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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
MIKE's DAILY PODCAST effizode 512 Thursday May 16th 2013 8pm Pacific Time
"Internet Talk Radio For Your Imagination!"
Listen to today's show on MichaelMatthews.podomatic.com by clicking here...
michaelmatthews.podomatic.com/entry/2013-05-16T20_10_51-0...
Or if the above link's expired you can find it forever here...
media.blubrry.com/mikesdailypodcast/dl.dropboxusercontent...
I am interviewed on the website VoxElectro about this podcast! I am so
thrilled! I wonder if anyone reading this read that interview and if they
know what it's like to be interviewed and how sometimes you do major run-on
sentences that go nowhere birds like to make white poop. If you enjoy
today's Mike's Daily Podcast Players' production you can read their script
below.
Today we hear from Chely Shoehart, Floyd the Floorman, John Deer the
Engineer, and Benita the Rodeo Queen, PLUS we bring you return of the much
loved segment MASTERPOD THEATER featuring our very special take on Ted
Talks called TURD TALKS!
Tomorrow we bring you no show but we shall return again next week with the
much missed segment NEWS RANDOM, plus we'll hear from Benita, the
Disgruntled Fiddle Player, and the Brewmaster!
Email me if you'd like to sponsor the show or if you'd like to be a guest
on the show at MikesDailyPodcast@gmail.com
Tell your friends about my website MikesDailyPodcast.com
Subscribe on iTunes at
itunes.apple.com/us/podcast/michaelmatthewss-podcast/id31...
"Like" this show on facebook at facebook.com/MikesDailyPodcast
"Yelp" about this show at
www.yelp.com/biz/Mikes-Daily-Podcast-castro-valley
I tweet at twitter.com/MikeTalks
Listen to the show on SoundCloud at soundcloud.com/MikesDailyPodcast
And hear it on Spreaker at www.spreaker.com/user/MikeMatthews
Watch Mike's Daily Podcast TV at youtube.com/MikesDailyPodcast
I've been interviewed about the show!!! Check it out here
voxelectro.com/2013/05/16/mikes-daily-podcast
And now, the Mike’s Daily Podcast Players present…Our Rendition of a Ted
Talk…
Ladies and Gentlemen, please put your hands together for tonight’s TURD
TALK speaker, Linda Gabblegoffonandon…
(Applause)
Thank you. Thank you. I didn’t realize I was going to get applause. I
mean, it’s not like I invented air.
(Laughter)
Oh, I guess I did. That’s why I’m here tonight getting the chance to speak
to you in tonight’s Turd Talk.
Air, why do we need it? I asked that question at a young age and made my
life an unrelenting pursuit of the answer. When I was 45 I invented air
and it changed my life…and the world.
(Applause)
Thank you. People ask me, Linda, why air? Why not invent fire? Or wind?
Or earth? And I tell them, I can’t sing.
(Laughter)
That was a 70’s group. They did my favorite song, “25 or 6 to 4”
(off mic) That was Chicago!
Sir, I don’t go to your place of work and heckle you so please don’t shout
out city names during my Turd Talk.
(off mic) But that’s the name of the band…Chicago…with Peter Cetera!
Security, can you please remove that man? Thank you!
(off mic) but that’s the name of the band…I paid good money to see this
Turd Talk.
And he’s gone.
(Applause)
How a male got in this auditorium, I don’t know. I thought we screened for
that…
(Laughter)
So why air and what can we learn from it. Ask yourself, name 3 things in
your life that you couldn’t do without. Go ahead, think about it. I’ll
give you some time…
I bet, the first thing all of you thought of…was air.
(Applause)
Do you know why that is? Do you know why you all listed air, money, and
underwear formerly owned by Leonardo DiCaprio? It’s because we all must
strive to make this a sustainable planet. We all must do whatever we can
to stay green and end fraking. We all must stay at home and eat hemp hearts
and ladies, we must all cut our hair short so we look like lesbians if
we’re not. Because we only go around this life once. Then we die and
we’re dead and we don’t live. That’s what we must learn from life. That’s
what we must learn from each other. And that’s what I’ve learned from
you. That I’m stinkin’ rich because I invented air.
(Applause)
Thank you thank you thank you I gotta go my helicopter’s landed on the roof
to get me the hell out of here goodbye.
You have been listening to the Mike’s Daily Podcast Players production of
Our Rendition of a Ted Talk! Brought to you by Vapid Response Alarm
System. For those of you who want a vapid response like “huh?”…”what?”…”I
don’t know.”
podcast, castro valley, east bay, bay area, san francisco, american idol
The man in the green t-shirt, on the left, is Fred Karm - the founder and brewmaster of Hoppin' Frog Brewery from Akron, Ohio. Here he is preparing his stand at the start of the first day of Copenhagen Beer Celebration. To his right is Brian Strumke of Stillwater Artisanal Ales in Baltimore, Maryland.
Hoppin' Frog served two draft beers on day 1 and two different on day 2.
Day 1:
- B.O.R.I.S. the Crusher Oatmeal Imperial Stout (9.4% imperial stout)
- Mean Manalishi (8.2% double ipa)
Day 2:
- Hop Master's Abbey Belgian-style Double IPA (8.5% double ipa)
- Hoppin' to Heaven (6.8% ipa)
I was highly impressed by the quality, in particular the Belgian Double IPA and the awesome BORIS. Great going, Hoppin' Frog!
Stillwater brought along:
- Beer Table (4.7% Belgian ale)
- Debutante (6.4% biere de garde)
- Cellar Door (6.6% Belgian wit brewed with sage)
- As Follows (9% Belgian strong ale)
Photo 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 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
The other day I reviewed Alexander Keith's Cascade Hop Ale, which was essentially meh... too little too late, but it's been picking up a lot of success apparently, but of course they would, Labatt has billions of dollars to invest in advertising so you will see ads for these Hop Ale beers all over hockey games.
Alexander Keith's Hallertauer Hop Ale is the other beer in the Hop Ale series by Labatt. Keith's beers generally suck hard, and I keep calling this beer the "haltertop" because hallertauer isn't a word that is easy to remember, just like Keith's own beers!
Appearance: A caramel amber with a thick light beige head. Near identical in appearance to the Cascade Hop Ale they released, it's probably just the same beer, but they put in some haltertop extract instead.
Aroma: There's a light floral hop aroma, no where near as bitter and "out there" as the cascade hop one was.. the were incredibly conservative on the hop aroma in this batch. There are also notes of wet grass, lemon, left over barley and the maltiness of Keith's India Pale Lager.
Taste: One word: overrated. It's boring. A caramel and grassy taste hit the palate at the first sip, but then it turns into a kind of gross sweet aftertaste that just won't go away (like when you get film from Coca Cola stuck to your tongue after drinking too much Coke). There's minimal hop notes and it's more malty than hoppy by far. I'd compare it to Keith's Cascade Hop Ale, but with less bitterness. There aren't any single flavours in this beer that make me think "wow!" Mediocrity at best.
Overall Thoughts: Still better than standard Keith's, but not as good as the Cascade Hop Ale. The brewmasters over at Labatt and Alexander Keith's sure aren't trying hard to try to please the beer geek masses, they're advertising these beers for the hockey loving 18-45 year old who think a beer will be good just if it's on a commercial during Hockey Night in Canada, and people WILL buy this and the Cascade Hop Ale, instead of micros, and it WILL open some people up to hops, even though the same people previously would've cringed at the thoughts of bitterness in beer. Remember the days before Rickard's White? NOBODY bought witbiers out here, people cringed at Blanche de Chambly and Hoegaarden, but once Rickard's White came out, the beer drinkers acted like they discovered the holy grail of beer..
The haltertop (er I mean) Hallertauer Hop Ale has 5.4% ABV and I won't be buying it again, it's quite grassy, leaves a bitter sweet aftertaste, and I'm bored already. What's next?
Photos Courtesy of Gustav Hammarskiold
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 around a common table to share cuisine crafted by Brooklyn Brewery Chef Andrew Gerson, paired with Brooklyn beer styles both familiar and rare.
For one night in Stockholm, Chef Andrew Gerson and New York artist Emilie Baltz collaborate to create a meal that investigates the energy of substance, from atom to man, through a multi-course meal that takes guests on a sensory journey through the halls of a former nuclear reactor.
Food is the energy of life; without it, we perish.
What happens when this basic material is transformed from a quantitative source of energy to a qualitative source?
The word energy derives from the Ancient Greek: energeia “activity, operation”, which possibly appears for the first time in the work of Aristotle in the 4th century BC. In contrast to the modern definition, energeia was a qualitative philosophical concept, broad enough to include ideas such as happiness and pleasure.
Join us on an adventure that provokes the boundaries of our relationship to this basic life force as we embark on a sensory journey through time and place, eating our way through the halls of a nuclear reactor, man’s benchmark in the creation, and destruction, of energy.
MENU
TRADITIONAL:
1. Crawfish boil
2. Crudite
3. Apple and scallop crudo
4. Chicken & Egg
5. Shrimp and daikon radish
6. Lamb, ramp, asparagus
7. Rhubarb, strawberries, yogurt
NON TRADITIONAL
We begin with SANITATION, THEN INTRODUCE the SPECIMEN Crawfish, Ham, Creole TO EXAMINE the atom Crudité, Pickled gel, Charcuterie OFFERING PROTECTION for the human Apple, Scallop crudo suggesting subtle REACTION Shrimp, Daikon, Grapefruit, Rye leading to DISSECTION Chicken and Egg RESULTING IN FISSION OR FUSION Lamb, Ramp, Asparagus LA BOMBA IS EXPLODING Rhubarb, Strawberries, Creme, Crumble.
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.
Emilie Lucie Baltz is a French/American Artist and Food Experience Designer based in New York City and Paris, France. She creates eating experiences that provoke new connections within the 5 senses as a means of stimulating the individual and the collective. At the intersection of design, performance and the visual arts, Baltz’s work mirrors that of a chef in the kitchen, mixing ingredients of expression by blending photography, product and environment with the human senses to provoke new interpretations of individual and collective foodways. By using the eating experience as both lens and machine for cultural reflection and creation, Emilie works to reframes, requestion and remind us of the fundamental place food occupies in our life as a portal into both the primitive and the civilized.
Stay tuned for more details, including the menu.
”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 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.
QSL cards have been used by Citizen Band (CB) radio folks for many years to indicate that they have talked together on a certain radio frequency, date and time.
After another quick visit to Brindleyplace, heading over towards The ICC again and it started to rain again!
Bosworth Cruises Ltd - Bosworth Lady - Public Trips Country and the City - narrowboat seen at Brindleyplace near the Handmade Burger Co.
Disabled and wheelchair lift for towpath up to The Water's Edge is seen behind the narrowboat to the right.
A bottle of Schneider & Brooklyner Hopfen-Weisse from Weissbierbrauerei G. Schneider & Sohn in Kelheim, Germany.
This beer is a collaboration beer first brewed by Garrett Oliver, from Brooklyn Brewery, and Hans-Peter Drexler, brewmaster of G. Schneider & Sohn at the Schneider brewery in May 2007 (in July they reversed roles, as Drexler visited Brooklyn Brewery to brew Brooklyner-Schneider Hopfen-Weisse).
Schneider & Brooklyner Hopfen-Weisse is an 8,2% weizenbock brewed with American hops. It poured a hazy orange color with a thing white head. The aroma sported notes of banana, honey, light citrus and some bready yeast. The mouthfeel was medium heavy with an oily texture. The flavor was dominated by a banana character, it was rather short with a mild bitter finish and some lingering yeast notes.
Overall a bit flat and short, so it was probably too old when I tried it in October 2011.
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 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 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.
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.
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.
## Heroes & Items ##
###############
* Batrider: Giảm Strength tăng ở mỗi level từ 2.5 to 2.0
* Bloodskeer: Bloodbath không còn regen máu từ images
* Bone Fletcher: tăng Searing Arrows dam từ 10/20/30/40 lên 20/30/40/50
* Bone Fletcher: Balance lại skill Strafe từ 20/40/60/80 IAS với 30 giây cooldown thành 50/60/70/80 IAS với cooldown là 60/50/40/30 giây.
* Centaur: Giảm Double Edge cooldown (25->12 giây)
* Faceless Void: Tăng base Strength (17->23)
* Furion: Giảm Sprout cooldown từ 11 giây thành 11/10/9/8 giây và manacost từ 115/140/165/205 còn 100/120/140/160
* Magnataur: Đổi lại Polarity bây giờ kéo Unit về phía trước Magnus thay vì hút về xung quanh.
* Medusa: Giảm Stone Gaze cooldown (70->35 giây)
* Medusa: Buff thêm một chút về tốc độ bay của Mystic Snake, tầm cast and cooldown
* Medusa: Tăng Mystic Snake's dam từ 60/100/140/180 lên thành 80/120/160/200
* Meepo: Thay đổi tỉ lệ Geostrike, từ 4/8/12/16 thành 5/10/15/20 dam một giây
* Nerubian Weaver: Làm lại skill Watchers [chi tiết bên dưới]
* Nerubian Weaver: Giảm Shukuchi cooldown từ 13/11/9/7 còn 12/10/8/6 giây
* Night Stalker: Tăng lượng Intelligence gain mỗi level từ 1.25 lên 1.6
*Ogre Magi: Giảm Multicast từ
30%2x / 45%2x + 22.5%3x / 60%2x + 30%3x + 15%4x
thành
25%2x / 40%2x + 20%3x / 50%2x + 25%3x + 12.5%4x
* Pandaren Brewmaster: Tăng khả năng đánh crit của Drunken Brawler từ 1.8x thành 2.0x
* Razor: Giảm Intel tăng ở mỗi level, 2.2 còn 1.8
* Rooftrellen: Khi cast Nature's Guise vào unit đồng mình (hoặc các spell khác nữa) sẽ không làm mất đi tác dụng của skill đó trên chính bạn.
* Silencer: Chuyển tác dụng phụ của Glaive of Wisdom's là +1/-1 Intelligence từ hero bị kill sang cho Last Word. Nếu 1 hero bị kill dưới tác dụng của Last Word, Hero đó sẽ bị mất 1 intelligence và Silencer tăng 1 intelligence.
* Silencer: Tăng AoE ảnh hưởng của Last Word từ 700 thành 900
* Balance lại Curse of the Silent từ 10/20/30/40 HP và 5/10/15/20 mana 1 giây trong 10 giây thành 50 HP và 25 mana trong 2/4/6/8 seconds.
* Sniper: Tăng thêm Take Aim range từ 55/110/165/220 thành 65/130/195/260
* Spectre: Giảm Spectral Dagger cooldown từ 25 thành 16 seconds
* Tauren Chieftain: Giảm base dam 10 đơn vị
* Tauren Chieftain: Giảm Strength gain mỗi level từ 2.7 còn 2.3
* Tauren Chieftain: Giảm % của Natural Order còn 20/40/60/80%
* Vengeful Spirit: Tăng base Agility (22->27)
* Viper: Nethertoxin bây giờ chỉ hoạt động trên các unit của địch
* Witch Doctor: Tăng base Intelligence từ 19 lên 24 (base dam cũng được điều chỉnh cho phù hợp)
* Aghanim's Scepter (Queen of Pain) Vẫn sẽ giảm cooldown cho Ulti như hổi trước
* Aghanim's Scepter (Shadow Shaman) Xóa bỏ một phần của việc nerf Mass Serpent Wards. Scepter bây giờ sẽ cộng +3 Wards( tức là tăng 1 so với 6.60, giảm 1 so với map 6.59d)
* Buriza-Do Kyanon: Tăng khẳ năng Crit từ2.2x thành 2.4x
* Helm of Dominator: Convert creep bây giờ sẽ tăng có thêm khả năng Resistant Skin, tạo ra khả năng chống phép như ở hero hay Spirit Bear.
* Quelling Blade: Giảm % cộng bonus dam (36->32)
########
## Bugs ##
########
* Fix regen tự nhiên ở rax
* Fix lại vị trí có thể bị stuck khi dùng TP scroll mà target vào minimap
* Fix -ns mode
* Fix khả năng bi trùng lặp hero ở mod -CD
* Batrider: Fix Radiance gây nổ Sticky Napalm
* Medusa: Fix Splitshot tác động tới Essense Aura
* Razor: Fix lại lỗi trong cách tính dam của Plasma Field, bị giảm đi trong một số trường hợp
* Rooftrellen: Tăng một chút cast range của Eyes in the Forest (+25) để fix một số bug.
* Rooftrellen: Fix Living Armor không regen được công trình
* Tauren Chieftan: Fix bug Natural Order thỉnh thoảng kill Forged Spirit summon unit ngay lập tức.
* Aghanim's: Fix lỗi sai lệch trong giá bán.
* Khadgar's Pipe of Insight: Không còn buff được cho Unit đã có nó rồi.
* Bottle: Khi sử dụng không xóa được Curse of the Silent.
* Linken Sphere: Fix lại khả năng block được Mana Void và Nasal Goo
* Poor Man's Shield: Fix bug với lệnh -swap
* Quelling Blade: Fix bug với lệnh -swap
* Quelling Blade: Fix lại ảnh hưởng tới Curse of the Silent
* Rune: Fix Regeneration thỉnh thoảng không bị mất đi khi bạn full nếu dùng bottle cùng lúc.
* Rune: Fixed Double Damage effect, có thể nhìn thấy ngay cả khi dùng low graphics.
####################
## Gameplay & Cosmetics ##
####################
* Xóa sự phân bố int/agi/str trong mod -CD. Bây giờ nó giống như trong -RD
* Bottle: Tự động sạc đầy khi ở Fountain khi nó không đầy (2975)
* Giảm FPS drops khi dùng Shiva's Guard và Plasma Field với việc thêm vào một số file (PGRu-Unexpect3D)
* Sound Effects: Bỏ "Allied hero has fallen" (gây khó chịu)
* Invoker: Icon mới cho Sun Strike (5312)
* Juggernaut: Không còn mất khả năng điều khiển khi dùng Omnislash. Có thể dúng item như Dagger khi Omnislash (4938)
* Slardar: Thêm icon mới cho Bash (3587)
* Tidehunter: Hiệu ứng mới cho Anchor Smash (4393)
* Gem of Truesight: Thay đổi hotkey từ T thành I to để tránh lỗi mua hỏng
* Tăng độ trong suốt cho Circle Of Powers không phải của bạn một chút
* Fix lỗi -SP di chuyển camera khỏi tavern
* Fix lỗi thiếu chắc chắn nhỏ giữa units/buildings của sentinel và scourge
* Fix vài lỗi rất nhỏ về range ở một vài hero
* Màu của Observer Board bây giờ có thể thay đổi giữa trắng và xám để dễ đọc hơn
Skill Watcher's cũ
==============
Cooldown: 30/20/10/5 giây
Movement Speed: 522
HP: 1
Bounty: 10-13
Tầm nhìn: 1400/1400
Invisible
Urna Swarm (new Watcher)
============
Summons bọ hung (Scarab) từ xác. Bọ hung Scarab có thể độn thổ (burrow) và trở thành invisible.
Khi nó không độn thổ, nó sẽ có vision và khả năng Infestation (nói ở dưới)
Magic Immune (chống phép 100%)
Cooldown: 14/11/8/5
Movement Speed: 450
HP: 200
Armor: 6
Bounty: 26-38
Tầm nhìn khi Burrow: 400/400
Tầm nhìn khi ở trạng thái thường: 1400/1400
Infestation: Lao vào địch để tự tử, gây Silence unit địch trong 275 aoe trong 3 giây và gây 20 damage mỗi giây (không stack).
A bottle of IPA Citra Amarillo from Partizan Brewing in London, UK.
Partizan Brewing is a brand new London based brewery, which started brewing late 2012. It was founded by brewmaster Andy Smith, who is also an assistant brewer at Redemption Brewery and a trained chef. He took over the old brewery from The Kernel, when they upgraded last year.
Partizan IPA Citra Amarillo is a 6.9% india pale ale hopped with citra and amarillo for flavor. It poured a cloudy orange color with a small beige head. It sported a lovely floral hop aroma, with nettles and citrus notes. It had a surprisingly ful bodied mouthfeel with a soft, creamy carbonation. Flavor followed up the aroma with both fruity and floral hops, lots of tropical fruits, citrus and some green nettles. It finished with a good bitterness, with lingering citrus notes in the aftertaste. For such a young brewery, this is an amazing creation - a great new world IPA made in olde England!
Thank you for sharing, Jonas!
The Christian Heurich Mansion, more commonly known as the Brewmaster's Castle, at 1307 New Hampshire Ave., NW in the Dupont Circle neighborhood of Washington, D.C. The house is listed on the National Register of Historic Places.
A bottle of Kona Coffee Macadamia Coconut Porter at Novare Res Bier Cafe in Portland, Maine.
This 8.5% abv imperial porter is a collaboration brew between Maui Brewing Company, Stone Brewing Company and homebrewer Ken Schmidt, who won a brewing contest with this beer at Stone. The beer was brewed at Stone by Ken Schmidt and brewmasters Garrett Marrero of Maui and Mitch Steele of Stone.
The beer poured a deep brown color with a light brown head. Wonderful, freshly brewed, espresso coffee aroma. Yummy - this would wake me up in the morning! Smooth, creamy mouthfeel. Rich flavor of fresh espresso coffee, balanced by malt sweetness, cocoa, nuts and roasted malt. Simply delicious. A great beer!
Photos Courtesy of Ben Droz
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.
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
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
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
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.
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.
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.
This week's beer is Latitude 48, part of the Samuel Adams Brewmaster's Collection.
I first heard about Latitude 48 about two months ago, thinking it was a beer dedicated to the relationship between United States in Canada, but then I remembered that the Canadian/American border was at the 49th parallel. This beer is actually a beer using hops that grow in the 48th parallel, from the United States, England and Germany.
From the bottle "Ale brewed with a carefully selected blend of hops from top German, ENglish and American growing regions, all located close to the 48th Latitude within the "hop belt" of the Northern Hemisphere. The intense hop character is balanced by a slight sweetness and full body from the malt blend. Cheers!"
This ale is 5.8% alc/volume, higher than most American beers. The aroma is very hoppy, very very hoppy, the head is very thick, when uploading this photo, the head has diminished a great deal but still exists. Taste is a bit bitter, verrrrry hoppy India Pale Ale, reminiscent in ways to Half Pints' Humulus Ludicrous India Pale Ale. Certainly not your daddy's beer.
Tasty, a bit bitter, slightly citrusy, rich dark red/amber colour. I enjoy it, it's a nice IPA, not the best IPA I've had but certainly worth the money.
My parents brought this up with them after they were at a state fair in North Dakota last week, would be nice if Moosehead brought this beer to Canada sometime (as their Summer Ale has entered Ontario market recently).
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
A bottle of Aardwolf from Bierwerk Afrikan Ales in Western Cape, South Africa.
Bierwerk is the "Out of African" project by Christian Skovdal Andersen, the prolific Danish brewer known for his Beer Here phantom brewery and his past as brewmaster at Ølfabrikken.
Aardwolf is an 8,5% abv sweet stout, brewed with five different dark grains, molasses and freshly roasted African coffee beans. After fermentation a portion of the beer was matured on medium-toast French oak.
It poured a dark brown color with a thin, tan head. It sported coffee and molasses in the aroma, with hints of vanilla as it warmed up. The mouthfeel was medium heavy, with an flat, oily texture. The flavor started out with sugary molasses, toasted malts and coffee. It also had an exotic touch of coconut and hints of oak. All well balanced. It sported a nice, long aftertaste with both sweet and bitter elements and hints of vanilla.
Aardwolf is a rich and exotic tasting sweet stout, yet fairly well balanced. A delicious beer.
The 78th Highland Regiment of Foot were raised in 1793 by Colonel Francis Humberston MacKenzie, Lord Seaforth (Chief of the Clan MacKenzie) at Fort George some fifteen miles north east of Inverness in the Scottish Highlands. Initially a single regiment of foot, a second battalion was added a year later but they were merged in 1796 while stationed in South Africa. In 1804, a second battalion was again raised by Major-General Alexander MacKenzie Fraser, brother-in-law of the regiment’s founder. In 1817, the two battalions were once more merged and finally, in 1881, the 78th became the 2nd Battalion of the Seaforth Highlanders.
During the eighty-eight years from its foundation to its disappearance as a distinct regiment, the 78th, in its various formations, saw service in a dozen foreign countries, accumulated an enviable array of battle honours and saw eight of its officers and men awarded Britain’s highest military honour, the Victoria Cross, as well as a V.C. awarded to the regiment as a whole.
The 78th wore red doublets, kilts, sporrans, feather bonnets and red and white checkered hose stockings. Since the regiment was raised by the Head of the Clan MacKenzie, and most of the men of the regiment came from the Clan MacKenzie lands in Ross-shire, its tartan was the MacKenzie tartan. The regiment’s facings on collar and cuffs were buff, which gave rise to 78th also being known as the "Ross-shire Buffs". In keeping with the contemporary custom the regimental pipers wore contrasting green uniforms.
In honour of its founder, many of the regimental symbols and traditions of 78th are shared with those of the MacKenzie clan. The regimental motto of the Ross-shire Buffs is "Cuidich ‘n Righ", gaelic for "Help the King". Clan legend states that in 1266, King Alexander III of Scotland was charged by a stag while hunting. Colin of Kintail, then the MacKenzie Chief, charged to the King’s aid yelling "Cuidich ‘n Righ" and, with sword in hand, cleaved off the stag’s head. The king, as a token of his gratitude, granted the MacKenzies the motto "Cuidich ‘n Righ" and the stag’s head or "Cabar Feidh" as its clan crest. The 78th adopted the clan crest as it own regimental badge, and the 18th century pipe tune Cabar Feidh as their Regimental Charge.
From 1864 to 1867, the regiment spent quiet years in Dublin and Gibraltar. Having spent so much of its career in the sweltering climate of the far east, the 78th embarked in July 1867, for service at two of the British army’s coldest postings - Quebec and Nova Scotia. The regiment remained in Montreal, with occasional excursions to Quebec City, for almost two years. Then, in 1869, the 78th was transferred to Halifax.
The 78th arrived in Halifax on the afternoon of May 14, 1869 aboard the troopship "Crocodile". A total of 765 men disembarked in full dress uniform. In dark green kilts, red doublets and tall feather bonnets, the 78th made an immediate impression on Halifax as it marched into town from the dockyard. One newspaper, the Morning Chronicle, printed that: "...They presented a fine appearance. It is a long time since Halifax had a regiment wearing the kilt, and the appearance of the men created quite a sensation." The British Colonist, observed that: "The troops, clad in highland attire, presented a very fine appearance and were very much admired."
For two years, the regiment spent its time billeted both at the Halifax Citadel and at Wellington Barracks now known as Stadacona, part of Canadian Forces Base Halifax. Additionally, each summer, men from the regiment were camped at Bedford to practice musketry at the military range.
The officers and men of the 78th participated enthusiastically in the social life of the city. They joined the North British Society local Masonic order in large numbers and participated actively in the Highland Society of Nova Scotia. On their departure in 1871, a farewell ball complete with a musical tribute composed in their honour, was hosted by the famous brewmaster and then Grandmaster of the Mason Lodge of Nova Scotia, Alexander Keith.
On November 25, 1871, the regiment set sail for Ireland on board the troopship "Orontes". With them went seventeen young Nova Scotian women who had married members of the regiment.
"The Highlanders leave many warm friends behind them in Halifax. During their sojourn in this garrison they have on several occasions contributed to the amusement and recreation of the Haligonians and their departure will be regretted by all. They were a well behaved class of men and we wish them a bon voyage and a hearty reception on reaching their own Highland homes." Halifax Evening Reporter - November 24, 1871.
"In parting with the Highlanders, the citizens do so with regret, for since they have come amongst us, the officers and non-commissioned officers have formed a circle of acquaintances that will now feel their loss. The men also have conducted themselves in a manner so as to command the respect and esteem of the inhabitants." Acadian Recorder - November 24, 1871.
Source - Halifax Citadel Regimental Association
A somewhat later Spaten beer mat, not much changed except for the typical square design rather than the "spade" shape suggested by the brewery name.
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. 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 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 NIA is a large arena owned by the NEC Group. It is by the Birmingham Canal Navigation Main Line in Birmingham. Close by it is The Malt House, and on the other side of the Birmingham Canal Navigation Main Line The National Sealife Centre. It is situated close to Old Turn Junction.
The NIA was opened in 1991.
The first bridge is the Symphony Hall Footbridge (Brindleyplace Bridge). The one behind is the Brewmaster's Bridge. Behind the Brewmaster's House is the ICC Energy Centre. Brindley Place is close to the left. The ICC is on the right.
MIKE's DAILY PODCAST effizode 746
Listen to this show at this mp3 link...
media.blubrry.com/mikesdailypodcast/www.dropbox.com/s/sxb...
Or here...
www.mixcloud.com/mikesdailypodcast/mikes-daily-podcast-74...
On...
The bed shook a little last night. That's all I remember of the Napa
Earthquake this morning. My dog, Basil the Boxer, didn't even move. Yeah,
we were lucky. That was a pretty big earthquake. Not so lucky are the
fans of Doctor Who as today we wander about scratching our heads wondering
what we saw last night. What a horrible debut! We talk more about it on
today's show.
Today we hear from Chely Shoehart, Floyd the Floorman, and John Deer the
Engineer, PLUS it's the return of the feature we haven't had for awhile
called MIKE ON MOBILE where I'll be talking to an interesting guest in an
interesting location!
Tomorrow it's the return of the much loved segment NEWS RANDOM where we'll
look at some recent fascinating stories from the world of SCIENCE! Plus we
hear from Benita, the Disgruntled Fiddle Player, and the Brewmaster!
Email MikesDailyPodcast@gmail.com
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mind, comedy, humor, Mike Matthews, Matt Michaels, Rachel Staudt, art,
self-help, travel, Bodega Bay, Marshall Gulch, science fiction, podcast,
news, Castro Valley, San Francisco, Napa Valley, entertainment, interview,
arts, society, butter
Tuesdays from 10am - 2pm Stop on by!
Participating Farmers & Producers:
Alvarez Farm – organic veggies
Bonnie B's Peppers – pickled peppers
The Brewmaster's Bakery – granola, bread
Ellenos Greek Yogurt – yogurt
Hayton Farms – berries
Holmquist Hazelnuts - hazelnuts
Magaña Farms – orchard fruit/veggies
Martin Family Orchards – orchard fruit
Nash Organic – organic veggies
Olykraut – sauerkraut, fermented products
Neng Farms – flowers/veggies
Sidhu Farms – berries
Thao Farm – flowers/veggies
Yang Farm – flowers/veggies
Xai Cha Farm – flowers/veggies
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
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 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.
Cask of Driftwood Naughty Hildegard ESB at the Whip sunday Church of the Holy Real Ale , from Driftwood Brewery in Victoria . Brewmaster Jason Meyer has brewed this year's Naughty Hildergard with Golden Promise malts along with Fuggles and East Kent Goldings hops to create a truly English-style ESB.
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
My dinner at Weihenstephaner Bräustüberl was one of the tastiest dishes I had on the whole trip. Called Braumeister-Pfanderl (Brewmaster's Frying Pan) it consisted of medallions of beef and pork, topped with Béarnaise sauce, mushrooms in cream, green beans, bacon and fried noodles. Tasty and very rich!
He was the person who supervised the brewing process in a large scale Canadian brewery, but he was most fondly remembered for tending his home's lawn.
I was asked to take photos of his wake. His wife had passed 60 days ago. They were the parents of my wife's good friend. His end days were comfortable but very sad. He lived for his wife. With her passing, he let go.
ADJ IMG_6915
Day 21. Wow, who knew that today would not turn out to be the end of civilization as we know it? Well everyone who wasn't stupid, that's who. To celebrate the fauxpocalypse, my advent calendar beer of the day is Microbrasserie Pit Caribou's IPA Américaine, part of their série l'étoile du brasseur (Brewmaster's Star Series), along side some 666 Devil's Pale Ale and La Fin du monde later tonight.
Pit Caribou is located in the Gaspésie region of Quebec, which is why I FUCKING LOVE QUEBEC! Oops, caps and swears! It's easy to find a small microbrasserie or brewpub in Quebec, even as well populated as it is, some of the most remote rural regions (like Île de la Madeleine) have microbreweries, Quebec beer geeks really do love their beer, as they should!
The IPA Américaine comes in a 500mL bottle, which I think is a size that's under appreciated here out west, because honestly.. most of us who want to sip and try some new seasonals, we don't want to drink an entire bomber (all the time) of something new, but a 500ml would be jusssst the ticket. Not too much/not too little beer.
Appearance: Pours a golden honey that's somewhat hazy, somewhat clear, like a good American IPA should be. Great amount of head right off the bat, creamy beige and thick.
Aroma: This is yum! Pit Caribou's IPA Américaine has smells of floral hops, a bit of caramel, lemon citrus, more hops and a bit of a woodiness (pine). To compare, this reminds me of whenever I have a great pint of Half Pints' Little Scrapper IPA, that sort of aroma in perspective.
Taste: Muuuuuch more bitter than I expected, substantially more hoppy and bitter than a scrapper or even a Humulus would ever be. The flavours consist of a squirt of grapefruit, a log of pine, a bucket of floral hops and a dash of lemon. Being someone who likes a bitter bitter IPA, I like it, but it could have used more citrus (grapefruit) zest to sweeten and even it out a bit. For aftertaste, it's a spicy hop tingle that just sticks to the taste buds for a long time afterwards.
Overall Thoughts: Sure not everyone's glass of IPA, much more bitter and piney tasting than most, but if you like a good bitter IPA like I do, you will appreciate this one. It comes out at 7% ABV so slightly stronger alcohol content than most IPAs, but you're not really going to notice the difference either way.
Santé!
To follow the 2012 Beer Advent Calendar series:
or
Photos Courtesy of Ben Droz
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.
A glass of Amundsen Jól served on draft at the Amundsen Bryggeri & Spiseri brewpub in Oslo.
Amundsen Jól is a 6% abv Vienna style lager. It poured a clear, copper red color with a large beige head. It smelled faintly of toffee and Christmas spices, such as cloves and cinnamon. The mouthfeel was medium bodied with a soft, creamy texture. The flavor started out with a fruity sweetness, ripe plums, balanced with an elegant spice character (pepper, cloves) and toasted malts before ending in a mild bitter finish, with some lingering caramel notes.
This is a very good beer, spicy and sweet but elegant and very drinkable. Congratulations to Tom Alfred Øimo, brewmaster at Amundsen, on a well made Christmas beer.