BeerScribe

I’ve been off writing my book for the better part of the last two months so generally have not been engaged in the beer scene or frankly much of anything. So when I finished the first draft today, I turned on the local Boston evening news and caught a segment on the success of craft beers. As a sign of the fading glory of local news, the story profiled the success of the Goose Island brewery in Chicago (why bother sending out your own camera and reporting crew when you can simply buy packages from other markets, right?), in a story that I have to believe simply picked up on the reporting done by the Chicago Tribune in this recent lengthy article. Overall, both pieces were good exposure for Goose Island and craft breweries in general, minus the lame “beer budget” and “let’s find out what’s on tap” lead ins to the television piece.

On the other end of the spectrum, I received a press release via Facebook in regards to an upcoming beer dinner that Garrett Oliver of the Brooklyn Brewery is hosting at celebrity chef Thomas Keller’s Per Se restaurant in Manhattan. While the event is part of New York City’s Beer Week, it was not so much the menu but the price tag of $350 that caught my eye. On the back of the recent Ebenezer’s dinner that ran $250 for some pretty sick offerings, I thought this was a whole new level of ridiculousness. Would be interesting to be a fly on the wall at the Per Se dinner just to see who pays that kind of money to attend such an event.

GREETING
Brooklyn Brewery’s Manhattan Project

WHITE TRUFFLE OIL-INFUSED CUSTARD
“Ragoût” of Black Winter Truffle

Brooklyn Brewery “Local 2,� New York

“SALVATORE BROOKLYN RICOTTA AGNOLOTTI”
Sautéed Squash, Heirloom Tomatoes, Fino Verde Basil and Castello di Ama Extra Virgin Olive Oil Emulsion

Brooklyn Brewery “Sorachi Ace,� New York

BUTTER POACHED NOVA SCOTIA LOBSTER
Confit of Fennel Bulb, Rainbow Swiss Chard, Niçoise Olive Tapenade and “Mousseline au Citron”

Brooklyn Brewery “Brooklyner-Schneider Hopfen-Weisse,� New York

ALL DAY BRAISED HOBBS SHORE’S PORK BELLY
“Choucroute Garnie”

Brooklyn Brewery “Local 1,� New York

HERB ROASTED SNAKE RIVER FARMS’ BEEF RIB-EYE
Smoked Bone Marrow “Pain Perdu,” Creamed Arugula,
Trumpet Royale Mushroom and “Sauce Bordelaise”

Brooklyn Brewery “Reinschweinsgebot,� New York

MEADOW CREEK DAIRY’S “GRAYSON”
Celeriac Rémoulade, Compressed Granny Smith Apple, Mustard Cress and Green Apple Mustard

Brooklyn Brewery “Wild 1,� New York

“MUD PIE”
Dark Chocolate Mud Cake, Liquid Caramel, Chocolate “Crémeux”
and Caramel Parfait with Sassafras Ice Cream

Brooklyn Brewery “Black Ops,� New York

“MIGNARDISES”

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