Miss Sarah tends the build-your-own Bloody Mary bar at BSB, April 17.

Let the hangovers begin, and the folk remedies, too.

Note that it's the Post-Derby Build Your Own Bloody Mary Bar experience at Bank Street Brewhouse, beginning at 12 Noon today (until 3:00 p.m.)

Just because I'm not a Derby fan doesn't mean I'm unwilling to profit from the hoopla. Gotta turn a buck somehow, you know.

There may also be remnants of the Thunderfoot keg that went on tap Friday, as well as Chef Josh's stellar Sunday menu renderings. I might be down a bit later in the afternoon, but first, there's a bit of preventive dentistry to achieve, followed (I hope) by a stopover at AJ's Gyros in Georgetown.

A Saturday filled with beer, beer and more beer after that.

First, the bad news.

Apologies go out to readers who ventured down to New Albany's waterfront last evening and learned that Bubbles and Bluegrass had been cancelled. I wouldn't have known myself had I not left an RSVP at the event's Facebook page, and been informed in cursory fashion just before 5:00 p.m. the gig was off. I was busy, and the belated notice didn't leave me with enough time to try getting the word out. We'd sold a keg of Elector to Studio's Grille & Pub, which was catering the show. Let's hope that they elect to pour Elector at the bar instead.

But the remainder of Saturday's update is favorable, unless one or all of the following is cancelled by reason that some day, somewhere, it might snow. Don't rule it out.

At the Public House, another of Sandkerwa's gravity-dispense "Anstich" kegs is being tapped right about now: Lindenbräu Vollbier, from Brauerei Lindenbräu in Gräfenberg. The first three were simply wonderful country lagers served cool and fresh by gravity pour. I'll biking that way shortly to do quality control on today's specimen. Next Thursday (October 1), the cycle begins anew with one Anstich keg on Thursday, two on Friday and one on Saturday.

Today is Ales for Tails at Bridge Liquors, and NABC will be there. It is my understanding that Elsa von Horizon will be among our sampling choices.

At roughly the same time is BBC's Hop & Harvest Festival at the original brewpub location in St. Matthews. H & H is an homage to local agriculture, and Jerry Gnagy brewed a wet hop harvest ale in the same fashion as NABC, using hops grown in the Knobs at the farm of the owners. If my sources are to be trusted, NABC will have Hoptimus on hand.

If the preceding isn't enough weekend for you, there's always Sunday Bloody Sunday" at Bank Street Brewhouse from noon to 3:00 p.m. tomorrow. John's "build your own" bloody mary bar is unique, and offers a fine and novel way to decompress. Cigars are permitted on the patio, and the three members of NABC's "session series" are on tap: Abzug, Community Dark and Tafel.

Making advance plans? Fringe Fest will be starting before you know it, and the evolving schedule merits a glance.

"Bloody Mary Bloody Sunday" at Bank Street Brewhouse, noon to 3:00 p.m. today (August 23).

Memo to recuperative-minded, post-Celtic New Albanians: Bloody Mary Sunday at Bank Street Brewhouse -- from Noon to 3 p.m., design your own BM from Hangar One and a veritable salad bar of healthy embellishments.

Not only that, but I have lyrics from my favorite post-WWII, imperial American Broadway musical, South Pacific.

"Bloody Mary"

Men:
Bloody Mary is the girl I love.
Bloody Mary is the girl I love.
Bloody Mary is the girl I love.
Now ain't that too damn bad!

Her skin is tender as Dimaggio's glove.
Her skin is tender as Dimaggio's glove.
Her skin is tender as Dimaggio's glove.
Now ain't that too damn bad!

Bloody Mary's chewin' betel nuts.
She is always chewin' betel nuts.
Bloody Mary's chewin' betel nuts.
And she don't use Pepsodent!
Now ain't that too damn bad!

[Instrumental]

Bloody Mary is the girl I love.
Bloody Mary is the girl I love.
Bloody Mary is the girl I love.
Now ain't that too damn bad!
Now ain't that too damn bad!

"Sunday Bloody Sunday" at Bank Street Brewhouse, noon to 3:00 p.m. tomorrow (August 2).

Verily, man does not live by craft beer alone -- even if I've tried for years to prove otherwise.

By virtue of its three-way license, NABC's gastronomical brewpub project is inclusive of spirits, and from the beginning we've elected to eschew the majority of mixed drinks in favor of selected distilled products served neat or on the rocks.

There'll be an exception or two, and Sunday Bloody Sunday is the first. It is the brainchild of John Campbell, whose explanation is below. Once we've done the necessary tasting, SBS will remain a Sunday staple, with an everyday Bloody Mary recipe available during other times.

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Sunday Bloody Sunday - A Soft Opening of the New Albanian Bank Street Brewhouse's Bloody Mary Bar

Tomorrow (August 2) from noon to 3:00 p.m. -- hosted by NABC Brand Manager John Campbell.

This was originally set to be an unannounced practice run for the introduction of our "official" Sunday Bloody Mary Bar beginning on Sunday, August 16, but what's a trial session without a fair amount of test subjects? So, here's a last minute invite to pop in for pint (of sorts).

Please join us tomorrow, August 2, for an inaugural run of our premium Build-Your-Own Bloody Mary Bar and construct a cocktail tailored to your personal sense of culinary adventure.

Select the spices and ingredients that you'd like to add, watch as it'sprepared and served over ice in a 20 ounce pint glass rimmed with your choice of Celery Salt or Smoked Sea Salt, and finish it off with a skewer of garnishes chosen from a wide variety of unique olives, pickled and fresh vegetables, and more!

Main ingredients include such items as Whole French Tarragon, Eqyptian Basil Leaves, Fresh Minced Garlic, Horseradish, and a variety of spices from Chef Josh Lehman's kitchen.

Sauces include Tabasco, Worcestershire, Pickapeppa, and Sontava Habanero, for starters.

Garnishes include Pickled Asparagus, Pickled Beans, Thick-sliced Barrel Pickles, Cocktail Onions, Traditional Onions (pickled in vinegar and barley malt extract), Prosciutto and Mozzarella Stuffed Olives, Anchovy Stuffed Olives, Blue Cheese Stuffed Olives, Fresh Vegetables, and more.

$7 per pint. Made with Hangar One Vodka. Hangar One is a pot-distilled viognier wine vodka blended with a column still wheat vodka at an independently-owned, American Craft Distillery. www.hangarone.com