Some great beers this week and next as we wind down August Sour Beer Month. Check out tonight’s line-up for the $10 Tuesday Tasting:
We start promptly at 7:30 p.m., although all of these interesting and unusual sour beers is available for purchase, and our regular bar/kitchen service is available, too.
If you missed last night’s Sour Beer & Vegetarian Nonsense Dinner, you can catch up (or relive it) here, thanks to My Life On Craft‘s Mary Izett who was live blogging through the meal (all photos/commentary from My Life On Craft). Continue reading August Sour Beer Dinner: Perfect Pairings
Whether you’re dropping by Jimmy’s No. 43 tonight for a pint, joining us for the Sour Beer Vegetarian Dinner, or a Thursday Tap™ regular, tonight’s keg is one you’re bound to love. It’s the amazing Prof. Fritz Briem 1809 Berliner Weisse. According to Rate Beer, which gives this brew an outstanding 97 rating, “1809 is a very traditional interpretation of the ‘Berliner Style’ Weisse with an intense blend of lactic tartness and complex fruitiness.” The low ABV (5%) makes this a wonderful summertime beer. Jimmy will tap at 5 p.m. and you can get it while supplies last.
Beer making is both an art and a science, but sometimes nature is better than nurture. Take, for example, sour beers—which we’ll feature at tomorrow’s Sour Beer Dinner (a few tickets remain here)—that are unique, interesting and benefit from natural microbes in their fermentation. Our friend, Matthias Neidhart, owner of B.United International, has this to say about pairing sour beer with food:
“The ‘true secret’ to incredibly flavorful food are wild, uncontrolled microbes: They have the capacity to transform flavors and aromas into something very special! Unfortunately many people in the various government agencies believe that ‘microbes/bacteria’ are harmful & dangerous. Kris of De Dolle, for example, only wants to use wooden barrels with LIVE bacteria to age his Oerbier/Stille Nacht.Using barrels of distilled spirit does not meet his concept!”
We hope our sour beer dinner goes a long way to proving Matthias’ point about great food and great sour beer!
We’re totally psyched that the Wall Street Journal reached out to Jimmy Carbone to talk about sour beer during August Sour Beer Month. Check out the video below:
If you subscribe to the WSJ Online, you can read the full article here.