Sometimes less is more?

Meh, Midwest forum says 'Hold my beer." (I personally prefer and read/post most these days in the Pacific forum in terms of the Regional Folders).

The OG NE thread covers several issues / topics beyond the pure discussion regarding the two beer concept itself, and I preferred to limit my comments accordingly.

 

If the beers are excellent I would spend an afternoon there.

I long to spend an afternoon drinking at Schlenkerla once again, often only the Märzen is being poured, and I'm happy.

 

They seem to be making an attempt

Why We’re Doing One Thing Really, Really, Well (Again) - Steam Whistle Blog

 

It will be interesting to see if their return to making just the Pilsner will see them return the Roundhouse to just serving the Pilsner and the unfiltered version like they did for most of their existence up until a just couple years ago.

I would assume not though. They brew Fat Tire there and now own Beau’s so I’m guessing they will want to keep flogging those brands.

 

Only two beers plus oysters may be a bit too big of a swing of the pendulum but in general I support the idea of scaling down and perfecting a small number of options. Do we really need a brewery to make 16 different hazy IPAs and a constantly rotating barrage of pastry stouts?

I think the sweet spot for me would probably be a handful of year round staples and 1 rotating seasonal. This model also targets a different crowd, one that is likely at the point that they are over ticking and values consistency and quality. I’m sure there’s a market for that. As we ride the descent of this past it’s peak wave of craft beer, I wouldn’t be surprised to see more breweries follow this model. Establishing a clientele that’s not always chasing the next big new thing makes sense. Sounds like a brewery that’s in it for the long haul and targeting patrons with the same view. Plus, honestly it probably contributes to a better tap room vibe.

 

Their return to a solemn focus should be interesting, irrespective of the New Belgium Brands….considering the initial post is a bit misleading = @Sheppard had a chance to chat with Brienne

 

I honestly wish restraunts/venues could do just one thing exceptionally really well... (hey don't call me out on grammar).

I mean.. one good solid beer and oysters... I'd be there all the time if I could!

 

McSorley's in New York is a great example. They survived all these years selling just two kinds of beer. I really like the dark.

Most of my favorite bars sell 5 to 10 kinds of beer. I think this is a sweet spot, especially if they're curated well and the prices are good.

 

Having two draft beers is OK with me. Think of the simplicity of their brewing plans as a chance to concentrate on the kitchen. But sometimes the "Concept" has be compromised.They should probably carry a selection of bottles/cans for the masses. In choosing a restaurant, I personally will opt for the food, and discount the beer selection. Mexican and Spanish restaurants rarely have a good beer selection, but that doesn't stop me from dining at them.

I once went to a nearby dive bar (or nearly a dive bar) to see an open mike night (great variety that time). They had Bud Light on tap, but with a bunch of canned craft beers that I appreciated.

 

McSorley's Olde Ale House in New York is an old school dive bar/brewery that serves light or dark.
K. I. S. S.
I'm ok with that.
I've never been there, but read about it looking for a clone recipe for the Dark.
Sounds like a great place to knock back a few.

 

I haven't been in McSorley's in years, but, as JH says, the brand is probably owned by Pabst. It may be brewed at a smaller facility (The Lion? City?), especially since Pabst and MillerCoors seem to be pulling away from each other. McSorley's served flavorful beers into the 80s (Stegmaier (dark), Rheingold, Ortlieb, Schmidt, and for a few days at least, Manhattan Brewing). Today not so much. I wouldn't get my hopes up for a great experience with a clone.

 

The beers sold there have changed many times (always a light and a dark, and actually a bottled beer or two way back). Circa 1980 Prior Double Dark was the dark. That was inside info from a waiter that I was college friends with. That was my favorite. I do like whatever the current beers served there are.

 

I wonder if they have their own house beer now. I remember there used to be McSorley's bottled beer that you could buy in stores, in the 00s.

 

Bottled, and later canned in the 1970s, McSorley's goes back further than that.

At some point in the 1940-50s or so, Liebmann (Rheingold) stopped bottling it and it was draught-only for a couple of decades until they revived bottled McSorley's in the mid-1970s.

and succeeding owners (licensees?) Ortlieb and Schmidt continued with same package. Heileman and then Stroh added new beers (a bottled dark and a black & tan) but absolutely ruined the ale. Heileman did the same to Rainier.

As noted above, once Pabst got the brand, they've bounced the brewing around to City-Latrobe, The Lion and finally (I think) F X Matt.

For a short time there in the early 2000s, Pabst had business connections with both City/Latrobe and Southampton. Pabst had the latter's brewmaster Phil Markowski (now with Two Road) rework the recipe of McSorley's Ale - but he did not attempt at all to go back to the classic hoppy Rheingold/Ortlieb/Schmidt's version, instead basing it on a "English style best bitter" according to articles at the time.

Well, there's this (above right), the most current label approval dated 8/2021 for the brand (can't find a "light" or "ale").