The return of Piña Pop! This pop sour brewed with pineapples, coconuts, vanilla, and milk sugar is a gentle tropical island breeze on a sunny, seaside day. Notes of sweet and tangy pineapple are complemented by a vanilla-coconut cream swirl making for a perfectly crushable piña colada treat! 5% ABV
Releasing Saturday, 6/10!
Our shipping site has been updated to include this week’s releases! Shop the full list by following the link in our profile.
We`re open at noon today for indoor seating & to-go beer!
Weekend Schedule:
FRIDAY 6/2
6PM Food by @makinacafe
7:30PM DJ Night w/ @mekkoh + @alan_g.luce
SATURDAY 6/3
1PM Food by @makinacafe
6PM DJ Night w/ Thomas Hall
SUNDAY 6/4
1PM Food by @lisasmerienda
Lala’s Brooklyn Apizza is opening THIS SUMMER. Our rooftop pizzeria is the culmination of three years of experimentation with home pizzamaking, and we’ve hit our ideal pizza SPOT ON.
We`re taking inspiration from the famed New Haven pizzerias Sally’s, Pepe’s, and Bar, frequented by Joe in college and both Lauren and Joe in the early days of Grimm when they were nomadic brewers en route to their then-partner brewery in Massachusetts. But we are making it our own with freshly milled wheat malt, sourdough cultures sourced from our sour beer, and an impossibly thin crust.
A countertop flour mill is a fixture on Joe and Lauren’s kitchen counter, and they’ve been milling fresh malt for their doughs. As brewers, we have access to all of the varieties of malted grain used in beer, and Lala’s will take cues from the Grimms’ brewing background. We’re even planning a dark dough that includes midnight wheat, a malt typically used for brewing stouts!
The Grimms have been avid fermentationists since they met in 2005. Just as Grimm brewery developed from their passion for homebrewing, Lala’s is the culmination of a passion for homemade sourdough breadmaking and pizza.
In concept, ingredients, and attention to quality, Grimm beer and Lala’s apizza are intertwined. Visit us this summer to taste the pizza that we have been working on for so long!
(What is Hildy Grimm’s favorite pizza? Red pie, a New Haven menu staple, made with San Marzano tomato sauce, garlic, pecorino, and olive oil.)
BRIGHT LIGHT is an all-Citra IPA brewed in collaboration with @prisoncitybeer. The grist combines the grain bills of our beloved Lumen IPA and Prison City’s Four Piece Citra, and showcases our hand-selected lot of Citra. Aromas of pineapple, orange creamsicle, and grapefruit zest give way to fresh squeezed orange juice and cantaloupe on the palate. Malted oats and wheat lend to a satisfying medium body tempered by a dry finish. 6.5% ABV
Releasing this Saturday, 6/3!
TONIGHT 5/1
5PM BRING YOUR OWN VINYL
THURSDAY 6/1
6PM SIMCOE PRESENTS - Live music curated by @yokonips
6PM Food by @yokonips
FRIDAY 6/2
6PM Food by @makinacafe
7:30PM DJ Night w/ @mekkoh + @alan_g.luce
SATURDAY 6/3
1PM Food by @makinacafe
6PM DJ Night w/ Thomas Hall
SUNDAY 6/4
1PM Food by @lisasmerienda
GET IN, WE’RE GOING CLEAR! ZERO COAST, Our deliciously bitter and hoppy west coast DIPA is guaranteed to remove any and all hostile body thetans! The outrageously high lupulin dose broke our e-meter; we don’t even know how many IBU’s this thing has. When your palate achieves operating thetan level two you will notice that this “sonoma-style double IPA” is inspired by Pliny The Elder. 7lbs/bbl of Centennial, Simcoe, Columbus, and Amarillo deliver old-school bitter hoppy notes of citrus, pine, and froot loops. Hoppy intensity explodes from the glass, and the result is ultra clean and drinkable. How do we make this unfiltered beer so clear with the same house yeast strain we use in our hazy IPA? Maybe you’ll find out when you level up…8% ABV
Fresh off the canning line and releasing this Saturday, 6/3.
Both Sides Now returns! This complex yet approachable barrel aged sour ale is the perfect companion as we move into warmer weather, with huge fruit character on the nose and pleasant acidity in the mid palate. Select golden sour casks are refermented on a trio of fruits: tart, jammy raspberry is balanced by the softer undercurrent of apricot and peach. A beautiful beer to enjoy in the sun. 6% ABV
Both Sides Now releases this Saturday, 6/3.
Memorial Day Sale! Stock up for Memorial Day festivities now. All cases of beer are 20% off in the taproom and online until Monday, 5/29.
If you buy six 4-packs of cans (16oz) OR twelve individual bottles (500ml), you get 20% OFF!
Our shipping site has been updated to include this week’s releases. Shop the full list by following the link in our profile.
Weekend Schedule:
FRIDAY, 5/26:
6PM Food by @whatsthedillaz
7:30PM DJ CRISPIA 🪩
SATURDAY, 5/27:
12PM NATURALIA! Physica Wines x Grimm
1PM Food by @chicknbap
6PM DJ @c_block 🪩
SUNDAY, 5/28:
1PM Food by @lisasmerienda
Monday, 5/29:
1PM Food by @salsa.pizzeria 🍕
In honor of the creative ferment bridging @physicawines and Grimm, we are releasing Gathering Cabernet Franc & Gathering Sauvignon Blanc SATURDAY, 5/27! We have been bottle conditioning these special beers for 7 months waiting for the perfect occasion to release them, and this is it.
These beers are some of our favorite Gatherings to date. They exemplify the flavor complexity that develops when we blend barrel-aged sour beer with fresh, whole local fruit picked at the peak of ripeness.
Additionally, they showcase the relationship between @PhysicaWines winemaking process and Grimm beer. The two inform one another in process, ingredients, and inspiration. @PhysicaWines developed out of our work with local, whole fruits in our Gathering series of beers. And now, we blend Gathering beers using the grapes that also become @PhysicaWines.
Gathering Sauvignon Blanc began with a @PhysicaWines whole-cluster fermentation of Sauvignon Blanc grapes from our friend, and Staten Island Ferry Captain, John Viviano’s vineyard on Long Island. These grapes underwent a monthlong carbonic maceration and spontaneous autofermentation, after which we racked the free run juice to oak barrels and blended 1 and 2 year old sour beer with the Sauvignon Blanc pomace. We conditioned this beer for 7 months in the bottle, during which it developed complex fruit aromatics layered atop a base of potent spontaneous funk. On the palate spritely carbonation and soft acids work alongside flavors of passionfruit, black currant, lemon verbena, and pink lady apples.
Gathering Cabernet Franc began with grapes sourced from Michelangelo Vineyards in Cutchogue, NY. The fruit underwent a 60 day carbonic maceration and spontaneous autofermentation. Similar to Gathering Sauvignon Blanc, we racked the free run juice to oak barrels before blending 1 year old sour beer with the Cabernet Franc pomace. This beer abounds with waves of brettanomyces on the nose with intensely jammy red fruit on the palate. Lively carbonation, medium acidity, and noticeable tannins compliment a complex melange of chili pepper, goose berry, and raspberry. We conditioned this beer for 7 months in the bottle.
Announcing our Naturalia Gathering releases! In honor of the collaborative relationship between @physicawines and Grimm, we are releasing Gathering Cabernet Franc & Gathering Sauvignon Blanc! These beers exemplify Grimm’s barrel-aged beer process with fresh, whole local fruit picked at the peak of ripeness. From field to fruit processing to maceration, each step requires a deft and patient hand.
Gathering Sauvignon Blanc began with a @PhysicaWines whole-cluster fermentation of Sauvignon Blanc grapes from our friend, and Staten Island Ferry Captain, John Viviano’s vineyard on Long Island. These grapes underwent a monthlong carbonic maceration and spontaneous autofermentation, after which we racked the free run juice to oak barrels and blended 1 and 2 year old sour beer with the Sauvignon Blanc pomace. We conditioned this beer for 7 months in the bottle, during which it developed complex fruit aromatics layered atop a base of potent spontaneous funk. On the palate spritely carbonation and soft acids work alongside flavors of passionfruit, black currant, lemon verbena, and pink lady apples.
Gathering Cabernet Franc began with grapes sourced from Michelangelo Vineyards in Cutchogue, NY. The fruit underwent a 60 day carbonic maceration and spontaneous autofermentation. Similar to Gathering Sauvignon Blanc, we racked the free run juice to oak barrels before blending 1 year old sour beer with the Cabernet Franc pomace. This beer abounds with waves of brettanomyces on the nose with intensely jammy red fruit on the palate. Lively carbonation, medium acidity, and noticeable tannins compliment a complex melange of chili pepper, goose berry, and raspberry. We conditioned this beer for 7 months in the bottle.
Join us on 5/27 at noon for the release!
On Saturday, 5/27, we are introducing Gnome by @PhysicaWines. This elegantly rustic skin-contact Riesling is produced by whole cluster maceration and spontaneous fermentation. It fermented in full skin and stem contact in stainless steel for one month before resting in neutral oak barrels for six months. We used no added sulfites, exogenous yeasts or bacteria, filtration, or other interventions.
On May 27th we are hosting Naturalia, a celebration to highlight the ongoing exchange between Grimm and @PhysicaWines. We will be releasing 3 new Physica wines (Gnome skin-contact Riesling, Presage Merlot, and Panacea Pinot Noir) plus 2 new Grimm Gathering beers produced with the pommace from grapes first used in Physica wines.
@PhysicaWines is a new project emerging organically from Grimm’s engagement with spontaneous fermentation and whole local fruit. As New York State`s only fully zero zero winery, we use zero added sulfites and zero added yeasts. Our single-ingredient wines are made with grapes and nothing but grapes. Our no-intervention method begins by carefully selecting grapes from our friends on the North Fork of Long Island. Our process is ancient and low-tech; we employ whole-cluster spontaneous fermentations with skin and stem contact.
Physica Wines and Grimm are united by dedication to excellence: complex results that come from simple, quality ingredients transfigured by fermentation.
We welcome you to join us in celebration of these endeavors on 5/27!
WEDNESDAY, 5/24:
2PM BEER RELEASE!
5PM BRING YOUR OWN VINYL! 🎵
6PM Complimentary Haitian Food @pasderestes_
FRIDAY, 5/26:
6PM Food by @whatsthedillaz
7:30PM DJ CRISPIA 🪩
SATURDAY, 5/27:
12PM NATURALIA! @physicawines x Grimm
1PM Food by @chicknbap
6PM DJ @c_block 🪩
SUNDAY, 5/28:
1PM Food by @lisasmerienda
Monday, 5/29:
1PM Food by @salsa.pizzeria
In anticipation of Naturalia, our @PhysicaWInes + Grimm co- release, on Saturday, 5/27, we’re announcing the first wine releases!
PRESAGE
This complex and luscious red is made by whole-cluster maceration and spontaneous fermentation of Merlot grapes grown at Viviano Vineyards in Cutchogue, NY. The free-run juice was matured in neutral oak barrels for over 12 months. We used no added sulfites, exogenous yeasts or bacteria, filtration, or other interventions.
PANACEA
Produced by whole cluster maceration and spontaneous fermentation of Pinot Noir grapes grown at Michelangelo Vineyards on the North Fork of Long Island. Made exclusively from the free-run juice (never pressed). Matured for one year in neutral oak barrels. No added yeasts, sulfites, filtration or other interventions.
Physica is a new project emerging organically from Grimm’s engagement with spontaneous fermentation and whole local fruit. As New York State`s only fully zero zero winery, we use zero added sulfites and zero added yeasts. Our single-ingredient wines are made with grapes and nothing but grapes. Our no-intervention method begins by carefully selecting grapes from our friends on the North Fork of Long Island. Our process is ancient and low-tech; we employ whole-cluster spontaneous fermentations with skin and stem contact.
Physica Wines and Grimm are united by dedication to excellence: complex results that come from simple, quality ingredients transfigured by fermentation. We welcome you to join us in celebration of these endeavors on 5/27. More details to follow soon!
We`re celebrating our 5th/10th Anniversary on Saturday, June 24th! TWO milestones in one!
10 years ago, Joe and Lauren Grimm brewed their first ever commercial batch of beer: From the Hip, a Belgian blonde brewed with rosehips. This beer was the culmination of the couple`s passion for fermentation and their obsession with homebrewing. It also marked the beginning of a community of fans and their tenacity for Grimm`s one-off beers.
5 years ago, Joe and Lauren closed their nomadic brewing chapter with the opening of their own production brewery in East Williamsburg, Brooklyn. Since 2018, the Grimms and a small staff of dedicated brewers and bartenders have worked together to advance the quality and creativity of Grimm beer.
We welcome you to join us this year for a special double anniversary to celebrate the team and fans who have built Grimm Artisanal Ales. In honor of our 5th/10th Anniversary, we are releasing 10 special beers. You might have already guessed one!
🥳 SAVE THE DATE
🎉 JUNE 24, 2023
More details to follow...
Centennial Rewind has returned! Rich with fall forest flavor, this 7.3% ABV West Coast inspired IPA is hitting all the marks. The aroma is oozing with pine sap while the flavor strikes a balance between lush lemon balm and dry/mulchy forest floor. The finish is dry with a punch of lemon rind bitterness.
Centennial Rewind releases tomorrow, Wednesday, 5/24, at 2pm! Visit the taproom to stock up for Memorial Day! 🇺🇸
Leave Your Body Behind is a plush and pillowy cotton candy cloud that will lift you to higher dimensions. A massive double dry-hop with Citra, Mosaic and Amarillo hops brings flavors of orange marmalade and rainbow sherbet. Exceptionally smooth body with a soft balancing bitterness. 8%ABV
We`re releasing Leave Your Body Behind on Wednesday, 5/24! Come stock up for Memorial Day! Cases are 10% off as always.
We`re hiring a Taproom Assistant Manager! Do you have experience as a bar/taproom manager? Are you obsessed with customer service and organization? Are you proactive and resourceful?
Apply now by sending your resume and cover letter to [email protected]. Link in bio.
Our shipping site has been updated to include this week’s releases! Shop the full list by following the link in our profile.
We`re open at noon today for indoor seating & to-go beer!
Weekend Schedule:
Friday:
🍕 by @badcholesterol at 6
🪩 DJ Night at 7:30 with @alan_g.luce
Saturday:
Beer Release: Grimm Lite, Grimm Lite Lime, & Dress Up APA
🌭 by @themeathook at 1
🪩 DJ Night at 6 with @iwant45s
Sunday:
🍕 by @trazenyc at 1
Welcome the warm weather with two zesty thirst quenchers! Grimm Lite Lime AND Dress Up!
GRIMM LITE LIME is back by popular demand! We`ve punched up our super soft, clean, and crushable crispy lite lager with zesty lime for the perfect highbrow/lowbrow experience! Preposterously zingy and refreshing. 4.2% abv.
DRESS UP 👗 👠 is our crushable 5.5% abv APA all dolled up with 30% German malted wheat and double dry-hopped with Citra, Columbus, El Dorado, and Strata hops. Aromas of lemon meringue pie waft from billowy white foam. A luxuriously plush, pillowy mouthfeel follows along with mouthwatering flavors of guava, lime zest, honeydew melon, and subtle pine.
We`re releasing Grimm Lite Lime and Dress Up on Saturday, 5/20, at noon!
We’re hiring! Please read the job descriptions below and submit a cover letter and resumé to [email protected] with the subject line containing the job you are applying for.
Kitchen Expeditor and Assistant
We’re always collecting resumés! If you’d like to apply for a job that isn’t listed above, feel free to email a resume and cover letter to [email protected] and indicate what type of position you are interested in, in the subject.
