A Greenpoint food shop specializing in American craft beer, cheese and snacks.

Location

1053 Manhattan Avenue
Brooklyn, NY 11222
718-349-1432

Hours

Mon-Thu: 11am - 8pm Fri-Sat: 11am - 9pm Sun: 12pm - 6pm
Craft Beer
Great Cheese
Party Platters
Tasty Sandwiches

Eastern District News

Cheese and Beer for Turkey Day

The festive season has begun! We love warming up the kitchen on a cool night, settling in, and sharing great beers and cheeses with our family and friends. Whether you are putting together an extravagant cheese board for Thanksgiving, or planning to serve just one, perfect, gem-like cheese, we have lot of great suggestions for you.

A PAIR TO SHARE

Our neighbors at Transmitter Brewing have partnered with Vermont’s Jasper Hill Farm for an extremely tasty, limited-edition cheese! Jasper Hill washes their semi-soft little cow milk wheels of Willoughby with Transmitter’s H1, a farmhouse ale aged in oak with zinfandel grapes, for a buttery, bready flavor with a touch of grape aromas. Not only is it delicious on its own, but it pairs great with a glass of H1.

MORE NEW CHEESE

Our favorite blue cheese is available only seasonally, and Rogue River Blue season has arrived! A spicy, crumbly, moist blue from Oregon is hand-wrapped in grape leaves macerated in pear brandy for a fruity, woodsy, complex flavor.

A recent visit to upstate New York’s Nettle Meadow Farm inspired a special order of Briar Summit, a soft and mild pyramid-shaped cheese made from sheep, goat and cow milk, and infused with raspberry leaf tea. Nettle Meadow is an animal sanctuary as well as a dairy farm and cheese plant: all of their animals are lovingly tended to (the owners know all of their names, over 400 of them!) and they live out their natural lives dining on grass, grains and herbs – including that yummy raspberry leaf.

Cochran Farm 1790 is another upstate cheesemaker you’ve seen on our shelves before. They have a new goat milk cheese named Oriskany: a soft, large format cheese with a cake-like interior and a gooey creamline towards the rind. The flavors balance citrusy sweetness with earthy muskiness – a must-try for goat milk fans.

HOLIDAY BEERS

Looking for the perfect beers to share with Thanksgiving dinner? Libertine Central Coast Saison is a great option. Wild-fermented and aged in oak, this ale is effervescent and lightly tart, perfect for pairing with rich fall foods and lots of butter.

Mikkeller has delivered a special holiday brew: No Thanks Given. A porter brewed with just a little pumpkin and tart cranberry, this beer upends all the familier pumpkin beer tropes.

For dessert, bust out the new collaboration between Evil Twin and Westbrook Brewing. They’ve remixed and combined the recipes for their special imperial stouts, yielding an intense dark ale with coffee, cinnamon, almonds, cocoa, vanilla and habaneros. If that’s not a big enough mouthful for you, it’s called Imperial Mexican Biscotti Cake Break.

CIDER FOR THE TABLE

Cider is another great and traditional option for serving with Thanksgiving dinner.  From the county of Queens, Descendant English Kills is an excellent turkey option: rich, tannic and dry; aged for 10 months and unfiltered.

We have two lovely options from Slyboro Cider House in upstate New York: Kingston Black is made from a single apple variety and the flavor is ever so slightly spicy and fruity, with a crisp finish. Their Black Currant Hard Cider is slightly sweeter and more tart, and highly quaffable.

However you celebrate we hope you have a most HAPPY THANKSGIVING!

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Summer to Fall Beers

It’s that confusing, transitional time of year: do we still want to drink summery beers, like crisp goses, tart berliner weisses, tangy fruit beers, and funky farmhouse ales?

Or do we want to get Oktoberfest started with some hearty German and German-style beers?

However you feel this weekend, we’ve got lots of great options for you!

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Labor Day Holiday Hours

We will be closed on Monday, September 5 in honor of Labor Day. We’ll be open regular hours the rest of the weekend, so drop in early for your BBQ beer, cheese and snack needs!

And don’t forget – Eastern District party platters start at $45 and require a 48-hour lead time. If you want us to make it fancy for you this weekend, place your order today!

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Some New Favorites

Sloop Brewing is located 2 hours north of NYC, and operates in an old Dutch barn within an apple orchard. A couple months ago you may have enjoyed their excellent sour peach and raspberry beers, briefly available in cans. We just tapped a Sloop beer we like even better: Confliction, a dry hopped sour that’s intensely citrusy, lactic and refreshing. Dust off your growler and bring it in for some weekend Confliction!

Another must-try right now: Humble, the chubby, custardy raw cow milk cheese from Vermont’s Parish Hill Creamery. Right now the interior tastes gently of sour cream, while the earthy, cider-washed rind has a stronger bite. It’s delicious as a table cheese or on a ham sandwich with spicy mustard.

Would we taste these together? Not necessarily. Sour beers tend to bring out the bitterness in washed rind cheeses, so I prefer sours with a fresh cheese like ricotta or burrata. A maltier brew would taste great with the Humble, like Evil Twin Wet Dream or Maui Brewing Coconut Porter.

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Fall CSA Discount Codes

It’s time to sign up for the Fall CSA (community-supported agriculture) season from Lancaster Farm Fresh Co-op – and if you sign up by August 7 you can get the Early Bird discount!

For 8 weeks this fall, LFFC will deliver fresh, organic vegetables, fruit, eggs and meat for pick-up at Eastern District.

For details, and to sign up, visit http://lancasterfarmfresh.com

Use the discount code “15largefall16″ for $15 off your Large Fall Veggie CSA

Or use “10mediumfall16″ for $10 off your Medium Fall Veggie CSA.

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Sheep Milk Cheese Tasting with Landmark Creamery on Saturday

Drop in on Saturday, June 25 between 3-5 PM for a FREE tasting with the owner of Wisconsin’s Landmark Creamery, Anna Thomas Bates! Anna and her team work with these lovely sheep to create Anabasque, a delicious aged cheese inspired by the Pyrenees. It’s a staff favorite that we look forward to sharing with you!

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Collaboration Celebration

It’s always fun to see our favorite small beer and food producers working together – they inspire each other, and us, with their unique ideas and recipes. We have a few great new examples in house now:

We’re currently carrying a limited edition version of Bufarolo, the water buffalo milk cheese made by Quattro Portoni in Italy and aged at Crown Finish Caves in Brooklyn. This batch is a 3-way collaboration: Quattro Portoni makes the cheese, which is shipped fresh to Brooklyn, where Crown Finish washes the cheese in Transmitter Brewing’s crisp S1 Saison, and ages it in their caves below the streets of Crown Heights. The result is a funky, semi-soft cheese with a creamy, sweet, mild interior, and a sticky, aromatic, flavorful rind. It’s fun to taste this cheese paired with the beer it was washed in (also in stock now), but we think it pairs even better with a richer, darker beer like Transmitter’s B5 Stout.

VT99 Meats is the brainchild of the cheese makers at Jasper Hill and the neighboring produce farmers at Pete’s Greens. They have been raising heritage breed pigs on their farmland, in rotation with vegetable and hay crops, feeding them the by-products of their main businesses: whey and scraps of cheese and veggies. The result is a rich, sweet-tasting pork, which the salumi crafters from Charlito’s Cocina convert into a simple, luscious, dry-aged salami.

In the beer department, New Jersey’s Carton and Long Island’s Barrier have collaborated on a hoppy cream ale christened SS-CREAM and inspired by the breweries’ Boat and Money ales, respectively. It’s a deceptively strong dry-hopped beer that drinks more like an IPA than a cream ale, and is suitably refreshing for a long, hot weekend.

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A Few of Our Favorite New Things

Have you tried the Sur series of ales from Danish gypsy brewers To 0l yet? If not, it’s time to get on it! Each of these gently sour pale ales is dry-hopped with a different hop variety. The results are crisp and intriguing – yes, these beers taste as good as the cans look.

We’ve just added another great NY State cheese to our collection: Tumbleweed is a raw, cow milk cross between cheddar and French Cantal, creamy and crumbly with a tiny bite to it. It’s handmade in small batches by 5 Spoke Creamery, located just an hour north of the city in Goshen – and it will taste great melted on some burgers this weekend!

New to the charcuterie department: Lonza from Minnesota’s Red Table Meat Co. A sliceable, dry-cured meat with some resemblance to coppa, it’s cut from the pork loin and lightly seasoned with rosemary, bay leaf and black pepper. Its savory flavors taste great on a sandwich or a cheese board, or served with ripe summer fruit.

We hope some of these delicious items make it to your picnics, BBQs, and roof hangs this Memorial Day – have a great weekend!

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New Things for Spring

Spring is in the air! Drop in for our ready-made “little cheese plates” to take on a picnic, or call ahead to order party platters for your next rooftop hang-out.

PRAISE CHEESES

We’ve got some new cheese friends in our case these days. Cabri Cafe is made by La Fermiere de Mean in Maffe, Belgium. Creamy and funky in classic Trappist style, this raw goat milk cheese departs from tradition: rather than being washed in beer as it ages, it is rubbed in ground coffee. It’s a surprising and delicious flavor combo.

The latest addition from Vermont’s Lazy Lady Farm also has a little something extra going on in the rind department. Snyderbrook is a tangy, semi-soft, pasteurized cow milk cheese is washed in vodka and amaretto, giving the toothsome rind a spicy/herbal and earthy flavor.

NEW BEERS

It’s been a while since we’ve been excited about any wit beers, so it’s great to have two that we’re way into. Wits are a traditional Belgian style, brewed with wheat, light in color, and cloudy with yeast. Both the Quebecois Dieu du Ciel and the Dutch Jopen versions feature complex malt blends and light touches of traditional coriander and curaçao citrus zest.

Craft brewery collaborations are happening right and left, with fruitful and intriguing results. Just a few of the collaborative bottles in stock now: a spicy, citrusy Red IPA from Heavy Seas and Maine; a tart cranberry gose from Transmitter and The Willows; and a strong, slightly sour blend from De Proef and Hair of the Dog.

COCKTAIL FIXIN’S

If your more in the mood for some cocktails on the fire escape, we’ve got everything you need to pair with your spirits from Duke’s Liquor Box: bitters, sodas, cherries, and some new syrups from Blank Slate Kitchen. BSK uses all organic tropical ingredients to create versatile flavors like palm sugar, bird’s eye chili and black pepper.

SUMMER CSA

It’s time to sign up for the Lancaster Farm Fresh Co-op CSA! For 26 weeks LFFC will be making weekly deliveries of vegetables, fruit, meat, chicken, eggs, herbs and flowers to pick up at Eastern District. Our summer subscriptions will sell out soon, so don’t wait to sign up! Go to http://www.lancasterfarmfresh.com/ for details and to sign up.

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New Beer and Cheese for the Super Bowl and Beyond

We’ve got all the snacks and beverages you need for game night! Contact us today to order a custom party platter to pick up on Sunday ($8 per person/$40 minimum), or drop in any time and we’ll help you select some great meats and cheeses to share with friends. (Order in person or via info@easterndistrictny.com/718-349-1432)

Don’t forget a couple growlers of beer – or some of the new cans and bottles in our collection. Maui Brewing CoCoNut Porter has just recently made it to the East Coast, and it’s giving us a warm feeling with its roasty, not-too-sweet coconut blend. The Victory Brewing 20th Anniversary Experimental IPA is a brightly flavored session ale with aromas of citrus and pine. If you prefer your IPAs on the stronger side, Captain Lawrence’s Palate Shifter is a full-on imperial IPA, balancing hop-bomb bitterness with a bit more malt. And Bell’s Smitten Golden Rye Ale heralds spring with a spicy but smooth flavor.

Recommended cheeses for that cheese plate: We’re welcoming back West West Blue from Vermont’s Parish Hill Creamery – this wheel is from the first batch of the year. Parish Hill hand makes all their cheeses from raw cow milk, using traditional techniques. This gorgonzola-style blue is made from two separate batches of curds for a multilayered flavor and texture combo: peppery and crumbly at the center, smooth and creamy towards the rind. Parish Hill also makes Reverie Reserve, a firm and crystalline aged cheese with notes of butter, hazelnuts and fresh chives.

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Craft beer and great cheese in Greenpoint, Brooklyn.

Upcoming Events

  • FREE jam tasting with Stagg Jam, Friday, December 2, 5-7PM!
  • FREE cider tasting with NYC’s Descendant, Friday, December 9, 6-8PM!

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