Yesterday Ken Weaver tweeted out he was watching Buddy’s Beer Garden. An inveterate animation lover, I wanted to see it, too. Buddy’s Beer Garden is part of the Looney Tunes series from Warner Brothers, and features Buddy, in the second of the 23 cartoons he starred in.
Buddy’s Beer Garden’s is a fun cartoon celebrating the end of Prohibition in 1933. The humor is typical of animation of the time, with lots of sight gags and animated transitions (a common technique in the 1930s). In this one, “Buddy dons a variety of costumes and hawks his ‘beer that brings good cheer.’”
“Watch what you’re doin’ ya mug! “Don’t call me a mug, you mug!”
I’m sure this would drive the prohibitionists today into a mad rage. “But what about the kiddies,” they’d cry (as they always do). But this was made in 1933, when cartoons, believe it or not, were made for adults, and were shown, along with a newsreel, before feature films at a movie theatre. That’s why there’s so much adult humor. It’s also why the hold up so well today, because they don’t pander or talk down to the audience. They’re not trying to be educational, kid-friendly or have a moral. Even when I was a kid, when they were heavily edited for television, they were still better than most cartoons made for TV.
See for yourself, here’s the cartoon, Buddy’s Beer Garden, below:
Saturday’s ad is for Schlitz, this time from 1959. It originally ran in Ebony magazine, showing a handsome looking couple behind what’s either an incredibly beautiful sunset or a fake backdrop, I can’t quite tell which.
Friday’s ad is another one for Schlitz, this time from 1951. Want to get your man off the couch watching the baseball game? Ply him off the Lazyboy by waving a bottle of beer at him. “When there’s Schlitz in the picture, even a domestic chore becomes an attractive proposition.” So at least there’s nothing sexist about this ad.
Last year, the San Francisco Brewers Guild put together a fun event at the Old Mint with Flipside and the San Francisco Museum and Historical Society called Hops & History, in which I was the moderator of a panel discussion about opening and running a brewery in the city of San Francisco, and also helped with a breweriana display of brewery artifacts from San Francisco and California. I thought it was a great event, and it looks like I wasn’t the only one. Apparently, it was “one of the most popular events hosted by FlipSide for the San Francisco Museum and Historical Society last year.” That’s according to an Op-Ed on the Digital Journal, Hops History event displays that San Francisco is a beer town.
As a result of last year’s success, they’ve decided to another beer event at the Mint this year. The Hops & History 2 event takes place next Thursday, July 24, from 6:30 to 9:30 p.m. at The Old Mint, located at 88 Fifth Street at Mission in San Francisco. Tickets to the event are $30.
Here’s more information about the event, from the San Francisco Brewers Guild website:
Its time to order another round. This 2nd annual event will feature Bay Area craft beer tasting, historical talks, a panel discussion, home brewing demos, local food vendors, and an expanded exhibit of rarely seen historical West Coast brewing memorabilia. Held in the historic 1874 San Francisco Mint, Hops and History Round 2 continues last year’s sold-out celebration of the unique history of brewing in the Bay Area while looking forward to the future of craft brewing in the City by the Bay and beyond.
Don’t get left out in the cold! Get your tickets early to join us to taste the past and enjoy the present of Bay Area craft brewing.
Tastings from all breweries included
- Presentations on brewing history
- Home brewing demos by San Francisco Brewcraft
- Exhibit of historic “breweriana” from the private Collection of Ken Harootunian
- Bavarian pretzels from Bavarian Brez’n, and other local food for purchase
- Docent led tours of the historic 1874 Old Mint
- Souvenir sampling mug included
- Music by DJ Timestretch
- Dave Burkhart and Jim Stitt: Handmade Labels for Handmade Beers
- John Freeman: Shock Waves of the San Francisco Beer-Quake
- Taryn Edwards: Lager, Ale, Porter, and Steam: “Healthful fermented liquors” at the Mechanics’ Institute’s Industrial Expostions 1857–1899
- Panel discussion with SF Brewers Guild brewers from Magnolia Gastropub and Brewery, Triple Voodoo Brewery and Tap Room, and Cellarmaker Brewing Co.: moderated by Jay Brooks of the Brookston Beer Bulletin
Apparently tickets are selling briskly, so order your tickets quickly if you’re hoping to join us for another great evening of brewing history. There’s also more info at Flipside’s Facebook page. See you there.
Thursday’s ad is for Schlitz, from 1957. Given we’re in the middle of the all-star break, I figured a “7th Inning Schlitzerstretch” might be in order. It’s subtitled “How Cheering Raises A Schlitzthirst.” I confess I love the Schlitzerland ad campaign, especially the illustrations. “Be a Schlitzer.” Wouldn’t you like to be a Schlitzer, too?
I recently gave a talk about beer and brewing in the time of Johann Sebastian Bach, at the Mendocino Music Festival‘s Bachfest: Bach and Beer this weekend. Bach’s time was from 1685 to 1750. And while commercial breweries were a big part of the story, brewing at home was still very common, especially in larger households, as evidenced by an interesting historical source I happened upon while researching my talk. The Art of Cookery Made Plain and Easy, by Hannah Glasse, was first published in 1747, originally by subscription, but later the same year in a single edition and it had 20 separate re-printings and remained in print until 1843.
In Chapter 17, she sets out to tell her readers “Of Made Wines, Brewing, French Bread, Muffins, &c.” Here’s her instructions, or “rules,” for brewing beer.
R U L E S f o r B R E W I N G .
Care must be taken, in the first place, to have the malt clean; and after it is ground, it ought to stand four or five days.
For strong October [ale], five quarters of malt to three hogsheads, and twenty-four pounds of hops. This will afterwards make two hogsheads of good keeping small-beer, allowing five pounds of hops to it.
For middling beer, a quarter of malt makes a hogshead of ale, and one of small-beer. Or it will make three hogsheads of good small-beer, allowing eight pounds of hops. This will keep all the year. Or it will make twenty gallons of strong ale, and two hogsheads of small-beer that will keep all the year.
If you intend your ale to keep a great while, allow a pound of hops to every bushel; if to keep six months, five pounds to a hogshead; if for present drinking, three pounds to a hogshead, and the softest and clearest water you can get.
Observe the day before to have all your vessels very clean, and never use your tubs for any other use except to make wines.
Let your cask be very clean the day before with boiling water; and if your bung is big enough, scrub them well with a little birch-broom or brush ; but if they be very bad, take out the heads, and let them be scrubbed clean with a hand-brush, sand, and fullers-earth. Put on the head again, and scald them well, throw into the barrel a piece of unslacked lime, and stop the bung close.
The first copper of water, when it boils, pour into your mash-tub, and let it be cool enough to see your face in; then put in your malt, and let it be well mashed; have a copper of water boiling in the mean time, and when vour malt is well mashed, fill your mashing-tub, stir it well again, and cover it over with the sacks. Let it stand three hours, set a broad shallow tub under the cock, let it run very softly, and if it is thick throw it up again till it runs fine, then throw a handful of hops in the under tub, let the mash, run into it, and fill your rubs till all is run off. Have water boiling in the copper, and lay as much more on as you have occasion for, allowing one third for boiling and waste. Let that stand an hour, boiling more water to fill the mash-tub for small-beer; let the fire down a little, and put it into tubs enough to fill your mash. Let the second mash be run off, and fill your copper with the first wort; put in part of your hops, and make it boil quick. About an hour is long enough; when it has half boiled, throw in a handful of salt. Have a clean white wand and dip it into the copper, and if the wort feels clammy it is boiled enough; then slacken your fire, and take off your wort. Have ready a large tub, put two sticks across, and set your, straining basket over the tub on the sticks, and strain your wort through it. Put your other wort on to boil with the rest of the hops; let your mash be covered again with water, and thin your wort that is cooled in as many things as you can, for the thinner it lies, and the quicker it cools, the better. When quite cool, put it into the tunning-tub. Throw a handful of salt into every boil. When the mash has stood an hour draw it off, then fill your mash with cold water, take off the wort in the copper and order it as before. When cool, add to it the first in the tub; so soon as you empty one copper, fill the other, so boil your small-beer well. Let the last mash run off, and when both are boiled with fresh hops, order them as the two first boilings; when cool empty the mash tub, and put the smallbeer to work there. When cool enough work it, set a wooden bowl full of yeast in the beer, and it will work over with a little of the beer in the boil. Stir your tun up every twelve hours, let it stand two days, then tun it, taking off the yeast. Fill your vessels full, and save some to fill your barrels; let it stand till it has done working; then lay on your bung lightly for a fortnight, after that stop it as close as you can. Mind you have a vent-peg at the top of the vessel, in warm weather, open it; and if your drink hisses, as it often will, loosen till it has done, then stop it close again. If you can boil your ale in one boiling it is best, if your copper will allow of it; if not, boil it as conveniency serves.
When you come to draw your beer and find it is not fine, draw off a gallon, and set it on the fire, with two ounces of isinglass cut small and beat. Dissolve it in the beer over the fire: when it is all melted, let it-stand till it is cold, and pour it in at the bung, which must lay loose on till it has done fermenting, then stop it close for a month.
Take great care your casks are not musty, or have any ill taste; if they have, it is a hard thing to sweeten them.
You are to wash your casks with cold water before you scald them, and they should lie a day or two soaking, and clean them well, then scald them.