October 21, 2005
It's worth asking: how come the tremendously successful brewpub concept, such a familiar fixture in the Pacific Northwest and California, never really took off in New York? Sure, we have a fair number of brewpubs in both Manhattan and Brooklyn, and certainly some exceptionally talented brewmasters. Garrett Oliver of the Brooklyn Brewery immediately comes to mind, as do the chaps in Park Slope. But Chomper is talking about the institution of the brewpub, the concept of drinking locally-brewed ales, lagers, pilseners, stouts, bocks and even barleywine. New York City has so many exceptional bars and pubs; but sadly, it seems that too few offer local brews on tap or even in the bottle. Perhaps the marketing forces of Miller and Anheuser-Busch may have something to do with that, but I doubt it. It is tough to succeed in this city, as the list of failed places (Highlander, SoHo Brewery, Zip City) underscores. Chomper's buddy, a brewmaster from California, had this to say about his recent visit: "In the places I went the lack of local beer was shocking." Just as quality tacos were very late coming to this city, just as great espresso and cappuccino came here late, methinks perhaps another tidal wave of fine suds is overdue. We just aren't filling enough hogsheads in NYC to make a real difference.
Tags:
ale, barleywine, beer, bock, brewpub, brooklyn brewery, garrett oliver, lager, pilsener, stout
© All rights reserved.
Posted on 10/21/2005
(
Permanent Link
)
Send to Friend
