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!)
All products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.