Sixpoint Brewing's facility in Redhook, Brooklyn, is understated - it's not the kind of showplace that many Craft brewers, who've been around as long as they have, have created. That said, it's one of the coolest places that we've ever brewed in. Watch & find out why - what a terrific day.
Editor's note: More from our 'Adjunct Faculty'! The Blonde Guy has recently returned from Korea, and to celebrate his feet replanting on American soil, we present a series of his observations from those Eastern shores. Enjoy!
Hello Happy Hour Nation!
Well, I guess now we are technically Happy Hour WORLD! How cool does that sound!? Last we spoke I left you all in the sleepy town of Daegu with a briefing on the craft scene here in Korea. Since then we made our way to eight more cities in Korea, I teamed up with a Korean brewery to make a beer, and made we it back to the states! Now, becausenot all of these cities were very "craft-forward" (and also due to an inconvenient stomach bug), there won't be a comprehensive breakdown on each city. I will, however, leave yall a list of top bars that were found either by comrades or myself at the end of the post with links to each if you find yourself thirsty in Korea. Whew, ok with all that being said time to dive into my favorite city we have been to outside of Seoul... *We hear the king of travel, food, and booze, Anthony Bourdain, starting to narrate...
"Busan, South Korea. The second most populated city in the secluded Korean Peninsula. It boasts a sprawling coastline, an exciting culinary scene, and only recently, craft beer."
Thanks, Tony. We'll send your check in the mail.**
In all seriousness, Busan is not only the fifth largest port town in the world but one of the most beautiful cities I've ever visited, and definitely the most beautiful in Korea. Bridges over the ocean connecting the downtown business center with the beachside restaurants, and a vast array of architecture create a skyline that requires taking an obscene amount of photos. (See obscene amount of photos below)
Only three blocks west of Namcheon Beach lays the headquarters of the aptly named, Galmegi Brewing Company. Galmegi (Korean for "seagull." Get it? Seagulls are on the beach... just like the brewery... ) started in a third story bar space and now is housed in a old surf shop that has been repurposed into a full fledged micro brewery and restaurant. With 12 of their own, rotating, beers on tap you can bet that anyone from a craft-beer-virgin to a certified Cicerone will find something they enjoy. Some favorites from my December visit were:
- Yuja Gose, a deliciously dry and salty Gose brewed with Yuzu to give it a nice citrus snap.
- Winter Ale:Winter warmer style with the perfect balance of Ginger and cinnamon, a favorite amongst the cast that was with me as it was the day after Christmas. F
- Galmegi IIPA and IPA: The Galmegi IPA is one of their best selling beers and honestly one of the most solid IPA's I've had to date. It sits at a mid-low ABV so you can have a few at the beach and gives you the perfect, balanced, hop-forward flavor profile you want from an IPA. Now their IIPA... Oooo their IIPA. When I sat down and chatted with their CEO, Steven Allsopp, he poured a chalice of this sweet elixir for me to try and I almost wept. I was immediately swept away through clouds made of flowers and citrus on tiny magic carpets made of hops and bubbles before landing softly in a peach orchard. Seriously folks, I thought he had poured me a Heady Topper or Sip O' Sunshine this beer was so good. Galmegi IIPA is only brewed a few times a year, so if you find yourself in Busan while it's on tap consider buying a growler or two or ten of this truly masterful execution of the IIPA style.
Galmegi paved the way for craft to take wing in Busan with Gorilla Brewing opening down the block and Akitu Brewing Company headquartering just outside of the metro area opening shortly after Galmegi hit the city's palate. British company, Owl and Pussycat, also opened a bar right on the beach offering a wide array of international and domestic brews and artisan dishes, and a bottle shop of the same nomenclature right across the street from Galmegi's flagship location. This beach oasis was quickly climbing to the top of my list of favorite cities.
Another exciting opportunity presented itself while visiting Busan: brewing my very first beer! I presented the idea of brewing a Jekyll and Hyde themed beer (a la Broadway Brews) to Galmegi CEO, Steven Allsopp, on our first night of meeting and he loved the idea. Two days later we nailed down a recipe and the day after that I met him at the brewery early in the morning for a full day of brewing!
We decided to make a sweet and spicy beer, incorporating the theme of duality from the show, using caramely(is this a word? It is now) German malt, and Korean chilis from a local market. After transferring everything to the fermentation tank, Steve brought out a huge surprise for me: the magical yeast we would be using to turn our work into beer were the same creatures that are used at Alchemist Brewing to make HEADY TOPPER. Yes, THE Heady Topper. The perfect micro organisms were pumped into the tank and we left it for two weeks to let them feast on the sugar, and poop out their delicious phenols and esters. It was distributed throughout Busan and to a couple bars in the many neighborhoods of Seoul and surprisingly well received by the craft community in both cities! So much so that Galmegi almost went through every keg before I could get my hands on it!
Jekyll and Hyde had a beautiful peach and pepper aroma with a sinister red hue. At first sip you get a malt forward flavor with a hint of the peach and rye. It then evolves into the "Hyde" profile with a dry Korean gochu (chili pepper) kick at the end. Not going to lie, this beer is weird (in a good way, like people who like to run for fun... Jimmy) but rolling in at 5.5% ABV this brew is goes down surprisingly easy even with the spicy finish. Topping the list of reasons why this beer is great is that we are donating a dollar from every pint sold at the brewery to a local orphanage in Busan. Unfortunately Galmegi doesn't have a canning or bottling system yet so there wasn't a way to get it back to the states.
It pained us all to leave this beautiful beach town, but alas, we had to move on with the show. The cities that we traveled through from Busan to our two and a half month sit down in Seoul varied with what they had to offer in the craft beverage department. I also experienced food poisoning and a back injury that required me to take medicine that prevented me from drinking for about a month all together. So my beer expertise is not so high on some cities, however I was incredibly lucky to have a craft cohort, Ian Jon Bourg, on this journey who never failed to look into more beer places to check out and is to thank for the lists below.
Like I said above, we have just now completed the run of the show and returned to the states. This is a short update so stay tuned for a "Korea in Retrospect" post in the coming weeks after the exciting Broadway Brews news. Believe me, there is A LOT, to report on from my stay in Seoul. A LOT.
Tim, AKA The Blonde Guy
The Ranch Pub - https://m.facebook.com/ranchpubdaejeon/
Plate and Ale - http://mollakorea.com/detail.php?number=1741&category=1129
Beerlab Project 2 Korea Craft Beer Pub - https://m.facebook.com/borimarutaphouse
First Alleyway - http://firstalleyway.com
AfterWorks - https://m.facebook.com/afterworks.brewpub/
**Anthony Bourdain was not in anyway contacted for this article. However, if he reads this, please contact us so we can travel, eat, and drink.
- Decide what kind of beer they'll make & create the recipe:
- Pick the charity the beer will raise money for:
- Name the beer!
This one's a real heart-warmer, so make sure you watch to the end. Let's create a #CraftBeerforGood!
(special thanks to our capture crew, Brad Burke, Johnny Freeman, Dane Agostinis, Kristen Beth Ludwig, and Kaylin Aarts.)
Press is rolling with the latest news from the Broadway Brews Project - as of this week, we are HALF WAY to the Broadway Six-Pack!
From our upcoming PRESS RELEASE:
Joins Broadway Brews Project
“The Happy Hour Guys” Partner with Sixpoint Brewery and
The Cast of “WAITRESS”
Launches ‘Its for Adrienne’ Cream Ale
Supporting The Adrienne Shelley Foundation
NEW YORK – May 21, 2017 – The smash hit Broadway musical, WAITRESS is the latest Broadway show to create a craft beer for charity and partner with The Broadway Brews Project. A portion of the proceeds benefits The Adrienne Shelly Foundation, a NY-based charity that supports women in film.
The Broadway Brews Project is an initiative put together by The Happy Hour Guys (Mark Aldrich and Jimmy Ludwig) to pair hit Broadway shows with local craft brewers, to brew a special one-off beer, themed in relation to their show for a charity of the show’s choosing. The Broadway Brews Project launched its first collaboration called Rise Up Rye, partnering with Gun Hill Brewing Company and the cast of the smash Broadway musical Hamilton, followed by School of Rock The Musical which launched School of Hops.
“We’re so excited to have Waitress join us along with such a phenomenally creative brewery- Sixpoint,” said Happy Hour Guys’ Jimmy Ludwig. “The WAITRESS cast was instrumental in helping us create this delicious beer that will help benefit a fantastic cause and honor the woman who started it all, Adrienne Shelly,” he adds. “We are now half way towards our goal of a Broadway six-pack—six shows, six craft brews that benefit six distinct charities.” Adds Mark Aldrich, “We're very specific when we consider pairing a show with a brewery and in this case it's a perfect match. Sixpoint’s team were so inspired after seeing WAITRESS, they were literally bursting with ideas.”
Said Jamie Leithead, Events Manager, Sixpoint Brewery, “We jumped at the chance to brew a beer with the WAITRESS cast. The show completely lends itself to innovative flavors. We’re thrilled that this show created something truly spectacular that will benefit a wonderful cause.”
A lively cream ale bursting with the essence of cherries, Its for Adrienne Cream Ale will only be available on tap at select bars & venues throughout NYC. Those include: Beer Culture (both locations), Glass House Tavern, Rattle and Hum (both locations), Beer Authority, Arts & Crafts Beer Parlor (both locations), Alewife, The Jeffery, Fools Gold, L’Amico, 5 Napkin Burger (Midtown), Bronx Ale House, and Astoria Craft.
Plans for future Broadway Brew collaborations are already underway.
# # #
About The Happy Hour Guys
Jimmy Ludwig and Mark Aldrich, both Broadway Actors, co-Host this video series of great Craft stories, which has been in production since 2006 and recently posted its 300th episode. The Craft of Theatre and Craft Beverages have more in common than you think, and Jimmy & Mark have made it their mission to pursue the greatest stories, sips and stops the world over to bring this terrific content to their fans. The idea for the Broadway Brews Project came about as a way to bring The Happy Hour Guys' Acting lives and their Craft lives together, and what a ride it has been so far! http://www.thehappyhourguys.com
About Sixpoint Brewing
While some historical records indicate Sixpoint Brewery was founded in 2004, the real birth of Sixpoint begins at the dawn of civilization. That is when the earliest societies began cultivating cereal grains to make fermented beverages, and the desire for excellence in the craft of brewing was forged. One symbol has transcended and survived throughout the ages - the Sixpoint Brewers' star. The Sixpoint Brew Crew not only resurrected the Sixpoint Brewers' Star, but also breathed life into a patchwork of brewing equipment within an 800 square foot garage in a then-dilapidated neighborhood of Brooklyn, NYC called Red Hook. Out of this modest maritime enclave hundreds of delicious craft brews were concocted and disseminated, and the star had been reborn. Within years, a team of Sixpoint Brewers and Staff had gathered underneath the Sixpoint star, not knowing how they arrived there, but knowing they must keep the Sixpoint tradition alive.
WAITRESS opened April 24, 2016 at Broadway’s Brooks Atkinson Theatre (256 West 47th Street). Based upon the 2007 motion picture written by Adrienne Shelly, WAITRESS is the first Broadway musical in history to have four women in the four top creative team spots, with a book by Jessie Nelson, a score by six-time Grammy Award-nominated singer-songwriter Sara Bareilles, choreography by Lorin Latarro and direction by Tony Award-winner Diane Paulus.
Waitress tells the story of Jenna, an expert pie maker in a small town, who dreams of a way out of her loveless marriage. A baking contest in a nearby county and the town’s new doctor may offer her a chance at a new life, while her fellow waitresses offer their own recipes to happiness. But Jenna must find the courage and strength within herself to rebuild her life. This new American musical celebrates friendship, motherhood, and the magic of a well-made pie.
About the Adrienne Shelly Foundation
The Adrienne Shelly Foundation was founded by her husband Andy and created after her death in 2006. With partners including Sundance, AFI, IFP, Women in Film, Columbia University and Boston University (Adrienne's Alma Mater), and an advisory board that includes Paul Rudd, Michelle Williams and Keri Russell, ASF's mission is Supporting Women Filmmakers. Since its inception it has awarded 60 production grants to very talented women all over the world. Please visit www.adrienneshellyfoundation.org to honor Adrienne's memory and support ASF's critical artistic mission.
The Happy Hour Guys don't normally report from beer festivals, but this one we could not miss! The kickoff event of New York City Beer Week, for us, is a chance to connect and reconnect: So join us for this blast of an evening, with brew news from KelSo Beer, Gun Hill, Sixpoint, Greenport Harbor, Transmitter, Sand City, Industrial Arts and Lineup. Meet some old friends, make some new ones, and support NYC Craft Beer. Cheers!
Our own FREQUENT FLYER GUY, (a.k.a. Steve Smith), returns with another update from Southeast Asia. Great to have you back in the fold, Steve! (and oh, MAN, do we want to join you.) Check it out:
What's Hot in Vietnam: Cold Craft Beer
- How Vietnam is rapidly becoming an unlikely craft beer mecca
What are first things that come to mind when one thinks of Vietnam? Rice paddies? Motorbikes? Phở, Vietnam’s iconic noodle soup? Ha Long Bay? Floating markets on the Mekong Delta? Probably not craft beer.
Traditionally, beer in Vietnam has meant a macro-brewed lager like 333 or Bia Saigon poured over ice in local watering holes, or an imported Tiger or Heineken in more upscale pubs and clubs. Up until very recently, you could have any style of beer you wanted--as long as it was lager. But as I learned on my recent trip to Vietnam and Ho Chi Minh City’s BiaCraft Artisan Ales, that is changing in a big way.
According to beervn.com, there were no craft breweries in Vietnam in 2013. And for good reason. Brewing craft beer in Southeast Asia can be extremely challenging. Most equipment needs to be imported or made locally from spec—a daunting proposition. Ingredients can be impossible to find locally, and difficult to import (imagine getting a large batch of green, skunk-smelling hops through customs without being arrested as a drug trafficker). In nearby Thailand, archaic liquor laws that protect large breweries force craft brewers to brew their beer in neighboring countries, and then import their beer (subject to a 60% customs duty and a 48% excise tax). And finally there is the challenge of educating a market whose expectation of beer is a clear, simple-tasting lager. When Vietnamese craft brewer Platinum Beverages first released an unfiltered golden ale, many of the kegs got returned by distributors who thought the cloudy ale was defective. And Pasteur Street Brewing probably should have thought twice about producing a durian-flavored beer. Not only is the pungent fruit a challenging choice as a beer ingredient, it also faced having to overcome the urban legend of durian and alcohol being a lethal combination. (It was not a commercial success.)
But the overwhelming appeal of craft beer is overcoming these obstacles. Today there are several dozen Vietnamese craft brewers from Hanoi to Ho Chi Minh, and the number is growing rapidly. And while foreigners are behind the brewing, and much of the consumption of Vietnamese craft beer, Vietnamese locals are also starting to embrace it. Led by the young, well-traveled, middle- and upper-class urban Vietnamese, they are attracted to the quality and variety offered by craft beer, as well as the cachet of consuming a premium Western product. The manager we spoke with at BiaCraft estimated that roughly half of his customers were Vietnamese. And on our visit, the busy Thursday night crowd appeared to be at least half local.
I visited BiaCraft’s District 3 location (1 Lê Ngô Cát, phường 7, Quận 3, Hồ Chí Minh, Vietnam) with two friends—an American craft beer lover, and a local Vietnamese to whom we were just introducing craft beer. We sampled several selections from BiaCraft’s menu of 30 drafts (all but one brewed in Vietnam). They included a Belgian-style wit beer, two IPAs, an India summer ale, and one beer inspired by the spicy flavor of phở. Predictably, our Vietnamese craft beer novice was much more receptive to the wit beer (Tê Tê Belgian Wheat) and India Summer Ale (BiaCraft’s top-selling "Xao Ba Co"; Vietnamese slang meaning “f***ing liar”), with the hoppy bitterness of the IPAs being a bit much on the first try. My American friend and I both enjoyed the IPAs however. And while all three of us love a good bowl of phở, we weren’t 100% sure that making a beer try to taste like phở was such a good idea. It did grow on us as we drank it however, and we're fairly confident it was a better idea than making beer taste like durian.
Larger cities and tourist destinations like Hanoi, Da Nang, Nha Trang, and Ho Chi Minh City have a rapidly growing number of craft beer bars, and now many smaller cities are seeing their first craft taprooms open. If you enjoy craft beer and plan on visiting Vietnam, you will be pleasantly surprised (as we were) at the availability of good, local craft beer.