When Justin Israelson, Andrew Unterberg and Joshua Stylman first got the idea to open a brewpub, "all we cared about was having a backyard and brewing beer," Israelson says. The rest kind of evolved as they went along. The rest means a simple but welcoming bar and seating area; a custom draft system; a party room and music venue; a daytime coffee shop and barrel aged cocktails; and more in the pipeline. "We're treating it as a bar, it's not just about the beer."
The team—which also includes brewer Greg Doroski—opened their venue Threes Brewing in mid-December in a former furniture manufacturing space on Douglass Street in Gowanus. They've retrofitted the place to accommodate all their brewing equipment, which is capable of turning out 30 kegs per cycle. Once completed, the beer doesn't travel far; in fact, their tap beers are served directly from the enormous vats behind the bar, cutting down on the oxidization process that beers experience as they move from brewing vessels to kegs to bottles and so forth.
Beer specifications continue with the draft system, which allows for three different temperature settings for beers and specific pressurizations depending on the brew. Having this kind of control means the team is free to experiment with different styles of beer, which they say will be their modus operandi, at least for the foreseeable future. They won't have a "house" beer that's always available; instead, they'll brew up Baltic Porters, Saisons and other styles whenever the mood strikes. They're likely to have a new type of beer every two to three weeks.
The beverage menu boasts 19 beers (6 of their own), 1 cider and 4 wines on tap on most days, available by the half pint, pint and eventually to-go growler. Though they're obviously into beer, there's a full bar stocked with regionally-made spirits, from the looks of it, which they'll use to barrel age their own cocktails. Currently attempts include transforming an Espolon Reposado into an Anejo and tinkering to create their own version of Amaro. Drinks continue up front, where the first Brooklyn location of Ninth Street Espresso sets up for service during daytimes hours. Eventually, it'll also serve as a site for their growler station, which should launch soon.
A food program was part of the plan, with hopes to bring on a chef to create a standard menu for the bar. But a friend who works for Roberta's stepped in and asked if they could run a smaller pop-up pizza show for the opening. The team agreed, though a small fire meant an interlude by Daniel Delaney and his brisket sandwiches, which then gave way to the Meat Hook, which'll sling sandwiches, cheese plates and other bites until January 12th. After that, the Roberta's residency begins, followed immediately by Mile End beginning on the 25th.
Their coveted outdoor space might not look like much now, but come spring it'll provide around 3,500-square-feet of breezes and sunshine. A large trellis will bring shade to the walkway section with vines and leaves; there'll also be a small bar for procuring drinks and possibly some bites off a grill. For now, another interior space serves as a rentable party room and space to host live music, poetry readings and even a circus-type side show event. Sundays mean folk-type music from The Tumble, with the option for DJs spinning various themes on other nights.
333 Douglass Street, (718) 522-2110; website
