This weekend I had the pleasure of going to the Brooklyn Beefsteak at the Bell House in Gowanus. It was an awesome event, and I probably ate more meat than any sane human being has a right to eat. Beefsteaks have been a tradition in New York since the late 1800s, when they served as fundraisers for civic and political organizations. Men (and they were always men; beefsteaks remained stag until 1920) would rent out meeting halls or cellars, stretch planks of wood over barrels, and then start cooking slices of steak tenderloin in butter and drippings. Downtown Merchants' Beefsteak (1893) The details differ from event to event, but the general outlines have remained the same: unlimited steak, unlimited beer, and no utensils. If your hands got too greasy from the meat, you'd wash them in a little beer and wipe them on your personalized apron. Steak would be served on slices of bread, though the bread is typically not eaten. Instead, a beefsteaker would eat the st...
Hi, I'm the new Brand manager for Schaefer Beer. I saw your post and would love to chat about the history of the brand
ReplyDeleteHere's my email address: anthony@schaefer-beer.com
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