Randolph Beer debuts new space and nanobrewery
by Jennifer Khedaroo
Oct 18, 2019 | 1884 views | 0 0 comments | 149 149 recommendations | email to a friend | print
Photos by Andrew Bui/ Randolph Beer
Photos by Andrew Bui/ Randolph Beer
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Randolph Beer Co-Founder Dave Plate and Managing Partner Kyle Kensrue recently announced the Williamsburg reopening of their brewpub, unveiling 2,000 additional square feet with shuffleboard tables, old-school video games, new outdoor space and the neighborhood’s first-ever nanobrewery.

The nanobrewery is an all-manual, single-barrel exploratory platform for irreverent, small-batch brews, slated to change out continually with very few varieties repeating. It’s led by Head Brewer Flint Whistler, an active member of the NYC Craft Brewers Guild and the founder of NYC Brewery Industry Night and formerly of Rockaway Brewing Co.

Using spices, barrel-aging, fruits, vegetables, rare hops and his own yeast concoctions, Whistler creates obscure flavor combinations which run the gamut from forgotten, historical styles like a Lichtenhainer and a Gruit, to modern, easy-drinking brews with a twist.

The nanobrewery launched sixteen house-brewed beers across a variety of styles, including: Baby Barley Wine, a light-bodied fall beer with complex malt character, made in partnership with Sonoma County Distilling by aging in one of their rye barrels; an easy-drinking, botanical Cucumber Pilsner with Elderflower and Tequila Barrel Spirals in its next iteration; and a drinkable Farmhouse Ale made with local honey and fresh hops from the Brooklyn Grange rooftop farm.

Launching in mid-October, to poke fun at the annual PSL fervor, Whistler will introduce a Pumpkin Spice Latte Stout, brewed with real pumpkin, ginger, toasted cinnamon, nutmeg, cloves, allspice and cold brewed coffee.

Whistler will continue to produce new creations, but up to eight small-batch house brews will be on tap at a time, alongside a handful of beers brewed at Randolph’s Dumbo facility. There will also be a dozen guest beers curated from cutting-edge breweries like KCBC, Other Half, Grimm and more.

The Randolph Beer Williamsburg location, now a total of 4,000 square feet and designed by the Randolph crew, combines original eclectic, punk-inspired design elements like street art and industrial accents with a cleaner and more modern approach.

An original wheat paste collage still lines the self-serve tap wall and back bar, juxtaposed by a bold and botanical palm leaf wallpaper which is echoed in the expanded space.

Abundant plants and hues of light blue are used throughout to calm and brighten, while two large skylights flood the room with natural light. Three garage door facades allow for a breezy, indoor/outdoor experience, opening directly onto a large sidewalk cafe during the warmer months.

In the new expansion area, a ‘sunken living room’ section with shuffleboard and vintage games adds a mid-century modern element, echoed in the furniture and decor throughout. Several neon signs punctuate the space, including a large, dripping heart—a fan favorite in the original space.

Led by executive chef Masterful Davis, the Williamsburg kitchen will also launch new fall dishes, supplementing their menu of clean eats using sustainable, organic and locally-sourced ingredients.

Seasonal offerings include pecan crusted ahi tuna skewers with grilled New York apple and maple-cinnamon glaze; avocado tartare with sweet potato crisps, whole grain mustard and tomato-pepper relish; and wild mushroom ragu with butternut squash polenta, red wine-balsamic reduction and togarashi.

Randolph Beer Williamsburg is open Sunday from 11 a.m. to 9 p.m.; Monday to Wednesday from 11 a.m. to 12 a.m.; and Thursday to Saturday from 11 a.m. to late.
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