TimeOut has an interesting article on beer infused foods. Personally we prefer our beer cold, sitting in glass with a nice blonde head. You know what else we prefer? Our feature in Time Out. Read excerpts from both articles after the jump.
Only 3 months to our summer return to the Rockaways! But in the mean time check out what TimeOut is saying about our city taps and Growler Station:
The new Queens suds buzz
“After three-and-a-half years of home-brewing in their Rockaway Beach bungalows, Ethan Long and Marcus Burnett—a set designer and an Emmy-nominated cinematographer, respectively— decided to go pro, naming their new business after their summmer-home locale. Their first beer, the mellow English ale ESB got a bump from the community last June when Rockaway Taco and Caracas Arepa started pouring the easy-drinking sipper to shaggy-haired day-trippers at their boardwalk stands.
Since moving their workplace off the sandy shoreline, Long and Burnett have gotten plenty of love from their new ’hood: Their creations are in the tap rotation at Long Island City’s Alobar and Astoria’s Sunswick 35/35, as well as other locations throughout the city. With the September opening of their commercial brewery, the duo now pumps out 24 barrels each month; and they added a chocolaty Black Gold stout and a light, coffee-accented Fool’s Gold porter in December. Swing by their facility to scope the fermenting equipment and a vintage-can collection, and nab a handle (64oz $15) in the growler room.” – TimeOut
Haute brew-infused fare
“Compared with sommelier-plucked wine menus and mixologist-shaken cocktail programs, beer is the black sheep of New York fine dining. Not anymore—frothy brews are going five-star, with some of Gotham’s best restaurants ramping up beer pairing programs—and now cooking with beer, too. From suckling pig soaked in Ommegang jus at Daniel to the lambic sorbet at Le Bernardin, beer has arrived on NYC’s high-minded culinary scene.” – TimeOut