Transmitter set to be LIC’s 3rd microbrewery

By Bill Parry

In the century following Prohibition, Long Island City went without a single brewery, but now Transmitter Brewing LLC is poised to become the third to open in the last two years.

“We’re just waiting on the paperwork from the state Liquor Authority, a license to operate and then we’ll set a hard date, but it’s probably about two weeks away,” co-owner Anthony Accardi said.

Accardi and his partner, Rob Kolb, two 40-something family men from Greenpoint, Brooklyn, have been home-brew hobbyists for more than 20 years. When their new nanobrewery begins production, at 53-02 11th St., they will turn out French and Belgian country ales that will set it apart from the other LIC suds makers.

“We’re unique because we use wild yeast. It takes longer to ferment, but it’s worth it because it goes so well with food,” Accardi said. “Transmitter has already drawn the interest of several fine restaurants. We’ve good feedback where we think our only problem is whether we can make enough beer.”

When it is up and running, Transmitter will produce around 10 barrels a week from its space under the Pulaski Bridge.

“Long Island City is hopping now with great restaurants. It feels like a great community and we’re happy to be a part of it,” Accardi said.

The partners looked all over Brooklyn for the proper space for a brewery.

“The industrial locations we looked at with the proper power and water were all too big, so we found one in LIC,” Accardi said. “My wife was walking across the Pulaski Bridge when she noticed a ‘for rent’ sign. It’s perfect. I can make dinner for the family and take the four-minute walk across the bridge and work for an hour or two, tending to things during production,” Accardi said.

Transmitter Brewery will produce bottles and kegs wholesale for restaurants and bottles and refillable growlers will be sold retail out of the brewery.

“We won’t have a tasting room like they do at Rockaway and Big Alice, but we can supply samples on site legally,” Accardi said.

He added that the flavor will change constantly with subtle differences to make it exciting for the consumer.

“We thought we were making some interesting beers and we liked it, so we decided to give it a shot,” Accardi said. “The bane of starting so small is you can’t make enough fast enough. You want to make sure you keep people happy and interested with the product.”

Reach reporter Bill Parry by e-mail at bparry@cnglocal.com or by phone at (718)260-4538.

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