Gowanus bar–brewery Threes Brewing experiments with wild yeast strains

Usually when hops-head guys hatch an idea, it’s about building a bar. But this 5,000-square-foot bar-brewery powered by Sycamore cofounder Justin Israelson, tech entrepreneur Joshua Stylman and lawyer Andrew Unterberg does triple duty, boasting a coffeeshop and an event space to go along with the suds operation. Inside the brewery, the trio experiments with wild-yeast strains like brett to produce fermented farmhouse ales, IPAs and porters, some of which are barrel-aged from three months to a year. The tap list includes Wandering Bine, a melon-infused saison; Arboretum, a grapefruit-and-apricot pale ale; and Single Tree, a soft and piney IPA dispensed from 30-keg tanks behind a bar that’s built atop reclaimed rolling library ladders. Nodding to the brewers who paved the path before them, the gang put local suds (Other Half, Brooklyn) on draft, as well as barrel-aged cocktails like Anna SK (gin, maraschino) and La Niña (tequila, amaro). The upstairs coffeeshop, serving Ninth Street Espresso and Balthazar pastries, converts to a private party room at night and offers exclusive views of the brewing facility not seen from the main level. 333 Douglass St between Third and Fourth Aves, Gowanus, Brooklyn (718-522-2210, threesbrewing.com)