaurant experience. Whether it happens on the roof of an abandoned building, the floor of a paper mill, or inside a motorcycle dealership, we believe that good people, good food and good drink are the only elements paramount to a memorable meal.

To learn more about DinnerLab and to become a member, visit DinnerLab.com.

Get tickets here, and check out the menu below.

Reception

Summer Ale Cans

Brooklyn Summer Ale – 5.0% ABV A modern rendition of the “Light Dinner Ales” brewed in England. Premium English barley malt, gives this light bodied golden beer a fresh bready flavor. German and American hops lend a light crisp bitterness and a citrus/floral aroma.

Citrus marinated cobia, spiced chicharron, lemon curd, pickled tarragon grapes

Brooklyn Sorachi Ace – 7.6% ABV A classic saison, cracklingly dry, hoppy unfiltered golden farmhouse ale featuring the rare Sorachi Ace hop. 100% bottle re-fermented.

Smoked melon soup, braised pork belly, chipotle & marshmallow

Brooklyn Wild Streak – 10% ABV A Belgian-inspired golden ale aged in second-use bourbon barrels & re-fermented with the wild yeast strain Brettanomyces. 100% bottle re-fermented.

Egg in a jar, roe, smoked trout & roe, creme fraiche, rye croutons

Brooklyn Local 1 – 9.0% ABV A Belgian- inspired golden ale Forged with barley malt and hops from Germany, aromatic raw sugar from Mauritius and yeast from Belgium. 100% bottle re-fermented.

Grilled baby lamb chops, cauliflower cous cous, roasted brussel sprouts, anchovy compound butter

Brooklyn Local 2 – 9.0% ABV A Dark belgian inspired ale, with raw wildflower honey. The beer emerges with a mahogany color, dry fruity palate and complex aromatics. 100% bottle re-fermented

Dark berry shortcake with buttermilk whipped cream, citrus gel, Mast Brothers chocolate

Brooklyn Black Chocolate Stout – 10.0% ABV Our award-winning rendition of the Imperial Stout style, featuring a luscious deep dark chocolate flavor from three mashes of specially roasted malts.

”You get to have a 100% unique evening, never to be repeated again. You will meet new people, try new dishes, and enjoy a space never before dined in.” - Nashville, Nashville Guru

Photos Courtesy of Brittany Purlee

Our week of cultural happenings gets off and running with this agrarian dining experience. Through roaming culinary events, Dinner on the Farm works to connect people back to the land and to the farmers and artisans who are making our communities a better place to live. There will be lots of deliciousness, interesting neighbors and enough beer for all.

Meet the Makers

Enjoy Brooklyn Brewery beer and local delicacies by featured artisans including Chicago Honey Co-op, West Loop Salumi, Crumb Bread and Edible Chicago.

Farm Tour

Get to know your Growing Power farmer, and learn how your food is grown on a private tour with Gillian Knight & Tyres Walker.

Feast

Savor a family style meal created by Chef Nicole Pederson of Found, Chef Jared Wentworth of Longman & Eagle and Brooklyn Brewery Chef Andrew Gerson.

Merriment

Spend the afternoon with friends and family playing classic backyard games, and listening to live music by The Golden Horse Ranch Band.

Family friendly.

We first connected with Dinner on the Farm founder Monica Walch while producing last year's Slow Supper in the Twin Cities . She has since joined our colorful cast to create unique local food experiences designed to celebrate farms, chefs and food entrepreneurs who are dedicated to good, sustainable food for the 2014 tour.

A portion of the proceeds benefits Slow Food Chicago.

See the Dinner on the Farm menu and the stories behind the rest of our Nashville collaborators below.

Passed Appetizer

Gunthorp farms with yard bird, fried hot sauce, high life gel, ranch farce, charred tropea onions, dill pollen

Main

Meatballs with jerusalem artichoke puree, syrup and chips

Grilled perch

Sides

Herbed sourdough focaccia with roasted cippolini onions

Hearty green leaf salad with miso vinaigrette, shallots and toasted pecans

Carrot and Harissa salad with frisse, pumpkin seeds and cilantro

Grilled beets with prairie fruits and farm goat cheese

Dessert

Strawberry short cake with biscuits, strawberry jam, rhubarb sauce and sorrel whipped cream

Beer

Brooklyn Lager, Brooklyn Summer Ale

Brooklyn Brewery Chef Andrew Gerson brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew supports local food systems in communities across the country. Hired by The Brewery in 2013, Andrew demonstrates and embodies Brookln Brewmaster Garrett Oliver's philosophy on beer and food. Chef Andrew also has powerful hands. Come see what they can do.

Longman & Eagle Chef Jared Wentworth has four years of Michelin stars and twelve years of Executive Chef experience to back his work at Longman & Eagle, as well as his newest restaurant, Dusek's. Wentworth, despite his unwavering devotion to foie gras, believes food should be accessible and affordable to all--hence Longman & Eagle's famous $3 whiskey selection. Wentworth's menus focus on seasonality and sustainability, and all taste really, really good with beer.

Found Kitchen Chef Nicole Pederson spent time in Mash-alum Marcus Samuelsson's kitchen at Affinia and Danny Meyer's Gramercy Tavern before moving on to C-House, where she operated as Executive Chef. Now at Found, Pederson focuses on pure flavors, simplicity, and seasonality in her cuisine, as seen in Found's produce-centric menu.

Growing Power's Iron Street Farm is a 7-acre site on Chicago’s south side that produces local, healthy, and sustainable food year-round with a focus on serving, training, and engaging vulnerable populations. Growing Power aims to transforms communities by supporting people from diverse backgrounds and the environments in which they live through the development of Community Food Systems. These systems provide high-quality, safe, healthy, affordable food for all residents in the community. In 2013, Growing Power trained and employed over 300 at-risk youth in urban agriculture and community food system development.

edible Chicago connects readers with our city’s unique food culture.

Chicago Honey Co-op has formed a long term relationship within the community with emphasis on education, healthy eating and awareness of the natural environment.

Crumb baker and owner Anne Kostroski uses organic flours from Illinois, Wisconsin and North Dakota, cheeses from Wisconsin and best of all, the amazing seasonal produce found here at the Midwest farmers markets.

West Loop Salumi is the first Illinois USDA certified salumeria and uses Midwestern meat, including heritage Berkshire hogs from family co-op farms and whole-milk-fed heritage hogs from Wisconsin.

"One of the things that makes Dinner on the Farm truly special is that it really manages to capture that classic romantic feel. You can easily hunker down on a blanket with a significant other and just take in the scenic farm view or you can bring the entire family for a good old-fashioned community-style get together."

-- CityPages, Minneapolis

Photos Courtesy of Brittany Purlee

Our week of cultural happenings gets off and running with this agrarian dining experience. Through roaming culinary events, Dinner on the Farm works to connect people back to the land and to the farmers and artisans who are making our communities a better place to live. There will be lots of deliciousness, interesting neighbors and enough beer for all.

Meet the Makers

Enjoy Brooklyn Brewery beer and local delicacies by featured artisans including Chicago Honey Co-op, West Loop Salumi, Crumb Bread and Edible Chicago.

Farm Tour

Get to know your Growing Power farmer, and learn how your food is grown on a private tour with Gillian Knight & Tyres Walker.

Feast

Savor a family style meal created by Chef Nicole Pederson of Found, Chef Jared Wentworth of Longman & Eagle and Brooklyn Brewery Chef Andrew Gerson.

Merriment

Spend the afternoon with friends and family playing classic backyard games, and listening to live music by The Golden Horse Ranch Band.

Family friendly.

We first connected with Dinner on the Farm founder Monica Walch while producing last year's Slow Supper in the Twin Cities . She has since joined our colorful cast to create unique local food experiences designed to celebrate farms, chefs and food entrepreneurs who are dedicated to good, sustainable food for the 2014 tour.

A portion of the proceeds benefits Slow Food Chicago.

See the Dinner on the Farm menu and the stories behind the rest of our Nashville collaborators below.

Passed Appetizer

Gunthorp farms with yard bird, fried hot sauce, high life gel, ranch farce, charred tropea onions, dill pollen

Main

Meatballs with jerusalem artichoke puree, syrup and chips

Grilled perch

Sides

Herbed sourdough focaccia with roasted cippolini onions

Hearty green leaf salad with miso vinaigrette, shallots and toasted pecans

Carrot and Harissa salad with frisse, pumpkin seeds and cilantro

Grilled beets with prairie fruits and farm goat cheese

Dessert

Strawberry short cake with biscuits, strawberry jam, rhubarb sauce and sorrel whipped cream

Beer

Brooklyn Lager, Brooklyn Summer Ale

Brooklyn Brewery Chef Andrew Gerson brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew supports local food systems in communities across the country. Hired by The Brewery in 2013, Andrew demonstrates and embodies Brookln Brewmaster Garrett Oliver's philosophy on beer and food. Chef Andrew also has powerful hands. Come see what they can do.

Longman & Eagle Chef Jared Wentworth has four years of Michelin stars and twelve years of Executive Chef experience to back his work at Longman & Eagle, as well as his newest restaurant, Dusek's. Wentworth, despite his unwavering devotion to foie gras, believes food should be accessible and affordable to all--hence Longman & Eagle's famous $3 whiskey selection. Wentworth's menus focus on seasonality and sustainability, and all taste really, really good with beer.

Found Kitchen Chef Nicole Pederson spent time in Mash-alum Marcus Samuelsson's kitchen at Affinia and Danny Meyer's Gramercy Tavern before moving on to C-House, where she operated as Executive Chef. Now at Found, Pederson focuses on pure flavors, simplicity, and seasonality in her cuisine, as seen in Found's produce-centric menu.

Growing Power's Iron Street Farm is a 7-acre site on Chicago’s south side that produces local, healthy, and sustainable food year-round with a focus on serving, training, and engaging vulnerable populations. Growing Power aims to transforms communities by supporting people from diverse backgrounds and the environments in which they live through the development of Community Food Systems. These systems provide high-quality, safe, healthy, affordable food for all residents in the community. In 2013, Growing Power trained and employed over 300 at-risk youth in urban agriculture and community food system development.

edible Chicago connects readers with our city’s unique food culture.

Chicago Honey Co-op has formed a long term relationship within the community with emphasis on education, healthy eating and awareness of the natural environment.

Crumb baker and owner Anne Kostroski uses organic flours from Illinois, Wisconsin and North Dakota, cheeses from Wisconsin and best of all, the amazing seasonal produce found here at the Midwest farmers markets.

West Loop Salumi is the first Illinois USDA certified salumeria and uses Midwestern meat, including heritage Berkshire hogs from family co-op farms and whole-milk-fed heritage hogs from Wisconsin.

"One of the things that makes Dinner on the Farm truly special is that it really manages to capture that classic romantic feel. You can easily hunker down on a blanket with a significant other and just take in the scenic farm view or you can bring the entire family for a good old-fashioned community-style get together."

-- CityPages, Minneapolis

Photos Courtesy of Brittany Purlee

Our week of cultural happenings gets off and running with this agrarian dining experience. Through roaming culinary events, Dinner on the Farm works to connect people back to the land and to the farmers and artisans who are making our communities a better place to live. There will be lots of deliciousness, interesting neighbors and enough beer for all.

Meet the Makers

Enjoy Brooklyn Brewery beer and local delicacies by featured artisans including Chicago Honey Co-op, West Loop Salumi, Crumb Bread and Edible Chicago.

Farm Tour

Get to know your Growing Power farmer, and learn how your food is grown on a private tour with Gillian Knight & Tyres Walker.

Feast

Savor a family style meal created by Chef Nicole Pederson of Found, Chef Jared Wentworth of Longman & Eagle and Brooklyn Brewery Chef Andrew Gerson.

Merriment

Spend the afternoon with friends and family playing classic backyard games, and listening to live music by The Golden Horse Ranch Band.

Family friendly.

We first connected with Dinner on the Farm founder Monica Walch while producing last year's Slow Supper in the Twin Cities . She has since joined our colorful cast to create unique local food experiences designed to celebrate farms, chefs and food entrepreneurs who are dedicated to good, sustainable food for the 2014 tour.

A portion of the proceeds benefits Slow Food Chicago.

See the Dinner on the Farm menu and the stories behind the rest of our Nashville collaborators below.

Passed Appetizer

Gunthorp farms with yard bird, fried hot sauce, high life gel, ranch farce, charred tropea onions, dill pollen

Main

Meatballs with jerusalem artichoke puree, syrup and chips

Grilled perch

Sides

Herbed sourdough focaccia with roasted cippolini onions

Hearty green leaf salad with miso vinaigrette, shallots and toasted pecans

Carrot and Harissa salad with frisse, pumpkin seeds and cilantro

Grilled beets with prairie fruits and farm goat cheese

Dessert

Strawberry short cake with biscuits, strawberry jam, rhubarb sauce and sorrel whipped cream

Beer

Brooklyn Lager, Brooklyn Summer Ale

Brooklyn Brewery Chef Andrew Gerson brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew supports local food systems in communities across the country. Hired by The Brewery in 2013, Andrew demonstrates and embodies Brookln Brewmaster Garrett Oliver's philosophy on beer and food. Chef Andrew also has powerful hands. Come see what they can do.

Longman & Eagle Chef Jared Wentworth has four years of Michelin stars and twelve years of Executive Chef experience to back his work at Longman & Eagle, as well as his newest restaurant, Dusek's. Wentworth, despite his unwavering devotion to foie gras, believes food should be accessible and affordable to all--hence Longman & Eagle's famous $3 whiskey selection. Wentworth's menus focus on seasonality and sustainability, and all taste really, really good with beer.

Found Kitchen Chef Nicole Pederson spent time in Mash-alum Marcus Samuelsson's kitchen at Affinia and Danny Meyer's Gramercy Tavern before moving on to C-House, where she operated as Executive Chef. Now at Found, Pederson focuses on pure flavors, simplicity, and seasonality in her cuisine, as seen in Found's produce-centric menu.

Growing Power's Iron Street Farm is a 7-acre site on Chicago’s south side that produces local, healthy, and sustainable food year-round with a focus on serving, training, and engaging vulnerable populations. Growing Power aims to transforms communities by supporting people from diverse backgrounds and the environments in which they live through the development of Community Food Systems. These systems provide high-quality, safe, healthy, affordable food for all residents in the community. In 2013, Growing Power trained and employed over 300 at-risk youth in urban agriculture and community food system development.

edible Chicago connects readers with our city’s unique food culture.

Chicago Honey Co-op has formed a long term relationship within the community with emphasis on education, healthy eating and awareness of the natural environment.

Crumb baker and owner Anne Kostroski uses organic flours from Illinois, Wisconsin and North Dakota, cheeses from Wisconsin and best of all, the amazing seasonal produce found here at the Midwest farmers markets.

West Loop Salumi is the first Illinois USDA certified salumeria and uses Midwestern meat, including heritage Berkshire hogs from family co-op farms and whole-milk-fed heritage hogs from Wisconsin.

"One of the things that makes Dinner on the Farm truly special is that it really manages to capture that classic romantic feel. You can easily hunker down on a blanket with a significant other and just take in the scenic farm view or you can bring the entire family for a good old-fashioned community-style get together."

-- CityPages, Minneapolis

Photos Courtesy of Maverick Inman

Our week of cultural happenings gets off and running with this agrarian dining experience. Through roaming culinary events, Dinner on the Farm works to connect people back to the land and to the farmers and artisans who are making our communities a better place to live. There will be lots of deliciousness, interesting neighbors and enough beer for all.

Meet the Makers

Enjoy Brooklyn Brewery beer and local delicacies by Craft Kombucha, Lulu's Ice Cream, & Radius Pizza. Tickle your brain with the mind expanding articles of The Intentional, and look for Chef Andrew Gerson's interview in their next issue.

Farm Tour

Get to know your Georges Mill farmer, and learn how your food is grown on a private tour with Molly Kroiz.

Feast

Savor a family style meal created by Brooklyn Brewery Chef Andrew Gerson, Chef Hiyaw Gebreyohannes and Chef Patrick Dinh.

Merriment

Spend the afternoon with friends and family playing classic backyard games, and listening to live music from Jake & the Burtones.

Family friendly.

We first connected with Dinner on the Farm founder Monica Walch while producing last year's Slow Supper in the Twin Cities. She has since joined our colorful cast to create unique local food experiences designed to celebrate farms, chefs and food entrepreneurs who are dedicated to good, sustainable food for the 2014 tour.

A portion of the proceeds benefits Slow Food DC.

See the Dinner on the Farm menu and the stories behind the rest of our collaborators below.

Passed Appetizer

Fried injera, burberry goat, split peas

Dinner

Kale, white miso vinaigrette, golden raisins, shallots

Roasted root vegetables, honey, herbs

Cheese board, Mostarda, berry gastrique

Injera (ethiopian flat bread)

Saffron rice

Marinated skirt steak, carrot-ginger puree

Dessert

Strawberry rhubarb compote, sorrel whipped cream, scones

Beers

Brooklyn Lager, Brooklyn Summer Ale

Brooklyn Brewery Chef Andrew Gerson brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew supports local food systems in communities across the country. Hired by The Brewery in 2013, Andrew demonstrates and embodies Brookln Brewmaster Garrett Oliver's philosophy on beer and food. Chef Andrew also has powerful hands. Come see what they can do.

Born in Djibouti East Africa to Ethiopian parents, Chef Hiyaw Gebreyohannes was raised in Toronto where he spent much of his childhood in the kitchen learning from his mother’s culinary expertise. His work in Manhattan as General Manager of West African restaurant Zereoue inspired Hiyaw to travel to Ethiopia, Ghana, Ivory Coast, South Africa, Kenya and Egypt to explore his roots – an impactful journey that gave way to Taste of Ethiopia, Hiyaw’s company specializing in modern Ethiopian cuisine. Hiyaw’s inventive fare has been featured in The New York Times, Food & Wine, Every Day with Rachael Ray among other notable publications.

Chef Patrick Dinh has headed the kitchen of one of the country's most enduring and popular restaurants, Tuscarora Mill, for twenty-two of its thirty years in business. Before that, he worked under Jeremiah Towers, of Chez Panisse. The self-taught chef describes his cuisine as "global", and is committed to keeping his menus evolving and inventive

Georges Mill Farm Artisan Cheese is a small, family owned farm in Loudoun County Virginia. They make artisan cheese on a seasonal basis using milk from their herd of Alpine dairy goats. The dairy is located in an historic bank barn that has been in their family for eight generations, and the Georges Mill goats graze over 15 acres of pasture. The pasture is supplemented with high quality grain and hay, and the staff are committed to producing cheese of the finest quality and connecting consumers to their food. Georges Mill believes strongly in the power of real food, and in the need for a strong local agricultural economy and community.

"One of the things that makes Dinner on the Farm truly special is that it really manages to capture that classic romantic feel. You can easily hunker down on a blanket with a significant other and just take in the scenic farm view or you can bring the entire family for a good old-fashioned community-style get together."

-- CityPages, Minneapolis

Baird Beer is from Japan, I met the owner and brewmaster at Liquid Laundry but not while I was drinking this. This beer has seaweed in it, putting seaweed in a beer isn't just a Japanese thing as I believe I had a Kelp Ale from a Vancouver Island craft brewer.

Full Sail Brewmaster John Harris at BC Hop Farms. Article Here

This is a newer version on the Spaten beer mat, basically unchanged from its predecessors except for color. This one comes from a German restaurant in Bradenton, Florida.

The Spaten brewery was founded in 1397, by a private brewer or tavern keeper, not by monks. It changed hands over the centuries. The Spatt family, which owned the brewery in 1622-1704, gave the name, which stuck.

Spaten's rise, like many of Munich's large breweries, rise began in the early 1800s. Hofbräumeister (court brewmaster) Gabriel Sedlmayer took it over in 1807. His family has directed the brewery since then. The G.S. initials in the logo are his.

Spaten means spade or shovel, and the logo has a malt shovel. The logo was designed in 1884, and is basically unchanged since then. Spaten's advertising slogan, "Lass Dir raten, trinke Spaten" (here's good advice, drink Spaten), came in 1924, and is still used.

The stand of Brouwerij de Molen from Bodegraven, Netherlands, at Copenhagen Beer Celebration 2012 shortly after opening on the first day. Founder and brewmaster, Menno Olivier, is to the right.

De Molen brought a number of great draft beers with them:

- Bakker Wort Brouwer Bunnahabhain (13.9% imperial stout, aged on whisky barrels)

- Hemel & Aarde Caol Ila (10% imperial stout, aged on whisky barrels)

- Dol & Dwaas (6.2% - a 100% smoked German joke)

- Larie & Apekool (11% imperial stout, aged 2 yr on Bordeaux and 20% on Speyside)

- Hout & Hop (4.5% wild ale, oak aged with brettanomyces)

Day 2 only:

- Bommen on Cascade (15.2% barley wine, dry hopped with Cascade in the keg!)

- Lief & Leed on Cherry (6.2% sour ale with cherries)

- Haver & Gort (12.3% oatmeal stout, aged with oak chips)

[blog entry]

Photos Courtesy of Brittany Purlee

This pop-up dinner party, hosted in a unique, non-traditional location, embodies The Mash. In each city we visit, we bring together some of our favorite people to create a memorable meal and moment. Our partner for the tour is the incomparable, members-only, Dinner Lab, whom we first met in New Orleans, last year. For this year's Mash, Dinner Lab is releasing half of each Slow Supper's seats to the public. Brooklyn Brewery is excited to share Dinner Lab's unique dining experiences with our Mash cities.

The curated evening brings people together around a common table to share cuisine crafted by Brooklyn Brewery Chef Andrew Gerson in collaboration with Dinner Lab Chefs paired with Brooklyn beer styles both familiar and rare.

A portion of the proceeds benefits Slow Food Chicago.

Brooklyn Brewery Chef, Andrew Gerson, brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew demonstrates and represents Brewmaster Garrett Oliver's philosphoy on beer and food. Andrew is currently travelling his way around the States, collaborating with some of the country’s most innovative chefs, like Marcus Samuelson (NYC), Chris Sheppard of Houston’s Underbelly, from Sea Change in Minneapolis Jamie Malone, and Paco Roberts of NOLA’s Dinner Lab. During The Mash tour, Andrew has picked up new culinary ideas and shared his own from Stockholm to Las Vegas and everywhere in between, bringing you farm-to-table cuisine steeped in regional flavors, with a dash of Brooklyn fortitude sprinkled in for good measure.

Born and raised in Chicago, Chef Daniel Espinoza is now Dinner Lab’s Chef de Cuisine in his hometown. Growing up, Chef spent time giving back to the community tutoring middle schoolers in Sembrando El Futuro (SELF) program, and volunteering as a caseworker for the Office of Juvenile Justice and Delinquency Prevention. After earning his culinary arts degree at Kendall College, Chef Daniel worked at Carmichael’s Chicago Steak House. It wasn’t long before Chef started seeing stars--Michelin stars, that is: in addition to his time at Mexique in Chicago, Chef traveled to France and completed a stagiaire at Bistro des Saveurs Castres. Chef Daniel is happy to be back on his old stomping grounds with Dinner Lab.

Dinner Lab is a membership-based social dining experiment that unites undiscovered chefs with adventurous diners who are looking for something different from the traditional restaurant experience. Whether it happens on the roof of an abandoned building, the floor of a paper mill, or inside a motorcycle dealership, we believe that good people, good food and good drink are the only elements paramount to a memorable meal.

To learn more about DinnerLab and to become a member, visit DinnerLab.com.

Get tickets here, and check out the menu below.

Reception

Summer Ale Cans

Brooklyn Summer Ale – 5.0% ABV A modern rendition of the “Light Dinner Ales” brewed in England. Premium English barley malt, gives this light bodied golden beer a fresh bready flavor. German and American hops lend a light crisp bitterness and a citrus/floral aroma.

Citrus marinated cobia, spiced chicharron, lemon curd, pickled tarragon grapes

Brooklyn Sorachi Ace – 7.6% ABV A classic saison, cracklingly dry, hoppy unfiltered golden farmhouse ale featuring the rare Sorachi Ace hop. 100% bottle re-fermented.

Smoked melon soup, braised pork belly, chipotle & marshmallow

Brooklyn Wild Streak – 10% ABV A Belgian-inspired golden ale aged in second-use bourbon barrels & re-fermented with the wild yeast strain Brettanomyces. 100% bottle re-fermented.

Egg in a jar, roe, smoked trout & roe, creme fraiche, rye croutons

Brooklyn Local 1 – 9.0% ABV A Belgian- inspired golden ale Forged with barley malt and hops from Germany, aromatic raw sugar from Mauritius and yeast from Belgium. 100% bottle re-fermented.

Grilled baby lamb chops, cauliflower cous cous, roasted brussel sprouts, anchovy compound butter

Brooklyn Local 2 – 9.0% ABV A Dark belgian inspired ale, with raw wildflower honey. The beer emerges with a mahogany color, dry fruity palate and complex aromatics. 100% bottle re-fermented

Dark berry shortcake with buttermilk whipped cream, citrus gel, Mast Brothers chocolate

Brooklyn Black Chocolate Stout – 10.0% ABV Our award-winning rendition of the Imperial Stout style, featuring a luscious deep dark chocolate flavor from three mashes of specially roasted malts.

”You get to have a 100% unique evening, never to be repeated again. You will meet new people, try new dishes, and enjoy a space never before dined in.” - Nashville, Nashville Guru

Photos Courtesy of Brittany Purlee

This pop-up dinner party, hosted in a unique, non-traditional location, embodies The Mash. In each city we visit, we bring together some of our favorite people to create a memorable meal and moment. Our partner for the tour is the incomparable, members-only, Dinner Lab, whom we first met in New Orleans, last year. For this year's Mash, Dinner Lab is releasing half of each Slow Supper's seats to the public. Brooklyn Brewery is excited to share Dinner Lab's unique dining experiences with our Mash cities.

The curated evening brings people together around a common table to share cuisine crafted by Brooklyn Brewery Chef Andrew Gerson in collaboration with Dinner Lab Chefs paired with Brooklyn beer styles both familiar and rare.

A portion of the proceeds benefits Slow Food Chicago.

Brooklyn Brewery Chef, Andrew Gerson, brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew demonstrates and represents Brewmaster Garrett Oliver's philosphoy on beer and food. Andrew is currently travelling his way around the States, collaborating with some of the country’s most innovative chefs, like Marcus Samuelson (NYC), Chris Sheppard of Houston’s Underbelly, from Sea Change in Minneapolis Jamie Malone, and Paco Roberts of NOLA’s Dinner Lab. During The Mash tour, Andrew has picked up new culinary ideas and shared his own from Stockholm to Las Vegas and everywhere in between, bringing you farm-to-table cuisine steeped in regional flavors, with a dash of Brooklyn fortitude sprinkled in for good measure.

Born and raised in Chicago, Chef Daniel Espinoza is now Dinner Lab’s Chef de Cuisine in his hometown. Growing up, Chef spent time giving back to the community tutoring middle schoolers in Sembrando El Futuro (SELF) program, and volunteering as a caseworker for the Office of Juvenile Justice and Delinquency Prevention. After earning his culinary arts degree at Kendall College, Chef Daniel worked at Carmichael’s Chicago Steak House. It wasn’t long before Chef started seeing stars--Michelin stars, that is: in addition to his time at Mexique in Chicago, Chef traveled to France and completed a stagiaire at Bistro des Saveurs Castres. Chef Daniel is happy to be back on his old stomping grounds with Dinner Lab.

Dinner Lab is a membership-based social dining experiment that unites undiscovered chefs with adventurous diners who are looking for something different from the traditional restaurant experience. Whether it happens on the roof of an abandoned building, the floor of a paper mill, or inside a motorcycle dealership, we believe that good people, good food and good drink are the only elements paramount to a memorable meal.

To learn more about DinnerLab and to become a member, visit DinnerLab.com.

Get tickets here, and check out the menu below.

Reception

Summer Ale Cans

Brooklyn Summer Ale – 5.0% ABV A modern rendition of the “Light Dinner Ales” brewed in England. Premium English barley malt, gives this light bodied golden beer a fresh bready flavor. German and American hops lend a light crisp bitterness and a citrus/floral aroma.

Citrus marinated cobia, spiced chicharron, lemon curd, pickled tarragon grapes

Brooklyn Sorachi Ace – 7.6% ABV A classic saison, cracklingly dry, hoppy unfiltered golden farmhouse ale featuring the rare Sorachi Ace hop. 100% bottle re-fermented.

Smoked melon soup, braised pork belly, chipotle & marshmallow

Brooklyn Wild Streak – 10% ABV A Belgian-inspired golden ale aged in second-use bourbon barrels & re-fermented with the wild yeast strain Brettanomyces. 100% bottle re-fermented.

Egg in a jar, roe, smoked trout & roe, creme fraiche, rye croutons

Brooklyn Local 1 – 9.0% ABV A Belgian- inspired golden ale Forged with barley malt and hops from Germany, aromatic raw sugar from Mauritius and yeast from Belgium. 100% bottle re-fermented.

Grilled baby lamb chops, cauliflower cous cous, roasted brussel sprouts, anchovy compound butter

Brooklyn Local 2 – 9.0% ABV A Dark belgian inspired ale, with raw wildflower honey. The beer emerges with a mahogany color, dry fruity palate and complex aromatics. 100% bottle re-fermented

Dark berry shortcake with buttermilk whipped cream, citrus gel, Mast Brothers chocolate

Brooklyn Black Chocolate Stout – 10.0% ABV Our award-winning rendition of the Imperial Stout style, featuring a luscious deep dark chocolate flavor from three mashes of specially roasted malts.

”You get to have a 100% unique evening, never to be repeated again. You will meet new people, try new dishes, and enjoy a space never before dined in.” - Nashville, Nashville Guru

Photos Courtesy of Maverick Inman

Our week of cultural happenings gets off and running with this agrarian dining experience. Through roaming culinary events, Dinner on the Farm works to connect people back to the land and to the farmers and artisans who are making our communities a better place to live. There will be lots of deliciousness, interesting neighbors and enough beer for all.

Meet the Makers

Enjoy Brooklyn Brewery beer and local delicacies by Craft Kombucha, Lulu's Ice Cream, & Radius Pizza. Tickle your brain with the mind expanding articles of The Intentional, and look for Chef Andrew Gerson's interview in their next issue.

Farm Tour

Get to know your Georges Mill farmer, and learn how your food is grown on a private tour with Molly Kroiz.

Feast

Savor a family style meal created by Brooklyn Brewery Chef Andrew Gerson, Chef Hiyaw Gebreyohannes and Chef Patrick Dinh.

Merriment

Spend the afternoon with friends and family playing classic backyard games, and listening to live music from Jake & the Burtones.

Family friendly.

We first connected with Dinner on the Farm founder Monica Walch while producing last year's Slow Supper in the Twin Cities. She has since joined our colorful cast to create unique local food experiences designed to celebrate farms, chefs and food entrepreneurs who are dedicated to good, sustainable food for the 2014 tour.

A portion of the proceeds benefits Slow Food DC.

See the Dinner on the Farm menu and the stories behind the rest of our collaborators below.

Passed Appetizer

Fried injera, burberry goat, split peas

Dinner

Kale, white miso vinaigrette, golden raisins, shallots

Roasted root vegetables, honey, herbs

Cheese board, Mostarda, berry gastrique

Injera (ethiopian flat bread)

Saffron rice

Marinated skirt steak, carrot-ginger puree

Dessert

Strawberry rhubarb compote, sorrel whipped cream, scones

Beers

Brooklyn Lager, Brooklyn Summer Ale

Brooklyn Brewery Chef Andrew Gerson brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew supports local food systems in communities across the country. Hired by The Brewery in 2013, Andrew demonstrates and embodies Brookln Brewmaster Garrett Oliver's philosophy on beer and food. Chef Andrew also has powerful hands. Come see what they can do.

Born in Djibouti East Africa to Ethiopian parents, Chef Hiyaw Gebreyohannes was raised in Toronto where he spent much of his childhood in the kitchen learning from his mother’s culinary expertise. His work in Manhattan as General Manager of West African restaurant Zereoue inspired Hiyaw to travel to Ethiopia, Ghana, Ivory Coast, South Africa, Kenya and Egypt to explore his roots – an impactful journey that gave way to Taste of Ethiopia, Hiyaw’s company specializing in modern Ethiopian cuisine. Hiyaw’s inventive fare has been featured in The New York Times, Food & Wine, Every Day with Rachael Ray among other notable publications.

Chef Patrick Dinh has headed the kitchen of one of the country's most enduring and popular restaurants, Tuscarora Mill, for twenty-two of its thirty years in business. Before that, he worked under Jeremiah Towers, of Chez Panisse. The self-taught chef describes his cuisine as "global", and is committed to keeping his menus evolving and inventive

Georges Mill Farm Artisan Cheese is a small, family owned farm in Loudoun County Virginia. They make artisan cheese on a seasonal basis using milk from their herd of Alpine dairy goats. The dairy is located in an historic bank barn that has been in their family for eight generations, and the Georges Mill goats graze over 15 acres of pasture. The pasture is supplemented with high quality grain and hay, and the staff are committed to producing cheese of the finest quality and connecting consumers to their food. Georges Mill believes strongly in the power of real food, and in the need for a strong local agricultural economy and community.

"One of the things that makes Dinner on the Farm truly special is that it really manages to capture that classic romantic feel. You can easily hunker down on a blanket with a significant other and just take in the scenic farm view or you can bring the entire family for a good old-fashioned community-style get together."

-- CityPages, Minneapolis

A bottle of Bourbon County Coffee Stout 2010 from Goose Island Beer Company in Chicago at The White Horse in London.

Goose Island Bourbon County Coffee Stout is a 13% abv imperial stout aged with coffee in bourbon barrels. The 2010 edition used Bosque Lya coffee from El Salvador.

It poured oily thick in the glass, with a pitch black color and a thin brown head. Wonderful aroma of fresh coffee with notes of vanilla, chocolate and some syrupy sweetness. Mouthfeel was full bodied, with a soft texture. The flavor started out with a good coffee roasted character, softened by a syrupy sweetness, vanilla and bourbon. The aftertaste was amazingly long, with notes of coffee and vanilla lingering. To be such a rich and flavorful beer it was surprisingly harmonic. An amazing beer!

Epilogue:

Sadly enough, on 28 March 2011 it was announced that Goose Island had been acquired by Anheuser-Busch, the mega corporation making the bland, industrial Bud beers. At the same time, it was also announced that longtime Goose Island brewmaster, Greg Hall, was leaving. What all this means for the future of Goose Island is hard to say, but I fear that financial matters will matter more than the future brewmaster, Brett Porter, would like.

Our jam-packed week of culinary and cultural happenings gets off and running, and away from the winter elements, on this rural dining escape inside the Green Door Gourmet barn at Hidden Valley Farm. Through roaming culinary events, Dinner on the Farm works to connect people back to the land and to the farmers and artisans who are making our communities a better place to live. Our mission is pure, but don't worry, at its heart, DOTF is a laidback late-afternoon barn party. There will be lots of deliciousness, interesting neighbors and enough beer for all.

Chef Andrew Gerson (Brooklyn Brewery) and Chef Brandon Frohne (Mason's at Loews Vanderbilt Hotel, Forage South) have developed a menu that takes advantage of the bountiful Nashville area. The result is a family-style feast bringing together farm-raised produce, local artists, Brooklyn beer and a community interested in all of the above.

We first hooked up with Dinner on the Farm's Monica Walch in the Twin Cities while producing last year's Slow Supper. She has since joined our colorful cast to create unique local food experiences designed to celebrate farms, chefs and food entrepreneurs who are dedicated to good, sustainable food for the 2014 tour.

See the Dinner on the Farm menu and the stories behind the rest of our Nashville collaborators below.

Passed Appetizer

Cornmeal Crackers w/ Potted Pork & Hyden Salad

Main

Rabbit Porchetta Baked in Hay w/ Country Mustard, Brassica, Currants, and Crushed Herbs

Sides

Leaf Lard Cathead Biscuits

Parsnip Puree w/ Crispy Parsnip Skin & Onion Grass

Sweet Potato, Apple, & Kohlrabi w/ Walnuts, Buttermilk Ricotta, Torn Mountain Bread, and Smoked Onion Vinaigrette

Braised Greens w/ Chilies, Smoked Jowl, & Benne Seed

Passed Dessert

Sally Lunn Bread Pudding with Mast Brother’s Chocolate

Beer

Brooklyn Lager, Brooklyn Dry Irish Stout

Chef Brandon Frohne, in addition to heading up the Forage South Pop Up Dinner Club, is Executive Chef of Mason’s and Mason Bar, a modern southern brasserie located inside the Loews Vanderbilt Hotel. Chef Frohne approaches contemporary American and European cuisine with energy and creativity, while honoring ingredients of quality and paying respect to the origins of Southern cooking. His creativity, connection to the local culinary community, and passion for farm-to-table cooking contribute to Mason’s distinctive dining experience. Chef Frohne gathers inspiration from working with a dynamic culinary team, researching historical Appalachian cookery, and working with local farmers and artisans.

Brooklyn Brewery Chef Andrew Gerson brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew supports local food systems in communities across the country. Hired by The Brewery in 2013, Andrew demonstrates and embodies Brookln Brewmaster Garrett Oliver's philosphy on beer and food. Chef Andrew also has powerful hands.

Green Door Gourmet is a unique farm to fork venture that produces and provides local artisan foods and plants in a farm-cooperative community setting. Sylvia Harrelson Ganier, the farm operator, brings years of farm and restaurant experience as well as a passion for food and education. Her background, growing up on a dairy farm in North Carolina, melds with her many years in the restaurant business, including being chef and owner of her former Nashville based establishment, CIBO.

"One of the things that makes Dinner on the Farm truly special is that it really manages to capture that classic romantic feel. You can easily hunker down on a blanket with a significant other and just take in the scenic farm view or you can bring the entire family for a good old-fashioned community-style get together."

-- CityPages, Minneapolis

Full Sail Brewmaster John Harris at BC Hop Farms. Article Here

Annie's Café

Killarney, Ireland hamlet, Busch Gardens Williamsburg, Williamsburg, VA

Annie's is a small café featuring Starbucks products and other hot/cold beverages. If I'm not mistaken the restaurant opened in spring 2010 with the arrival of the "Europe in the Air" ride next door, but it may have opened during the previous season in 2009. It was originally part of the Turvey Manor Fun House, which opened in May 1975 when the area was Hastings. In the early 1980s it was converted to a coin-operated arcade, changing the name to Turvey Manor Arcade and also going by the Gamery. By the mid 1980s this portion of the arcade became a make-your-own recording studio, known originally as Sing-A-Song and later changed to The Court Composer; this lasted into the 1990s. When the area was converted to Killarney in May 2001 this space was used as an Anheuser-Busch BrewMaster's Club, which was a "beer school" experienced that offered free beer samples to those that signed up in advance. The club last operated in fall 2008.

Hesperia, CA - Stopped by a new brewery in Hesperia, California. They had 10 beers on tap and most of them where pretty good. One of the better ones was a Smoke Jalapeno Porter. We had a chance to talk to the CEO & Brewmaster 'Josh' (pictured top center in the red shirt). He gave us a tour of the facility and a little history on how he got the brewery off the ground. It's amazing actually, he's only been brewing for about five years yet the quality of the beers seems like he had been brewing for a lot longer.

I plan to frequent the place whenever I am back in the area. It's inspiring to see someone go for their dream and make it a reality.

Cheers!

Shutter speed. Canal, bridge and buildings seem ok, but the sky is too white.

This is the Brewmaster's House. It is near the ICC. The house was built in 1816, serving both as the brewmasters home and his office and retail outlet.

It is a fine Georgian House

Restored with help by the Birmingham Conservation Trust.

It may have been here since 1805, it was one of the early restoration projects for the Birmingham Restoration Trust.

The red brick building is the ICC Energy Centre.

It dates from 1986 by the Convention Centre Partnership.

This bridge is the Brewmaster's Bridge.

The back side label on the bottle of Choc Brewmaster's Signature Grätzer has this to say about the beer:

The Polish city of Grodzisk gave birth to one of the world's unique beers: an effervescent, smoky beer known to the world as "Grätzer". Alas, after centuries of fame, the Grätzer style died in Europe - only to be reborn in Oklahoma! Our Grätzer is brewed using only authentic ingredients: oak-smoked wheat malt, Lubliner hops, and an original yeast strain that we retrieved from Poland. We hope you enjoy this historic beer. Na Zdrowie (Cheers)!

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Ringnes Imperial Polaris is a collaboration beer brewed by Brooklyn Brewery brewmaster Garrett Oliver and Ringnes brewmaster Christian Ødegård at the Ringnes Bryggeri brewery at Gjelleråsen outside Oslo, when Oliver visited Norway in April 2012.

The beer was brewed after the Ringnes Julebokk doppelbock recipe but with orange peel, Colombian coffee and a ton of honey added for flavoring. The result is a 45 IBU and 10% abv spicy strong ale, with a name inspired by Fridtjof Nansen's "Fram" expedition to the North Pole in the 1890s (that expedition was sponsored by Ringnes brewery who also sent along strong bock beers with the ship).

This bottle had been in my care for two years and had aged really well. It poured a deep golden reddish brown with a beige head. It smelled of overripe fruits with an oxidized sweetness. It had a smooth, oily mouthfeel. It had an elegant sweetness, with dried fruit notes and mild caramel notes and a mild bitter finish. Long sweetish aftertaste. Very nice.

Photos Courtesy of Maverick Inman

This pop-up dinner party, hosted in a unique, non-traditional location, embodies The Mash. In each city we visit, we bring together some of our favorite people to create a memorable meal and moment. Our partner for the tour is the incomparable, members-only, Dinner Lab, whom we first met in New Orleans, last year. For this year's Mash, Dinner Lab is releasing half of each Slow Supper's seats to the public. Brooklyn Brewery is excited to share Dinner Lab's unique dining experiences with our Mash cities.

The curated evening brings people together around a common table to share cuisine crafted by Brooklyn Brewery Chef Andrew Gerson in collaboration with Dinner Lab Chef Jacob Cureton paired with Brooklyn beer both familiar and rare. New Columbia Distillers will be providing their Green Hat Gin, and artist Elizabeth Graeber will be making commemorative souvenirs for attendees.

Brooklyn Brewery Chef Andrew Gerson, brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew demonstrates and represents Brewmaster Garrett Oliver's philosophy on beer and food. Andrew is currently travelling his way around the States, collaborating with some of the country’s most innovative chefs, like Marcus Samuelson (NYC), Chris Sheppard of Houston’s Underbelly, from Sea Change in Minneapolis Jamie Malone, and Paco Roberts of NOLA’s Dinner Lab. During The Mash tour, Andrew has picked up new culinary ideas and shared his own from Stockholm to Las Vegas and everywhere in between, bringing you farm-to-table cuisine steeped in regional flavors, with a dash of Brooklyn fortitude sprinkled in for good measure.

Born in Alabama, Dinner Lab Chef Jacob Cureton currently lives and works in the city of New Orleans. Trained at the Culinary Institute of America and the Culinary Institute of New Orleans, his past restaurant experiences include The Range, (San Diego), Johnny V’s, (St. Marie), Cuvee, Emeril's Delmonico, and Stella! (NOLA).

Dinner Lab is a membership-based social dining experiment that unites undiscovered chefs with adventurous diners who are looking for something different from the traditional restaurant experience. Whether it happens on the roof of an abandoned building, the floor of a paper mill, or inside a motorcycle dealership, we believe that good people, good food and good drink are the only elements paramount to a memorable meal.

To learn more about DinnerLab and to become a member, visit DinnerLab.com.

Get tickets here, and check out the menu below.

Intro beer:

Brooklyn Summer Ale – 5.0% ABV Brewed with English barley malt, providing a golden beer with a fresh bready flavor. German and American hops lend a light crisp bitterness and a citrus/floral aroma.

Summer Ale Cocktail

Green apple & scallop crudo, brown butter gel/ apple jus

Brooklyn Sorachi Ace – 7.6% ABV A classic saison, cracklingly dry, hoppy unfiltered golden farmhouse ale featuring the rare Sorachi Ace hop. It tastes like sunshine in a glass. 100% bottle re-fermented.

Duck breast, slow cooked duck egg, ramp puree, white asparagus,

Brooklyn Wild Streak – 10% ABV A Belgian-inspired golden ale aged for several months in second-use bourbon barrels, giving it a soft, round character infused with a balanced oak flavors. 100% bottle re-ferment with a blend of priming sugar, Champagne yeast and the wild yeast strain Brettanomyces providing a wonderfully complex earthy funk.

Rutabaga & Charred Eggplant, pan-seared black eye peas, chevre crumble, fried basil

Brooklyn Silver Anniversary Lager – 8.6% ABV A 100% bottle re-fermented version of Brooklyn Lager brewed to Doppelbock strength to commemorate our 25th anniversary. 100% bottle re-fermented.

Grilled lamb chop, cauliflower couscous, citrus brussel sprouts

Brooklyn Local 2 – 9.0% ABV Combines European malt and hops, Belgian dark sugar, and raw wildflower honey from a New York family farm. The beer emerges with a mahogany color, dry fruity palate and complex aromatics. 100% bottle re-fermented.

Orange Curd, charred lime & avocado sherbet, cream gelee, graham crumble,toasted coconut flakes

Brooklyn Cuvée Noire – 10.6% ABV A Belgian Stout brewed with Mauritius sugar and orange peel, aged for six months in bourbon barrels, and then 100% bottle re-fermented.

Photos Courtesy of Ben Droz

Twenty-five years into running one of the top craft breweries in America, Brooklyn Brewery co-founder Steve Hindy looks back with his fellow craft beer comrades to discuss the circumstances and ambitions that allowed a handful of individuals across the country to challenge one of the largest corporate dynasties in American history. Steve's new book Craft Beer Revolution tells the story of hundreds of groundbreaking breweries and how they fundamentally changed humanity's favorite beverage. Throughout 2014, Steve is hitting the road discussing the industry he loves with the craft beer leaders of every city The Mash visits. Speakers in Washington DC include:

Justin Cox, Founder & CEO of Atlas Brew Works, is a graduate of Vanderbilt University and the George Mason University School of Law. After completing a Presidential Management Fellowship with the Federal Government, he founded Atlas Brew Works focused on providing the District of Columbia and surrounding areas with fresh craft ales and lagers in the traditions of the old world and the new. Justin is a founding board member of the DC Brewers Guild where he serves as Secretary.

Will Durgin, Head Brewer of Atlas Brew Works, is a graduate of Worcester Polytechnic Institute in Worcester, MA where he studied Biology and the UC Davis Master Brewer’s Program. He formerly worked for Pyramid Breweries in Portland, OR and Telegraph Brewing in Santa Barbara, CA. He left Oregon in 2012 to found Atlas Brew Works with Justin Cox, where he is currently Head Brewer.

Brandon Skall, CEO of DC Brau, opened DC Brau with partner Jeff Hancock in 2009 to fill a glaring void in the local beer market. With extensive experience in the beverage industry, Brandon took the reins as CEO to handle the sales and business side of the brewery. DC Brau, brewed within the city limits, is available city-wide for both beer nerds and recreational beer drinkers alike to call their own.

Jeff Hancock, Brewmaster of DC Brau, was acutely aware of the empty tap handle or store shelf where a local beer ought to be found in his city until the opening of DC Brau in 2009. As Brewmaster, Jeff has leveraged his extensive experience in the commercial brewing industry to helm the day-to-day operations. Prior to opening DC Brau, Jeff apprenticed at Franklin’s Restaurant and Brewery in Hyattsville, Maryland, and brewed at Grizzly Peak Brewing and Arbor Brewing companies, both in Ann Arbor, Michigan, and at Flying Dog Brewery in Frederick, Maryland.

Chris Van Orden, moderator & co-editor of DC Beer, While his native North Jersey will always hold a dear place in his heart, Chris gives Philadelphia all the credit for his craft beer conversion. During his six plus years in the City of Brotherly Love, his book-learning was supplemented by extracurricular schooling from the local powerhouses: Victory, Yards, Weyerbacher, Sly Fox, Nodding Head, Dock Street, Monk’s, Jose Pistola’s, SPTR, the list could really go on for quite some time. He made his way to DC in 2008, fell in with a cadre of like-minded enthusiasts, and now makes beer pilgrimages on a regular basis with his loving, indulging wife. He tweets @csvanorden.

Steve Hindy is co-Founder, Chairman and President of The Brooklyn Brewery, one of America’s top 25 breweries. A former journalist, he became interested in home-brewing while serving as a Beirut-based Middle East Correspondent for The Associated Press. Back in the states as Newsday’s assistant foreign editor in 1988, he began brewing his own beer and persuaded his neighbor, banker Tom Potter, they should quit their jobs and start a brewery. Hindy is a member of the Board of Directors of the Beer Institute and The Brewers Association. He is a director of Brooklyn’s Prospect Park Alliance, chairman of the Open Space Alliance for North Brooklyn, former chair of Brooklyn’s Tourism Consortium and a former member of Community Board 1. Hindy also serves on the Board of Transportation Alternatives and the Alcohol Beverage Manufacturer’s Research Foundation. He lives in Brooklyn with his wife, Ellen. With Potter, Hindy co-authored Beer School: Bottling Success at the Brooklyn Brewery, Forward by NYC Mayor Michael Bloomberg, published by John Wiley & Sons. His second book, The Craft Beer Revolution: How A Band Of Microbrewers Are Transforming The World’s Favorite Drink was released in the spring of 2014.

Brooklyn Brewmaster Garrett Oliver welcomes the crowd and inducts Tripel Burner to the Brooklyn Quarterly Experiment family.

Outlawger is designed to deliver fresh German lager to American soil. What’s the secret you ask? It begins by getting a famous German brewmaster wasted on American double IPA’s at Local Option, and then fooling him into revealing the most classified methods of making perfect Deutsch Pils. Consider this beer another victory for the Allies.

A bottle of Brewmaster's Signature Gose from Choc Beer Company in Krebs, Oklahoma, at Oliver Twist in Stockholm.

Gose is a traditional, almost extinct, beer style from Leipzig, Germany, brewed with salt, coriander and made sour by the addition of lactic bacteria. The style is slowly making a comeback and has even been brewed in the US (e.g. Mary me in Goslar).

This Gose of strength 5.5% abv was released as part of brewmaster Michael Lalli's signature series, brewed at Pete's Place / Krebs Brewing Co just outside McAlester, Oklahoma. It poured a golden amber color with a thin white head. It had a nice fruity sour aroma with hints of spices and salt. It had a sparkling mouthfeel with a fruity sourness, a bit like a white wine. The flavor started out with a tart sourness, typically lemon and green apples, with a mild salty undertone. Some lactic acidity in the finish and sour fruit notes lingering in the aftertaste.

This is a well made beer, with a refreshing sourness.

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