Sacred Profane Brewing Launching Summer 2022

Well, that “one day” happened to be today! Decided to make a spontaneous trip up there. Both beers were great, but the Dark was definitely better. Sadly they were out of food by the time I got there but it was still a nice experience

 

I went yesterday and was very impressed overall. The food was great (poutine and a schnitzel ham sandwich with potato salad) and the light lager was superb. Could drink that all day. The dark was also solid.

 

So based on Human Robot's couple of past social media posts about the subject, they say the reason they went with their stanges is because they are .3L and they thought that a .5L mug was too much foam for a quick chug.

@zid since you were speculating about Brienne Allan's thoughts on Human Robot's schtick, they actually mentioned her in this post about the origin of the milktubes:

 

Pretty sure Mike and Brienne were Logjammin this year (may have been pouring for their friends at Berwick).

 

Thanks for the info, but just to be clear, my flippant comment was just about their merchandising and not about their serving methods.

 

By the way just as a curiosity here's a short excerpt from the turn of the century book: Der Hopfen aller hopfenbauenden Länder der Erde als Braumaterial by Richard Braungart, page 792:

Again, as a curiosity, and as an addendum to the excerpt above, here is another excerpt from the same book, page 568:

 

In 1890, there were 77 breweries in NYC plus another 38 across the East River in still independent Brooklyn, and 41 breweries in Chicago. Seems unlikely that none of them used imported hops or that the author was able to sample beers from all those brewers.

Piel Bros., for one claimed to use only Saazer hops (and they were specially selected, too ).

 

Yeah, painting with a broad brush comes to mind when reading the second excerpt. And as the first excerpt illustrates, when American hops were being blamed as the cause for a person's dislike for a particular beer or beers, American hops may or may not have had anything to do with it in the first place.

Poor Pabst's "Münchner" though (their Bavarian or Hofbräu brand?), being dismissed as not even worthy of being considered a beer. One wonders what qualities could generate such strong disapproval.

 

Yeah, that struck me, too. (I guess the popular BA excuse of "...musta been a bad bottle/batch" is older than commonly thought. ) I found no evidence of a Pabst Münchner branded beer. Besides the two you listed, they also had a Doppel Braeu, of which in 1897 they sold 12.3k bbl. out of a total barrelage of 806,554. Still it was their 3rd largest selling beer, much larger than Bavarian or Hofbraeu. Pabst historian Thomas Cochran, in his 1948 book noted the use of imported hops for their all-malt beers.

Not sure what the "Theurer extraction apparatus" was (the quote notes it was explained elsewhere) but Fritz Theurer was Pabst's headbrewer from 1884 to 1902, hired on the recommendation of Anton Schwarz, and, as noted above, developed a process for what today is generally called "force carbonation".

 

I would imagine that Hofbräu would be the likeliest candidate, with the name and "Münchner Kindl" imagery, still in use by Munich breweries, on the label.
'
Hantke's (who's brewing school was located in Milwaukee) decription of American Münchener type beers around the turn of the century read thusly:

"American beer of Munich character", which in color and malt flavor, as well as aroma is similar to the original Münchener, but in fullness and other properties is different from those."

Cochran's description makes me wonder to what extent American hops were used for Pabst's early Bohemian type beers. At some point I imagine it became common place to blend Bohemian flavoring hops with American hops making up the bulk, though originally one would expect an emphasis on the use of Bohemian hop. Of course with the many different brands made by those larger breweries perhaps it is not surprising if some of them would have received more imported hop than others, even among the light colored beers.

Here's a description of the Theurer' apparatus from Schwackhöfer from his visit to the US at the time of the Chicago World fair:

In Hantke's book there is an illustration (page 535) of a Theurer brewhouse set-up where the extractor can be seen at the top right, marked L. The cooling vat is marked M and sits below it. Normal hopping rates for lager beers around the 1890s would be roughly 200-500 gram per hectoliter (the typical range for Bavarian-Vienna-Bohemian type lager beers), so by using 1000 gram per half a hectoliter wort, in other words 2000 gram per hectoliter, one can see how this hopped wort would be quite potent.

 

I think I speak for most of us when I ask, “What in the every loving hell are we talking about here?”

Anyone talking about the beer or the food or the experience at SP?

 

Post #383

 

Mmm, schnitzel

 

It all goes back to Sacred Profane's approach on not calling their beer "Czech Lager" or "Czech-style lager" and what the historical precedence was for that kind of thing. I like the historical references from @jesskidden and @Crusader . I think it's good to remind beer nerds that US brewing of "non light lager" occurred long before New Albion, Anchor, Sierra Nevada, etc.

 

It looks like @Rug is only one to enter reviews of the beer so far here on BA:
https://www.beeradvocate.com/beer/profile/63669/

 

I dunno, I got lost around "Pabst".

But seriously, both @Crusader and @jesskidden do provide quite a bit of historical context, albeit quite far down the proverbial "rabbit hole". Always baffles me how much knowledge they both have.

 

I’m an early adopter

 

Did they have/pour it from a LUKR faucet there or a standard tap?