Im Füchschen Altbier Launch at Spuyten Duyvil

Where:  Spuyten Duyvil, 359 Metropolitan Avenue, Brooklyn
When:  6pm onwards

At long last, after many years of trying, we're extremely pleased to be bringing in the classic Düsseldorf Altbier from Im Füchschen. 

Please join Alex Foschi from the brewery and us on Wednesday for their NYC launch.

Brewing in the same location since 1640, Brauerei Im Füshschen is one of 5 remaining traditional altbier brewpubs in the old town of Düsseldorf.

Altbier ("old-style beer") is an historic, top-fermented dark ale which survived the 19th century Pilsner revolution and is thought to be the world's oldest continuously-brewed local style.

Brewed from the same recipe since 1848, Füchschen Alt is recognized as a world-classic.  It's copper colored with a rounded but not overpowering bready, nutty, and toasty maltiness balanced perfectly by its delicate but lasting spicy hop bitterness.  Cool fermentation and cold lagering give it a characterfully restrained yeasty fruitiness.

Oktoberfest at Spuyten Duvyil and Mission Dolores

Oktoberfest is in full swing and their are plenty of opportunities to drink our German beers from traditional gravity kegs.

Where: Spuyten Duyvil, 359 Metropolitan Avenue, Brooklyn
When: Saturday, 4 October

Dust off those lederhosen and shake out those dirndls because Spuyten Duyvil is hosting their annual Oktoberfest. From 12 pm onwards they'll be featuring all 8 of our Franconian gravity kegs along with some other German drafts. 

Gravities 

• Weissenohe Monk's Fest - traditional festbier
• Weissenohe Altfränkisch Klosterbier - märzen
• Weissenohe Bonator - doppelbock
• Weissenohe Bio Classic Export - organic export
• Weissenohe Bonifacius - dunkel
• Bayer Theinheim Landbier - zwickel
• Mönchsambacher Unfiltered Lager - kellerbier
• Löwenbräu Buttenheim Kellerbier - landbier

On draft:  

• Freigeist Hoppeditz - doppel sticke alt brewed with smoked malt
• Freigeist Geisterzug Gose - brewed with spruce branches
• Monarchy Münchhausen - Münsterland-style altbier
• Monarchy Preussen Weisse - north German weissbier brewed with ginger and juniper

They will also have a selection of German bottles and wurst.  

Where: Mission Dolores, 244 4th Avenue, Brooklyn
When:  Saturday-Sunday, 4-5 October

From 2-8 pm on both Saturday and Sunday, Mission Dolores will be holding their annual Oktoberfest with sausages from Brooklyn Bangers. On each day they'll tap a gravity keg; one day it will be Weissenohe Monk's Fest and the next it will be Bayer Theinheim Landbier.

Cantillon Zwanze Day is Upon Us!

Happy Zwanze Day!

Every year, Brasserie Cantillon in Brussels releases a special batch of beer, never to be rebrewed, called Zwanze. The word comes from the Flemish dialect spoken in Brussels and describes the humor of the city's inhabitants, characterized by a finely-balanced mix of self-deprecation and exaggeration. Brewer Jean Van Roy enjoyed the idea of calling his experimental batches Zwanze since the name suggests a light-hearted approach to the blends which he feels have a similar jovial and slightly derisive spirit as do the people of Brussels.

This year's Zwanze beer is Cuvée Florian, a hoppy lambic aged on a small amount of cherries and brewed in honor of Jean's son Florian. It will be release world-wide this Saturday, 20 September.

Jean selects bars around the world to pour this draft-only release and tapping takes place  at 3 pm (9 pm Brussels time), on Saturday. Two bars have been selected in New York City:  Alewife in Long Island City, Queens (opening at 11 am) and Spuyten Duyvil in Williamsburg (opening at 12 pm). Both bars will be selling tickets for a glass of Zwanze - first-come, first-served - but the event itself is free and there will be other Cantillon drafts at both bars, including Gueuze and Cuvée St-Gilloise, available on a pay-as-you go basis.

We hope that you can join us in toasting Flo with a glass of Cuvée Florian on Saturday. Below is a more detailed description of the beer from Jean Van Roy.

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Dear Zwanze enthusiasts,

Some of you have already had the opportunity to taste Iris Grand Cru aged 3 years in a 400-litre cask. This product was sold without having been blended with a younger beer and so there was no possibility of secondary fermentation. As a result, Iris Grand Cru is a non-sparkling beer and it is meant to be drunk like cereal wine. Without cold hopping, its fragrances tend more towards the characteristic acidity of a spontaneous fermentation product associated with a slight caramel taste.

In other news, my eldest son, Florian, turned 18 on 3 May. To duly celebrate his transition to adulthood, and as the worthy son of a lambic brewer, Flo received a rather original birthday gift: an entire cask filled with “Cuvée Florian”.

Admittedly, finding the name was easy, but it was another matter to come up with the actual beer we were going to produce on this occasion. When I first tasted the Iris Grand Cru, I immediately thought that adding a touch of fruitiness to the caramel accent could be very complementary. And since my son’s favourite beer is kriek, I based myself on a mix of these two products to create his birthday present.

As my goal was not to create some kind of kriek clone, I reduced the amount of fruit by 40% in this blend with the Iris Grand Cru. After all, the core idea was to contribute fruitiness and mellowness to the base beer, not recreate a beer that tasted like sour cherries. Although cold-hopping with the same quantities used for “traditional” Iris would probably have masked the blend’s very subtle fragrances, I still wanted to add a touch of bitterness to this birthday present and decided to opt for a small dose of superb and very delicate Bramling Cross hops. The linger on the palate is very complex while the fruity fragrances of the hops play a subtle role without throwing off balance the beer's range of flavours and bouquet.

For this Zwanze 2014 I had originally planned on using the spontaneous fermentation stout brewed at the beginning of 2013, but despite the fact that this beer is already very good I have the feeling that another year of maturing in a cask will give it more delicateness and character. In light of this we needed another beer to replace our “wild” stout so as to be able to organise our Zwanze Day, and as you will undoubtedly have understood by now, the success of “Cuvée Florian” meant that it did not take very long for us to make a decision.

I did ask the kid if he was OK with me making a new version of his birthday present, and since this was not a problem for him, it was only logical to call this Zwanze 2014 “Cuvée Florian”!

Happy birthday, son!

Jean Van Roy

Lambic Brewer and Blender

Tap Takeover & Meet the Brewers - Naparbier

If you missed our Naparbier event last week, there's still time to check out the beers and meet the brewers, this Saturday, 7 June, at Spuyten Duyvil in Williamsburg.

After charging up and down the east coast brewing collaborations with the likes of Pretty Things, Cambridge Brewing, Oxbow, and Weyerbacher, the boys from Naparbier are coming back to NYC for one last party before heading home to Pamplona.

Come and find out about the burgeoning craft beer scene in Spain.

Las cervesas:

• Janis Porter - balanced robust porter with notes of chocolate, nuts, and coffee 
• ZZ+ Amber - malty and well-hopped with Citra, Nelson Sauvin, Topaz, and Chinook  
• Undead - imperial ipa hopped with Columbus, Centennial, Citra, Topaz, Nelson Sauvin, and Motueka. Citrusy and resiny
• Sai Saison - refreshing saison with orange and lemon peels
• Hop Doom - a hop monster with tons of tropical fruit notes and a well-hidden abv, 11.5%
• Pumpkin Tzar - heck, yeah, we're gonna drink a pumpkin imperial stout in June! This is the only keg in NYC of this 11.6% Russian imperial stout brewed with pumpkin and habaneros  

The beers go on at noon and Juan, Alfredo, and Sven will be showing up around 2-3 pm.  Spuyten Duyvil is located at 359 Metropolitan Avenue, Brooklyn. 

Nøgne Ø at Spuyten Duyvil

When:  Saturday, 5 April, 12pm onwards
Where:  Spuyten Duyvil, 359 Metropolitan Avenue, Brooklyn

Also making their way to the Craft Brewers Conference next week are Tore and Tom from Norway's Nøgne Ø brewery. Let's hope for a sunny spring day when they drop by Spuyten Duyvil on Saturday afternoon so we can do some outdoor drinking. The taps start flowing at noon and Tore and Tom will get there around 2pm. Just to play it safe we've got some big beers in case it ends up cold and snowy and some lighter ones to hopefully usher in the warmer weather.

The list:

• Citrus Hystrix - IPA with kaffir lime and tangerine
• Premiant - imperial pils brewed with the new Premiant hop
• Porter - with flavors of coffee and dried fruit
• Imperial Stout - just the way the Tsar would have liked it - a dark, rich ale with generous sweetness and roasted malt bitterness
• Two Captains - double IPA with fruity and resiny hops
• India Saison - brewed with Australian hops, giving the beer tropical fruit notes.

and in bottles:

• Horizon Tokyo Black - 16% imperial stout
• Tindved - sour ale with sea buckthorn

German Christmas Beers at Spuyten Duyvil

Frohe Weihnachten, New York!

The Monarchy is the experimental-revivalist offshoot of Freigeist which itself is the experimental offshoot of Cologne's small brewery, Braustelle. Brewer Sebastian Sauer and his colleagues are rediscovering and updating Europe's lost beer styles as well as creating new ones along the way. Where will the offshoots end??

This Thursday, December 19th, at Spuyten Duyvil, come try some truly unique beers that The Monarchy has brewed for the Christmas season. Taking inspiration from Christmas cookies and cakes from around German, the brewery has brewed rich beers with traditional spices. Santa doesn't need milk AND cookies; all he needs is a glass of The Monarchy! We'll be providing samples of the inspirational cookies as well. In addition, there will be other German Christmas beers. 

• The Monarchy Happy Christmas from Aachen - In the 15th century, copper workers from Dinant, Belgium emigrated to the German city of Aachen, bringing with them the centuries-old tradition of engraved pastries and cakes. Today, the term Aachener Printen is a Protected Designation of Origin and all manufacturers of the special Christmas delicacies are found in or near the town. Brewed in collaboration with local traditional bakeries and based on the traditional Printen cakes of Aachen, this beer is made with “Gingerbread Man” spices - cinnamon, nutmeg, clove, ginger, cardamom, and coriander seed.
• The Monarchy Happy Christmas from Dresden - Stollen, a moist, heavy German cake filled with fruit, was first mentioned in an official document in 1474, and the most famous Stollen is still the Dresdner Stollen. The official stollen is produced exclusively in Dresden, and usually contains a mix of nuts and spices in addition to the dried fruit. This beer replicates Stollen flavors with with candied peels of orange & lemon, and raisins. 
• The Monarchy Happy Christmas from Nürnberg - Lebkuchen were invented by medieval monks in Franconia, Germany in the 13th century, and the earliest recorded mention of local Nürnberg Lebkuchen dates to at least 1395. Historically known as honey cake (Honigkuchen ) or pepper cake (Pfefferkuchen), Lebkuchen comes in many configurations, the most famous being the heart-shaped souvenier version found in German Christmas markets. Happy Christmas from Nürnberg is made with a plethora of spices and fruits, including cinnamon, nutmeg, clove, ginger, cardamom, coriander seed, and candied peels of orange and lemon.  
• Mahr's Christmas Bock - A rich yet unusually hoppy & drinkable winter bock from a classic Bamberg family brewery.
• Kulmbacher Eisbock - The original. The story goes that a wooden barrel of bockbier was inadvertently left in the brewery yard in the middle of winter. By the time it was found, the contents were mostly frozen so the ice was chipped away, leaving behind a much richer, more concentrated, but exceptionally clean tasting brew with a deceptive 9.2% abv. 
• Weissenohe Monk's Christkindl - A classic dark Franconian winter lager, dry-hopped and double-decoction brewed at Germany’s second-oldest Klosterbrauerei (gravity keg)  
• The Monarchy Year of the Dragon - Happy New Year! A strong ale brewed with rice. Each year, a new version will be brewed.

Spuyten Duyvil is located at 359 Metropolitan Avenue in Brooklyn. The beers will be on at 5pm and the cookies will arrive shortly thereafter.

Italian and Spanish Beer Launch

When:  Saturday, 21 September, 12 pm onwards
Where:  Spuyten Duyvil, 359 Metropolitan Avenue, Brooklyn

What:  pay-as-you-go

We're launching several breweries new to New York on Saturday at Spuyten Duyvil. Coming from regions not traditionally known for brewing, they're brewing some pretty amazing beers. You like session beers? We've got you covered. Hop monsters? Yup. Roasty, malty beers?  Those, too. From Italy, they'll be pouring beers from Brewfist and Toccalmatto and from Spain there will be a selection from Naparbier and Marina.

On draft:

• Toccalmatto Re Hop - American-style pale ale with Cascade hops 
• Brewfist Spaceman - west coast style IPA with Citra and Simcoe, 7% 
• Brewfist Czech Norris - imperial pilsner with Saaz hops
• Naparbier Naparpils -  malty traditional pils with  just the right amount of hop finish. Drink gallons of it in the back garden! 
• Naparbier Hopdoom -  11.5% imperial IPA. Deceptively easy to drink with tropical fruit notes. Do not drink gallons of it. 
• Marina Costa Brava - citrusy, fruity, aromatic pale ale, 4.5% 

In bottles:

• Toccalmatto Skizoid - American-style IPA hopped with Columbus, Chinook, and  Centennia, 6.2% 
• Toccalmatto Zona Cesarini - amber-colored pale ale hopped with Pacific Gem and Sorachi Ace, giving a huge tropical fruit character, 6.6% 
• Toccalmatto B Space Invader - black IPA with Galaxy hops 
• Brewfist 2Late - aromatic imperial IPA
• Brewfist Caterpillar - rye pale ale brewed in collaboration with Christian Skovdal Andersen of Denmark's Beer Here
• Naparbier Janis Porter - chocolatey and nutty with a hint of coffee, 6.2% 
• Marina Devil's IPA - double IPA with Citra, Galaxy, and Columbus hops, 6.5% 
• Marina Mas Cremat - 4.5% dry stout with coffee, pepper, and earthy notes giving way to a light acidity in the mouth.   

Zwanze Day 2013

It's time for the annual Zwanze Day. For the past several years, the Cantillon Brewery releases a special batch of beer, Zwanze, and brewer Jean Van Roy selects bars around the world to receive a keg of the current year's release. This year, the beer is the Abbaye de Cureghem, a 7.2% "abbey" ale. It was brewed in March 2012 and was fermented for 4 weeks in stainless steel tanks with a cultured yeast strain before being blended with 10% lambic and put into barrels. After maturing for 6 months, the barrels were blended and the beer was put into casks to referment and condition until now. Since cultured yeast was used at the beginning, the brewery doesn't consider this beer to be spontaneously fermented. However, there are wild yeast characteristics coming from both the added lambic and the wild yeasts floating about the brewery.

You can learn more about this year's Zwanze release and the history of the mysterious Cureghem Abbey at the Cantillon website, http://cantillon.be

Tapping of the Zwanze keg happens simultaneously around the world at 9pm Brussels time, or 3pm in New York. This year, 2 locations were chosen to host the Zwanze Day festivities and both will be pouring kegs of Zwanze, Cantillon Gueuze, and a special version of Cantillon Iris with no dry-hopping, and various bottles of Cantillon.

The locations:
Alewife Queens, 5-14 51st Avenue, Long Island City
Spuyten Duyvil, 359 Metropolitan Avenue, Brooklyn

These events are very popular so we recommend getting there early.  Both bars will be opening at 12pm for pre-Zwanze imbibing.

Meet the Brewer - Freigeist and The Monarchy

When:  Wednesday, 26 June, 5pm onwards

Where:  Spuyten Duyvil, 359 Metropolitan Avenue, Brooklyn

What:  pay-as-you-go

 

The party continues at Spuyten Duyvil on Wednesday with brewer Sebastian Sauer from Freigeist Bierkultur in Cologne, Germany. Sebastian and Peter Esser from the Braustelle brewery started the Freigeist line in 2009 in order to brew more experimental beers as well as recreating obscure and extinct styles.

In addition, we'll have the debut of Sebastian's new project, The Monarchy, which he started in 2012. With The Monarchy, he continues his focus on historic German styles.

The beers: 

• Freigeist Ottekolong - unfiltered kölsch, 4.8%
• Freigeist Geisterzug Gose - traditional gose brewed with spruce twigs, 5.2%
• Freigeist Black Smoke - dark rauch ale, 6%
• Freigeist Pink Panzer - sour ale brewed with hibiscus flowers, 7.5%
• The Monarchy Grätzer - recreation of an extinct Polish ale, brewed with 100% oak-smoked malt and Lublin hops, 3.3%
• The Monarchy Son of a Batch (hickory wood) - dark gose brewed with coriander, black lava salt, and hickory wood, 5.2%  

Meet the Brewer - Pivovar Kout

We've survived The Festival and thank those of you who made the trip up to Portland, Maine. We hoped you enjoyed meeting our brewers and drinking their beers as much as we did. Now it's time to bring a bit more of Festival love to New York.  Join us this week at several meet-the-brewer events. The first one kicks off at 5pm on Tuesday, June 25 at Spuyten Duyvil.

We'll be launching the beers of Pivovar Kout na Sumave, located the Bohemian Forest in the Czech Republic, and Jan Skala from the brewery will be in attendance. While written records date the brewery to 1736, the Kout Brewery was probably founded in the 16th century. Like many small breweries producing traditional earthy lagers, it got shut down during the Communist era. But Mr. Skala, who worked at the brewery as a young man, brought it back to life and hired a brewer who had lost his job because his own brewery was shut down by Pilsner Urquell during a period of massive consolidation of large breweries. The Czech beer scene has had a rough time. 

The Kout beers are open fermented and they brew only unfiltered and unpasteurized lagers from local barely and noble hops, using either a double or triple decoction method.

The pivo: 

• Koutska 10º - a hoppy golden lager beer, 4%  
• Koutska 12º - the flagship beer, a classic traditional Pilsner, 5%
• Koutska 14º  - a classic dark ("Tmavy") malty but balanced Bohemian-style lager, 6%
• Koutska 18º - the brewery’s rich, dark specialty lager, requiring over six months maturation, 8%

Spuyten Duvyil is located at 359 Metropolitan Avenue, Brooklyn.

Meet the Brewer - Renaissance Brewing

When:  Wednesday, 19 June, 5pm onwards
Where:  Spuyten Duyvil, 359 Metropolitan Avenue, Brooklyn

What:  pay-as-you-go

We're pleased to present the New York debut of New Zealand's Renaissance Brewing Company.  Brewer Brian will be at Spuyten Duyvil to answer all of your questions about their beers, hobbits, and sheep. Please come out to give him a warm New York welcome and offer congratulations on the brewery's recent win of Champion Small International Brewery at the 2013 Australian International Beer Awards.

The beers:  

• Elemental Porter (draft) - Brewed in the modern ‘robust’ style, Elemental Porter is a rich, full bodied brew with plenty of dry, dark chocolate and roasty malt flavours which gradually give way to a cleansing hop-driven finish. 6% 
•  Stonecutter Scotch Ale (draft) - 7% wee heavy. Nine malts are blended together to produce layers of caramel, toffee, liquorice, chocolate and roasty flavours. These layers are balanced by a tart, raisiny fruitiness that gradually gives way to give this dark beer a lingering dry finish. Rich, full bodied, warming.
• M.P.A. (draft) - Marlborough Pale Ale, 8.5% double IPA. is a uniquely kiwi take on an American Double India Pale Ale. The style is based on the Americans intention to create a massively hopped full-bodied, higher alcohol Pale Ale to showcase the bitterness flavour and aroma of their locally grown hops. Rather than simply copying the Americans, Renaissance Brewing has taken the concept and turned it into a kiwi brew by utilising not only New Zealand grown hops but also by choosing to use only New Zealand hop varieties.
• Craftsman Oatmeal Chocolate Stout (bottle) - Craftsman is the ‘Big Brother’ to the Elemental porter. Building on the flavours given by the crystal, brown and black malts, we add a portion of organic rolled oats for a silky smooth mouthfeel, then added a small amount of cocoa nibs to the mash and brew kettle, plus a large addition of nibs to the fermentor. The beer that matured on those cocoa nibs has a lovely chocolate nose that melds beautifully with the coffee and hop notes in the beer. The resulting Stout has a full rounded palate with chocolate and roasted notes predominating and the depth of intensity that one expects from a Stout. 4.9%
• Voyager IPA (bottle) - Inspired by the boldly hoppy Ales of old that were exported from Britain to the furthest corners of her vast and glorious empire, Voyager I.P.A. is a rich satisfying Ale with an emphatic hop bite. Brewed with pale ale malt from Canterbury and small additions of European specialty malts to yield a malt base on which to build its hop edifice. Generously hopped with two Kiwi hop varieties for bitterness then finish it with Fuggles (as a nod to I.P.A.’s British origin) and New Zealand bred Riwaka hops for a spicy floral finish. 6% 

Dieu du Ciel! at Blind Tiger and Spuyten Duyvil

Every year, between Thanksgiving and Christmas, the brewers from Dieu du Ciel! in Montréal roll into town for a big event at Blind Tiger and a smaller one at Spuyten Duyvil. It's the beer highlight of the holiday season. But they weren't able to make it in 2012 so there was a void in the beer universe. Now, to rectify that, J-F, Stéphane, and company will be here this week with special beers and brewpub exclusives. The list for each night is different so I highly recommend hitting up both nights.

When:  Wednesday, 24 April, 3pm onwards
Where:  Blind Tiger, 281 Bleecker St.

The beers:

• Grande Noirceur - imperial stout, 9% 
• Fortunella - kumquat ipa, 7.2% 
• Pionnière - imperial black ipa, 9.5% 
• Chaman - imperial pale ale, 9% 
• Basse Messe - kölsch, 5% 
• Péché Mortel - imperial coffee stout, 9.5% 
• Péché Mortel Bourbon - aged in bourbon barrels, 9.5% 
• Solstice d'Hiver - barleywine, 10.2% 
• Neuvaine - amber ale brewed with and wormwood and fennel, 8%  
• Pénombre - black ipa, 6.5% 
• Mea Culpa - india cream ale, 6% 
• Purgatoire - old-style porter aged in red wine barrels, a collaboration with Trou du Diable, 10.2% 
• Isseki Nicho - imperial dark saison, 9.5% 
• Cornemuse - scotch ale, 8% 
• Equinoxe du Printemps cask - scotch ale with maple syrup, 8% 
• Grande Noirceur cask

When:  Thursday, 25 April, 5pm onwards
Where:  Spuyten Duyvil, 359 Metropolitan Avenue, Brooklyn

 

Les bieres:

• Morality - American-style IPA, 7.2%
• Péché Mortel 11th Anniversary - imperial coffee stout brewed with special coffees, 9.5%
• Symbiose 4 - sour beer aged in oak barrels, 6%
• Solstice d'Hiver Bourbon - barleywine aged in bourbon barrels, 10.2%
• Revenante - smoked porter, 6%
• Wallonade - Belgian blonde, 4.2%  

 

Zwanze Day 2012

When:  Saturday, 1 December, 12pm onwards. Zwanze tapping at 3pm
Where:  Spuyten Duyvil, 359 Metropolitan Avenue, Brooklyn
What:  pay-as-you-go

Once a year, Brussel's Cantillon Brewery, makers of traditional lambic and gueuze, brew a special experimental batch of beer, never to be rebrewed (aside from this year's version). This year brewer Jean Van Roy has recreated 2008's inaugural brew, a rhubarb lambic brewed with organically grown rhubarb. Because of adverse winter weather conditions and the unpredictable nature of wild yeasts, this year's batch was not ready for the traditional September release. Find out more about this year's Zwanze here.

The word zwanze comes from the Flemish dialect spoken in Brussels and describes the typical humor of the city's inhabitants, characterized by a finely-balanced mix of self-deprecation and exaggeration. Jean Van Roy enjoyed the idea of calling his experimental blends Zwanze since the name suggest a light-hearted approach to the blends which he feels have a similar jovial and slightly derisive spirit as do the people of Brussels.

Spuyten Duyvil will open at noon and will be pouring 2 other Cantillon drafts:  St. Lamvinus (with French wine grapes) and Mamouche (with elderflower). They will also have a selection of other spontaneously fermented ales in bottles. Note that the Zwanze keg will not be tapped until 3pm to coincide with the Zwanze tapping in Brussels at 9pm WET but you'll want to get there early.  

Collaboration Beers

Brewing your own beer is no longer enough. Now, everyone wants to brew with friends and get in on the collaboration game.  Tonight, Tuesday, Spuyten Duyvil will be hosting the first of a 2-part series featuring collaborations. Since they say it so well, let them tell you what it's all about:  "Collaboration Beers. You know, when two big shot brewers get together and one picks the malt and the other picks the hops and then they get some lowly assistant to brew it for them while they go out back and smoke some weed and talk about yeast."

They'll have several Mikkeller collaborations on draft and in bottle, including ones with Stillwater and Three Floyds, plus bottles of Nøgne Ø/Bridge Road Brewers (Australia) India Style Saison and De la Senne/Allagash Very Speciale Belge.

When:  Tuesday, 25 September, 6pm onwards
Where:  Spuyten Duyvil, 359 Metropolitan Avenue, Brooklyn
What:  pay-as-you-go for 6 drafts and 12 bottles

Dieu du Ciel! Weekend

This weekend, we're very pleased to welcome back Stéphane and Luc from Dieu du Ciel! in Montreal.  This award-winning brewpub and brewery is one of the best in Quebec. They've sent some regular favorites along with lots limited beers and brewpub-only kegs for us to enjoy.

On Thursday, Stéphane and Luc will stop by the DeCicco's store in Brewster on their way down to NYC. DeCicco's has generously allowed them to take over all 12 of their taps so if you're in the neighborhood, come by to fill up a growler or 2. 


When:  Thursday, 15 March, 5-8 pm
Where:  DeCicco's, 50 Independence Way, Brewster, NY

The beers: 

• Péché Mortel - imperial coffee stout
• Aphrodite - cocoa & vanilla stout
• Dernier Volonté -  abbey blonde 
• Corne du Diable -  IPA
• Rosée d'Hibiscus - hibiscus wheat
• Route des Epices - rye beer with peppercorns
• Blanche du Paradis - witbier
• Solstice d'Hiver - barleywine
• Rigor Mortis de Table - abbey single
• Décibel - extra pale ale
• Rescousse - alt
• L'Herbe à Détourne - tripel hopped with Citra

Then all weekend long, starting on Friday, Jimmy's No. 43 will be pouring beers from Dieu du Ciel!  On Saturday, there will be beer dinner with Stéphane and Luc. Swing by at any time for beer or come on Saturday night for dinner or just to hang out with the brewers.


When:  Friday 16 March - Sunday 18 March
Where:  Jimmy's No. 43, 43 E. 7th Street
What:  pay-as-you-go

On draft (selections vary day by day):

• Péché Mortel Bourbon - bourbon barrel aged version
• Blanche Neige - strong belgian wit with cinnamon and cloves
• L'Herbe à Détourne - tripel with Citra hops
• Rigor Mortis ABT - quadruple
• Rigor Mortis Blonde - abbey blonde
• Pénombre - black IPA
• Baraque - American pale ale
• Basse Messe - kölsch

Rare bottles (available all weekend): 

• Péché Mortel Bourbon
• Rigor Mortis ABT, 2010 vintage
• Solstice d'Hiver, 2010 vintage - barleywine
• Equinoxe du Printemps Bourbon - maple scotch ale, bourbon barrel aged

Dinner:  Saturday 17 March, 6pm

What:  $45 prix fixe for 3 courses (vegetarian option available) paired with 3 beers (Blanche Neige, Rigor Mortis ABT, and Pénombre).

Tickets are available on line here or you can make reservations by calling 212-982-3006. 

A trip to New York would not be complete without a trip to Spuyten Duvyil, long-time supporters of the brewery. And with weather this warm, you can leave your tuque at home and enjoy your beers in the back yard. 4 of the 6 drafts are brewpub-only exclusives!

When:  Sunday 18 March, 12 pm onwards
Where:  Spuyten Duyvil, 359 Metropolitan Avenue, Brooklyn
What:  pay-as-you-go

On draft:

• Rigor Mortis ABT - abbey-style quadruple
• Péché Mortel - imperial coffee stout
• Grande Noirceur - Russian imperial stout
• Caserne 30 - smoked weizen
• Basse Messe - kölsch
• Wallonade - Belgian blonde