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Look at those cans

By Joe Ruvel · June 24th, 2011 · 2 Comments

Sixpoint Brewery is canning. Let us rejoice!

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Drink that coffee

By Joe Ruvel · June 23rd, 2011 · Comments Off

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Beer Steinologist

By Jasmine · June 20th, 2011 · Comments Off

It always happens that whenever I forget to follow and contribute to the Sessions, I will inevitably miss one that I think would have been especially fun to write about, or I post something that would have fit last month’s theme. The vidoe I have for today would have fit perfectly with June’s “Collectibles & Breweriana” topic hosted by All Over Beer.
Ah, well.
At the Aladmeda Point Antiques Fair (I think it’s no longer PC to call it a flea market) we met Les Paul Jr., Beer Steinologist. In the video below, he tells us how he got started collecting, shows off his beer stein book, and tells us his favorite beer:

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Although I can’t find a website for him, Les Paul is apparently a contributor to the very fun online Beer Stein Library (check out the sample area where you can see steins shaped like bowling pins, radishes, and one with a depiction of an autopsy on it, among others).

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The Lot at The High Line

By Joe Ruvel · June 19th, 2011 · Comments Off

Just for the summer – the high line plays host to a bunch of good beer.  All you new york people – go enjoy!

THE LOT ON TAP

Throughout the summer, Colicchio & Sons offet The Lot on Tap, a new outdoor bar serving a variety of domestic wines, local beers, and non-alcoholic sodas, including Brooklyn High Line Elevated Wheat, a special brew made exclusively for Friends of the High Line by Brooklyn Brewery‘s Brewmaster, Garrett Oliver. Brooklyn High Line Elevated Wheat will be made with ingredients sourced from New York State, including North Country Farms‘ red winter wheat and Tremblay Apiaries‘ local honey, and is available exclusively at The Lot on Tap.

The Lot on Tap is situated directly under the High Line, with the historic structure’s steel girders flanking the sides of the bar’s counter, and has seating for 350. Both bars and some bench seating was constructed with original High Line beams that were removed during the transformation of the structure into a park.

Interested in holding a special event at The Lot on Tap? Call (212) 206-9922 or email info@thehighline.org.

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Fatted Calf Happy Hour

By Jasmine · June 4th, 2011 · 1 Comment

Last night I was able to go to Fatted Calf’s “Pork Happy Hour” for the first time. It’s a genius idea. They bring out Dave the Butcher to break down a full pig out on the retail floor. He’ll advise you on while cuts to get, how to cook them, and then custom cut whatever size you’d like. At a table next to him, another employee has jars full of spices and will spice your meat however you like. I stayed mostly classic for my pork butt roast–thyme, rosemary, garlic, lemon zest–but I found out later that the smell of toasted fennel pollen is incredible. I’d like to try that next time.
At the front of the store they have appetizers and beer. That day they had crostini with bacon and a creamy spread, popcorn drizzled with truffle oil, and spears of cheese, meat, and pickled vegetables. The beer was Magnolia’s Blue Bell Bitter. They get growlers to pour from.
The store gets PACKED. It’s a Wednesday afternoon, for crying outloud, and people are crowding around a carcass with their glasses of free beer and–this is the important part–buying enough meat and pates to keep the other three employees hopping the whole time.
I made pulled pork at Dave’s suggestion. I roasted it at 300 degrees for eight hours with orange juice, vegetable stock, and brandy. After eight hours it was falling off the bone. I shredded it and roasted it for another 10 minutes at 375 to carmelize it.
Amazing. So easy. Drool worthy. We had tacos carnitas, pulled pork sandwiches, pulled pork pasta, you name it. Thank you Fatted Calf. Everyone should head over next Wednesday and support them–and buy some delicous meat!

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