Brooklyn Brewery Expanding to Stockholm



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Company plans craft beers for Sweden

Brooklyn Brewery is branching out. The company announced yesterday that it's expanding to Sweden, where it will be opening a new brewery and kicking off an international "brewer exchange program."

According to the New York Times, the new, $5 million Stockholm brewery is part of a partnership between Brooklyn Brewery, D. Carnegie & Co., and Carlsberg Sweden. It will be called the Brooklyn-New Carnegie Brewery and will put out 8,000 barrels a year. According to Gothamist, Brooklyn's operation in Williamsburg puts out 120,000 barrels a year.

The new space will have room for 100 visitors inside and another 150 outside, and the company is working on getting some local food vendors in on the fun.

Chief executive Eric Ottoway told the New York Times that the new brewery would be brewing new, small-batch beers in Stockholm.

"Our main beers will not be brewed there, and will continue to be exported from Brooklyn," he said.

As part of the "brewer exchange program," the company's new Swedish brewers will train at the Brooklyn facilities and "learn our deepest, darkest secrets," the company said on its blog. "In turn Garrett and the Brooklyn team will take turns visiting Sweden to brew special Brooklyn offerings — like Brewmaster’s Reserve and Worshipful Company of Brewers releases — as well as developing some brand new beers by the end of 2013."

Unfortunately, those new beers will only be available in Sweden, at least in the beginning.


First We Feast and Brooklyn Brewery Present the State of Craft Beer Podcast

Welcome to the State of Craft Beer, where First We Feast and Brooklyn Brewery bring you an insider’s view of craft beer as it spreads its influence from New Orleans to Stockholm, and London to Chicago. Following the stops of the Brooklyn Brewery Mash Tour, we’ll feature discussions between Brooklyn Brewery founder Steve Hindy and boldface names from the local scene about what brewers are excited about, what challenges the industry faces, and what you need to be drinking. Subscribe on iTunes, or bookmark this page to keep up with the all the episodes.


Stockholm's buzziest bars and restaurants

THE RESTAURANTS As the buzz around this season's big-name openings ramps up, we're as excited by their offshoots as we are by the main events. The Swedes call them bakficka (or 𧮬k pockets') - smaller, often more affordable restaurants or bars that take less of the glory but share much of the quality with their more dazzling forebears. Since opening earlier this year, Nosh and Chow (www.noshandchow.se), part of a new townhouse development from the team behind Berns Hotel and with an eclectic, atmospheric design by Spanish architect Lázaro Rosa-Violán, has swarmed with stylish locals. They come for the globetrotting menu and stay to drink and dance in the bar, hallways and even the work-of-art loos. But the four-storey complex is also home to Bernie's, a speakeasy-style members' bar in a little annexe that serves unusual cocktails (such as the Seelbach, a mix of Champagne, Cointreau and bitters). This summer it will be open to non-members, too, and another smaller restaurant will follow.

Across town, maverick hotelier Per Lydmar has launched Strandvägen 1 (www.strandvagen1.se), a harbourside restaurant with unpretentious cooking (rotisserie chicken and salad for example), laid-back service and a focus on art and music. Its little-sister restaurant, Michelle van der Milles, serves more experimental dishes. The much anticipated reopening of Oaxen Krog (www.oaxen.com), a lauded country restaurant that has been reconfigured for the capital, also has a venue for those with simpler tastes and/or shallower pockets. Its brand new bakficka Slip, on the Djurgården quayside, offers what chef Agneta Green calls 'our own interpretation of Swedish bistro food' such as deep-fried herring with herb vinegar.

THE BREWS Young, craft-beer connoisseurs are reviving Stockholm's ancient brewing traditions. Here is our all-you-need-to-know guide, by James Williams.

MUST TRY: Pang Pang's Puttin' In Hours is a medium-bodied, malty pale ale nurtured by tattooed former bartender Fredrik Tunedal who runs a 'nano brewery' in a former abattoir.

MUST VISIT: Södermalm sipsters get their frothy fix at beer-friendly bars Akkurat (www.akkurat.se) and Aarts (www.aartsmat.se). In Gamla Stan, new hotspots The Flying Elk (www.theflyingelk.se) and Tweed (www.pubologi.se) are the places to swig. The latter is part of the acclaimed Djuret restaurant, which will soon have its own cellar for ageing beers.

KEEP AN EYE ON: Brooklyn Brewery (www.brooklynbrewery.com) beers are so popular with Swedes that the NYC crafters are opening a plant in Sjöstaden later this summer, with a waterside terrace due next year.

ON THE INSIDE: Omnipollo's (www.omnipollo.com) Henok Fentie fine-tunes recipes in his kitchen before sending them to breweries worldwide Niklas Jakobson of Sthlm Brewing (www.sthlmbrewing.com) uses only organic ingredients.

DIY: Omnipollo's latest offering, Brygg, has its recipe printed on the label.

THE NEIGHBOURHOOD The edgy area of Hornstull is now the coolest place to be, with buzzing new bars and restaurants and off-the-wall start-ups, says Tatty Good.


Expanding on a Brew Native to Brooklyn

At work in Cairo during the early 1980s, Steve Hindy found himself drinking beer that had been brewed at home by other American expatriates. They had picked up the skill living in parts of the Middle East where alcohol was banned. It was pretty good, and Mr. Hindy learned to make it himself when he and his family moved back to New York in 1984. Their old neighborhood on the Upper West Side of Manhattan had gotten too expensive, so they found a two-bedroom apartment in a part of the city that a family with young children could afford. It was Park Slope.

An upstairs neighbor, Tom Potter, liked the home brew, which he shared with Mr. Hindy as they watched the Mets in the transcendent baseball season of 1986. Why not make small batches of craft beer and sell them around the city? The next year, against a lot of advice, Mr. Hindy gave up a job as an editor at Newsday, and Mr. Potter left banking.

In 1988, they began by making a single premium beer brewed according to a Bavarian purity law from 1516, with no additives. Production would be done under contract with a brewery in Utica, in upstate New York.

They called it “Brooklyn Lager.”

“In the beginning, we drove beer trucks all over Brooklyn,” Mr. Hindy, 63, said. “In Bay Ridge, I ran into the attitude — ‘If this stuff is so good, why did you name it Brooklyn?’ ”

This week, the Brooklyn Brewery founded by Mr. Hindy and Mr. Potter is installing eight giant stainless-steel fermenters that reached North 11th Street in the Williamsburg section of Brooklyn after a one-month journey from Bavaria. Each fermenter should be full by Christmas, each able to make one million pints a year. This will allow the company, which also continues to brew in Utica, to double its production. About 35 new employees have been hired.

When they first set up shop in Brooklyn more than two decades ago, Williamsburg was filled with industrial shells, some still functioning, others used by artists who were refugees from the high rents of SoHo in Manhattan. Now the Wythe Hotel, humming down the block from the brewery, occupies and former textile factory and cooperage. “When we moved in, the warehouse was $3 a foot,” Mr. Hindy said. “Today, you’d be lucky to find anything for under $20 a foot.”

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They took over a Dr. Brown’s Soda bottling plant, then a matzo factory, were robbed at gunpoint, hunted down a forklift charger that had been stolen by a junkie, and worked on streets that were barely breathing by day, and desolate by night.

It helped that Mr. Hindy had spent six years in the Middle East as a correspondent for The Associated Press, covering wars and mayhem. In October 1981, he was seated in a military reviewing stand in Cairo, not far from the president of Egypt, Anwar el-Sadat, when Mr. Sadat was shot to death by soldiers parading past him. Mr. Hindy was kidnapped in southern Lebanon with two United Nations peacekeepers from Ireland who were tortured and killed. The wooden door on the family home in Beirut was shot up with machine-gun fire.

So he could deal with Brooklyn. Part of their marketing scheme was to make their neighborhood a destination, to capture a hip tone that was not yet widely heard or felt.

“In early 1996, Williamsburg was still a sketchy, industrial area,” Eric Ottaway, the general manager for the brewery, said. “It was stark. You’d open the doors for an event, and no one would come in.”

“Now,” he added, “we open the doors, and people are lined up down the block.”

Mr. Ottaway, 43, met Mr. Hindy when he was 12 years old in Egypt. His father, David Ottaway, a correspondent for The Washington Post, had been seated next to Mr. Hindy during the Sadat assassination. The Ottaway family had considerable wealth in newspaper holdings, and when the brewery was considering a public offering, they came in as private investors. They eventually bought most of Mr. Hindy’s stake, keeping him on as the company president, and all of Mr. Potter’s. (He has opened a distillery five blocks away, with Mr. Hindy as an investor they are co-authors of “Beer School,” a frisky, compelling account of how they built the business.)

On three sides of the corner where the company has its warehouse, North 11th and Berry Streets, apartment buildings have replaced small manufacturers. Running against this tide is a brewery that just doubled it size.

“Brooklyn is a fantastic place, recognized all over the world, an almost mythical place,” Mr. Hindy said. “It has turned out to be a great name for a beer.”


How (Good) American Beers Are (Finally) Conquering Europe

If there’s a poster kid for America’s craft beer revolution, it’d be Southern California’s Stone. Since its 1996 debut, Stone has cranked out unrepentantly hoppy IPAs and brawny brews like Arrogant Bastard. The intensely flavored anti-lagers have gained a rabid following, saturating the country so thoroughly that even my Brooklyn bodega, once a barren cave of malt liquor and Coors Light, now stocks Stone IPA.

That’s hardly the most unlikely place to find Stone’s brash beers. Today Stone co-founder and CEO Greg Koch appeared at a long-shuttered coal plant in Berlin to make a game-changing announcement: Stone is transforming the former factory into its first international brewery, producing its lineup of aggressively bittered West Coast IPAs and potent ales for distribution across Europe. (The project is set to take 14 to 20 months and will also include a restaurant.)

Thirty years back, the idea of a U.S. brewery opening in Europe would’ve been met with mockery. But these days, American-made craft beer is no laughing matter. “There’s huge respect for what American brewing has achieved,” says Will Hawkes, the current British Beer Writer of the Year. “People want that American hop flavor and they want breweries that are not afraid to experiment.”

It used to be that American craft brewers took cues from Belgium, Britain, and Germany. Now the industry has come full circle, and breweries worldwide are looking to the U.S. beer scene for inspiration. In New Zealand, 8 Wired specializes in highly bittered beers, and Australia’s Feral Brewing utilizes U.S.-grown hops in its IPAs. Italy’s ____ Birrificio Toccalmatto produces hop-driven beers like the lemony Zona Cesarini IPA, and you can’t throw a stone in Scandinavia without hitting IPA-crazed brewers such as Denmark’s To Øl, Norway’s Nøgne Ø, or Sweden’s Omnipollo. As for Britain, says Hawkes, “some of the top breweries, like Siren and Moor, are run by Americans, while others, like Magic Rock and BrewDog, can seem like American breweries that just happen to be in the U.K.”

Beyond influence, American beer has also become a hot export. Madrid’s Irreale bar regularly serves beer from of-the-moment American breweries such as Westbrook and Against the Grain, while Copenhagen’s Mikkeller & Friends (the brainchild of the U.S.-inspired gypsy brewery) often serves beer-geek faves such as Oxbow and Prairie. (Mikkeller is also opening the BBQ-focused Copenhagen brewpub War Pigs with cultish Indiana brewery 3 Floyds.) And when I was in Prague a few years back, I spent the afternoon at Zlý Casy, a winding bar offering lavishly priced stateside brews from Widmer, Flying Dog, Rogue, Alaskan, and Anderson Valley.

Underscoring the skyrocketing popularity, the Brewers Association trade group now counts 90 members in its Export Development Program, including Dogfish Head, Ballast Point, Jolly Pumpkin, and Colorado’s Left Hand. Last year, craft-beer exports rose 43 percent, worth an estimated $73 million. “We’re spreading the culture of craft beer around the world,” says Left Hand president and cofounder Eric Wallace, who also chairs the Export Development Program committee. “The reason is flavor.”

Problem is, these flavors don’t always travel so well. The most popular style—IPA—is also the most fragile, as the intense aromatics rapidly diminish. “It’s not the best idea to focus on beers that start to show it when they get a bit of heat and age on them,” says Wallace, who mainly limits his overseas exports to sturdier beers like his porter and milk stout. The solution, he says, is for American brewers to ship refrigerated beer and instruct distributors, bars, and shops to also store it cold. “Quality is paramount for long-term American craft beer exports to be successful,” Wallace says. (By brewing in Europe, Stone can ensure that continental beer connoisseurs will enjoy impeccably fresh IPAs.)

Brooklyn Brewery is well acquainted with the long-term benefits of export beer. It first shipped brews to Japan in 1989, and today more than 30 percent of its beer volume is distributed internationally, with key accounts in the U.K., France, Australia, Brazil, and Sweden. Especially Sweden. “It’s our second-biggest market outside of New York City,” says cofounder Steve Hindy. You might chalk that up to Brooklyn’s cool factor, but an equally big reason is geography: Shipping beer across the Atlantic is easier than trucking brews to California. “It’s a fact of the world of transportation,” Hindy says.

Brooklyn is so popular in Scandinavia (where Sierra Nevada, Sam Adams, and New Belgium also have a strong presence) that the brewery partnered with Carlsberg to open Stockholm’s New Carnegie this year. It’s a European brewery with American verve, with releases like the J.A.C.K. session IPA and Lumens in Tenebris, a dark and fruity saison. Making Brooklyn-brand beer in Sweden is, however, off the table. “The Swedes want the beer from New York,” Hindy explains. Nonetheless, within the next several years Brooklyn Brewery plans to join Stone and open a Berlin brewery, and plans are afoot to build a brewery in Asia, too.

I have mixed feelings about this move. Whether I’m traveling around America or the world, I hunt out local beer. Much as I skip chain restaurants, I want to taste what the natives have cooked up, how they’ve utilized indigenous ingredients and ingenuity to foster a unique beer culture. I don’t want to eat McDonald’s in Indonesia. Why would I want a Brooklyn Lager in Beijing when I could have Great Leap’s Sichuan peppercorn–infused Honey Ma?

Thing is, I’m looking at the situation from a point of privilege. In Brooklyn, I have unlimited access to amazing beer. For folks attuned to the light lagers that still blot the worldwide beer landscape, imported American craft brews are a breath of fresh air. Brewers are not just exporting beer. They’re exporting the idea of the craft beer revolution, with skirmishes staged wherever Heineken, Tsing Tao, and Kingfisher are sold.

Yes, Germany is known for its love of lagers. But craft brewers are already bubbling up in Berlin, a city known for its revolutionary spirit. “With a big American craft brewery opening a brewery in Berlin, most of Berlin’s craft brewers are expecting glorious times,” says Berlin’s Nina Anika Klotz, who founded craft beer magazine Hopfenhelden (“Hop Heroes”). “Stone will make the idea of craft beer more widely known.”


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We’re Really Digging Today’s Reddit AMA With Brooklyn Brewery’s Steve Hindy

We&rsquore big fans of AMAs (short for Ask Me Anything) here at Food Republic. During these candid columns on social news website Reddit, users can submit any question to an individual. Notable participants have included Barack Obama, Bill Gates, Arnold Schwarzenegger, Madonna, Larry King, Roger Federer and Rachel Maddow. We were especially excited this morning when we saw a prompt from Brooklyn Brewery co-founder Steve Hindy. While the Q&A is still going at last check, we&rsquove rounded up some of our favorite moments:

Did you ever have any trouble with crime or gangsters at the time you were starting out?
I was robbed at gunpoint and forced to open the safe, which held $30K in cash. We had a run-in with some mob-like guys when we built the brewery. Read about it in Beer School, my first book.

What would you consider your biggest mistake with Brooklyn Brewery?
In the late &lsquo90s, we were distributing our own beer and others. We tried to develop a dot-com to home deliver the beers in NYC. Big mistake cost us $1 million. Lesson: stay focused.

What are some of your favorite breweries besides Brooklyn?
Deschutes in OR Yazoo in TN New Belgium in CO New Carnegie in Stockholm.

Do you have a favorite Brooklyn Brewery beer?
Right now, I have Hammarby Syndrome on tap at home. It is a beer made with the artisanal grain, spelt and spruce tips. It is a tribute to our joint venture brewery in Stockholm, Sweden.

With the proliferation of breweries, what is your take on the global shortage of hops and some of the bigger guys buying up most of the supply?
Definitely becoming a problem. We have longstanding and loyal suppliers, so I think we will be OK.

Which is more difficult: Writing a book or running a brewery?
Running a brewery.


How Brooklyn Brewery Tripled Sales In 5 Years Without Traditional Advertising

That's why it may surprise you that the company has achieved this success without placing any ads.

Despite its lack of traditional television, print, and online advertising, Brooklyn Brewery has tripled sales in the past five years. It's done so by sponsoring events in its main distribution regions and telling a story that hooks people.

"It took us 20 years to get to 100,000 barrels sold [in a year]," brewery cofounder Steve Hindy tells Business Insider, "and just three years to go from that to 200,000."

Brooklyn Brewery, founded in 1988, brought in $16 million in revenue in 2008. Last year, the company had $50 million in revenue and sold 216,000 barrels.

This meteoric growth is partly due to timing. Consumers embracing craft beers over bigger names like Budweiser, the rejuvenation of Brooklyn, and the rise of social media all contributed. But Hindy says the seeds were planted from the very beginning, 26 years ago.

When Hindy founded the company with Tom Potter, they didn't have enough money for traditional advertising, but even once they had more funds, they realized it wasn't for them. They tried a series of radio ads on sports radio in the early 2000s, which Hindy says "never really felt right."

Instead, the pair decided to take a more grassroots approach and grow the brand through word of mouth. They wanted their customers to discover it themselves at an event or in a bar, hoping it would give them a sense of ownership.

Rather than commercials, they invested in community outreach. This entailed sponsoring local art events in Brooklyn and led to relationships with organizations like the Brooklyn Museum and the Brooklyn Academy of Music (BAM). Those who attended these events would get free beer and the local business owners and artists running the events would appreciate the support and keep in touch.

"The board can't quantify being a good neighbor," Hindy says with a laugh, "but it's been very satisfying for us."

In the foreword to Hindy and Potter's 2005 autobiographical business book "Beer School," former New York City Mayor Michael Bloomberg credits Brooklyn Brewery with being a key player in supporting the recent rise of an entrepreneurial creative class in Brooklyn, which has helped revitalize the borough.

Hindy and Potter have taken the good-neighbor approach to developing markets outside of New York City, as well. The brewery created the Brooklyn Mash festival, a celebration of local artists and restaurants that began its second annual tour in Nashville this past March. The festival is making stops in cities across the U.S., as well as in Brooklyn Brewery's growing markets in London and Stockholm.

"We don't want to make it all about us," Hindy says. "We want to say, 'Let's celebrate your creative class.'"

How Hindy and Potter tell the brewery's story is important to this approach. Every social media post and even every beer-bottle label is designed to bring customers to the Brooklyn Brewery website, which prominently features a company history that includes essays, photos, and videos. It aims to get customers excited about the people who make the beer they're sipping, Hindy says, which can differentiate the product from the countless other brews on the shelf.

"Most people have a hankering to start their own business," Hindy explains. "People can relate to an honest story."

Hindy says Brooklyn Brewery's biggest opportunity is expanding internationally. He aims to grow international exports from 30% of the business today to 50% in the next few years.

They plan to use the same tactics that worked in Brooklyn to market the brand abroad, like sponsoring a local art show in Paris, for example.


Soft Real Estate Market Is a Key Ingredient at Brooklyn Brewery

Less than two years ago, the Brooklyn Brewery found itself in a bind that had squeezed many companies out of New York. It wanted to expand, but the rapid gentrification of its neighborhood, in Williamsburg, Brooklyn, had pushed rents beyond what it could afford.

That was before the recession took hold in the city. Now, the brewery is taking advantage of the softer real estate market to grab a bigger chunk of space before it could be snapped up and converted into another hotel, store or apartment building.

The brewery’s decision to stay put for at least 15 years, bolstered by an $800,000 grant from the state, has been hailed by elected officials as a coup for Brooklyn. Steve Hindy, who started the brewery with a partner in 1987, said the company would spend $6.5 million on its expansion and add 15 workers to its staff of 35.

“When the recession hit in, like, August or September last year, all of a sudden the landlords here in Williamsburg were looking much more favorably on us as a long-term tenant,” Mr. Hindy said.

But tenants and property managers called Brooklyn Brewery’s new 15-year lease an exception to the continuing trend of industrial operations being pushed out of areas of the city that once were reserved for them.

Last week, an organization that speaks for manufacturers in the city reported that at least 39 nonindustrial businesses had received permits to operate in seven of the zones that the city designated for industry in 2005. Most of those permits were for budget and boutique hotels, but some were for home-improvement stores, galleries and bowling alleys, including one next to the Brooklyn Brewery.

Those businesses may liven up blocks that once were packed with warehouses and factories, but they displace manufacturers and other creative industries that provide better-paying jobs to more workers, said Michael Freedman-Schnapp, senior policy associate at the New York Industrial Retention Network, the advocacy group.

“Real estate-led economic development creates mostly low-paying service jobs,” Mr. Freedman-Schnapp said.

He said nonindustrial uses accounted for more than a quarter of all permits issued in the seven Industrial Business Zones that his group studied. Those uses are permitted in the zones, where residences are prohibited.

A bill that would require special permits for nonindustrial uses within the industrial business zones has been pending in the City Council for three years, without any support from the mayor’s office, Mr. Freedman-Schnapp said.

A spokeswoman for the city’s Department of Small Business Services, Laura Postiglione, challenged the study’s conclusions.

“The Industrial Business Zones created in 2005 were designed to protect the city’s core manufacturing bases from incompatible residential development, and they have,” Ms. Postiglione said. “Far more important to the future of manufacturing in New York City than restricting every conceivable commercial use in those areas are the investments of hundreds of millions of dollars we’re making to create new manufacturing space in places like the Brooklyn Navy Yard, Hunts Point and Sunset Park.”

She cited examples of industrial companies the city has helped relocate or expand, including GM Printing, which she said moved its offset-printing operation this year from Manhattan to a 15,000-square-foot space in Long Island City, aided by a $70,000 grant and a break on energy costs.

Still, other small manufacturers, like Henry Repeating Arms, have been leaving the city in search of less expensive places to operate.

Henry had been making rifles in a 40,000-square-foot factory in the Gowanus section of Brooklyn for 15 years. A video on the company’s Web site still shows its president, Anthony Imperato, saying, “We take great pride in the fact that Henry rifles are made in Brooklyn, New York.”

They no longer are. Mr. Imperato, who lives in Bay Ridge, moved his company to Bayonne, N.J., last year after searching for a few years for adequate space to buy at a “reasonable” price, he said. With some financial help from the State of New Jersey, the company bought a building on three acres in Bayonne for one-third of what it would have cost in Brooklyn, he said.

“Our business expanded over the years and we needed more space,” Mr. Imperato said. “We looked for three to four years and then gave up. Industrial property owners were asking ridiculously high prices, I believe anticipating that the property might go residential at some point.”

His company brought about 50 employees to Bayonne from Brooklyn and now employs 107 people, he said.

In mid-2008, Mr. Hindy said, he faced the same problem that Mr. Imperato described. Sales of Brooklyn Brewery’s premium beers, which it cooks up in Williamsburg, were rising steadily, but it had no room to expand its brewhouse. Landlords in the neighborhood were asking as much as $30 a square foot a year in rent, more than triple what the brewery was paying.

“They were all hoping to get the next bowling alley or boutique hotel or Whole Foods or a bank,” Mr. Hindy recalled.

Indeed, a hotel is being built across the street from the brewery, and the bowling alley-nightclub has opened next door. But the boom that spawned those concerns ended with the implosion of New York’s financial industry last year.

When the market cooled, Mr. Hindy signed new 15-year leases for the brewery and an adjacent building, at an average cost of about $15 a square foot — significantly higher than he had been paying but only about half of what landlords sought at the peak of the boom — he said.

Neal Dolgin, co-president of Kalmon Dolgin, the real estate company that manages the brewery’s warehouse, across the street, said that he believed that Williamsburg and some other industrial areas would continue gentrifying after the recession ends.

“Who can afford to manufacture here?” Mr. Dolgin said. “With the cost of labor and underlying fixed costs, that’s what’s driving people out.”


How to taste beer

Now that you know the process of beer making, a quality control is in order: tasting time! The pub of De Halve Maan is the only place in the world were the Brugse Zot (The Fools of Bruges) beer can be tasted unfiltered and in its cloudy non-pasteurized version.

Like a good wine, tasting beer is done according to a certain protocol. Start with lighter beers and move to darker beers:

  • Appearance : Check the colour of the foam, and the colour and clarity of the beer. For dark beer, the foam has to be brown if brewed naturally. The foam has to hold. Check the body of the beer (or its viscosity) and its level of carbonation.
  • Aroma : Beer glasses are shaped to free as many aromas as possible: strong beers are often served in chalice-type glasses in order for the aroma to develop in the glass and to not evaporate. This is why it makes sense to let a strong beer stand for a while before drinking it: its flavours get deeper.
    • Swirl the glass for the aromas to be released.
    • Sniff your beer: take a couple of brief air intakes above your glass (to not be overwhelmed by the strongest aromas), then take a long 2-second air intake.

    If you don’t drink alcohol, the Halve Maan has created the first ever alcohol-free strong beer, called the Sport Zot without doing any concessions to its excellent taste.

    Insider’s tips:

    • You should definitely order a Brugse Zot onsite, as it is in its purest form.
    • Our favourite is the Straffe Hendrick quadruple Heritage. For one year, this beer is aged in oak barrels which used to contain cognac, rum or port. The subtle flavours are incredible! You can keep this beer for 10 years if you can resist the temptation of opening it! Fairly strong, this beer is better served a bit warmer.

    Travel tips:

    • To plan your trip, check out our article about 72 hours in Bruges and refer to Visit Bruges .
    • Visit the website of the Halve Maan Brewery to book your guided tour.
    • Check out this interactive map for the specific details to help you plan your trip and more articles and photos (zoom out) about the area! Here is a short tutorial to download it.

    For more in Belgium, click on the image below!


Watch the video: Brooklyn Sorachi Ace


Comments:

  1. Avedis

    The matter has been removed

  2. Khaldun

    Logical, I agree

  3. Matherson

    Not the hardship!

  4. Voodoozilkree

    Be direct.



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