Seeking Sours? We’ve Got You Covered with Annual April Sours!

20170421_090434We love the sour beers of spring, and every year we celebrate the delicate Goses, luscious Lambics, and great Gueuzes that make up our annual April Sours weekend. From this Friday, April 28th, through Sunday, April 30th, we’ll have more than a dozen great sour beers on our menu. And if you’re looking to try them all, why not join us for a three-hour, walk-around April Sours tasting adventure taking place from 12-3PM on Saturday, April 29th. Your $55 ticket gets you samples from 15+ of our favorite beers, plus food, including:

Beer expected to include:

  • SpontanBasil – Brouwerij Lindemans collaboration with Mikkeller
  • Hottenroth – The Bruery
  • Flanders Fred – De Proefbrouwerij
  • Zure – Hof Ten Dormaal
  • St. Bretta – Crooked Stave
  • Wild West – Picobrouwerij Alvinne
  • Brett d’Or – Crooked Stave
  • BFM Saison
  • Quetsche Tilquin
  • Oude Gueuze – Hanssens Artisanaal
  • – Brouwerij 3 Fonteinen
  • Oude Geuze – Brouwerij Fonteinen
  • Sour Me Not Goiaba + Gabiroba
  • Sanguinem Aurantiaco – Evil Twin
  • Westbrook Gose
  • Others TBA

Food will include (subject to change):

  • Grilled Cheese
  • Sliders and Sausages
  • Pretzel Nuggets
  • Pickles
  • Charcuterie
  • Mushroom Tacos
  • Other menu items TBA

Get your tickets here and join us for April Sours!

Spring into Your Craft Beer Family: Ciders, Sours, Casks and More

AprilSours2017We’re welcoming you, our Craft Beer Family, to drop by in the coming days to celebrate some of our favorite ciders and beers of the season. Starting with a Meet the Cider Maker Event (Thursday, 4/13 at 6PM) featuring John Reynolds of Blackduck Cidery to building up our spring beer list that will feature some of our favorite sour beers.

We have a long history of great sours, but it has taken awhile for the public to catch on to these amazing brews.

Owner Jimmy Carbone remembers: “Back in 2006, we had a Cantillon Geuze from Belgium, and no one bought it. Two years ago, we received another keg and sold out in under three hours. April Sours lets us hand-select some of the best domestic and European sours on the market for a single tasting event.”

So if Lambics, Goses and sour beers are your favorites for spring, be sure to get your tickets for our annual April Sours, taking place on Saturday, April 29th (tickets here). You’ll sample 20+ beers with plenty of food offered alongside.

And if you’re looking for more to do as April Sours bring forth May Brunches, here are some more themes and events “on tap” here at Jimmy’s No. 43:

  • Cask Friday (Friday, April 14th, from 5PM) – tapping a cask of Fyne’s Maverick, a dark bitter from Scotland
  • Tuesday, April 18th, we’re heading down to Hometown BBQ around 6PM for “A Brisket Talk” (email if you’d like to attend)
  • Speaking of Brisket, on Wednesday, April 19th, we’ll be back in Brooklyn for Brisket King of NYC (the bar has regular service if you’re in the East Village)
  • On Saturday, April 22nd, we’ll be welcoming Gabe Cook, the “Ciderologist,” from New Zealand (by way of the UK) for a cider-themed night (more details soon)
  • On Wednesday, April 26th, we welcome back our friend Brad Japhe for “Botanicals and Beyond: The Spring of Gin” (tickets required)
  • West Coast Craft Beer Pioneers Night featuring Sierra Nevada (Thursday, April 27th)
  • April Sours on Saturday, April 29th
  • On Sunday, May 7th, it’s another brunch featuring the Chefs Consortium

And if you want to know the fun you’re missing not stopping by, check out the latest from First We Feast, featuring one of our favorite Hot & Spicy people, Sean Evans, alongside Katerina Martinez of Lineup Brewing.

From sour to spice, we’ve got everything nice!

From Bourbons to Sours, April Brings the Best in Beer, Spirits and Food

ALetterGradeIf you’re old enough to remember the hit show “Happy Days,” you probably remember the Fonz’s catchphrase: AAAAAAAYYYYY! Well, we have a big thumbs up here at the restaurant, having received an A-grade from the health department just in time for spring and our new seasonal menu. If you haven’t been by in awhile, now is the perfect time to try out our market menu, which will feature new items in April, including biscuits!

The biscuits are inspired in part by our growing spirits program and a new monthly food and spirits tasting that will feature whisky expert Lew Bryson pairing bourbons with pulled pork biscuits sourced from Flying Pigs Farm and Brooklyn Biscuit Company. It’s all part of Jimmy’s Spirit Council where we bring in renowned authors and other spirits experts to do guided tastings with locally sourced food pairings. On April 4th, you can join us for a guided tasting offering up Yankee hospitality southern style!

Special guest Lew Bryson will be signing his book (Tasting Whisky) and  sampling some great blends from NY State distilleries. Lew told us about the chance to try local spirits: “While the traditional bourbon makers of Kentucky still make great stuff, and make most of the bourbon we see, the monopoly is over. Bourbon is being made all over the country, there’s no secret to it. But no matter where it’s made, bourbon just loves to cuddle up to some great pulled pork!”

To join in next Tuesday’s (4/4) tasting and find out more info, check out our event listing.

And if you are looking for even more spiritual awakenings this summer, then our intimate (limited to 20 people, tickets here) Spring of Gin botanicals tasting with Brad Japhe on Wednesday, April 26th, should be on your “must do” list.

For foodies, we’ll have a new pop-up kitchen with Yana Gilbuena on April 6th and 7th, with a NY Slow Food Slow Grains Day on Sunday, April 9th. (All events here.) Plus we’ll be adding to our farmer’s market menu with new meat (lasagna) and vegetarian (mushroom tacos, shishito peppers) as the first of the spring’s bounty arrives.

And of course our month wouldn’t be complete without some great beer events including a West Coast Beer Pioneers night on April 27th and our annual April Sours tasting event on April 29th.

Spring has sprung! We’ll see you at Jimmy’s No. 43.