A mecca for Stockholm’s new food and beer culture.
Christopher J. Bartis
NEW CARNEGIE BREWERY
In a recent poll, 25% of Stockholmers said that if they could live anywhere, they'd choose New York. And more specifically, Södermalm, recently voted Stockholm's trendiest borough, wants very much to be Brooklyn’s little brother. Today, they got a bit closer, as Brooklyn Brewery and their Swedish partners open the New Carnegie Brewery, the first European brewery to feature an American craft beer perspective and heritage. By choosing such a famous name, they adopted 176 years of Swedish beer history as well (Carnegie Porter was first brewed in 1836 and is Sweden's oldest registered trademark still in use).
“Swedes have always been great explorers,” said Eric Ottaway, general manager at Brooklyn Brewery, in his brief speech about why Sweden was chosen for the site of the brewery. It’s also a fact that Sweden is now the second largest market for Brooklyn Brewery outside of New York (no, not outside the US, but simply outside New York). What’s more, Sweden is the second-biggest export destination for American craft beer overall, according to the U.S. Brewers Association.
Ottaway said that the brewery doesn’t have all the answers, “but we’re curious,” and it’s just that curiosity, spontaneity and optimism that partners Carlsberg Sweden think microbreweries bring to the table.
These days, cooperation is important, maybe even a prerequisite for survival. We get by with a little help from our friends. As Garrett Oliver, Brooklyn’s brewmaster points out, they, in the early 90s, were the first brewery in the world to collaborate with another brewery. The New Carnegie Brewery is now, perhaps, an extension of that. But it’s also something new, a fusion, a blend of cultures resulting in the creation of new and exciting beers.
Sometimes the whole is greater than the sum of the parts. Like enjoying a meal. It is good on its own, but matched with a beer that reflects, reinforces, and contrasts with the flavors on the plate, the experience becomes slightly larger. Well, almost an epiphany."
Sometimes the whole is greater than the sum of the parts. Like enjoying a meal. It is good on its own, but matched with a beer that reflects, reinforces, and contrasts with the flavors on the plate, the experience becomes slightly larger. Well, almost an epiphany.―
Those are some thoughts from the New Carnegie Brewery, and Food Loves Beer couldn't agree more! So let's take a look at some of their beers, and the food that loves them:
Kellerbier is an unfiltered German-style lager that gets its name from the cool cellar it is stored in. Bohemian Hanka Pilsner malt gives this golden lager a full, bready flavor, and a blend of Perle, Saaz and Hallertau Mittelfrüh provide a large, floral hop aroma with a refreshing bitterness that elegantly lingers on. Best enjoyed in the company of fresh shellfish, salmon and herring, or Thai take-out when you prefer to let someone else worry about the cooking!
Amber is specially designed to pair with food, and it's quite the flexible partner. The brewery prides itself on its carefully chosen, coarsely-ground malt, and it's the malt here that takes center stage, with the mild, grassy and floral aromas of Fuggles hops not far behind. Its caramel notes go hand in hand with both grilled meats and oven-roasted vegetables, and it wouldn't be out of place at a barbecue or with just about anything that's pickled!
Style: Amber Ale
Hops are amazing, and we love an IPA as much as the next person. But sometimes you just want a hoppy beer that’s not so distinctively high in alcohol. That's where New Carnegie's session beer comes in – with a hop character true to an IPA, and a modest alcohol level, you no longer have to choose between hoppiness and strength. The initial, pronounced bitterness is followed by a horde of hop flavors springing from the orangey citrus of British Admiral and the pine-scented American Bravo. Plus, J.A.C.K. is the only beer in the range to get the extra special treatment of dry-hopping. It pairs perfectly with shellfish and seafood, and does a nice job of balancing out fatty foods, like fried fish. It’s also great with spicy Indian dishes. This time the beer's name is not taken from German or Latin, but rather the names of the four brewers: Josefine, Anders, Christopher and Karl.
Style: Pale Ale
This dark, full-bodied winter ale is the beer that gets to see first light. The bitterness is impressively balanced and complimented by caramel and roasted sweetness. Hints of chocolate and coffee blend elegantly with the licorice tones of Muscovado sugar and the dark berry fruitiness of Bramling Cross hops. If being out in the cold hasn't given you rosy cheeks, Lux's slightly higher alcohol level probably will! When braised meat, stews, game, dark sauces or hearty soups are on the table, you'll want this ale in your glass. You'll also enjoy sipping it with a rich, chocolate dessert.
Style: Strong Dark Ale
(Note: Part of the batch will be stored in oak American bourbon casks, which is sure to add yet another dimension to the already complex flavor. It is a variant that, when completed, will certainly attract attention!)
LUMEN IN TENEBRIS
Nailing down a few core beers can lay the ground for a brewery's success. But who doesn't love an experiment, especially one that goes well. Lumen In Tenebris builds on the classic Saison base, with its dry fullness, and then twists and turns into something new. A unique mix of Borneo long pepper, Madagascar cubeb and Tasmanian black pepper was created by Lior Lev Sercarz, from the world-famous spice shop La Boite, in New York. Lior's pepper blends are used by top chefs all over the world, and this time it found its way into the boiling wort. A little sweetness from Belgian candi syrup, with notes of raisins and caramel, helps to balance things out. And then, it's all topped off with earthy Saaz hops. While most Saisons are bright, this one is deliberately dark. Lumen In Tenebris. Light in the darkness. This one-of-a-kind Saison complements grilled scallops, fish, charcuteries and Asian cuisine. It also pairs well with berries and stone fruits.
Style: Dark Spiced Saison
Innovation does not end with New Carnegie’s beers. The brewery has its own restaurant (Restaurant Nya Carnegiebryggeriet) with a menu that features locally sourced ingredients, classical flavors, and food and beer pairings.
The dishes in the photographs below were served at the opening event and may end up on the menu. Here is an additional sampling of the kind of cuisine the restaurant will offer:
The restaurant and brewery opens to the public April 9, 2014. Visit the official Nya Carnegiebryggeriet website for more information.
Say "Sláinte" with O’Hara’s Irish craft beers.
Food Loves Beer Editors
O’HARA’S IRISH STOUT
O’Hara’s flagship Irish Stout, with its deep black color and thick creamy head, is a full-bodied, traditional stout. It has a rich complex coffee aroma with light liquorice notes, and robust roasty espresso flavors throughout. The generous addition of Fuggle hops lends a tart bitterness to the dry finish.
Serve in a pint glass or O'Hara's tulip glass at 43-50 F.
Suggested Food Pairings: This sessionable beer complements the tangy, chocolaty flavor of Cahill’s Irish Porter cheese and also pairs well with smoked salmon and dry cured meats.
O’HARA’S IRISH RED
Irish red ales are renowned for their caramel-nutty sweetness, which O’Hara’s balances with a fruity hop aroma and a subtle bitterness in the finish.
Serve in a pint glass or O'Hara's tulip or conical glass at 43-46 F
Suggested Food Pairings: We love O’Hara’s Irish Red with Mossfield Organic Gouda as well as with Gleann Óir goat cheese. It's also a delicious accompaniment to roast beef and winter stews.
O’HARA’S IRISH PALE ALE
O’Hara’s Irish Pale Ale melds the tradition of English IPA’s fullness and balance with American IPA’s intense dry hopping to create the best of both worlds. Amarillo hops lends a fruity orange aroma, while Cascade provides the signature grapefruit bitterness.
Serve in a conical glass at 43-46 F.
Suggested Food Pairings: Enjoy O’Hara’s Irish Pale Ale with Cooleeney Farmhouse Cheese, as well as spicy foods, barbecue, or shellfish.
O’HARA’S LEANN FOLLÁIN
Leann Folláin pours opaque black with a tan head, and has a mild mocha aroma. This luxurious stout has bold flavors of black coffee and bakers chocolate with a hint of vanilla, followed by a classic European hop bitterness in its finish that gives it a refreshing bite after the chocolate subsides.
Serve in a goblet or O'Hara's conical glass at 43-46 F.
Suggested Food Pairings: It's the perfect companion for Cashel Blue’s full, rich flavor, but if you prefer a less pungent cheese, enjoy Leann Folláin with Crozier Blue. It's also great with dark meats like venison or beef.
Food Loves Beer taste tested and recommended!
Celebrate St. Patrick’s Day with Irish farmhouse cheese & craft beers.
Food Loves Beer Editors
HOW TO CRAFT AN IRISH CHEESE & BEER PAIRING
A good selection of authentic Irish farmhouse cheeses are ingredients for a flavorful St. Patrick's Day (or any day) celebration. Add Irish craft beer to the table and the flavor intensifies. Two of the greatest pleasures in life, cheese and beer are natural partners. They have similar beginnings, share similar flavors, and both reflect the characters of their makers. Plus beer's bubbly carbonation cuts right through the richness in cheese. Pairing the two can be as simple as mixing contrasting flavors, or matching mild with mild, and intense with intense.
Need some help making decisions? Here are a some suggestions to get you started:
Creating an appetizing cheese board is just as easy. A good rule of thumb is to start with three cheeses – one soft/semi-soft cheese, one hard cheese and one blue cheese. Another option is to have one cow’s milk cheese, one goat’s milk and one sheep’s milk. If adding a fourth cheese, think semi-soft, washed rind cheeses. We've curated a lovely cheese sampler from Ireland, and here's what it includes: Cooleeney Farmhouse Cheese, Cahill Porter, Cashel Blue, Mossfield Organic, Gleann Óir and Crozier Blue. You'll find more information about the cheeses and how we paired them in 6 Irish Farmhouse Cheeses We Love.
Hand-crafted cheeses from Ireland love craft brewed traditional Irish beers. So for a marriage made in heaven, and your pairing pleasure, we've matched the Irish farmhouse cheeses we love with these four O'Hara's Craft Beers: Irish Stout, Irish Red Ale, Irish Pale Ale and Leann Folláin. Learn more about each beer and the pairings in O'Hara's Irish Craft Beers.
The Cheese Mates
Crackers or bread are a must. You can even make your own Irish soda bread or Irish oatcakes, which pair quite well with blue cheese. Nuts, sweet, soft fruit like figs, grapes or pears, and chutneys, compote, or honey make great cheese partners too. They also add beauty and variety to your board. Try a dollop of McQuade's Apple 'n Ale Chutney.
Large portions of cheese make a dramatic presentation, especially if showcased on a rustic serving platter or handmade slate cheese board like the ones from Brooklyn Slate. They come with soapstone chalk so you can write cheese names directly on the slate. Or you can label the cheeses with adorable slate markers from Tag. Want to really dress up your board? Try adding a wood cheese knife, also from Brooklyn Slate. It's hand-carved in Vermont from locally sourced maple and looks smashing against slate.
What's your favorite Irish farmhouse cheeses? Which Irish craft beers do you pair them with?
Here’s a classic Belgian beer brewed in the Carmelite tradition.
Modeled after a unique, 300-plus-year-old recipe, this tripel contains not one, but three grains: wheat, barley and oats. It has an an impressively creamy head that lingers and an intoxicating bouquet that is herbal, floral and sweet. This is a distinctive and exceptional beer that tastes of orange, lemon zest and caramel.
Serve in a goblet at 42-44 F.
Suggested Food Pairings: This tripel is great with poultry, seasonal soups, and fruity desserts.
Food Loves Beer taste tested and recommended!
This complex and prestigious Trappist beer is a benchmark for tripels.
The quintessential Belgian tripel, often referred to as the “mother of all tripels," smells of yeast, citrus and spice. The flavor is slightly sweet, with honey, apricot and toasted grains. It's a smooth, creamy and wonderfully effervescent brew.
Serve in a chalice or goblet at 46-57 F.
Suggested Food Pairings: This tripel pairs flawlessly with most food, especially pungent cheeses, shellfish, caprese salad and asparagus.
Food Loves Beer taste tested and recommended!