Beer at the Fair
The sixth annual flagship event from Chop Liver (the beer lovers behind the Mankato and Rochester Craft Beer Expos) kicks off the summer suds fest circuit at the State Fairgrounds on Saturday. Sample beers from the 100-plus breweries from around the country gathered at the International Bazaar and get beer-schooled at educational seminars. A silent auction — likely laden with beer swag — benefits the YMCA of St. Paul.
2-6 p.m. Sat., Minnesota State Fairgrounds, 21-plus, $40-$50 ($60-$70 VIP, 1 p.m. entrance)
East Lake party
Block party season is upon us, and Merlins Rest Pub hosts its annual outdoor shindig Sunday. The south Minneapolis Scotch whisky haven takes over a chunk of 36th Avenue S. for a day of dancing, food, drink and live music from bands and bagpipers.
Noon-8 p.m. Sun., 3601 E. Lake St., Mpls., 612-216-2419, merlinsrest.com
Up to Shenanigans
Uptown Tavern is getting its summer groove back with a season kickoff party Sunday on its rooftop patio. The Uptown party bar is having a pig roast and two-pronged tap takeover featuring beers from Indeed and Fulton. In addition to its flagships, Indeed is bringing Mexican Honey imperial lager, L.S.D. honey ale and a few infused versions of Shenanigans. Fulton is supplying its Mpls Mild, Expat, the hopped-up style-bender Maitrise, its new summer seasonal Randonneur and more. Nathan Miller and the Unstoppable Co. perform.
2 p.m. Sun., 1400 Lagoon Av., Mpls., 612-824-3333,
Bradstreet in motion
After five years in downtown Minneapolis’ 601 Graves Hotel, Bradstreet Craftshouse is changing addresses. The swanky street-level bar that helped bring craft cocktails to the Twin Cities is closing this month, as Loews Hotels & Resorts takes control of the hotel in July. The restaurant Cosmos and the champagne bar, Relevé, will stay put, but Bradstreet will reopen later this summer as Bradstreet Neighborhood Craftshouse in the old Rye Deli space near Hennepin and Franklin, said Ben Graves of Graves Hospitality. The Lowry Hill location will feature an expanded food menu and move away from the “elitism” associated with the so-called mixology scene, per Graves.