Erica and Brian Weiss know food and beverage. Between the two, they have over 25 years of restaurant experience with Erica having worked as a Sommelier (Frasca Food and Wine, Maialino, Eleven Madison Park) and Brian as a Bartender/Bar Manager (Maialino, Bar LunÀtico).

Like many folks, they found their lives changed with the pandemic, during which they retreated to their Catskills farmhouse where, after months of enjoying country life, they started to form plans to make an old wish come true. Erica had dreamt of owning her own brewery after having been a homebrewer for over a decade since living in Colorado, the mecca of craft beer for her. Brian began baking sourdough breads with his “Bed-Stuy Rye” starter after a life-changing trip abroad inspired him to pursue the new craft. The idea of creating a place for both beer and bread together was born after a night of casual conversation between the two, remarking about the historical significance of neighborhood taverns and pubs serving their communities with a glass of ale and a loaf of bread.

Both Erica and Brian utilize New York state grown and produced ingredients in their products with a heavy focus on rye. The beers have a focus in farmhouse traditions both from France and Belgium, and all the loaves, baguettes and focaccia are all naturally leavened sourdoughs with a strong presence of ancient grains.

They believe that nourishment for the soul comes through sharing a meal with one another and having the time to reflect, restore and revitalize the notion of why we are all here in the first place. They hope that their biergarten provides such a place of escape for all.