Serious Eats: Drinks
Behind the Scenes at 508 GastroBrewery, NYC
Like many folks, Anderson Sant'anna De Lima received a homebrew kit for Christmas a few years ago. He started brewing and reading about the science of beer, and now he's brewing a barrel at a time (with the help of brewer Nick Panchamé) in the basement of his restaurant, 508 Gastrobrewery in the far West Village.
Only a handful of NYC restaurants serve beer that they brew on the premises, so we were eager to check out Anderson's setup and taste the beers. 508 has five 55-gallon fermenters going (plus a few small carboys) and 72 kegs for conditioning.
The beers tend toward sessionable options for the hot weather—the 508 Witbier is 4.9% ABV, and the Citra Common is just 4.5%, though there's also a hefty American Strong Ale that clocks in at 10%. Anderson is working on a saison as well as experimenting with a sour dark beer that's aging with Brettanomyces. (It's tasty, but not quite ready to serve. Stay tuned!)