SEARCH...
FOLLOW US:
This form does not yet contain any fields.
    TAGS...
    "Craft Beer" (2) “beer clean” (1) “micro-brewery” (1) “Split Thy Brooklyn Skull” (1) “The Most Interesting Man in the World” (1) “Upstairs at The Pudding” (1) “Upstairs on The Square” (2) 10 Barrel Brewing (1) 2016 Great American Beer Festival® (1) 21st Amendment Brewery (4) 508 Gastrobrewery (2) Abita (1) accessible (1) Adirondack Pub & Brewery (1) Adventure Brewing Co. (1) ADVERTISING (1) Aecht Schlenkerla Rauchbier Weizen (1) AFTERTASTE (1) AGEING BEER (1) Al Hirshfeld (1) alcohol by volume (1) ALCOHOLIC (1) ale (4) Alewife (3) almond (1) Alphabet City Brewing Co. (1) American Craft Beer Week (2) American Homebrewers Association (1) Anchor Brewing (1) Anheuser-Busch (2) Anthony Bourdain (1) aromas (1) art (1) ASTRINGENT (1) Atlantic Coal Porter (1) Au Pied de Cochon (1) August Busch III (1) Avery (2) bacon (2) BANANA (1) bao bun (1) bar (1) bar culture (1) Bar Tabac (5) Barrier Brewery (1) bars (1) bartender (1) bartending (1) Basic Beer “Béchamel” Sauce (1) Basic Beer Glasses (1) Basic Food Groups (1) Bass Pale Ale (1) Bastille Day (1) BBeer Drinking Notes (1) Beachwood Brewing (1) Bebop Hop chocolate bar (1) Becks (1) beef (2) beer (46) Beer & Food (5) beer & pretzels (1) beer bar (4) beer book (1) Beer Brewing for Everyone (1) beer clean (1) beer cocktails (1) beer dinner (1) Beer Drinking (3) Beer Drinking Notes (38) beer festival movie (1) beer glass (1) Beer Glasses (1) beer hall (1) Beer Institute (2) Beer Jam (1) Beer Jelly (1) Beer Lables (1) Beer Mac and Cheese (1) beer movie (1) beer mugs (1) BEER NOTES (1) beer photo (2) beer tasting (1) BEER TASTING FLAVORS (2) Beer Tasting Notes (123) Beer tasting term (2) BEER TASTING TERMS (5) beer trends (2) beer videos (1) Beer Writer (1) BeerBasics (2) BeerBasics Lamb Dinner (1) BeerBasics Remembers (1) BeerBasics Visits (7) Beer-friendly bars (1) BEERS (1) Beijing (1) Belgian (2) Belgian Lace (2) Belgian-style (1) Belgium. (1) Bell's Expedition Stout (1) Bend (2) Berkeley (1) Betty Crocker (1) Big Beers Festival (1) Bill Newman (1) Bill Owens (1) Billy 18-Watt IPA (1) Bison Brewery (1) Bitch Creek ESB (1) Bitter American (1) Bjarke Bundgaaard (1) Black Dirt Bourbon Whisky (1) Blind Tiger (2) BLOOD SWEAT & BEER TOUR (1) Blue Moon (2) Blue Point (3) Blue Point Hoptical Illusion (1) Blue Point Toasted Lager (1) Blueberry Ale (1) Bluepoint (1) Bone Warmer Imperial Amber Ale (1) book review (1) Boston (2) Boston Beer Company (4) Boston Cooking-School Cook Book (1) Boston MA (2) Boulder (1) BOULEVARD BREWING COMPANY (1) Boylan Brewpub (1) breakfast (2) brew (1) Brewers Alley (1) Brewers Association (3) brewery (1) brewpub (3) brewpubs (1) Brews & News (29) Brewskies (1) Brian Dwyer (1) Bridget Skadhauge (1) Bridgewater Corners (1) Bridgwater Corners (1) Bronx Brewery (1)
    FOR MORE...

    Entries in Al Hirshfeld (1)

    Saturday
    Dec142013

    Otto’s Zum Brauhaus Homebrew

    In 1932, there were over 2,000 speakeasies stashed in every nook and cranny of Manhattan. Literally on the corner of 54th Street and Third avenue (the exact address has been lost in the mist of time and dust of destruction) was the Zum Brauhaus where you could get a stein of “Otto’s Beer” and some say the best German-style food south of Yorkville, then New your City’s German Community.

    The Zum Brauhaus was a family place that harkened back to the pre-Prohibition days when the whole family went to a hofbrauhaus or beer garden for Sunday dinner. There were beer gardens on the Bowery that rivaled the great beer gardens of Munich.

    Now a vacant, lot, not far from the legendary P.J. Clark’s on the East Side of Manhattan, all that is left of the Zum Brauhaus is this modern version of Otto’s recipe for the beer that was served there.

    OTTO’s ZUM BRAUHAUS BIER

    1 can of hop-flavored malt extract (they used Blue Ribbon).

    2 lbs. brown sugar

    1 cake baker’s yeast

    5 gallons water

    “Boil one gallon of water and let it settle, then add the malt extract and sugar, stiring well. Put this in a crock and add four gallons of cold water. Dissolve the yeast in a glass of tepid water and add to the mixture. Let stand three days, removing foam twice a day. You are now ready for bottling. Put ½ teaspoon sugar in each bottle, pour the brew into each bottle with a syphon, cap and stand upright for three weeks.”

    The above recipe was found in the book “Manhattan Oases: New York’s 1932 Speakeasies” by Al Hirshfeld (published by E.P. Dutton & Company – 1932)