![]() Of course, the minimalist brewpub is not uncommon in the Czech Republic, where many spots offer literally one beer. “Half the crowd up there … could give two shits about style or the process behind it.” Another commenter stated, “I truly believe they could have a fucking slamming portfolio. “I can’t see how you’d survive that way,” wrote one user on a Beer Advocate forum. Can you really not brew a juicy IPA these days and still stay in business? Of course, there are haters and doubters, too. “These are straightforward beers in a straightforward place,” he says.īoth beers are exceedingly well reviewed, both currently scoring over 4 out of 5 on Untappd-a high rating for an app dominated by hazy- and pastry-loving users. Having spent nearly two decades making a variety of beers and styles, Fava appreciates the meditative aspect of spending all his time getting incrementally better at brewing the same two beers. The 4.2 percent ABV pale lager is bready with a slightly bitter, crisp finish the 4 percent ABV dark lager is roasty and a bit spicy. Indeed, Sacred Profane lives by the common Czech refrain that “the brewer brews the beer, but the tapster makes the beer.” Though Pilsner Urquell’s tapster program touts at least three different pour styles, Sacred Profane currently only serves the standard hladinka (“smooth”) style, which the brewery calls “classic.” Beers arrive with a wet foam, and just enough carbonation. He claims it takes him two four-hour sessions to train a new bartender on the system. “The way it’s being poured changes the drinking experience, changes the mouthfeel, even the perceived bitterness,” says Fava. Sacred Profane is the first tankpub in all of North America, conceived and custom-designed to best make their light and dark lagers. As far as they know, they’re the only English speakers ever to do the program-they even had to hire a translator for the class. #BARTENDER 4 WTF HOW TO#Fava and Allan spent several weeks in the Czech Republic earlier this year learning how to pour this unique beer, becoming tapster-certified under the tutelage of Pilsner Urqell’s experts. ”įava’s partner in this endeavor, and in life, is head brewer Brienne Allan, formerly with Notch Brewing, though she’s perhaps best known in the beer world for last year’s Instagram takedown of sexist men in the industry. “This is not some Disneyland version of Czech tankovna. “We’re trying to create a space that does it justice, pays it homage,” says Fava. Sacred Profane is the first tankpub in all of North America, conceived and custom-designed to best make these two beers the system cost $80,000 and took workers from the Czech-based LUKR several days to install. At Lékárna (“Pharmacy”) in Plzeň, the key inspiration for Sacred Profane, two similar tanks reside above the bar-though they serve strictly Pilsner Urquell. At places like Prague’s U Zlatého Tygra or Lokál, tanks of fresh beer are a pub’s centerpiece, displayed under the glass bar or front and center in the barroom. The “tankpub” label and inspiration come directly from the tankovna pubs of the Czech Republic. “I think it was around 2017 I got it into my head-my idealistic mindset-I wish there was a brewery that only made one beer.” He relishes growing up in Philadelphia, what he calls the “most mature beer scene in the U.S.,” where, for generations, craft breweries have coexisted alongside beer bars, respecting Old World styles and not simply cashing out for the latest trend. and now the director of operations at Sacred Profane, referring to the boom in seemingly indistinguishable hazy IPAs and pastry stouts pursued by a hypebeast-like culture. “I think what has happened over the last 10 years is not within my purview,” says Michael Fava, the former head brewer at Oxbow Brewing Co. Walk into the recently opened Sacred Profane, however, and you’ll be met with only two choices: light or dark lager. Whereas the beer industry was once dominated by a monoculture producing the same-tasting “lite” lager, the craft beer revolution offered, instead, a vast array of flavorful options: roasty stouts, funky farmhouse beers and bitter IPAs, a slew of new options every single month. Walk into any craft brewery today, and you’ll see a good dozen or more different beers on tap. ![]()
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