Having ridden freight trains and managed a record label, Brooklyn’s spirited Jesse Ferguson faces his newest adventure: running NYC’s next great brewery and distillery.
ON A RECENT WEEKDAY MORNING IN BROOKLYN’S ANYTHING-GOES EAST WILLIAMSBURG neighborhood, where delivery trucks commandeer bike lanes and forklifts skitter down sidewalks, a potpourri of auto exhaust mingles with steamy corn emanating from a tortilla factory, welding’s metallic tang and … is that apple cider?
The scent wafts from Interboro Spirits & Ales’ stubby brick warehouse, where brewer-distiller Jesse Ferguson— wearing shorts, New Balance sneakers, a hole-pocked Other Half–Trillium T-shirt and the kind of gray-speckled beard you grow when you’re working start-up hours—is Spider-Manning around a copper still, twisting knobs and taking measurements and filling glass jugs with clear distillate. Cider’s excursion into brandy is sound tracked by the still’s hiss and the muddied thump of … what’s that hip-hop track?
“It’s Bushwick Bill and the Geto Boys, ‘Mind Playing Tricks on Me,’” says the 40-year-old Ferguson, lamenting, “I don’t have a real solid sound system yet.”
A killer sound system might seemingly rate low on a brewer’s wish list. Then again, not every brewer ran record labels’ guerrilla promotions, hustled hip-hop mix tapes, hosted a raucous radio show at a punk squat and managed influential underground hip-hop label Definitive Jux. That was before Ferguson swapped beats for beer, becoming founding brewer at New Jersey’s cultish Carton, dialing up Other Half IPAs, and finally going solo with Interboro, delivering flavor-bombed IPAs like La Dee Da Dee (named after the Slick Rick song), punchy pilsners and herbaceous gins. “He has a reputation that precedes him,” says Interboro co-founder Laura Dierks. “He is very good at what he does.”
This story is from the January-February 2017 edition of DRAFT Magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the January-February 2017 edition of DRAFT Magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
Hip Hops
Having ridden freight trains and managed a record label, Brooklyn’s spirited Jesse Ferguson faces his newest adventure: running NYC’s next great brewery and distillery.
The Incredible Edible IPA
From tacos to milkshakes, food flavors are being cooked into an unlikely beer style: the India pale ale.
Alaska Beer In The Last Frontier
It’s known as the land of the midnight sun, the 49th state and even Seward’s Folly. But one thing we know for sure—Alaska is not only filled with incredible natural beauty, the last frontier has a taste for beer.
Irish Moonshine
A tradition of illicit whiskey isn’t unique to the States.
Ditching The Regular Grind
Why coffee beers are about to get weird—and delicious.
3 Sons Brewing Co
A lauded South Florida gypsy brewery finally gets its brick-and-mortar.
Genever: Where Gin Meets Whiskey (Sort Of)
Although not widely known in the U.S., this botanical, malt-based spirit is making a comeback.
Montreal's Hop Project
The city celebrates its 375th anniversary this year with some new beers—made by local brewers with hops grown by montreal residents.
Spanish Cider from American Soil
With the release of first-of-their-kind Spanish cider apple varieties into the U.S., American cider makers have an entirely new set of tools at their fingertips.That’s good news for small cider houses looking to make their mark with funky,tart interpretations of Spanish cider—grown here.
The Next Round
Much has been made of the creative, bold and entrepreneurial spirit that’s energized the beer industry, but the most seismic shifts in beer may come down to good, old-fashioned science. These technological innovations will undoubtedly shape what—and how—we drink in the future.