December 9, 2024 • 15 mins
Watch Carol and Tim LIVE every day on YouTube: http://bit.ly/3vTiACF.
Celeste Beatty, Founder of Harlem Brewing Company, discusses the innovative and community-driven craft brewing company and her new book Harlem Brew Soul: A Beer Infused Soul Food Cookbook.
Hosts: Tim Stenovec and Nora Mulinda. Producer: Paul Brennan.
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Speaker 1 (00:00):
Bloomberg Audio Studios, Podcasts, radio news. This is Bloomberg Business
Week with Carol Messer and Tim Stenebek on Bloomberg Radio Normal. Linda,
one thing you have to know about how we roll
here Bloomberg Business Week is we like to wine and dine.
Speaker 2 (00:21):
I love it here.
Speaker 1 (00:22):
Okay, okay, good, That was a quick response. On Fridays,
we sometimes get to do that. Celest Beaty is going
to help us do just that. She's founder of Harlem
Brewing Company. She's also the first black woman to own
a brewery in the United States, and she's got a
brand new cookbook out Harlem Bruce Sol, a Beer and
Fused Soul food cookbook. She joins us here in the
Bloomberg Interactive Broker Studio. We're going to talk beer, We're
(00:44):
going to talk food. But first, you've got a really
cool story that starts with a homebrew kit in a closet.
What how did it go? How did it take us
into your story?
Speaker 3 (00:56):
Well? Yeah, so I did start as a home brewer
in my studio apartment at the time in Harlem. The
home brewing kit was a gift that I didn't use
for quite a while, so things didn't turn out that great.
Speaker 1 (01:09):
Kind of happens with like these type of gifts, right.
Speaker 3 (01:11):
It does, it does. But I wasn't deterred and decided
to get another kit and keep trying to brew.
Speaker 1 (01:18):
And okay, so a lot happened in between a lot
that and voil.
Speaker 3 (01:23):
Lots of beer.
Speaker 1 (01:26):
What was it you you weren't even like initially attracted
to It wasn't like you know, you you had been
drinking beer and saw this homebrew kid and went to
buy it and thought you could do it yourself. What
was the moment where you realized, Hey, I actually like doing.
Speaker 3 (01:38):
This cooking, cooking with beer, cooking with wine. I liked
the experiment with things, and infusing beer was something I
fell in love with early on wine and even spirits.
It just gave a whole nother layer player that I
didn't know.
Speaker 1 (01:51):
Wait, so the cooking brought you to beer pretty much?
Speaker 3 (01:54):
I mean I did try a little bit of beer
in college and a few other places, but anyway, but cooking,
but what really gave me a passion and then learning about.
Speaker 2 (02:03):
The history, I mean, what were some of your favorite dishes?
Speaker 1 (02:05):
You know?
Speaker 2 (02:05):
Of course, maybe in the amateur stage of playing around
with this trial and error beer. What were you cooking soups? Okay?
Speaker 3 (02:13):
My initial tool was my mom soup pot, and I
was able to basically do soup and add the beer
to the soups that I made, vegetable soups, stews. It
just added so much flavor to it that I'd never
experienced before that I fell in love with. And then
a few of my friends said, you know, this isn't bad.
Speaker 1 (02:33):
I always thought you were supposed to use not good
beer to cook, like the micro bruce you kind of
leave for drinking. I know this is true with wine,
you sort of use the junkie wine to cook. Well,
I think what am I getting wrong here?
Speaker 3 (02:47):
Chunky wine might mean junkie food.
Speaker 1 (02:49):
I don't know.
Speaker 3 (02:50):
But no, no, no, I mean yeah, Well, at the
time that I was cooking with beer, it was your
Sam Adams, your anchor Steams. I was looking at trying
to find something.
Speaker 1 (03:01):
This was what the nineteen nineties. Nineteen nineties, okay, And
there wasn't a whole There wasn't a whole craft brewer
movement at that point.
Speaker 3 (03:08):
There really wasn't exactly. I mean, it wasn't like now
nine thousand, five hundred brewers. I mean there's so many
different amazing beers out there, but at the time there
really weren't that many, and certainly not in a local marketplace.
Speaker 2 (03:21):
So how did you really get this off of its feet?
I imagine you started out by having your friends try everything,
and they were like, we gotta take it and show
it to other people. Tell me about that origin story.
Speaker 3 (03:31):
Yeah, first, letting them taste it in the food dishes
that I love to make, my spaghetti sauces, my stews,
my soups, I would share that. And then when I
started actually home brewing, I was able to share those
cans and bottles. Actually at the time, there were no
canners with my friends restaurants. Sylvia's Restaurants that I told
the story many times is one of the restaurants I
(03:52):
shared my homebrews with, and they were also the first
restaurant to give us an order, and that feedback just grew.
And also, I think the other thing that happened is
that the community that became my home, Harlem, the village
of Harlem, was going through what some say is a
second Renaissance, a lot of entrepreneurship revitalization going on. So
(04:13):
a lot of people around me were starting businesses, and
I began to get feedback from them and was encouraged.
After some of them not so great brewis got better.
They were like, you know, this isn't bad. I think
you're onto something here.
Speaker 1 (04:25):
So fast forward a couple of decades. Here we are
decades twenty twenty four. You do have a cans of beer?
Now you too have It's not just bottles. We have
some here in the studio, which we are going to
talk about in just a few minutes. How do you
get to the point where you go from home brewing
(04:46):
to actually opening a brewery, the infrastructure involved with that,
the investment involved with that. How do you make it
into a business.
Speaker 3 (04:51):
So there are a couple of ways. One way is
to build it from the ground up. Another way is
to collaborate with other breweries. And that's what we did.
Not enough time I'm here to get into the details
of some of the challenges so socially and from a perspective,
from the community standpoint.
Speaker 1 (05:07):
We have, we've got to hear it.
Speaker 3 (05:12):
Well. Yeah, So there's a number of ways you can
get there. One is, as I said, contract brewing, collaboration brewing.
We took the collaboration brewer route because it was difficult
to open up a brewery in the middle of a community,
especially a historic community like Harlem. You really want to
respect it. You want to be mindful of where you are,
many beautiful churches and institutions. So I went the route
(05:33):
of home brewing my beer first and then establishing Harlan
Brewing Company, and then going to an amazing brewer in
Siaratoga Springs, New York, where we canned our first bottle
and then eventually caned or our recipes.
Speaker 1 (05:47):
Is that still sorry? Go ahead, I was gonna.
Speaker 2 (05:49):
I just wanted to talk a bit more about the
challenges as we've been discussing. I mean, of course, when
we think about beer, I immediately think of white men. It's
a white male dominated space. What is it like being
a black woman in the industry.
Speaker 3 (06:01):
It's now, it's better. At the time, I would go
into places and they thought I was coming there to
do a promotion. I could tell them about beer, speak
about the ingredients, and talk about beer. But it kind
of went over many people's heads. They were like, what
are you talking about? Aren't you here to do a promotion?
But it was tough, not just as a black woman,
but as a woman in general. But over time, as
(06:22):
more women through the Pink Blot Society, I can give
them a shout out. More and more women have come
into the industry, so we have more peers to talk to.
So it's gotten a lot better. But I think women
are only represented about seven percent of the of the
brewers and probably less than twenty five percent of the teams,
parts of the teams and staff of breweries.
Speaker 1 (06:43):
Were you surprised to find that you are the first
black women to own a brewery in the US, Like
when that happened, were you like that makes sense? That
doesn't make sense?
Speaker 3 (06:52):
I said, no way, I can be the first black
woman in America to launch a commercially a commercial beer.
I usually stay that way, but I think because the
complications of our history, there are many other black women
that brewed beer. I mean, you can look through the
records doing enslavement prior to enslavement all over the continent
of Africa. There are black women, black and brown women
(07:13):
that brew beer. So I just think maybe that story
hasn't been told, And there is a story that we
told through a beer we made to celebrate the life
of Patsy Young, who was an enslaved brewer who became
free and brewed for free, brew freely for fourteen years
in eastern North Carolina. Whoopy Goldberg actually lended her face
(07:34):
to that story and we launched that beer last year.
So that's one of the stories I point to because
that was eighteen oh six. So there are women that
are unknown. But when you uncover the history and you
start talking about those stories, you discover that really pretty
much everything except maybe the text stuff, somebody's done it.
Speaker 2 (07:54):
So well, I want to dig into back to the food.
I'm a foodie, digging back into this book. Harlan Brusol
Beer Infused Soul Cookbook, Food Cookbook. What are some of
your favorite dishes which would we be looking for in
this cookbook.
Speaker 3 (08:07):
Well, we celebrated our fiftieth family reunion in North Carolina
in July, and there's always a competition who's going to
make the best banana pudding, mac and cheese? You know
what's the dish? And the dish for my family, particularly
on the desert dessert end, is banana pudding, so we
make in the book, there's a recipe that honors my
(08:28):
aunt Betty, which is a brunana pudding. So we infuse
our Harlem Renaissance wheat beer. It's not a hoppy beer.
It's very light on the hot as, coriander, cumin, grains
of paradise, and orange pill So that type of beer
in a banana pudding infuses those flavors, gives us a
nice subtle flavors of some of the spices of the beer.
(08:51):
So that's a brunana pudding. And then we have our
beer smack and Cheese, which will be actually serving at
a charitable event one hundred and nineteen Street in Harlem
to support the homeless Refertorio. That dish is a beer
mac and cheese dish infused with a beer sauce. We
use one of the beers in the sauce and we
(09:14):
layer that into all the layers of the mac and cheese.
Speaker 1 (09:19):
So I'm listening to this and we're gonna we have
more time with you. We're gonna do some news and
come back in a few minutes. But I'm hearing about
this family reunion, and I'm wondering is it really a
competition when it comes to food, Like, are there more
than just one? Is there more than one person with
a cookbook out? Like you have the cookbook out you've
been cooking your whole one. Is there really a competition
going on here? You're explaining this food to me, and
(09:41):
I'm like, I wouldn't want to go up against this
at any family reunion. Well, I'm not bringing my Yeah.
Speaker 3 (09:46):
It's not an official competition, but when the lineup goes
on that long tape, Okay, the main courses, the side dishes,
and the desserts, it becomes a competition because everybody knows
who made what which dish.
Speaker 1 (10:00):
I wouldn't want to.
Speaker 3 (10:02):
Kind of competitive.
Speaker 1 (10:06):
Does every I will gladly do that. Does every every
recipe in here in this book involved beer?
Speaker 3 (10:13):
Yeah? Everything from beer cocktails to uh beer sorbet.
Speaker 1 (10:18):
These are all things I don't realize that you can
put beer.
Speaker 3 (10:20):
Into absolutely more than what you can use wine for.
Speaker 1 (10:25):
Does the alcohol get cooked off?
Speaker 3 (10:27):
Most?
Speaker 1 (10:28):
Can I give this stuff to my kids?
Speaker 3 (10:30):
Oh?
Speaker 1 (10:31):
Not the beer that, not the beer cocktails, but well
maybe the could.
Speaker 3 (10:37):
I mean, you know, she's like to taste beer a
little bit growing up, so I think you could. I
wouldn't go overboard with it, but there are some kid
friendly dishes in there, I would say, and modern flip through.
Speaker 1 (10:48):
Well, we're gonna We're gonna talk more beer, maybe do
a little drinking of beer, if that's allowed in here.
In just a few minutes, when we come back with
Celeste Batty. She's the founder of Harlem Brewing Company. She's
also got a new cookbook out. It's called Harlem Brew Soul,
a Beer and Fuse Soul Food Cookbook. You're listening to
and watching Bloomberg BusinessWeek, I do you want to get
(11:12):
right back to Celesteatty. She's founder of Harlem Brewing Company.
She is the first black woman to own a brewery
in the United States. But you put it a different way.
How did you describe it?
Speaker 3 (11:21):
I was just saying at the time, as we know,
as we know, Yeah, I mean, I mean from the
history that I've learned about, there are black women pretty
much in every family. I know that brewed beer, wine,
sometimes moonshine, and it's in our history books.
Speaker 1 (11:39):
She's also the author of a new cookbook, Harlem Brew
Soul a Soul a Beer Infuse Soul Food Cookbook. I
promised that we would crack a can.
Speaker 2 (11:48):
Let's do it.
Speaker 1 (11:49):
Okay, let's do it. I like that this is Harlem.
I p a twenty fifth Street ipa.
Speaker 2 (11:58):
A beautiful camp. Yeah, that must have been nice for people.
Speaker 1 (12:06):
I'm sorry I took a sip.
Speaker 2 (12:07):
Look at us being selfish.
Speaker 1 (12:10):
There's some up there. I don't want you to get
up and move away from the microphone. We were talking
a little earlier and uh, can you talk a little
about the recipe for this and also the idea that
there are these sort of trends within the beer industry.
You know, people I p as were huge for so
many years, then everybody did an I p a and
then they kind of went out of style, and then
farmhouse sason like, you know, what's what's like? What are
(12:31):
people loving right now? Like you know a little bit
about beer a little bit?
Speaker 3 (12:34):
Yeah, well, I know it still very i pas are
still very popular. This is on the hazy side a
New England cell i pa. It has about five different
varieties of hops. If you're familiar with hops and mosaic cops.
Speaker 2 (12:48):
Break that down for me, me, a non beer drinker,
break that down for the flower.
Speaker 3 (12:53):
Okay, it has bittering uh pascets to it. It also
has some citrus, some spice and okay it layers in flavor.
Sounds great in the I pas. It gives it a
very deep, sometimes very juicy, citrusy piny flavor and aroma.
So there are flavoring hops and they are also bittering
(13:16):
hops at give hops sort of the balance of sweetness
in the malt. That that's kind of the role that
it plays. I love growing hops. They're amazing. They're very
so many different uses beyond beer, and they're great to
grow their perennials. But it's a beautiful sort of pine
cone shaped flower that grows from April through August. Is
(13:38):
a growth period takes place during that time. Harvest takes
place during the flall.
Speaker 2 (13:43):
So we have the beer, we have the cookbug. Yes,
what is the next chapter? I mean, do you feel
like I feel like you've done it all honestly, But
as we're going into twenty twenty five, what are you
thinking in terms of business expansion?
Speaker 3 (13:54):
Definitely thinking about more how do we support our communities.
Rocky Mountain, North Carolin. We're working on a project there
that involves bring education, working with black and brown farmers
in eastern North Carolina the grow grains to get more
engaged in the industry. We have our project in Brixton
in the UK that's about you know bonds across the
(14:15):
bond pond, how do we sort of connect common threads
and common cultures around beer And got a couple of projects.
We're working on our project in the Rocky Mount and
then working on something in Harlem, sort of full circle
from where we started.
Speaker 1 (14:30):
With Bloomberg ten seconds. Where can people buy the beer
and where is it distributed?
Speaker 3 (14:35):
The beer can be purchased locally at Craft and Carry,
Whole Foods, Melbowe's Restaurant, Boulevard Bistro, Total winey More distribution
distribution primarily in the Northeast, also in the Southeast and
in the UK.
Speaker 1 (14:54):
So it can be bought many, many different places.
Speaker 3 (14:56):
Many places. You can order it through Uber Eats and.
Speaker 2 (14:59):
Things of that.
Speaker 1 (14:59):
Nature's Celeste Betty. She is the founder of Harlem Brewing Company.
The new cookbook Harlem Bruce Sol a beer and fused
soul food cookbook. This is Bloomberg
Bloomberg Audio Studios, Podcasts, radio news. This is Bloomberg Business
Week with Carol Messer and Tim Stenebek on Bloomberg Radio Normal. Linda,
one thing you have to know about how we roll
here Bloomberg Business Week is we like to wine and dine.
Speaker 2 (00:21):
I love it here.
Speaker 1 (00:22):
Okay, okay, good, That was a quick response. On Fridays,
we sometimes get to do that. Celest Beaty is going
to help us do just that. She's founder of Harlem
Brewing Company. She's also the first black woman to own
a brewery in the United States, and she's got a
brand new cookbook out Harlem Bruce Sol, a Beer and
Fused Soul food cookbook. She joins us here in the
Bloomberg Interactive Broker Studio. We're going to talk beer, We're
(00:44):
going to talk food. But first, you've got a really
cool story that starts with a homebrew kit in a closet.
What how did it go? How did it take us
into your story?
Speaker 3 (00:56):
Well? Yeah, so I did start as a home brewer
in my studio apartment at the time in Harlem. The
home brewing kit was a gift that I didn't use
for quite a while, so things didn't turn out that great.
Speaker 1 (01:09):
Kind of happens with like these type of gifts, right.
Speaker 3 (01:11):
It does, it does. But I wasn't deterred and decided
to get another kit and keep trying to brew.
Speaker 1 (01:18):
And okay, so a lot happened in between a lot
that and voil.
Speaker 3 (01:23):
Lots of beer.
Speaker 1 (01:26):
What was it you you weren't even like initially attracted
to It wasn't like you know, you you had been
drinking beer and saw this homebrew kid and went to
buy it and thought you could do it yourself. What
was the moment where you realized, Hey, I actually like doing.
Speaker 3 (01:38):
This cooking, cooking with beer, cooking with wine. I liked
the experiment with things, and infusing beer was something I
fell in love with early on wine and even spirits.
It just gave a whole nother layer player that I
didn't know.
Speaker 1 (01:51):
Wait, so the cooking brought you to beer pretty much?
Speaker 3 (01:54):
I mean I did try a little bit of beer
in college and a few other places, but anyway, but cooking,
but what really gave me a passion and then learning about.
Speaker 2 (02:03):
The history, I mean, what were some of your favorite dishes?
Speaker 1 (02:05):
You know?
Speaker 2 (02:05):
Of course, maybe in the amateur stage of playing around
with this trial and error beer. What were you cooking soups? Okay?
Speaker 3 (02:13):
My initial tool was my mom soup pot, and I
was able to basically do soup and add the beer
to the soups that I made, vegetable soups, stews. It
just added so much flavor to it that I'd never
experienced before that I fell in love with. And then
a few of my friends said, you know, this isn't bad.
Speaker 1 (02:33):
I always thought you were supposed to use not good
beer to cook, like the micro bruce you kind of
leave for drinking. I know this is true with wine,
you sort of use the junkie wine to cook. Well,
I think what am I getting wrong here?
Speaker 3 (02:47):
Chunky wine might mean junkie food.
Speaker 1 (02:49):
I don't know.
Speaker 3 (02:50):
But no, no, no, I mean yeah, Well, at the
time that I was cooking with beer, it was your
Sam Adams, your anchor Steams. I was looking at trying
to find something.
Speaker 1 (03:01):
This was what the nineteen nineties. Nineteen nineties, okay, And
there wasn't a whole There wasn't a whole craft brewer
movement at that point.
Speaker 3 (03:08):
There really wasn't exactly. I mean, it wasn't like now
nine thousand, five hundred brewers. I mean there's so many
different amazing beers out there, but at the time there
really weren't that many, and certainly not in a local marketplace.
Speaker 2 (03:21):
So how did you really get this off of its feet?
I imagine you started out by having your friends try everything,
and they were like, we gotta take it and show
it to other people. Tell me about that origin story.
Speaker 3 (03:31):
Yeah, first, letting them taste it in the food dishes
that I love to make, my spaghetti sauces, my stews,
my soups, I would share that. And then when I
started actually home brewing, I was able to share those
cans and bottles. Actually at the time, there were no
canners with my friends restaurants. Sylvia's Restaurants that I told
the story many times is one of the restaurants I
(03:52):
shared my homebrews with, and they were also the first
restaurant to give us an order, and that feedback just grew.
And also, I think the other thing that happened is
that the community that became my home, Harlem, the village
of Harlem, was going through what some say is a
second Renaissance, a lot of entrepreneurship revitalization going on. So
(04:13):
a lot of people around me were starting businesses, and
I began to get feedback from them and was encouraged.
After some of them not so great brewis got better.
They were like, you know, this isn't bad. I think
you're onto something here.
Speaker 1 (04:25):
So fast forward a couple of decades. Here we are
decades twenty twenty four. You do have a cans of beer?
Now you too have It's not just bottles. We have
some here in the studio, which we are going to
talk about in just a few minutes. How do you
get to the point where you go from home brewing
(04:46):
to actually opening a brewery, the infrastructure involved with that,
the investment involved with that. How do you make it
into a business.
Speaker 3 (04:51):
So there are a couple of ways. One way is
to build it from the ground up. Another way is
to collaborate with other breweries. And that's what we did.
Not enough time I'm here to get into the details
of some of the challenges so socially and from a perspective,
from the community standpoint.
Speaker 1 (05:07):
We have, we've got to hear it.
Speaker 3 (05:12):
Well. Yeah, So there's a number of ways you can
get there. One is, as I said, contract brewing, collaboration brewing.
We took the collaboration brewer route because it was difficult
to open up a brewery in the middle of a community,
especially a historic community like Harlem. You really want to
respect it. You want to be mindful of where you are,
many beautiful churches and institutions. So I went the route
(05:33):
of home brewing my beer first and then establishing Harlan
Brewing Company, and then going to an amazing brewer in
Siaratoga Springs, New York, where we canned our first bottle
and then eventually caned or our recipes.
Speaker 1 (05:47):
Is that still sorry? Go ahead, I was gonna.
Speaker 2 (05:49):
I just wanted to talk a bit more about the
challenges as we've been discussing. I mean, of course, when
we think about beer, I immediately think of white men. It's
a white male dominated space. What is it like being
a black woman in the industry.
Speaker 3 (06:01):
It's now, it's better. At the time, I would go
into places and they thought I was coming there to
do a promotion. I could tell them about beer, speak
about the ingredients, and talk about beer. But it kind
of went over many people's heads. They were like, what
are you talking about? Aren't you here to do a promotion?
But it was tough, not just as a black woman,
but as a woman in general. But over time, as
(06:22):
more women through the Pink Blot Society, I can give
them a shout out. More and more women have come
into the industry, so we have more peers to talk to.
So it's gotten a lot better. But I think women
are only represented about seven percent of the of the
brewers and probably less than twenty five percent of the teams,
parts of the teams and staff of breweries.
Speaker 1 (06:43):
Were you surprised to find that you are the first
black women to own a brewery in the US, Like
when that happened, were you like that makes sense? That
doesn't make sense?
Speaker 3 (06:52):
I said, no way, I can be the first black
woman in America to launch a commercially a commercial beer.
I usually stay that way, but I think because the
complications of our history, there are many other black women
that brewed beer. I mean, you can look through the
records doing enslavement prior to enslavement all over the continent
of Africa. There are black women, black and brown women
(07:13):
that brew beer. So I just think maybe that story
hasn't been told, And there is a story that we
told through a beer we made to celebrate the life
of Patsy Young, who was an enslaved brewer who became
free and brewed for free, brew freely for fourteen years
in eastern North Carolina. Whoopy Goldberg actually lended her face
(07:34):
to that story and we launched that beer last year.
So that's one of the stories I point to because
that was eighteen oh six. So there are women that
are unknown. But when you uncover the history and you
start talking about those stories, you discover that really pretty
much everything except maybe the text stuff, somebody's done it.
Speaker 2 (07:54):
So well, I want to dig into back to the food.
I'm a foodie, digging back into this book. Harlan Brusol
Beer Infused Soul Cookbook, Food Cookbook. What are some of
your favorite dishes which would we be looking for in
this cookbook.
Speaker 3 (08:07):
Well, we celebrated our fiftieth family reunion in North Carolina
in July, and there's always a competition who's going to
make the best banana pudding, mac and cheese? You know
what's the dish? And the dish for my family, particularly
on the desert dessert end, is banana pudding, so we
make in the book, there's a recipe that honors my
(08:28):
aunt Betty, which is a brunana pudding. So we infuse
our Harlem Renaissance wheat beer. It's not a hoppy beer.
It's very light on the hot as, coriander, cumin, grains
of paradise, and orange pill So that type of beer
in a banana pudding infuses those flavors, gives us a
nice subtle flavors of some of the spices of the beer.
(08:51):
So that's a brunana pudding. And then we have our
beer smack and Cheese, which will be actually serving at
a charitable event one hundred and nineteen Street in Harlem
to support the homeless Refertorio. That dish is a beer
mac and cheese dish infused with a beer sauce. We
use one of the beers in the sauce and we
(09:14):
layer that into all the layers of the mac and cheese.
Speaker 1 (09:19):
So I'm listening to this and we're gonna we have
more time with you. We're gonna do some news and
come back in a few minutes. But I'm hearing about
this family reunion, and I'm wondering is it really a
competition when it comes to food, Like, are there more
than just one? Is there more than one person with
a cookbook out? Like you have the cookbook out you've
been cooking your whole one. Is there really a competition
going on here? You're explaining this food to me, and
(09:41):
I'm like, I wouldn't want to go up against this
at any family reunion. Well, I'm not bringing my Yeah.
Speaker 3 (09:46):
It's not an official competition, but when the lineup goes
on that long tape, Okay, the main courses, the side dishes,
and the desserts, it becomes a competition because everybody knows
who made what which dish.
Speaker 1 (10:00):
I wouldn't want to.
Speaker 3 (10:02):
Kind of competitive.
Speaker 1 (10:06):
Does every I will gladly do that. Does every every
recipe in here in this book involved beer?
Speaker 3 (10:13):
Yeah? Everything from beer cocktails to uh beer sorbet.
Speaker 1 (10:18):
These are all things I don't realize that you can
put beer.
Speaker 3 (10:20):
Into absolutely more than what you can use wine for.
Speaker 1 (10:25):
Does the alcohol get cooked off?
Speaker 3 (10:27):
Most?
Speaker 1 (10:28):
Can I give this stuff to my kids?
Speaker 3 (10:30):
Oh?
Speaker 1 (10:31):
Not the beer that, not the beer cocktails, but well
maybe the could.
Speaker 3 (10:37):
I mean, you know, she's like to taste beer a
little bit growing up, so I think you could. I
wouldn't go overboard with it, but there are some kid
friendly dishes in there, I would say, and modern flip through.
Speaker 1 (10:48):
Well, we're gonna We're gonna talk more beer, maybe do
a little drinking of beer, if that's allowed in here.
In just a few minutes, when we come back with
Celeste Batty. She's the founder of Harlem Brewing Company. She's
also got a new cookbook out. It's called Harlem Brew Soul,
a Beer and Fuse Soul Food Cookbook. You're listening to
and watching Bloomberg BusinessWeek, I do you want to get
(11:12):
right back to Celesteatty. She's founder of Harlem Brewing Company.
She is the first black woman to own a brewery
in the United States. But you put it a different way.
How did you describe it?
Speaker 3 (11:21):
I was just saying at the time, as we know,
as we know, Yeah, I mean, I mean from the
history that I've learned about, there are black women pretty
much in every family. I know that brewed beer, wine,
sometimes moonshine, and it's in our history books.
Speaker 1 (11:39):
She's also the author of a new cookbook, Harlem Brew
Soul a Soul a Beer Infuse Soul Food Cookbook. I
promised that we would crack a can.
Speaker 2 (11:48):
Let's do it.
Speaker 1 (11:49):
Okay, let's do it. I like that this is Harlem.
I p a twenty fifth Street ipa.
Speaker 2 (11:58):
A beautiful camp. Yeah, that must have been nice for people.
Speaker 1 (12:06):
I'm sorry I took a sip.
Speaker 2 (12:07):
Look at us being selfish.
Speaker 1 (12:10):
There's some up there. I don't want you to get
up and move away from the microphone. We were talking
a little earlier and uh, can you talk a little
about the recipe for this and also the idea that
there are these sort of trends within the beer industry.
You know, people I p as were huge for so
many years, then everybody did an I p a and
then they kind of went out of style, and then
farmhouse sason like, you know, what's what's like? What are
(12:31):
people loving right now? Like you know a little bit
about beer a little bit?
Speaker 3 (12:34):
Yeah, well, I know it still very i pas are
still very popular. This is on the hazy side a
New England cell i pa. It has about five different
varieties of hops. If you're familiar with hops and mosaic cops.
Speaker 2 (12:48):
Break that down for me, me, a non beer drinker,
break that down for the flower.
Speaker 3 (12:53):
Okay, it has bittering uh pascets to it. It also
has some citrus, some spice and okay it layers in flavor.
Sounds great in the I pas. It gives it a
very deep, sometimes very juicy, citrusy piny flavor and aroma.
So there are flavoring hops and they are also bittering
(13:16):
hops at give hops sort of the balance of sweetness
in the malt. That that's kind of the role that
it plays. I love growing hops. They're amazing. They're very
so many different uses beyond beer, and they're great to
grow their perennials. But it's a beautiful sort of pine
cone shaped flower that grows from April through August. Is
(13:38):
a growth period takes place during that time. Harvest takes
place during the flall.
Speaker 2 (13:43):
So we have the beer, we have the cookbug. Yes,
what is the next chapter? I mean, do you feel
like I feel like you've done it all honestly, But
as we're going into twenty twenty five, what are you
thinking in terms of business expansion?
Speaker 3 (13:54):
Definitely thinking about more how do we support our communities.
Rocky Mountain, North Carolin. We're working on a project there
that involves bring education, working with black and brown farmers
in eastern North Carolina the grow grains to get more
engaged in the industry. We have our project in Brixton
in the UK that's about you know bonds across the
(14:15):
bond pond, how do we sort of connect common threads
and common cultures around beer And got a couple of projects.
We're working on our project in the Rocky Mount and
then working on something in Harlem, sort of full circle
from where we started.
Speaker 1 (14:30):
With Bloomberg ten seconds. Where can people buy the beer
and where is it distributed?
Speaker 3 (14:35):
The beer can be purchased locally at Craft and Carry,
Whole Foods, Melbowe's Restaurant, Boulevard Bistro, Total winey More distribution
distribution primarily in the Northeast, also in the Southeast and
in the UK.
Speaker 1 (14:54):
So it can be bought many, many different places.
Speaker 3 (14:56):
Many places. You can order it through Uber Eats and.
Speaker 2 (14:59):
Things of that.
Speaker 1 (14:59):
Nature's Celeste Betty. She is the founder of Harlem Brewing Company.
The new cookbook Harlem Bruce Sol a beer and fused
soul food cookbook. This is Bloomberg
Hosts And Creators
Tim Stenovec
Carol Massar
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