Sacred Profane Brewing Launching Summer 2022

Sounds awesome. Applaud the commitment to doing what they want to do and not sacrificing. There’s plenty of people looking for the antithesis of what craft beer is right now.

 

A part of me wonders if this would do even better in Portland. Maybe they would put a second location there someday?

I realize there's LOTS of competition there, but Portland desperately needs a brewery akin to a Notch, Schilling...etc. in that area.

 

Are you of the opinion there is a demand for lagers in Portland which is being unfulfilled by existing Portland breweries?

During my visit to Portland in 2019 I had a couple of lagers (Pilsners) at Goodfire that were very good - excellent for my personal palate. Based upon this drinking experience I am confident that Goodfire could (would?) produce high quality lagers for the Portland consumer base.

I also had an excellent Helles at Bissell Brothers during that trip. And I have heard good things about their Pilsner (Precept) and I wish that was on tap during my visit.

Cheers!

P.S. I am also a fan of Oxbow lagers (e.g., Luppolo) but there were no lagers on tap during my visit to Oxbow - Portland.

 

I love the idea and wish them well. I am not a big fan of oysters but if they are successful in brewing the best czech style lagers in the USA and produce good food, I bet they will do well. Let's not forget that millions of Americans know only lagers, so plenty of them will be happy to have a pour. Not to mention the beer advocates who appreciate traditional styles that can be had fresh. The simple solution will be to have a few guest taps for other styles. Shouldn't be too hard given their industry connections.

 

Sacred & Profane is not a brewery. And if you all keep this up, there's only going to be one beer on tap, not two.

 

Well it is a good thing I have a bunch of Pilsner Urquell then. Also, plenty of Zatec Harvest by Tree House. I know you are not a big haze factory Tree House fan, but have you had that beer? I hope it become a regular like Free to Roam

 

No, but seems like a neat story behind the beer. Looking forward to trying it!

 

Well then I can see why one would think that, I suppose.

 

So they set up their own social media incorrectly?

Or maybe this, https://www.portlandfoodmap.com/sacred-profane-brewing-in-biddeford/

 

Looking at their "draft menu", anyone else raise an eyebrow at:

I'm all for transparency, but if you're not using fresh, hand cut fries do you want to point that out? Especially for $16.

 

I meant to say not a taproom. Sheesh you guys are tough!

 

I listened to the section of the podcast referenced in the article linked in the OP. She says that their entire brewing, lagering, and serving system is being manufactured to only allow for two beers: "We made it impossible for us to sell out". So they are definitely making a big bet, doesn't leave much wiggle room to adapt to any customer demand.

I wish them good luck, but it makes me think of this small local brewery, Stickman Brews. They started off focusing on "American Farmhouse" beers. But customers demanded IPAs, and so about 5 years ago they had to switch direction, even re-labeling the same exact beer recipes to be called some type of "IPA" - which increased sales and ratings. The Owner/Brewer lamented this in a few posts here on the BA forums, stating "I'm also just so damn tired of beating my head against the wall wishing it was different, so i'm switching my approach". Which they are still in business and have expanded to add a couple satellite locations since. But if they didn't have the flexibility to shift gears, they'd probably be out of business.

 

That’s actually kind of hilarious. I wonder if they think there’s some kind of advantage to having them be frozen? I’ve never heard of that, but people do have a lot of quirky techniques with cooking fries, so it’s at least possible that’s their intent. Otherwise I agree it seems odd to highlight.

 

Kenji breaks down the food science in this article. But the short answer is yes, freezing the fries after boiling, but before double-frying (first at a lower temp, then at a higher temp) results in a fluffier interior.

Still, it's an odd thing to call out on the menu because it makes it sound like they're just using bags of Ore-Ida.

 

She be noticing the thread

 

It’s a trap!

oh, who will get this

 

If Schilling can consistently make fabulous lagers with nary an IPA in sight and do a lot of business, so can the former head brewers of Notch & Oxbow. It'll be a nice break from NE IPA-centric Portland for me. If they do only 2 lagers magnificently, I'm all in! Bet it will be on tap at Novare, anyway.

 

Uh that doesn't appear to be true at all. Out of 7 beers they are currently selling, 3 are lagers, 3 are PA/IPA/DIPA, and 1 Saison.

(To be clear, I am on team "traditional styles", but I also don't ignore reality)

 

I don't lump their Resilience IPA's in the same basket. Have been unable to go since their Oktoberfest last fall, and really miss their taps. Was all lagers then, and only lagers in cans come to VT. Visiting again enroute to Portland April 8th. They're still my lager go-to, regardless.