Jimmy's No- 43

Tickets on Sale for Jimmy's Homebrew Jamboree

Jimmy's Homebrew JamboreeLast year's Jamboree was a packed house. And awesome.

More than five years ago, I ran my first homebrew tour. Since then, I've watched New York City's homebrew scene blow up, with many of my former hosts (Finback, SingleCut, Transmitter) going on to open up their own breweries. And more are on the way. To celebrate the bounty of local brewers, as well as get a sneak-peek at the next generation of brewery owners, I've organized Jimmy's Homebrew Jamboree. The gist:  Every square inch of Jimmy’s No. 43 will be filled with homebrewers pouring their creations.

For the third edition, I've enlisted 16 of my favorite brewers (many of whom are planning to go pro) to make special beers for the event. Expect IPAs, double IPAs, Belgian ales, saisons, oatmeal stouts and the odd sour. The variety will be as endless as the beers are delicious.

In addition to unlimited beer, you’ll be well fed too. Jimmy’s is providing a smorgasbord of goodies including: mini cheeseburger sliders, kielbasa, Sigmund’s soft pretzels, grilled cheese and veggie tacos.

Tickets are limited and will sell out. Update: we're sold out.

Event: Jimmy’s Homebrew Jamboree, Take Three When: Saturday, February 21, 1 p.m.–4 p.m. Where: Jimmy’s No. 43 (43 East 7th St.), East Village, Manhattan Tickets: $35 until February 3. $40 afterward. Buy them here. Sorry, we're sold out.

The New Black

image001 Over the last few years, craft beer has seen an epidemic of oxymorons. The IPA—that is, the India pale ale—has fathered the black IPA, a roasty and bitter brew that has generated oodles of cantankerous digital debate. "Can we call it an India-style black ale?" "How can an IPA be black?" "Shouldn't it be called a Cascadian dark ale, after all the brewers in the Pacific Northwest brewing them?"

The answer to all these questions is: be quiet. Who cares what a beer is called if it's delicious. And heavens, there are so many fan black IPAs on the market that, happily, I could spend a weekend drinking 'em all down. (A good regional one to look for is the Otter Creek Black IPA.)

While craft brewing is an industry of innovators, it's also an industry of imitators. No sooner does one brewery have success with a style than 10 more join the fray. Today, black IPAs are so 2011. Now, brewers are incorporating dark roasted malts into saisons and, thanks to the Bronx Brewery, the pale ale.

Last week, the Bronx team released the Bronx Black Pale Ale, an oxymoronic ride on the dark and tropical side. The unfiltered, unpasteurized ale is made with plenty of Dorado and Citra hops, which lend a lovely tropical profile that plays nicely with the flavors of dark chocolate. It's currently on draft only, so keep your peepers peeled for it on tap lists around town.

One place I know for certain you should be able to snag it is Jimmy's No. 43, which will roll out the Bronx Black Pale Ale with a party on January 3 from 7 to 10 p.m. Try a taste and let me know what you think. Go on, live life on the dark side.

Lit Crawl Reading

Hey, fine readers. Saturday, September 10, marks the newest installment of Lit Crawl, which drags word lovers from venue to venue to hear authors read. At 6 p.m., I'll be heading to Jimmy's No. 43 to read a few words about beer, the art of gettin' drunk and the ensuing shenanigans. Come check it out and kick back an IPA or three with me. The full details are here.

Waiter, There's a Beer in My Soup

Photo: Christopher Lehault/Flickr

A few weeks ago, I was a lucky duck and got to attend to the Schneider beer dinner at Jimmy's No. 43, in NYC's East Village. The gist was, famed German wheat-beer brewery Schneider & Sohn had brought its chef to the U.S. He cooked a four-course feast pairing, and incorporating, Schneider brews with hearty Bavarian food. I needed to loosen my pants a notch after I drained the last dregs of my potent Eisbock. Curious? Check out the full story at Food Republic. Drink it up!