Last 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.
Lately, there’s been a strange phenomenon: Folks have been feeding me loads of beer, then letting me talk on the radio. Fools, I know, but all in good fun. If you’re craving my voice and thoughts, you can listen to me on Good Beer Hunting‘s latest podcast, as well as Beer Sessions Radio. On Beer Sessions, we talk extensively to Rockmill Brewery‘s Matthew Barbee, who runs one of the country’s finest farm-focused breweries.
During the Great American Beer Festival, I attended a sour-beer brunch (tough life, I know) at City, O’ City, a terrific vegetarian restaurant. As luck had it, my dining companion was Pete Rowe, a great beer writer from San Diego. Pete was both reporting on the festival and filming it for a local TV station. He asked me to babble on camera about the festival, the future of beer and my book. Here’s the result. You can’t even tell I’m hungover!
Last night, I appeared on the excellent, suds-soaked show Beer Sessions Radio with an all-star cast of beer-industry pros: Evil Twin‘s Jeppe Jarnit-Bjergsø, Bierkraft‘s Ben Granger, Jimmy Carbone and Alex McDonald from New Hampshire’s gruit-focused Earth Eagle Brewings.
In between knocking back cans of Heady Topper and plenty of delicious Evil Twin ales (the Femme Fatale Brett was an excellent wild yeast–fueled IPA), I had enough brainpower to discuss Craft Beer New York. Curious? Take a listen.
My friend Gabriel likes movies. And beer. And gobs of grilled food too. The synthesis of all these elements is known as BBQ Films, a fun-loving outfit that hosts one-of-a-kind nights throughout our fair metropolis. For his latest film night, he and I combined our thoughts, Volton-like, and devised Strange Brewed Awakening.
On June 2, at a secret spot in Williamsburg, Brooklyn, I’ll be helping BBQ Films host one heck of a hullabaloo featuring loads of donuts, rare beers, the movie Strange Brew and copies of Brewed Awakening sold for a super-duper discount. Curious? Nab tickets here.UPDATE: To get $20 tickets, use the code keeprickcompany.
Well! Now that life is slowing down a smidgen after the whirlwind that was my book launch and my honeymoon (two weeks in Vietnam and Thailand—huzzah!), I can finally get kind of caught up on all my recent sonic appearances. If you feel like listening to me talk, talk and talk (sometimes quite drunkenly, mind you), here are a few of my latest blabbings:
Brewing Network (12/4/11) While I was in California for my December tour swing, I stopped by the Brewing Network headquarters on dropped some science on craft beer trends and blowing a shofar. For serious.
Aleheads (1/13)Half in my cups off of Mission Street Pale Ale and a few fat fingers of Rittenhouse Rye, I spoke at length on the future of craft beer. Listen to the future!
Come join drinkers and thinkers at the City Reliquary as they proudly host my book-release party for Brewed Awakening. To celebrate, we’ve enlisted expert homebrewers Fritz Fernow and Dan Pizzillo to craft one-of-a-kind ales for the party. In addition, Rich Buceta will debut suds from his forthcoming SingleCut Beersmiths (get a taste before he launches next year!), and Barrier Brewing will have a rare beer on tap too. Want more? Your entrance enters you into a raffle to win beers from Brooklyn Brewery.
Since mankind can’t live on beer alone (oh, how we wish we could!), we’ll also be serving up hors d’oeuvres courtesy of Frankies 457, as well as goodies sizzled on the grill. Come thirsty. Come hungry. Leave with a full belly and a book. I will sign it. Heck, I’ll sign anything. Anything.
Details: WHEN: Tuesday, November 1, 7pm–10pm WHERE: The City Reliquary (370 Metropolitan Avenue, near Havemeyer Street). It’s a few blocks off the L at Lorimer Street. TICKETS: $10 for unlimited food and beer; $25 for unlimited food, beer and a book. If you purchased a book online, feel free to bring it for me to sign.
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My Current Top 5 Beers: Winter Edition
1) Boulevard Tank 7 Farmhouse Ale: At long last, this exquisite saison—a rush of tropical fruit, pepper and hay, with a head that lasts for days—is available in NYC. It won’t leave my fridge anytime soon.
2) Brooklyn ½ Ale : Just 3.4 percent ABV and socked with loads of lemony Sorachi Ace, this is the brunch beer of my dreams.
3) Stillwater Mono: One of the first releases in Stillwater’s Contemporary Works line, Mono is a dry-hopped pilsner done up with aromas of tangerine, grapefruit and grass. Yum.
4) Oskar Blues Pinner Throwback IPA: All puns aside, this dank drinker smells like a double IPA but is only 4.9 percent ABV, meaning I can pound a six-pack and still walk a straight line.
5) Other Half Green Diamonds: The first canned release from Brooklyn’s breakout new brewery is a doozy: a double IPA crammed with gobs of Australia’s melon-y Galaxy hops. You won't find much bitterness here.