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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
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.
The Brewmaster's Cottage is a beer-themed 800-square foot tiny house built in 2016-2017 by brewmaster Teri Fehrendorfer and husband, Jon Graber, in Portland, Oregon.
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"The cottage can sleep 4 adults: The upstairs includes a master suite with king bed, walk-in closet, double sink bath, and a sunrise view deck. Downstairs there is a queen murphy-bed desk made by Hidden Bed of Oregon.
Our goal with the Brewmaster's Cottage was to create something Unique, Meaningful and Beautiful. I also wanted the space to be Magical, and we have strived to build something so special you will not find a copy anywhere.
In addition to the added architectural features such as a foyer with tile floor, mini-chandelier, corbelled hop archway, and steps that double as dresser drawers; the cottage also contains two fluted pilasters, lighted box display cases over the downstairs windows containing my cobalt blue glass collection, a built-in bookcase"
...and...
"a box beam with hop lights separating the kitchen from the living room."
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▶ See more photos, on Facebook.
▶ The Brewmaster's Cottage is available to rent at Vacasa.
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▶ About the builders:
---> Teri Fahrendorf
"is currently the Malt Innovation Center Manager for Great Western Malt where she brews and malts on pilot-sized equipment. Teri began her beer career in 1988 after a short career as a computer programmer. She attended the Siebel Institute of Brewing Technology where she was Siebel's first woman class president. She is currently an instructor for the American Brewers Guild. Teri brewed for four commercial breweries including Steelhead Brewery in Eugene, Oregon, where she was Brewmaster for 17 years. In 2007 Teri founded the Pink Boots Society while on her epic Road Brewer journey across the USA and back. She was the 2014 recipient of the Brewer's Association's Recognition Award. Teri is a Great American Beer Festival and World Beer Cup Judge, and has also judged the Australian International Beer Awards and New Zealand Beer Awards. She is a frequent technical author and conference speaker."
---> Jon Graber
"is currently North American Account Manager for Micro-Matic, where he sells the world's finest quality keg valve stems. After a distinguished career as an Executive Chef in Portland, Oregon, Jon became the first manager of, then Brewmaster of Mt Hood Brewing Company in Government Camp, Oregon for 13 years. Jon is a Great American Beer Festival and World Beer Cup Judge and has also judged the New Zealand Beer Awards. Jon and Teri met while volunteering for the Oregon Brewers Guild, where Jon was proud to produce his secret recipe beer doughnuts during OBG fundraisers, which were held at the Oregon Brewers Festival in previous years."
***************
▶ Image uploaded —with permission from Teri Fahrendorf— by Yours For Good Fermentables.com. All rights reserved.
▶ For a larger image, type 'L' (without the quotation marks).
— Follow on web: YoursForGoodFermentables.com.
— Follow on Twitter: @Cizauskas.
— Follow on Facebook: YoursForGoodFermentables.
— Follow on Instagram: @tcizauskas.
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.
## 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).
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.
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.
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.
Bushwick, Brooklyn, New York, New York City, United States
Summary
The Romanesque Revival style office building at 31 Belvidere Street is the focal point of the William Ulmer Brewery complex, a reminder of one of Bushwick's, and Brooklyn's, most prominent 19th- and 20th -century industries. The entire complex remains a largely intact example of a late-19 -century brewery designed in the American round arch style, and includes, in addition to the office building, the main brew house (1872) and addition (c.1881), engine and machine houses (Theobald Engelhardt 1885), and stable and storage building (Frederick Wunder 1890).
A German emigrant, William Ulmer (1833-1907) began working in a New York City brewery owned by his uncles in the 1850s and later became a partner in the Vigelius & Ulmer Continental Lagerbier brewery, founded in 1871.
Within seven years, Ulmer became the sole proprietor of the brewery and under its new name - the William Ulmer Brewery - the business was expanded in the 1880s and 1890s with the construction of ice house, engine-, machine- and wash-room additions, a large storage and stable building, and a handsome Romanesque Revival style office building. Designed by prominent Brooklyn architect Theobald Engelhardt and constructed in 1885, the two-story red brick office building was the architectural highlight of the complex, featuring arched and dormered windows, a squat mansard roof clad in slate, as well as terra-cotta ornament.
Divided into three bays, the building's projecting center bay incorporates remarkably crisp red terra-cotta panels that identify the initial of the last name of the owner, the brewery's trademark, and the function of the building, as well as corbelled brickwork and a blind arcade. The office building was separated from the larger brewery by a passage with an elaborate iron gate. Though rusted, the richly embellished gate is historic and possibly original to the structure. The other buildings of the Ulmer brewery complex feature details commonly found on other 19th-century breweries, including round arch-headed and segmentally arch-headed window and door openings, projecting brick pilasters, pedimented parapets and corbelled, denticulated, zigzag-patterned, and channeled decorative brickwork, all characteristic of the American round arch style.
Prior to Prohibition, there were at least 24 breweries in Brooklyn, many of which were located in Williamsburgh and Bushwick. Ulmer's was one of the more successful and in 1896 the Brooklyn Eagle described him as a millionaire. Under Ulmer, beer production more than quadrupled, reaching over three million gallons annually. Upon his retirement in 1900, the brewery was run by Ulmer's sons-in-law, John W. Weber and John F. Becker. Like many other breweries, the enactment of Prohibition closed the Ulmer brewery.
The factory buildings were sold and converted for light manufacturing use, but the family retained ownership of the office building until 1952, using it as an office for their real estate business. The buildings remain largely intact and retain the detailing that defines their history and use.
DESCRIPTION AND ANALYSIS
The History of Brewing in Brooklyn and New York
"To speak of the origins of brewing in America is to speak of the origins of the nation itself," stated historian Stanley Baron in his book, Brewed in America. While the first European settlers were dependent on beer shipments brought from England, there are also late-16th- and early-17th-century references to brewers operating in the Massachusetts Bay and Virginia colonies.
In many early colonial accounts, beer was considered safer to drink than water, and was consumed by all ages at all times of the day. Sickness, death and failure of some settlements were often attributed to a lack of supplies, including beer. In New Amsterdam, the Dutch, who were "even more partial to beer that the English," discovered that the ingredients for beer could be grown in the new world in 1626, the year Peter Minuit "purchased" Manhattan from Native Americans.
Brewing was an active industry in New York City during the 17th century, with small-scale commercial, home, and municipal breweries, including one operated by The Dutch East India Company. By the 1770s, New York City and Philadelphia were established as the colonies' brewing centers.
At least two documented commercial brewers operated in Brooklyn during the 18th century, and despite the advantage of abundant fresh water, that number grew very slowly after the turn of the 19th century. Most brews were produced for home consumption or by common brewers for sale in nearby "ordinaries" or taverns.
The few commercial brewers produced English style brews, such as ale, porter, stout, and common beer, using top-fermenting yeast. In 1840, a former brewer from Bavaria, John Wagner, who had brought lager beer yeast to this country, opened a small brewery in back of his house in Philadelphia to supply his nearby tavern. From these humble beginnings, the opening of small-scale breweries eventually led to a major switch in the American brewing industry, from English to German brewing techniques and brewery proprietors. While the industry did not change overnight, the introduction of lager beer to the American market coincided with a massive influx of German immigrants in the 1840s that revolutionized the brewing industry in New York City, Brooklyn and other cities where they settled in large numbers. The Germans provided an increased market for beer, and they favored lager:
"Lager beer - An effervescent malt beverage, brewed by using the bottom-fermentation process, in which a special yeast settles as residue at the bottom of the brewing vats. The distinctly German beer was popular in German countries in the early nineteenth century, and was introduced in the U.S. probably in the 1840s by John Wagner. Because the process for making this light, sparkling brew involved storage while fermentation occurred [which required cool temperatures], it was termed 'lager,' which is derived from the German verb lagern, meaning to stock or store."
While two New York City breweries (George Gillig and F & M Schaefer) began to brew lager in the 1840s, S. Liebmann and Sons Brewery (later renamed Rheingold), founded in 1854, was one of the first to use the bottom fermenting process in Brooklyn. As lager gained popularity beginning in the mid-1850s, the cities where most German immigrants settled became the largest brewing centers in the country, including Cincinnati, Milwaukee and St. Louis, as well as Philadelphia, Baltimore, New York City and Brooklyn. Several articles in the Brooklyn Eagle from the 1860s and 1870s focused on the growing popularity of lager beer, calling it our "National Beverage," appealing to people of all classes.
Using Long Island lake water supplied by a new gravity-fed water system, "by the 1870s Brooklyn had become a major force in American beer brewing, as numerous establishments, largely run by Germans, flourished in the borough's Eastern District (Williamsburg, Greenpoint and Bushwick)." Between the 1850s and the 1880s, 11 separate breweries operated there in a 14-square block area known as "Brewer's Row." "By the 1880s, 35 breweries had been established in Brooklyn," generating an estimated $8 million in revenue annually. The majority of these firms exclusively brewed lager beer, while the remainder brewed ale or weiss (wheat) beer.
Technology and increased demand, as well as taste, influenced the course of the brewing industry in the second half of the 19th century. Like many other industries, the use of steam power and mechanization were common by the second half of the 19th century, altering the earlier "hand-done" brewing process and allowing for greater and more consistent production with the use of less labor.
While both processes required boiling and cooling, the German brewing technique differed from the English in requiring cooler temperatures to store the beer. Like the ale breweries, lager breweries operated seasonally (from October to April) but also employed extensive cellars for storage, taking advantage of cooler underground temperatures, and used large blocks of ice to regulate temperature.
Changes in refrigeration technology, which was first employed in Brooklyn at S. Liebmann and Sons in 1870, hit most of the breweries in the 1880s, shortening the cooling stages of the brewing process and permitting a longer brewing season. Just as steam power had revolutionized the hand brewing process, in the last years of the 19th century electric power and machinery began to replace the large steam engines.
Finally, pasteurization, bottling and later canning, in combination with expanded shipping methods, allowed brewers to branch out beyond local markets. These factors all made it possible for brewers to run larger breweries with greater production and profits, and tended to eliminate the smaller competitors.
While the number of breweries increased slowly in the 1880s and 1890s, production continued to steadily increase, driven both by an increased demand and technological advances.
Prior to consolidation in 1898, Brooklyn was the fourth most populous city in the country and supported 45 breweries. The prosperity continued in the 20th century, and although the number of breweries declined, the quantity of beer produced continued to grow, reaching its peak, pre-Prohibition, output of 2.5 million barrels in 1907.
Bushwick, which was considered a major brewing center from about 1890 until the late 1940s, was supplying almost 10% of all beer consumed in the United States during the height of its production.
Eventually, the technological advances that allowed Brooklyn brewers to greatly increase their production ultimately worked against them, as "cheap rail transportation and mechanical refrigeration allowed entrepreneurs in Milwaukee, St. Louis, and Cincinnati to make inroads into the local markets. Successful breweries made larger investments in production and distribution facilities, and small firm disappeared."
Still, at the close of the 1910s, there were at least 24 breweries in Brooklyn, and 70 breweries in all the boroughs combined.
In 1920, the 18 th Amendment, the National Prohibition or Volstead Act closed many of the Brooklyn breweries,11 while others continued to manufacture near beer (less than .05% alcohol,) soft drinks or other food products. With the repeal of Prohibition in 1933, only 23 of the New York City's (including Brooklyn's) breweries resumed business, with most targeting the local market.
Over the next half of a century, brewing in the city declined. Brooklyn's last two breweries closed in 1976 (Rheingold and F & M Schaefer), marking the end of an era. However, about a decade later, during the micro-brewing revolution of 1980s, two Brooklyn entrepreneurs opened the Brooklyn Brewery in 1987. Although their first beers were contract brewed in Utica, New York, the opening of their new brewery in Williamsburg in 1996 revived an industry that once flourished in the borough. The Ulmer complex is a significant reminder of this once important and now reviving Brooklyn industry.
The History of the Neighborhood
The William Ulmer Brewery is located within the historic boundaries of the town of Bushwick, near the present boundary line between Brooklyn and Queens. Bushwick is one of the earliest colonial settlements in New York, first occupied in the 1630s. One of the original six towns in Brooklyn, it remained a rural farming area until the mid-19th century.
The site of the center of the township, the village of Bushwick, is the present intersection of Bushwick Avenue, Old Woodpoint Road, Metropolitan Avenue, Maspeth Avenue, and Humboldt Street. In 1852, Williamsburgh, the western and most populous section of the township, became an independent city, however, its municipal status ended three years later in 1855 when it and all of Bushwick were incorporated within the City of Brooklyn. Thereafter, until Brooklyn's consolidation into Greater New York in 1898, both areas and Greenpoint were known collectively as Brooklyn's Eastern District.
Located south of the center of Bushwick village, in the early 19th century, the land around the Ulmer Brewery site was owned by members of the Debevoise family.
Charles Debevoise purchased over 45 acres of property near the Bushwick-Newtown border from his brother Francis in 1823, and operated a farm.
Like many of his relatives and neighbors, Charles Debevoise was a slave owner. After his death in the 1850s, the Debevoise farm, which had been mapped and lotted in anticipation of sub-divison, was transferred to Charles' children, Jane Stockholm, Elizabeth Debevoise and Abraham Debevoise.
During the 1850s Bushwick began to lose its rural, agricultural landscape. Large numbers of Germans immigrated to New York following the political upheavals in central Europe in 1848. Many settled in Williamsburgh and Bushwick and began the development of the area's most famous local industry, brewing. The area boasted a number of features attractive to the brewing industry: an abundant water supply, soil suitable for the construction of underground storage chambers, and convenient water and rail transportation, as well as sufficient local demand. Henry R. Stiles, the notable Brooklyn historian, wrote in 1870:
"That quarter of Brooklyn, the Eastern District irreverently designated as Dutchtown, has been for some time the centre of the lager bier manufacturing interest in the Metropolitan District. Here are located some of the largest breweries in existence in the country. Surrounded by a population almost exclusively German, they all enjoy a local patronage to a considerable extent..."
A second wave of development in Bushwick began after the construction of the elevated railroad along Myrtle Avenue in 1888, making the area an attractive alternative to congested downtown Brooklyn and lower Manhattan.18 Development, consisting primarily of three-and four-story multiple dwellings, spread eastward toward the Brooklyn-Queens border during the following decade.
The population remained largely German until the 1930s and 40s, when Italian-Americans began moving in. Beginning with the brewery workers strike of 1949, the industry began a steady decline. The closing of factories, including the breweries, created an economic depression of the area. In the late 1950s and 1960s, African-Americans and Puerto Ricans immigrated to Bushwick, comprising more than half of its population by 1970.
Under the encouragement of real estate agents, many houses changed hands, purchased by low-income families with Federal Housing Authority insured mortgages, who were not necessarily able to maintain their buildings or payments during the economic downturn of the 1970s. New York City's fiscal crisis tightened the budget during this period, cutting essential services to certain communities.
Among them were cuts to fire department service in the area, at a time when buildings abandoned by foreclosure were subject to frequent fires, further devastating the neighborhood. Redevelopment efforts began in the 1980s and are still continuing today. According to a 2007 exhibit at the Brooklyn Historical Society, "today, Bushwick is one of Brooklyn's 'hottest' neighborhoods, abuzz with construction, renovation, and aspiration. With a burgeoning arts scene and convergence of Latin American people, Bushwick is truly one of Brooklyn's most dynamic communities."
German Immigration, Brooklyn's Eastern District and Lager Beer
From its founding in 1626 by Peter Minuit, a native of the German town of Wesel am Rhein, New York City has had a significant German population. During the 1820s, the first German neighborhood and commercial center developed in the area southeast of City Hall Park and by 1840 there were more than 24,000 Germans living in the city. During the next twenty years, their numbers increased dramatically as "mass transatlantic migration brought another hundred thousand Germans fleeing land shortages, unemployment, famine, and political and religious oppression," with over 1,350,000 immigrating to the United States.
To accommodate this growth, new German neighborhoods, developed on the Lower East Side of Manhattan and the Eastern District of Brooklyn. In the 1870s and 1880s, dislocations caused by the growth of the German Empire brought more new immigrants to the United States while thousands of American-born children of German immigrants established their own homes in these neighborhoods. By settling in areas with such a high concentration of fellow countrymen, it was easy for Germans to maintain their culture and customs, which included German-speaking churches and synagogues, German newspapers, singing societies, Turnvereine, and beer gardens.
In Williamsburgh and Bushwick, it was not uncommon for "Eastern District German-Americans to enrich their day with a brew or two. Lager tended to be the normal mealtime beverage, and it most certainly was served all around at picnics, Sunday outings, sporting events and all the other social gatherings that characterized German-American life everywhere these fun-loving people settled in the United States."
More than just a component of the German diet, lager beer was an integral part of the customs that new immigrants maintained in the United States. Lager was for socializing, recreating with family, and enjoyed at club meetings. While some of the clubs constructed their own buildings, such as the Eastern District Turnverein and the Arion Singing Society's Arion Hall, beer gardens were also popular meeting spots, providing entertainment and a family retreat, especially in the hot days of summer, unlike saloons, which were notorious for keeping workers away from their families after a day's labor.
The William Ulmer Brewery
Born in Wurttemberg in 1833, William Ulmer immigrated to New York in the 1850s to work with his two uncles, Henry Clausen Sr. and John F. Betz, in the brewing industry,25 eventually becoming the brewmaster for Clausen's very successful New York firm. In 1871, Ulmer partnered with Anton Vigelius to form the Vigelius & Ulmer Continental Lagerbier Brewery on Belvidere and Beaver Streets in Bushwick, Brooklyn.
Born in Bavaria, Anton Vigelius immigrated to Brooklyn in 1840 at the age of 18 and was involved in the produce business prior to opening the brewery. He purchased land at the corner of Beaver and Belvidere Streets from Abraham and Anna Debevoise in 1869, selling a half-interest in the parcel to Ulmer shortly before the construction of the brewery.
As evidenced by the marble date stone in the center of its facade, the first building of the Vigelius and Ulmer Brewery was constructed at the site in 1872. Typical of this period, all of the early brewing operations would have taken place in this building, from the storage of grains, to malting, brewing and lagering (or storage) of the beer. Vigelius also constructed a large residence behind the brewery facing Belvidere Street in 1872, following the common practice of 19th-century brewers who lived in or very near their breweries. The early success of the firm was noted in an 1875 article in the Brooklyn Eagle, which cited the Vigelius & Ulmer Brewery
among the largest and most noted of the Williamsburgh breweries, and of the 30 to 40 breweries that were then operating in Brooklyn.
In December of 1877, Anton Vigelius sold his share of the brewery to Ulmer and retired from brewing, leaving Ulmer the sole proprietor of what had "grown to be one of the largest breweries in Brooklyn."28 Vigelius remained a well-known and active member of the German community as Vice President of the German Savings Bank, a Director of the Broadway (Williamsburg) Bank, and a member of the Arion Singing Society until his death in 1891.
Like many other breweries in Brooklyn, New York and throughout the country, the Ulmer brewery complex expanded over time to increase capacity and accommodate technological advances in the industry.
Around 1880, shortly after Ulmer purchased the lot at the corner of Beaver and Locust Streets, a large, storage-house addition to the main building was constructed on Beaver Street. A testament to the brewery's success, in 1885 a major building campaign was begun that included the brick office building and boiler and machine houses (designed by architect Theobald Engelhardt) facing Belvidere Street, as well as a large addition at the rear of the main brewery that served as a wash house and racking (keg-filling) room. Several years later, brewery architect Frederick Wunder designed a large wagon room, stable, and storage building to replace an existing frame stable building.
This three-story brick building and its additions, constructed c.1890, was the last major building constructed at the brewery. By the late 1880s, the William Ulmer Brewery and John Becker (Ulmer's son-in-law who lived in Vigelius's former home adjacent to the brewery, demolished) owned more than half of the block bounded by Beaver Street, Belvidere Street, Broadway and Locust Street.
Through the 1890s and first decade of the 20th century, the brewery continued to construct minor additions and interior alterations as needed, including the installation of steel framing for a new 236-barrel cooking tank in the main brew house in 1906, a year before Brooklyn reached its peak beer production. Although specific production statistics have not been found, the regular alterations to the buildings indicates that the Ulmer Brewery continued to be successful and expand production.
Upon his retirement in 1900, the William Ulmer Brewery was incorporated with Catharine Ulmer (his wife), John F. Becker and John W. Weber (Ulmer's sons-in-law) as directors and stockholders and his daughters, Catharine Becker and Caroline Weber as additional stockholders. Weber, an attorney by trade, became president and Becker, who had been working for Ulmer for over 20 years as a brewer, was named treasurer.
The brewery's success continued, allowing Weber to construct a large home at 101 Eighth Avenue in 1909 (within the Park Slope Historic District), while Becker continued to occupy Vigelius's former home behind the brewery. An active philanthropist who belonged to many charitable organizations, Ulmer died in 1907 at his home at 680 Bushwick Avenue. His wife died the following March, leaving a "large estate."
Unlike other 19th- and early 20th -century lager breweries in Brooklyn, no evidence has been found that Ulmer operated an adjacent beer garden or that the brewery sold any bottled or canned beer. Instead, both for personal profit and beer distribution opportunities, Ulmer invested extensively in real estate. By purchasing or building taverns and installing a proprietor, brewers could guarantee that their beer was the only one sold.
Advertisements and articles in the Brooklyn Eagle and other publications indicate that Ulmer owned several taverns.
In 1893, in consultation with Weber, he opened Ulmer Park along the waterfront in Gravesend. This large resort and hotel featured music, dancing, boating, bathing, a shooting gallery, bowling alley and other attractions, and mostly importantly served as a place for the sale of Ulmer's lager.
In 1901 Ulmer purchased Dexter Park, a popular baseball and football stadium located in Woodhaven, Queens, where Sunday "blue laws" were less strictly enforced than in Brooklyn, a clear advantage for lager sales. Additionally, in 1914 the William Ulmer Brewery constructed a pavilion with a restaurant and bar at the corner of Metropolitan Avenue and Union Turnpike in Forest Hills, Queens, at the edge of Forest Park.
The William Ulmer Brewery closed with the passing of the Volstead Act, and its buildings were sold. The brewery retained ownership of the office and attached wagon house and storage additions, and maintained the buildings for use as a real estate office. Weber became president of the Ulmer Park Realty Company, owned by his wife and sister-in-law, while Becker, already in his 70s, likely retired. A few years prior to the repeal of Prohibition, in 1930, the company officially changed its name to William Ulmer Incorporated, signifying the company's permanent departure from brewing.
The Design of the Ulmer Brewery Buildings
The Ulmer Brewery complex consists of the main brew house and addition, office, engine and machine house, and stable and storage building. These buildings and other mid- to late-19th-century Brooklyn breweries show a similarity in form and design and feature details of American round arch design. This American industrial interpretation of the German Renaissance Revival or Rundbogenstil ("round-arch style"), which evolved in Germany in the 1820s, "synthesized classical and medieval architecture—particularly the round-arched elements of those style," according to Bradley.
These simply designed factory buildings use corbelled and other decorative brickwork, projecting brick piers, round arch window openings, and had parapets that sometimes varied in height and featured pediments, rather than applied ornament for interest and decoration. (Despite its name, buildings constructed in the American version of the style often used economical segmentally arch-headed window openings.) The
style was particularly well-suited to industrial and commercial buildings because of its reliance on brick and locally available stones, simplicity of detail, and structural expressiveness, as well as rapidity of construction, economy of materials and workmanship, durability, ample fenestration, and ease of adding extensions without grossly violating the original building fabric. Brick was the material of choice for most industrial buildings. It was inexpensive, durable, and easily supplied. More important, machine-pressed brick remained "the most fire-resistant building material available prior to the widespread use of concrete."
The American round-arch style was widely employed in the United States for factories, breweries, warehouses, and school buildings. Transmitted to this country through the immigration of German and Central European architects in the 1840s, as well as through architectural publications, the influence of the Rundbogenstil is clearly visible is the Ulmer Brewery buildings and other extant former brewery buildings in Brooklyn, many of which were located in the heavily German-populated Eastern District, owned by German immigrants and designed by German-immigrant architects or first generation German-Americans.
The first building at the brewery, the main brew house constructed in 1872, features many details characteristic of the American round arch style, including round arch-headed window and segmentally-arch-headed door openings with corbelled brick archivolts, projecting pilasters, and corbelled brickwork. Historic photos and illustrations of the complex indicate that the main brew house also featured pedimented parapets at the Beaver Street facade and a two-and-a-half-story, mansard-roofed tower, which are typical of 19th-century brewery architecture.
Between 1880 and 1885, shortly after Ulmer purchased the lot at the corner of Beaver and Locust Streets, a large, storage-house addition to the main building was constructed on Beaver Street. Similar in style to the original building, it featured a pedimented parapet, corbelled brickwork and round arch-headed window openings with corbelled brick archivolts. Like other 19th-century breweries, all of the operations likely took place in different sections of this four-story main building, which was divided into two buildings on the interior. As production expanded, the c.1881 addition along Beaver Street provided additional space for operations.
By 1887, maps indicate that the mashing of the malt and boiling took place on different floors of the building at the corner of Beaver and Belvidere streets, while in the remainder of the main brew house and its addition, ice was used to maintain cooler temperatures for fermenting, a much longer process. For the final step of the brewing process, the Ulmer Brewery took advantage of underground storage; Department of Buildings permits indicate that both sections of the main brew house have deep cellars, 20- and 34-feet deep.
The Ulmer brewery began a major building campaign in 1885; construction was begun on the two-story, brick office building and two- and three-story boiler and machine houses facing Belvidere Street, as well as a large addition at the rear of the main brewery. Dictated by expanding brewing capacity and changing brewery technology, the additions were designed by Eastern District architect Theobald Engelhardt.
Although not described specifically as brewery architect, Engelhardt worked on a number of brewery commissions and was also a prominent member of the German community. The new boiler and machine house building on Belvidere Street, which was connected to the southwest facade of the main brew house, was designed in the American round arch style, and features many details similar to its adjacent neighbor, including round arch-headed window openings with corbelled brick archivolts, projecting brick pilasters, and a decorative brick cornice.
Although it is only three stories in height, the machine house section of the building extends to the height of the four-story brew house, and the brick cornice, which features corbelled, denticulated and zigzag-patterned brickwork, extends across both buildings. This decorative brick cornice, characteristic of the inexpensive ornament applied to American round arch style factories, also extends across the lower, two-story, boiler-house section of the building and its side and rear facades. Designed with practical mechanical needs in mind, to house boilers and machinery, the tall first and second stories of the new building do not align with the adjacent brewery.
By 1887, maps indicate that an ice machine was located on the second story of the machine house, showing Ulmer's efforts to keep up to date with the latest brewing industry advances. Although it was not specifically cited in the permit, it is possible that this building was partially designed and constructed to accommodate this new technology. Also included in this building campaign was the construction of one-story addition at the rear of the main brew house that served as a wash house and racking room.
Constructed of brick, this addition was demolished in 1923 to allow for the construction of a parking lot in the former brewery courtyard.
Brewery architect Frederick Wunder designed the large wagon house, stable and storage building that faces Locust Street for the brewery in 1890. This three-story brick building and its additions, constructed in a similar round arch design as the other brewery buildings, was the last major building constructed at the brewery.
The one- and two-story wagon room and stable additions of the same building campaign were constructed as a rear addition to the office building, linking the Belvidere Street building with the new building fronting Locust Street. Both the northwest, Locust Street facade and the northeast, courtyard-facing facade, which was originally visible from Locust and Beaver streets, of the building are fully developed with features characteristic of the American round arch style, including segmentally arch-headed windows and doors with projecting brick lintels at the first floor; round arch-headed window openings with corbelled brick archivolts at the upper stories; bluestone window sills and string coursing; brick pilasters; and denticulated, channeled and corbelled decorative brickwork. Also characteristic of the style, a tall, pedimented parapet extends above the facade on the Locust Street side of the building and features the remnants of what appears to have been a round, terra-cotta ornament.
Original drawings (see illustrations) show that the courtyard-facing facade featured a two-story, central tower or monitor and a shorter tower at the building's northeast corner. (This shorter tower remains with an altered roof and attached fire escape.) The ground floor openings are raised at this facade, likely to accommodate horses, and the northeasternmost door opening (adjacent to the office) is large enough to permit the storage of wagons. By 1910, the Ulmer Brewery was using trucks for delivery, thereby diminishing the need for horses. The upper stories continued to be used for storage and later the third floor of the building was a cooperage.
While Ulmer's and other Brooklyn breweries display many Rundbogenstil characteristics, including Philadelphia brick facades with plain pilasters, decorative, patterned brickwork, and of course, round-arched openings accented with archivolts, the more elaborate office building complete with a terracotta company trademark, is the show piece of the brewing complex.
By the mid-1880s brewers and their architects were already attempting to show the wealth and success of their businesses through their brewery complexes, by creating a highly-visible corporate symbols, which could be used in company advertising. An article in the Brooklyn Eagle from 1886 described the counting houses of the S. Leibmann and Sons, Obermeyer and Liebmann, and Ulmer breweries as "not surpassed by anything of the kind in Broadway or Wall Street."
Designed in 1885 by Theobald Engelhardt, the office building features round arch-headed window openings, facade symmetry and a central projecting bay that are all characteristic of the Romanesque Revival style, which was also inspired by French medieval sources and the German Rundbogenstil.
Additional Romanesque Revival details include corbelled blind arches that decorate the pedimented parapet and corbelled archivolts. The terra cotta panels on the office building are of particular note. "OFFICE." above the front entry and the trademark "U" identify the original use and owner of the building, while a band of Queen Anne-inspired decorative panels separates the first and second floors. These floral- and foliate-motif panels were likely manufactured by the Perth Amboy Terra Cotta Company, as very similar tiles appear in an 1895 catalog issued by the company. Other decorative details include, at the second floor, a slate-clad, faux mansard roof and projecting dormers, which were historically more decorative, round arch-headed, copper dormers.
The finely detailed iron gate, located to the north of the office building, which historically obscured the entry to the brewery courtyard, also features Queen-Anne inspired motifs and is likely original to the building. As previously described, the office was later expanded as part of the construction of the stable building on Locust, with one- and two-story wagon room, storage and stable additions, which were later partially raised one story to allow for additional storage.
Later Building History and Alterations
The bulk of the brewery complex was sold in the early 1920s. The large stable and storage building on Locust Street was sold in 1921, and resold within two years to the Artcraft Metal Stamping Corp. A manufacturer of light fixtures, the company later changed its name to Artcraft Metal and Electrical Products and occupied the building as a factory until c.1940, at times sharing the space with other metal fabricators and lighting manufacturers. The full height addition to the building at its northeast corner is an elevator shaft that was probably constructed c. 1932.63 Alterations to the Locust Street fenestration, including the enlargement of several openings and the installation of square-headed windows, were completed by c.1940. Artcraft retained ownership of the building until 1944, after which it changed hands several times (likely between tenants) before it was sold to a realty company in 1949. Metal fabricators and clothing manufacturers are listed as occupants there until at least the 1980s.
In 2002, a permit was issued by the Department of Buildings approving a change from factory to residential use. The building is currently divided into a several apartments per floor.
The main brewery building, including its additions and engine and machine houses along Belvidere Street, was sold in 1922. Brooklyn Department of Buildings records indicate that the Otis Elevator Company filed to install an elevator in the main brewery building a year earlier, perhaps in anticipation of its sale and reuse for another function. Marcus Leavitt, owner of M. Leavitt Flooring Co. purchased the property in 1923 and made alterations to convert the buildings from a brewery to light manufacturing.
Among the changes were interior alterations, the replacement of the interior wooden stairs with fire proof equivalents, the installation of metal fire escapes on the Beaver Street and Locust Street-facing side facades, window replacement with steel sash and other fenestration changes. New fireproof stair cases were installed just behind the Beaver and Belvidere Street facades, as evidenced on the exterior by the offset window openings and stair bulkheads at the roof. The enlargement of several of the round arch-headed windows on the Beaver Street facade may have taken place at this time, as well as the bricking up of windows at the first floor of both facades and at the rear facade, and the lengthening of window openings along Belvidere Street for the installation of doors.
The additions to the main brew house and storage addition, located to the rear of the Beaver Street facade, were demolished during this period to allow for the construction of the one-story parking garage that occupies most of the former brewery courtyard and has frontage on Locust and Beaver Streets. (This garage remained part of the same tax lot as the brewery buildings until c.1965, but is not included in this designation.)
The brewery building's parapet was reconstructed in 1936, replacing the pedimented and decorative brickwork with four-feet of plain brick. A sprinkler system was added in 1952, and the fire escapes and doors to reach them were replaced in 1958. Subsequent alterations have mainly focused on interior and plumbing, heating or other mechanical work.
Leavitt sold the property in 1924 to a realty company in which he was a partner and continued to occupy a warehouse there into the 1940s. Other building tenants included mainly clothing, shoe and handbag manufacturers, which occupied the building into the 1980s. Belvedere Improvement Company Inc. sold the property in 1931, and it changed hands again under foreclosure in 1937. It was purchased by Beaver Management Corp. in 1945. Since the 1960s, several deeds have been recorded against the lot, mostly between realty companies. An application, filed to convert part of the building from light manufacturing into residential units in 2001, was disapproved by the Department of Buildings; however, the Department of Finance currently classifies the building as an elevator apartment building with artists-in-residence. Its recent uses include a warehouse for an electronics importing company and studio space for an artist.
William Ulmer Incorporated, with Ulmer's grandson William Ulmer Becker as president, sold the office building to William H. Ludwig Inc. in 1952. The Ludwig company, an electrical appliance manufacturer located at 656 Bushwick Avenue, made several alterations to the building, including interior alterations and the construction of a small concrete block addition at the northwest corner of the lot, as well as changing the use of the building from office and brewery to office, factory and storage. William H. Ludwig Inc. retained ownership of the building for ten years before selling it to Twenty Starr Street Corporation, based next door at 21 Belvidere Street. Twenty Starr Street Corp. held the building for over twenty years, part of which time it is said to have been used for lamp manufacturing and storage. The office building was sold to its current owner in 1985.
Description
All of the main buildings of the Ulmer Brewery complex are extant, and occupy the northern portion of the block bound by Locust, Beaver, and Belvidere streets and Broadway in Bushwick. The complex consists of the main brew house and addition (71-83 Beaver Street), office (31 Belvidere Street), engine and machine house (35-43 Belvidere Street), and stable and storage building (28 Locust Street), occupying three separate tax lots. The buildings were historically situated around a central courtyard, which is now occupied by a one-story parking garage that is not included in this designation.
- From the 2010 NYCLPC Landmark Designation Report
The Birmingham Main Line Canal, Westside, Birmingham, West Midlands.
On 24 January 1767 a number of prominent Birmingham businessmen, including Matthew Boulton and others from the Lunar Society, held a public meeting in the White Swan, High Street, Birmingham to consider the possibility of building a canal from Birmingham to the Staffordshire and Worcestershire Canal near Wolverhampton, taking in the coalfields of the Black Country. They commissioned the canal engineer James Brindley to propose a route. Brindley came back with a largely level route via Smethwick, Oldbury, Tipton, Bilston and Wolverhampton to Aldersley.
On 24 February 1768 an Act of Parliament was passed to allow the building of the canal, with branches at Ocker Hill and Wednesbury where there were coal mines. The first phase of building was to Wednesbury whereupon the price of coal sold to domestic households in Birmingham halved overnight. Vested interests of the sponsors caused the creation of two terminal wharves in Birmingham. The 1772 Newhall Branch and wharf (now built upon) originally extended north of, and parallel to Great Charles Street. The 1773 Paradise Street Branch split off at Old Turn Junction and headed through Broad Street Tunnel, turned left at what is now Gas Street Basin and under Bridge Street to wharves on a tuning fork-shaped pair of long basins: Paradise Wharf, also called Old Wharf. The Birmingham Canal Company head office was finally built there, opposite the western end of Paradise Street.
By 6 November 1769, 10 miles (16 km) had been completed to Hill Top collieries in West Bromwich, with a one mile summit pound at Smethwick. Brindley had tried to dig a cutting through the hill at Smethwick but had encountered ground too soft to cope with. The canal rose through six narrow (7 ft) locks to the summit level and descended through another six at Spon Lane.
In 1770 work started towards Wolverhampton. On 21 September 1772 the canal was joined with the Staffordshire and Worcestershire Canal at Aldersley Junction via another 20 locks (increased to 21 in 1784 to save water). Brindley died a few days later. The canal measured 22 miles and 5 furlongs (22⅝ miles), mostly following the contour of the land but with deviations to factories and mines in the Black Country and Birmingham.
Over the next thirty years, as more canals and branches were built or connected it became necessary to review the long, winding, narrow Old Main Line. With a single towpath boats passing in opposite directions had to negotiate their horses and ropes.
Telford proposed major changes to the section between Birmingham and Smethwick, widening and straightening the canal, providing towpaths on each side, and cutting through Smethwick Summit to bypass the locks, allowing lock-free passage from Birmingham to Tipton.
By 1827 the New Main Line passed straight through, and linked to, the loops of the Old Main Line, creating Oozells Loop, Icknield Port Loop, Soho Loop, Cape Loop and Soho Foundry Loop, allowing continued access to the existing factories and wharves.
A year earlier he had built an improved Rotton Park Reservoir (Edgbaston Reservoir) on the site of an existing fish pool, bringing its capacity to 300 million imperial gallons (1,400,000 m3). A canal feeder took water to, and along, a raised embankment on the south side of the New Main Line to his new Engine Arm branch canal and across an elegant cast iron aqueduct to top up the higher Wolverhampton Level at Smethwick Summit. The reservoir also fed water to the Birmingham Level at the adjacent Icknield Port Loop.
The Smethwick Summit was bypassed by 71 ft cutting through Lunar Society member, Samuel Galton's land, creating the Galton Valley, 70 feet deep and 150 feet wide, running parallel to the Old Main Line. Telford's changes here were completed in 1829.
By 1838 the New Main Line was complete: 22⅝ miles of slow canal reduced to 15⅝; between Birmingham and Tipton, a lock-free dual carriageway. It was also called the Island Line as it was cut straight through the hill at Smethwick known as the Island.
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.
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.
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.
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
Sandy Springs, Georgia.
22 April 2016.
▶ Kevin McInenrny — in 1997, one of the founders of Sweetwater Brewing— has been the brewmaster at 5 Seasons since 2009.
***************
Photo by Yours For Good Fermentables.com.
Commercial use requires explicit permission, as per Creative Commons.
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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.
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.
In mid November 2011, Drikkeriget made public that they would arrange a Sour & Bitter beer festival in May 2012, with only 250 tickets available for sale! I signed up early, together with a few friends, and got a ticket confirmation in January, so it was with great anticipation that I arrived at Refshalevej 163A in Copenhagen on Thursday May 10, 2012.
This photo shows the stand where they sold beer from Jolly Pumpkin, Port Brewing / Lost Abbey and The Bruery, all from bottle. To me it was Port Brewing / Lost Abbey that held the highest attraction with beers such as Cuvee de Tomme (2008, 2009 and 2010), Veritas 08, Sinners 08, Isabelle Proximus, Framboise de Amorosa (2010 and 2011) and Red Poppy (2009 and 2010).
To the left one can make out parts of the stand where they sold a stunning sixteen different Pizza Port beers on draft, including the delicious Kung Fu Elvis, Night Rider Stout (regular and BA), Dusk to Dawn, Jules Winfield and Bagby's Last Stand Barrel Aged Blend.
The bearded man in red t-shirt is Ryan Witter-Merithew, originally from Charlotte, North Carolina, but now living in Denmark and working as brewmaster at Fanø Bryghus. He's a good friend of Jeppe and helped him brew Ryan and the Beaster Bunny. Another notable person is Rich Karley, with a black beard, co-owner of The Charleston Beer Exchange.
Photos Courtesy of Ben Droz
Twenty-five years into running one of the top craft breweries in America, Brooklyn Brewery co-founder Steve Hindy looks back with his fellow craft beer comrades to discuss the circumstances and ambitions that allowed a handful of individuals across the country to challenge one of the largest corporate dynasties in American history. Steve's new book Craft Beer Revolution tells the story of hundreds of groundbreaking breweries and how they fundamentally changed humanity's favorite beverage. Throughout 2014, Steve is hitting the road discussing the industry he loves with the craft beer leaders of every city The Mash visits. Speakers in Washington DC include:
Justin Cox, Founder & CEO of Atlas Brew Works, is a graduate of Vanderbilt University and the George Mason University School of Law. After completing a Presidential Management Fellowship with the Federal Government, he founded Atlas Brew Works focused on providing the District of Columbia and surrounding areas with fresh craft ales and lagers in the traditions of the old world and the new. Justin is a founding board member of the DC Brewers Guild where he serves as Secretary.
Will Durgin, Head Brewer of Atlas Brew Works, is a graduate of Worcester Polytechnic Institute in Worcester, MA where he studied Biology and the UC Davis Master Brewer’s Program. He formerly worked for Pyramid Breweries in Portland, OR and Telegraph Brewing in Santa Barbara, CA. He left Oregon in 2012 to found Atlas Brew Works with Justin Cox, where he is currently Head Brewer.
Brandon Skall, CEO of DC Brau, opened DC Brau with partner Jeff Hancock in 2009 to fill a glaring void in the local beer market. With extensive experience in the beverage industry, Brandon took the reins as CEO to handle the sales and business side of the brewery. DC Brau, brewed within the city limits, is available city-wide for both beer nerds and recreational beer drinkers alike to call their own.
Jeff Hancock, Brewmaster of DC Brau, was acutely aware of the empty tap handle or store shelf where a local beer ought to be found in his city until the opening of DC Brau in 2009. As Brewmaster, Jeff has leveraged his extensive experience in the commercial brewing industry to helm the day-to-day operations. Prior to opening DC Brau, Jeff apprenticed at Franklin’s Restaurant and Brewery in Hyattsville, Maryland, and brewed at Grizzly Peak Brewing and Arbor Brewing companies, both in Ann Arbor, Michigan, and at Flying Dog Brewery in Frederick, Maryland.
Chris Van Orden, moderator & co-editor of DC Beer, While his native North Jersey will always hold a dear place in his heart, Chris gives Philadelphia all the credit for his craft beer conversion. During his six plus years in the City of Brotherly Love, his book-learning was supplemented by extracurricular schooling from the local powerhouses: Victory, Yards, Weyerbacher, Sly Fox, Nodding Head, Dock Street, Monk’s, Jose Pistola’s, SPTR, the list could really go on for quite some time. He made his way to DC in 2008, fell in with a cadre of like-minded enthusiasts, and now makes beer pilgrimages on a regular basis with his loving, indulging wife. He tweets @csvanorden.
Steve Hindy is co-Founder, Chairman and President of The Brooklyn Brewery, one of America’s top 25 breweries. A former journalist, he became interested in home-brewing while serving as a Beirut-based Middle East Correspondent for The Associated Press. Back in the states as Newsday’s assistant foreign editor in 1988, he began brewing his own beer and persuaded his neighbor, banker Tom Potter, they should quit their jobs and start a brewery. Hindy is a member of the Board of Directors of the Beer Institute and The Brewers Association. He is a director of Brooklyn’s Prospect Park Alliance, chairman of the Open Space Alliance for North Brooklyn, former chair of Brooklyn’s Tourism Consortium and a former member of Community Board 1. Hindy also serves on the Board of Transportation Alternatives and the Alcohol Beverage Manufacturer’s Research Foundation. He lives in Brooklyn with his wife, Ellen. With Potter, Hindy co-authored Beer School: Bottling Success at the Brooklyn Brewery, Forward by NYC Mayor Michael Bloomberg, published by John Wiley & Sons. His second book, The Craft Beer Revolution: How A Band Of Microbrewers Are Transforming The World’s Favorite Drink was released in the spring of 2014.
Photos Courtesy of Brittany Purlee
This pop-up dinner party, hosted in a unique, non-traditional location, embodies The Mash. In each city we visit, we bring together some of our favorite people to create a memorable meal and moment. Our partner for the tour is the incomparable, members-only, Dinner Lab, whom we first met in New Orleans, last year. For this year's Mash, Dinner Lab is releasing half of each Slow Supper's seats to the public. Brooklyn Brewery is excited to share Dinner Lab's unique dining experiences with our Mash cities.
The curated evening brings people together around a common table to share cuisine crafted by Brooklyn Brewery Chef Andrew Gerson in collaboration with Dinner Lab Chefs paired with Brooklyn beer styles both familiar and rare.
A portion of the proceeds benefits Slow Food Chicago.
Brooklyn Brewery Chef, Andrew Gerson, brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew demonstrates and represents Brewmaster Garrett Oliver's philosphoy on beer and food. Andrew is currently travelling his way around the States, collaborating with some of the country’s most innovative chefs, like Marcus Samuelson (NYC), Chris Sheppard of Houston’s Underbelly, from Sea Change in Minneapolis Jamie Malone, and Paco Roberts of NOLA’s Dinner Lab. During The Mash tour, Andrew has picked up new culinary ideas and shared his own from Stockholm to Las Vegas and everywhere in between, bringing you farm-to-table cuisine steeped in regional flavors, with a dash of Brooklyn fortitude sprinkled in for good measure.
Born and raised in Chicago, Chef Daniel Espinoza is now Dinner Lab’s Chef de Cuisine in his hometown. Growing up, Chef spent time giving back to the community tutoring middle schoolers in Sembrando El Futuro (SELF) program, and volunteering as a caseworker for the Office of Juvenile Justice and Delinquency Prevention. After earning his culinary arts degree at Kendall College, Chef Daniel worked at Carmichael’s Chicago Steak House. It wasn’t long before Chef started seeing stars--Michelin stars, that is: in addition to his time at Mexique in Chicago, Chef traveled to France and completed a stagiaire at Bistro des Saveurs Castres. Chef Daniel is happy to be back on his old stomping grounds with Dinner Lab.
Dinner Lab is a membership-based social dining experiment that unites undiscovered chefs with adventurous diners who are looking for something different from the traditional restaurant experience. Whether it happens on the roof of an abandoned building, the floor of a paper mill, or inside a motorcycle dealership, we believe that good people, good food and good drink are the only elements paramount to a memorable meal.
To learn more about DinnerLab and to become a member, visit DinnerLab.com.
Get tickets here, and check out the menu below.
Reception
Summer Ale Cans
Brooklyn Summer Ale – 5.0% ABV A modern rendition of the “Light Dinner Ales” brewed in England. Premium English barley malt, gives this light bodied golden beer a fresh bready flavor. German and American hops lend a light crisp bitterness and a citrus/floral aroma.
Citrus marinated cobia, spiced chicharron, lemon curd, pickled tarragon grapes
Brooklyn Sorachi Ace – 7.6% ABV A classic saison, cracklingly dry, hoppy unfiltered golden farmhouse ale featuring the rare Sorachi Ace hop. 100% bottle re-fermented.
Smoked melon soup, braised pork belly, chipotle & marshmallow
Brooklyn Wild Streak – 10% ABV A Belgian-inspired golden ale aged in second-use bourbon barrels & re-fermented with the wild yeast strain Brettanomyces. 100% bottle re-fermented.
Egg in a jar, roe, smoked trout & roe, creme fraiche, rye croutons
Brooklyn Local 1 – 9.0% ABV A Belgian- inspired golden ale Forged with barley malt and hops from Germany, aromatic raw sugar from Mauritius and yeast from Belgium. 100% bottle re-fermented.
Grilled baby lamb chops, cauliflower cous cous, roasted brussel sprouts, anchovy compound butter
Brooklyn Local 2 – 9.0% ABV A Dark belgian inspired ale, with raw wildflower honey. The beer emerges with a mahogany color, dry fruity palate and complex aromatics. 100% bottle re-fermented
Dark berry shortcake with buttermilk whipped cream, citrus gel, Mast Brothers chocolate
Brooklyn Black Chocolate Stout – 10.0% ABV Our award-winning rendition of the Imperial Stout style, featuring a luscious deep dark chocolate flavor from three mashes of specially roasted malts.
”You get to have a 100% unique evening, never to be repeated again. You will meet new people, try new dishes, and enjoy a space never before dined in.” - Nashville, Nashville Guru
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!
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.
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
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!
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.
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
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
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
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.
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
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).
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
Friday, 20 June 2008.
I've been hiding something, but it's time to come clean. You may as well know.
See, it all started like this....
My husband bought this house. It was a nice house. A very pretty house, with trees and grass and a little stream running through it. It had everything.
Unfortunately, "everything" included the forgotten remains of an old brewer's burial ground. Every time either of us set foot out the back door, we were set upon by angry spirits, wielding ghostly bottles of stout, or ale, or the occasional weiss. Let me tell you, ghostly glass hurts like a motherfucker when driven through your skull by dead, bitter brewmasters.
It became clear to us pretty quickly that the only way we were going to be able to walk outside the house was to build a deck. If the dead brewers weren't directly trod on, we reasoned, they'd have no reason to beat us about the head with bottles.
We consulted with a local shaman, and he suggested that the three of us try to contact the spirits to ask their permission to build the deck. After parting with the $150 fee, we sat with the shaman and summoned the spirits.
"Oh, great brewmasters," he intoned, waving a bit of burning something-or-other. "Commune with us this day."
Suddenly, a voice trickled in, distant and metallic at first, then stronger. "Uuuuuuuuhhhhhhhhhhh...." it said.
My husband leaned in to my ear and asked, "What did it say?"
"Uuuuuuhhhhh.... Uhh, what do you want?"
The shaman nodded in my direction, so I gathered up my courage and spoke.
"If we build a deck, will you leave us alone?"
"A deck?" the spirit echoed. We waited, keenly aware of the pounding of our hearts. "Hang on," the voice said. We heard a flurry of whispers, and then the voice returned.
"Awesome," it boomed. "Can you have it finished by Tuesday? That's when we like to have a cigar and then go in and watch Hell's Kitchen."
My husband looked at me in a panic. "We can't possibly finish a deck in 3 days!" he cried. "There are only two of us!"
The voice was silent for a moment.
"It is done," it said.
And, as we slowly looked around the room, we could see seven figures emerging from the shadows. My husband jumped to his feet.
"What the..."
"Wait!" I whispered, grabbing his arm. He gasped, as he began to see what I had already noticed. The seven figures were me. Seven perfect copies... no wait. Not perfect. One was missing its right foot, and shambled along zombie-like, though amiably enough.
"Now," the voice thundered, "you will build the deck."
And as soon as it had started, it was over. The ghostly whispers were gone, and we were left with seven, not-quite-perfect clones, blinking and shuffling their 13 feet.
Needless to say, we got the deck built by Tuesday, and ever since we've been hanging out with the dead brewers and the clones on the deck in the evenings.
I've decided it's not so bad, all in all. The clones wander around a bit, and bump into things a lot, but they're a friendly lot. And the dead brewers bring beer.
(see notes)
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!
A bottle of Denied Entry from Kissmeyer Beer in Charlottenlund, Denmark.
Kissmeyer Denied Entry is a 6.5% abv Belgian style brown ale brewed with pomegranade syrup and orange peel at Mercury Brewing Co in Ipswich, Massachusetts. It poured a reddish golden color with an offwhite head. It sported a tropical fruit aroma, with pomegranade and citrus notes. Mouthfeel was medium heavy, with a smooth, creamy texture. Flavor started out with a mild fruity sweetness and hints of sourness, with a slightly tart finish. It had a long aftertaste of dried bitter orange peel.
Overall a fruity and slighty sour bitter beer. Pretty tasty!
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The beer was named after an unfortunate eposide that took place in October 2011, when brewer Anders Kissmeyer was on his way by bus from Montreal, Canada, to Vermont in the US. There he planned to brew a beer together with the former brewmaster at Nørrebro Bryghus (which Kissmeyer co-founded), Shaun Hill, who had recently started up the Hill Farmstead Brewery in Vermont. When the Custom's officer asked what he planned to do in the US, Kissmeyer truthfully replied that he planned to brew a commercial beer so when the officer found out that Kissmeyer didn't have a work permit he was asked to leave the bus and was interrogated for more than three hours before the Custom's officer concluded with "Denied entry". Kissmeyer never got to brew that collaboration beer at Hill Farmstead.
A pint of Fritz & Ken Ale from Sierra Nevada Brewing Company in Chico, California, at Sunset Grill & Tap in Boston, Massachusetts.
The Fritz & Ken Ale is a guest brew made to celebrate the 30th anniversary of Sierra Nevada Brewing Co in 2010. It was brewed at Sierra Nevada by none other than Fritz Maytag, the old brewmaster and owner of Anchor Brewing Company in San Francisco, by many seen as the man who founded the American craft beer movement when he bought and rejuvenated the Anchor brewery in the 1970s. Fritz had a big influence on homebrewers in the 1970s and 80s, giving many of them the courage to start their own breweries. One of those homebrewers was Ken Grossman, who founded Sierra Nevada Brewing Co in 1980. The name of the beer, Fritz & Ken Ale, is a tribute to these two pioneers of American craft beer industry.
Sunset Grill & Tap had the Fritz & Ken Ale on tap. This 9,2% imperial stout poured a dark brown color with a big brown head. The aroma was huge, with coffee, roasted malts, chocolate and caramel malt. Wonderful creamy mouthfeel. Flavor starts out sweet with notes of caramel, licorice and a rich maltiness, balanced by roasted malts and a coffee note. Bitter hops takes over after a while and linger in the finish. This is one tough anniversary ale, not for the light hearted, and worthy of its name. Simply brilliant!
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.
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
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