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  • Hara Bhara Kebab by Chef Navjot Arora | Beer 1947

    Hara Bhara Kebab by Chef Navjot Arora Owner and Chef of two of Westchester NY most prominent restaurants, expertly highlights South & Southeast Asian cuisine. Chef Navjot Arora Read More INgredients 1 cup Chopped & blanched fresh spinach ¼ cup Blanched & crushed green peas ½ cup Grated paneer/farmers cheese ½ cup Grated cooked potatoes Small Sprig Chopped Cilantro 1 inch Chopped Ginger 2 Chopped Green Chili Lemon juice Half lemon Salt To taste A pinch of Garam masala powde A pinch of Kasuri methi/dried fenugreek powder ¼ tsp Red chili powder ½ cup Roasted chana dal ¼ tsp Whole cumin seeds Oil To pan fry Instructions Take 1 tbsp of oil sauté cumin seeds, chopped ginger and kasoori methi Add the spinach, peas, chili powder, garam masala, sauté till done, put aside to cool.(make sure the water is squeezed out of blanched spinach and peas) Combine this mixture with the rest of the ingredients; shape into small patties & pan fry in hot oil till crispy. Serve with tamarind and mint chutneys Makes 4 ServingS Chef NAVJOT ARORA NEW YORK CITY, NY : Follow @chefnavjot Visit Chef Navjot's Restaurants: Chutney Masala Bistro Sambal Owner and Chef of two of Westchester NY most prominent restaurants, Chef Navjot Arora expertly highlights South & Southeast Asian cuisine. Chef Navjot has also been featured multiple times at the James Beard House. ​ Q: What was your favorite dish growing up? A: Carrot Halwa. It was quite the production and the whole family was involved, seasonal fresh carrots, peeled and grated by me and simmered in whole milk for hours. The end result of hours of work was all worth it for this sweet treat ​ ​ Q: Do you have a signature dish? A: Hara Bhara Kebab ​ ​ Q: How would you describe your style of cooking? What dish do you feel truly reflects your personality, passion and style of cooking? A: Simplistic, wholesome, no fuss Q: Where do you draw your inspiration from? A: Anthony Bourdain ​ Q: Why do you think 1947 Beer pairs so well with your dishes? A: I think the 1947 Lager does not overpower the food by being too hoppy-it just simply complements the flavors . ​

  • Beer & Food Festivals | Beer 1947

    Beer & Food Festivals Share Festivals are a great way for us to meet friends, both old & new, and get a chance to share our beer & story. Stop by and say hello at the next festival, we look forward to having a 1947 Beer with you. Cheers!

  • Special Events | Beer 1947

    Special Events Share 1947 Craft Beer has been involved in some amazing events ranging from Film Festivals, Happy Hour Fundraisers to Cultural & Charity Events. If you have an upcoming event and want to have 1947 Beer be a part of it, please contact us. Cheers!

  • Smoked Ribs by Chef Akshay Bhardwaj | Beer 1947

    Smoked Vindaloo Pork Ribs by Chef Akshay Bhardwaj continues to work on creating new dishes that push the boundaries of Indian cuisine. Chef Akshay Bhardwaj Read More Inspired by the Chef's fondness for barbecued ribs, this Smoked Vindaloo Pork Ribs dish was created using a unique marinade and smoking technique. INgredients Marination: 3 Tbsp Garlic 3 Tbsp Ginger 1 Tbsp Parsley 1 Tbsp Oregano 1 Tbsp Cilantro 2 Tbsp Salt 2 Tbsp White Sugar 1 Tbsp White Vinegar 1 Tbsp Vindaloo Paste (Recipe Below) Vindaloo Paste: 50 g Kashmiri Red Chili Powder 10 g Whole Black Pepper 10 g Cloves, Whole 10 g Cumin Seed 10 g Coriander seed 1 Tbsp Red Onion, Julienne 1 Tbsp Oil 1 Tbsp Vinegar ​ Instructions Create the marinade for the pork. Combine the ingredients listed under marination and marinate the pork overnight for 12-24 hours. Create the Vindaloo Paste - Heat oil in a pan and add black pepper, cloves, cumin, and coriander. - Once the spices begin crackling, add onions and sautee until brown. - Add red chili powder and vinegar, continue to cook until it comes to a boil - Remove from stove, let it cool down and blend into a paste. Cooking & Vacuum Sealing - Cold smoke the slabs using even portions Hickory Chips and Charcoal for 1 hour - Put the ribs in the oven at 350 degrees Fahrenheit for 50 minutes - After it is is cooked cut the slab into 4 portions of 3 bones each. (Approximately 12 bones a slab) - Cut into each piece (3 pieces per portion) and then vacuum seal with Honey Vindaloo Glaze (Recipe Below). ​ 4. Pick Up: ​ - Before serving, drop vacuum sealed bag into 168 degree Sous Vide water bath for 12 minutes ​ Sautee blanched Sunchoke (16 pieces total for 4 servings) with a tadka of the following: 1. Heat 2 tablespoon Oil in a pan 2. Add 3 teaspoon Cumin seed and allow to crackle 3. Add 3 teaspoon Red Chili Powder and 3 teaspoon Turmeric powder before adding sunchoke. 4. Salt to Taste ​ Makes 4 ServingS Chef Akshay bhardwaj NEW YORK CITY, NY @ Follow: akshaycooks Visit Chef Akshay's Restaurant: Junoon Executive chef of Michelin Star Junoon in NYC, Akshay was recently named one of Forbes 30 under 30. He continues to work on creating new dishes that push the boundaries of Indian cuisine. Akshay has also presented at the James Beard House in NYC. ​ Q: What is a new ingredient that you have experimented with in your cooking? A: Huitlacoche. Provides a powerful umami flavor. ​ ​ Q: What is your favorite ingredient to cook with? A: Curry Leaves. Provides different flavor profiles and can use it in many different ways. ​ ​ Q: What dish do you feel truly reflects your personality, passion and style of cooking? A: Smoked Vindaloo Pork Ribs. I see the vindaloo spice rub (Indian Base) and then adding twists to make it my own. Presentation is what sets it apart. Q: Where do you draw your inspiration from? A: Seasonality and ideas from my travels ​ Q: Why do you think 1947 Beer pairs so well with your dishes? A: The flavor profile of the beer just works so well with my dishes. ​

  • Contact Us | Beer 1947

    Contact Us 1947 Beer HQ 47-32 32nd Place, Long Island City, NY 11101 212-592-1947 Info@1947Beer.com Submit Thanks for your message... Cheers!

  • Beer & Bites | Beer 1947 Recipes

    Beer & Bites Welcome to Beer and Bites Great Beer & Great Food! Two of the things we love most in life. ​ We have teamed up with some of our favorite chefs, who have created incredible dishes that pair perfectly with 1947 Beer! Grab a six pack, follow one of these step by step recipes and have a fun cooking experience at home. ​ Show us how you are enjoying 1947 Craft Beer, and make sure to tag @1947beer! We can’t wait to see what you come up with. ​ Cheers & Bon Appétit Featured Dishes Chicken Tikka Adda by Chef Chintan Pandya-NY Sloppy Jai by Chef Meherwan Irani-GA & NC Chili Chicken by Chef Roshni Gurnani-TX Allepy Prawn Curry by Chef Gaurav Anand-NY Duck à la Pondicherry by Chef Sunny Baweja-VA Smoked Vindaloo Ribs By Chef Akshay Bhardwaj-NY Hara Bhara Kebab by Chef Navjot Arora-NY Tandoori Prawns by Chef Hemant Mathur-NY & FLA Kale Pakoda by Chef Chintan Pandya-NY Singapore Chili Crab by Chef Salil Mehta-NY Stuffed Muhsrooms by Chef Anita Jaisinghani-TX 1947 Roasted Chicken by Chef Abishek Sharma-NY

  • 1947 Beer Craft Beer

    Bold Year. Bold Beer. A beer for those that dare to think differently. Our Craft About Beer 1947 Welcome to 1947 Craft Beer ​ 1947 . It’s not just a number—it was a year where the unthinkable and impossible became reality. ​ 1947 symbolizes what this beer represents. A year in which the world witnessed some amazing accomplishments, and people dared to think differently: ​ Read More A Bold Premium Lager Branded with an iconic elephant that culturally represents power and intelligence, is a story to be told boldly, and chosen proudly. 1947 What represents is impossible to forget. 1947 We are telling our bold story, one bar, one restaurant, one distributor at a time. They’ve listened, and you can now enjoy in places across the country, from New York all the way to Seattle. 1947 Try a '47 Great Standalone Beer, Pairs Extremely Well with Food Since 1947 represents a bold year, we couldn’t just have a beer that tasted ordinary. We handcrafted a light bodied lager with great rich character that is reflective of its name. 1947 offers the perfect pairing for food with a little spice to it. So much so that renowned celebrity chefs from around the country are using it in and with their recipes. Discover Our Recipes Beer & Food Festivals See where we've been and where we are going. Events Follow us @1947beer

  • Our Craft: the story behind 1947 Beer

    About Our Craft 1947. Bold Year. Bold Beer. . It’s not just a number—it was a year where the unthinkable and impossible became reality. 1947 symbolizes what this beer represents. A year in which the world witnessed some amazing accomplishments, and people dared to think differently: 1947 1947 1947. A beer for those that dare to think differently. Bold India gained its independence after being ruled for 200 years Inclusive Cambridge University began to admit women as full time-students Innovative The basic concept of cellular phones was created Game Changing Jackie Robinson broke the color barrier becoming the first African-American to play in Major League Baseball Great Standalone Beer, Pairs Extremely Well with Food So what’s 1947 taste like? Since 1947 represents a bold year, we couldn’t just have a beer that tasted ordinary. We handcrafted a light bodied lager with great rich character that is reflective of its name. The beer is flavorful on the front end and is specially brewed to have a smooth finish. And we didn’t stop there. We also dared to think differently. We pushed beyond the limits of a great beer and wanted to create the perfect beer that would complement food with a little kick - because sometimes you need a little kick to accomplish great things! And our palettes were tired of the same old, tentative responses. So take your pick—Indian, Asian, BBQ, Mexican fare. 1947 offers the perfect pairing for food with a little spice to it. So much so that renowned celebrity chefs from around the country are using it in and with their recipes. Explore Our Recipes And judges with knowledgeable palettes have confirmed what a great standalone beer this is: An Award-Winning Craft Beer #1 Lager Beer at the Bacon & Beer Festival - Seattle #1 Beer at the Beer & Taco Get Down - New York Featured NINE times at the James Beard Foundation House Dinners - New York Top 3 Beer at the Hops & Props Festival - New York Top 3 Beer at the Beer, Bourbon & BBQ Festival - New York Top 3 Beer at the Queens BBQ Smokedown & Brew Fest - New York A Premium Lager for Those Bold Enough to Stand Out Branded with an iconic elephant that culturally represents power and intelligence, 1947 is a story to be told , and chosen proudly. boldly What 1947 represents is impossible to forget. ​ We are telling our bold story, one bar , one restaurant , one distributor at a time. They’ve listened, and you can now enjoy 1947 in places across the country, from all the way to . New York Seattle ​ Our story goes down as smooth our beer. And we’re not done telling it yet. Do you dare to think differently ? However You Enjoy , Do It . It Boldly

  • Try a '47 | Beer 1947

    Try a ‘ 47 Craft Beer is expanding! " 1947 ​ We are excited about sharing the success of Beer with you. 1947 ​ Give us a call. Cheers!! " Nirav Vyas - Founder & CEO 1947 Premium Beer is currently distributed in the following areas...

  • Duck Pondicherry by Chef Sunny Baweja | Beer 1947

    Duck à la Pondicherry by Chef Sunny Baweja Self taught , a James Beard Semi-Finalist for Best Chef Mid-Atlantic, creates a memorable culinary experience at his modern Indian Restaurant Lehja, named one of the best Indian Restaurants in the America by multiple publications. Chef Sunny Baweja Read More INgredients 6 Pcs Duck Legs 2 Portobello mushroom 2-3 Yellow Onions 1-2 Tomatoes 1 Tsp Mustard Seeds 3-4 Bay leaf 5-6 Garlic clove 2 Tbsp Ginger Garlic Paste 10-12 Curry leaf 5-6 Dried Red Chili’s 2-3 cloves 1 cup Grated or frozen grated coconut 1 Potato ( Yukon gold if you can) 8-10 Tellicherry peppercorn Black Pepper Kosher Salt Clarified Butter , Grapeseed oil Duck fat Instructions 1. Do this step step while cooking duck to save time. ​ In a saucepan use a tablespoon of Grapeseed oil, 1 tsp mustard seeds and let it crackle , add 10-12 curry leaves, 5-6 dried red Chilis , Tellicherry peppercorn 8-10 followed by 1 chopped onion ( cook until brown), 1 Tbsp ginger garlic paste and 1 chopped tomatoes. Add 1 cup of grated coconut ( or frozen coconut will work too). After cooking it for 2-3 minutes times to add the spices. Starting with 1 Tbsp Kosher Salt, coriander powder, madras curry powder, kashmiri red chili powder and cooked for about 5 minutes. Set this Tadka aside. ​ 2. Make Salli ( potato crisp) ​ Do this step while Duck is getting cooked. Cut the skin on Yukon gold potatoes to half. Cut it to thin Julienne of potatoes. Heat water in a pot and put in the potato julienne’s.Cook it for a minute or so and dry it with a muslin cloth and let it dry. Then take duck fat and add some clarified butter and bring it to around 350 degree heat. Fry those potato Julienne until golden brown. Sprinkle some kosher salt and your Salli is ready. ​ 3. To cook the Duck ​ Take a parchment lined sheet tray and season your Duck legs with Salt, Black pepper ( Tellicherry preferred ), 1tsp Turmeric powder,1 Tbsp Ginger - Garlic Paste, 2-3 cloves. Leave it in the fridge for atleast 8 hours or longer. Pat the duck legs dry with paper towels and prick them carefully. Take a pot with a thick and heavy bottom and cook over Medium to high heat. Add Grapeseed oil or clarified butter. Add the Onion, Bay leafs, peppercorn and Garlic. Then add the duck legs and bring the heat to medium. You can cover and let it on a low heat for the last 45 minutes. The process should be around 21/2 to 3 hours. ​ Your duck is cooked and should be fork tender. Pull the duck and keep it aside. Use the first sauce pan and add the portobello mushroom (big dice), pulled duck and tempering all together. Serve it on a plate by adding Salli on top. Enjoy it with Rice , Naan or Pratha. Makes 4 Servings Chef SUNNY BAWEJA RICHMOND, VA Follow: @sunnybawejarva Visit Chef Sunny's Restaurant: LEHJA ​ ​ Self taught Chef Sunny Baweja, a James Beard Semi-Finalist for Best Chef Mid-Atlantic, creates a memorable culinary experience at his modern Indian Restaurant Lehja, named one of the best Indian Restaurants in the America by multiple publications. ​ Q: How would you describe your style of cooking? A: Modern Indian with keeping every classic aspect of the dish alive. ​ Q: What dish do you feel truly reflects your personality, passion and style of cooking? A: Duck a la Pondicherry and Tandoori Sea Bass Kadai ​ Q: Where do you draw your inspiration from? A: Mix of nature and street food. ​ Q: What are some of the interesting industry trends right now? A: More focus on gluten free and plant based ingredients ​ Q: Why do you think 1947 Beer pairs so well with your dishes? A: Good flavorful lager with perfect well-balanced hops. ​ ​

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1947. Bold Year. Bold Beer.