Behind the Business

Charlie Schnable, Beer Maker

(a.k.a.) co-owner and head brewer

It’s rumored that Charlie has hundreds of beer recipes (probably hidden in a locked drawer of a mammoth wood desk in some dim-lit and dusty office). All are handwritten and intentionally named. Hellcat for instance, isn’t just a catchy name. It’s a dedication to Otto’s Little Hellcats, all baby girls born to Otto’s staff within months of each other, back in 2004-ish. Red Mo and Black Mo are named after the local Moshannon streams. The Jolly Roger? Take a wild guess… Charlie’s not afraid to experiment with new flavors or search tirelessly for the perfect hops.

Before Otto’s Brewery there was the Bullfrog Brewery and before that, homebrewing. The Bullfrog, located in nearby Williamsport, was a natural extension of Charlie’s passion and talent for homebrewing. After graduating from Penn State and realizing the potential for microbrews in the area, Charlie decided to open a brewery in State College. Otto’s Pub and Brewery opened in 2002 and since then, Charlie’s been refining his recipes and expanding his collection.

Roger Garthwaite, Beer Taster

(a.k.a. co-owner)

Roger loves Otto’s. Sure, a little bit of that is because he’s part-owner. Spend five minutes with him though and you’ll find out his affection runs deep: for the kitchen, brewery and serving staff; for Otto’s customers; and for the local community. And it’s plain to see in the way he talks about the creativity and dedication in the kitchen and brewery, and Otto’s commitment to local farmers, organizations, charities, and yes, even the microbrewery community (ask him about the new signs hanging from the ceiling).

What Roger loves best is the transformation Otto’s undergoes through the course of a day. The dramatic change from a silent and empty building at 8:00 a.m. to opening for lunch, the lively dinner crowd, and the late-night group. Otto’s isn’t just about going to get something to eat, he says. It’s about going out and having fun with family and friends. For Roger, that’s exactly what Otto’s is about. It’s “sharing your house with folks.”

In the Kitchen

Some restaurants have cooks. Otto’s does not. Otto’s has artists.

Using only fresh local seasonal ingredients, every Otto’s dish is made from scratch and cooked to perfection. Order a burger medium-well and what you’ll get is top quality beef seasoned just right and cooked exactly medium-well. Every burger, every time.

-Under Construction-

In the Brewery

Chris Brugger, Brewer

Chris has been working with Otto’s since early 2010 and prior to that he brewed for almost 10 years at Troegs Brewing Company in Harrisburg, PA. Chris was raised in Mechanicsburg, PA but spent his summers visiting his grandparents down the road in Unionville, PA. After high school he joined the Army and headed abroad. This was an eye opening experience for Chris in many ways including enlightening him to the vast world of beer.

When he’s not busy brewing, he spends most of his time outdoors with his chocolate lab Buddy.