Sometimes less is more?

It sure seems to me that this restaurant is a destination business, and the oysters are the star of the show. Whatever beers are offered is really an afterthought and people will accept what they have just to enjoy the oysters.

I'm going to assume that there are alternate beverage offerings for non beer lovers that may go to this place as part of a group. And I wonder if there is an alternate food offering for those in a group who don't like oysters. If no alternate food or beverages are offered then the target market is seriously reduced because many people won't go there without their spouse, gf, so, etc. So if the business plan considers this small target market, there's a chance for success.

I might go once, but I'm not an oyster lover, and only having the option for two beers is a non-starter for me. I'll pass.

 

In the 70s I would be satisfied with maybe one beer that I liked. In the 90s and 00s, I would expect 4 or 5. Now with the proliferation of sours, fruity beers and flavored beers, cloudy IPA (all I'm not interested in) I'm back to being happy with just one preferred choice.

 

Not an afterthought: some additional technicalities not mentioned

+some info on the equipment, which will be engineering the – triple decocted, open fermented – Czech lagers

Draft food menu
https://www.portlandfoodmap.com/sacred-profane-brewing-in-biddeford/




…Brienne has credentials behind Notch (lead brewer), and Jack's Abby

 

The emphasis in my post should have been on "very often". Per my original statement "It is extremely unlikely that an offering of only 2 beers is going to match up with what I have in mind very often" does not equate to "never". Ya, very occasionally I might go for a pilsner, even more rarely a dark lager, but why not patronize someplace else that will have whatever I have a hankering for instead of their very limited offering that more often than not will not match what I feel like having?

 

And Aberdeen is perched up there

And Aberdeen perched up there on The North Sea and it's cool. In a 1970 visit the paper headline
read "Heat Wave" . It was July and the high was less than 70 degrees. On our way to climb Ben Nevis and check out Nessie! I love Scotland.

 

Scrolled through and surprised I didn't see a question of quality. If the two beers are of high quality and get good reviews for their styles, I'd have no problem stopping. I'm assuming focusing only on two beers they'd be able to make then great.

 

I'd happily swing a leg over a stool, but I'm not sure given current trends that it's a winning formula unless the 2 beers are off the charts good. Bonus points for good food options.

Back in the day Gordon Biersch had about 4 different styles on tap, if I remember correctly.

 

Provided the two beers served are above average to exceptional (which they had better be if you are only serving two) I would certainly visit and visit frequently.

 

Probably not. I go to breweries with my wife. She does not enjoy either of those styles. Neither are high on my preferred style list either. Do we really think this place will still be around in a year?

 

Steam Whistle brewing in Toronto.

 

I think I’m with you but I think even off the charts good it’s not a winning model for todays market.

Once a great beer becomes normalized it seems to loses its magic in todays world. I feel like this whole current market has been conditioned to find the next best thing no matter how good the current thing is.

 

A fast-food style Mexican restaurant here in town with very good food just opened a second location that is larger and a bit more formal, and it has a larger menu and a bar. The unusual thing is that the new location also installed an oyster bar. I've never associated Mexican restaurants with oyster bars before this, so maybe oyster bars are now a great thing and that Sacred Profane will ride the latest growing trend and make a go of it.

 

Sacred Profane will definitely 'top' my list of 'need to visit' places next time I'm in Seattle so long as the reviews come back favorably for both beers. I love a good Czech lager and all oysters, so it's a no brainer.

Cool concept. Hope it goes over well.

 

Given their background, I think they’ll do just fine.

that said, I do think demand for micro lagers and pilsners is a bit overstated

 

I'm not sure where I pulled "Seattle" from, but no - I have no plans to visit Maine right now. I'll make my way there sometime to see Acadia.