แสดงบทความที่มีป้ายกำกับ Brooklyn แสดงบทความทั้งหมด
แสดงบทความที่มีป้ายกำกับ Brooklyn แสดงบทความทั้งหมด

วันอังคารที่ 5 มีนาคม พ.ศ. 2556

Brooklyn Brew Shop's Beer Making Book: 52 Seasonal Recipes for Small Batches

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Brooklyn Brew Shop's Beer Making Book: 52 Seasonal Recipes for Small Batches Review






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Brooklyn Brew Shop’s Beer Making Book takes brewing out of the basement and into the kitchen. Erica Shea and Stephen Valand show that with a little space, a few tools, and the same ingredients breweries use, you too can make delicious craft beer right on your stovetop.

Greenmarket-inspired and seasonally brewed, these 52 recipes include Everyday IPA and Rose Cheeked & Blonde for spring; Grapefruit Honey Ale and S’More Beer for summer; Apple Crisp Ale and Peanut Butter Porter for fall; Chestnut Brown ale and Gingerbread Ale for winter; and even four gluten-free brews. You’ll also find tips for growing hops, suggestions for food pairings, and recipes for cooking with beer.

Brooklyn Brew Shop’s Beer Making Book
offers a new approach to artisanal brewing and is a must-own for beer lovers, seasonally minded cooks, and anyone who gets a kick out of saying “I made this!” 



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วันพฤหัสบดีที่ 29 พฤศจิกายน พ.ศ. 2555

Brooklyn Brew Beer Making Kit, Everyday IPA

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Brooklyn Brew Beer Making Kit, Everyday IPA Review






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Brooklyn Brew Beer Making Kit, Everyday IPA Feature


  • Included: beer making mix (grain, hops, and yeast), 1 gallon glass fermenter, chambered airlock, glass thermometer
  • Also includes: racking cane, tubing, tubing clamp, screw cap stopper, and packet of sanitizer
  • Makes 1 gallon of beer (9-10 12 ounce bottles)
  • Second batch only requires new ingredients and packet of sanitizer; Kit is reusable
  • Not included: strainer, funnel, pot, and bottles



If you can make oatmeal, you can make beer. Brooklyn Brew Shop's apartment friendly Beer Making Kits make it easy to bring brewing out of the garage and into the kitchen using only fresh, whole ingredients and traditional methods used in homes and breweries for centuries. By brewing with the same ingredients (cracked barley, hops, spices, and yeast) that the best craft breweries in the world use, making high quality and complex beers becomes possible on the stovetop in your very own kitchen, big or small.



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วันพุธที่ 12 กันยายน พ.ศ. 2555

Beer School: Bottling Success at the Brooklyn Brewery

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Beer School: Bottling Success at the Brooklyn Brewery Review






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What do you get when you cross a journalist and a banker? A brewery, of course.

"A great city should have great beer. New York finally has, thanks to Brooklyn. Steve Hindy and Tom Potter provided it. Beer School explains how they did it: their mistakes as well as their triumphs. Steve writes with a journalist's skepticism-as though he has forgotten that he is reporting on himself. Tom is even less forgiving-he's a banker, after all. The inside story reads at times like a cautionary tale, but it is an account of a great and welcome achievement."
—Michael Jackson, The Beer Hunter(r)

"An accessible and insightful case study with terrific insight for aspiring entrepreneurs. And if that's not enough, it is all about beer!"
—Professor Murray Low, Executive Director, Lang Center for Entrepreneurship, Columbia Business School

"Great lessons on what every first-time entrepreneur will experience. Being down the block from the Brooklyn Brewery, I had firsthand witness to their positive impact on our community. I give Steve and Tom's book an A++!"
—Norm Brodsky, Senior Contributing Editor, Inc. magazine

"Beer School is a useful and entertaining book. In essence, this is the story of starting a beer business from scratch in New York City. The product is one readers can relate to, and the market is as tough as they get. What a fun challenge! The book can help not only those entrepreneurs who are starting a business but also those trying to grow one once it is established. Steve and Tom write with enthusiasm and insight about building their business. It is clear that they learned a lot along the way. Readers can learn from these lessons too."
—Michael Preston, Adjunct Professor, Lang Center for Entrepreneurship, Columbia Business School, and coauthor, The Road to Success: How to Manage Growth

"Although we (thankfully!) never had to deal with the Mob, being held up at gunpoint, or having our beer and equipment ripped off, we definitely identified with the challenges faced in those early days of cobbling a brewery together. The revealing story Steve and Tom tell about two partners entering a business out of passion, in an industry they knew little about, being seriously undercapitalized, with an overly naive business plan, and their ultimate success, is an inspiring tale."
—Ken Grossman, founder, Sierra Nevada Brewing Co.



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