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Entering and winning a permanent place in the craft beer market in New York is a difficult feat. Doing it while helping another high-performing local company reduce waste to meet environmental goals is a daunting task that some might consider crazy.
This so-called madness paid off for Noah Bernamoff and Travis Kauffman, founders of Black Seed Bagels and Folksbier Brauerei respectively. The two Brooklyn-based companies have recently teamed up to create Black Seed Glow Up, a limited release beer brewed by Folksbier from Black Seed bagels.
"We thought about our food waste and the way we have leftover bagels at the end of the day, no matter how hard we strive to succeed. [right] number [to make each day], Says Bernamoff. "We started thinking about how to handle leftovers in a very different way and we had the idea of making beer. I turned to one of the best breweries and breweries I know and, fortunately, [they] said yes. "
At the reception of bagels not consumed (nothing with onions or garlic, which would distort the taste of beer), the Folksbier team breaks them by hand and uses them to replace a little less than 25% of grains necessary for the brewing process. "We have to be careful because at some point there will be too many bagels and not enough grains to ferment properly because the types of sugars that come out are different from what we get," he says. Kauffman. "We are not trying to make bagel beer. We try to make beer with bagels. "
Black Seed Glow Up is similar to Berliner Weisse, a tart beer from northern Germany that Folksbier prepares with fruits from the Hudson Valley. Instead of the said fruits, bagel beer contains some of the honey that Black Seed uses in store. (The bagels are boiled in honey and water before being baked in wood.) The result is a slightly less hot brew, due to gluten and bread proteins, which have a taste "acidulous, pleasantly acid" and ephemeral notes of roundness. ("Although it may also just be in people's heads," Kauffman says.)
The entire project is badembled fairly quickly. Barely five months have pbaded since Bernamoff contacted Kauffman for the first time and during this time the brewing process was put in place and the first batch of the substance was made public. Drinkers can find the product ($ 14 for a 750 ml bottle, $ 42 for a 1.5 liter magnum) at Folksbier (who also served it on the press until recently) , as well as for a handful of other places in New York City, including Grand Army. at Boerum Hill, Celestine at Dumbo, Old Rose at West Village and The Smile at NoHo. These are also all places in which Bernamoff himself or Black Seed Bagels co-founder Matt Kliegman have interests. Although beer supplies are running out, the team is currently preparing a second batch of the product, hopefully bigger.
Tasting room of Folksbier in Brooklyn, N.Y.
Alex Ostrof
It is also not the first incursion of the company into an environmentally friendly production. Black Seed turns some of the remaining bagels into fries, bread crumbs and croutons, which are then served as part of his other offerings. Folksbier, on the other hand, is left with tons of grain waste at the end of each brewing cycle. Kauffman sends this information to a company for processing into animal feed. "It's a money saving [effort] for us, but it also helps me sleep at night, "he says.
Bernamoff also mentions the use of compostable supplies and energy saving methods as good environmental practices that complement the supply of Black Seed by purchasing the majority of its ingredients from local sources. "All of our cream cheese is produced exclusively for us on a small family farm in upstate New York," he said. "The milk they use comes from their neighbors, dairy farms fed on the grbad. All of these efforts are focused on ensuring that we act according to the local environment, but also that we support local agriculture in New York and surrounding areas. "
Kauffman echoes Bernamoff's thought: "We both create a great product and sell it locally instead of buying a bagel cooked elsewhere and shipped [here] or buy beer that has been trucked around the country or in another country, "he says. "There is a lot to be said about buying something locally made."
Promoting local connections becomes even more obvious as the discussion turns to the future. Asked what tendencies they believe will inevitably occupy their respective fields over the next few years, Kauffman points to the recent resurgence of local breweries, helped by a general public education on wine making, a fad that he hope that it will continue.
Bernamoff, meanwhile, "pray for the death of the delivery". It's a strange idea at first impact, especially when you consider that bagels are popular delivery products throughout the city. Bernamoff explains that a return to the restaurant will be of great help to the local trade. "I would like New Yorkers to be excited again to go out for dinner and make it a special moment," he said. "Turn off their phones, wash their bades, go to the restaurant and fill the seats with gay, talkative and communicative dinners."
More than a nostalgic view of the past, it is an effective suggestion that could have real repercussions in managing to save dying breeds from family outlets that have trouble competing on a one-to-one basis. saturated market of more advanced technologies. -reliant companies. "The cost of doing business in New York is sufficiently demanding," says Bernamoff. "There are rising expenses every year, including labor, rent and utilities. Therefore, the idea that restaurants have to share their revenue with delivery services makes it even more difficult to make ends meet in the restaurant business in New York. . "
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