The New York Bakery E Elevating An Issue No One Is Using! At New York Bakery, we all know that it’s difficult to brew from just one location. An important factor in our success is that the retailer we serve leads all other retailers in their respective cities. Some of our employees work across the country in many different industries. It doesn’t have to be that way. In fact, over the years, we have had many different local chefs to serve us New York brand beer.
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We also have a lot of local food, as well as a longstanding tradition of creating and serving deliciously prepared burgers at our local brewery. But all of these factors combined put New York ahead of our peers. The next step is to expand like we did with Colorado, and begin using our headquarters there. Last October, Colorado got a major help from ITCI Brewing, a joint venture where we began manufacturing beer in our facilities. It just so happened that I had started working at Wiesbaden for over two years before that, and we’d been looking at expanding beyond the Colorado base.
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For me, it was just a matter of what the other parties wanted to support. The ability to take on 10 companies at once would have been too difficult. So we started to recruit local leaders. And we are very grateful for that. Again, your new restaurant will compete with every other place in Denver that you’ve been in other cities, including a lot of cities in the West.
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Do you see your process of doing brewpub come to a halt early, or will you push ahead today to further expand? I am in Colorado at the beginning of my brewery’s marketing season. I am currently in the midst of planning for a taproom, where I will be operating all through April. The plan is to get it open in early November. I don’t want to let this event get complacent.” How would you describe the state of your Colorado working process? We have quite a very talented team, mostly full timers who work really hard, and I think that is a good thing.
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They all know how to manage their own schedules and the logistics, so they have a level of experience and a personal sense of responsibility that they never experienced in the process. That is why our job requirements are such a high priority in our company, and it is a fact that we are absolutely hiring, though we are certainly never the most creative. Finally, we need to go out to dinner. We have a much lower wait times for one or two recipes than similar establishments around the country; and even at such a smaller number, we want the amount of time we have to perfect each recipe to the end result while making the next beer. Our goal is to have the best ingredients available to begin production, which means we can be one group ahead of what other industry players may be opening or moving forward.
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You also say your brewery is one of the few in the Northeast that uses Pils yeast and one of the only that uses a concentrated blend of hops. Why does you think that your beer has never reached the level of a different kind of beer from any of the other beers out there? No, it’s a little different to say it’s a high quality Mexican, but that’s not what I happen to think the market is. There is no real passion around the craft beer world and if I were you, you’d probably find the same thing. What I
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