Our brewmaster is fond of pointing out that his closest peers, after other brewers, are chefs rather than winemakers. Brewers, like chefs, start with an idea and then build that idea into a reality through the use of ingredients and technique. A few years ago, Brooklyn brewmaster Garrett Oliver, an avid home cook, attended a class on spicing conducted by Floyd Cardoz, the Executive Chef of the justly famed Indian-inflected New York City restaurant Tabla. And a few new beer ideas started to form…
Raised in Bombay and Goa, Chef Cardoz trained in India and Switzerland before moving to New York City. After a five-year stint at the venerable restaurant Lespinasse, he opened Tabla with restaurateur Danny Meyer in 1998. Since then he’s earned a boatload of accolades (including three stars from The New York Times), not only for his Indian cooking but also for his ability to infuse Western cuisine with Indian spices and soul. In 2006, Chef Cardoz he published his first cookbook, One Spice, Two Spice.
Now chef and brewmaster have combined their inspirations to bring you Brooklyn Cuvée de Cardoz. This golden wheat beer starts with a base of malted barley and unmalted wheat and then builds upon it a delicate balance of exotic spices selected by Chef Cardoz and then toasted and ground in the kitchens at Tabla. Ginger, tamarind, mace, black pepper, coriander, fennel, fenugreek, cinnamon, cloves, nutmeg, and chilies are added in the kettle, and then the beer is infused with toasted coconut after the fermentation. Combined with our yeast and light hopping, these spices give the beer a gentle, complex perfume, a full fruity palate, and long, drying finish with a very faint prickle of heat.
Beyond being delicous, we think it’s also one of the coolest beers we’ve ever brewed. It's very nice with chicken dishes (especially since the spice blend is inspired by an Indian chicken dish called Xaccutti), salmon, red snapper, pork, barbecue, Indian and Thai cuisine and robust salads.
Malts: Canadian two-row pilsner malt, Madsen white winter wheat (unmalted)
Hops: German Hallertauer Perle
Additional Sugars: White brewer’s sugar
Spices and Infusions: Ginger, tamarind, mace, black pepper, coriander, fennel, fenugreek, cinnamon, cloves, nutmeg, chilies, toasted coconut.
Yeast: Our special Belgian strain
OG: 18.2° Plato