Beer, Bourbon & BBQ Fest 2019

 

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Brew it. Taste it. Sip it. Pork it. That’s the motto of the Beer, Bourbon and BBQ festival which is a pork-centric, American multi-city tour that began in New York City on January 26th.

The event was held at The Tunnel, a former railroad freight terminal turned nightclub now an event space located at 220 12th avenue at West 28th Street in Manhattan. The festival promised “60+ beer, 40+ Bourbon and lots of BBQ”, though it was an all-American whiskey list that included whiskey other than Bourbon. Beer and hard cider were also served to help wash down all the bbq. Music was spun by DJ Flava.

There were two sessions that day and I attended the “whole hog picking” session in the evening.

 

Seminars:

Bulleit hosted by Adam Geissler

Bourbon, Rye, Barrel Strength, 10yr Bourbon.

Makers Mark hosted by Alexa Amendognine

Bourbon, Makers 46, Private Select.

 

Others I sampled:

Koval (Chicago) Millet, Rye, Bourbon, Four Grain.

Virginia Distillery (Virginia) Port Cask Highland Single Malt Whisky, Chardonnay Cask Single Malt Whisky.

Deadwood (South Carolina) Rye, Straight Bourbon.

Buffalo Trace Distillery (Kentucky) Straight Bourbon, Eagle Rare Straight Bourbon.  

Balcones (Texas) Single Malt, 100°, Brimstone, Baby Blue.

Elijah Craig (Kentucky) Small Batch Bourbon.

Four Roses (Kentucky) Straight Bourbon, Small Batch, Single Barrel.

George Dickel (Tennessee) Rye, Sour Mash.

 

 

 

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Bourbon, Brew & BBQ

 

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Summer is getting into high gear, wine events slack off but there are still food and drink events to attend. This past Saturday I attended the Summer session of Bourbon, Brew & BBQ. The event featured 30+ American beers, 15+ American Rye and Bourbon with BBQ bites to go along with all that.

The event was hosted at Route 66 Smokehouse restaurant at 46 Stone Street in the financial district of lower Manhattan. Stone Street is one of the oldest streets in New York and the first paved street in New Amsterdam. It was also the site of the first commercial brewery in North America. It’s now a historical district with restaurants and outdoor seating on the cobblestone streets. It’s a very popular spot during the warm months with people eating and drinking outside.

At these beer fests I usually like to try the stouts and porters or any of the funky (sour) beers I can find. At this event that had a good selection of American beer but in keeping with the season they were on the light style.

 

Some whiskey I sampled:

Jim Beam Double Oaked Bourbon (My favorite of the day)

Jim Beam Black Extra Aged Bourbon

OYO Michelone  Reserve Bourbon

OYO Single cask Rye

Black Dirt Single Barrel Bourbon (Made in upstate NY with locally sourced ingrediants)

Black Dirt 3 year Bourbon

Redemption High Rye Bourbon

Bulleit Bourbon

Bulleit Rye

Dickel Tennessee Sour Mash 8 year

Dickel Rye

Templeton Rye 4 year

Templeton Rye 6 year

FEW Rye

FEW Bourbon

BBQ Bites

Billy’s pork belly lettuce wraps

Pork on a fork

Sarah’s famous wings

Deviled eggs

Buttery pretzels

 

 

Beer, Bourbon & BBQ Fest 2017

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The 8th annual Beer, Bourbon & BBQ festival kicked off its multi city tour this past Saturday, January 28th in Manhattan. Their motto is, Brew it, Taste it. Sip it. Pork it. It was a day of “down home Southern fried good time” to benefit the Spirit of Hope children foundation. There was plenty of beer, cider, whiskey and bbq for the crowd in addition to a DJ, cigars and beer games.  The event was held this year as in last at The Tunnel event space at 608 West 28th Street on the far West side of Manhattan.

After feasting on ribs, chicken and pork belly it was time to try several ryes, bourbons and ciders. Of the ciders that I tried, Angry Orchard wooden spoon was the most interesting, bone dry with wood notes on the finish.

 

Seminar: High End Whiskeys

Jack Daniel’s Tennessee Whiskey Single Barrel-Barrel Proof

Booker’s Bourbon Barrel Strength

Wild Turkey Bourbon Master’s Keep 17 Year

Bib & Tucker Bourbon

Jefferson’s Bourbon Ocean Aged

Sagamore Spirit Rye

 

 

Pig Island 2016

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This past Saturday afternoon, September 10th I attended the 7th annual Pig Island Porktacular BBQ festival.

Pig Island was created in 2010 to support New York pig farmers with hogs sourced directly from small farms. This year the pork was provided by Flying Pig Farms in Shushan New York.

The outdoor festival was held on the waterfront at Erie Basin Park in Red Hook, Brooklyn which is surrounded with plenty of reminders of its industrial past with monolithic cranes and rotting piers.

Over 25 Chefs served pork-centric dishes for us to sample along with craft beer, artisan spirits and cider, and the beer and cider came in handy since this Saturday was brutally hot, with temperatures atypical for this time of year in the mid 90’s (34°). I have to give Kudos to the pitmasters who practiced their craft over a hot grill in these temperatures.

 

 

Cider Feast 2016

 

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This past Saturday, August 8th, Food Karma Projects and Cook Out NYC presented this years Cider Feast cookout.

Food Karma Projects is a producer of specialty food and craft beverage events throughout the New York area. Created by NYC restaurateur Jimmy Carbone (Jimmy’s N° 43), they throw several bbq/beverage events during the Summer.

This event featured over a dozen regional, national and international cider producers pouring their ciders along with food on the grill including sliders from Schnack Burgers and tacos from Jimmy’s N° 43. It was held at the Solar One event space on the waterfront and under the FDR drive at 24-20 FDR Drive in Manhattan.

It looked like the event might have been a wash-out, at start time a storm hit, but that soon passed and the sun came out and the event went on as scheduled.

 

Some of the ciders I sampled:

Brooklyn Cider House “Half Sour” (New York). A trio of cider from NY State apples, very light yellow, very crisp with nice apple notes.

Brooklyn Cider House “Kinda Dry” (New York). Light yellow, crisp with champagne like fizz, easy drinking.

Brooklyn Cider House “Bone Dry” (New York). On tap, slightly cloudy, bone dry and tart

Doc’s Draft “Gold Rush” (New York). 100% Goldrush apples, light yellow, light body, crisp with ripe vegetable notes on the finish.

Hudson Valley Farmhouse Cider “Traditional” (New York). On tap, clear light amber, bone dry with funky notes.

Hudson Valley Farmhouse Cider “Scrumpy” (New York). On tap, unfiltered, cloudy amber, dry with some chewy fruit.

Big Apple Hard Cider “Brooklyn Brew” (New York). On tap, dark amber, sweet with cotton candy and apple pie spice notes.

Indian Ladder Farmstead Pear Cider (New York). On tap, cloudy light yellow, tart finish with some dried herb notes.

Indian Ladder Farmstead Barrel Aged Cider (New York). Light yellow with very light fruit flavors.

Shacksbury “Semi-Dry” (Vermont). In a can, clear, apply with some funk on the finish.

Shacksbury “Lost and Found” (Vermont). A blend of lost apples foraged in the Champlain Valley of Vermont, clear and dry with some tannin on the finish.

Virtue Cider “Michigan Brut” (Michigan). Light yellow with citrus notes on the finish.

Virtue Cider “The Mitten” (Michigan). Bourbon barrel aged, green apple notes with a very crisp finish.

E.Z. Orchards Cider “Hawks Haus” (Oregon). Floral nose, bone dry, crisp with light apple flavors.

Urban Farm Fermentory “Ol Cranny” (Maine). Cranberried Cidah (their spelling), dark copper color, bone dry and very crisp with pixie stick flavors on the finish.

Urban Farm Fermentory “Baby Jimmy” (Maine). Oak barrel aged Cidah, 100% wild yeast, light yellow, slightly cloudy.

Austin Eastciders Hopped Cider (Texas). Medium amber, dry, tannic with green fruit on the finish, feels unbalance.

Fanjul Sidra Natural (Spain). Cloudy, tight and tart, funky with some tannin on the finish.

Cidre Fermier “Brut” (France). Copper color, fizzy, crisp with green asparagus notes on the finish.

Le Brun Cidre de Bretagne “Brut” (France). Medium yellow, fizzy, crisp, green apple notes, very crisp finish.

Le Brun Cidre “Organic” (France). Medium amber, finishes with some sweetness to it.

Aval Cidre (France). Tight and crisp and very funky.

Aspall English Draft Cider “Demi-Sec” (England). Apply, off dry but not sweet.