Today is the 58th birthday of Carlos Sanchez, brewmaster at Six Rivers Brewery in McKinleyville, behind the Redwood Curtain. Carlos is a veteran brewer of over 20 years, having originally interned at Humboldt Brewing Co., becoming assistant brewer there in 1990. He’s also worked at Mad River Brewing and attended Chicago’s Siebel Institute of Brewing Technology. In 1996, the opportunity to start brewing at a local start-up tempted Sanchez to become Six Rivers’ first, and only, brewmaster. He’s been there seventeen years, and counting, brewing an impressive stable of beers, including many sound interpretations of classic styles and a few others that are utterly unique. Join me in wishing Carlos a very happy birthday.
Today in 1903, US Patent 739595 A was issued, an invention of Hugo Fluegge, for his “Cooling Apparatus For Liquids.” There’s no Abstract, although in the description it includes these claims:
My invention relates to cooling apparatus for liquids; and the object of my invention is to provide an apparatus by means of which the carbonic-acid gas used in an apparatus for supplying beer or other similar liquids under gaseous pressure can at the same time be also used for the purpose of cooling `the liquid to be served out, this device therefore doing away with the necessity of cooling the liquid by means of ice, as hitherto was usually the case.
The principal feature of my cooling apparatus is the arrangement of a spiral pipe, which is securely fixed within a chamber containing water or other similar fluid. The carbonic-acid gas which flows through this spiral pipe cools the water surrounding the pipe to such an extent that it begins to freeze. Consequently the liquid to be served out, which is contained in air-tight glass cylinders and which are surrounded by the freezing water, can be cooled in this manner to any required degree.
Today is the birthday of Lord Chesterfield, whose full name was Philip Stanhope, 4th Earl of Chesterfield (September 22, 1694-March 24, 1773). He “was a British statesman, and a man of letters, and wit. He was born in London to Philip Stanhope, 3rd Earl of Chesterfield, and Lady Elizabeth Savile, and known as Lord Stanhope until the death of his father, in 1726. Educated at Trinity Hall, Cambridge, he subsequently embarked on the Grand Tour of the Continent, to complete his education as a nobleman, by exposure to the cultural legacies of Classical antiquity and the Renaissance, and to become acquainted with his aristocratic counterparts and the polite society of Continental Europe.
In the course of his post-graduate tour of Europe, the death of Queen Anne (r. 1702–1714) and the accession of King George I (r. 1714–1727) opened a political career for Stanhope, and he returned to England. In the British political spectrum he was a Whig and entered government service, as a courtier to the King, through the mentorship of his relative, James Stanhope, 1st Earl Stanhope, the King’s favourite minister, who procured his appointment as Lord of the Bedchamber to the Prince of Wales.
Today he’s arguably best known for two things. The first is the numerous letters written to his illegitimate son Phillip Stanhope. They consisted of 400 private correspondences written over thirty years, first published a year after Lord Chesterfield’s death as “Letters to His Son on the Art of Becoming a Man of the World and a Gentleman.” From that correspondence, many quotations have become well-known, such as “Whatever is worth doing at all is worth doing well,” “Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked,” “Take care of the minutes and the hours will take care of themselves,” and “Know the true value of time; snatch, seize, and enjoy every moment of it. No idleness, no delay, no procrastination; never put off till tomorrow what you can do today.” Then there’s “Young men are apt to think themselves wise enough, as drunken men are apt to think themselves sober enough” and “Choose your pleasures for yourself, and do not let them be imposed upon you. Follow nature and not fashion: weigh the present enjoyment of your pleasures against the necessary consequences of them, and then let your own common sense determine your choice.”
Portrait by Jonathan Richardson from 1728.
Here’s the description from the Oxford edition of Chesterfield’s collected letters:
Not originally intended for publication, the celebrated and controversial correspondences between Lord Chesterfield and his son Philip, dating from 1737, were praised in their day as a complete manual of education, and despised by Samuel Johnson for teaching “the morals of a whore and the manners of a dancing-master.” Reflecting the political craft of a leading statesman and the urbane wit of a man who associated with Pope, Addison, and Swift, Lord Chesterfield’s Letters reveal the author’s political cynicism, his views on good breeding, and instruction to his son in etiquette and the worldly arts. The only annotated selection of this breadth available in paperback, these entertaining letters illuminate the fascinating aspects of eighteenth-century life and manners.
The Lord Chesterfield Ale label in 1934.
Today in 1896, US Patent 568133 A was issued, an invention of Alfred E. Feroe, for his “Apparatus For Barreling and Bunging Beer.” There’s no Abstract, although in the description it includes these claims:
My invention relates to an apparatus for barreling and bunging fermented liquors, and the object and purpose of my invention is to produce a means whereby carbonated liquors may be barreled and confined by any kind of bung without the loss of liquor or gas during the operation.
Today is Dave McLean’s 47th birthday. Dave is the soul behind Magnolia Pub & Brewery, the gastropub on Haight Street in San Francisco. He also owns the Alembic bar and is a tireless champion of craft beer in the Bay Area, having worked on Slow Food Nation, The Eat Real Festival and SF Beer Week, among much else. He more recently opened a new production brewery known as the Smokestack in the Dogpatch neighborhood of the city. Join me in wishing Dave a very happy birthday.
A sextet from San Francisco at GABF 2008. From left: Adrienne McMullem, with 21st Amendment, Ben Spencer, from Magnolia, Sean Paxton, the homebrew chef, Ben’s wife, Shaun O’Sullivan, from 21st Amendment, and Dave.
Food and beer mixed happily and deliciously at the Slow Beer Festival 2008, as evidenced here by Ian Marks (from Hog Island Oyster Co.), Taylor Boetticher (from the Fatted Calf), Dave, John Tucci (from Gordon Biersch San Francisco) and Shaun O’Sullivan (from 21st Amendment).
Wenesday’s ad is for Miller High Life, from around 1910. In this ad, it’s a gusher, with a ginormous bottle of Miller High Life providing a fountain of beer. Some people are swimming in it, and others are bringing buckets to fill with the beer. It looks like a popular spot. The artwork is a stylized cartoon, similar to some popular comic strips from that time period.
Today is the birthday of Jacob Birk (September 21, 1835-March 2, 1920). Birk was born in Württemberg, Germany, but made his way to Chicago, Illinois when he was 19, in 1854. He first partnered with Frederick Wacker to form Wacker & Birk Brewing Co., then later purchased the Corper & Nocklin Brewery and set it up for his sons to run when he retired as the Birk Bros. Brewing Co. Birk & Water was closed by prohibition, but Birk Bros. reopened after repeal and continued on until 1950.
Here’s some biographical info from “Historical Review of Chicago and Cook County and Selected Biography,” by A.N. Waterman:
Birk, his father having been born in Germany and being in early manhood a harnessmaker. He came to Chicago in 1854, prospered in trade and business, and for many years conducted a hotel on West Lake street. In 1881 he became associated with Fred Wacker & Son, then engaged in the malting business, and in the following year became associated with the firm in brewing operations under the firm name of the Wacker & Birk Brewing Company. In 1891 the business was sold to the English corporation, the Chicago Breweries, Limited, and Jacob Birk and his two sons, William A. and Edward J., incorporated the Birk Brothers’ Brewing Company. Since the founding of the company, at that time, William A. has been president and Edward J. Birk, secretary and treasurer. The basis of the complete and extensive plant was the Corper & Nockin brewery, purchased in 1891, and since remodeled and enlarged. The elder Birk retired from his connection with the business in 1895.
And here’s another account, from the “History of Cook County, Illinois,” published in 1909:
The first brewery Birk was involved in was Wacker & Birk:
The Chicago brewery Frederick Wacker started was originally called Seidenschwanz & Wacker, and was located on Hinsdale, between Pine and Rush streets. It was founded in 1857, but the following year it became known as Wacker & Seidenschwanz, and was on N. Franklin Street. That version lasted until 1865. Beginning that same year, its name changed once again to the Frederick Wacker Brewery, and its address was listed as 848 N. Franklin Street, presumably in the same location as its predecessor. Sixteen years later, in 1882, it relocated to 171 N. Desplaines (now Indiana Street) and it became known as the Wacker & Birk Brewing & Malting Co. Just before prohibition the name was shortened to the Wacker & Birk Co., although it appears to have closed by 1920.
And the second was Birk Bros. Brewing, though most of its history I could find was in the above accounts.
Birk Brothers Brewing Company delivery wagon on Belmont Avenue, around 1895.
Today in 1971, US Patent 3607298 A was issued, an invention of Robert O. V. Lloyd and William Mitchell Hatfield, assigned to Bush Boake Allen Ltd., for his “Hop Concentrates.” There’s no Abstract, although in the description it includes these claims:
The present invention relates to hop extracts, including isomerized hop extracts and to processes for their production.
Hops contain, among other things: soft and hard resins including such weakly acidic compounds as humulones (e.g. humulone, cohumulone and adhumulone) and lupulones; essential oils which are those relatively volatile oils which contribute to the characteristic odor of hops; fixed oils, which are contained in the hop seeds and are not readily distilled or extracted by hot water; and water-soluble material such as tannins and proteins.
In the traditional brewing process hops are boiled with wort, which is an aqueous solution of malt sugars. As a consequence of the boiling, a variety of resins and oils pass into the wort. Of these the most important are the humulones, which on boiling are partially isomerized to form water-soluble isohumulones. It is believed that the isohumulones are the principle bittering agent present in the finished beer, but a very large number of other compounds of widely differing chemical nature are also present in traditional beer and contribute to its properties. in the traditional process only a small proportion of the humulones present in the hops are isomerized and taken into solution. Further disadvantages of the traditional method are the need to store a large bulk of hops, which are liable to deteriorate, and the variability of flavor between batches.
The extraction of hops by solvents to give hop extracts which can be used to replace or augment hops in the brewing of beers and ales has received considerable attention for many years. This problem has attracted increased attention during the last l years because of the development in the chemistry of hop constituents and because the brewing industry has become rather less conservative in its attitude toward changes in materials and methods.
Tuesday’s ad is for Miller High Life, from 1960. In this ad, one of a series featuring a nearly black and white ad, with only the beer in color, and the same man engaged in various activities. This time, he’s playing pool, excuse me, billiards, while wearing a tuxedo. He’s eyeing his next shot, and holding a beer in his hand. This is the last one of this series of ads I was able to find. There may be others, but these are the only ones I found. I also discovered that they were all created by an Australian illustrator named John McCormick at Kling Studios in Chicago. McCormick created the ads using a technique known as scratchboard, which is “both a medium, and an illustrative technique using sharp knives and tools for etching into a thin layer of white China clay that is coated with black India ink.” Uncle Ron was an intern at the studio in 1954 and met McCormick while he was there, and tells the story in his Uncle Ron’s Blog. Unfortunately it’s the only information I could find at all about McCormick’s amazing art.
And while I couldn’t find an image of the entire ad larger then the one above, I did find a larger detail of part of the ad centering on the man in black.
Today is the birthday of Marc Lemay, who runs Brasserie Dubuisson Frères in Pipaix, Belgium. I first met Marc at a beer dinner in Chicago several years ago, and we’ve stayed in touch ever since. Best of all, after another dinner at the Belgium Brewers Guild house in the Grand Place a few years ago — where inexplicably no frites were served, a unpardonable sin, especially in Belgium — and so afterwards, Marc took me too his favorite late night frites spot in Brussels (which I’ve been back to several times since). Marc’s a terrific person (plus I love his beer). Join me in wishing Marc a very happy birthday.
Marc in 2013 showing off a bottle of Cuvee des Trolls.
Pouring us some beer during a lunch at the Dubuisson brewery.