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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! Out of gallery

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! In this section you will have the rare opportunity to watch a renowned chef create one of their special recipes - so grab a six pack, follow along 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 Junoon Restaurant New York City, NY Smoked Vindaloo Pork Ribs Executive chef Akshay Bhardwaj has received many Michelin stars while running Junoon in New York City , a fine dining Indian establishment. Hosted by food and travel ("F.A.T.") content creator Caitlin Sakdalan of @BeFatBeHappy , in this video Chef Bhardwaj walks us through the making of Junoon's Charcoal Smoked Vindaloo Pork Ribs.

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!

1947 Roasted Chicken by Chef Abishek Sharma Chef Abishek Sharma has successfully opened several well known restaurants in New York City over the years. His latest restaurants, Badshah & Madam Ji, deliver a modern Indian ingredient focused bites and a young, contemporary experience for the senses. Read More INgredients 3 skinless chicken breasts, cut into 2.5cm pieces 1 ½ tsp. salt 1 ½ tbsp. lemon juice 3 tsp. ginger, peeled and grated 2 cloves garlic, crushed 1 tsp. ground cumin 1 tsp. paprika 1 tsp. garam masala 3 tbsp. oil ½ tsp. cayenne 5 tbsp. Greek yogurt 4 oz 1947 Premium Lager Instructions In a bowl, combine chicken pieces with lemon juice and salt. Rub in, cover and refrigerate for 20minutes. This step helps the meat to tenderize, resulting in juicier, chicken pieces. In another bowl, combine ginger, garlic, cumin, paprika, garam masala, cayenne, 1947 Beer and yogurt. Add in chicken pieces and mix well. Refrigerate for minimum 4 hours but ideally overnight. To cook, preheat the grill to highest setting. Thread the meat onto wooden skewers and brush with oil. Put the skewers on a shallow baking tray and grill Makes 4 Servings Chef ABISHEK SHARMA NEW YORK CITY, NY Follow: @chefabishek Visit Chef Abisheks's Restaurants: Badshah MadamJi Swagat Chef Abishek Sharma has successfully opened several well known restaurants in New York City over the years. His latest restaurants, Badshah & Madam Ji, deliver a modern Indian ingredient focused bites and a young, contemporary experience for the senses. ​ Q: What dish do you free truly reflects your personality, passion and style of cooking? A: Butter Chicken (we do it differently than others) ​ Q: When did you know you wanted to become a chef? A: At a young age watching my dad, Lala Sharma, who is a very accomplished and well respected Chef. ​ Q: What is your favorite ingredient to cook with? A: Fenugreek (Kassori Methi) ​ Q: How would you describe your style of cooking? A: Modern styling on traditional concepts ​ Q: Why do you think 1947 Beer pairs so well with your dishes? A: The spices and flavors of the food are highlighted and balanced with the beer. ​ ​

Smoked Vindaloo Pork Ribs by Chef Akshay Bhardwaj Chef Akshay Bhardwaj continues to work on creating new dishes that push the boundaries of Indian cuisine. 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. ​

Singapore Chili Crab by Chef Salil Mehta Michelin Star Chef Salil Mehta 's love for Southeast Asian cuisine is expertly showcased at his NYC restaurants. Read More Singapore Chili Crab is one of the national dishes of Singapore and meant to be eaten with only your bare hands. INgredients 1 (2 -3 pound) mud crab 8 chiles de arbol, stemmed 2 Tbsp soy bean paste (Taucu) 6 garlic cloves, peeled and roughly chopped 4 Holland chiles, stemmed and roughly chopped 3 small shallots, peeled and roughly chopped 1 (5-inch) piece ginger, peeled and roughly chopped ¼ cup|60 ml canola oil 1 Tbsp belachan 8 ounces|240 grams tomato purée ½ cup|160 grams sweet chili sauce 1 large egg 3 Tbsp white vinegar Granulated sugar, to taste Fresh cilantro, to serve Thinly sliced scallions, to serve Steamed or fried buns (Homei brand), to serve Instructions Prepare the crab: Remove the carapice from the crab. Wash, scrub, and remove the lungs. Break the crab down into parts. Refrigerate until ready to use. Bring a small saucepan of water to a boil. Add the dry chiles and remove from the heat. Soak for 10 to 15 minutes, or until soft. Place in the bowl of a food processor along with the taucu, garlic, Holland chiles, shallots, and ginger. Purée into a paste and set aside. Heat the oil in a wok over medium-high. Add the belachan and cook, breaking it up into a paste, until fragrant and toasted, about 2 minutes. Add the garlic paste and cook, stirring constantly, until it darkens in color, 3 minutes. Add the tomatoes and cook, stirring, until they release their oils, 4 minutes. Add the crab, chili sauce, and 2 ½ cups water and stir to combine. Reduce the heat to maintain a simmer and cover. Cook until the crab is bright red and cooked through, 7 to 8 minutes. Drop the egg in the sauce and slowly whisk in to create a silky sauce. Season with the vinegar and sugar. Transfer to a plate and garnish with the cilantro and scallions. Serve with the steamed buns. Makes 4 Servings Chef SALIL MEHTA NEW YORK CITY, NY Follow: @chefsalilmehta Visit Chef Salil's Restaurants: Laut Laut Singapura Baodega ​ Michelin Star Chef Salil Mehta's love for Southeast Asian cuisine is expertly showcased at his NYC restaurants. ​ Q : What is your favorite ingredient to cook with? A: Chicken Fat because it enhances and changes the flavor profile of the dish. ​ Q: How would you describe your style of cooking? A: Whimsical ​ Q: What dish do you truly feel reflects your personality, passion and style of cooking? A: Singapore Chili Crab ​ Q : Where do you draw you inspiration from? A: I draw inspiration from everything and anything. Random thoughts pop up in my head and can lead to a new idea for a dish. The seasons play a big role for me. Q: Why do you think 1947 Beer pairs so well with your dishes? A: Starts with the flavor profile and attention to what we use in our food. ​ ​ ​ ​

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

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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 Out of gallery

Duck à la Pondicherry by Chef Sunny Baweja 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. 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. ​ ​

Bold Year. Bold Beer. A beer for those that dare to think differently. Our Craft About 1947 Beer 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, 1947 is a story to be told boldly, and chosen proudly. 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 New York all the way to Seattle. 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