I got off the train with iPhone in hand, trying to figure out the best way to make it across the entrance to the Midtown Tunnel. It was barely 20 degrees and the wind was beating my face, but I was determined to make it to Transmitter Brewing in Long Island City, Queens on time to meet Anthony Accardi and Rob Kolb. As I made it closer to the brewery and peered at the Manhattan skyline, a nagging question raced into my head: Why the heck am I out here freezing my ass off in the first place? Once I met Anthony and Rob and saw Transmitter for the first time, the answer was clear.
Anthony and Rob focus on traditional and farmhouse ales, with a special zeal for experimenting with their wide library of yeast strains. They work with over 20 isolated strains of Brettanomyces, Lactobacillus, and Pediococcus, as well as other traditional yeast varieties. However, it’s the interplay of all the ingredients of beer that fuel their creativity and passion for brewing amazing beer.
Before ever trying Transmitter Brewing’s beers, I was struck by the beauty of their bottles. Anthony explained the history of the label design:
The labels are designed by Jeff Rogers and are inspired by something called a QSL card. Amateur HAM radio operators would make contact and then acknowledge the contact with a post card that referenced the technical aspects of their equipment and signal strength as well as usually adding a personal note.
Their bottles are available at various bottle shops throughout NYC or on weekends at the brewery. Consider joining their CSB (Community Supported Brewery) bottle share program. Details are on their website: http://www.transmitterbrewing.com/
With growing demand for Transmitter Brewing beer, I was curious about plans for expansion. Anthony and Rob recently upgraded to a 6 barrel brewhouse at the beginning of 2015. They also have around 35 barrels of stainless steel fermentation space to play with, in addition to 28 wooden casks of various alcoholic persuasions. That’s approximately 60 barrels of volume for both primary fermentation, as well as longer term aging.
Anthony and Rob have created a wide range of fantastic and unique beers during the past year. Here is their take on the beers that have been the most surprising:
W3 Hibiscus Wit with Orange Peel and Coriander took a long time to come together in a way that we liked. There was some acidity and tannic dryness in the young version that needed time to soften and come around. It did and was a beer that sold out very quickly. I think what is the most surprising aspect is always the temporal element to the beers we make. They are living beers, constantly changing, and it is interesting and fascinating to taste along its journey. There are notes and esters that slowly emerge and fade with time. I love that about our beer. They are not snapshots of a flavor, they are more like movies with a narrative.
Riding the G train back to Brooklyn, I sat and reflected on that last line for quite some time. “They are not snapshots of a flavor, they are more like movies with a narrative.” It occurred to me that this is exactly why I made a crosstown trek to Transmitter Brewing in the bitter cold. This is what compels me to meet random brewers, sometimes jumping on a train and often driving 300+ miles. It’s the artistry in creating something brand new and wonderful from disparate ingredients that fuels my quest to capture its beauty.