Friday’s ad is for “Budweiser,” from 1962. This ad was made for Anheuser-Busch, and was part of their series using the tagline “this calls for Budweiser,” which ran during the 1960s, and replaced the earlier “Where there’s Bud” campaign. This one features a man sitting on the dock fishing with a cigarette and a can of beer in his hand. The text begins “at the lake….”
Archives for February 26, 2021
Today is the 77th birthday of Art Larrance, co-founder of the Oregon Brewers Festival, and also a co-founder of Portland Brewing, too. Art later started the Raccoon Lodge, in 1998, and more recently launched the Cascade Barrel Brewing House to concentrate on sour beers. In 2012, Art was named Restaurateur of the Year by the Oregon Restaurant & Lodging Association. But I know him best for his continuing work on OBF, which he’s been doing since the beginning of time, or at least 1988. Join me in wishing Art a very happy birthday.
Today is the birthday of Frederick C. Miller (February 26, 1906–December 17, 1954). Fred was born in Milwaukee, Wisconsin, “the son of Carl A. Miller of Germany, and Clara Miller (no relation), a daughter of Miller Brewing Company founder Frederick Miller.
Succeeding his younger cousin Harry John (1919–1992), Miller became the president of the family brewing company in 1947 at age 41 and had a major role in bringing Major League Baseball to Wisconsin, moving the Braves from Boston to Milwaukee in 1953. He coaxed Lou Perini into moving them into the new County Stadium and the Braves later played in consecutive World Series in 1957 and 1958, both against the New York Yankees. Both series went the full seven games with Milwaukee winning the former and New York the latter.
Fred Miller was also notably a college football player, an All-American tackle under head coach Knute Rockne at the University of Notre Dame, posthumously elected to the College Football Hall of Fame in 1985. He later served as an unpaid assistant coach for the Irish, flying in from Milwaukee several times a week.
He also “volunteered as a coach for the Green Bay Packers and, during a difficult financial period, even helped fund the team. Miller Brewing remains the largest stockholder of the Green Bay Packers,” which probably explains why they played half of their home games in Milwaukee before Lambeau Field was refurbished.
Here’s his biography from the College Football Hall of Fame:
A native of Milwaukee, Fred Miller was the grandson of the founder of the Miller Brewing Company. The qualities which later made Fred a great business executive were already evident when he entered Notre Dame in 1925, and they were quickly recognized by the immortal Knute Rockne. It was under Rockne’s tutelage that the 6-1, 195-pounder came to his gridiron peak, earning All-America mention in 1927, and again in 1928, and achieving the ultimate Notre Dame football honor by being named captain of the 1928 team. His quest for perfection was not limited to the gridiron. During his years at Notre Dame he coupled athletic prowess with academic proficiency and established the highest scholastic average of any monogram winner. Miller was involved in real estate, lumber, and investments before becoming president of the Miller Brewing Company. In 1954, he and his son, Fred Jr., were killed in an airplane crash. Miller was 48 years old. He was survived by his wife, six daughters and a son.
But beyond his sports accomplishments, he was an effective leader of his family’s brewery, as detailed by the Milwaukee Journal-Sentinel in Remembering Frederick C. Miller, Milwaukee brewing’s 1st rock star:
Frederick C. Miller was the first brewery rock star.
Industry types praised Miller in the 1940s and early ’50s in the same way they gush over leading craft brewers today.
Frederick J. Miller was the builder of the brewery that is marking its 160th anniversary this year. Frederick’s son, Ernest, who took over after his father’s death, was a caretaker for the brewery keeping the status quo.
But Frederick C. Miller, part of the focus of a monthlong celebration of the company’s history that wrapped up last weekend, was the innovator who sparked new relationships, new buildings, put new ideas in motion and marched the family brewery past regional dominance to become the nation’s fifth-ranked brewery.
When you sip a beer at Miller Park or Lambeau Field it’s because of Fred C. He identified the relationship between beer and sports, and ran with it like the all-American football player he was.
“Fred was iconic,” said David S. Ryder, MillerCoors vice president for brewing, research, innovation and quality. “He was named as president of Miller Brewing in 1947, and from the day that he was named president, Miller Brewing started to grow.”
Frederick C. died when his plane crashed on takeoff at what is now Mitchell International Airport on Dec. 17, 1954. He was 48. His son Fred Jr., 20, and two pilots on the Miller Brewing payroll were killed on impact in the crash; Frederick C. was thrown clear of the crash but died hours later in the hospital.
A crowd of 3,000 mourners attended the funeral services, and the overflow was described by The Milwaukee Journal as “everyday folks — men in overalls and other rough work clothes, mothers carrying babies, young people and old.”
During Frederick C.’s time, Miller’s brewery expanded and sales grew from 653,000 barrels in 1947 to more than 3 million in 1952. He added buildings, including a new brewhouse and a new office building. He turned the former ice caves into The Caves Museum, a place where brewers could assemble for lunch or special occasions.
Liberace, a West Allis native, cut the ribbon for The Caves in 1953, according to John Gurda’s book “Miller Time: A History of Miller Brewing Company.”
Here’s a newspaper account of the tragic death of Fred and his son in 1954.
And lastly, here’s some interesting speculation from my friend, historian Maureen Ogle, that Miller Brewing might have done considerably better against their rival, Anheuser-Busch, if Fred Miller had not died prematurely in that place crash when he was only 48 years old.
It’s rare that the presence or absence of one person makes a historical difference (I said “rare,” not impossible). But I think that the death of Fred C. Miller in 1954 altered the course of American brewing. Miller was aggressive, ambitious, smart — all on a grand scale. He was the first beermaker to come along in decades who showed the potential to go head-to-head with the Busch family, particularly Gus Busch, who ran A-B from the late 1940s until the mid-1970s.
Miller became company president in 1947, and over the next few years, he shoved, pushed, prodded, and otherwise steered his family’s brewing company not-much-of-anything into the ranks of the top ten. But in late 1954, he died (in a plane crash) — and Miller Brewing lost its way.
As Miller faltered, A-B solidified its position as the dominant player in American brewing. Had Fred Miller not died, I believe the course of American brewing would have turned out differently: Fred Miller would have transformed his family’s company into a formidable powerhouse. He would have challenged A-B’s dominance. He would have been able to command-and-direct in a way that, for example, Bob Uihlein was not able to do at Schlitz during the same period.
Put another way, in the 1950s, Gus Busch met his match in Fred C. Miller. Things might have turned out differently had Miller lived
I can’t prove that, of course, but hey — what’s all that research good for if I can’t express an informed opinion.
And lastly, the Wisconsin Business Hall of Fame created a short video of Miller’s life that’s a nice over view of him.
Today is the birthday of Gabriel Sedlmayr II, sometimes referred to as Gabriel Sedlmayr the Younger (February 26, 1811-October 1, 1891). He was, of course, the son of Gabriel Sedlmayr the Elder, who acquired the Spaten brewery in 1807, when “at the time was the smallest brewery in Munich.” When his father died in 1839, the brewery passed to Gabriel and his brother Joseph, and the two ran the brewery for three years, until Joseph bowed out to start his own brewery, and Gabriel became the sole owner of the Spaten brewery. By 1867, it became the largest brewery in Munich, a position it held until the 1890s. In 1874, Sedlmayr retired, and three of his four sons, Johann, Carl and Anton, began running the company. During his tenure at Spaten, he played a major role in the development of lager fermentation.
Here’s a short biography from the Entrepreneur Wiki:
Gabriel Sedlmayr II was born in Munich on February 26, 1811. He is often called Gabriel Sedlmayr the Younger. While in high school, he was given private lessons by Professor Johann Baptist Hermann in chemistry and physics. He graduated from high school and then began training in a brewery.
He also traveled to European to visit and learn from different breweries, as well as local scientists. In Vienna he attended lectures at the Polytechnic of Vienna and in Berlin he attended chemistry lectures at the University of Berlin. He then took over his father’s brewery with help from his brother.
In 1842, when Joseph, his brother, left the business, he became the sole owner of the brewery. In 1866 he then opened up the Bavaroise Brasserie in Paris. Then he helped at and then eventually took over the Spanenbrau Brewery. He is responsible for developing a dark lager called Dunkel at his Spaten Brewery. He was known for using science, microbiology, and cultivation to develop new beers. In 1874, he passed his business to his sons Johann, Carl, and Anton because of his poor health. In 1881 he was awarded the Gold Medal of the City if Munich and then on October 1, 1891 he died.
This is his entry in the Oxford Encyclopedia of Beer, written by Ian Horsey:
Sedlmayr, Gabriel the Younger
was a brewer who took over the reins of the Spaten Brewery of Munich, with his brother Josef, upon the death of his father, Gabriel Sedlmayr the Elder, in 1839. The two brothers inherited their father’s innovative zeal and, over the next few years, modernized the brewery at the same pace as their father had done before them. In 1844, Spaten became the first brewery outside England to adopt steam power. A year later, Gabriel bought out his brother and became the sole proprietor of Spaten, which would continue to be a center of brewing innovation. Already during his student days, Gabriel had been an innovator. As part of the requirement for his Master Diploma, young Gabriel embarked upon an extensive grand tour of noted European brewing centers in the early 1830s. On one of his trips, he met fellow brewer Anton Dreher, whose mother owned a small brewery in Klein-Schwechat, just outside Vienna. The meeting, in 1832, marked the beginning of a life-long friendship and business association. The two travelers visited Great Britain in 1833 to learn more about fermentation—and engaged in what can only be described as a classic case of industrial espionage. By using a specially modified hollow walking cane, they furtively gathered wort and beer samples during their brewery visits und subsequently analyzed them in their hotel. They put the data thus collected to good use after they had returned home by developing two new malts and two new beer styles: Dreher came up with Vienna malt and Vienna lager; Sedlmayr invented Munich malt and märzen beer.
In those days it was difficult to brew lagers in the summer; the hot central European climate was inhospitable to brewing in general and lager brewing in particular. Brewers used ice blocks cut from frozen lakes and ponds in the winter and stored them underground for use as coolant in the summer. This was costly and inefficient. So Sedlmayr looked around for a technological solution, which he found in the work of a young Munich engineering professor, Carl Linde. Linde had been tinkering with refrigeration machines, and in 1873, Sedlmayr persuaded Linde to install one of his experimental devices in the Spaten fermentation and lagering cellars. This was, as best as anybody knows, the first time that mechanical refrigeration had been used in a brewery, and Spaten was from then on uniquely equipped to brew bottom-fermented beer reliably year-round. With this new technology in place, Spaten had become the largest of the Munich breweries. Spaten’s superb lager-making ability allowed it to experiment with ever more delicate brews, especially one that could compete with the rising popularity of the Bohemian pilsner from just east of the Bavarian border. The result was the introduction, in 1894, of a straw blond beer, the delicate lager that was to become the signature brew for Bavarian beer garden and beer hall lagers for the next century, Helles.