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Celebrating some find suds

There’s one thing we’re  craving this time of year: pumpkin beer. And for drinkers like us who think outside of the case of Bud, there’s no better time to celebrate fine brew than N.Y. Craft Beer Week, kicking off tomorrow.

There’s one thing we’re craving this time of year: pumpkin beer. And for drinkers like us who think outside of the case of Bud, there’s no better time to celebrate fine brew than N.Y. Craft Beer Week, kicking off tomorrow.

“The craft beer crowd is [made up of] enthusiasts that are interested in tasting amazing products,” says Jeremy Cowan, proprietor of Shmaltz Brewing Company, who is also overseeing the festival’s official beer, Geektoberfest (see sidebar). “It is no longer a bunch of dudes hanging out and talking shop. The crowd has become very eclectic, and is getting bigger as the industry grows. A lot of people simply won’t settle for a crappy Bud Light; they want something delicious, gourmet and unique.”

The festival contribution of Galen Zamarra, executive chef at Mas(farmhouse), certainly falls under that description. He is presenting a beer dinner at the restaurant, serving butternut risotto made with Brooklyn’s Local 1 and pork and sauerkraut sausage with Six Point’s Righteous Rye, among other dishes.

“[We aim to help] people really consider the beer and how it tastes,” says Zamarra, who’s fighting to get food/beer pairing the same respect as wine dinners. “I like people to open their eyes to pairing versatility.”

 
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