Announcing Meat Your Match: When Malaysian Grilling Met Beer

Satay

Deep in Brooklyn, not too far from Prospect Park’s southern end, Auria Abraham cooks some of the most complex, fieriest Malaysian food in New York City. Her company, Auria’s Malaysian Kitchen, specializes in spicy sambal, a condiment that’s kind of like the ketchup of Malaysia.

Tonight, we’re taking over Auria’s lush backyard and finished basement–think: wood paneling, full bar, a speakeasy stolen from 1973–for one last grilling blast before summer says goodbye. We’re going to eat homemade shrimp crackers with sweet chill sauce, traditional Malaysian beef and chicken satay (meats are marinated in fresh turmeric, galangal, lemongrass, fennel, cumin, coriander and fresh chillies, then caramelized on the grill) served with homemade chunky peanut sauce and pressed rice cakes, plus rojak– a vibrant fruit and vegetable salad with cucumbers, pineapple, jicama, fried tofu, green papaya and guava.

To drink, we’re sipping cin cao, a cooling beverage made with cubed grass jelly, and beer. So much beer! Drink-wise, what goes best with these gorgeous grilled meats? Is it an IPA? A strong saison? A mead made with durian? To find out, we’ll be serving a Finback IPA, a potent saison from Folksbier, fermented black teas and meads from Mary Izett (author of Speed Brewing) and, drum roll, please, a special appearance by Columbus, Ohio’s never-before-seen Seventh Son, which is toting up a tart saison from the Midwest.

The music will be supplied by Auria’s husband, Mush1, a trumpeter, reggae producer, member of Top Shotta Band and host of WNYU Radio’s Tunnel One (he’s also a former member of Murphy’s Law and ska band the Slackers). The tunes will be choice. The food will be nice. The drinks: endless. Surprises: many! The night: not to be repeated.

WHAT: Meat Your Match—A Malaysian Grilling and Fermented Beverages Pop-Up
WHEN: Saturday, September 12, 7 p.m.
WHERE: Flatbush, Brooklyn
TICKETS: $55. Until September 1, use the promo code satay for $10 off. We only have 50 spots.

Here’s the early menu.
MeatYourMatch_Menu-page-001

July Writing: The Round-up

Photo credit: Brooklyn Magazine

Photo credit: Brooklyn Magazine

Fine readers!

Hope everyone is doing well. Over the last few months, I have written words. So many words! So very many words, which I have turned into paychecks that in turn are used to afford life essentials, such as rent, diapers for my daughter and beer. Beer! That’s why you’re here. To read stories about beer. And I will not disappoint. Here’s a sampling of what I’ve been up to, story-wise. P.S. Let me know if any of these tales tickle your fancy.

Imbibe, “Back to the Land”: Farmers, brewers and farmer-brewers are growing a new crop of truly local beers.

Draft, “The Power of One”: In a harried world packed with pairing suggestions, what’s the best multipurpose beer?

Draft, “Riding the (R)ales”: The train’s your ticket to unforgettable beer adventures.

Men’s Journal, “The 10 Best Shandy and Radler Beers”: Don’t get stuck drinking subpar citrus-infused beer.

Men’s Journal, “America’s Most Patriotic Craft Beers”: DRINK UP FREEDOM!

Wine Enthusiast, “Beat the Heat Beers”: You’ll want to sip these all summer long.

Wine Enthusiast, “Meet Your Favorite Warm-Weather Beer”: Hello, kölsch!

Wine Enthusiast, “Is the IPA Trend Losing Steam?”: Short answer: no. Long answer: read ahead.

Brooklyn Magazine, “A Guide to Summer Drinking in Brooklyn”: How, where and what to sip in my home borough. P.S. I did plenty of research.

Realtor.com, “Love Beer? Of Course You Do. Now It’s Time to Put a Kegerator in Your Kitchen”: Well, that’s a pretty explanatory title.

Eater, “Beer Review: Firestone Walker Pivo Pils Is Pure, Cold Comfort”: Did you know that I write a monthly review column for Eater? Now you do!

Eater, “Beer Review: Ballast Point’s Grapefruit Sculpin Is a Beer All IPA Fans Should Try”:

Eater, “Beer Review: 21st Amendment’s Down to Earth is an Easy-Drinking Modern IPA” 

Eater, “Beer Review: Hopworks’ Totally Radler is the Perfect Low-Alcohol Summer Brew” 

Boston, “Bubbling Up”: My essay on how the Northeast got its brewing mojo back.

Take Part, “Malthouse Rising”: It’s the rise of truly local beer. 

Van Winkle’s, “Just 10,000 Miles to Mongolia”: Spoiler alert: It’s no fun to sleep next to a night-screamer,

Bon Appétit, “March Is a Tricky Time to Drink Beer, so Drink Bière de Mars”: The French farmhouse ale is just the ticket to that time of year.

Bon Appétit, “Better Together: Why Brewers Are Collaborating to Make New Beers”: The answer: creativity.

Bon Appétit, “The Beer for People Who Don’t Think They Like Craft Beer”: It’s time you tried a Munich helles.

Bon Appétit, “Craft Beer Trends to Look Out for in 2015”: Hello, German hops.

Bon Appétit, “For an Extra Caffeine Fix, Try Beer With Coffee”: Uppers and downers, united in the same glass.

Bon Appétit, “Breweries Are the Hot New Spot for Restaurant Pop-Ups”: Some of the best food is now found in breweries.

Bon Appétit, “Breweries Look Beyond the Beer and to… Murals?!”: For artists, brewery walls are the best new canvases for artists.

Bon Appétit, “Pound the Pavement and Some Brews: The Intersection of Running and Beer”: How else are you going to stay in shape?

Announcing: Solstice Session at the Arrogant Swine, Take Two

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Last summer, one of my favorite events was a killer pig roast that I helped run at Bushwick’s premier North Carolina-style BBQ joint, Arrogant Swine. Think: 25-plus low-alcohol beers, ciders and meads, combined with more pig than you could ever hope to devour. It was an epic afternoon, so epic that we’ve decided to repeat the event next month. This will likely be my last beer event till the fall, so get in while the getting is good.

Event: Solstice Session at the Arrogant Swine, Take Two
Where: 173 Morgan Avenue, Bushwick, Brooklyn
When: Saturday, June 20, 1 p.m. to 4 p.m.
Tickets: $45.
Ticket link: Here.

Tyson Ho likes swine. Joshua M. Bernstein and Chris Cuzme? They like beer. Today, Pitmaster Ho will slow-roast the finest heritage pig and serve mountains of pulled-pork sandwiches. (Don’t worry: veggies will have food too.) To drink, Cuzme and Bernstein have assembled a line-up of the city’s best session beer, cider and mead–that is, low alcohol but not low in flavor. And perfect for drinking all afternoon.

We’ve enlisted 10 of the city’s best homebrewers to make session beers, then we’ve tabbed NYC’s best and brightest breweries to craft low-alcohol beauties too. That means you’ll be drinking the likes of Transmitter, Finback, Threes,Greenpoint Beer and Ale, Folksbier, SingleCut, Bridge and Tunnel and Big Alice, as well as the brand-new LIC Beer Project. There will be 25 unique, rarely tasted session brews on offer, from oat-driven grisettes to tart sours, refreshing goses, session IPAs and everything under the low-alcohol sun. (And yes, you’ll be able to drink all you want.)

You’ll savor the beverages in more than 3,000 square feet of indoor-outdoor industrial paradise, with picnic tables and plenty of large-scale Jenga. Better still: June 20 is the Summer Solstice, meaning that today is the first, and longest, day of summer. Once again, there’s no better way to kick off the summer.

March Writing Round-up

Colbert_Good Bad Journalism

Fine readers!

What a last month. New York City Beer Week came and went, kicking my butt with so, so much beer. I ran two events (Jimmy’s Homberew Jamboree and Winter’s Grind), wrote numerous stories and still found time to be a good dad to Violet. She’s getting so big, so soon. But anyway, you don’t want to see me get all weepy, shedding tears in my beer. You want to read about beer! Beer! Beer! Here are some of the stories I’ve knocked out over the last six weeks. Happy reading.

Maxim, “How the Pickleback Became the People’s Shot”: Pickle juice + whiskey = awesome.

Maxim, “French Brandy’s Big Break”: Why you should give Cognac a second chance.

First We Feast, “Beer With Baby: Bissell Brothers The Substance”:
A teething toddler is a terrific excuse to drink a hop bomb. P.S. This is my last Beer With Baby column with First We Feast. Who wants to run the column? Hmm!

Bon Appétit, “Why Breweries Are Focusing on Single-Hop Beer”: The power of one is a delicious, delicious thing.

Bon Appétit, “Why Successful Breweries Keep Launching Spin-offs”: The answer: brand expansion as an act of creative freedom.

Wine Enthusiast, “History of Hops in Beer”: A pinpoint primer for the wine-sipping set.

Culture, “Hey, Porter”: Dark, complex, and once beloved around the world, porter is a winter-friendly dark brew that is poised for a comeback

Culture, “In the Wash in the Crown Finish CavesThe scoop on my beer-and-cheese event 30 feet underground, in an ancient Brooklyn lagering cave.

Tickets on Sale: Winter’s Grind at the Arrogant Swine

Winter_Grind_2015

For my second, and final, event of New York City Beer Week, I’ve cooked up a doozy with Chris Cuzme. Once again, we’re taking over Bushwick’s BBQ-driven Arrogant Swine for an event featuring New York City’s best professional and soon-to-be-pro brewers—none repeated from Jimmy’s Homebrew Jamboree—and loads of wildly inventive sausages. The delicious details…

What: Winter’s Grind at the Arrogant Swine
When: Saturday, February 28, 1 p.m.–4 p.m.
Where: The Arrogant Swine (173 Morgan Ave.), Bushwick, Brooklyn
Tickets: $40 until February 9. $45 afterward. Buy them here. They go on sale today (January 15) at 12 p.m.

Tyson Ho and his fellow chef friends (names to be released soon) will be hand-cranking eight different all-you-can-eat sausages such as oak-smoked bratwurst, northern-Thai turkey and chicken tikki masala. (Don’t worry: vegetarians will be fed too.)

To drink, I’ve worked with Cuzme to hand-select nine of the city’s top homebrewers to make dark and delightful beers. Moreover, we’ve tabbed 14 of NYC’s best and newest breweries to supply drinkers with the finest February-friendly beers. That means you’ll be drinking Other Half, Greenpoint Beer and Ale, Secret Engine, Keg & Lantern, Threes Brewing, Bridge and Tunnel, Rockaway, Gun Hill and so many more. More than 20 unique, rarely tasted brews will be poured, from cedar tip-infused lagers to double IPAs, coffee cream ales, imperial rye ales and everything in between.

Winter’s chill won’t stand a chance.

P.S. That’s also because we’ll have heat lamps galore, making this an indoor-outdoor event. Ever wanted to play lawn-size Jenga while eating sausage and drinking a double IPA? Now’s your chance.

Tickets on Sale for Jimmy’s Homebrew Jamboree

Jimmy's Homebrew Jamboree
Last year’s Jamboree was a packed house. And awesome.

More than five years ago, I ran my first homebrew tour. Since then, I’ve watched New York City’s homebrew scene blow up, with many of my former hosts (Finback, SingleCut, Transmitter) going on to open up their own breweries. And more are on the way. To celebrate the bounty of local brewers, as well as get a sneak-peek at the next generation of brewery owners, I’ve organized Jimmy’s Homebrew Jamboree. The gist:  Every square inch of Jimmy’s No. 43 will be filled with homebrewers pouring their creations.

For the third edition, I’ve enlisted 16 of my favorite brewers (many of whom are planning to go pro) to make special beers for the event. Expect IPAs, double IPAs, Belgian ales, saisons, oatmeal stouts and the odd sour. The variety will be as endless as the beers are delicious.

In addition to unlimited beer, you’ll be well fed too. Jimmy’s is providing a smorgasbord of goodies including: mini cheeseburger sliders, kielbasa, Sigmund’s soft pretzels, grilled cheese and veggie tacos.

Tickets are limited and will sell out. Update: we’re sold out.

Event: Jimmy’s Homebrew Jamboree, Take Three
When: Saturday, February 21, 1 p.m.–4 p.m.
Where: Jimmy’s No. 43 (43 East 7th St.), East Village, Manhattan
Tickets: $35 until February 3. $40 afterward. Buy them here. Sorry, we’re sold out.

January Writing: The Round-up

journalist

Fine readers!

Another year has passed by, which is both awesome and terrifying. I’ve written thousands of words, helped raise our wee daughter from an infant to a toddler and crisscrossed the country on travel. I drank more beer than a man should drink in a year (thanks for the reminder, doc), suffered my fair share of hangovers and made many, many new friends. Beer people, y’all are good people. Anyhoo! Onward to 2015. But first, a look back at my final stories of 2014.

First We Feast, “Beer With Baby: Prost Keller Pils and Denver Beer Co.’s Incredible Pedal IPA”: Getting drunk in Denver with my daughter was a terrible idea.

First We Feast, “Beer With Baby: Deschutes Hop Trip”: Wet-hop beers are a lot like parenting.

First We Feast, “Beer With Baby: Sierra Nevada Wild Hop IPA: When your daughter is the Tasmanian Devil, you want to drink something wild. And strong.

Men’s Journal, “The Year in Beer, Wine, and Liquor”: The top trends and stories of 2014.

Men’s Journal, “Become a Craft Brewery Benefactor, Drink Better BeerHow crowdfunding is changing the beer landscape.

Men’s Journal, “The Eight Best Session Beers (Under 4 Percent Alcohol): How low can brewers go without sacrificing flavor?

Bon Appétit, “How Breweries Are Using Salt to Make Better Beer”: A little sprinkle is all you need.

Bon Appétit, “The State of the Beer Union: Why 2014 Was Such a Big Year for Brew”: Well, that title is pretty explanatory.

Bon Appétit, “Why You Should Be Drinking Peanut Butter Beer”: Darn Skippy.

Imbibe, “Going Grape”: Brewers are borrowing from wine’s playbook to create deliciously novel beers.

New York, “17 Local Beers That You Should Be Drinking”: The best and the brightest of New York City’s burgeoning beer scene.  

Departures, “Please Don’t Wine: Beer Pairings for Thanksgiving”: Saisons slay rich gravy.

Draft, “Counter Culture: The Weird Science of Jeff Mello”: Meet the man looking to collect yeast from every zip code in America.