Only a handful of tickets remain for tonight’s Nano-beer Vegetarian Nonsense™ Dinner, which offers an up-close-and-personal meet and greet with five nano- and micro-brewers from the state’s burgeoning craft beer scene. Among the largest of the small brewers who will represent at this five-course dinner is Singlecut Beersmiths. The brewery in Astoria has only been open a few months and already boasts of an impressive line-up of beers, including its Raw Mahogany Ale, which will be paired with a Roasted Beet and Shaved Pecorino Salad.
Head Brewer and President Rich Buceta (who will be at Wednesday’s NYC Brewers Choice; Assistant Brewer Brian Dwyer will be at tonight’s dinner) recently updated us on the state of his microbrewery, adding music to the brewery, and his love of craft beer.
What was the first beer you ever drank and the circumstances?
Knickerbocker Lager, my dad’s beer. It was brewed in NYC, and he’d give me a can after cutting the grass (this was in 7th grade mind you!). It was the most delicious thing I’d ever had, and it made me feel funny!
When did you realize that your “homebrew” was ready for primetime (i.e. consumer worthy)?
After consistently winning awards with the beer I’d been making.
Cans, bottles or keg-only? Explain your answer.
Kegs. We will get into cans soon, but for now, we’re in enough debt!
What is your desert island beer (i.e. if you could only drink one beer—or one brewer’s selection—for the rest of your life, what would it be and why)?
Alchemist Heady Topper! So original and superb.
How do craft beer brewers compete with “pseudo-craft,” i.e. special label beers being put out by factory-based commercial brewers (Anheuser-Busch and their ilk)?
What’s your biggest challenge as a micro-brewer?
Fortunately for us, it’s keeping up with demand.
What else do you want us to know about Singlecut Beersmiths?