The Cannibal, 113 E 29th Street in Manhattan. (Photo by Gabi Porter)
Do you like booze? Do you like cheese? Have a moderate amount of expendable income? (I’m talking under a hundo here.)
Beer and cheese classes (and wine and cheese classes, and whiskey and cheese classes) are happening in New York all the time. Check out these easygoing, easily giftable eating/drinking events in December. Continue reading
The sixth annual Battle of the Belgians beer-tasting event took place at Jimmy’s No. 43 in New York on Saturday, December 6. For full coverage of the event, please see Beer Judging and the Battle of the Belgians at Jimmy’s No. 43.
Cheers,
BeerAffair
Photos by Patrick Phillips.
Battle of the Belgians: our beer expert panel judged a total of 28 Belgian and Belgian-style brews.
On a recent morning, Jimmy’s No. 43 owner, Jimmy Carbone reached out to me with a trifecta of good news: he had read and thoroughly enjoyed a feature I had written for Ale Street News on beer web series; he invited me to join him on an upcoming episode of his internet radio show, Beer Sessions Radio, recorded at Roberta’s in Brooklyn for the Heritage Radio Network; and he asked if I’d like to join the beer judging panel at his restaurant for the sixth annual Battle of the Belgians competition to be held that Saturday. Naturally, I accepted. Continue reading
Photo by Patrick Phillips.
Chris Bosh and Sam Calagione in That’s Odd…Let’s Drink It!
The new issue of Ale Street News is out, which means I finally get to share my favorite feature of the year: The Rise of the Beer Web Series.
On assignment from Tony Forder, ASN editor, I had the opportunity to interview Sam Calagione, Dogfish Head Craft Brewery founder, about his new web series that launched recently on First We Feast: That’s Odd…Let’s Drink It!
The series opened a floodgate for me, as I discovered a number of beer series across the Internet of Beer landscape: Craftwerk by Munchies (Vice); the Beer Diaries by the eponymous Beer Diaries TV; Beer Artisan by the Foodable Web TV Network. As these series continue to surface, and as beer shows begin to rise in popularity in general, an important set of questions begins to emerge:
Find out on Page 13 of the latest ASN issue, Vol. 24—No. 6: Craft Beer Gone Crazy. Pick one up in a craft beer bar near you—or click here.
Cheers,
BeerAffair
Photo via BeerBitty.com: Roasted Brussels Sprouts and Butternut Squash tossed in a Warm Bacon and Brown Ale Vinaigrette with Sage and Toasted Pecans.
It’s Thanksgiving week, which means a barrage of recipes and relatives are probably vying for your attention and food coma threshold. To make it a little easier on you, I’ve gone through ladle-loads of beer and food recipes from all around the web and reduced it down to five easy ways to infuse your food with craft brews.
Swap out your usual side dish or soggy vegetable mush with the same dish, only better—because it has beer in it, and making it isn’t any harder than without beer. In fact, it’ll probably be easier because you’ll be enjoying it more while you sip on some extra brew. It’s a win-win.
With recipes from some of the best beer and food resources—like the Brewers Association’s Cooking with Beer Recipes (with insider tips from Julia Herz, Brewers Association craft beer program director and CraftBeer.com publisher), Brooklyn Brew Shop’s Spent Grain Chef, and the Beer Bitty—you won’t regret giving these a try.
Go HAM on 5 Beer-Infused Thanksgiving Recipes >
Check them out in my latest beer school feature for Rally by Eventbrite.
Featured Image: Chestnut Brown Ale Stuffing by Brooklyn Brew Shop.
In honor of Grimm Artisanal Ales‘ release of the Tesseract double IPA in cans and Barrel Aged Double Negative imperial stout in bottles this week, BeerAffair would like to highlight a video produced by BRIC TV earlier this year for Brooklyn Independent Media, Grimm Artisanal Ales: BK Stories.
Filmed in the Brooklyn apartment of the husband-and-wife gypsy brewing team, Joe and Lauren Grimm, the video takes a peek into the process of brewing pilot batches at home, and the parallels (and divergences) between brewing beer and creating art.
Enjoy!
BeerAffair
“There’s such thing as a great painting that’s ugly, but there’s no such thing as a great beer that tastes terrible.” —Joel Grimm
Last night, First We Feast‘s new web series, That’s Odd, Let’s Drink It brought together brewers, fashion fans and beer acolytes as Dogfish Head‘s Sam Calagione, Other Half Brewing‘s Sam Richardson and Matt Monahan, and fashion designers the Hill-Side celebrated their recent collaboration at the label’s new retail location in Williamsburg, Brooklyn. Continue reading
Coney Island Brewing Co.’s Hard Root Beer, Overpass IPA and Freaktoberfest.
Recently, we sat down with three beers* from Coney Island Brewing Company: the Hard Root Beer, Overpass IPA and Freaktoberfest. It’s worth nothing that this tasting took place before Coney Island opened its new brewery and taproom on Surf Ave. last month, and these beers tasted completely different than the fresh-brewed beers we tasted on site. Continue reading
Tristan Colegrove, bar manager and David Smith, owner (Jeff Anzulewicz, partner, not pictured) at Haymaker
Yes, there are great beer bars Midtown Manhattan like Pony Bar, the Ginger Man and the Cannibal. But the strange pocket that is upper-middle-Chelsea-near-Penn Station, laden with overpriced Irish pubs, sub-par barbecue and the double-whammy of commuter and tourist crowds, is not exactly an area I recommend venturing to. That is, until now.
Haymaker Bar and Kitchen is a gastropub that recently opened on W 29th Street (by 8th Avenue). At first glance, it’s nothing out of the ordinary: hard wood floors; bar stools; booths; a few anybodies scattered at the bar (in other words, no identifiable hipsters or business men). Sleek, simple, and calm. But feast your eyes on the beer menu and that perception starts to change.
Tristan Colegrove, bar manager and fresh beer aficionado, excitedly curates a list of hard-to-find, hard-to-pass up American craft brews, with a focus on IPAs, dry-hopped sours and saisons—largely the fetishized, though not to a fault—the menu is varied and accessible (and the atmosphere unpretentious) enough to please any beer nerd and convince any newbie. Some approachable options geared toward normal people and happy hour include Southern Tier pilsner and Finback, but in general, Colegrove said, “I want to sell awesome beer. I want to sell the best beer ever.” Continue reading
Beer Affair 