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Le Beer Geek
At DBGB, Daniel Boulud will usher in a new era of Good Beer
After Daniel Boulud famously elevated the hamburger to luxury-goods status, should we be surprised that he wants do the same for beer? Probably not, but we had no idea how big he is on the brew.
When the chef opens his new Bowery restaurant--Daniel Boulud Good Beer Kitchen and Bar (aka DBGB)--next month, the brasserie-style beer hall will pour an extensive selection of beers, including more than 20 from the tap. Boulud enlisted Colin Alevras, the beer sommelier at his DB Bistro Moderne and former chef-owner of the Tasting Room, to oversee the program and help him pair the brews with a beer-friendly menu of sausages, sauerkrauts and charcuterie.
Boulud started drinking fine beer at the tender age of 15, when he and his friends would warm up with a pint after ice hockey games in his hometown of Lyon, France. Now, as he finalizes DBGB's beer list, Boulud shares his favorite brews and pairings:
Favorite mass-market beer: "Stella Artois, for its versatility. It's light, but still delivers loads of flavor."
Favorite craft beer: "St. Rieul Grand Cru. This formidable Belgian-style triple is made by Brasserie Saint-Rieul, a tiny brewery in the French village of Trumilly. Its golden-orange color and creamy white head give way to flavors of toasty grains, orange peel and honey and a surprisingly pleasant, slightly sour finish."
Favorite beer and food pairings: "Käse Kreiner [a cheese-filled smoked bratwurst] with a light, delicately hoppy Fohrenburger Tradition 1881, an Austrian beer I first tried in Vienna. Or Dogfish Head's Raisin D'Etre: Its rich, malty sweetness catches the sausage from the other direction, bringing its salty, fatty deliciousness into focus."
DBGB Kitchen and Bar, 299 Bowery (between Houston and First sts.); danielnyc.com
Pretty funny name. I was just walking on that block the other day and thinking how nice it is getting. But beer? I'll drink a Sapporo or Stella in a pinch, but I don't understand the big flavorful beers. Maybe with sausages it makes sense, but with anything less than that they are overwhelming.
stella is a weak choice for a pils. im guessing its to pad out a menu for those customers not really that into beer. for its lightness (lack of distinction). its just not respected in the craft beer community. commonly referred to as an "industrial" beer. they should go with pilsner urquell instead based on flavor alone.
edit: im staying with the thums down on stella, thumbs up urquell despite the 1/2 a grade difference in BA rating. see the comments.
I love beer but my belly tells me to pass, but drink's cases of Weiss in the summer, beer belly or not.....rumor has it the awning will look very CBGB
i have has stunning beer and food courses at Per Se, etc over the years....
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- Skinny 4-15-2009 11:19 am
Le Beer Geek
At DBGB, Daniel Boulud will usher in a new era of Good Beer
After Daniel Boulud famously elevated the hamburger to luxury-goods status, should we be surprised that he wants do the same for beer? Probably not, but we had no idea how big he is on the brew.
When the chef opens his new Bowery restaurant--Daniel Boulud Good Beer Kitchen and Bar (aka DBGB)--next month, the brasserie-style beer hall will pour an extensive selection of beers, including more than 20 from the tap. Boulud enlisted Colin Alevras, the beer sommelier at his DB Bistro Moderne and former chef-owner of the Tasting Room, to oversee the program and help him pair the brews with a beer-friendly menu of sausages, sauerkrauts and charcuterie.
Boulud started drinking fine beer at the tender age of 15, when he and his friends would warm up with a pint after ice hockey games in his hometown of Lyon, France. Now, as he finalizes DBGB's beer list, Boulud shares his favorite brews and pairings:
Favorite mass-market beer: "Stella Artois, for its versatility. It's light, but still delivers loads of flavor."
Favorite craft beer: "St. Rieul Grand Cru. This formidable Belgian-style triple is made by Brasserie Saint-Rieul, a tiny brewery in the French village of Trumilly. Its golden-orange color and creamy white head give way to flavors of toasty grains, orange peel and honey and a surprisingly pleasant, slightly sour finish."
Favorite beer and food pairings: "Käse Kreiner [a cheese-filled smoked bratwurst] with a light, delicately hoppy Fohrenburger Tradition 1881, an Austrian beer I first tried in Vienna. Or Dogfish Head's Raisin D'Etre: Its rich, malty sweetness catches the sausage from the other direction, bringing its salty, fatty deliciousness into focus."
DBGB Kitchen and Bar, 299 Bowery (between Houston and First sts.); danielnyc.com
- Skinny 4-15-2009 11:21 am [add a comment]
Pretty funny name. I was just walking on that block the other day and thinking how nice it is getting. But beer? I'll drink a Sapporo or Stella in a pinch, but I don't understand the big flavorful beers. Maybe with sausages it makes sense, but with anything less than that they are overwhelming.
- jim 4-15-2009 2:34 pm [add a comment]
stella is a weak choice for a pils. im guessing its to pad out a menu for those customers not really that into beer. for its lightness (lack of distinction). its just not respected in the craft beer community. commonly referred to as an "industrial" beer. they should go with pilsner urquell instead based on flavor alone.
edit: im staying with the thums down on stella, thumbs up urquell despite the 1/2 a grade difference in BA rating. see the comments.
- bill 4-15-2009 2:44 pm [add a comment]
I love beer but my belly tells me to pass, but drink's cases of Weiss in the summer, beer belly or not.....rumor has it the awning will look very CBGB
i have has stunning beer and food courses at Per Se, etc over the years....
- Skinny 4-15-2009 3:42 pm [add a comment]