Coffee Roaster

For my Beverage Production Experiential Learning Analysis instead of visiting a winery like most people, I decided to go to a coffee roaster. The reason why I decided to visit a coffee roaster instead of a winery is because I work at a coffee shop and I wanted to have more knowledge of how coffees make that flavor they make. So the coffee roaster I decided to visit is East One Coffee Roaster. It is located at 384 Court St, Brooklyn, NY 11231. To get here you can take the F train to Carroll St and walk up to Carroll St and Court Street. It took me a while to get there because I was traveling down from Flushing. Before going to the place I did some research to make sure that they roasted coffees and I found out that they aren’t only a roaster, they are also a coffee shop, and an eatery. On google they got they got a 4.6 Star Rating, on yelp they have a 4 Star Rating, on trip advisor is 3.5 Star Rating, and on Facebook they have a 5 Star Rating. On Monday-Friday they are opened from 7AM to 7PM and on Saturday-Sundays they are opened from 8AM to 7PM. At this café they also have a eatery and a coffee roaster. The eatery hours are Monday-Friday they are opened from 8AM to 4PM and on Saturday-Sundays they are opened from 9AM to 4PM.

The owners of East One Coffee Roaster is Morten Tjelum and Tom Cummings. They have found NewRow and FreeState Coffee in London. So now they came to New York and made East One Coffee Roaster. The coffees aren’t roasted every day. They are roasted twice a week which are in the beginning of the week and the end of the week, which is Monday and Friday. You must make reservations to come see them roast the coffee, it is a private thing that they do. They also specialize in light to medium roast styles. For the coffee beans that they use to sell are from five main countries, which are Kenya, Ethiopia, Colombia, Costa Rica, and Guatemala.

So I asked why are the coffee beans green aren’t they supposed to be dark brown? The worker told me that the reason why its green is because that’s the color it is before it is roasted. Then I asked why is it so important to roast coffee, the worker told me that the roasting brings out the flavor and the aroma that was locked inside the coffee bean that is green. The beans are left at the color green so that they wont lose their taste or quality. A coffee bean that is roasted and not roasted weights different. The one that isn’t would be heavy while the one that is roasted isn’t heavy because the moisture was taken out during the roasting process. The beans that have been roasted should be used a quickly as possible so it can still be fresh. The longer you wait the flavors of the coffee will change.

There are four color categories which are light, medium, medium-dark and dark. The light roast is a light brown color it is preferred for milder coffee there is no oil on the surface because it hasn’t been roasted long for the oils to come out. The medium roast is a medium brown color it has a strong flavor and a non-oily surface. Medium dark roast is a dark in rich color there is some oils on the surface but when drinking there is a little bittersweet aftertaste. Dark roast is a shiny black been with a surface that is oily and is very bitter. The darker the roast is the less acidity could be found in the drink.

So I was curious of how a coffee is grown so I did a little research and found that it takes them about 3-4 years to become a newly planted coffee tree to have bear fruit, it is named coffee cherry. The coffee cherry will turn bright and it’ll turn dark red once it is ripped and ready to be harvest. There are two different ways for the coffee cherries to be picked, it is either strip picked, or selectively picked. For stripped picked all the cherries are stripped off the branch at once, either by hand or a machine. Selectively Picked is when only the ripped cherries are harvested, and they are picked by hand. The pickers rotate from tree to tree every 8-10 days, to only pick the cherries that are ripped. Once the coffee is picked they must begin to process right away so prevent any fruit from spoiling. The way coffee is processed into two ways which are dry method and wet method. The Dry Method is an age-old method, it is still used in many countries where water is very limited. The freshly picked cherries are spread out on a dry surface so it can dry in the sun. In order to make sure the coffee doesn’t spoil, it will be turned throughout the day, and at night or if it rains it will get covered to prevent the coffee from getting wet. All depending on the weather, will help the coffee to be ready with the moisture.

What The Wet Method does is it removes the pulp from the coffee cherry once they are harvested. So that the bean could be dried only with the parchment skin left on. The freshly harvested cherries would pass through a pulping machine to separate the pulp and skin from the bean. While going through a water channel the beans are separated by weight while they are passing through. The heavier beans will sink to the bottom while the lighter beans will float to the top. After they are passed through multiple rotating drums to separate them from their sizes. Once they are separated they are then transported to a large water-filled fermentation tanks. Depending on where the beans condition are, the climate, and the altitude the beans will remain in the tanks from 12-48 hours to remove the slick layer of mucilage (called the parenchyma) that can still be attached to the parchment. While the beans are still resting in the tanks, it naturally occurring enzymes will cause the layer to dissolve. When the beans are done fermenting it feels rough, they are rinsed once more and then dried after. If the beans when through the wet method, the pulp and fermented beans has to be dried to 11% so the moisture is properly prepared from them to be stored. Before they get exported they go through a hulling machine, polished, graded and sorted.

 

Strumph, C. (n.d.). East One Coffee Roasters. Retrieved from http://nymag.com/listings/restaurant/east-one-coffee-roasters/

Coffee Archives. (n.d.). Retrieved from http://www.eastonecoffee.com/product-category/coffee/

McCart, M. (2017, August 25). Coffee Roasters Are Opening in New York Faster Than Ever. Retrieved from https://ny.eater.com/2017/8/25/16202348/coffee-roasters-new-york-brooklyn

National Coffee Association of USA. Retrieved from http://www.ncausa.org/about-coffee/10-steps-from-seed-to-cup

East One Coffee Roasters Opens Ambitious Roastery Café in Brooklyn. (2017, September 21). Retrieved from https://dailycoffeenews.com/2017/04/11/east-one-coffee-roasters-opens ambitious-roastery-cafe-in-brooklyn/

Home. (n.d.). Retrieved from http://www.eastonecoffee.com/

Retrieved from https://www.123rf.com/photo_21709243_different-type-of-roasted-coffee-beans-very-light-light-light-medium-medium-moderately-dark-dark-and.html

Winery and Vineyard

The name of the vineyard I went called  Brotherhood winery and vineyard is located in 100 Brotherhood Plaza Drive Washingtonville, NY 10992. This vineyard is located within an AVA. Brotherhood, America’s Oldest Winery have been open since 1839, so it has a rich historical past with the modern day present.

What can you find in the Brotherhood winery? In the winery, there are several parts that you can visit. They have a museum & cellar(that you can join the tour to visit their historical history), the Vinum Cafe, the wine garden, and varietals vineyard. In their wine garden, they are selling variety wines of their own brand. Most of their 750ml bottle wine cost around 12 to 20 dollars.  The wine they sell included sparking, white, red, traditional and dessert wine. In sparkling wines, the grapes they use included Grand Monarque, Blanc de Blancs, Carpe Diem Spumante. The white wine grapes have Chardonnay, dry Riesling, White Zinfandel, and Riesling. The red grapes included Pinot Noir, Merlot and Cabernet Sauvignon. At the end of the wine garden, they also have a wine tasting and tour registration. The tour and tasting with glass will be 10 dollars. If only doing one, that will be 7 dollars. The tours will be available several time a day and tours takes about 35-40 minutes.

When I went to the Brotherhood winery, it was during mid-November and the weather was very cold that day. I was kind of disappointed about what I saw there because when I first get inside their gate, I expect to see a large area of the vineyard, but nothing was over there. After I join the tour, I understand why there is no grape at all. Back into the years ago, they did have a huge area of land for planting the grapes. But now, they had sold off most of the vineyard and only a small piece of land left.

During the tour, I got to visit their museum & cellar, that you can “… get a glimpse into brotherhood’s legendary history, wine winemaking techniques and barrel aging methods.” When we first got into the underground museum, 6 -7 posters are on the wall and is about their history since 1839 to now. After we walking deeper in, we saw some huge barrels and a lot of small barrels. The large barrels are not used anymore, only the small one are still using. Some barrels with the CS161117, ME160618, RPort0517,  and PN170118 on it. The letters mean the name of the grape; CS(cabernet sauvignon) and the letters mean the data. Also, there is a room that has a thousand bottles of champagne aging in bottle. I learned from the tour guide, all of the champagne is ferment in the bottle. some champagne is sitting in the riddling rad, those bottles will turn twice a day with ⅛ turn and tap on the back and that goes on two weeks. Then they will put that champagne with a cap on it and put in the solution of dry ice, so only freeze the bottom bottle. Take out the cap and there is about an inch of sediment, take it out and put more champagne. Cork and wash the bottle. That is how their way of making the champagne. 

The Brotherhood winery and vineyard

 

The wine Garden

 

The museum and cellar

 

Part of the small barrels

Champagne that is still aging in bottle

 

Najja Hennix Retail Project

I visited two retail wine stores this week. Both were very nice and had friendly and helpful workers. The first store I went to was Chambers Street Wines on 148 Chambers Street. Quiet jazz music was playing creating a nice ambience. Although it was two in the afternoon on a Monday the store was pretty busy. I spoke to a worker, Andrea, and she gave me a tour and helped me through my experience. The store is cramped with wine and did not a lot of space to move around. There are hardly any ShelfTalker, Andrea told me to check their website for them. Andrea also told me the store was so crowded because they where having a wine tasting later on that day. They will be pouring six wines from these great estates: Domaine de la Pépière 2014 Muscadet “Gorges” and 2015 “Clisson,” Domaine Luneau-Papin 2014 L’ d’Or and 2017 “Terres de Pierres,” and Champagne Tarlant “Brut Zero Rosé” and “Cuvée Louise” NV (base 2000). I found this aspect of the store very interesting. I was very tempted to stay for the tasting. Sadly in order to navigate this store you would either need a store assistant or have studied wine. I think this store can have a better flow for customers to browse. I also think labels of regions could help the store tremendously.

 

The second store I visited was Sea Grape Wine Shop on 512 Hudson Street. This store was also cramped but it had a much more cozier feeling to it than Chambers Street Wines. Despite its cozy feel, it was much smaller then the first store and there was no music playing in this store. There were only the two workers in the store and there was no crowd. I spoke to a worker, Eric, and he also gave me a short tour of the small shop. This store also had no ShelfTalker. The price range in the store was much more affordable then the first store I visited. The flow was also better in this store. They had small label for all their wines and had a large selections of wine and champagne.

 

In both stores I was able to find red wines from Spain, sparkling wines that were not from France, and red wines from a region I did not know made wine; Australia and Brazil.

 

Overall I thoroughly enjoyed both experiences. Both workers were very kind and knowledgeable. Both stores could work on a clearer system of organizing the wine but that challenge is understandable. I would suggest Chambers Street Wines for catering, a tasting, or an expensive quality wine. I would suggest Sea Grape Wine Shop if you and your friend are walking around and want to visit a cozy store to learn a little about wine. You will walk out with something to your taste that will not hurt your pocket.

The First Location version of Shelf Talker

First Location: Red wine from Spain

First Location: A Germany Riesling-
Hofgut 2015 Saar Riesling Sekt Brut

First Location: Jour Fixe Riesling Brut Nature 2015
A sparkling Wine from Germany

Second Location: Red Wine from Spain- Tempranillo Viñas Viejas Milcampos Ribera del Duero

Second Location: Red Wine from Brazil

Second Location: Sparkling White Wine from Italy

Second Location: A light red wine from Australia

The Second Location sadly did not have any Shelf Talkers.

Najja Hennix-Production Experiential Learning Analysis

For my Beverage Production Experiential Learning Analysis I visited Torne Valley Vineyards, which is in the New York AVA. I truly enjoyed the day. Although we had some trouble getting there, needing a jump-start from another car was worth it. I went with my mom and my grandma and it was a nice bonding experience. The Torne Valley Vineyard is a family run business. The family’s last name is France, which I think fit perfect for their business. Debbie France greeted us as we walked in. She let us know about their wine tasting and also let us know they had great lunch specials with wine pairing to the meal. Linda France was our wine master

 

We had a tasting of nine wines. The first was a Chardonnay. It was a classic golden color, with vibrant overtones of melon, grass, and vanilla. It would go great with a creamed sauce over poultry or fish. The second was a Traminette. It had a lovely balance of sweet and dry. It had a honey, apricot and citrus trait with a subtle, fragrant aroma. It would go great with seafood. Seyval Blanc. Followed the Traminette. It was very clean with a crisp taste. It was very summery and would pair nicely with a fruit salad. Next was the Riesling, which I liked a lot, but my mother thought was too sweet. It had subtle notes of apples, peaches, and honey. We also tried the Sweet Summertime, which was a well blend of Cayuga, Vidal Blanc and Vignoles grape varieties. It was crisp, clean, and refreshing with notes of peaches and citrus. The Gewurztraminer was the sixth wine we tasted. It was sweet with notes of cantaloupe. I would good nice with tuna. The Cabernet Franc was fruity. It had raspberry and violets note. It would pair nicely with pasta. Lastly there was the Kimmie’s Crush. This wine is named after the winemakers’ wife. It’s a classic Bordeaux style with a touch of Catawba, this unique marriage of Cabernet Franc and Cabernet Sauvignon gives off strong flavors of plum, cherry, and blueberries. All of the wines were made in their barn.

 

Torne Valley Vineyards was founded in 2009 and has the proud distinction of becoming the first fully functioning winery in Rockland County New York. It is seated on an historic 19th century country estate, the property and its’ Victorian mansion have been lovingly restored to provide visitors with a profoundly “retro” experience. From the iconic stone gate, which makes you to want to explore their beautiful landscaped grounds, to the incredible Ramapo River views, to the warmth and elegance of their period, interior event space, I felt as if I have stepped back in time, yet it is just forty miles from New York City.  They get most of the other grapes from the Finger Lakes. The family is still working on the vineyard and they let me know that their grapes will not be ready for another three to five years. The wine that they do serve is aged, bottled, and labeled in their barn. A special attribute about the vineyard was their wine has very low sulfites. Meaning you most likely will not get a headache after drinking too much of their wines. Currently the grape variation grown in the vineyard is Gewurztraminer and Syrah.

 

I got a chance to talk to the winemaker briefly and asked him about his viniculture and vinification practices. He simply told me he followed standard methods. He informed me the previous owner of the property was a wine master and taught him everything he knows. Overall I really enjoyed this project. Although we were not able to see exactly how the wine is made at this location, it was still very informative. My mother and I ended up buying four bottles.

My lovely Grandma that drove me and my mother there

The House

Debbie France Getting us ready

The Winery Lunch Menu

The Tasting!

More tasting

Tasting

The Vineyards

AND ME!

Crozes – Hermitage

Crozes – Hermitage by Elisabeth Yoo & Chinelle Ann Hooper

Crozes – Hermitage

  • Country – France
  • Region – Rhône Valley (Northern)
  • Appellation – Crozes – Hermitage Cote de Beaune

Grape Variety

  • Red – Syrah

Climate

  • Mediterranean, East & South Slopes don’t get effected west facing is dry.

Soil

  • Granite soil with a blend of sand along the Rhône River

Vilification

  • Stainless steel vats, traditional white wine production

How to read a Wine Label

  • Labels differ in reference to the origins of the grapes, even though same producer.
  • Grand Cru is the highest vineyard classification in Burgundy, followed by Premier Cru. After that, the appellation is only for the village as a whole, and finally the appellation for the region.

Interesting fact

  • Wines range in quality from simple food wines to awesome Syrah’s

Winery and Vineyard Task

Posted on December 5, 2018 by ABID KAMAL

So two months prior, in Spring I was in Orlando, Florida for my birthday end of the week. Regardless of all the fun I was having and school being the minimum essential thing at the forefront of my thoughts now, something instructed me to simply look into vineyards to check whether one was adjacent where I was remaining. I'm glad I did that in light of the fact that there was one only 28 miles from where I was remaining. So the following day, I devoted my day to visiting this vineyard, so I won't need to pressure myself about going to one amid spring break in New York. The name of the vineyard I visited is Lakeridge Winery and Vineyards, which is situated in Clermont, Florida.

Here at this vineyard they offer complimentary winery visits and wine sampling which was a major in addition to. On Spring twelfth, 2016, my cousin and I took the 28 mile drive to Lakeridge Winery and Vineyards so I can finish this task. We touched base at 10:50 am and the visit begun at 11 am. The visit kept going around 50 – 55 minutes. It began with a 10 minute short video introduction, where Ben who was forever my visit control for the day talked the developing of the grapes on this site, wine making process and the packaging and naming of the wines made here.

In the wake of viewing the video, we quickly gone to see the vineyards. The five grape assortments developed at this vineyard are: Blanc Du Bois, Stover and Suwannee which are crossover grapes and Honorable and Carlos (red) which are Muscadine grapes. Ben revealed to us that Mixture and muscadine grapes developed in Florida endure in view of the ailment obstruction they have and versatility to the warm, moist atmosphere that Florida brings to the table all year around. Next we went to the tasting room, where we tasted four wines that are created and packaged at this area. The four wines are:

Lakeridge Chardonnay-this medium bodied white wine was exceptionally smooth and reviving. It's the first on this rundown since it was my most loved wine I experimented with of the other three we attempted.

Southern Red-this is a light bodied red wine produced using the Honorable assortment of Muscadine
grape. This wine was extremely fruity, yet had a harsh delayed flavor impression that I didn't appreciate
by any stretch of the imagination.

Southern White-this is a white wine produced using the Muscadine grapes that this site gets from neighborhood ranchers. It was light bodied, fresh and finished with a fruity delayed flavor impression. This wine sort of helps me to remember Riesling.

Stover Reserve– this white wine is produced using Stover grapes developed nearby. It is medium bodied to me and dry. In the smell and taste of this wine all I got from it was green apples. This wine must be tasted on visits giving on Saturdays on account of the restrictions of the creation. I was extremely fortunate to go on a Saturday and attempt this wine.

After the wine sampling portion of the visit, Ben lead us to the blessing shop and disclosed to us he had a magnificent time with us and urged us to check out the blessing shop. What's more, that was the finish of the visit.

Paumanok Vineyards

The vineyard I decided to visit was Paumanok Vineyard which is located on 1074 Main Rd, Aquebogue, NY. This vineyard is located within an AVA (American Viticulture Area); which is called North Fork. North Fork is a 30-mile-long peninsula in the northeast part of Suffolk County, NY; all vineyards are located at that location of Long Island, NY. This AVA is a great location for vineyard because of the soil and climate that this location gives. The soil is a prevailing soil and the climate is known to be Maritime. Also, the AVA requires that a minimum of 85% of the fruit is used in the wine grown within the borders of the region. Paumanok vineyard was founded in the spring of 1983, they have a 127 acre of land. The grape varieties that are grown here are Chardonnay, Riesling, Sauvignon Blanc, Chenin Blanc, Merlot, Cabernet Sauvignon, Cabernet Franc, and Petit Verdot. The way they manage their vineyards is that they do 1100 to 1400 vines per acre and that way they know that they’re producing a more concentrated and higher quality grape for their wines.

When I went to visit Paumanok, I did go in mid-November. Not the best choice because as I went to look at the vineyard, they have harvested all grapes. But I wasn’t disappointed because I saw the way the owner or manager prepared the vineyard for the next harvest. The way they decided to organize the cords in straight and some cords were going down or up, for the fruit to grow in that direction. I did a self-guide of the place, decided that I didn’t want a guide. But the gentlemen was very helpful with answering any questions I had. In the barn house, there is a see-through glass of their stainless-steel tanks. So, I asked the guy who was working at that time if all their wines are made in steel tanks? He responded saying that only the white wines are held in the tanks, the red wines are held in oak barrels. Then I went to try a glass of wine, I decided to try the 2018 semi-dry Riesling. It had a very similar taste to a German Riesling wine.

Overall, even though it was a short visit, I had a pleasant experience looking through a glass where the tanks are located, walking through the vineyard and seeing how they manage their cords for next spring, and having to taste one of the wines that they produce. I would come back to this location around August to October when it’s a more appropriate visit to a vineyard. And hope to try more of their other wines.

References:

https://www.paumanok.com/history.html

http://www.lisustainablewine.org/viticultural-areas/

Terroir

The Vineyard

Stainless-steel tanks, where white wine is being held.

A decoration display in the room, how in the older times they use to make wine.

Wine menu

Me holding a glass of 2018 semi-dry riesling, which was empty by the time I took the picture.

 

Kings County Distillery

Kings County Distillery, co-founded by Colin Spoelman and David Haskell, is New York City’s oldest, largest and premier whiskey (corn, bourbon and rye) distillery since prohibition clocking in 8 years of service. Colin Spoelman got his beginnings before that where he just had his license and started distilling from his Brooklyn apartment from a five-gallon Hobby Still. When Kings County Distillery got their license after prohibition, they distilled that first legal gallon of whiskey, with emphasis on legal because still to this day it is a federal crime to distill without a license. Before 2009 a Craft Distillers license in New York state was $13000 a year with a 3-year commitment. In that same year they acquired the Farms Dealers license which was offered for $128, but with that they had to agree to a couple of conditions: 75% of all their ingredients must be sourced from New York State farms and they also have a cap on the amount of spirit that they can produce which is about 75000 gallons a year.  They were fully established in April of 2010 operating business in Bushwick before moving to their current location at the Brooklyn Navy Yard. They are known for their hand made moonshine, bourbon and other whiskeys. All products are distilled on site and some are aged on premises as well but most of their aging process takes place at their offsite warehouse in Williamsburg.

The tour of the distillery was very interesting and informative. We were given a tour of the Booseum, which is where they keep all their failed products for showcase. Then we went down to the distillery room, then we had a tour of the aging room before heading over to the tasting room to try some of their whiskeys. The tour guide/ tasting room personnel was very knowledgeable and was able to answer all questions we had. The distillation process is: first, choosing the sugar source which in their case would be grain (barley and corn) which they purchase from Organic Farms in the Finger Lakes. Secondly, the extraction of the sugar: the grains are mixed with warm water creating what is called a mash. Carbohydrates are broken down into simple sugars, so the yeast can be activated. Thirdly, fermentation: with the addition of the yeast, sugar then turns into alcohol and carbon dioxide. The yeast multiplies until most of the sugar have been absorbed resulting to a beer. One site they use open fermentation in an open huge oak barrel for three to five days before transferring it to a bulk spirit tank where the collection of hearts can also be used to infuse whiskey.  Fourthly, the distillation process: the mash is distilled in batches in pot steels where ethanol is increased through this process. Then it is placed into a steel where the beer turns in whiskey.  Lastly, the aging process: the spirits are placed in wooden casks which adds flavor, color and texture making the final product. Just like wine the longer the whiskey ages the more flavor it has and the darker in color in gets.

References:

http://kingscountydistillery.com/

Learn About Distilling

Sugar Source: Barley

Sugar Source: Corn

Fermentation of beer. Fermentation takes place in an open oak barrel for 3 to 5 days

Pot Still (Distillation): Converting beer into whiskey. The mash is distilled in batches in pot steels where ethanol is increased through this process.

Bulk Spirit Tank: Collection of hearts can be used to infused whiskey.

Aging Room

The different colors in relation to how long they are aged.

Tasting.

ME!!!!

 

 

Martha Clara Vineyard

My visit to Martha Clara Vineyards was intriguing to say the least. It is in the North Fork of Long Island American Viticultural Area region located in Suffolk County, roughly a two hour drive to the very end of the island. The vineyard grows fourteen different grape varieties, for whites they grow: Chardonnay, Gerwurztraminer, Riesling, Pinot Gris, Sauvignon Blanc, and Viognier and Reds: Cabernet Sauvignon, Merlot, Melbac, Petit Verdot, Pinot Noir, and last but not least Syrah ((n.d.). from https://www.marthaclaravineyards.com/about.asp). “Thanks to its coastal location, ocean breezes help to moderate temperatures at any time of the year. Winter temperatures are significantly milder than most of the state of NY, the coldest month is January with average temperatures of 30°f to 35°f and the warmest month is July with average temperatures of 70°f to 80°f.” (https://www.marthaclaravineyards.com/about.asp). Vinicultural practices consist of spacing eight foot spacing between rows so that each row can get enough sunlight throughout the day and the soil is not covered in shadow from the from the vines (Viniculture in LI, Part III: Martha Clara Vineyard). There is no current on-site winery on the premises. Martha Clara Vineyards currently produce their wine through Premium Wine Group, a contract winemaking facility for its vinification practices. Of course, Premium wine group offers a list of services right in the heart of the North Fork of Long Island to a variety of vineyards to assure the proper process of winemaking is being handled with care and expertise and stored in primarily Oak wood barrels or steel tanks. The winemaking facilities include a tank rooms, and barrel rooms for storage which are all temperature controlled, and a crush pad to destem and crush the juice out of the grape. They also offer bottling and corking for production (Premium Wine Group). The knowledge of the tasting room personnel was exceptional. They knew exactly what they were talking about, how to visualise, smell and taste, spoke the language of wine and created a great atmosphere for the rest of the wine connoisseurs that were being attended to while I was there. I tasted five of the fourteen varieties they offered from my personal choosing and the employee walked me through step by step to help better understand the aroma and taste of the wines. I would recommend Martha Clara Vineyard to any wine enthusiast, the variety and culture of the vineyard speak for itself, it is a pretty long drive to the very end of the island, but it is worth every minute. They take of each guest they way they take care of their wine, with love and care. 

 

References

 

(n.d.). Retrieved November 27, 2018, from https://www.marthaclaravineyards.com/about.asp

 

Premium Wine Group |. (n.d.). Retrieved November 28, 2018, from http://premiumwinegroup.com/

 

Viniculture in LI, Part III: Martha Clara Vineyard. (2018, October 29). Retrieved November 28, 2018, from http://blogwine.riversrunby.net/viticultural-practices-in-li-part-iii-martha-clara-vineyard/

 

Brooklyn Brewery Tour

On November 27th, I decided to take on a brewery tour visit at the Brooklyn Brewery!
From City Tech, I took the A, C to 14th street, Transferred to the L train and got off at Bedford Avenue. From Bedford Avenue, took me about 10 minutes to get to 79 North 11th Street 11249.

I bought the ticket for $13. $13 spent was for the tour experience without the tasting. I went in there thinking that I wasn’t going to drink but I ended up trying 4 different types of beer! When I got to the cite, the front desk that worked at the Brooklyn Brewery gave our tour attendants a complementary beer and safety goggles as well to make sure we are safe while going in on the tour.

I was lead by our tour guide Matt and the tour lasted for 45 minutes. The first part of the tour he spoke about how they brew their Bell Air Sour- which was the 2nd drink I had during the tour. Not only was I enjoying the beer (Finished it quickly so I can take notes and forgot to take a picture, haha!) I was literally amazed on how this brewery house looked like. I thought to myself, (this is where beer is made and packaged, I’m astonished of the brew machines they are massive!)

He also gave us a brief history and facts about the company. And how and what do they use to Brew at their cite? Well, he mentioned that at the Brewery House, the beer that they brew are through 4 hotfermented tanks. Matt explains that Water, yeast, and Malt are the main ingredients of Brewing beer. Water being the most important out of all of them and explaining the New York as the best urban water that comes from the Cat Skills. Being that water is the most important ingredient of brewing, it is essential that the brewing comes from the cleanest water to enjoy nice cold beer. Matt explains that their beer is made up of 90% of the beer and that the water is “Charcoal Filtering Water.” To explain more detail, on the Brooklyn Brewery Blog Post, a question was asked about Charcoal Filtering water. The question was “Do you use any special treatment for the water you use at the brewery (filtering, adding minerals, etc)?” The use of charcoal filtering water is to “remove any excess chlorine or debris from the water system” (Moss).

Matt goes on and explains the different types of Malt for the beer they Brew. He mentioned four types, “Malt, Marley, Rye, and Wheat.” I asked him about the approach to agriculture. He explains that Barley and Malt are from Germany and used in their brews for almost a Millennia. Hops are also a vital ingredient in their brews and are most famous in their new profound beer, the “Sorachi ace.”

During the brewing process, beer for fermentation is mixed with warm water. A ton of warm water. After that, liquid is separated and spits our all of the debris. The debris and solids, “hops and barley are sold as cattle feed or turned into fertilizer” (Deaton). After the the beer is brewed then bring them to a boil and add fruits and this is where the fun part starts with all the different types of flavors and personalities of beer come to life in our taste buds. Flowers are added that day and then bring them to a whirlpool to mix everything up together. The whirlpool helps the beer to to become clean liquid and is then placed in the rapid chiller.

Matt states that Ale or Lagers take 3-6 weeks in rural temperature during fermentation.

One machine that astonished me was the “Bottling line” machine. This machine was what stood out the most because (as Matt was enlightening us with so much information and facts about their brewing process) it was the only machine that was active and looked like the only machine that was working.

This machine is basically where all the bottles are being finalized, cleaned up, bottled up, and packaged. The machine flips the bottle, sprays water at to keep it clean, and then fills it up with beer 99% of the way. It also adds warm water to the bottle to push our oxygen afterwards, then finalize it by capping it. The machine picks up 24 bottles and drops it into 4 six pack.

Afterwards, we were then lead to a tasting room for beer. Automatically I thought to myself, “will this be like wine class where we taste wine and spit everything back out?” No we did not! we actually drank the beer but Matt wanted to teach us how to enjoy the beer as well and the characteristics of it. He explains that as we observe the beer, we should be looking at the head of the beer (Thats already poured into a white glass cup) Check to see if the foam is carbonated in the outside of not. Do a drive by sniff. The beer that I tried was called the “Defender IPA.” One of the guests mentioned that after the Drive By technique, he smelled “Cherry’s” and I smelled Raspberries. Matt then asked whether if the body of beer is “Thick or thin?”  Afterwards, we drank the beer and it was actually really Robitussin, spice, and cinnamon flavor like in my mouth. It was almost as if there was a party!

Afterwards we also head on and tried another beer which was called the whitehall beer.

My overall experience at the Brooklyn Brewery was outstanding. I absolutely enjoyed my time there. I even spent another good half hour just trying to indulge and wrap up my experience at the tour. For anyone who is looking to check out a brewery or just didn’t get a chance to! I would recommend this spot. They also have a bar and spacious seating area to socialize and play some games.

As I exited the brewery, I came across these different rooms of the house which I thought was informative and organize.

 

 

References

Deaton, Jeremy. (2017, August 15). Beer is the greenest Beverage. https://nexusmedianews.com/beer-is-the-greenest-beverage-d6dca0c33ebc

Moss, Dan. Ask a Brewer I MAR 6. http://brooklynbrewery.com/blog/ask-a-brewer/ask-a-brewer-mar-6/

Matt. Brooklyn Brewery. Brooklyn Brewery Tour. 27th, Nov. 2018. Tour