Unexpected Pairings: Cloud Forest Cardamom Ale
Where: Museum of the City of New York
1220 Fifth Ave.
212-534-1672 Price: $20 General Admission | $15 Museum Members
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Believe it or not, spices are still grown much the same way they have been for thousands of years – almost entirely on small farms, picked by hand, and dried in the sun. For millennia, the far-flungsources of the lucrative spice trade were kept a carefully guarded secret and, even to this day, a complex supply chain has distanced consumers from spice makers. Former NYC line cook Ethan Frisch is working to change all that. Co-founder of the single origin spice company Burlap & Barrel, Frisch roams the world to find its most incredible spices and support the generations-old family farms that grow them. Now, he’s collaborating with Garrett Oliver, longtime brewmaster at Brooklyn Brewery, to create a new beer using yellow cardamom from the cloud forests of Guatemala and ground black lime. The two sit down with Edible Manhattan’s editor-in-chief Ariel Lauren Wilson to share their work; afterwards, we invite you to sample the beer yourself at an outdoor reception on our Terrace.
About the Speakers:
Ethan Frisch is a native New Yorker, entrepreneur, and activist around issues of intercultural communication and social justice. In 2019, he launched Burlap & Barrel, a single-origin spice company that works directly with farmers to source the freshest and most interesting local spice varietals around the world, now used in the kitchens of Eleven Madison Park, Mission Chinese Food, and Momofuku.
Garrett Oliver has served as brewmaster at Brooklyn Brewery for 25 years. He is also editor-in-chief of The Oxford Companion to Beer and author of the James Beard Award-winning book The Brewmaster’s Table (2003). When he’s not traveling around the world, Oliver can be found developing new recipes and overseeing daily operations at the Brooklyn Brewhouse.
About the Host:
Ariel Lauren Wilson is a freelance journalist and the editor-in-chief of Edible Manhattan and Edible Brooklyn, two quarterly magazines and websites that tell the story of how the city eats and drinks.