The Brooklyn Brewery’s Brewmaster’s Reserve series has taken its inspiration from cocktails in the past (you’ll recall its Manhattan Project), so it’s no surprise that its latest was inspired by the Penicillin — a libation containing Scotch, ginger-infused honey, and lemon juice that Sam Ross created at Milk & Honey. Called the Tonic rather than the Penicillin (we all know how touchy the federal government can be about beer names), the limited-run draft-only beer will be available in select bars early next month. Meanwhile, just a handful of blocks away, Brooklyn Winery also has news: In mid-June, it’ll roll out its first barrels of house wine.
The winery, which opened its doors in September but has yet to serve its own wines, will begin offering nine varietals at its wine bar, as well as selling $25-and-up bottles of six of the varietals both on site and in a select number of wine shops (and perhaps farmers’ markets). As outlined below, the wines are made with grapes that select California and New York vineyards ship to Brooklyn for production. For the next crush, we’re told winemaker Conor McCormack is working with a Chilean vineyard. Here’s what to expect next month.
First Barrels - Spring 2011
1) Riesling, Nutt Road Vineyard, Seneca Lake, Finger Lakes, New York. 2010
Stainless Steel, No Malolactic Fermentation
2) Riesling, Nutt Road Vineyard, Seneca Lake, Finger Lakes, New York 2010
Neutral Barrel Fermented. Commercial Yeast Strain Inoculation. Partial
Malolactic fermentation. Unfiltered and Unfined
3) Riesling, Nutt Road Vineyard, Seneca Lake, Finger Lakes, New York, 2010
Native Barrel Fermentation, Full Malolactic Fermentation, Unfiltered and Unfined
4) Chardonnay, Nutt Road Vineyard, Seneca Lake, Finger Lakes, New York, 2010.
Stainless Steel Fermentation and Aging. No Malolactic Fermentation.
5) Chardonnay, Nutt Road Vineyard, Seneca Lake, Finger Lakes, New York, 2010.
French Oak Barrel Aged, Partial Malolactic Fermentation
6) Chardonnay, Nutt Road Vineyard, Seneca Lake, Finger Lakes, New York, 2010.
Natural wine. Full skin contact fermentation, Native yeast. No SO2.
Neutral Barrel aged. Full Native Malolactic fermentation.
7) Chardonnay, Chalk Hill, Sonoma, California 2010.
French Oak Barrel Fermentation, Full Malolactic Fermentation,
8) Rose’, California Zinfandel and Cabernet Sauvignon.
9) Pinot Noir, Russian River Valley, Sonoma, California, 2010.
Barrel Aged on French Oak