Germany’s Paulaner opens 1st U.S. brew pub in New York City’s Bowery

Bh_NYC_Logo-Portrait_RGBPaulaner International  Bavaria’s biggest brewer, has opened its first U.S. microbrewery restaurant in New York City, the first, it says, of others planned for across the county. It operates 25 worldwide. It’s called Paulaner Brauhaus & Restaurant NYC.

Located in The Bowery at 265/267 Bowery, it occupies a building once known as Sammy’s Bowery Follies,  a popular cabaret in the 1940’s and 50’s. The new beer hall features house-brewed beers – including the brewery’s classic Hefeweizen, Munich Lager and Munich Dark, and such seasonal brews as Salvator, Oktoberfest and Maibock. The food is described as contemporary, artisanal Bavarian cuisine.

The 9,800-square-foot industrial-style space, designed by New York-based Morali Architects, showcases its copper and steel brewing tanks in the center, and features seating for 240, exposed brick walls, 14-foot ceilings and a design, the company says was inspired by both Paulaner’s Bavarian heritage and the Bowery area’s history.

Paulaner master brewer Andreas Heidenreich is overseeing the on-site microbrewery, which features customized brewing equipment designed by Caspary. The 8.5-barrel brew house will produce about 1,700 barrels of beer annually. The equipment includes two 10 HL cylindro-conical wheat beer tanks, one 20 HL fermentation vessel, two 20 HL flat conical storage tanks and three 20 hl cylindro-conical universal tanks. Total fermentation and storage capacity will be 140 HL. Five 10 HL dispensing tanks will connect directly to taps at the bar.

Rudy Tauscher, president and founder of Paulaner Brauhaus & Restaurant NYC, a native of Southern Germany, previously was the general manager at the Mandarin Oriental Hotel and the Trump International Hotel in Manhattan.   After over 20 years in the hospitality industry, he decided to become an entrepreneur and partner with Paulaner to bring the microbrewery and restaurant to New York.

“I spent my summer vacations working in my father’s brewery so it’s in my DNA,” said Tauscher. “With Paulaner, everything came together. They wanted to launch a flagship brewery and restaurant in New York – I know the brewery business and I’ve opened two successful hotels in Manhattan as a general manager.”

Paulaner, under the umbrella of Paulaner Bräuhaus Consult GmbH, operates more than 25 microbreweries worldwide.

Paulaner may be the first foreign brewer to open a brewery in New York City, but it is not alone in operating its own beer hall.  Hofbräuhaus, another Bavarian brewer, operates Hofbräu Bierhaus NYC, an Americanized version of the Hofbräu Haus in Munich, near Grand Central Terminal at 712 3rd Ave., at E. 45th St. Also, Belgian Beer Café, franchised by Belgian brewer Anheuser-Busch InBev, is expected to open later this year at 220 Fifth Ave. at 26th Street. Another Belgian Beer Cafe is at Newark Liberty International Airport.






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4 Responses to Germany’s Paulaner opens 1st U.S. brew pub in New York City’s Bowery

  1. Bill Lawrence


    This is cool. Sounds like the brewer is going to be a busy guy. Do you know if they are going to use Paulaner specific yeasts?

    Also do you know anything about the Hofbrahaus in NYC? Been to the one in Pittsburgh- was really great – was very much like the one in Munich.


  2. Awesome news (and good report too!)

    Paulaner Hefeweizen was a gateway beer for me, and they’re probably my favorite German brewer. Thing is, it’s sometimes hard to find it fresh stateside. I’ll definitely check this out next time I’m in NYC.

    Could this be the beginning of a trend towards multinational breweries opening localized franchises?

  3. Joe Mercvhant

    This is a very misleading press release. Paulaner NYC is no way near opening, there much construction to be done & there is scaffolding in front of the restaurant. Numerous emails & calls about the NYC Location have gone unanswered.

  4. Chris Esposito

    Bill; I’ve been to the Hofbrahaus here in NYC a few times. Not bad, but they aren’t brewing beer here. It’s on the second floor of a building on Third Ave, with about a dozen or some communal tables, and just a few two seaters out on a small balcony made to look like a Bavarian abode.

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