What's Cooking: Queens Gains a Homebrew Club

It all started with a simple idea. Gather a bunch of homebrewers, give them a short list of ingredients to work with, and let them do what they like to do most. There was only one catch: brewing beer, like event planning, might appear simple to execute at first glance (or taste, as the case may be), but actually involves a relatively complicated process.

Fortunately, I had Brewstoria to help me. Founded by Astoria resident Ryan Crook in 2010, this homebrew club has since grown rapidly and had been looking for a chance to involve a bunch of its members in a larger, collaborative brew day. As for the ingredients, I decided to challenge them with spices from Thailand, additives that aren’t commonly found in beer recipes but do appear at many a grocer across Queens—ginger, Thai basil, cilantro, chili pepper, and lemongrass. Theoretically, any one of these adjuncts could work with the right beer, and I was curious to found out just how creative the Brewstoria crew could be. Plus, if this borough really is the most diverse in a city that already represents America as melting pot, it only seemed fitting to add a dash of international flavor to the proverbial brew kettle. To my delight the group didn’t just accept the idea, they embraced it.

Being the industrious, let’s-get-right-to-it, sort of people that homebrewers usually are, they managed to make arrangements to use the kitchen and courtyard at The Foundry, an event space in Long Island City. And by the time I turned up on a sunny Sunday morning last February, things were nearly in full swing. Six teams had set up at indoor and outdoor brew stations, and the air was already thick with promising smells. Fittingly, I also caught a few stanzas from a Red Hot Chili Peppers song floating from a pair of portable speakers.

Craft Beer and Museums: A Smart Pairing

On a Thursday evening in midwinter, the lobby of Burlington's ECHO Lake Aquarium and Science Center was packed. But the crowd anxiously awaiting the stroke of seven hadn't arrived for a new display or the chance to see baby Softshell turtles in the Animal Care Lab. No, everyone in line had turned up for a craft beer tasting. More specifically, they were there for FeBREWary: The Science of Beer, a two-hour special event that included presentations on beer history and chemistry along with access to more than two dozens bottles of stouts, saisons, pilsners, and pale ales.

Well before the last guest had even left the building, staff members were declaring FeBREWary a success, excitedly discussing the possibility of future beer nights at the aquarium. All across the United States, from Syracuse to Seattle, a growing number of institutions are discovering the tremendous appeal of craft beer and its ability to raise revenue and attract visitors. This weekend for example, marks the tenth anniversary of Hops and Props, a tasting event that features over 40 breweries and benefits Seattle's Museum of Flight. Meanwhile, at the end of March, the Milton J. Rubenstein Museum of Science & Technology in Syracuse will host the eighth annual TAP into the MOST.

Numerous animal parks organize "Brew at the Zoo" days. And fine art museums have taken notice, too. On March 9th, the Akron Art Museum in Ohio brings back their popular Art of Ale event, while the Oklahoma City Museum of Art has already begun to plan another ARTonTAP for October. Will history museums embrace this trend next? Maybe. In May, the New York Historical Society launches Beer Here: Brewing New York's History, a temporary exhibit that surveys "the social, economic, political, and technological history of the production and consumption of beer over the past 350 years." Heady stuff, to be sure.

I'd really like to see an exhibit that places fermented beverages in a historical context, explaining the relationship between ancient ales and cultures of the past. To drink, the museum could offer Fraoch, a Scottish gruit made with heather and bog myrtle instead of hops. Or maybe they'd pour Dogfish Head's Egyptian-inspired Ta Henket and Birra del Borgo's Enkir, a saison brewed with a grain that's been found at Neolithic sites. I'll bet it would find a large audience, and beer travelers like me would probably race to the internet afterwards, feverishly searching for Egyptian holiday offers, Scottish heritage vacations, and archaeology tour packages.

Border Hopping for Beer in Victoria, BC

With all of the attention lavished on Portland and Seattle, it's easy to forget that the Pacific Northwest has a third craft beer capital: Victoria. Just across the Puget Sound on Vancouver Island in British Columbia, this scenic city has quietly yet steadily added craft breweries and brewpubs, businesses that have earned themselves a loyal local following and more than a few Canadian Brewing Awards along the way. In the winter issue of HARBORS Magazine, I cover four of the eight in a short feature entitled "Brewing Up Business."

Of course I couldn't do a story on Victoria's beer scene without mentioning Spinnakers and Swans, two brewpubs that made a mark in the 80s, well before some of their current peers had even considered brewing professionally. But while they might be a venerable duo in the industry, neither is content to rest on their laurels. Spinnakers, for example, recently released Das Razz, a strong Belgian-style ale with raspberries (8.2% ABV), while Swans sold out of their new Saison (a 6.3% ABV spiced winter ale) in about three weeks. Not to be outdone, Lighthouse Brewing Company debuted their Belgian Black this month, a 9% ABV strong ale available in 650 mL bottles. Any one of these beers would be worth seeking out on its own. Considering the fact that all three can be sampled in the same city, I'd say it's time to start counting frequent flyer miles.

13 Frighteningly Good Halloween Beers

October can be a strange time for beer drinkers. Alongside any number of Oktoberfest lagers, you'll occasionally find a saison or a summer ale if the month starts off warmly, only to be replaced by a variety of pumpkin beers, redolent with pie spices and the flavors of fall. By the last week or two though, darker porters and stouts begin to creep into most draft lineups, signaling colder nights ahead. And of course October also brings Mischief Night and Halloween, two excellent opportunities for brewers to tap into their spooky side by giving their products creepy names and labels. With that spirit (pun intended) in mind, I've chosen to list some of my favorites:

1. Vampire Ale—City Steam Brewery Cafe, Hartford, CT
   
2. Dark o' the Moon—Elysian Brewing Company, Seattle, WA
3. Evil Twin—Heretic Brewing Company, Pittsburg, CA
4. Voo Doo American Stout—Left Coast Brewing Company, San Clemente, CA
5. Certified Evil—Lucky Bucket Brewing Company, La Vista, NA
6. Pendle Witches Brew—Moorhouse's Brewery, Burnley, UK
7. Rosemary's Baby—The Peekskill Brewery, Peekskill, NY
8. Three Skulls Poison—Pillager's Pub, Seattle, WA
9. Black Cat Stout—The Portsmouth Brewery, Portsmouth, NH
10. Zombie Dust—Three Floyds Brewing Company, Munster, IN
11. Redrum Imperial Red Ale—Trinity Brewhouse, Providence, RI
12. Hop Zombie—Uncle Billy's Brew & Que, Austin, TX
13. Hobgoblin—Wychwood Brewery, Witney, UK

The Morning After: Manhattan

Sweet or savory, affordable or extravagant, I'm a big fan of brunch. For that reason, I was more than happy to accept another assignment from DRAFT magazine. Writing for their Morning After department, I set out to find a handful of restaurants in Manhattan with excellent brunch offerings. Choosing them was far from easy, but in the end I narrowed it down to three places.

One of them, Resto on East 29th Street, also happens to have an impressive list of beers that includes (among many other things) pale ales, dubbels, and saisons from Luxembourg, Belgium, and Cooperstown, New York. If you're a beer drinker and plan to be in the city for more than 24 hours, do yourself a favor and pay them a visit. You'll want to take your time with their menu. To find out what my other picks were, track down a copy of the magazine, or sign up for a free preview of the digital edition.

Another Year, Another Beer

I look forward to coming home for Thanksgiving every year, although with gray skies in Baltimore, a part of me wishes my family could spend the holiday in San Antonio. The sun makes this Texan city particularly appealing when temperatures on the East Coast dip into the 40s, and on top of that, I discovered that it also has a youthful, yet accomplished beer scene.

Trying all of the craft breweries in the area wasn't an option during my abbreviated visit this summer, but I'm glad I didn't skip Freetail, which celebrated its first anniversary this weekend. Located in a small shopping plaza off a beltway that's easy to drive by if—like me—you don't know San Antonio well, Freetail serves pizza and large, freshly-made sandwiches in addition to a rotating selection of beers.

An inexpensive sampler seemed like a great way to get a better sense of their full range so I asked for a small pour of Interloper Stout, Torper Porter, Tadarida IPA, and Verano Sin Fin Saison along with a half pint of their year-round Freetail Ale. While I did enjoy all five styles, if I found myself in the vicinity again soon, I'd probably go for the malty, medium-bodied porter with its notes of coffee and caramel over the slightly less successful saison. A stronger beer at 6.4% ABV (vs. the porter's 5.6%), the Verano Sin Fin poured a cloudy yellow and had the fruity aroma I would expect from a saison, but lacked in spiciness and struck me as overly bitter in the finish. Finally, while it wasn't exactly the ideal drink for a hot summer afternoon, with a deep, roasty aroma, smooth mouthfeel, and smoky-sweet finish, the 6.2% Interloper is definitely a stout worth trying. Happy brewing, Freetail—here's to another year of beer.

Not Just for Chugging Anymore

My first visit to Italy was far too brief. I guess I should've known that four days wouldn't be nearly enough time to explore Lombardy, let alone the rest of the country. But without the luxury of European vacation benefits, I booked my flight to Milan's Malpensa airport anyway, resolving to cram as much sightseeing as I possibly could into a mere 96 hours abroad.

I stayed with my friend Alessandro in Como, and fortunately, he was more than happy to play tour guide for the weekend. He showed me the view over the lake from Brunate, introduced me to the dance scene at Tartaruga, and then, on my last night there, took me to an excellent brewpub, or birrificio.

Liking what I tasted there, I wanted to track down other Italian craft beers once I got back to New York. Although in 2003 I wasn't going to have much luck finding anything beyond Peroni and Birra Moretti. Things have changed in the years since. Earlier this summer I discovered that my favorite local purveyor of malty beverages stocks styles from several smaller producers. As you can imagine, this was a rather joyous occasion. Putting together a tasting of distinctive Italian brews can now be accomplished with a single trip to Bierkraft. Unfortunately, it will also leave a dent in your drinking budget—perhaps no more than a similar quantity of good wine would set you back however.

Of the beers that I've tried so far, Birra del Borgo's Re Ale Extra ($11.95 for a 12.7 oz. bottle) is one I'd describe as perfetto. Pouring a bright, coppery-orange, this super-saison smells sweet and fruity and leaves traces of its three hop varieties on your tongue. For the Italophile, resistance is futile. In fact, I can think of only one better way to revisit to a place that, six years ago, whetted my appetite so thoroughly: going back.