I’d like to raise a toast to our friends Damian Brown and Chris Gallant of The Bronx Brewery. Congratulations on taking home the NYC Entrepreneur of the Year award! It’s comforting to know that we’re working with one of the most deservedly successful new craft breweries in the city (though I suppose we already knew that). —MN
Beer Here: Brewing New York’s History looks at the tradition of brewing in the city from the first Dutch settlers through to modern day. And that tradition has seen a lot of changes. In 1880 New York State was the largest producer of hops in the country, and the city boasted numerous breweries and beer halls…
As you may or may not already know, The Bronx Brewery has thrown in with our lot for a challenge of Brobdingnagian proportions. (Okay, that’s an exaggeration—they’re uber-talented beer brewers, but I just wanted to toss off that word at some point before the end of the workday.)
The Urban Hops project is already underway, with the NYBG and The Bronx Brewery having joined with community gardens to plant over 120 Cascade hop vines around our borough. What comes of these plants will be used to brew a truly original Bronx beer, the profits of which will go right into the Bronx Green-Up program. It’s pretty neat business.
The Urban Hop brew won’t hit bottles until fall, but if you want to get a taste of what the BB folks are doing with craft beer these days, there’s a pair of perfectly good opportunities this Saturday, June 16, 2 and 4 p.m., at the New York Historical Society’s weekend Beer Here event. The brains behind the brewery will be in attendance, as will their sudsy-delicious concoctions. Click through for more info. —MN
The Bronx Brewery partners with The New York Botanical Garden and Bronx community to form The Urban Hop Project
Raise a (virtual) glass with us in welcoming this sudsy delicious collaboration! ~AR
According to The Medieval Garden Enclosed, the blog of the Bonnefont garden at the Cloisters in upper Manhattan, the now ubiqutous flavoring agent of beer, hops, was not commonly used until the 15th century. Hops, Humulus lupulus are a fascinating (and tasty) crop, and you can check them out in person in the Herb Garden here at The New York Botanical Garden.
Prior to the introduction of hops to brewing, summer intern Bryan Stevenson tells us that beer in Europe was flavored with an assortment of herbs including stinging nettles (Urtica dioca) for bitterness, alecost (Tanacetum balsamita) for flavor and body, and a mixture of herbs known as gruit. Head over and read the whole fascinating story on The Medieval Garden Enclosed.