Sacred Profane Brewing Launching Summer 2022

It probably depends on how their beer ends up being priced. Most Bud/Miller/Coors drinkers are pretty brand loyal, but even if they are willing to try another pale lager, they probably arent willing to pay $7 a pint for it.

It does seem unclear who their real target is. I saw a few weeks ago Brienne Allan was promoting a tshirt on Instagram that simply had the text "Fuck Craft Beer" written on it. Not really sure what that is supposed to mean, because "craft beer" drinkers would seem to be the people they need to draw to their brewpub.

 

If I had to guess, would imagine that “Fuck Craft Beer” statement has more to do with the broader discussion re: toxic environments, lack of real change/accountability, etc. than the beer drinkers themselves (unless they’re an active part of those problems). Just my two cents w/o any other info!

I’ve only been to Portland once but really enjoyed it - drive down to Biddeford from there looks easy, excited to check it out at some point!

 

Perhaps, but it just seem weird. I agree with the sentiment of "Fuck Tired Hands" or any of the problematic places, but making a general statement about the entire industry/scene/category of beer seems a bit like cutting of your nose to spite your face.

 

As I reported in post #129 in a podcast: "...she used the verbiage of “anti-craft beer movement”..."

Both the above verbiage and her promoting a T-shirt which proclaims "Fuck Craft Beer" could be viewed by craft beer consumers in an unfavorable way.

There has to be a 'better' way for her to express herself here. For the sake of the Sacred Profane business there is a need to entice customers, of all types, to come and spend their money there (and at beer retailers if the Sacred Profane beers are ever distributed).

Cheers!

 

Jeff Alworth seems to capture the SP posture, in his recent - Independents Day – blog

Happy Independents Day — Beervana (beervanablog.com)

“Little breweries have big opinions. Brewer-led breweries think about the beer, not the marketing campaign…brewing traditions are also protected by little breweries that refuse to modernize, mechanize, and follow trends"

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…Article mainly deals with large-scale operations, as opposed to small scale outposts, for those interested: perhaps more useful on the main board

 

Speaking broadly here and not about Sacred Profane. You can cater to tradition but many breweries have to brew something that “keeps the lights on” so to speak.

 

Biddeford and Saco are not just some tiny whole in the wall towns on the way to Portland. There is almost 50,000 residents between the two. There will be opportunities to be successful based on the community and it seems they are going for a unique experience (beer and more) that could interest locals as well as those traveling through.

 

No you don't know for "certain". But I'll do it for that statement:

 

Shirts look dope

 

Yeah their branding/aesthetic is on point. Looking forward to seeing the finished space

 

Josh Bernstein briefly touches on Brienne Allan’s forthcoming endeavor: serving method/altering carbonation -

At These Breweries, Foam is a Selling Point | SevenFifty Daily

 

Really curious what the other two types of pours are...

 

Lomnické describe 5 pours on their site (google translate will help), though I'm guessing she's referring to Čochtan (no foam) and Řezané rather than Nadvakrát. As far as I can tell Řezané is basically a half and half, but with Czech dark and pale lager instead of dry stout and euro lager/ pale ale/ whatever.

 

My řezané at Notch Brighton back in December: Tenner/Černé Spezial

 

Nadvakrát, in case anyone else was curious, means "two attempts" and is a two-step pour. First you pour the foam, then you pour the beer under the foam. (Thank you kind redditor: https://reddit.com/r/todayilearned/...f_mlìko_or_milk_beer_a_czech_style_of/hg1lraq )

 

• Na Dvakrát (Crisp)
• Hladinka (Smooth)
• Mlíko (Milk)
• Šnyt – Denser/Smoother than Hladinka
• Čochtan – No Foam

… Řezané pivo will likely be a specialty pour to accentuate a pale/dark cut

 

This concept is steadily growing on me, but it makes me nostalgic for the days when you were a complete beer nerd if you could discuss the differences between Citra, Galaxy, and Mosaic. Now I have to learn a freaking foreign language just to keep up with what’s cool.

 

I was thinking, I’m equal parts, “This is interesting, I might want to learn more about this” and “Just pour me a beer!”