Queens is quickly becoming home to some amazing new breweries. Among the more prominent is Astoria’s Singlecut Beersmiths. I recently had the chance to interview head brewer, Rich Buceta, about the Nano-brew Dinner at Jimmy’s No. 43, part of NYC Beer Week. Singlecut is a micro-brewer, but that’s okay. We’ll take our beer from a multi-barrel system, too!
Singlecut Beersmiths has only been open a few months and already boasts of an impressive line-up of beers, including its Raw Mahogany Ale, which was paired with a Roasted Carrot and Aged Cow’s Milk Cheese on Toasts at the five-course dinner.
Head Brewer and President Rich Buceta 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?