Evil Twin and Tørst’s Jeppe Jarnit-Bjergsø. Photo: Sam Horine
For the summer issue of Draft magazine, I was able to tackle a subject very close to my heart: Brooklyn’s beer scene. Used to be, the beer scene in my home borough was a bit of a joke, a wan copy of brewing culture in Portland, Denver or San Francisco. Over the last few years, though, I’ve watched as King County’s beer culture has blossomed, with wildly ambitious bottle shops and bars such as Williamsburg’s Beer Street and Greenpoint’s Tørst capturing the interest of drinkers from both near and far. And with Brooklyn’s first brewpub, Dirk the Norseman, on deck along with a raft of new breweries such as EST and the Kings County Brewers Collective, it’s a great time to drink beer in New York. Check out my full story over at Draft‘s website or in print.
Beachwood Brewing’s high-tech Flux Capacitor, which might just be the future of draft beer.
At last October’s Great American Beer Festival in Denver, Colorado, I drank enough beer to swell my liver to the size of a cantaloupe.
This is as pleasurable as it is painful. I do not recover from hangovers quite as quickly as I used to, forcing me to wear sunglasses indoors and swallow Ibuprofen by the fistful. But my desire to overindulge is an important one, dear readers: to inform you about the best new breweries I wish we had in New York.
One of my top discoveries in 2012 was Long Beach, California’s Beachwood Brewing. On a tiny 10-barrel system (a bit more than 300 gallons at a time), the BBQ restaurant (it also has a location in Seal Beach) cranks out a dizzying array of top-of-their class IPAs such as the tropical, resinous Amalgamator; citrusy and melony Citraholic; and the Hop Ninja, which is dry-hopped four times with Simcoe, Amarillo and Columbus hops. The bitter gems are complemented by globe-hopping beers including the toffee-touched Full Malted Jacket Scotch ale, nitrogen-dispensed Bulldog dry Irish stout and Mocha Machine, an imperial-strength coffee and chocolate porter. Sounds tasty, right?
Darn skippy. Too bad most of Beachwood’s beers are reserved for its two BBQ restaurants and a handful of accounts in Southern California. To get another taste of these terrific nectars, I’d need to book a flight to the West Coast. At least was the case until March, when a plane ride was exchanged for a train ride. Continue reading