The newest addition to DC's beer scene is now open: Brookland Pint, a bar/restaurant from Meridian Pint and Smoke & Barrel's John Andrade, poured its first drafts for the public on Monday. The rustic, 118-seat watering hole lies close to the Brookland Metro station and Catholic University, and stands ready to serve the neighborhood with craft brews and an eclectic lineup of dishes from chef Rebecca Hassell. Here's what you need to know.
The vibe: Casually hip (hey, it's Brookland). Community tables are fashioned from wood reclaimed from Maryland tobacco barns, works from different local artists will rotate on the walls, and there's a 48-seat patio for hanging with your four-legged friends.
The beer: Two dozen craft drafts, plus some unusual bottles. Familiar faces such as DC Brau and Flying Dog are joined by less common finds like AleSmith Speedway Stout. The rarest stuff can be sipped from large-format bottles, which are stocked in a glass-enclosed refrigeration unit for you to browse.
The connectivity: USB ports and electrical outlets adorn the bar and nearly every table, which will come in handy for lunching with your laptop when afternoon service begins (or documenting an epic evening). Rather connect face to face? The restaurant's large windows open onto the patio, allowing those inside to chat with outdoor pals.
The food (vegan/vegetarian): Similar to Andrade's other spots, the meat-free crowd have plenty of options when it comes to eating. The eclectic menu includes vegetarian and vegan items in nearly every category, from black bean and goat cheese quesadillas (available with vegan Daiya cheese) to veggie curry and lentil-barley burgers.
The food (animal-inspired): That said, beer goes pretty well with meat and cheese. Look for a number of Southern dishes, such as deviled eggs, barbecue pulled-pork sandwiches, and pimiento spread with toasted ciabatta. Less cohesive are a global range of items, from pita with marinated feta and grilled lamb kebabs to Puerto Rican mofongo (smashed plantains with optional crispy pork).
The happy hour: Dollar-off drafts, select wines, and house liquor from 5 to 7 Monday through Friday.
On the horizon: More time at Brookland Pint. Look for lunch and weekend brunch to start soon, as well as reservations.
Brookland Pint. 716 Monroe St., NE; 202-758-2757. Current hours: Monday to Thursday 5 to 2, Friday and Saturday 5 to 3, Sunday 5 to 2. Lunch and brunch coming soon.
The farm-to-table trend is great—if you like vegetables. But what if beer’s more your thing? Starting in August, Thanksgiving Farms in Adamstown, Maryland, will offer one of the country’s first community-supported breweries. Like members of community-supported-agriculture cooperatives known as CSAs, CSB participants will be able to fill their two-liter growlers 20 times in a five-month season. Half shares are also available.
Brian Roberts, an infectious-disease specialist whose in-laws own the farm, began growing hops about seven years ago, mixing in the produce grown outside his door to make seasonal beers such as Strawberry Blonde and Cherry Stout for friends. After Maryland licensed farmers to sell self-produced beer in 2012, he decided to take his to market by launching Mad Science Brewing Company.
He hopes to experiment with the broad array of goods available at the farm, which runs its own CSA. “I’ll try to use as much as I can seasonally,” Roberts says. Expect beers flavored with white peaches, blackberries, blueberries, and even squash in the fall.
To expand to the 16 barrels he’ll need for the CSB, Roberts will use the vats at Barley and Hops Grill & Microbrewery in Frederick. Once the CSB has gained traction with customers—and more capital—Roberts hopes to build his own brewing facilities at the farm.
His day job developing vaccines for a biotechnology firm in Frederick and his training—“things like batch records, data-capture forms, and process improvements,” he explains—inform his approach to brewing.
We know vegetables are good for you, but it sounds as if Roberts’s beer might be good for what ails you.
This article appears in the August 2014 issue of Washingtonian.
DC’s king of Spanish cuisine is embarking on yet another food adventure: beer.
Last week, José Andrés announced via Twitter his partnership with Oregon-based Deschutes Brewery to release a line of beer called “Zarabanda,” referring to a Spanish dance.
The term loosely means fun, enjoyment, and party. Brewed with spices, the light beer is meant to remind drinkers of Spain’s relaxed lifestyle.
Zarabanda was born out of a collaboration between Andrés and Gary Fish, founder and CEO of Deschutes. The pair’s 15-year friendship bloomed after Andrés began cooking at the brewery’s charity events. They conceived the idea for a new beer at one such fundraiser back in 2010.
“It was fun for all of us to work on this beer and bring two of our passions together: beer and food,” says Fish. “We crafted this spiced saison to accompany great cuisine.”
The duo wanted to feature flavors that Andrés loves and uses in his cooking, such as lemon verbena, pink peppercorns, sumac, and dried lime. The body features a mixture of Vienna and spelt malts, tastes minimally hoppy, and clocks in at 6.1 percent ABV (Alcohol By Volume); your average Bud is only five percent by comparison.
Unfortunately, the 22-ounce bottles won’t be sitting alongside José Andrés Foods potato chips and olive oils at Whole Foods quite yet.
Marie Melsheimer, spokesperson for Deschutes, says the beer won’t be available until the fall, and then only at locations within Deschutes’ distribution zone, which doesn’t include much of the East Coast. The brewery is exploring online availability, and perhaps Andrés might pour Zarabanda drafts in his restaurants. Stay tuned for details closer to the release.
Just in time for your summer drinking needs, the aptly-named Glover Park Beer Garden opens on Wednesday. The summer-long pop-up takes over the outdoor patio of the Savoy Suites Hotel at 2505 Wisconsin Avenue, Northwest, and will serve a range of brews and German-style eats.
Those who remember the long-gone Deck may recognize the surroundings. Though you won’t find tiki accents, it’s housed in a similar place as the once-popular (and often-rowdy) prep bar. Roughly 20 brews will run the gamut from generic bottles of Corona and Bud Light to craft drafts such as New Belgium Fat Tire, DC Brau Corruption IPA, and Atlas Rowdy Rye. A smallish food menu includes pretzel rolls, brats with kraut, and bacon grilled cheese. Those looking to catch a game will find two 50-inch televisions.
Perhaps as a preventative measure against noise complaints—rumored to have shut down the Deck—the al fresco watering hole will close at 11 daily, opening at 5 Monday through Friday and at noon Saturday and Sunday.
Long-awaited, ambitious brewery Bluejacket makes its grand debut on Tuesday at 4. The Navy Yard beer factory, bar, and restaurant combines the talents of Neighborhood Restaurant Group’s Greg Engert with brewer Megan Parisi. There’s also a restaurant—the Arsenal—from Birch & Barley chef Kyle Bailey; Dan Hahndorf is chef de cuisine.
Every year around this time, our enthusiasm for beer reaches a fever pitch. You can celebrate the season with Oktoberfest events, of course, or just stock up on all those pumpkin beers on the market. Alternatively, you can take a local approach and tour a nearby brewery. Here’s the skinny on six Washington-area beer-making facilities open to the public.
3178-B Bladensburg Rd., NE; 202-621-8890
Free tours and tastings most Saturdays (call ahead) noon to 4.
“Growler hours” coincide with tours of this Northeast production brewery—fill up 32- or 64-ounce containers of beers.
BREW BOWL I
Atlanta vs. Houston
Terrapin Beer Company—Rye Pale Ale (12-ounce bottle, ABV 5.5 percent, IBU 35, OG 13.3)
Saint Arnold—Icon Belgian-Style Pale Ale (12-ounce bottle, ABV 6 percent)
The right styles were paired in the final. Terrapin’s pale ale representing the Atlanta Falcons against Saint Arnold’s pale ale representing the Houston Texans.
Brehony: “I have tasted very few Belgian-style beers made in America that I’ve really liked. It’s tough, but I think Saint Arnold is more interesting.”
Bui: “A unique, ambitious beer. Terrapin just tastes better.”
It was too close call, so it went to overtime. After a retaste and scoring, we determined that Terrapin kicked a late field goal for the win on freshness and balance.
Brew Bowl: Atlanta 27, Houston 24 (OT)
Predicted NFL score: Baltimore 24, San Francisco 17
If you missed out on part 1 of Brew Bowl I, read it here.
The teams (okay, beers) that made it through to the divisional round: Minnesota, San Francisco, Washington, DC, Atlanta, Baltimore, Denver, New England, and Houston. Here's how the Divisional and Championship rounds played out.
Minnesota vs. San Francisco
Surly Brewing Company—Furious American India Pale Ale (16-ounce can, ABV 6.2 percent, IBU 99, OG 15)
21st Amendment Brewery—Sneak Attack Farmhouse Saison Brewed With Cardamom Pods (12-ounce can, ABV 6.2 percent, IBU 38)
For the Divisional round, we revisited Surly, this time against a tough number-two seed in a can-versus-can matchup.
Bui: “The yeasty saison has beautiful color like California Champagne.”
Brehony: “I’m all for the 21st Amendment. Super clean with spicy yeastiness.”
Salpukas: “If I imagine what soap tastes like, I’d say the Sneak Attack has a soapy finish. That said, I love it.”
Bui: “The color really impressed me. Touch of herbs with dry bitter hops. We should do this against 3 Stars, though. I’d prefer the 3 Stars over this saison. Great beer from start to middle, but not the finish.”
Broadbent: “Both are 6.2 percent ABV, and I much preferred the 21st Amendment. I felt it straddled the [wants of] the beer geeks and the beer drinkers. It could satisfy both needs. Surly couldn’t satisfy the beer drinker."
Sneak Attack was multidimensional, with a front-palate bite and cardamom in the back. A small can with big flavors and lots of action, but very drinkable.
Brew Bowl: San Francisco 45, Minnesota 31
NFL score: San Francisco 45, Green Bay 31
In the First AFL-NFL World Championship—later renamed Super Bowl I—the Bart Starr-led Green Bay Packers routed the Kansas City Chiefs 35 to 10. Al “Jazzy Jew” Hirt played trumpet at halftime, and spectators drank canned beer.
This year, Super Bowl XLVII is trumpeting Beyoncé’s halftime spectacle, while Budweiser kicks off its Black Crown golden amber lager campaign. Yet pampered palates accustomed to refilling growlers and playing name-that-microbrew with tap handles deserve better than some Busch-league spin on “thirsty for a championship.” You want to know what beer to drink on Super Bowl Sunday? I give you the Brew Bowl I.
The building at 6400 Chillum Place, Northwest, already had 20-foot ceilings, a sprinkler system, and a trench drain. All Dave Coleman and Mike McGarvey had to do to start their brewery was add was the equipment, plumbing, and electricity. Not to say it was cheap. It certainly cost a lot more than the homebrewing kit McGarvey’s fiancée bought him about five years ago, kicking off the series of events that brought them to 6400 Chillum.