What it be: BrainDead Pairing and Bottle Release
When it do: 6-8 p.m. Thursday, Feb. 25
Where dat is: 505 W. Hickory St., Denton
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In a funk? There's beer for that. Fort Collins' New Belgium Brewing and Fort Worth's Chimera Brewing Company and Collective Brewing Project are joining forces to present five beers and as much funk as they can muster in an event dubbed Forts of Funk. No chugalugging here, for these brews will challenge and inspire your palate in equal measure. They may even get you out of that funk. What it be: Forts of Funk!
When it do: 7 p.m. Thursday, Feb. 25
Where dat is: 1001 W. Magnolia Ave. Fort Worth
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God bless events that rhyme. The Flying Saucer's Fort Worth location is hosting their seventh annual Barleywine & Swine event. For those of you with excellent deductive reading skills, you may have already cracked the code on this one. For the rest of you, this means that there will be alcohol — namely of the high-octane barleywine variety — and pork. To get even more specific, there will be more than 15 barleywines and a pork-tastic smorgasbord of all-you-can-eat ribs, loin and sausage.What it be: Barleywine & Swine 2016
When it do: 11 a.m.-6 p.m. Saturday, Feb. 27
Where dat is: 111 E. 3rd St., Fort Worth
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Bishop Cider needed a little more room to get their lactic fermentation on, so they got some new digs in the Design District. This new production facility will be inaugurated with the help of some of Dallas' best local bands, food trucks and maybe even you. The grand opening bash will feature four bars serving 18 different ciders between them. Revelers will also have the opportunity to preview ciders that have yet to be released. See the website for details on VIP, early bird and general admission tickets, which range from $20 to $40 per person.What it be: Bishop Cider Grand Opening Bash of New Cidery
When it do: Noon-6 p.m. Saturday, Feb. 27
Where dat is: 2777 Irving Blvd., Suite 200
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Crêpe-drunk: The state in which you may find yourself after consuming more crêpes than you care to admit. Get blitzed in two senses at Whisk Crêpes Cafe's second pop-up at Veritas. The menu will once again feature a host of savory crêpes made from buckwheat batter, and sweet crêpes featuring a white wheat flour batter. Try the smoked duck, gruyere, arugula, radish, snow peas, honey apple and smoked paprika oil crêpe, or create your own from the plethora of available toppings. What it be: Whisk Crêpes Cafe Pop Up at Veritas
When it do: 5-8 p.m. Sunday, Feb. 28
Where dat is: 2323 N. Henderson Ave., Suite 103
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We Texans like our meat roasted and generously portioned. Now, you may be more familiar with a slab of brisket than the front leg of a goat, but when it comes right down to it it's still a tasty dead animal, and that's all that matters, right? Nyama choma — Swahili for roasted meat — is an integral part of Kenyan cuisine. And for good reason: the meat is grilled over an open flame, rendering the outside crispy while retaining the juiciness of the interior flesh. Prime Time Grill in Dallas features goat, beef and chicken choma as part of Choma Sundays. Either bring your appetite or bring some friends, for the goat back leg portion feeds three people ($39.99), as do the ribs ($34.99).What it be: Choma Sundays
When it do: 2 p.m. until the meat runs out on Sunday, Feb. 28
Where dat is: 3920 Rosemeade Parkway
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