Jimmys No. 43

As the home of interesting and unusual beers, Jimmy’s No. 43 is proud to have an entire month devoted to sours! This week we have some really great beers in house that we’ll be rotating through (come often and taste them all!), beginning with tonight’s Tuesday Tasting featuring Green Flash Brewing Co. of San Diego. Brews available include:

• Serrano Stout, an Imperial Stout (8.8% ABV) made with Serrano Chiles
• Barley Wine (10.9% ABV)
• Palate Wrecker, a super hoppy DIPA (9.5% ABV)
• East Village Pils (named after the west coast East Village in San Diego; 5.3% ABV)
• Hop Head Red IPA, a dry-hopped IPA (7% ABV)
• And more!

We’ll also be tapping our very first keg from Element Brewing Company (MA): the Extra Special Oak, an oak-aged Imperial ESB (7.8% ABV). Another Jimmy’s No. 43 premiere is our first keg of Blue Mountain (VA), which will be a limited barrel series called “Dirty Belgian.”

Other cool beers we’ll be rotating through next week include:

• Peekskill’s Eastern Standard IPA (the cask version will go on for this week’s Thursday Tap™)
• Port Jeff H Tripel
• Alaska’s Midnight Sun Panty Peeler
• Hof Ten Dormaal White Gold Belgian (Farmhouse Ale)
• Stillwater Artisanal’s Debutante
• The Bruery’s Mischief (a highly rated Belgian Strong Ale with 8.5% ABV)

We’re also posting the first of our April Sours bottle list, including brews by:

• Brasserie Cantillon—Rose de Gambrinus, Cuvée St-Gilloise (a Lambic aged two years in oak barrels), Lou Pepe 2009 (Gueze-Lambic blend)
• Jolly Pumpkin—La Parcela, Guego del Otono, Weizen Bam
• Green Flash—Rayon Vert
• BFM—Cuvée Alex Rouge
• Brasserie Alvinne—Cuvée d’Erpigny (a Belgian Quad aged in wine barrels weighing in at a whopping 15% ABV)

Our regular menu/restaurant service is available, and our staff would be happy to recommend food pairings with any of these amazing—and amazingly delicious—beers.

If you haven’t purchased your ticket for Monday night’s April Sours Prix Fixe dinner, you might want to get that on the top of your “to do” list. Clay Gordon (author of Discover Chocolate) was in the kitchen with our chefs going over the final details on his menu which pairs some of the world’s best sour beer. We were salivating just reading the descriptions and hearing Clay talk about the ingredients.

Menu and pairings will be:

First Course – Amuse: Sour cherry soup topped with creme fraiche chantilly infused with cherry lambic. (Pairing: Hanssens Oude Kriek.)

Third Course – Small plate: Southern cornbread muffin topped with braised collards and red chard with bacalao, spiced with chipotles in adobo. (Pairing: Wild Yeast Beer – TBD.)

Fourth Course – Mains: Flank steak rollatini – dry-rubbed butterflied flank steak stuffed with goat cheese and radicchio. Side: Yukon Gold garlic smashed potatoes. (Pairing: Flemish Red – TBD.)

Fifth Course – Dessert:  Milk chocolate caramel sauce over vanilla ice cream with roasted apple “confitti.” (Pairing Lindeman Faro Lambic)

Get your tickets here, for what may be the best beer pairing dinner we’ve had to date (and that’s truly saying something)!

Today’s Thursday Tap™ is an interesting and unusual beer courtesy of the U.K’s Ridgeway Brewing. We managed to score on getting a firkin of Bad King John, a 6% ABV traditional English stout. Also known as a “black bitter” in the U.K., this beer from the Oxfordshire region of England comes from a brewery best known for its “Bad Elf” beers.

We hope you’ll join us for a pint (or two). As always, Jimmy taps at 5 p.m. and it’s available while supplies last. Regular bar/restaurant/oyster service also available.

One of the most dynamic things about craft beer is how it pairs to various foods. What dish matches well to an IPA v. a sour geuze? Well, when you’ve got great beer such as they make at San Diego’s Green Flash Brewing Co., the challenge isn’t that difficult. But you can learn yourself, first hand, when the brewery’s Tasting Room manager Dave Adams comes to Jimmy’s No. 43 this weekend for an intimate guided “Beer 101” and food pairing seminar. You’ll drink some amazing Green Flash beers and learn (and sample) which foods pair well with each of them.

Modeled after our Bacon & Belgians, the Green Flash Food and Beer Experience will take place this Saturday, April 13 from noon-3 p.m.

Dave will introduce his beer and food pairing theory with the following options (subject to change):

• Rayon Vert with Prosciutto
• Hop Head Red with Goat Cheese. Something creamy and earthy
• Palate Wrecker with a Super Aged Gouda.
• Barleywine with Shropshire Blue Cheese and a fig compote.
• Additional TBA.

If you want to join Dave, you’ll need a ticket, which can be purchased online here.

Today’s Thursday Tap™ is weather appropriate. Because nothing says, “Where the heck is spring?” like a Yeti! All the way from Denver and just to chase the winter blues away, we have Great Divide Brewing Company’s amazing Espresso Oak Aged Imperial Stout. Infused with Pablo’s espresso, this 9.5% ABV beer is complex with a vanilla oak character, intense roasty maltiness, and a bold hop profile. The brewer likes to say, “You can now have Yeti with breakfast,” but we’ll be tapping this highly rated (95-100) beer at 5 p.m.

As always, while supplies last and regular bar/restaurant/oyster service is available.