The 10th Anniversary is traditionally symbolized with “tin,” but La Rullés decided to celebrate the brewery’s 10th Anniversary with a 10% ABV new brew. We just happen to have it as today’s Thursday Tap™! La Rullés La Grande 10 is a hybrid of two Belgian beer styles: triple and Saison. The main flavor derives from the esters of the yeast. Even though it is a strong triple, the alcohol is hidden. 100% Pilsner malt is used along with water from the Rulles forest. Warrior hops are added, and a bit of Simcoe hops. White candi sugar is added during the secondary fermentation.
So join us on a perfect summery day for this balanced (and rare) keg. Jimmy taps at 5 p.m. and it’s available while supplies last!
Four brewers joined us at the Ultimate Nøgne Ø Beer Night and Dinner, including Brewmaster Kjetil Jikiun: Giovanni from Del Ducato in Parma, Italy; Stephane from France’s Page 24; and Jimmy’s No. 43 favorite Chris Cuzme of Wandering Star. We expect the Mahr’s Beer Dinner to attract a similar group of luminaries.
At Jimmy’s No. 43, we are regularly scheduling various beer dinners featuring an array of menus (prix fixe, family-style, a la carte small plates) and dining arrangements (communal, private party in back room, reservation). In fact, we have several great dinners coming up, starting with tonight’s Sixpoint Prix Fixe dinner (if you don’t have tickets, you can still make a reservation for a 7 p.m. seating).
Then, next week Wednesday (5/30) we’ll be having a Sake tasting and Hiroshima-Style Okonomiyaki dinner hosted by PecoPeco. Chef Kazuko will be preparing a la carte okonomiyaki to be paired with the following sake:
Kikusui Funaguchi
Kikusui Perfect Snow
Dassai 50
Shirakabegura Tokubetsu Junma
Hakkaisan Honjozo
We also will have some great Japanese beers available, including some of our favorite brews from Hitachino.
Finally, we will have another of our “Ultimate” brewers’ dinners next month (with a very limited number of tickets for sale) with our Ültimate Mahrs Bräu Beer Night and Dinner featuring great Mahrs beers and reps from the brewery. Modeled on our successful Ultimate Nøgne Ø Beer Night and Dinner, we hope to offer an intimate gathering for brew lovers and brew makers to gather in the back room, enjoy beer and family-style German food offerings.
Be sure to make your dinner plans now, and join us soon!
You may have hear of Dieu du Ciel’s Rigor Mortis brand from Quebec, but maybe you have only tried them in the bottle or had a draft of the high-ABV and gold-medal-winning Quad for which they’re best known. This week’s Thursday Tap™ offers you a chance to try a lighter ale, the Dieu du Ciel Blonde Pale Ale, a 6% ABV abbey-style single with a flowery and fruity aroma with malty notes and a delicate hop bouquet. The flavor is slightly malty with notes of fruit as well as a soft bitterness in the finish.
Dieu du Ciel beers are produced using “top fermenting” yeast with a wide variety of flavor due to the range of yeast strains. The type of fermentation used in creating the Blonde Pale Ale produces fruity by-products (called esters). Usually only available in Montreal, this keg fits right into Jimmy’s No. 43 being “a friend to interesting and usual beers.” Jimmy will be tapping at 5 p.m. While supplies last!
This week, we’ve had a whole pig delivered to the East Village Meat Market from Raven and Boar Farm (Columbia County). The East Village Meat Market is the last remaining of the traditional Eastern European butcheries. Butcher Julian Baczynsky
has ” old world” skills, a full licensed kitchen, and an old wood smoker. The market’s specialties include hams, kielbasa, sausages.
For a while we have wanted to bring some farm pork to the Market. (Last year we brought beef farmer Ken Jaffe to visit them.) So, we asked Andrew (the manager of the shop) if he would welcome the Raven and Boar pig. His eyes lit up! These days they only work with pre-cut wholesale meat!
Today, we will consult with Andrew as he cuts up the pig. We’ll decide which cuts to cure and smoke, roast, leave raw (pork chops), and maybe share with a chef friend (head!). Of course much of it will end up on the Jimmy’s No. 43 menu for our patrons to eat.
This could be the start of a special relationship-for a small fee, Andrew will store/cut/cure whole animals! It just might be the return to his traditional butcher roots that may save the butcher shop!
We’re looking forward to next weekend’s 5 Boro PicNYC and the opening of Governors Island for the summer, but we’re getting ready for all that great Sixpoint Craft Beer that will be available by leading into the weekend with a Sixpoint Beer Dinner (tickets available here). This prix fixe pairing will offer us the chance to dip into the stash in Sixpoint’s rare brew room (no, we don’t know if it really exists, but we’d like to imagine it does!) and bring in some hard-to-find brews. Available beers will include:
Your ticket gets you three courses and three beers (wine option available) for a 7 p.m. communal sitting. Get your holiday weekend off to a roaring start with Sixpoint and Jimmy’s No. 43.
The 10th Anniversary is traditionally symbolized with “tin,” but La Rullés decided to celebrate the brewery’s 10th Anniversary with a 10% ABV new brew. We just happen to have it as today’s Thursday Tap™! La Rullés La Grande 10 is a hybrid of two Belgian beer styles: triple and Saison. The main flavor derives from the esters of the yeast. Even though it is a strong triple, the alcohol is hidden. 100% Pilsner malt is used along with water from the Rulles forest. Warrior hops are added, and a bit of Simcoe hops. White candi sugar is added during the secondary fermentation.
