PINTS & UNION PORTFOLIO: The weekly schedule adds Sunday afternoon hours -- and some small plate photos.

The first "full" business week at Pints&union begins today at 4:00 p.m., and Joe has published a schedule (below), followed by some food views.

As a side note, yesterday I floated a trial balloon about the possibility of resurrecting my IU Southeast "Here's to Beer" class of old for Tuesday evenings at the pub, and there was a positive response on social media, so I'll continue working on the plan.

I'll also be devising a program for Thursdays, having waited for a routine to settle into place. My regular "beer evenings" will be Tuesdays and Thursdays, with other nights as serendipity dictates. I'll almost surely be at the pub for the beginning of Sunday hours later this week.

Speaking of which, if I'm calculating correctly, Pints&union hours are 4:00 p.m. to 2:00 a.m. Tuesday through Friday; 12 noon to 2:00 a.m. on Saturday; and 12 noon to 4:00 p.m. on Sunday.

Tuesday: Industry night with $3 whiskey shots and $4 imperial pints of Falls City, plus Game Night upstairs at 8:00 p.m.

Also, tonight is the collective downtown restaurant and bar fundraiser for the family of Matt Brewer, and 10% of today's sales will be donated.

Wednesday: Bike Night. Non-motorized bikes welcomed.

Thursday: Acoustic open jam upstairs.

Friday: Ladies Night, $1 off champagne cocktails.

Saturday: Opening at 12 noon.

Sunday: "Hangover Menu" 12 noon - 4:00 p.m. with Woodrow (on the Radio -- Woody's Roadhouse) spinning records.

Following is a collection of small-plate food views from the past couple of weeks, as the kitchen gradually has escalated. I don't have a menu to show you, at least not just yet. The kitchen is small, the flavors international, and to program evolving as I write. Pints&union is a pub with counter service, not a full-service restaurant, and these dishes are twists on pub grub.

And they've been well received, so stay tuned for further details.

The pub has gotten off to a very good start, and the list of 1,001 necessary details has been reduced to 250, which are being dialed in each business day. In my capacity as beer director, kindly allow me to express how much your support is appreciated.

The beers are moving all across the list, and that's all one can ask at the start. As the weeks pass, a gradual notching-up of the beer program will take place, and I'm looking forward to it.