Search Results for: Allen Yin

By Mary Yeung

This summer I learned the secret to good dining in North Brooklyn is to do the early bird thing and beat the summer crowd. I know, I know, early bird sounds kind of old-fashioned and suburban, like something your grandparents would do. But early bird dining in Williamsburg often means before 1:00 for brunch or before 8:30 for dinner, so it’s very do-able. Early in the evening, the wait staffs are in a better mood, the chefs are still paying attention to the seasoning, and you and your friends have the whole damn backyard to yourself.

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The baby boomers had their revolution—civil rights, women’s rights, anti-war, anti-poverty—and now their children are having their own: the craft beer revolution. Thank God, because for a while there, everybody was worried that kids born after 1975 were becoming permanent slackers.

Growlers, or half-gallon bottles of draught beer, date back to the late 1800s, when folks bought fresh beer from a pub and took it home in small, galvanized pails or buckets. Through WWII, young children would bring pails of beer from pubs to factories at lunchtime, or home to their parents for dinner, a practice called “rushing the growler.”

Though no one knows for sure why they were called “growlers,” one theory has it that they were named for the rumbling noise of CO2 escaping through the lid, while another claims the moniker came from the grumbling stomachs of hungry factory workers waiting for their lunchtime beer.