Gallery: Behind the Scenes at 508 GastroBrewery, NYC

Pouring his brews
Pouring his brews

The restaurant recently removed all non-house beer from the taps. You can order a flight of six draft beer samples for $12.

Malt storage
Malt storage

Malt is sourced from Brewers Supply Group and North Country Malt, and they're going through it fast—they ordered 20 bags of malt three weeks ago, and there are only three left.

Fermentation room
Fermentation room

They have five 55-gallon fermenters crowded into a closet-sized room.

Carboy
Carboy

This little guy holds a brown ale made with ESB yeast, destined for a cask. Anderson hopes to start hosting a weekly cask night soon.

Kegs
Kegs

In another closet-sized room, beers are conditioning in kegs and bottles.

Witbier
Witbier

Anderson describes this wit as being "like a Hoegaarden," but of course it's extra-fresh.

Citra Common
Citra Common

This single-hop beer uses California Common Yeast and all Citra hops; it's crisp, clean, and quite flavorful for 4.5% ABV.

Strong Ale
Strong Ale

The American-style strong ale has a huge malt presence, a punch of alcohol, and intense hop aromas. (Anderson uses Chinook, Nugget, Galena, Admiral, and Summit hops in this brew.)

Red Ale
Red Ale

Rich and tasty, this malty red ale manages tons of caramel-malt body without getting too sweet.

Dark Brown Ale
Dark Brown Ale

Coffee and chocolate notes, but still a light body and degree of crispness—this is a food-friendly beer you can drink even in hot weather.

Coffee Porter
Coffee Porter

The Kona-coffee steeped porter has a delicious roasty coffee flavor balanced with a slight portery sourness.

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