Busy NABC weekend ahead, highlighted by a firkin of Dry Knob.

It just might be an insane weekend at Bank Street Brewhouse, and I’m not complaining.

Earlier in the week, we started running our first-ever ads at the Louisville Restaurants Forum. Then we learned that we had been reviewed in the Louisville Courier-Journal. The review was on-line yesterday, and is in this morning's print edition. Then Food & Dining magazine came out, featuring a cover story about New Albany's nouveau dining scene and a cover photo by Dan Dry of Chef Josh's pesto lasagna. Finally, there’s the Super Bowl on Sunday.

Previously I told you about the plan for Super Bowl Sunday at Bank Street Brewhouse. We’re giving Chef Josh part of the day off so he can watch his beloved Colts, and he’s so excited about the offer that he’s letting Steve and Amy use his kitchen to prepare Asian Wings, Pork BQ and Scotch Eggs from 3:00 p.m. to game’s end.

NABC’s brew crew didn’t want to be left out, so Jared has delivered a firkin of Dry Knob to BSB, where it will be tapped and served by gravity pour from the bar top on Sunday at the special price of $3.00 … while it lasts.

Dry Knob is an American-style Pale Ale, and a variant of our Wet Knob Hop Harvest Ale. The difference is the use of dried hops from Abstonia Farms in Floyds Knobs, as opposed to the freshly picked “wet” hops used late last summer.

For more information, flash back to this posting: NABC Wet Knob Hop Harvest Ale: Early release date is Tuesday, September 15.