Torch & Crown Brewing Company
New York, NY
Founders, brewers, and youthful troublemakers/geniuses: Joe Correia and John Dantzler
Dark brown with reddish tint and small head in light cappuccino foam. Spirited sniffs of anise, herbs, tangerine and orange, and a little Dr. Pepper. Kicking back a powerful punch of toffee, caramels, cocoa, and those southern homemade Chewies that look like brownies but no, so much better. A little bitter that is maybe even like some burnt edges of the pan that just might have stayed in the oven a minute or two too long. Also a little banana and mandarin. I am so surprised at how much I am enjoying this little can, and maybe I should have taken the recommendation at Beer Boutique and bought a second back up one.
Pairs with Cheez-It’s: Blerg! No do not pair!
When I saw this can, I thought, label alone I must have this! Figured I would mostly be writing about Elizabeth, who as they say is the emperor of their production facility in the Bronx. He has one faulty eye but who cares, I have a one-eyed kitty and have a deep soft spot for them. Then I stumbled upon the story of how Joe Correia and John Dantzler ended up in beer. These two, what little inventive trouble makers they were as kids. They as many, had fake IDs but evidently went into the wrong NYC bar and got busted. They were 16, what do you think kids at that age are going to do, wait until they’re 21? No way! They started with a home brew kit and well, let’s just say like most guys they didn’t read the full instructions, and busted again but by John’s mom due to the explosion in her kitchen. That didn’t stop them. They got better and better, and won home-brew awards (underage), so their dads got the credit. And look at them now, they made it through college in differing degrees. They didn’t kill themselves with their experiments and now they have their own business, and they make damn good beer! Oh and there’s a restaurant too, and they do take out and delivery. Check out their party packs. The Super Bowl one looks fab.
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Crickets Pilsner/ Kölsch
German pils, Vienna malt, Hopped with motueka
Crisp deep golden with a half inch head. Sniffing a blend of citrus: grapefruit, tangerine, and orange zest. Grass, clovers and their flowers creep in too. It’s a crisp pilsner with some delicate sweetness. On the backend there’s something like licking a sugar cube. It’s not powerful but just reminds me of swiping them from my grandmother’s stockpile as a kid. We didn’t have cubes in my house, so whenever I could get my hands on one it was an amazing treat that I savored. Back to the beer, there’s also light fruitiness as was in scents of grapefruit, tangerine, orange zest, lemon/lime, and also again a grassy splash. Has me craving an everything bagel.
Pairs with Cheez-It’s: brings out more sweet and floral hints
So what about this cricket? I’ve searched Other Half’s site to see why and coming up with zip. This little golden chirper is known for good luck, prosperity and wealth, so maybe that’s my answer. And for goodness sake, never accidentally step on one. The ancient tales say you will be doomed…and none of us need that now do we? 2020 was bad enough. Maybe Baby New Year 2020 crushed a couple crickets and that’s what caused this mess. So be kind to the hoppers you find, and treat them well so 2021 will be the best ever.
@otherhalfnyc @BeerBoutiqueInc @cheezits #beer #Pilsner #Kölsch #germanbeer #wine #cheezit @worldbyglass #pairswithcheezits #motueka #malt #crickets #brooklyn #NY #NewYork #otherhalf
Mother Makes Glucose
Dry Sparkling Red 2018
Bookwood homestead blend
11 varietals of grapes, 2 cultivars of pears, Bookwood Homestead Honey
Organic, biodynamic, foot crushed whole cluster, unfined and unfiltered
Winemakers: Patrick Vaughn and Zack Klug
Fine pour of bubbly crushed raspberries. Those raspberries are still there on the nose along with strawberries, lemon zest, and a growing floral like a room full of roses. Again raspberries hit you first in the sip then tart like licking a lemon. Firm pears like the type my granny used to make pear hot pepper relish. That stuff was so delicious and I need to get my hand on that old recipe. Oh, back to the wine, there’s also smoke and sour patch kids. This is like a cider and a sour had a baby.
Pairs with Cheez-It’s: blunts some of the tart and sour
Going out of my comfort zone and trying a NY wine. Many, many years ago NY State wines were just not known as the wine to go searching out. Yes, many of us went on wine trails and hit the tasting rooms, but except for some late harvest and ice wines, I just took the rest of it for granted and dismissed them. Well, things have really changed, and I’m late to coming on board so feel free to call me an idiot. Whether it’s climate change, expansion in grapes, or the fact that there are so many more natural wines out there now; I am now fully chastised. Liten Buffel, blew me out of the water with this crazy dry sparkling red. Your whole mouth just erupts in all sorts of flavors and wakes you up. Hats off to y’all! Looking forward to discovering more of your creations.
@vinewinenyc @litenbuffel @zevrovineselections @red_wizard_collage @cheezits #cheezit #wine #redwine #sparklingwine #cider #beer #sour @worldbyglass #worldbyglass #needmorewine #pairswithcheezits #sustainable #biodynamic #organic #naturalwine #Niagara #NY #NewYork
Milling Rate: 50-60%
Made with New York water and rice grown in California (blend of calrose and yamada nishiki)
Founders Brian Polen (brewery president) and Brandon Doughan (brewer)
Crystal clear glassful. Breathe in the white flowers, cantaloupe, refreshing cucumber, and some apple (but not sure which variety which is killing me). Take a sip and there’s sweetness like an overripe cucumber, cantaloupe, and then there’s that mystery apple again. Tastes floral like it smells. It’s dainty, light, and crisp/dry and an easy sipper by itself.
Pairs with Cheez-It’s: makes it even more sweet and robust. Weird I thought I wouldn’t like it paired but actually it’s pretty good with it.
What do you get when you bring together a New Yorker who works in analytics and tech, and a biochemist from Portland? Oh and add to that the fact that they met at a wedding in Japan. You end up with two sake drinking buddies that decide to open a small batch sake brewery in Brooklyn. Who would have thought? They’re making quite a success of it too from what I’m reading. As for reading…this is another beverage where you should definitely read the instructions on the bottle: Keep Refrigerated. Since it’s unpasteurized it needs to keep that chill, so before you put it back in the fridge, pour another glass.
@vinewinenyc @brooklynkura @cheezits #cheezit #wine #sake #craftsake #brewery #brew @worldbyglass #worldbyglass #needmorewine #pairswithcheezits #brooklyn #ny #newyork
Purchased in 2018 and just opened
Co-founders and herbal mixmasters: Daniel de la Nuez and Aaron Fox
A neat pour of dark burnt amber. Before the glass even gets near my nose pine and eucalyptus appear. Get a little closer and there’s coriander, cloves, mint, and catnip tea (yes, I drink this, it’s good for your gut). Here comes the first sip and it’s a powerful beautiful statement of pine, gingerbread, cinnamon, cloves, singed orange peel, honey and vanilla. It’s not a dessert or a holiday in a glass, but it could be a combination of both with a warm comforting feeling enveloping you, or shall I even say a hearty hug.
Pairs with Cheez-It’s: blurgh! don’t do it and ruin your lovely evening
Not going to lie, when I saw the bottle and design, I knew I had to bring it home with me. Kept putting off for that special occasion to open it, and here we are still in the middle of this pandemic mess. What better time than now! Just look at that Plague Mask on the label. Our N95s are no where near that dramatic. That giant herb filled beak is not what I would want to see my GP wearing during a doc appointment. This Marseille Amaro is built off the historical recipes attributed to the Four Thieves tale, who during a plague outbreak, were stealing from the sick and dead, but had come up with a “secret” vinegar herbal concoction that kept them safe from infection by warding off the fleas. The other more plausible tale is Richard Forthave’s vinegar remedy based on botanical research. Whoever got there first, Forthave Spirits’ contemporary version, I’m sure is far more delicious and aromatic than anything from ages long ago. Absolutely love it, and glad I have many more glasses for future evenings.
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Evil Twin Brewing
Hard Pastry Seltzer
Made with red raspberries and butterfly pea flower
Ridgewood, New York
Founder, owner, brewer: Jeppe Jarnit-Bjergsø
Sea foam green-blue tinted bubbly water. Smelling candied raspberries, just like the “blue raspberry” popcorn I used to get as a kid at the mall. Ok this will be fun, that was my favorite treat. Loved when mom would get me a kid sized one for behaving and putting up with trying on clothes for school. Back to the taste…again candied raspberries and seltzer. Not overly sweet just very berry and crisp. Makes me want to be out on a lake with the sun beating down…on a boat just cruising along sipping this very chilled refreshing can and feeling the breeze on my face.
Pairs with Cheez-It’s: better than I expected. It knocks back the berries.
Jeppe Jarnit-Bjergsø’s story is of a man who can’t sit still. Constantly taking on one creative project or job to the next. Starting out in Denmark as a teacher and beer tasting traveler, to opening a beer shop, collaborative brewing, becoming an importer, and opening a bar in NY. Now he’s put down brewery roots also in NY with Evil Twin and is still very much into collaborations. He’s definitely proof if you have a dream and put your mind to it you can make it a reality.
@eviltwinbrewingnyc @BeerBoutiqueInc @twelvepercentbeerproject @cheezits #beer #cheezit @worldbyglass #pairswithcheezits #hardseltzer #HardPastrySeltzer #seltzer #jeppejarnitbjergsø #EvilTwinBrewing