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Manly meals: Big brews, beef and bloody Marys for brunch at Bank Street Brewhouse

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Beef, beer and “bloodies.”

Now that’s a manly way to start off your Super Bowl Sunday.

If such a lineup interests you, then cross the Sherman-Minton for that and more during brunch atBank Street Brewhouse (415 Bank Street, New Albany). It starts at 10 a.m. and runs until 2 p.m.Bank-Street-beer-for-Roger-

If, like me, you lean toward savory, single plate selections (never been a piled-high pancake and whipped cream waffle fan), this is a good option. No syrupy-sweet selections on the limited but diverse menu that includes BSB’s fantastic croque madame (which shares my pick for the best hot sandwich around with the Brown Hotel’s hot brown), Kentucky eggs Benedict, chorizo hash, pork tacos and burgers.

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Spicy brew: Against the Grain’s first chef-inspired beer bears pepper and bay leaves

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(Editor’s note: This post was updated at 10 a.m. on July 26. Chef Levon Wallace at Proof on Main was incorrectly identified.)

The upstart brewers at Against the Grain can’t seem to keep things simple, won’t settle for churning out old gold lagers just to the pay the bills. As if brewing—no, creating—six unique flavors monthly wasn’t hard enough, they’re now working with local chefs to brew beers bearing a culinary edge.

This first, dubbed Bay and Pepper Your Bretts (a play on the phrase “spay and neuter your pets” that also references its use of brettanomyces, a yeast that delivers a sour note to beer), is now on tap and is the product of a collaboration between ATG’s brewers and Josh Lehman, chef at Holy Grale. Not only does Lehman work at one of the town’s premier beer restaurants, he was the first chef at Bank Street Brewhouse when it opened in 2009.

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