With sea levels and storm surges rising, coastal breweries are going to see a lot more flooding. We mapped storm surge scenarios and low-lying breweries for several US cities.
John Bedard has become the go-to brewery architect in Brooklyn, with projects from Threes, Kings County Brewing Collective, Grimm, and more making up nearly half of his current portfolio.
Located below a red awning advertising fine foods and craft beer in Clinton Hill, Brooklyn, the low-slung basement space that is home to Mekelburg’s is far from a traditional bar and restaurant.
When Gun Hill Brewing Co. opened in February 2014, it was the Bronx’s first production brewery in over 50 years—since the Rheingold facility closed in the 1960s.
Sean Lynch launched the Clean Beer Project, which travels to bars in New York City, scrubs down beer lines, and lets patrons know via Twitter that their favorite bar is now squeaky clean.
Queens has developed a strong beer scene in recent years, a feat largely propelled by an impressive group of new breweries to open in New York City’s largest borough.
At Manhattan’s iconic Italian restaurant Felidia, Sicilian-born chef Fortunato Nicotra composes a plate of crudo like a colorful work of art. Josh White, head bartender and creator of Felidia’s beer parings menu, suggests three beers for it.
More savory than spicy, these meaty wings are slow braised in a mixture of vinegar, soy sauce, garlic, black pepper and bay leaves for a different spin on a pub classic.
Most breweries don’t release their first packaged beer with a label depicting their hometown getting sucked into a void of nothingness. In the image, a classic New York street corner—historic brownstone, sign-studded street lamp and all—is flying into a vacuum.
Brew Hub’s first brewery partners look forward; New York City’s beer industry angered over suggested beer tax increase; two Massachusetts nanobrewers join forces; Hindu advocate criticizes Asheville Brewing over Shiva IPA; and Maine breweries join Brewers for Clean Water.
Like all good fairy tales, the story of Grimm Artisanal Ales starts with a moment of enchantment. One night in Providence, Rhode Island, Brown University students Lauren and Joe Grimm attended a talk on wild fermentation that left them spellbound.
Oregon State University receives $1.2 million to expand Fermentation Sciences program; Australian researchers test a “hydrating” beer; “stoop drinking” in NYC mayoral debates; and tragic accident takes life of Stone brewer.
If you purchase your meat, dairy or produce from a local market, you’re likely familiar with community-supported agriculture. While CSA projects in America’s food culture came about in the 1980s, the craft beer world’s version is only just starting to take shape.
More celebrities collaborating with craft brewers; Coors causes controversy at Puerto Rican celebration; malfunctioning beer fridge responsible for Australian cellular network blackout; TTB opens door for beer, wine, spirits to add nutrition labels; and BrewDogs set to air Scottish founders’ hijinx on US TV this fall.
The Pony Bar, with spots in Hell’s Kitchen and the Upper East Side, exclusively sells American-made craft beer, at $5 each on draft. But more than just a cozy spot for trying affordable pours of the best that US craft has to offer, Pony Bar is about forging a sense of community.
Although New York is typically considered to be on the cutting edge of just about everything, homebrewing has taken a lot longer to reach the Big Apple than other parts of the country. But Josh Bernstein says New Yorkers are more than making up for lost time.
Brewers and breweries have long done more to benefit society than harm it. In ages when drinking water was often contaminated, brewing was a practical science that provided townspeople with something safe to drink. Centuries later, brewers are still working hard to make a positive impact on their communities.
A bartender, explaining the appeal of Bock, told one newspaper reporter simply, “It makes a feller feel good sooner.” It was enough to put a smile on your face, even in the midst of the Great Depression.
Why is beer suddenly grabbing the attention of chefs and bar managers at the hoitiest and toitiest places in the nation, after being relegated to second-class status for so long? There are a lot of intangible reasons, but there’s a more tangible one as well: Garrett Oliver’s The Brewmaster’s Table.
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