Hoof Hearted Brewing: Artisan Immaturity

HoofSour

Let me tell you about my Inflatable Time Machine

For my father’s birthday, we gave him essentially what every 21-year-old wants: his own pub crawl. I don’t mean to speak poorly of my father’s maturity, but he was thrilled. Because I was put in charge of planning this event — wisely or not — we went to a bunch of places in Columbus, Ohio, whose beer I dig. I almost got us all cheap matching Ts to have the bartenders sign at each stop, but in the end, saved us that embarrassment. Our first stop was the Hoof Hearted Brewing pub. (Go ahead, say it a few times.)

My friend Kate joined us again, and it probably goes without saying that my mother was the stoic, only occasionally disdainful designated driver.

so11We heard the brewpub long before spotting it. The thumping noise outside was incongruous with the generic architecture that seems to speak to whatever the newest batch of yuppies is called. Inside, the four-on-the-floor beat faded under dozens of ironic conversations between bearded and bespectacled hipsters. My clan slunk in, squarely, and wove our way amidst the crowd of afternoon drinkers, which was clothed entirely in thrift store T-shirts printed with slogans the wearers didn’t believe.

Phasion Phil

Phashion Phil, our waiter

We found a table outside where we could watch silly people exercising through the windows of the gym next door. We conferred about which beers to taste, trying to nonchalantly throw around names like Wet When Slippery, Mom Jeans, and Bulgin Musk. Then our adorable and slightly stoned waiter arrived and I tripped over Kill Wai-iti (say: KILL WHITEY!), a Belgian IPA and also ordered an Inflatable Time Machine, a sour. Kate was admirably adroit, ordering her Sidepipin, a farmhouse ale. My father, unsurprisingly, chose the DIPA, South of Eleven. Continue reading

Genealogy and Mushroom Stroganoff

mushroom stroganoffLately, Jason and I have been hitting old episodes of PBS’s Finding Your Roots, because we’re basically elderly people masquerading as thirty-somethings. Besides leaving me with a pretty hardcore Cory Booker crush, it makes me wonder if I’ve been remiss in not exploring my lineage more fully.

Me being me, my impulse is to celebrate those ancestors through food, but unfortunately, my people come from lands that don’t boast the most delicious vegetarian cuisine. I’ve never had any real testing done, but family lore has it that I’m primarily made up of genes from the mushy-pea-and-haggis-rich British Isles. There is one branch of the family that is Hungarian, which remains mostly shrouded in mystery. Could I be related to Attila the Hun? It’s possible. And since I’m too lazy to actually do the research, let’s just say that I am.

attila

You can see the resemblance in the eyebrows.

It’s true that the Hungarians, too, are tremendously fond of meat, but I think they have a couple of advantages, culinarily speaking, over my Irish/Scottish/English forebears: 1) all of the Eastern European countries make some bangin’ pastries, and 2) they have a serious thing for sour cream. The first fact I realized when I went to the Hungarian Pastry Shop on the Upper West Side. Though the staff was somewhat baffled when I asked them about Hungarian specialties and then offered up a Linzer torte, which I’m pretty sure is Austrian, I have to say that the cheese and sour cherry strudel was no joke.

The second fact I have always unwittingly embraced, but it was driven home to me recently when I got a craving for this mushroom stroganoff for which my mother (note: not at all Hungarian) gave me the recipe. Continue reading

Beer: the Stuff of Friendship & Community

I’ve never been much of one for defining things: vocab words, relationship status, my abs. But there are a few things I know to be true. One is that dear friendship is equal parts being supportive, giving sage advice, and keeping your mouth shut while your friend downs six beers during an afternoon-long bitch fest. My own dear friends recently flew me to New York and then further indulged me by not only by taking me to all the Asian restaurants I don’t have at home, but also by going to every brewery and bar patio within stumbling distance of their apartment.

Shannon at Kelso with Black Walnut Stout Barrel

Shannon at KelSo, wishing I wasn’t taking pictures

One other nebulous concept that I’ve nevertheless stuck by like a religion, is that beer is defined by more than style and taste; that its influence on our lives is wider.

The KelSo Brewery, where my friends and I stopped first on this trip, is an example of the impact beer can have in your world. KelSo recently opened a tiny tap room that is carved out of the Brooklyn warehouse where they make their beer. Shannon, Jason, and I sat for quite a while, snug in a nook lined with barrels of conditioning beer.

KelSo has woven itself into the community fabric of Brooklyn by donating their product to a number of organizations they support. No doubt these groups were thrilled be getting free wallet lubrication for their potential donors at fundraisers. More importantly, their movement gained the support of another local business and all the patrons it brings with it. KelSo is also a careful steward of the environment, taking many measures to make the smallest negative impact as possible.  

The name “KelSo” is formed from the first names of the couple who owns it, which makes me trust them, irrationally, but also makes me believe that this brewery is built from their heart, their family, and means more to them than any money — which is one of my several issues with macro beer. Continue reading

Tempted by the Night Market, Sated by Jackson Heights

dr fish

A fish has gotta eat…

When we were living in Asia, it took me a while to warm to the idea of night markets. It seemed like everything on sale, from street food to “Same Same But Different” t-shirts, was priced slightly higher for the benefit of looking at it in very dim lighting. But then the Siem Reap night market gradually won me over as I came to realize two advantages it provided over the daytime markets: 1) everyone feels better about getting drunk, which is really the only pleasurable way to shop for anything, and 2) there was a tank where you could pay to have tiny fish eat the dead skin off your feet, which was even better than drunk-shopping.

So needless to say, when I heard about the grand opening of this year’s Queens International Night Market, I was intrigued. Queens is an empire of ethnic food, from the feta cheese of Astoria to the dumplings of Flushing, so the idea of a night market in such an atmosphere made visions of a super-sized Smorgasburg dance in my head. Maybe it wasn’t even too much of a pipe dream to hope for a spa fish or two. I did some stomach-stretching exercises and set out for the territories near Corona Park. Continue reading

Witbier, Weissbier & Controversial Fruit

This woman is crazy on a number of levels, but would feel at home in Ohio

This woman is crazy on a number of levels, but would feel at home in Ohio

Every year at this point in April, regardless of weather, Ohioans pull on their shorts. Many of these bare and vulnerable legs are an alarming shade of white, which one is well-advised to not look at directly. Ohio winters are long, and at this point we’ve watched all of Netflix and need to get out of the goddamned house. We will sit at a picnic table in a parka and Daisy Dukes, if it comes to that, because it’s time to be outside.

I can’t say this Ohio beer-lover in particular is willing to reveal her alabaster gams, but she is ready for other summer activities, namely, summer beers. The breweries are way ahead of me, and summery wheat beers are already well-represented on the shelves and at the taps. Wheat beers are, by some magic of chemistry, delightfully refreshing, and thus often the style of choice for brewers making a warm-weather seasonal.

So, what is a wheat beer? Well, beer folk are notoriously non-obfuscationary, so your guess that wheat beers are brewed largely with wheat, instead of just barley alone, would be correct. In brewing they are top fermented and bottled conditioned. They are easy to pick out in a crowd: they’re unfiltered, hazy, and have a thick head; their smell will likely be of fruit or cloves; and they wear skinny jeans with slouchy hats while leaning against walls and playing on their phones. Continue reading

Honey-Miso Vegetables

IMG_2608It’s kiiinda like Spring up in NYC. As in it was 80 degrees one day last week and 35 yesterday and 70 today. Folks want their farmers markets back in full swing, though; they’re out at Grand Army Plaza on Saturday mornings looking dismal but dogged on those cold and wet days and buying all those perennials when it’s sunny.

But pickings are slim food-wise. Asparagus and the foraged mushrooms have shown up, but for the most part we’re still heading home those Saturdays with bags of root vegetables. And I’ve been working with them for months. Gotta do something new.

And thus this Honey-Miso Vegetables recipe. Stuck staring at last season’s carrots and turnips and parsnips? This’ll do ya.

Per usual, nothing was measured and units of measure are guestimated after the fact.

Honey-Miso Vegetables Continue reading

Pictures at an Exhibition: Smorgasburg Comes to Prospect Park

lumpiaIt was a rough and windy day for anyone trying to peddle lemonade, but somehow or other, it came just the same. Smorgasburg, the movable feast and Brooklyn Flea spinoff that has been charming Williamsburg for five years had its grand opening this Sunday in Prospect Park. It’s there every Sunday of the spring and summer from 11 a.m. to 6 p.m, so head over if you want to see any of these things: dogs in the throes of ecstasy at finding the dropped food and trash-robbing jackpot, discerning infants who can tell the difference between a ramp and a leek at fifty paces, bearded men who will tutor you in the restorative powers of mushroom tea, tiny fried eggs on a stick and lots of people picking roasted corn out of their teeth.

bulgogi sliderjianbing in progressTruly, though, Smorgasburg exceeded my expectations. Amid the more expected fare like French fries and pulled pork sandwiches was a lot of stuff that I’d never tasted before. Here are a few of the treasures we found on our sampling round: crispy Filipino-style spring rolls stuffed with adobo-marinated mushrooms from the Lumpia Shack; a saucy seitan bulgogi sandwich on a heavenly roll from Monk’s Vegan Smoke Shack; a wacky Shanghai street food crepe/omelet/rice cracker mash-up from Jianbing Co. The last one suffered from long lines, though to be fair, it also had some of the best entertainment in the form of passersby trying to figure out how to describe it. (“It’s like a giant taco thing.” Um. Not really.)

Plus we ate some French fries, because food doesn’t have to be novel to be delicious. Continue reading

Women’s Herstory Month: Sexism in Craft Beer

In the waning days of Women’s Herstory Month, let’s talk about why we even need to have a special month all for ourselves. Because women’s magazines. Because wage discrepancies and tube tops. Because being pressured into motherhood without women’s health care coverage and then the public shame of breastfeeding. Because the hyper-sexuality of commercials for anything and “abstinence only” teaching in schools. Because high heels and glass ceilings. Because the way I get touched by men all the time, and it’s supposed to be okay.

old-dominion-double-d-ipaAnd lastly, because craft beer labels! I don’t feel the need to list all the beers with questionable labels. Just Google “sexist beer labels” and be prepared to be embarrassed. So much improbable, gravitationally-challenged cleavage! So many cringingly gross sexual acts alluded to!

Come on, guys! Brewers: the majority of you are youngish white males with creative facial hair who give the distinct impression of being both fairly liberal and just awkward enough to want any chance with a woman you can get. In the same way talking about an ex-girlfriend on a date is a serious faux pas, recommending to me a bottle with a busty blond pin-up is really a turn-off. All that does is remind me of those lecherous old men at truck stops picking up magazines in black plastic. Men who prefer their women plastic, as well. Continue reading

Take Time to Eat the Roses Quiz

Image courtesy of Fine Dining Lovers

Image courtesy of Fine Dining Lovers

We’re a couple weeks shy of the true start of spring, but the weather is fooling me and a few brave crocus shoots into thinking otherwise. The flowers are on their way, dear readers, and they can be a feast for your taste buds in addition to your eyes. Below are the descriptions of eight delectably edible flowers, some of which you might eat on the regular without stopping to consider their flowery origins. Can you identify each one by its common name? If you can get six or more, consider yourself ready to spring into the season.

  1. It’s likely that you’ve seen these stuffed with cheese and fried, though they also make frequent appearances in other dishes, from the soups of Mexico to the risottos of Italy.
  2. Though these might look like berries, they’re actually the buds of a plant, usually pickled and often used in Mediterranean cuisine.
  3. These bright tropical blossoms make a tart and refreshing pink tea, but they can also be used in jams and sorbets.
  4. Ray Bradbury knew that you can make wine from the blossoms of this plant, and the French have a special soup made from the yellow flowers called creme de pissenlits.
  5. Kids on summer vacation learn that you can sample the sweet nectar of this climbing plant, but the entire bloom can also be enjoyed in salads and desserts. (The leaves and berries are mildly poisonous, though, so be careful!)
  6. These flowers are loved by gardeners for their bright color and insect repelling qualities, but they also have a peppery flavor and can even be used as a substitute for saffron.
  7. These flowers are most often dried and made into a tea known for its relaxing qualities, sometimes even prescribed as a gentle antidote to insomnia.
  8. Bakers have been candying these small, purple flowers since the 1800s, but they can also be eaten in salads or even used for infusing fancy cocktails and salad dressings.

Don’t scroll down or click continue until you’re ready for the answers! Continue reading

Trips Both Educational & Relaxing: The Beercation

bikinis

Please pass the discount chocolate hearts.

A few days before Valentine’s Day I went to Target to stock up on heart-shaped chocolate edibles that are my reason for the season, plus some stretchy, comfy pants to wear while eating. Much to my surprise, all the heart-shaped everythings were half-off and, instead of comfy pants, a jungle of bikinis greeted me in the lady’s department. I had forgotten that department stores operate on a retail version of “bar time,” and it was closing hour for winter.

While I try to spend as little of my existence on earth thinking about, purchasing, or wearing bikinis, the tiny, brightly colored scraps of fabric did remind me of summer, vacations, and then drinking good beer while on vacation. It’s one of my most favorite things to do.

There are two widely agreed upon types of vacations: the one in which you schedule every minute of your allotted time to fit in as much sightseeing as humanly possible; and the one in which you relax for every minute of your allotted time or until your brain attains the consistency of flan. There is no such complexity in beer-focused vacations. Continue reading