By Pete Dunlop
For the Oregon Beer Growler
One of Portland’s newest beer stops is Second Profession Brewing Company, now open on Northeast Sandy Boulevard in the space formerly occupied by BTU Brasserie. Owner Charlie Goman, a homebrewer with Wisconsin roots, hopes to build a following based on the German/Northwest gastropub model.
“I started homebrewing about 10 years ago,” Goman said. “About five years ago, I started to take it seriously. I love making beer and I hope Second Profession will provide a unique experience for visitors with good beers and comfort food.”
Beer fans will recall BTU, which operated for a couple of years as a brewpub with Chinese-style food. It was an interesting concept, but the owners were never quite able to successfully meld the business' two identities. BTU shuttered last spring. A sign on the door said, "Closed for Spring Cleaning," but the place shuttered permanently and went up for sale.
Goman saw instant potential in a location with a brewery already installed. He had become bored with his career in copier sales and IT-related work. At 28, he started looking at options. One day while brewing an IPA, it dawned on him that maybe beer making was his future.
“Stumbling on the mothballed BTU space was a stroke of luck. It's no small thing to find an arrangement like this,” he said. “It means I didn’t have to come in and spend a ton of money on brewing equipment and building prep. Having operated as a brewery, this place was ready to roll.”
The pub layout is pretty much as it was in the BTU era. It's a bit brighter now, with white walls and modern-themed German folk artwork. The sidewalk patio on the eastside of the building remains. The brewery, a 7-barrel system, has been cleaned up and tuned up with the assistance of Marc Martin from Northwest Brewery Advisors.
“Marc has been amazing,” Goman said. “He made a few slight fixes and changes to the brewing system and has been a great resource for recipe development and techniques. He helped me scale up my homebrew recipes up to commercial level.”
The beers will include a mix of standards and seasonals. Recent offerings include a rye IPA, a pale ale, a farmhouse ale and a hazy IPA. The brewery has horizontal lager tanks and Goman expects to make use of them soon.
“I plan to have five standards and three seasonal/specialty beers on most of the time,” said Goman. “Beyond that, cold room space would be an issue, though I do have a large walk-in where some beer could go. The beers are a work in progress.”
Goman has no plans to enter outside distribution anytime soon, beyond growlers and crowlers sold in the pub. He hopes to develop a good collection of beers that build a following. Eventually, he may send some of his more well-received styles out to notable beer bars and pubs to extend identity reach.
“Packaged beer isn’t part of the plan,” he said. “I know my primary profit center is in-house, not in distribution outside the pub, so that’s where the focus will be.”
Food will be a crucial factor. The clientele in this underserved area is more likely to be attracted by food than by beer, regardless of how good or bad the beer is. Goman intends to offer simplistic German comfort food, a concept connected to his experience living in Wisconsin.
“We’re not looking to imitate Gustav’s or Stammtisch or Prost,” Goman said. “Our menu will include a selection of sausages, warm potato salad, garlic fries and some greens. We want customers to get a hearty meal, but we’ll be big on simplicity.”
The name has been the subject of interest on social media and some blogs. “Second Profession” doesn’t pack a lot of excitement. But Goman's sees the brewery as his second career. It's personal and, on that level, it makes good sense.
Second Profession opened in early October and operated on a limited beer and food menu for the first couple of weeks. Both menus have been expanded. The pub is open 4-10 p.m. Wednesday through Saturday and 4-9 p.m. Sunday. Happy hour runs 4-6 p.m. each day.
Second Profession Brewing Company
5846 NE Sandy Blvd., Portland
By Kris McDowell
For the Oregon Beer Growler
With more than 80 breweries in the Portland metro area and 183 in the state of Oregon*, one might think that all the niches have been filled. BTU Brasserie proves that incorrect and brings a solution to a long-standing problem: finding a place that makes great Chinese food and craft beer.
BTU, which opened Aug. 2014, is located on a triangular corner on the south side of Northeast Sandy Boulevard. If you frequent the area just east of Laurelwood Brewing you may recall this building used to be a Chinese restaurant, and one that was vacated rather abruptly. But it was still a property that business partners Chris Bogart and Nate Yovu saw as promising. Their vision required extensive renovation due in large part to the installation of the brewery as well as a reimaging of the dining space. The focal point is a 13-seat bar with tables lining the perimeter of the room and an adjacent private room designed to accommodate groups.
The brewery contains a 7-barrel system heated by a steam boiler that was created by local fabricator Portland Kettle Works. By Nate's own admission, the installation of the boiler was an additional expense, but one that the duo felt was important to the soul of the operation. Both beer and Chinese cooking require massive amounts of heat, the extent of which can be expressed as Btus, or British thermal units. Most of BTU's beers fall in the range of 5 to 6 percent ABV, a range that includes lagers. Customers should know that the brews are designed so that more than one can be enjoyed during a sitting and they are meant to be paired with the food.
Chris comes from a restaurant background, having worked in classical Chinese restaurants before relocating from the East Coast and taking a position at Burnside Brewing. Nate represents the brewing half of the equation, with a background that includes graduation from the American Brewers Guild and time at Captain Lawrence Brewing in New York. While his focus is on brewing, he commented that "Food is a huge emphasis for us." To that end, they convinced Dusty Berard, who worked for Chris's father's restaurant in Vermont and for Ming Tsai in Boston, to head their kitchen. The menu offers many familiar dishes – dumplings, sesame noodles and spring rolls – from a kitchen focused on turning out food that will leave you wondering which was more carefully crafted, the food or the beer.
As 2015 begins, BTU will call upon their Chinese influence and release a doppelbock to recognize the Year of the Goat on the Chinese zodiac calendar. The bock style was originally brewed in the German town of Einbeck and was later adopted by Munich brewers who, due to their Bavarian accents, pronounced "Einbeck" as "ein Bock," or billy goat. In addition to the doppelbock release, the kitchen is gearing up to celebrate Chinese New Year with a prix fixe menu. The weeklong celebration begins Feb. 19 and comes on the heels of a big celebration here in Oregon: Zwickelmania. Along with many other breweries, BTU will be swinging open their doors and inviting the public in for a closer look at the setup.
Whether you enjoy a comforting bowl of peanut noodles, which pairs nicely with their single-hopped Polaris Wheat, are looking for something more assertive, like the dry-fried green beans whose smokiness intermingles deliciously with the roasty qualities of Dark Helmet Schwarzbier, or are craving a decidedly different place for weekend brunch, BTU has you covered.
*As of October 2014. Provided by the Oregon Brewers Guild.
[a] 5846 NE Sandy Blvd., Portland
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