Transmitter Brewing - Moving to BK?

There was a recent steal this beer podcast that they spoke about the move.

 

They definitely deserve a bigger more inviting space. Their current spot is about a 5 minute walk from my office, and I'm actually planning on meeting friends there today, but their beer is also good enough that they could use a more proper home base for more exposure.

 

If they did, I don’t remember.

 

I'm not sure where I heard/read this, or if I'm making it up, but late summer-early fall sounds familiar.

 

I asked them about this a few months ago. They were shooting for the summer back then, but given the difficulties of opening a new place in nyc, seems unlikely. I would estimate late this year at the earliest.

 

Plus transmitter is awesome, a proper location would help expose them to wider audience, as I hope the cans have.

 

Their new sour mango (I think it was P1 or something like that) was stellar. I am definitely looking forward to this.

 

I thought the blood orange sour (PH3?) was also delicious.

 

That's probably my favorite too, but the W6 apricot gose is very very close.

 

Rob says late fall in the episode.

 

Ahh, the joys of Transmitter's naming convention.

 

Indeed. As likeable as the head brewer is.

 

He was at Sand City the other day. Does dull fit the description?

 

Yes, exactly. At first I loved the style when they only had a few beers and it was easy to remember which beers I like and would purchase again, especially when it came to the bottles. Now I dont know what the fuck is going on.

 

That’s the kindest description. Haha.

 

I'm cautiously optimistic that the move to the BNY will happen at the end of this year, but it's slow going and if you had asked me when we signed the lease I would have said that we would have been in months ago.....

Anthony

 

Here's the super secret key to our naming convention, please dont tell anyone.
The letter or letter combination refers to the style or family of beers. The number is the actual beer or recipe.

A= Abbey- Pretty Traditional Take on Abbey Ales (double, quad)

B= Black- Porters, Stouts or even a Black Saison

F= Farmhouse- These always have some Brettanomyces in them

G=Golden- These are pretty wide ranging but they are light in color and fermented with one of the Abbey Yeasts that are available.

H=Harvest- Wine Barrel fermented mixed culture with fruit added after primary fermentation is finished

L= Lager- Wide ranging styles but traditional lagered beers ie. pilsner, vienna American Light Lager etc.

NY=New York All NYS ingredients in a number of styles

Ph= Kettle Soured- Remember in high school science were you learned that PH stood for Parts Hydrogen and described acidity? Thats what we have there.

S= Saison- Fermented with one of about 5 saison yeasts that we have.

T=Triple- Belgian Triples with some twist. T4 uses Citrus Candi sugar that I make in place fo the traditional belgian candi sugar.

W= Wheat or Wit Beers- Always a beer style that uses about 50% wheat (although we slip some other non barley grains in here as well. Again, not trying to copy a standard wit so we use various flavor combinations grapefruit+black pepper, orange+hibiscus, as well as doign Gose in this family.

Combinations outside of these are usually bespoke beers or collabs ( BGH for Bar Great Harry Anniversary beers, OH and JW for Other Half or J Wakefield collabs or NC (North Carolina for a Burial Collab)..... you get the gist of it.

I hope this helps

best
Anthony Accardi

 

Thanks for taking the time to add that - I would think that others will find it useful in the future as well. I actually always got the letter and style association... but only to some degree. Some were always more clear: like BdG (due to more letters... but I noticed you didn't include it above so perhaps you're not planning on much more biere de garde). I never made the proper connection for others: like B = porter. This is totally a coincidence, but I drank some B5 earlier today.

Honestly, I could see how the logical letter number code looked very attractive at the designing stages... and less confusing than the practices of most other brewers... but when the rubber hits the road for the consumer, there's something about it that just makes it very difficult for the names to click. While they might be far less arbitrary than a conventional name, they end up feeling more arbitrary somehow. I can only speak for myself, but I think the consumer just can't connect with them as a signifier as well as intended. If someone asked me what Transmittter saisons I had before, I would never be capable of getting the names right.

Just trying to give you some honest consumer feedback. Good luck with the eventual move. Cheers.