A few weeks ago I was invited to join the Spring Street Social Society for one of their latest dinners in partnership with Stella Artois.
Showing posts with label beer. Show all posts
Showing posts with label beer. Show all posts
Tuesday, September 15, 2015
Night Out with the Spring Street Social Society
A few weeks ago I was invited to join the Spring Street Social Society for one of their latest dinners in partnership with Stella Artois.
Thursday, July 3, 2014
The Ginger Shandy!
One of the best travel tips I've ever received is to pack a few extra nips and a small bottle of bitters wherever I go. This way, whenever I'm craving a proper cocktail and things are looking bleak, I can easily fix the situation.
Monday, February 24, 2014
Wendy Littlefield of Vanberg & DeWulf - Lady Crush Interview
At Tales of the Cocktail 2012, I had the privilege to attend the Beertales: The Most Chemically Complex CKTLS seminar, led by Wendy Littlefield, Fancesco Lafranconi, Adam Richard Seger, and Doug Frost. One of these crazy complex cocktails in, and I was sold. Beer in Cocktails! Genius!
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But there’s more to this story, dear readers, before there were Beertails, there was Beer. Before Wendy Littlefield and her husband Don Feinberg started their importing company Vanberg & DeWulf in 1982, beer in the United States was, well, bad.
Vanberg & DeWulf was the first company to specialize in importing Belgian beers to the United States, which, one could argue, was a catalyst for the entire craft beer movement in America. Where there was once 52 breweries in the United States, there are now 2500, making a wide range of different style beers.
So what beers does Vanberg & De Wulf import? A few you've most likely heard of: Lambic, Saisons, Wit Beer, Belgian Stout, Smoked Ales, Abbey Singels, Bobbels and Tripels….(ok, maybe you haven’t heard of all of them). Know that some of the breweries that they import from have been making beer since 1769, and all showcase the unique method of Belgian brewing. They were the first to import Duvel, the well known Belgian beer that can be found in almost any discerning beer bar. Today, V&DW imports beers from elsewhere in the world including Italy, Flanders, England, and Iceland. One notable selection, LAVA is a smoked Imperial Stout that is brewed at a farm next to an active volcano, is on the top of my list to try TOMORROW.
What struck me the most about the Vanberg & DeWulf story, other than changing the perception of beer in the U.S. and inspiring microbreweries to pop up left and right (NBD), was Wendy’s story. 30 years ago it was an obscure choice to pursue importing beer, and as a woman, I’m sure it had it’s own particular challenges. We spoke on the matter a bit, Wendy mentioned that it was not uncommon for her to be the only woman not in a bikini at the Beer Wholesaler’s Conventions.
Yet, the Yale grad was not deterred, instead, she found that her male colleagues were curious, they wanted to meet her, and do business with her. She has proven herself as a knowledgeable importer, an expert on beer and it’s production, and has helped develop some of the most innovative and experimental beers in the last few years. Lambrucha, for example, was named “Experimental Beer of the Year” at the U.S. Open of Beer and “one of the world’s healthiest beers” by Esquire Magazine.
She’s also quite the hostess. This year, Vanberg & DeWulf hosted its 3rd annual Coast-To-Coast Toast on November 14, 2013, a national celebration of Belgian Beers held in hundreds of bars around the world (723, to be exact). The main event was held at the notable Fat Rice in Chicago where all of the beers of the V&DW portfolio were offered. (Ah, to be a fly on the wall at that party…)
In summation, Ms Littlefield is a force to be reckoned with. A pioneer in the beer industry, she is a woman who continues to introduce innovative beers to the US market, and never ceases to wow us with new ideas and flavors.
And now, in her own words, after the jump:
But there’s more to this story, dear readers, before there were Beertails, there was Beer. Before Wendy Littlefield and her husband Don Feinberg started their importing company Vanberg & DeWulf in 1982, beer in the United States was, well, bad.Vanberg & DeWulf was the first company to specialize in importing Belgian beers to the United States, which, one could argue, was a catalyst for the entire craft beer movement in America. Where there was once 52 breweries in the United States, there are now 2500, making a wide range of different style beers.
So what beers does Vanberg & De Wulf import? A few you've most likely heard of: Lambic, Saisons, Wit Beer, Belgian Stout, Smoked Ales, Abbey Singels, Bobbels and Tripels….(ok, maybe you haven’t heard of all of them). Know that some of the breweries that they import from have been making beer since 1769, and all showcase the unique method of Belgian brewing. They were the first to import Duvel, the well known Belgian beer that can be found in almost any discerning beer bar. Today, V&DW imports beers from elsewhere in the world including Italy, Flanders, England, and Iceland. One notable selection, LAVA is a smoked Imperial Stout that is brewed at a farm next to an active volcano, is on the top of my list to try TOMORROW.
What struck me the most about the Vanberg & DeWulf story, other than changing the perception of beer in the U.S. and inspiring microbreweries to pop up left and right (NBD), was Wendy’s story. 30 years ago it was an obscure choice to pursue importing beer, and as a woman, I’m sure it had it’s own particular challenges. We spoke on the matter a bit, Wendy mentioned that it was not uncommon for her to be the only woman not in a bikini at the Beer Wholesaler’s Conventions.
Yet, the Yale grad was not deterred, instead, she found that her male colleagues were curious, they wanted to meet her, and do business with her. She has proven herself as a knowledgeable importer, an expert on beer and it’s production, and has helped develop some of the most innovative and experimental beers in the last few years. Lambrucha, for example, was named “Experimental Beer of the Year” at the U.S. Open of Beer and “one of the world’s healthiest beers” by Esquire Magazine. She’s also quite the hostess. This year, Vanberg & DeWulf hosted its 3rd annual Coast-To-Coast Toast on November 14, 2013, a national celebration of Belgian Beers held in hundreds of bars around the world (723, to be exact). The main event was held at the notable Fat Rice in Chicago where all of the beers of the V&DW portfolio were offered. (Ah, to be a fly on the wall at that party…)
In summation, Ms Littlefield is a force to be reckoned with. A pioneer in the beer industry, she is a woman who continues to introduce innovative beers to the US market, and never ceases to wow us with new ideas and flavors.
And now, in her own words, after the jump:
Saturday, May 25, 2013
Beer + Whiskey Redux
All this terribly cold spring weather has us reaching for the whiskey - more so than most spring seasons. With the heat turned off and the temperatures dipping to record breaking lows, we've been craving something to warm us from the inside out.
Instead of the usual whiskey and a beer, we did a pairing of Jameson and some really tasty craft beers - not your usual shot and a beer chaser. We spent the evening with a few friends, Sean and Carrie, who made us an incredible meal, and shared some really extraordinary beers with us.
We started off with a pairing of Jameson Black Barrel and Innis + Gunn Scottish Stout aged in Irish whiskey barrels. This was a really fantastic pairing because both the whiskey and the beer are creamy and multifaceted. The whiskey has notes of orange citrus, vanilla, clove, cardamom and a minty finish, where as the beer was crisp, nutty, with notes of vanilla, oak, chocolate, and oatmeal. The beer is well carbonated, so it helped cut the whiskey and finish on a lighter note.
Onward to food: we were served gorgeous burgers with aged Vermont cheddar, onions cooked in Cabernet on toasted brioche buns. Our hosts were not messing around!
The next pairing was Jameson Black Barrel with Milk Stout Nitro, which were both very similar in richness and they were both very creamy. Nitro is a rather flat beer, carbonated with a novel process of carbon dioxide and nitrogen, smoky with flavors of chocolate and coffee. The two complimented each other very well, but they were more similar in flavors. Pro Tip: Hard pour the Nitro to release the nitrogen and thereby get a fluffy head on your beer.
We then moved onto Jameson and Dry Irish Stout by Brooklyn Brewery - Jameson being lighter than its Black Barreled brother, with more citrus notes, and a bit more oak flavor. The stout was crisp and cool, flavors of oatmeal, coffee, and orange peel. This was a nice lighter pairing compared to the previous one.
Back to Black Barrel for the last tasting, but this time, paired with 3 Beans by Sixpoint. For those of you who haven't had 3 Beans - it's a trifecta of goodness, brew of beer, cocoa, and coffee, and it's heavenly. The creaminess of the Jameson complimented the coffee and toffee notes of the beer - a buttery and bright pairing.
But then, our hosts shared something really special with us - 2009 Dark Lord Imperial Stout. For those beer lovers out there, you probably have tasted Dark Lord, or have been coveting it for years. For those of you not familiar with Dark Lord, just know, there's an entire festival dedicated to the coveted brew; Dark Lord Day.
Let me start off saying, this was not traditional beer. This is another kind of animal, some other sort of creation unlike any "beer" I have ever tasted. It was closer to a port - jammy - deep fruit flavors of brandied cherry, fig, burnt currant, and plum. It has the consistency of motor oil - very flat with a smoky undertone. Our hosts told us that it tasted very differently a few years ago - the cellar process did some really incredible things to this beer. It has been said that Dark Lord has a shelf life of 4 years, although it is unclear what happens after that point.
And - for the triple threat, Dark Chocolate Guinness Cake!!
Then we were onto the Alaskan Winter Ale brewed with spruce tips, a wonderful way to end the evening. It tasted so crisp and fresh, almost like we were in Alaska ourselves! This is a great beer that will also taste great when the weather finally warms up.
Rumor has it, things will warm up again by the end of the week. But for the time being, we're sticking to stout and whiskey. You know, to keep us warm.
xxemma
Instead of the usual whiskey and a beer, we did a pairing of Jameson and some really tasty craft beers - not your usual shot and a beer chaser. We spent the evening with a few friends, Sean and Carrie, who made us an incredible meal, and shared some really extraordinary beers with us.
 |
| Image via ibloga.blogspot.com |
We started off with a pairing of Jameson Black Barrel and Innis + Gunn Scottish Stout aged in Irish whiskey barrels. This was a really fantastic pairing because both the whiskey and the beer are creamy and multifaceted. The whiskey has notes of orange citrus, vanilla, clove, cardamom and a minty finish, where as the beer was crisp, nutty, with notes of vanilla, oak, chocolate, and oatmeal. The beer is well carbonated, so it helped cut the whiskey and finish on a lighter note.
Onward to food: we were served gorgeous burgers with aged Vermont cheddar, onions cooked in Cabernet on toasted brioche buns. Our hosts were not messing around!
The next pairing was Jameson Black Barrel with Milk Stout Nitro, which were both very similar in richness and they were both very creamy. Nitro is a rather flat beer, carbonated with a novel process of carbon dioxide and nitrogen, smoky with flavors of chocolate and coffee. The two complimented each other very well, but they were more similar in flavors. Pro Tip: Hard pour the Nitro to release the nitrogen and thereby get a fluffy head on your beer.
We then moved onto Jameson and Dry Irish Stout by Brooklyn Brewery - Jameson being lighter than its Black Barreled brother, with more citrus notes, and a bit more oak flavor. The stout was crisp and cool, flavors of oatmeal, coffee, and orange peel. This was a nice lighter pairing compared to the previous one.
Back to Black Barrel for the last tasting, but this time, paired with 3 Beans by Sixpoint. For those of you who haven't had 3 Beans - it's a trifecta of goodness, brew of beer, cocoa, and coffee, and it's heavenly. The creaminess of the Jameson complimented the coffee and toffee notes of the beer - a buttery and bright pairing.
But then, our hosts shared something really special with us - 2009 Dark Lord Imperial Stout. For those beer lovers out there, you probably have tasted Dark Lord, or have been coveting it for years. For those of you not familiar with Dark Lord, just know, there's an entire festival dedicated to the coveted brew; Dark Lord Day.
Let me start off saying, this was not traditional beer. This is another kind of animal, some other sort of creation unlike any "beer" I have ever tasted. It was closer to a port - jammy - deep fruit flavors of brandied cherry, fig, burnt currant, and plum. It has the consistency of motor oil - very flat with a smoky undertone. Our hosts told us that it tasted very differently a few years ago - the cellar process did some really incredible things to this beer. It has been said that Dark Lord has a shelf life of 4 years, although it is unclear what happens after that point.
And - for the triple threat, Dark Chocolate Guinness Cake!!
Then we were onto the Alaskan Winter Ale brewed with spruce tips, a wonderful way to end the evening. It tasted so crisp and fresh, almost like we were in Alaska ourselves! This is a great beer that will also taste great when the weather finally warms up.
Rumor has it, things will warm up again by the end of the week. But for the time being, we're sticking to stout and whiskey. You know, to keep us warm.
xxemma
Saturday, April 27, 2013
Stockholm: Absolut Art
We last left you upon our departure from the epic and wintery Ice Hotel in Kiruna, Sweden. Next stop, Stockholm, to get a glimpse at the art and design behind Absolut.
We landed in Stockholm very very grubby from our icy retreat, and suddenly found ourselves in the incredibly stylish and hip art hotel The Lydmar Hotel. Beautiful people filled the lobby, enjoying apertifs and the lovely afternoon.
We landed in Stockholm very very grubby from our icy retreat, and suddenly found ourselves in the incredibly stylish and hip art hotel The Lydmar Hotel. Beautiful people filled the lobby, enjoying apertifs and the lovely afternoon.
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| Springtime in Sweden |
Friday, May 27, 2011
Sweet Sixpoint Salvation
News spread swiftly down the street - murmured rumblings of something BIG happening, something we've been awaiting for years, a monumental change in the world as we know it
We'll give you a moment to swoon.
Until last week, the beloved Brooklyn brews have only been available on tap. Sixpoint began shipping packs of gorgeously designed 16 oz. cans to stores last week in a handful of favorite flavors: The Crisp Porter, Bengali Tiger IPA, Righteous Ale, and Sweet Action. Brooklyn 365 has an updated list of stores that carry it in NYC for those fortunate enough to live in the area.
Why cans instead of bottles? Brewmaster Shane Welch explained the choice to Serious Eats thusly:
"For one thing, the beer is filled to the top while the lid is stamped on under pressure, so the beer is generally fresher than in bottles where a pocket of air still exists. As a result, the dissolved oxygen levels which create stale flavors in bottled beer are usually in higher concentration in bottles versus cans. Additionally, cans are impenetrable to ambient light unlike clear or tinted glass bottles."
Sounds lovely to us.
A summer full of Sweet Action barbecues, Bengali Tiger beach parties, and Righteous rooftop cookouts?
Amen to that.
xxGG
Sunday, March 20, 2011
Health Benefits of Beer
Beer is delicious, or so we say as we drink a nice Session Black Premium Dark Lager. But we've heard rumors that Beer can be good for you too!
Design Firm Belanico out of California has designed an infographic that identifies the health benefits of moderate consumptions of beer. Antioxidants, heart benefits, kidney benefits, cognitive function, lowers blood pressure, and helps women age better. Yes please!
Your evening Lager, now guilt free. Cheers!
Design Firm Belanico out of California has designed an infographic that identifies the health benefits of moderate consumptions of beer. Antioxidants, heart benefits, kidney benefits, cognitive function, lowers blood pressure, and helps women age better. Yes please!
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| Beer You're In The Clear - $25 |
Wednesday, March 16, 2011
Gastronomista Guide: Guinness Recipe Roundup for St. Patrick's Day
There's nothing like a Guinness!
Gastronomista Girls love our stout. There's nothing like a Guinness, or so they say. Last year we did a story on Ms Nigella Lawson's Guinness Cake; this tasty cake had us savoring our favorite pour in more ways than one! This year we are drawing more inspiration from the most classic of Stouts, and doing a roundup of Guinness recipes - savory and sweet! A teaser: Black and Tan Leg of Lamb, Braised Short Ribs, Guinness Lobster, Guinness and Chocolate Beef Stew...our mouths are watering as we write this! Read more after the jump.
Gastronomista Girls love our stout. There's nothing like a Guinness, or so they say. Last year we did a story on Ms Nigella Lawson's Guinness Cake; this tasty cake had us savoring our favorite pour in more ways than one! This year we are drawing more inspiration from the most classic of Stouts, and doing a roundup of Guinness recipes - savory and sweet! A teaser: Black and Tan Leg of Lamb, Braised Short Ribs, Guinness Lobster, Guinness and Chocolate Beef Stew...our mouths are watering as we write this! Read more after the jump.
Tuesday, March 15, 2011
A Guinness A Day
We've been researching Guinness lately, with St. Patrick's day coming up. We've been impressed with the vintage Guinness posters by John Gilroy, and would love to share a few of our favorites:
Wednesday, February 16, 2011
Things Every Girl Ought to Know: Champagne Sabrage
Those helpful folks over at The Brooklyn Kitchen seem to have read our minds:
What on Earth are we going to do with all of this Champagne, and all of these swords???
All joking aside, the culinary hub hosts a fantastic video series on their blog, with useful tips for casual cooks, as well as more ambitious feats for the Kitchen Ninja in all of us. No Champers or katanas at your disposal? Not to worry. Harry Rosenblum also demonstrates the technique with a sharp chef's knife, and on a bottle of Brooklyn Brewery Local 1.
Video below. Watch and get inspired to turn that after-work brew into a true celebration.
Tuesday, February 15, 2011
Southern Comfort
"Where's that accent from?"
This was a new one for us. We hail from one of the great, accent-less states of the Western U.S., and being of indeterminate origin has always been a point of pride for us.
"Well, where are YOU from?" we countered to the twangy gentleman at the bar.
He grinned widely, took a sip of his beer, and replied, "North Cack-a-lackie!"
We could already tell we were going to fall in love with Van Horn Sandwich Shop.
Lately, South Brooklyn has been suffused with so much country flavor, we've been wondering if the Mason-Dixon line migrated north. For a Gastro Girl, this trend has been a culinary windfall. Between Fort Defiance, Seersucker, and Buttermilk Channel, procuring a grits fix is as convenient as getting a bagel. Van Horn is the newest Dixie kid on the block, here to deliver that South to your mouth between two slices of bread.
Childhood friends - and native North Carolinians - Jacob Van Horn and Rick Hauchman opened the tiny, 30-seat shop in late January, and have already garnered a neighborhood following for their simple, delicious sandwiches, all made with local meat and vegetables. The B.L.P. - Bacon, Lettuce, Pimiento Cheese - is delicious enough on a fat Pullman loaf, but it would be a shame not to top off your meal with a side of Jalapeno Hush Puppies or Collard Greens.
Thirsty? Good thing - not only does Van Horn carry delicious local suds from Kelso and Six Point, but they also have a full liquor license and admirable bourbon selection.
We can't wait to go back to try the Brunswick Stew. Until then, we'll be working on our Southern drawl.
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