USA, NY: NYC brewpub Randolph Beer reopens in Williamsburg
Co-Founder Dave Plate and Managing Partner Kyle Kensrue announce the Williamsburg reopening of their staple NYC brewpub Randolph Beer (104 S. 4th St.), unveiling 2,000 additional square feet with shuffleboard tables, old-school video games, new outdoor space and Williamsburgs first-ever nanobrewery, Brewbound reported on October 16.
Led by Head Brewer Flint Whistler (formerly of Rockaway Brewing Co., an active member of the NYC Craft Brewers Guild and the founder of NYC Brewery Industry Night), 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. Using spices, barrel-aging, fruits, vegetables, rare hops and his own yeast concoctions, Flint 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 launches with 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 (aged in one of their rye barrels); an easy-drinking, botanical Cucumber Pilsner with Elderflower (& Tequila Barrel Spirals in its next iteration) brewed in collaboration with craft beer photographer Miguel Rivas, aka The Beer Trekker; 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, Flint will introduce a Pumpkin Spice Latte Stout, brewed with real pumpkin, ginger, toasted cinnamon, nutmeg, cloves, allspice and cold brewed coffee. As Flint continues to produce new creations, up to eight small-batch house brews will be on tap at a time, alongside a handful of beers brewed at Randolphs DUMBO facility and a dozen guest beers curated from cutting-edge breweries like KCBC, Other Half, Grimm and more.
Designed by the Randolph crew, the new 4,000-square-foot space combines original eclectic, punk-inspired design elements (like street art and raw, industrial accents) with a cleaner and more modern approach, staying true to the history of the surrounding South Williamsburg neighborhood. 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 hearta fan favorite in the O.G. space.
Led by executive chef Masterful Davis, the Williamsburg kitchen launches new fall dishes in tandem with the reopening, 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 11:00am-9:00pm; Monday-Wednesday from 11:00am-12:00am; and Thursday-Saturday from 11:00am-late.
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