32 replies to this topic

[Thirsty]

The irony is we do not have a good brewpub in a 20 mile radius, everything takes 25-45 minutes to get to. However we do have 2 very authentic German restaurants within 2 miles of me- the Hofbrahaus, and the Student Prince. NOt a brewpub by any sense, but they do serve Spaten, Hacher-pschorr, HB, and a couple locals. There food is tremendous. Our area is screaming for a traditional brewpub, ...just need me some investors!

[Big Nake]

The irony is we do not have a good brewpub in a 20 mile radius, everything takes 25-45 minutes to get to. However we do have 2 very authentic German restaurants within 2 miles of me- the Hofbrahaus, and the Student Prince. NOt a brewpub by any sense, but they do serve Spaten, Hacher-pschorr, HB, and a couple locals. There food is tremendous. Our area is screaming for a traditional brewpub, ...just need me some investors!

There is a Hofbrauhaus down the street from Wrigley Field and it's a wonderful place to hang out. No, not a brewpub but a great place.

[tag]

As a case and point Penn brewery is one of my all time favorites. Its one of the places I miss and a beer I always get when I'm back in the Burgh. They definitely make some phenomenal German style beers.

20 years ago I used to work 2 blocks from them. They were the only brewpub in town.

[ThroatwobblerMangrove]

There is a Hofbrauhaus down the street from Wrigley Field and it's a wonderful place to hang out. No, not a brewpub but a great place.

I went to the original in munich - pretty fun place when you are 15

[strangebrewer]

20 years ago I used to work 2 blocks from them. They were the only brewpub in town.

The only thing I can think of within 2 blocks of Penn brewery is The Heinz plant. Otherwise you're on Troy hill. I don't know how it was 20 years ago but for the past 10 years it's not the best part of town.Between the food and oompah bands at Max's Allegheny Tavern, jazz at James Street Tavern, and the food and beer at Penn Brewery I spent a lot of time on that side of town myself. IMO the food at Penn Brewery was some of the best authentic German food I've had outside of Germany.

[Breakpoint]

The Herkimer was the brewpub I went to every Thursday when we lived in Minneapolis. All German lagers, with an alt and weizen beer thrown in there every now and then. They even won a few gold medals at GABF, though that brewer has since left and the last time I was there the beers were a little thin, but that was over a year ago.

[beach]

Actually the Pennsylvania Dutch are German immigrants, they just ain't that into making beer

But depending on the bishop, they may be making their own communion wine. Ther are some old-order Mennonites around here that do. Beach

Edited by beach, 22 February 2010 - 08:38 PM.

[Hentai]

Piece in Chicago, pizza / brewpub brews up a fantastic Kolsch. (ok technically an ale)

[MakeMeHoppy]

I think the business plan to get a brew pub off the ground required a quick turn around of beer to offset equipment costs. Once you start making a profit you can look at lagering equipment but then you have to realize that the pub became profitable on the ales it was brewing. It's hard to pick a time where you decide to invest more money in equipment and time to make true lagers. I would expect a place with a true german theme would find it profitable earlier than an average brew pub.

[MolBasser]

Cause they usually have limited capacity and you can turn ales over much faster than lagers....

This.MolBasser

[Dean Palmer]

There is a small operation here in the Tampa Bay area that has seemed to struggle to get going, but focuses on their family history of brewing great lagers. He is a sincere guy and his beers are quite good. Selections vary greatly as it seems he is working with a small system. They do supplement their own brews with commercial offerings as well. If you are on the mailing list they offer specials such as "first pint free" when you print the email and bring it in.https://www.lagerhausbrewery.com/

[Jimmy James]

I think the oldest brewpub here in San Diego focuses mostly on German beers. They were more or less 100% German but recently due to the changing tastes for DIPA, Belgian Ales and whatnot they've started to broaden their offering a bit. https://www.karlstra...Beer/Start.htmlAs mentioned, Gordon Biersch focuses on German beers. Like some others here, I too appreciate these beers. Temp control over fermentation helps. About 50% of my brewing the past couple years has been German lagers, Kolsch and Bohemian Pils.

[Howie]

I enjoy brewing lagers and love German styles the most too. I am thinking/planning of opening a microbrewery here and this focus and theme has crossed my mind too.

We already have a micro here that focuses on German style beers (Red Oak). Too bad they don't do it very well.To someone else's point, Gordon Biersch does a GREAT job doing only traditional German beers. Nothing extreme, but they are very well brewed. Food's not bad, either! Wish we had one in town.