Otto's Pub & Brewery


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Otto's Pub and Brewery to expand at new location

By Zach Geiger
For the Collegian

One State College beer brewery has found a niche in the Central Pennsylvania beverage market and plans to expand this summer, despite the slow recovery from the national recession.

Otto’s Pub and Brewery plans to increase the distribution of its brews throughout Central Pennsylvania with the increased capacity of a new location, co-owner Roger Garthwaite wrote in an e-mail.

Otto’s is also looking forward to having more space for diners to eat.

As of late, the restaurant had

to encourage customers to carpool for lack of space in its cramped 2105 N. Atherton St. parking lot.

“Due to how small our restaurant is, we’ve outgrown the building we’re currently in,”

General Manager Sarah Sherry said.

Otto’s will replace Quaker Steak and Lube, 2200 N. Atherton St.

The new location will add about 100 seats to the pub and is located just north of Otto’s current location, Sherry said.

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Otto’s Pub and Brewery: “Think Fresh! Buy Local!” State College

by Brittany Trott, WPSU’s Local Food Journey blog

Last week my mother and sister visited State College, and we agreed on two criteria for our Thursday evening dinner: it had to taste good, and it had to be local.

I immediately thought of Otto’s Pub and Brewery, a restaurant committed to buying fresh, local produce – hence their motto, “Think Fresh! Buy Local! Drink Otto’s!” Food providers include Mt. Nittany Winery, The Cheese Shoppe, Ray Fye Farms, Gemelli Bakery, and Hanes Valley Growers.

Otto’s is also well known for its beer list, which offers a selection of over nine draft beers with both seasonal options and year-round favorites.

The first beer that caught my eye was the Apricot Wheat, and it did not disappoint. It was smooth, and the taste of apricot lingered in my mouth after each sip. My mother ordered the Spruce Creek Lager, a flavorful light beer minus the harsh aftertaste of a Miller or Coors. And my sister selected the sweet and tasty Keewadin Semi-Sweet Cider from Keewadin, Pa.

read the rest of Brittany’s article on WPSU’s Local Food Journey blog

By in Uncategorized Comments Off on We believe in fresh, local food.

We believe in fresh, local food.

Salt and Pepper. Lime and cilantro. Some things just go together. That’s how we see Great Beer and Fresh, Local Food. If you care what goes into making your beer, you care what goes into making your food.

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Otto’s Pub and Brewery featured on


Many were disappointed when it was announced that the annual BrewExpo was not to occur this year. But do not despair, Happy Valley beer lovers: just head to Otto’s Pub & Brewery, #10 on last year’s list of Individual Brewpubs in the Northeast Region, at any time of the year! The N. Atherton establishment is also #70 nationwide out of more than 900 brewpubs.

We are quite lucky that master brewer Charlie Schnable, 1993 graduate of Penn State, decided on Happy Valley as the location for his brewpub. Hailing from Lycoming County, he founded Bullfrog Brewery in 1996. Schnable saw the right market here in State College and then opened Otto’s in 2002.

When you arrive at to Otto’s the first thing you’ll notice is the huge silver tanks brewing up several varieties of beer. (Want to learn more? Ask for a tour!)

Many beers featured seasonally, and everyone seems to have a favorite. Probably the most buzz is around the Double D and Triple D IPA’s. The Triple D took a whopping 75 pounds of hops and 1800 pounds of barley to make and has a 12% ABV. Seasonal brews include the Hefeweizen, Apricot Wheat and Jolly Roger (named after Otto’s partner Roger Garthwaite). Schnable notes that he would like to add the currently seasonal coffee stout as a year?round choice. Most of the beers feature names related to Happy Valley, such as the Spring Creek Lager and Mt. Nittany Pale Ale.

You can also stop by for Firkin Fridays around 5pm. A different beer each week is featured, having been conditioned in a cask, and then gravity?poured for an authentic taste. You have to give it a try!

New executive chef Tim Shevlin also enjoys working with the Otto’s team to incorporate the beers in his dishes. The Portland, Oregon native was already quite familiar cooking with wine; with some tweaking some of those same techniques can be used with beer instead. A customer favorite is Drunken Chicken; chicken literally brined in Spruce Creek Lager along with salt, sugar and aromatics. Another newer and seemingly simple use is in pizza crust, or in any other appropriate dish where beer can be substituted for water.

As Schnable notes, “Otto’s is a brewery first,” and you can find their beer all over town. While you can buy the beer in 22 oz. bottles, 1/2 gallon growlers and kegs at the restaurant, you can also find it to go at places like Olde New York, Wegmans, Zeno’s and Brewsky’s. But visit some other area restaurants ? like Harrison’s, Kelly’s, Zola and the Autoport ? and they even have it on tap. A future goal is to bottle the brews in 12 oz. bottles.

Schnable’s newest venture is in hard apple cider. In collaboration with the farm of happy cows that feed on Otto’s spent grain, they were able to resurrect a cider press that was out of commission for 8 or 9 years. The result is Keewaydin Hard Cider. Stop by the restaurant and ask your server for a taste!

Ditch the Budweiser and other macrobrews, impress your friends and make a trip to Otto’s!

The frequently?packed parking lot is proof that the folks at Otto’s know their beer – they suggest that you carpool if possible – but you can also park at:

  • Jersey Shore Bank – Monday-Friday after 6, Weekends after noon
  • Wegmans & Fulton Bank – Friday after 6, Weekends after noon

“This brew pub and restaurant opened its doors and the beer poured out. The townspeople poured in and now we have a place where young and old can the enjoy the fruits of a labor of love.” – From the book Going Local: An Adventurer’s Guide to Unique Eats, Cool Pubs & Cozy Cafes in Central Pennsylvania by Ken Hull. Buy it here!

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