On The Line pits our very own Chef Andrew Gerson alongside the meat masters of Restaurang AG. Chef Andrew Gerson has travelled the world gleaning insight into the culinary arts from chefs and kitchens of all disciplines. He brings a lifetime of knowledge to every dish he creates. With inspiration from local collaborators, Chef Gerson finds local sustainable ties in every dish he presents, whether it be greens from the local rooftop farm or mushrooms foraged in the Scandinavian forests.
For his next collaborative adventure Chef Gerson will pair with our favorite local carnivore Johan Jureskog, from Allmänna Galleriet, for a night of beers and meat. Restaurang AG’s extensive meat locker holds a bevy of locally sourced wild game; hand tenderized, aged and prepared to pair delectably with our Brooklyn beers.
Check out our menu below:
King crab with brown butter, horseradish & lemon
Brooklyn Sorachi Ace (7.6% ABV) A classic saison, cracklingly dry, hoppy unfiltered golden farmhouse ale featuring the rare Sorachi Ace hop. It tastes like sunshine in a glass. 100% bottle re-fermented.
Warm pork terrine, with Manchego cheese & pickled spring vegetables
Brooklyn Local 1 (9.0% ABV) Forged with barley malt and hops from Germany, aromatic raw sugar from Mauritius and yeast from Belgium. Behind the golden color, find Brooklyn fortitude, Belgian flair, a dusting of yeast and a dynamic complex of flavors. 100% bottle re-fermented.
Brooklyn Wild Streak (10% ABV) A Belgian-inspired golden ale aged in second-use bourbon barrels & re-fermented with the wild yeast strain Brettanomyces.
Prime steaks with creamy spinach, red wine sauce & hash brown
Carnegie Special 175th Porter (5.5% ABV) A Baltic Stout brewed in collaboration between Garrett Oliver and Carlsberg brewery for New Carnegie's 100th anniversary.
Chocolate mudcake with whipped cream
Brooklyn Black Chocolate Stout (10.0% ABV) Our award-winning rendition of the Imperial Stout style once made exclusively for Catherine the Great, featuring a luscious deep dark chocolate flavor from three mashes of specially roasted malts.
The menu didn't write itself, so let's meet the men behind the meal. Brooklyn Brewery Chef, Andrew Gerson, brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew demonstrates and represents Brewmaster Garrett Oliver's philosphoy on beer and food. Andrew is currently travelling his way around the States, collaborating with some of the country’s most innovative chefs, like Marcus Samuelson (NYC), Chris Sheppard of Houston’s Underbelly, from Sea Change in Minneapolis Jamie Malone, and Paco Roberts of NOLA’s Dinner Lab. During The Mash tour, Andrew has picked up new culinary ideas and shared his own from Stockholm to Las Vegas and everywhere in between, bringing you farm-to-table cuisine steeped in regional flavors, with a dash of Brooklyn fortitude sprinkled in for good measure.