Adding Belgians to Winter Beer Menu

GueuzeMCWe’re beefing up our selection of Belgian and and Belgian-style beers for the winter. We’ll be keeping a great rotation all though our annual Liquid Lent, but you can get a preview of what we’ll be pouring at this Saturday’s (December 3rd) Battle of the Belgians, featuring 20+ beers, a whole roast hog and three hours of walk-around tastings (tickets still available).

Here is a sneak peek at the beers we’ll have for the event:

  • De Dolle Teve (triple)
  • De Dolle Oerbier
  • Tilquin Gueze
  • Tilquin Quetsche Plum Lambic
  • Drie Fonteinen (old-style porter with brett)
  • De Proef Flemish Primitive (farmhouse golden ale with wild yeast)
  • Het Nest Oak-Aged Kleveretien (quadrupel)
  • Jandrain- Jandrenouiile IV Saison (saison)
  • De la Senne Monsieur Shelton (blonde with brett)
  • Solemn Oath Belgo IPA
  • Achel Blond
  • De Ranke XX Bitter
  • Alvinne TBD
  • LIC Beer Project TBD
  • Allagash TBD
  • The Bruery TBD
  • Crooked Stave TBD
  • Hansen’s TBD
  • Others TBD

We hope to see you for Battle of the Belgians and the weeks to come trying out some of our favorite winter-time brews!

Giving Thanks for Fall Foods, Great IPAs

img_4640We knew that summer couldn’t last forever, and after the warm fall we’re welcoming back crisper temperatures and giving thanks for the bounty of the fall harvest that we see whenever we head up to the Greenmarket or take deliveries from regional farms to stock the kitchen. We’ve added a couple of dishes to the menu that are sure to please, including Pumpkin Soup (with Long Island pumpkins from Invincible Summer Farm) and a Lasagna made with pork from Flying Pigs Farm and beef sourced from Fleisher’s Craft Butchery (their custom ground grassfed beef burger is still on the menu, too!). And of course we’re back with Cheesy Fridays with Bobolink Farms (drop by for a drink or two and sample some of Jonathan White’s famous cheese).

Of course, we always have a great selection of ciders, beers and spirits to wash it all down. Some of our favorites this fall:

  • Ciders from Farnum Hill and Blackduck Cidery
  • Bourbon from Black Dirt, whiskey from Van Brunt Stillhouse and gin from Barnhill (VT)
  • Great IPAs from Industrial Arts, Other Half, Threes and Barrier Brewing

So pull out the scarf and gloves and join us in giving thanks this week at Jimmy’s No. 43!

November News and Notes: Cask Fridays! Stay EVill!

evilcardHalloween may be over, but we’re all about staying EVill this fall… as in the East Village! As members of the newly formed East Village Independent Merchants Association, we’re loving autumn close to home, and that means getting back to basics with Red Wine & Burgers on Thursdays (drop by for special red wines by the glass) and Franconian gravity casks every Friday (while supplies last).

Some of this month’s features:

  • Two pop-up events: This Friday, November 4th James Beard Award-winner Adam Danforthwill be in our Backroom with a butchering demo and tasting; learn all about the best way to prep your meat for the upcoming holiday cooking season. Or drop by on Sunday, November 20th for a new pop-up kitchen from our friends at That’s Good Food, featuring empanadas that you can pair with our Bloody Maria special cocktail!
  • Friday casks! The amazing Shelton Brothers team has been gathering German gravity casks for the fall: Catch all the freshest flavors of the season every Friday at 5PM (while supplies last); this Friday we’ll have a keg from the abbey brewery Weissnohe!
  • Fall spirits! Cooler weather means it’s time to bring out the whiskeys and other warming spirits… drop by for custom cocktails or make it neat.
  • Expanded fall hours: We’re opening earlier on the weekends now; be sure to check the website for up-to-date opening times.

And finally, if you are a resident of the East Village, be sure to sign up for the first ever EVill Card, which we’ll be honoring at Jimmy’s No. 43 every Monday night: Show your card and get 10% off your tab!

You can catch up on all the news by signing up (at right, scroll for mobile) or on our Newsletter section of the website.