Tuesday’s ad is entitled Men’s Night In The Kitchen, and the illustration was done in 1951 by Douglass Crockwell. It’s #52 in a series entitled “Home Life in America,” also known as the Beer Belongs series of ads that the United States Brewers Foundation ran from 1945 to 1956. In this ad, the women — for once — are spectators, while the menfolk temporarily take over the kitchen to cook dinner. How subversive.
Today is the birthday of Joseph Theurer (May 24, 1852-May 14, 1912). Born in Philadelphia of German descent, who became a well-known brewer in both his native Pennsylvania and Illinois. After he married Emma Schoehofen, he became VP of his father-in-law’s Chicago brewery, the Peter Schoenhofen Brewing Company in 1880. After Peter passed away in 1893, Theurer became president and remained at the helm until his own death in 1912.
Here’s a biography from Find a Grave:
Joseph Theurer, who was of German descent, was born in Philadelphia in 1852. He became one of the most knowledgeable brewers of his day. He served as Treasurer of the Illinois State Brewers Association from 1898 to 1911 and he held title of President of the United States Brewing Association from 1903 to 1905.
Joseph arrived in Chicago in the Fall of 1869 and worked as an apprentice to brewers Adam Baierle and K.G. Schmidt. In 1871, he had been working at the Huck Brewery for less than a week when the brewery was destroyed in The Great Chicago Fire.
So he returned to Philadelphia for a year to work at the brewery of Bergdoll & Psotta. And then headed back to Chicago in 1872 to work at Bartholomae & Leicht brewery until 1874. He was also employed for one season at the Clybourn Avenue Malthouse of F. Wacker & Co. before returning to Philadelphia until his marriage to Peter Schoenhofen’s daughter, Emma Schoehofen, in 1880.
Upon his marriage to Emma, he became Vice President of Schoenhofen Brewing Company in Chicago until his father in law Peter’s death in 1893. Joseph took over as President of Schoenhofen Brewing from 1893 until 1911.
In 1896, Joseph commissioned what is now known as the Theurer-Wrigley Mansion. The Mansion, built in the late Italian Renaissance style, was designed by Richard Schmidt and listed on the National Register of Historic Places in 1979. The 20,000+ square foot mansion features 11 bedrooms and 6 baths. Furnished with nearly all Tiffany light fixtures, many have been removed by previous owners or sold. An original Tiffany stained glass window from the Mansion is currently on display at the Chicago History Museum. Recent reports show the Mansion being listed for 9.5 million dollars as a foreclosure in 2011, but it has since been purchased and is currently occupied by a single owner.
On May 14, 1912 Joseph died from pneumonia and was laid to rest along with Peter Schoenhofen in the magnificent Egyptian revival style tomb in Graceland Cemetery. Services were conducted on May 17th in front of the tomb and conducted in both English and German. Attendees included members of the Illinois and Cook County Brewers Associations as well as a large number of charitable organizations, family and close friends.
Joseph was survived by his widow Emma, two sons, Peter S. and Joseph Jr., and two daughters Miss Margareta Theurer and Mrs. Marie (Richard) Ostenrieder.
The Encyclopedia of Chicago has a concise history of the Peter Schoenhofen Brewing Co.:
Peter Schoenhofen, a Prussian immigrant, was in Chicago working in the brewing trade by the 1850s. In 1861, he started a partnership with Matheus Gottfried; they were soon operating a brewery at Canalport Avenue and 18th Street where, during the early 1860s, they made about 600 barrels of lager beer a year. In 1867, Schoenhofen bought out his partner, and the company became the Peter Schoenhofen Brewing Co. By 1868, annual output had increased to about 10,000 barrels. During the 1890s, when the business was owned by the City Contract Co. of London, England, annual output reached 180,000 barrels. Around 1900, the Schoenhofen family regained control of the company, which employed about 500 people at its brewery on West 12th Street by 1910. During this time, the company was also known as the National Brewing Co. The company’s “Edelweiss” brand of beer was a big seller. Operations shut down during Prohibition, but by 1933, after the national ban on alcohol production was lifted, the company was back in business as the Schoenhofen-Edelweiss Co. After being purchased by the Atlas Brewing Co. in the late 1940s, Schoenhofen became part of Dewery’s Ltd. of South Bend, Indiana, in 1951, and thereafter assumed the Dewery’s name. By the beginning of the 1970s, there was nothing left of its Chicago operations, although Dewery’s reintroduced the famous Edelweiss brand in 1972 after nearly a decade-long hiatus.
Today, the land where the brewery was located is known as the Schoenhofen Brewery Historic District and to see earlier photos of that area, Forgotten Chicago has a short history, with lots of pictures.
There was exciting news yesterday about a find in China by a research team from Stanford University. According to one source, “Archaeologists have discovered what they believe to be the earliest direct evidence of beer brewing in China, a trove of beer-making equipment dating from between 3400 and 2900 BCE, discovered at the Mijiaya site in Shaanxi province. Along with this archaeological find, scientists conducted an analysis of residue on the ancient pottery, jars, and funnels found, revealing a surprising recipe for the beer.” Their findings will be published in the PNAS (Proceedings of the National Academy of Sciences of the United States of America).
Here’s the abstract:
The pottery vessels from the Mijiaya site reveal, to our knowledge, the first direct evidence of in situ beer making in China, based on the analyses of starch, phytolith, and chemical residues. Our data reveal a surprising beer recipe in which broomcorn millet (Panicum miliaceum), barley (Hordeum vulgare), Job’s tears (Coix lacryma-jobi), and tubers were fermented together. The results indicate that people in China established advanced beer-brewing technology by using specialized tools and creating favorable fermentation conditions around 5,000 y ago. Our findings imply that early beer making may have motivated the initial translocation of barley from the Western Eurasia into the Central Plain of China before the crop became a part of agricultural subsistence in the region 3,000 y later.
This research reveals a 5,000-y-old beer recipe in which broomcorn millet, barley, Job’s tears, and tubers were fermented together. To our knowledge, our data provide the earliest direct evidence of in situ beer production in China, showing that an advanced beer-brewing technique was established around 5,000 y ago. For the first time, to our knowledge, we are able to identify the presence of barley in archaeological materials from China by applying a recently developed method based on phytolith morphometrics, predating macrobotanical remains of barley by 1,000 y. Our method successfully distinguishes the phytoliths of barley from those of its relative species in China.
I’m not sure how that squares with Chateau Jiahu, the beer made by Dogfish Head based on a 9,000-year-old find in China, from Northern China. They also found preserved pottery jars “in the Neolithic village of Jiahu, in Henan province.” The difference, as far as I can tell is the ingredients themselves, although in both they do use barley. This beer recipe calls for broomcorn millet (Panicum miliaceum), barley (Hordeum vulgare), Job’s tears (Coix lacryma-jobi), and tubers to be fermented, whereas the earlier one from Jiahu used “pre-gelatinized rice flakes, Wildflower honey, Muscat grapes, barley malt, hawthorn fruit, and Chrysanthemum flowers.” So their claim that this is older seems suspect unless there’s some qualifier I’m missing. As is typical, academic papers are only available online if you’re already an academic or are willing to pay to look at it for a short period of time, so I’ve not been able to look at their full claims or at the recipe itself, except what’s been written about it by more mainstream news outlets.
According to Gizmodo’s coverage:
Step aside with your claims to long legacies, craft breweries! This reconstructed beer recipe is over 5,000 years old. It’s the earliest beer recipe—and the earliest known use of barley—in China.
Archaeologists at Stanford University, while digging along China’s Wei River, made an intriguing discovery: A marvelously complete set of brewing equipment. And at the bottom of that equipment was something even more wonderful: Residue from the drink it once brewed.
After scrapping that gunk from the pots, researchers analyzed it and confirmed that it was, indeed, leftover froth from a 5,000-year-old beer. They were also able to pin down the recipe of that beer to an unlikely, but delicious-sounding, combination of broomcorn millet, barley, Job’s tears, and tubers.
So they claim, or rather Stanford claims, this is “the earliest known use of barley in China.” I didn’t think that the Chateau Jiahu added the barley to the original recipe, which was developed with the Patrick McGovern from the University of Pennsylvania, and I have a call into Dogfish Head to find out. But failing that, there’s a 4,000-year difference in the two claims that it seems hard for me to believe the Sanford team wouldn’t have uncovered.
The report from CBS News calls the barley a “secret ingredient,” which seems really odd, but seems to reflect the surprise of the researchers on this project. But McGovern’s find in the Jiahu area of China is more than ten years old, and got considerable media attention when the modern version of the beer was first released in 2007, so again I’m not sure a) how they could have missed it or b) what makes this find different, and if it is why none of the news reports are addressing that difference. Some news outlets, such as IFL Science, do mention that beer is older than 5,000 years, which is fairly well-known. Whether it was known in China at the very beginning, as it was in the fertile crescent seems to be gaining ground as a theory.
Although most of the paper is unavailable, there is supplemental information that is available, and that does give some information about the brewing process:
Monday’s ad is entitled Winter Evening at Home, and the illustration was done in 1951 by Douglass Crockwell. It’s #51 in a series entitled “Home Life in America,” also known as the Beer Belongs series of ads that the United States Brewers Foundation ran from 1945 to 1956. In this ad, a group of people dressed up (I’d be in more comfortable clothes for an evening of staying in) and are making popcorn on the fire and drinking beer rather than going outside on a presumably cold winter night. I guess that’s one way to kill an evening. But I love the tagline in the inset below the art: “Beer and ale — mealtime favorites.”
Last year, the total economic impact of the beer brewing industry in the state of Maine was approaching the same scale as the lobster industry. Let that sink in for a second. Maine – which is arguably *best* known for lobsters – is shifting to an economy strongly supported by brewing.
Growing alongside of the boom of breweries are many small businesses that are supporting, or supported by the craft beer industry. Maine is now home to a malt processing facility, and several hop farms. There are multiple beer tourism-focused businesses that help connect visitors to the state’s best beer offerings. There are companies that create beer-related apparel for beer fans, some that have designed unique bottle openers and manufacture them in-state. Maine is also home to a company that manufactures and installs brewing equipment, and another whose sole mission is to clean the lines that serve up that beer to thirsty beer fans.
Yet, we rarely give these businesses a second thought. They are the second beer economy, often operating behind-the-scenes. I think we could give them a bit more credit for keeping things growing, sharing the products of our local breweries with more people, and sometimes even literally keeping the beer flowing.
For this month’s session, let’s talk about those businesses in the beer world that aren’t breweries. What are the roles that they can play? What opportunities still exist for new niche roles to be developed? What can local/state/regional governments do to encourage this kind of diversity of businesses around an industry?
I’m excited to hear your thoughts and stories.
So this June 3, start thinking like a dismal scientist and look at the economic indicators, the market forces and the new economic models. To participate in the June Session, leave the link to your post in a comment to the original announcement or tweet your link to her at the @beerbabe on or before Friday, June 3.
Today is the 61st birthday of Tony Forder, publisher of Ale Street News. Tony’s been putting out Ale Street News for over 20 years now, and was kind enough to give me a column when I first came back to freelancing when my son Porter was doing well enough so that I could return to work. I still run into Tony at a variety of beer events throughout the year, and he’s a great person to share a pint with or take a press junket with. Join me in wishing Tony a very happy birthday.
After judging the finals for the 2009 Longshot Homebrew Competition in Boston. From left: Jason Alström, Tony, Bob Townsend, Jim Koch (founder of the Boston Beer Co.), yours truly, Julie Johnson (from All About Beer magazine), and Jason’s brother Todd Alström.
During a trip to Bavaria in 2007, the gang of twelve plus three at the Faust Brauerei in Miltenberg, Germany. From left: Cornelius Faust, me, Lisa Morrison, Johannes Faust, Julie Bradford, Andy Crouch, Peter Reid, Horst Dornbusch, Jeannine Marois, Harry Schumacher, Tony Forder, Candice Alström, Don Russell, Jason and Todd Alström.
Today in 1979, US Patent DE 2751778 A1 was issued, an invention of Heinz Stricker, for his “Beer Piping Cleaning System — with suction nozzle for disinfectant inserted in tap water circuit.” Here’s the Abstract:
A system for the cleaning out of piping between bar barrels and the taps in a bar consists of a hose which is coupled between a water tap and a beer tap and includes a suction nozzle. A beaker with a disinfectant is attached to the nozzle so that the flow of water entrains the disinfectant. The piping in the cellar is disconnected from the barrels and coupled together so that the fluid can rise to another beer tap and out into a sink. After a certain retention time the whole is flushed out with clean water. This provides a chemical cleaning in addition to the conventional sponge cleaning.
Sunday’s ad is entitled Holiday Visitors, and the illustration was done in 1950 by Douglass Crockwell. It’s #50 in a series entitled “Home Life in America,” also known as the Beer Belongs series of ads that the United States Brewers Foundation ran from 1945 to 1956. In this ad, friends and family are arriving, bearing gifts, for a Christmas party. It’s cold outside, but a fire going inside and a tray of beer waiting for them. Sounds like a party to me.
Today in 1934, US Patent 1959501 A was issued, an invention of Elton F. Ross, for his “Beer Dispensing Device.” There’s no Abstract, though it’s described this way in the application:
This invention relates to a device for dispensing beer and other carbonated liquids discharged under pressure from a keg or other source of supply, and particularly to a dispensing device designed to supply measured quantities of the liquid and to control the discharge so as to prevent waste of the liquid and other objections due to wildness of the liquid.
Today is Sam Calagione’s 47th birthday. Sam is the owner and marketing genius behind Delaware’s successful Dogfish Head Brewing. Sam’s also a great guy, and a (former?) rap singer of sorts, with his duo (along with his former head brewer Bryan Selders) the Pain Relievaz. See the bottom of this post for a couple videos of him singing after hours at Pike Brewery during the Craft Brewers Conference when it was held in Seattle. Join me in wishing Sam a very happy birthday.
This first video is “I Got Busy with an A-B Salesgirl,” the Pain Relievaz’ first hit single.
The second video is “West Coast Poseurs,” a smackdown to the hoppy West Coast beer and brewers.