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12 Beers for the New Year: Brooklyn Local 1

I had this novel idea (insert sarcasm here) to drink a beer each day for 12 days. But here’s the catch. The only criteria was that I wanted the beer to include the number of the day. For instance, today’s beer is Brooklyn Local “1”. Tomorrow I have a beer that has a “2” in the name, etc.

Now, if you’re strong in math (or good at looking at a calendar) you will notice that I’m not going to make it to 12 by Christmas. And that’s ok with me. Even if I drank a beer each day for 12 days I would end on the 26th of December. And I plan on missing a couple days here and there, for sure.

So as long as I make it to 12 by the end of the year, I will call this a successful endeavor. Rather than calling this the “12 beers of Christmas” I am calling this series of posts the “12 Beers for the New Year”. Fair enough?

I’ve also tried to corral some interesting beers, some beers I haven’t tried before, and in a couple cases, some of the only beers I could find with the required number in the title.

Ok, let’s get on with it.

Brooklyn_Crop

Today’s beer of New Year’s is Brooklyn Local 1. I vividly recall Brooklyn 1 and 2 (and no, I’m not planning to do Brooklyn 2 next, that would be cheesy) as being some of the top “craft gateway” beers for me during my transitional palate. I therefore considered it appropriate to call upon this beer to transition me into the 12 Beers of New Year’s.

I purchased a 750 mL corked bottle from my local Consumer’s Beverages store. Here’s a picture of my Brooklyn Local 1:

Brooklyn 1

Brooklyn Brewing: Local 1
ABV: 9.0%
Style: Belgian Strong Pale Ale
Rating: #13 in style

I poured this beer into my “yeast” Spiegelau glass to highlight the subtle yeast flavors. I believe that to be the correct decision with this beer. Brooklyn Local 1 is bottle “re-fermented”, and you can certainly see the bottle fermentation responsible for the gigantic head on this beer.

Re-fermented means the brewery added in additional yeast after the initial fermentation. In this case, the initial Belgian yeast (house) strain was followed by a Champagne yeast strain. This bottle conditioning results in yeast that settle to the bottom of the bottle. Some people like to mix those yeast into the beer, some don’t. The choice is yours.

Brooklyn 1 is a Pilsner malt base with Aurora, Perle, and Styrian Golding hops. The aroma reflects both the Pilsner malt and yeast conditioning. Subtle spices work through the nose and taste: lemon, cinnamon, candi sugar. A smack of honey and bitterness rounds out of the tasting.

And then, this 9% beer will hit you. Brooklyn Local 1 is easier to underestimate than the amount of snowfall we will receive this year in Buffalo. Cleverly concealed, the strength of this ale will catch up to you. And so this ale has now caught up to me.

 

About Buffalo Beer Biochemist

Buffalo Beer Biochemist
Born and raised in Western New York. Ph.D. in Biochemistry. Professor of Microbiology and Chemistry. And lover of beer.

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