NYC Brewer’s Choice Brings Upstate-Downstate Collaboration To Annual Beer Week Event

DSC_1326It’s a collaboration fitting for the Country Mouse and City Mouse, as NYC Brewer’s Choice returns to NYC Beer Week on Wednesday, March 1st (tickets are on sale here). Among the many features of this year’s event are SMASH (State Malt and State Hop) beers that several brewers are collaborating on.

We recently sat down with Jesse Ferguson, Founder and Brewmaster/Distiller at Interboro Spirits and Ales in Williamsburg, and Stuart Morris, owner of Indian Ladder Farmstead Cidery &  Brewery near Albany, who are teaming together to bring their collaboration beer to NYC Brewer’s Choice.

In a recent interview, they discussed the process of working together.

GBS: What style of beer will you be making and what are the the grains you’ll be sourcing locally?

Jesse, Interboro: We’re going to brew an American Pale Ale.  We’re going to be working with Synergy base malt, malted oats and wheat. The hops will be Cascade, Chinook, Centennial and Nugget.

Stuart, Indian Ladder Farmstead: The 2-row Synergy malt barley and all hops are grown at Indian Ladder Farmstead in Altamont, NY. The barley is then malted at Hudson Valley Malt in Germantown, NY, and our hops are pelletized at Northern Eagle in Oneonta, NY.

GBS: What brought Interboro and Indian Ladder together to do collaboration brewing? Have you collaborated previously?

Jesse: We met while I was brewing at Other Half.  I reached out to them originally about sourcing cider that I could distill into apple brandy here at Interboro.  They let me know the hops and malts that they had available, and I jumped at the chance to brew with them with NY State-grown raw materials.  That was for our colaboration, Tastes Like Upstate, which was a malty harvest ale.

GBS: What makes Brewer’s Choice special for you as a participant, especially as compared with the “festival” style beer events throughout the city?

Jesse: I enjoy Brewer’s Choice because it’s a good opportunity to see a lot of my friends and family in the NY brewing community all in one place, share some of my freshest beers and taste what they’re all up to.

GBS: What would you suggest as a favorite food pairing with this beer you’re making together?

Jesse: I’d say this should go nicely with a burger, a pizza, Thai or other Asian cuisine.  Anything that’s a little spicy and a bit greasy – the hop bitterness will cleanse the palate – and the clean dry finish will leave you ready for another bite.

We can’t wait to try this beer at NYC Brewer’s Choice! For a full list of this years brewers and food purveyors, visit the NYC Brewer’s Choice website.




Anything else you’d like to add?

Peace & Happy: The Best of 2016 on Beer Sessions Radio™

DSC_1341It was the best of times, it was the… well.. better of times! All in all, we had a great year over at Beer Sessions Radio™, with more episodes than ever (62, including next Tuesday’s pre-record) and some of the best podcast rankings in the country!  Another milestone: We literally took Beer Sessions Radio™ on the road as part of a grant-funded series where we visited farms, breweries and farm-breweries! Not to mention some great cideries and drinking spots from around the Empire state.

We thank you, our listeners, and look forward to bringing you the best in beer podcasts in 2017. For now, sit back and listen (or re-listen) to ten of our favorite episodes from 2016. It’s like a virtual advent calendar where each door opens something interesting and delicious!

Tristram Stuart and Toast Ale (Episode 351 – airdate: October 5th)

While choosing a single favorite episode is almost as hard as choosing a single favorite beer, we had one stand-out episode that we think is not only our best of 2016, but possibly our best episode ever.  We did a rare non-Tuesday live podcast on this Wednesday in October when Feedback founder and food waste pioneer Tristram Stuart was in town to discuss his latest (and tastiest!) attack on food waste: Toast Ale, a beer made from reclaimed bread waste. It was a rare combination of guests and great beer  not that guests and great beer are rare at all on the show  with serious policy talk that both educated and enlightened. You may never trim the crusts off your loaf again, but you’ll love this episode.

Don’t take our word for it. This is what Tristram had to say about doing the show:

“That was far and away the best story-telling around the Toast concept ever. Loads of people have come and filmed, interviewed, photographed and tried to explain what this project is like, but nothing has yet come anywhere near to capturing the sheer collaborative joy vibe that comes when you put passionate brewers, bakers, grain farmers, food recovery organisers, a bar-owning all-round food and drink legend, social entrepreneurs and a couple of nutty food waste obsessed environmental campaigners in a room together and get them boozing on a substance that unites all of their passions in one bottle. Your wizardry in bringing the right folk together never cease(s) to amaze me. A highlight of the journey so far.”

You can join us on Tristram’s journey and listen to the full episode here.

The Orval Show (Episode 323 – airdate: March 29th)

Did you know that one of the oldest Trappist brewers in the world has its own day celebrating one of the best beers in the world? Well, Orval this year launched its first ever Orval Day, and we’re talking (and tasting!) all the manifestations of this classic Belgian brew.

Listen to the full episode here.

Sam Calagione and Pallet Magazine (Episode 329 – airdate: May 10th)

We caught up with Dogfish Head founder Sam Calagione at this year’s Craft Brewers Conference in Philadelphia, which made for a great pre-record with him and the editors of his new literary endeavor, Pallet Magazine. Come get off-centered with us as we delve into new avenues for brewery marketing and the continued overlap of beer and culture

Listen to the full episode here.

Food & Beer… The Book (Episode 330 – airdate: May 17th)

There’s only one Michelin-starred beer restaurant in the whole world, and now they’ve written a book! Host Jimmy Carbone is discussing food and beer pairings and the inspiration behind Michelin Award winning restaurant Luksus, the “hidden” restaurant in the back of one of the world’s best beer bars, Tørst. The Evil Twin himself, Jeppe Jarnit-Bjergsø, returns to the studio with his amazing chef, Daniel Burns, whose 15-course pairing menu is the basis of their new book,  Food & Beer, which aims to elevate beer to the level of wine in fine dining. With a dialogue running throughout the book, Food & Beer examines the vision and philosophy of this duo at the forefront of a new gastronomic movement, and highlights the dual visions of the authors and the spaces — Tørst, which is more rustic and relaxed, and Luksus, which is more sleek and refined.

Listen to the full episode here.

Brewed Food (Episode 333– airdate: June 7th)

Earlier this year, host Jimmy Carbone had a very cool food and beer tasting dinner at Jimmy’s No. 43 featuring the fermentation arts of Jensen Cummings, the creator of Brewed Food, and Brooklyn Brewery Chef extraordinaire Andrew Gerson. The day before they were on the show to talk about innovations in food and beer pairings and the future of brewed food.

Listen to the full episode here.

Beer Lawyers (Episode 336– airdate: June 28th)

It’s not always a party in here! Beer is serious business and from liability to trademarks to licensing agreements, lawyers who specialize in beer share their knowledge on the legal aspects to brewing in NYC and beyond.

Listen to the full episode here.

Industrial Arts (Episode 341 – airdate: August 2nd)

One of our favorite brewmasters opened his own place north of the city this year, and we welcome back Jeff O’Neil to chat about his newest (ad)venture, Industrial Arts Brewing.

Listen to the full episode here.

Frederiksdal Kirsebærvin – Danish Cherry Wine (Episode 348 – airdate: September 20th)

Jimmy Carbone is joined by fellow Heritage Radio Network host Damon Boelte (The Speakeasy), Agern Restaurant sommelier Chad Walsh, Chris Ball from Grand Army, who take a break from beer to chat about wine alongside B.R. Royla of Shelton Brothers. The stars of the show are Anne-Marie Skriver and Michael Moeller, the winemakers of the Frederiksdal Kirsebærvin winery in Denmark. Forget the grape! Bring on some cherry wine!

Listen to the full episode here.

Beer & BBQ (Episode 353 – airdate: October 18th)

What goes better than beer with barbecue? We can’t think of anything off the top of  our head! We welcomed 2013′s Brisket King of NYC Daniel Delaney from Delaney Barbecue to talk meat, more meat, and well, duh beer.

Listen to the full episode here.

Dr. Paul Matthews of Hopsteiner (Episode 361 – airdate: November 29th)

We’re getting all aromatic, flavorful and bitter as Dr. Paul Matthews, former president of the Hop Research Council, joins us in the studio alongside one of our favorite cider (and beer) makers, Indian Ladder Farms. Dr. Paul is currently the senior research scientist at Hopsteiner, a major hops trader and processor founded in 1845 in Washington’s Yakima Valley. We dig deep on this key ingredient in beer.

Listen to the full episode here.

On the Road with Beer Sessions Radio™  (airdate: from June 21st through November 1st)

As mentioned above  and because we couldn’t stop at just 10 episodes, so consider this a bonus present! our series On the Road was an amazing experience. We’re typically in the studio, broadcasting live, and what you hear is what we got! Thanks to a crackerjack mobile team that included Heritage Radio Network producer Caitlin Pierce and our roving photographer Miguel Rigas, we were able to edit and master four great episodes and bring you a new aspect of Beer Sessions Radio™ that we hope to continue in 2017.

Listen to the full series (four episodes) here.




What you missed on Beer Sessions Radio™: Kevin Zielinski and Oregon Ciders

Cider112216This week on Beer Sessions Radio™, we’re not talking turkey but we are sipping cider from a show we taped last June with E.Z. Orchard’s Kevin Zielinski. He talks about his family’s background in Willemette Valley (Oregon) orchards and heirloom variety apples in ciders. Started by his grandfather in 1929, the orchard today is run by Kevin and his brothers.

It was his interest in Pinot Noir that sent him down a path of making ciders, and he walks through the life of an orchard famer from planting to pruning to blooming to hand pinning to harvesting to fruit gathering and cider making.

West Coast ciders tend to be different styles than what we typically get in the north east, and Kevin breaks down many of the French- and English-style ciders he makes.

So pull up a chair, pour a glass of everyone’s favorite fall beverage and listen to the full episode here.

What you missed on Beer Sessions Radio™: Our Final Stop in the On the Road Series

Photo by Miguel Rivas

Photo by Miguel Rivas

This week on Beer Sessions Radio™, its our final episode of our acclaimed series, On the Road with Beer Sessions Radio™.  This week, host Jimmy Carbone travels to the Finger Lakes to visit The Farmhouse Brewery in Owego, NY, the first malting house in New York State in over a decade and one of only a handful that also brews in-house. You’ll hear from a top grains farmer about the challenges he faces to produce and distribute unique, artisanal grains to brewers. You’ll also meet the experts who support him in his work.

Next up, Jimmy visits Blackduck Cidery in Ovid, NY, and meets the whole family behind some of the best cider in the state. Plus, meet the community behind New York cider at Finger Lakes Cider House.

Listen to the full episode here.

Cider Week Brings Tastings, Radio Shows & Cider Salon

Beer Sessions Radio™ and The Good Beer Seal welcome Cider Week NYC with some great meet-ups at Jimmy’s No. 43 with cider makers from around the region. Over the years, we’ve recorded many cider episodes on Beer Sessions Radio™ on the Heritage Radio Network, and the station’s staff recently chose their favorite shows (of which we made the list several times!) in celebration of all things cider.

We’re celebrating ourselves this week, with visits from cider makers and the Second Annual Cider Salon. Among the features this week (all at Jimmy’s No. 43):

  • Guided Cider Tasting with Indian Ladder Farmstead Ciders’ Dietrich Gehring and Stuart Morrison Tuesday, October 25th
  • A casual late afternoon hang out on Thursday, October 27th, with Andy Brennan of Aaron Burr Ciders
  • very special cask from Eden Cidery at 5PM Friday, October 28th, with Eleanor Leger also hanging out with us
  • 2nd Annual Cider Salon from 12-4PM Saturday, October 29th with various panels, tastings and cider experts

More details on Saturday’s Cider Salon, which runs from 12-3PM at Jimmy’s No. 43:

Session 1 – Heritage Apples @1PM

Gidon Coll of Original Sin Cider will be teaching us about heritage apples used in cider making, and participants can see and taste these apples. Several single apple ciders will be presented allowing comparison of the apple taste to the fermented apple cider. We will also be tasting some of these apples in pastry tarts allowing comparisons of cooked apples.

Discussion of taste will proceed with the presentation ofDarlene Garvey, author of Cider Cocktails – Another Bite of the Apple, and her extensive knowledge of cider apples grown in California.

Session 2 – Cider Fermentation

We’ll welcome Eli Cayer of Urban Farm Fermentory  (Portland, Maine), who will share his expertise in approaches to fermentation, focusing on adding flavors during conditioning of his ciders.  We hope to taste ciders conditioned on sumac and on seaweed; the latter is expected to be a potentially unique pairing for Japanese food.  An overview of fermentation with tasting will be provided by Ryan Burk from his position heading the experimental arm of Angry Orchard Ciders which is doing small batch fermentation at its Innovation Cidery in Walden, NY.

A ticket ($15) is required for admission (buy here); includes limited samples with additional food/drink available for purchase including ciders from Farnum Hill, South Hill, Eden, Black Duck, Original Sin,  Embark, Urban Farm Fermentory, more…

We hope to see you during Cider Week, and be sure to tune in to Beer Sessions Radio every Tuesday at 5PM!

What you missed on Beer Sessions Radio™: Danish Cherry Wine

CherryWineThis week on Beer Sessions Radio™, host Jimmy Carbone welcomes a great panel of experts and a bit of cherry wine (is it sweet and rare?)! It’s a robust discussion on terroir (Danish cherries have a larger pit with more concentrated flavors… it’s not a cherry you would eat) and a reinvention of wine tradition in Denmark. Fellow Heritage Radio Network host Damon Boelte (The Speakeasy), Agern Restaurant sommelier Chad Walsh, Chris Ball from Grand Army are chatting about wine alongside B.R. Royla of Shelton Brothers, who introduces Anne-Marie Skriver and Michael Moeller, the winemakers of the Frederiksdal Kirsebærvin winery in Denmark.

At Frederiksdal, rather than producing wine working against the Danish climate, they use the advantages offered by nature and the Danish weather. The basis is the unique ingredient, the Stevnsbær cherry, which has the very best conditions for growth in Denmark. They use the cherry’s high levels of sugar, acid and antioxidants, allowing the berries to ferment naturally for a few days following harvest to create a complex fortified wine.

So raise a glass, and enjoy this episode of Beer (and Wine) Sessions!