It’s our favorite month as April Sours returns! We always have a great list of sour beers, but April feels like a time to celebrate the delicate flavor profiles of lambics, geuzes, goses and saisons! And what do we like to pair with our sours? Why, our amazing Adobo chicken (it’ll melt in your mouth!). It’s our beer selection that keeps us on many of the city’s short lists of Best Beer Bars, and we hope to tempt you with a couple different sour beer events later this month:
On Wednesday,April 27th, we’ll be welcoming Mike Siegel of Goose Island for an April Sours Beer Dinner (get tickets here) with four great beers paired to dishes like vegetarian Lumpia spring rolls, Duck Confit Banh Mi salad, pork or chicken Adobo and Banana Bread Pudding (with a Stout Caramel Sauce)
On Saturday, April 30th, it’s our annual April Sours event with 30+ beers and food in a three-hour walk-around tasting (get your tickets here)
We’re also very excited about the emerging NY State cider scene and we’ll have several ciders in rotation on draft in addition to our regular extensive cider menu:
Brooklyn Cider House’s Kinda Dry Cider – this local cidery (opening soon in Bushwick) has an orchard up in New Paltz and is making Basque-style sour ciders
Indian Ladder Farm (currently we have the Perry on draft) – the orchard outside of Albany is also growing hops that are being sourced in beers made by Other Half and Threes
Original Sin will be doing their new NY Cider can launch with us later this month
We are very excited that our “Best Burger” is among the 10 burgers First We Feast thinks are the city’s most underrated. We’re only underrated until you try it! Made from a custom grind at Fleisher’s Craft Butchery, our grass-fed beef is a marvel to eat! While it pairs well with beer or a cocktail, our favorite libation with our burger is wine! And this week we’re featuring the Shinn Estate Winery from the North Fork of Long Island. We have it available by the glass, and we invite you to try it with our menu staple.
Speaking of Long Island, we have a couple great beers from there on draft this week: Barrier Brewing’s Money IPA and the St. James Wit bier (perfect for spring). And upcoming later this month is our annual April Sours, featuring 30 beers plus food in a three-hour walk-around tasting (get your tickets before we sell out!).
And this month we welcome The Chefs Collaborative to NYC (they’ll be joining us April 10-12 at nearby NYU). We’ll be hosting break-out sessions plus being the “unofficial clubhouse” for the chefs when they need a place to hang out and chill.
This week, we’re focusing on a unique group of brewers who are also making distilled spirits from their beers, and you can join us tomorrow (Wednesday, March 23rd) for “More than a Beer and a Shot” where you’ll sample five different beer-spirit pairings curated by George Flickinger of B. United Imports. Expected pairings for the evening:
Aventinus spirit and Aventinus beer – Edelster aged in whiskey barrels
Schlenkerla spirit and beer (rauchbier)
Uerige (alt bier) spirit and beer
Reissdorf Kolsch spirit and beer
Hitachino spirit and beer – distilled Hitachino White ale aged in white oak barrels
And if you prefer beer with a pork chaser, be sure to drop by on Thursday (March 24th) for our “Pig and Belgians Last Supper,” a five-beer pairing dinner featuring a whole roast pig! (Tickets are available here.) Artisanal Imports and co-host Alex Forbes will curate the beers (subject to last minute change):
Wals Belo Sao Francisco
B.O.M. Full Moon
Cuvee des Jacobins Rouge or Cuvee des Jacobins Kriek
And speaking of the whole hog, we’ll have a Lechon Lunch option this Sunday (March 27th) for Easter.
It’s been a time of change with all these great food and beverage options, and as we approach the one-year mark of last year’s East Village explosion, we want to thank everyone for dropping by and offering your support. Cheers to Spring!