Tørst

Baltic Porter Day @ Tørst

Join us on Saturday, 1/17/26, as we celebrate the evolution and manifestations of this winter warmer from & our city’s own

Terviseks!

New Year’s Eve @ Tørst
Wednesday, 12/31
pre-party session: 5:30 - 8:30 pm
toast session: 9:00 pm - 1:00 am
(get tickets with the link in bio)

Join us at Tørst to cap off 2025 & ring in 2026!

Each ticket grants bearer entry to the party for the designated session, a welcome pour of Cantillon lambic, and in the case of the latter session, a midnight toast of Suarez Family Palatine Pils (as is Tørst tradition)

Full dinner & beverage menus will be available for purchase a la carte—bar service throughout the evening—including some very special beers from the likes of














Cider, wine, & cocktails also available, of course. Tables are available first come, first served, but total number of tickets capped to make sure everyone is quite comfortable; book now to ensure a comfortable venue for a festive NYE in Greenpoint!

Santé! to the new year

The Referend @ Tørst
this Sunday, September 14th, 2 - 6 pm

Meet brewer & blender James Priest this Sunday at Tørst as we pour an extensive lineup of the Referend’s spontaneously-fermented ales (listed below) and taste through with a bit of beery education from herself, LaTreace Harris

More information and RSVP link in bio

All spontaneously-fermented, of course:

Berliner Messe (3.5% abv) pale wheat ale

Berliner Messe: Gloria (4% abv) pale wheat ale dry-hopped with Citra, Mosaic, and Simcoe

Mont Sainte-Victoire (6.3% abv) saison brewed with NJ wheat, buckwheat and rye

Mont Sainte-Victoire: Spruced (6.3% abv) saison made with estate spruce tips

Mont Sainte-Victoire White Peach 2023 (5.6% abv) saison refermented 5 months with local organic Sugar Giant white peaches

Mont Sainte-Victoire White Peach, Direct Press 2023 (6% abv) saison refermented with direct-pressed 2023 harvest local organic white peach juice in a single barrel that first held Stagg bourbon and then spontaneous barleywine

Remarks III (5% abv) witbier conditioned on NJ Nagami & Meiwa kumquats, DE strawberries, and Malagasy & Tahitian vanilla beans

Wittgenstein (5% abv) witbier made with local citrus, estate coriander, and local chamomile

WittGINstein (7% abv) witbier agd in gin barrels

Cheers! to spontaneity