Tickets are $15/$10 (members) and available here. Since your ticket includes a beer you must be 21 before camp starts.

Camp Wanna-Catcha-Train will be help on Wednesday, July 26, starting at 6 pm.

The Transit Museum is located at Boerum Place and Schermerhorn Street in downtown Brooklyn.

Here are my tasting notes:

Color: bright amber.

Head: moderate, stood up well.

Aroma: banana and peach, with a toasty malt undertone.

Flavor: good balance of fruit and malt flavors, with a hop finish that’s satisfying but not overwhelming.

Technical details (from the brewery’s website):  There are five kinds of malt used. Along with the usual two row barley, there are carapils and caramunich, melanoidin, and chocolate malt. The hops are Cascade, Amarillo, Tettnang, and Northern Brewer. ABV is a moderate 4.8%.

This is a well made, satisfying ale that complemented a tasty sandwich but could be enjoyed by itself. The flavor is complex but well balanced.

Source: Self-Absorbed Boomer
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Last year Coney Island Brewing released “Seas the Day India Pale Lager,” which I tasted and reviewed. Having gotten Overpass, their first India Pale Ale, I couldn’t resist sampling them side by side (see photo above). The first thing that struck me is that, contrary to my expectation, the lager (on the left) is a deeper amber color than the IPA. Please don’t conclude from the photo that the lager produces a much more ample head. Before I poured the brews, I accidentally knocked over the lager bottle, which made it very fizzy. The IPA produced a full, foamy head which had largely collapsed by the time that on the lager had declined to the point where I could finish pouring it. As I did when I reviewed Seas the Day, I paired both brews with a spicy Vietnamese bánh mì sandwich from Hanco’s.

Before this tasting, I tried the Overpass IPA by itself. My notes were: aroma–hops predominate, with floral undertones; flavor: hop bitterness dominant throughout. When I gave my wife a sip, though, her reaction was “Malty!” As the ale warmed in the glass, I got more malt flavor.

For this tasting I let both brews sit on the table for a while so that, when I poured, they were not too far below room temperature. This time I noticed malt flavor at the start in both brews, although the hop bitterness seemed more pronounced at the finish in the lager than in the ale. As it got warmer, the IPA seemed almost toasty. But as I ate the spicy sandwich, I noticed the hop flavor in the ale becoming more pronounced again. The principal difference between the IPA and the IPL was that the latter had more pronounced fruit overtones. This seems odd given that the hop mixture in the IPA includes two varieties–Centennial and Nelson-Sauvin, that are not used in the lager and are said to impart fruit flavors.

I find the Overpass IPA a fine, well crafted example of the style; one that, if not served too chilled, has excellent hop-malt balance. Of the two, I think the Seas the Day IPL is more interesting; but why wouldn’t an unusual brew like an India Pale Lager be so?

Coney Island Brewing has also recently released a 1609 Amber Ale, 1609 being the year Europeans first set foot on what is now Coney Island. I have a bottle, and will be reviewing it soon.

Source: Self-Absorbed Boomer
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The Coney Island Brewing Company’s winter seasonal offering is called “The Plunge”, after the Polar Bear Club’s winter swims at Coney Island. With a name like that it should be, well, bracing.

The label says “Belgian-Style Ale with Ginger, Orange Peel and Fennel Seed.” As I’ve mentioned before, I’m leery of brews with additives. To riff on The Lovin’ Spoonful, “All I want is malt, yeast, water, and hops just to set my soul on fire.” Still, despite initial strong doubts, I liked Coney’s summer brew, Tunnel of Love Watermelon Wheat. I found their autumn offering, Freaktoberfest, less pleasing. Pumpkin is not one of my favorite flavors, although the espresso beans added an interesting note.

So, here are my notes on “The Plunge”, which I had with a spicy take out from Curry Heights:

Color: vivid amber (see photo).

Head: ample, but not over-the-top (ditto).

Aroma: fruit and spices, hint of licorice (thanks to the fennel).

Taste: a rich mix of fruit, spice, malt, and a muted hop finish, with a touch of licorice. As the meal progressed and the ale warmed in the glass, the fennel accent became more pronounced, and malt carried through to the finish.

The Plunge went well with the spicy curry, its own spiciness complementing rather than amplifying or fighting that of the food. All in all, a pleasant drink, and one I’ll enjoy again. Would I compare it to a swim in frigid water? To me, it was more of a sitting in front of a fire on a winter’s night kind of beverage. At 6.9 percent ABV, it will warm you up. Technical details are here.

Source: Self-Absorbed Boomer
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IN WATERMELON SUGAR the deeds were done and done again as my life is done in watermelon sugar.Richard Brautigan, In Watermelon Sugar

The Tunnel of Love might amuse you….
Richard Thompson, “Wall of Death”

I wasn’t sure what to expect when I was invited to a tasting of Coney Island Brewing Company’s summer seasonal brew, “Tunnel of Love Watermelon Wheat.” You can see it, freshly drawn, in the photo above, sitting on the bar of The Brazen Fox, where the event was held. Before I tasted it, I had Richard Brautigan’s words in mind, and feared I might be getting something akin to alcoholic Hawaiian Punch. I took a sniff–hop aroma prevailed, but with a little hint of fruit–then a swig. Like Richard Thompson said I might be, I was amused. Even pleased. This was beer, not melon juice, though the melon flavor was there, working well with the cascade and citra hops, and with the two row barley malt, malted and unmalted wheat, and dark crystal malt. It’s not something I’d make my everyday beer, but I’d be glad to take it to our roof deck or to a beach on a summer afternoon with some chips and salsa. At 4.8 percent ABV, you can have more than one without fear.

On the way in we were greeted by Sarina Appel, who encouraged me to try Mermaid Pilsner and Seas the Day IPL, both of which I’d previously tasted from bottles (see here and here), on draught. I did, and didn’t taste any major difference from my earlier impressions, other than that the Pilsner seemed a bit more assertively hoppy, and the India Pale Lager perhaps a bit less so, than I remembered.

My wife and I had a delightful and informative conversation with Coney Island’s brewmaster, Jon Carpenter. Actually, my wife got the conversation going, asking Jon about the varieties of yeast used in brewing. Jon is a native Californian and a graduate of U.C. Davis. He has previously worked for L.A.’s Golden Road and for Dogfish Head in Delaware, makers of 90 Minute Imperial IPA (I’ve yet to try their 120 Minute, but must soon; stay tuned). I also had the opportunity to meet Alan Newman, head of Alchemy & Science, Boston Brewing Company’s “craft beer incubator,” which now owns Coney Island Brewing. Alan told me a tale of how he and Steve Hindy, President and co-founder of the Brooklyn Brewery (see my reviews of their brews here and here and here) were at a convention in Las Vegas when the 9/11 attacks occurred and, because all air transport was grounded, bought a van and returned by highway to the East Coast.

Source: Self-Absorbed Boomer
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A few weeks ago I noticed Brooklyn Brewery’s “Dry Irish Stout” on a shelf at my local supermarket. This piqued my curiosity. “Dry” isn’t a word I’ve associated with stout. I decided to get some and compare it to the stout I, and most people, know best: Guinness. I know there are some of you who, seeing the photo above, are saying, “Why do this at home?” Bottled stout isn’t stout as it should be, drawn slowly from a tap. I’ll grant you that. My excuse is that I didn’t have time to go bar-hopping until I found one that had both kinds on tap. Also, my wife needed some bottled stout to use as a marinade for the corned beef we had with cabbage, potatoes, and carrots for our pre-St. Patrick’s supper tonight (see below):

I did the tasting this afternoon. The bottles were kept a little below room temperature until I was ready to pour. Here are the results:

Guinness

Color: very dark brown.

Head: ample and long lasting.

Aroma: malty, with hint of floral.

Taste: black coffee with a hint of caramel; some hop bitterness in the finish.

Brooklyn Dry Irish

Color: dark brown, a slight shade lighter than Guinness.

Head: small, brownish white; collapsed quickly (see photo at top, taken shortly after the Brooklyn stout was poured; the Guinness had been poured earlier). According to the brewery’s website, this stout differs from Guinness and other widely marketed Irish stouts in that no nitrogen is added to enhance the head.

Aroma: floral, with a hint of berries.

Taste: initially tart and fruity; no strong coffee or chocolate taste (my wife, trying it without having had Guinness first, said she tasted chocolate; perhaps my palate was skewed by having just tasted Guinness). A pleasant but subdued hop bitterness at the finish.

The verdict: not a real contest, as these are very different beers. I like them both, and they went equally well with our corned beef repast. Brooklyn Brewery also makes a Black Chocolate Stout that might make for a better head to head (as it were) comparison to Guinness.

Beannachtaí na Féile Pádraig oraibh!

Source: Self-Absorbed Boomer
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India Pale Lager? I’ve long been a fan of India pale ales, or IPAs as they’re usually called. I like their intense hop bitterness balanced, in the best of them, by a rich barley malt flavor. I didn’t know quite what to expect from this lager offering by Coney Island Brewing Company. “India Pale” made me expect big flavor, so I paired it with a Vietnamese bánh mì from Hanco’s, doused with some extra hot sauce.

I poured, and was rewarded with a full, foamy head. The color (photo above) was a golden amber. I took a whiff: the aroma was powerfully hoppy, with some floral notes. My first sip made my taste buds confirm the evidence of my nose. The hops have it! A few bites of the sandwich convinced me it was a good pairing. Still, I thought, while this beer goes well with spicy, flavorful food, is it something I’d want to drink by itself?

After a few minutes, though, the beer started to open up. I began to get some of the “[b]ig citrus and passion fruit aromas” promised on the label and on the brewer’s website. The flavor also became more rounded, with fruit overtones softening the hoppy edge. I realized that I should have taken the beer out of the fridge and poured it a few minutes before tasting.

I checked the ingredients on the website. Five kinds of hops are used: Galena, Warrior, and Simcoe, all of which are considered “bittering” hops; Cascade, which is moderately bitter and gives a floral aroma; and Citra, a fairly new variety that has quickly become popular (with some dissenters) and that accounts for the notes of passion fruit. There are four malts: two row barley (commonly used in the best beers and ales), malted wheat, oats, and biscuit malt (I had to look that up). The last three would, I believe, tone down the flavor of the two row barley, and, set against the assertiveness of the hops, explains the beer’s lack of any noticeable malt flavor or aroma.

On balance, this is a good beer. It would go very well with spicy food like bánh mì, Hunan or Szechuan cuisine, and the more picante of Mexican dishes. At a moderate 4.8 percent alcohol by volume, it shouldn’t get you in trouble too quickly. My preference continues to be for IPAs that balance the hops with malt. Still, I would drink this again, maybe with my next takeout vindaloo curry.

So, what about this Coney Island Brewing Company? Is the beer made on Coney Island? No, it’s brewed upstate, in Clifton Park, just south of Saratoga Springs, by the Shmaltz Brewing Company, makers of He’Brew (“The Chosen Beer”) and other craft beers and ales. In this respect Coney Island Brewing is much like Brooklyn Brewery, which has most of its beer and ale brewed under contract by F.X. Matt in Utica. Coney Island Brewing does have a tiny brewery at 1208 Surf Avenue on Coney Island where small batches of specialty brews are made and sold to the public. The brewing venture is a partnership between Shmaltz and Coney Island USA, a not-for-profit arts organization dedicated to “defending the honor of American popular culture.”

Next on my beer tasting agenda is Coney Island Brewing’s Mermaid Pilsner. I’ll be reporting on it soon.

Source: Self-Absorbed Boomer
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The evening is planned in conjunction with the museum’s Album Tracks:Subway Record Covers exhibit which runs through January 12, 2014. The show includes album covers and behind-the-scenes footage of Michael Jackson’s video Bad, filmed in the Hoyt-Schermerhorn Station.

The Transit Museum is located at Boerum Place and Schermerhorn Street in downtown Brooklyn. Reserve tickets here.

Heck, dilate our pupils and hang up a disco ball and we’ve got a party!

NYP: Patients are offered tea, snacks and craft brews on arrival. Most finish their libations in the lobby, but Bazan allows unfinished ales in the exam room, too.

One recent patient wanted to get pie-eyed after a hard day and asked for something stronger.

Bazan took out a bottle of Jack Daniel’s — left over from an art show held at the lens shop — and poured him Jack and Coke.

“The guy had a cocktail instead of a beer,” Bazan said. “He had three of them, actually.”

Not for nothin’ but it seems like Dr. Bazan is a regular Dr. Oz, what with the appearing on TV and the apparent hiring of a publicist (hey he got on WCBS-TV !):

Speaking of press, Business Insider called the good doc a “social media evangelist” who loves the Yelp (which….ahem… is mentioned in the NYP piece today) in a 2011 article.

Not all of Bazan’s Yelp reviews are great, as this excerpt shows:

Like at least one other reviewer, I also witnessed Dr. Bazan verbally berate his staff in front of customers, which is consistent with his hostility toward any critical reviewer on this page. (Take note, especially, of the instance where he responded by posting details of a customer’s medical care on Yelp, which needless to say is unethical behavior for a medical professional.)

I’m truly disappointed PSE turned out to have so much baggage – I was very happy with my treatment, and wish the rest of the experience had matched it.

Like any decent “social media evangelist”, Bazan engages his critics and responded:

Anyone who knows me ,knows I have a huge heart and my head is always in my patients shoes. We maintained a perfect 5 star rating for over 100 yelp reviews. However, when we reminded people that they owed money, the boo brigade began. Sometimes a little pruning is needed if you want to have a prize rose bush.

Love him or hate him you have to respect Bazan’s hustle!

NY Post photo

Brooklyn Brewery: If you’re wondering “why Stockholm?”… it begins with the mutual appreciation of beer, food, music, art and all around good culture shared by Brooklyn and Sweden (even leading some to ponder if Sweden is the new Brooklyn). Brooklyn Brewery has a long history with Sweden highlighted by the fun fact that Sweden is our largest export market and second biggest market overall (right behind NYC) thanks to our importer and partner in Stockholm brewery, Carlsberg Sweden. We used to distribute the seductively delicious Carnegie Porter in New York back in the day, and in 2011 we collaborated with Carlsberg to produce a bourbon barrel-aged version of this classic beer to celebrate the 175th anniversary of the Carnegie Brewery. And let us not forget about the BROOKLYN, SWEDEN music festival we launched last year that sent over 15 Brooklyn bands to Stockholm and Malmö. You could say it was just meant to be.