May brings forth a favorite holiday adopted from our neighbors to the south. Cinco de Mayo is tradionally celebrated in honor of Mexico's victory over the French in the battle of Puebla in 1862. However, here in the States, many lesser minds choose to abuse this day to honor Mexican culture and heritage in the typical American way: excessive eating and drinking sub-par, mass-produced silliness. Of course, we choose the path of moderation and quality and offer a more traditional approach that enhances the enjoyment of our Dependable Ales and Lagers. We know our beer isn't Mexican, but bust out a Sombrero, jam up some mariachi vibes and get your Tijuana on anyway. This occasion comes but once a year. This month Chef Matt Kelly delighted the taste buds of our Tres De Mayo Beer Supper guests with this lovely dish and now releases this carefully protected secret for your enjoyment in the safety of your own home. Stop by the Taproom and pick up a six pack of Oatmeal Stout - it's used in the recipe and when served alongside provides delicious malty sweet complement to the rich flavor of the beef. If you're craving a lighter beer more suitable for the warm south of the border climate, we find that the light, airy, and dry qualities of our Tomhannock Pilsner lends a delightful contrast. Try it with a sample of both and be amazed at how two different beers can create a different, and flavorful experience.Salud!

After an annoyingly long and brutal winter, the Old Man has finally let out his death rattle. And so, with glorious Spring comes the official start to the party season: Easter, backyard barbecues, mosquito swats, wedding showers, tax time and general long overdue warm weather shenanigans. We honor this glorious time of year in true Brown's style, with our Dependable Ales and Lagers and a Taproom culinary delight. Head Brewer Peter Martin has painstakingly concocted a delightful new brew: Belgian Blonde Ale and Head Chef Matt Kelly has lovingly cooked up a delicious dish to match: Jalapeno Stuffed Bacon Wrapped Shrimp. Simple to make, impressive to serve and a delightful Spring awakening to your taste buds. So journey to the Taproom, fill your growler with Belgian Blonde Ale and cook up this delectable appetizer and you're sure to be the envy of friends and enemies alike.

When you think of a traditional irish meal what comes to mind? Corned beef and cabbage.While salted meats were available in England and Ireland, the corned beef and cabbage dish we know and love today wasn't a part of the Irish diet until immigration to America. Now, the dish is offered in Ireland more as a tourist item.Lamb is a more traditional dish, and Chef Matt Kelly presents an alternative to the American St. Patrick's day meal; a traditional Irish dinner - Lamb with Brown's Blackberry Porter Sauce.This lamb pairs nicely with Brown's Porter, of course, but if you want to stick to a traditional Irish meal this lamb is deliciously complimented with Brown's Dry Irish Stout or Irish Amber. Grab your growlers and get your fill of Porter, Dry Irish Stout, anf Irish Amber.Sláinte!

With the 2011 Superbowl almost here, it's time to get tasty game day beverages and munchies together. Lucky for you, we've got both covered. If you're not watching the game here at Brown's, fill your growler or grab a Variety Pack and a few 22's.Astound your friends with this tender and juicy steak marinade wrapped in the perfect Superbowl snack package - Quesadillas. Steeler and Packer fans will unite for a moment in shock and awe of this fantastic food. Note: The steak should marinate overnight

Ringing in the New Year with a recipe! This month we're proud to present Head Chef Matt Kelly's first ever Brown's Recipe of the Month and his holiday gift to you: Brown's Oatmeal Stout Butter Salmon. Light and refreshing yet rich and decadent, it's the perfect end to a season of heavy, rich foods and a perfect start to the new year.

With the holiday season, and deer hunting season in full swing, it's time to start planning your holiday feast! And we're here to help. Hunter Chef P.B. Minbiole presents to you the gift of Wellington - Venison Wellington. Chef Minbiole insists that locally farmed bison, elk, and of course, beef all can be substituted if venison is not your choice of meat. Pair Dunder & Blixem's Venison Wellington with Dunder & Blixem's Strong Ale. The spice and warm maltiness of this holiday ale makes for a truly special and exceptionally flavorful holiday meal. If that doesn't suit your style, try the rich and complex dark malt of Brown's Imperial Stout. Either way, Brown's winter seasonal brews are sure to make your holiday special.

Have you had enough of all the Pumpkin? Are you sick from all that Halloween candy? Dreading the onslaught of turkey and leftovers? Warm yourselves up and give your tastebuds a kick with this month's recipe from the kitchen here at Brown's, the Chipotle Pork Cheeseburger. Chef Paul Brett's variation on a traditional cheeseburger is the perfect compliment for the slightly smoked profile of Brown’s Rauchbier, and the perfect distraction from traditional holiday fare. Stop by the Taproom and get your growler filled with our Rauchbier, the smokey sweet fall-time favorite.

The leaves are changing - Fall is in full swing, and that means one Fall favorite is in season at the Troy Waterfront Farmers Market: Pumpkins. This month Chef Paul Brett, inspired by the Pumpkin Ale now on draught at the Taproom, is cooking up this decadent, delicious, and surprisingly easy–to-make Pumpkin Crème Brulee.Try making this with fresh pumpkin puree - it is easier than you think! All you have to do is half and clean the pumpkin (save the seeds to salt and roast for a crunchy snack!), then roast it, skin side up, at 375 or 400 F until it is tender. Scoop the cooked and cooled pumpkin out of the skin and puree in a blender or food processor and you will be ready to make this delicious Crème Brulee! There are many different varieties of pumpkin to choose from, but pumpkins and squashes that are smaller or on the sweeter side tend to work best. Look for pumpkins that are specifically labeled “pie pumpkins.” This is a great opportunity to start up a conversation with your favorite farmer at the market - ask for their favorite pumpkin for cooking!This dish only reaches perfection when paired with Brown’s Pumpkin Ale. Stop by the Taproom and get your growler filled!

Late summer is a great season to be at the Troy Waterfront Farmers Market! Our Head Chef, Paul Minbiole, has shared his recipe for Tomato Bruchetta that you can make at home with the extremely fresh and easy to find local foods currently available at the market. All you need is tomato, onion, garlic, and basil from your favorite farmer, a fresh baguette from Our Daily Bread or The Placid Baker and a 22 oz. bottle (or two) of Hefe-Weizen from Brown’s Brewing Co. and you’ll be good to go with this delicious late summer appetizer or meal made with locally grown produce.