The pale ale called “Ingenuity is Rare” is a collaboration between Keg & Lantern and BeerMenus.
Sour flavors and affinage are just a couple of trends he sees on the horizon.
Garrett Oliver calls this limited release beer his “happy juice.”
Including book launches, bitter dinners and a dumpling how-to.
Skillshare has announced a new culinary track with intriguing class titles like “Recreating Regional Cuisine” and “Creating Dishes from Art.”
Andrew Gerson — originally from Philadelphia — says he was tapped for the position not so much because of his beer pairing prowess or knowledge, but because of “a synergy with Garrett [Oliver]’s food philosophy and food values.”
Pour a glass of your favorite Brooklyn Brewery beer, raise a glass to Garrett, and settle down to read his remarkable story.
LONDON–For years we’d thought of this city’s lovely old-fashioned taverns and tap rooms as the holy grail of good beer, thanks to the Campaign for Real Ale launched back in 1971, when most of us Brooklynites were still guzzling Bud in squat pop-top cans. Things looked to be headed in the same direction in the U.K. until the real ale movement, now called CAMRA, was founded by four drinkers concerned about the homogenization of both the beers they were drinking and the pubs where they were being served.
Last spring when we were doing research for our profile of Garrett Oliver, the brewmaster for Brooklyn Brewery, we spoke to the obvious folks: Other respected craft brewers, bar owners, beverage writers and experts in the beverage. But unlike most brewer write-ups, this particular piece required a call to the editors at Oxford University Press, that ultra-prestigious publishing house that puts out every-thing-you-wanted-to-know tomes on food and drink.
Keep a copy in your suitcase, and wherever life takes you, it will point you to superlative suds.
That one of the venerated virtuousos in American beer toils right under our noses at North 11th Street and Wythe Avenue—the Williamsburg corner that…
Charting a borough’s rise to neo-hipness alongside its love of good suds.